| Dates - 2011 | Times | |
| Thu 18 August |
10am-6pm | |
| Fri 19 August | 10am-9pm | |
| Sat 20 August | 10am-9pm | |
| Sun 21 August | 10am-6pm | |
| Prices - Incl GST |
Online | At Show |
| Weekday Valid Thurs & Fri ONLY |
$14 |
$18 |
| Weekend Valid Any Day |
$16 |
$18 |
| After 5pm Valid for entry after 5pm |
$13 |
$18 |
| Concession | $15 | |
| Children |
Free |
Free |
| Venue | ||
| Melbourne Exhibition Centre 2 Clarendon Street, Southbank, Melbourne, Australia How to get to the show » |
||
wine & dine
For those who enjoy spending their evenings in the kitchen you’ll be inspired by the gourmet cuisines at Wine & Dine.
With live gourmet cooking, food & wine tastings and general food appreciation sessions, your taste buds will be watering.
We shall make meal times enjoyable for you, whether you’re cooking for one or have ten guests arriving for a dinner party in an hour. This program is designed to cater for all occasions.
TIMES |
THURSDAY 19 AUGUST |
FRIDAY 20 AUGUST |
SATURDAY 21 AUGUST |
SUNDAY 22 AUGUST |
11:00 |
A journey through coffee Presented by John Cicero Nespresso |
A journey through coffee Presented by John Cicero Nespresso |
A journey through coffee Presented by John Cicero Nespresso |
A journey through coffee Presented by John Cicero Nespresso |
12:00 |
Cheese Matters Presented by Naomi Crisante Cheese Matters |
Cheese Matters Presented by Naomi Crisante Cheese Matters |
Getting the Most from your Webber Presented by Bob Hart and David Burden |
Philadelphia Cream for Cooking
Presented by Rachael Birmingham Four Ingredients |
13:00 |
The Perfect Steak & Pork Plate
Presented by Peter Popow Meat & Wine Co |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
14:00 |
Australian Oil Tasting Sessions
Presented by Leandro Martín Ravetti Cobram Estate
|
Australian Oil Tasting Sessions Presented by Leandro Martín Ravetti Cobram Estate |
Australian Oil Tasting Sessions Presented by Leandro Martín Ravetti Cobram Estate |
Australian Oil Tasting Sessions Presented by Leandro Martín Ravetti Cobram Estate |
15:00 |
Cheese Matters Presented by Naomi Crisante Cheese Matters |
Cheese Matters Presented by Naomi Crisante Cheese Matters |
The Beer Experience Presented by Beer Blokes & The Courthouse Restaurant |
The Beer Experience Presented by Beer Blokes & The Courthouse Restaurant |
16:00 |
The Beer Experience Presented by Beer Blokes & The Courthouse Restaurant |
The Beer Experience Presented by Beer Blokes & The Courthouse Restaurant |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
17:00 |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
What is Dukkah
Presented by Sue Lazar Gourmet Morsels |
How to Slow Cook Presented by Sue Lazar Gourmet Morsels |
Greek Cuisine
Presented by Theo Kostoglou Kouzina |
18.00 |
The Perfect Steak & Pork Plate Presented by Peter Popow Meat & Wine Co |
Greek Cuisine Presented by Theo Kostoglou Kouzina |
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19.00 |
Kenwood Cooking Chef Presented By Heshan Peiris Casa & Bottega & Hilton on the Park |
Kenwood Cooking Chef Presented By Heshan Peiris Casa & Bottega & Hilton on the Park |
PLEASE NOTE THAT TIMETABLES, SPEAKERS AND TOPICS MAY BE SUBJECT TO CHANGE AT SHORT NOTICE
meet the chefs
Naomi Crisante
Naomi Crisante is a food educator, television presenter and food writer with wide media experience including TV, radio and live presentations at key food events. Naomi has a natural creative flair for food and presenting. Her recipe style is inspiring yet accessible, with smart ideas that are quickly understood and can be easily adopted by most cooks. You can find out more about Naomi at www.naomicrisante.com.au
Peter Popow
Head Chef - The Meat and Wine Co
Peter Popow, the Head Chef at the Meat & Wine Co, has spent more than a decade in Melbourne kitchens practicing his impressive culinary skills.
The Meat & Wine Co is famous for the quality of their steaks and ribs; but its menu also includes Australian premium game, seafood, chicken and vegetarian dishes as well as an extensive wine list.
Peter states, “I have the freedom to express my own creativity and experiment with only the freshest and best available products and ingredients”.
Pecan Pie
Pie Mix
3 Eggs
250 milliliters Maple Syrup
125 milliliters Glucose
3 grams Salt
70 grams Brown sugar
60 grams Unsalted butter
20 milliliters Vanilla essence
300 grams Pecan nuts crushed
Tart Shell
250 grams Unsalted butter
180 grams Caster Sugar
3 cups Plain Flour
1 tablespoon Baking powder
Caramel Sauce
120 grams Caster sugar
120 grams Unsalted butter
100 milliliters Cream
Garnish
Malt ice-cream
Strawberries
Pastry Shell
- Cream butter and sugar together until it has turned a pale color
- Separately add half a tablespoon of baking powder to the flour and
mix well. - Gradually add the pre mixed flour to the butter until a soft dough is
formed. - Add the half tablespoon of baking powder, then work it into the
dough - Rest in the fridge for 15 minutes
- Roll dough into 3mm thickness and blind bake in the oven for 10min or until golden brown at 180C
Tart
- In a stainless steel bowl, mix all ingredients and pour into the blind
baked tart shells - Bake for 25 minutes at 180C
- Remove from the oven and allow to cool
- Serve and garnish as required
Caramel Sauce
- Place sugar and butter in a heavy base sauce pan over a medium
heat until it turns to a toffee colour - Add cream and stir until mixture has combined
- Allow to cool
- Transfer to a air tight container and keep at room temperature
ready to serve
CopyRight: FoodFund Australia.
