Writing Courses

Our Speakers

“I liked the variety of speakers and topics – and the little surprises. It was a feast of shared knowledge.” — Guest, Food & Words 2013

More speakers to come

Anna Kharzeeva, who is from Moscow, Russia, grew up sustained by her babushka’s borsch, shschi, sauerkraut, rissoles and vinaigrette salad. She later interviewed her babushka about her food and life, and thoughts on the iconic Soviet cookbook, the Book of Tasty and Healthy Food, which resulted in The Soviet Diet Cookbook: exploring life, culture and history – one recipe at a time. Anna moved to Sydney in March 2022 (an unplanned move forced by recent events) with her husband and son and is starting a new life in Australia, while staying true to the recipes and flavours of home. She continues exploring the wider context of food, especially in relation to family history. 'When I think about Book of Tasty and Healthy Food, I think about the propaganda that came with each recipe, and the Bolshevik regime in all its horror. I also think about the housewives who managed to create delicious food out of virtually nothing, of their resilience and creativity.' @anna.kharzeeva

Anna Kharzeeva

Food writer, social historian

Anna Kharzeeva is a food writer and social historian from Moscow, Russia. Her book, The Soviet Diet Cookbook explores her babuska's food heritage in the context of the iconic Soviet cookbook, the Book of Tasty and Healthy Food. @anna.kharzeeva


Anna Kharzeeva

Food writer, social historian

Jaimee Edwards runs the Cornersmith Cooking School in Sydney with founder Alex Elliott-Howery, where they teach traditional kitchen skills for modern cooks, highlighting the importance of seasonal eating and reducing food waste. Their mission is to empower home cooks to make less wasteful, more delicious meals every day. As part of their mission they have co-authored two books on the topic:  Use It All and The Food Saver's A-Z (both Murdoch Books). Jaimee will talk about her book and her family's Siberian recipe for pelmeni, a peasant dish of maximalist sensibility, in conversation with Anna Kharzeeva. @jaimeefrancesedwards

Jaimee Edwards

Cook, writer, teacher

Jaimee Edwards runs the Cornersmith Cooking School in Sydney with founder Alex Elliott-Howery. They are also co-authors of  Use It All and The Food Saver's A-Z (both Murdoch Books). Jaimee will talk about her book and her family's Siberian recipe for pelmeni, a peasant dish of maximalist sensibility, in conversation with Anna Kharzeeva. @jaimeefrancesedwards

Jaimee Edwards

Cook, writer, teacher

O Tama Carey first learnt to cook the food of her Sri Lankan heritage at her mother and grandmother's side but for many years this remained separate to her cooking career that included cooking French at Bistro Moncur, Chinese at Billy Kwong and Italian – her version - at Berta where she was head chef. O Tama opened Lankan Filling Station, her first restaurant, in Sydney's inner-city Darlinghurst in 2018. It's here that she spends most of her time, cooking, pounding spices, working the floor and trying to keep a restaurant alive in a pandemic. O Tama’ various side projects have included keeping bees, growing, killing and curing pigs to make salumi, teaching and writing – for SBS Food Online, Australian Gourmet Traveller and The Saturday Paper, where she currently writes a regular column. Her fist book Lanka Food (Hardie Grant) was published earlier this year. lankanfillingstation.com.au

O Tama Carey

Cook, restauranteur, writer, teacher

O Tama opened Lankan Filling Station, her first restaurant, in Sydney's inner-city Darlinghurst in 2018. It's here that she spends most of her time, cooking, pounding spices, working the floor and trying to keep a restaurant alive in a pandemic. 

O Tama’ various side projects have included keeping bees, growing, killing and curing pigs to make salumi, teaching and writing – for SBS Food Online, Australian Gourmet Traveller and The Saturday Paper, where she currently writes a regular column. Her fist book Lanka Food (Hardie Grant) was published earlier this year. lankanfillingstation.com.au

O Tama Carey

Cook, restauranteur, writer, teacher

Fiona Weir Walmsley is a cheesemaker and farmer in Gerringong, NSW. The family has been on the farm since the mid 1800s, when ancestors arrived from Northern Ireland with nothing except a dream, a small amount of dairy farming knowledge and a cooking kettle that is still on the back verandah. Fiona and her husband Adam raise dairy goats, meat chickens, laying hens, pigs and bees, and they make cheese and operate a commercial farm kitchen that produces ferments and other deliciousness. On top of that, they grow coffee and cut flowers and run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation. buenavistafarm.com.au

Fiona Weir Walmsley

Cheesemaker, farmer, food producer, educator, writer

Fiona Weir Walmsley and her husband Adam raise dairy goats, meat chickens, laying hens, pigs and bees on their Buena Vista Farm in Gerringong, NSW. They also make cheese and operate a commercial farm kitchen that produces ferments and other deliciousness. On top of that, they grow coffee and cut flowers and run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation. From Scratch (Hardie Grant) is Fiona's first book. buenavistafarm.com.au

Fiona Weir Walmsley

Cheesemaker, farmer, food producer, educator, writer

Randa Abdel-Fattah is a prominent Palestinian Egyptian Muslim author, academic, human rights advocate, former lawyer and mother of four children. The award-winning author of 11 novels, published and translated in over 20 countries, Randa writes across a wide range of genres and actively seeks to translate her academic work into creative interventions which reshape dominant narratives around race, human rights, multiculturalism and identity in popular culture. Her most recent non-fiction book, Coming of Age in the War on Terror, was shortlisted for the 2022 Stella Awards, the 2022 Victorian Premier's Literary Awards and the 2022 NSW Premier's Literary Awards. Randa also writes children's book and her latest – The Very Best Doughnut (Pan MacMillan) – features a very tempting doughnut!

Randa Abdel-Fattah

Author, academic, human rights activist

Randa Abdel-Fattah is the award-winning author of 11 novels, published and translated in over 20 countries, Randa writes across a wide range of genres, which includes children's books. Her most recent non-fiction book, Coming of Age in the War on Terror, was shortlisted for the 2022 Stella Awards, the 2022 Victorian Premier's Literary Awards and the 2022 NSW Premier's Literary Awards.

Randa Abdel-Fattah

Author, academic, human rights advocate

Sharon Flynn is the founder of the award-winning fermented food and drinks company The Fermentary. Sharon’s passion for natural fermentations began as a 20-year-old in Japan, where a local ‘sobo’ (Japanese for grandmother) taught her to make household ferments such as miso, tofu, tsukemo (pickled vegetables) and, of course, kimchi.  Wild Drinks (Hardie Grant) is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world. thefermentary.com.au

Sharon Flynn

Fermenter, educator, wild woman

Sharon Flynn is the founder of the award-winning fermented food and drinks company The Fermentary. Her new book, Wild Drinks (Hardie Grant, publication October) is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world. thefermentary.com.au

Sharon Flynn

Fermenter, educator, wild woman

Paul Ashton is adjunct professor of public history at the University of Technology Sydney and at Macquarie University and the University of Canberra. His publications include The Ten Apostles: Stories of Australia's Iconic Winemakers (Halstead Press).


Dr Jess Jennings is the Executive Officer of the Australian Milling Museum, a local government councillor in Bathurst, NSW, an agricultural consultant and passionate supporter of industrial heritage.


Paul and Jess co-wrote The Power of Flour, A Photographic History of Flour Milling in Australia for the Australian Milling Museum. australianmillingmuseum.org.au

Paul Ashton & Jess Jennings



Paul Ashton (above) is adjunct professor of public history at the University of Technology Sydney and at Macquarie University and the University of Canberra. His publications include The Ten Apostles: Stories of Australia's Iconic Winemakers (Halstead Press).


Dr Jess Jennings (top) is the Executive Officer of the Australian Milling Museum, a local government councillor in Bathurst, NSW, an agricultural consultant and passionate supporter of industrial heritage.


Paul and Jess co-wrote The Power of Flour, A Photographic History of Flour Milling in Australia for the Australian Milling Museum. australianmillingmuseum.org.au

Paul Ashton & Jess Jennings



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