Royal Melbourne Show 2015‎ [19 - 29 September 2015]

The 2015 Royal Melbourne Show, Victoria's largest and most iconic annual community event, is running from Saturday, 19 to Tuesday, 29 September at Melbourne Showgrounds.

Conducted annually by The Royal Agricultural Society of Victoria (RASV), the Royal Melbourne Show celebrates and showcases excellence in agriculture, attracting close to 500,000 people over 11 spectacular days.

Open daily from 10:00am to 9:00pm, the Royal Melbourne Show offers a huge variety of unique memorable agricultural experiences that are entertaining, interactive, educational and fun for young and old alike.

With over 350 showbags on offer at this years Royal Melbourne Show, there's something for everyone.

With an expanded and enhanced animal precinct, only at the Royal Melbourne Show can visitors get up close to thousands of animals, including cows, sheep, goats, pigs, horses, cats and dogs.

Food-lovers will enjoy tantalising tastes and mouth-watering aromas at the Royal Melbourne Show with the event featuring award-winning food and drink from top producers, rotating pop-up restaurants and intimate masterclasses and cooking demonstrations from Australia’s finest chefs and industry experts.

Some of Melbourne's most celebrated restaurants will be popping up at the Royal Melbourne Show and their menus are sure to get your mouth watering.

For the first time ever, Adriano Zumbo brings his exquisite sweet treats to the Royal Melbourne Show, appearing in the popular Dessert Bar for the first seven days, from Saturday 19 to Friday 25 September.

Visitors to the Winning Tastes Pavilion will be spoilt for choice with South Melbourne’s newest dessert boutique, Bibelot, also featuring in the Dessert Bar with its European-inspired cakes, chocolates and pastries on the remaining four days of the Show, from Saturday 26 to Tuesday 29 September.

Burger-lovers will enjoy Daniel Wilson’s Huxtaburger with a taste of Huxtable, popping up in the Winning Tastes Pavilion on Wednesday 23 to Saturday 26 September, offering their famed Wagyu burgers and Huxtable tasting plate.

Foodies looking for more exotic flavours will delight in Rumi’s delectable Middle-Eastern inspired menu from Saturday 19 to Tuesday 22 September. We absolutely adored the dish of Pulled Lamb Iskender - bursting with flavour and wonderfully tender, the lamb was adorned with luscious yogurt, fresh tomato sauce. Fluffy flat bread acted as a wonderful canvas for the dish, soaking the delicious flavours.

Your taste buds will go into overdrive with the finest award-winning produce from the Royal Melbourne Fine Food Awards and Royal Melbourne Wine Awards, including gourmet cheese and cured meat plates, glasses of award-winning wine, cups of award-winning coffee, gourmet ice cream and pies, available for purchase in the Fine Food Deli.

For the first time at the Royal Melbourne Show, enjoy a little ‘cocktail hour’ with a tasty tipple, from 12noon to 6pm at the Speakeasy Cocktail Bar. 

Crust Gourmet Pizza Bar also makes an appearance at the show, offering delicious pizzas, minus the guilt. Their Royal Melbourne Show menu offers a selection from Crust's menu including some classic combinations as well as some more adventurous gourmet options. 

Boasting hours of free world-class entertainment and performances, the thrill and excitement of carnival rides, spectacular stunts, glittering nightly fireworks and much more, there's an amazing variety of things to do at this year's Royal Melbourne Show.

Tickets to the 2015 Royal Melbourne Show are on sale from Monday, 3 August and there are a number of great value ticket options.

For all things to do at the Show and ticket packages, visit the new and improved Royal Melbourne Show website, www.royalshow.com.au and follow the Royal Melbourne Show on Facebook, Twitter and Instagram.

What: Royal Melbourne Show

Where: Melbourne Showgrounds, Epsom Rd, Ascot Vale 

Dates: 19 - 29 September 2015

Gastrology bloggers attended the event courtesy of Royal Melbourne Show.

Mangiare e felicita @ La Svolta

Gastrology bloggers dined courtesy of La Svolta.

La Svolta draws on traditional Italian food culture by celebrating the joy of sharing locally-sourced, fresh produce together with family and friends.

The restaurant was bustling on the Saturday night of our visit. With long, shared tables, platters of delicious offerings and some lovely Italian wine, La Svolta is the ideal venue for families and friends to come together and enjoy some true Italian hospitality. 

Alongside their legendary wood-fired oven pizza, the menu features traditional favourites as well as inspired interpretations of the classics. 

Bufala di Parma mozzarella di bufala with prosciutto di Parma

The bufala mozzarella and prosciutto were a stunning start to our meal. The Bufala di Parma mozzarella was feather-light and delicate but yet rich and full of flavour. The prosciutto on the other hand possessed a richness that had been further enhanced by the flavours of the intense curing salt mix.

Boscaiola Pizza - S. Marzano tomato, fior di latte mozzarella, sausage & mixed mushrooms

Of course any visit to La Svolta would not be complete without one of their amazing pizzas. The Boscaiola pizza was flawless. This tomato and mozzarella based pizza was embellished with a light sprinkling of parmesan cheese and strewn with Italian sausages and plump, earthy mushrooms – a classic combination. The amalgamation of flavours were superb.

Tagliatelle ai Gamberi homemade tagliatelle with sautéed tiger prawns, garlic, chilli & broccoli

As expected of any good Italian restaurant La Svolta produces quality pasta dishes. The Tagliatelle ai Gamberi was no exception. Al dente tagliatelle paired with freshly sautéed prawns complex and rich flavours which were contrasted by a desirable chilli kick. 

Seafood lasagne

Layers of home-made pasta, seafood, béchamel, parmigiano and mozzarella were a delight. Our waitress for the evening it to us as “a delicious dish” and we could not have agreed more.

Panacotta; Tiramisu

La Svolta’s rendition of a pannacotta was texturally perfect. The pannacotta was silky smooth - just barely holding its shape, it was quivering on the plate. The tiramisu was similarly well made, with its flavour heavily dominated by the constituent alcoholic component.  Both were simple traditional desserts that were well executed and thoroughly enjoyable.

Transport yourself to a cobbled Naples laneway, the picturesque Tuscan countryside or to a delightful seaside town with one satisfying visit to La Svolta.

Location: 450 Hampton Street, Hampton

Phone: 03 9521 8990

Link: http://www.lasvolta.com.au/

Cuisine: Italian

New Autumn menu @ La Svolta

Gastrology bloggers dined courtesy of La Svolta

At La Svolta the mantra is “mangiare e felicita”, meaning eating is happiness. This family kitchen and authentic Italian pizzeria and trattoria brings a touch of Italy to Melbourne.

Comprising 2 locations in  Prahran and Hampton La Svolta has won hearts and awards. 

The La Svolta team is led by Valerio Calabro and Giuseppe ‘Pino’ Russo, Italian natives, best friends and home cooks with a passion for authentic Italian fare. Opening the restaurant was a defining moment in their lives, hence the name ‘La Svolta’ which translates to ‘turning point’. 

Caprese fresh tomato salad with mozzarella di Bufala, EVO, fresh basil & oregano

At La Svolta each and every meal is prepared with love, with dishes inspired by family recipes and techniques, passed down from the teams’ Mammas and Nonnas, Pappas and Nonnos. The award winning menu also plays homage to all corners of ‘The Boot’ and the passionate people that make La Svolta possible. 

Tartufata Pizza

The pizzas at La Svolta are outstanding. It is no surprise that La Svolta holds an Associazione Verace Pizza Napoletana (AVPN) Accreditation awarded by the official association in Naples, which specifies that their pizza is prepared per the specific guidelines. 

To receive accreditation pizza must be prepared in a woodfire oven, the temperature must be over 400 degrees and cooked for 60-90 seconds. This accreditation certifies that La Svolta's pizzas are prepared according to these specific guidelines, making them one of only a handful in Melbourne preparing authentic Italian pizzas.

The Tartufata pizza was picture perfect in appearance and outstanding in taste. Aromatic truffle cream, dollops of  Fior di latte mozzarella and beautiful hot Italian sausages finished with shaved parmigiano created a delightful fusion of flavours that would keep any pizza purist happy. Encircled with a puffy crisp crust, this pizza was superb. 

Gnocchi alla Sorrentina homemade potato gnocchi baked in the woodfire oven

The gnocchi was divine and obviously made with love. As with all good gnocchi, it was soft and pillow-like, providing an ideal canvas for the intense flavour of basil napoli sauce, fior di latte mozzarella & Grana Padano cheese. 

Tournedos of swordfish and zucchine with sautéed silverbeet

The quality of the swordfish was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.

From left: Tiramisu; Sirigino al ciociolato fondente

Our desserts were each wonderfully traditional and well-executed. It was a decadent end to a delightful meal. 

La Svolta is a celebration of food, culture and family. This vibrant trattoria offers guests a real Italian experience complete with a ‘Ciao Bella’ to everyone who walks through the doors.

Location: 3/5 Cecil Place, Prahran 

Phone: 03 9510 3001

Link: http://www.lasvolta.com.au/

Cuisine: Italian

Time Out @ Federation Square | White Night 2015

Gastrology bloggers dined courtesy of Time Out.

Melbourne’s favourite city destination Time Out is has come back refreshed, revitalised and a top pick for summer dining.

After closing for a short time, Time Out reopened back in December to reveal a vibrant new fit-out. Located in the heart of Melbourne, the venue boasts wonderful views of the city, the beautiful Southbank skyline and Fed Square’s iconic big screen. 

The expansive menu of international dishes champions fresh Victorian produce, and locally made Victorian craft beer as well as barista-made Code Black Coffee. 

Crispy Chicken Satay Skewers with a warm spicy peanut sauce

The Chicken Satay exceeded our expectations.  The skewers were nicely caramelised and crispy and were flavoured well by the decadently satay sauce.  It was a delicious starter.

Salt & Pepper Calamari

Tender ribbons of battered calamari were served with flavoursome nuoc cham sauce.  The calamari was perfectly seasoned and went beautifully with the sauce which had a great salt-sour-heat balance.

Grilled Salmon

The salmon was perfectly cooked - beautifully seared and pink in the middle. The accompanying salad of spinach, tomato, honey roasted beetroot, pomegranate and freekah was an enlivening mixture that was and brought together with a tangy lime vinaigrette. It was a fresh summer dish which featured a medley of exciting flavours and textures.

Char grilled Black Angus porterhouse steak served with creamy gratin potatoes, green beans and mushroom sauce

The succulent (and very generous piece of) steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The mushroom sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish.

Baileys Cheesecake

We adored our dessert of Baked Cheesecake flavoured with Baileys and finished with vanilla cream, cocoa and ice cream on the side. The cheesecake was deliciously rich and had just the right hint of baileys.

Time Out continues to be a favourite for Melbourne locals and visitors.  Located in the centre of one of Melbourne’s most iconic tourist destinations and known for all-day dining from an extensive international menu 365 days a year. Any time is the right time to take Time Out in the heart of Melbourne city.

Location: Federation Square, Corner Swanston St & Flinders Sreet, Melbourne

Phone: 03 9671 3855

Link: http://www.timeoutfedsquare.com.au/

Cuisine: International, Modern Australian, Asian, Breakfast, Craft Beers

Take Time Out and beat the crowds during White Night 2015

For one night only, Melbourne’s favourite all-night spectacular event, White Night is back, and Time Out Fed Square is right in the heart of it, all night long.

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.

Events visible from Time Out Fed Square include an array of captivating sound and visual works, including:

• 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.

Saturday nights @ Woolshed Pub

Gastrology bloggers dined courtesy of Woolshed Pub.

Overlooking the picturesque water and city lights, Woolshed is the quintessential waterfront venue offering innovative cuisine in a relaxed environment.

Located within a heritage building, the venue boasts sun-drenched dining areas during the day and romantic and beautiful views spreading across the boardwalk at night.

The menu showcases pub favourites as well as modern Australian cuisine with subtle Mediterranean influences with a variety of share plates and a la carte options standing alongside a thoughtfully selected wine list. The weekday specials offer exceptional value.

Chickpea kofte, tahini, sumac, lemon 

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.

Cured ocean trout 

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.

Chilli salted squid, parsley, salsa romesco 

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.

Seared Kingfish, Fennel, Green Bean and salsa

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.

Wagyu beef cheek braised in red wine with celeriac puree & gremolata 

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.

Nougat pistachio praline parfait, candied orange, dried figs, biscotti 

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. 

Sticky date pudding, butterscotch sauce, vanilla bean ice-cream 

​T​he sticky date pudding was wonderfully ​light and fluffy​. It was​​ ​an​ exemplary ​​​execution of the classic dessert​. D​ecadently 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.

Location: t18/161 Harbour Esplanade, Docklands
Phone: (03) 8623 9640
Link: www.woolshedpub.com.au
Cuisine: Modern Australian

Brunch @ Las Chicas

Gastrology bloggers dined courtesy of Las Chicas.

Las Chicas is the perfect embodiment of a thriving Melbourne café. It has rightfully earned its standing as a weekend brunch mecca, drawing in the crowds week in week out with its consistently excellent food, fantastic coffee and cheerful wait staff.

Las Chicas has succeeded in crafting a convivial atmosphere in which to enjoy a lazy weekend brunch. 

Left: Green goodness - Kale, spinach, spirulina, probiotic powder, cucumber, banana, dates, nuts & coconut water

Right: Nutrient enhancer - Kiwi, watermelon, agave & probiotics 

Field mushroom burger 

Yarra Valley feta, sundried tomato tapenade, kale, walnut pesto with taro chips

With a rich and succulent field mushroom, the burger had, sandwiched between two halves of a slightly sweet brioche bun, Yarra Valley feta, sundried tomato tapenade, kale, walnut pesto.  It was a modern yet classic veggie burger and was absolutely delicious.  The taro chips were crisp and perfectly seasoned. 

Sesame seared tuna 

Yellow fin tuna, purple carrots, cucumber ribbons, mint, coriander with a sweet mirin, ginger and soy caramel dressing 

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.

The coffee at Las Chicas is excellent. The profound respect for the humble beverage is palpable.

Las Chicas uses AllPRESS Supremo – a sweet bold coffee with a taste of red berries and cocoa. The beans are sourced from Brazil, Colombia and Papua New Guinea and then prepared and served to patrons by adept baristas.

Melbourne has an ever growing brunch culture, making the café industry a particularly competitive and vibrant one. Las Chicas serves delicious, fresh and seasonal food, which makes it a cut above.  Given its popularity, we suggest that you visit, as we did, during the odd hours of the day to avoid excessive wait times during peak hours.

Location: 203 Carlisle Street, Balaclava
Phone: 03 9531 3699
Link: http://www.laschicas.com.au/
Cuisine: Mexican, International, Modern Australian, Coffee, Breakfast/Brunch

Lazy lunch @ the Boathouse

Gastrology bloggers dined courtesy of the Boathouse.

Located on the banks of the Maribyrnong River, the Boathouse’s dining room consists of a large airy space with wide windows that provide a view of the picturesque river, gum trees and sloping grass banks - a resplendent backdrop against which to dine.

A collaboration between Gary Mehigan (from MasterChef fame) and Steve Bogdani, the café pleases patrons with life’s simple pleasures done well. 

With a relaxed, unpretentious and uncomplicated approach, the food features sharing plates, pizzas, grills and sweet treats for those who want to pop in for a chat and enjoy the friendly ambience and river views.

The Boathouse’s dining room is marshalled by excellent service staff who are knowledgeable, friendly and humble. 

Miso lamb ribs w garlic, ginger & eggplant pickle

Packed with umami, the ribs were nicely caramelised, succulent and crusted with flavoursome spices. 

200g Swordfish w chickpeas, raisins, cauliflower, almond & herb oil 

The swordfish was outstanding. This seemingly simple dish was not only complex with layers of flavour, it was also perfectly balanced. The swordfish was cooked to perfection. Moreish and tender, it was matched beautifully with spiced cauliflower. The fruity acidity and texture of the raisins provided balance, as did the creaminess of the yogurt.

Desserts at the Boathouse are a must.

Gary’s cheese cake, toasted nut crumble & rhubarb syrup 

A unique and perfectly constructed take on the traditional cheesecake, the dish comprised of a perfect quenelle of cheesecake mousse atop a mixture of nut crumble and biscuit which provided texture and earthy cues. The rhubarb syrup had a lovely acidity which balanced the creaminess and sweetness of the cheesecake mousse. It was both well thought out and executed.

Smashed meringue with hazelnut cream & crushed fruit

This was a fascinating dessert which balanced a number of elements, culminating in an explosion of flavours. We loved the different textures which percolated the dish. The smashed meringue added a chewy texture while the hazelnut cream was decadent.

Serving good food at affordable prices, the Boathouse is not just for special occasions and unsurprisingly has become a favourite choice for locals. A lovely and versatile meeting place, the Boathouse caters for lunching families to business people calling in for a quick bite.

Location: 7 The Boulevard, Moonee Ponds
Phone: 03 9375 2456
Cuisine: Modern Australian, Pizza, Coffee
Link: http://www.theboat-house.com.au/

Event: Wyncity Launch @ Point Cook

Gastrology attended the event as guests of WYNCITY.

Gastrology attended the media launch of WYNCITY over the weekend. WYNCITY is a brand-new world-class bowling and family entertainment centre which has just opened in Point Cook.

Offering the latest in tenpin bowling, world-class Laserforce laser tag, bumper cars, pool tables, mini golf and an amazing range of arcade games, WYNCITY is Australia’s newest venue for action-packed indoor recreation.

A short stroll from Williams Landing train station, WYNCITY is a multi-configurable 6000m² venue for both public entertainment and private functions.

Owned and operated by the Scolaro family, WYNCITY has been an iconic bowling and entertainment centre in Werribee for the past 30 years. The family’s decision to expand and move their successful business to the new Point Cook site has been five years in the making.

Designed by the renowned BB Design Group and incorporating murals by famed Canadian artist Trev Fury, the leading-edge Point Cook venue positions WYNCITY at the forefront of family entertainment in Victoria.

Combining the latest interactive entertainment technology sourced from across the globe with the Scolaro family’s expertise in leisure management, the new WYNCITY will draw crowds from far and wide.v

WYNCITY’s 24 lanes of QubicaAMF tenpin bowling feature 42-inch monitors, iPad scoring systems with Facebook check-in, latest PlayStation-like bowling games, built-in cameras and are serviced by virtual waiters. It will be bowling your way.

The Laserforce arena provides guests adrenaline-packed adventure. With capacity for 24 people per mission, WYNCITY’s technologically advanced laser tag is complete with awesome props, easy-to-use weapons and a pumping soundtrack.

Among the range of arcade games at WYNCITY is Australia’s first ever Time Freak attraction, a thrilling race against the clock in a vibrant UV-coloured room.

Spread over two levels, WYNCITY offers activities for everyone from small children to adults and offers facilities for kids’ parties and adult birthdays as well as corporate events and conferences for up to 70 people.

The new location includes a full service restaurant bar facilities featuring wood-fired pizza. WYNCITY has parking for up to 85 cars and is easily accessible by public transport. The venue is only a five-minute walk from Williams Landing train station, which is a 30-minute journey from Southern Cross Station.

Gastrology bloggers visited WYNCITY as guests.

Event: Noosa International Food & Wine Festival 2014

Thursday 15 to Sunday 18 May 2014 sets the time to celebrate the next Noosa International Food and Wine Festival.

Over 250 invited chefs, producers, winemakers, entertainers and media will descend on Noosa and its iconic surroundings to join foodies from all over the world to party and celebrate the good things in life. 

Highlights of the 2014 Festival will include: 

1. 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, 
2. 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. 
3. Two Qantas Seafood Feasts on Noosa Main Beach with Neil Perry AM preparing award-winning seafood with wines from Qantas epiQure. 
4. Two fabulous International Premier Degustations featuring world renowned chefs. 
5. The Platinum Experience –the ultimate way to enjoy the Festival in the prestigious Westpac Platinum Lounge with private bar and concierge. 
6. 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. 
7. 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. 
8. 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.

The Sunshine Coast is the perfect backdrop to the Festival offering a myriad of accommodation options from luxury hotels to quaint hideaway cottages. 

A range of ticketing packages are available at www.noosafoodandwine.com.au or by downloading the free Festival Smartphone app. Buy tickets before April 1 and receive a 10% discount on most Festival events. 

Prices

• 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.

Program and other information

• 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

Dairy Farmers Thick & Creamy gourmet yoghurt launch @ Collingwood Children’s Farm

This post is Sponsored by Nuffnang.

Location: Collingwood Childrens Farm, St Heliers Street, Abbotsford

Phone: 03 9415 6581

Dairy Farmers and Nuffnang hosted an exclusive brunch at Collingwood Children’s Farm to celebrate the new Thick & Creamy everyday gourmet yoghurt. Gastrology bloggers enjoyed a delicious brunch which was prepared from fresh local ingredients and inspired by the exciting new range of Dairy Farmers Thick & Creamy gourmet yoghurts.

Nestled on a bend of the Yarra River with acres of paddocks, gardens, orchards, rustic buildings and shady trees, Collingwood Children's Farm was the perfect venue for trying the range of exciting, newly launched, gourmet flavours. 

Dairy Farmers Thick & Creamy has been re-formulated to truly deliver on its “Thick and Creamy” promise. The result is an even better, truly gourmet yoghurt experience that Australians can enjoy every day. 

The re-formulated yoghurts come repackaged in gorgeous premium packaging, which uses hand-drawn illustrations and romantic typography and comes in two sizes: a 150g tub and a 600g tub. 

There are 8 exciting new gourmet flavours to choose from: Field Strawberries, Original Sweetened, Field Blueberries, Mango & Passionfruit, Lemon Cream, Yellow Box Honey, Caramelised Fig and Raspberry & Coconut. We loved the delicious authentic flavours. 

We were spoilt with as much yoghurt as our hearts desired. There were also an array of treats that were made from Dairy Farmers Thick & Creamy gourmet yoghurt.

A world of difference from the “gourmet” yoghurts that have saturated the market which taste like confectionery and are far too sweet, Dairy Farmers Thick & Creamy has the perfect level of sweetness and had true fruit flavours. 

The yoghurt has a full cream taste and mouth feel but contains a mere 8% fat and has no artificial colours, flavours or preservatives (they even exclude standard yoghurt nasties like gelatine!). Using a well-formed, gentle yoghurt process means the thick & creamy texture is accentuated. The fruit flavours have gone through a rigorous selection process where the best fruit are sourced – and the difference is obvious! 

The fruits in the yoghurt were a good size and looked as good as they tasted. We loved how much fruit there was in the yoghurts which made the yoghurt deliciously fruity without compromising the creamy, indulgent taste profile of the base yoghurt. 

The afternoon ended with a cooking class by Alana Lowes (from Series 3 of MasterChef Australia) where we were shown how to recreate the delicious Farmhouse Layered Cheesecake which we were privileged to indulge in as part of the lovely brunch (scroll down for the recipe!)

 

Farmhouse Layered Cheesecake Recipe

Makes 12 

Preparation time: 15 mins 

Biscuit base 

4 crumbled digestive biscuits

1 cup toasted muesli 

2 tsp brown sugar (optional) 

Large pinch cinnamon powder 

35g melted butter 

Filling 

2 cups Dairy Farmers Thick & Creamy Lemon Cream Yoghurt 

Citrus topping 

150g fresh citrus fruits eg. orange, lime 

1 tsp cornflour 

2 tbsp lemon juice 

2 tbsp caster sugar 

1. 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. 
2. 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. 
3. For filling, divide the Dairy Farmers Thick & Creamy Lemon Cream Yoghurt between the four glasses. 
4. Spoon over the cooled citrus topping.

What would be your dream yoghurt flavour?

When Italy met Yea – Spring Graze @ La Svolta [22nd September]

Location: 3/5 Cecil Place, Prahran and 450 Hampton Street, Hampton

Link: http://www.lasvolta.com.au/
Cuisine: Italian
Overall Impression: 8/10

This September, La Svolta welcomes Spring through the marriage of Italian cuisine and authentic flavours with local ingredients with a Spring Graze menu. Gastrology bloggers were privileged to attend a dinner which featured a tasting of each dish on the spring graze menu.

La Svolta is a restaurant with a proud reputation forged over many years of operation. The exposed kitchen at the far end of the dining hall proudly displays both the chefs and the prominent pizza oven, lending to the wonderful atmosphere. The dining room is modern with polished timber finishes and exposed brick walls – the perfect setting for rustic Italian food. 

Beef Carpaccio with wild rucola and shaved parmigiano 

Simple and delicious. The beef had a beautiful melt-in-your-mouth texture. 

Verdure Pastellate mixed seasonal vegetables in a light batter 

The tempura vegetables were pleasant. The batter encasing the vegetables was ethereally light and very crisp. Combined with the various dips the dish was a delight to eat. 

Risotto Burrata with fresh basil and salsa di pepperoni 

The rice in the risotto was puffy and al-dente and had a nice flavour. 

Pasta Carciofo homemade pasta with artichoke, guanciale and chilli 

Atop the superbly cooked, wonderfully textured pasta were delectably crisp shreds of Guanciale (unsmoked Italian bacon prepared with pig's cheeks). The perfectly cooked artichoke and chilli provided freshness. 

Background: Agnello Alle Erbe grilled herbed lamb cutlets with artichokes, lime and mint 

Foreground: Bistecca grilled porterhouse steak with spring onion mash and madeira sauce 

The herbed lamb cutlets, topped with artichokes, lime and mint, was moist and very flavoursome. It was a well made and homely dish that was thoroughly enjoyable. 

The succulent steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The madeira sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish. 

After the rollicking ride provided by the savoury courses, the first of our desserts arrived. 

Zablione with biscuits and fresh fruit 

The biscuits were highlighted by a light and airy, soufflé like, consistency with a subtly sweet flavour while the Zablione was smooth and fragrant. Providing excellent balance to the relatively sweet and heavy items were the beautiful fresh fruits. 

Vanilla Panna Cotta with berry compote 

The panna cotta was smooth and well-executed. It was a decadent end to a delightful meal. 

As they say at La Svolta, mangiare e felicita - eating is happiness, and this Spring celebration was no exception. In a match made in gastronomic heaven, the menu crafted by La Svolta's Valerio Calabro and Pino Russo is absolutely scrumptious and showcases local produce sourced from the Yea farm of friend and fellow restaurateur Carmine Constantini. The meal is also paired with a glass of delicious Di Stasio Wine. We highly recommend you spoil yourself with this afternoon of Italian indulgence. 

Details

When: The Spring Graze menu is available on Sunday, September 22nd from 11.30am - 4pm 

Where: both La Svolta venues

How: Call (03) 9510 3001 to book. 

Price: $30 which includes two courses (entree and main or main and dessert) and a glass of Di Stasio Wine (either Chardonnay or Pinot Noir). 

Gastrology bloggers dined courtesy of La Svolta.

Restaurant Review: Di Palma's

Location: 688 High Street, Kew East
Phone: 03 9859 8999
Link: dipalmas.com.au
Cuisine: Italian, Pizza
Overall Impression: 6.5/10

Di Palma’s serves hearty and affordable Italian fare at two locations (Hawthorn and East Kew). One of the few family-friendly restaurants with white table cloths, it has become a regular place for my family when we dine out for a lazy Sunday lunch with all the kids. They have a children’s menu that comes with free ice cream that the children are always excited about and for the adults, the menu ranges from wood-fired pizzas to pastas and also includes a good variety of mains.

We are consistently pleased with the standard of food on offer. It is consistently cooked well and uses fresh ingredients.

What we like most about Di Palma’s is the brilliant service. The staff always make us feel welcome and the children are always well taken care of. The homely, yet modern ambience means we can always have a relaxing time with the family. There is also a BYO policy (corkage charge $9 per bottle) which is great for when you want to enjoy a special bottle with your meal.