Published on 10th of May 2017 by Ella Dumbrell.
Contributors: Belle Maartinez + Ruby Dumbrell
Photographer: Belle Maartinez
WE LOVE OUR LAMB! PRESENTS POP UP DINING EXPERIENCE @ CURRENCY KITCHEN.
MEAT + LIVESTOCK AUSTRALIA (MLA) is back with it’s Autumn campaign following on with the concept that lamb is the meat that brings people together . Many of you would remember their Australia Day lamb advertisement for all the wrong reasons when it caused some major “culture sensitiveness” . Putting that all aside last night We Love Our Lamb launched The Currency Kitchen pop up restaurant with the new & improved tag line 😉
“The most delicious way to come together no matter race, sexuality, religion, ethnicity or gender
Over five nights, from Tuesday the 16th May, The Currency Kitchen will be serving up lamb dishes from all over the world, created by a collection of Australia’s top chefs including; Nic Wong (Cho Cho San), Analiese Gregory (Bar Brośe), Paul Carmichael (Momofoku Seiōbo), Jacqui Challinor (Nomad) and Ben Milgate and Elvis Abrahanowicz (Porteño).
Each lamb dish will be inspired by the chef’s background and heritage. Throughout the night the chef will share how their personal experiences have inspired their cooking journey and reveal how these have influenced the lamb dishes they have created for this event. The wine selection on the night will be provided by family- owned Taylors Wines.
Not only will guests enjoy five-star cooking, they will also set the price. Guests are encouraged to pay what they think their dining experience is worth, in their currency of choice, from anywhere in the world. Contributions from the event will go to a selected charity.
We sent two of our Kolider’s to gain the first inside scoop on what they thought was Kolide Worthy.
Ruby: The whole night was undoubtedly great when you have the calibre of chefs we had serving you dinner! Ben & Elvis’s “Spiced Lamb Leg Tartare” as the entree was a big highlight for me.
Belle: It’s a hard one but I think I have to go with Nic Wong’s “Koji Glazed Dry-Aged Lamp Rump on the Bone.” Seriously could not get enough!
Ruby + Belle: We could both safely come to one conclusion that we were both obsessed with Nic Wong’s “Black sesame Ice Cream Mochi dessert”.
Ruby: Oh hang on I can’t not add in Jaqui Challinor’s “Smoked Lamb Shoulder Empanada’s!” It’s so hard to recommend one sitting to go to! All the chef’s were super cool, I do think even though I didn’t get a chance to try his dish – Paul Charmichael would be great. He’s been working in New York and is now in Australia working at Momofoku Seiōbo.
Ruby + Belle: The donation concept is yes always awkward (laughs) but they just said anything! Whatever you deem fair, but look we would usually pay good money to experience such fantastic food! AND remember everything is going to charity!
Book your seating now Kolider’s at www.thecurrencykitchen.com.