Eat smart and support StreetSmart's homeless campaign
By Rebecka Delforce

Victoria's StreetSmart program might only be in its second year, but so far it has managed to raise more than $140,000 for the state's homeless. For this wonderful effort, we can thank Adam Robinson, the program's founder, as well as the 73 restaurants and four wineries that took part last Christmas. How did they do it? "They simply asked their patrons to pay an extra $2 per table in November and December. The money collected went directly to support small Victorian organisations that work to combat homelessness," Adam explained.

"It's so easy to take part," said Jay Bessell, manager of Melbourne's funky Il Solito Posto trattoria in Collins Street, that raised over $3,500 both times it took part. "We're always being asked to do charity stuff and we usually do," he said. "Whether a regular customer wants to raise money for kids with cancer or whatever, but this is a great way for us to do it in one huge hit. We simply plaster our doors with posters explaining how StreetSmart works, and then the staff give out table cards which briefly explain where the $2 goes, that it's not tax deductible and that it all – 100% – goes to small local charities. The first year, we had to spend a lot of time educating customers, but now they know what we're doing. Now, we can automatically add $2 to everyone's bill and that's that!"

According to him, no Il Solito Posto patron has ever objected to paying $2. "If you didn't want to pay, sure we'd take it off, but first it would go on the bill," he smiled. "And then you'd have to request to have it taken off …"

Perhaps it was this unobtrusive method that saw Il Solito Posto raise more funds for StreetSmart than any other café or restaurant in November and December 2004 or perhaps it has more to do with the crowd the trattoria draws. "We have some fairly cool and alternative people coming to eat here," said Jay. "They're the type of people who like to be involved in these sorts of projects."

Of course, in 2004, there was no prize for the restaurant that raised the most funds, but in 2005, Adam arranged for the staff of the biggest fundraisers to win a set of Crumpler bags. Unfortunately, Il Solito was 'pipped at the posto' by Brunswick Street's Red Tongue Café, which racked up $6,000!

"I figured bringing a bit of friendly rivalry into the game would only help boost our collections," laughed Adam. Seems he was right. Mind you, Jay's no sore loser. "Look, it's about momentum," he explained. "This is such a brilliant idea that addresses such an important cause. It's about other restaurants getting on board and taking part and before you know it, the whole thing will go national."

And that's just the plan, said Adam. "I'm talking with like-minded restaurant and café owners in Sydney about this now and we're hoping we can set up the StreetSmart program in NSW in November or December this year. We're just at the stage now where we need to get restaurants and cafés on board."

More information
Visit StreetSmart
Visit Il Solito Posto

Il Solito Posto’s Recipe for Tortellini al Granchio e Salmone (Crab and Salmon Tortellini) These delicious tortellini are made of handmade pasta filled with a salmon and crab mousse. Number of servings: 6 (5 tortellini per person) Salmon and Crab Mousse 500 g salmon chopped 1 egg white 200 g crab meat ¼ bunch chives chopped 300 ml cream zest of a lemon pinch of cayenne seasoning 1. Place salmon in a food processor with salt and cayenne and pulse until it forms a ball. 2. Add egg white and re-form the ball. Let the salmon smooth out. 3. Place in freezer for 10 minutes. 4. Remove from freezer and add cream at an even pour. 5. Remove from food processor and fold in crab, chives and lemon zest. 6. Add seasoning. Pasta Dough 8 egg yolks 3 whole eggs 500 g flour salt 1. Place flour in food processor. 2. Add eggs and salt. 3. Press pulse until the mixture looks like breadcrumbs. 4. Remove from processor and place on kitchen bench. 5. Knead together until a dough forms. 6. Rest for two hours. Method to Make Tortellini 1. Roll pasta to ½ ml thick. 2. Lay the rolled pasta dough on a floured bench. 3. Cut individual rounds with a round cutter 4. Fill pasta with mousse to make the tortellini 5. Blanch finished tortellini in water for 8 minutes to cook. Serving Suggestion After blanching, serve on tomato coulis with fried leek and fresh cucumber.

Return to Volunteer Life

The Centre for Volunteering [ABN 28 002 416 024]
Level 2, 228 Pitt Street, Sydney NSW 2000
T: 02 9261 3600 | F: 02 9261 4033 | E: info@volunteering.com.au
www.volunteering.com.au