Enjoy a special experience on our Hawkesbury River Food Safari learning all about regional farming from passionate locals. Visit local food growers, eat fresh school prawns then finish the day by picking vegetables from the farm and enjoying lunch overlooking the river prepared by world renowned chef Martin Boetz. Limited to 20 very lucky individuals so get in quick!
The day will entail:
Meet at Work-Shop Redfern at 7am to board bus. Coffee and brekky stop along the way at the picturesque Tractor 828 cafe in Ebenezer.
Arrive at Cooks Co-op to greet Marty then travel on the ferry to Gary Howard’s prawn trawler on the River. Gary will discuss the importance of local, sustainable fishing practices. The group will sample freshly cooked Hawkesbury River prawns whilst sipping on a cold beer.
Once safely back on the other side of the river, its back on the bus to visit another local farm to pick some ingredients for the lunch. Then finally back to the Cooks Co-op Farm with Martin to pick vegetables. Throughout the day, Martin will discuss the importance of farming in the Hawkesbury region & supporting local farmers
Using all the fresh ingredients, lunch will be prepared by the group and guided by Martin who will demonstrate various aspects of the process. After we feast, its wind down time, enjoying a glass (or two!) of local wine whilst sitting under the old gum trees.
Martin Boetz has had an extensive and successful career within Australia’s food scene as both a chef and now as the owner and founder of Cooks Co-op. Martin’s individual take on modern Asian cuisine, driven by Chinese influences within traditional Thai food, redefined this cuisine within Australia, most recently through his role as Executive Chef at Longrain Sydney and Longrain Melbourne. Through his fresh and unique approach he achieved a high level of respect amongst his customers and his peers.
Martin’s food has always been produce driven and after a long career in the kitchen, he decided to pursue his long-held passion for quality produce. About two years ago Martin opened Cooks Co-op and began providing locally grown and sourced produce to some of Sydney’s best restaurants. The business continues to grow as Martin’s vision of chefs having influence and control over their produce from seedling right through to the diners experience comes to life. Cooks Co-op also provides produce boxes to home cooks and Martin continues to collaborate with some of Sydney’s best chefs in one off events as well as hosting private functions in the Cooks Co-op shed.