Trolley'd

Trolley'd exploring the world of food, foraging, cocktails, events and pretty things...

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Southern Highlands Food & Wine Festival 2019

There was no shortage of tasty native and locally foraged cocktails at this years Southern Highlands Food and Wine Festival, with the Trolley’d team shaking up a concoction of delectable treats through the rain, hail and a finale of beautiful sunshine. 

 Decking out our area with our Shorts 330 aeroplane chairs, retro arcade trolley and our mobile airline trolley T-Bar set-up, we served hundreds of happy festival patrons ready to taste TF out of the array of local food and beverage wonders being showcased.

As is customary, we focused on the produce and products local to the area, and chose to serve up our Tasmanian Blue Gum Daiquiri with Finger Lime infused rum, our Espresso martini with rooftop honey, coffee by Kangaroo Valley Coffee Cooperative, roasted wattle seed, cacao infused vodka, Moonacre Rhubarb & Myrtle Margarita with Olsson’s Mountain Pepper and Salt Bush, and one of the tastiest beers in the Southern Highlands by our mate Mayo – The Highlander Pale Ale from Robertson.

Our classic Lemon Myrtle Lemonade was a hit with the non drinkers and the kids – large and small, as they took on each other in Mortal Combat and Street Fighter right to the very end. Thanks to our incredible Trolley’d Team we were able to fly first class all the way through the weekend.

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Wine Service & Wine Glass Hire

Trolley’d has all of your mobile bar hire needs covered with our Champagne & Wine Glass Hire to compliment our First Class beverage service.

No event is too big or small. Let us take the stress out of your next social gathering as we guarantee to take your party to new heights.

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Illawarra Plum | Podocarpus Elatus | Daalgaal

One of the Trolley’d favourite times of the year comes about in mid to late autumn, the harvest of the Illawarra Plum, Podocarpus Elatus, known up north as Goongum and further south as Daalgaal. Other known names are Gidneywallum, Plum Pine & Brown Pine.

Not actually from the Illawarra region (or a plum for that matter), the pine is a gymnosperm, an ancient family of trees tracing back to long before Gondwana detached from Laurasia and the Super-continent some 200 million years ago.

Its fruit is broken up into two sections, an external seed which has a 1cm diameter and a fleshy deep purple seedless ‘modified stalk’ with a waxy coating. The fruit is plum like in taste with a subtle pine/resinous flavour.

Over the seasons we have hosted Pop-Up dinners with the legendary Clayton Donovan showcasing the Illawarra Plum in cocktails as well as kombucha and the odd attempt at dying a batch of Trolley’d shirts with the amazing purple hue.

With significantly greater cellular antioxidant activity than blueberries, and due to it’s high content of anthocyanin-rich phenolics, the fruit is believed to have many health benefits including prevention of cancer.

A food that has grown on this land for thousands of years with so many benefits, another sign for us to look to our own street-scapes for the future of agriculture. The berries we pick are from trees lining the streets, we take as much as we need and always leave enough for the birds and everyone else to enjoy. The tastiest berries are those just fallen to the ground.

Acknowledgement of Traditional Owners and Country

Trolley’d acknowledges Australia's Traditional Owners and pays respect to the past and present Elders of the nation's Aboriginal and Torres Strait Islander communities. We honour and celebrate the spiritual, cultural and customary connections of Traditional Owners to country and the biodiversity that forms part of that country.

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EDGE Festival - Greenway

On Saturday 30.03.19 we landed the Short 330 plane on the Lilyfield Footbridge, with the help of Paper Dragon, for the Inner West Council’s Edge Greenway installation, an immersive arts and cultural program showcasing the local artists of the area.

We landed the cockpit as a stage and had performances over the day by DJ Kali from Picnic Touring & Events as well as a great crew of local DJS, giving everyone the opportunity to dance under the hangar with the psychadelic insects created by Bunkwaa.

The fuselage crashed into the other side of the bridge with our 42 person life raft giving the kids somewhere to let their imaginations fly whilst sipping on tasty foraged mocktails served from the Trolley’d jet-packs.

The event was capped off with the Boat of Dreams leading a parade up to a performance under the mirror ball in the hangar by the Buuja Buuja Butterfly Dancers. The nigh was capped off by an amazing acrobatic spectacle “Waters Edge” performed by Legs on the Wall.

It was such an honour to be surrounded by so many talented local artists, proving that even though the State government chooses to put the shackles on creativity, inventiveness blossoms through hardship.

A massive thank you to the crew who pulled it all together, looking forward to flying together again in the future…

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Copper Airline Trolley Bar Hire

If you're looking for sophistication at your next event, you can't go past our Copper Plated T-Bar.

First Class all the way, with the copper bar hire, your next event is guaranteed to take off.

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Wild & High | Trolley'd | Goongum Cocktails

Showcasing Illawarra Plum, here are some of the matching cocktails we served up at our last Wild & High Dinner with Clayton Donovan. 

Cocktails and Photos by Christopher Thomas @ Trolley'd.

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Wild & High | Clayton Donovan | Trolley'd | Four Minutes to Midnight

Here are some awesome pictures from our evening of native foods, beats n booze, the Wild & High dinner on the 20.06.18, taken by the super talented Maria Boyadgis from Four Minutes to Midnight Photography. 

Catch you at the next Wild & High, check in for the next dates.

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Wild & High | Pop-Up dinner with Clayton Donovan | June 20

Trolley'd is very excited to be teaming up with Australia’s renowned hatted Indigenous Chef - Clayton Donovan - for an exclusive night of Bush Food, Beats & Booze, to leave your taste buds tantalized, your mind ripened, and your bellies full of native Gumbaynggirr and Bundjalung foods, as well as locally foraged treats.

Donovan, recognized for his innovative cuisine, and star of ABC TV show “Wild Kitchen”, closed the doors of his popular Jaaning Tree restaurant to focus his attention specifically on occasions such as this -  unique pop-up dinners around our beautiful country. We are so pleased to have nabbed him as he is just as mad about native produce as we are, and there is no-one more perfectly suited for us to partner up with for a food-and-booze pairing in our secret airline themed warehouse location than Mr. Donovan himself!

It’s pretty much a match made in heaven, fitting as Clayton has been described as "an evangelist for bush food". This is possibly the biggest event on the bush foodie calendar this year. For us, anyway!

If you like all things native, top class food, original drinks and unique party experiences, you’d be silly to miss it.

To book your spot, email our team [email protected] or get in touch with our team via the bookings form on our website.

$95 gets you 5 courses by Clayton with paired drinks by Trolley’d using bush tucker and locally foraged ingredients. Guaranteed intellectual dinner conversation around the ethics of food and the importance of keeping it local. Plus much more, but we can’t give too much away… We’re musical folk so the soundscape will not disappoint and will be a collab of both our networks.

 We look forward to seeing you there.

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Espresso Bar Trolley

May we introduce our Espresso Trolley, brewing tasty coffee for your next event. Working in collaboration with Breville, our coffee trolley pours rich delicious coffee roasted by Australia's best coffee roaster Gavin Folden at Kangaroo Valley Coffee Company. A great way to finish off your event.

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Arcade Trolley

Looking for party ideas? We've got you covered with our video game Arcade Trolley. Boosted with a retro gaming emulator and WiFi projector, play through thousands of "demo" arcade & console games at your next party.

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Backstage Bar & Artist Liaison - Pitch Music Festival

In March we had fun setting up the backstage bar for international artist liaisons at the Pitch Music Festival.

For 4 days we were surrounded by dust in the foothills of the Gariwerd, on Tjapwurrung country (otherwise know as The Grampians). Whilst serving refreshing beverages from our techno transit sky-lounge, we got to hang out with the legendary talent performing at one of Australia’s benchmark electronic music festival.

Massive thanks to the cool guys at Novel for having us again. We look forward to flying high again in the future.

Here’s some photographs by our very own Christopher Thomas. 

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Cocktail Recipe: Pink Magma | Husk Distillery

The Husk distillery was a bit of a midlife crisis project for Paul Messenger. He left the life of a geologist to follow his true passion - rum. After tasting his creations, you can almost channel his journey. All of life’s stresses are smoothly washed away as his Husk rum warms your insides in the truest sense.

Under the gaze of Wollumbin - ‘cloud catcher’ in Bundjalung language - Paul & his family have developed the certified organic paddock on their breathtaking property to bottle Rhum Agricole. The sugar cane is grown, crushed, fermented & distilled on site with cattle on stand-by in the field next door to eat up the waste mash. 

While most other rums are derived from molasses, at Husk they ferment the sugar cane juice rather than using the byproduct of sugar production. Much like cachaca, or the French colonial Rhum Agricole, it lends itself to a light fresh vegetal flavour that is great for cocktails.

The farm is on the bank of the Tweed river, Tumbelgum, a small town that appeared as the “red gold”.  Toona ciliata got turned into furniture and gives one of the aged rums its name. Aged in new American oak barrels, the northern rivers climate with its high-temperature range is perfect for ageing rum.

To the west there is preserved ancient forest harbouring Gondwana flora like Podocarpus Elatus (Illawarra plum) one of our much loved flavours. Twenty million years ago lava would have been pouring out of the massive volcano, Wollumbin, gushing down to form the Tweed valley, mountains & reefs of the area. So much to consider as you sip on a glass of Tumbelgum rum.

Inspired by the majestic location & local ingredients we took a bottle of the ‘north coast bar series’ back to Flight Club. The non-aged cane spirit felt like it would be at home as a Pisco Sour. To make it feel more comfortable we mixed it up with the local flavours of lemon scented myrtle (Backhousia Citriodora) & Illawarra Plum (Podocarpus Elatus).

Pink Magma 

Ingredients

60ml North Coast Bar Series                                          

40ml fresh lemon

25ml lemon myrtle syrup

10ml Illawarra plum tannic tincture

1 egg white

 Method 

Dry shake all the ingredients in a cocktail shaker before adding ice, shake like a maniac, strain into a chilled cocktail class.

 Taste

A sophisticated flavour of mingled cane spirit & citrus, finishing with a dry fruit flavour from the tannic tincture.

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Sharmanic Negroni

Psychoactive plants have been used for thousands of years to enhance the experience and understanding of civilisations all around the world. Given that Negroni week and World Gin Day fell in the same week, we thought we’d create a cocktail that pays homage to this idea.

It’s a definite extension on the original idea of ‘dutch courage’, thought to have originated in reference to soldiers drinking genever before battle in Spain, hundreds of years ago. If only the soldiers had something like this to wet their lips with before going to battle. Perhaps a new term would have been coined. Everyone needs a little bit of Trolley’d courage for those significant occasions.

This is a Sharmanic Negroni. Whilst we wont suggest any cleansing diets before consumption, feel free to put on your whites and play some chanting music whilst attempting this at home. This cocktail contains saffron, blue lotus flower and damiana, and is the first in our series of 3D Cocktails. We hope you feel elated and enlightened after drinking this one, enjoy!

To replace the Campari we've made our bitters by infusing spirits with :

- Wormwood

- Dehydrated finger lime skins

- Dehydrated Illawarra plum pulp

- Damiana

- Saffron - A word of caution in regards to the saffron - not only because it costs more than it's weight in gold!  Excess consumption can be dangerous, please do your research and start with a small amount while you determine your tolerance levels.

To replace the Vermouth we've made a summer wine which is a ferment of seasonal red fruits. 

Mix the bitters and summer wine in equal parts with a good quality local gin. Stir, until dilution is adequate to taste. Pour over ice and garnish with lemon myrtle leaf and local astro-botanicals.

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Video: Forage by The Butterfly Armoury

Recently we went on a roadside forage down in the Southern Highlands and had the pleasure of being accompanied by uber talented film maker Rob Macdonald from The Butterfly Armoury.

We spent most of the day along the Illawarra Highway picking roadside apples and plums, so many old varieties growing that are no longer around on shop shelves. As the day finished we ended up in Burrawang picking some Barberries and Blackberries.

The Barberries we've started to turn into vinegar using natural wild yeasts to put into shrubs, a lot of the apples ended up in Culture Clubbing Kombucha and the blackberries went into some cool refreshing cocktail blends which worked perfectly with some Lilly Pillies.

A massive thanks once again to Rob for he's super stylish vid, look forward to hanging again in the future.

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Event: The Town Festival

Over the Easter long weekend we were fortunate enough to be part of the Town Festival, a sustainable event put on by the uber creative folks over at Culture Jam. 

Nestled deep in the Strathbogie ranges, a couple of hours north of Melbourne, a sustainable town was created amongst a forest of native trees with an emphasis on local artists and theatre.

We served all of our usual favourite drinks as well as Culture Clubbing kombucha, which Chris also taught everybody to make in the University master class.

Everything we took in, we also took out, working towards zero waste for the whole event. It was an amazing opportunity to be aligned with so many open minded party goers. We look forward to going back again and taking part in such an amazing collaboration of fun.

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Laughing Margarita

Quick infused N02 tequila with foraged flavour (we used green Peruvian Pepper Berries & Damiana). To infuse, add all ingredients into soda syphon & charge with NO2 cartridge.

Add:

20 ml Lemon Myrtle syrup  

25 ml fresh lemon juice

60 ml infused tequila 

Shake ingredients well and strain into chilled Margarita glass.

to make foam:

Blitz up 20g of soy lecithin with 300ml Honey & Spice Bee Mead, charge in a cream whipper to top the drink.

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Inner West Gimlet

10ml Currong Comestibles rainforest lime shrub

45ml Poor Toms Gin

Shake until icy cold, strain into a chilled cocktail glass. 

Drink while still frosty.