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Our second speaker at Books on the Menu held during F.O.O.D. Week was Max Schofield who spoke about his love for alfresco dining and really enjoying lots of tastes from different things rather than one large 3 course meal. This ethos is reflected in his business Fresh Fodder established in Orange in 2008. The company now produces a range of dips, salads, antipasto and he said taramosolata is the core of the business. It comes as no surprise that the Greek Cook Book published in 1967 is an influence. He names Greek, Italian and Mediterranean flavours as his favourites and refers to the book everyday to help research products. Interestingly this book has no pictures.
He also named Cooking on the Bone by Jennifer McLagan. “I love this book it has lots of pictures. It goes through the cuts of meat – I'm not an expert so this is great”. Think flavoursome stocks, roast, stews and casseroles with some interesting additions, such as fried fish bones or pig's fit, thrown in for good measure.
He was an entertaining speaker for Books on the Menu revealing colourful anecdotes about growing up in the back streets of Crows Nest, Sydney above a deli and near some businesses of ill repute. His parents relocated to Rockley and then to Cowra opening Alfresco next to the Cowra Railway station. Now Max calls Orange home and has inspired us all to entertain using a selection of small dishes or meze. Thank you Max.