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Orange FOOD is Ready for Boarding… The 2013 Orange FOOD Week program has been released, with a plethora of food and wine related events planned around the FOOD's marque events. One of the highlights of this year's FOOD Week is the FOOD Train that leaves Sydney on the 19th of April; destination Orange. ? The Week starts with Night Markets, 100 Mile Dinner and Forage concluding with the Sunday Markets in Orange's historic Cook Park on the 21st of April.?The Orange FOOD Train is set to be a highlight of the week, with renowned foodie and home cook hero, Lyndey Milan, joining the trip.

The Orange FOOD Train is a unique experience that has gained a keen following since its inception. The journey begins on Friday the 19th of April.?

Bookings and full program: Bookings for the FOOD Train are essential - purchase at www.orangefoodweek.com.au/events or contact Edwena Mitchell on preisdent@orangefoodweek.com.au.

The Best of Australia at qualia: Unparalleled Dining, Travel and Luxury www.qualia.com.au/events/great-barrier-feast

The finest Australian cuisine in an unsur-passed setting is precisely what guests will experience at the 'Best of Australia at qualia' from 12-14 July 2013. Peter Gilmore of Sydney's world-renowned Quay restaurant, Dan Hunter of the highly acclaimed Royal Mail Hotel in Dunkeld, Victoria and qualia's award-winning Executive Chef Alastair Waddell will present a gourmet culinary weekend unlike any other

The pinnacle of the weekend will unfold on

Saturday evening as the sun sets over the

glittering Coral Sea. The Showpiece Dinner held

in qualia's Long Pavilion will be a 6-course

degustation tour de force jointly created by these

three accomplished chefs. Peter, Dan and Alastair

will each prepare two dishes using produce

sourced from some of Australia's best growers and

suppliers, complimented with wines personally

selected and introduced by celebrated wine expert

Throughout the dinner guests will also be able to watch these chefs and their teams in action via live camera link up to the kitchen, whilst esteemed restaurant critic and columnist Simon Thomsen emcees. Previous stars of the Great Barrier Feast series have included Tetsuya Wakuda, Ben Shewry, Guillaume Brahimi, Frank Camorra, Justin North, and our two returning chefs Peter Gilmore and Dan Hunter.

Luxury accommodation packages are available for guests and include both Masterclasses and the Showpiece Dinner, with accommodation at qualia:

Leeward Pavilion, qualia: $2,950

Windward Pavilion, qualia: $4,100

2.0 Feb 20132.0 Feb 20132.0 Feb 2013

THE WORLD’S 50 BEST

RESTAURANTS 2013 DATE

CONFIRMED Following its 10th Anniversary in 2012, The World’s 50 Best Restaurants 2013, sponsored by S.Pellegrino & Acqua Panna, returns to London’s historic Guildhall for a prestigious ceremony on Monday 29th April.

The World’s 50 Best Restaurants is organised by Restaurant magazine and presented in the company of the world’s most influential restaurateurs, finest chefs and International media. Over two million people across 222 countries visited www.theworlds50best.com last year, demonstrating the true global appeal of the list to food-lovers everywhere

World Expeditions Launches its 2013 Culinary Adventures

Leading Australian adventure travel company, World Expeditions, is launching its 2013 suite of gastronomic adventures with free information nights in Sydney and Melbourne hosted by chef and TV personality, Peter Kuruvita. According to CEO, Sue Badyari, the keen interest in food evidenced by television programs devoted to the topic has accelerated interest amongst travellers for this type of travel and World Expeditions has responded by expanding its range of culinary suite of trips in 2013. World Expeditions launched its culinary suite of trips in 2004 and, since then, has worked with celebrity chefs such as Joanna Saville, Kylie Kwong, Meera Freeman and Hamish Ingham

More information at www.worldexpeditions.com Australian Young Winemaker of the Year announced

Since taking over the winemaking duties at his family winery, Jacob Stein has raised the bar in terms of quality for both the winery and the Mudgee region.

Two new wines, the 2009 Robert Stein Reserve Cabernet Sauvignon Shiraz ($60) and 2012 Robert Stein Riesling ($40) were two of the wines that contributed to Jacob winning the Gourmet Traveller Wine Maga-zine ‘Young Winemaker of the Year’.

This award topped a successful return to Mudgee for Jacob who also won the ‘Encouragement Award for Up and Coming Australian Riesling Makers’ at the 2011 Can-berra International Riesling Challenge as well as being named a finalist at the 2010 Wine Society ‘ Young Winemaker of the Year’ awards.

At 28 years of age the winemaking future of Robert Stein Wines is bright.

Visit their website for more

www.robertstein.com.au

Seafood Straight from the Trawler at Southport's New Sustainable Market

Gold Coast residents can buy fresh, local seafood straight from the trawler this Saturday at the launch of a new sustainability market at Southport's Broadwater Parklands. Produce by the Pier is a new market featuring the best fresh, local, seasonal produce and products from local artisans and independent designers who work with reused, reworked and recycled materials.

Visitors can also buy locally grown, organic fruit and veg, taste honey directly from native bred bees, buy recycled timber furniture, listen to emerging local artists in music mentoring program Fret Fest and much more.

Produce by the Pier will run every second and fourth Saturday of the month from 7am to 12pm, launching Saturday 9 February 2012.

Visit www.producebythepier.com.au

This Month’s Kitchen and Cooking Tips Place any excess stock, pesto or wine in ice-cube trays and freeze. You can defrost a few quickly as needed or pop into straight into soups, sauces and stews for extra flavour When cooking packet pasta, cook it for 1 minute less than the packet says, that way you can finish it and cook it perfectly when tossing through your sauce.

Web www.destinationfood.com.au E - james@destinationfood.com.au

EYE ON IT

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Eye on Food

Food Trends in 2013

Duck eggs Chefs are moving out of the henhouse

House made yoghurt

Healthful kids’ meals

Fernet Branca...what is it?

more chefs are drinking it

‘Simple pleasures to rule the heart- Balsamic Master class in the mountains’ Stop the abuse of Balsamic! It’s a wonderful species of gourmet delights. What would we do without grapes? The basis of wine: which keeps us sane; and the fundamental of bal-samic: to keep our palate blissful.

The demonstration class allows you to sit back, relax and enjoy an informative tasteful lesson on the wonders of Balsamic. Through-out the morning, sample specially prepared dishes with Casanova Balsamic as the main ingredient while experienced food importer Todd Butland demystifies subject.

All who participate will leave with their minds and palates nurtured, but most importantly a DeliVino goodie bag to take home including a bottle of 4yr old balsamic glaze, balsamic fig compote, recipes and a special vile of 10yr old as well!

Thursday 7 March 10am when you palate is fresh

Ph 07 5545 3343 COST? $90 pp or $120 per couple

WHERE? DeliVino on Tamborine, 12 Main Western Road,

North Tamborine —Gold Coast, Qld

www.delivinotamborine.com

Balsamic braised mushrooms, to serve w the risotto

Risotto Bianco

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 small onion, finely diced

1 cup carnaroli rice (Arborio would also be fine)

Splash of white wine

600-700ml chicken stock

¼ cup grated Parmigiano Reggiano

1 tablespoon butter extra

Heat butter and olive oil in a pan over a medium heat. Add

onion and sweat until soft, avoid colour. Add rice, toast ever so

slightly and add a decent pinch of sea salt. Add wine, stir and

when the wine is absorbed add ¼ of boiling chicken stock. As

the stock becomes absorbed continue to add remaining stock.

Continue to stir and love your risotto. Check the rice

grains. They should be firm to the bite; al dente. place a lid on

the saucepan and let rest for 2 minutes then add the second

amount of butter, cheese and stir well to incorporate.

2 cups of mixed mushrooms

100ml chicken stock

50 ml Casanova Aceto Balsamico di

Modena

1 tablespoon olive oil

Sea salt and white pepper

1 tablespoon unsalted butter

Sauté the mushrooms in the olive oil, season with salt. Cook for 1 minute. Add the chicken

stock and reduce by half. Add Aceto Balsamico di Modena and reduce again by half. Re-

move the braised mushrooms from the heat and add the butter and swirl around to incor-

porate. Sprinkle with lemon thyme leaves and taste. Season if required.

Place a nice sized mound of risotto bianco in your bowl and then top with a selection of the

braised mushrooms.

Suggestion – a few little pieces of Taleggio cheese placed on the rice when serving would

enhance this dish 10 fold.

In SeasonIn Season

Grapes Grapes

One of the oldest One of the oldest cultivated fruits, cultivated fruits, grapes were grapes were grown in China grown in China before the ice age before the ice age and appear in and appear in paintings on the paintings on the walls of ancient walls of ancient Egyptian tombs. Egyptian tombs. Grapevines came Grapevines came to Australia in to Australia in 1788 with the First 1788 with the First FleetFleet

Best advice for Best advice for storage… storage… place unwashed place unwashed grapes in an grapes in an airtight container airtight container or a sealed plastic or a sealed plastic bag in your fridge. bag in your fridge. Wash grapes just Wash grapes just before serving before serving or or

you'll remove the you'll remove the protective bloom protective bloom and shorten their and shorten their shelf life.shelf life.

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Individually showcasing the many functions of your product.

Our goal is simple, contribute to our clients success by delivering recipes that meet the

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E -james@destinationfood.com.au