A new kitchen garden was on the plate this week for Rydges Bell City Preston, with a community helping hand from Preston Market and the budding green thumbs from local preschool, Kinder Haven.
CHILL Restaurant at Rydges Bell City Preston, is enhancing the seasonality of its menu with a new edible kitchen garden planted onsite. “We are entering the perfect time of year for planting vegetables from the cabbage family, such as broccoli and cauliflower” says key partner The Plant Whiz from the Preston Market, who will continue their support throughout the various key planting times.
“Fresh is definitely best, and I’m looking forward to using the carrots, rosemary and flat leaf parsley into dishes such as the assiette of lamb in my new menu at CHILL restaurant” says newly appointed executive chef Tony Baker. Popular with in house guests and the local community alike, CHILL is open daily from 6.30am until 12pm.
Scheduled replanting is planned to coincide with the Darebin Backyard Harvest Festival in November, giving Kinder Haven kids the opportunity to continue their learning and involvement.
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