Harvest Newrybar joins forces with Gauge for a native culinary collaboration
Despite the geographical separation, well-regarded establishments Harvest in Newrybar and Gauge in South Brisbane have a lot in common. Both kitchens are renowned for creativity and innovation, uniquely balanced by a knowledgeable connection with locally sourced sustainable produce. In one of the most exciting (and delicious) collaborations we’ve seen, the two venues will be joining forces for one night only on Wednesday August 23, as part of the next instalment of Harvest’s popular Wild Harvest chefs series.
Residents and frequent visitors of Brisbane should already be very familiar with Gauge, the top-flight eatery that has been cooking up some of the city’s best fare since 2015. The team at Gauge are no strangers to pushing boundaries, which is why everyone with brain and a tongue should be excited for its upcoming collaboration with one of the coast’s finest foodie destinations – Harvest Newrybar. The award-winning Gauge chefs Phil Marchant and Cormac Bradfield will embark on a day of foraging with Harvest’s executive chef Bret Cameron and forager Peter Hardwick, before creating a collaborative four-course menu that will showcase the best of northern New South Wales’ seasonal produce on Wednesday August 23.
Driven by a deep-seeded passion for sustainability, the Harvest team first launched the Wild Harvest collaborative chefs series back in May, which is designed to shine the light on underutilised native and wild ingredients. So far, the Wild Harvest sessions have seen the likes of Clayton Donovan (Australia’s only hatted Aboriginal and Torres Strait Islander chef), Ben Devlin (Paper Daisy) and Darren Robertson (Three Blue Ducks) leave their culinary footprint in the Harvest kitchen – and we can only imagine what inventive culinary delights the fellows from Gauge will come up with. That’s just it – you’ll have to imagine it, because you won’t know the menu until you get there on the night. Though, we’re told to expect dishes like kangaroo loin with pickled onion, pearl barley, bush cherry and native grape shoots, wattleseed damper and riberry and passionfruit pavlova. Seats at Wild Harvest are $75 per head for four courses, with optional beverage pairing for an additional $45 dollars. For bookings email [email protected] or call 02 6687 2644.
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