Richard Cornish, the son of a dairy farmer, became one of the most respected food writers in the nation. His understanding of where food comes from and how it is grown has lead him around the world writing six books on Spanish food ( five cook books with Movida and one with Gourmet Pilgrim), another book on Mexican food and co-written several others including Phillippa’s Home Baking. He was the acclaimed commentator on Iron Chef Australia and had a weekly column in Fairfax Good Food  in The Age and Sydney Morning Herald called Brain Food. His vision for sustainable food events that helped create food communities and offer great experiences to guests have been part of the Melbourne Food and Wine Festival where he has been a creative director and consultant for over a decade. He continues to write and commentate on food issues with a passion for food communities in regional Australia