Sydney based Chef Terase Davidson is returning to the place of her childhood holidays and 'Fig Tree' roots this June to present a fabulous week of food loving cooking classes at Byron's Fig Tree Restaurant. Combining food tours as well as cooking classes guests also have the opportunity to stay at Fig Tree. Why not soak up the serene atmosphere of the property, wander around the award-winning Fig Tree Gardens and learn more than a thing or two about the unique quality of the local produce.
This food lovers week runs from Saturday June 7 to Friday June 13, with classes on French cooking basics, cheesemaking with Justin Telfer, a visit to Salumi Australia, exploring Middle Eastern flavours, pastries, pastas and breads and Italian Classics.
More info at www.byochair.com
Cold Storage Singapore is showcasing a select group of NSW produce growers across 38 of its stores this month - including Duck Creek Macadamias from Byron’s hinterland. Cold Storage is one of Singapore’s biggest supermarket chains where Australian product is already in high demand by local shoppers. Backed by NSW Government’s Department of Trade & Investment, the promotion runs Friday 11 April to 17 April.
“We are selling our new snack range IT’S THE DUCK’S NUTS which are all hand packed for export at our plantation in Newrybar,” said Jane Duff, Duck Creek Macadamias’ Marketing and Sales Manager.
“We have eight savoury and sweet flavour variations and suspect that a firm Singaporean favorite will be Abalone. Our whimsical cartoon duck packaging, also locally designed for the ‘It’s the Duck’s Nuts” range is extremely appealing - temptation before fabulous and varied taste sensations."
Other NSW products include Companion Appleman, The Byron Bay Cookie Company, Norco, Sugarfree, SunValley, The Food Company York Foods and Riverina Dairy.
It’s the Duck’s Nuts flavours are Abalone, Wasabi, Roasted Garlic, Hickory, Honey Roasted, Roasted and Sea Salted through to Dark and Milk Chocolate.
Be tempted tomorrow Friday 4th April with a long lunch degustation menu at Lilianas, Possum Creek, from 12pm. The team will create 5 delicious courses including local pork, wild rabbit, fresh produce market greens, Chef's own garden produce and housemade Lilianas Apple Tarte Tatin with Honeycomb Icecream. Contact Lilianas to book, Joanne or Greg on 6687 2292.
Northern Rivers Food has announced our very own dancing Greek, ilias The Greek, has won a Gold, three Silver and a Bronze Medal at the 2014 Sydney Royal Fine Food Show.
"Our Baklava won the Gold, which we are extremely excited about," said ilias. "It's testament to all the hard work and fun the team contributes."
The Halva, Nougat and Pastelli won the remaining medals.
"These wins combined with new packaging in the pipeline will help is to gain further traction in the Fine Food sector," said ilias.
And further south Byron Bay Muesli has been awarded Three Medals
at the 2014 Melbourne Fine Food Awards.
- Silver for Gluten Free
- Silver for Classic Style
- Bronze for Almond, Fig and Pear
Well done to you both!
Just before Christmas, the Teven-Tintenbar school community published an innovative new recipe book.
The book, which was put together by the school’s Fundraising Committee, contains an eclectic collection of more than 130 much-loved recipes from school parents and teaching staff.
'It’s true that we have a high percentage of foodies amongst the parents and staff, and we wanted to create a resource that captured and shared everyone’s favourite
recipes, and formed the beginnings of a lifelong cooking resource,' said project coordinator, Michelle Mahon.
At food shows you are likely to see him in the skirted national costume of the Greek guards, possibly shouting out Yiassu or Opa,
exuberantly. Ilias Katsapouikidis is a born showman and in the two years since he started his biscuit business has cultivated a persona
every bit as enjoyable as his products.
THE FOOD & UNINTERRUPTED WATER VIEWS
Growing up in the back of a Pizzeria in Buenos Ares, Mariano Perpignano says he was destined to cook.
His Italian father did try to talk him out of it, by stressing the sacrifices he himself had made. And it is true, Mariano now admits, that
his father was rarely home, and that he often stayed the night on a makeshift bed in the restaurant, rather than making the long trek
back to his family.
Their slogan is 'A Taste of Italy' – and it was precisely the need to reproduce that taste which gave birth to the business. Mamma Mia Bakery is the brain-child of two Italian friends, Luca Benedetti and Cristian Pieri, men who missed the breads and the pastries of their country so badly that the only solution was to make them themselves. Only several months old, the enterprise currently operates out of premises – 'the Lab', as Cristian describes them – at Casuarina, near Kingscliff. Already, however, word is spreading about their delectable baked goods.
With the passing of the festive months where wine consumption was limited to copious quantities of Champagne, Rieslings, Pinot Noir, and Shiraz and the odd bottle or two of Vodka I look forward to getting back into the swing of things and passing my time this Autumn with wine made from alternative grapes varieties.
Alternative grape varieties are not new to the Australia wine scene but they are receiving more attention. For many years I’ve read about the rise and rise of new varieties but finally it appears they are finding their way into more commercial wine stores and wine lists and consequently in the mouths of consumers.
Late last year I travelled to Ubud, Bali for 5 days of R & R. On day one I stumbled across this little cafe called Alchemy. The cafe was kind of out of the main tourist area however those that new about it spoke highly of the food.
The smoothie menu was extensive. I was waiting for my order and in came a few boxes of produce. I noticed clumps of soil on the herbs and at this point began to ask questions. My little smoothie making man started the story with this is Kale from our farm. The majority of the produce in this cafe was straight from the Alchemy organic farm. My smoothie man left me wanting to know more.