BOXED TREATS

The Weekend Australian - Travel - - Front Page -

Masterchef2009 In tonight’s heat, six con­tes­tants, cho­sen from thou­sands of am­a­teurs, are cook­ing at Lon­don restau­rant Prism. Can they stand the heat? Mon­day, 7pm, Life­Style Food.

BizarreFoods New York food writer and chef An­drew Zim­mern heads for Goa, where he tries chouri­cos, spicy goan sausages to the unini­ti­ated. Mon­day, 8.30, Dis­cov­ery Travel & Liv­ing.

De­tec­tive was thrilled when that child­hood favourite, the cup­cake, made a

and of for cook­ing tips, while beer mas­ter­classes, cock­tail bars, cof­fee demos, live mu­sic and more will keep the crowds en­ter­tained. Tick­ets from $25; pre-pur­chase at Tick­etek, 132 849 or www.taste­fes­ti­vals.com.au. Or pay $30 at the door. MEAN­WHILE, the big­ger-than-Ben-Hur

be­gins to­day with a glit­ter­ing ar­ray of in­ter­na­tional chefs in­clud­ing

fea­tur­ing along­side lo­cal favourites and such as

and More than 150 metropoli­tan and 60 re­gional events will be held dur­ing the 17-day fes­ti­val, in­clud­ing mas­ter­classes, fo­rums on global trends, chefs’ din­ners, bar­be­cues, cel­lar doors, al­fresco cel­e­bra­tions and more. Event or­gan­is­ers ex­pect to see more than 300,000 vis­i­tors. (03) 9823 6105; www.mel­bourne­foodand­wine.com.au. reap­pear­ance on the culi­nary land­scape a cou­ple of years back. Now it looks like an­other retro star, frozen yo­ghurt, is mak­ing a come­back, al­beit in a far cooler guise (green tea and pome­gran­ate flavours are de rigueur, re­ports Wall­pa­per mag­a­zine). From New York to Lon­don, new frozen yo­ghurt lines such as the su­per trendy which has stores in Lon­don’s South Kens­ing­ton and Soho, are pop­ping up. De­tec­tive is keep­ing her fin­gers crossed that the likes of pineap­ple up­side-down cake may be mak­ing an en­core some time soon. www.ifan­cyasnog.com. DE­TEC­TIVE Tas­ma­nia-based

has been cer­ti­fied by the marine con­ser­va­tion or­gan­i­sa­tion for its sus­tain­able pro­duc­tion of Aus­tralian blue mus­sels, only the sec­ond mus­sel farm in the world to re­ceive the rank­ing. ‘‘ You rarely find a com­pany so ded­i­cated to en­vi­ron­men­tal pro­tec­tion and sus­tain­abil­ity,’’ says FOTS di­rec­tor www.spring­bay­seafoods.com.au; www.friend­ofthe­sea.org.

DE­TEC­TIVE That even three-Miche­lin­starred restau­rants are not im­mune to an oc­ca­sional out­break of food poi­son­ing. due to take part in the Mel­bourne Food & Wine Fes­ti­val, has closed his ac­claimed restau­rant in Berk­shire, Eng­land, while in­ves­ti­ga­tions con­tinue into what caused 40 din­ers to fall ill, Bri­tish news­pa­pers re­port. De­tec­tive wouldn’t like to point the fin­ger, but per­haps it was the thought of snail por­ridge, one of Blu­men­thal’s more fa­mous dishes, that tipped some of his more del­i­cate cus­tomers over the edge?

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