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Tent Talks Program 2017 Food for Thought Festival

Tent Talks Program 2017 Food for Thought Festival

Announcing our 2017 Food for Thought Festival Tent Talks Program for Sunday October 8th. 12 noon – Alderton’s Ethical, Regenerative, Organic Farming Zac Jex-Blake Managing Director of Alderton’s Farming will be talking about thier heritage meat chicken, the way it is grown using sustainable farming practices. […]

2017 Food for Thought Festival Long Table Dinner Speaker

2017 Food for Thought Festival Long Table Dinner Speaker

Announcing dinner speaker – Danni Paviour-Smith from Freehand Wine. Danni will be sharing her innovative natural wine journey at the Fervor Long Table Dinner on Saturday October 7th. Freehand wines including a Pet nat(sparkling), Sauvignon blanc , Semillon, Shiraz, Cabernet and a Port for dessert will be […]

2017 Food for Thought Festival Long Table Dinner

2017 Food for Thought Festival Long Table Dinner

Fervor are back in 2017 to help the Food for Thought Festival ‘Celebrate the Regions Food and Agricultural Innovators’

Saturday October 7th

6 -10 pm

Twin Creeks, Porongurup

Tickets SOLD OUT!

Paul Iskov established Fervor in March 2013, with the aim of providing a “ culinary experience you can’t get anywhere else” Fervor harness locally sourced native produce and share it with diners at unique locations across WA, including salt lakes, beautiful bushland and pristine beaches. Paul boasts an outstanding resume, including experience in highly acclaimed kitchens around the world, including Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma. He has a great love and respect for the land and endeavors to portray this through his food, location, dedication and passion.

Paul will be joining Danni Paviour Smith from Freehand Wine, Rob Rex from Westendale Farm, and special guest Grant Sims – 2015 Farmer of the Year, in sharing his story of innovation and chefs social responsibility to indigenous communities.

Stallholders: 2017 Food for Thought Festival

Stallholders: 2017 Food for Thought Festival

Announcing the 2017 line up of Stallholders Food Vans – Wine – Beer – Sweet Treats  – Drinks – Market Stalls Cultcha Kitchen – Freehand – Wilsons Brewing – Little Nomadic Trader – Royale Patisserie – Chamani Loose Leaf Tea – Alkaline Cafe – Little […]

Program: 2017 Food for Thought Festival

Program: 2017 Food for Thought Festival

Food Vans – Wine & Beer Tasting – Live Music – Free Kids Entertainment all day with Southern Edge Arts – Plus More… Sunday October 8th Main Stage 10am Welcome to Country 10.10  Mayor City of Albany Industry Speakers 10.15 – 12 noon 10.15 Rick […]

The Business of the Soil Event Information

The Business of the Soil Event Information

Agenda attached below

International Guest Speaker Rick Bieber and 2015 Farmer of the Year Grant Sims

Purchase Tickets

Food for Thought Festival Community Tent Talks

Food for Thought Festival Community Tent Talks

Tent Talks are the place for groups or business’s to deliver short, powerful conversations that inspire and inform festival goers. Sessions are from 15 – 20 mins long, including time for a short Q&A with the audience. The tent will assist in building relationships with your […]

Thoughtful Food Event: Spring Into The Garden

Thoughtful Food Event: Spring Into The Garden

‘Thoughtful Food’ Events are held by organisations or groups separate from the Food for Thought Festival organisers(Community Food Events and Sustain: The Australian Food Network) and will be taking place within the Great Southern region between 1st and 6th October 2017. ‘Thoughtful Food’ Events support […]

Tickets: Learn To Brew Workshop 2017

Tickets: Learn To Brew Workshop 2017

Join a group of fellow beer lovers for a guided brew day with professional brewers at Wilson Brewing company.

Lunch is provided and the considerable bragging rites are included in ticket price!

Saturday 7th October

Wilson Brewing Company. 47768 South Coast Hwy. Albany

9am to 4.30pm

Be one of only 20 people at a guided brew day hosted by Wilson Brewing company.

All beer lovers welcome, no previous brewing experience required!
-Brew Off – Two teams brewing a keg of beer each under the guidance of Master Brewer Nathan Gould.
-Tour of the brewery on the day by the legend himself, Brew Master and Owner Matt Wilson.
– Observe the commercial brew happening on the day.
-Lunch provided.
-An unhealthy amount of beer talk with question and answer throughout.
-(The hard part!) Come back in 2-4 weekends time when the beer is finished and drink it!

All Grain Beer Brewing Workshop

  • Price: $ 113.64 Quantity:
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2017 Food for Thought Festival

2017 Food for Thought Festival

The 2017 Food for Thought Festival is back in the Albany Town Square Sunday October 8th from 10am – 4pm. We have an amazing line up of live music, international and local food speakers, delicious food and wine stalls and a full day of free […]

2017 Events

Tent Talks Program 2017 Food for Thought Festival

Tent Talks Program 2017 Food for Thought Festival

Announcing our 2017 Food for Thought Festival Tent Talks Program for Sunday October 8th.

12 noon – Alderton’s Ethical, Regenerative, Organic Farming

Zac Jex-Blake Managing Director of Alderton’s Farming will be talking about thier heritage meat chicken, the way it is grown using sustainable farming practices. Encouraging people back to the land- “you are what you eat”.

12.30pm – Wilson Brewing Company – Starting a Brewery

Matt Wilson, Director and Brew Master of Wilson Brewing Company – Albany, will be talking about the start up and first year of operation of Wilson Brewing Company. Wilson Brewing Company is a family owned and operated 5 barrel craft brewery, located in beautiful Albany, Western Australia. Using the freshest local & Australian produce to hand craft an alternative to mass produced commercial beer.

1pm – Crisis Meals for the Community

Jordyn Youngman, Albany Meal Makers Project Coordinator will be discussing how Albany Meal Makers operates from intake of donations, networking and meal prep, how to get involved whether individual or local business, goals for the future particularly food and environmental sustainability targeting reducing food waste and becoming a self sufficient operation enabling us to provide nutritious items to those in need.

1.20pm – Honey and Beekeeping with Shelley Bowden from S.K.K Honey

Informal information session about how Shelley became a beekeeper (quite by accident) the bee’s community and each bee’s role within that community. The various variety’s of honey’s found in Southern Western Australia and where they come from. Some of the medicinal and health benefits of honey. Why bee’s are so important for pollination of crops and the impact pesticides are having on bee’s in general. The great enjoyment of being involved with the Young Harvest beekeeping program. The pleasures of backyard beekeeping and your basic legal obligations. A short question and answer session to finish.

1.40pm – The Primal Alternative 

Helen Marshall followed conventional wisdom and ate a low fat whole grain diet for 25 years and worked out at the gym for 3-5 hours per week which culminated in a health crisis at age 38. The health crisis looked like this: exhaustion, nausea, aches and pains, chronic headaches, insomnia, digestive issues and mental health problems.
Helen turned to a primal diet in a desperate attempt to reset her health. A primal diet involves getting back to the foods we evolved on and thrive on as a species. Helen reclaimed her health with local seasonal veggies and grass fed or wild caught protein and saturated fat!  Helen ditched the ‘chronic cardio’ and embraced short sharp workouts and walks on the beach plus the time spent running a house and two kids!  She began favouring time in nature, sunshine, rest and reflection and connecting with loved ones plus putting in place an evening wind down routine to get great sleep! Helen felt compelled to share this message and qualified as a Primal Health Coach and created a gluten and grain free food range called you guessed it – Primal Alternative!  Helen will share her personal story with you and offer heaps of doable and sustainable tips to empower you to take your health to a whole new delicious, no deprivation level!  Helen’s baking business was such a hit that she franchised the baking model so that other women with a passion for Primal and a love of baking could create a home business to fit around their lifestyle. Helen has over 13 Primalistas (franchisees) across Australia with plans for more growth nationally and internationally.

2.00pm – Bread was, once, a simple thing.  Bred Co.

After years of abuse at the hands of industrialisation, bread has changed into an unnecessarily complicated beast.  At Bred Co we make bread of the past, with the conscience of today. Slow fermented, naturally leavened bread,  made with whole, locally grown, house milled flour. Sprouted grain and seed breads including the use of local wattle seeds. Fermentation, aside from being a means to great flavour, unlocks nutrients, and aids digestion. Making life a little easier for our gut. So, as well as bread, we make a variety of fermented foods, including kimchi, krauts, apple cider vinegar and hot sauce. And we do so with sustainable practices in mind. We aim to use everything local where possible and work with local farmers and growers to achieve this. We will have our very own grain mill there one the day for a demo!

2.30pm – Supporting Local Producers and therefore Our Region

Lime 303 Head Chef Greg Pepall will be discussing the relationship between farmer and restaurant, food miles the difficulties of farming, using the best of the season and growing for quality.

Lime 303’s business is to provide the Great Southern District with a restaurant/bar that focuses on fresh local seasonal produce. We pride ourselves on our casual upmarket approach to food style and service. We train many apprentices and waitstaff that qualify, with knowledge of the industry, so in turn, can kick start a wonderful career. We also service travellers, coach services, functions and corporate guests which enable us to expose our restaurant ethos.

3pm – Escape to Mt Barker for food and wine nurtured next to National Parks with Busy Blue Bus Tours + Charters

With local expertise and knowledge, Busy Blue Bus Tours + Charters guide you to the best that the region has to offer.  In their NEW tour product release, they present the opportunity to meander through back roads to taste outstanding wines from award-winning wineries of the Mt Barker region, grown in cool climate and next door to National Parks.  Our Busy Blue Bus guide will take care of the skipper duties, whilst you take pleasure in tastings from five cellar doors. Relax and enjoy a shared platter lunch of local produce. Take part in a private guided winery tour and journey through a cool, clean, natural environment that creates hallmark wines.  ‘Magical and memorable!’

Mt Barker Grape Escape day tour visits five local wineries in the Mt Barker subregion of the Great Southern. The tour departs Friday, Saturday, Sunday and Monday all year round with minimum 2 departure.  Costs is $189 per person.

3.20pm – Taste The Land –Denmark Grass Fed Lamb

Samadhi Ami will discuss the relationship between the produce on your table and the land it was raised on. Our farm has lush pasture which provides essential nutrients to our lambs. With the love and care our farmer and our land provides; these beautiful creatures gift us with strong healthy bodies and minds. Grass fed lamb is known to have many health benefits providing us with Vitamin B12, Vitamin B3, Selenium, Iron and more. These can assist to improve our nervous and digestive systems, help convert food into fuel for our bodies, improve circulation, build the immune system and much more. With this in mind, our aim is to allow our community to access this quality, ethically farmed produce that would likely be exported if sold via the commercial market.


Go to 2017 Food for Thought Festival Sunday October 8th Main Stage Program

2017 Stallholders