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Did ya know…

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Here’s a little fun fact for ya – did you know that Michael from For The Pickles makes his own burger buns?! He gets out of bed ready for a 4am start three times a week to cater to his own needs for the freshest bread in town. I was lucky enough and awake enough to mosey along and see Michael work his craft for myself.

I strolled on in at bang on 4am to see him Michael bright eyed and bushy tailed in BC3 (Baking and Cooking Kitchen) with his ‘chilled hip hop’ on, as he called it. The planetary mixer was loosening up the flour and Michael was crackin eggs. Camera at the ready, I was on my way.

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In went the eggs and other wet ingredients and they were mixed up. The planetary mixer was doing the hard work – at first I thought this was a cop out. I asked questions about the authenticity of making bread if it was done in the planetary mixer versus slappin it on the bench. I was caught up in the romantic dream of bread making and was picturing flour getting tossed in my face, and then this beautiful dough would appear with barely a hair out of place.  Then technology interrupts and let’s me know, ‘Come on Ash, get off the grass. We don’t do that anymore!’ Back to the planetary mixer. Doughs ready, to the bench!

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The dough was poured and floured to then be divvied up into their portions.

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They began to grow like lava lamp lumps but were patted back down and were told to relax.

Blog 5As the dough was going through get the grand pat down, it was interesting to see the amount of bread that would be produced this morning. This was a full on operation. General chitter chatter proceeded.

Blog 6The dough is now being washed with egg wash.Blog 7And sprinkled with sesame seeds for sass.

Into the oven they went (combi oven that is for all you bread enthusiasts out there). If you’re looking for more inside tips, you’ll have to hit Michael up yourself. He’ll be in his van serving up his tasty bread with yummo fillings from Tuesday – Sunday 11am till late.

Michael

He was pretty stoked. We did a happy dance. It was a good morning.

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Murray’s AppleShack Cider launch – twas so good, they bottled it.

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Hot off the back of a huge summer of fruit beers, Murray’s Brewery has launched its first cider in the bottle.

Murray’s new AppleShack Cider is light bodied, crisp with a dry Riesling-like character, and moderately sweet.  It tastes like fresh apple juice, with a slight tartness and alcohol of 4.8% abv. The colour is clear with a light green/brown tinge.

“We love beer and brewing beer, we’re now also brewing cider. And we couldn’t be happier with the result of what began as an experiment at our Bobs Farm brewery. I’m really proud to be launching Murray’s AppleShack cider in the bottle this autumn, which can now be enjoyed by cider lovers right across Australia,” said Brewery owner, Murray Howe.

Murray’s brewers were kept busy across summer trialing incorporating fruit into its beers in new and creative ways. They started with a watermelon wheat beer.  Then a mango Berliner Weisse beer, followed by raspberry, passionfruit and even a local Anna Bay Tomato version.

“We created our first draught apple cider as part of this holiday series. And it went off!” added Murray.

Head Brewer, Graeme Mahy is first to confess he’s not been a cider-making expert – until now. “I LOVE beer and brewing beer, and I’ve never brewed cider until recently. The brewing process for beer and cider is completely different and we’ve learned a lot – including that cider is a lot easier to brew. Visitors to the brewery from all around the world have been telling us how much they enjoy the fresh taste of AppleShack. It’s always fun to innovate – both the brewing, and the tasting. And it’s very rewarding to make people happy!” he said.

People have been fermenting apples for hundreds of years. Countries such as France and England adopted alcoholic apple cider as a favourite centuries ago; it’s only now beginning to boom in the USA, with Australia also starting to catch up. Craft ciders are appearing on restaurant drinks menus besides beer, wine and spirits.

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Keep an eye out for La Petite Mort

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La Petite Mort wines are not your average vino. This experimental wine brand is the rebellious sibling of the Bent Road Wine family, based on the Granite Belt. The 40 hectares of vine lush earth, with its cool climate, develop a wine with spicy, savoury notes and a lower alcohol content than some wines of this region.

This micro winery helps Crafters Bar indulge in our desire to show off crafters who are doing what we think is edgy and brilliant (frankly) work. La Petite Mort takes the wine and palate to an alternative almost topsy turvy world. We hope you enjoy the journey as much as we do.

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LIMITED EXTRAORDINARY OPPORTUNITY FOR GROWING FOOD MAKERS

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If you are currently making a food product for wholesale or markets and need more kitchen time with less risk, we have an extraordinary opportunity to offer you. A handful of lucky food producers will soon receive SUBSIDISED ACCESS to our kitchens. To find out if you’re eligible, please fill out this form below and we’ll contact you with more … Read More >>

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Tom Merkli – The Lord of the Cheese

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Tom Merkli is truly the lord of all things cheese. Owner of The Red Cow – a company who exclusively imports the Selection Rolf Beeler range of artisan raw milk cheese from Switzerland among others is coming to Wandering Cooks for our next Meet the Maker on May 4th. To get up to speed with Tom, check out him out … Read More >>

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Tweed Valley Ice Cream flies the nest

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Taryn McBurney has been with Wandering Cooks since January 2015 where she began her journey of making Tweed Valley Ice Cream which is sugar and dairy free! Taryn has been successful in growing her business and as we like to say here at Wandering Cooks – she is flying the nest. Taryn has managed to find a company to manufacture her delicious product so she is able to remain creative at the core of the business.

  • When you first began Tweed Valley Ice Creams – what were your goals?

At the very beginning of starting the business my goal was to sell my ice cream at the markets, potentially at a number of markets in the Brisbane area. I wanted to be able to produce the ice cream myself and employ other people to man the market stalls. I figured we could be selling at most of the markets in Brisbane.

  • Tell us about your next move and how your goals may have changed.

My goals have changed drastically since then! I have come to realise that I do business the way I sew. I start with an idea of what I want to accomplish and that idea morphs and changes as I progress and the end product ends up looking nothing like what I thought it would when I started but I like it even better. My next move is to have a manufacturer produce the ice cream. They will label the cups, mix the ice cream, churn it, pour it into the cups, box it up and deliver it to a cold storage place we have nominated. We are in the process of moving to this stage. At the moment we are just making changes to our labels and hope to have our first batch manufactured within the month. Our next goal is to find distributors who can deliver the ice cream for us.

  • What have been some of the biggest challenges you’ve faced?

Time! I am still working full-time in my day job as a children’s counsellor, so trying to run a business on the side has been hectic to say the least! But other challenges that I have faced have included sourcing the exact ingredients I want at a competitive rate, equipment malfunction (multiple times) and understanding laws in regards to labelling and running a food business in general.

  • As your business has grown, how have you grown with it?

Owning a business has been a huge learning curve for me! My background is in social work so I have had to get into a whole new way of seeing the world. I have learnt so much about the food industry, especially the frozen food industry. I have also learnt about the importance of getting out and giving something a try. There have been times when things have been really difficult. But at the same time there have been times when things that I could not have foreseen have just fallen into place. I think I have grown through learning to trust in that process.

  • Are you nervous at all about flying the nest that is Wandering Cooks?

Yes! At Wandering Cooks I have been in full control of the manufacturing process of my product. Handing the reigns over to a manufacturer is a little scary because I am afraid that the product will not be as good. However, I guess that is another example of learning to let go and trust. I will also miss the supportive and friendly atmosphere of Wandering Cooks. Wandering Cooks have been amazing! I really appreciate the support I was given by the Wandering Cooks staff and also the other Wandering Cooks!

  • Where can we taste some of your tasty ice cream?

My ice cream is currently available at the following locations but we are hoping for more stores soon:)* UQ *Campus News in St. Lucia
* Vive Health in Hawthorne
* The Green Grocer in West End
* Healthy House, Coolangatta
* Magic Mountain Health Foods, Murwillumbah
* Show & Shine Deli Cafe, Bray Park, Murwillumbah
* Uki Supermarket, Uki
* The Olive Branch, Mt Tamborine
* Cocowhip / Helen’s Heavenly Bulk Foods, Burleigh Heads
* Crabbes Creek General Store, Tweed Shire

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Calling all Feijoa enthusiasts

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ProduceArt, a small company founded in January 2015 by Rohan – a passionate fresh produce trader and lover of all good quality produce is currently packed to the gunnels with bulk Feijoa. Rohan is looking to expand their Feijoa product range and is scouting to employ local food enthusiasts to make products for them, and/or are open to possibly providing the fruit & an introduction to potential markets.

Interested?? Call Rohan on 0409 907 626 who will be able to help you with all of your queries.

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Cacao Girl – Business For Sale

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You may recognise Cacao Girl from Food Connect, or this may be the first you’ve ever heard of her! This cracking little business is up for sale and Lindy Tilburey is looking for potential candidates to takeover. Since Lindy started to bake out of a commercial kitchen in Salisbury, she has found her customer database has grown and is operating steadily. Working between 15-20 hours per week, Lindy would like to open the opportunity for someone to purchase the business including all stock, equipment, recipes, training and exisiting customers.

If you’re interested, give Lindy a call on 0412 304 043 or email her on talktolindy@hotmail.com.

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Win the opportunity to have your food photographed

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Want to have your food photographed professionally?

Ready to start marketing your food business through our Small Batch Directory? If so, get ready to act fast, as Fred McKie and Mel Arnott have offered to do a photoshoot for you! You’ll get 2 images for free (and the rest you can purchase, if you like). To qualify for this offer, you need to be able to bring in your products this Thursday (28th April) and be signed up to our Small Batch Directory (only $15 a month).

By signing up to Small Batch Directory, you also gain access to Business Bites events, Small Batch Tradeshows, Christmas Markets and more.  The Directory gives you an online presence through our website, which immediately exposes your business to a great new and rapidly growing audience.

So remember, the photoshoot is on Thursday (28th April), so if you can make this work, and you think you’re up for some fresh new photographs, all you need to do to be in the running is sign up to the Small Batch Directory (which you were going to do anyway, right?!)

Photo Credit to: Fred McKie – he’s good isn’t he!

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Blokes at Wandering Cooks?!!

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If you weren’t aware, Wandering Cooks is run by women. Talented, smokin’ hot, intelligent women who are sassy, quick witted (yes I am one of them) and we have been holding the fort down here at the warehouse for the past two and a bit years. Here’s our last group photo, since then we’ve had another lovely lady join the crew and we’ve been whipping Wandering Cooks into ship shape.

Gals

 

However, believe it or not, we’ve had two blokes arrive to Wandering Cooks each with their own agenda in the past couple of weeks. We had always wondered when this day would come. You’ve met Michael from For The Pickles who was originally from Planted based at the Boundary Street Markets. His burgers and pickles are bloody zingers.

Michael

And now for you to meet the talented Dutch!

Dutch

Dutch wondered into Wandering Cooks Tuesday last week, we were so enamoured that we didn’t let him leave! Dutch has just moved up from Byron Bay where he restored his 1955 van and established his brand, Hi-Yo Silver Espresso and Bar and is unleashing is untameable talent on Brisbane and we have our arms wide open for him, we hope you will to! Although kept at arms length in their vans out in the ever changing carpark, they’re welcomed changes here at Wandering Cooks and are the beginnning of something new.

For The Pickles is open from 6:30am – 3pm and then 5pm – late Tuesday – Saturday. Michael enjoys a sleep in on Sundays and opens from 12pm – late.

Dutch is open from 6:30am – 2pm Monday – Saturday.

They’re cool, like hella cool. Come by and say hi.

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Small Batch Winter is coming

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Come be a part of this fertile ground for connection, collaboration and experience sharing between local artisan food producers, industry and the public.

Voted one of Queensland’s top 100 Food Experiences 2015 by The Courier Mail

12pm – 10pm, Saturday 20 August 2016
Wandering Cooks, Corner of Fish Lane and Cordelia Street, South Brisbane 4101.

Pop Up Store, Mix and Mingle Tradeshow and Carpark Cook Off

We’re changing up the layout this year, no more stalls! There will be a Pop Up Store where your goods are sold plus an opportunity to join in our Mix and Mingle Tradeshow (walk your products through the crowd to sample and showcase). Outside will be a Carpark Cook Off between teams of invited Brisbane food makers.

APPLICATION DEADLINE: Friday 5th August

You must complete and submit THIS application form before Friday 5th August – get your forms in as early as possible as there’s no guarantee we’ll be able to keep accepting product up to 5th August.

Mix and Mingle Tradeshow Rules

  • Do not set up a station
  • Bring your own platters and plate up using the Prep and Finish kitchen (everyone must share for the afternoon)
  • Must provide sample sizes only – no bigger than a $1 coin
  • The number of samples you supply is entirely up to you

For more details, please visit here.

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Food Product Labels: 6 steps to perfection

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Getting your food product labels right can feel like an overwhelming obstacle to starting your business, but actually, it’s more straight forward than it seems. Follow these 6 steps and you’ll have everything you need for the perfect food product label.

Whether or not your product itself needs labelling depends on one simple question: is it sold in a sealed package, bottle, jar or can? If so, you’re going to have to put quite a few labels on it. If it is sold out of a cake box or a paper bag, your food product labelling requirements can be centralised into a folder or the like, but should still be easily accessible by your customers (at your market stall or on your website, for instance).

As soon as you package a food item in this way, whether you are selling direct to the public or through a wholesaler selling it on your behalf, it must carry all of the following information:

  1. Who made the product and where was it made
  2. A list of ingredients
  3. A nutritional information panel
  4. Mandatory declarations
  5. A date mark
  6. Storage conditions
1. Who made the product and where was it made

Why do you need to put your business info on your food product label?

Of course, you want to tell everyone you made it! You want the world and their friends to be able to find you online (via our Small Batch Directory for example) and for everyone to be able to get a sense of your branding from the way you label your food product. And from a legal standpoint – as the manufacturer, packer, vendor and/or importer – you must provide your business name and manufacturing address for food recall and contact purposes (see 5.1.2 and 5.1.3 on page 5 of Qld Health’s Label Buster).

food product labels BNE Soda Co Label    

BNE Soda Co’s Pink Grapefruit and Rosemary soda syrup

2. A list of ingredients

Ingredients are defined as ‘any substance used to make a food’. This includes everything you put in, so, if your product contains any compound ingredients (this is an ingredient that is made up of more than one ingredient), and, if it contributes to 5% or more of your food product, then all of its ingredients and additives must be declared on the labelling. If the compound ingredient contributes less than 5% to your final product, then only additives performing a technological function must be declared. For example: The ingredients for canned spaghetti might read ‘spaghetti (flour, egg, water), sugar, water’.

Ingredients must be listed in descending order of ingoing weight. You can name your list: “Ingredients”, “Made from”, “Consists of”, “Contains” or other things, it doesn’t really matter.

 

    food product labels Cultured Belly Nutritional Information Label

Cultured Belly’s amazing Ruby Sauerkraut

3. A nutritional information panel

All packaged food products must have a Nutritional Information Panel (NIP for short). The only cases where one isn’t required is where the product has little nutritional value, for example: bottled water, tea, coffee, packets of herbs or spices.

Your Nutritional Information Panel (NIP) must show these values, in this order:

  • Energy
  • Protein
  • Fat
    • Saturated fats
  • Carbs
    • Sugars
  • Sodium

Any additions to the above list (eg. fibre) are “nutritional claims” rather than nutritional information, and can only be listed if you have independent testing carried out. Likewise, any claims of ‘Fat or Sugar Free’ must be independently verified. For more in depth information go to the Australian Food Standards Nutrition Information Panels Quick Start Guide.

To create your own NIP, you can use: Nutrition Panel Calculator. It’s free!

4. Mandatory declarations on food product labels

Allergens

Allergic reactions to certain foods can be fatal, so you must declare them as ingredients, or, if there is any chance traces of that allergen may be present in your product because of where it has been made, this must also be declared. (eg. “made in a kitchen that also services nut product makers”). Even if your raw ingredients may have been processed alongside known allergens (and your raw ingredient suppliers are legally required to disclose this information to you), you must state ‘may contain traces of …’ etc. See: Food Allergies and Intolerances for more detailed guidance.

food product labels Indie Treats Cloud Bar close up

Indie Treats’ Cloud Bar

Country of origin

New legislation has just been passed (and will be phased in) that requires tighter “country of origin” labelling on food products. It requires manufacturers to stipulate what proportion of ingredients are Australian. This will address the issue of manufacturer’s claiming “Made in Australia from local and imported ingredients” when the only local ingredient is the salt! Go to Australian Food Standards Country of Origin Labelling information for the full lowdown.

5. A date mark

“Use By” – it is illegal to sell your product beyond the “use by” date mark, as any of the ingredients could have become toxic and therefore hazardous to health.

Calculating what your “use by” date should be is not a definitive process, and depends on the nature of your product. For example, meat and dairy products will spoil quickly and would present a health risk if consumed once spoilt where as a granola bar won’t kill you (probably) if it’s a couple of years passed “use by”. You will need to carry out your own tests to establish how long your food product will keep.

“Best Before” – is your quality assurance date mark, as your product could be ‘stale’ beyond this date, but has not yet become hazardous to health.

Your Date Mark can also be used as your Batch or Lot Number and as such would be your means of tracking should you ever need to do a product recall. All manufacturers are legally required to have a Product Recall Plan so ensure you read up on that and create your plan.

food product labels Indie Treats Cloud Bar distant

Indie Treats’ Cloud Bar

6. Storage conditions

This provides your customers, and or your wholesalers/retailers with clear instruction on how to store your product/s to ensure it does not spoil, and to maximize its shelf life. Some products have very specific storage and service temperature instructions if you are to enjoy them at their best, so do consider these factors when providing storage conditions for your food product label.

food product labels kefir drink

MYK’s FFF Kefir Lime & Chilli

More information on food product labels:

For full and detailed information on labelling your product, go to Qld Healths Label Buster website and the Australian Food Standards’ User Guide.

You can also contact your Local Council and speak with an Environmental Health Officer to clarify any particular questions or queries relating to:

  • licensing of food businesses (both making and selling of food)
  • mobile food premises
  • complaints about food safety and hygiene matters in food premises
  • food safety programs (except those in Queensland Government facilities)

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Feels like home

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Here is a nice little piece from PopHouse Productions – we love you Joanna Flamia, Lucy Maltby and David Roati!

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Christmas Pop Up Store 2016

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Be part of our Christmas Pop Up Store this year

If you’re a food maker or a knick-knack food related creator, then we would love it if you took part in our Christmas Pop Up Store this year!

We’re looking to curate a mecca of local food makers and knick-knack creators to gather and wow the pants of the people of Brisbane this Christmas with their wares. The market is happening on the 7th-14th December right here at Wandering Cooks. You won’t need to man your stall as the staff here at Wandering Cooks will be here to hold the fort.

If this sounds like a bit of you or if you’d like some more information, please email ash@wanderingcooks.com.au for more information.

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West End Bulk Buyers Group are moving in!

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WEBB (West End Bulk Buyers) is a community bulk buyers group in West End, Brisbane. But more than that, they’re a bunch of folks who care about food that is locally-sourced, healthy, ethically-grown and affordable, as well as community spirit. They like to know that the food we buy is good for the planet, for the farmers and for them.

The group order direct from local organic and toxic free producers and have a revolving volunteer roster (a few hours every few weeks) and four teams – food sovereignty, stock, finance and communications. We collect out boxes from Wandering Cooks.

If you would like to know more and get involved, please email our communications team on westendbulkbuyers@gmail.com.

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A quick hi from Ange…

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I’ve been invited to give a talk about Wandering Cooks at Harvard University in two weeks. Why us you might wonder? Because it turns out we’re one of the most inventive and populated kitchen incubators in the world. So I’ve been putting together a presentation, looking through 3 years of Wandering Cooks photos, and it’s reminding me of all of the dedication, sweat, creativity, friendships and sheer deliciousness that have been created in this warehouse. It hasn’t been easy for any of us, but still, I truly can’t imagine working on anything that brings me more joy. And now, we have our Fish Lane back! Construction dust is being replaced with neighbours, birds and the occasional frog. We’re skipping with joy into 2017, so get ready for a year full of beginnings. Promise we’ll keep you posted.

Ange xx

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Shank Brothers – We can “Bacon” that

Badass Bar Casual

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We’re on the hunt for a badass bar tender to nail it at our wee establishment, Drinks at Wandering Cooks. Our dream badass would have:

  1. a STRONG passion and knowledge of locally made brews, wines and non-alcoholic beverages – particularly around makers’ ethos and methods.
  2. experience in bar work
  3. an excellent and prolific smiling tendency
  4. a desire to explore ways to bring drinkers into the Wandering Cooks journey
  5. a flexible and forward leaning approach to work – you need to understand that there are no minions in a small exciting start up like ours!

10 hours a week is up for grabs with more to follow.

Now there’s no horsing about with this, please only apply if you’re willing and able – if you’re just looking for a willy nilly bar job – move on as this job ain’t for you!

All applications must be in by Friday 3rd March 5pm – email Mel, our Bar Manager: mel@wanderingcooks.com.au with your resume and cover letter.

In your cover letter, please tell us why you want to work here (not some other bar).

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What’s on the menu this week

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Take a peek at our new food menu

We finally have a menu you can check out prior to coming along to Wandering Cooks – HURRAH we hear you say. Take a peek here.

As you may or may not know, we have a fair few food services happening at different times throughout the week here at Wandering Cooks with food makers who are either brand new to the food scene or have definitely been around the traps for a wee while like The Bone Lorry, Musa Nana and Latin Manna to name a few. This menu is here to keep you informed and up to date with what kind of food is available here as food is the cornerstone of Wandering Cooks and hey, we all gotta eat!

This menu will be updated to the best of our ability and we hope this gives you a little bit more insight into what the heck is going on around here!

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Minimal Intervention Wines through Mimi’s eyes

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Mimi’s concept for her Brisbane Street Arts Festival piece on Fish Lane

Minimal intervention wines captured Mimi’s mind when she came to think of Wandering Cooks and what we’re working towards through our ethos, action and approach.

It is both a reflection of what Angela is building through her company manifesto, and something I’m personally interested in within my arts practice. For the majority of people, their food and drink choices are the single, biggest contributor to their personal carbon footprint, and I’m interested in what that footprint might look like if we’re supporting local producers and small businesses with a focus on people and planet over profit. I’m optimistic about the future of food, and I’ve highlighted this optimism with a visually striking artwork that’s beautiful, playful, approachable and will become truly iconic for Fish Lane.” Mimi

Minimal intervention wine
Mimi on Day 2 of the paint – focusing on the lunar

This abstract artwork carries through it a visual narrative, which broken down reflects the four main stages of biodynamic wine production:

GROW – in line with the lunar cycle, the surrounding environment, and with respect for the earth.
HARVEST – gently, and with anticipation
PRODUCE – the process of making biodynamic wine
DRINK – and celebrate the ritual of wine with shared food and community

Minimal Intervention Wine with Gentlefolk
Gentlefolk Vines

There are a number of deeply considered design elements within Mimi’s artwork itself which help to communicate the broader concept in a visually striking, playful and engaging way.

 

Minimal Intervention Wine
MOON – Acknowledging the vital role the lunar cycle plays in conscious planting, and biodynamic wine making.
Minimal Intervention Wine
OPAL – Classed as a mineral, opal reflects the importance of vital trace minerals in biodynamic wine making, and Opals also show every colour of the visual spectrum, and represent purity.
Minimal Intervention Wines
GRAPES – The hero of the narrative, grapes feature more than once as a reminder of the reason for the process.
Minimal Intervention Wine
DIONYSUS – The god/goddess of wine, specifically in relation to ritual and ceremony, harvest, and the celebration of community.
Minimal Intervention Wine
PRISMS – Acknowledging my (MIimi’s) background in fine art, these were used when first learning to draw from life.
Minimal Intervention Wine
BRUSHSTROKES – My (Mimi’s) signature personal style – in this artwork these huge gestural strokes represent the flowing of wine.

This wall not only reflects Mimi’s amazing creativity but it shows off what we’re achieving in our little bar – Drinks at Wandering Cooks by sourcing minimal intervention wines to truly support the local makers who truly care about what they’re doing. Thank you Mimi.

 

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