Wollongong Central is teaming with Illawarra hatted restaurant Caveau this Sunday to highlight the beauty of fresh Illawarra produce in a live cooking demonstrations in the City Kitchen near David Jones Food Hall.
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Simon Evans and Tom Chiumento from Caveau are presenting different flavours and produce every Sunday throughout November between noon and 2pm in the pop-up eatery.
The Sunday in the City Kitchen on the lower ground floor of the Gateway Building the two chefs are sharing their love of native food.
On the menu is native and locally foraged ingredients.
Mr Evans said treating customers to fresh locally produce food respectfully was a cornerstone of the Caveau philosophy.
They do it so well it earned them another coveted hat in the Sydney Morning Herald Good Food Guide.
In fact the restaurant has done that every year since 2005.
Mr Evans and Mr Chiumento are renowned for their emphasis on organic, sustainable and bio-dynamic practices as well as nose to tail dining.
In presenting Caveau – Taste of the Illawarra throughout November the GPT owned shopping centre is showing how easy it is to eat well with world class restaurants in Wollongong.
On November 5 the two young chefs started their months of Sundays with a seafood menu focusing on South Coast oysters and fish captured in Wollongong waters.
They showed interested onlookers how they prepare and cook whole mirror dory while getting the insider knowledge on how to identify good quality fish and best buy tips.
The interacted with shoppers as they both pan fried and poached the fish, serving the pan-fried version with lemon butter and the poached fish with herb salad.
They also demonstrates how to shuck oysters and prepare a selection of garnishes to accompany the delicacy.
Many present have also been able to taste the dishes and that is expected to be the case again this Sunday when one of the items on the menu will be kangaroo.
What’s on the menu
- 19 November - Native and wild: native and locally foraged ingredients
- 26 November - Local dairy: cheese, South Coast dairy products and local eggs
About the Caveau chefs
Simon Evans
The Welsh-born Evans 30 year old has been in the kitchen at Caveau for the past five years, having previously worked at regular UK top 100 restaurant Y Polyn, and multiple Michelin starred restaurants before moving to Australia.
He has a great passion for local wine, beer and spirits and is driving the increased local focus on Caveau’s beverage lists.
Tom Chiumento
The 27 year old local with Italian heritage joined Caveau three years ago after working at several well-established Wollongong restaurants.
In 2016, he spent six months working in some of Victoria’s best restaurants including Brae and Dinner by Heston before returning to Caveau.
He can often be found getting his hands dirty with local growers around the Illawarra.