For the Love of Food; Stories and Recipes from Extraordinary Tasmanians

For the Love of Food; Stories and Recipes from Extraordinary Tasmanians

For the Love of Food; Stories and Recipes from Extraordinary Tasmanians

Known for its tranquil, beautiful scenery and fascinating, often harsh history, Tasmania has become increasingly recognised for its food and wine culture. From Hobart's well-attended food festivals to inspiring cooking schools, restaurants, wineries and fisheries, food and Tasmania are regularly talked about in the same breath.

So who are the people behind Tasmania's foodie success story? What brought them to the state? And perhaps more importantly, what keeps them in it?

For the Love of Food is a collection of stories and recipes from 41 Tasmanian food professionals – some are household names and others quiet achievers – who have together enlivened the Tassie food scene. Writer Helen Hayward travelled the state to speak to locals whose love of food has helped shape Tasmania into a worldwide culinary destination. Some hail from far away lands, others are homegrown, but they have all realised their foodie dreams there.

From curating feasts at world-renowned MONA, to teaching the next generation about eating sustainably, each contributor shares engaging and frank stories that inspired their love of food. They also share a treasured recipe, such as Matthew Evans' 2 4 6 8 Cake, the first cake he learnt to bake; Rodney Dunn's Potato Gnocchi with Ricotta & Weed Burnt Butter, inspired by his paddock-to-plate ethos; and cheese maker Joe Gretschmann's favourite comfort dish, his wife Antonia's Fried Haloumi with Polenta.

Beautifully presented in hardback with stunning photography, For the Love of Food is a wonderful collection of stories and recipes to dip into again and again.

For the Love of Food; Stories and Recipes from Extraordinary Tasmanians

Helen Hayward is a freelance writer with a background in magazines, psychotherapy, publishing and higher education. During nearly twenty years in London she completed a PhD in psychology and literature from The University of London and wrote her first book, Never Marry a Girl With a Dead Father (2001 UK). Her work has appeared in Fiction Magazine, The Age, Inside Story, Tasmanian Life, Online Forum, 40 Degrees South and The School of Life, UK. For 18 months she edited a Tasmanian lifestyle magazine, for which she wrote over 30 stories. She is currently juggling two projects, Enjoy Them While They're Young, a reflection of fifteen years of family life, and Homework, which is about the value of domesticity and is based on interviews. Currently living in Hobart, Helen has lived in Adelaide, London and Melbourne.

For the Love of Food; Stories and Recipes from Extraordinary Tasmanians
Author: Helen Hayward
RRP: $49.95

Interview with Helen Hayward

Question: What inspired you to write For the Love of Food?

Helen Hayward: Writing for a lifestyle magazine in Hobart, I realised that although there was a buzz about food in the state, and although on the surface it looked like everyone in the -industry' knew everyone, many good stories had never been told. I started with a list of fifteen, which I knew would be game to talk to me, and then the list grew. And grew. Until it reached thirty and I had lunch with David Walsh's wife Kirsha Kaechele, who promptly gave me seven more names. And so it went.

Question: How did you go about collecting the recipes For the Love of Food?

Helen Hayward: The recipes were the brainchild of my agent. -Trust me, Helen', she said. -People will be much more likely to buy a book about people involved in food in Tasmania if it has recipes in it. You write well', she said, -but picking the book up people will thumb through and look for recipes and images'.

Question: How important is the beautiful Tasmania produce to these recipes?

Helen Hayward: The landscape of Tasmania is stunning, even photographed by an amateur (mostly me). You can't help but be taken by it.

Question: Which of the recipes in For the Love of Food holds the most memories, for you?

Helen Hayward: I have had a stab at making many but not all of the recipes. I'm not a chef, I'm a home cook. My family are very grateful at being given so many yummy new dishes!

Question: What was the most challenging part of For the Love of Food?

Helen Hayward: Hmm. I think it was the sheer challenge of holding it all together over eighteen months, and then at the end of it, not giving in to the easy publishing option of publishing in Tasmania. The book is stronger and richer (and far far better edited) than if it had been brought out -in house' so to speak.

Interview by Brooke Hunter