In recognition of NAIDOC week Boffins is going bush. On Thursday 11 July 6.30-9.30pm join the Boffins team and Indigenous gardener Adam Shipp for a 5-course fusion between modern and native Australian flavours with accompanied beverages. Boffins goes Bush is a sharing style dinner which allows you to learn about Australia’s rich food heritage along the way. Adam’s will offer his valuable insights on native foods, medicine and growing your own bush foods.
This event promotes mindful eating at its rawest. Connecting guests with not only the land it was foraged from but also using food as a method of connecting with Indigenous culture in recognition of NAIDOC week. The restaurant has been making a name for itself ever since it’s interior and philosophical revamp. Through their menu the chefs impart simple cooking practices while promoting produce at the peak of its season.
“At Boffins, we are driven by seasonality, regionality and sustainability, what more echoes that than local bush foods. To work with native plants is another layer of the Boffins journey,” Boffins chef Bernd says. “A couple of things we are working on are native pepper and rosemary “Johnny cakes” as well as the pictured Cone Bay Barramundi on paperbark, with sea blight and bergamot.”
Mindful eating is eating with attention and the right intention. In this instance the spotlight is on native edible plants, grown for centuries on our land. The Boffins menu will feel even more wholesome with the addition of grass root ingredients such as Bush peppers, Kurrajong seeds and Peppermint gum.
1 Balmain Crescent, Acton