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camp oven cooking

Meet camp oven cooking guru at Relish Festival

Camp oven cooking guru Ranger Nick will be one of the special guests at this year’s Relish Food and Wine Festival on June 2 in Queensland’s Heritage City of Maryborough.

Another fantastic addition to this year’s festival is a Gin Joint in the basement of the historic Bond Store where visitors will be able to taste various gin cocktails while watching a spicy burlesque performance.

Ranger Nick, whose appearance has been sponsored by Hervey Bay RV lifestyle community Latitude 25, will show visitors how to cook an amazing tasty meal using a camp oven and a small fire pit.

Relish organiser Robyn Peach, of Fraser Coast Tourism and Events, said Ranger Nick would join leading local chefs, including 2013 My Kitchen Rules winners Dan and Steph Mulheron, in showcasing the Fraser Coast region’s finest local produce.

She said festival goers would be able to dig into mouth-watering locally caught seafood, homegrown macadamia nuts and gourmet cheeses matched with awarding-winning wines and some of the finest craft beers from across south-east Queensland.

“Meet our local growers and makers, who love to share the fruits of their work, and our talented chefs who are passionate about providing the unmistakable stamp of our region in every dish,” Mrs Peach said.

“The immensely popular Relish Long Lunch is back again this year along with the Bubbles on the Boat cruises on the tranquil Mary River.”

She said the day of indulgence was set against the backdrop of the beautiful Portside Precinct among heritage streetscapes, Mary River parklands and the Mary River.

The jam-packed program includes a workshop at Gatakers Artspace to reveal the secrets of making sheets of botanical paper derived from common garden plants such as ginger, onion skins and turmeric.

And Kenilworth Dairies is promising some udderly delicious and nutritious tastings and hands-on masterclass workshops including one on how to make delicious dips using yoghurt.

“Livening up the atmosphere further will be rhythm and blues soul artist Doug Williams – a contestant on The Voice in 2014,” Mrs Peach said.

“Local favourite, the nine-piece band Soul City will also be performing throughout the day.”

The annual event began in 2012 and continues to promote and celebrate the Fraser Coast’s regional produce and food industry while allowing locals the chance to experience the breadth of local culinary offerings and giving people outside of the region a tasty excuse to visit.

General entry is $10 for those who buy tickets online or at the Visitor Information Centres in Hervey Bay and Maryborough ahead of the event or $15 at the gate, while the prices for the long lunch, cruise, cooking classes and gin joint can be found at relishfrasercoast.com.au.

dish

Western Australia’s top dish from the Coral Coast

CULINARY tourism is one of the fastest growing sectors of the tourism industry. It came as little surprise that mother-of-two, Jerolina Rankin of Carnarvon on Australia’s Coral Coast, took out Western Australia’s Signature Dish competition with her grilled Shark Bay wild chilli Prawns and Mackerel mousse in a zucchini noodle seafood broth.

The annual competition, run by the Department of Agriculture and Food, aims to showcase the best of WA food by bringing together talented home cooks from the Gascoyne, Kimberley, Swan Valley & Surrounds and Peel regions with popular professional chefs from Perth as regional mentors. The Gascoyne produces 80% of Western Australia’s annual fruit and vegetable supplies and was represented in the competition by Carnarvon.

Peter Manifis of InContro was once again selected as regional judge for the Gascoyne entries and remarked that “[Jerolina] has been a finalist two years running; she’s just kept going at it, like the little engine that could. And today it’s all paid off”. Manifis selected Rankin’s dish as a finalist due to its significant regional provenance with over 10 ingredients from the Gascoyne including Shark Bay’s wild prawns, mackerel and blue-swimmer crab accompanied by vegetables, chillies and herbs from Carnarvon.

Western Australia has an excellent international reputation for sustainable fisheries management with both Shark Bay [Wild] and Exmouth Gulf recently receiving the international independent Marine Stewardship Council (MSC) certification for their prawns. “When it comes to food, our incredibly diverse region really has it all – the pristine world heritage areas of Exmouth and Shark Bay where the wild prawns are managed in an incredible sustainable fishery, to the Carnarvon River Delta, an oasis of tropical fruits, vegetables, herbs and everything in between.” according to Doriana Mangili, Executive Officer of the Gascoyne Food Council.

From a young age Rankin’s grandmother instilled in her a deep respect for food; this was exemplified by her winning seafood broth, which minimised wastage using crab and prawn shells with fish bones. Rankin notes, “I really became a foodie when I had children, sharing my passion to explore food and expressing that food for my family”. Between May and October you’ll find Rankin at the Saturday morning Growers Market in Carnarvon’s town square.

Four regional finalists faced off for the WA Signature Dish (state finals), held as part of the 2015 Margaret River Gourmet Escape. The festival is a key event for Tourism Western Australia’s Taste2020 food and wine tourism strategy.

PHOTO: 2015 Margaret River Gourmet festival, with thanks from Buy West Eat Best, courtesy Tourism Western Australia.

A really simple entry

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