Table Talk: Carriageworks to host collaborative dinner with top local chefs (Sydney)

As part of Good Food Month in Sydney this year, Carriageworks will be hosting a special event by the name of Table Talk: Food Is More Than Food. It’s a not-for-profit dinner experience and discussion with four of Sydney’s top chefs controlling the flow of the evening with a collaborative share menu complemented by ideas, music, and a live auction. Still not interested? You will be when you read who the chefs are: Christine Manfield, Acme’s Mitch Orr, Bar Brosé chef and co-owner Analiese Gregory, and Pasi Petanen, the man who gifted Sydney Cafe Paci.

Table Talk is designed as a feel-good where proceeds will flow straight to Table, which is a Kings Cross not-for-profit collection of social outreach projects focused on bringing good food and food people together to make a difference.

“We’re thrilled to have the support of Sydney’s hospitality and events community to create an extraordinary night of dining and discussion”, said Table Talk curator Vanessa Watson. “We believe that food is much more than food. When we share food around a table, we also share our stories, our laughter, our ideas, and our love.”

The event is set for Thursday 27th October with a start time of 6:30pm. Host Jill Duplex will be leading the dinner while SMH columnist Elizabeth Farrelly is scheduled to give a keynote address. Vocalist Darren Percival will provide sounds for the evening along with musician Linsey Pollackm who will be bringing along his clarient which is made from carrots.

All four chefs will put together a menu that’s never to be repeated again, an exclusive collaboration that’s fueled by meat from organic and sustainable butcher Feather and Bone, organic produce grown at Cana Farm in Sydney’s west, fish from Fishtales, butter from Pepe Saya, and sourdough from Bread and Butter Project. Some fine wines will be coming from Young & Rashleigh, MadFish, and Bimbuden Wines while Young Henrys provide the beer and Ovvio & Organic-Teas offer some of their iced-tea refreshments.

Gregory will be presenting her Suckling Pork Terrine with pickles and rye bread, Petanen’s contribution will be Buttermilk Roast Lamb, Orr has put forth some Macaroni, and Manfield has put together not only a selection of desserts but also a savoury dish made with eggplant, pomegranate, date molasses and goat curd.