MCA Launches New Vegetarian Menu With Community Cafe Cornersmith

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If you live in Sydney’s inner west—or even if you don’t—you’ll likely have heard of Cornersmith Cafe & Picklery, who make everything from scratch using local, in-season produce from small scale Australian suppliers, makers and growers.

Cornersmith is renowned for being whole-heartedly committed to reducing food waste—opting for ethical food production techniques, sustainable business practices and community engagement, and they’re now showcasing their ethos at the Museum of Contemporary Art. 

The Concept

Their latest collaboration with the MCA includes eight contemporary dishes, with each recipe adopting a ‘top to tail’ methodology, and reducing food waste through the use of techniques like preserving, fermenting, drying and smoking. 

The menu as imagined by Cornersmith’s waste warrior chef Greer Rochford, with the intention of creating a totally unique dining experience for MCA visitors.

The Inspiration

Taking inspiration from the MCA’s current exhibition, Janet Laurence: After Nature, each dish has been created in order to highlight the environmental challenges facing our world today.

Within her exhibition, Laurence draws attention to the fragility of nature — plant, animal and mineral; something which is showcased in the MCA x Cornersmith menu.

The Menu

So what does this principled approach to ethical vegetarian fare look like in a restaurant setting, we hear you ask?

Well, the menu includes plant-based twists on cafe staple dishes such as the Kimchi Toastie, Poached Egg Roll and the Cornersmith Bibimbap, while vegans will love the Vegan Surprise Plate and Seasonal Autumn Salad; and a baked sweet Pineapple and Coconut Loaf with Pineapple Skin Syrup. Umm, yum!

Check out the menu while it’s around—this Cornersmith collaboration is only available until the 10th June 2019!

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