Hola mi amigas!
Before I get into today's post, I'll just let you know that I'm gonna be kinda MIA until further notice, so posts will be few & far between. I'm running very low on internet data atm & since I have to share this connection with other people, I have to be mindful of usage. The situation is about to be rectified & improved soon, however that won't happen in an instant. It's frustrating because I know I've been out of whack schedule-wise recently, but this time around I'm not entirely in control of the situation. Hope you guys can understand my absence.
But enough with the babble...let's get into my latest post. Last Friday my Mum & I went to Sydney's Good Food & Wine Show for the 3rd year in a row & had a better time than expected. We decided to go on Friday instead of Saturday this year just to see if it was less busy than our 2 previous Saturday visits & whilst it was still fairly busy, it wasn't as packed.
For those of you overseas who haven't the foggiest idea of what I'm on about, the Good Food & Wine Show is a 3-day event where gourmet & specialist food & wine providers showcase their wares to the public for sale. (Melbourne, Brisbane & Perth also have their own Good Food & Wine Shows on at various times of the year. Poor Adelaide gets gipped, as usual.) There's also live cooking demonstrations courtesy of professional chefs (all of whom have featured on Australian TV), cooking masterclasses, a VIP lounge, free wine tasting classes....you get my drift. As their website states: "Whether you’re into sweet or savoury, beer or wine, we’ve got you covered."
Now that the explanations are over, let's get into it:
|The only part of the Wine section I bothered taking a snap of. We didn't buy any.|
|Anyone for some alcoholic ginger beer?|
|Scrolls @ the Oregano Scrolls stand|
|I think this was biltong...or beef jerky....|
|OzHarvest are/were the Show's charity partner this year. For more info, see their website.|
|Miguel Maestre of The Living Room & restauranteur fame. Just as nuts & hilarious in real life.|
|Salmon, Hiramasa kingfish (the white fish) + tuna. All part of the ceviche Miguel "cooked".|
|The ceviche dressing. All I remember was there was chilli & lots of citrus in it.|
|Miguel with MC & fellow chef Alastair McLeod.|
|Last year Miguel finished with flamenco dancers. This year he brought the mariachi band for a rendition of La Bamba.|
|Yours truly with Matt Sinclair, MasterChef Australia 2016 runner-up & humble bloke.|
|Our collective "haul" for the day - blue swimmer crab (inside blue bag), bikkies, bagels, non-alcoholic sangria, spice pastes, pasta sauces, grape tomatoes & a free carton of coconut water. I might show you how I use the coconut water at some stage.|
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For anyone outside of Adelaide, have you ever been to the Good Food & Wine Show in your capital city?