Field to fork dinner: Project Salubrious & Rising Sun Farm Pork
Join us for the next edition of our intimate Field to Fork events - a 5-course dinner with matched wines, showcasing the unique pastured pork from Rising Sun Farm.
In the fresh air and open pastures of the Granite Belt, Rising Sun’s Brad and Donna produce incredible chemical-free pork, ethically and sustainably raising a rare heritage breed called English Large Black. Hear from the farmer on how they got there (after Brad swore off bacon for decades) and their impressive conservation work, while you enjoy their high quality pork prepared a number of ways alongside fresh seasonal produce. Kurt has leaned into some unusual cuts and vibrant Asian flavours to delight the senses - see the menu below.
As always, all dishes will follow our philosophy of no gluten, grains or dairy, with other ingredients sourced locally where possible.
Don’t miss out - last dinner sold out quickly!
Menu
- Crispy 5 spice pig ears with cumquats and green nam jim
- Fried pork taco with composée salad
- Master stock braised pork belly with scallops, nashi pear, chilli caramel, and a pork lemongrass croquette
- Thai basil sorbet
- Beetroot and ginger cake with a custard apple and lime anglaise and a coconut, sesame crumbed banana
Tickets are $150 per person for the 5 course menu, with the option to add the paired wines for $20 per person.
Meet the farmers
Brad and Donna are regenerative farmers based at Nundubbermere, south west of Stanthorpe in Granite Belt high country. They also produce pastured eggs and 100% grassfed beef and lamb - all with plenty of pasture to roam, calm handling, and no chemicals. Their focus is on happy, healthy animals while also restoring the land, and the incredible flavour comes naturally. Join us to taste the difference, and find out more about Brad and Donna at risingsunfarm.com.au
