EVENTS COMING UP SOON
August 26 – Chestnut Lovers Lunch at Coal Valley, Cambridge , TASMANIA. Head chef, Cate Hardman, is preparing a four course chestnust feast featuring chestnut, kale and pancetta soup to start, roasted chestnut and mushroom ravioli followed by duck braised with chestnut and muscatels. Dessert to finish. Coffee served with castagnaccio - traditional Italian cake made with chestnut flour. This beautiful vineyard, near historic Richmond is just 15 minutes from Hobart. www.coalvalley.com.au 
August 26-27 – Barossa Gourmet Weekend – Barossa Valley , SA. Barossa Gourmet weekend is a fantastic opportunity to indulge in food, wine and music and famous hospitality in the beautiful Barossa. Up to 25 participating wineries will provide a range of food options from both Barossa and Adelaide restaurants, all accompanied with premium Barossan wines.A range of entertainment to suit all tastes will be on offer at each of the venues. www.barossa-region.org

VINEFIRE: Darren Ho, Chef de Cuisine at Terroir Restaurant at Hungerford Hill (Visa International Awards Hunter 2006 Restaurant of the Year) puts a skilful, modern spin on the old Bordeaux tradition of burning grape vine clippings to create NSW’s most exclusive and lavish banquet, all in aid of the incredible charity NISAD (Neuroscience Institute of Schizophrenia and Allied Disorders Institute), Australia’s leading research institute dedicated to finding the means to prevent and cure schizophrenia.
Vinefire 2006, Saturday 9th September 2006, black tie bbq banquet, music and dancing. Bookings essential
Hungerford Hill, 1 Broke Road, Pokolbin, Hunter Valley NSW 2320      
Tickets are $165, which includes ALL entertainment, food and wine!
Web: www.hungerfordhill.com.au
Email vinefire@hungerfordhill.com.au  or tel 1800 187 666 for further information.

Campaspe keeps it coming!
 To keep with the theme of Victoria's Slow Food Festival, the ever-busy Campaspe House (p 348) in the Macedon Ranges and Spa Country has several stunning dinners planned:
• Wine from the Barrel, Food from the Field, Saturday, 9th September, 2006, a slow feast of local, seasonal and selected organic produce lovingly prepared using traditional methods and presented on platters at communal tables to encourage sharing. 
• Stefano de Pieri's stunning Italian food, Friday, 29th September, 2006. 
• Slow, Sparkling Affair, Friday, 13th October, 2006, a wandering feast prepared by the Campaspe Country House kitchen specifically to match a range of top quality sparkling wines from local wineries. Meet the winemakers and enjoy live music until 11pm

Call  03 5427 2273 or email sales@campaspehouse.com.au to book now as numbers are strictly limited! www.campaspehouse.com.au

Buderim Ginger's n (p 179) new Lime Refresher cordial features a splash of ginger! Using Australian-grown limes and ginger this is unlike many lime drinks on the market and uses Tahitian limes grown around Queensland's Cooloola Coast, just north of Buderim's processing facility on the Sunshine Coast.
Available in supermarkets or call 1800 067 686 toll free, for
nearest stockist information, or www.buderimginger.com

Buderim Ginger's - NEW Ginger Splice
30ml Midori
20ml Malibu
30ml Lime & Ginger Refresher Cordial
Unsweetened Pineapple Juice
30ml pouring cream

Combine Midori, Malibu and Lime Refresher over ice in a hurricane glass. Top with pineapple juice and float cream on top. Garnish with fresh melon and a maraschino cherry.

CONGRATULATIONS! Cato’s Restaurant & Bar, Noosa (p 177) has won “Best Tourism Restaurant” at the 2006 Restaurant & Catering Queensland and Sunsuper Awards for Excellence on 7th August. Cato’s is renowned for their popular seafood buffet and an emphasis on ‘fresh and plenty’. Contact Cato’s on: (07) 5449 4754, www.sheraton.com/noosa

DIARY NOTE: Last year's Red Earth, Blue Sky Food Expo at Broken Hill was a great event, showcasing 17 local food producers. this year's event promised to be even bigger and better and will be held on 28th October, at the Broken Hill Race Course on the Silver City Race Day.
Details: Please phone Sharon Hocking, Facilitator, Desert Knowledge Australia, 08 8087 2277 if you want more information about local products, marketing your own local product or becoming a member of the local cluster.

Improved Food Standards Australia New Zealand Web Site Launched:
Food Standards Australia New Zealand’s (FSANZ) improved web site will make is easier for consumers, the food industry and health professionals to find information about food standards and other food concerns. Following a survey of users, the web site has been redesigned and made easier to navigate. The web site has more than 2,000 pages of information on a wide variety of food matters including: food standards and how to change them, food recalls, consumer information and scientific and technical reports.
www.foodstandards.gov.au

DON'T FORGET: TASTE THE TWEED – A FOOD WRITERS’ FEAST Friday, September 8.

Taste the Tweed: A Food Writers’ Feast will be held at various venues throughout the Tweed on Friday, September 8. The day session from 8.30am to 6.30pm is priced at $95 per person, including lunch and sunset mocktails; Stefano Manfredi’s morning Masterclass is priced at $150 per person, including lunch and the afternoon portion of the day session; and the Degustation Dinners at Signatures, Roughies and Sandbar + Grill are priced at $130 per person.
The real star of the show, however, will be Northern NSW’s unique regional produce, with a smorgasbord of local growers on hand to highlight Tweed’s home-grown success stories.
Numbers for all sessions and dinners are strictly limited and early reservations are recommended. Phone 1800 674 414 or go to www.tweedcoolangatta.com.au/tastethetweed for bookings or further information www.tweedcoolangatta.com.au/tastethetweed/festhome.asp.

NSW HELP: If you are not aware of the Produce Shop, take a look at www.produceshop.com.au/index.html

It is a free service consisting of a large searchable database of produce and value added products from regional New South Wales, Australia. Producers from all regions of NSW are welcome to register with the Produce Shop for free, allowing them to benefit from promoting to prospective customers online.

Prospective buyers including restaurants/cafes, food providors, wholesale agents, chain store produce buyers, farmers' market operators and the general public can easily search the Produce Shop and gain access to producer's contact details and a brief description of their produce.

The website is currently under review the design and content of produceshop to assess its effectiveness on delivering on its aims and whether it meets the needs of the producers and potential buyers.

‘GUSTO’ – A gastronomic exploration  through Italy’s tastiest regions!
 Italian recipes and expertise + Australian seafood. What a combination! GUSTO hosted by the Council of Italian Restaurants in Australia (CIRA), Sydney Seafood School and Sydney Fish Market is just a few weeks away!
Celebrate Italian food and learn from talented chefs on Sunday, 17 September at ‘Gusto, an Exploration of Italian Regions’, an all day Italian food festival at Sydney Fish Market from 10am to 5pm. Gusto sessions cost just $60 each or $240 for a one-day pass, which includes 5 sessions and free parking at Sydney Fish Market. Gusto concludes with a celebratory 5-course dinner on Monday, 18 September, prepared by CIRA chefs including Armando Percuoco & Massimo Bianchi (Buon Ricordo), Danny Russo (Lo Studio), Logan Campbell (Lucio’s), Giovanni Pilu (Pilu at Freshwater), James Kidman (Otto) and George Pompei (Pompei’s) $160 per person.
 Gusto festival and/or dinner bookings can be made through Sydney Seafood School on 9004 1111 or by email to sss@sydneyfishmarket.com.au. The full program can be viewed at www.cira.com.au

Sydney Royal Fine Food Show  – 16 – 24 August 2006
Australia’s top experts in the Fine Foods industry will scrutinise approximately 1000 products in only seven days at the Sydney Royal Fine Food Show. The touching, viewing, smelling and tasting of the gourmet products will take place from Wednesday 16 August to Thursday 24 August 2006. 
Organised by the Royal Agricultural Society of NSW (RAS), the Sydney Royal Fine Food Show aims to award excellence in Australian agriculture through its impartial judging standards and reliable association with quality and distinction. Entry numbers have been strong to record-breaking with some Competitions almost trebling previous years’ numbers. 
Of most relevance to this site is the Regional Foods Competition, being judged Thursday 24 August 10am to 12noon 
For more information on the Sydney Royal Fine Food Show and entry details please visit: www.sydneyroyalshows.com.au. 

OUR VIC NOMINATED
Native Australian food pioneer Vic Cherikoff was recently nominated for the Australian of the Year award for 2007. Cherikoff's professional background,
love of the environment and an entrepreneurial bent, helped him, 25 years ago, in concert with colleagues to pioneer the  industry. Cherikoff's achievements over two and a half decades have now led to this nomination. The Australian of the Year award programme has acknowledged the contributions of many outstanding Australians.  If you wish Vic well and email your support for his nomination to: tamara.johnston@australiaday.gov.au 
For more information on Vic Cherikoff and his unique Australian ingredients please visit: www.cherikoff.net

BE QUICK:
Chef Sian Bressolles and Stone Restaurant & Bar is offering Brisbane diners the unique chance to indulge in some of Queensland’s finest and freshest seafood - the newly opened chic South Bank restaurant has announced a week-long celebration of the humble, but ever so delicious, crab! From August 22 through to 27, inclusive (including a Crab Degustation Evening on Wednesday August 23). Stone will feature crab specialties, including Chef Sian Bressolles own version of Singapore mudcrab with chilli sauce. All crabs have been sourced from local markets, including Gladstone mudcrabs and Spanner crabs from Moreton Bay. Stone, 161 Grey Street, South Bank, 07 3305 2518 www.stonerestaurant.com.au

Bécasse – Inspirations and Flavours,  Justin North, Hardie Grant Books, May 2006,  rrp $69.95.
A truly beautiful first book from a highly skilled Sydney chef. The cover is elegantly simple, the dishes so beautiful that if you don’t choose to cook them (and you should as North has gone to infinite trouble to set the recipes out clearly) you will be phoning for a reservation at his Sydney restaurant, Bécasse. Acclaimed Michelin-starred UK chef, Raymond Blanc’s, foreword sums it up: “The best in Australia just got better with Justin North”. What's more this book is exceptional  from a regional food point of view. North visits and explores Australian produce ranging from truffles to blood oranges, goat's cheese, shellfish, Murray river salt and much more. Then he provides magnificent recipes to make the best use of them.

ALSO AT FINE FOOD:
The Premier of Victoria, the Hon Steve Bracks will present the prestigious 2006 Premier’s Food Victoria Award at this years’ Fine Food, Melbourne 2006. The Premier’s Food Victoria Awards recognises companies that are significant participants and leaders within the Victorian food industry. Winners are judged from a highly competitive field, including some of Australia’s major food companies across the categories of Export, Marketing or Innovation. The Award will be presented during the Culinary Challenge luncheon on Monday 11th September 2006 at 12.30pm.

FINE FOOD TRADE EXHIBITION:
Organic and natural foods are one of the fastest growing sectors in the food market, making them an important part of the international Fine Food trade exhibition taking place in Melbourne from 12-14 September. The Rural Industries Research and Development Corporation (RIDC) study ‘Export Potential for Organics - Opportunities and Barriers’ found demand for the products is outstripping supply around the globe. Some of the companies on show include Australian Harvest Fine Food (BIO-Grape food range), Beechworth Honey (100% Australian Honey Flavours Trio), Brookfarm (quality gourmet macadamia products), Cobs Fine Foods (Organic Popcorn), Hari Hari Chai (exquisite, unique cha blends), Lighthouse Ventures (Fairtrade coffee and tea), Murray Goulburn (Australia’s largest dairy producer), Orgran Gluten Free Foods (gluten, wheat, dairy, egg, yeast and GMO free product range), and Spiral Foods (traditional soy sauce from Japan, extra virgin olive oil from Spain or Tunisia & Australian Organic Pasta).

SMALLGOODS SPECIAL
A full day of Smoke, Salt, Skin – an innovative and interesting Smallgoods & Charcuterie Festival, is planned for 2nd September 2006 in Albury-Wodonga. Bookings for The Delicate Meat Dinner, Saturday night, Sept. 2, are now open. Hume Murray Food Bowl: www.hmfb.org

Capes Long Lunch:
20 August 2006 – This annual event features taste plates from Lamonts, Amberley Estate with Happs combining with local favourite Goanna Gallery. There are complimentary nibbles at Swings and Roundabouts. The $95.00 ticket includes collection at points from Busselton to Dunsborough and Yallingup and on the circuit between wineries, a souvenir glass, six glasses of wine, two taste plates, and delicious dessert. A Skippers ticket is available. Phone: 08 9756 7801, www.westernaustralia.com

Cape Lodge Gourmet Weekend:
Be quick to take part in this weekend's gourmet foray in WA including an oyster master class, Richmond Hill cheese workshop and Spanish sherry class. The day will culminate with a dinner hosted by invited experts who will bring together their favourite specialties in a five course menu matched with some great wines from Voyager Estate. The weekend will finish with a Sunday Gourmet Breakfast featuring Huon Tasmanian salmon, organic teas and a range of original coffees from Yahava Koffee Koffee Works. August 5 and 6, phon to book: 08 9755 6311

CONGRATULATIONS!!
Mayfield Chocolates (p.136) in Spring Hill, Brisbane, make beautiful chocolates with uniquely Australian flavours including Queensland rum, Queensland ginger, lemon myrtle and Kakadu plum. Congratulations, now, as Mayfield Chocolates has won a gold medal for their prowess in Europe and champion chocolate at the Royal Easter Sydney Show. Ask owner Peter Ingall about their chocolate postcards. www.mayfieldchocolates.com.au  

Spring Wine Fiesta
17-18 November – Celebrating the bud bursting of the grape vines after the long cold winter and celebrate the bountiful supply of award winning wines from Granite Belt wineries. Qld College of Wine Tourism.
More information: Stanthorpe Granite Belt Wine Industry Association

RIVERFEAST
Riverfeast, a sumptuous alfresco feast across two of the Brisbane’s bridges, will be held on the Victoria Bridge on September 6th from 8:30pm til midnight as part Riverfestival from 1-10 September. The celebrations include Brisbane’s biggest fireworks spectacle, local music and entertainment.
More information: www.riverfestival.com.au

WORLD FIRST FOR SPA
Daintree Eco Lodge (p 158)is offering a unique spa experience deep in the ancient rainforest at the base of the property’s pristine waterfall. Traditional aboriginal ritual, rich fine ochre and pure water make this a very special reason to visit the lodge with superb cuisine with a native twist. Awarded “Best Spa Retreat on the Continent” and “The Spa of Australia”, two of four international spa awards in 2005.

TRUFFLE MANIA:
Philippe Mouchel and fellow French chef Alain Fabrègues are joining forces for a very special dinner showcasing fresh Manjimup Black Truffles (p. 409) on Tuesday 8 August 2006. Chef Fabrègues from Perth restaurant, The Loose Box (p. 397), will visit Melbourne for one night only to present an outstanding five-course menu, matched with superb wines from Western Australia, at the brasserie by Philippe Mouchel in Crown. Bookings available, $225 per person, wines included. The Brasserie by Philippe Mouchel, Crown, 03 9292 7808.

MONEY AVAILABLE
The Australian Government is investing in the future of our processed food industry with the four-year, $12 million Food Processing in Regional Australia Program (FPRAP). Grants of $15,000 to $200,000 are available on a competitive basis for individuals and groups seeking funding for food processing projects.
To apply you must be:
• a small to medium farm, food processor or agri-business;
• proposing a commercially viable food business project that will benefit rural and regional Australia; and
• able to demonstrate that you can match Program funding.

Under the new guidelines, small to medium sized agribusinesses located anywhere in Australia are eligible to apply. Applications for round four of the Food Processing in Regional Australia program close at 5pm on Friday 31 August 2006. Application forms and program guidelines can be downloaded from www.daff.gov.au/regionalfood. Alternatively, you can call the Department of Agriculture, Fisheries and Forestry (DAFF) on 1300 794 550 to be mailed a copy of these documents.
 

SLOW DOWN: Victoria’s regional food centres will be brimming with Slow Food festivities during the second annual – A Taste of Slow- Australia 2006 - running from 28 August – 10 September. 
• In Gippsland get All Fired Up learning how to build your own wood fired oven (Saturday 2 or Sunday 3 September) and celebrate La Dolce Vita in Drouin (Saturday 2 September) with a four course feast and traditional Italian entertainment. 
• In the Goulburn River and Ranges learn how to make camembert and ricotta at Stirring the Curd (Saturday 2 September) or join In Praise of Humble Pie (Saturday 2 & Sunday 3 September); a delicious lunch and light hearted discussion about one of our favourite foods. 
• At Central Victoria see if you have what it takes to be a champion camp oven cook in the Camp Oven Cook Off (Saturday 2 September) or find out more about The Lesser Loved (Saturday 2 September); a five course discovery of some of the less popular members of the vegetable food group. 
• On the Mornington Peninsula, Bittern Cottage presents Peninsula Palate… A Slow Start to Spring (Friday 1 – Sunday 3 September). Find out all there is to know about Riesling at Riesling Revival: A Cool Climate Review (Sunday 3 September) and graze your way through a Peninsula Farmers’ Market Lunch at Montalto winery (Saturday 9 September). 
• Visit the stunning Yarra Valley and join in the Fresh as a Daisy Cheese Class (Saturday 2 September) or savour the sumptuous offerings at the Mature Vine Wines Dinner at Seville Estate (Thursday 31 August). 
• In Albury Wodonga celebrate the traditions and techniques of artisan smallgoods’ producers at the Smoke, Salt, Skin: Smallgoods & Charcuterie Festival (Saturday 2 September). 
• In Mildura learn more about wheat farming and production at Golden Grain: A Series of Workshops (Saturday 2 & Sunday 3 September) and complete the day with a dinner in the heart of the grain country; Slow Tastes of the Millewa (Saturday 2 September). 
• In the King Valley get the low down on Slow Food at Slow Down (Monday 4 September) and savour Tastes of the North East (Saturday 2 September) at the Pickled Sisters Café with a four course dinner matched with Cofield Wines. 

More information: 03 9823 6100 or www.atasteofslow.com.au  

GOOD NEWS
Bottle Tree Organics latest newsletter (www.bottletreehill.blogspot.com) brings good news of their attempt to triumph over drought. Located near Murgon in the South Burnett region of Queensland, an area known for fine pork products, the Seiler's pork is in some local shops now and available from their website (www.bottletreehill.com.au).

BEYOND THE CHECKOUT:
The theme of the 15th Symposium of Australian Gastronomy to be held in the small Tasmanian town of Dover from 29th April – 2nd May 2007, will be Beyond the Supermarket – Learning to Overcome Gastronomic Poverty. Papers’ Convener, Philip Mead, has asked that abstracts in line with the theme to be submitted by 30th November 2006. Cost of the Symposium is $550 per person and covers all food, wine and associated venue costs, but not accommodation costs. Visit www.discovertasmania.com.au (or phone 1300 655 145) to look for accommodation in Dover or in the Huon, d’Entrecasteaux and Bruny region. More details: anne.ripper@peopleplanners.com.au

SA MEETS ACT.
Food and wine extravaganza featuring Coriole Italian Varietals and selected Italian Wines  Wednesday, August 9, 2006 6.30 to 11 pm. Experience a special event with Mark Lloyd. Produce of Fattoria Coriole is the staple of an Italian menu executed by masterchef Jan Gundlach and his culinary team.  Coriole Wine & Fattoria Coriole Produce Tasting an epicurean experience guided by Mark Lloyd Wednesday, August 9, 2006 4 to 6 pm. Reservations are welcome by mailing info@flavours.com.au or please call Brendan Walsh at 6295 772. www.coriole.com (p. 208)  www.flavours.com.au

HAWAII EXPERIENCES NSW CULINARY DELIGHTS:
Hawaii’s leading chefs will work with some of NSW's finest foods as part of the first Australian gourmet food and wine promotion to be held at the upcoming annual Honolulu Wine Festival in Hawaii, July 29. From the Vineyard to the Sea – Down Under, Austrade’s food industry promotion event will provide local gourmet products an unprecedented opportunity to capitalise on America’s growing interest in Australian gourmet food and beverages and expand into the Hawaiian market.

2006 Tourism Awards at Star City
Star City’s Grand Harbour Ballroom will be the backdrop for this year’s NSW Tourism Awards recognising and encourages excellence within the NSW tourism industryon Thursday 16 November. The winners go on to represent NSW at the 2006 Australian Tourism Awards and New South Wales will be the host state for these next February in Sydney. Entries close on 11 September and the finalists will be revealed in October. For more information please contact Shan Lawson at awards@ticnsw.com.au.

• 2006 Australian Regional Tourism Convention
The Convention, held from 19 - 23 August on Norfolk Island, features the key themes of destination development, management and marketing. More information: Contact Donna McIntyre, Convention Organiser on 02 6620 3503 or 0427 906 606, or visit www.regionaltourism.com.au

• The Australian Indigenous Tourism Conference (AITC)
AITC 2006 will be held in Alice Springs from 19 - 22 September, addressing the key issues that impact indigenous tourism in Australia and the opportunities that exist for culturally authentic Indigenous tourism products. Registrations are now open.
More information: www.aitc2006.com 
2006 Inland NSW Tourism Awards
The Awards recognise the best tourism operators and individuals from the Outback NSW, New England North West, Riverina and Central NSW regions. Winners will be announced on Sunday 30 July in Wagga Wagga.
More information: www.inlandtourismawards.com.au

2006 Inland NSW Tourism Awards
The Awards recognise the best tourism operators and individuals from the Outback NSW, New England North West, Riverina and Central NSW regions. Winners will be announced on Sunday 30 July in Wagga Wagga.
More information: www.inlandtourismawards.com.au

We've left these upcoming EVENTS on the snippets page:

The Gladstone Seafood Festival: September 3. Enjoy a variety of fresh seafood prepared by local eateries and freshly cooked seafood from local suppliers, wines from the region and continuous on and off-stage entertainment. Featuring a band along with novelty events, cooking demonstrations, licensed bar facilities,sizzling summer fashion parade, red claw auction and racing and the famous One Arm Raw Prawn Peeling Championships. www.gladstonefestival.com

Mushrooms on Main, 26 August
A celebration of all things ‘mushroom’, this fun event challenges the chefs of Tedder Avenue at Main Beach to create a range of mushroom-inspired dishes, part of Tastes of Gold Coast Food & Wine Festival from 21 July to 31 August. 
More information: Tastes of Gold Coast
 
Chilli Festival, 25 - 27 August
Couran Cove Island Resort Executive Chef Glenn Bacon and Food and Beverage Director Dermot Madigan bring a feast of offerings for food lovers who enjoy the spicy side of life. The chilli-infused menu includes crab empanadas, Chef Bacon’s ‘My mother in-laws’ Chill Crab’ and chilli ices – including an interesting Chilli watermelon tequila granita, part of Tastes of Gold Coast Food & Wine Festival from 21 July to 31 August.

Kingaroy Peanut Festival , 9 September 
Includes the international thresher pull competition where teams of enthusiastic participants try and pull a peanut thresher over a line, giving a new look to the traditional 'tug of war'. The backdrop for this festival is iconic peanut silos soaring 42m 'in the blue' - 99 containers holding 23,000 tonnes of peanuts when full. 
More information www.peanutfest.southburnett.com.au
 
Biloela Comedy and Food Festival, 12-14 October 
Blending an eclectic mix of home style cooking and gourmet delights, the Festival showcases the best local produce of the Banana Shire. More information: www.biloela.com

LISMORE FEAST:
NORPA will present The Lismore Feast on Saturday September 9.  This will be an evening to celebrate extraordinary food prepared by one of Australia’s finest chefs, Peter Conistis (Omega Restaurant, Sydney), complimented with wines by De Bortoli and entertainment in a beautiful outdoor setting.  Numbers are strictly limited and bookings are essential.  Tickets ($120.00) can be purchased from www.norpa.org.au or at the Northern Rivers Ticket Centre on 02 6621 5600.