Cooking

Our cooking classes for home cooks are designed around the wisdom of our favourite cookbook authors.

Practice makes perfect

Next up:

Scones and afternoon tea at North Sydney

Sunday March 11, 2018

Food & Words puts a lifetime of reading about food into practice with cooking classes that draw on hacks gleaned from the world’s best food writers and recipes that we know work. The classes revolve around storytelling: tall tales and true from a life in food.


What they’re saying:


Wow, what a day. It was one helluva pastry class. Thank you Barbara for sharing your bountiful knowledge and fun. —Mickey Robertson, Glenmore House


It was a great class. I learned so much and the quiches that were made were delicious. Thank you for a wonderful day. —Debbie M

Date Sunday June 24, 2018

Time 10am to 4pm

Venue North Sydney Community Centre




Date Sunday March 11, 2018

Time 12 noon to 4pm 

Venue North Sydney Community Centre

Scones are both simple to make and guaranteeed to please. In this class we make a variety of different scone recipes and put them all to the taste test – with jam, cream and butter – at afternoon tea   


We’ll make scones using ingredients bought direct from farmers – yes, even the wheat – and cook recipes from different cookery writers’ recipe books, designed to showcase different methods of making scones, plain and fancy. Banter over a cup of tea about whether scones should be served with butter or cream, or both.




Scones, with jam and cream

Date Sunday, June 24, 2018

Time 10am to 4pm

Venue North Sydney Community Centre

It’s time to rise to the challenge of making pastry. With only two or three ingredients, it cannot be easier and the results are nothing short of spectacular. Using ingredients bought direct from farmers – yes, even the wheat, make three shortcrust pastry recipes from different cookery writers’ recipe books that demonstrate three different methods. Make a quiche and a savoury tart to enjoy with a fresh salad for lunch as well as a freeform sweet tart. You’ll make some homemade pastry to take home to continue your pastry making skills.





Queen of Tarts

Date Sunday, October 14, 2018

Time 10am to 1pm

Venue North Sydney Community Centre

Buttery and flaky, puff pastry is the most revered – and feared – of the pastries. In this hands-on class, you will be guided, step by buttery step, through the recipe and we guarantee, you will prevail. It may be a skill that you won’t employ often, but as a cook, it’s worth making puff pastry at least once.


The open puff pastry asparagus, pea and feta tart pictured here, is a menu constant at Michael Rantissi’s Kepos Street Kitchen in Redfern. The recipe appears in Hummus & Co., written by Michael and Kristy Frawley, and this photograph serves as an inducement to all aspiring cooks who’d like to serve something as beaufiful as this to their guests. 


Join us. 

Kitchen basics: puff pastry

Date: August 15, 2017

Venue: No 1 Bent Street, Sydney




Food & Words is a one-day writers’ festival. Where it's different to other writers' festivals is that all the authors on the program write, to some degree, about food. It means a soil scientist could share the stage with a farmer, poet, historian or cookery book author.


The festival is open to anyone who likes to read about, discuss and consume food (that’s you, right?).


It’s aimed at the enthusiast, the obsessed, the curious, and the interested. 


Since starting in 2012, Food & Words has featured some of Australia’s best food writing talent. You can view the calibre of speakers on the Gallery page.  




An insider's guide to wine

Can’t quite believe that photographer Luisa Brimble talked her creative partner chef Sarah Glover into changing her Italian travel plans in order to speak at Food & Words, but we’re very glad she did. This dynamic duo ran a successful Kickstarter campaign to self-publish their cookbook Wild Adventure, which we’ll get to see ahead of its launch.


Lisa Goldberg, Merelyn Chalmers and Natalya Eskin, three members of the Monday Morning Cooking Club, will tell us about their unique collaborative cooking project that’s all about sisterhood, heirloom recipes and community.


There are more speakers to come.



Food & Words 

2017 Program

Mark Best he’s a man of few words, but he’s not short of an opinion and we’re very happy that he will air one or two of them in conversation, as well as talk about his work with on the Genting and World Dreams cruise ships (overseeing 2000 chefs), his books Marque; A Culinary Adventure and Best Kitchen Basics and his photography.


If you’ve read any of Sam Vincent’s features in The Monthly, you’ll know this guy can tell a compelling story. As a farmer-writer, he writes about the land and food production in the practical voice of the farmer, but with a writer’s sensibility.





Mark Best 

Maverick and mentor, chef Mark Best has always run his own race. His Sydney restaurant Marque was fetted reflecting on the closure of his restaurant Marque, Mark said he enjoys his version of what Australian food is, and I don’t like to be defined by anyone or pushed into corners. I like to do my ownthing. It’s a hard thing to measure until you can look back on your body ofwork, but when I look back now on a body of unique dishes, I’m proud of them.They’re mine. They hold up.

Mark Best 

Maverick and mentor, chef Mark Best has always run his own race. His Sydney restaurant Marque was fetted reflecting on the closure of his restaurant Marque, Mark said he enjoys his version of what Australian food is, and I don’t like to be defined by anyone or pushed into corners. I like to do my ownthing. It’s a hard thing to measure until you can look back on your body ofwork, but when I look back now on a body of unique dishes, I’m proud of them.They’re mine. They hold up.

Mark Best 

Maverick and mentor, chef Mark Best has always run his own race. His Sydney restaurant Marque was fetted reflecting on the closure of his restaurant Marque, Mark said he enjoys his version of what Australian food is, and I don’t like to be defined by anyone or pushed into corners. I like to do my ownthing. It’s a hard thing to measure until you can look back on your body ofwork, but when I look back now on a body of unique dishes, I’m proud of them.They’re mine. They hold up.

Mark Best 

Maverick and mentor, chef Mark Best has always run his own race. His Sydney restaurant Marque was fetted reflecting on the closure of his restaurant Marque, Mark said he enjoys his version of what Australian food is, and I don’t like to be defined by anyone or pushed into corners. I like to do my ownthing. It’s a hard thing to measure until you can look back on your body ofwork, but when I look back now on a body of unique dishes, I’m proud of them.They’re mine. They hold up.

Featured Writers

Tom Dickens

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce eu eleifend risus, vitae porta massa. Vivamus vel ultricies arcu. Maecenas hendrerit efficitur ex id luctus. 

Sam Vincent

Sam Vincent's first book, Blood and Guts: Dispatches from the Whale Wars, was longlisted for the 2015 Walkley Book Award, shortlisted for the 2015 Nib Waverley Library Award for Literature and shortlisted for the 2015 ACT Book of the Year Award. He is a regular contributor to the Monthly, and is an apprentice to his father on the family's cattle and fig farm.

Monday Morning Cooking Club

Merelyn Chalmers, Lisa Goldberg and Natalya Eskin (far left, centre and far right), are from the Monday Morning Cooking Club (pictured here with other members Jacqui Israel and Lynn Niselow), a unique collaborative cooking project that’s all about sisterhood, heirloom recipes and community.

Monday Morning Cooking Club
Mark Best 

Maverick and mentor, chef Mark Best has always run his own race. His Sydney restaurant Marque was fetted reflecting on the closure of his restaurant Marque, Mark said he enjoys his version of what Australian food is, and I don’t like to be defined by anyone or pushed into corners. I like to do my ownthing. It’s a hard thing to measure until you can look back on your body ofwork, but when I look back now on a body of unique dishes, I’m proud of them.They’re mine. They hold up.


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