In all that we do at Melbourne Bushfood, we seek to acknowledge and pay our respects to First Nations peoples as the Traditional Owners and ongoing custodians of the land.

We acknowledge the Wurundjeri people of the Kulin Nation as the Traditional Custodians of the Country we play and work at in our warehouse nursery and warehouse.

Our Four Chefs in Four Weeks Project sees four of Melbourne's most exciting chefs highlight some rare native fruit and flavours! Each chef has created an original and delicious pastry using one of our native products.

In celebration of the occasion, we're releasing two brand new jams! So get excited as each weekend we'll be taking you around Melbourne to discover and learn about native ingredients while eating at some of the most delicious Pastry shops Melbourne has to offer.

Who are the Chefs?

	Giorgia McAllister Forte is the chef/owner of Monforte Viennoiserie. Arriving to Melbourne at 21, Giorgia was the Head Pastry Chef of All Are Welcome and during the pandemic created her intimate pastry shop in the inner-city. Monforte, a play on Giorgia's last name meaning 'My Strength' in French, produces small-batch viennoiserie based on the flavours of the season.
	Gareth Whitton is the Head Chef and Co-Founder of cult bakery - Tarts Anon. With over 15 years experience working in Pastry, Gareth was the Head Pastry Chef at Dinner By Heston Blumeth (Melbourne). Gareth along with his wife have gone from strength to strength, going from completely online, to having a store to owning two in just 2 years!
	Audrey Allard is one of those pastry professionals you saw beaming over lockdown (and it's not hard to see why!). Starting from her covid pastry delivery business, Holy Sugar has grown into a cute cake shop along the hustle of High St in Northcote. Famed for it's cruellers, Audrey set-up shop in less than a week and sells out every weekend!
	Kanika Makker is an up-and-coming Head Chef of To Be Frank that's not to be missed. Heralding from her rich Indian heritage, Kanika has fused native flavours with that of the hors d'oeuvre of South Asia - Chaat. Blending the core flavour elements of sweet, salty, crunchy, spicy and savoury, Kanika has crafted a fusion using spices like Lal mirch, Coriander Powder, and even her own mum's Garam Masala. Topped with Davidson Plum and Rhubarb, it's a hommage to her heritage and homes.

Why the Collab?

The project sees four of Melbourne's most exciting Chefs highlight our native foods!

Each Chef has created an original and delicious Pastry or Viennoiserie using one of our native products. And to celebrate the occasion, we're releasing two brand new jams!

So get excited as each weekend we'll be taking you around Melbourne to discover and learn about bush food while eating at some of the most delicious Pastry - Viennoiserie shops Melbourne has to offer.

Event Details

Week 1:
Monforte
Three Cheese, Spring Herb & Native Chilli Oil
8th & 9th of October, Carlton North


Week 2:
Tarts Anon
Apricot and Desert Lime Tart
15th & 16th of October, Cremorne


Week 3:
To Be Frank
Corn Chaat Danish with Davidson Plum and Rhubarb
22nd & 23rd of October, Collingwood


Week 4:
Holy Sugar
Strawberry & Pepperberry Rosella Crueller
28th & 29th of October, Northcote