The summer cherry-picking season is almost here and CherryHill Orchards’, Pick Your Own season is set to start on November 24th with an abundant crop of sweet, ripe cherries to pick, eat on the spot and take home by the bucketful!Read More
Gastrology bloggers attended the event courtesy of Royal Melbourne Show.
Open until 5am, Time Out is the city’s reliable, go-to bar and restaurant. For this special event, Time Out will be open all night, where white nighters can take in the sights of the spectacular illuminations, visual art, exhibitions, music, film, design and performances on show, from the comfort of the newly refurbished venue. Take Time Out and beat the crowds with a craft beer or cocktail in hand, and delicious dishes, such as the Vietnamese pulled pork sliders, or warm Thai chicken salad.
From 7pm to 7am on 21 February 2015, the streets and buildings of Melbourne’s major cultural institutions and venues will be transformed into an eclectic wonderland of over 80+ free events featuring local, national and international artists and works from Australia, France, Greece, Portugal, India and the United Kingdom.
- Wonderland projections created by The Electric Canvas and Russell Goldsmith on the iconic Flinders Street Station
- The spectacular light-driven structures on show in Vox Lumen: People Into Light at Federation Square
- Toccata- a 12 hour continuous play of the complete Bach organ works delivered by Dr Calvin Bowman at St. Paul’s Cathedral
- Sita’s Garden, where the banks of the Yarra at Birrarung Marr transform into a Little India, complete with a glowing lotus pond and floating stage.
The chickpea kofte was beautifully made. Wonderfully crisp and combined with sumac to provide a delicious salinity to the dish, a squeeze of tart lemon juice ensured the dish had requisite balance. It was a simple dish executed perfectly.
The cured trout was delicious. A wonderful mélange of sweetness and acidity, the cured ocean trout slices were embellished with aioli, thinly sliced onions and pickled cucumber which produced an enlivening combination of flavours.
The squid was very tender and was coated in a well seasoned, light and crisp batter. The smearing of salsa had a sharp tartness which complemented the fried squid.
The seared kingfish was a dish ordered from the specials menu and was delicious. The accompanying fennel and green bean added freshness and texture to the dish. The star of the dish, the kingfish was cooked to perfection. The flesh was succulent, delicate and had a rich buttery flavour.
Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of the fork. Coated with a rich red wine braising sauce, it was absolutely delectable. This dish went very well with the celeriac puree which was delightfully creamy.
The nougat praline parfait was well made and accompanied by sweet candied orange and dried figs which were each bursting with flavour. The biscotti added a lovely crunchy element to the vibrant combination of flavours.
The sticky date pudding was wonderfully light and fluffy. It was an exemplary execution of the classic dessert. Decadently coated in copious amounts of rich butterscotch sauce, it was an absolute treat when eaten with the dense vanilla bean ice cream.
The Woolshed is the perfect spot to unwind with a cocktail, a glass of wine or a beer from the extensive beverage list over good food and stunning views.
Phone: (03) 8623 9640
Cuisine: Modern Australian
This dish was well balanced, loaded with umami and complex. The ginger and soy caramel dressing cradled the fragrant mint and coriander and brought the whole dish together. The tuna itself was both beautiful and beautifully prepared.
Phone: 03 9531 3699
Cuisine: Mexican, International, Modern Australian, Coffee, Breakfast/Brunch
Location: 7 The Boulevard, Moonee Ponds
Phone: 03 9375 2456
Cuisine: Modern Australian, Pizza, Coffee
- Foodie Fandango Opening Concert. A delectable confection of mouth-watering music will be served up by musical ‘chefs’, David Hobson, Taryn Fiebig, Jud Arthur & Guy Noble, accompanied by the fabulous Queensland Virtuosi Orchestra,
- A fun Sixties Beach Party on iconic Noosa Main Beach. Patrons will slip on their 60s gear and Twist, Mash Potato and Limbo the night away to the Beach Boyz cover band in the Qantas Beach Marquee. A retro BBQ will be prepared by six of Australia’s hottest chefs: Jonathan Barthelmess, Colin Fassnidge, Dan Hong, Justin North, Louis Tikaram and Matt Wilkinson.
- Two Qantas Seafood Feasts on Noosa Main Beach with Neil Perry AM preparing award-winning seafood with wines from Qantas epiQure.
- Two fabulous International Premier Degustations featuring world renowned chefs.
- The Platinum Experience –the ultimate way to enjoy the Festival in the prestigious Westpac Platinum Lounge with private bar and concierge.
- Australia’s Best Home Cooked Dish. The Festival’s exciting new competition will bring competitorsfrom all over Australia to compete in the Grand Final for over $23,000 in prizes including atrip for two to London.
- The spectacular entertainment line-up will see festival-goers enjoying a broad range of music including classical, pop, opera and rock. Amazing X-Factor winner Dami Im will get the crowds partying at Friday night’s Welcome Party as will great vocalist Paulini on Saturday night. Thomas Crane’s Bohemian Rhapsody will return to cap off Festival fun on Sunday.
- The weekend will culminate with a sunset concert performance by Maria Venuti at Noosa National Park’s Lookout and a stunning eight-course Italian feast at Berardo’s restaurant & bar prepared by Lucio Galletto, Guy Grossi , Massimo Mele, Alessandro Pavoni, Tony Percuoco, Giovanni Pilu and Nino Zoccali.
- Daily General Admission prices: $40 (adult); $20 (child) - include Celebrity Chef Cooking Demonstrations, Culinary Exhibits, The Courier-Mail Annexe, Food Critics’ Cooking Competitions and live entertainment.
- Weekend Gold Pass price: $330 - include entry to the Seppelt and Westpac Hospitality Pavilions and preferential concert seating.
- The full Festival Program: www.noosafoodandwine.com.au/program
- The full line up of visiting Chefs: http://www.noosafoodandwine.com.au/whos-coming/
- Accommodation packages: http://www.noosafoodandwine.com.au/accommodation/ and ‘Stay and Play’ packages: http://www.visitsunshinecoast.com.au/noosa-international-food-and-wine-festival
- Facebook: https://www.facebook.com/NoosaFoodWineFestival
Farmhouse Layered Cheesecake Recipe
- Combine all ingredients for citrus topping in a saucepan. Cook over medium heat for 4 to 5 minutes until the fruits break down and release juice (if the sauce is too syrupy, add a little more cornflour to thicken). Remove from heat, and set aside to cool.
- Combine the crumbled biscuits and muesli, along with the melted butter, ground cinnamon, and sugar. Spoon into four serving glasses, and press nicely to the base.
- For filling, divide the Dairy Farmers Thick & Creamy Lemon Cream Yoghurt between the four glasses.
- Spoon over the cooled citrus topping.
Overall Impression: 8/10
Gastrology bloggers dined courtesy of La Svolta.
Phone: 03 9859 8999
Cuisine: Italian, Pizza
Overall Impression: 6.5/10