BLOG GIVEAWAY: DAVID JONES GOOD FOOD MONTH SEMINARS
Gastrology has teamed up with David Jones to give away 2 x Good Food Month Seminar sessions (valued at $50) to one of our lucky readers. The winner will be able to choose which session(s) they are interested in.
David Jones is delighted to be celebrating Good Food Month with a first ever range of intimate food seminars, cooking classes, tastings and demonstrations with a range of leading chefs and providors at the Bourke Street Mall Foodhall.
Featuring speciality cheese and wine matching, seafood and champagne tastings, plus regional food and wine masterclasses, the sessions take upon a culinary journey from the dairy fields of Yarra Valley to the distinctive tastes of India.
All masterclasses are held at the David Jones Foodhall, Lower Ground Floor, Bourke Street Mall Store,
Melbourne. The complete Good Food timetable can be viewed online at:
How to enter
All you have to do, is:
The best entrant, as judged by the Gastrology team, will win 2 passes to any Good Food Month Seminar session!
The competition will run from Wednesday the 30th October 2013 to 8:00pm Thursday 7th November 2013 (winner to be announced on this post on Friday 8th November 2013).
The fine print:
Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change.
[08/11/2013] Announcement: Winners of the Blog Giveaway: David Jones Good Food Month Seminar sessions
Thank you to everyone who entered!
And the winner is…
Deidre with the following entry:
“My favourite summer recipe I think will be this vermicelli tofu salad http://www.flourishingfoodie.com/2013/04/vermicelli-tofu-noodle-bowl.html#more It is super light and fresh. It's super easy to make and doesn't involve a lot of stove or oven time (which is super important for summer dinners in my opinion).”… Congratulations, the winner will be contacted via email.
Competition Now Closed.
GELATO WORLD TOUR: MELBOURNE WINS AGAINST ROME AND VALENCIA
The stats are amazing: 6,000 kg of gelato produced, 50,000 cups and 80,000 mini-cones served.
4,200 litres of milk, 800 kg of sugar and 1.500 kg of ingredients used by the gelato artisans.
Entrants at the third stage of the Gelato World Tour included many well known establishments including Gelatissimo.
Each entry in the competition was required to tell a story which kept the competition very interesting. For example, Gelatissimo’s story reflects that of the Lopresti family, the Calabrian immigrants who took their culinary traditions and secret family recipes with them from Italy and have built one the world’s most successful gelato franchise which made Gelatissimo's signature flavour “The Italian Immigrant” particularly fitting.
“The Italian Immigrant” - combination of macadamia gelato, macadamia nuts, salted caramelized milk (salted “dulche de leche”) and Italian biscotti
And the winners that have earned the right to compete at the Grand Final in Rimini (September 2014) are...
flavour “Cremino”, made by Gelato Artisans Donato Toce and Simone Panetta (Messina, Melbourne)
flavour “Mandorla affogato”, made by Gelato Artisan Jhon Crowl (Cow and the Moon, Sydney)
flavour “Pavlova Gelato”, made by Gelato Artisan Diana Kontoprias (Frangipan, Sidney)
The winner of the “IFI Tonda Challenge” (in which participants must prepare two “perfect cups” weighing 60 grams) is Gino Maniaci (Vulcano Gelato, Melbourne).
The winner of the “Cookies® Best Taster” (in which participants must determine the ingredients in a blind gelato-taste test) is Voula Makrygiannakis (Cones, Melbourne).
For the first time in Melbourne it was the public who voted, who won prizes and who became “Gelato Artisans for a day”. The final standings were based 50% on the public’s votes and 50% on the technical jury’s votes.
After Rome and Valencia, MELBOURNE has been declared the gelato capital of the world: the village remained open until 10:00 pm due to the large crowd and today the tickets are sold out three hours before the closing time.
10% of the proceeds will be donated to the “Lord Mayor’s Charitable Foundation”
DAY OF THE DEAD @ ACLAND ST CANTINA
Acland St Cantina celebrates 'Day of the Dead' with a 5 day festival from Wednesday 31st October – Sunday 3rd November.
Enjoy $5 Day of the Dead street eats, $5 Pacifico and Corona beers, a $45 four - course Day of the Dead dinner feast, a $20 lunch feast and Mezcal tasting paddles.
On Saturday and Sunday, Mr Mexico will host a free Mezcal Masterclass, starting at 4pm
To book, call (03) 9536 1175
2 Acland St, St Kilda
HAMMER & TONG - EXPOSING THE FINEST GEN-Y CHEFS
Hammer & Tong introduces ‘Friends with Benefits’, a three part series of pop-up dinners by Melbourne’s up & coming chefs Hammer & Tong is celebrating Melbourne’s hidden culinary gems with a series of special pop-up dinners by some of the city’s finest Gen-Y chefs.
Head chef at the Fitzroy Eating House & Coffee Bar Simon Ward (nee Vue de Monde) is helping to expose the enormous talent of three rising chefs, and industry friends. He will hand over the reigns of his kitchen over three separate weeks; each chef will present their own menu, showcasing the best of their individual talents.
Enjoy a 4-course tasting menu for $60 per head and help bring attention to these deserving young industry professionals. So, now to introduce you to our friends…
Matt Forbes (Tuesday 29 October): Pastry chef extraordinaire, Matt has created sweets for Shannon Bennett, Maze and Mr Hive Kitchen & Bar. He now creates sweet treats under his own name at Matt Forbes Pastry.
Clinton McIver (Tuesday 12 November): Ex-sous chef at Vue De Monde now head chef at Champions Grill bistro, Clayton’s Bowls club.
Jack Ingram (Tuesday 26 November): Current sous chef at Bistro Vue, this young gun chef started his career in the small town of West Dorset, England.
Hammer & Tong Eating house and Coffee Bar is located just off Brunswick Street and celebrates the quality of simple, fresh ingredients. Servings are generous and the food is classic with a twist. So come down, enjoy the taste and experience all while supporting three emerging superstars.
FREE BEER AND CIDER IN CAMBERWELL FOR HALLOWEEN
Golden Axe apple cider and their newest creation Monster Mash Double IPA beer present a fun evening of craft beer exploration and good old fashioned dress up!
First Monster Mash or Golden Axe is free to everyone who's dressed up and then they're half price for the rest of the night. There will also be prizes for best dressed!
Finally, finger food will be on the house!
If you haven't yet checked out East of Everything or tried Monster Mash D IPA, this a great chance and a perfect way to spend your Thursday night.
MELBOURNE CUP BRUNCH AT TAXI - YOU EAT AND DRINK FREE!
Kick off your Melbourne Cup day with an indulgent breakfast and bottomless mimosas at Taxi, prior to trotting over the road to catch the train to the track or just to start your day off the right way - with delicious bubbles.
Book for six and you dine free as a friend of Taxi.
29TH APARTMENT RELAUNCHES
29th Apartment in St Kilda has recently received a good old-fashioned cut and polish. Steve and Keti Thomas, co-owners of Chapel Street’s Pawn & Co. one of the 5 most dazzling bars in the world according to Forbes magazine, have refitted, refurbished and revolutionized their 29th Apartment venue.
SOCIAL ENTERPRIZE THANKYOU.CO RANGE HITS AUSTRALIA'S LARGEST SUPERMARKETS
Social enterprise Thankyou.co is thrilled to announce it is now stocked in major supermarkets across the country with its new product lines, thanks to an elaborate call to action in the form of a seven-minute YouTube video asking Australians to rally the supermarkets to stock its new product lines on their social media channels.
Thankyou.co exists for the sole-purpose of funding aid projects in developing countries and originally launched with Thankyou Water in 2008 and has now expanded with Thankyou Food and Thankyou Body Care. Products from the Thankyou Food range include muesli, nut bars and oats and has been developed by Callum Hann, former Masterchef contestant and winner of Masterchef All Stars, and has worked tirelessly to ensure that everyone will love the product, as well as the Thankyou Body Care range which includes hand wash and hand lotion.
The Thankyou range will provide consumers the opportunity to change the world through a single purchase, with each product contributing to the provision of life-changing solutions to those in need, and allows customers to see the exact impact of their purchase, through its reporting program Track Your Impact.
Each product sports a unique code and once entered into the web app found at http://thankyou.co/projects customers are provided the exact details of the project their purchase has been assigned to fund, complete with GPS coordinates.