Are you looking for a new experience on the weekend? We’ve got something for you and of course it includes food…. Continue reading Petit Feast
Petit Feast
Welcome to The Meating Room
Looking for an upscale pub style venue with an emphasis on good food, coffee and craft beer that offers breakfast, lunch and dinner? The Meating Room in Weston is just that and it’s opened for breakfast and lunch 7 days a week and Tuesday to Sunday for dinner. Continue reading Welcome to The Meating Room
Oyster Appreciation Workshop
Oysters. Love ‘em or hate ‘em. Those that love ‘em will love this workshop that honours the delicious molluscs. Participants will start the day by making their own handmade oyster shucker with Alison Jackson, a Canberra-based gold and silversmith. Monster kitchen and bar head chef Dan Flatt, will teach participants how to make a number dressing designed to bring out an oyster’s delicate flavour. Then, Steve Feletti from Moonlight Flat Oysters (cultivators of the famous Clair de Lune) will show participants how to shuck like a pro.
Culinary Trivia Night for OzHarvest
Food, food, glorious food. We all love it and we all indulge in it. Living in a country like Australia means that we are fortunate to have access to an abundance of food. But did you know:
- Approximately 8 to 10 billion dollars of food is wasted each year in commercial and residential waste. That’s around four million tonnes of food that ends up as landfill.
- Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted.
- Australians throw out one out of every five shopping bags, which equates to every Australian household throwing out $1,036 worth of groceries each year.
- Australia produces enough food to feed approx. 60 million people, yet two million people still rely on food relief every year
- Nearly one million Aussie kids go without breakfast or bed without dinner
*Food waste facts from OzHarvest