From patch to plate

In a world where life only ever seems to speed up, the kitchen garden is an invitation to slow down. Like any garden, growing a kitchen garden means returning to the seasons, submitting to the vagaries and fickleness of nature and learning the lessons the soil wants to share.

More and more, it’s an endeavour that many chefs and restaurants around the Fleurieu are embracing. The rewards of these kitchen gardens go well beyond fresh produce, they’re also helping restaurants to reduce their food waste, become more sustainable and gain new insights into