Good Food & Wine Show — Gastrology

Gastrology bloggers attended courtesy of Barilla.

This year, the Good Food & Wine Show brought its scrumptious line-up to Melbourne in May/June serving up a host of Australia’s finest food and wine, a huge celebrity chef line up and a feast of tasting experiences to tempt everyone’s palette.

It was a great day out with family and friends and a celebration of Australian food, wine and beer all under one roof. A huge coffee experience was also on the menu.

We walked the aisles with our forks ready, exploring new flavours whilst taking in the aromas and discovering a host of quirky kitchen and household gadgets as we experienced the special show features on offer for 2014.

We also had the opportunity to see Alla Wolf Tasker AM (proprietor and culinary director of Lake House, the famed boutique hotel and restaurant in the ‘spa’ town of Daylesford Victoria) in action on the Good Food Theatre.

Barilla's Italian breakfast with Sammy & Bella

We also joined Barilla and My Kitchen Rules’ Sammy and Bella for an exclusive pre-show breakfast event at the Melbourne Good Food & Wine Show where we were transported straight to the Italian Isle of Sardinia... read more here.

Food Trucks

Banh Mi Boys

Location: Varies - See https://www.facebook.com/BanhMiBoys

Cuisine: Asian, Sandwiches/Subs, Vietnamese

A food truck on the scene selling the hottest sandwiches in town, Banh Mi Boys is the brainchild of a Masterchef Top 30 contestant and a Chinese medicine doctor. Serving tasty Vietnamese street food that is inspired by travels to South East Asia and the tastes, smells and colours of Vietnam.

We loved their Lemongrass pork belly Bangin’ Banh Mi Baguette which was a steal for $10. The pork belly was incredibly tender and full of flavour. The crunchy bread roll was fresh and slathered with pate and fresh salad of sweet pickled carrots, cucumber, coriander and fresh chilli.

Greek Street Food by Kara's Kalamaki

Location: Varies - See http://greekstreetfood.com.au/#findus

Cuisine: Greek

Delivering fresh, traditional greek souvas that are served with chips, Greek Street Food was a massive hit at the show. We tried "The Cluck" which was chicken fillet wrapped in Pita bread filled with Tomato, Onion and chips with either Tzatziki or Mustard sauce or both (we opted for both!).

The chicken was juicy and well-seasoned - these guys certainly know how to cook a bird. It was generous and tasted very authentic.

Digging For Fire BBQ Kitchen

Location: Varies - See http://diggingforfirebbq.com.au/

Cuisine: Barbecue, International

Digging For Fire BBQ Kitchen focuses on all things to do with cooking with fire.

We tried their Mary Had A Little Lamb Roll which was generously filled with Slow Cooked Lamb Shoulder, Pickles, Pomegranate, Tahini and Lemon Dressing. The flavours certainly packed a punch. Zesty, smokey and delicious, these guys know what they are doing when it comes to BBQ.

---

A collection of foodie news & events that caught our eye this month...

Pig & Pinot @ Royal Saxon

Royal Saxon and Kooyong Estate are teaming up to bring the best of Victoria to your table! The Melbourne Food and Wine Festival has kicked off again and we couldn't fathom a better Roast Collection than Pig & Pinot!

$65 for three courses or $100 with matched wines. One night only - June 18th from 6:30PM. Spaces are very limited. Book here.

Other events at Royal Saxon include: #SaxItUp, Sunday: Spins & Spits and Monday, Queen's birthday long weekend long lunch featuring Royal Saxon's new Winter menu.

---

Southgate Moveable Feasts

This winter, Southgate presents Moveable Feasts where Melburnians and Melbourne-lovers alike will savour the melting pot of flavours that our city has to offer.

Southgate Moveable Feasts showcases just that over three delectable courses. Guests will be led through a unique dining experience as they wander from restaurant to restaurant, sampling unique world-class cuisines from Japanese, Italian and German to native North American and of course Australian, more specifically the pristine produce from our own Tasmania.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines.

When: Sunday 15 June - Monday 4 August. 12pm Sundays & 7pm Mondays

Where: Southgate Restaurant and Shopping Precinct, on the south bank of the Yarra River, Melbourne

Cost: Choose from two three course dining options for $60pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee.

Parking: Available in Southgate’s Car Park off City Road / Southgate Avenue, $10 flat rate on weekends and after 4pm on Mondays.

Bookings: Online bookings only, at www.southgatemelbourne.com.au

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000

---

Olimpia Bortolotto’s Cookbook

The matriarch of Melbourne’s Cecconi’s Flinders Lane Restaurant & Cellar Bar, Olimpia Bortolotto, has recently launched her first book entitled,‘La Tavola Della Famiglia’.

The Table of The Family is a memoir of recipes filled with passion and love from Olimpia, including her must-have pantry essentials.

La Tavola Della Famiglia is $55 and available online and from the restaurant at 61 Flinders Lane, Melbourne.

Read more about Cecconi's here.

---

What happened to Pugg Mahones in Carlton?

Anna Carosa and Stewart Koziora of the Retail Savvy Group are proud to announce the opening of their 3rd venue, The Shaw Davey Slum.

The Shaw Davey Slum used to be home to Pugg Mahones in Carlton. After 15 weeks of demolition and build, it finally opened its doors onWednesday 21st May at 11am. Stay tuned for our review of The Shaw Davey Slum.
---

Royal Melb Fine Food Award entries extended until June 6

ENTRIES EXTENDED UNTIL 6 JUNE: The search for Australia’s finest foods continues

Online entries for the 2014 Royal Melbourne Fine Food Awards (RMFFA), Australia’s premium fine food awards, will be extended to 6 June 2014.

The RMFFA, conducted by the Royal Agricultural Society of Victoria (RASV), promotes excellence in agriculture and food production. The RMFFA provides opportunities for boutique producers, regional specialists and commercial manufacturers to benchmark their products across nine food categories.

The biannual awards (comprising Spring and Autumn Programs) present a valuable opportunity for all producers, large and small, to assess their products and establish their credentials in the Australian fine food industry.

Spring entrants will have until 6 June 2014 to enter the awards across nine categories:

· Branded Beef

· Branded Lamb

· Dairy, Sheep, Goat & Buffalo

· Ice Cream Gelato & Sorbet

· Delicatessen featuring Dips, Tapenade, Smallgoods & Uncooked Sausages

· Extra Virgin Olive Oils and Flavoured Oils

· Bread & Baked Goods

· Free Range Eggs

· Sweet & Savoury Preserves, featuring jams, vinegars and dressings

For more information, visit www.rasv.com.au/finefoods

The Royal Melbourne Fine Food Awards (Spring Program) – Key Dates 2014
Entries Open: 29 April
Entries Close (extended): 6 June
Judging: 23 June – 23 August
Awards Presentation: 22 September

Gastrology bloggers attended courtesy of Barilla.

Today, Gastrology joined Barilla and My Kitchen Rules’ Sammy and Bella for an exclusive pre-show breakfast event at the Melbourne Good Food & Wine Show.

We were transported straight to the Italian Isle of Sardinia, where we prepared and cooked delicious Seadas – a sweet and savoury breakfast pastry typical of the region.

It was a hands on class that was interactive and a lot of fun.

We also left the delicious cooking class with a generous goodie bag from Barilla, which included some of Barilla's delicious pasta and sauces.

Recipe: Sammy and Bella's Seadas

The traditional Italian breakfast is very different from what we're used to in Australia. Brekky is often sweet and always accompanied by a coffee. Seadas (or sebadas) are a regional speciality from the land of Sardinia. They are fried pasta filled with fresh ricotta cheese and drizzled with honey. These local treasures are eaten at any time of the day, including breakfast.

Ingredients for dough

3 cups "00" flour

1/3 cup semolina

2 free range eggs, plus 1 yolk (set 3rd egg white aside for below)

80 to 100ml water

80g salted butter, softened (or lard)

Ingredients to fill, cook and finish

extra flour for dusting

1 egg white from above

350g fresh ricotta

50g pecorino sarda, grated

zest from 1 lemon

zest from 1 range

olive oil to fry

1/4 cup (250g) honey

Method

In a stand mixer bowl fitted with a dough hook, place plain flour, semolina, whole eggs plus yolk, 80ml water and softened butter. Mix until well combined and add a touch more water if it is too dry. Allow the machine to knead for 5 minutes or until the dough is smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.
On a floured work surface roll out the dough to 2 or 3 mm thick. Using a 4 inch fluted pastry cutter (or a glass) cut out 24 disks. Using a pastry brush or your fingers, brush 12 of the disks with egg white.
Grate the pecorino and mix with ricotta, lemon and orange zests. Distribute this mix evenly across 12 disks, cover with another disk and press down firmly on edges to seal.

Heat 1 inch of olive oil in a frying pan until hot (or in a deep fryer to 180 degrees celcius). Fry pastries, in batches, until lightly golden. Drain excess oil on paper towel.
Serve immediately, hot and drizzled with honey.