Tania, alongside chef Hannah Blackman, developed a product range that benefited local suppliers, farmers and producers with the aim to keep local people in jobs, the business afloat and stop food from going to waste. Photo: Food I Am.
Who is Tania Sibrey? I am the creator of Food I Am – we started in 2011 as a cooking school showcasing regional produce and wines, but over the years we have morphed into a business and wedding events venue, produce an in-house small batch produce range, and even host regional and international culinary and cultural tours to Morocco, Spain, Italy, Sicily, India and Vietnam!
Best recent dining experience: I have many – on the local front I had the most delicious petite wagyu steak at Hide Steak & Bar. In Australia, it would have to be Spirit House Restaurant in Yandina, Queensland; and internationally – Arzak in San Sebastian in Spain. Azrak is a three Michelin star restaurant, and our table had the pleasure of Elena Azark, the head chef and proprietor, introducing each course and its origins – it was spectacular!
Favourite cuisine: Anything south-east Asian.
Most embarrassing pantry item: Heinz Baked Beans.
What ingredient can I not live without: Cumin!
Best coffee spot in Wagga: That’s a controversial one! I have to split it between two – our local roasters Full Circle and Mr. Lawrence.
Next big thing in the Wagga food scene: The 12 new products collaboration with Wagga Visitors Centre. Food I Am is producing a product exclusively for the collaboration alongside 11 other local businesses.
A must-try on our menu: Anything from our small batch produce range! I would recommend our Corowa Whisky Marmalade, slathered on local French Artisan Baker sourdough or with a nice piece of blue cheese.
My biggest culinary influence: My mum.
Favourite cookbook: Any Spirit House cookbook.
The small batch range received an abundance of awards at the prestigious 2022 Sydney Royal Fine Food Show, being awarded a gold medal for their Corowa Whisky Marmalade, and also picked up two silver and four bronze medals for other products in their range. Photo: Food I Am.
Who I admire in the Wagga food and wine scene: Craig Wealands from the Thirsty Crow – he keeps creating and giving back to the community. He showed true resilience during the worst of the pandemic and never gave up.
What are this week’s specials at Food I Am?: We have some great Father’s Day hampers incorporating our medal-winning small batch produce and other regional products.
Death row meal: A good dessert, anything with salted caramel and chocolate, with a glass of champagne!
My least favourite food: Offal.
My COVID-19 response: Our small batch produce range was born in the face of COVID closures, so we had to find a new way to combine our small team’s passion for fine food and travel experiences.
My top three cooking tips: 1. Read the recipe before you start cooking. 2. Cook with the best quality produce you can afford. 3. Always cook extra – to give away or freeze.
Learn more about Food I Am’s produce range, food tours, classes, weddings, and corporate events by clicking here.
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