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Eat Drink Blog 2012: Part One | Part Two | Part Three

As much as I would love to be spending more of my time eating and blogging like most food bloggers I have a day job.  I am a veterinarian who is as passionate about my career as I am about food. In order to stay abreast of this ever evolving field I regularly attend veterinary conferences and congresses. Forever thirsty for new information and ways to better practice medicine, these conferences are often quite intense for me and I have been known to go through a whole biro pen from furiously scribbling down extra notes in the margins of our proceedings.

Sweet nothings including gluten free options at Providore

While I have been a vet for over ten years I have only been blogging for just over a year and my abilities to write and take photos still have a long way to go before I would consider myself “good”.  Keen to improve my skills as an amateur I was over the moon to be invited to join 80 fellow bloggers to attend the third annual Eat Drink Blog Conference (EDB) this year.  Better still the conference was to be held in Adelaide, the city I grew up in and where my darling mother still lives.

Serving hungry bloggers samples of yoghurt at The Yoghurt Shop

Vets are not unsociable folk by any means; however the extroverts are few and far between meaning at a conference I would be lucky if I managed to network with a small handful of colleagues each time. In stark contrast, the energy and excitement amongst the Eat Drink Blog delegates was infectious.  Being more isolated in Perth, there were many bloggers that I had never met. Yet over the past twelve months together we have shared life’s ups and downs via our blogs and social media. Such a warm and welcoming bunch of people filled the room and I sensed a strong sense of community amongst us from the outset.

Mushroom Mans’ Mushroom Shop: I wish we had a mushroom shop in Perth! The variety was incredible. They also stocked black garlic; which was more like fruity vegemite than garlic

This year was to be the first year that the conference spanned over two days and I cannot sing enough praise to the dedicated team of people responsible for making Eat Drink Blog such a successful weekend.

A BIG shout out goes to Amanda, Christina, Alex, Celeste, Erin, Kirsty and Natasha; thanks for all your hard work and dedication. We are all so appreciative!

San Jose at Sevenhill Fine Foods, Chorizo

San Jose at Sevenhill Fine Foods, aged style prosciutto

I spent much of my adolescent years in Adelaide and the Adelaide Central Markets holds a very dear place in my heart. In the early stages of coping with a broken home, my Mum and I always found solace visiting the markets together.  Not only did our scant food budget thrive on the cheaper produce, the atmosphere and buzz was always enough for us to temporarily forget our pains and absorb the vitality. Returning to the markets some twenty years later conjured up a mix of emotions as this was one of the highlights of one of the darker times of my younger years.

O’Connell’s Meat Market: It felt kind of weird walking behind the counter!

Barossa Fine Foods: The duck gallantine. Boneless roasted duck filled with a pork and veal base, green peppercorns and garlic. Get some now!

Our tour included visits to a number of South Australian owned businesses and many of these were family run having been in the Central Markets for generations.

Leo’s is a family owned and run business specialising in Australian and imported cheeses

Leo’s Cheese of the Week

After the market tour, delegates had the option of joining a winery tour in the Barossa or McLaren Vale, or to participate in a food writing workshop by acclaimed writer Dianne Jacob.  As much as the imagery of a road trip with a bunch of food obsessed bloggers sounded like a dream come true, I genuinely want to improve my writing abilities and thus opted for the workshop.

Kiwifruit crushed ice

Coming over from wet weather and storms in Perth I wasn’t prepared for the stifling hot day in Adelaide and prickled with sweat as I peeled off my layers walking in the sunshine.  Killing time before the workshop we fortunately stumbled upon Dessert Story; a Taiwanese dessert restaurant. Desperate for something refreshing I ordered the Kiwifruit crushed ice. To my surprise out came a towering pyramid of syrupy bright green ice with chunks of kiwifruit tumbling down the sides like cartoon lava.  I was unable to finish it partly due to its gargantuan size and partly due to its sickening sweetness. 

Essential study fuel: chocolate coated coffee beans and peanuts.

For anyone interested in becoming a food writer, be it a professional journalist or an unschooled blogger, I can highly recommend attending one of Dianne Jacob’s food writing workshops or at least reading her book “Will Write for Food”. She made us all reflect critically on our writing styles and gave us lots of techniques to improve our style and find our “voice”. Throughout her three hour workshop, she made us all participate in exercises which although hard to do on the spot were effective at illustrating her points.

This is my description of eating a sweet potato chip using adjectives, simile and some emotional significance. Bear in mind this had to be written on the spot!

“The crown of my tooth nearly shatters like glass under the impact of the snap.  I start to salivate as I anticipate a piquant brininess only to be left underwhelmed by the subtlety, wimpy aftermath.  I breathe a deep sigh of relief as memories of my recurrent nightmares of rotting teeth fade back to the distant cobwebs of my mind. “

The other big take home point for me was the fact that gushing is boring.  It’s easy to write a review about a fantastic meal and a terrible one.  But most meals are neither of these and fit into somewhat of a grey area. What distinguishes the more talented writers is their ability to write about these grey areas and still manage to capture their readers.

I have my new challenge.  Mark my words; there will be no more “delicious”, “yummy” or “cooked to perfection” on Chompchomp from here forth!