YardmillYardmill in Toorak is a participating eatery for GiveaFork


As you would have seen in my previous post, this month I am taking the #grexy challenge for Sustainable Table’s GiveAFork initiative which promotes a better and fairer food system.

Over 100 restaurants have come on board nationally and are featuring a GiveaFork special for the month. The specials are based on Sustain Table’s four food rules: 1) Make plants the hero, 2) Choose truly free range or organic meat or sustainable seafood, 3) Use at least one edible ingredient that commonly gets discarded in kitchens and celebrate it,  4) Know the provenance of the ingredients.

Here is a round up of some of our favourite Victorian eateries participating, with the GiveaFork special they’ve got on offer until April 30, 2016. When you order one of the GiveaFork specials at one of these venues, a portion of the proceeds will be donated to Sustainable Table’s Education and Awareness Program.


Barry – 85 High Street, Northcote

Special: Banana Bread (skins and all) with coffee-infused mascarpone (the coffee used is what’s leftover once a coffee is made)

Cost: $12 ($4 donation)


Green Olive at Red Hill – 1180 Mornington-Flinders Rd, Main Ridge, VIC

Special: Farm grown pickled beetroot salad with baby beetroot leaf, house made ricotta, and Sunraysia region almonds

Cost: $12.95 ($1 donation)


Journeyman – 169 Chapel St, Windsor

Special: Potato nest filled with free range quail eggs, resting on a freekeh salad, with kale, cherry tomatoes, broccoli stems, cucumber and coriander roots

Cost: $20 ($4 donation)


Kinfolk – 673 Bourke Street, Melbourne

Special: Super Waste-free Smoothie made from avocado (seed and all), kale stems and other nutritious tips, tops and trimmings

Cost: $10 ($2 donation)


Lamaro’s – 273 Cecil Street, South Melbourne

Special: Flinders Island lamb ribs with carrot top romesco – a classic Spanish sauce using the tops of the carrots

Cost: $20 ($2 donation)


Mamasita – 11 Collins Street, Melbourne

Special: Spring Bay Mussels served with tomatillos & warrigal greens

Cost: $21 ($2 donation)


Mixed Business – 486 Queens Parade, Clifton Hill

Special: Falafel Burger: Organic Victorian chickpea & coriander patty on Brioche, with smoked yoghurt hummus, beetroot skin caramelised onion, celery leaf & sumac salad

Cost: $17 ($2 donation)


Rumi – 116 Lygon Street, Brunswick East

Special: Shish Barak: Dumplings filled with beetroot leaves braised in whey and served in a hot yoghurt sauce with rice, chickpeas, caramelised cinnamon and pine nut butter

Cost: $12.50 ($3 donation)


St Ali – 12-18 Yarra Place, South Melbourne

Special: Corn Cob Croquette, carrot top pesto, pickled Watermelon rind

Cost: $19 ($3 donation)


The Hotel Windsor – 111 Spring Street, Melbourne

Special: Flinder’s Island wallaby tartare, saltbush, caper brine and malt using the caper brine to season the dish (usually discarded)

Cost: $23 ($4 donation)


The Royal Mail – 98 Parker St, Dunkeld, VIC

Special: Seasonal degustation of the day – every degustation sold in the month will be supporting Give A Fork!


The Smith – 213 High St, Prahran

Special: Steamed Glacier 51 Toothfish with ginger, soy, coriander and yuzu

Cost: $36 (donation price TBC)
Uncommon Cafe – 60 Chapel Street, Prahran

Special: Watermelon wedge with raw linseed granola, schulz natural yoghurt, native apple, dates, raspberries and wattleseed honey

Cost: $15.50 ($2 Donation)


Yardmill Cafe – 2/434 Toorak Rd, Toorak, VIC

Special: Immune booster chicken consommé; Bannockburn free range chicken with organic Tasmanian quinoa, Victorian kale, lemon, garlic and ginger

Cost: $9.50 ($2 donation)


Notes: The full list of participating restaurants is here.



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