Farm to table: Rootstock Sydney announces killer lineup
In a country where #greensmoothie is perennially trending, it's fair to say the benefits of organic, sustainable food have been drilled into our consciousness. Not only does organic food reduce your body's toxin burden, it's often fresher because it doesn't contain preservatives that make it last longer and farming practices are generally better for the environment.
Entrepreneurs James Hird and Giorgio De Maria have capitalised on this upsurge of the sustainable food industry with Rootstock, a festival bringing together leading winemakers, farmers, producers from across the world - from Nordic chef Magnus Nilsson to Italy's Occhipinti and Farnea.
"Rootstock Sydney is unique because it promotes farmers and producers, not sales people," says James. "The goal is to create a dialogue about food, wine and sustainability."
Building on the international success of past events, which have included visits by Noma sommelier Mads Kleppe, award-winning author Alice Feiring and Nordic chef Magnus Nilsson, this year's line-up features a globetrotting mix from the likes of Italy's Occhipinti and Farnea as well as Georgia's Pheasant's Tears.
Festival revellers will also spin, sip (and spit) their way through crowd-favourite Australian producers - such as Shobbrook, Ochota Barrels, Lucy Margaux and Hochkirch - and unearth the first vintage by young gun winemaker Mark Werner from Borachio and Otway Ranges breakout grower Jordy Kay from Chevre wines.
While the full weight of the food program is still in the works, a roster of chefs have been signed by co- curator Pasi Petänen (Café Paci) including Adelaide's Jock Zonfrillo (Restaurant Orana, Bistro Blackwood), Kylie Kwong (Billy Kwong), Monty Koludrovic (Icebergs Dining Room and Bar), David Moyle (LongSong) as well as restaurants Chat Thai and Fratelli Paradiso x 10 William St.
This year sees the food program evolve with the establishment of Rootstock Collective Kitchen, a sustainable kitchen designed to run with a minimal impact on the environment. The kitchen will be open to the public throughout the festival offering a host of wine and food options.
Tickets are on sale now for the two-day festival, which runs on November 25 & 26 at Carriageworks.
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