Join us on Wednesday 7 August as we welcome Mona artist Kirsha Kaechele and chef Vince Trim for a special five-course dinner with matching wines, to celebrate Mona’s new book and exhibition, Eat the Problem.
Vince will spend the day foraging with Harvest Head Chef Alastair Waddell and wild food researcher Peter Hardwick, and create a feast of delicious and thought-provoking dishes for the evening event.
This will be an unforgettable culinary experience, during which we’ll interrogate and explore how the best way to engage with a problem might be to, well, eat it.
Wild Harvest with Mona’s Kirsha Kaechele and Vince Trim Eat the Problem From 6pm, Wednesday 7 August 2019
Harvest, 18-22 Old Pacific Highway, Newrybar NSW 2479
Five-course menu with optional matched wines $120 per person plus $50 for matched wines Signed copies of the Eat the Problem book will be available for sale on the evening
Harvest’s Wild Harvest Chef Series is attracting one of the world’s best to the humble village of Newrybar – Ben Shewry, the renowned chef in the kitchen at Melbourne’s Attica restaurant, which reached No. 20 this year on the World’s 50 Best Restaurant list. Ben Shewry will be joining Head Chef Alastair Waddell and wild food researcher Peter Hardwick foraging in the Byron Hinterland before compiling a bespoke menu exploring Australia’s underutilised native ingredients.
“We’re really excited to be working with one of Australia’s culinary icons and looking forward to seeing what creations Ben comes up with after sampling our unique ingredients.”
Cheers to everyone who has helped us achieve our one hat rating in the Good Food Guide 2018 – our incredible and passionate team, inspired local producers and of course our beloved patrons. THANK YOU! (more…)
SUNDAY 31ST DECEMBER 2017. Celebrate the final hours of 2017 and unleash your alter-ego amidst the opulence of gilded masks, frivolous feathers, and dazzling disco tunes at the harvest newrybar masquerade ball. (more…)
Harvest is pleased to announce our new menu. Our kitchen team lead by Executive Chef Bret Cameron and Peter Hardwick revered forager, has enabled the development of this exciting new menu, with the notable use of wild and native ingredients. (more…)