What is that fish you are eating? Where does it come from? Answers are available ... see below

 

If you'd like to make sure you're eating seafood sustainably, we have just the thing for you with the release of our one-stop-shop sustainable seafood guide plus eCookbook The Good Fish Book. You can joyfully exchange $15* for a crisp copy of the eBook hot off the (e)press via our online store here.

 

What's inside?

The Good Fish Book is perfect if you're looking for an easy-to-follow guide to sourcing, preparing and enjoying sustainable seafood. If you're confused about which fish to buy, sick of eating the same old varieties and want to save money, this eBook is for you.

Inside you'll find:

·   22 delectable and sustainable seafood and veggie-full recipes from celebrated chefs and personalities including Sarah Wilson, Tom Kime and Mark Jensen

·   Our 9 favourite sustainable seafood species with short video instructions for prepping them, including how to fillet fish, de-beard mussels, clean calamari and other such slimy tasks

·   A quick-reference Switch Your Fish guide, showing you how to substitute common and overfished species with their sustainable alternatives

·   Fast Fishy Facts – an easy-to-understand low-down of the issues

·   Links to handy online resources including a Sustainable Seafood Supplier directory and more.

*All proceeds from book sales support our national & international Projects.

To BUY NOW or take a SNEAK PEEK, visit our online store here.

Thank you and we hope your taste buds enjoy The Good Fish Book.

Bon apetit
The Sustainable Table Team

Some food plants in my garden - late September

My peas look gorgeous in this container -
the white flowers which will soon produce peas
are most satisfying

I have quite a few broad bean plants in the ground

This mint - the plain old mint - is in a pot.
But I also have some in the ground in a place
where I hope it takes over and chases the weeds away.
Ditto for some After Dinner Mint.

Sustainable Gardening Australia - possibilities when communities grow their own food - urban agriculture

Sustainable Gardening Australia 

invites you to join an informal gathering where participants will engage in discussion regarding:

What are the possibilities when modern communities

grow more of their own food?

 The evening will conclude with questions 

addressed by a panel including: 

Natasha Kuperman (Founder of My Home Harvest)

Cam Walker (Friends of the Earth)

Peter Huff (Urban Agriculture Facilitator, City of Yarra)

When:

Monday June 17^th 2013 from 7:00-9:00 pm

Where:

Function Room, The Courthouse Hotel, 615 Sydney Rd, Brunswick

Transport:  

Tram, Train (Anstey Station), 

Car (Sydney Rd meter free after 6pm)

You can purchase meals and drinks at The Courthouse 

and there are lots of great eateries on Sydney Road.

  

To Register for this event go to:http://www.trybooking.com/Booking/BookingEventSummary.aspx?eid=50481

Places for this free event are limited so book early, 

and please let us know if you are then unable to attend 

so we can give someone else your place. 

Meat Free Week 18-24 March: put yum in your tum with fruit and veg!

Just want to let you know that next week is Meat Free Week 

and Sustainable Table has a free booklet for download 

that will really help you out!

Hi there,

Hold on to your broccoli stems kids, next week is officially Meat Free Week, 18 - 24th March! It's a week in which we can celebrate a culinary world sans animal flesh. "Lamb chop move aside, it's MY time to shine," (said Mr Beetroot).

In all seriousness, Meat Free Week is an opportunity to think about how much we consume. In case you're wondering, we need to think about this because as a nation, we're consuming way too much. Even the Australian Institute of Health and Welfare agrees - the latest Australian Dietary Guidelines stress that we need to halve our meat consumption immediately. The amount of meat we are eating annually - 120kg per person or 190,000 tonnes nationally - is putting pressure on our environment and our farmers. Carbon, nitrogen and methane emissions, water use and ethically-questionable intensive farming practices result.

What to do and what to cook

The good news is that contributing to a brighter future for our environment, animals and farmers isn't that hard. It simply involves eating less meat (purchased from small, local and ethical farmers) and more vegetables and stuff. By stuff we mean highly nutritious yet super cheap protein sources like beans, lentils, quinoa and other seeds and grains. 

To help you prepare and enjoy Meat Free Week, we have developed  absurdly useful FREE recipe booklet that we've designed to cover ALL your meals anfor the week. That's 21 meat free recipes at your fingertips - 7 breakfasts, 7 lunches and 7 dinners. It's a trifecta! The booklet also includes a handy shopping list. 

Share your photos & win

Of course we have a competition! Share your photos of the meat free recipes you cook from our booklet and be in with a chance to win a copy of our award-winning book The Sustainable Table, valued at $40.  Here's what you need to know:

Take snaps of your pretty meat free dishes and share with us either on Facebook or Twitter. Be sure to tag us on Facebook using @TheSustainableTable or on Twitter using @SustainTable. At the end of the week we'll select the top 3 prettiest pics and draw a winner! Entries close COB 10pm Sunday 24th March 2013 EST.

You can fundraise for Voiceless too

Get your friends, family and workmates to sponsor you for the week and the money will go towards supporting the work of Voiceless. 

If you're vegetarian or vegan

You can still get involved by encouraging others around you to take up the challenge of a meat free week. Here's a few ideas.

For more information and 

to download your FREE copy of A Meat Free Week, 

visit our website here.