There are a number of ways to compliment cookbook authors: food-smeared pages for one and more than one of their books on your bookshelf. But, the greatest compliment has to be the pleasure of finding that a recipe’s worked – and worked well. All around the country, cooks pay these compliments and more to author Belinda Jeffery. She has a wonderful knack of creating recipes for food that you genuinely want to eat and a warm, distinctive writing style that is concise and comprehensive and, most importantly, results in a recipe that works.
This award-winning author has worked as a cook, TV food presenter, freelance writer, restaurant reviewer and cooking teacher. Belinda’s books include Belinda Jeffery’s 100 Favourite Recipes; Belinda Jeffery’s Tried-and-True Recipes; Mix & Bake; The Country Cook Book; Desserts and now her new book, Utterly Delicious Simple Food.
Meet Belinda with her new book on Sat 12 Dec at Bangalow Farmers Market, from 9am-11am.
Clearly marked throughout with symbols for gluten-free, vegan, vegetarian, dairy-free, raw, soy-free, nut-free or grain-free, each recipe also contains alternative ingredient suggestions to please all your friends and family.
As a talented naturopath, nutritionist, wellness coach, herbalist and environmentalist, Janella Purcell is eager to share her wealth of knowledge and experience. Her passion for cooking and keeping things simple means that staying healthy has never been easier. She's also a vivacious and entertaining chef who has appeared regularly on Australian and overseas television for the past ten years, most recently co-hosting Good Chef, Bad Chef. Her first book was the award-winning Janella Purcell's Elixir and her best-selling recipe book, Eating for the Seasons, was published in 2011. Her second recipe book, Janella's Wholefood Kitchen, was published in 2012.
Sample Food Festival was held on Saturday September 13th. A recorded number of visitors entered the one day event this year.
The judging of the $5 and $10 tasting plate was done by Chefs Alex Herbert, Darren Simpson, and Clean Living and fitness gurus Luke Hines and Scott Gooding. The 2014 winners of the Sample Golden Fork Awards are:
Puremelt Chocolate for their $10 plate of Orange & Almond Chocolate, a Honeycomb Chocolate & a Puremelt Brownie
Desert queen Katrina Kanetani (Town) collected the $5 plate category with a Japanese Style Cheesecake with Davidson plum, Quandong and Almond Crumble.
"Overall reports from my exhibitors this year were all positive" said Remy Tancred - Festival Director.
And as for next year? One 'big name' guest has already been locked-in and program planning will begin early in the new year.
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l-r Chef Steven Snow from FINS, Chef Katrina Kanetani from Town.
It's been many years since the Far North Coast has been able to boast more than two Sydney Morning Herald chefs hats as far as the restaurant scene is concerned. Now, in its 30th year, the Good Food Guide has awarded three chefs hats to the area, with Newrybar's Harvest the new addition to Bangalow's Town and Kingscliff's Fins.
For Karl and Katrina Kanetani at Town, this is the third year in which they have been bestowed a hat, while Steve Snow at Fins is a veritable veteran. The latter, whose restaurant in its various locations in the region has operated for 23 years, received an extra accolade in the form of the Sustainability Award, to honour Steve's passion for and commitment to sourcing the freshest, most sustainable and often commercially obscure fish and seafood that he can.
As for Harvest, recognition has long last arrived for the efforts poured into providing a truly beautiful country dining experience whereby much of the menu has been informed by ingredients grown in the restaurant's own gardens, its 100-year old bakery and deli and the culinary mastery of recently departed head chef Joe Griffin.
The program for Sample 2014 is now here. The day will be jam-packed full of delicious temptation, offering the finest local ingredients and passion of our very own local chefs. Enjoy the activities of the Northern Rivers Food Cooking stage, kicking off from 8am all the way through to 4pm. Plus, live music and a fabulous selection of market stalls selling food products, arts and crafts, clothing and much more. So, download the program now and start planning your day!
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.
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.