SPECIAL EVENT DINNER ‘THE URBAN COOK – COOKING AND EATING FOR A SUSTAINABLE FUTURE' BY MARK JENSEN
When the raw produce is of great quality, it tastes good. With great tasting quality produce, a skilled chef can apply the appropriate techniques to accentuate and complement the flavours in each dish. Quality, skill and experience is key. Join our own Mark and the Red Lantern team as they reproduce the wholesome and delicious recipes from his book, The Urban Cook - Cooking and Eating for a Sustainable Future. Mark likes to feature under-utilised ingredients, in conjunction with some old-time favourites. On this special occasion, Mark will take the time to share his views on food sustainability, production and the real actions we can all take to reduce food waste and contribute to our environment. Mark's dishes are matched with wines that are equally sustainable – featuring organic and vegan friendly wines, Cellar Director, Christine Ricketts, will enlighten you as to the story behind these wines and why they match so well with Mark’s dishes.
Four-course shared table experience with matching wines
Mark’s three mushroom beef broth
2018 Best of Both Worlds Rose - Monash Valley, SA
Blue mussels with kaffir lime leaves and ginger
Oven roasted leather jacket with lemongrass and garlic
Green papaya salad with lime and chilli dressing
2017 Chapel Hill Apostle Vegan Friendly Verdelho - McLaren Vale, SA
Vietnamese five spice roasted pork cutlets
Beef cheeks braised in beer and aromatic spices
Chinese cabbage, fried noodle and peanut salad
2017 Paxton Quandong Farm Shiraz - McLaren Vale, SA
Steamed ginger pudding
2016 Weingut Bernhard Ott Am Berg Gruner Veltliner - Niederosterreich, Austria
BOOK NOW to avoid disappointment.
Red Lantern on Riley
60 Riley Street, Darlinghurst NSW 2010
6.00pm - Wednesday 19th June, 2019
Seats are extremely limited for this special event.