WILD EVENT
Carriageworks Cooking Demo
Carriageworks is awesome, and I’m forever grateful that they gave me the chance to bring the taste of the Australian bush to their urban community. We were able to give them a taste of the possibility that you don’t always have to go into the depths of the Oz bush to eat this kind of wild food. It was so amazing to share this experience together, and the kids and families couldn’t get enough. I demonstrated how to cook “fish on a log,” which is something I invented on Satellite Island. When I invented it, we were hungry (so hungry!) and we had to make a meal out of what we had at hand: a fish and a log. It turned out great, and it’s been a favourite ever since. And where did the fresh fish for this urban event come from? Way back when, I met John. This is the man / legend behind Mount Cook Salmon and Fishtails in Sydney… The Godfather of Sydney’s fisheries. I met him while working VIVID, and since then haven’t let him far from the phone. His sashimi-grade salmon is bred in the glacier waters off New Zealand’s coast, which I’m more than familiar with. We’ve done work with the must-eat butter Pepe Saya in the past, and now, it’s great that we got to work together with the Carriageworks family!
