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Ōtakaro Orchard – an upcoming edible park and urban food hub in Christchurch – teamed up with chef Alex Davies and talented Masters students from University of Technology Sydney to create a unique, sell-out dining experience to help fundraising efforts.
Celebrating local, seasonable and sustainable fare, Gatherings invited diners to encounter the full food system within the bespoke pavilion made from repurposed frost cloth – from food production to picking and processing, cooking and consuming, and then composting.
The delicious five course meal was served right in the heart of the temporary city Lean Means (Christchurch Art Gallery forecourt).
This project was presented by Chef Alex Davies & the Food Resilience Network.