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Event Details
Location:
Ultimo Community Garden
(Jordan Muhumad, Thievery)
Date: Sat 21, Nov
Time: 4.30pm
View on map
Back
Event Details
Location:
Ultimo Community Garden
(Jordan Muhumad, Thievery)
Date: Sat 21, Nov
Time: 4.30pm
View on map

Produce from the garden:

Italian parsley, mixed lettuce, rosemary, sage, lemon verbena, basil, chinese greens - mostly baby bok choy.

Babagoush, pine nuts, sheep milk yoghurt, micro herbs from the garden.
Hummus, burnt butter, sweet paprika (both with flatbread).



Fried chicken, squid ink toum, sumac, pickles and lemon.
Fried cauliflower fattoush, radish, crisp bread, parsley, spinach, mint and lemon myrtle from the garden.



Smoked quail, Ras el hanout, coriander and garden herbs.
Wagyu beef shawarma / harissa, smoked garlic, peppers.
Felafel kebab, pickles, tahini yoghurt.



Choclava - Nutella baklava, strawberries



2014 Cake Wines Shiraz (McLaren Vale)
James Squire - 150 Lashes


Jordan Muhamad
(Head chef, Thievery)

Give us a brief background on your life as a chef and food lover, where did it start, why did you get into it, how did you end up here?

I was a Bar manager for 9 years, but have always had an interest in food. I decided to make the jump because I have always felt more at home in the kitchen than behind the bar. Food has always been a part of my life, to me it means friends, family and community.

Tell me about the style of your current restaurant and menu? How has it been received?

It would be described as modern Middle Eastern with a Lebanese focus. It has only been 5 months since opening however we are seeing repat customers and people often comment on how it compares to their mothers cooking which is always good company to be mentioned along side.

What is you overall philosophy on food? What / who inspires you? What do you hate about the current foodie world?

Fresh produce, its origins and production method are key for me. My inspirations are the various spices I can get my hands on and raw cooking methods, fire, charcoal, smoke ect. I've previously worked for Rockpool so I’d have to say Neil Perry and from my time at Chin Chin Ben Cooper, Ben has been like a mentor to me. Pet hate at the moment, I hate overfilled ridiculous milkshakes coffee things with doughnuts in the top that drip down your hands for the sake of an insta photo... what is that about?

What will you be cooking at your Cake Wines Community Feast event?

Smoked Quail, Harissa Beef Sharma, Baba Ganoush just to name a few. We’ll be using Eggplant, Mint, Parsley, Lemon, Myrtle, Spinach & Chilli’s to name a few.

What are your thoughts on fresh produce picked straight from the garden?

It's a really great idea, Just because we live in the inner city doesn't mean we can't still farm fresh garden produce. Anything that gets people out of there homes to talk about produce and share fresh food has have a positive impact on everyone involved

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