KeenTown Project in Sydney, Australia | Food & drink

KeenTown Project

Locality: Sydney, Australia

Address: Marrickville 2204 Sydney, NSW, Australia

Website: https://www.keentownproject.com

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20.01.2022 This Saturday, Mari Bacher from @pachamamah.connection will be facilitating her beautiful "Oficina de Ervaria" (Herbal Workshop) here at KeenTown Project for people who wish to be connected with nature through the power of the plants. One of the beauties of working on a project like ours is to get to know other amazing projects like this one. If you wish to host your next event at KeenTown contact us for bookings and enquiries! @ Marrickville, New South Wales

14.01.2022 GIVEAWAY ALERT To thank you for your incredible support KeenTown decided to gift you with ALL-OUR-HOMEMADE-PRODUCTS! You know the rules:... 1. Follow our Instagram page (if you don't follow yet) 2. Like the official picture (this one) 3. And tag 2 friends that you would like to share the products with (comment more than once tagging different friends for more chances to win ) The WINNER will be announced on Monday the 7th of September and will win a basket with: a 3 Pepper Salt, a Lemon and Rosemary Salt, a Roasted Tomato and Onion Chutney, a Caipirinha Marmalade, a Pineapple Apple Jam and an Eggplant and Zuchini Antipasti. Swipe to see pictures of our delicious products. @ Marrickville, New South Wales

14.01.2022 MANDIOCA is KeenTown’s Debut Set Menu where we take you to the roots of Brazil (literally), exploring the unique rich taste of Cassava, Brazil's indigenous native root vegetable. Friday 04/09 at 7PM Saturday 12/09 at 6:30PM... Only $89 per person for a 6 course Set Menu including 1 Welcome Drink and Matching Homemade Beers. To save your spot, send us a Direct Message or WhatsApp 0450706817. Come and be part of this unique dining experience!

14.01.2022 Did you know that at KeenTown we also promote some workshops and classes? Today’s #TBTown takes you to our Eat Well, Spend Less - Cooking Class where we teach great recipes and precious tips on how to eat the best quality food without spending much money. In this class we teach you how to make almond milk, granola using the almond pulp, hummus and a very special fish pie from scratch. Would you be interested in classes like this one? Go to the stories to vote! @ Marrickville, New South Wales

13.01.2022 Welcome to Citrus Season, when all citric fruits are at their best! Most of the time we just squeeze oranges and lemons to make juice and waste all the beautiful oils from their skin. But did you know we can actually use the skin in different ways? From insect repellent to teas. Today we will show you how to use the skin as a lemon powder to be used in cakes, to flavour stews, on your smashed avocado or to create your own flavoured salt! 1. Peel the lemon skin being careful t...o not peel too deep. 2. Put them on a shallow baking tray and place it in the oven at 100C. 3. Let it sit until all the peel look curly and feel dry. 4. Let it cool down and blitz them in a good food processor or in a spice grinder. Voila, natural and real seasoning that can last for up to 1 year in an airtight container. Do it with limes and oranges, they will be amazing too!

13.01.2022 We already hosted so many different events but this one was definitely a remarkable one. Last year, when we got selected to expose KeenTown Project at TEDx Sydney we decided to celebrate this amazing achievement by organizing a fundraise to help us pay for the extra costs. And chose to celebrate doing what we love most: gather our friends in our Quintal. We cooked Feijoada, organised a Samba Group and made Caipirinhas. OMG we felt like we were in Brazil! Can’t wait for the large gatherings to be back. Anyone else with me? @ Marrickville, New South Wales

10.01.2022 It’s been a while we’ve decided on the vegetable sponge instead of the common one and we super recommend! The plastic used to make the common dish sponge is very hard to be recicled. Despite the fact that it’s an item used to clean the dishes, it can be the dirtiest item in the kitchen because it stores some bacteries. That reduces her lifespan and we should be using it for only 7 days. On the other hand, the vegetable sponge is made of a plant that can be put in a composter for the worms to eat it, after being used, it doesn’t generate plastic or rubbish. The vegetable sponge is a little stiff when new but it doesn’t scratch the dishes and you can put in the water for a while before the first use.

08.01.2022 The project usually reflects it’s creator and in this case it’s not different. She is nice, organic, sustainable, cool, engaged, passionate, kind and so many other good adjetives. Besides KeenTown she is also a part of another amazing project at OzHarvest that has been prepping meals for people that are particularly vulnerable during Covid. Cris, the world is yours and it needs more people like you. Happy Birthday!

04.01.2022 Today we will present someone that has a special place in Cris' heart: Tanea Romão, a very talented chef from Brazil. When they met at the Culinary Uni back in 2008, Tanea was a partner in a very famous Preserving Company and Cris already admired all her work. Years have passed, Tanea built her own restaurant "Kitanda Brasil" which became very famous in Minas Gerais and decided some years later to return to her hometown São Paulo. In 2017, Cris paid Tanea a visit on her new ...adventure Casa de Tanea and they spent a whole afternoon talking about flavours and so many other things. Cris was never the same again after that day and that was the beginning of KeenTown. Please check her amazing cooking if you are in São Paulo and follow her page for mouth watering dishes and inspiration, you won't regret it. Thank you, Tanea! @ Marrickville, New South Wales

01.01.2022 Continuing on people that inspires us and are doing great work out there, meet Diego Bonetto: @theweedyone. Diego is an urban forager and storyteller that promotes amazing workshops all around Sydney. Past Sunday, we learnt how to identify plants that grow everywhere (including in most backyards) and understand that most of these plants, that we consider pests, are actually food or medicine (sometimes even both!). Please make sure to check his work out and book into one of his workshops to get more connected to the land than ever. @ Marrickville, New South Wales

01.01.2022 Mu's Home-brew got so serious that 2 of his beers even got a logo and and a label. This is the "(Re)Fresh Start, an Australian Pale Ale that is named to represent our "Fresh Start" when we got our Permanent Residency last year. This beer is made using mainly pale and wheat malt and mostly galaxy hops. It has floral citrus fruity aromas, peach and passionfruit flavours and it's perfect for the coming hot days.

01.01.2022 Do you know where did the inspiration for our logo come from? It’s very traditional in Australia to have a shed in the backyard and the shed usually store important things. That’s the connection we want everyone to have at KeenTown. To share and store great memories from our house to our backyard and everywhere in between.