Cook Here and Now – Slow Food Farmers’ Market
Slow Food Melbourne presents Cook Here and Now, an event which brings together a group of people to share in the selection, preparation and consumption of a locally-sourced meal. We are thrilled to present our final event of the 2010 series as part of the 4th birthday celebrations for our farmers’ market!For this special edition of Cook Here & Now, we are very excited to have three guest chefs who will each lead a group of 15 participants in a tour of the Slow Food Farmers’ Market and the making of a course which the whole group will share: Fiona Inglis, Stephanie Alexander Kitchen Garden Program; Nic Poelaert, Embrasse; and Scott Pickett, The Point
Entrée: Fiona Inglis is the kitchen specialist at Findon Primary School where she runs a Stephanie Alexander Kitchen Garden Program, but is more likely to be familiar
as a finalist in the Master Chef 2010. A qualified teacher, Fiona’s role with the Kitchen Garden Program involves teaching children how to grow, harvest, prepare and
share in organic seasonal produce with the help of a professional gardener. “If I can inspire young children to appreciate fresh, healthy and delicious meals and encourage them to find out where their food comes from”, she says, “then it is our children who will benefit in the future.”
Main course: Nicolas Poelaert was awarded The Age Good Food Guide Young Chef of the year 2010. In early 2009 he and his wife Tara opened their own restaurant, Embrasse in Carlton. Their philosophy is to create pure, simple and modern dishes that stem from childhood memories of the food Nic grew up with. He creates these dishes using only the freshest produce sourced locally or grown by his own hand. Embrasse was awarded 1 hat by The Age Good Food Guide 2010 (maintained in 2011) and continues to win numerous awards.Dessert: Executive Chef at two-hatted restaurant The Point in Albert Park, Scott Pickett takes joy in sourcing the best possible ingredients and allowing their natural flavours and textures to shine through. Melbourne born and bred, Scott entered the Salon Culinaire at just 18 years of age where he won three gold medals before going on to work locally at Paul Bocuse, Langton’s Restaurant and Wine Bar, Brasserie by Phillipe Mouchel and the three-hatted Ondine, and then in London at The Square, a 2
Michelin star restaurant. Since his arrival at The Point, Scott and his team have won numerous awards with their classical approach to seasonal produce, paired with bold, modern interpretations.
Cost: $45.00pp (includes a $10 non-refundable booking fee).
Bookings: www.trybooking.com/IEQ
This is very relevant with people becoming health conscious. It’s about time we focus on food preparation techniques that will allow us to get more from what we eat.