By Hollie Harris
In Australia, over $8-10 billion worth of food is wasted annually. This amounts to about four million tonnes of food that finds its way to landfill. Australians throw out one out of every five bags of groceries each year, amounting to about $1036. At the same time that we waste food, a majority of charitable organisations in Australia broadly and the Sunshine Coast more specifically, are unable to provide the level of food needed to meet the demand of those in need in the community.
OzHarvest was formed in 2004 as a food rescue program to help feed those who are most vulnerable while at the same time addressing the issue of food wastage in Australia. Our food rescue model is simple but effective. Specifically, through a volunteer base, we rescue excess good food that might otherwise find its way to landfill (e.g. overstocked supplies, seconds, close to use by or best by dates, etc.) and redistribute that food to local charities, schools, programs and community organisations. The donated food is then either converted to meals or provided as hampers to vulnerable people in our community at no cost.
OzHarvest is holding its first 2017 fund-raiser: a five-course Degustation Dinner at Andrea Ravezzani’s Noosa Waterfront Restaurant.
This very special event will be held on Saturday 24 March, from 6.30pm.
A fund-raising auction will be held on the night with some fantastic donations being auctioned off, including a golf and spa package from Noosa Springs Resort and Spa, a premium cooking class for two at life’s a feast in Noosa, one night accommodation and degustation dinner at The Long Apron/Spicers Clovelly Resort in Maleny and more.
All the proceeds from the night will go towards the purchase of an OzHarvest van as they currently use their own vehicles to pick up and deliver food.
The menu for this exsquisite five-course degustation dinner with matching Ferrari and Torbreck wines is only $120 per person and includes:
Canapes
Coffin Bay oyster with finger lime.
Waffle cone mushrooms pate, salted praline.
Duck liver with cherry gel.
Vodka beetroot marinated cobia, liquorice soil.
Entree
Individual seafood salad, Noosa red tomatoes consume.
Pasta
Pheasant raviolo, slow cook egg yolk, popcorn gel, pork crackling.
Main course
Lamb fillet wrap in pancetta, truffle mash gateaux, oyster mushrooms, Maleny peppers.
Dessert
Caramelised white chocolate mousse, bitter chocolate truffles, local flowers, cherry sorbet.
Just call 5474 4444 to secure your seat.
