Blog tagged with 'soil'

Nick Haddow at Food & Words

posted 16 July 2017
Milk. Made. CVR copy

Milk. Made (Hardie Grant Books), by Bruny Island Cheese Company’s Nick Haddow delivers a lot of bang for your buck. Much like his cheese, this book is truly individual. This is, after all, the guy who offers his raw milk cheese C2 for adoption.
With little pomp and plenty of ceremony Nick walks the reader through the world of cheese and it’s a serious, at times sentimental, and impassioned stroll. The book is not designed to be encyclopaedic; it’s there to make better cheese buyers and eaters of us all and the recipes, beautifully photographed by Alan Benson, like Nick’s carefully crafted prose, offer more than enough incentive for the reader to seek out and enjoy standout Australian-made and international cheeses.
Nick is on the Food & Words program along with…
FOOD & WORDS program
Mark Best, from Bistro by Mark Best on the Genting and World Dreams and author of Marque; A Culinary Adventure and Best Kitchen Basics.
Nick Haddow, Bruny Island Cheese Co. and author of award-winning book Milk. Made.
Sam Vincent, an award-winning farmer-writer whose work appears regularly in The Monthy.
Luisa Brimble and Sarah Glover, photographer and chef, who ran a successful Kickstarter campaign to self-published their cookbook Wild.
Monday Morning Cooking Club, a collaborative cooking project that is about sisterhood, heirloom recipes and community.
Brenda Fawdon and Christine Sharp, a cook and food writer (Brenda) and performer, illustrator, creative writer and photographer (Christine) combo.
{stay tuned, more to come...}


celebrity’s siren call

posted 20 July 2015

Every time I think of soil scientist Robert Edis, I chuckle. I don’t think he knew what to make of his invitation to speak at a food writers’ festival, being a soil scientist and all.
His invitation came on the back of an interesting series he’d had published in The Conversation, a website where scholarly research is iterated in plain English, where brains work with journos to produce readable, as well as evidence-based, ethical and responsible content. Robert had written an eminently readable series on the relationship between soils and elite vegetable growing in Australia. The series, called The Good Earth, explains why durum wheat grows so well in the hypercalcic calcarosols of the Clare in SA and ginger thrives in Queensland, in Buderim’s red ferrosol soil.
Paul Van Reyk had put me onto these stories in his regular Compost newsletter and we thought the Food & Words audience would lap it up. And they did.
Robert flies into Sydney from Melbourne looking more rock muso than scientist. He looked bewildered. As insurance, he’d interspersed portraits of film stars into the visuals for his talk (you can see the thinking-woman’s-crumpet Richard Roxburgh in the pic above, but Brad Pitt also featured), which he thought would keep us going if we got bogged down.
He needn’t have worried. I overheard a woman say, on the way out of the room, “Who knew soil could be so sexy?”. Mission accomplished. The world of food is an endless source of stories and that’s partly what Food & Words is about, a forum for telling them.