As a food blogger, it seemed like a "have to go and report" kind of event, if one just looks at the impressive list of Chefs and providers, wineries and entertainers listed on the website. It was great to mingle with a youngish crowd, all obviously here to have a good time, and not worried about spending their well earned cash. And cash, you will need a plenty: before you can even taste anything, you will have to fork at least 60$ for entry for two and two mandatory, non-refundable plastic glasses costing 5$ each. Then you have to buy food and wine and this can easily turn into a 100$ bill or more. The first taste at Taste was quite a bad one, as I could have spent the same money for a proper dinner in some of the featured restaurants...
having said that, we had great fun talking to a few people we know, like Frank Camorra who generously gave us one of his fabulous "brochettes" of lamb, or watching Colin Fassnidge butchering a piglet on stage and having the crowd in hysterics over his constant jokes and finally getting introduced properly to the lovely Kate Gibbs. We loved the brochettes from Frank so much, that we returned to buy some more and try his fabulous ice-cream. We drank a GSM from Tobreck & Vintners and Billi Billi Shiraz from Mont Langi Ghiran, a winery I had discovered at last Designex .
There was great frustration in accessing the restaurants we would have like to taste, due to long queues and time constraints, as each session last really only 4 hours and you may have to wait a good 20mms at each stall. Besides we privileged watching Colin Fassnidge show.
Some of the people we visited
Some of the places we would have liked to try out
And now onto the Colin Fassnidge Show
I don't think I need to present Colin Fassnidge to my Australian readers, but maybe I need to do it for my international readers (yes, all of you over in America, Asia and Europe...).
Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen the Four in Hand hold one Chefs Hat for four years and adding the prestigious second hat in 2010.
He has since opened a second restaurant in trendy Surry Hills 4Fourteen with Carla Jones.
Learning very early that he had a passion for cooking, Colin moved to England where he did his apprenticeship at Le Manoir aux Quat'Saisons under Raymond Blanc in Oxford. Blanc, a self taught Chef instilled in his staff a sense of seasonality and also tasting at every stage, a trait Colin uses in his kitchen today.
With a passion for travelling Colin arrived in Australia in 1999 working at some of Sydney’s most acclaimed Restaurants, including Liam Tomlin’s celebrated institution that was Banc.
Colin’s Nose to Tail philosophy and his diligence for sourcing the best local ingredients has seen him turn the most undesirable off cuts into beautiful, delicious dishes. He is also now a -sometimes controversial - judge on My Kitchen Rules, together with French Chef Manu Feidel and Aussie paleo diet ambassador extraordinaire Peter Evans, " bringing sexy back to TV on My Kitchen Rules". He seems to have a great female following as well, and is a great bloke.
Kate Gibbs is a Sydney-based journalist, food writer and author. She has written two cookbooks and her first non-fiction book will be released in 2015. She has written for The Sydney Morning Herald, The Wall Street Journal, Sunday Style magazine, Sunday Life in The Sun Herald, Australian Gourmet Traveller, Broadsheet Sydney, The London Evening Standard, frankie magazine and Cosmopolitan magazine among others. She also happens to be Margaret Fulton's granddaughter, not a mince feast, as Margaret is a a Scottish-born Australian food and cooking 'guru', writer, journalist, author, and commentator. She was the first of this genre of writers in Australia.
Her early recipes encouraged Australian housewives (!) to alter the Australian staple of "meat and three vegetables" and to be creative with food. She 'discovered' food from exotic places such as Spain, Italy, India and China and as Cookery Editor, 'brought these into Australian homes through her articles in the Woman's Day magazine'. Fulton realised that chefs who did television shows tended to lose their audience. Accordingly, she remained a writer who regularly appeared only as a 'guest' on various TV shows. Her early recipes encouraged Australian housewives to alter the Australian staple of "meat and three vegetables" and to be creative with food. She 'discovered' food from exotic places such as Spain, Italy, India and China and as Cookery Editor, 'brought these into Australian homes through her articles in the Woman's Day magazine'.
A bit of video action - Not for the faint hearted...
We are so lucky here in Sydney! Spring has sprung and we enjoy a perfect 25 degrees today with a light wind, and we are about to be taken on a journey, a food journey that is, for the whole month of October here and then on to Melbourne and Canberra with over 500 events planned around the city and amazing international guests like David Thompson, who introduced Thai food to Australia 20 years ago and is now returning to Sydney, Yotam Ottolenghi the king of Eastern Mediterranean flavours based in London, Alice Waters the US Chef owner of Chez Panisse in Berkeley and finallyMassino Bottura from Osteria Francescana, named #3 best restaurant in the World.
The kick off event took place at the monthly SMH Pyrmont Growers Market with Adam Liaw, MasterChef winner in 2010 and television Chef extraordinaire, as well as Movida famous Frank Camorra with restaurants in Melbourne and Sydney. Both were launching new books, and took the time to talk to their fans and sign their books for them with a smile...Votre serviteur was there first row, having booked premium seats to each event. And it was certainly worth the token money asked for attending! Here is my report:
Adam Liaw cooks an Asian Storm
We are so grateful that Adam left a career in law to pursue his passion for Asian cuisine. He is a passionate cook and is extremely knowledgeable of all Asian cuisines, including Korean, the theme for today, as well as Japanese - his wife is Japanese - and Malaysian, Chinese and Singaporean which are his heritage. He is also a natural presenter, injecting his entusiasm and personal style in his TV shows.
He prepared with some extra help Korean Grilled Pork Belly and fried noodles.You can find the recipes in his new book: Adam's Big Pot published by Hachette. Here are some photos of his demonstration:
Korean Grilled pork belly
With a little help from your friends...Joanna's husband and another SMH crew member prepare the same meal that Adam is cooking on stage for the 30 VIPs in the audience - that's me, and a few more!
Frank Camorra cooks recipes from the South of Spain
The always jovial Frank Camorra relocated with his family to Melbourne when he was five years old. It is not until 2000 that he had a chance to go back to Spain and work in a Michelin stared restaurant and moved back to Melbourne to open MoViDa in 2004, as he was so impressed with the vitality of the food scene in his birth country. He has returned many times since with Richard Cornish the food editor of The Age and Alan Benson as their photographer. Frank was presenting his latest book - Movida Solera - and cooking two recipes from it: pinchitos morunos and ensalada de remolacha. Here we are:
Pinchitos Morunos: Seville Festival Lamb Skewers
Salad of beetroot with fennel and cumin seeds
There were a lot of other BBQ events at the Pyrmont Growers Market...stay tuned for another episode!
Born in France, well travelled, relocated to Sydney in 1997.
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