Farm Dinners #2

Overview

Grey Lynn's beloved organic community farm Kelmarna Gardens is inviting food lovers to enjoy an outdoor pop-up dining experience this February. The idea behind the Farm Dinners series is to celebrate the bounty of the land, bringing diners closer to food than ever. Kelmarna's favourite chefs will be invited to draw on the seasonal harvest producing a menu inspired by garden's produce.

For the second instalment on February 26 and 27, chef Plabita Florence of plant-based eatery Forest will present a set four-course menu (with both vegan and vegetarian options) using produce from Kelmarna both farmed and wild, with other ingredients sourced locally and sustainably.

The philosophy of Forest is to use wild plants that are literally overgrown throughout the city and to utilise underrated parts of produce that are normally destined for the bin. Pop-ups have seen Florence whip up yams with spicy sauce made from pickled chillies and cauliflower stalks, popped barley and wild onion flowers; purple kumara gnocchi with black garlic broth, confit leek and crispy carrot skin; and smoked beets with nasturtium mustard, silverbeet stalk pickles and sauerkraut sourdough.