The Ital­ian fam­ily to beat

Smith Street Con en­ters show for last time

Stanthorpe Border Post - - NEWS - Liana Walker [email protected]­der­

ANY­ONE who’s en­tered the Stan­thorpe Show’s Wine, Beer and Pre­serves cat­e­gory would be fa­mil­iar with the dy­namic duo that is the Smith Street Con.

How­ever af­ter the pass­ing of Natale Ni­cas­tro, Vic Pen­nisi will be en­ter­ing un­der the brand for the fi­nal time in the 2019 show.

For Cr Pen­nisi, it’s never been about win­ning.

“I en­ter the com­pe­ti­tion be­cause it’s an­other level of di­ver­sity that our show pro­vides,” he said.

“I like to keep the com­pe­ti­tion alive, so I’m giv­ing peo­ple an­other rea­son to come to the show.”

The Smith Street Con has en­tered the show for so many years, Cr Pen­nisi has lost count.

“That was born be­cause my cousin (Mr Ni­cas­tro) and I used to make some stuff to­gether,” he said.

“He lived at Smith Street and con was short for the con­nec­tion.

“Last year when I won the prizes, the look in his eyes was price­less.”

Mak­ing beers, wines and pre­serves for sev­eral years means Cr Pen­nisi knows all the tricks of the trade – but he in­sists there are no real se­crets.

“You make wine when the grapes are ready.

“You pre­serve olives when the olives are at the right time. You can dry toma­toes in the sum­mer time.

“The week lead­ing up to the show I get my wine off the shelf, my olives out of the fridge.”

He said lead­ing up to the show he would have a fam­ily get-to­gether to cre­ate some of the food.

“One of the rea­sons I do it more than any­thing is be­cause I like to hand over the cul­ture to my kids,” he said. “They en­joy it, they come up to make the puree, the salami, the sausages.

“We made 40 or 50kg of sausages and they were up help­ing.

“That’s re­ally the main rea­son – it’s a fun day and you get all the fam­ily to­gether.”


Judg­ing: Wed­nes­day, Jan­uary 30, at 7pm. Awards pre­sen­ta­tion: Fri­day , Fe­bru­ary 1, 3pm at the Wine Pavil­ion.

Pub­lic tast­ing: A pub­lic tast­ing (wine, beer) will fol­low on Fri­day, Fe­bru­ary 1, from 3.30pm - 5pm.

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