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 
Banana fritters 

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.

Phuong Nguyen