A culinary oasis is opening in the Marrickville industrial estate, where the former site of a wholesale meat supplier has been transformed into an aquaponics farm and campfire kitchen.
Beyond the chain-link fence, there are edible leafy greens snaking up recycled shipping containers, buckets of blooming oyster mushrooms, and ponds with floating trays of cucumbers and tomatoes growing as part of closed-loop farm Field & Fin.
And at the center of it is Campfire, a hand-built brick-fire kitchen where head chef Grant Mcgregor transforms the fresh produce (plus sustainable meat and seafood from partnering farms in Port Macquarie and the Southern Highlands) into family-style feasts.
The project is the realization of a long-held dream of conservationist and landscaper Daryl ‘Daz’ Byrne to bring the bush to the city, creating a place where people can gather, graze and learn about sustainable urban agriculture. “The whole idea is this will become a place where people can wander in, share some good quality food over a campfire, and listen to music,” Byrne tells Good Food.
Read more at smh.com.au