GIVVA FORK campaign launched on March 1st in support of The World Food Programme (WFP) with a focus on raising money for school meals in Laos. The campaign, led by Major Raiser founder Dominic Greenwood, has partnered up with nearly 20 Sydney restaurants to raise money via two key concepts.
Much like corkage, Forkage is a small donation that can be made at the end of the meal with each dollar raised funding four school meals. GIVVA Forks are custom-made stainless steel forks ($6) available at participating restaurants, with each one sold providing one month of school meals.
Secret Foodies has teamed up with charity Major Raiser to spread the word about GIVVA FORK with $5 from every ticket sold to their “Philanthropic Feast” donated to the campaign.
Secret Foodies and GIVVA Fork
The secret dinner was held at Orto Trading Co in Surry Hills with a veritable feast of shared dishes that reflect its ethos and showcase local produce.
Orto Trading Co.
White Anchovy and Sobrasada Fish Finger
An appetiser of white anchovy and sobrasada fish finger was served with a side of truffle pop corn, a playful combination that encouraged foodies to interact along the communal tables.
Tarte Tartin of Caramelised Endive, Onion, Goats Cheese
What followed was a delectable tarte tartin with caramelised endive, onion with goats cheese and walnuts, lovingly caramelised with flavours that makes you smile on the inside.
Crispy duck-egg gnocchi
The crispy duck gnocchi was a delight, served with Cropwell Bishop blue cheese, hazelnut and fennel jam – a moreish dish to order on the next visit.
Averna and herb oil ocean trout en papillotte
The Petuna ocean trout baked in parchment with Averna, herbed oil and served with char-grilled miche was the crowd favourite. The fish was perfectly cooked, just set in the middle with a soft and flaky texture. Averna is an Italian bitter herbal liqueur often enjoyed as a digestive. The bitterness and herbal combination worked very well with the fish.
Pumpkin nuggets with braised Moroccan lamb
It wasn’t Halloween but the Riverina golden nugget pumpkins with braised Moroccan lamb, apricot, almond and Meredith sheep’s milk yogurt added a festive element to the dining experience.
Baked Banoffee Split
For dessert, the baked banoffee split with Coffs Harbour lady finger bananas, dulce de leche, amoretti cream, candied pecans and toasted coconut was an adult’s indulgence.
Pyengana Clothbound Cheddar (Tasmania) with Ground Coffee and Honeycomb
And in an unusual combination of of flavours and textures, a wedge of Pyengana Clothbound Cheddar (Tasmania) was served with ground coffee and a side of honeycomb.
Dominic Greenwood (GIVVA FORK) with Alex Adams/Ms Darlinghurst (Secret Foodies)
The GIVVA FORK campaign runs from March 1st to March 31st, 2013. Restaurant partners include: Orto Trading Co Surry Hills; Ampersand in Surry Hills; Mad Pizza Surry Hills, Potts Point, Darlinghurst, Bondi Beach and Newtown; Olio St Leonards; Michelini Crows Nest; Not Bread Alone St Leonards; Ham Cronulla; The Dip at Goodgod and Edmonds and Greer Oatley.
Whether you contribute a discretionary forkage or buy a GIVVA Fork, each dollar raised funds four school meals.
Orto Trading Co
38 – 55 Waterloo St
Surry Hills, NSW 2010
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