What finer way to start your Saturday than to enjoy coffee and bite to eat at the Carriageworks Farmers Market then stop by the foyer next door to see some of our leading food writers share a favourite breakfast story, sign their books and fill you in on what they are talking about at the Festival.  With Maggie Beer, Matthew Evans, Rosheen Kaul, Alice Zaslavsky and more.

Alice Zaslavsky (Australian)

Alice Zaslavsky

Alice Zaslavsky is the ABIA award winning author of international bestseller In Praise of Veg, kids' food bible Alice's A to Z, and cooking confidence unlocker The Joy of Better Cooking. She is a cookery columnist, broadcaster, and Vegelante. She's the longtime Culinary Correspondent for ABC News Breakfast and ABC Radio nationally, and host of Saturday Breakfast on ABC Radio Melbourne. You'll find her on the socials as @aliceinframes.

Maggie Beer (Australian)

Maggie Beer

Maggie Beer is a culinary icon and founder of Maggie Beer Products and the Maggie Beer Foundation. A legend of the food community, Maggie has many beloved cookbooks and has appeared on culinary TV programs including MasterChef, The Great Australian Bake Off and the iconic The Cook and The Chef. In 2022, Maggie was honoured to be awarded Officer of the Order of Australia (AO) for "distinguished service to the tourism and hospitality industries as a cook, restaurateur and author, and to aged welfare".

Matthew Evans (Australian)

Matthew Evans

Matthew Evans is a Tasmanian food writer, television broadcaster and chef who lives and works on Fat Pig Farm, a soil-to-stomach regenerative farm and restaurant. He's been the host of six series of Gourmet Farmer and two documentaries on SBS TV. Matthew is the author of over a dozen books on food, including On Eating Meat, and his latest cookbook The Real Food Companion. His book SOIL is a hymn to the remarkable, and underappreciated bit of Earth that gifts us life.

Rosheen Kaul (Australian)

Rosheen Kaul

Rosheen Kaul is head chef at Melbourne’s Etta Restaurant, where she cooks a menu as culturally diverse as she is. Originally from Singapore, Rosheen spent her formative years training at prestigious restaurants Dinner by Heston Blumenthal, Ezard and Lee Ho Fook. In 2022 she released her first cookbook Chinese-ish with Murdoch Books.