Chiswick Kitchen Gardens

With warm weather and plenty of rain, late summer is one of the most productive times of the year in the Chiswick Woollahra garden. Head Chef Francois Poulard talks about what’s growing right now and what’s keeping the chefs and gardeners on their toes. 

At Chiswick Woollahra, our friendly sugar bag bees have been busy eating various Chiswick garden produce such as citrus and herbs to help build their hive which recently, was ready to split. We are excited to move the split hive to Chiswick at the Gallery’s garden, located on the grounds of the Art Gallery of New South Wales.

The core philosophy of Chiswick is the value of Planted to Plated - fresh and seasonal ingredients being used to influence what is cooked in the kitchen. Matt Moran and Chiswick Head Chef Tom Haynes drive the Chiswick Veggie Van across Sydney to bring their important message of Planted to Plated by delivering fresh veggies for free. 

Times have changed for the Aussie city-dweller. The quarter acre block is a dream of decades ago. Apartment living is in. 

But life without a backyard doesn’t mean a lifelong sentence of store-bought iceberg lettuce, droopy supermarket-shelf herbs and overpriced organics. It’s possible to create a thriving edible garden in the confines of the concrete jungle. All you need is a balcony – even a window ledge will do!