The Adelaide Good Food and Wine Show Launch was held yesterday at noon in Rundle Mall under the canopy for a sampling degustation of SA’s finest produce followed by drinks and dessert at the Hotel Richmond with special guest Alastair McLeod – you may recognise him from Channel 10’s Ready Steady Cook ;). The launch gave a preview of what is to be expected at Adelaide Good Food and Wine Show at the Adelaide Showgrounds early October.
I was joined with N at the launch whilst we sample some of the tasty canapes on offer:
Butch’s Smallgoods Hungarian Csabai, Mild Pepperoni and garlic and red wine salami
Beerenberg‘s caramelised onion on a cracker and cheese
Butch’s smallgood are gluten and dairy free and produced in SA. I had the pepperoni and csabai with the pepperoni being my favourite, the subtle hint of heat that left a tingle on the tongue and warm the back of the throat, delish! The csabai had a more smoky flavour with a touch of garlic. I think either of these would be perfect on a homemade pizza of crackers with cheese.
Caramlised onions = YUM! And now I can get it in a jar! The cracker, cheese and caramelised onion was a delight; the onion is rich, sweet and savoury (reminds me of a chutney) cutting through the cheese with the cracker giving my mouthful that needed ‘crunch‘. *thumbs up*
Carême Traditional Pastry; all butter puff pastry chicken pithivier
Carême Traditional Pastry is handmade from the Barossa using traditional methods and natural ingredients. The chicken pithivier (round pie made from puff pastry with a sweet or savoury filling) was delicious. The pastry clearly being the standout with its golden flaky buttery skin. I can only imagine how good this would have been if it came straight out of an oven! Pastries from the Carême range include: All Butter Puff Pastry, Vanilla Bean Sweet Shortcut Pastry, Sour Cream Shortcut Pastry and Dark Chocolate Shortcut Pastry (YUM!!).
Best Australian Ham on Bone 2011
Barossa Fine Foods: duck terrine, Louis XIV – french white mould style salami, Ham on Bone
I really really liked the duck terrine which had duck, pork and pistachios. The terrine was coarse, creamy and reminded me of pate or liverwurst. Yum yum!
Cocolat: chilli chocolate, peppermint, caramel and lemon myrtle
This is the best chilli chocolate I’ve ever had. So hot, yet so good!
Cocolat: guilt and cappucino
A solid block of chocolate and the only way to get through it, is to literally hammer it into pieces. So. COOL!
An hour into the launch and we’re off to the Hotel Richmond for some drinks and desserts. Lovely venue, great art pieces and beautiful decor!
Beautiful platter of crackers, cheese, apple slices, strawberries, raspberries and passionfruit.
Unfortunately for me, I had one too many chocolates and could only watch on as others helped themselves to this platter (BTW, great party idea!!!).
A successful launch for the upcoming Good Food and Wine Show, thank you for the invite and experience! Am looking forward to it in early October (7th – 9th), get your tickets here!