Regenerating Communities – What’s New on the Menu?

Join Matthew Evans & friends to discuss community regeneration

Microbes – in the soil, in your food and in you!

The modern movements of holistic farming and fermentation are a growing response to the health impacts of intensive farming and highly processed food. From commercial farming to creating living food in the kitchen, join the panel to learn about the role of microbes in a more sustainable, healthier and delicious future.

FOR THE PRE-DRINKS TICKETS - Come and enjoy drinks and canapés designed by Fat Pig Farms’ Matthew Evans before our panel discussion.

Matthew Evans, the Gourmet Farmer, chef, restaurateur and sustainable food advocate.

Owner of Fat Pig Farm, Tasmania and host of Gourmet Farmer on SBS. He is an advocate for sustainable seafood and is a strong believer in knowing and trusting what you eat.

Charles Massy – author and re-generative farmer
Brought up in the industrial farming tradition and turned to alternative, holistic methods of working the land. Author of ‘Call of the Reed Warbler’, in which he argues for five regenerative landscape functions to restore health to the land: solar, water, soil, dynamic eco-systems and the human-social.

Sharon Flynn –award-winning fermenter and author
Owenr of the award-winning fermented food and drink business 'The Fermentary'. A staunch advocate of traditional fermentation methods and author of 'Ferment for Good - Ancient Foods for the Modern Gut’.

Dr Kelly Donati – Lecturer Gastronomy, William Angliss Institute
Developed and lectures in the Bachelor of Food Studies and Master of Food Systems and Gastronomy at William Angliss Institute. Kelly is on the board for Melbourne Farmers Markets and the founding Chairperson of Sustain: the Australian Food Network.

Hosted by Dr Nick Rose, – Lecturer Food Studies and Food Systems, William Angliss Institute

Executive director Sustain : The Australian Food Network, a Churchill Fellow and a Global Advisor to the United Nations Global Compact Cities Programme, author of ‘Fair Food: A movement with a mission’ and is currently teaching and researching food systems and food studies at William Angliss Institute.

Places are strictly limited, so book now.


For online purchases via, a credit card fee of up to 1.7% and booking fee of $2.50 per transaction may be applied. Purchases through other sites may incur different booking fees.

Further Information

Venue Directions

Entrance at William Angliss Institute, 550 Little Lonsdale Street, Melbourne.

Allocated Seating


Event Enquiries

For all event enquiries, please call: (03) 9606 2146

DateMon 19 Mar
Time6:00 PM – 8:30 PM
Price$33 – $68
VenueAngliss Restaurant, William Angliss Institute, Melbourne
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, MelbourneMap of Angliss Restaurant, William Angliss Institute
  • Gift card redeemable
  • Vegetarian friendly event
  • Vegan friendly event
  • Gluten free friendly event
  • Nut allergy friendly event
  • Wheelchair Accessible
  • Dairy free friendly event
(03) 9606 2146