A dinner with Nancy Singleton Hachisu

Posted On:13th November, 2017


November last year, Matt was in Japan eating soybean ice cream and miso doughnuts for breakfast with Nancy Singleton Hachisu, one of the country’s most beloved chefs. They’d been introduced before in Oz by Michael at Fino Foods, and now Nancy was showing Matt the organic Yamaki Jozo’s farm outside of Tokyo — where soybeans become soy sauce and tofu, and rice turns miso. He’s never been quite the same since.

This month, Nancy and Matt are teaming up to cook a one-off sharing feast of epic Japanese proportions over an open flame in Pope Joan’s back garden. Think sake martini on arrival, moromi of Shoya on toast with carrot leaf cheese junket, sea urchin glazed flounderflowering greens in sake-soyschichimi chicken, and heaps more.

Plus, Matt’s called on of some of his favourite producers and chefs to help make this a truly exceptional evening: custom pickles from Sharon at The Fermentary; soybean ice cream from award-winning chef Jo Barrett of Oakridge; tofu from The Tofu Shop in Richmond; and, Biodynamic rice from Slater Farms.

Thursday 23 November 2017
6:30pm | $120 per person
Dinner with Nancy Singleton Hachisu
Four-course feast of epic dishes

*Books for Cooks will be selling copies of Nancy’s game-changing books, Preserving the Japanese Way and Japanese Farm Food on the evening and Nancy will be signing them.


Wilko says, “any crazy cook, stalker-person has to have Nancy’s Preserving the Japanese Way“. Right’o then…


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