Voice For Food

Whoever owns the food system owns the people.

Why do we need a voice for food?

Whoever owns the food system owns the people, their right to eat.
Systems and civilisations are built on layers of stories. Catriona Macmillan is one of Australia’s foremost resilient food system advocates, with intricate experience in the evolution of the Organic movement and certification system, artisanal Slow Food and wholefood movement, and other cornerstone components of a more resilient food system.
Catriona Macmillan is working collectively and intergenerationally with others to make positive change happen and create a more resilient and abundant food future.

Purpose

My Story

First five years of my life was on a Suffolk Pig Farm, with a loving mother gathering mushrooms from the woods and heritage orchards with their abundance of fruits, an apple loft where they used to hang pheasants. A cow supplied fresh milk in straw laden barns & I was terrified of sows , pigs towering over me in the fields with their own little houses – before my Yorkshire city life I had been indelibly imprinted living with a connection to the land.

How we can work together

Building new learning, experiential and support pathways for the next generation of food changers

Mentoring

Bringing out the best through sharing experiences

In mentoring there is no hierarchy there is no management there is only the space in which to reflect on and think creatively to define and resolve problems. We work together to look at what the options are and what they could be.

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Co-designing

highly recomended _ royal easter show 2000.tiff

Bringing ideas and experience to show what works

As our experiences intersect to produce an energy from which to produce refine existing ideas and produce new ideas: to move away from what we already have...which is not working...towards something which reflects our lived reality.

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Advocating

Changing the world through

working for food and working with people

We all have a responsibility to challenge the world create around us from industrial agriculture, which has separated us from nature. Challenging authority is essential and simultaneously showing what is possible by showing what is already being done.

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Reach out for
a consultation
or speaking slot

Rushcutters Bay, Sydney, Australia

macmillancatriona@gmail.com

M: +61 402 404 361

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Walking past the terrace that once housed Smalls Deli in Potts Point/Kings X, I couldn’t help but reminisce about lazy, hazy Sundays. Crowds gathered, milk crates clustered, Uber bikes dotted the verge under a gum tree. Inside, sandwich makers with hospo dexterity filled open cardboard containers with fresh, tasty goodness. Snap close—perfection ready to go. 🥪💚
Smalls Deli wasn’t just about sandwiches; it was about community, creativity, and the art of flavour. From the freshest meats, cheeses, salads, and dressings selectively sourced, to the legendary “Al Green”—nourishing, crisp, and utterly satisfying. 🌱🥑🥬
Launched as COVID shut Sydney’s doors, they gifted us five years of panini ciabatta perfection, picnic-ready sandwiches for the Botanical Gardens, and humble nourishment at home. Forever grateful to Emily Van Loon & Ben Shemesh for more than food—gracefully crafted wholesomeness .
if food is to have a future these are the food artists that connect us to our foods origins and its earthly pureness #voiceforfood #foodstorytellers
#SmallsDeli #PottsPointEats #FoodArtists IndieFoodGems SydneyEats ForeverGrateful

Exploring the heart of Yorkshire’s food heritage! When visiting Over the last 10-15 years, I’ve been captivated by the revival of deep-rooted provenance of food in Yorkshire. My fav Wensleydale cheese—especially after tasting the legendary “Richard III” in 2016 at Crag House Farm near Otley. 🐑🌾 ( a beautiful charity-run farm supporting programs for the disabled, Yes,I even spotted kangaroos in their paddocks!)

While “Richard III” pre-WWII recipe, revived in the 90s is no longer available, The Courtyard Dairy pointed me to Old Roan Wensleydale— still- moister, less crumbly, & bursting with authentic flavour compared to imported versions here in Oz. 🧀❤️

This unpasteurised, fresh essence of true Yorkshire dales cheese, meant to be savoured within a month. And oh, Yorkshire itself—misty grey skies, rust-toned trees, bright berries tangled in hedgerows, and stone walls embracing mossy fields. 🌿🍂

The Courtyard Dairy, part of a vibrant hub of indie businesses near the actual Wensleydale valley. Yorkshire, you have my heart. 💚 #YorkshireLove #WensleydaleCheese #FoodProvenance #CragHouseFarm #TheCourtyardDairy CheeseLovers

Fare thee well- This year KingsX Bayswater kitchenette shut off its lights, closed its doors. My last supper, eating alone. Sitting perched at the bar & counter, open to kitchen artistry & all action. Beacon of light, the source of deep nourishment beams into the space. Good fresh food, menu short, Italian, with synchronised team of 2 Alessias & Glenda, fluid movement a well-established smoo rhythm. The twinkle of light, a sparkle, a smile, a comfortable squeeze, the tables filled. A cake slice venue so small, friendly as if a family hearth. /Goodness generates as customers squish to let others by, a friendly tight squeeze. Short convivial conversation may bloom./ Alessia, chef with the fluid discipline of a martial art master within their mat performing stanzas, hers a chef’s choreographed movements, efficiency, grace & the zen of focus. Body stove ignition, a food alchemist’s secret? All visible Alessia misses not a beat her smile aglow. I don’t speak yet sit not alone, content with familiarity, remembrance of family, dance of food to kitchen table, welcomed, nourished, the embrace of belonging. Glenda, hospo queen of grace weaves between the 24 seats, with a ½ pavement outside of this a precious food jewel, her warmth, welcome, remembrance of customer, finely tunned hospo skills matches food quality. It’s been a a popular business plan designed for the diversity of KingsX’s locals / Balancing with acrobatics skill of spinning plates, dishes sparkle from machine, wipe, shelves, glasses polished to glistening, decanter amber to cherry reds filled & emptied or sparkling pops with condensations frosted hue. No movement superfluous, no moment wasted in their hospo dance, as plates gently land. (A show worthy of a golden buzzer on AGT, or crowds applaud on theatre stage?) Last supper, simple, delicious, pleasure lingers as senses luxuriate in the evening tide. Pasta’s perfect chew, sauce & mixed fish soaking up the last sensations of taste with the soft textures the pleasure of sound, crisp crunchy crusts mingling. Sip of wine & hug goodbye. Alessica’s wishes to birth another, which I look forward to, but it’s the last for these two friends on this dance

Movie 2025. Welcome to a Scottish community, characters include a gushing burn, a wee village hall, a historic arch bridge. Elements set against the backdrop of the 30th World Porridge Making Championship, a tender & focussed annual event that celebrates the virtues of porridge. In 2023 Carrbridge, a Scottish Highland village resting between the Cairngorms National Park & Aviemore, prepares for local & international competitors for “The Golden Spurtle”. Under the warm & gentle guidance of Charlie Miller, known as “The Porridge Chieftain” & a local spurtle maker(pic) Director, Constantine Conti, in the weeks leading up to the championships, embeds himself to bring us some of the dedicated global competitors, the villagers who volunteer with good-humoured hospitality, and the village itself. It’s a good-natured hoot as cooks gather This delightful event discovered by Sydney’s creative, quirky & respected chef, Toby Wilson, who competes in & coproduces the film. [I’m weary of many of Sydney’s food events wiv many a joyful community food idea, sanitised, standardised, $$$ transactional, middlemen slicing $$$ from small food biz or the TV food competitions, dramatic dastardly deeds, conniving cheats or outrageous self-promo]. Water oats & salt, porridge seemingly dates back to Neolithic times, few culinary traditions have survived as long? Communities shared food around a fire, then around a table, today have households lost the family table & overcomplicated food, foaming, faking & UPF lost in the drama? Here the directors’ love of community & soft comedy is palpable in his storytelling, literally illuminating characters into the frame (using windows & food hatches), especially the founder, the grand porridge chieftain as he ready’s for retirement. This film doesn’t sensationalise; celebrating tradition, community through the art of cooking. Are groups, social collectives, tribes, all part of a deeper social structure that exists within the unconscious mind? And we naturally cluster, attracted to others, by nation, religion, politics, or simply a love of porridge. Participating in the collective through hospitality & food.

In search of food. Fish and chips ! Dinner . windy autumn day . Margate a tired worn version of its former Victorian self. Beach wood facades and grand old Dreamland art deco movie hall lies empty . As dreams faded the Tate stands strangely , boxed at the end of a beautiful fawn and unusually (for Southeast ) a sandy beach . Long tidal pull exposes gentle shallow beech Smoothly leading to the sea, scored by tidal lines of seaweed. A few birds , I take a photo of a pavilion, realise the crumble heap is a person having spent their night deep into a corner. the eastern winds seem relentlessly brutal . On the horizon like twinkling stars wind spins an extensive sea wind farms blades . In search of food, the fseafront bar . Beers and wines on barrels, Small prime position . Request for recommendations, to eat . The choice is sparse . It’s a weekday see hardly a soul . Observed outside the hotel and near the train station a young man sitting on the pavement smoking a vape over time I notice a number of police surround him, numbers increase . He stays put. Looking like a lost from the 1960’s stepped out of a st peppers lP cover. My dreams of a decent cup of coffee as the Tate Margate will open and I’m convinced will have a barista and the friendly has if a flavoursome roasted bean swirling into a tasteful milky coffee. I walk through the old town some boarded up, for winter but I suspect boarded up like dreamland building, some charity and others waiting for summer to weaken and fill the streets with the posh art going types loving the Victorian promenades and families of buckets and spades. The pubs and restaurants bursting with people spilling into its streets . The outside of Margate was being encircled by new housing estates . ( london commuters ? ). How much of the housing shortage they will solve. Large shopping malls like the outer suburbs of most English cities are already established with their supermarkets and other chains . Like invasive species they suffocate the town centre to the point it becomes a novelty with a few local independents clinging on dependent of seasonal glut and abundance .

Uk has gone pumpkin mad . The food designed for one night as well as being international. I took photos of Aldi’s fridge full of “Halloween Foods “ crazy ? But a selection of snacks from around the word spring rolls through to the pork buns decorated “ Cranston sausages mummy boa buns monstrous pizza’s ghost nap buns . That’s not counting the specially designed sweets and candies they even call some lollies . Windows are draped with Halloween stuff , cut out bats , that appalling fairy floss that destroys wildlife and ends up everywhere and pumpkin motive . The pumpkins drive me insane . My Scottish heritage showed up on Halloween as I grew up. We were the only household that celebrated Halloween. Mum held a party for neighbours kids. We dressed up as witches and ghosts from household bits . With lanterns of scooped out turnips and Swedes No fancy shops goods or hallmark cards . The plastic clashy environmental pollution as shops out compete . I love the colour of pumpkins bright autumn hues . But far from robert burns poem of Tam0 Shanta . I do enjoy some of the day of dead Mexican colours as well. As cultures blend . Driving along the south east coast I did see some pumpkin patches . It did look pretty but alien landscape. Halloween has boomed into food ( we had crisps , homemade toffee apples and treacle slices our neighbour baked .

Global food event . Run by a country town woman’s group who welcome diversity and other cultures . Bury st Edmunds is a Suffolk farming town. It’s famous for its Abbey one of the biggest and so powerful that it was one of the first king Henry 8 th dismantled. It had fish farms, made beer, had bakeries farmed the local area. It’s a relatively prosperous town since the middle-ages . Not just its thriving abbey, but the surrounding agricultural land. It has its medieval grid in the town centre, it also has a history of the travellers having like a base .

Overseas on my way. Kitchen By Mike , sydney international airport, is the airport spot to eat his canteen style presentation , fresh salads and roasted vegies . Brilliant concept, works at Canberra’s national art gallery cafe , this trip I caught it between menus. But still glad of some real food at the beginning of my odyssey . Qantas ( I was on Qantas last year ). It food has deteriorated over the 40 yrs I’ve travelled on their international flights . This last trip was the abysmal worst . I am speechless, how to describe an offering so bad ? Dried shrivelled with dreadful lack flavour or flavours that should be absent . I think there was a pasta dish just edible with 6 strands of green and glob of cheese mated in tomato . I would not have lasted to the uk without sleep and having eaten @kitchenbymike at the start of my journey . Lunch was Knepp estate cafe . Now thats another story. So worth the wait. Landed into autumn drizzles, fresh chill air. And drive through golden hedgerows. The impact of the climate change hottest summer was full now a display of turning leaves and tree come hedgerows. Entangled in berries. Off the motorway, I wallowed in, neigh drank the autumn hues. Trees having just started to turn.

An abundance of VitaminC . Food is medicine. Winter flu ! The pharmacist or the farm ? Organic mandarins oranges lemonade and lemons pomegranate Nature’s vitamin C flowing . Or plastic bottle pill. When sick I try to find the food with properties to heal or mend or nurture - nourish . Vit C cascades with flavour

Whoopee assisting long time friend Marcea Klein, in her fermenting class . A food educator only just in her 80’s , a kindly energy ball of good food wisdom & reality truths of today’s industrial food system filters through into a gentle class. Wholistic knowledge like hers is acquired through experience & ongoing research. She’s still authoring educating, cheffing wholefoods and an integrative mind-body health coach. Since her pioneering work in the 1960’s with organic wholefoods in the USA, Marcea has chalked up an impressive record of ventures. She opened Berkeley California’s first wholefood eatery, a bakery in London, ( Cranks ) Australia’s first traditional tofu factory in Sydney, where she also estb the East West Centre, Wholesome Gourmet Cookery School. (where I met her, studied, assisted her , with her ground breaking cook books, cooking classes Syd’s 1st macro shop & her yoga retreat catering. inspired to fire up my food pathway, realisations on the true value, the real price we pay for industrial food, protect our good food systems, social entrepreneurship. not just me Marcea projects have sparked many a health practitioner, parent & food business with seeds of food knowledge. She has also written widely on food and nutrition, penning a whopping 8 books, been a regular contributor to the SMH Wellbeing magazine and Nature & Health magazine. As a presenter, in the 80’s -90’s Marcea appeared on SBS & ABC TV. “ nowadays focusing her teaching in intimate cooking classes in Elizabeth Bay & community college in Rozelle ( Syd) . Oh as for fermenting, I learnt from her the value of fermentation 40 yrs ago and it’s only recently that science is catching up recognising biomes and gut bacteria. Interested in joining go to marcea Klien’s page . She’s in Tozelle again say 5th July come join us. I’m assisting, yep Still learning with good peeps .

@swf delight of wholesome bite of cream, butter, sugar seasonal fruits, crumbling textures go back to my Yorkshire. School days. Wood kitchen table top perfume of food seeping, though, baking trays, cakes cooling, Greaseproof papers edges browned coiling, round & square biscuit tins with embossed coloured tights fitting lids, ready to keep cooled baking fresh. Senses awakened crumbs, bowls to lick. Mum a cuddler with love overflowing into her cooking- memories of such sensory pleasure are embodied. Seeking & longing such deep emotional nourishment , remembrance of a mother love, a golden nectar baked into each mouthful.
Years of disappointed with tasteless cardboard copies ofmy chidhood favourites. Even those white flour & sugar post UK rationing, good housekeeping era of sponges and apple pies & mums who stayed at home. But no welcome home cuddle extended into freshly baked. But first discovered the Italian bakes of a solitary Patisserie Valerie ( London original in Soho, Old Compton Street a ritual to pop in whilst staealing a break for coffee & cake.
Woolloomooloo Neighbour Flour & Stone regularly nourishes my soul. Why venture further dripping a goodness of love..taste it! recognise the love. Flour & Stone has the quirkiest of staff, each a character. There is a joy in a businesses that trains nurtures cares for food customers & staff. Convinced Nadine is goddess of pastry & poetry, curious of her generosity & of Natalie Paull of Beatrix Bakes, & Lune Croissanteries’s Kate Reid. To talk tell Lune opened in Sydney only months ago, bringing from Melbourne fame, cult long queues sold out media frenzy, a reputation for the extraordinary Recently Finding a moment without a queue, entered finding the air heady, rich intoxicating flavours lingered, overwhelming, skilfully curated display of croissants.
@SWF Sisterhood of baking, friendship, shared clarity engagement passion,their words, stories, generosity to thread love, the quest of a true artisan perfection, into their food. Fortunate to share a slice of Nadine specially baked that morning cake. A pleasure to hear they and host Jennifer Wong. It becomes real when food is involved

Food & Show prawn-chronicity, starting at Lady Chu’s with Qlds Tiger Prawn & Prawn Wonton Soup, food prawn at its most delicious. Perfect evening aperitif before a show by Ruby Teys, “Cherry Vinyl: Coober Pedy’s Last Showgirl” - soft-prawn, suggestive coquettish, provocative show, part of Sydney Comedy Festival. (about a lot more than prawns) An evening with my bestest @carmen.getta (herself a performing artist up from Melbourne)
Theatre of Food. Lady Chu threads performance art into every serving. Najai daily decorates a once dull Kings X side-street with umbrellas, jungle-fies with enormous leafy plant pots, staff in colonial whites serve. Her cocktails prepared on street as passer bys - stroll a catwalk of a pavement through white linen glistening seated diners , under twinkling lights. Cocktail mats & serviette hint the subversive, the playful. Since she opened Nahji expression evolves, nothing excluded, new spaces, new props. She brings to mind hints of the schools of Joesph Beuys, Banksy, David Shrigley, in a playful stylish quality street food into community by constantly refreshing her décor
Our evening turned prawn-crackers? was not the city grunge of the Factory Theatre, Marrickville or constant autumn drizzle as the darkness rolled in could not suppress the anticipation of the crowd queuing for sell out comedy acts. Ruby’s show is funny! warm, with front row luminosity of her skilful joyful performance it hit the viscerals of humour. So from edible prawn to soft-prawn of burlesque high kicks, crude humour, political gips, from a character created to a trembling perfection. #sydneycomedyfestival #kingscrossfoodjewels #everycocktailtellsastory #LadyChu #factorytheatre #carmengetta @rubyteys.tropicalversion.mp3 @ladychu

Shattering news! favourite beating heart in the Cross, Bayswater Kitchenette, is closing! One of the Kings Cross’s finest food jewels, a small cake slice of a venue, yet two beacons of deep nourishment beam into the local community, Alessia, along with business partner Glenda both accomplished artists of hospitality, performing with grace & social inclusion the powerful moves of an efficient tasteful service. Alessia, her chiefs choreographed movements, swift focused with a food zen, is one source of power behind this wee Kitchenette, the other, Glenda, professional maitir’d /waitress weaving front & back a swirling fluid dervish, disciplined, focused names, previous orders, warm & alert. The bar stretches across hardly dividing kitchen from eaters. This focused zen of body, stove, ignition a food alchemists secret? All ingredients, action visible. Good food, authentic simple Italian menu, synchronised team, smoothly running a small yet friendly and welcoming as if family hearth. Generates a goodness as customers squish to let others past a friendly tight squeeze. 24 seats- 1/2 tucked with warm heaters or summer breezes on the quiet pavement outside. This precious food jewel understands Potts Point/Rushcutters Bay. Glendas & Alessia knew they wanted to provide a service for locals designing a price point of a meal & glass of wine. So reminiscently Italian, authentic, a trattoria or osteria? no it’s two woman designing a business in a suburb they love. Ekk just before COVID, over 5 yrs ago, focused on the needs of the local, dense population with a diversity of incomes. Their soups where amazing (alas they have finished their take home dinner boxes last night) I’ve been grateful to order & pick one up on the way home & heat up. Every night different, like picking up from the families evening meal. Truly each customer will have a story of love of these women and their food, I have a few. They go overseas, returning vitalised, as bright as they left. The food is nourishing wholesome satisfying and it is an honour to enter their dervish of spirit.. Just walking past and waving has brings such a pleasure to the day. Being apart of community.

In the eclipse of COVID, in the space between lockdown and herds of visitors returned to circular quay, I’d regularly walk across from my home , stopping at the MCA roof cafe. a good cuppa tea, regular warm kindly staff. food -pretty ordinary, to be expected in large institutions cafes, reasonably priced to fit a tourists palette, . never hustled along because quota of covers to reach for business survival. Served an earl grey in a pot. no extra costs built in other than public holidays . (visitors could bypass the cafe jfor the views photos outsidsculpture . But the views of busy circular quay with its formation dance of ferries entering & exiting . ( a favourite london perch, uk Tate members lounge overlooking St Paul’s the Thames ,a lively buzz of hub, a cafe serving alcohol sandwiches and light meals, to all ages of guests enhanced by the views . #MCA sydney cafe seemed particularly equalitarian. Any visitor sit and have a cuppa , an “affordable “pastry . Pie & salad with fine dinning restaurants or junk food circling the quay. a public art gallery with spectacular views for a more normal purse, recently I read MCA lost money last year . This needs to be addressed. some art exhibited for free is essential to nourish community, to inspire. Good wholesome affordable food . disappointed to discover that the 4 th floor is now a bookable fine dinning restaurant. a menu from a creative guest chef. reads delicious, I’d love to eat there. love the MCA, it’s hurting but I disappointed another view has been commodified. ( I’d have allocated it a members cafe . To build membership and sense of hub & community. buy a membership to support the gallery and get a cuppa tea with a view. And enjoy drinking in a moment of two contemplation of art works perused. @everycupofteatellsastory

Jewels in the food crown of Kings Cross & ‘hood–stories of food & places, personal experiences, not reviews. As foodies appreciate a meal experience is beyond an image on a plate, service, taste etc. Imagine a map tiara or a crown winding from Darlinghurst, Victoria Rd, flowing along Macleay & beyond, food alchemists like jewels in a molten gold with feathery branches, woven with gems, some tardy, encrusted, some shinning freshly minted, real rocks solid, or fragile, transient glass, or hollowed casing where once a gem shone, now a gaping hole…Time has deeply engorged itself in the many layers of this old Sydney suburb. An eternal curiosity stirs my noticing. Eventually moved into The Cross, 2019 arriving before COVID but during Sydney’s lockout laws (2014- 21) A suburb already dented & seeded into an ever-increasing gentrification. more hidden destruction of multi than GreenBan days , Discovering precious local food jewels rippling around our homes. Sydney after 3yrs in London. loved cosmopolitan high density living, aged, diversity of buildings, but had returned thirsting for big open sky, reflective waters, botanical pathways. Inner city energy, freedom access. Alone yet amongst a thriving metropolis & food, the frame from which to experience, to view community. KX or PP is high density small single bedrooms & studios used to known as bedsits. So many originally built from the turn of 19th C where the posh ones had butlers pantries in the basements, still many, despite renovations have tiny kitchens or alcoves for cooking, some only space for a microwave, with some of older lodgers tenants are leaving because the rents exceed the state pension, and the social housing is reduced because this once overcrowded port inner city suburb famed for its brothels & criminals is now backpackers, some homeless, some very monied whilst, still active churches & charities serve the less fortunate & the old . beautiful multi habited buildings gutted with only apartment per floor, gated communities sold by sq meter, parking & view. Homes are created & communities lived & eaten in. Chasing to taste the latest food reviewers shout does not support local business.

No greater voice for food than farmers markets. Melbourne farmers market have some excellent farmers bringing freshly harvested goodness, plus bakers makers food artisans. Excellent coffee with organic cows milk. Last time here, just started now blossomed into a bustling market gathering friends and customers into its embrace.

LES TROISGROS, friend laughed at my choice of @SFF Film “4 hrs with lots of French silence” I arrived after any opening titles not anticipating the captivating hours to follow. Its a Frederick Wiseman(93yrs) film, known for his style of tying sequences of stories rather than voiceovers & captions. Intimacy of people speaking to each other forms the stories that web into the whole picture. We enter a restaurant’s running not as a single entity but a sum of its relationships. A poem of rhythm, heartbeat, sequences flow, a mosaic of collaborations, history, future, architecture & nature, within relational sequences & undeniable interdependency. The kitchens, gardens, hotel rooms of the business of the Troisgros family, camera includes conversations between & within these spaces. Nonlinear were even the Interior design (architect Patrick Bouchain) of the restaurant shines as if another character. Blending century old oak tree & countryside mossy greens into much glass minimalist interior. Exacting details abound, table setting, to menus, to kitchen prep. We voyeurs of gentle calm, without drama or stilted formal gastronomic dictates, one is immersed into listening of purposeful conversation, artifice free, stories of characters embroidered into the Troisgros family restaurant, which has held 3 Michelin stars for 55 years over 4 generations, now grown into an estate of building, countryside, permaculture, animals, bees, flavour & presentation like their building also become characters. Michel, father of two chefs, Cesar & Leo each with their own restaurant to run (daughter Marion is hotel-admin) Mother Marie-Pierre, portrays a bold nature influencing design artistry of buildings seeded with aspects of family. Without the usual voice over explanation, film camera & edit offer discovery, tension, a palpable experience. Here heartbeat of a family business, a living being, a mycorrhiza of tradition webbed between suppliers, customers & peaceful harvest of their own permaculture

My corner store, where the poppies dance. Coffee community conversation cake or today’s essential ingredient to cook. Liz Bay food 💎 in the Potts Point🌟food 👑.

Voice for food! Family, my sister, inherited mother’s love of growing gardens and her talent for hosting & cooking. When she moved to Covent Garden London, she chose 1970’s award winning housing, unique, wee private gardens, hidden from st view 3 flights up. That’s England for you, patch of joy, growing in soil. Now she lives in a country town, Bury St Edmunds with a smaller patch tucked behind her hickelty pickelty medieval terraced house. I’ve watched her marvel as her seedlings bloom or frustrated with unwelcome snails, slugs, greedy aphids whilst, lovingly overseeing her capsicums, beans, tomatoes, greens, carrots as they sip the morning dew. Unintentional permaculture? clustered in sheltering embrace of ancient brick walls, a suntrap of a backyard with soil filled pots & tubs all a growing tumble. Protected tendered, a few precious crops. A true Suffolk monastery market town, centuries a regular marketplace mixed, incl. regular fish veggie & meat stalls, same families for generations. At the seedling & plant stall I watch her hover, before the spring frenzy, best be early when the nurseries cuttings & seedlings are still bulging the shelves. Her carefully choosing seasons seedlings, anticipating pleasure of harvested bounty shared. Her food rituals, walks twice weekly for fresh picked market-day buys; daily weightlifting workout with heavy Le Creuset pans; Recipe books for relaxation read, prepping at least two veg dishes to accompany a meat (Steering away from starch, hubby health in mind). Graduate Jacob Kramer Art College, affinity with creativity, designing her flavoursome nourishing meals, offerings to be enjoyed, visually, experientially, to be comfortably seated at a well-dressed table, conversation, woven with a gentle pace. Shared stories of family recipes, eking out childhood whispering memories, cooking together to relive flavours. Respect my sister & 2 food-talented sis-in-law’s. Family food, not hierarchy, competition, celebrity. Is there a louder food voice? Many families, friends, gather whole lives into home cooking, fathomless, touching soil, dishes new or tradition, nurturing one’s kith & kin.

@olotl.mexican rainy Saturday @tramsheds Jubilee Park. The mother & daughter team are back. so love their presentation and vibe. My Blanca story starts @foodlabsydney during its 1st stage pre foundation, part of a ARC reaearch grant @cityofsydney cityofsydney @tafensw and @sydney_uni . COVID . Online she breathed in & out as community grounding of relationship . As is still part of today’s practical program entrepreneurship commercial kitchen training and crucial startup support for a budding business . Blanca arrived as a mother changing from a career to her passion. Mexican food. Experience in catering for family and friends. But making a business using quality ingredients. Understanding food laws and the arts of a food business . much to say about this dynamic duo (and son ) the program and community. But in recognition of the food I ate today! I post quickly . So delightfully light filling fresh vibrant this startup enterprise so captures my heart and why they truely sing with the voice of community and under the bright star of @foodlabsydney today. Cochinita Pibil - not spicy trad Mexican , slow-roasted pork marinated in a flavourful blend of achiote paste, citrus juices, and spices, tender melting aromatic in traditional tortilla
What is this I asked ? “CACTUS” my days of wandering in the succulent section of Botanical Gardens thinking back which cactus could be so delish. another trad Mexican dish featuring thinly sliced cactus paddles combined with a flavourful blend of caramelised onions, coriander, and spices. For me importantly not spicy Quesadillas a simple bliss, consisting of small, folded tortillas filled with melted cheese & fresh zucchini flower. Freshly prepared. Where ? Sat & Sun. Tramsheds glebe . They offer spicy tasty bite without UPF nasties ( yes UK media is finally outing the harm in UPF’s ) so knowing you can pick up some healthy affordable nourishing tasty street food is a plus. Service is gracious. Sometimes the loudest voice for food comes from a modest stall with the tastiest bite. Blanca is a voice for food ! Follow their insta, try their food.

When you are in Rome at the Parabere forum and discover the couple you are Chatting with where only in your local corner shop days earlier. @junoandsons rushcutters / liz bay . Small world.

I honour this sack of goldness. when friends visit from the country or even suburbs with gardens ! Ask what to bring !! Bring food, preserves, excess bounty, any goodness you’ve spare. You’ve toiled and worked tendered and cared. It’s none cash. Like my open door and spare bed. Like the shared cuppa or wine deeply poured in your honour. Amber or clear, sparkling or cloudy it’s a drop to welcome you across the mat. Something grown or made from excess is a blessing beyond. Thanks to the gifts that pass my door and can be shared with others on gaily patterned dishes from a wooden dinning table (another made gift from excess and skill left over floor board ) . I honour this pumpkin, sat for moments, it’s gold concealed before becoming essential to last nights dinner. Nutritious and for-filling and to be honest, good honest organic veggies cost so much in the city, precious offerings to my table are truly like gold

To celebrate international woman’s day- posting a random series of photos from Parabere Forum “politics of food “ an international forum of mainly woman in hospitality. I have a need to ignite with other voices, a need to join a choir of gurgling streams, soft water over smoothly worn stones. Amongst the ripples of the waves of thought dropped like stones into clear water, the striving of a water Lilly it’s translucent clarity of beauty, form blossoming from the densest mud . I seek those voices, of a language long hidden, or drowned out . Voices that sing of food justice, community, collaboration , compassion. Some may sing system, some woven, others web.. of sisters generous empowering our communities of woman. A bonding of woman young to old. Parabere forum, who arrived bringing their songs of experience wisdom knowledge . I only knew joanna Saville but leave with nourishing melodies colours of others met . International woman’s day. I shout out #voicefor food will tell my stories of extraordinary Ballard’s operas folk songs I have met on my way. To inspire and encourage your wisdom songs if food.

Tales from my corner shop. #indielocalfood #localfood💎is there no greater #voiceforfood than this wee indie local store? @junoandsons a “gucci” well really good quality foods, and my food friends laugh, ha ha this is my cnr shop! ( no over processed goodness extracted and replaced with artificial and synthetic fake foods) I can drop in and always find something to bring new life to my fresh vegies (bought mainly from sat Potts point markets) but Juno’s is handy for ripe oxheart flavourful toms, ripe avos, for that day ( its cnr shop not a green grocer ). Fresh bread . Yesterday, some no dairy or meat friends , bumped into, in town, so invited , short notice with an offer of “end of the week eat up “ veggies in the fridge. ( still crisp and tasty ) . Hummm guests step into what? Does Juno’s have laska paste ? ( yes vegan good ingredients) Some fresh bread ( @urbanferment) some dried pasta. ( didn’t cook in the end ) Meal not was good as could have been. (Sorry guests as I blame not used to my kitchen hot plates) ( & maybe talking too much ) But served up with this fabi fermented elixir (not ordinary kombucha) some gal in bondi makes it. ( photo= the morning after, straight from the fridge). Delicious light refreshing “handcrafted in sydney” “journey into Australian bush via Bondi beach” the finger lime sparkles the flavour “ native margarita” @nakedbondi a good none alcoholic drop. ( I love to offer none drinkers a good alternative to some carefully chosen wine). This was an excellent choice to accompany my disappointing dish. So happy with my corner store. #pottspointfood💎ok it’s #elizabethbayfood 💎and my #rushcuttersbayfood💎@food_storytellers #foodstorytellers #mylocalfood #talesfrommycornershop #localfood #Bringingbackwholesomefood

Food photo aghhhh sorry photo no justice to the food & I’m not even sure I can remember the name of this special entree on the menu @ladychu ‘s last night but I can oh so remember the sensation of eating it. I wrapped some fresh crisp lettuce mint shredded cabbage around these served hot wee things . I can’t even settle or locate the flavours in my memories, bliss fresh greens the crunch of the base, the melting ouse of deliciousness. Oh oh how frustrating I can’t even describe the flavours because the sensation of the actual eating was so divine : Nagjih is a true voice for food. She creates a theatre of hospitality, love love lady chu’s artistry and creativity, there’s talk of artist chefs but she has darned a hole of inner city emptiness transforming one of the dullest road / corners in kings cross into an art installation of community entwined restaurant . A place to have a special occasion And community flows through, like the lifeblood community is. (As the developers consume and build opposite I expect to be another monolpclist bland plastic trimmed building to acquire more rents than build homes ) . Lady Chu’s is Truely street food, bringing the most extraordinary flavours fresh quality to her tables . , I love my daily stream through as I walk home to rushcutters bay . Their days set up starts as staff wheel out heaters umbrellas or children’s tables and each week there is an addition, of plates or table lights or it’s a celebration with tiny buddhist drums, it’s a living installation. I love to pass by and see what the new day brings, which dissolves each night as the last guest leaves . Last night, I the guest of a visiting overseas friend. Wanted them to experience one of Sydney’s finest . He also Owooo’d and ahhhhh’d over this dish . The other dishes we shared were also exquisite. Cocktails and a glass of wine. But the sensation of textures flavours bursting through . Blissful sensation nectar of the gods ….. thank you Lady Chu for creating with every fresh new day, in amongst kings x streets serving sensational food.

Morning coffee, feeling the art nouveau in the flavour and in the ❤️ waking a damp dank day. Pending Deadline. Coffee music could be the concentration focus tonic to imbibe. Voice for Food

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