Owner and architect Michael Benson has designed the space using recycled materials with wooden tables and flooring made from repurposed timber. The restaurant is drenched in natural light during the day and potted plants fill the space with lush greenery. As the sun begins to set, exposed bulb lighting twinkles amongst chatty foodies. Bondi Food Collective is a member-based not-for-profit who provide organic, Australian-grown produce to the Bondi community. The Hill Eatery orders a lot of produce from founders Bridgette Di Ferdinando and Shann Akkersdyk who joined us at the event.
The pair shared their inspiration behind the collective explaining how they wanted to support local farmers and suppliers by going direct and cutting out the major supermarkets. They’ve made this produce available to the public and anyone can join their co-op including you! Membership is $50/year and includes 30% off your produce. To find out more visit their website Bondi Food Collective. We were treated to an absolute feast during the evening- nothing too fancy, just good honest food prepared with respect for the produce.
Below are some notes on the wines we tasted during the night. These wines were courtesy of Vines and Venues and Account Manager Nina Schultz was kind enough to join us for the evening to share her expertise.
NV Moondarra Pinot sauvage #1: 75% Pinot Noir, 25% pinot gris.
2013 Holly’s Garden Pinot Gris
Both these wines come from Neil Prentice. Neil is our pagan, biodynamic producer based in Gippsland VIC.
2010 Evoi Chardonnay
From Nigel Ludlow in the Margaret River, warm maritime climate, with that distinctive line of acid and concentration of fruit.
2013 Cover D’Or Pinot Noir
From Sam Coverdale in Mornington Peninsula. Sam is a multiregional winemaker and also makes wine under Even Keel and Polperro. No additions apart from some sulphur just before bottling, organically managed vineyards.
2008 Tinja Shiraz
2010 Tinja Organic Shiraz
From David Lowe in Mudgee. David has been making wine for over 35 years, and is at the forefront of Organics and biodynamics in NSW. The Shiraz vineyard was organically certified in 2009.
We started our evening with some Batlow Cider- a joint collaboration between the famous Batlow Apples, one of the country’s oldest fruit co-operatives, and a couple of local Sydney Brothers who pursued their dream of making top quality cider. They’re a boutique cider company that use only Snowy Mountains grown Batlow Apples alongside the best cider making practices and are available nationally in some of the best drinking holes and restaurants. The cider you’re about to enjoy contains absolutely no added sugar or concentrate or additives. It’s simply 100% fresh crushed Batlow Apples.
The Hill Eatery host regular farm to table style events and although the menu changes seasonally you can find similar dishes to what we had on their regular menu. If you haven’t been yet head to Bondi and book yourself in.