The cook, the grower, the gardener and their plants

The evening will include a feast prepared by Noah Crowcroft with ingredients sourced from Victorian producers and growers, gin from Collingwood based maker Melbourne Gin Company, and a discussion between the chef, the producers and Jason Chongue, Creative Director of the Garden State Festival.

The menu will comprise: banh khot; larb hed; salt and pepper cauliflower; Vietnamese slaw; smoked broccoli salad; Port Arlington mussels; Sri Lankan beetroot curry; eggplant and tofu ma po; steamed jasmine rice; and pear cake.