Sustainability is Delicious

fair@square 2019

Program Guide

Sustainability is Delicious is part of the Fair@Square Ethical Lifestyle Festival 2019.

Addressing what the future of our food is by highlighting producers, makers and organisations that are cooking up a delicious food secure future. Each chosen presenter represents one or more of the elements that we recognise as part of the sustainable food landscape. Growers, ethical foods, cultural institutions and community.

Saturday 6th AprilSunday 7th April

• • • Saturday 6th April • • •

Dalya Sabawi PFTA

Saturday | 11am – 12pm
Palestine Fair Trade Australia

Dalya will prepare a soup using our maftoul (organic, hand-rolled pearl couscous) and a salad using our freekeh (scrumptious, healthy and vegan). She will also show 101 ways of using Za’tar, the signature spice of Palestine. These dishes have been prepared by Palestinian families through the ages. You will also learn how to use the ingredients in ways that suit the Australian cuisine.

Dalya Sabawi is a passionate cook from Gaza City, Palestine, who has learnt cooking Palestinian food from her parents and husband. The fundamental elements of Palestinian cookery (olives, olive oil, yougurt, legumes, grains) are shared with other Levantine and Middle Eastern regions, however Palestinian cuisine with its unique flavours and spices, has its own very distinctive identity that make it stand out. Dalya is very passionate about food and its tradition, cooking it and revealing the rich food culture of Palestine to everyone

 


Peter Hilcke - Sustainable Fish Dish

Saturday | 12.15pm – 1.15pm
Sustainable Seafood with Peter Hilcke

The Session is about Sustainable seafood and how we can make a difference by asking our local fish shops where their fish is from? We can be reassured that the waters where we get our seafood is sustainable and where we can get the info to help us out to make the right choices.
Peter Hilcke
Internationally acclaimed seafood Chef, Pete Hilcke takes you on a culinary journey of the Ocean. His extensive traveling and work with seafood has become a pillar amongst his peers in the Seafood & Restaurant Industry. Pete’s enthusiasm and passion for beautifully cooked seafood and its health benefits keeps him on a journey of discovering new and exciting ways to bring the best to the plate. He is enthusiastic to educate and share this passion for seafood with creating exceptional dishes.

info@petehilcke.com
Ph: 0405 824 141


linger cafe

Saturday | 1.30pm – 2.30pm
Global Life Foods

Whether you’re simply a foodie enthusiast, home chef, bachelor that’s lost in the kitchen or following a hot new diet (Whole 30, Paleo, Keto, Macrobiotic) ghee is for you – GHEE is for everyone!

Cooking with Ghee is really simple and delicious. The choice is yours – bake, fry, baste, drizzle!

So, come join us on our mission to upgrade your pantry one ghee at a time.

Nerida Conway is the founder and director of popular food and lifestyle website ‘That Food & Wine Show’. She hosts the associated radio podcast which features on iTunes and Virgin Australia’s inflight entertainment, and she co-hosts Talking Lifestyle’s live national 1-hour radio programmes ‘Wine & Dine’ and ‘Living Fresh’ – up to 4 times per week.

A pretty good home cook (and a very good eater), Nerida is the unique mixture of Australian businesswoman, popular media personality, journalist, presenter and mother of three. Her deep-seated love of communicating food and drink grew from a childhood spent chatting and cooking at the kitchen bench with The World’s Best Home Cook – her Mum.

Having worked with a long list of Australian and International high-profile chefs, food producers, winemakers, journalists and celebrities means Nerida is firmly placed to bring her clients things you want to know about the food we eat, the wine we drink, and so much more. And, she’s down-to-earth too – which is refreshing!


Yoko Inoue - Shoku Iku for kokonut Life

Saturday | 2.45pm – 3.15pm
Shoku Iku raw vegan desserts with Niulife

Yoko Inoue from Shoku Iku Cafe’ will demonstrate mouth watering raw vegan desserts using Niulife Coconut products.
Kokonut Life - Yoko Inoue
Yoko Inoue studied macrobiotic at Kushi Institute of Japan, then Holistic nutrition. Went further to open Shoku Iku Café’ and Shoku Iku Academy which sprung from their passion to promote healthy and ethical food choices.

 


linger cafe

Saturday | 3.30pm – 4.30pm
Linger longer sweet

Pretty & Delicious tutorial Moms:  Bean paste flower piping cake. Pastry chef Vivian will use natural ingredients, such as white beans, to make the cake not just taste good but look good too!
Vivian linger cafe
Linger Cafe, is a specialty coffee café serving modern Melbourne brunch and homemade “petit gateau”. It sits in a 100 years old church building in Camberwell. The Age Good Food Guide Reward 2018 entitled Linger as “the best Melbourne breakfast place”. With the belief of “best homemade flavour, most attractive looking”, the owner, as well as pastry chef, Vivian creates her sweets with natural ingredients, fruit, nuts, less sugar and less fat. In the last year 2018, she launched her own special sparkling grape juice winning a lot of positive comments. It tastes like sparkling wine but non-alcoholic and 100% natural! When you want to relax with good taste, come to Linger to start your sweet cozy day!

 


CheeseSis

Saturday | 4.45pm – 5.30pm
CheeseSis

The Cheese sisters, Katia and Sabrina will show how mozzarella is made with the true Italian artisanal method. The demonstration include the ‘stretching’ and hand cutting of the curd (mozzatura a mano) of which the name mozzarella derives from. Their products can be found exclusively at Craft & Co., in Collingwood.

The Cheese Sisters. The Cappadocio’s have significant family history in the cheese making business. In the 1960s Raffaele Palmisciano, the grandfather of the ladies, moved from Campania (historical home of buffalo mozzarella) to the provence of Fossanova (Lazio) and opened the first cheese factory to be producing buffalo mozzarella in that region, Latina Lat.
In the mid nineties aging Raffaele asked his three grand daughters if they would help carry on the family business. The three sisters, all working in various other fields, left to carry on, and indeed grow, the family legacy. Between 2004-2012 they have been awarded “Premio Roma” for best cheese in Lazio for buffalo mozzarella, fior di latte, ricotta, mozza stagionata and pressato Pontino.
Today, Katia and Sabrina, find themselves in Melbourne whilst their younger sister Cristina looks after the business back home. Both are qualified Sommeliers, having studied in the Barolo region and have become famous for their wine seasoned cheese. The ladies signature cheeses also include: buffalo mozzarella. fior di latte, fior di bufala, stracchino, chilli and herb seasoned cheese.


• • • Sunday 7th April • • •

Ben Mac

Sunday | 11am – 12pm
A Chef’s Guide to Sustainable Food

Join chef Ben Mac (Social Food Project and We Eat Local) as he walks you through his 5 top tips to sourcing, cooking and eating more sustainable food.

The Social Food Project was founded by chef, environmentalist and social entrepreneur Ben McMenamin. After working as a chef for more than 13 years and gaining a degree at RMIT, Ben has come to realised the power food has to bring people together and catalyse social change. Ben has been part of great social initiatives including the Food Know How project, Scarf Community Dinners, Give a Fork Sustainable Seafood lunch, OzHarvest and more! His work as a food educator has taken him all over Australia presenting at sustainability conferences and community festivals.


bunny cake

Sunday | 12.30pm – 1.30pm
Linger longer sweet

Amazing Easter bunny cake for your dessert table! Pastry chef Vivian will teach you in easy cooking steps, how to make a delicious bunny shaped healthy sweet with low sugar and low fat. Come along and try to make your Easter holiday full of fun!

Linger Cafe, is a specialty coffee café serving modern Melbourne brunch and homemade “petit gateau”. It sits in a 100 years old church building in Camberwell. The Age Good Food Guide Reward 2018 entitled Linger as “the best Melbourne breakfast place”. With the belief of “best homemade flavour, most attractive looking”, the owner, as well as pastry chef, Vivian creates her sweets with natural ingredients, fruit, nuts, less sugar and less fat. In the last year 2018, she launched her own special sparkling grape juice winning a lot of positive comments. It tastes like sparkling wine but non-alcoholic and 100% natural! When you want to relax with good taste, come to Linger to start your sweet cozy day!

 


Peter Hilcke - Sustainable Fish Dish

Sunday | 1.45pm – 2.45pm
Sustainable Seafood with Peter Hilcke

The Session is about Sustainable seafood and how we can make a difference by asking our local fish shops where their fish is from? We can be reassured that the waters where we get our seafood is sustainable and where we can get the info to help us out to make the right choices.

Internationally acclaimed seafood and media Chef, Pete Hilcke’s concern is keeping it simple and having fun in the kitchen. “The day you relax and let things flow in the kitchen is the day you relax as the unique person you were meant to be” “Life is too short so get off your butt and treat this day as it is your last, live for now and the rest will follow” “Be responsible, cook with sustainable seafood were possible” Pete is natural performer and with a huge personality, wit and charm, he’s a colourful and entertaining musical chef.

 


Yoko Inoue - Shoku Iku for kokonut Life

Sunday | 3pm – 3.30pm
Shoku Iku raw vegan desserts with Niulife

Yoko Inoue from Shoku Iku Cafe’ will demonstrate mouth watering raw vegan desserts using Niulife Coconut products.
Kokonut Life - Yoko Inoue
Yoko Inoue studied macrobiotic at Kushi Institute of Japan, then Holistic nutrition. Went further to open Shoku Iku Café’ and Shoku Iku Academy which sprung from their passion to promote healthy and ethical food choices.

 


Sunday | 3.45pm – 4.30pm
Delicious (and healthy) Palestinian cooking made easy!

We will present 3 amazing ingredients used in Palestinian cooking, Freekeh, Maftoul and Za’atar, showing how they can easily be adapted to Australian kitchens.
1. Delicious and healthy, freekeh is flame-roasted green wheat, and our vegetarian soup uses Palestinian spices and is a modern variation of the traditional soups.
2. Our maftoul is an organic, hand-rolled pearl couscous – we will show you how to make a scrumptious vegan salad while discussing how to adapt this traditional Palestinian staple to Australian palate and ingredients
3. 101 ways to use za’atar – the signature spice of Palestine.

Barbara Bloch is one of the founders of Palestine Fair Trade Australia, a charity which imports these fair trade foods from Palestine. Barbara appreciates the adaptability and flavour of Palestinian foods, and, as an enthusiastic home cook, has tried out many recipes. She is keen to share her skills and insights with you so you can enjoy these products too and learn how easily they can be adapted to Australian cuisine.


Vivian linger cafe

Sunday | 4.45pm – 5.45pm
Linger longer sweet

Pretty & Delicious tutorial Moms:  Bean paste flower piping cake. Pastry chef Vivian will use natural ingredients, such as white beans, to make the cake not just taste good but look good too!
cake flowers
Linger Cafe, is a specialty coffee café serving modern Melbourne brunch and homemade “petit gateau”. It sits in a 100 years old church building in Camberwell. The Age Good Food Guide Reward 2018 entitled Linger as “the best Melbourne breakfast place”. With the belief of “best homemade flavour, most attractive looking”, the owner, as well as pastry chef, Vivian creates her sweets with natural ingredients, fruit, nuts, less sugar and less fat. In the last year 2018, she launched her own special sparkling grape juice winning a lot of positive comments. It tastes like sparkling wine but non-alcoholic and 100% natural! When you want to relax with good taste, come to Linger to start your sweet cozy day!