This summer Cobb Galleria Centre is plating up fresh mint and blackberries in a mouthwatering blackberry cobbler dish for one of the Centre’s top clients. Succulent blackberry filling awaits under the stacking of a candied mint leaf, honeysuckle bourbon gelato, and a classic cobbler crust. To top it all off, berries and mint in the delectable dessert were pulled from Cobb Galleria Centre’s very own backyard garden!


The project is a part of the Centre’s latest sustainability program, using compost from recycled food to grow fresh produce for Executive Chef Walker’s kitchen. “To be able to mix new world and old world together and make a product is ingenuity and creativity at the same time,” says Executive Chef Nick Walker. What better inspiration for creative cooking than flowering fruit and herbs at the workplace?