Image: Australian Macadamias
Sample Food Festival and Australian Macadamias are running a competition leading up to this years Festival. You are invited to submit a recipe using macadamias for the opportunity to win some fantastic prizes including cooking the winning recipe with a celebrity chef on stage at Sample Food Festival, 13 September.
It can be a snack, breakfast, lunch or a dinner recipe and open to all ages.
‘We are looking for the most creative use of macadamias in a recipe.’ said Lynne Ziehlke of The Australian Macadamia Society. ‘We are encouraging children and adults to send a recipe in’ Lynne added.
Can't wait to see what you all come up with!
Book in now for one of our fabulous Sample 2014 ticketed food events, two fab lunches and one Canape Art and Food evening in Lismore and Bangalow. More info......
Right now I am taking the 45 day transformation developed by Lennox Head resident Sam Stewart.
Sam and his wife Kristy have spent a long time researching detox and weight loss programs and have designed a program called Help me Tea. The first 15 days are a strict detox of teas, greens, supplements and easy vegetarian recipes. I carefully prepared yesterday for this first week. Personally I think that's the key. To have it all sorted first makes for an easy week.
After the 15 day detox I start the 30 day Weight Loss program. I'm taking one thing at a time here so more on the 30 day Program once the 15 days is over!
We all know their beers are legendary so it's no surprise that Stone & Wood Brewing Company have scooped the Telstra Regional Award this week in the lead up to the 2014 Telstra Australian Business Awards.
Stone & Wood was launched in Byron Bay in 2008 to reflect the style of traditional village breweries in a contemporary business model. Every year since they’ve nearly doubled turnover and, in 2014, they added a second, larger brewery in Murwillumbah. Telstra Judges praised the strong management, sound financials, excellent long term planning and sustainability of the business, saying it combined the best from the corporate and small and medium enterprise worlds. In addition, they said the founders had a very strong commitment to the local community.
Stone & Wood will now progress as finalists in the Telstra Australian Business Awards, which will be announced in Melbourne on 7 August.
The Stone & Wood Beer Garden will feature again this year at Sample Food Festival, Saturday 13th September, from 8am-4pm.
Chef Clayton Donovan's new television series Wild Kitchen has been a great showcase for the farmers, providores and food manufacturers of the Northern Rivers. The 8 minute taster series is screening throughout June and July on ABC1 each Saturday at 5.50pm. Many of our members and other local producers have been a featured in the series so far, as Clayton travels through the indigenous nations of the region sourcing the freshest ingredients for his delicious recipes. At the heart of the series is Clayton's down to earth approach to cooking; focusing on sustainable farming and 'paddock sourcing' ingredients.
"To me it's about gathering food from the source whenever possible and meeting the people who produce it," says Clayton.
"Plus, look where we live, it is one of the most amazing places in the world. You can't really go wrong when you put it all together."
If you've missed the series you can catch it on iView http://iview.abc.net.au/programs/wild-kitchen-with-clayton-donovan/IP1300H001S00#
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.