I don’t know about you but I’m utterly tired of prepping food for everyone in…
Track down these 10 sweet and savoury treats at The Forage – on today between 2pm and 7pm!
The Forage is a showcase unlike any other in Canberra. In fact, it’s been called ‘the beating heart of the Canberra food scene’.
Run seasonally (four times a year), this street-style food and entertainment event gives our local businesses an opportunity to creatively perform for and feed our community in a fun, festival-style environment. And it’s on today!
Forage these 10 sweet and savoury eats (and a whole lot more — wine! bourbon! crêpes! Mr Papa!) between 2pm and 7pm today at Little National Hotel, National Circuit, Barton.
10 foods (and drinks) to Forage
Bush Taco Girls Tacos
The Bush Taco Girls offer tasty vegan twists on the classic Mexican taco. Mushroom in a taco? We can’t wait to try it. Their Troppo ‘Shroom features lime-coriander-marinated mushroom with pineapple, corn, mango and mint salsa.
2 Smoking Barrels
Located at The Illawarra Brewery in Wollongong, 2 Smoking Barrels plays an important role in keeping the genuine beer house atmosphere alive. They match fine craft beers with delicious American barbecue food – like pit-smoked short ribs.
BentSpoke Brewing Co.
This microbrewery and taphouse in Braddon boasts 18 different varieties of beer and cider that are brewed on the premises. Some drinks are seasonal, some are one-offs, and others endure as popular fixtures. BentSpoke brings their winter-appropriate warm cider to The Forage, so why not wrap your chilly hands around one?
Tom Luxton and his partner Chris Allen bring fine-dining techniques to Canberra street food with their venture The One, at Westside Acton Park. Chris draws on his experience in the kitchens of highly rated restaurants – including Water’s Edge and Les Bistronomes – to create amazing pressed buns and Thai-style tacos filled with tender, slow-cooked pork belly and beef short rib.
The Canberra Distillery
The Canberra Distillery is a small local distillery that focuses on quality rather than quantity. They don’t do what many modern distilleries do and purchase ethanol from industrial facilities then re-distil it to add flavour; rather, they create their signature gin by starting with the raw ingredients (water, yeast, grain, potato, fruit or sugar).
This Canberra start-up makes doughnuts described as ‘custard bombs’. They enrich their dough with zest and leave it to triple in size. It’s then fried at a high temperature to create fluffy, non-oily, cloud-like doughnuts that are carefully filled with homemade custards and jams. They’re finished with a sprinkle of edible garnish.
As well as their standard Madagascan vanilla with wildflowers, and dark chocolate with shaved chocolate curls, Bombolini are known for showcasing inventive flavours each week.
Marshpillows makes gourmet, all-natural marshmallows by hand and sources local ingredients where possible. These tasty little gems are a hit as party treats and wedding favours, and seem unrelated to the bland, store-bought puffs that pale in comparison.
Marshpillows’s menu has boasted vanilla bean, raspberry, lemon meringue, Jaffa, mint chocolate, espresso and chocolate swirl marshmallows.
Loose Gourmet Churros classic churros
Loose Gourmet Churros has only recently moved to Canberra from the Gold Coast, bringing with them their distinctive orange branding, original churro equipment from Brazil, and their decadent fried-dough pastries.
They elevate a traditional churros experience by combining homemade sauces, fillings and a variety of toppings.
Sweet Bones cakes
Emily and Russell Brindley opened Sweet Bones – an organic vegan café and bakery in Braddon – out of their love for no-frills whole foods. They describe Sweet Bones has having a ‘rustic, rock’n’roll feeing with a friendly local vibe’ and they bring this vibe to The Forage. Their food is not only delicious, but inventive and cruelty free.
Burra Berkshires crème brûlée
Burra Berkshires is best known for their fresh, mouth-watering pork burgers and Christmas ham made from the free-range Berkshire pigs raised on their farm. Now, they’re introducing their decadent new Yellow Box honey crème brûlée to The Forage.
What: The Forage: Winter Feast
Where: Little National carpark, 21 National Circuit, Barton
When: Saturday 2 July from 2pm until 7pm