BioPak are proud to support cafe Feast of Merit in Richmond VIC. It is the newest initiative from not-for-profit YGAP.
All profits generated by Feast of Merit will be channelled into YGAP’s youth education projects in developing communities across Africa, Asia and Australia.
YGAP CEO Elliot Costello explained that Feast of Merit (YGAP’s third social enterprise) is important for YGAP to continue to innovate as the organisation aims to be self-sustainable through creative fundraising initiatives and social enterprises.
“All profits generated by Feast of Merit will be channelled into YGAP’s youth education projects in developing communities across Africa, Asia and Australia. We are so proud of our outcomes that with Feast of Merit we are hoping to offer a simple way for people to get involved and support our projects while eating great food and having fun with friends.”
In line with the restaurant’s underpinnings, Head Chef Ravi Presser (Founding Head Chef of Fonda Mexican and previously of Circa, Bar Lourinha, Mrs Jones and Cumulus Inc.) has developed a contemporary menu supporting locality, sustainability, seasonal flavours and produce, with a Middle Eastern influence. Working closely with growers, producers and suppliers, Ravi operates under a farm-to-table philosophy. He says the Feast of Merit menu is about celebrating community and the future of the slow food movement.
“My experiences travelling and working around the world in places including Japan, Spain, India, Thailand and recently Africa have really broadened my understanding of food on a global scale. With Feast of Merit, my goal has been to work with sustainably produced ingredients from local farmers and create food that is ethical, healthy, interesting and flavoursome – something that we hope will one day be available to every person around the world. That’s what we’re working towards.” Ravi said.
Open for breakfast, lunch and dinner, Feast of Merit’s menu highlights include;shakshouka – tomato, chilli peppers, green eggs, silverbeet and tahini labna for breakfast; an array of seasonal salads with optional protein (Hopkins River beef, roast Milawa chicken or market fish) for lunch; and a series of vegetable-based small plates to share for dinner, including organic chickpeas with sumac, smoked eggplant lemon and pomegranate, and fried cauliflower, blackened onions, hung yogurt and sour cherries.