Mungo MacCallum is a man who knows how to laugh loud and long and he had his audience at Food & Words 2012 laughing along with him as he talked about picnicking and the Australian barbecues he attending as political commentator and journalist. His talk was based on Eat My Words, in which he muses on epicurean pleasures past and savoured. The book is Mungo’s call to arms for a non-nonsense approach to shopping, fast food, herbs, restaurants, camping and cooking.
POLITICAL JOURNO AND AUTHOR
Novelist Charlotte Woods was the first speaker at the first Food & Words in 2012. Her talk on oysters embodied everything that the event aspires to. It was an intelligent, lyrical, beautiful and thoughtful piece. You can listen to it here and also read the transcript, published by Charlotte on her blog How to Shuck an Oyster. Observations on the oyster was published on October 16, 2012. You may need to scroll down. howtoshuckanoyster.com
NOVELIST AND THINKER
Looking back over her own writing, Gay Bilson charts where she started and her early aspirations in this talk from Food & Words 2012. “I started somewhere and am in a completely different place now and am still writing about food,” she says. She recalls wanting to write with literary bravado, but didn’t think she succeeded in doing so. Readers of Gay’s food columns, Plenty: Digressions on Food and On Digestion, might disagree.
COOK, EX-RESTAURATEUR, AUTHOR
We implore you to try and not be frustrated when listening to this audio from Food & Words 2013. Yu-Ching Lee makes references to images she’s showing on the screen at the event, which you obviously can’t see. We suggest you scroll through her instagram feed – @lemonpiy – while you’re listening, as that will give you a sense of what she’s talking about. Yu-ching talks about cooking (she’s an amazingly inventive pastry chef) and her on-line alter ego, lemon pi. blog.lemonpi.net
Pastry chef and online words and pictures
Bread & Butter Project
Paul Allam and David McGuinness are co-owners of the extraordinarily successful Bourke Street Bakery, which started in 2004 with one bakery in Surry Hills (on Bourke Street, hence the name) and now numbers five bakery cafes around Sydney and co-authors of the ultimate baking bible, Bourke Street Bakery. David and Paul are also the force behind the creation of the Bread and Butter Project, a social enterprise that invests in bakery training and creates employment pathways for individuals and communities in need. At Food & Words 2013 they spoke with MC John Newton about the project. thebreadandbutterproject.com
Paul Allam and David McGuinness
Bakers and the compassionate ideas men behind Bread and Butter Project
Rohan Anderson roamed the stage like a caged animal when he spoke at Food & Words 2013. His story was about leaving the corporate world with a simple mandate; to take responsibility for what he and his family ate. For him, that meant putting food on the table that he had grown, hunted, caught or bartered. And no more supermarkets. “I wanted to put energy into producing food for my family,” he says. “Not put all my energy into earning the money, to buy the food, to put on the table.” We notice he’s sporting a much bushier beard these days.
Modern-day hunter gatherer
In Peter Gilmore’s hands the link between the garden and gastronomy is almost visible. The food served at Quay, one of the world’s leading restaurants, can sometimes look like a miniature garden. Or forest. Or ocean floor. His genius is his imagination. At Foods & Words 2013 he talks with Barbara Sweeney about his garden, seed selection, growing food and the leap to gastronomic expression. http://www.quay.com.au/
Executive chef, Quay restaurant, Sydney
John Newton was the ideal person to invite to speak about Eric Rolls, one of the most engaging and important writers about food in Australia, at Food & Words 2012. Not only did John know Eric, but he is a man of equal writing talent. Rolls was a farmer who could turn his hand to poetry and prose, writing about the farming life, rabbits and rivers. John is a city chap who found more of value to write about when he turned food gaze from the plate to the paddock.
Writer and author
Belinda Jeffery lives in a country community that was at risk of losing its local hall. People swung into action to save the hall by raising money and Belinda and others baked scones and cakes to help. In this talk, from Food & Words 2012, Belinda reflects on how baking brings communities together, as well as the pleasures it brings to baker and eater. www.belindajeffery.com.au