Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with more than 85 warming recipes – from Winter Potato and Bacon Soup, and Stout, Beef Shin and Mushroom Pie to an exceptionally delicious Kentish Cherry and Elderflower Fruit Pudding. Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series ‘The Gourmet Farmer’, where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.
Archive for July, 2011
Burgundy Tour- 22-29 May 2012 South of France- 4-12 June 2012 Patisse To Launch Two Exciting New Food Tours to Burgundy and The South Of France. Michelle Guberina from Patisse announces two exciting new food tours to Burgundy and the South of France for 2012. Following an overwhelming response to Executive Chef Vincent Gadan's appearance on MasterChef and SBS French Food Safari, and subsequent sold out High Tea's, Cooking Classes and a Food Tour to Normandy, Patisse is returning to the French regions that most inspire its cooking traditions. Tour 1 to Burgundy will start in the wine capital of Beaune where guests will experience daily tours of the city's finest historical landmarks, art museums and palaces, excursions to the wine districts for sample tastings and market days to try the local produce. Dinners will be served at some of the most premier restaurants in the region and Vincent will demonstrate the local pastry cooking traditions in two demonstrations. Tour 2 to the South of France will be an opulent gastronomic affair of the best Provencal cuisine and produce from the South of France. Famous landmarks, natural beauty and historical architecture will be explored in Avignon and Nice along with visits to produce and flower markets and local wine and olive oil producers. Sprinkled with daily dining experiences in local bistro's and Michelin star Page 1 of 3restaurants, this tour caters to the inner foodie in everyone! Michelle Guberina and Vincent Gadan play hosts to both Tours. Jennifer Gorrie from 'Culinary Pursuits' has coordinated the tour programs. For more Tour Information or to make a booking please contact Michelle on 0410 561 902 or email@example.com
The winners of the 2011 Produce Awards, brought to you by ABC delicious. magazine, were announced last night at Guillaume at Bennelong, Sydney. Now in their sixth year, the Produce Awards encourage, showcase and reward Australia's top producers in categories including 'From the Earth', 'From the Dairy', 'From the Paddock', 'From the Sea' and "Artisan". Within each category, the remaining top producers have been recognised as medallists, acknowledging their consistency in submitting top-quality produce. All producers who entered the awards were shortlisted by a panel of Australia's leading chefs from around the nation before being presented to the national judges - Matt Moran, Philip Johnson, Cheong Liew, Alla Wolf-Tasker, and Maggie Beer, patron of the Produce Awards. This year, judging took place over two days at Justin North's new cooking school Quarter 21 in Westfield Sydney, where our five national judges tasted their way through more than 80 finalists from around the nation before selecting the winners and medallists in each category. The winners of the five major, highly coveted categories are: WINNER, FROM THE SEA & PRODUCER OF THE YEAR - PETIT BOUCHOT MUSSELS, KINKAWOOKA SHELLFISH CO. (SA) Regarded worldwide as the benchmark of mussels, the famous Petit Bouchot, from the Brittany region of South West France, was the inspiration for Kinkawooka's team which left judges speechless with their perfectly formed mussel. "The almost obsessive quality measures and real pride taken by Kinkawooka have created a mussel that is so sweet and perfect in flavour," says Maggie Beer. WINNER, FROM THE DAIRY - GUNDOWRING FINEST ICE CREAM (VIC) Fourth generation farmers and concerned environmentalists Sarah & Stephen Crooke, together with their two sons, create their ice cream with fresh, rich, creamy milk from their herd of Holstein cows and the best regional and seasonal ingredients including superb quality local grown fruit, nuts and honey. "Gundowring is one of those orchard-to-bowl, paddock-to-plate stories that one wishes could be true of all food," says Alla Wolf-Tasker. WINNER, FROM THE EARTH - SHIMA WASABI FRESH WASABI STEM & LEAVES (TAS) The word shima is Japanese for island, hence Shima Wasabi translates to Island Wasabi. It is grown in the pristine Tasmanian environment, ensuring maximum flavour and quality. The stem provides a hot, sweet flavour when freshly grated. The glossy, deep green leaves are ideal as a garnish "Fresh wasabi tastes green, gutsy and sharp," says Cheong Liew. "At last we have the real thing for our sashimi." WINNER, FROM THE PADDOCK - MONDO WHITE ROCKS VEAL (WA) A previous winner in the 2009 Produce Awards, Mondo White Rocks Veal has been developed as the leading quality veal in Australia and holds its own not just in the Australian food industry, but on the world stage. "It's a product that Australia should be proud of," says Philip Johnson. "The purity of flavour is clearly world class." WINNER, ARTISAN - PACDON PARK HAGGIS (NSW) This year sees the introduction of this new award for artisan products, aimed at discovering specialists and provedores working with their local primary growers. This new category was judged and decided by judges Valli Little, Simon Marnie and Martin Boetz. Pacdon Park pride themselves on crafting the very best of British small goods from the best Australian ingredients. The true Highland Haggis is made using lamb pluck and flank from a local border Leicesters stud. "The standout in this category was Pacdon Park haggis - beautifully presented with such a complexity of flavour," says Simon Marnie.
- 4 Quails, butterflied and bones removed.
- 2 cloves garlic, crushed
- 1 lemon juiced and zested
- Freshly ground pepper
- 1 tsp dried oregano or fresh thyme
- Sea Salt Flakes
- Marinate the quails in all the ingredients for an hour before cooking.
- Preheat a BBQ grill until hot and then turn down heat to medium, when ready cook quail skin side down first for about 4-5 minutes checking every couple of minutes making sure not to burn them then turn them and cook on the other side for 3-4 minutes. Don’t over cook them as they can get a bit tough. When they are firm to the touch they should be ready.
The Sydney Convention and Exhibition Centre has unveiled a spectacular new website, packed with new features including a 3D Sydney fly-over and a virtual restaurant for cooking up delicious events. The new site profiles the Centre's acclaimed cuisine enabling event organisers to design their own custom menus from hundreds of beautifully presented dishes by Executive Chef Uwe Habermehl. Visitors can peruse the Centre's entire menu compendium, view photographs of more than 500 individual dishes, search for dishes by dietary requirement and save their menu concepts to a personal profile where they can calculate costs and share with colleagues. The menu design facility is just one of many new features on the Centre's website, designed for simpler navigation and arranged clearly around a showcase of panoramic Sydney photography. A striking new interactive 3D map allows event planners to fly over Sydney to see the Centre's location, then explore the entire facility and its individual meeting rooms, auditoria and exhibition spaces. Each room can be viewed as a floor-plan, in photographs or via 360-degree virtual tours, along with detailed information on its size, features and capacity. Centre Chief Executive Ton van Amerongen said the new website gave conference organisers an opportunity to visualise and shape their event from the outset. "The Sydney Convention and Exhibition Centre is constantly evolving and remains Australia's leading events facility, so it's appropriate we present its assets and services in a contemporary, interactive style," Mr van Amerongen said. "Instead of a static brochure, the Centre's new website is a tool in itself that helps organisers see and create their event." Other features of the website include a media centre presenting the Centre's latest news, images and videos, as well as connections to its blog and social media sites. Specialist services are explained in detail including profiles on Centre Technical Production and Design, Centre Video Production and the venue's high-tech IT and communications facilities, while a Sydney destination profile offers information on the city's attractions, services, transport, hotels and other visitor infrastructure. The Sydney Convention and Exhibition Centre website is at www.scec.com.au
Shangri-La Hotel, Sydney's Altitude Restaurant will host a Pairing Made Perfect Wine Dinner in partnership with Grant Burge Wines on Wednesday 24 August 2011. The wine dinner will include a six-course tasting menu presented by Chef de Cuisine Steven Krasicki, with each dish paired perfectly with a selected wine. During the evening, chief winemaker and owner Grant Burge will describe the characters and cellaring of each of the six wines including the 2006 Meshach Shiraz, one of Grant's highly respected and sought after flagship wines. A limited number of places are available. Altitude's Pairing Made Perfect Wine Dinner is priced at A$185 per person. Grant Burge is a fifth-generation Barossa vigneron. Throughout his career, Grant has been one of the most respected and innovative forces in the Australian wine industry. Grant Burge Wines was formed in 1988 by Grant and his wife Helen, and is located in the heart of the Barossa Valley on the banks of Jacobs Creek and is still proudly family owned. Continuing the family tradition, Grant and Helen have now brought the sixth generation into the fold. Eldest son Toby is the company's vineyard manager, upholding the premium quality and consistency of fruit produced from the vineyards. Daughter Amelia joined the Marketing Department in an assistant role early in 2007, and in late 2008 went out into the world to gain more experience to bring back to the company later on in her career. Trent, the youngest, has been part of the hard-working cellar team at the Illaparra Winery since vintage 2006. All three children share Grant and Helen's vision to continue this long family tradition of bringing exceptional wines to the world. To secure a place at Altitude's Pairing Made Perfect Wine Dinner, please telephone (61 2) 9250 6123 or e-mail firstname.lastname@example.org. Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 72 hotels under the Shangri-La, Kerry and Traders brands with a rooms inventory of over 30,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has a substantial development pipeline with upcoming projects in Canada, mainland China, India, Malaysia, Mongolia, Philippines, Qatar, Russia, Sri Lanka, Turkey and United Kingdom. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.
The later date for Taste of Melbourne 2011 will ensure a Spring flavour infuses the
menus from this year's line-up of top restaurants - St Katherines, Stokehouse, Sarti,
The Millswyn, Mahjong Black, The European, The Kitchen Cat, Mezzo & Mr Bianco,
Libertine & Le Traiteur and The Botanical, plus a few surprises still to come.
The cocktail will be a highlight this year as The Stokehouse, The Millswyn and
Longrain shake, stir and muddle their way through cocktails from the classic to the
modern. Not to be forgotten, The European marries up with City Wine Shop
presenting the best of oysters and bubbles. The cocktail will be further investigated
as experts from Sensology - The Art of Cocktail Making teaches devotees 'how to
make everyone's all-time favourite!
The Australian Gourmet Traveller Taste Kitchen and Editor, Anthea Loucas will host
Melbourne's leading chefs as they demonstrate their skill, experience and recipes;
Australian Gourmet Traveller also hosts The Chef's Table - an opportunity for guests
to chat intimately with their favourite chef.
The Jaguar Gourmet Traveller WINE Theatre in association with Vintec Wine Cellars
presented by Editor, Judy Sarris and wine specialist Nick Stock will return with a team
of experts providing a unique opportunity to taste and learn about rare and
boutique wines. Australia's best wineries will be at the forefront of Taste with a
strong push by Victorian boutique winemakers - Dalwhinnie, Mt Avoca, Pizzini, Mt
Langi Ghiran and many more.
Jacques Reymond, Brand Ambassador for De Dietrich Appliances, will be
demonstrating his culinary superiority in the De Dietrich Cooking School with
sessions scheduled on Thursday and Friday. Over the weekend, Alvin Quah
(MasterChef Series 2) and the team from Luscious Affairs will be taking up the
reigns to showcase the best in specialised cooking and home ware appliances.
Taste of Melbourne will again embrace the gallery level of the Royal Exhibition
Building. The 'stairway to heaven' leads visitors to a surplus of restaurants, bars,
producers and tastebud tantalisers. Keep a keen eye out - George may even pop in
for a taste of his favourite brew at the Nespresso Masterclass. A new, tasty and
educational feature - Learn from the Experts with Jindi Cheese will instruct the
cheese lover while The Sanpellegrino Café explores pizza and antipasto. The
Rekorderlig Cider Bar (2011's hot new beverage) will all join forces with the
luxurious HSBC VIP Lounge to ensure upstairs is the place to be.
Top producers and suppliers from Victoria and other Australian states will showcase
their quality produce for guests to sample, taste and buy.
Brand new and familiar faces return to Taste in 2011 - Georgio Lingunati from La
Latteria / That's Amore cheese (supplier to Australia's top chefs) returns after a
year's absence, other favoured returnees include Bultarra Salt Bushlamb, Hopkins
River Beef, Beechworth Honey and the very desirable produce from The Yarra Valley
Regional Food Group Farmers Market. New and exciting exhibitors to look out for
include Ashbolt Farm, Tassie's deliciously flavoured Elderflower cordials and
concentrates; Rosa's Gourmet Sauces and Dunav Butchers - specialists in Balkan
Crowns, the official currency at Taste of Melbourne are used to purchase dishes from
restaurants and drinks from bars. 1 Crown = $1 and dishes are priced between 8-12
Crowns. Visitors can use Crowns to buy exhibitor goodies, eliminating the need for
carrying cash. Crowns can be purchased in advance or on the day from the Taste
Banks located around the event.
In conjunction with The SMH Crave Sydney International Food Festival. Like a classic tango - the dance of nostalgia to South Americans - Daniel Hughes' food is a combination of masterful technical skills, seemingly effortless artistic flair and incredible passion. Of course, it takes two to tango and Daniel Hughes and Lyndon Stenning are a one-of-a-kind culinary pairing that can make your taste buds dance - the Head Chef and Sommelier at Manta have upped the festival ante for the 2011 Manta Oyster and Seafood Festival, a much-anticipated event in this year's South American-inspired SMH Crave Sydney International Food Festival. Manta's annual Oyster & Seafood Festival is a highlight in the city's culinary calendar. Sydney-siders have the pick of the world's best chefs on their doorstep during October's South American-inspired SMH Crave Sydney International Food Festival. It's one special food event not to be missed - seafood lovers flock here to taste Australia's best oysters, shucked fresh to order in front of their eyes by celebrated growers, such as Tim Dumbrell, of Moreton Bay Oysters fame. "There is no place more perfect to celebrate Australia's exquisite seafood by the harbour, than here at Manta," says Rob Rubis, who owns the acclaimed wharf-side restaurant. "This year we're including a touch of Latino flavour - with a Pisco Sour in one hand and a freshly shucked oyster in the other, it's a gorgeous place to kick back and soak up the festive atmosphere." Charismatic Head Chef Daniel Hughes has spiced up the menu for the much-anticipated event. "If you crave crustaceans, be preparedto inspire your palette," says Daniel, one of Australia's next generation superstars. "Our food is fresh, packed with flavour and honours the incredible quality of the produce we use."
MasterChef Magazine iPad app has launched If you thought you'd seen it all in the magazine, wait till you download the first digital edition of MasterChef Magazine for iPad. Not only will you get all the great recipes, contestants and celebrity chef features that appear in the magazine, but there's exclusive additional content, including film clips of behind the scenes at photo shoots and cooking demonstrations, audio grabs of chef adding tips and tricks about their dishes, plus all sorts of interactive ways that will make cooking more fun - and more achievable. For our regular midweek meal features Mystery Box, Top Six and 30-Minute Meals, we've added easy-to-read 'Cook Mode', so you can sit your iPad on your kitchen bench and follow each recipe step by step, with all the ingredients you need in each step listed clearly as you go. MasterChef Magazine regular and television judge Gary Mehigan stars in the app, with some helpful instructions on how to make the most of all the great features. "Food is 'touchy feely', so why shouldn't your favourite magazine be exactly the same!" he says. "It's interactive, fun, easy to navigate and full of delicious recipes." Make sure you're the first to experience a whole new world of MasterChef Magazine by going to our website http://www.taste.com.au/masterchefmagazine or iTunes store http://itunes.apple.com/au/app/masterchef-magazine/id437155881?mt=8 The exclusive MasterChef Magazine app is available now to download from the website or the iTunes store. This will include a July digital edition for free, with Neil Perry on the cover, and the August issue to buy at only $2.99. From August, each month's digital edition of the magazine will be available to download from iTunes on the same day the magazine goes on sale in stores. The final word goes to Gary: "Welcome to the MasterChef Magazine iPad app. All you need now is smell-o-vision and we're done..."
Swiss Master Chef Daniel Frutiger and Executive Chef Justin Zammit are set to mesmerise guests at the Swiss Food Festival this winter at Swissôtel Sydney. Held at Jpb Restaurant in conjunction with the third Sydney Winter Festival, guests can enjoy flavours of Switzerland from 30 July to 7 August 2011.
Set to impress is an appetising choice of entrées which include Swiss Chäs Chüchli (Cheese tartlets), Züri-Gschnätzlets (Shredded Veal in Mushroom Sauce) or the delicious Plain Röschti (Plain Swiss Potato Pancake). This festival is dedicated to truly being Swiss and showcasing the hotel’s heritage. Master Chef Daniel Frutiger creates Swiss delicacies with scrumptious Swiss flavours that are steeped in tradition with recipes passed down from Master Chefs to chosen apprentices.
Swissôtel Sydney is hosting the Swiss Food Festival in conjunction with the Sydney Winter Festival which returns for its third consecutive year. Located at the Central Business District’s iconic Cathedral Square, the 2011 Sydney Winter Festival will offer its most exciting line-up yet; an exciting array of gourmet winter food, some dazzling action on the ice and authentic après ski experiences. Swissôtel Sydney is a major partner and the exclusive accommodation partner for the festival with a Gourmet Stand serving the best of Swiss food to the locals.