What we do

Kate WalshReal Food Projects wants to change the way you eat. Founded by Kate Walsh, a self-taught cook and sustainable food advocate and entrepreneur, we are putting the spotlight on simple ways we can change the way we cook, shop and think about food. 

We do three things.

Firstly we learn as much as we can and then teach as many people we can get to. Giving people the skills to get back into the kitchen and cook from scratch is one of the fundamental ways we can change the food system. So sign up here to be the first to know when tickets are released for our Spring Retreat 2017

The second project we are launching in 2017 is a new approach to helping artisan food makers and farmers tell their stories. This ten week online program will help you build your brand and all the marketing that goes with it. We have an amazing team of people who are industry specialists in website design, getting your social media humming, logos and branding, PR and more. To be the first to know when it launches, sign up here.

Finally we are working on a number of sustainable food events for the Byron region. Stay tuned for announcements about that any minute now. 

 

A little bit of history....

Working on organic farms and with food activist organisations including Slow Food USA instilled in Kate a dedication that ultimately sparked the creation of Real Food Projects, an active community of chefs, growers, foragers, butchers and eaters.

We’ve been sold the idea that making food from scratch is too hard, too time consuming and doesn’t taste any different. We will convince you otherwise. Real Food Projects is not about making a fancy sandwich — it’s about making the bread and butter. Real bread and butter. It is about knowing the story behind your food. 

Cooking from scratch using local produce is one of the most important steps we can take to create sustainable, localised food economies and reduce our reliance on the industrialised food system. It also tastes delicious! 

In 2013, we took over the Hyde Park Barracks in collaboration with Sydney Living Museums and hosted the first ever Christmas Artisan Food Market. We connected 5000 people with Sydney's finest artisans and injected a whopping $100,000 back into our local food community. With over 70 stalls and a focus on sustainable gift giving, it was the first of its kind in Sydney.  

Also in collaboration with Sydney Living Museums, in 2013 we delivered a very special series of classes at Vaucluse House teaching Real Food/Old Ways and a wonderful colonial inspired dinner in the forecourt of the Barracks on Macquarie St with Jared Ingersoll (see the photo below!).

2014 saw the launch of our Pop-Up Cooking School with 20 classes over 20 days in July. Linking our community with some of the best artisans, we learnt butchering with Feather and Bone, pastry with Chris The from Black Star Pastry, fermenting and pickling with Holly Davis, knife skills with Jared Ingersoll and much more.

In 2016 we will ran a seasonal cooking school hosted at Harvest Cafe and Restaurant in the Byron Bay Hinterland and the Wandering Cooks in Brisbane. The classes covered all manner of cooking including: butchering, pickles, sourdough, olive oil & natural wine tastings, butter, fermenting, smoking meats at home, sausages, cheese and more.  

Kate’s first cookbook ‘Real Food Projects - 30 skills and 49 recipes’, was released in April 2016 through Murdoch Press. Real Food Projects is your handbook to 30 essential cooking skills that will connect you with your food again. Even if you're a kitchen rookie, you'll soon be churning your own butter and slathering it on your own no-knead bread, barbecuing your own homemade sausages or using the season's freshest fruits to make your own cordials. Step-by-step instructions and photographs guide you from start to finish. For too long we've been sold the idea that making our own food is difficult, time-consuming and not worth the effort. But self-taught cook and sustainable food advocate Kate Walsh knows that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce, is the best way to improve your health and that of our food system. Better yet, it tastes delicious! Get involved and get stuck into some real food projects today.

Order your copy here!

Photo credit: Cath Muscat Styling: Vivien Walsh

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Kate Walsh BIO

Kate Walsh wants to change the way you eat. A self-taught cook and sustainable food advocate and entrepreneur, she is putting the spotlight on simple ways we can change the way we cook, shop and think about food. Whilst living the slow life on the North Coast of NSW, Kate runs Real Food Projects - a company whose aim is to connect people tot he story behind their food. . She runs cooking classes in Sydney, Byron and Brisbane, leads the marketing for a number of artisan producers, has regular magazine columns and consults with a number of food festivals. Kate’s first cookbook ‘Real Food Projects - 30 skills and 49 recipes’, was released in April 2016 through Murdoch Press.