Good Food & Wine Show Sydney 2009

Oh Manu... oh yes I do!

Yes, I do love good food which is why I can never resist attending the Good Food & Wine Show every year it hits town (I've missed it once in the past 6 years and only because I was overseas at the time).

Even more exciting this year was the receipt of one media pass from Johanna at Stellar*, which not only got me into the Show for free, but also included access to the media lounge and the official Friday morning press conference featuring Gordon Ramsay.



The press conference started at 8.30am, a breakfast spread of coffee, juice, fruit and pastries put on for the waiting media. Lorraine and I parked ourselves next to the gigantic 10kg Channel 7 news camera as we waited for Gordon to arrive. He arrives in a whirl, rattles off a tightly scripted spiel and then races off stage left with no opportunity for questions, only a glimpse of a smile as he ignores a last-ditch question by the Channel 7 news reporter.

You can view my recording of the entire Gordon Ramsay media briefing here.



The best part about an early start? Getting a head-start on the crowds.


On the exhibition room floor at 8.15am Friday


View from above at 8.15am


View from above at 11.30am Friday


More crowds

Lorraine and I were lucky enough to score second row seats to Gordon's first show at 9.30am. He emerged with black electrical tape over his mouth, a joking reference to his recent controversies in Melbourne.


Gordon Ramsay's guarantee his mouth will not get him into trouble


No need to shave tomorrow Gordon?

To his credit, Gordon did apologise to Tracy Grimshaw again, acknowledging that he was rude and he was sorry. He also said if there's one thing he's learnt in Australia, it's "don't mess with the sheilas".


Volunteers don't realise what they're in for

Audience members were quick to volunteer themselves in a bid to win prizes only to realise they're entrapped in an on-stage version of "So You Think You Can Dance".



We watched Gordon cook three dishes: cod and tomato chowder, glazed salmon with spinach and radish salad and poached pears in mulled wine. The cod soup looked particularly amazing, cooked in a fry pan with barley.



Back out amongst the exhibitors, there was plenty of see and taste, including cooking demonstrations featuring a few chefs you might recognise too...


Goan Cuisine chutneys


Absinthe

Absinthe for breakfast? Why not? At a harsh 60%, it's recommended this drink be mixed with sugar syrup and other flavours. I found the flavour still quite harsh though.


Sugar spoon - traditionally used to hold a lump of sugar over a glass
whilst the absinthe is poured over it


Manu gets miked up

As I stood clicking away with photos at the Campbells stand watching Manu Fidel, an older lady sidled up to me and asked "who's that?".

"It's Manu" I said simply.

"Oh MANU." She motioned toward her friend with urgency and whispered "Look, look, it's Manu, it's Manu!" a wide smile spreading across her face.


Manu Fidel


Handmade chocolates from Adora


Chocolate pops from Adora


Campari


Campari samples


Pukara Estate olive oil


Chocolate-filled pretzels with rainbow sprinkles from Bretzel


Ben O'Donoghue at Barbeques Galore


Is it just me, or is Ben channelling a little bit of Mark Wahlberg


But I shouldn't tease, because hey, you blog!


Wasabi peas


Cakes from Cake Connoisseur


Caramel macadamia mudcake from Cake Connoisseur


Mini flower cupcakes from Cake Connoisseur


Bread from the Grumpy Baker


Batlow apples


Teabah tea


Authentic Turkish Delight


Green & Black's Organic chocolate


Cupcakes with decorations from Blackwood Lane


The latest taste sensation


Oh yes it's cat food!



...which only reminded me of this media sensation.


Fardoulis Chocolates


Dried fruit and nut samples


Ferrero Rocher and chocolate Christmas tree by Edible Blooms


Whittakers chocolate samples


Matt Moran with fans


Nut clusters from Go Natural


Kimchee samples from the Korea Tourism Organisation


Organic Times chocolates


Organic Times Gems
described as the size of a Skittle, with the chocolate of a Smartie,
the shell of an M&M and all natural fruit flavours and colours


Nespresso coffee pods

I think the guys on the booth got sick of the requests for George Clooney!


Glenn Flood (you may recognise him from episodes of the
Melbourne Fifteen Restaurant by Jame Oliver)
undertakes cooking demonstration at Raw Materials


Cooking paella


Poaching pears


5kg of salted anchovies


SuperMi noodles


Justine Schofield and Gary Mehigan

The most popular show of the day at the BBC Australian Good Food Theatre was undoubtedly the appearance by Gary Mehigan with Masterchef show favourite Justine Schofield. As Gary later recounted in his Celebrity Theatre show, a clamouring horde of hormone-raging male high school students could not get enough of Justine. "Justine! Justine! Look this way! Justine" they chorused with whoops.

Will/did Justine win Masterchef (the final episode was filmed last Thursday)?


Gary and Justine could only feign ignorance and cross their fingers

Following the show, Gary and Justine valiantly spent a good ten minutes posing for photos with excited fans.


Gary poses for photos


Justine is the crowd favourite


Gary signs his autograph for a fan


Ritter Sport chocolate


Donut machine in action


Dilmah Exceptional tea

I love the Rose with French Vanilla version as a post-dinner tea.


Cupcakes from Symphony Fine Food


Decorated cookies from Cookie Couture


Macarons and carousel cake Cookie Couture


Bunny rabbit family of cookies from Cookie Couture


Decorated penguin and elephant gingerbread cookies Cookie Couture


Sparkling honey drinks by Beechworth Honey

The honey ginger version was deliciously intense.


Vitek Vodka Infusions rose with almond and lime


Maple sugar chips from Le Cordon Bleu


Cupcakes by Yaels Cakes of Distinction


Lemon slice samples by Yaels Cakes of Distinction


Cheese samples


Offering samples of Japanese umeshu plum wine


Fresh seafood on display at the Market Pride stand
by the Sydney Fish Market


La Muscadine (Grand Marnier) handmade chocolates


Shiraz chocolate barrels


George Calombaris in the media lounge

I spotted George in the media lounge just before his Masterchef Live appearance in the Celebrity Theatre, and had I known his apparent dislike of all bloggers, perhaps I would've engaged him for a right of reply!

Because apparently George doesn't like bloggers. He can't stand them because they pick on him for licking his knife. Come now, George? Surely you can stand a little bit of heat in the kitchen?

I'm not sure I understand the blanket ban or sweeping disparagement for every single blogger in Australia. Sure he's copped some ribbing but look at how Matt Preston has turned the public's cravat cringe into a fashion statement and eventual utter public endearment.

You can watch George's original comment requesting all bloggers to please leave the theatre in my video footage here (and yes, that's Chocolatesuze giggling beside me)


Why don't you like bloggers, George?

Gary and George are soon joined by Matt Preston...


Matt Preston arrives with a boxful of butter

and Justine Schofield...


Justine helps Gary in the kitchen


Gary drinks the best ever potato thickshake

As per many a Masterchef episode, the highlights of the show come from Matt, including his best attempt at an impromptu food analogy on Gary's cooking, telling us about his "roast beef" and showing the crowd his best food tasting facial expressions. Watch Matt Preston here.


Matt Preston entertains the crowd


Pasta samples made by the Kitchenaid pasta attachment


Tsingtao beer


Palm heart samples - they taste like a mild version of artichokes


Palmitos hearts of palm


The friendly team at Latin Deli


Dude Where's the Food - a cookbook for blokes!


Slicing salami


Marinated chicken samples

Friendliest stall?


Chocolatesuze at The Biscuit Tree

The Biscuit Tree of course. If she wasn't serving customers with handmade biscotti and shortbread, she was roaming the floor being recognised by readers (a new record of 25 fans on Saturday, I hear) or twittering updates and free tickets.


Biscotti and shortbread by The Biscuit Tree


Gluten-free biscotti

I kept Suze company on a late lunch break to the Lindeman's Early Harvest Restaurant, serving all the dishes demonstrated by chefs in the Celebrity Theatre (clever marketing, no?).

All dishes pictured were the sample plates positioned on each counter.


Gordon Ramsay: Cod and tomato chowder $16
includes a glass of Lindemans Early Harvest Semillon Sauvignon Blanc


Gordon Ramsay: Glazed salmon with spinach and radish salad $24
includes a glass of Lindemans Early Harvest Semillon Sauvignon Blanc


Gordon Ramsay: Poached pears in mulled wine $8


Tobie Puttock: Bresaola $16
with parmesan, lemon, horseradish and rye bread
served with a glass of Lindemans Reserve cabernet merlot


Tobie Puttock: Veal osso bucco $24
served with a glass of Lindemans Reserve cabernet merlot


Tobie Puttock: Caramelised brioche with forest berries $8


Alastair McLeod: Antipasto $16
Seared haloumi and salsa rossa, field mushroom bruscetta and
marinated gympie farm goats cheese with pickled beets
served with a glass of Lindemans Early Harvest sparkling


Alastair McLeod: Peppered beef salad $24
with roasted tomatoes, kipfler potatoes and horseradish cream
served with a glass of Lindemans Early Harvest Rose


Alastair McLeod: Chocolate creme brulee $8
with Irish whiskey roasted strawberries and almond biscotti


Matt Moran: Prawn tempura with remoulade sauce $16
served with a glass of Lindemans Early Harvest sparkling


Matt Moran: Chicken saute with chorizo and chickpeas $24
served with a glass of Lindemans Reserve shiraz


Matt Moran: Raspberry tart with champagn sabayon $8


The Gordon Ramsay chef prepares Chocolatesuze's glazed salmon


Gordon Ramsay: Glazed salmon with spinach and radish salad $24
includes a glass of Lindemans Early Harvest Semillon Sauvignon Blanc



We found the salmon a touch overcooked, not so much flaking as peeling off in layers.


And the love is free by blogger Jules Clancy

Finally Suze and I also tracked down Jules Clancy, food blogger and now self-published author with her cook book And the love is free. I couldn't resist buying a signed copy of the book - the recipes look great - and it's a wonderful and heartfelt tribute to her mother June Clancy. Sydneysiders can attend her book launch Sunday July 19, 4pm-8pm at the Tilbury Hotel in Woolloomooloo.

And that's it! The Good Food Show 2009 in 108 photos and 3 videos - a new Grab Your Fork longest post record!



The Good Food & Wine Show was held at the Sydney Convention and Exhibition Centre 3-5 July 2009.

Related GrabYourFork posts:
Gordon Ramsay at David Jones Food Hall, Oct 06
Good Food & Wine Show 2008
Good Food & Wine Show 2006
Good Food & Wine Show 2005
Good Food & Wine Show 2004

Grill'd - Grilled Healthy Burgers, Crows Nest, Sydney

When did burgers get so popular?

Suddenly, it seems, Sydney can't get enough of them. These aren't the greasy takeaway shop kind, with pre-made patties cooked on the grill by a sad and resigned owner who sighs with each order.

I remember those hamburgers of youth with fondness, a behemoth of beauty piled high with the greasy fried egg, rasher of bacon, juilenne of wilted lettuce, discs of soggy tomato, square of cheese, deep purple beetroot, sweet ring of pineapple, and the patty of beef, globules of fat soaking into the buttered and toasted hamburger bun, the overflow dripping onto the greaseproof paper and slowly running down your wrist.

Oh they were good times indeed.

Today the local takeaways in the suburbs are fast disappearing. In their place are new, bright, shiny, clean, happy, chirpy burger bars, which is how we've come to Grill'd, the latest burger chain to hit town following its success in Melbourne, across Queensland, Newcastle and now the bright lights of Sydney.


Interior decor

We find wooden countertops, mirrored walls and chairs painted in fire engine red at the outlet in Crows Nest. Help yourself serviette dispensers and plastic sauce bottles in the shape of tomatoes keep a relaxed family feel.


Tomato sauce bottles

There's a quirky sense of humour in the line drawings on the walls too, although I'm not sure if adding personalities to the food I'm about to eat is meant to make me feel better or worse...


"My last favourite body part? I'd have to say my saggy udder"


"C'mon ladies - and stretch..."
"I should've stuck to pilates"

The emphasis on fitness is meant to underline the Grill'd philosophy of "Healthy burgers, healthy mind", with burgers "cooked to order using super lean patties that are full of flavour".


Prepping a burger

Suze and I have prime viewing over the kitchen, and I'm impressed to see the patties really are made by hand from a huge tub of mince. The staff, all young and bouncing around to the in-store music, attend to the burger production process with surprising cheerfulness, although I can't help wincing each time the chicken breasts are mercilessly squashed, prodded and poked with regulation tongs to make sure they're thoroughly cooked.


Hot chips $4.30
Thick chips with Grill'd herb mix

Our hot chips arrive in a paper bag, a plastic container of tomato salsa sealed with the lid even though we're eating in. Sprinkled liberally with dried rosemary, thyme and salt, there's quite a strong herby flavour to them, and whilst the chips are dark gold in colour, they're not quite as soft and fluffy on the inside as you'd expect.


'Baa Baa' Grill'd lamb burger $11.90
Grilled lean lamb pattie with avocado, tasty cheese,
salad, relish and herbed mayo
with extra pineapple and egg and brie $1.30 each

Our burgers arrive spiked together with a full-size skewer, an upside-down Grill'd sticker taped to the top like a golf course flag. The option of three different burger buns is a nice touch, particularly the gluten free option ($1.50 extra), the other two being traditional sesame seed or panini with no sesame seeds.



Suze's lofty gustatory ambitions is evidenced by her addition of pineapple and egg and brie to her 'baa baa' lamb burger. The lamb patty has plenty of flavour, juicy without being overly fatty.


Almighty Grill'd beef burger $12.50
Grilled 100% lean beef, tasty cheese, crispy trim bacon,
free range egg, a couple of slices of beetroot
with salad, relish and herbed mayo



My Almighty beef burger is not for the faint-hearted either. It's a struggle to finish, the toasted bun dwarfed by its filling of beef patty, tomato, egg, bacon, lettuce, cheese and beetroot. The lettuce is a particular highlight, crisp bright green leaves of baby cos, even if Suze doesn't like her salad (I eat hers too).

Oh and a special note of thanks for the drinks cabinet - Cascade ginger beer is a welcome sight, alongside bottles of sparkling apple juice, sarsparilla and fancy fresh juices (why are other drinks cabinets always depressingly mundane?). To my surprise, they're also licensed, selling bottles of Corona, Asahi, Stella Artois, Carlton Draught, Pure Blonde, Cascade Light and Skyy Vodka ($6-$7.50).

Staff are vigilant with checking ID. To her horror Suze gets carded. She must like getting grilled.



Grab Your Fork dined courtesy of Grill'd with thanks to Amanda from Undertow Media.


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Grill'd
57 Willoughby Road, Crows Nest, Sydney
Tel: +61 (02) 9436 0699

Opening hours:
Sunday to Thursday: 11.30am til about 10pm
Friday and Saturday: 11.30am til about 11pm

La Disfida Pizzeria, Haberfield, Sydney

There's only one thing you come to La Disfida for, and that's the pizza.

We're talking thin crust pizzas dressed with only a smattering of topping, and baked in a traditional wood-fired oven.

A firm favourite with locals, La Disfida is the family-run pizzeria well-suited for families as well as BYO wine-toting couples. Timber floorboards and bare wooden tables cluster around the open-style kitchen, pizzas shovelled in and out the fiery furnace in rapid succession.


Bocconcini speck $10.00

The only non-pizza items on the menu--a laminated and concise one-pager--appear in the handful of stuzzichini, or appetisers, and even then, garlic pizza is there for the taking.

At my behest, we orderthe bocconcini speck, a dish I'd enjoyed so much on my last visit over four years ago, but still crystal clear in my gustatory memory.



Oh it's every bit as good as I remembered. The oval dish holds a molten lake of mozzarella cheese, four scrolls of speck sail across the top, a series of toothpicks acting as masts, the speck slightly charred from the oven.

The bocconcini is relentlessly stretchy, a non-stop trail of cheese determinedly following each attempt at separation. We're forced to play with our food, in a moment that brings the child out in each of us.


Bruschetta $12.00

Bruschetta is all the salad we require tonight. Thick rustic slices of toasted ciabatta bread are the perfect vehicle for the dice of juicy red tomatoes dressed simply with olive oil and finely diced basil leaves.


Bruschetta


Pizza diavola $22.00
Tomato, mozzarella, olives, hot salame, anchovies and chilli

The pizza diavola has more heat than I'd expected, discs of hot salami combining with the liberal use of chilli powder for a slow crescendo of chilli that happily smoulders on the tongue. Olives and anchovy add a briney salty flavour.


Pizza Santa Maria $22.00
Tomato, mussels, garlic, octopus, parsley, olive oil

The arrival of the Santa Maria chases away any nightmare encounters of seafood pizzas containing bland and watery marinara mixes. This version is adorned simply with a tangle of octopus and six mussels fanning out from the middle like flower petals.


Freshly cooked mussel

The marinated octopus would bring joy to any salad. It's tender and soft and slightly vinegared. The mussels are freshly cooked and opened, the creamy flesh swaddled in its natural juices.


The crust

And one can't have pizza without checking the base. It's reassuringly crisp and slightly blistered.


Roasted chestnuts

The waitress stops by with a surprise complimentary serve of roasted chestnuts fresh from the oven. Hot and toasted, the skins slip off easily. It's a lovely gesture of goodwill and the perfect homestyled end to our meal.




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La Disfida Pizzeria
109 Ramsay Street, Haberfield, Sydney
Tel: +61 (02) 9798 8299

Opening hours:
Tuesday to Sunday 6pm - 10.30pm

Related GrabYourFork posts:
Haberfield - La Disfida Pizzeria (Mar05)
Haberfield - Napoli in Bocca

Pizza--Australian Heritage Hotel, The Rocks
Pizza--Big John's Pizza Restaurant, Sans Souci
Pizza--Macchiato, Sydney
Pizza--Wedgetail Pizza, Newtown

Ripples at Sydney Wharf, Pyrmont, Sydney - Chef's Table

"Look! Look! There's fairy floss above our heads!"

This is just one moment of glee in a food-filled evening at Ripples Sydney Wharf.

We struggle at first to find the restaurant, looking for wharves nine and ten, before realising it's only a mere stroll from the grass of Pyrmont Bay Park, home of the Good Living Growers' Markets. There's a casual al fresco feel to the restaurant, the dining area set up directly on the wharf timber, a canopy and plastic sheeting offering protection from the elements.

Tonight it's cold, wet and miserable, yet the warmth from the heat lamps is easily trapped in by the sheeting, and the clear plastic allows amazing uninterrupted views of a twinkling Sydney Harbour.

The kitchen and bathrooms are housed in a separate structure fronted with floor to ceiling panels of glass. The chefs look directly onto the diners and the view outside, and tonight they're also facing a gaggle of seven food bloggers, invited by Prue from The Mint Partners to officially christen the Chef's Table.


The Chef's Table

Only a low-set panel of glass separates a narrow gangplank of diners from the hubbub of kitchen activity. Literally a nose away from all the action, we marvel at the mis en place, we peer at the pots and pans on the stove, we somewhat feel sorry for the chefs who contend with constant inquisitive staring and/or the incessant click of camera shutters.


Head chef Richard Park

The chefs, to their credit, and more than hospitable. Head chef, Richard Park, happily chats to us in moments of quiet, and he assures us he finds our incessant photography "fun to watch".


Preparing the scallops


Adding the dressing


Spring Bay scallop with fennel salad

We start with new season Spring Bay scallops, sweet morsels that are served with shavings of fennel salad and drizzled with a tangy vinaigrette.


Crusty French epi with tapenade and pesto butter $8

Several chopping boards are dispensed along the counter, a mixed offering of warm and crusty pointed French epi rolls alongside ramekins of pesto butter, anchovy butter and olive tapenade.


Duck liver parfait $11
with cranberry jelly, onion marmalade and pickled prune

The duck liver parfait is the one that gets my heart a-thumping. We pierce our way past the glistening ruby-red layer of cranberry jelly to reveal the smooth richness of a sublime duck liver parfait.


Duck liver pate

The onion marmalade is chunky and sweet and there's a welcome softness to the plump Earl Grey tea infused prunes.




Entrees at the ready on the 12-metre long white marble bar

The arrival of entrees necessitates a dance known as the food blogger side-step as we patiently and methodically skirt around each other to capture each and every body's dishes.


Grilled calves liver $16
with parmesan braised witlof, rosemary, red wine jus

I've ordered the calves liver, a generous serving of three large slices resting on a lake of aromatic red wine jus. Reem comments that she enjoys this as the flavour is quite subdued. I, on the other hand, am secretly pining for thicker chunkier slices so I can relish its buttery texture. I do like the garnish of rosemary, a single sprig coated in tempura batter and deep-fried, its flavour not overpowering and a pleasant finish to the dish.


Twice baked goats cheese souffle $18
with onion and thyme soubise

The twice-baked goats cheese souffle has an airy eggy texture tempered by a base note of goats cheese. The oysters are also well received, particularly the freshly shucked version which is doused with a white wine and sherry vinegar dressing.


Freshly opened oysters with mignonette dressing $3.60 each


Warm oysters with leek fondue and goats cheese sauce $3.70 each


Plating our mains




Sydney Wharf's signature bouillabaisse $29
with garlic bread and rouille

On a wintry evening, the signature bouillabaisse is an easy decision to chase away the blues. A heavy saffron-scented fish soup contains a fisherman's haul of mussels, whitefish, salmon, prawn, scallop and a giant crab claw. The crab claw is a little bland in flavour but the piped squiggles of rouille-a garlic, saffron and cayenne-flavoured mayonnaise--has plenty of spark. The meltingly soft fillet of salmon is also a winner.


Ripples' famous fish and chips $24
with homemade tartare sauce and lemon

Fish and chips are said to be one of Ripples' most popular offerings, particularly at lunchtime, with reports that they often get an entire table ordering fish and chips, with a side salad as calorific countenance.


Duck leg confit $25
with frisee salad, hazelnuts and a seeded mustard dressing

There's a chorus of oohs and ahhs over the duck leg confit, a crisp veneer of pan-fried skin belying the tender fresh of poultry beneath. Similar coos erupt over the arrival of the six hour braised lamb breast, a pastry-wrapped column that promises treasures within.


Six hour braised lamb breast $29
with petits peas bonne femme and green olive salsa



Billy can barely contain his grin of delight once his fork breaks through the pastry skin. The lamb falls apart in silky strands, the meat so rich it's almost buttery.


Rabbit fricasse $28
with mushrooms, lardons and potato dumplings

The rabbit fricasse is a hearty stew made richer with lardons and mushrooms. Potato dumplings are akin to pan-fried gnocchi.


Potato dumplings


Pan seared kingfish $29
on gnocchi parisian with olives, braised fennel and baby eggplant

Pan seared kingfish is a touch tacky on the teeth, but boosted by the sweet caramelisation of baby eggplant and disc of herbed butter. A side of Lyonnaise potatoes is soft and buttery within.


Lyonnaise potatoes $7.50



A dilemma over what to order for dessert is quickly resolved by the kitchen: we're to sample one of each!


Apple tarte tatin and vanilla bean ice cream $12


Grand marnier creme caramel with cigarette russe $12


Leatherwood honey and goats curd parfait $13
with poached quinces and fairy floss


Leatherwood honey and goats curd parfait in a ginger biscuit

There's a non-stop murmur of musing and a series of slow nods as we meander our way through the dessert parade. Whilst the warm chocolate and hazelnut pudding is made for sweet tooths, the surprise hit of the evening is the leatherwood honey and goats curd parfait, the ginger biscuit spicy with crunch, balanced by the slight tang of the goats curd parfait and the tartness of the stewed quinces. A cloud of Persian fairy floss perches on top.


Warm chocolate and hazelnut pudding $14
with chocolate ice cream and nut toffee


Chocolate money shot


Chocolate pyramid with pistachio and raspberry sorbet

As the evening draws to a close, Reem and I check out the funky looking dining chairs outside. Designed with only a narrow tapered back, we're surprised to find they sit beneath your shoulder blades for a very comfortable fit.

And as for dining at the Chef's Table, I think the concept suits me perfectly as well.

Grab Your Fork dined courtesy of Ripples at Sydney Wharf, with thanks to Prue from The Mint Partners.

Thanks also to the fine food blogging company of Billy from A Table for Two; Jen from Jenius; Lisa from Spicy IceCream; Lorraine from Not Quite Nigella; Mel from Fooderati; and Reem from I Am Obsessed with Food.


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Ripples at Sydney Wharf
Wharf 10, 56 Pirrama Road, Pyrmont, Sydney
Tel: +61 (02) 9571 1999

Opening hours:
Breakfast
Monday to Friday 9.00am - 11.00am
Saturday and Sunday 8.00am - 11.00am

Lunch
Monday to Friday 12.00pm - 3.30pm
Saturday and Sunday 12.00pm - 4.00pm

Dinner
Monday to Sunday 6.00pm - 9.00pm

Seats 60
BYO and licensed