Earlier this week, Mother Hen and I were very honoured to be invited to help celebrate the graduation of six of the 47 Kitchen Garden Project participants. The celebration lunch was also a valuable opportunity for the graduates to further bolster their hospitality credentials on their resumes.
It wouldn't be a Kitchen Garden Project celebration lunch if it didn't feature the fruits of the graduates' labour (literally!). Ninety-nine percent of all the fruit, veg, eggs, seeds and edible flowers that featured on the celebration lunch menu came from the Kitchen Garden. To kick things off, we had these crispy salt-roasted sunflower seeds as pre-lunch nibbles.
We also had a glass of Susan's plum wine - a gorgeously crimson concoction. Wild plums were picked by the participants in early Spring from the neighbouring trees around Hawthorn. Each plum was scored and soaked in sugar to allow the flavours to ferment. It had a delightful tartness to it and was very refreshing on a warm day.
The beautiful table setting
Bottom right plate (from top going clockwise): slow-braised beans; mini Caprese salad skewers; backyard honey and smoked paprika sauerkraut on cucumber; carrot and leek quiche; green croquette; and filled sweet potato leaves (centre)
We had a grazing selection as our appetiser. My favourites were the green croquettes (which were filled with green beans, potato, purslane, chives, liquorice bronze fennel and Parmesan crumbs), slow-braised beans with vine-ripened tomatoes, onions and herbs (unexpectedly moreish, even for a non-legume lover like myself!) and the filled sweet potato leaves with rice, sweet potato, onion and chilli. They were served with house-baked ciabatta.
The accompanying drink for the appetiser was a beautiful fresh cucumber and basil Gimlet.
Photos of the Kitchen Garden Project participants
The main course was a very pretty dish - something you'd typically find in a high-end restaurant. It was gazpacho with tri-colour home-made pasta. The gazpacho was served on the side in a cute bottle, which you poured over the dish.
This is a warm dish (as the gazpacho is served chilled) and great way to serve pasta in the warmer months. I loved the raw and grilled veg and flowers (eggplant, leek, purslane, beetroot, snow peas, black beans, baby carrots, heirloom tomatoes and cucumber). However, I did find the cubes of pasta to be a tad dense in texture.
To go with the main, we had a house-made elderflower cordial with rosemary, flowers and soda water.
Dessert was this utterly delicious watermelon granita - this was my favourite dish of the entire lunch. It was served with meringue pieces, cape gooseberries and a chamomile and rhubarb coulis. It wasn't too sweet, slightly tart and had a hint of savoriness to it. I just loved the unusual flavour combinations and textures - more please!
Although the Kitchen Garden Project is partly funded through the work-for-the-dole scheme, the Jesuit Social Services spend, on average, an additional $2,500 per participant out of its own pocket to ensure that they get more than the basic training that's required under the scheme. The investment is worthwhile as more than two-thirds of participants go on to further study or employment – this is more than three times the average employment services industry standard.
Verdict
Overall
A great cafe that has great food and a great heart. I encourage everyone to come check it out. Also, fear not if you're a meat eater - The Green also has meat dishes on its regular menu (see Obelix's review back in May 2015 for more info).Find it at
The Green at St Columbs5 St Columbs Street
Hawthorn 3122
Telephone: 9819 0890
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