About

With over 40 years as a Chef, food and wine have always been central to my world. In establishing Food Luddite in 2012 my aim was to share my love of authentic food traditions and culinary techniques with like minded souls.

Today that means producing a range of delicious Pies & Charcuterie that are available every Saturday at the Barossa Farmers Market, to catering for small, fun, pop up events with my wine making friends.

In addition Food Luddite delivers a comprehensive hospitality consultancy service, supplying recipe, menu and kitchen design services and mentoring managers, chefs and restaurateurs alike.

Mark McNamara

what we do

Food Products

Honest, delicious food, the kind best enjoyed with family, friends and a glass of wine is the essence of Food Luddite.

Recipe & Menu Creation

The creation of unique recipes and fit for purpose menus are essential to good kitchen management and profitability. Let me help you put systems in place to help you excel and explore the possibilities.

Kitchen Design & Layout

The right layout and equipment are crucial to delivering a precise and profitable program. Let me help you maximize your kitchens potential with a fit for purpose design..

Skills Mentor

Gain a business advantage and provide your key kitchen staff with the tools and opportunity to excel. Explore your options here.

Food& Wine Matching

Wine and Food are perfect partners, right? Well YES & NO, perfection means using the right palate of food flavours if your wine is to really shine. Let us show you a few secrets.

Regional Food Workshops

Great food destinations rely on the produce and culture of that place. Allow me to show you what you have on your doorstep and how to utilise it to shine a light on your special place.

Everything Old is New Again!

September 3, 2020September 4, 2020 by chefmarkmc, posted in food and drink

At the tail end of each year the food media ask leading “industry professionals” to try and predict the food trends for the following year and then rank them accordingly. For the past 10 – 15 years the “hot” items have generally included variations on whole beast dining, fire and smoke, wild food, native ingredients, comfort … Continue reading Everything Old is New Again!

Of Mince Pies & Christmas Crackers

December 18, 2015September 3, 2020 by chefmarkmc, posted in australian chefs, baking, cakes, cooking classes, delicious recipes, food and drink, gourmet cooking classes, Seasonal Kitchen, sugar confections

When I think of Xmas, one food i always comes to mind , home made fruit mince pies featuring savoury short pastry and a snow like dusting of powdered sugar.

Don’t be mean with the beanz…..

July 31, 2015September 3, 2020 by chefmarkmc, posted in food and drink, gourmet cooking classes, legumes, peasant cuisine, Spicy recipes

Imagine the classics cuisines of Europe without dried beans of the Phaseolus vulgaris family. We would be deprived Cassoulet and Capparrones, Pasta e fagioli and Ribollita in fact all the dishes that feature Cannellini, Borlotti, Flageolet, Navy, Pinto and Black turtle beans just for starters….

Those Spicy Portugeezers!

July 8, 2015September 4, 2020 by chefmarkmc, posted in australian chefs, chilli recipes, cooking classes, food and drink, gourmet cooking classes, indian cuisine, Spicy recipes

The Portuguese influenced food and eating on almost every continent. Responsible for not only introducing tomatoes, chilies and potatoes to India, Sri Lanka and the Moluccas, but also transplanting cassava from the Americas to Africa and South East Asia. In return they took fragrant eastern spices like cinnamon and cloves to their Brazilian colony in the new world along with exotic foods like rice and bananas. In the process they introduced the concept of “Tempura” to Japan, Vinho de Ahlo or “Vindaloo” to Goa, and delicious soft Portuguese bread rolls or “Pao” throughout Asia