Conscious consumption doesn’t have to mean forgoing meat: Congress in Collingwood is serving a five-course Sunday lunch that celebrates the secondary cuts of various meats (and vegetables) as a means of minimising food waste.
Dishes like broccoli stem with cod roe, barbecued fish collar and pork jowl with local herbs prove that you can, in fact, develop refined dishes from what many perceive as throwaway offcuts. Congress will also offer its signature pig’s head sanga, along with dishes that rely on apple peels, potato skins and sourdough remnants.
The meal will be paired with environmentally friendly, low-impact wines from Gippsland winemaker Neil Prentice of Moondarra Wines.
Spots are priced at $110 per person, inclusive of a five-course meal and beverages. Reservations can be made via email or by calling (03) 9068 7464.