What’s it like to stage a dinner in the back lot of Opera Australia? Or throw a random soup party in a park and hope you don’t get busted? Kristen Allan would know, as these are some of the guerilla culinary events she’s organised with Full Circle (the team that also ran The Eat In pop-up restaurant in Chippendale earlier this year).
She also teaches excellent cheesemaking workshops at Cornersmith, so she’s also an expert on ricotta, labne, and all things curds and whey – and in fact, can personally tell you what’s more unappealing than eating maggot-riddled cheese (you’ll be surprised by her answer!) or the lovely story behind the most expensive cheese she’s ever bought. Kristen also chats about her unusual career path into the world of food; her time at much-loved Italian restaurants Vini and Berta; and her involvement with Cornersmith’s newest establishment – a school and picklery opening in August.