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Support Aussie Farmers with the launch of the first ever ‘From Farm to Fork’ Campaign

Initiative to raise funds for farmers, landcare groups and teach kids where their food comes from


For release Tuesday 11 August 2015: We all know that Australia produces some of the finest produce in the world, but do we know where this food actually comes from and how it gets on to our forks?

More than 150,000 Australian farmers produce 93% of the food we eat, and also feed some 40 million people outside Australia every day *. Most farmers (93%) also identify with Landcare, which was formed with the coming together of conservationists and farmers a quarter century ago to care for our water and land for future generations. With increasing demands on our land and an ever changing climate, Australian farmers need our support.

This Spring sees the launch of an inaugural fundraising campaign, ’From Farm to Fork’ – an initiative from Landcare Australia that is all about getting together to enjoy awesome Australian food, while supporting the farmers who make it possible. The launch coincides with the start of Landcare Week and will take place on Monday 7th September in Wynyard Park in Sydney, from 11.00am to 2.00pm.

The ‘From Farm to Fork’ launch will be hosted by Louise FitzRoy, a Walkley Award-winning journalist and food writer, who has developed a program that educates children about the origin of their food. The event will feature some of the best sustainable food from the land, stalls to buy or taste homemade products straight from the farm, opportunities to meet and hear from the farmers, a petting zoo for kids and even a mechanical bull!  Simon Lawson, Head Chef at Agape Organic Restaurant and Bar, and spa raw-food advocate, Samantha Gowing, Head Chef at Cabarita Ocean Retreat, will also be sharing their food and ideas.

‘From Farm to Fork’ runs throughout Spring and there are three ways to get involved:

Host a ‘From Farm to Fork Feast’ – use your cooking skills to produce some delicious Australian dishes at your home, school or workplace and ask your guests to donate.

Take a ‘From Farm to Fork’ Fresh Living Challenge – give your health a boost and raise funds by taking part in a challenge by eating local, healthy, sustainable and fresh food. Ask your friends and family to sponsor you to take part in the Fresh Living Challenge, which you can do for a week, month or 60 days.

Nominate or Visit a Participating Restaurant – restaurants throughout Australia will be hosting ‘From Farm to Fork’ Feasts where they will be showcasing the finest Australian produce using sustainable, fresh food, with proceeds going to Landcare Australia to support our farmers, who keep more than half of our land healthy and productive.

Farming ambassador, Landcarer and descendent of the Arnotts Biscuits empire Charlie Arnott, who sells grass-fed beef direct to the public says: “I challenge you to find yourself a farmer: go online, track one down, engage and connect with them, buy their food, visit their farm, support their business and reconnect with yourself and your family along the way.”

Landcare Australia CEO Tessa Jakszewicz says: “Australian farmers are a pivotal part of our future, because they are the people that grow and supply us with the best food in the world.   Our ‘From Farm to Fork’ campaign will help educate people about where food comes from, fund sustainable farming initiatives, and encourage healthy eating – with everyone’s support, so much can be achieved.”

Proceeds from the From Farm to Fork campaign will make a difference by supporting three great causes: 1. Supporting Australian farmers 2. Teaching children where their food comes from 3. Supporting local Landcare groups.


Visit for more information.


 William Blue opens in the Rocks.

Table Settings

William who I hear you say?

A much needed Hospitality College takes the next step to making training for the Hospitality Industry in Sydney enviable. They launched today in William Blue’s award-winning training restaurant, William Blue Dining, which is now operating out of the Restaurant previously occupied by Neil Perry’s famous Rockpool . The training restaurant was officially opened today by Perry and Linda Brown, CEO Laureate Australia and CEO Think Education.

“I’m thrilled that William Blue is using the old Rockpool venue as a training ground for the next generation of chefs and hospitality managers.” said Perry

“We are incredibly excited to be taking over from the heritage of Neil Perry’s famous Rockpool, it marks a new phase in the evolution of William Blue College of Hospitality Management,” said Linda Brown.

Boxing Clever says:

About the new William Blue College of Hospitality Management campus:

William Blue College of Hospitality Management (William Blue) sets the standard for professional hospitality and event management training, offering accredited and internationally recognised vocational and higher education programs in Hospitality Management, Hotel Management, Commercial Cookery, Tourism Management, Event Management and Business.


“The brand new William Blue Dining restaurant at The Rocks is now open at 107-109 George Street. Bookings for the restaurant are available online William Blue Dining includes a la carte menu offering meals for fantastic value ($38 for three courses), and caters for small to medium groups with customised menus. There is also the option to utilise the private dining area or book out the whole restaurant for a private function.  William Blue Dining won the Restaurant and Catering – Best restaurant in a training institute award in 2004, 2008, 2011, 2012 and 2014. William Blue Dining also won the I love FOOD Award (LifeStyle Channel) in 2010.”

New Kitchen Brigade

Coffee to start the day

                                                                                                      The Rocks Aroma Festival Is Back

Sydney’s annual celebration of coffee culture, The Rocks Aroma Festival, is back with a great  line-up of events throughout July. Come on out all you coffee people, there’s a full program of fun and learning with more than 50 coffee and gourmet food stallholders, food trucks, vintage and specialty coffee carts, “latte art” competitions and demonstrations, pop-up bars and cafes, roving performers, live coffee painting, the Aroma Shots photography exhibition and a speciality coffee lab.

There’s a Brew Camp and also professional coffee making championships and lots of music. Join the fun

The Rocks Aroma Festival

Sunday 26 July, 10am – 5pm

With events and workshops throughout July

Visit for more information

Salt meats cheese

Alexandria favourite warehouse/ deli/ restaurant Salt Meats and Cheese is on the Move.

The warehouse store has transformed itself into work shops for pasta and cheese making, as well as a place to buy unusual ingredients. Wood fired Pizza classes AND eating have pulled the crowds in too. Now it’s crossing the bridge. Owner Stefano Di Blasi says that lots of the customers are from the North Shore, and that they are looking forward to doing something a little smaller. They snapped up the old Quattro Formaggi site on Military Road.

They plan on starting out with coffee, cake and of course an extensive array of cheese and salumi. Foods on offer from 7 am to 9 pm with small bar style dinner and wine list.

Opens July 1 .

Watch out for the franchise in Surfer’s Paradise: 10 Beach Road..

The NEW Stoned Crow Broadway

Stoned Crow

The Stoned Crow has been around more years than I will admit knowing about. Over the years it was a fun wine bar before it transitioned into a not so good cocktail bar, now it seems to have hit it’s straps, under the direction of  Darlin Group, who successfully oversee; Lil Darlin Surry Hills and Randwick, Monster Food truck as well as the three new “Crows”.

The new look is eclectic industrial chic. The Stoned crow Broadway has exposed brick, attractive wood panelling and tables in the same honey coloured wood. The lighting is low and there are fake but quite effective bits of greenery hanging from the ceiling. Choose your cosy corner with share tables for groups, tall bar tables for the drinker and smaller more intimate areas for chatting or dining. Dining’s a big feature with basic but abundant food well worth sharing. Have a big night with a few seriously good cocktails or just kick back and listen to the pop/ house vibe music for a week night pizza and a beer. Try the Vera Green- Beefeater gin, juiced cucumber, lemoncello and aloe vera. Just what I like a healthfood drink!

Staff:  Efficient and friendly.

Vibe: Half way between a pub and a nice laid back restaurant with some well placed music.

And just in case you are a fan of the Brownie Swirl……they have those too.

brownie Swirl

MKS was a guest at The Stoned Crow Broadway.



POP OUT TO  HARVESTED and 30 hungry people could eat too……

The menu will change week-to-week based on the ingredients rescued. A set price per head of $15 per customer will help OzHarvest feed 30 hungry Australians. OzHarvest volunteers will also donate their time to help with the project.

Joost Bakker, an OzHarvest ambassador as well as a zero-waste champion: “What an awesome idea. These guys live and breathe food rescue every day and to be able to now share this with the public and educate them on how to waste less is brilliant! I can’t wait to get to harvested to taste test the meals myself.”

Location: harvested, 56 Harris St, Pyrmont NSW

Opening times: Every Tuesday & Wednesday lunch only from 11.30am – 2.30pm (until end July)          


                                                                                                                                                                                                             Image C/O Hurriyet Daily News

                                                     New.           Just in Time for Winter

Soup stock

Campbells Real Soup Bases were launched last week with  Manu Feildel producing some delicious recipes. The bases come already infused with spices and herbs so you can add fresh ingredients and have a week night dinner in under 30 minutes.


 Italian Soup Base: infused with tomato, oregano, rosemary, pepper, garlic and onion.

Asian Soup Base: fish sauce, lemongrass, kaffir lime, coriander, galangal and garlic or

Moroccan Soup Base with cumin, coriander seed, paprika,cinnamon, turmeric, lemon oil and garlic.

$ 4.99 x 1 litre

For lots of recipe ideas see  campbells kitchen

 Produce to Plate Dinners at Botanical Gardens Restaurant, Sydney

Tickets left for the Pomegranate Dinner 28th May 2015  ProduceToPlateDinners_Tile_377x247px

The Produce to Plate dinners are perfect for foodies wanting to indulge in a delicious meal while learning more about local produce and seasonal cooking; plus corporate or social groups looking to tantalise their taste buds for their next outing.

Adults can book the Produce to Plate dinner for $95.00 per head, for four courses with matching wines. Guests booking a table of ten will receive a 10% saving. Guests booking two or more monthly dinner experiences will receive a 10% saving off all the Produce to Plate dinner events.

Our calendar of produce to be showcased below (menus to follow):

Thursday, May 28 – Pomegranate

Thursday, June 25 – Chestnuts

Thursday, July 30 – Beetroot

Thursday, August 27 – Truffle (additional $20 per head)

Thursday, September 24 – Citrus

Thursday, October 29 – Rhubarb

*This offer applies to the Produce to Plate dinners only. T&Cs do apply; please contact our reservations team for terms and conditions.

To make a reservation, phone: 02 9241 2419 or email


Food and Words 2015

 About | Food and Words


Food & Words organises food events with a literary bent. The focus is the annual food writers’ festival of the same name, held in Sydney each September. Our events are gathering places for people interested in food and words and cookbooks.

The one day food writers festival coming up is open to anyone who likes to read about, discuss and consume food .  There will be 12 top speakers from the worlds of food, academia, publishing and food production. Coming September 2015

Keep up with the announcements here

Chicken, baked with rosemary and parmesan


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