May 2017. Gareth Howard, ACRE, Camperdown, Sydney.

ARIEL VIEW OF ACRE IN CAMPERDOWN

ARIEL VIEW OF ACRE IN CAMPERDOWN

Gareth Howard is all about fresh, seasonal, local produce served simply.

Acre is located at the old Camperdown bowling club with Pocket City Farm operating the adjoining farm which Gareth uses to build a seasonal and sustainable menu.

Acre is the farmer's home. Humble, practical, tactile, warm and intimate. The food is the celebration, born from the adjacent farm, dictated to by the seasons and by nature, brought together in a simple, heartfelt way.

HOUSE SMOKED WAGYU BRESAOLA, FERMENTED TURNIPS, HORSERADISH

HOUSE SMOKED WAGYU BRESAOLA, FERMENTED TURNIPS, HORSERADISH

GARETH HOWARD. ACRE HEAD CHEF

GARETH HOWARD. ACRE HEAD CHEF

I landed my first head chef job by chance at age 23, and later went to work for Jamie Oliver in the UK. I stayed with Jamie for 7 years. I helped open several venues for the group before holding an Area Chef role looking after 10 restaurants. I learnt so much working for that group. They were pioneers of so many things and led the market in fresh food chain restaurants. I decided I would like a change of scenery, and the group offered me the chance to move to Australia to work. I worked for Jamie Oliver for 18 months before the opportunity came up with Acre.
— Gareth Howard
ROASTED GARDEN PUMPKIN, LOCAL GOAT CURD, PB BABY COS, TOASTED SEEDS

ROASTED GARDEN PUMPKIN, LOCAL GOAT CURD, PB BABY COS, TOASTED SEEDS

I love the consistency of the Petite Bouche Turnips. A crisp flavour and amazing look.
— Gareth Howard
PETITE BOUCHE BLUSH SALAD TURNIP

PETITE BOUCHE BLUSH SALAD TURNIP

Gareth uses classic techniques of curing and fermenting to enrich the flavour of his dishes using locally sourced seafood, game, beef and vegetables. The food served at Acre is hearty and succulent with bold pops of colour of what is in season.    

It’s become a bit of a cliché in recent times, but I’m a chef who cooks with the seasons. I was raised in an agricultural market town in South Wales, Uk, and saw firsthand what food was available at markets every week. All the chefs I worked with at the start of my career would only source ingredient from local markets using seasonal, local product.
— Gareth Howard
CURED OCEAN TROUT, FERMENTED BEETS, CHIVE CREAM, SAMPHIRE, WOODLAND SORREL  

CURED OCEAN TROUT, FERMENTED BEETS, CHIVE CREAM, SAMPHIRE, WOODLAND SORREL

 

BLUE CHEESE PANNA COTTA, PRESERVED FIG, DUKKAH, VIN COTTO

BLUE CHEESE PANNA COTTA, PRESERVED FIG, DUKKAH, VIN COTTO

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