The menu will feature Tama’s house-made salumi, honey collected from her rooftop beehives and other locally-sourced ingredients, including seafood from Joto Fresh Fish and organic vegetables from Moonacres farm in the Southern Highlands. During the dinner, Tama and the producers will shine a light on where food comes from, how it’s made, and how to select the best seasonal produce and prepare it simply.
21 October 2013, 6:30pm – 10:30pm
Berta Restaurant, 17-19 Alberta Street, Sydney
Bookings (02) 9264 6133 or firstname.lastname@example.org
Tickets $110 per person. Includes glass of prosecco and a canape on arrival, an optional matched bio-dynamic wine flight will also be available for $40 per head. SBS Food subscribers can enjoy 10 per cent off the ticket price by quoting "SBS Food" upon booking.
This event is part of The Sydney Morning Herald Good Food Month presented by Citi. Click here for more details.
The seasonal cook
Don’t know your kohl rabi from your kale? Didn’t know that milk tastes better in spring? Seasonal cook O Tama Carey shows you how to eat with the seasons, showcasing the bounty of spring, summer, autumn and winter with casual modern Italian dishes meant for sharing. Grow confident in identifying and cooking with seasonal produce, be inspired by our perfect pairings and learn about how food grows. Each fortnight, The Seasonal Cook will focus on a bursting-with-goodness seasonal ingredient, featuring 4 recipes with Tama’s expert tips, accompanied by stunning photography. Read Tama's columns covering blood orange, brassica flowers and salumi.