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“What a truly special, truly uplifting day. I had the best time and was completely absorbed from the very start.” Belinda Jeffery, cookbook author
The event was held at Martin Boetz's Cooks Shed, right on the Hawkesbury River at Sackville. The Shed is a large, rustic and beautiful space in a bush setting and, with all that fresh air, the right venue for the times.
Food & Words will be back at the Shed in 2022 so make sure to sign up to the Food & Words newsletter to stay in the loop.
It wasn't only that we were inspired by all 11 speakers on the program, or that we were treated to an excellent menu of food, wine and drinks, or that we indulged in the purchase of many new books.
The mere fact of coming together proved how powerful and important connecting is, especially after a 26-month hiatus. The day was sheer delight.
Guests over the age of 16 attending the event will be required to show proof of vaccination or medical exemption as a condition of entry in accordance with the NSW Public Health Order (in place until 1 December).
Inside the algorithm: food writing & Instagram
Belinda Jeffery, cookbook author
Lucy Tweed, cookbook author
Emiko Davies, cookbook author and food writer (online from Italy)
On good food & lessons from nature
Alana Mann, Sydney Environment Institute & FoodLab Sydney
Prof. Stephen J Simpson, Academic Director, Charles Perkins Institute
Laura Dalrymple, Feather and Bone, regen ag advocate
On writing about Australian food
Paul Van Reyk, food writer, activist
Ross Dobson, chef and cookbook author
Lee Tran Lam, food writer
On books, food & restaurants
Neil Perry, chef, restaurateur, author of 10 cookbooks (online from his restaurant) in conversation with food communicator Joanna Savill.
The 2021 program
Pumpkin scones from Ross Dobson's book, Australia, The Cookbook, served with jam & cream
Flourless orange cake
Feather and Bone's pork sausage roll with eggplant relish
Marty's onion & gruyere tart
Beesbucha with lime & ice
Spiced, wood-roasted chicken & peaches
Roasted ocean trout with yoghurt, tahini & soft herb salad
Potato & Melanda Park smoked bacon salad
Tomato & basil salad
Heirloom carrots, honey, cinnamon, sheeps' milk yoghurt
Shaved cabbage, currant & parmesan salad
Lynne’s fermented porridge bread
Cooks Shed focaccia
Served with Lowe Family Wine Co
2021 Bio-logical Shiraz
2021 Dragonfly White
2021 Dragonfly Rose
By The Little Marionette
All-day tea and tisanes
By Apotheca by Anthia
About Cooks Shed
Chef Martin Boetz started Cooks Shed (previously Cooks Co-op) to champion the farmers and fishers of the Hawkesbury and the food they produce.
Martin welcomes weekend diners to the rustic, corrugated-iron shed in the bush of his Hawkesbury property.
There's an abundance of natural light and a good cross-breeze – the doors that are big enough to drive a tractor though.
Sackville is on the Hawkesbury River, near Wilberforce.
It’s 70 kms and a cruisy one-hour drive from Sydney’s CBD.
Date Saturday, November 20, 2021
Time 10am to 4pm
Place Cooks Shed, 2 West Portland Road, Sackville
1. Attend the event in person
$330 Includes full-day program, all-day refreshments, lunch with wine, and a book gift.
There is a limited number of in-person tickets and these will sell fast, so please don’t delay.
If NSW Health Orders change, we may release additional tickets, so we will keep a waiting list.
2. Live Stream in Real Time
$55 Morning session
$55 Afternoon session
Join in, in real time. Follow the events of the day as they unfold.
3. Watch the Recording
View the event at your leisure and at a time that suits. The recording will be available until midnight Sunday, November 28, 2021. We will let you know when it's uploaded.
EXTRA seats have been released. Bookings essential
Like all Martin's menus, the dishes for our dinner are based on seasonal Hawkesbury ingredients.
Food & Words will finish at 4pm, but there's no need to rush off because chef Martin Boetz is cooking a family-style dinner.
There is no lovelier time of the day than twilight at the Cooks Shed.
The bar will be open and dinner will be served at 5.30pm.
Book for dinner when you book your Food & Words ticket.
Stay for an early dinner
Thank you to book publishers...
Food & Words is proud to work with
It's a full-day talks program, featuring authors, farmers and food practitioners. It's also a sensory and gustatory experience, with good food and wine, bespoke tea and coffee, and other special treats served throughout the day.
We'll send regular newsletters and post on social media whenever we have breaking news, so make sure to sign up to the newsletter or follow us on Instagram or Facebook to be in the know.
The 2021 event has been cancelled.
Food & Words is one of a kind.
Founded in 2012 by food writer Barbara Sweeney, the event brings writers, thinkers, readers and soothsayers together in one room, for one day, to discuss the all-important topic of food.
The event has been described variously as 'a gastonomic day-spa' and the 'best and only event of its type dedicated to ideas, celebration and development of our food culture'.
'Each weekly get-together was a warm celebration and such an incentive to keep writing.' —Susan M, Write with Intent student