Salopian Inn lamb

These are the culinary women in food you need to know this Sydney Good Food Month 2018

Sydney Good Food Month is almost upon us again – and if previous years are anything to go by, it’s going to be good.

As usual, the spread is put on by Citi and will celebrate 20 years of unforgettable food events this October 2018. The flavour-packed, talent-filled program is all about influential chefs and restaurants that have helped shape Australia’s culinary landscape and the talent that will define its bright and exciting future. You can get tickets here.

There’s a whole bunch of stuff happening this year all over the city, like the 20th Birthday with Sydney Greats at 6:30pm on Thursday 4 October. With the influential chefs who hold a very special place in Sydney’s heart like Australian dining legends Christine Manfield (Paramount, Universal); Neil Perry (Rockpool, Spice Temple) and Ross Lusted (The Bridge Room), it’s going to be good.

And when it comes to the ladies, the Culinary Women of Influence event 6:30pm, Thursday 18 October. You can celebrate some of Australia’s incredible culinary women of influence with a three-course dinner created by Alia Glorie, head chef of hatted Perth institution Billie H, Alanna Sapwell from Saint Peter in Sydney, and Karena Armstrong from The Salopian Inn in McLaren Vale. Hosted by Momofuku Seiobo’s talented General Manager, Kylie Javier-Ashton.

Kylie Javier Ashton

“I love the fact that we’re beginning to build our own Australian culinary identity,” says Kylie Javier-Ashton from Momofuku Seibo. “In a world where information is instant and limitless, and cultures everywhere are being blended and blurred, it’s ironic to feel like we are finally beginning to find our own food identity in Australia, and celebrating local talent and indigenous ingredients.”

Alanna Sapwell

And if there’s anyone who knows all about creating a culinary identity, it’s Karena Armstrong from The Salopian Inn. She says, “[It] has been quite a ride, especially with a young family. I took time away from high end restaurants to have the children and the effect that had on my career has been interesting. In many ways I started again, but I have made it to a place that I am very happy with. My experiences have made me a better cook and employer. Perhaps my difference is the perspective that comes with a bit (not too much, I’m only 44) of age and perspective.”

No doubt she’d gagging to share in her adventure so far with anyone making their way to the Good Food Month this year.

Karena Armstrong

As for what the whole thing means for them this year? Well, Alanna Sapwel sums it up pretty well.

“Good Food Month provides us, as chefs, a new playground: serving to a diverse range of the public that we most likely haven’t yet had the opportunity to cook for, while collaborating with peers we either don’t see enough of, or haven’t even met yet,” she said.

You can catch what they’re all about, what they’re cooking and how they’re doing it this year at Sydney Good Food Month’s Culinary Women of Influence event, 6.30PM Thursday 18 October. See more at the Good Food Month website.

Alia Glorie

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