Community Kitchen

The heart of BrendyFest

The idea of the community kitchen is that everyone gets to contribute, prepare and share healthy and delicious food together. Participants are encouraged to bring, cook and share extra food and dishes to feed everyone and in doing so, create an atmosphere of abundance, connection and friendliness.

The main house with large kitchen and adjoining area will run organically with no set times or slots to cook. The kitchen will have multiple gas cooking stations, a 3 tub dish washing process, plenty of surface for preparation, shelving, storage for personal and communal food several fridges in the kitchen and a big chiller trailer at back door. There will be a gas oven available as well as a gas heater to provide hot water. A tea and coffee station will be set up.

The kitchen will be a MEAT FREE ZONE for health reasons. A row of BBQ’s will be set up on the patio outside to cook meat.

A team of volunteers will be looking after the space to ensure things are organised, running smoothly and kept tidy. All participants are expected to take care of their own dishes, rubbish and the cleanliness of the kitchen. 

Compost bins for organic waste will be provided, recyclables and non-recyclable waste will have to be taken off-site at the end of the event. 

Participants MUST BRING their own plates, cups and utensils and are encouraged to bring additional to be used by the community. Please bring extra chopping boards, pots, pans, knives and any other kitchen utensils, if you have got spare ones.

Pot Luck:

The ideal is to have a potluck approach to sharing meals with the exception of Sundays dinner.

Sunday evenings dinner will be created by a special team.

If you haven’t paid for that already the details are:

Shared Meal – Sunday ($25 contribution p/p)

The Kitchen team will be coordinating this effort.

Please deposit into ASB Brendy account with your name as reference:

12-3629-0896549-00

What to bring:

  • Must haves (Your own plates, cups, glasses, cutlery, kitchen utensils, etc.)

  • Essential ingredients  (Pasta, rice, sauces, vegetables, fruit, coffee, tea, milk and sugar. etc.)

  • One pot dishes (Curries, rice and pasta dishes, etc.)

  • Salads (Green and leafy, cous cous, tabbouleh, etc.)

  • Desserts and sweet treats (Pastries, cakes and cookies, etc.)


    NOTE: We have approx 14% Vegetarians, 13% Gluten Free, 4% Dairy Free Plus a variety of Allergies from nuts, shrimp, cauliflower, cashews, eggs to legumes.