ARTWORK was created by one of Australia's leading illustrators Nigel Buchanan with graphic designer Lisa Hoerlein. PHOTOGRAPHY Samantha Mackie.

FOOD & WORDS 2016

David Thompson, chef and author Thai Food  •  Fiona Wright, writer, editor and critic. Her book of essays Small Acts of Disappearance won the 2016 Kibble Award  •  David Gillespie, author Sweet Poison and Toxic Oil •  Richard Cornish, food writer, Brain Food columnist (The Age and Sydney Morning Herald Good Food), and author My Year Without Meat  •  Laura Dalrymple, Feather & Bone  •  Pennie Scott, farmer and food activist  •  Paulette Whitney, farmer, social media phenomena and columnist Gourmet Traveller  •  Georgina Reid, editor onlinemagazine The  Planthunter  •  Ewan McEoin, editor The Field Guide to Australian Produce  •  John Susman, author (with Hodgie, Huck and Swanie) Australian Fish & Seafood Cookbook  •  Simon Rickard, musician, plantsman and author of Heirloom Vegetables: A Guide To Their History And Varieties  •  Dr Alana Mann, academic and fair food advocate  •  James Viles, chef from Biota, Bowral, and author Biota: Grow, Gather, Cook

PHOTOGRAPHY Luisa Brimble

Magnus Nilsson: Food Stories

Chef, photographer and author of Faviken visited Sydney in November 2015 to launch his latest work The Nordic Cook Book (Phaidon), a compilation of what people in the non-existant Nordic region eat. (It’s a group of countries, not a culinary region, Magnus says.)

PHOTOGRAPHY Samantha Mackie

Ramael Scully, head chef at Yotam Ottolenghi’s London restaurant Nopi teamed up with Yellow head chef Adam Wolfers for dinner – every course a vegetable revelation.

Ramael Scully
NOPI dinner


Barbara Sweeney, who learned to cook from books, uses favourite author techniques and hacks to demonstrate different methods and recipes for shortcrust pastry. Salad leaves from Mickey’s kitchen garden at Glenmore House.

Cooking class 

PHOTOGRAPHY KIm  Smith


PHOTOGRAPHY Luisa Brimble

Magnus Nilsson: Food Stories

Chef, photographer and author of Faviken visited Sydney in November 2015 to launch his latest work The Nordic Cook Book (Phaidon), a compilation of what people in the non-existant Nordic region eat. (It’s a group of countries, not a culinary region, Magnus says.)

Writing Courses

Where we connect over the pleasures of the table and enjoy good food and stimulating conversation (about food!). Where we support and enjoy the hospitality offered by creative cooks and chefs.  Where we flex our conversational and listening skills and remember our table manners. Everyone's invited. Tables are kept small, so that everyone is an active pacticipant. Outings monthly.

Supper Club

$180

6.30pm

Four-course set menu and interesting wines to complement. 

Club Fontana
Upstairs, 133a Redfern Street, Redfern

June 20

King Clarence, City 

May 9

Club Fontana, Redfern

$65

Sunday lunch, noon

Two generous courses. Drinks at Club prices from the bar.

Rowie's By The Sea

Newport Surf Life Saving Club, 394 Barrenjoey Road, Newport

April 21

Rowie's by the Sea,

Newport

$190

7.30pm

Banquet menu and interesting wines with the meal.

King Clarence
171 Clarence Street, Sydney

Coming up

Our first residential food memoir writing workshop is being held at the home of Jillie Arnott at Coolah Creek in central west NSW in late autumn, in May, 2024.


Jillie, an amazing country cook, and her husband Will are our hosts. Guests/students are invited to stay at the homestead for one, two or three nights. Or, you can travel in daily for the workshop, which runs from 10am–4pm on May 4–5.


Here's your chance to tackle that long-held dream to write your family food stories and recipes down for future generations to enjoy.


We're bound to spend as much time in the kitchen and around the dining table as we do writing – although you don't have to, there is a veranda chair with your name on it.

May  4–5

Food memoir writing 

FOOD WRITING // RESIDENTIAL WORKSHOP