Because we love a bloody good feed, PEDESTRIAN.TV has partnered with We Love Our Lamb to announce The Currency Kitchen, a week-long restaurant pop-up in Sydney with an excellent guest chef each night. For more info, see HERE.
Juicy. Tender. Seasoned to the gods. No, we’re not talking about your dream Insta crush; we’re talking about lamb, an Aussie love affair that spans decades, dinner tables, cultures and identities across the country. And since it’s such a uniting force, what better way to eat lamb than with some of Sydney’s top chefs at an all lamb pop-up where you can pay using any (legal) currency you like?
Taking over 613 Elizabeth Street in Redfern from Tuesday 16th May to Saturday 20th May, The Currency Kitchen will serve – you guessed it – stunning lamb dinners from top Aussie chefs who, with heritage ranging from the Caribbean to Burma and Argentina to Malta, all have grown up with and continue to regularly cook lamb for friends – and now, you and yr m8s, too.
The line-up is a who’s who of ‘trendy but actually really talented’ chefs all but too keen to get on board due to their life-long obsessions with lamb: Nic Wong of Cho Cho San, Jacqui Challinor of Nomad, Paul Carmichael of Momofuku Seiobo, Analiese Gregory of Bar Brosé (which yes, is a portmanteau of “bro” and “rosé”, aka your next tattoo) and Ben Milgate and Elvis Abrahanowicz, the duo behind Porteno and Bodega.
The Gang Cooks A Very Good Dinner.
Fair warning: it’s the kind of quality tucker that’ll make you finish your plate maybe a little too fast, then eagerly eye off your neighbour’s even though you’re full as.
We had more than our share of spiced tartate, that’s for sure.
Expect much more than yr standard roast: each chef will coax out all sorts of umami flavours in Sichuan twists, rich Italian takes and more to show off the versatility of lamb. At the preview, we had Jacqui’s smoked lamb shoulder empanadas with lots of hot sauce, Ben & Elvis’ unbelievable lamb leg tartare and Nic’s beautiful koji glazed dry-aged lamb rump (seen above), served with green beans, red miso and a brown rice pilaf.
Check out all the good times here:
I would say take me back, but tbh I’ve already started planning to re-create them all – the chefs shared some tips, so it’ll be a snap to make ALL of this for dinner. You bring the wine?
You’ll need to book fast to get a seat at the table; reserve a table HERE.
Photo credit: We Love Our Lamb.
