Feast of Merit Produce Showcase for Good Food Month
Feast of Merit delivered an outstanding Age Good Food Month Produce Showcase event, highlighting the relationships they have with quality producers.
Feast of Merit are a favourite cafe of The World Loves Melbourne; and apart from excelling in terms of food, service and social concern, the produce here is so damn good!
We heard from Ravi Presser Head Chef at Feast of Merit about his passion for fine produce and relationships with key producers being critical to kitchen success. This was echoed by Pauline Duncan the General Manager of YGAP.
We also heard from Green Eggs, a boutique producer of eggs, wool, first cross ewes, and oats for grain. For them freshness and quality are the most important factors, alomg with environmental sustainablity. They are known for producing eggs in the most ethical way, provisding an opportunity to purchase the best quality products. Feast of Merit was selling their eggs at the cafe!
Spade and Barrow is committed to supporting an equitable and sustainable food ststem that values Australian farmers, reduces uneccesary waste and provides afforable access to fresh produce.
From Farm to Table: A produce showcase - Spade and Barrow and Green Eggs was a showcase of what is inspiring about Feast of Merit; you leave feeling nourished and satiated, but also this palces touches your soul. There's not just conviviality; all is framed by fun, compelling stories and depth of meaning.
To Start Young Asparagus, Egg, Tahini; tang and wholesome nourishment.
Progressive feast was a delight...
Flat bread, za’tar, Nagambie gold olive oil; a simple pleasure.Pickled turnip, radish, beetroot a piquant triumph.
Whipped broad bean, garlic, lemon; zesty with big flavours.
Zucchini flowers, salt cod, white beans; indulgent.
Spring Kuku, barberries, dill, peas, truffle, Pyengana cheddar; a stunning combination and art on a plate. Beetroot, herbs, capers, Aleppo pepper, yolk also a pretty and rewarding dish.
Egg, potato, horseradish, smoked fish and skin; a personal favourite, as was theCold Porchetta, ras el hanout, parsley salad...
Elliott Costello CEO and Co-Founder was an inspiring visionary engaging with diners...
Geelong tomatoes, buffalo mozzarella, pomegranate; zesty and delightful.
Coloured carrots, cumin, harissa, lemon, citrus, soft egg; a revelation.
Spanish Mackerel, whey, parsley, hard eggs, old crumbs; another personal highlight with melt in your mouth mackerel.
Prickly pear, bay custard, green almonds was a superb way to finish! Amazing event!