Talks

We love a chat, especially when it’s about food... and we can often be found in conversation with chefs and writers. See below for upcoming events.

Who’s talkin’ now?

Next up:

Book Series by Mike 
No. 1 Bent Street, Sydney

Author talk and dinner – see below for upcoming dinners

We’ve talked to authors in bookshops, spoken to food writers while they’re demonstrating their latest recipe from the stage at events, hosted one-off talk events with visiting authors and food writer dinners.


We also give talks – about writing and a life in food. We talk live and have also been recorded on pod-casts and radio.


What they’re saying:


Barbara Sweeney is epic! Great speaker, beautiful mind, her ideas need to shared. —Donna Cleary, @rural_foodie 

Ballymaloe Food & Wine LitFest, Ireland 2016

Date July 25, 2017

Time 6.30pm for 7pm start

Tickets $85, plus $45 for a signed copy of Real Food By Mike

Venue No 1 Bent Street, 1 Bent Street, Sydney


This is the inaugural dinner in the new Book Series By Mike, co-hosted by Barbara Sweeney and Food & Words. The dinner and author talk is at
Mike’s restaurant, No. 1 Bent Street in Sydney's CBD. The series is supported by Nespresso and Lowe Wines.


This is your chance to join Mike McEnearney for the launch of his new book, Real Food By Mike (Hardie Grant Books). In this, his second book, Mike takes
the idea of his Physic Garden a step further with seasonal recipes that accentuate the life- and health-giving properties of different ingredients. 


“You can get everything your body needs from food,” says Mike. It’s an idea that he’ll prove in a delicious life-and health-giving meal and expand on in conversation with Barbara.

Meet Mike McEnearney

Date August 7, 2017

Time 6.30pm for 7pm start

Tickets $85, plus $40 for a signed copy of Better Brain Food

Venue No 1 Bent Street, 1 Bent Street, Sydney


This author dinner is part of the new Book Series By Mike, co-hosted by Barbara Sweeney and Food & Words. The dinner and author talk is at 
Mike’s restaurant, No. 1 Bent Street in Sydney's CBD. The series is supported
by Nespresso and Lowe Wines.


Tonight, we hear from Tasmanian writer Ngaire Hobbins. In her latest book, Better Brain Food (Murdoch Books), Ngaire explains how we can eat our way to
a better brain. 


We all want to avoid dementia and stay engaged with life and Ngaire, an accredited practicing dietician with more than 30 years’ clinical experience,
has all sorts of ideas for avoiding the disease, which don’t include playing Sudoku daily. Ngaire presents the science of brain health in an easily
digestible way; Mike will put it on our plate.




Sudoku is not the only brain food

Date August 15, 2017

Time 6.30pm for 7pm start

Tickets $85, plus $40 for a signed copy of This is Not a Wine Guide

Venue No 1 Bent Street, 1 Bent Street, Sydney


Sommelier and wine communicator Chris Morrison has written a wine guide 

for the times. This Is Not A Wine Guide (Murdoch Books) is for those of us who
are eaters first and drinkers second. Rather than rate individual wines as
you’d expect of a wine guide, Chris upends tradition and throws out the rulebook that involves notes, scores, and jargon and replaces it with the idea that selecting and enjoying wine should be driven by your own sense of taste.


Chris is selecting some delicous wines, which he’ll use to make his points about drinking and selecting the stuff, and Mike cooks a three-course meal to match.


This author dinner is part of the Book Series By Mike, co-hosted by Barbara Sweeney and Food & Words and held at Mike’s restaurant, No. 1 Bent Street. The series is supported by Nespresso.


How to select wine you know you’ll like

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

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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.


Ovvio Organics   •   The Little Marionette   •   Cornersmith   •   
Lowe Wine   •   Potts Point Bookshop

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