by The Stop Community Food Centre, a ‘Certified Good Food Fighter’

Chefs Scott MacNeil and Chris Brown from The Stop Community Food Centre. Photo: Malcolm Jolley

Here’s Chris and Scott’s menu for our June 17, Food For Change dinner at The Green Barn, all paired with wines from Southbrook:

Grilled prawns with braised rabbit, fennel and arugula

Sweet pea soup with marjoram-infused lebenah

Squid ink pasta with broccoli and oysters with a roasted garlic cream sauce

Aged ribeye over mint-crushed fava beans, cherry tomato salsa and homemade ricotta cheese

Cherry clafouti with peach ice cream