Theatre couple plan their wedding and team up to open a new plant based kitchen and ‘preservery’ in Coffs Harbour

Soon to be wed and in business together, Maureen Burgess and Marty Elliott. Photo by David Tune.

 

LOCAL community theatre identities Maureen Burgess and Marty Elliott haven’t been able to grace the stage recently, but in true fashion are planning to create some unique productions themselves.

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At the end of October they will be tying the knot and getting married, with plans for a socially distanced cake cutting and big bash, by invitation only of course.

On top of this production they are embarking on an exciting new business venture together, creating a new food experience in Coffs Harbour.

They plan to open a plant based kitchen and ‘preservery’ (making their own jams and preserves for sale) and catering to takeaway breakfast and lunch in the city.

Maureen is well known for her colourful approach to life as well as her cooking and catering skills and said, “We are doing this out of a sense of adventure and creating something new, just having a crack at it together.”

Marty has been hand making jams and preserves for 14 years and is particularly proud of his Mongrel Blend which he describes as, “A mix of Oranges, Lemons, Lime, Red Grapefruit and Mandarin, cooked in the traditional manner over many hours.”

The idea of this venture, to be called “Fork Knows” grew out of a love of good food and cooking in isolation during the recent lockdown period.

They plan to offer a delicious selection of pies, burgers, curries, soups, seasonal sides and delicacies using the best local seasonal produce, as well as jams and preserves.

Negotiations on the premises are underway, and the grand opening should be announced soon.

 

By David TUNE

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