FRIDAY the 13th has connotations of witchcraft and such, but as award-winning restaurant Biota Dining celebrated its birthday yesterday the only spells being cast were positive ones.
The original concept for the restaurant was to showcase local seasonal yields, "to have the vegetable garden on site and focus on growing things on site" a Biota spokeswoman said.
It was this innovative use of foods grown right at their doorstep and from the surrounding areas that have made Biota truly a one-of-a-kind restaurant. Among the many awards and nominations since Biota opened, is a nomination for Best New Restaurant in Sydney Morning Herald's Good Food Guide Awards 2012 and one chef's hat also given by SMH.
With such an acclaimed restaurant at your fingertips why wouldn't you head on over and celebrate their first birthday with a dish picked right from the garden?
Their passion for supporting suppliers of fresh food has also led Biota to hold the Southern Highland Produce Markets on April 29.
Produce available will be entirely from the Highlands with all local suppliers, local food and local wine.
Things such as olive oil, hand soaps and honey will also be available.
"It's all about local produce and the artisans who grow it," the spokeswoman said.
With Biota already behind local growers there's no excuse not to show some support and head down to the restaurant and get hold of great regional harvests.
The Southern Highlands Produce Markets will be held on the last Sunday of every month, starting at 10am.
The staff of Biota Dining thanked the community for their support and encouragement and those who hadn't visited were encouraged to do so.
Sign up for our newsletter to stay up to date.