The Kitchen Collective by 1Food

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The Kitchen Collective by 1Food Kitchen. Bar. Event catering. Grazing boxes, tablescapes. Meals + postpartum. Always, locally procured, homage to our local producers 🤍

Hey sweetie.
16/12/2024

Hey sweetie.

It’s the pulled pork taco with pickled cabbage for me…
15/12/2024

It’s the pulled pork taco with pickled cabbage for me…

Buffet style grazing tables for XMAS parties in the park 🎄Tasmanian . Homemade .
12/12/2024

Buffet style grazing tables for XMAS parties in the park 🎄

Tasmanian . Homemade .

One of our regular pre-made dinner menus for a group. Roasted local spuds + confit tomato + garlic, sumac & fennel roast...
10/12/2024

One of our regular pre-made dinner menus for a group. Roasted local spuds + confit tomato + garlic, sumac & fennel roasted pumpkin wedges and slow cooked pulled pork.

Drop me a line to organise your Christmas catering 🤍

Brides brunch 👰‍♀️ Exclusively Tasmanian. House made + locally sourced. 🤍
06/12/2024

Brides brunch 👰‍♀️

Exclusively Tasmanian. House made + locally sourced. 🤍

Menu drop. On til it’s not. Still BYO. Bookings / platter talk 📲 0438230888Love, S. Xx
05/12/2024

Menu drop.
On til it’s not. Still BYO.

Bookings / platter talk 📲 0438230888

Love, S. Xx

Grazing boxes + Gift boxes + Thank you’s and everything in between to get you through the silly season - yes we still do...
01/12/2024

Grazing boxes + Gift boxes + Thank you’s and everything in between to get you through the silly season - yes we still do it, yes I still love it, yes I love Christmas 🤶🤍

Ordering open, and you know me, we’ll always try and make it work. This is your December 1st reminder: put the tree up and place your orders. 🎄

Everyone that knows me knows I like to play with my food - but not in the way you might first think 🙈 This has been some...
01/12/2024

Everyone that knows me knows I like to play with my food - but not in the way you might first think 🙈

This has been something I’ve been thinking about for a while, researching like mad, and finally put together. It’s inspired by three different multi Michelin star chefs, using fresh seasonal Tasmanian produce - also Rob keeps upselling me the rump with cap on so I had to find something to do with it finally, for both our sakes! 🤍

Sous vide lamp rump, cap on, finished in wood fire. Lettuce crème, (yes you read that right), milk skin shard, charred cos.

This one might have to stay on the menu for a while.

Coconut Pana + Brown sugar roasted rhubarb & pepperberry.
30/11/2024

Coconut Pana + Brown sugar roasted rhubarb & pepperberry.

Plate licking good semi 🤍 what an awesome lunch crew, memories like these make it.
29/11/2024

Plate licking good semi 🤍 what an awesome lunch crew, memories like these make it.

The semi that can’t come off. But can you spot the newbie or two? Menu drop. 29|11-1|12
28/11/2024

The semi that can’t come off.

But can you spot the newbie or two?

Menu drop. 29|11-1|12

The season of grazing boxes, of all kinds.Warm focaccia loaded with gourmet Pastrami, house made pickles, relish, Tasma...
27/11/2024

The season of grazing boxes, of all kinds.

Warm focaccia loaded with gourmet Pastrami, house made pickles, relish, Tasmanian mustard, the freshest leaves. And shaved ham, zucchini relish, blistered cherry tomatoes and pickled onions. 🤤

Catering all occasions 🤍
26/11/2024

Catering all occasions 🤍

Scallops + nduja pumpkin + basil oil + goat crumb = combo .
23/11/2024

Scallops + nduja pumpkin + basil oil + goat crumb = combo .

Favourites back on for a cracking weekend 🤍 BYO. Thursday - bookings only with special guest chef CC (she’s nearly 4 and...
21/11/2024

Favourites back on for a cracking weekend 🤍

BYO.
Thursday - bookings only with special guest chef CC (she’s nearly 4 and can tell me how to season) 5.30-8.30
Friday, Saturday 12-4, 5.30-late
Sunday 12-4

🥂🥂

Back on for the weekend. Sunny with a chance of platter? Thurs 5.30-8.30 (subject to bookings) Fri 12-4, 5.30-late Sat 1...
20/11/2024

Back on for the weekend. Sunny with a chance of platter?

Thurs 5.30-8.30 (subject to bookings)
Fri 12-4, 5.30-late
Sat 12-4, 5.30-late
Sun 12-4 🥂

BYO 🤍

10:3:1. Co crew. ✨The people that become family. The people that have helped scrub every surface, plumb ovens, whatever ...
18/11/2024

10:3:1. Co crew. ✨

The people that become family. The people that have helped scrub every surface, plumb ovens, whatever it takes to make it, Co.

More snaps coming. 🤍🤍

Rogue menu. Lauren has a video of me kissing a bottle of Mums sauce, telling her how much I love her in that moment. Dad...
16/11/2024

Rogue menu. Lauren has a video of me kissing a bottle of Mums sauce, telling her how much I love her in that moment. Dad vetoed me getting more of Mums sauce from the tomatoes last year, that’s how good it is. But she snuck me a box, and he probably won’t see this so it’s ok.

Skull island prawn saganaki. ‘23 tomatoes from Mum.

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Opening Hours

Friday 12:00 - 16:00
17:30 - 22:00
Saturday 12:00 - 16:00
17:30 - 22:00
Sunday 12:00 - 19:00

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Crazy to be saying it’s been FIFTY whole days of Fitz 🙈🙉 Finally replaced my tea cup wine for some real glasses. 🥂It’s been incredible to see the transformation of this space into something that is an extension of myself, that I can invite you into to share an experience together - soon 🤍 There are now tongs galore - if you know you know 🤣 I am eternally grateful for the incredible community that is Westbury and small businesses supporting one another, it’s exciting to see what we can do together ✨The oven door did come up clear, a few hours later 😆 we also set fire to the back of the stove, accidentally. I stand by the statement that it helped loosen the grease 🫣🤔And, after an enormously busy period, I’ve finally had a week to take five - recover - plan, and reply to the council!! 🙉 Be the energy you seek 🤍🤍🤍 Co. is coming soon. ✌️

Still so in love with this 🤍 counting down the days until this vision is reality, but for now we’ve got events happening here there and everywhere this weekend - including an open garden on Sunday ✨Stay tuned for more info, in collaboration with Historic Fitzpatricks Inn, the bar will be open and we’ll have platters and pizzas rolling on from midday this Sunday 🍕

Love what you do and it will always come naturally.. be passionate about something and with that there is authenticity 🤍 this new era is exciting, slightly terrifying but worth every moment. I am very fortunate to surround myself with incredibly uplifting, good hearted people that are so supportive and I don’t take that for granted. Still in awe of this incredible weekend and this is only the beginning. Be kind and do good. Love to you all ✨

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