I was lucky to be able to spend a day and half at the Brisbane Good Food and Wine Show. Friday was nice and quiet and I was able to get into some masterclasses. Saturday was busier and some of the sessions I wanted to go to were booked out, so it pays to book early.
In the Celebrity Theatre I caught the always delightful Maggie Beer and the cheeky Anna Gare. I paced myself trying wines in the Riedel Wine Theatre. Then I sampled some new cheese in Cheese Alley. I also watched Bella in the Chopping Block.
One of the highlights was meeting Miguel Maestre in the Chef’s Table. He was entertaining and humorous.
I ate a tasting plate of three course allergy friendly Bulletproof menu. It was totally vegetarian and Italian themed. Instead of pasta, Miguel used a lettuce leaf and zucchini spaghetti in a creative way. I learnt a handy tip – that his mama used to say “one garlic clove per person”.
Later I attended the wine tasting Riedel masterclass, where we sampled six regional Australian wines. I was impressed by variety of wine tasted and the good value with the gift pack of glasses and a bottle of wine.
The cheese tasting experience was interesting. I learnt that mozzarella in Italy is always eaten the day it is made. I particularly liked the Tuckers Natural caramelised onion crackers.
At the end of the day, I attended the Nespresso coffee tasting journey. I quickly picked up how to use the machine and we tried four different coffee pods, including an affogato – decaf on Movenpick vanilla ice cream.
Maggie Beer’s new icecream – malted milk and chocolate biscuit wins the best food sample in my book.
Overall an enjoyable way to spend a day exploring and tasting your way around some of Queensland and Australia’s best food and wine producers.
Bill’s Italian Food by Bill Granger covers over 110 recipes with full colour photographs of the dishes and happy shots of Bill’s family. Although the recipes are not necessarily authentic Italian fare, they are Bill’s interpretation.
The recipes are divided into the following sections: pantry, instant, weekday, slow, dinner, party and sweets.
We tried the bellissimo meat loaf with simple tomato salad as well as the mozzarella, roasted capsicum and caper pizza and both were delicious. Highlights from the book include slow roasted lamb shoulder, with orange, anchovy and fennel; as well as the chocolate and hazelnut cake with nutella frosting.
Granger confesses it’s not just the food he loves, but they way Italians live: “They don’t suck coffee from disposable sippy-cups … They lean against marble bars and drink tiny grown-up espressos.”
A delightful and seasonal Italian inspired cookbook.
We have been having San Remo spelt pasta and using spelt flour instead of wheat, as spelt is one of the more tolerant gluten grains. Both are easy substitutes and we have hardly noticed the difference.
This nifty little device is called a JarKey and it helps lift off the lid of bottles and jars. It’s invaluable and every kitchen should have one, especially if you have arthritis in your hands or you do a lot of preserving.
We are giving away plenty of passionfruit to family and friends.
What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TED Salon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.
Pam Warhurst co-founded Incredible Edible, an initiative in Todmorden, England dedicated to growing food locally by planting on unused land throughout the community.
Compulsory labeling of genetically modified food products, so people can choose to go GM-free.
* Palm oil is often listed as ‘vegetable oil’ on a product’s ingredients list. If the product can sit on your shelf for many months then your vegetable oil is probably heated to a high temperature and is damaged. This is known as a trans-fat and should be avoided.
I was excited to get my hands on the very first edition of the Brisbane Times Queensland Good Food Guide.
With more than 450 reviews of eateries in Brisbane and covering the top of Queensland right down to Northern New South Wales.
Each review includes price range, opening hours and a score.
The 208 page full colour book is edited by Queensland food writer Natascha Mirosch. She has dispatched more than 25 reviewers all over Brisbane and up to Port Douglas and down to Coolangatta to seek the best places to dine in Queensland. Find out which dining establishments were dished up a coveted Good Food Guide Award chef hat.
The book is available in newsagents and book stores for $24.95.
An online version of the book is available, with access to all of the reviews. For a limited time the website only subscription for Brisbane Times Good Food Guide is only $4.50!!!