28/03/2026
The lovely Cam from talking about the life of the sustainable kelp that is grown for 4-5 months off the shore at Flinders before being harvesting. It’s now been baked into one of our buttery pies, accompanied with Harry’s smoked mussels, Gruyère cheese and layers of scalloped potatoes. These are being served tonight at the special documentary night. Such a wonderful moment for us being apart of this and always pinching ourselves that we get to work with these incredible local food producers Harry’s mussels and