Tiny Otway restaurant recognised for its commitment to sustainability
Announcement posted by Bespoke Harvest 13 Oct 2016
Chef Simon Stewart to feature in SBS food series and book on sustainable dishes
Otway restaurant Bespoke Harvest has been recognised on a national scale for its commitment to local produce and collaboration with regional farmers.
A signature recipe from Bespoke Harvest head chef Simon Stewart will be featured in a new book and TV series For the Love of Meat.
Published by Hardie Grant, the For the Love of Meat launches in October to coincide with the corresponding SBS television series which begins broadcasting on Thursday, October 20.
It celebrates restaurants that are committed to creating amazing dishes from ingredients sourced locally from sustainable producers.
Bespoke Harvest, in the tiny town of Forrest, opened in 2014 with a mantra to utilise the abundant quality produce emerging from the surrounding Otway ranges.
Stewart is renowned for his close bond with local farmers and his true commitment to creating a menu that reflects the fertile rolling hills of the Otways.
His braised beef recipe with hummus and cabbage was selected from thousands of dishes Australia-wide to feature in For the Love of Meat.
“It’s nice that we are being recognised for our methods,” Stewart said. “We actually make time in our week to go out and visit farms and find producers.”
Stewart said he is inspired by the farmers’ commitment to growing the best quality produce they can.
“I see the farmers wanting to be better at what they do and it motivates me to want to get the best results from their produce.”
Bespoke Harvest prides itself on its relaxed dining experience, which owner Emma Ashton says is akin to sitting around the dining table at home with family and friends.
“Sharing the food and the experience as well as learning about our community of growers and their evolving farming practices is what you can expect,” she said.
The menu at Bespoke Harvest uses concepts from the Middle-East with an emphasis on pulses, grains, seeds and vegetable-based dishes that don’t always rely on protein being the hero.
“This is backed up by our underlying philosophy of organic, sustainable practices in farming and harvesting,” Stewart said.
Bespoke Harvest is open for lunch Thursday through to Monday with dinner on Friday and Saturday nights.
For the Love of Meat was edited by Alex Herbert and is published by Hardie Grant.
A signature recipe from Bespoke Harvest head chef Simon Stewart will be featured in a new book and TV series For the Love of Meat.
Published by Hardie Grant, the For the Love of Meat launches in October to coincide with the corresponding SBS television series which begins broadcasting on Thursday, October 20.
It celebrates restaurants that are committed to creating amazing dishes from ingredients sourced locally from sustainable producers.
Bespoke Harvest, in the tiny town of Forrest, opened in 2014 with a mantra to utilise the abundant quality produce emerging from the surrounding Otway ranges.
Stewart is renowned for his close bond with local farmers and his true commitment to creating a menu that reflects the fertile rolling hills of the Otways.
His braised beef recipe with hummus and cabbage was selected from thousands of dishes Australia-wide to feature in For the Love of Meat.
“It’s nice that we are being recognised for our methods,” Stewart said. “We actually make time in our week to go out and visit farms and find producers.”
Stewart said he is inspired by the farmers’ commitment to growing the best quality produce they can.
“I see the farmers wanting to be better at what they do and it motivates me to want to get the best results from their produce.”
Bespoke Harvest prides itself on its relaxed dining experience, which owner Emma Ashton says is akin to sitting around the dining table at home with family and friends.
“Sharing the food and the experience as well as learning about our community of growers and their evolving farming practices is what you can expect,” she said.
The menu at Bespoke Harvest uses concepts from the Middle-East with an emphasis on pulses, grains, seeds and vegetable-based dishes that don’t always rely on protein being the hero.
“This is backed up by our underlying philosophy of organic, sustainable practices in farming and harvesting,” Stewart said.
Bespoke Harvest is open for lunch Thursday through to Monday with dinner on Friday and Saturday nights.
For the Love of Meat was edited by Alex Herbert and is published by Hardie Grant.