COMPETITION NOW CLOSED
Echonetdaily and the Northern Rivers Writers’ Centre are pleased to offer a ticket to this workshop valued at $95. To enter please email [email protected] with the subject heading “Barbara Sweeney comp”. The winner will be contacted on Friday.
Barbara Sweeney is an engaging, encouraging and enthusiastic teacher. This one-day food writing workshop is designed around a series of writing tasks. Through them you will learn about different food writing styles, including memoir, recipe writing and feature stories. The course aims to get you started and includes tips in how to keep going, how to write well, and provides an overview of the in-turmoil publishing industry and where food writing and you may fit.
Barbara Sweeney likes food and words in equal measure and has made a career as both cook and writer. Barbara runs the annual food festival in Sydney, Food & Words, teaches food writing classes, and writes regularly for The Sydney Morning Herald’s Good Food and Good Food Guide, where she is regional editor, and Country Style. In 2012 Barbara started Talking Cookbook, a project to remind us that cooking is a domestic every-day activity common to all and not a competition.
When: Saturday 25 October, 10am – 4pm
Where: NRWC Office, Level 1, 28 Jonson St (above Witchery), Byron Bay
Cost: $75 Members/ $95 non-members
Bookings: www.trybooking.com/FQSI
Attendees of Barbara’s food writing workshop, Northern River’s Writers’ Centre 2013 said:
- Excellent workshop – relevant, challenging and valuable techniques I know I’ll use.
- Barbara was an engaging, empathetic and insightful teacher. Her shared experiences and advice were invaluable.
- Barbara knows her stuff. She’s willing to pass on tips and share information.
- I enjoyed the writing exercises and getting carried away in the world that unfolded on the page.
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
