Chiswick Stories

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. 

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.

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 Tom Haynes talks about what’s growing right now and what’s keeping the chefs and gardeners on their toes.