An expo that is to ev­ery­one’s taste

McIvor Times - - NEWS - sey­mour­expo.com.au

HOME-MADE, brewed, grown and crafted; some of the finest culi­nary de­lights will be on dis­play at the Sey­mour Al­ter­na­tive Farm­ing Expo.

With the expo run­ning from Fe­bru­ary 16-18 time is run­ning out to save 17 per cent on tick­ets by get­ting them on­line at sey­mour­expo.com.au

With bou­tique drink­ing op­tions, a Foodie Feast of var­ied cuisines and take home treats at the Farm­ers Mar­ket, this year’s expo is sure to tan­ta­lise as well as ed­u­cate and en­ter­tain.

Ex­per­i­ment­ing with na­tive, unique and in-sea­son in­gre­di­ents, Orig­i­nal Spirit Co aims to cre­ate high-qual­ity small batch spir­its at their Morn­ing­ton Penin­sula dis­tillery. “The dis­tillery spe­cialises in hand-crafted spir­its with var­i­ous types of gin, di­ges­tives, limon­cello and a spiced tawny,” the com­pany’s Bar­bara Richartz said.

El­freds of the Penin­sula has been long renowned for its home­made recipes, which in­clude a mild ka­sundi and In­dian tomato rel­ish, a spicy ha­banero chilli sauce, the pop­u­lar mango, ap­ple and onion Mum­bai chut­ney, and the range of 10 spices and sea­son­ings.

“Most of the pro­duce, where pos­si­ble, is bought on the Morn­ing­ton Penin­sula and cooked, bot­tled and la­belled by my­self,” busi­ness owner Fred John­son said.

With more than a decade of ex­pe­ri­ence in the kitchen, chef Si­mone Garusi has chan­nelled his pas­sion for cook­ing into his range of home­made frozen or cooked pas­tas. He opened his Chapel St restau­rant Ital­ian Chef four years ago, but still en­joys the farm­ers’ mar­ket cir­cuit, where he sells gnoc­chi, tortelli and a Wagyu ragu sauce. His fu­sion of choco­late and slow-cooked duck has cre­ated a unique tortelli pasta – best paired with a creamy mush­room sauce – an in­spired com­bi­na­tion that has be­come muchloved.

The taste of the Ot­way Ranges runs deep in Prickly Moses spe­cialty brews, with the wa­ter be­ing key to craft­ing the Baron­ga­rook-based brew­ery’s beers and ciders. “This year we will be com­ing to the expo with a new beer that’s not for the faint-hearted called Sabo­teur Dou­ble IPA,” its events co­or­di­na­tor Rosie Heaton-Har­ris said. “It’s about 10.4 per cent in al­co­hol and it’s packed full of hops.’’

Other en­tic­ing of­fer­ings in­clude their ap­ple berry cider, al­co­holic gin­ger beer, and ev­ery­thing else in be­tween from easy drink­ing through to dark rich stouts.

The gourmet de­lights of fine goat meats will also take cen­tre stage, with Seven Hills Tal­la­rook’s renowned goat sausages, ham­burg­ers and “world fa­mous” chorizo.

“Peo­ple weren’t ac­cus­tomed to goat when we first started but it is well recog­nised now,” own­ers Tay­lan and Megan Atar said. ‘‘We now sup­ply var­i­ous Mel­bourne restau­rants with our goat meat and we have the same cus­tomers who fol­low us from show to show too.”

Tim­boon Fine Ice Cream is known for its de­li­cious ice­creams and sor­bets, churned with milk di­rect from the neigh­bour’s farm and cream from nearby dairies. There are 24 ice-cream flavours and they even have dairy-free, egg-free and gluten-free op­tions.

Lovers of a tip­ple with a sweet, creamy flavour will be spoilt for choice with Ken­sal Es­tate Wines’ range of liqueurs, which in­clude choco­late-mint, but­ter­scotch, cof­fee and choco­late. Also on of­fer from the Co­bram win­ery are its de­li­cious Chardon­nay, Shi­raz, Caber­net Franc, Moscato and Treb­biano, and their en­tic­ing ciders.The Sey­mour Al­ter­na­tive Farm­ing Expo will be held from Fe­bru­ary 16-18, at Kings Park in Sey­mour.

For fur­ther in­for­ma­tion or to buy tick­ets on­line and save 17 per cent visit

Chef Si­mone Garusi.

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