Far from faddish, the young food advocates revamping tradition in Australia.
Crates of super-ripe tomatoes are stacked high, softening in the sunshine. The red fruits are passed through timeworn contraptions, a crew of hands circling their levers over and over to crush them into a juicy pulp. It’s funnelled into tall glass bottles, and sealed firmly. Another group flattens out rounds of sunny pasta dough with rolling pins, splicing the sheets into strips of tagliatelle on a flour-dusted wooden table. It sounds like a gathering of elderly nonnas prepping Sunday lunch in countryside Tuscany, but we’re in a backyard in inner-city Sydney, where Youth Food Movement Australia is hosting a workshop for a group of forty or so twentysomethings on the art of making traditional Italian passata.
Photos by Nikki To.