Sunday, 17 November 2019

Sydney chef Brendan Cato, founder of The Farmed Table, is back in town, and he’s teaming up yet again with his mates at Ngeringa, and will produce yet another seasonally inspired lunch on the beautiful Adelaide Hills property.

“I’m excited to use produce directly from the farm. Spring means new life, and fresh new season everything. The first fruiting is always the best and sweetest. The vegetable garden there at Ngeringa is like being a kid in a candy store,” Brendan says.

With all the best spring produce available, Brendan will serve lamb with kohlrabi, broad beans and fresh herbs, charred leek with green goddess and roasted beetroots, and spring brassicas, with garlic chilli and fermented cabbage.

Best of all, diners get to sit amongst the grounds that grew everything the chef has plated up.

As a special treat, there are some pre-release tastings of Brendan and Ngeringa’s collab wine, Ngarto, that will be available on the day, including two new cuvees to go along with the original syrah/viognier. Get the first taste ahead of bottling beginning the following week.

Every Australian season throws up a full gamut of flavours that may never be seen again (particularly if the ravages of climate change continue to throw the natural order askew), so each Farmed Table x Ngeringa luncheon is a never to be repeated event.

The Farmed Table x Ngeringa Spring Lunch is happening on Sunday, 17 November from midday. For tickets and further information, see here.