Archive for the 'Miscellaneous' Category

22
Feb
13

2013 Yarra Valley Food & Wine Festival – Thursday April 11 to Sunday April 14

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Categories: Miscellaneous

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The Yarra Valley’s newest signature food and wine event - The Yarra Valley Food & Wine Festival - will return in April 2013 to showcase the region’s fine local produce and talented producers.

After the success of the inaugural Food & Wine Festival in 2012, operators in the Yarra Valley have again provided a program packed with fresh new events – spread out over four days: April 11 – 14, 2013.

“The festival program is overflowing with amazing food and wine experiences, exclusive to this event,” said Yarra Ranges Regional Marketing CEO, Mark Challis.

“This is an opportunity to experience world class dining events, cooking classes with the experts, tractor tours, tea parties and regional produce demonstrations – all in Victoria’s renowned food and wine region, the Yarra Valley.”

The festival will showcase the broad range of wines and produce available in the Valley as well as providing unique experiences and one-off events. Why not go on a journey through Domaine Chandon’s Taste Trail or match BBQ with a Brew at Rochford Wines. The festival has something for everyone including ultimate tastings at Seville Estate, cooking demonstrations at Yarra Valley Dairy, a family fun perfect pizza search at the Yarra Valley Chocolaterie, and tractor tours at Rayner’s Orchard. There a lots of things to fill your days before indulging in one of the festivals delectable dinners.

Presented in their historic barn, Stones of the Yarra Valley is delighted to once again host the Grand Opening Dinner on Thursday April 11, 2013. Head Chef Paul Muir will produce a stunning five-course dinner celebrating the region’s freshest seasonal ingredients, all matched to wines exclusively from Yarra Valley producers.

On Friday April 12, 2013 a Progressive Dinner will highlight the best of the Melba Hwy beginning with canapés and sparkling at Fergusson Winery, a two course menu prepared by Head Chef Neil Cunningham with matched wines at Mandala Wines,  finishing up with dessert and mulled wine at Balgownie Estate. With all transfers provided courtesy of Yarra Valley Winey Tours.

Oscar’s on the Yarra will provide a special one-off dinner on Saturday April 13, 2013; Inspired by Thailand. Chef Mark Krueger has recently returned to Australia after eight years as executive chef in Thailand’s leading restaurants and will design a six course menu that showcases classic Thai dishes blended with the finest ingredients Yarra Valley has to offer. With each course matched to Hoddles Creek Estate wine, this dinner will highlight the flexibility of Yarra Valley wines and how they compliment local and Asian ingredients.

On the last day of the festival, Sunday April 14, 2013 the region will come together for a Garden Party at the Healesville Racecourse in a day of tastings, learning and fun. The day will be highlighted by a main stage promoting local artists including Louie and the Pride, Lily and King and The Jed Rowe Band. The kitchen will be a-buzz with cooking demonstrations and children’s activities will keep the littlies entertained. Not to be missed – this is a day where you can sample some of the best wines and produce the region has to offer.

A full festival program will be launched on January 28, 2013 with full details and ticket information available online at  www.yarravalleyfestival.com.au

For more information visit : www.yarravalleyfestival.com.au

14
Feb
13

New Zealand Cheesemakers set to Battle for Top Honours at the Tenth NZ Champions of Cheese Awards

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Categories: Miscellaneous

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Wheels of cheese are turning, coloured wax is being applied and cheese is being carefully packed for shipping as the country’s finest cheesemakers vie for top honours at the tenth annual NZ Champions of Cheese Awards.

From the smallest artisan cheesemakers producing one cheese a day to the biggest dairy plants exporting cheese globally, New Zealand’s best speciality cheese will take centre stage under one roof later this month.

Marking a ten year milestone this year, the 2013 NZ Champions of Cheese Awards judging will take place at The Langham in Auckland on Sunday 24th February.

With 413 entries from 59 different cheese companies, including six first time entrants and a larger number of smaller artisan companies, this year’s competition may deliver interesting results, organiser of the NZ Champions of Cheese Awards Vikki Lee Goode says.

“A host of emerging cheese companies placing entries indicates a real vibrancy in the New Zealand cheese industry, and may provide surprising results in popular categories often dominated by larger, well-established names,” Goode says.

“It’s reassuring to see such vitality and continued passion in our country’s cheese industry. From well-loved and respected brands through to new cheeses made by talented second generation cheesemakers – there’s so much to champion about New Zealand cheese.”

A total of 28 expert assessors, including some of New Zealand’s most renowned food experts and writers, will consume and critique every cheese in the search for the nation’s best.

The judging panel will once again be led by Master Judge Russell Smith, one of Australasia’s most experienced international cheese judges and a renowned cheese educationalist. This will be Smith’s fifth year judging the NZ Champions of Cheese Awards.
Every cheese will be examined by both a technical and an aesthetic judge and strictly graded to pre-determined bronze, silver and goldstandards.

Judges will also determine a champion cheese in 16 categories before selecting the two best overall cheeses in the competition to be named supreme winner of the Cuisine Champion Artisan Award for small boutique producers, and the Crossroads Wines Champion of Champions Award for larger producers.

Trends emerging from this year’s entries show the increasing popularity of home crafted cheese with 30 entries received for the Home Crafted Cheese category.

There is a continuation of mixed milk cheese varieties entered this year – an international trend that is followed strongly here in New Zealand. Blue cheese, Dutch-style, Feta and Cheddar are also proving to be strong amongst this year’s entrants.

The 2013 NZ Champions of Cheese Award winners will be announced at a gala dinner at The Langham in Auckland on Tuesday 26th February.

The following day (Wednesday 27th February) the public are invited to sample and purchase award-winning cheeses at the ultimate event for cheese lovers, Cuisine CheeseFest, which also takes place at The Langham.

Due to its increased popularity, opening hours for Cuisine CheeseFest have been extended from 12 noon to 3pm and 5pm to 8pm. Tickets are available for NZ$30 per person at www.eventfinder.co.nz or NZ$35 at the door.

ENDS

 

Prepared on behalf of the NZ Specialist Cheesemakers Association by Goode PR, Auckland.  For further information, images or interviews: please contact Shannon Slade(shannon@goodepr.co.nz) on (09) 480 9948 / 021 389 559.

Editor’s Note

2013 NZ Champions of Cheese Awards categories:

  • The Langham Champion Fresh Unripened Cheese Award
  • Countdown Champion Feta Cheese Award
  • Innovative Packaging Soft White Rind Cheese Award
  • Elldex Packaging Champion Goat Cheese Award
  • NZSCA Champion Sheep Cheese Award
  • Thermaflo Champion Washed Rind Cheese Award
  • Ecolab Champion Blue Cheese Award
  • Eurofins NZ Champion European Style Cheese Award
  • AsureQuality Champion Dutch Style Cheese Award
  • MPI Champion New Cheese Award
  • Fonterra Champion Original Cheese Award
  • Moa Beer Champion Flavoured Cheese Award
  • GEON Champion Cheddar Cheese Award
  • NZSCA Champion Export Cheese Award
  • New World Champion Favourite Cheese Award
  • Caspak Cheese Packaging Award
  • Curds & Whey Champion Home Crafted Cheese Award
  • Curds & Whey Champion Home Crafted Cheesemaker Award
  • Milk Test NZ Champion Cheesemaker
  • Cuisine Champion Artisan Cheese Award
  • Crossroads Wines Champion of Champions Award
14
Jan
13

Be Discovered at Marble Bar

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Categories: Hotels & Resorts, Miscellaneous and Wine & Drink

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Grab your guitar, pull out the drum sticks, dust off the microphone and warm up the vocal cords, Hilton Sydney’s Marble Bar is scouting to discover Sydney’s next up-and-coming live band, with the launch of ‘Discovered at Marble Bar’.

‘Discovered at Marble Bar’ is a social media driven competition where contestants are encouraged to upload their demos through Marble Bar’s Facebook page. Contestants will be judged by an esteemed panel of experts including representatives from Rolling Stone Magazine Australia, MTV Australia and Corona. The general public can also join in by simply visiting Marble Bar’s Facebook page and voting for their favourite act.

The publics votes in conjunction with the judges will select the top five bands, who will have a once in a lifetime opportunity to battle it out live, in front of the judges and invited industry guests, at a finale showcase at Marble Bar on Wednesday 27 March 2013.

The winning act will win a two month residency playing every Wednesday night in Marble Bar from April 2013*.

Hilton Sydney, General Manager, Michael Bourne said Marble Bar is an icon, there is no other bar like it in the city, from the moment you step into the space you can sense the history through the ornate furnishings, mix of vintage and classic cocktails and live music which all contribute to the uniqueness of the space.  The launch of ‘Discovered at Marble’ is aimed at engaging with Sydney’s music community and fostering the development of the city’s dynamic music scene.

“Marble Bar is a bespoke and intimate space that has seen some of Australia’s and the world’s top music acts perform on its stages. With the launch of ‘Discovered at Marble’ we hope to uncover Sydney’s next up-and-coming talent who will receive a money can’t buy experience to perform in Marble Bar with the hopes of going on to a bigger and brighter future”

Steeped in rich history Marble Bar is one of Sydney’s oldest and most historic landmarks. Built in 1893 behind The Lord Nelson Pub and Kirribilli House Marble Bar has survived the test of time as one of Sydney’s most lively music hubs. In its 120 extraordinary years Marble Bar’s stage has helped shaped the music community of Sydney, playing host to acts who have gone on to perform on The Voice and become international stars including UK songstress Duffy. Marble Bar’s stage has played host to an eclectic mix of local and international stars including LMFAO, Cold Chisel, Wycleaf Jean, Eric Bonet, Jake Shears from the Scissor Sisters, Eve, The Veronicas, Slash and Liza Minnelli –  to name a few.

 

‘Discovered at Marble Bar’ presented by Hilton Sydney follows Hilton Hotels & Resorts involvement in some of history’s most pivotal music moments. These memories have included Keith Richards and Mick Jagger performing on the 45th floor of Hilton New York (1965), Jimi Hendrix in 1968 performed two sell out concerts at Washington Hilton (located in Washington, D.C.), John Lennon and Yoko Ono staged their ‘Bed-in for Peace’ at Hilton Amsterdam (1969) and the words to the famous Imagine were penned on Hilton New York Stationary in 1971.  In 2013 Hilton hits a high note with its involvement in supporting the globes music community including a 25 year partnership as the Official Hotel Partner of the GRAMMY® Awards.

‘Discovered at Marble’ competition details

 

Competition entry opens: 4 February 2013

Competition closes: 4 March 2013

Voting via Marble Bar Facebook page: 5 March 2013 – 18 March 2013

Grand Finale: Wednesday March 27 2013

Entrants can enter via the Marble Bar Facebook page www.facebook.com/marblebarsydney

‘Discovered at Marble’ is supported by Rolling Stone Magazine Australia, MTV Australia and Corona.

16
Nov
12

Lyndey’s Cracking Christmas

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Categories: Latest News and Miscellaneous

Feeding the tribe can be daunting on Christmas day.

Every year you hear suggestions from a variety of food magazines and experts that tell you a real Aussie Xmas should be cold featuring seafood, BBQ and very simple salads.

Nice call but what to do….when granny demand her pudding and hard sauce ….the men of the family want turkey…the teenage boys want baked potatoes and those with a sweet tooth expect a dessert buffet!

Lyndey Milan and the Lifestyle FOOD Channel have the right idea. Together they have created with Lyndey’s production company Naked Flame, a 2-part series on what to serve for Xmas.

“It’s a hectic time with high stress for the cook. You have to devise the menu, shop, prepare everything and bake. I want to give you some options that will highly impress your guests and keep your stress level low,” notes the very organised Lyndey.

Part one tells you how to create a traditional Christmas feast, which has it all but with a light touch. Part two offers a contemporary take, which is all about sharing, a very on-trend idea.

It’s hard to decide which one is best but the joy of Milan’s menus is that they are easy to mix up. None need to be served piping hot (except the baked spuds).

The Contemporary menu gives three stunning canapés to choose from, a favourite being the Smoked Duck Breast with Pickled Cherries (surprisingly simple). Then there is a Whole Baked Salmon, cleaned and cut into two fillets by the fishmonger and stuffed with a spicy Salsa Verde by Lyndey.

Milan’s “most amazing celebratory dish ever” was fist tried in London and has become a staple at her holiday table. Standing Rib Roast of Beef with Parsley and Anchovy Béarnaise.

The butcher does most of the work tying it together – all you have to do is bake it for a few hours. Served with roasted beets, parsnips and garlic it’s a dish made for men!

Desserts are surprisingly sweet and gooey. “I don’t have a very sweet tooth, but the Raspberry Ripple Nougat Parfait with Chocolate really rocks. “

So do her tips on taking simple things to the next level. Her grilled prawns and calamari not only add a luxurious note to the menu, but are served with unusual chilli mayonnaise. The trick of keeping the turkey moist, the ease of a steamed pudding that can be made that day are just a few pointers to make fail safe Xmas magic.

“These dishes will keep the hoards jolly and well fed – merry Xmas to you and yours.” concludes Ms Milan.

Lyndey’s Cracking Christmas episode 1 Traditional Christmas premieres on Monday 10 December and episode 2 Modern Christmas Monday 17 December on the Lifestyle FOOD Channel, both at 8.30pm.

03
Jul
12

Alessandro Pavoni @ Casa Barilla cooking school with CIRA

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Categories: Miscellaneous
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25
Jun
12

AUSTRALIAN CHEF RICHARD OUSBY FROM QUAY WINS THE 2012 ACQUA PANNA & S.PELLEGRINO YOUNG CHEF OF THE YEAR AWARD

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Categories: Competition's, Latest News and Miscellaneous

 

The S.Pellegrino Cooking Cup Trophy and the Inside the Cooking Award went for the first time to the same boat representing one of the S.Pellegrino global markets - Australia. The Australia boat carried up-and-coming young chef Richard Ousby across the finish line. Both trophies recognize the sailing skills of the crew in addition to the culinary expertise of the representing chef in the boat’s galley.

This year, chefs faced an additional challenge: create a dish using ingredients from a Mystery Basket (selected by ALMA, the International School of Italian Cuisine founded by Gualtiero Marchesi.) At daybreak, Venice’s famed Rialto market again played host to chefs hand selecting ingredients from the mystery list.

Inside the Cooking is a race within a race involving ten boats and ten crews, each with an on-board chef representing countries where the S.Pellegrino brand is marketed: Italy, China, Belgium, Luxembourg, Australia, Russia, the Netherlands, the United Arab Emirates, Israel and Sweden.

Representing Australia, Richard Ousby (2011 Electrolux Young Chef of the Year winner) was a great protagonist, also winning the Acqua Panna & S.Pellegrino Young Chef of the Year 2012 Award. This ambitious Australian chef, whose food philosophy centres around the sourcing of premium local seasonal produce available, impressed the Jury during two of the event’s crowning moments. First, on Friday 22 June, the eve of the regatta, he prepared his “signature dish” - lardo and prawn dumpling with shaved asparagus, local clams and summer herbs for guests and judges at the Hilton Molino Stucky Hotel. The Jury was again impressed when Ousby presented his dish based on ingredients from the Mystery Basket – “Grilled Mackerel, Garlic Custard, Peas, Onion, Toasted Rice Consomme” from the ingredients.

The Jury evaluated each chef’s dish according to four criteria: presentation, difficulty of execution, taste and proper pairing with wine and water. “I am very proud of this Award and I thank all the people that helped me to get to this trophy today” said Ousby “In my opinion, what impressed the judges is that, coming from Australia, I have a different style and therefore used the Mystery Basket ingredients in a different way from the other chefs, expressing an interesting mix in the approach of multicultural Australian food“.

Placegetters in the competition were Swedish chef, Jacob Holmstrom with Italian, Lorenzo Cogo in third place. The People’s Choice Award, which allows the average foodie, guests of the inaugural dinner, to vote along with great gourmet experts on their favourite signature dish, went to chef David Frenkel, from Israel.

S.Pellegrino and Acqua Panna, ambassadors of Italian style and the art of living and synonymous with the global gourmet food and wine culture continue to uphold their commitment to the promotion of emerging talents.

The riveting 12th edition of the S.Pellegrino Cooking Cup came to a close when 33 boats competed for the best sailing time and culinary performance in a 12-mile race from the Lido of Venice to the Island of San Giorgio, organised in collaboration with the historic Venetian yacht club, Compagnia della Vela.

The winners were announced at the end of a windy but exciting day on the Venetian Lagoon.

To share in the excitement, tune into finedininglovers.com - the web community for food enthusiasts from all over the world, proudly endorsed by S.Pellegrino and Acqua Panna natural mineral waters. The site will play host to a special reportage with info, photos and videos of the chefs and Jury members.

About S.Pellegrino and Acqua Panna

S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy.Distributed in over 120 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.

22
Jun
12

King Street Wharf Brings Flavours Of The World To Sydney With The Launch of The International Food Safari

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Categories: Events and Miscellaneous
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From Monday 25 June to Sunday 8 July 2012, King Street Wharf and partner Best Restaurants of
Australia will be hosting flavours, music and culture from around the world, with the inaugural
launch of the International Food Safari, the newest food festival in Sydney’s culinary diary.


The King Street Wharf International Food Safari is a two week celebration of the wide range of
international cuisines that make the wharf a unique and popular location for culinary experiences
and for those looking to enjoy Sydney’s memorable sunsets.


Over the course of the festival, King Street Wharf will be a stage to a wealth of international cultural
events celebrating food, music and dance. While enjoying one of the many restaurants’ special
menus being offered, festival goers will delight in a sensory feast as Polynesian dancers in grass skirts
dance to hypnotic drums and flamenco dancers captivate guests with Spanish guitars.


While not only being able to enjoy delicious specially-created Safari meals and watch cultural
dancing, festival goers will also have the chance to win prizes, valued at over $2,000 in total. The
International Food Safari Passport provides you with the opportunity to win dinner vouchers worth
$200 each, or a signed copy of Ben O’Donogue’s international barbeque cook book Outdoor, RRP
$49.99.


To help you enjoy the International Food Safari, Secure Parking is offering reduced rates at the
Shelley Street carpark, close to King Street Wharf. For more information on how to get to King Street
Wharf, obtain the reduced rates and view a parking map visit http://www.ksw.com.au/

Meet you at King Street Wharf - and don’t forget your International Food Safari Passport!

Want to know more about The International Food Safari?
Your visual feast starts at http://www.ksw.com.au/ – where you will find information about exciting food and beverage menus, specially created meals and multicultural events.
For information on parking and how to access reduced parking fares, please visit http://www.ksw.com.au/

29
May
12

Enzo’s Food Revolution Day – Sydney 2012

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Categories: Events, Latest News and Miscellaneous
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It was May 19th -  the big day that I had signed up for was here.. I was holding an event as Ambassador for Jamie Oliver’s Food Revolution Day in Sydney. This was where I got the opportunity to have a voice and bring like minded people together to talk about the future of our children and food and more importantly, to enjoy the day!

Right on 10am I arrive at Pino’s Dolce Vita fine foods where I have asked Carla Tomini Forresti to help cook and be my partner for the day. We get cracking on some of our preparations and before long we have our guests arriving for the big event. I am greeting everyone while I toss the mushrooms and peppers for our bruschetta crostini. It did not take long before all the guests were chatting away and getting to know one another while enjoying the crostini.
I asked everyone whether they were here to support this movement and they all said yes of course. We believe it is an important one because we all love Jamie and what he is doing.

I was enjoying the discussions from the start of the morning and after a while I realised that we had done the right thing. It was not long after that and we were cooking and preparing all the foods and still talking and spreading the love. I got involved in Food Revolution Day because I wanted to give back to the community and share my wonderful traditions and culture that have enabled us to live a beautiful life.

So, we get cracking on the salads and they are simple yet most of the people had never tried them before so it made me realise we have plenty to share and we can all learn from one another.
The Zucchinis are thinly sliced by Peter and tossed with fresh mint, lemon and extra virgin olive oil.

The Fennel & Orange salad is then quickly made and both left to macerate. It’s then time for the pasta making demonstration where I made and egg pasta tagliatelli and Carla assisted our guests in rolling out the pasta and hand cutting them.

The sugo had been prepared earlier by Carla and then we cooked the pasta, added the sugo and we sat down to enjoy a meal together with fresh bread and finely cut cheeses, prosciutto, hams and salamis, pickled green tomatoes, and locally made Pepe Saya butter.

I would like to share with you the initiatives and positive outcomes from the day. I have become an ambassador for our local primary school where I am involved with “Week of Tastes” a program designed for year 3 and 4 students. The Week of Tastes is an annual event in August, which is designed to change childrens relationship with food and address eating habits contributing to the obesity epidemic. I am so honoured to be a part of this and really am passionate about inspiring the children through the program.

I would like to thank everyone for coming to the event at Pino’s Dolce Vita and especially Carla and her father Pino Tomini Forresti for sharing his wisdom and fabulous foods with the guests  Thank you Michelle Darlington for your contributions and fantastic photos on the day.  We look forward to many other events with the friends we have made.

25
May
12

enzo’s spaghetti aglio olio e peperoncino

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Categories: Enzo's Recipes and Miscellaneous
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SPAGHETTI AGLIO OLIO e PEPERONCINO

Ingredients:
400g Spaghetti
2Cloves of garlic cut into thin slice
1 Red chilli, chopped
½ cup parsley, finely chopped
100 ml extra virgin olive oil
Sea salt

Method:

Heat a pan until hot and add the oil. Cook the garlic and the chilli and sauté for few minutes until the garlic becomes golden in colour and then remove the garlic from the pan. When the spaghetti is al dente and drained, it’s time to add the parsley. So, put the parsley in the saucepan and give a quick stir. Then, immediately add the spaghetti and stir thoroughly on a medium-high heat

Spaghetti Aglio, Olio e Peperoncino

14
Apr
12

JAMIE’S ITALY Jamie Oliver (Michael Joseph, 2005)

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Categories: Miscellaneous

He may changed the way the British eat, had a the courage to take the role of casual chef and cried on TV a lot, yet Jamie Oliver’s first love was Italian food, and with this book it shows. Created during his stints in Italy it is packed with hearty, flavoursome dishes which will give you plenty of fantastic recipes to enjoy with family and friends.

 

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