The week that was (25 August 2016)

- Why all the beers are in ponies, explained here.
- Why all the soy sauce are in fish, explained here. (“More than just looking like a little fishy friend, the design has characteristics that give it a serious edge over the competition.”)
- Last week we talked a little about Alex, Cornersmith, and the incredible work they do creating a food community by saving otherwise unwanted food. This week in the Age, there was this lovely story about “Growing Abundance” a similar minded project operating in Castlemaine, Vic. From little things (harvesting forgotten backyard crops, jam making days), big things grow (the not-for-profit won the tender for the local high school canteen and are using local, excess fruit and veg in healthy meals for the kids). Astonishingly, “There was a backlash about the concept of "educating students" about the benefit of "nutritious food that supports the local economy".” Remember Jamie and those god-damn turkey twizzlers?? How mortifying that we have like-minded carry on here.
- The 5th MAD Symposium is being held this weekend (Sunday/Monday) in Copenhagen. You will know this thanks to the barrage of instagrams of feet/strategically placed boarding passes/champagne flutes in airport lounges. The topic is tomorrow’s kitchen. I wish I was there. Follow along at home via their insta feed.
- The next series of Chef’s Table drops next Friday (2 Sep). It’s the French instalment. For a sneak peak at the peeps, check out the links: Alain Passard (L’Arpege), Michel Troisgros (La Maison Troisgros),Adeline Grattard (Yam’Tcha), Alexandre Couillon (La Marine). Be still my beating coeur.
Rootstock Sydney is back. It will be held on the 26th and 27th of November 2016 at Carriageworks. Of course the murky quest for a definition of “natural” continues, and this year Mike, James and Giorgio have tightened the parameters a little. Rootstock Sydney wine sessions will now only feature organic-grown (or biodynamic) wines, that are ‘naturally’ made (see below).

- Only indigenous yeasts in all production.
- No additions such as enzymes, acids, sugars and tannins.
- No heavy manipulation or winemaking technology (reverse osmosis, spinning cones, etc).
- No fruit concentration, or raising alcohol levels.
- Minimal use of oak. No wood chips.
- No clarification or fining through additions.
- Filtration kept at minimal and must be noted.
- We encourage producers to add as little sulphur as possible where no wines on show at RS2016 can be more than 50ppm total sulphur.
British wine-writer Jamie Goode digs it, and notes on his website: ‘This looks like as sensible definition of natural wine that I have seen. It could be a model for other natural wine fairs to follow’. Boom. Sign up for the newsletter here, follow the social here, or just cut to the chase and buy your tix here