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 â€¢  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  â€¢  Pennie Scott, farmer and food activist  â€¢  Paulette Whitney, farmer, social media phenomena and columnist Gourmet Traveller  •  Georgina Reid, editor onlinemagazine The  Planthunter  â€¢  Ewan McEoin, editor The Field Guide to Australian Produce  â€¢  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.)