We’re excited to announce our Winter Scarf ’18 restaurant partner is Bhang in Brunswick. Winter Scarf Dinners will run on Tuesdays from 10 July – 28 August and a two-course set menu is $45 per head, the proceeds of which directly fund our training and employment program.
Bhang opened in August 2017 and is the latest project from chef and front-of-house duo Dougal Colam and Sway Quach, who also own renowned Brunswick restaurant Tom Phat.
“Bhang explores the amazing diversity and culture of India. Food in India is extremely regionally-specific because of vast differences in geography, demography and religious traditions which Dougal explores in the Bhang menu tweaking recipes across the Indian continent,” explains co-owner Sway Quach.
Chef Colam is assisted in the kitchen by Indian tandoor chef, Ustaji Harbans. “Ustaji is our sole naan maker and he knows his stuff… he has been making naans in the kitchens of India and South East Asia for over 40 years!”
Together they have created a menu that is sure to bring warmth to a Winter’s eve with dishes including ‘Soft shell Crab pakoras with mustard seed and curry leaf kadi’, ‘Charcoal roast pork belly with spicy goan vindaloo and charred fennel’ and ‘Meen Charu Malabar coast spicy tamarind & coconut kingfish kari.’
The Winter Scarf ’18 season will see another eight young people seeking protection, and those from refugee and migrant backgrounds participate in mentoring, training and paid work experience with Scarf. The knowledge, skills, confidence and connections they’ll gain will greatly assist them in moving onto jobs in the hospitality industry, as it has done with the 181 young people who’ve graduated from Scarf programs since 2010. Seventy percent of Scarf graduates go on to find ongoing meaningful employment at places like Garden State Hotel, The Sofitel, Top Paddock and Two Birds Brewing.
Photo 1 – Scarf trainees at Moor’s Head Carlton. Taken by Peter Tarasiuk. Photos 2 – 5 care of Bhang.