Cookes Food is excited to launch their one-day-only special offering with The Fermentary on Saturday, 12 September. Following the successful collab with Julia Busuttil Nishimura, the premier catering and events company has once again teamed up with food writer Dani Valent for this one-off event through Cookaborough.
Dosa Dinner with Samosas, Potato Masala &
Sambar Lentil Curry
Great Ocean Duck & Kimchi Hotpot with
Prawn Salad Entree
Smoked Seafood Chowder in Falco Cob Loaf with
Dill Kraut & Charred Cos Salad
They have taken the recipes and principles from Sharon Flynn's Ferment for Good cookbook and used them in three amazing menus: a vegetarian Dosa Dinner, a Duck & Kimchi Hotpot Banquet and a Seafood Chowder in a Falco Cob Loaf Feast. They are supporting some great Victorian brands in Great Ocean Ducks, Sailors Grave Brewing and Falco. All the dishes are prepared to finish or heat up at home, including fun and interactive dosa batter that you turn into pancakes yourself.
The Fermentary's kraut, kefir, kimchi, sake lees and pickles are also on offer, and some fermented desserts like kefir pannacotta and sake lees burnt Basque cheesecake! You can view the full menu here.
Orders close Tuesday 8 September, and it's available for pick up in St Kilda or delivery for a small fee.