As the long-running and trusted ‘Brain Food’ columnist for Fairfax, Richard Cornish tackles food and cooking questions from readers around Australia.
He responds to practical queries (‘How much is an American ‘stick of butter’?), experimental queries (‘Can I make mayonnaise using the juice from a jar of pickled cucumbers?), scientific queries (‘What is the difference between taste and flavour?’) and even paranormal queries (‘My grandmother claimed she could “hear” when her cakes were ready. Is there any science in this?’).
Richard’s blend of humour and warmth and his broad knowledge of culinary culture are reflected not just in his ‘Brain Food’ columns, but in his journalism and recipe books. He is the author of My Year Without Meat, about his experiment in vegetarianism, and he’s the co-author of several recipe books, with chefs Frank Camorra and Phillippa Grogan.
Over fabulous food and wine at Montalto, Richard will discuss his new book, a collection of his ‘Brain Food’ columns, and his career writing about food and culinary culture. Hosted by Lindy Burns.
Please arrive 6.30pm for a 6.55pm start.
Richard Cornish is an award-winning food writer who penned the much loved and irreverent Fairfax Media column Brain Food for more than seven years. He has co-authored the bestselling MoVida cookbooks with Frank Camorra, and Phillippa’s Home Baking with Phillippa Grogan. My Year Without Meat was pu... Read more
Lindy Burns is one of Australia’s senior radio broadcasters. After nearly 27 years with the ABC, no major event or issue during that time – whether political, sporting, musical or environmental – has escaped her attention or comment. She is currently the presenter of the Evenings program on ... Read more
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