Archive for the ‘Chic Gourmet’ Category

Every City Should Have a Farm

The City of Sydney’s plans to develop a working farm in the heart of the city have been backed by gardening and agricultural experts and community groups.

The City Farm, located in Sydney Park will provide farmers markets with fresh, locally-produced food, an urban fruit-filled orchard and sustainable educational programs.

Television gardening expert Costa Georgiadis congratulated the City on a fantastic initiative that will transform people’s understanding of local food production.

“This is one of the best developments to happen in Sydney in decades – every city should have a City Farm,” Costa said.

“This farm will be a legacy that will help reconnect people with local and seasonal food. It will become a well-loved place to understand how to grow food, cook it, preserve it and then share it in the heart of a thriving community.  I’m on board this tractor for the long haul.”

Local landscape architect, Belinda Dods, said the City Farm would open up great opportunities for residents of all ages in the city.

City of Sydney Farm

“It’s so important for people to learn about the seasonality of food so this is a really great opportunity for hands-on learning in the heart of the city,” Ms Dods said.

President of Sydney City Farm Community Group Katy Svalbe said there is over 1,500 supporters for the City Farm on their mailing list, and around 2,000 more on social media.

“The Sydney Farm Community Group promotes the establishment of city farms for a green and sustainable future in urban Sydney,” she said.

“We support the establishment of a City Farm in Sydney Park and congratulate City of Sydney on the steps taken so far towards achieving the goal.”

Georgie Pollard is the owner of local café Concrete Coffee and said the City Farm would be a fantastic source for fresh, seasonal organic produce for businesses in the area.

“We buy local for several reasons – local producers are people you can get to know, and out of that relationship you get an understanding of the care that they put into their product,” Ms Pollard said.

“A City Farm will play a vital role in educating the community about the importance of locally grown food as well as supplying fresh fruit and vegies for local café owners like us.”

Brian Jones from the University of Sydney’s faculty of agriculture and environment said a community-oriented City Farm would be a real asset for Sydney Park and a valuable educational resource.

“The primary objective of the City Farm is to teach children and citizens about the challenges, realities and opportunities of food production,” he said.

“The City Farm will be a valuable educational resource to build community appreciation and understanding of the importance of agriculture. We look forward to working with the City Farm in the future.”

Murray Wilton from the Royal Agriculture Society of NSW said they fully support the City Farm which will play a vital role in agricultural education.

“Once children are engaged and focused on agriculture, they’re encouraged to investigate and become more aware of the industry.” Mr Wilton said.

“The Royal Agriculture Society of NSW aligns ourselves with selected organisations that will benefit agricultural education, and we believe the City Farm will do that.”

Lord Mayor Clover Moore said the inner-city farm – allowing city folk the chance to step into country life – would cater for dozens of educational, community and cultural activities.

“We’ve worked closely with the community to develop this vision for a place where city people can engage with local and global ecological challenges in beautiful Sydney Park,” the Lord Mayor said.

“The City Farm has huge social, community and environmental benefits, offering our inner-city residents a taste of life on a farm, a place to forge new friendships, and the opportunity to learn more about how food is produced.

“With more people than ever living in the inner city and choosing to raise families here, the City Farm will be an important place for people to see where their food comes from – as well as the chance to grow their own – and find out more about living sustainably.”

Based at Sydney Park in St Peters, the City Farm will include:

– Gardens and an orchard producing fresh fruit and vegetables annually;

– A weekly organic farmers’ market;

– Composting and waste management programs;

– Regular sustainable lifestyle training and educational classes, and;

– Community volunteering opportunities.

The farm will initially be managed by the City of Sydney before becoming a not-for-profit community enterprise in the medium term.

Southbank Farmers Market Launch

Miranda Sharp, Director of Melbourne Farmers’ Markets said “We are delighted to be launching our first farmers’ market in the City of Melbourne. Southbank Farmers’ Market is a direct response to the City of Melbourne’s 2012 Food Policy Framework. The market addresses food security, sustainability, healthy eating and access to fresh food for the 15,000 Southbank residents, not to mention a fantastic way to feed your family.

A vast array of produce will be available at the market from eggs, butter, cheese, meat and nuts to fresh seasonal fruit and vegetables, honey, wine, cider, spices, dips, bread and olive oil. The Southbank chapter of Rotary Club will host a breakfast barbeque, using fresh produce from the market.Southbank Farmers Market

Chair of Future Melbourne People City portfolio, Cr Richard Foster, said the City is pleased to be hosting the Southbank Farmers’ Market at Boyd Community Hub, providing access to farm fresh, local produce to those living and working in and around the Southbank area.

“The City of Melbourne is committed to its vision of a healthy and inclusive city,” Cr Foster said. “We are doing this by increasing the range of nutritious and sustainable food to improve people’s health and wellbeing. The Southbank Farmers’ Market will also further enhance the vibrant cultural hub at Boyd with people able to experience the building including the Southbank Library while enjoying the market.”

264285Southbank Farmers’ Market:
8am – 1pm, 1st Saturday of each month
First market: Saturday 2nd August
Boyd Community Hub, 207 City Road, Southbank 3006

Cooking demonstrations by Nic Poelaert of Brooks Restaurant will take place at 9am and 11am. Shoppers will also have the opportunity to win dinner for two at Brooks.

Sample Food Festival 2014

Two of Australia’s most celebrated chefs will be guest chefs at this years Sample Food Festival with an unforgettable pre festival lunch in Bangalow’s iconic A&I Hall on Friday 12th September.
The lunch this year is an Italian theme. Darren Simpson is known in the country as one of the finest Italian hatted chefs. He is presenter of The Best in Australia series 1, 2 & 3 and has regular guest appearances on Sunrise, Ready Steady Cook and judging on MKR.

Alex Herbert has spent several years in well-known restaurants and now successfully operates her business Bird Cow Fish out of Sydney. She is a Delicious Magazine produce award judge and an advocate for farmers and growers all over the country.


The pair will team up with local chefs Gavin Hughes, Sarah Swan, Monique Guterres, Victoria Cosford and the Salumi Australia boys. This multi-course feast is designed to tantalise your taste buds and prepare you for Saturday’s day-long celebration of food and local produce.

Only $75 for several courses including wine and Stone and Wood beer. Book now as places are limited:

Sample Food Festival will take place from 8:00am – 4:00pm Saturday 13th September 2014, at the Bangalow Showground. Featuringfood from local fine restaurants, local produce and farmers market stalls, plus entertainment, cooking demonstrations and children’s activities.
Entry is free.

La Fête de la Bastille – Ananas Bar & Brasserie

Award winning, hatted French restaurant, Ananas Bar & Brasserie, is bringing French National Day to Sydney’s shores in what will be a celebration to rival the French themselves. Ananas is encouraging Francophiles across Sydney to honour the day in-style as La Fête de la Bastille takes over the iconic Rocks destination for a week of celebrations.

A Champagne brunch, cocktail master class, gourmet degustation dinners, an indoor picnic and dessert tasting plates will capture the imagination and embrace the true ‘joie de vivre’ of Bastille and showcase the seductive charms of Ananas Bar & Brasserie.

John Szangolies, proprietor, The Urban Purveyor Group, said: “We are proud and excited to be the only venue in Sydney offering a full week of world-class events and dining experiences centered on Bastille. Ananas will bring a touch of that French glamour to guests as they enjoy a tour de force of culinary delights, entertainment and sensory experiences to rival any traditional festivities in France.”


Ananas La Fête de la Bastille Program

Opening the festivities in well-heeled French style, Ananas Bar & Brasserie will host a Champagne de Brunch to rival that of the renowned Bagatelle Brunch in New York. On Sunday 13th July, guests will have the opportunity to feast, dance and mingle as they enjoy fine French Champagne for this unforgettable experience ($65pp).

Monday 14th July marks the official Bastille Day and accordingly, Ananas will do as the French do by hosting a traditional picnic, but with a twist. Le Picnic will take guests on a trip from Paris to Bordeaux as they are spoilt with a selection of gourmet French delicacies including Ananas duck liver and Armagnac parfait, chicken and snail ballotine, lobster and apple in brioche and more. ($100 per basket).

The award winning bar team at Bar Ananas will host Cocktails à la Mode Masterclass on Tuesday 15th July. Matched with mouth-watering canapés from the Ananas kitchen, attendees can expect to witness a dynamic showcase of first-class bartending skills as they workshop three unique cocktails ($80pp).

Throughout the entire week, adventurous Francophiles will be able to enjoy the tastes of France with the Banquet Magnifique, a seven-course degustation menu designed by hatted Executive Chef Paul McGrath. The menu will include oyster beignet, seared loin of venison, roasted striped trumpeter and more ($110 or $190 with matching wine).

La Fête de la Bastille will continue to pay homage to all things French on Thursday 17th July with a Vin et Fromage Cheese and Wine Tasting Masterclass, where cheese-lovers can learn everything there is to know about a carefully curated range of cheeses from an artisan cheese maker while also enjoying accompanying fortified wines ($85pp).

On a sweet note, on Thursday 17th July,  Les Desserts Décadents will also take over Bar Ananas offering something for everyone. Diners can spoil themselves with delicious dessert tasting plates accompanied with a flute of exquisite dessert wine for just $25 per person.

On Friday evening, say Au revoir Bastille as Bar Ananas hosts a classy live entertainment set in venue while diners can enjoy $10 glasses of Champagne and a free dozen oysters with the purchase of a bottle of Champagne.

La Fête de la Bastille, 13th to 18th July 2014

Ananas Bar & Brasserie Bar at 18 Argyle St, The Rocks NSW 2000

Kinkawooka & Pepe Saya Week at Kitchen By Mike

It’s time to #lovepetitmussels & #wearloosepants again.

The  managers of Australia’s finest seafoods’,  Fishtales, along with the eponymous Mike of Kitchen by Mike  and the creamy Pepe Saya are teaming up with the Dudes from Young Henrys Brewery, to celebrate the start of the Mussel Season with the Delicious Magazine award winning Kinkawooka Mussel farm from South Australia.
From 21-27th June, Mike will be serving up a dish per day which features one of Pepe Saya’s Cultured Dairy Products (Ghee, Cultured Butter, Creme Fraiche, Mascarpone and/ or Buttermilk) paired with the spectacular new season, small soft and sweet, ‘petit bouchot’  Kinkawooka Mussels and of course the beverage of choice to accompany this bovine, bivalve treat is a fresh, crisp Cider from the Young Henry’s barrel.

But wait, just when you thought it could’t get any better, Pepe Saya, Fishtales John Susman  and Kinkawooka Mussels Andy Puglisi will be cooking and dishing up mussels (and love) in the divine KBM Garden over the weekend, 21-22 June.

Set a reminder in your phone, #lovepetitmussels & #wearloosepants  and hightail it over to Kitchen by Mike in the week from 21-27 June and muscle up!


Here is a short video of Pepe Saya cooking Kinkawooka Mussels in his beloved Cultured butter on SBS on demand


Social Media content BLITZ by Rob Locke @FoodWineDine


EAT – Merimbula A Foodie Providore Event Like No Other

An oyster experience like no other in the world will be on offer for local families and visitors at this year’s Eat Merimbula, on Sunday, March 9. Adventurous foodies will be able to slip on a pair of waders and stroll across the shallow bed of Merimbula Lake to a floating table to sample freshly opened oysters, a good local drop and chat with local oyster farmers. Grower and environmental manager for Bega Coast Oysters, Sue McIntyre challenged foodies to test their palate and pick the best oyster, as each estuary has it’s own nuance.
“We can source oysters from four estuaries across the Bega Valley so people will get to taste the variety of flavour from each estuary,” she said, expertly opening an oyster for fellow organiser Natalie Godward. “We’ll have oysters from Wapengo, Merimbula, Pambula and Wonboyn and you can be the judge.”
Natalie pointed across the water to the grassy shore front at Fish pen, which is where the skilled hands of local chefs will be turning our local produce into an experience to be savored during the festival.
“‘Our most accomplished local chefs will provide plated premium local fare to tempt you as you walk along the beautiful foreshore”, she said. ‘‘We’ll have up to 20 of our best chefs and food entrepreneurs each creating something special for the day from freshly harvested seafood and salads along with locally bred and raised free range meats and dairy.” “Think pulled-pork rolls from Quaama, salt and pepper squid from Bermagui, Eden’s mussels and squid, giant seafood paella and native fruit wines.” “Even the humble sausage sandwich has been given the special treatment with meats from Quaama and home crafted chutneys.”

Sapphire Coast Tourism’s Anthony Osborne said 2000 hungry foodies cleaned out last year’s inaugural event in a matter of hours. “You might actually get something to eat this year,” he laughed.
“Last year was the inaugural event and everyone sold out before lunch – people clearly have an appetite for great food in a stellar setting and this year we’ll ready for a big day.”
See what’s cooking in the lead up to the festival at Sapphire Coast’s Facebook page.

Pepe Saya’s Amuse Bouche: February Edition

•    People of Sydney rejoice, Pepe Saya and Mike McEnearney of Kitchen by Mike are teaming up for another renegade food event, this time at the Growers Markets at Pyrmont. 
No one likes to miss out on something delicious so set every alarm you can, hire a marching band to play outside your window, or drink copious amounts of coffee and stay up all night, but whatever you do don’t be late. Get yourself down to Pyrmont Bay Park from 7am on Saturday March 1st to make sure you snag yourself some of Pepe’s creamy cultured dairy products and Mike’s scrumptious seasonal creations before they all sell out. And don’t forget to #wearloosepants – you won’t regret it.
•    Did you know that Pepe Saya’s Australian Cultured Butter will ripen with age? Just try it sometime. Stick it in the fridge and leave it for a few months, then pull it out and bake or cook with it (Mrs Pepe likes to sauté mushrooms) and taste the difference. We love food with flavour!

•    Speaking of ripe food and full flavour, Pepe Saya’s cultured dairy products will be available from one of our favourite South Australian providores, The Smelly Cheese Shop at the Central Market in Adelaide, on March 7 & 8. So pop that date in your diaries all you South Australian butter addicts and don’t forget to try ripening your butter.

•    Ever wondered how Pepe discovered his undying (and mildly disturbing) love for butter? Or what life is like when you are an oyster farmer? Now you can hear these and the other fascinating tales behind your favourite products whist enjoying a scrumptious three-course dinner at Storybook@KitchenbyMike. 
Mike McEnearney will play host on March 11th as guests dine on a meal made with the featured producer’s wares and matching Lowe wines. During the evening everyone will be treated to the stories of some of Mike’s producer friends, including Pepe Saya Butter, Country Valley Milk, Tathra Oysters, Zokoko Chocolate, Breakout River Meats and Lowe wines. Short films from Rob Locke of Food Wine Dine’s #producerportrait series will play throughout the evening offering a further window onto the lives of the people behind the products.
Food, wine and story time. Join us. More information and tickets available at

•    Mrs Pepe is a huge fan of the Intercontinental Hotel Sydney (and not only because of the choice of butter on the room service tray) which supports local producers in a meaningful way. Both Mrs Pepe and the man himself are honoured that Pepe’s products will be featured at the Intercontinental Hotel’s stall at the up coming NSW Food & Wine Festival. All you foodie butter fans out there make sure you drop by, have a taste and say hi.

Le Cordon Bleu Hautes Études du Goût Scholarship

  • To celebrate the tenth anniversary of the Le Cordon Bleu Hautes Études du Goût program, Australian professionals in the food and wine industry are being offered a scholarship to join the 2014 class in Paris. Dedicated to uncovering the science of taste, the course brings together food and wine professionals from across the globe to discuss and dissect the culinary arts and the way we savour them.


Spending one week in Paris and one week in Reims, Champagne, course participants will look beyond simple flavours and textures, in fact, the Hautes Etudes du Goût program, held at Le Cordon Bleu’s Paris headquarters, involves advanced lectures and workshops by renowned French academics, the likes of renowned scientist and forefather of molecular gastronomy, Herve This, as well as numerous experiential food and wine masterclasses.

The gastronomic program also involves bespoke excursions to Paris’ famous commercial food market and several Champagne houses to experience food and wine from its very beginnings to finished product. Those wishing to join the next program, which will run from 13 – 25 October, 2014 now also have the opportunity to apply for a 50% scholarship, which closes on the 30th May (including tuition fees, accommodation, meals and local transportation).

Only the sixth Australian to ever participate in this program, Australian Sophie Mibus describes the course as “pure pleasure. The combined experiences challenge everything you have ever thought about food, reawakening your long forgotten senses of smell and taste.”

“The content of the program is a well-balanced, intensive schedule of lectures by established, renowned lecturing staff and young contemporary “cutting-edge” researchers – all with a very French focus – complemented by a series of such amazing excursions and food and wine pairing activities. Especially for people working in food or wine, this course is pure stimulation for the palate!”

Participants come from many different cultures (11 nationalities were represented in the 2012 class) and professional backgrounds, sharing a common passion and curiosity for taste and gastronomy: Chefs, culinary instructors, food industry professionals, restaurant and food service operators, food writers and journalists, as well as post-graduate students who want to develop their career in the fields of taste and gastronomy.

The program is delivered in French and translated into English.

For more details visit or contact

Real Food Heroes To Shine At Tasting Australia

tasting australiaTwo special guests linked by their love of the natural world and its bounty will share the spotlight at Tasting Australia next year.

Tasting Australia creative director Simon Bryant today announced that American farmer, lecturer and author Joel Salatinand Australian landscape architect and television personality Costa Georgiadis would be among festival guests.

The pair will join a group of real food heroes sharing their knowledge, stories and experiences with Tasting Australiaaudiences between 27 April and 4 May next year.

“Tasting Australia is taking a new direction in 2014 and we’ll be celebrating the origins of our renowned produce,” MrBryant said.

“This festival will be about eating and drinking, not just food and wine. It will focus on experiences, not purely events, and on participating rather than simply being there.

tasting australia

“I’m delighted Joel Salatin and Costa Georgiadis will be among special guests sharing their unique insights at what is setto be a refreshed, bold and exciting Tasting Australia.

“Salatin based in the Swoope region of Virginia in the United States, where he manages Polyface Farms with family members including his wife Teresa and son Daniel.

He is well-known internationally for his roles in the documentary films Food, Inc. and Fresh.

The 56-year-old, who has been dubbed the world’s most innovative farmer by Time magazine, has written nine booksand taken tens of thousands of people through his seminars and courses.

Salatin’s latest book is Fields of Farmers, which further expands his powerful message and focuses on the importance offarms and knowledge being passed on to new generations.

“Because integrity food creates integrity ecology, I’m both honoured and excited to be a part of the Tasting Australiaevent in 2014,” Joel said.

“This consortium brings together both the players and paradigms that can heal our plates and properties. The two go together, and what a delight that viscerally participating in nature’s choreography can generate this much attention.

tasting australia

“Kudos to South Australia for pulling it off and I can’t wait to be a part of it.

“Landscape architect and educator Costa Georgiadis is best known as host of ABC television’s Gardening Australia program.

He is passionate about plants and people, and supports a range of community causes that promote sustainable living and food production.

“I can’t wait to taste the dialogue, join the debate and view the pictures painted about our food and its future,” Costa said.

“It’s all about bringing everyone along: farmers, cooks, growers, eaters and more.

“Tasting Australia is setting the table – come grab your seat.


“Tasting Australia will be held from 27 April to 4 May 2014. Visit for more information.The full event program will be announced over the coming months.

The ‘Heston Tested’ One-Stop Kitchen Tool

The new Breville All In One™ (BSB530) is a one-stop food processing station. With six versatile attachments it helps home cooks blend, whisk, mash, slice, chop and shred like a pro.

Create silky smooth soups, dips and purees with the anti-suction blending head, or allow the whisk attachment to whip and aerate for fluffy frittatas and pancakes.

Potatoes can be textured to perfection with a variable mashing head. From creamy to coarse, the ergonomic Control Grip™ handle makes it easy to process large quantities.

Slice, chop and shred in a fraction of the time with the 1.6 litre food processing bowl. Including three interchangeable blades, this space saving appliance has all the functionality of a stand-alone food processor.

The variable slicing disc offers 18 precise settings to produce consistent, even slicing in seconds – from 0.5 to 6mm. The QuadBlade® attachment ensures the entire bowl’s contents are processed simultaneously for even consistency. Finally, the reversible shredding disc offers a fine and coarse grating setting.

With ease of use in mind, detachable gearboxes have been incorporated into the design so that everything from the variable mashing attachment to the processing bowl is dishwasher-safe. After cleaning, simply place attachments on the specifically designed storage tray.


 Breville All In One TM

Breville enquiries: 1300 139 798 or 


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