Changing Places through Food
Richard Cornish & Dan Hunter

 Join chef-owner of Brae Dan Hunter and acclaimed food writer, author and presenter Richard Cornish, for a delicious talk on how small towns and regional centres can be transformed by a single restaurant and the development of a food culture to create micro economies.

The night includes a conversation about Dan’s method of farming and contemporary cooking and the role of food in telling stories to shape identities and places in regional Victoria. There will also be a Q&A session and opportunity to meet Dan and Richard at the conclusion of the event.

All hosted in the old kitchen factory that is now home to Koroit’s brand new microbrewery, Noodledoof Brewing Co. 


Wednesday, September 11, 2019 - 7:00pm to 8:30pm
Noodledoof Brewing Co, 128 Commercial Road Koroit

Richard Cornish & Dan Hunter

About Richard Cornish:

Richard Cornish is an award-winning food writer whose love of the land led him to explore the issues around food: where it comes from, how it gets to us, and why some foods taste better than others.

He is a senior features writer for the Fairfax Good Food and Epicure liftouts, and is the writer and creator of its popular 'Brain Food' column. He has co-written four books on Spanish food with MoVida chef Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture.

Richard appeared on the Australian version of Iron Chef, was co-creative director of the Melbourne Food and Wine Festival, and continues to consult to the organisation. A vocal commentator on food, food politics and sustainability, he lives in Melbourne with his partner, fashion designer Tiffany Treloar, daughters Ginger and Sunday, and a rambling vegetable garden.

Brain Food - Richard CornishMy Year Without Meat - Richard CornishMoVida Solera - Frank CamorraPhillippa's Home Baking - Phillippa Grogan

About Dan Hunter:

Chef-owner, Dan Hunter’s first solo venture, Brae, opened in December 2013 on a working organic farm in Victoria’s Otways. Here, Dan leads a team of chefs and gardeners committed to a sustainable method of farming and cooking. Together, they grow organic fruit and vegetables and use only ethically-grown produce from Brae farm, the surrounding land and local farmers to offer a unique, contemporary Australian cuisine built around an immense respect for nature and seasonality.

Before opening his own venture, Dan’s career took him around the globe and into the kitchens of some of the world’s most acclaimed restaurants, including an appointment as Head Chef at Mugaritz, Spain.

On returning to Australia, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel, where he developed his first intensive organic kitchen garden program and took the establishment to its Three-Hat status.

Dan was named Chef of the Year 2012 and 2016 in The Age Good Food Guide; Chef of the Year 2016 in Australian Gourmet Traveller Magazine; and Top Chef 2016 and 2017 in The Australian Financial Review’s Top Restaurants Awards.

Dan’s debut book, ‘Brae – Recipes and Stories from the Restaurant, with leading global publisher Phaidon, was released in May, 2017.

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