IN CONVERSATION: MISSION DELICIOUS
Mediterranean, vegan, pescatarian or paleo…what does it mean to eat well? Inspired by a strong belief that preparing and enjoying fresh seasonal food is the key to reducing obesity, restaurateur and food writer Stephanie Alexander AO created the Kitchen Garden Foundation to help teach pleasurable food education to children and young people around Australia.
The Ark is delighted to host the Stephanie Alexander Kitchen Garden Foundation CEO Josephene Duffy, alumna and chef Emma Cook and Julia Busuttil Nishimura, celebrated author of Ostro cookbook in our next Conversation Series event as they enlighten us about the Foundation's current campaign ‘Turning the Tables’ and share ways to create a life-long pleasurable and healthy relationship with food.
Josephene Duffy is the Stephanie Alexander Kitchen Garden Foundation’s CEO and has been with the Foundation since 2008, providing the community with in-depth experience of the Foundation and its vision, which is to see children form positive food habits for life.
Julia Busuttil Nishimura is a cook, author and teacher. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. Julia’s cooking is influenced by her Maltese upbringing and time spent living in Tuscany, where she first learned the joys of the Italian kitchen.
Julia’s debut cookbook, Ostro, was released in 2017 and short-listed for the 2018 ABIA ‘Illustrated Book of the Year’ and Gourmet Traveller’s ‘Best Food Books for 2017.’ Her second book is due for release in 2020.
A passionate food lover, Emma Cook was a finalist in the Young Chef Olympiad 2017 and is now a Commis Chef in Melbourne. Her passion for food has been inspired by her participation in the Stephanie Alexander Kitchen Garden Program at Whitehorse Primary School (one of the first schools to take up the Program) and helping her dad out in the kitchen...Her story is a truly inspiring one.
The Conversation Series: Mission Delicious