It’s nearly time for the Good food and wine show in Melbourne again. I have gone almost every year. I love to get new ideas and inspirations from well renowned chefs and new produce I am introduced to.
This year Melbournians will get the chance to see popular UK chef Ainsley Harriott. He has been appointed the face of this year’s Good food and wine show in Melbourne. He will be present all 4 days during the show 5-8 June . Ainsley will share tips and handy ticks during his live cooking demonstrations.
I have followed his career for many years and have collected a lot of his cook books. I have also managed to cook many recipes from his books.
In celebration of his appearance in this year’s show I have decided to share one of my favourite recipe of his. The chocolate heaven cake. This cake is to die for. It really is heavenly. Hubby says it’s light, fluffy and rich all at the same time.
- 100g dark chocolate
- 150g softened unsalted butter, plus extra for greasing
- 175g caster sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 2 tbs cocoa powder
- 200ml sour cream , at room temperature
- 350g dark chocolate
- 225g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 225ml milk
- Preheat the oven to 180degC (160degC fanforced)
- Prepare 3x 20cm round baking tins
- In a heatproof bowl, break the chocolate into pieces and melt over a pan of barely simmering water. Remove from the heat, stir until smooth and cool slightly.
- In a large bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla extract and melted chocolate and mix until smooth.
- Sieve together the flour, baking powder, bicarb soda and cocoa. Fold into the creamed mixture in alternate batches with the sour cream. Mix well between each addition.
- Divide the mixture evenly between the 3 tins and bake for about 25 minutes, until the cakes are springy to the touch and a skewer inserted into the middle of one of them comes out clean. Cool for 5 minutes then turn out onto a wire rack to cool completely.
- Once the cakes are completely cold, make the frosting. In a large bowl, melt the butter with the chocolate chunks set over a pan of barely simmering water. Melt until smooth, stirring occasionally. In another bowl, whisk together the icing sugar, vanilla extract and milk until completely smooth. Add the melted chocolate and butter and mix until combined. Set aside for about 30 minutes to thicken slightly.
- Place one of the cakes on a serving plate and spread with a little frosting. Cover with another cake and more frosting. Top with the remaining cake and lightly press all the cake layers together. Use a palette knife to spread the remaining frosting evenly over the top and sides of the cake.
Would you like to attend the Good Food and Wine show in Melbourne? I have a double pass to the show to giveaway to one of my readers.
It is simple to enter. Just leave a comment below and share this post on Facebook and twitter. This competition is only for readers who are able to attend the show in Melbourne. The competition does not include flights or accommodation.
Competition ends midnight 24th may 2015. I will contact the winner via email.
For more information on the Good food and wine show click here
Let Melbourne eat cake!
The inaugural Melbourne Cake Bake and Sweets Show will take place at the Melbourne Convention and Exhibition Centre on the 3rd to 5th October 2014.
If you have a passion for baking, like myself, or just eating sweets, like Hubby, then you’ll want to head to the event which is devoted to all things baking and the art of baking. Guests will get the chance to see a line up of some of the best international and home grown baking stars. Guests like US celebrity chef and TV star Buddy “Cake Boss” Valastro, and one of Australia’s favourite patissiers, Adriano Zumbo, will have live demonstrations. You can learn all the tricks of the trade.
At the show you can shop till you drop, taste till you’re full and watch demonstrations or take part in workshops to become an expert. For tickets and more information visit their website http://www.cakebakeandsweets.com/melbourne/
I’m happy to announce that I have 4 double passes to give away to this fantastic event and it’s easy to enter. I will choose the winners randomly and contact successful readers via email so please make sure you provide a valid address.
To enter just follow these 2 easy steps:
- Leave a comment at the bottom of this post stating why you would love to attend the show.
- Share this post on Facebook and Twitter.
- The competition is open to all readers who can attend the Melbourne event between 3-5 October 2014 (flights and accommodation will not be provided)
- Competition ends midnight Friday 26th September 2014
COMPETITION IS NOW CLOSED AND I HAVE CHOSEN THE WINNERS.
The winners have been contacted by Email.
The winners are:
Congratulations to all the winners!
I’m excited! Cherrie #HobokenStyleBaby
When I heard that Bulla Dairy Foods
thickened cream have added vanilla and chocolate flavours to their product line, I was excited to try, especially the chocolate flavoured cream. However, when I went to the supermarket, the vanilla one was the only flavour available. That was ok, I wanted to try this one too.
I decided to make Shangri-La Hotel Sydney’s Pastry Chef, Anna Polyviou’s recipe for a pavlova roulade. The recipe is available online but I’ve included it below for your convenience. The original recipe didn’t state the measurements of the baking tray and I chose one too small ( around 23cm x 30cm) which made the pavlova too small and thick. For better results use a bigger tray so the pavlova is thin and easier to roll.
I also didn’t have some of the toppings on hand, like the popping mango, so I used fresh mango pieces instead. I guess you can top your pavlova roulade with any topping you desire.
Toasted Pavlova Roulade with Bulla Vanilla Flavoured Cream, Popping Mango and Tropical Fruit Compote Creation courtesy of Anna Polyviou, Executive Pastry Chef, Shangri-La Hotel Sydney Serves 10-12
- 8 free range eggs (whites only)
- 270g caster sugar
- 10g cornflour
- 10ml white vinegar
- 5ml vanilla essence
- 200ml Bulla Vanilla Flavoured cream
- 5 passionfruits (de-seeded)
- 1 pineapple (diced)
- 100g popping mango pearls
- 1 punnet baby basil
- 3 passionfruit
- Pre-heat the oven to 160degC. Line a baking tray with baking paper. Combine 250g caster sugar and cornflour in a bowl.
- Using the whisk attachment of your electric beaters (or Kitchen Aid), whisk egg whites on medium speed until soft peaks are formed; then reduce to a low speed, gradually adding in the caster sugar and cornflour mixture. Once mixture is glossy and firm peaks have formed, add in the vanilla essence along with the vinegar.
- Spread the meringue evenly onto the baking paper, taking it to the edges. Bake for 12-15 minutes or until slightly golden in colour.
- Lay a sheet of fresh baking paper on the bench and sprinkle 20g of the caster sugar over it. Once meringue is cooked, turn out onto the sugar dusted paper – gently peeling the baking paper away and allowing to cool.
- Pour the Bulla Vanilla Flavoured Cream into a clean bowl and whisk with an electric whisk/beater until it’s semi-whipped. Remove and fold in the seeded passionfruit. Spread the Bulla Vanilla Flavoured Cream evenly onto the meringue sheet.
- Gently roll the meringue into a tight roulade.
- To serve: Place the roulade onto a rectangle dish then place the pineapple, passionfruit, popping mango pearls and baby basil on top to finish.
Bulla Vanilla Flavoured thickened cream and ingredients courtesy of Bulla and Mkt. Communications.
I was lucky enough to be invited to the Gaggenau launch this week. To make it more exciting the event had a special guest who would be cooking for us; Adam D’Sylva, executive chef at Coda.
Gaggenau are a German company specialising in luxury kitchen appliances and this event was a chance for them to showcase their new products. Their induction cooktop with in-bench teppanyaki plate & steamer was very impressive.
Before we got a chance to see this modern kitchen in action we got to sample a few nibbles and even meet Adam.
Then it was on to the main event, Adam D’Sylva, I mean the Gaggenau appliances😉
Lastly they had door price draw; $150 voucher for Coda.
Although I didn’t win, the next best thing happened; my friend Shellie did
Adam’s fun laid back approach to cooking matched with the funky Gaggenau appliances made for a very entertaining launch event.
I attended the Gaggenau launch event courtesy of Max and You PR
I was invited to a Foodie Affair to remember. Along with other food bloggers we were treated to a night of canapés, product samples and a cooking demo from a former Masterchef contestant, Marion Grasby.
There were many product samples that were on offer like Maille mustards, The cheesecake shop, Cobram Estate, Annabel Trends and Allergy Riders.
I have to say, I really enjoyed the profiteroles by the cheesecake shop. They were filled with either a strawberry, chocolate or (my favourite) caramel creams. I didn’t realise they offer more than cakes. I do now!
There was a pressure cooker cooking demo by Fissler. Shellie and I were commenting on how we are scared of these things because of stories of explosions in the kitchen. We were assured that it wouldn’t happen with the modern pressure cookers as there are 3 separate fail safe features that prevent that. Thank Goodness!
We were also shown a few delicious recipes using the bamix stick blender and Magimix food processor.
The cooking demo by Marion was fun and delicious. She demonstrated how easy it was to use her product range, Marion’s kitchen. She even commented that it was “Daddy proof”. That’s exactly what I need at home so when I come home from a busy day at work, Hubby has dinner cooked and the table set. I was also lucky enough to get Marion’s autograph on my Marion’s cookbook!
For your chance to win one of two Fissler 5 piece Sardinia set, simply go to and “like” Eat. Drink. Enjoy. Facebook page. It’s that easy.
Food Bloggers in attendance
I attended the “A foodie Affair” event courtesy of 360 Focus PR.
This year marked the eleventh year of the Melbourne Good Food and Wine Show. It gets bigger and stronger every year, with more and more exhibitors showcasing their products. This year a few bloggers were invited on the Friday evening to see Gary and George from Masterchef do a live cooking demonstration. We were also treated to a nice visit and chat session with Poh Ling Yeow from Mastercherf season 1. She told us what her up and coming projects were and answered some of our questions. We were all so excited to see Poh. She is so lively and genuine in real life. After the session we all jumped at the chance to have our photos taken with her.
We were also ushered to the Ingham Turkey Bar. They had samplers of mini turkey burgers all day. I had a Mediterranean turkey burger and it was very tasty. A great substitute for a chicken burger.
I enjoyed the show so much that evening that I went back on Sunday with Hubby, Deanna and my Mother-in-law.
There were lots of samples to see and eat and we made our way through some of the stalls.
There were lots of cooking demonstrations going on at different kitchens. Apart from George and Gary, I saw Miguel Maestre and Jill Dupleix.
We had a good time at the show this year. Looking forward to next year’s event.
With the picturesque Royal exhibition building in the background and delicious aromas wafting through the late summer air, you wouldn’t want to be anywhere else.
I was at the SBS Food Journey Festival. It was the first year this event was held for the Melbourne Food and Wine Festival. The interesting thing about this festival was that half of the stalls were outside. Usually these type of food festivals, the stalls are all indoors. The stalls indoors were producers of all sorts like Ganache, Movepick and Toscana to name a few. The outdoors stalls were the food stalls where all kind of cooking was being done. We managed to buy a few different foods to try but it was just too many to chose from.
There were numerous stages dotted around the garden where performances or demonstrations were being held. The main stage was the Feasting Stage where Maeve O’Meara hosted a variety of presenters that have been featured on Food Safari. There were also other popular chefs that were scheduled over the 3 days of the festival. Adriano Zumbo, Tetsuya and Gabriel Gate to name a few.
|Maeve O’Meara hosting a cooking demonstration
A few food bloggers were invited by @SBS_Food
to come along to the event. I was lucky to be one of them. Adrian
and I met up at the Alfresco Dinning Area to have a few bites to eat before heading off to each of our assignments for the day.
I had a while before my scheduled task so, along with Hubby, Mother-in-law, Deanna and Thomas
we wandered around to take in the sight and smells of the festival.
|Soo Twisted Potatoes Stix. A snack that has recently found it’s way to peoples heart and stomach
|The Senor BBQ stall grilling up a storm
|The Senor BBQ boys
|The Senor BBQ chorizo sandwich
|Mobile Wood Fired Ovens were cooking pizzas
|A load of bull pizza from Mobile Wood Fired Ovens
|Paellas being cooked
|Inside the Royal Exhibition Building
|Movenpick Ice Creams
|Toscana oils and balsamic Vinegar
|Tasmanian Gourmet Sauce Company
SBS stand where Costa Georgiadis was signing books
Thanks to @SBS_Food, I was a guest and was able to attend this first ever event and even got to review the internationally renowned chef, Gabriel Gate’s cooking demonstration. You can read it on the SBS Food Website
It was a great day of eating, sampling, watching and meeting chefs and producers.