The Good Kitchen Cooking Program

fs 2018 logo

5th May • 11am – 9pm

Sustainable eating and good health go hand in hand.

You can do a lot of good for yourself and the planet by creating meals with local, in season, fresh produce. Create less packaging, less waste, less additives and enjoy more goodness in food.

Fair Food Forager presents the Good Kitchen Tent, where you will learn tips and tricks to help you cook more sustainably by reducing waste, experimenting with indigenous ingredients, some plant based options, you can even save a few dollars with less waste and learn how to add a “social” element to your food. Fair Food Forager makes it easier to support businesses who care about the environment and have a social conscious, an ethical food directory searchable right there on your mobile. Download the app here.

Reduce waste, get creative, feel good about your health and how your choices are making a difference.

Cooking Demonstrations


Natif - Cooking with Native Foods

11:30am – 12:30pm | Cooking with Native Foods

How to use Australian native foods in every day cooking.

Come and explore the new flavours and aromas of these unique foods of Australia. Indigenous Students from Dumu Balcony Cafe will be showing how to use these foods, whilst Julie from NATIF will talk about their health benefits, where these foods come from and why we should use these foods.

It is easier to use our native foods than you think and they are shown to have superior health benefits. Using native foods also supports Australian native food farmers and Indigenous harvesters around the country.


recipes4change
Lemon Butter

12:30pm – 1:30pm | Creative ways with Lemons

A showcase of easy & delicious lemon recipes.

Recipe4Change – the little enterprise with an appetite for change

For six years we worked closely with intermediaries turning surplus food from supermarkets into wholesome meals for local families who are doing it tough.

Whilst our hard costs were reduced there were the hidden costs of time and energy to sort and then dispose of the inedible produce through composting, worm farms and feeding chooks. Committed to lean operations we decided last year to work more closely with local producers in 2018 paying a fair price and fostering the community spirit inviting local gardeners to supply us with their excess veggies, effectively reducing food waste at the source & offering another opportunity for people to give back to their neighbourhood.

The time we have reclaimed has been channelled into providing 12 traineeships for youth with intellectual and learning disabilities and working on new recipes.

For the festival I will showcasing three ways to use lemons provided by our local gardeners, turning the humble lemon into finger licking eat it out of the jar lemon butter, our version of tiramisu and  a decadent lemon cheesecake pot to wow your dinner guests.


apple peels - No Waste Food

1:30pm – 2:30pm | No Waste Food

Food scraps can be turned into so much more.

Food waste is something that almost every household and food producer alike create too much of. But with a little creativity and know-how there are simple ways you can turn what could have been waste into a meal or more. Some times the most nutritious and versatile parts of common fruits and veggies are discarded, because we don’t even know that they’re edible. And using them in a meal or even growing them is often as easier than you think.

Join Kirsty from Sustainable Pathways, a sustainability consultant & coach and permaculture practitioner, and Paul Hellier, environmentalist and founder of Fair Food Forager, a sustainable and ethical food business directory, which is searchable on your mobile. Demonstrating easy ways to reduce food waste, unnecessary packaging and save $$$.


Anjali - Animal Justice Party

2:30pm – 3:30pm | Plant based diet

Benefit your health and the environment

Choosing a plant based diet not only greatly benefits your health and the environment, it is also one of the best things you can do to reduce harm to animals. Anjali Nambissan who featured on the SBS cooking show The Chefs Line and spends much of her free time volunteering for the Animal Justice Party. She will be cooking up a vegan Indian storm and you can learn how you can cook delicious authentic Indian cuisine while being kind to the planet and the animals.

Born in Kerala, South India, Anjali grew up in New Delhi and moved to Australia in 2014. The 29 year old home cook won over the SBS program’s executive chef Dan Hong with her “no butter, no chicken butter chicken”, Southern Indian rice pudding and fearless cooking combos that never compromised on flavour.


Angela's Kitchen Cooking School

3:30pm – 4:30pm | Healthy Greek Food Made Easy

Come and learn simple Mediterranean dishes you can make at home.

Using fruit and vegetables that are in season, this demonstration will showcase easy and healthy Greek dishes including, wild greens with potatoes, roast eggplant with feta and herbs and for a sweet treat, baked apples with thick honeyed yoghurt.

The Mediterranean Diet with its health giving benefits is at the heart of Angela’s Kitchen Cooking School. After spending her early years cooking traditional food in Greece and Cyprus, Angela has gone on to cook at Melbourne’s Journal Canteen, Rosa’s Kitchen and at Annie Smither’s Bistro in Kyneton. Angela’s cooking classes encourage home cooks to focus on fresh, ethical, local produce and to practice recipes that have been passed down from Mediterranean traditions.

For the past ten years, Angela has been leading cooking classes in Melbourne and more recently running Angela’s Kitchen Cooking School in Northcote.


Natif - Our Incredibly Healthy Native Foods

4:30pm – 5:30pm | Our Incredibly Healthy Native Foods

Learn about their health benefits and how to use them.

Our native Australian foods are becoming increasingly popular. Find out their health benefits, how to use them and the history behind them. You will get to touch, taste, smell and see a variety of fresh, frozen and dried native foods that are used in modern cooking and discuss how to apply them to everyday home-cooking.

Julie Meret, owner of NATIF will talk about health benefits and the future of these fascinating superfoods of Australia. Using Australian Native Food supports Australian farmers and Wild Harvesters all around Australia, it’s great for the land, our environment and helps to keep First People’s Traditional Knowledge alive.


Alison

5:30pm – 6:30pm | Food as Medicine

A nutritionists guide to healthy eating.

Alison Tehan is a qualified nutritionist with a special interest in the gut mind connection and the important role food plays in gut health and mental wellbeing.  Come and see a demonstration on how to make simple and delicious plant based meals that help to maintain wellness and that feed your gut microbiome to achieve good gut health.


Leftover Lovers

6:30pm – 7:30pm | Leftover Lovers

What is the Melbourne recipe when it comes to sustainability?

How can we support our farmers and create a closed loop system in our own home kitchen to reduce food waste and safe guard our food security. Explore the ideas of circular economy in food, what makes a dish regional, inventing a food culture, and how people can cook in a pot that is collectively shared.

Jessie from Leftover Lovers will present the festival signature dish that incorporates new ideas of ‘leftovers’ for the Fair@Square Festival. So come along and learn how to create your own local recipe and take control of your food waste at the same time


Panzerotto

7:30pm – 8:30pm | Panzerotto – A simple, pastry traditionally from leftovers

Traditional Italian with a Modern Twist.
The Apulian Panzerotto was born in Bari around the 16th century, in conjunction with the spread of tomato in Italy. The housewives called “Massaie” used to prepare Panzerotto with the leftovers of the bread mass. The dough was stretched with a wooden roller and then filled up with piece of fresh mozzarella and homemade tomato sauce, and then the dough was closed as a half-moon shape and fried. Panzerotto was a poor-man’s meal, created by families who couldn’t afford expensive banquets. But today it is enjoyed by all.

Ettore and his family moved here 6 years ago and will be sharing their traditional cuisine and culture.