The Farmed Table @ The Pavilion Kiama

Exclusive Luncheon by Brendan Cato
Sunday 8th May 12pm – 3pm
Glass of bubbly on arrival
Entertainment by Mark Crotti
Tickets & Menu available via Eventbrite 

For Further Information visit
or Ph: 42 321419

The Pavilion Kiama, Brendan Cato and Slow Food Saddleback are teaming up as a part of the Revel in May festival.  You will enjoy an exclusive five course luncheon experience prepared by our own master chef Brendan Cato prior to jetting off overseas to advance his career.

Guests will have the opportunity to ask questions and delve into Brendan’s extensive knowledge of the food industry.  During the lunch Brendan will be our guest speaker for a light hearted Q and A.

The luncheon will showcase foods from boutique producers, local farmers and artisans.  Brendan will also have his own wine available to purchase on the day to compliment your meal.  You will be entertained by Mark Crotti whilst taking in the breathtaking views overlooking Surf Beach Kiama and staying warm and dry at The Pavilion Kiama.

Why not spoil yourself or the family with an enjoyable Sunday lunch on Mother’s Day.  Enjoy a complimentary glass of sparkling on arrival.

Tables and seating will be allocated once ticket sales cease and at the discretion of the venue.

When purchasing tickets please note maximum table numbers are 10 people per table.

Date:        Sunday 8 May
Time:       12pm-3pm
Venue:    The Pavilion Kiama
Cost:       $127 (a $10 discount for Slow Food Saddleback Members will be applied using an exclusive discount code: Slowfood10)

Local farm tour and lunch in Jambaroo


Come and meet Lauren and James (the New Growers Jambaroo) on their vegetable farm in Jerrara Road, Jamberoo on Saturday 26 March at 11am.

We will meet at the farm for the tour and then go into Jamberoo for a pasta lunch, prepared by your Committee members.If anyone would like to contribute to lunch, please contact Celia Wade on
We will also serve tea and coffee, and dessert.
Please bring your own drinks.

The New Growers Jamberoo will tell us their story, and their plans to be sustainable farmers producing only the healthiest produce, and the trials and tribulations of all this rain!

The farm is just up from the substation, where there is plenty of parking. Parking is also available along the road next to the farm.

Lunch will be in The Jamberoo Youth Hall in the main Park in Jamberoo. Access to the Hall is from the car park behind the IGA.

Picnic to share

Here we are at the beginning of February, and your Committee misses you all and the great times we have together. Covid is still with us but all the double vacs and boosters will hopefully keep us safe. So come to Bonaira Garden on Friday 25 February at 5:00pm where we will do the ever popular picnic to share (but we will still use serving tongs!)

We have a wet weather plan, we have learnt from all the rain and we will have tables to put the food on, and picnic shelters to keep off the sun.

You will need to bring a biggish plate of food to share, your own picnic things and picnic seats for oldies who don’t want to sit on rugs! There will be no barbecues, so all cold food.

The cost will be $10 a head, the Try Booking list meets all required record keeping rules, if still Covid required.

Date: Friday 25 February
Time: 5:00PM
Venue: Bonaira Garden, Kiama
(enter via the AFL carpark in Girrawheen Avenue – we will be visible under the picnic shelters)
Cost: $10

​Sweet potato shakshuka with sriracha butter and pickled onions

From Yotam Ottolenghi and Noor Murad's "Test Kitchen"


1kg sweet potatoes, skin on and scrubbed clean
1 small red onion (100g), thinly sliced into rounds
2 tbsp lemon juice
3 tbsp olive oil
150g mature cheddar, roughly grated
3 garlic cloves, crushed
1 tsp cumin seeds, roughly crushed with a pestle and mortar
8 medium eggs
25g unsalted butter
¾ tbsp sriracha
2 tbsp picked fresh coriander leaves, with some stem attached
salt and black pepper


  1. Preheat the oven to 200C fan-forced (220C conventional). Poke the sweet potatoes all over with a fork (about 8-10 times) and place them on a medium, parchment-lined baking tray. Bake for 45-50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 180C fan-forced (200C conventional).
  2. Meanwhile, in a small bowl mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside to pickle.
  3. Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon of oil, ¼ teaspoon of salt and a good grind of pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp up. Set aside to cool and crisp up further.
  4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt and a generous grind of pepper, and mix to combine.
  5. Put the remaining tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on a medium-high heat and leave to cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4-5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.
  6. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble – you don't want it to split.
  7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.