Stories from the cellar

Stories from the Cellar takes you down into the cellars of Elizabeth Bay House, which are filled with tastes and tales of the practice of food preservation.

Special guest speaker, Rohan Anderson, blogger and author of Whole larder love, joins carefully selected food artisans for his only appearance in Sydney. 

Rohan will share the food philosophy behind Whole larder love and talk about his transition to a modern-day hunter-gatherer. He’ll demonstrate some of the skills required to live off the land, including skinning rabbits and preparing game.

The cellars of Elizabeth Bay House give us an insight into the way we once prepared and stored food, and these stories will be brought to life through live demonstrations of the finest methods of food preservation and tastings.

Join Rohan and Sydney’s finest food artisans to learn the traditional skills of pickling, salting, curing and smoking – all with tastings and demos.

• Artisan cheesemaker Kristen Allan will show you how to prepare different cheeses – from labne to ricotta to washed rind – and will demonstrate some easy handmade cheeses that you can make in your own home. 

• Head chef at Berta, O Tama Carey, will take you through the food philosophy at Berta and talk about the restaurant’s latest project, raising pigs for charcuterie, as well as showing us how to make quick pickles.

• Head smoker at Fish Place, Steve de Launay, will talk seasonal and sustainable local seafood and share tastings of the restaurant’s unique cured fish produce.

Following the demos and talks, you can linger over supper (catered by Dan the Man Cooking and sponsored by Salumi Australia) as you enjoy live music by Jake Meadows from the Myall High Club in Elizabeth Bay House’s stunning formal rooms.

A cash bar will be hosted by 2013 Timeout Bar of the Year and National Cocktail Bar of the Year - Bulletin Place - with a specially curated beverage menu including a selection of Summer Cocktails matched to the dishes.  Craft beers will be supplied by Murray’s Craft Brewing Co.

Rohan Anderson is a modern-day food warrior and the ultimate DIY-er.

Raised on a small farm in rural Victoria, Rohan developed not only an affinity with nature, but also an understanding and appreciation of the role nature plays in providing sustenance.

Primarily concerned with how to live off the land and provide himself and his family with fresh, local food, Rohan has become a passionate hunter, fisher, forager, gardener, pickler, maker and, sometimes, barterer. He also documents his adventures through photography, sharing his recipes, slow-food philosophies and sometimes-contentious views on his hugely popular blog, Whole Larder Love.

Describing himself not as a chef, but rather a family cook, Rohan is influenced by rustic, peasant-style cooking with minimal fuss involved.

It's unlikely that you'll find Rohan at the supermarket; instead he is usually wandering around his garden, strolling through forests, foraging for wild mushrooms, hunting in paddocks and fishing in cool mountain streams.

Kristen’s pursuit of becoming a cheesemaker is one that has taken her around the world and back. Learning from artisan producers using traditional techniques, Kristen has a passion for preserving artisan methods and making cheese with a truly hands-on approach. She supplies fresh cheeses and yoghurt to cafes and restaurants such as Cornersmith, Berta Restaurant and Bar, Feather and Bone, Pig & Pastry and the Local Harvest Collective. Her product is available to buy at Cornersmith’s new venture, the Picklery. Taught by veteran master cheesemaker Neil Willman, Kristen has worked on farms, including Tongola Goat Farm (Tasmania) and Mare Nostrum (Andalusia, Spain) studying the entire process, from animal husbandry and hand milking to the cheesemaking process itself and onto the art of affinage.

O Tama Carey is the half Sri Lankan, half Australian head chef at modern Italian restaurant Berta. She is also a regular SBS food columnist. At Berta, O Tama has developed a reputation for preparing Italian fare as it should be prepared – with a strong focus on fresh seasonal ingredients and with menus changing daily. Another area where O Tama doesn’t cut corners is in the preparation. She makes everything from scratch – bread, cheese, charcuterie, stocks and pickles. Not only does she cultivate bees on the rooftop of the restaurant, but last year she worked with the Berta team to purchase and raise pigs on a farm to make her own charcuterie, and she’s now scouring the city for a plot of land for a kitchen garden.

Originally hailing from Jervis Bay and raised in a family of fishermen, Steve and Adam de Launay are the father-and-son duo behind Fish Place in Surry Hills. All their fish is smoked on site using a combination of sustainably sourced oak and beech with ironbark, hardwood and bloodwood sourced from a NSW South Coast mill. Steve, the elder de Launay, has been perfecting his technique for both hot and cold smoking over 40 years and is well versed in building smokers. Fish Place features its own in-house hot smoker where salmon and ocean trout are smoked fresh daily. 

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Places are limited, so book now! 

Age 18+ Licensed event

When & Where

Sunday 23 February 2014 3PM–8PM

Elizabeth Bay House

7 Onslow Avenue, Elizabeth Bay, NSW 2011
+61 2 9356 3022