Hi it’s Tane again,
Today I went to the Good Food and Wine Show (GFWS) of 2012. The GFWS is probably one of my favourite food events of the year because there are so many stalls and so many food legend’s there. Today I will talk to you about some of the stall’s and food legend’s that I saw.
First we might start with the Barossa, a beautiful wine region in the country in South Australia. I would just like to acknowledge these wine company’s on working so hard and achieving great wines – not that I tasted any, but I had a good talk with the winemakers that were there. The first is Hentley Farm, ever since they started they have produced an amazing range of wines and have done everything by hand or foot and have always made sure it made people happy. The next wine is Soul Growers, now Soul Growers is exactly what it means, it means that every grape that has been picked and every grape that has been squashed have all been squashed or picked with fun or laughter and joy and most importantly from the soul. The third is Thorn Clarke, they have some of the best reds you would ever taste and have a large range of them to. They have nice light and graceful ones and they have heavy and rich ones, no matter what red you need they have it. Last but not least is the Peter Lehmann wines. Peter Lehmann is an extraordinary man, I met him back in 2009 and had a great chat with him and his wife Margaret. He is a true legend and I asked him lots of questions. He has saved the Barossa a few times and creates legendary wines and his vineyards are very old and hold many secrets about winemaking in the past. Another stall from the Barossa is the Barossa fine foods stall. It is a stall that sells mainly salami but does sell a bit of jerky. It is very gourmet and they’re salami has been aging for a long time, I loved the Garlic Mettworst because you could taste the garlic really well because of how long it had been aging for. If you want to check out more about Barossa fine foods go to their website at www.barossafinefoods.com.au.
Another good place to go to even though they aren’t in the Barossa is Qantas. You may think they just fly but when you go in business class they have really good wines to offer and they always have good suppliers.
Next I might do the cheese and dairy. The Cheese alley was a real highlight of the GFWS because everyone had good cheeses to share and always were happy whoever you were. The first thing I did was go to the cheese masterclass were there were very good cheeses and great advice from food celebrities Lyndey Milan, Nick Haddow, Ceridwen Brown and Justin Telfer. They talked us through some cheeses and we got to try them. I think they really got through to me about the world of cheese making. Then I went to Olympus cheese which had great ricotta and fetta I also went to Bruny Island cheese which is Nick Haddow’s company, I tasted the tomme which was really aged and flavoursome. I also went to Milawa cheese co which is Ceridwen Brown’s company, I loved the Goat’s cheese which you could definitely taste the difference. Last of the cheeses was the Bangalow Cheese co run by Justin Telfer. I loved the triple cream because of how well it was made and how oozy it was when I cut it. I had two other dairy product’s that I tried. One was the Eden Hope Dairy Farms it was the best milk I had ever tasted because it had just been pasteurized and is from jersey cows so it tastes so organic. They also make yoghurt which is from their milk and it is great with raspberries. My last milk link is the Noosa Chocolate Factory. They make their own chocolate and I got the dark chocolate coated macadamia, they were 73% cocoa and tasted like it as well because they were so rich.
While I was sitting down I saw TV chef Dominique Rizzo. I had a chat to her and she had just been at a cooking masterclass. She talked to dad and she talked about how she had been going with TV and she thinks that the GFWS is a great idea!
I will now tell you about the savoury’s I had. The first was a German sausage, it had everything a German sausage should have and more because they had been cooked to perfection the flavour in the sausage just bursted out. If you haven’t tried a German sausage YOU SHOULD. My second savoury was the avocado oil. I’m not really sure why they call it avocado oil but I know the garlic has a great flavour with bread or anything that won’t overpower it’s taste. The last savoury was the Boscastle mini pies. They were some of the best pies I’d tasted especially the Moroccan lamb. They came in a pack of four one was butter chicken another was of couse morrocan lamb the other was Beef Burgundy and finally chicken and leek. The chicken and leek is not good to be eaten last because the other flavours mix with it and it tastes yuck but if eaten first it is good on the palate and nose.
At the end of the day I went and watched George Calombaris in the Chef’s Theatre. His theme was the tree of life and a modern twist on some of the dishes and sights of his past. It sounded like these dishes were close to Gorge’s heart and they looked amazing and as far as I’m concerned they all tasted spectacular. The first one was sesame biscuit’s with seaweed and rice cream. The second was carrot’s with a liquorice tasting coating on the outside. The third was pigs nipples, mash and orange flavoured nuts. Fourth and probably best was a tree withe edible chocolate soil, Passionfruit filled meringue snails, Popping beetroot mushrooms, crystalized flour petal’s and cinnamon flavoured bark.
I think the Good Food and Wine Show is a great place to bring the whole family to see Food Celeb’s and new brand’s. Who know’s you may even get called up to help at the Chef’s Theatre.