bush cooking

Local ingredients get the baked goods treatment (featuring an acacia seed custard donut, fermented honey ice cream and more) courtesy of Redfern’s Bush Restaurant, in collaboration with Mapo Gelato, Donut Papi and Reuben Hills.

Good things come out of the oven regularly at Bush, an Australian-inspired restaurant that emphasizes indigenous ingredients. On an ordinary day, you can have acacia seed churros pastry with pecorino sauce, smoked eel skewers, fairy bread and butter pudding, or an acacia seed tiramisu. But this upcoming collaboration is not just an ordinary day.

Redfern Restaurant has teamed up with Mapo Gelato and Donut Papi on exciting treats available for one day only.

There’s a burnt donut filled with acacia seed custard made in collaboration with the donut experts, while Mapo’s gelateria knowledge is put to good use with fermented honey and macadamia ice cream that’s topped with fermented honey joys.

You can also order a rare roasted kangaroo sanga with horseradish cream, or a cucumber, pepper and cream cheese sandwich – both use a damper for the bread.

Coffee is courtesy of Reuben Hills, or you can order a hot lemon myrtle toddy, tangerine soda, or grapefruit granita.

From 10 o’clock.

More information here.

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