A Heide Harvest

A Heide HarvestMenus, feasts and stories inspired by Sunday Reeds kitchen gardens. A day in the life of the Heide kitchen gardens: with a foreword by Lesley Harding and menus to inspire you from breakfast to lunch, afternoon drinks and beyond. In 1934 when John and Sunday Reed purchased an acreage in Heidelberg they had a vision of a bohemian artistic community living in harmony with the earth. The Heide gardens became a place where everyone contributed and heritage

Menus, feasts and stories inspired by Sunday Reed’s kitchen gardens. A day in the life of the Heide kitchen gardens: with a foreword by Lesley Harding and menus to inspire you from breakfast to lunch, afternoon drinks and beyond.

In 1934 when John and Sunday Reed purchased an acreage in Heidelberg they had a vision of a bohemian artistic community living in harmony with the earth. The Heide gardens became a place where everyone contributed and heritage roses grew side-by-side with herbs and heirloom vegetables, and it remains so today.

Inspired by the Reeds’ values of nourishment and communality, this seasonal cookbook features 90 original recipes from leading Australian chefs as they share their interpretations of and reflections on the Heide kitchen gardens. Alongside the recipes, each chapter delves into the history of the garden and charts the evolution of this dairy farm turned institution.

Combining food, art and history, A Heide Harvest is an ode to Sunday’s kitchen and garden and the continuing legacy of Heide Museum of Modern Art.

With recipes from some of Victoria’s top chefs, including Annie Smithers, Dom Gattermayr & Rose Richards, Brianna Smith & Oliver Edwards, Scott Eddington, Daniel Lewis, Simon Benjamin & Diego Riley, Dianne Kerry, Luke Whearty and Ronnen Goren.