August 24th, 2009 nola
Masterchef Gary Mehigan in Cairns
Gary Mehigan was a Master of his Class when he starred at the Festival Cairns Regional Food Showcase last Saturday to a packed audience at the Farmgate Market at The Pier.
An early morning stroll around the markets with his diminutive but mighty head chef Tracey Robertson from his restaurant Fenix, Gary gathered a basket of local ingredients for his two cooking demonstrations.
Seats were filled an hour before each demonstrations and the crowd swelled to fill the centre when Gary took to the stage. People were highly entertained by M.C. Tammy Barker and with Gary’s wit, culinary expertise and all the inside gossip on Australia’s most watch television show; MasterChef.
He finished with a poinant message about using regional and local produce even though it sometimes may cost a few cents more, had benefits that reached across the whole community.
On the way to Palm Cove that afternoon Gary and Tracey stopped off at St. Andrew’s Catholic College in Redlynch to visit hospitality students cooking for a school function. It’s not every day a Masterchef drops in to their kitchen!
Glorious weather on Sunday for the Taste of Palm Cove set the perfect scene for The Sebel Reef House and Stoneleigh Wines ‘Chef’s of the Reef’ luncheon. (So popular was Gary that the luncheon sold out within 4 hours of opening the ticket box). Here Gary and Tracey with the help of chef Philip Mitchell and his kitchen brigade, whipped up a stunning menu with platters of local foods cooked in Gary’s style that had a hint of Tropics meets Morocco flavours.
A cool ceviche of reef fish,agrodolce of sweet potato and fingerlimes with chilli, coconut vinegar and coco cream was followed by a bastilla of duck with olives Mungalli dairy labneh, tangy sumac, coriander and pinenuts. More local seafood arrived with avocado and poached green prawns, blue swimmer crab, a honey mustard dressing and baby basil cress keep the guests very happy.
The colours of the main course were outstanding on the plate with the aged sirloin that had been slowly cooking since the previous day and presented with its rich shallot jus, deep red of the beetroot and golden colour of pumpkin puree. Flavours a sensation! This was accompanied by more colourful persimmon, fennel and pomelo salad with Vanella bufalino mozzarella.
The dessert was a simple tasty buttercake with roasted pineapple, salty caramel and coconut ice-cream for a perfect finish to the meal.
Whilst in Palm Cove, Gary took time out to stroll down Williams Esplanade, say “Hello” to passers by and to visit some of other restaurants involved in the Taste of Palm Cove, that were busy preparing their special menu.
Aside from his culinary talents, thoroughout the whole weekend, Gary’s affable personality and his fabulous connection with children made him a star where every he went.
Thank you Gary and Tracey for a wonderful Regional Food Showcase.
.
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August 20th, 2009 nola
SpiceZ Curry Kits
Designed to take you on a journey into this exotic world of spices, SpiceZ Sri Lankan Curry Kits offers all the dry flavouring herbs, seeds and carefully blended spice to create authentic Sri Lankan Curries.
The kits include an easy step by step recipe but leaves room for you to add your own unique touch. In this way you can tailor the recipe to suit your own tastes. A Spicez Curry kit is the best way to say you made it yourself! Because you have to add the fresh ingredients it gives you the opportunity to use the best local produce available.
These beautifully packaged Spicez Curry Kits are a sensational convenience ingredient base that are 100% natural, no artificial colours, flavours or preservatives, gluten free and n MSG or fillers.
Besides the Curry Kits, SpiceZ also sell all the hard to find ingredients used in Sri Lankan, Indian and Middle eastern cookery. Some of the more popular products are Harissa, Za’atar, Dukkah, and a Kaffir Lime and Birdseye chilli salt. We also sell roasted individual spices such as Cumin and Coriander and a beautiful Dark Roasted Sri Lankan Curry powder which includes curry leaves and Rampe.
For the full story ….spicez
For product information, go to …gourmet-foods/sugar-spice-all-things-nice/
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August 19th, 2009 nola
Due to a high demand for food handling and safety skills in the tablelands, Skill360 Australia are seeking expressions of interest to conduct an accredited ‘Food Safety Supervisor’ course on the Tablelands in early September. This program is suitable for any establishment where food is prepared and served including takeaways, fast food outlets, sports clubs, caterers, restaurants, hospitals, aged care facilities, events etc.
The program is suitable for Business owners, supervisors and staff. Please find attached a program outline and costs. The program can be conducted a s a public course or provided ‘in house’ for min 6 participants. The course is not online and is facilitated by an experienced food hygienist which allows for effective interaction, skills practice.
Completing this course will allow your business to minimise the risk of food contamination and loss of profit.
Bookings and enquiries for limited seats now as per food-safety-supervisor. (Date and Venue TBA)
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August 19th, 2009 nola
The objective of the Small Business Online program is to equip small businesses to go online and significantly enhance their web facilities and engage in e-business capabilities, as well as reducing their costs and improving their market opportunities
The Small Business Online program will be delivered through a provider/s who will be selected through a competitive, merit based process to provide ‘free or low cost’ IT skills development, training and mentoring services to small business owners and/or managers.
Applicants can include industry associations, professional and business organisations, educational institutions and business enterprise centres.
Applications will close on 25 September 2009.
Further information can be found on the AusIndustry website - please click on the following link - Small Business Online
media release - small-businesses-to-get-internet-savvy
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August 19th, 2009 nola
Check out the program for this year’s Festival Cairns with a number of Tasting events.
Festival Cairns Website 
Gary Mehigan’s Regional Food Showcase Cooking Demonstrations at the Farmgate Market - Saturday 22nd August at 9:30am and 11:00am. Gary will chose ingredients from the market to cook up simple recipes you can make at home.
Taste of Palm Cove - August 23rd - 9am - 3pm, 9.00 - 11.30 Brekkie & Brunch, 11.30 - 3.00 Tasting Plates Lunch see - taste-of-palm-cove-flyer
A fantastic day to enjoy fabulous food and wine beachside at Palm Cove. Enjoy the specialty dishes created for this event by our renowned and celebrated restaurants along the Esplanade. Gary Mehigan will visit restaurants in the Esplanade between 10-11am.
Gary Mehigan’s Regional Food Showcase Luncheon at The Sebel Reef House Palm Cove - Sorry booked out.
Market Square
Shields Street (Closed between Grafton & Sheridan St) Check out the program at http://cairnsmarketsquare.com.au/
Official Opening - Sunday 23 August (12.00pm until late)
Join the Market Square traders and restaurants in a street market showcasing local produce and products, Rusty’s Markets, street food and more. Ergon Energy’s Cairns Street Buskers “Street Star” competitors will be performing at various locations throughout the day.
Celebrity “Cook Off”Market square chefs take on local celebrities competing in three live Master Chef style “Cook Off’s” (3, 4 & 5.00pm sessions)
Market Square Longest Lunch Fashion Parade Thursday 27th August 12:00 noon. Set on one long tableunder shade down Shield Street .
Experience the best of Cairns’ local restaurants on one long table at Market Square in Shields Street. Featuring fashions by Tea Lilly in two Parisian style fashion parades set to live jazz. A three - course lunch by La Fettuccina, Paddywhacks and Ochre Restaurant. Finish the day with the inaugural Market Square “Waiters Race”.(12.00pm - 3.00pm) More info here.
Market Square Finale Street Party Saturday 29 August - In a first for Cairns, the whole of Shields Street from Sheridan Street to City Place will be closed for a fabulous street party. Family Entertainment, street food, markets and live music will culminate in Ergon Energy’s Cairns Street Buskers Festival international performers live from 5.30pm (12.00pm until late) Live Music - McMennamins (12pm - 3pm) & View From Madelines Couch (7pm-10pm)
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August 19th, 2009 nola
Are you involved in primary industries?
Do you need skilled labour or training for your staff?
You can now subscribe to the quarterly rural skills e-newsletter to receive information on the latest rural skilling news, publications and events.
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August 19th, 2009 nola
E’cco Bistro was named Restaurant of the Year and Best Contemporary Australian Restaurant at the Restaurant and Catering Queensland Brisbane Awards for Excellence, whilst the Brisbane Convention and Exhibition Centre picked up the award for Caterer of the Year. Held at Brisbane’s Sofitel Hotel, more than 500 guests of the hospitality industry gathered for the awards.
In other key awards Jellyfish Restaurant won the Best New Restaurant and also Best Specialty Cuisine Restaurant, while Best Fine Dining restaurant was Gianni’s Restaurant.
If you are looking for somewhere to dine in the Brisbane area, here’s the full list of winners: rca-brisbane-awards
http://www.rcq.org.au/
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August 19th, 2009 nola
Fonterra Foodservices’ Proud To Be A Chef.
A once in a lifetime education opportunity for 30 apprentice chefs, Proud To Be A Chef is an exciting annual cutting edge masterclass.
Each year one of the 30 participants is chosen to receive a fabulous major prize – a short-term international internship with a leading chef!
The program has a long and esteemed history in Australian foodservice, Proud To Be A Chef was reinvented by Fonterra Foodservices in 2008 as a way of publicly recognising and rewarding the vital contribution that chefs make to our industry.
Proud To Be A Chef 2009 saw 30 of Australia’s best apprentices take part in a series of masterclasses conducted by nationally and internationally renowned Chefs and foodservice professionals with apprentice Robin Turner winning an international placement in the kitchen of acclaimed chef Philip Howard from The Square, London.
Who can enter?
To be eligible for entry you must be:
•An apprentice chef aged 18 or older and enrolled for third or fourth year as at 1 March 2010;
•A holder of an eligible Australian or New Zealand work visa as at 1 March 2010.
Successful applicants will be subject to reference checks as part of the entry criteria.
For more information go to http://www.fonterrafoodservices.com.au/ptbac2009.php
This is a great opportunity to inspire our future chefs, develop the cheffing industry and represent this region.
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August 19th, 2009 nola
At the Fine Wine Partners and Gourmet Traveller WINE’s 2009 Australian Wine List of the Year Awards, Rockpool Bar & Grill Sydney scooped five major awards including ‘Overall Winner of the 2009 Australia’s Wine List of the Year’, ‘Best Restaurant List’ ‘Best New Wine List – The Tony Hitchin Award’, ‘Best NSW List’ and ‘The Judy Hurst Award’, won by Sommelier Sophie Otton.
With a list that features over 3,500 different wines valued at $9 million, Rockpool has some of the legendary wines of the 20th Century represented including 1921 Chateau d’Yquem, 1945 Romanée-Conti, 1947 Chateau Cheval Blanc, and 1931 Quinta do Noval port. Vertical selections include 34 different selections of the famous Burgundy vineyard La Tâche, 55 different wines from Burgundy’s famed Montrachet vineyard, 32 selections of Penfolds Grange, and 22 selections of Chateau Petrus with vintages ranging from 1900 to 2000
Rockpool Sydney’s wine list received ‘3 Glasses’ and recognition as being ‘confident and comprehensive with one eye on the established leaders of the wine world and another on the rising stars’. Similarly, Rockpool Bar & Grill Melbourne received ‘3 Glasses’ for its list of 1,400 wines.
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August 19th, 2009 nola
A Must for all Food People
Sydney Convention & Exhibition Centre
7th – 10th September 2009
If there is an expo that all the food industry people should visit, its Fine Food Australia; the premier industry event in Australia, with more than 950 exhibitors expected to participate this year.
The latest food, beverage and equipment ideas will be showcased from around the world, drawing thousands upon thousands of visitors. It’s the perfect place to keep abreast of the trends and to reach the retail or foodservice buyers and decision makers.
http://www.foodaustralia.com.au
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