Timbah Rooftop Herb Garden: part 1

View of the Timbah Rooftop garden space and building prior to start of stage 1

Background (also an insight into the conception of Urban GreenSpace):

Timbah is a winebar in Glebe that opened its doors in January, 2011. It is the hospitality arm of Glebe Liquor, a family owned business run by Tim and Louise Smith.

Glebe Liquor (or as some call it, “The Little Bottleshop in Glebe” or even “The Black Bottle Shop”) is a proudly independent (and very quirky) little bottle shop that doesn’t stock mainstream commercial wines, rather they stock a large variety of wines from small and boutique vineyards from Australia and beyond. Their selection of ‘clean’, biodynamic and organic wines, beers and ciders is better than any I’ve come across anywhere (although I don’t get out much and am incredibly biased.)

Here’s a couple of pics of some of their merchandising:

Glebe Liquor's unique labelling system

This one always gets a chuckle!

Timbah is a tapas winebar with a character that reflects it’s owners and it’s Chilean head chef, Daph.

For a while I lived across the road and was able to see a sundrenched upstairs courtyard above the wine bar. I looked in envy – even though our balcony was sunny in the afternoons, this had all day sun and very little of the wind that we copped on the 7th floor (it made mincemeat of my potatoes and tomatoes!) An idea worked its way into my head.

View of Timbah garden site (prior to build) from our 7th floor balcony

After being retrenched in October and with nothing doing on the job front in January, I decided to hit Tim up for a job in the kitchen at Timbah. He agreed to give me a go as a kitchen hand.

One night we both went up onto the courtyard and had a chat. We sat down and Tim talked about having seen Food Inc and buying the DVD for his kids to watch. I told him about going to see Joel Salatin talk a few weeks prior. We talked about Permaculture, worm farming, aquaponics, food security and the lunacy of desalination.  Then I hinted at my idea.

“You know, this place would make a great herb garden for the restaurant…”

From there the idea took hold and we discussed how it might happen and what it might look like. Tim had a great idea to use wine barrels from family friends in SA.

The more I thought about it, the more the concept of a business formed in my mind. Use the organic waste from the restaurant to feed the garden, use some of the other waste to build it and divert it away from landfill. I told Tim I could design and build the garden. He agreed to let me do it.

Tags: , , , , , , , , , ,

Categories: Bars & restaurants

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Timbah Rooftop Herb Garden: part 1”

  1. September 2, 2011 at 9:14 am #

    wow – looks exciting! Best of luck and looking forward to hearing how it all goes🙂

    • September 2, 2011 at 9:22 am #

      Thanks Kirsten🙂
      You’re my first commenter! (Seems fitting) I’m trying to get a few up and then sort out the design (logo and theme tweaks coming)
      I saw your post as you published it this am. Fingers crossed you can move in soon!

  2. December 19, 2011 at 8:29 pm #

    Will you be moving on to the even higher roof next?

    • December 19, 2011 at 10:10 pm #

      If only! It was also a courtyard until recently but was apparently structurally unsound so they roofed it over.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: