Food is a deep, fascinating world with a wealth of possibilities. From Sous Vide to Pickling, High Pressure to Slow Cookers, Beer to Xantham Gum and all the places inbetween.

The problem is it can be hard for food hobbiests to persue their delicious experiments. Equipment is hard to find (or costly), kitchen size is limited, friends and family don't appreciate it.

What if there was a place where food makers, beer brewers, cabbage picklers and gustatory mad scientists could come together to share ideas, knowledge and techniques, use commercial style facilities for pet projects (Or even kick-starting a food business!) and play with noms as long as their hearts desire?

Well, there isn't.


Which just means we'll have to make it happen ourselves!

The Brisbane FoodLab is intended to be all the above, and more. A subscription based space'n'toys, leaning more towards supporting member projects then being a rentable kitchen for catering. Basically, it would function like a http://​ but for food. We'll also give it a better name.

If you want to make it happen, and bootstrap what might be the first food-lab in the world aimed at everycooks, come along to the kickoff meeting, and bring ideas, enthusiasm and a preference for Getting Stuff Done.

We'll meet somewhere it's easy to get drinks, get fed, and talk, where we don't have to book a table and parking is cheap: Stones Corner Hotel. Please invite all your food-making kimchi-fermenting gastronomy-moleculizing friends.

Brisbane FoodLab: For Brewers, Bakers, and Comestible-Makers.

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Recent Meetups

  • May 7, 2012 · 7:30 PM

    Regular Meet with Meat (and Beer)

    2 Members

    Stuff and Junk don't just happen, we make them happen. Come along and help nut out more details on how FoodLab will work.  Places to meet, ways to fund, principles to... Learn more
  • April 16, 2012 · 7:00 PM

    Kickoff Meeting - Allez Cuisine!

    6 Members | 4.00

    Today's Secret Ingredient in the Iron FoodLab is:  YOU. Our Kickoff meeting!  Be here at the very beginning as we start to make FoodLab happen.  As the first meeting... Learn more

What's new

  • New Member
    Rachel Rachel joined
    January 18
  • New Member
    Natasha Natasha joined
    July 18
    "Hi Im Natasha :)"
  • New Member
    Natasha Natasha joined
    April 27
    "Must try everything at least once, am currently making cheese from raw milk. Garlic improves everything. If all else fails, add wine."
  • New Member
    Tanea S. Tanea S. joined
    January 16, 2014
    Tanea S.
    "Long time food maker wanting to meet up with others interested in exploring and nurturing the world of organisms in food"
  • New comment
    scott scott commented on Regular Meet with Meat (and Beer)
    March 11, 2013

    "I will be killing five birkshire cross pigs soon, I'll have heaps of pork! Any ideas anyone?..."

    Read more…

  • New Member
    Caitlan N. Caitlan N. joined
    February 4, 2013
    Caitlan N.
    "I have a love and passion for cooking and food, easy to get along with, would love to meet others who feel the same about cooking and looking to make some new friends"
  • New Discussion Reply
    Dylan L.

    "*RAGE* That was such a terrible piece of journalism. For starters, trying to sell one cut as another isn't a trick, it's fraud, easily persecutable and financially expensive. Second, there was no actual proof that TG has been used to fak..."

  • New Discussion Reply
    A former member A former member replied to Turning crappy steak into tasty steak
    July 30, 2012
    A former member

    "You follow David Arnold? Guess I shouldn't be surprised. This approach reminds me of something my mother made when I was a kid. She'd make a paste of kosher salt and water and coat a roast in it, then wrap it in cheesecloth...."


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