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Event Details
Location:
Charlie’s Garden, Redfern
(Gregory Llewellyn, Hartsyard)
Date: Sat 19, Dec
Time: 12pm
View on map
Back
Event Details
Location:
Charlie’s Garden, Redfern
(Gregory Llewellyn, Hartsyard)
Date: Sat 19, Dec
Time: 12pm
View on map

Produce from the garden:

Beetroot, Kale, Silverbeet, Corn, all range of salad greens (Mizuna, Butter Lettuce, Salad Burnett, Mustard Greens, Coral lettuce), Galangal (like ginger), Gotu Kola (asian herb), Calendula, Rosemary, Sage, Lavender, Parsley, Coriander, Beans

Green oil from the garden - Smoked anchovies, potato crisps.
Fresh cheese and onion dip - Nigella seed flatbread, waragel greens, lemon oil.



Tomatoes and plums - Strachiatella, cured pork neck, lemon thyme.
Clams cooked in ash - Corn, parsley, bacon, toasted bread
.



Lamb shoulder - Pickled brassicas seeds, silverbeet, crushed olive, cured tomato.
Peaches and brie - Rosemary spice-cake, wild rice-oat crumble
.



2014 Cake Wines Pinot Noir
James Squire - 'Four Wives' Pilsner


Gregory Llewellyn
(Hartsyard, head chef)

A New York expat chef with a green thumb, a thriving Redfern community garden and an Adelaide Hills Pinot Noir with a soft fruit driven palate. We’ve saved the best for last with our final Cake Wines Community Feast. We sat down and chatted to Hartsyard head chef Gregory Llewellyn, a champion of community garden initiatives and a voice for the benefits of cooking with truly fresh produce in every dish.

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 started because I’m one of seven and my parents said ‘if you want something, go and do it’ so I did, I started cooking at 15.

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

The style definitely has an American influence but using Australian produce. Executed very simply but lots of thought put into the process. With the point being that we’ve always wanted to be a neighbourhood restaurant.

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

Simple, tasty, fresh OR fatty, salty, greasy. It depends what mood you’re in. You can come in and having something really elegant or you can come in and have fried chicken. They complement each other. I’m inspired by people I work with...my wife, other chefs in Sydney – all chefs. Everybody has their own drive and creativity, we’re all different, and what I think is most important is that everybody’s stamp is different.

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

Really, really simple, thought-out, tasty, different food – some seafood, some stuff really herbaceous, some stuff super simple, some stuff roasted over charcoal and then using whatever is in season. I’ll be using Heaps of herbs, whether that’s blended into oil or used in dressings or to garnish roasted meats or fish, or acidulated gently for seafood. Stuff that makes sense. Can’t wait to serve up raw clams on hot coals and by the time it gets to the table it’ll be cooked!

What are your thoughts on community gardens in general? Do you think they bring value to the community?

We need more community gardens. I think it’s good for the soul, it’s good for kids, it’s good for old people, it takes everything away from the busy-ness of life, it lets people be on the same wavelength because you’re all focusing on one thing, the same thing. And that’s digging in the dirt.

And the wine?

Sarah (Cake head winemaker) and I have chosen the 2014 Pinot Noir, it’s a beautiful Adelaide Hills Pinot and a great mix of savoury choc-mint and dark fruits. It will go well with the herbs in the meat and fish and complement any fresh produce that I’ll drop into the dish.

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