A NEW cafe and event space in Freshwater Creek will see Melbourne chefs plant, harvest and collect seasonal, organic produce for use in their own venues.<\/p>\n
The Common Ground Project will be used by the chefs and restaurateurs in the Mulberry Group.<\/p>\n
The social enterprise has a membership model: for $230 a week, its members send their chefs to learn and practice permaculture techniques on the property. In return, they get a share of all the produce grown.<\/p>\n
“They’ll start the day with meditation, then work on the farm as a group, then have lunch together,” Mulberry Group chief executive officer Nathan Toleman said.<\/p>\n
“It’s really such an obvious way to help the industry, and at the same time it’s one of the most exciting things we’ve ever done.”<\/p>\n
Opening on July 15 for breakfast and lunch, the Common Ground Project on-site cafe has a farm-based menu with a minimal-waste philosophy.<\/p>\n
The team aim to source as much as possible from the four-acre property, then look to neighbouring growers to create the dishes served in the cafe. The menu changes seasonally, with most ingredients sourced biodynamically within the local area, and everything from Victoria.<\/p>\n
The space is also available for functions, with the same philosophy flowing over to the events menu.<\/p>\n
“Common Ground Project is a simple tool,” Mr Toleman said.<\/p>\n
“It says we believe in the power of other people. It could be a movement; it could be replicated all over the world. It’s not something that’s hard to do, but it could be life changing.”<\/p>\n","protected":false},"excerpt":{"rendered":"
A NEW cafe and event space in Freshwater Creek will see Melbourne chefs plant, harvest and collect seasonal, organic produce for use in their own venues. The Common Ground Project will be used by the chefs and restaurateurs in the Mulberry Group. The social enterprise has a membership model: for $230 a week, its members […]<\/p>\n