Campfire
COOKING OVER COALS
BRINGING PEOPLE TOGETHER
SUPPORTING MUSIC, ART AND CONSERVATION
Kitchen by Campfire
Inspired by a lifetime in the bush of growing, foraging and catching food and cooking over fire.
By Campfire in Marrickville is currently under construction.
Our food is seasonal and fresh, grown on site in our urban aquaponics farm and gardens or sourced from local seasonal growers. We are as much about the food as we are about gathering around a fire to share time with people whilst enjoying music, laughter and conversations.
A percentage of all profits goes to support our marine sanctuary in Papua New Guinea.
The Vision
Source locally, cook fresh, waste nothing.
Founder, Daryl Byrne, splits his time between the city and remote wilderness and has always wanted to create a space in the city that emulated his life in the bush around a campfire.
When in remote wilderness, meals are planned around what is in season, what can be hunted or caught and whats ripe to harvest from foraging and from the gardens. It’s also about what your neighbors share with you and everything is used! Nothing goes to waste.
At Campfire our ethos is the same..
Field+Fin is our urban aquaponics farm where we focus on growing all we can for our seasonal menu. The rest, we source from local, ethical suppliers.
With a focus on Australian game meats and seafood, our urban farm holds top quality, live barramundi, yabbies and fresh water muscles and we work with ethical suppliers of wild caught and free range kangaroo, emu, venison, crocodile, foul, beef and pork.
We pick our herbs and veg fresh daily and our gardens produce micro greens, herbs, salad greens, mushrooms, nightshades and some native bush foods.
Our southern highland gardens produces plenty of root veg, native bush foods, cruciferous veg and garlics.
Produce
How we cook it
For the past 20 years Byrne and long time friend and Chef, Grant Mcgregor have been wandering the world sitting around fires and in kitchens discovering food and cooking methods that inspired them. When they caught up with each other it was often around a fire to share stories and food ideas.
Now they are teaming up for Campfire and their new kitchen is a reflection of their travels with a focus on the more traditional fire based style of cooking.
The new Campfire kitchen includes an earth oven, hot and cold smokers, chargrill, asador, hanging frames, vertical grills and our large campfire. We even throw in a touch of Japanese Hibachi grilling as Chef Grant spends many months of the year cooking and creating feasts in the mountains of Japan.
Campfire’s menus and techniques will constantly evolve as both men continue to travel and bring back the inspirations they find at other fires they are privileged to sit around.
As we finish building By Campfire and Field+Fin, join our mailing list so you’ll be the first to hear about events and reservations.
