TID­BITS FROM THE WIDE WORLD OF FOOD

The Weekend Australian - Travel - - Indulgence -

TOUR Italy with­out leav­ing Syd­ney when Aus­tralia’s lead­ing Ital­ian chefs fly the flag for the old coun­try. The Coun­cil of Ital­ian Restau­rants in Aus­tralia will hold its sixth an­nual Gusto food fes­ti­val at Syd­ney Fish Mar­ket’s Syd­ney Seafood School on Sun­day, Au­gust 21. De­bates on whether Ital­ian culi­nary tra­di­tions are worth pre­serv­ing, mas­ter­classes, wine work­shops and tast­ing ses­sions will round out the day and ju­nior mem­bers of the fam­ily can learn pizza and pasta mak­ing at a spe­cial class. More: cira.com.au.

IF France is more your thing, new food tours launched by au­thor Mary Moody, chef Dany Chouet and part­ner Tr­ish Hobbs take in the Perig­ord and Quercy re­gions. The first tour kicks off in Septem­ber and will com­bine gen­tle strolls through the French coun­try­side with pic­nic lunches pre­pared by Chouet, for­merly of Cleopa­tra’s restau­rant in the NSWBlue Moun­tains, or rus­tic meals in lo­cal farm­houses. Af­ter­noons in­clude vis­its to chateaus, gar­dens and vil­lages, and all-im­por­tant shop­ping time, plus vis­its to restau­rants cho­sen by Chouet and Hobbs, who have lived in south­west France for sev­eral years. More: world­ex­pe­di­tions.com.au.

IF you’re look­ing for a good rea­son to cosy up at Tas­ma­nia’s Cra­dle Moun­tain Lodge this win­ter, the an­nual Tast­ings at the Top gourmet event may just be the nudge you need. The event, in its 17th year, takes place from June 25 to 27 and in­cludes de­gus­ta­tion din­ners, cook­ing demos, mar­ket vis­its and tast­ings. A three-night pack­age, in­clud­ing all Tast­ings at the Top events, ac­com­mo­da­tion and other ex­tras, costs from $1595 a per­son twin­share. More: cradle­moun­tain­lodge.com.au.

ETI­HAD Air­ways is tak­ing the in­flight meal to a new level with plans to in­tro­duce on­board chefs in its Di­a­mond First cab­ins. The air­line will re­cruit 100 in­ter­na­tional chefs to pre­pare dishes for pas­sen­gers and de­velop menus, both on board and in the air­line’s air­port lounges. The chefs will be in­tro­duced on se­lected routes from Oc­to­ber and will be in all first-class cab­ins by the end of the year. More: eti­hadair­ways.com.

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