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Free9:00 AM - Breakfast with Michael from Good Fat Pastry ticket
Be prepared to rethink what it takes to make delicious mouth watering pastries as you try Good Fat Pastry's delicious plant based (and mostly gluten free!) treats for breakfast. Michael, the creative baker producing these treats, will inspire you to rethink everything you know about baking,
Be prepared to rethink what it takes to make delicious mouth watering pastries as you try Good Fat Pastry's delicious plant based (and mostly gluten free!) treats for breakfast. Michael, the creative baker producing these treats, will inspire you to rethink everything you know about baking,
Free9:30 AM - Wild Edibles with Marnee Fox ticket
Marnee Fox is a sustainable interior decorator, stylist, foodie and weed convert. She's also one half of Forage to Feast Australia with husband, renowned environmental educator Diego Bonetto. Building on Diego's much-loved weed foraging workshops, Marnee takes the food found on the foraging tour to the table. In this session she'll touch on how to incorporate wild ingredients into your every day diet AND make it delicious.
Marnee Fox is a sustainable interior decorator, stylist, foodie and weed convert. She's also one half of Forage to Feast Australia with husband, renowned environmental educator Diego Bonetto. Building on Diego's much-loved weed foraging workshops, Marnee takes the food found on the foraging tour to the table. In this session she'll touch on how to incorporate wild ingredients into your every day diet AND make it delicious.
Free10:20 AM - Mid Blue Mountains Seed Savers ticket
Join us as we hear from inspiring seed saver Lloyd Sharp about how central to our whole existence seeds are, and why we need to save locally acclimatised seeds. Lloyd will talk about seed saving, Mid Mountains Seed Savers and share suggestions as we launch Upper Mountains Seed Savers.
Join us as we hear from inspiring seed saver Lloyd Sharp about how central to our whole existence seeds are, and why we need to save locally acclimatised seeds. Lloyd will talk about seed saving, Mid Mountains Seed Savers and share suggestions as we launch Upper Mountains Seed Savers.
Free10:20 AM - Incorporating Equity and Nutrition Security in Discussions on Food Security: Farm It Forward’s Response to the National Food Security Strategy Document ticket
FIF co-founder Manu Prigioni will be presenting local civic food initiative Farm It Forward’s response to the National Food Security Strategy document. We will be delving into the importance of nutrition equity, security and fresh food accessibility, and why it is important to include perspectives from disadvantaged and marginalised communities.
FIF co-founder Manu Prigioni will be presenting local civic food initiative Farm It Forward’s response to the National Food Security Strategy document. We will be delving into the importance of nutrition equity, security and fresh food accessibility, and why it is important to include perspectives from disadvantaged and marginalised communities.
Free10:30 AM Weaving with weeds with Erin Hall ticket
In this relaxing and enjoyable workshop Erin Hall will help you identify common invasive weeds that are ideal for basket making, and teach you the basic skills to weave a range of different objects. At the same time you'll be removing and repurposing weeds that are destroying habitat for our wildlife!
In this relaxing and enjoyable workshop Erin Hall will help you identify common invasive weeds that are ideal for basket making, and teach you the basic skills to weave a range of different objects. At the same time you'll be removing and repurposing weeds that are destroying habitat for our wildlife!
$20.00+ $1.97 fee11:10 AM - The future of food with Dr Milena Bojovic ticket
Drawing on her research in food system sustainability, Milena will share insights into how Australia and New Zealand are navigating the future of food, highlighting the role of alternative proteins such as plant-based options and fascinating new tech like precision fermentation, where meat and dairy are made without the need for animals.
Drawing on her research in food system sustainability, Milena will share insights into how Australia and New Zealand are navigating the future of food, highlighting the role of alternative proteins such as plant-based options and fascinating new tech like precision fermentation, where meat and dairy are made without the need for animals.
Free11:30 AM - Learn how to build a solar food dehydrator with Nev Sweeney ticket
In this session learn how to make and use solar powered food dehydrators. Nev will talk about why food dehydration is a good idea, some techniques that can be used to dry food, pretreat or not to pretreat, general tips and considerations about food drying, drying fruit and veg, testing for dryness and using dried produce. He will explain how he made a simple direct solar food dryer and a more complex indirect solar food dryer.
In this session learn how to make and use solar powered food dehydrators. Nev will talk about why food dehydration is a good idea, some techniques that can be used to dry food, pretreat or not to pretreat, general tips and considerations about food drying, drying fruit and veg, testing for dryness and using dried produce. He will explain how he made a simple direct solar food dryer and a more complex indirect solar food dryer.
Free12:15 PM - Ferment the season with Holly Davis ticket
Holly Davis demonstrates how to ferment the season to create more nutrient rich and digestible food. Holly Dis a wholefood chef, author and educator. She co-founded Sydney’s Iku Wholefoods in 1985 and has written Ferment – A Guide to the Ancient Art of Culturing Foods and Nourish: Sustenance for Body and Soul. Holly aims to seduce people to better ways of thinking about, sourcing, preparing, and eating balanced wholefood meals, by teaching them to make or feeding them, irresistibly delicious foods, that happen to be good for them. She has been intentionally fermenting food and drinks to deliciousness for over four decades! In this talk and demonstration you will learn how to limit waste and raise the nutrient value and digestibility of the meals you eat. Learn the foundational principles and several techniques for fermenting seasonally abundant produce. Fermentation increases nutrition and eating a little ferment with every meal has unlimited benefits for our overall wellbeing and the planet!
Holly Davis demonstrates how to ferment the season to create more nutrient rich and digestible food. Holly Dis a wholefood chef, author and educator. She co-founded Sydney’s Iku Wholefoods in 1985 and has written Ferment – A Guide to the Ancient Art of Culturing Foods and Nourish: Sustenance for Body and Soul. Holly aims to seduce people to better ways of thinking about, sourcing, preparing, and eating balanced wholefood meals, by teaching them to make or feeding them, irresistibly delicious foods, that happen to be good for them. She has been intentionally fermenting food and drinks to deliciousness for over four decades! In this talk and demonstration you will learn how to limit waste and raise the nutrient value and digestibility of the meals you eat. Learn the foundational principles and several techniques for fermenting seasonally abundant produce. Fermentation increases nutrition and eating a little ferment with every meal has unlimited benefits for our overall wellbeing and the planet!
$40.00+ $2.85 fee2:00 PM - Plant inspired demo and degustation: Replacing dairy and eggs in cooking, and plant-based cheese tasting with Teya Brooks Pribac ticket
Discover how delicious and simple plant-based cooking can be! Join Teya from the Plant Inspired project for an engaging session on swapping out dairy and eggs with easy, everyday alternatives. In the hands-on part of the workshop, you’ll get to roll up your sleeves (and taste buds) as we create egg-free sandwiches, silky coconut custard, and even aquafaba ice-cream. And of course, no event would be complete without a taste of Teya’s vegan cheeses!
Discover how delicious and simple plant-based cooking can be! Join Teya from the Plant Inspired project for an engaging session on swapping out dairy and eggs with easy, everyday alternatives. In the hands-on part of the workshop, you’ll get to roll up your sleeves (and taste buds) as we create egg-free sandwiches, silky coconut custard, and even aquafaba ice-cream. And of course, no event would be complete without a taste of Teya’s vegan cheeses!
$10.00+ $1.53 fee