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Sarah Wilson, Tim Silverwood, Liane Rossler, Darren Robertson, Magdalena Roze & Sophie Hart are just a handful of guests who attended an intimate dinner that brought the topic of sustainable seafood to the table as part of Sustainable Table’s Give A Fork! campaign. As food sustainability is becoming a growing topic of conversation within contemporary culture, I thought it a great opportunity to bring such an intelligent and engaged group of people together to share stories, knowledge and exchange ideas around the area of sustainable seafood. The idea behind this is to arm people with information, via newly made friends and settings that they enjoy in the aim of promoting more conscious decisions within their every day lives. The event was a major collaboration between Bsides members Gooseberry Catering & Sophie Hart.
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GIVE A FORK20TH OCT 2013NE
BSESS IONS
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Contents1 Welcome Note
3 The Narrative
5 The Styling
7 The Menu
9 The Guests
11 Special Thanks
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Sharing a meal and a story naturally go hand in hand. At my dining table, I constantly find myself and my friends passionately sharing thoughts on why ethical investment is so important, simple tips and techniques for easy ways to compost if you live in an apartment, asking questions about which beauty products are most effective and environmentally friendly, exchanging lessons and learnings on business practice and the list goes on. I finally decided that it was time to create a formal way of combining my penchant for entertaining, connecting like-minded people and starting a conversation that really matters – the Bsessions were born!
Amidst lovely and intimate settings over a delicious innovative menu, a group of collaborators and brilliant guests ignite a narrative that transcends that of the table. It’s truly fulfilling to see the conversation continue once the plates are packed away at ours, and brought out at yours.
Enjoy
Valentina x
WELCOME NOTE
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The first Bsession was held to draw awareness around the topic of sustainable seafood, and was hosted as part of Sustainable Table’s ‘Give A Fork’ Campaign.
We share current facts about the state of the seafood industry and the ocean at large, address individual concerns and also swap ideas and recommendations that help us live a little more consciously.
THE NARRATIVE
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Ifwe don't create waste we don't create problems...Try to live a whole day or week without using disposable plastic..it's not easy but you'll soon learn how much disposable plastic consumes us.
TIM SILVERWOOD, TAKE 3
Save your herbs, mash them all together add them to a great butter like Pepe Saya, freeze them and put it on top of fish in the BBQ.
JESS MILLER, GROW IT LOCAL
Look for the MSC ecolabel for seafood that has healthy target stock, reduces its impact on the marine ecosystem and is well managed.
CHARLOTTE CONNELL, MARINE STEWARDSHIP COUNCIL
The key is to remain flexible as fresh food is very much dependent on local growers and producers, as well as weather and other such variables.
CHANEL GALLEN,AMBER GALLEN,
GOOSEBERRY CATERING
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THE STYLINGDear friend and co-collaborator Sophie Hart opened the doors to her beautiful home studio, so it goes without saying that the effort we had to put into styling was minimal.
Sophie Hart describes herself as an ‘aspirational’ stylist and she’s very well known for her inventive flair and tenacious attitude.
The challenge put to Sophie was was to source everything as sustainability as possible, which she met beautifully.
The amazing Pepe Saya donated a delicious centerpiece for the table.
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THE STYLING
SOPHIE HART
BASED BRIEFON THE
WAS TO MAKE USE OF ITEMS I ALREADY HADMY APPROACH AND ENSURE THAT THEY MATCHED THE THEME.I WAS ABLE TO SOURCE VINTAGE ITEMSSUCH AS TABLE CLOTHS AND NAPKINS FROM
MY MOTHER,WHICH WERE PASSED ON TO HER FROM
MY GRANDMOTHER.
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THE CHALLENGE To source sustainable, fresh, seasonal and local ingredients.
The menu was based off Sustainable Table’s ‘Give A Fork’ menu, which was certified by the Marine Stewardship Council. The team at Goosberry Catering and I worked closely to source all of our ingredients from the lovely team at Joto Fresh Fish & The Organic Food Markets in French’s Forest. We served Organic Steam Ale thanks to Mountain Goat and sparkling water thanks Sodastream.
My amazing collaborators in bringing the menu to life were the sister-duo at Gooseberry Catering. These lovely ladies pride themselves on providing fresh, organic food and sourcing as close to the primary producer as possible.
MENU
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Aperitif - Served upon arrivalAperol Spritz – using Fowles Wine are you Game?
Prosecco (sustainable)FridayFlowers ice tea (non-alcoholic)
Sodastream sparkling water
Entrée (alternate drop)Sarah Wilson’s Witlof sardine boats &
Seared tuna Carpaccio with Thai cabbage saladDrink suggestion: pair with Mountain Goat Organic Steam Ale
or Sodastream sparkling water
MainArroz caldoso with wild prawns & seaweed - – MSC certified prawns
Drink suggestion: pair with Mountain Goat Hightail or Sodastream sparkling water Sides
Fennel citrus salad & Vegetarian Paella Gooseberry’s Desert
Orange Blossom GranitaDrink suggestion: pair with Mountain Goat Hightail
or Sodastream sparkling water
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The Guests comprised of colleagues & friends with a penchant for food, sustainability and sharing a story or two.
Sophie HartAdvertising Stylist
Liane Rossler Design and Environmental Advisor
Sam Marshall Architect
Sarah WilsonJournalist, TV Host, Blogger, Best Selling-Author
Tim SilverwoodFounder Take 3
Robert Murray Designer
Nonie Dwyer Chef
Grant LaBrooy Chef & Gardener, Three Blue Ducks
Kristina MaccabeeSovereignty Foods
THE GUESTS
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Marnie SkillingsHead Designer and Creative Director Ladakh
Kelly Elkin Director, Alas Women’s Sleepwear Australia
Bethan Harris Sustainability Strategist
Suzanne Malos Producer
Darren Robertson Chef, TV Personality, Founder Three Blue Ducks
Magdalena Roze Journalist and Meteorologist
Charlotte Connell Communications & Marketing Manager Australia & New Zealand
Marine Stewardship Council
Jonathan JenkinsMedia Director, Premium Media
Betony Dircks Director, Alas Women’s Sleepwear Australia
Jess Miller Co- Founder, Grow It Local
Daniel Boud Blue Murder Studios
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My co-collaborators - each one of them helped bring this event to life:
Chanel & Amber Gallen - Goosberry CateringSophie Hart - Advertising StylistDaniel Boud - Blue Murder Studios Charlotte Connell - Marine Stewardship Council
SPECIAL THANKS
BSESS IONS
The Bsessions are a series of intimate event hosed amidst beautiful settings, where over an innovative culinary experience a group of collaborators and
brilliant guests ignite a narrative that will transcend that of the table.
We encourage conversations around critical topics within contemporary culture in the aim of cultivating awareness and change through enabling connections.
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