
4 May 2023 Once Only Event
The best dining experiences transport. They capture time and place, often through seasonal produce harvested at its peak. Autumn in South Australia is a season of luscious abundance – and it’s all on the table for a trio of chefs inspired by the bounty.
Tasting Australia co-festival director Darren Robertson trained in Britain before a serendipitous stint at Sydney fixture Tetsuya’s. The Three Blue Ducks restaurant he launched with mates in 2010 has since grown to five offshoots, with Robertson also a cookbook author, television presenter and co-owner of Bondi restaurant Rocker. Farm-to-table dishes are his hallmark, best enjoyed among friends.
Simone Watts is based at Barragunda Farm on Victoria’s Mornington Peninsula. A chef turned regenerative farmer, the 40-seat restaurant she leads is stocked with organic produce from the surrounding paddocks.
Pollard, meanwhile, grew up in an Adelaide Hills market gardening family – a childhood that sparked vast knowledge of seasonal ingredients and sustainability. Early starts and hard graft proved seminal; Pollard later trained as a chef and is today creative director of Topiary, a tea house turned restaurant within the grounds of Newman’s Nursery in Adelaide’s north-east.
Be inspired by dishes drawn from nature. A plant-based menu will be presented in Town Square Kitchen for this event, with dishes easily adapted to vegan or vegetarian. Please note your preference when booking.
Rates
Event Dates
Once Only Event
4 May 2023