The average person might look at a broccoli stem, leftover bread or any part of the fish that isn't the fillet as stuff belongs in the bin, but Congress is hosting a Sunday lunch to make you rethink that. In a lunch that will marry sustainability with minimalising food waste, Congress will be serving its cult-status pig's head sanga alongside other dishes, like potato skins, pork jowls and fish collars, which will make you see your trash as treasure. Neil Prentice, of Gippsland's Moondarra, who practises winemaking with minimal impact on the land, will be pouring wines to match each course on the day.
Bookings are essential and can be made by emailing the restaurant.