We're honoured to be nominated for an FBI Radio SMAC award for Best Eats. Voting closes on 4 January so if you'd like to vote for us please do so here.
Then fill up on this...
Thank you very much to everyone who joined us at the Factory in Rozelle for our Factory Feast Day. We had visitors from as far afield as Auckland who had flown over specially and many farmers who had driven, flown and travelled long distances by train to be part of the day - not to mention the participants in the afternoon discussions who included Professor John Crawford, Chair of Sustainable Agriculture at Sydney University; Greens Senator Lee Rhiannon; Andrew Spencer, CEO of APL; Dana Campbell, CEO of Voiceless; Mark Jensen, Red Lantern owner and chef; Helen Greenwood of the SMH, Simon Thomsen of the Daily Telegraph; and Jill Dupleix, food writer, among others. After committing to being involved more than five weeks prior to the event, Coles dropped out the day before...
We topped the day off with a great big dinner party for 170 with a fantastic swing band led by the tremendous Trevor Brown.
For more info about the day, visit the event site and to see photos of what you missed, visit our facebook page.
Thanks to everyone who contacted us in response to our call for new blood. We've filled all current positions listed. But, if you think you'd fit in and you're interested in possible future positions, or you'd like to come and help out with events like our forthcoming Open Day, we'd love to hear from you.
Feather and Bone is looking for new blood!
Chief Packer and Organiser - 2.5 days
Assistant Packer - 2 days
Master of the Sausage (and Round and Long Things) - 4 days
Click here to find out more.
About us
Who is the producer? How do they grow, harvest and transport their produce? Does its journey to your plate enhance sustainability and genetic diversity as well as your taste buds?
Answering these questions for the benefit of growers and consumers alike is what is at the heart of Feather and Bone.
We’re all becoming more aware of where our food comes from and
how every part of the cycle from ‘paddock to plate’ directly or indirectly
affects us. We want everyone to take the step from awareness to
action by choosing to eat food that improves our collective health at
every step of the cycle.
Since 2006 we’ve been building relationships with a network of wonderful producers and clients committed to quality and provenance. Our clients are restaurants, cafes, butchers, delis and domestic customers across Sydney.
We’re also always looking for new producers and like-minded
people who share (and can expand) our ideas on sustainability
and food and we welcome recommendations or approaches.
Previous events at the Factory at Rozelle
Factory Feast Day: 12 November 2011
Over 35 producers, advocates, urban planners, providores, scientists, chefs, journalists and politicians chewed the fat about where food comes from and why it matters until the fins, fennel and fur flew. The main event was a panel discussing the ethics of Australian pork production, processing and distribution.
More details here or go to the event website
Food, wine and live music featuring Organic Novello Olive Oil. Nolans Road have produced a limited run of unfiltered, raw, first-press organic olive oil exclusively for Feather and Bone and we'll be bottling it to order from 23 May. It's also the perfect central ingredient for an autumn feast so that's what we're doing.
A five course feast featuring the Novello oil, spit-roasted suckling pig and goat, fish from Martin's Seafood and fruit and veg from Food Connect and prepared by a stellar cast of Feather and Bone friends.
Click here for more info.
Saturday 2 April: FOOD-WINE-ART INTERFACE
Join us to figure out what Huon Hooke meant when he called our last Factory event the 'food-art-wine interface' (Good Living article “Survival of the Hippest” SMH 1/3/11) and celebrate nothing more meaningful than an excuse to eat lovely food, drink delicious wine, feast our eyes on gorgeous artwork, battle to the death at the ping-pong table and generally frolic away an afternoon doing the things we like best.
- Paintings by Mishka Borowski
- Wine tastings of new autumn releases of Tom Shobbrook's wines (2010 Gourmet Traveller Young Winemaker of the year), Natural Selection Theory Ciders as well as offerings from Bottle and Glass
- BBQ'd goodies from Feather and Bone
- Cheese from Bruny Island Cheeses
- 1.00-3.00 pm: Uncle Grant's Great Producer Trip North Slide Show - Grant's recent trip up the north coast visiting current and prospective Feather and Bone suppliers
Natural Selection Theory Hot Pants Tour
80 or so people joined us to sample the gorgeous new vintages from Natural Selection Theory along with a tasting plate of Feather and Bone vittles. It wasn't your average wine tasting for a range of reasons, not least the fact that attendees got a chance to influence the character of the wine fermenting in the large ceramic eggs in the Egg Room. To our knowledge, this is the only urban winery in Australia and it's not every day you go to a tasting and get invited to chant to the fermenting wine.
Saturday 20 November 2010: Feather and Bone Open Day
The butchering/boning and sausage-making sessions were all full, the half hour producer discussions could all have gone on for double the allotted time, the panel (superbly chaired by Simon Marnie) both answered and raised lots of questions about what 'certification' and 'sustainability' really mean, Single Origin entranced with their arcane syphon coffee tastings, Bottle and Glass and Natural Selection Theory taught us all about the beauty of natural wine, Food Connect reminded us what a real strawberry tastes like, artist Mishka Borowski painted your kids' faces and, despite the gorgeous soothing teas made by naturopath Anthia Koullouros, our wonderful beef, poultry, lamb, pork and egg producers were all losing their voices by 5 pm when we closed the gates.
Click here to download an overview of the day
- who, what and why
Click here to download a programme of scheduled events
Outstanding Supplier of the year
We're pleased and honoured to be awarded Outstanding Supplier of the Year at the 2010 Produce Awards run by ABC Delicious Magazine. See the Delicious website for more details.