Belle: There are many reasons why March is always my favourite month of the year. Firstly, Ando and I get to celebrate our birthdays! Secondly it is a welcoming change from the summer as we move into Autumn. Also it means heading back to uni which I always look forward to after a long summer.
And this year, adding to the list is the launch of the Givva Fork campaign by Major Raiser which aims to feed hungry school children in Laos. And all we have to do as diners is pay ‘forkage’ fee or buying one of their orange forks at the end of our meal. Every dollar you donate will provide four school meals to a child in Laos and every orange Givva Fork you purchase will provide a whole month’s worth.
Last Thursday B and I attended the Givva Fork launch night held at Mad Pizza e Bar in Surry Hills (one of the participating restaurants part of this campaign along with Orto Trading Co Surry Hills, Ampersand Surry Hills, Mad Pizza Potts Point, Darlinghurst, Bondi Beach and Newtown, Olio St Leonards, Michelini Crows Nest, Not Bread Alone St Leonards, Ham Cronulla, The Dip at Goodgod and Edmonds and Greer Oatley). It was a good night meeting the organisers, our fellow food bloggers and enjoying good food.
Now, on to the food.
Insalata e zucca – pumpkin salad with feta, chilli, mint, red onion and pine nuts (lunch $12, dinner $16). It was a nice classic salad combination that always works well together.
De mario – roast pumpkin, crumbled feta, chilli, mint leaves, red onion and pine nuts (lunch $10, dinner $19.1). I like the scattered pieces of fetta which helps cut through the sweetness of the pumpkin.
Amalfi – sweet Spencer Gulf tiger prawns, ricotta, garlic, chilli flakes and roma tomato with fresh mint leaves (lunch $10, dinner $19.9). This pizza had simple flavours that worked well together.
Havianna – Double smoked thick sliced ham, chunky pineapple, basil and roma tomatoes (lunch $10, dinner $19.2). This pizza took me back to my childhood when we would use to fight over the last slice of Hawaiian pizza.
Tuscano – Shredded Victorian lamb shanks, spinach, red onion, garden peas and mint with feta, garlic oil and lemon (lunch $10, dinner $19.5). My favourite of the night. The lamb was tender and it was like eating a lamb stew poured onto a pizza base and topped with cheese. Yum.
We encourage our readers to ‘Givva Fork’ this month. You can find more about this campaign on their website.
Shop 3, 241 Crown Street, Surry Hills, NSW 2010
(02) 9380 7186