Table Talk: Food is more than food - Has Ended

Join four of Sydney’s top chefs for an uplifting not-for-profit dinner experience, ‘Table Talk: Food is more than food’, part of The Sydney Morning Herald Good Food Month.

The feel-good event brings food-lovers together for an extraordinary night of dining and discussion over a collaborative share menu prepared by Christine Manfield, Mitch Orr of Acme, Analiese Gregory of Bar Brosé, and Pasi Petanen of the recent Cafe Paci pop-up.

Enjoy a nose-to-tail menu with meat from organic and sustainable butcher, Feather and Bone, and organic produce grown at Cana Farm in western Sydney, Fishtales fish, Pepe Saya butter and sourdough from the Bread and Butter Project, along with fine wines, tasty brews from Young Henrys and iced-tea from Ovvio Organic Teas.

The never-to-be-repeated menu includes Analiese Gregory’s suckling pork terrine, pickles and rye bread; Pasi Petanen’s buttermilk roast lamb, Mitch Orr’s macaroni, and Christine Manfield’s eggplant, pomegranate, date molasses and goat curd, followed by a delectable selection of desserts.

The exclusive evening will be hosted by MC and food personality Jill Duplex, and will feature a keynote address by Sydney Morning Herald columnist Elizabeth Farrelly. Singer Darren Percival will perform live and musician Linsey Pollack will wow guests with his infamous carrot-made clarinet.

A live fundraising auction will also be held on the night to sell bespoke tablecloths curated by BVN Architects, featuring original artwork designed by an amazing line up of Australian artists, including Anthony Lister, Antonia Pesenti, Auguste Blackman, Craig and Karl, Craig Ruddy, Danie Mellor, Jim Tsinganos, Kim Leutwyler, Mika Utzon Popov, Megan Hess, Nell, and Yosi Messiah.

In the spirt of the ‘food is more than food’ theme, all proceeds raised on the night will support Table, a Kings Cross-based not-for-profit collection of social outreach projects focused on bringing good food and good people together to make a difference. Projects include the Organic Soup Kitchen, Young Parent’s Cooking School, and GROW Horticultural Therapy Program.