Food and Wine

Luke Mangan's Favourite Roast Chicken Recipe

Rescu Team — Fri, 11 May 2012 0:00:51 GMT

Food trends may come and go but good, old-fashioned meals, such as the home-cooked roast, will always be the king of my kitchen. It’s great to see the growing interest in home-cooked food and it’s hard to beat an old fashioned roast. They really are simple; you just throw everything in the oven and relax while dinner cooks itself. They are versatile, too, because you can roast almost anything. My favourite is the classic meat roast - whether it be pork, chicken, lamb or beef - but a whole fish, such as snapper or salmon, baked in the oven can also be delicious. Simple dishes can be the most impressive and a classic roast is hard to beat. I love the smell of it wafting through the house – it takes me back to my childhood.

By Luke Mangan www.lukemangan.com

Stuck in a Vodka Rut? How To Enjoy Your Spirits

Rescu Team — Wed, 09 May 2012 12:12:00 GMT

There are any number of ways to enjoy spirits - neat, with a dash of mixer, with juice, with syrups, in a cocktail, even in flames for the brave among us. Whichever way you intend on enjoying them, one thing is for sure, there are a couple of ways to make the most of spirits and to truly find what you like and move past just being a 'vodka drinker'.

By Alexx Stewart www.luxurytastings.com.au

Top 5 Tips for Daytime Dining and Entertaining

Rescu Team — Tue, 17 Apr 2012 1:01:04 GMT

Tired of dinner parties? Head Chef at Dunbar House in Sydney's Watsons Bay, Keith Murray, has given RESCU five of his top tips to dining and entertaining while the sun's out - you can still do something uber glamorous and stylish and not have to stay up all night tidying up! Plus, two mouth-watering recipes...

Easter Sunday Lunch at Luke Mangan's Salt Grill

Rescu Team — Thu, 22 Mar 2012 16:16:33 GMT

Salt grill, is Rescu Culinary Expert Luke Mangan’s signature restaurant at Hilton Surfers Paradise. Combining his creativity, expertise and passion with the finest and freshest local produce, Luke brings guests the definitive Modern Australian dining experience.

Indulge in a delicious Easter Sunday lunch at the award winning restaurant - enjoy the atmosphere of the open kitchen, and watch the Chefs as they work on their culinary creations.

4 Ways to Enjoy The Perfect Get-Together with the Perfect Wine

Rescu Team — Sun, 04 Mar 2012 22:22:21 GMT

RESCU chats with wine expert and Jacobs Creek winemaker, Rebekah Richardson, on the finer details of choosing the perfect wine for you and four ways of pairing it with your ultimate get together, be it a barbeque, picnic or dining out!

The 2012 Taste of Sydney Festival Guide: Everything You Need To Know!

Rescu Team — Wed, 22 Feb 2012 18:18:19 GMT

The Annual Taste of Sydney Festival will return to the beautiful surrounds of Centennial Parklands from 8th – 11th March 2012, with visitors invited to dine from a tasting menu prepared by a selection of Sydney’s leading restaurants. Over 40 mouth-watering dishes will be on offer to indulge the senses, with award-winning wineries, artisan producers and boutique exhibitors completing the line up for this gastronomic party in the park.

Matchmakers: Inspiration and Ideas for Fabulous Food and Drink Pairings

Rescu Team — Sun, 19 Feb 2012 10:10:16 GMT

Ever wondered why that wine or those oysters didn't taste as great as last time? While part of the answer might lie in a difference of quality, more often than not the pairing is to blame, with the wrong match able to really drag your gastronomic experience down. While what constitutes an excellent match is somewhat subjective, there are general guides to help those still discovering the best matches for themselves, bringing the best out in both your food and drinks, and therefore your overall experience.

by Alexx Stewart

Moet and Chandon Rose Imperial Celebrate Valentine's Day

Rescu Team — Fri, 03 Feb 2012 12:12:37 GMT

TAG YOUR LOVE, TAG YOUR MOËT! Urban edge meets classis chic with the limited edition Moët & Chandon Rosé Impérial Valentine’s Day 2012 Gift Set.

Celebrate Valentine's Day at Glass Brasserie

Rescu Team — Thu, 26 Jan 2012 13:13:45 GMT

Spoil someone special this Valentine’s Day with a romantic and decadent dinner at glass brasserie. Dine in style and enjoy Luke Mangan's Three Course Valentine's Day Menu.

Give The Gift That Helps The Homeless This Christmas

Rescu Team — Tue, 13 Dec 2011 12:12:30 GMT

Are you stuck on what to buy a loved one this Christmas? RESCU has the perfect solution that will both solve your gift-giving dilemma and helps those a little less fortunate this holiday season, with a food and wine hamper from the Philanthrophic Foodie 'Love Sydney' hamper range. 'Love Sydney' hampers only offer products from award winning cult Sydney restaurants, delis and bakeries. With 36,000 Australian teenagers homeless this Christmas, The Philanthropic Foodie are hoping to raise $25,000 for Youth Off The Streets through a donation from each hamper sold. Here at RESCU headquarters, we hope you can help The Philanthropic Foodie reach their donation goal!

The 'Love Sydney' Picnic Hamper costs $250 with $75 of the proceeds donated to Youth off the Streets. The Picnic Hamper includes:

Danks Street Depot Cookbook

Villa Calappiano Prosecco (750ml)

Gelato Messina Gift Voucher (1L)

Bvlgari S.Pellegrino (1L)

San Pellegrino Limonata (250ml x 2)

Peroni Red Import (350ml x 2)

Pasta Venturino Parpadelle (500gr)

Simon Johnson Pasta Sauce (280gr)

Christine Manfield Harissa Paste (100ml)

Campos Superior Blend Coffee (250gr)

Simon Johnson Green Olives (340gr)

Simon Johnson Lavosh (150g)

Harris Farm Nut Mix Costa Ligure Black Olive Tapenade (135g)

Reale Balsamic Glaze (250ml)

Oliviero Soft Pistachio Nougat (150g)

Bourke Street Bakery Gingerbread Men (3)

Daimon Downey Hand Drawn Card

Gingham Picnic Mat

Future Classic CD Album

Custom Recycled Hessian Market Bag

The 'Love Sydney' Mini Hamper costs $150 with $25 of the proceeds donated to Youth off the Streets. The Mini Hamper includes:

Villa Calappiano Prosecco (750ml)

Gelato Messina Gift Voucher (500ml)

Bvlgari S.Pellegrino (500ml)

Peroni Red Import (350ml x 2)

Christine Manfield Harissa Paste (100ml)

Campos Superior Blend Coffee (250gr)

Simon Johnson Green Olives (340gr)

Simon Johnson Lavosh (150gr)

Costa Ligure Black Olive Tapenade (135gr)

Bourke Street Bakery Gingerbread Men (3)

Daimon Downey Hand-Drawn Card

Gingham Picnic Mat

Future Classic CD Album

Custom Recycled Hessian Market Bag

Cocktails for Your Spring and Summer Soirees

Super User — Thu, 17 Nov 2011 13:13:00 GMT

By Alexx Stuart
Luxury Tastings Drinks Expert

Just one catch: This time you're the bartender!

It's spring. The dresses replace the coats and scarves and the rich red wines take back seat to cocktails and whites.
When most hosts think 'cocktail' they think too hard, and often rightly so. Who wants to be toiling away shaking cocktails and measuring ingredients into the afternoon and evening, only to be surround by happy, relaxed friends? Certainly not me and nor should you.

There are fail safe ways to incorporate cocktails into your entertaining, with sweaty toil left on the treadmill. Here's the entertainer's guide to effortless mixology for the home.

1. Have 2 signature drinks that you love to make. There is no need to offer an open ended 'what would you like?' - this question is loaded with stress for a non bartender. be a host and dictate the drinks!

2. If you cannot be bothered learning how to shake and strain drinks, then don't: Introducing the carafe, jug and teapot - your vehicles for producing sensational drinks, stress free. A 1 litre carafe allows for 5 cocktails per carafe. Invest in a few from your local Hot Dollar (I always find things in there!) so that you can make 25-30 cocktails in one effort instead of 1 at a time!

3. Get the measurements right - Cocktails are not like rustic cooking with a 'little of this and that'. Balance is crucial, especially the balance your citrusy and sweet components in the recipe. If you're opting for the stress free carafe and your actual cocktail is a cosmopolitan or a daiquiri, then multiply the recipe out by 6 exactly

4. Do the bulk in advance: Save your fizzy ingredients and ice until it's time to serve, but clear your fridge door contents and make way for the mass receptacles, filled with all juices, citrus, liqueurs and spirits. Mint leaves and citrus wedges are best left last until serving also as they break down a little in the alcohol if left too long to sit. Have them prepped in bowls and at the ready for service time.

5. Never ever ever skimp on ice. The cost of the bags is negligible, so equip yourself with 1 bag per 30 drinks and of course if you're chilling bottles of wine and beers, then you need to allow for more for that. Many people see professional bartenders loading up glasses with ice and think this is being done to rip people off. In the professional bar, ice is king and we use it to preserve the balance, intensity and quality of the drink to the very last sip. If you do this at home, your drinks shall have a professional air to them.

6. Eclectic glassware: mix and match a few tumblers, a few wine glasses and a few flutes if you don't have full matching sets.

7. If there's citrus in a cocktail recipe, rim a little wedge of that citrus around the serving glasses and squeeze oils from the zests into the glasses. Fabulous result and trick for that 'just like the bartender' vibe.

So there you have a few tips to stress free carafes to get your cocktail on this spring. Here is a very fabulous and simple carafe cocktail called the PUNJABI FLING for you to enjoy this spring and don't hesitate to join us on facebook for more tips and recipes, which we love to share.

Ingredients

120ml freshly pressed lime juice (about 4 limes, juiced)

90ml sugar syrup (www.simplesyrupco.com so you don't have to make it yourself!)

150ml vodka

12 lychees (fresh or tinned is fine)

a handful of mint leaves (20 or so leaves)

1 teaspoon rosewater

1 fresh rose's worth of petals

300ml soda water

ice

Method

Place all ingredients into a 1 litre carafe, except for soda, mint, rose petals and ice. This can be done in advance and popped into the fridge. Once guests arrive top your carafes with ice, soda, petals and mint and stir really well with a long spoon to ensure the thickness of the syrup is combined with the other ingredients.

Serve into wine glasses, tumblers or flutes and be sure that each guest gets a little lychee, mint and rose in their cocktail.

Fabulous. Enjoy!

Connect with Alexx at Luxury Tastings and make sure to follow her on Twitter and Facebook

More From Alexx...

1. New World Wines: A Basic Guide to Wine Appreciation
2. Italian White Wines In The Spotlight
3. Five Delicious Champagnes Picked By An Expert

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Moet and Chandon's Incredible Charity Auction

Super User — Sun, 13 Nov 2011 13:13:00 GMT

On the 11th of November 2011 in 11 cities across the globe, Moët & Chandon conducted an auction of a uniquely rare wine: a 6 bottle coffret of 100-year-old Grand Vintage Collection 1911. These bottles of 1911 were stored for 100 years in the Maison cellar, and have only been released now for this special global initiative.

Australia's auction was held at Crown Melbourne. The evening began with a selection of eight hot and cold canapés including lightly smoked duck with hazelnut emulsion, rock lobster ceviche with coconut and asparagus tortellini in asparagus nage, which were all prepared by Anthony Hannon of Crown Melbourne’s Banqueting, and paired with Moët & Chandon Grand Vintage 2002.

Guests then proceeded into a beautifully draped intimate dining room, the Moët & Chandon Room at the Palladium at Crown Melbourne, where the 1911 coffret was the center of everyone’s attention. The first course was prepared by The Atlantic’s Donovan Cooke: his renowned Scallop Tartare, paired with Moët & Chandon Grand Vintage 2002. Donovan was present on the evening to welcome guests to the charity auction and introduce the dish he had prepared prior to the dinner getting underway.

When the first course was cleared, anticipation filled the room as the auction began. With bidders present, as well as a bidder via telephone, the winning bid went to Crown Melbourne for $60,000, all of which is going to The Shane Warne Foundation, whose mission it is to raise funds to help “enrich the lives of seriously ill and underprivileged children and teenagers in Australia.”

After winning Crown stated, “Crown is thrilled to have been the successful bidder in securing this coveted collection of 6 bottles of 100 year old Moët & Chandon champagne. This champagne will be added to Crown’s extensive cellar and hope that the champagne will be celebrated and enjoyed in years to come. We are equally pleased that the proceeds of the auction will directly benefit The Shane Warne Foundation, a wonderful charity with which Crown has a long and enduring association.”

The remaining three courses of the dinner were fabulous, as the room was full of the excitement that comes from a once in a lifetime opportunity attending an auction of such importance and rarity. Neil Perry created the second course, a spectacular dish of wood fire grilled king prawns with beans, hummus, croutons and yoghurt, which was paired perfectly with Moët & Chandon Grand Vintage 1995. The main course was prepared by Guillaume Brahimi, whic was perfectly presented roasted Barossa Valley chicken with truffle on a bed of corn puree, white and green asparagus, baby morels and jus gras paired with Moët & Chandon Grand Vintage 1990.

Heather Zheng of Nobu prepared the dessert, which was paired with Moët & Chandon Grand Vintage 2002 Rosé: a green tea and lime cheesecake with spices apples, frozen yoghurt, and mango passionfruit coulis. This was a light, sweet and perfect ending to a night full of generosity, kindness and an exceptional amount of support for Moët & Chandon and The Shane Warne Foundation.

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Hunter Valley’s Uncorked Balmoral Festival Returns

Super User — Sat, 29 Oct 2011 13:13:00 GMT

Bring your friends and family to Balmoral Beach on Sunday November 6^th for the annual Hunter Valley Uncorked Balmoral festival!

You will have the chance to taste Hunter Valley's best wines from more than 20 of the region's top winemakers.

Experience the Hunter Valley's food and wine culture while enjoying a day of live entertainment beachside. Wineries such as Allandale Wines, Audrey Wilkinson Vineyard, Bimbadgen, First Creek, Pepper Tree Wines, Pooles Rock and many more will be showcasing their delicious wines.

The New South Wales Waratahs will also be joining in on the fun, handing out footballs, signing memorabilia and greeting fans at the event.

Where: Balmoral Beach, Sydney
When: Sunday, November 6, 2011, 11am-5pm
Cost: Free entry

For more information visit www.huntervalleyuncorked.com.au

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New World Wines: A Basic Guide To Wine Appreciation

Super User — Thu, 27 Oct 2011 13:13:00 GMT

By Alexx Stuart
Luxury Tastings Drinks Expert

Out with the old and in with the new is a saying you may well be familiar with. When it comes to wine, the old and new co--exist mostly happily. Drinkers are able to embrace all that has been from the old world wine countries such as Spain, Germany, Italy and France. While enjoying the vivacious and creative wine making from new world wine countries for example Australia, Argentina, New Zealand and Chile.

Old world wines are steeped in centuries of tradition, methodology and the romance and pride in the 'terroir'. There is an incredibly deep wisdom that has developed in that time. New world wines are guided more by science, experimentation and creativity with the varietals often not being indigenous to the regions they're grown in. The new world wines are most often the product of old-world family techniques applied to new regions, various grape varietals, soil and blends.

A sommelier or wine educator will say not to let these terms get in the way of choosing a great wine. In both genres one will find fabulous and mediocre examples from any country, varietal, vintage or region. It comes down to your personal preference for flavour and style and educating yourself about how a particular grape grows in different parts of a country, different regions of the world and how that translates to your palate in the resulting wines!

In talking to Jason Hoy, Australia's authority on Riesling, he shared some insights on this grape so very well travelled through old and new. It is a grape that prospers internationally in many regions. 'Riesling likes a cool spot' says Hoy. "Historically grown in Alsace, Germany and Austria, it has grown in these parts for many hundreds of years. As Europeans prospected new growth areas when settling in new countries, Riesling was taken along for a little experimentation. You find Riesling doing well in the parts of the USA such as in Washington state and New York state along with New Zealand, several regions in Australia, South Africa and many more places.

In asking Jason what is the most appealing aspect of growing a varietal like Riesling in multiple areas, he offers this: "Riesling is a mirror of its terroir. It is a grape that is a very pure and free expression of itself, in the sense that there is no barrel ageing, no malolactic fermentation that takes away from its pure floral aromatics, freshness and acidity - you get a true connection in drinking a Riesling, with the terroir from which the grapes are grown. The excitement therefore lies in the fact that throughout the old world and new world regions, you can truly see the potential shades of expression of just one varietal and its basic characteristics and structure, grown in different regions".

One could then of course have a look into other varietals and how different the expressions we find of them are, region depending, however by this point you are surely thirsty, so I offer you this:

What should you try this weekend? Simon Thomsen, our resident expert host and wonderful restaurant critic, suggests this new world wine example: Pegasus Bay from Waipara, NZ. It has sweetness, great acidity and is a brilliant match with spicy Asian food. Enjoy!

Connect with Alexx at Luxury Tastings and make sure to follow her on Twitter and Facebook

More Food And Wine:

1. Italian White Wines In The Spotlight
2. Five Delicious Champagnes Picked By An Expert
3. Cocktail Festival On Cockatoo Island

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Cocktail Festival On Cockatoo Island

Super User — Mon, 17 Oct 2011 13:13:00 GMT

Sydney’s Cockatoo Island is being transformed into a piazza of cocktail stands and tasting rooms this November.

Created by The Island Bar, this two-day festival will introduce cocktail lovers to Australia’s best bartenders, teach you about cocktail trends and let you join in the fun with interactive cocktail masterclasses.

Head over to The Island Bar for yummy cocktails and Italian pizza and enjoy a weekend full of cocktail sipping fun!

When: Saturday 19^th & Sunday 20^th November, 11am-6pm (general public)
Monday 21^st November, 11am-5am (hospitality trade day)

Where: Cockatoo Island Convict Precinct

Cost: $15 admission (plus booking fee. Cocktails, samples and food not included)

For more information visit www.cocktailisland.com.au

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Table4Ten’s Bellini Cocktail And Event

Super User — Sat, 15 Oct 2011 13:13:00 GMT

Toko Restaurant & Bar and Tokonomo Lounge in Surry Hills, Sydney, have teamed up to concoct Table4Ten’s signature cocktail in support of the Prostate Cancer Foundation of Australia (PCFA).

From now until December, the Table4Ten Bellini will be available for $15, with $5 from each cocktail donated to the PCFA.

Table4Ten will also be holding a special event to spread the message about prostate cancer prevention. The event will be held on Tuesday 8^th November 2011 and includes food and wines at one of the finest restaurants in Sydney. For more information visit www.t4t.com.au

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Wine Lovers, Join In The Rosé Revolution 2011

Super User — Fri, 14 Oct 2011 13:13:00 GMT

Are you a lover of Rosé and want to spread the word about how wonderful this wine really is? Then join in the Rosé Revolution!

The Rosé Revolution kicks off on November 10^th and is all about increasing the awareness of dry, purpose-made Rosé which has its traditional home in the south of France.

There will be a number of live events and social media opportunities for wineries and consumers throughout summer but the Rosé Revolution is encouraging wine lovers to organise their own events too!

Grab some friends, celebrate this fine wine and show the world how great it can be!

You can promote your event and find support materials at http://rosewinerevolution.com and http://www.rosewinerevolution2011.eventbrite.com/

If you’re a winery looking to get involved, simply email rose_revolution@debortoli.com.au.

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Italian White Wines In The Spotlight

Super User — Sat, 08 Oct 2011 13:13:00 GMT

By Alexx Stuart
Luxury Tastings Drinks Expert

As Australians who are miles away from most places, we are always interested and enthusiastic about beautiful things from faraway lands. This piece brings you closer to some stunning white wines from Italy. It's time to expand our minds a little and move on from Sauvignon Blanc, and what better way to discover what delicious grape varietals await us this summer, than by talking to the people that pour them about town.

Stuart Knox, owner and operator of Fix St James & winner of this year's prestigious 'Sommelier of the Year' at the SMH Good Food Guide awards is where we start, of course! "Our best selling Italian white varietal is still Pinot Grigio, but we encourage experimentation at Fix St James (in wine!), so we suggest and grow our guests' awareness of other, less talked about drops all the time.
Greco di Tufo is sensational. A fantastic northern Italian varietal often bursting with citrus zest, and a dry crisp finish & a fabulous food accompaniment wine for things like sashimi, ceviche & light seafood dishes we love to eat over the summer," says Knox.

Fiano is another one, a southern Italian varietal I see climbing up the popularity ladder and grape proven to be successfully grown here too" he says. Stuart's tips for growing your appreciation for different varietals and breaking the mould? "If you're in a restaurant, don't feel intimidated. Pick our brains. Even if there isn't a sommelier, there's always someone on the floor who's passionate about wine and we're so happy to answer questions and talk about our passion. If you're buying for home, support a good independent bottle shop and get a relationship going. People are afraid to ask questions and shouldn't be. It's the only way we learn!"
It's so true, as most people will wander around a big bottle shop aimlessly, eventually picking a nice looking label in their price range.

Another venue passionate about introducing you to Italian wine is Spiedo Restaurant & Bar, Alessandro Pavoni of Ormeggio at The Spit's second offering. It can be found in the new dining precinct on Level 6, Westfield Sydney. It celebrates all things Lombardian, the chef's homeland, and Nathan Thompson is the resident man of the vines. He suggested a sublime Lombardian white by the glass to go with a their specialty Pizzoccheri buckwheat pasta when I went on my research trip, and lovely it was.
Nathan is proud in saying that “we get in many wines specifically for us alone. it's our way of showing off a very specific region and it's food & wine offering.”

As far as offerings go, Lucio's in Paddington is a bucket list Sydney restaurant.
Lucio Galletto has one of those auras that you can feel before you see him on the floor, and my goodness the food is good.
Here we are reminded that just because so many people like Pinot Grigio, it's not necessarily boring. As a style it ticks a lot of warm weather boxes, with its lightly perfumed, fruity freshness and is fabulous with seafood pastas such as the gorgeous black handkerchief pasta at Lucio's - heaven!
Heavenly also is a Verdicchio matched with spatchcock at Fratelli Paradiso Potts Point, an eternal dining hot spot that makes long lunch feel like a full-blown holiday.
At this point you should be a little inspired to try a few Italian white varietals, si?

Try these 4, gorgeous ones from these venues about town in Sydney. All very reasonable, all beautiful with or without food and all easily able to find online for home too, with the exception of the white from Spiedo - just drag yourself in there & enjoy.
It's been fantastic moving on from my personal lunch time favourite of cool climate chardonnay, and getting my Sophia Loren on with these crisp yet voluptuous beauties!

Fox Gordon Princess Fiano, Barossa SA @ Fix St James CBD
Pinot Grigio, Tiefenbrunner, Alto Adige, Italia @Lucio's in Paddington
Provenza ‘Tenuta Maiolo’ DOC, Lugana @ Spiedo Restaurante Bar, Westfield Sydney
Terre Silvate Verdicchio Classico Superio @ Fratelli Paradiso, Potts Point

Connect with Alexx at Luxury Tastings and make sure to follow her on Twitter and Facebook

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Cooking Classes For Everyone

Super User — Thu, 06 Oct 2011 13:13:00 GMT

Cooking classes are a great way to build on team skills in the workplace, have fun with friends or simply to teach yourself and the kids how to cook! RESCU has brought you a range of cooking classes that cater for all needs and promise you a world of fun.

Blue Bowl Brown Sugar offers private, group, corporate and kids party cooking classes, each taught by Patricia Phillips, who has worked with the likes of Kylie Kwong, Bill Granger and Neil Perry. Learn how to cook Italian, French, Spanish, Greek, Moroccan and Asian cuisines, all whilst having fun!

For more information visit www.bluebowl.com.au

Cheeky Food Group is another great way to learn to cook with your peers. Concentrating on team building, these classes are great for corporate and client events of up to 400 people. They also hold interactive singles cooking classes as well as hens party classes!

For more information visit www.cheekyfoodgroup.com

Cooking for Blokes, contrary to the name, is for everyone! Learn the basics from knife skills, cooking techniques and methods of cookery from 5-star chefs. A fun an enjoyable way to learn the foundations of becoming a good cook!

For more information visit www.cookingforblokes.com.au

The Master Chef Live Event kicks off October 7^th – October 9^th in Sydney’s Royal Hall of Industries and Hordern Pavillion, Moore Park. Choose from a range of cooking schools, workshops and masterclasses taught by your favourite chefs, judges and contestants from all three series of the show. Tickets are $33 for adults and $23 for children plus booking fee.

For more information visit http://www.mastercheflive.com.au/

If you’re looking for the perfect cooking class in your city or state and can’t seem to find one, head over to Red Balloon. There is a range of cooking classes, specialising in Greek, Italian, Asian and more. You can even buy a voucher online and gift it to a friend!

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2. RESCU Previews The Future Of Food At Fine Food Festival Australia
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Expert Advice to RESCU your life: Style; Beauty; Wealth; Health; Love; Culture and great competitions

RESCU Previews The Future Of Food At Fine Food Australia

Super User — Sat, 17 Sep 2011 14:14:00 GMT

By Keeva Stratton

With so much buzz around food, RESCU was invited to check out Fine Food Australia—Australia’s largest industry only event, showcasing the best in food and food related products from around the world—to see what the latest food trends are and what we can soon look forward to being served up at a café near us.

Celebrating the best local and international produce:

From sensational local produce, to new and interesting offerings from around the world, the festival highlighted a range of producers and distributors who were on hand to show off their best products.

While the international foods being imported were interesting (such as the superb Sicilian sweets from Antica Pasticceria Chiofalo), the quality local offerings (such as Blue Hills Honey, Wild Oz meats and Meander Valley dairy) were also exciting.

Eco friendly food, and food packaging:

From how they are grown, to how they are packaged, all things eco friendly were an exciting focus of the festival. Those of us with a green heart will be pleased to know that producers such as Coffee 1st have devised ethical and sustainable ways to source and produce their coffee beans. Think Eco were one of many on hand offering biodegradable and compostable food packaging solutions, and Cafetto had even created a range of espresso machine cleaning products called Evo that are phosphate free and environmentally friendly.

Greater options for allergies:

What is actually in what we eat has been a focus of many health conscious consumers for some time. But with the significant rise in allergies, those affected will be happy to know that their options are growing, and a focus on allergy free ingredients and production methods is also increasing.

Yes You Can offered a yummy selection of gluten free goodies; Ozganics gluten and dairy free range has won many awards; and Ceres Organics’ RAW fruit and nut bars are peanut free, which is a relief for those who are allergic to peanuts but not tree nuts.

Going nuts for Coconuts:

Speaking of nuts, coconut is clearly the current focus of foodies and health junkies alike. We’ve talked about coconut water as being a big hit with celebrities, but with serious health and beauty claims that span from helping with weight gain, to eczema, to irritable bowel, it’s no wonder coconut is fast becoming the latest miracle oil.

Coconut oil has a particularly high smoking point, which means it can be heated without its nutritional qualities breaking down. It is also a diverse oil, with products ranging from cooking oils, to waters, to moisturisers and soaps. Brands on hand to talk about their extraordinary range of coconut products included Nui and Nature Pacific.

A Focus on Food Safety:

With Australians generally getting more and more excited about cooking, the CSIRO was also on hand to remind us about the importance of food safety, both in commercial kitchens and in the home. From food preparation to storage, there are so many opportunities for food to become potentially dangerous to your health, or that of your guests and family. To learn more about safe food practices, we recommend you visit the CSIRO website, or get your hands on a copy of their guide to food safety, Make it Safe (available at www.publish.csiro.au).

Fine Food Australia is an annual event. For more information visit: http://www.finefoodaustralia.com.au/

Image Credit: Fine Food Australia

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Luke Mangan's Favourite Roast Chicken Recipe

Stuck in a Vodka Rut? How To Enjoy Your Spirits

Top 5 Tips for Daytime Dining and Entertaining

Easter Sunday Lunch at Luke Mangan's Salt Grill

4 Ways to Enjoy The Perfect Get-Together with the Perfect Wine

The 2012 Taste of Sydney Festival Guide: Everything You Need To Know!

Matchmakers: Inspiration and Ideas for Fabulous Food and Drink Pairings

Moet and Chandon Rose Imperial Celebrate Valentine's Day

Celebrate Valentine's Day at Glass Brasserie

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