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Snippets – SEPTEMBER - 2005
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TASTY NEWS: Flavours - the Culinary Centre in Fyshwick, Canberra, has begun a bright newsletter. Culinary News is about sharing ideas and knowledge relating to the wonderful world of culinary—food and wine, and is published on the first Wednesday of every month. It features the latest food and wine news happening at flavours and the surrounding region. SPRING TO IT: Spring in the Valley, 6-9 October Each year in October, the Swan Valley celebrates the people and produce of the region with its annual Spring in the Valley Festival. Attracting more than 50,000 people last year, Spring in the Valley is now in its 18th year and is the largest festival of its kind in Australia - drawing visitors from all over the country. The 2005 festival will include an exciting and diverse range of tastings, samples, entertainment, activities and events that highlight the fine wine, food and artistic character of the Valley. Over 50 participating Swan Valley venues will feature in the program, and many of the events are free. Swan Valley Tourism Council Tel: +618 9296 0754 E: svtc@bigpond.com.au
Eat, drink and go to Mudgee.: The Mudgee Wine Celebration is on right now from September 1-30. Eat, drink, dance and party in the picturesque Mudgee wineries and vineyards. Be part of the Great Red Wine Debate, join in the camp-oven cookout, don’t miss the tapas nights, farmers’ markets, and guest-chef dinners. www.mudgeewine.com
_________________________________________________________________________________ Great Southern Wine Producers Festival, 24-26 September: A weekend of fine wines, fabulous food, winery dinners, art and wine education throughout the Great Southern Wine region. The highlight is a day of premium wine, food and music under the big marquee at Plantagenet Wines in Mt Barker. The wine sub-regions on show include Mt Barker, Porongorup, Albany, Denmark and Frankland River.
AUGUST 2005MEET THE PRODUCERS: On Saturday 22nd October, in conjunction with Good Food Month, Bent on Food will be holding the first of their “meet the producers” events to showcase some of the wonderful products that line the shelves of the store. Local producers will be on hand to talk to customers about what can be created with their products, and you will be able to sample a variety of organic and regional products. Wine tastings and some local sounds will complement the day. All welcome, no charge. 10 AM – 2 PM _________________________________________________________________________________ FESTIVAL TIME: Wool, Wine & Wheat will celebrate the region's wool, wine and wheat heritage, which has shaped and contributed to the development of the Mid North, in SA. Neagles Rock Vineyard in Clare (P 227) is a supporter of this new major event for the Clare Valley.The two day event will be held over the weekend of November 5 and 6, 2005 and will comprise a regional market and fair on Saturday Nov 5th at the Clare Showgrounds, a gala country ball with dinner showcasing regional food, Clare Valley wines , live music and a shearing demonstration, 2005 Riesling tasting, sheep dog trials, a big brekky on Sunday 6th featuring local produce, then a family day and art trail. GOLD STANDARD: The Tastes of Gold Coast Festival is a celebration of the good life and the festival provides a taste of the Gold Coast's lifestyle and what makes it one of the most culturally diverse destinations to live, work and play. A tasty selection of internationally renowned events including the Chilli Festival and A La Carte on the Beach will be held throughout September. Details and the full program: www.goldcoast.qld.gov.au/tastes CALSTOCK CHANGES: Lovely Calstock Country Retreat in Deloraine, Tasmania, (see New Listings for more information and pictures) has joined Peppers Retreats & Resorts and will now be known as Peppers Calstock. This recently restored 19th Century Georgian mansion combines contemporary elegance with French culinary tradition and historical style. Hosts Ginette and Remi Bancal, provide a French influenced country style menu created from the freshest local organic ingredients. Remi has an extensive and very impressive background in the restaurant industry, and meals are served in the charming French dining room overlooking the beautiful Tasmanian countryside and the propertys menu includes home smoked salmon, and goose from Flinders Island. And of course it's on the doorstep of the local wineries of the Tamar Valley and North East Tasmania. Contact Peppers Calstock, 03 6362 2642. www.peppers.com.au/calstock
_________________________________________________________________________________ JUDGEMENT DAY: Sydney Royal Fine Food Show is currently judging entries. Stand by for results of the Regional Food Competition after the jusging on Monday September 5th. Recognising the diversity of Australia’s food industry and contribution these value-added products make to their region, this competition judges face an array of value-added products including olive tapenades, raspberry vinegar and nut products. CITRUS SUPPORT: Citrus growers from Sunraysia, Mid-Murray and the Riverina joined approximately 2,500 Australian horticulturalists to demand changes to the current labelling laws, today at Parliament House, Canberra. Australian Citrus Growers (ACG), vice president, Kevin Cock as well as growers representing Australian Citrus Growers, Sunraysia Citrus Growers, Mid-Murray Citrus Growers, Murray Valley Citrus Board, Leeton Citrus Growers, Griffith and District Citrus Growers and Riverina Citrus attended the rally. Examples of imported products were shown at the rally, demonstrating the ambiguous nature of current labelling. _________________________________________________________________________________ CANBERRA GUIDE: Something to pack along with your Australian Regional Food Guide! Australian Capital Tourism has produced a high quality, 24 page, full colour Gourmet Guide to Canberra and the Region. It is aimed at raising the profile of Canberra's growing dining scene. The guide includes a selection of quality restaurants located in popular tourist areas, features recipes from a number of restaurants and cafes, and editorial on a range of Canberra's attractions. Copies of the free guide from the Canberra and Region Visitors Centre by calling 1300 554 114. _________________________________________________________________________________ MAGILL SAYS CHEESE: Adelaide's Magill Estate Restaurant (p 199) has cheese guru Anne Fragnito to thank for the complexity and variety of their signature cheese trolley. Having spent a good deal of time working at “Smelly Cheese” at Adelaide’s famous Central Markets, Anne has found a kindred spirit in French executive chef Jerome Tremoulet. Cheeses are individually selected and sourced from around the world, and are taken very seriously. In conjunction with Jerome, Anne sources the cheeses from a selection of suppliers. The choice includes a variety of flavours and is also dependent upon the season, origin and ripeness of each cheese. The selection also includes cheeses from cow’s, buffalos, goats and sheeps milk. Currently, the cheese trolley features a choice of around 20 selected cheeses including Parmigiano Reggiano - aged 24 months from Emilia-Romagna, Italy, Manchego – a sheeps milk cheese from Castilla-la-Mancha, Spain, Fromage de Clarines – from Haute-Savoie, France, Mauri Tortalpina (Lombardy, Italy) and Wanera from South Australia’s own Barossa Valley. _________________________________________________________________________________ HOT STUFF: Couran Cove Island Resort launches the 2005 Chilli Festival from 29 August to 4th September as part of Tastes of Gold Coast Food & Wine Festival. A feast of offerings for food lovers who enjoy the spicy side of life, a chilli-infused menu has been designed where diners can sample “hot” desserts and a variety of “chilli” ices – including an interesting Red & Green Chilli Ice Cream Sundae. Chilli is on the menu at all Couran Cove food outlets for Festival week with a wide variety of fine cuisine available at Spa Island, The Restaurant & the Surf Club. _________________________________________________________________________________ CAMPASPE HOUSE SLOWS: Multi award-winning Campaspe Country House Hotel & Restaurant at Woodend in the Macedon Ranges and Spa Country region of Victoria, (P 348-9) has big plans to celebrate the state's 'Taste of Slow'. Friday Sept 2nd is ‘A Slow Black Tie Sparkling Affair’ a glamorous evening with jazz and a chance to meet the winemakers. From the August 29– September 3, the restaurant gears up for ‘A Seasonal Lunch’ that is also regional, organic and ‘slow’. There's also Father’s Day breakfast and lunch menus, then Andrew Mc Connell of Circa heading up the Campaspe Country House kitchen team and preparing a four-course slow dinner, and the following day ‘foodies & fans’ can join Andrew at the legendary Diana Marsland’s Cooking School in Woodend for a hands on cooking class. Details, phone: (03) 5427 2273 www.campaspehouse.com.au SHOWTIME!: Young chefs from around the world will flex their culinary muscle on the Gold Coast in September, when the Meat and Livestock Australia stages its Black Box Culinary Challenge. The challenge, to be held on 4 September, is the star event of the World Association of Cooks Societies (WACS) Asia Pacific Forum and will be the largest live cooking competition ever held in Australia. Hosted by renowned Australian chef Luke Mangan and local identity Ben Dark, international chefs under the age of 35 will come together in 16 teams to create, then deliver, a four course menu for 560 guests with only 24 hours notice. They will be given one hour to design their menu plan. Moreover, they will be required to use only the ingredients supplied in the ‘black box’. The boxes will showcase Australian red meat, as well as supporting other local products such as fruit and vegetables, herbs and spices, in an effort to draw international attention to our export quality food products. _________________________________________________________________________________ HEALTH & HERBS: The program is out for the 2005 Greenridge Health and Herb Festival, Saturday 20th and Sunday 21st August, with a comprehensive range of information sessions, entertainment and activities for the whole family to experience and enjoy. To know more about this fun and vibrant flagship event for Lismore and the Northern Rivers (NSW) community, contact Department of State and Regional Development 02 6622 4011. And if you are local, the organisers are looking for volunteers to help coordinate activities on Festival weekend, particularly with the Fun Run on Sunday morning. Victoria is the place to be from 29 August to the 11th September. A two week program of classes, dinners, discussions and tasting opportunities will showcase Victoria's culture of quality food and wine, with a focus on seasonal, regional and traditional foods and boutique wineries, with forums and debates aimed at raising awareness of food, wine and sustainability issues. Slow Tables is a key theme in this program which encourages you to take time out and enjoy quality food experiences with friends and family. More details at www.atasteofslow.com.au _________________________________________________________________________________ Spring in the Swan Valley: Spring sees market farms beginning to burst with farm fresh vegetables, grapevines turning from brown to green, vintage wines launched and music played. Each October, the Swan Valley celebrates the people and produce of the region with its annual Spring in the Valley Festival - a festival of community spirit, wine, food, art and music - attracting more than 50,000 people last year. Now in its 18th year it is the largest festival of its kind in Australia - drawing visitors from all over the country. The 2005 festival from October 6-9, will include an exciting and diverse range of tastings, samples, entertainment, activities and events that highlight the fine wine, food and artistic character of the Valley. Over 50 participating Swan Valley venues will feature in the program, and many of the events are free. Swan Valley Tourism Council, 08 9296 0754, www.swanvalley.com.au/events/sitsv.html _________________________________________________________________________________ MORNINGTON COMES TO SYDNEY: Sydney-siders - too far to go to the Mornington Peninsula in Victoria? Bistro Lulu in Paddington will feature the best of the peninsula's winemakers and producers at a special four-course dinner with wines Tuesday August 23rd. Chef Steve Davidson from Vines of Red Hill will work with Bistro Lulu chef Marc Philpott to showcase the region's produce to its best advantage. Bookings: 02 9380 6888. _________________________________________________________________________________ A REAL TONIC: Looking for a perfect short break of fun, food and wine? Then head for Tonic Hotel in the Hunter Valley, NSW. It's the newest luxury retreat in the Lovedale area offering simple modern design, and a fridge full of local gourmet produce. www.tonichotel.com.au _________________________________________________________________________________ CRAY POWER: Hodgson House B&B on the Murray River at Echuca, Victoria, is working with Murray River Fishing Tours to offer visitors the Murray Cray Gourmet Tour. The package gives visitors the chance to catch their own crayfish that are then cooked on an open fire and served up fresh on the spot. Murray Crays can only be caught from May to August but enthusiasts who miss their chance with a cray can try their hand at catching a Murray Cod throughout the year. www.hodgsonhouse.com.au _________________________________________________________________________________ NEXT WEEKEND: Head north for The Art, Food & All That Jazz Festival Aug 12-19. Three festival programs in one ion offer in Kingscliff and the surrounding areas of Northern New South Wales. Events range from a progressive dinner in fancy dress, to master classes with local chefs, jazz and blues bands, art shows and lantern making classes. www.tweedcoolangatta.com.au _________________________________________________________________________________ HAVE APRON - WILL TRAVEL: For information on regional cooking schools in NSW where you can also stay, go to www.cookandstay.com.au Use local organic produce at the Hunter Valley Cooking School at the Hunter Resort, discover the secrets of Mediterranean cooking with Elise Pascoe at her school in Jamberoo, or learn traditional pasta making at The Olive and Grape at Sandalyn Estate in the Hunter Valley. _________________________________________________________________________________ FISHY BUSINESS: The Sixth World Congress on Seafood Safety, Quality & Trade will convene this year at Star City, Sydney, from September 14 to 16. This is part of Seafood Week, September 11-17, which will also include the biennial Seafood Directions Conference organised by the Australian Seafood Industry Council. Details www.iafi.net/congress _________________________________________________________________________________ OLIVES: The Feast of the Olive will be held the weekend of September 24 and 25 at nine venues in the Hunter Valley. www.hunterolives.asn.au _________________________________________________________________________________ MORE FOR MOORILLA: Tasmania's Moorilla Estate, (P 275) a ten-minute drive from hobart CBD), is undergoing a transformation. First the restaurant, The Source, a function room and cellar door has been entirely revamped, and now a brewery will soon swing into the production of a pilsner, a cloudy ale and a wheat beer on tap. Watch it all happening from the bar above, or check details on www.moorilla.com.au _________________________________________________________________________________ EAGLES AND OYSTERS: Margaret River's Eagle Vale Estate winery will stage its inaugural Oysters and Sauvignon Blanc Indulgence day on Sept 25 this year, and featuring Jerry Fraser, 'the king of oysters'. Details www.eaglevalewine.com _________________________________________________________________________________ WARM UP IN CANBERRA: The ACT's Fireside Festival is on again from August 5-28, featuring food and wine tastings, and hosted by five of award-winning local wineries and restaurants. details www.firesidefestival.com.au _________________________________________________________________________________ GINGER PLUS: Overboard! – Adventures of a Stowaway, the Sunshine Coast’s newest multi-million dollar ride at the popular Ginger Factory (p. 179) www.buderimginger.com is now open. Board a lifeboat and begin your waterborne journey following the Gingerbread Man around the world through more than a dozen different countries. Fully animated puppets create magical scenes where the emphasis is on comic adventures. _________________________________________________________________________________ RARE FRUIT: Learn all about the Australian finger lime (citrus australasica) on two great websites: www.fingerlime.com or www.australianfingerlime.com This amazing fruit from sub-tropical rainforest areas and only recently been rediscovered, now appears on restaurant dishes. _________________________________________________________________________________ SAY CHEESE: Want to sample more than 300 cheeses? The Australian Specialist Cheese Show is on again at the Crown Entertainment Complex in Melbourne. For $35 entry fee you can enjoy unlimited cheese tastings and seven beer or wine tastings. Details www.australiancheese.org _________________________________________________________________________________ MAKE CHEESE: A weekend cheese-making course on August 13 and 14 will be held at the lovely Duck Under the Table at Wingham, in the Manning Valley, NSW. A nationally-renowned cheese-maker will lead students through the art of making your own fromage, and you get to take some home too. Accommodation and dining packages just up the street at The Bank Guesthouse and Tellers Restaurant, Details: 02 6553 4057 or www.duckunder.com _________________________________________________________________________________ ORANGE INDULGENCE: Be quick for this one. On August 8th, Michael Manners from Selkirks (p 61) in Orange, will prepare an eight-course degustation, matched with wines from Central NSW, for the Cool Climate Indulgence Dinner at the Country Embassy, Grosvenor Place, Sydney. Bookings 02 9646 0664. _________________________________________________________________________________ OYSTER NEWS: Manta Restaurant at Woolloomooloo will feature an oyster feast from noon, Friday August 19th with a choice of Stefano Manfredi's oyster tasting plate, or a la carte dishes. Sunday August 21st you can chat to oyster farmers about the relative merits of the oyster varieties on display. More details: 02 9332 3822. _________________________________________________________________________________ PARADE PRODUCE: A class that featuring SA produce will be held at 6.30pm on August 10th by Robert Paglia from Botanic Restaurant. Details: www.outdoorsonparade.com.au _________________________________________________________________________________ ANOTHER REASON TO VISIT BEECHWORTH: Bridge Road Brewers, 03 5728 2703, has revived brewing in an area that once, in goldrush times, had more than 60 pubs in the area with most of the beer supplied by Murray Breweries which now produces old-fashioned cordials. Brewer Ben Kraus and Maria Frischmann have opened a new brewery next to the Newton Falls and stone bridge at the end of the gorge scenic drive. The brewery produces four hand crafted beers: Australian ale, dark ale, American style pale ale and a Bavarian wheat beer. _________________________________________________________________________________ WA YOUNG CHEF ACKNOWLEDGED: Hannah Nicholls from Vasse Felix (p405) in WA's South West was highly commended at the inaugural Lexus Young Chef of the Year Award in Sydney on July 25th. National Judge Lyndey Milan praised Hannah's feeling for food and understanding of flavours. Kenneth Bryce from Gianni Vintage Cellar Restaurant in Brisbane was named winner. _________________________________________________________________________________ Albury-Wodonga Region Wine & Food Festival: An interactive three-day celebration of Food and Wine, September 30, October 1 & 2, 2005 in the twin towns facing each other over the mighty Murray River. The Festival turns ten this years, so go and celebrate with them! Events include Foodie Film, Food Fashion Parade, Food Workshops, Restaurants on the Road, Celebrity Cook-off and the Producers Picnic. For more information go to www.hmfb.org or call Hume Murray Food Bowl, 02 6058 2996. _________________________________________________________________________________ Kingscliff’s Art, Food And All That Jazz Festival (August 12-19) in far north NSW, is billed as “the world's greatest progressive dinner” combines feasts for the eyes, ears and taste buds in a week of open air concerts, forums, exhibitions, cabaret and fresh local produce, much of it centred around the township’s enviable restaurant and café strip. _________________________________________________________________________________ NEW WEBSITE: Worth checking is a new website for South Australia's Kangaroo Island - www.goodfoodkangarooisland.com - with details of the many wonderful producers, farm gates, cellar doors and restaurants and other food and wine locations on this amazing island. _________________________________________________________________________________
_________________________________________________________________________________ GATE TO PLATE: Announced on July 19th is groundbreaking news for the Australia aquaculture industry.Huon Aquaculturehas acquired the Adelaide-based premium seafood producer Springs Smoked Seafoods (p210). Huon Aquaculture's salmon farm has a greater turnover than the entire Tasmanian apple industry and is expected to farm 4800 tonnes of salmon this year, so the combination of the two companies is a major development for the industry. Huon Aquaculture Company – founded by Peter and Frances Bender in 1985 – farms salmon at the mouth of the Huon River, south of Hobart. The company uses state-of the-art techniques and technology designed to produce premium salmon in a sustainable, pristine environment. Springs Smoked Seafood was established by Richard and Valerie Harris at Mount Barker near Adelaide in May, 1990. The company – whose brand is recognised for the premium nature of its product – sells its products to 700 supermarkets nationally and to more than 30 export customers while also being supplied for Qantas in-flight meals. _ _________________________________________________________________________________
__________________________________________________________________________________ HOT AND CHEESEY: New from Lactos in their Mersey Valley Vintage Club range is Sweet Chilli, the flavour complementing the cheese's uniquely sharp and crumbly profile and good on cheeseboards, in sandwiches, as a dip with corn chips, or on top of hot baked potatoes. __________________________________________________________________________________ COMING AT THE BARN: Sydney's The Barn Cafe & Grocery, 731-735 Darling St, Rozelle, 02 9810 1633, information@thebarncafe.com.au, www.thebarncafe.com.au tells us in their newsletter that The Grape Alternative from Mudgee will be sharing tastes of their fabulous wine jellies and sauces on Saturday August 20th from 11am to 1pm. Get the newsletter. There is a lot happening there and much of it involves regional producers. CHEERS FOR CHEESE!: Congratulations are in order for Milawa Cheese (page 334, Legends Wine and High Country, Victoria) for winning Gold at the 2005 Sydney Cheese Show for its Fresh Curd - matured, from the Australian Specialty Cheesemakers Association (ASCA) for Milawa White Cheese. __________________________________________________________________________________ NORFOLK NEWS: Come behind tourism and see the secondary industries, is the invitation from Norfolk. The unique Norfolk-style farming utilises intensive piggery fertilising techniques; there's art design and hand printing craft; and the Kentia palm and Norfolk Island pine export industry supplies the world! You can see soft drink and liqueur production and sample liqueurs based on many of Norfolk Island wild fruits. Tour includes refreshments served in Farmer Lou’s award-winning clifftop garden, 9am~12pm OR 1pm~4pm Monday to Friday. Les Quintal’s Farm & Industry Tour, les@norfolknanwi.nf www.norfolkisland.com.au/acctivities/index.cfm __________________________________________________________________________________ AGRICULTURE SLUMPS: According to a report by Matt Wade in the Sydney Morning Herald, July 5, 2005, agriculture now only accounts for four percent of the Australian economy. Just 375,000 people are employed in agriculture, although it accounts for 22 percent of exports. Farm numbers have declined by 46,000 over the past two decade.
__________________________________________________________________________________ TRAINEE REGIONALCHEFS: The newly refurbished Rivers Restaurant at Riverina Institute of TAFE , Albury Campus, NSW, was recently launched at the annual Regional Cuisine dinner for third year apprentice chefs. It is now open for dinner on Wednesday nights.This is a training restaurant – meals are prepared by third year apprentice chefs and service is provided by the various certificate level students. Bookings to be made for 6.00 – 6.30pm: Rivers Restaurant 02 6058 2826. __________________________________________________________________________________ __________________________________________________________________________________ TROPICAL TASTES: Just released, a booklet published by Queensland Department of Primary Industries and Fisheries - a guide to the produce of Tropical North Queensland, compiled by Pedro O'Connor and Roger Goebel. To get a copy contact pedro.o'connor@dpi.qld.gov.au __________________________________________________________________________________ CONGRATULATIONS!!: Lactos (P 288, North West Tasmania) specialty cheese-makers celebrate 50 years in business this year. The company’s first cheese was made in August 1955 by founder Milan Vyhnalek. From there it has gone on from strength to strength, and brands now include Australian Gold, Heidi Farm, Mersey Valley, Tasmanian Heritage. Lactos now employs around 400 people. __________________________________________________________________________________
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__________________________________________________________________________________ STAY SAFE: The WorkCover NSW safety show and conference is on this year from October 26-28, at The Dome, Hall 2 and the Soithee Complex, Sydney Showgrounds, Sydney Olympic Park. More than 300 companies will be represented and there will be over 100 speakers at the conference, presented by the Safety Institute of Australia (NSW). More details 03 9654 7773, safety@aec.net.au, www.thesafetyshow.com __________________________________________________________________________________ b Fresh and Wild Organic Market operates weekly (Saturday 8am-1pm) at Manly West Public School Balgowlah selling certified organic produce. French inspired gala days on July 9th and 16th. More details www.freshandwild.com.au __________________________________________________________________________________ GO SLOW: Sample local produce and specialty foods from provincial Victoria this winter by taking part in a new winter festival showcasing Victoria's best food, wine and fresh produce - A Taste of Slow, August 29-Sept 11. Many of the Melbourne events will take place at Slow Food Australia's new home at the heritage listed Abbotsford convent between 10th - 11th September. There is so much planned that you should contact Melbourne Food and Wine on (03) 9823 6100 or visit www.atasteofslow.com.au __________________________________________________________________________________ COFFEE REGION: Yes, Melbourne's regionalism is typified in its cafes and now you can explore the legacy of the city's early immigrants who developed the espresso coffee industry with The Historical Coffee Trek. Visit original cafes and roasting houses around Melbourne - the famous Pellegrinis Espresso Bar and Brunetti's. Enjoy lunch at Dimattina's Restaurant, in Carlton, and celebrate the Dimattina family's 50 year anniversary as one of Melbourne's first Italian coffee roasters. __________________________________________________________________________________ MORNINGTON RIDE: The new Red Hill Regional Shuttle service - a nine-seat, fully air-conditioned mini bus - specialises in pre-booked transport between Hinterland accommodation and local restaurants and wineries. Set your own itinerary use operator Chris Gregory's local knowledge to discover the region's best-kept secrets. Stops may include restaurants, cafes and wineries, such as T'Gallant winery, Red Hill Cheese, Main Ridge Estate, Vines of Red Hill (enjoy a Tower Tasting plus two-course lunch and a glass of wine), Red Hill Estate, Montalto, Willow Creek and Marinda Park (for tasting and/or coffee), Red Hill Brewery and Mornington Peninsula Chocolates. The Red Hill Shuttle operates daily. For bookings and enquiries, contact Chris Gregory on 03 5989 2929. __________________________________________________________________________________ NOT JUST OZ: Other places value their regional cuisine and produce too. If you are travelling to Hawaii check this out. Using fresh produce and the catch from the ocean surrounding Hawaii, Hawaiian Regional Cuisine (HRC) was officially established in 1991, and is considered to be the brainchild of 12 innovative chefs including Alan Wong, one of the trendsetters for HRC on the island. This marriage of culinary flavours, influenced by the cultural and ethnic diversity found on the islands, is best experienced at On Oahu (www.alanwongs.com), Alan Wong’s restaurant at King Street Honolulu, which has been trading since 1995.
__________________________________________________________________________________ NEW ENGLAND IN NOVEMBER: New England’s first ever “Food, Wine and Music Festival” will be held in Armidale on November 5 this year, showcasing the best of the region’s wine, produce and talent. The one-day Festival will be held on the picturesque lawns of the University of New England’s Booloominbah Homestead between 11am and 9pm, culminating in a starlight concert featuring local musicians. For further information: contact Mr John Kauter on telephone 02 6773 2490. __________________________________________________________________________________ GREAT NEWS: We're told that the new Clare Valley market on June 25, was a runaway success with breads, produce, live hens, herbs, and good coffee. Next one will be Saturday, 30th July in The Madonna Hall at Sevenhill in the centre of the Clare Valley. Contact: Sandra Crawley, Tavenders Gourmet Produce, tavenders@rbe.net.au _____________________________________________________________________________________ GLASS ACT: It's been a long wait but Sydney's Hilton Hotel reopens on July 15th. Heading up the main restaurant will be uber-chef Luke Mangan who plans to feature 'the best of Australian produce on the menu of the 240-seat brasserie. |
CLASS ACT: For a quick trip to a cooking school of your choice - check this website: www.cookandstay.com.au "Let us help you to create a fun and informative culinary holiday for yourself and your friends by combining cooking courses with travel as part of a new type of holiday experience!" say food lovers Victoria Richardson and Camille Haskell-Petch who are behind this smart idea.
CONGRATULATIONS: To The Five Islands Brewing Company (p122) in Wollongong who tell us that this year their Longboard beer won a Bronze Medal in the Belgium Wit Bier class and last year the Parkyns Shark Oil won a Silver Medal in the India Pale Ale section of the Australian International Beer Awards. 
YOUNG CHEF ON THE RISE: South Australian Matthew Bennink, 24, of Adelaide's Penfolds Magill Estate Restaurant (p 199) has been selected by one of Australia’s culinary giants – Cheong Liew (State judge), to run against five other State finalists in the inaugural Lexus Young Chef of the Year 2005 awards. Bennink represented his state in a lengthy battle in Sydney on June 26 under the watchful eye of a judging panel that included Tetsuya Wakuda, Lyndey Milan, Luke Mangan and Guy Grossi. Winners will be announced at the awards night on Monday 25 July 2005 at the newly opened Hilton Hotel in Sydney. To vote for Matthew Bennink in the People’s Choice Awards go to 
SEASALT CHANGE: Please note that Seasalt at Crowne Plaza Terrigal (p 46, NSW Central Coast) has a new Executive Chef. Peter Smith has recently taken over from Julie Donohoe who has moved on to the Hotel Inter-Continental in Sydney. His excellent food continues to showcase local produce in an innovative menu.
BUZZ BIZ: Anyone who makes coffee – at home or business – should get hold of Café Culture. This quarterly magazine goes to cafes throughout Australia, and is packed with coffee information, tips on running a café, and how to maximize your ability to create the best coffee. The energetic people behind this are Sean Edwards and his wife Kristine, in Comboyne, close to the Udder Cow Cafe, the former business where they learned the trade years ago. For details of the magazine, coffee expo Café Biz 2005 (Sydney, October 24), and Edwards’ cafe consultancy business, contact 
CHANGED DETAILS: The Bank Guesthouse and Tellers Restaurant in Wingham (p 97, North Coast NSW) has changed hands and has just reopened after refurbishment. Contacts are now Avril McKimm and Vaughan Bligh (chef). 02 6553 5068 and the email will be (soon, they say)