Rootstock Sydney – Australia’s annual celebration of unadulterated food, wine and fun taking place at Carriageworks on Saturday 25 and Sunday 26 November – is launching a crowdfunding campaign to fund Rootstock’s first sustainable kitchen. The campaign kicks off today, 8 November, until 7 December on the Australian-based platform, Pozible.
The festival’s co-founders Giorgio De Maria and James Hird have conceived a modular, sustainable kitchen, designed by architect Silvester Fuller and sculpture Dion Horstmans. The kitchen build is a continuation of Rootstock’s initiative to fundraise and promote various indigenous agricultural programs driven by Victorian author and activist Bruce Pascoe.
Rootstock aims to raise $22,000 to fund the kitchen, which will then be donated to three indigenous Yuin communities on the south coast of New South Wales: Digging Stick foods, Yuin Women's Group and Wurdi Youang.
“The intention of the project is to showcase innovative, sustainable design,” says James. “Ultimately, we want to help out local communities by providing kitchens that provide maximum output with a minimal environmental footprint.”
Rootstock, which pushes as many boundaries with the food as the booze, will host a handful of Australia's most celebrated and innovative chefs in the kitchen including Ben Shewry (Attica), Jock Zonfrillo (Restaurant Orana, Bistro Blackwood), Mat Lindsay (Ester), and Kylie Kwong (Billy Kwong). The chefs will take shifts in the kitchen during the two-day event, in a line-up co-curated by Pasi Petänen (Café Paci).
Dishes will be cooked over fire – wood-fired oven, the ‘cooking tree’, and butterfly spit – in a menu spanning charcoal Moreton Bay bug tails, spit lamb tacos, and blistered fire-roasted pineapples. Artisan bakery, Iggy’s Bread will serve up croissants for early risers, while the full breadth of the offering culminates in an Italy x Australia mortadella party on Sunday night.
“Fire is the oldest cooking technique in Australia,” says Giorgio. “As we’re donating the kitchen post the festival, we wanted to build a kitchen that utilises this power source in a way that is also functional and can be used to feed large numbers at community gatherings.”
A strong line-up of themed Rootstock bars will round out the experience, dedicated to Blackmarket Sake, orange wine, pet nat and Two Metre Tall wild fermented beer. Access to the sustainable kitchen and Rootstock bars is free, while tickets to the wine tastings start at $55 per session. Complementing the food and wine offering will be Rootstock’s returning eponymous bottleshop, carrying a wealth of wine and a series of eye-catching, giant wine posters made by Gianluca Cannizzo available for purchase.
Crowdfunding for Rootstock’s Sustainable Kitchen Project is available via Pozible under ‘Rootstock Kitchen’: pozible.com/project/rootstock-kitchen.
Ticket details for Rootstock Sydney 2017:
Saturday Session 1 - 10.30 AM - 3.00 PM $55
Saturday Session 2 - 4.00 - 8.30 PM $55
Sunday Session 3 - 10.30 AM - 3.00 PM $55
Sunday Session 4 - 4.00 - 8.30 PM $55
Saturday All Day $95
Sunday All Day $95
Tickets available at www.rootstocksydney.com