Food Culture

Imagine a Lebanese streetfood stall, exactly like what you’d find in Beirut – alive with sounds, smells and crowds, where everything is handmade, and the flatbreads are grilled to order and covered with fresh za’atar and seasonal produce. All served out of an open kitchen to a lively crowd on a Beirut street. But rather than a street stall, imagine the same style and quality of food run out of Australia’s first zero-carbon kitchen. That’s atiyah.