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The slow food festival
Aug. 2nd, 2005 12:39 pmReading the paper today I found out a bit more about the slow food festival, to be held in September.
The full program is here; http://lantern2.webcentral.com.au/asset/1/upload/18_JUL_-_A_taste_of_Slow_FINAL_-_high_res1.pdf
I have collected a bunch of things that interest me and might interest my friends - particularly![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
tenbears. Anyone want to join me/persuade me I should go to these things?
all fired up
when Sat 3 Sep, 10.30am–3.30pm
venue St Ives Farm, 46 Bena-Kongwak Road, Bena cost $150 bookings 03 5942 7758
Anna and John Rando have been building earthen wood-fired ovens for Australian backyards for over 20 years. At this hands-on event, you’ll get down and dirty learning how to build an earthen oven, then scrub up for a delicious wood fired lunch with local wines.
macedon ranges & spa country - wood-fired ovens – make and bake
when Sat 3 Sep, 10am–5pm venue Ellender Estate, 260 Green Gully Road, Glenlyon (near Daylesford)
cost $165 bookings 03 5348 7785
Learn about building a heritage-style brick oven with bread and oven historian Dennis Dowell, then fire up Ellender Estate’s own Ovencrafters wood oven to make and bake bread. Feast on local produce cooked in the oven, matched with the estate’s wines.
yarra valley- the baker comes home
when Wed 7 Sep, 10am – 4pm venue St Andrews Wood Fired Bakery, 83 Burns St, St Andrews
cost $95 includes picnic lunch ($90 Slow Food members) bookings 0414 516 884
Before international guest Paul Merry became England’s leading artisan bread teacher, he built by hand the St Andrews bakery and the wood-fired Scotch oven there. Now he is reunited for this one-off, hands-on class with Doug Pollock, St Andrew’s most recent baker, who worked with Paul for nine years in the 1980s. Nine places only.
goulburn river & ranges-stirring the curd
when Sun 4 Sep, 10am–12.30pm
venue The Old Barn, Longleat Wines, 105 Old Weir Road, Murchison
cost $40 bookings 03 5826 2294
Cheese and wine is a classic foodie marriage, and who better to demonstrate than cheesemaker Sandra Vazzoler and her winemaking husband Guido. Learn to make camembert and ricotta, then dust off some museum stock for a semillon and riesling tasting.
At Abbotsford Convent the weekend of 10/11 September is a whole festival including sauasages and whisky tastings:
the bullboar sausage – an endangered recipe when Sun 11 Sep, 1pm–4pm cost included in $10 entry ticket Descendents of the original Swiss/ Italian settlers are travelling to town to hand-make this delicious Ark nominated sausage. Ask questions, offer to help, discuss their history and enjoy a taste of this meaty, spicy, traditional smallgood.
the regions of malt whisky – tutored tastings
when Sat 10 & Sun 11 Sep, 11am, 1.30pm, & 4pm
cost $30 includes entry ticket, glass and bag
bookings 03 9823 6111
From the islands to Highlands, from the lowlands to Islay, be guided in this vertical tasting of Scotch and single Malt Whiskies by leading expert Andrew Skehan, brand ambassador & custodian from The Edrington Group.Taste your way from some of the world’s most precious whiskies to great all rounders including malts from Tamdhu, The Macallan, Highland Park and The Famous Grouse.
Other things:
chocolate spa
when Sat 3 & Sat 10 Sep, 2.30–5pm
venue Sofi’s Lounge, Sofitel Melbourne, 25 Collins Street, Melbourne
cost $45 bookings 03 9653 7744
Immerse yourself in chocolate with a guided tasting using exclusive Michel Cluizel chocolate from France, a demonstration by Sofitel Melbourne’s chocolate expert, Filip Tibos and pastry chef Scott O’Brien, plus a lavish afternoon tea featuring a sublime selection of chocolate delights.
The full program is here; http://lantern2.webcentral.com.au/asset/1/upload/18_JUL_-_A_taste_of_Slow_FINAL_-_high_res1.pdf
I have collected a bunch of things that interest me and might interest my friends - particularly
tenbears. Anyone want to join me/persuade me I should go to these things?all fired up
when Sat 3 Sep, 10.30am–3.30pm
venue St Ives Farm, 46 Bena-Kongwak Road, Bena cost $150 bookings 03 5942 7758
Anna and John Rando have been building earthen wood-fired ovens for Australian backyards for over 20 years. At this hands-on event, you’ll get down and dirty learning how to build an earthen oven, then scrub up for a delicious wood fired lunch with local wines.
macedon ranges & spa country - wood-fired ovens – make and bake
when Sat 3 Sep, 10am–5pm venue Ellender Estate, 260 Green Gully Road, Glenlyon (near Daylesford)
cost $165 bookings 03 5348 7785
Learn about building a heritage-style brick oven with bread and oven historian Dennis Dowell, then fire up Ellender Estate’s own Ovencrafters wood oven to make and bake bread. Feast on local produce cooked in the oven, matched with the estate’s wines.
yarra valley- the baker comes home
when Wed 7 Sep, 10am – 4pm venue St Andrews Wood Fired Bakery, 83 Burns St, St Andrews
cost $95 includes picnic lunch ($90 Slow Food members) bookings 0414 516 884
Before international guest Paul Merry became England’s leading artisan bread teacher, he built by hand the St Andrews bakery and the wood-fired Scotch oven there. Now he is reunited for this one-off, hands-on class with Doug Pollock, St Andrew’s most recent baker, who worked with Paul for nine years in the 1980s. Nine places only.
goulburn river & ranges-stirring the curd
when Sun 4 Sep, 10am–12.30pm
venue The Old Barn, Longleat Wines, 105 Old Weir Road, Murchison
cost $40 bookings 03 5826 2294
Cheese and wine is a classic foodie marriage, and who better to demonstrate than cheesemaker Sandra Vazzoler and her winemaking husband Guido. Learn to make camembert and ricotta, then dust off some museum stock for a semillon and riesling tasting.
At Abbotsford Convent the weekend of 10/11 September is a whole festival including sauasages and whisky tastings:
the bullboar sausage – an endangered recipe when Sun 11 Sep, 1pm–4pm cost included in $10 entry ticket Descendents of the original Swiss/ Italian settlers are travelling to town to hand-make this delicious Ark nominated sausage. Ask questions, offer to help, discuss their history and enjoy a taste of this meaty, spicy, traditional smallgood.
the regions of malt whisky – tutored tastings
when Sat 10 & Sun 11 Sep, 11am, 1.30pm, & 4pm
cost $30 includes entry ticket, glass and bag
bookings 03 9823 6111
From the islands to Highlands, from the lowlands to Islay, be guided in this vertical tasting of Scotch and single Malt Whiskies by leading expert Andrew Skehan, brand ambassador & custodian from The Edrington Group.Taste your way from some of the world’s most precious whiskies to great all rounders including malts from Tamdhu, The Macallan, Highland Park and The Famous Grouse.
Other things:
chocolate spa
when Sat 3 & Sat 10 Sep, 2.30–5pm
venue Sofi’s Lounge, Sofitel Melbourne, 25 Collins Street, Melbourne
cost $45 bookings 03 9653 7744
Immerse yourself in chocolate with a guided tasting using exclusive Michel Cluizel chocolate from France, a demonstration by Sofitel Melbourne’s chocolate expert, Filip Tibos and pastry chef Scott O’Brien, plus a lavish afternoon tea featuring a sublime selection of chocolate delights.
