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Simon King of trees |
Posted by: Newsroom - 07-24-2012, 12:39 AM - Forum: UK News Feed
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Bring on the elder – king of trees Simon King, chef/proprietor at restaurant 1861 near Abergavenny, isÂ* a keen forager, and uses seasonal bounty in his restaurant. Here, he extols the virtues of the elder tree. The elder might not be the most magnificent of trees, not like a mighty oak or a graceful beech, [...]Simon King of trees is a post from: UK in One
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Will Travel For Food |
Posted by: Newsroom - 07-24-2012, 12:39 AM - Forum: UK News Feed
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“Will travel for food” is quickly becoming the mantra of our time. Whether cooking it, photographing it or just eating it, food has an ability to inspire like little else. All things culinary have always played a central role at Four Seasons, but this summer there has never been a better time to follow one’s [...]Will Travel For Food is a post from: UK in One
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Gibbston Valley Winery celebrate 25 Years |
Posted by: Newsroom - 07-23-2012, 02:23 PM - Forum: Australasia
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A multi-award-winning and world-renowned Central Otago winery is celebrating its 25th commercial grape harvest this year by hosting a ‘not-to-be missed’ event in recognition of the milestone.
Gibbston Valley Winery will be serving up five delicious courses with matching wines from its cellar at a celebration dinner to mark 25 years of grape growing in one of the southernmost vineyards in the world.
The anniversary dinner will be held in Gibbston Valley Winery’s new ‘Barrel Hall ’ on September 1 2012.
As part of the celebration and the company’s ongoing commitment to its local community, Gibbston Valley Winery is proud to announce that national charity Cure Kids will be the beneficiary of the night.
Cure Kids was established more than 35 years ago to address the lack of research into life-threatening childhood diseases in New Zealand, and Gibbston Valley Winery has come on board to help support the worthy cause. At the dinner there will be auctions of rare and collectable wine held throughout the evening with proceeds going to Cure Kids.
Cure Kids business development director Josie Spillane, who is based in Cromwell, said she was “delighted†that the charity was able to partner with Gibbston Valley Wines for the anniversary event and into the future.
“Having been part of the Cure Kids team for eight years, I know how indebted we are to the Queenstown community,†she said.
“Our heart and soul will always remain in Queenstown and we are now delighted to have a partnership with such a fabulous local company - Gibbston Valley Wines.
“We’re thrilled that Gibbston Valley Wines is as driven as Cure Kids to raise funds for vital medical research into life-threatening illnesses that affect children.â€
Guest speakers on the night will include founding Gibbston Valley winemaker Alan Brady and current Gibbston Valley winemaker Christopher Keys, both of whom will sign the bottles going up for auction, making them real collectors’ items.
Mr Brady was first to plant and commercially produce wines in Gibbston Valley, harvesting pinot noir, pinot gris and a ‘dry white’ blend in 1987, while Mr Keys has been at the winemaking helm for the last six years.
Gibbston Valley Winery was one of the early pioneers of what became the ‘pinot noir phenomenon’, a wine that’s now the second-largest variety in New Zealand to sauvignon blanc.
Twenty-five years later, a dream run of weather producing high quality fruit has the winery predicting an outstanding 2012 vintage.
Anniversary dinner guests will enjoy delicious cuisine such as goat’s cheese and red onion tarts coupled with Le Fou Reisling, and roasted duck breast with a Central Otago cherry glaze paired with Le Maitre Pinot Noir, both wines carefully selected from the Gibbston Valley *Single Vineyard collection.
The award-winning 2009 Pinot Noir will be served with a main course featuring seared venison Denver leg and venison ‘cottage pie’ with Gibbston Valley wild thyme jus, and a late harvest wine will be served with decadent pistachio crème brulee with all the trimmings for dessert.
Gibbston Valley Wine CEO Greg Hunt said the dinner was the perfect way to mark the 25th anniversary of the pioneering company.
“Gibbston Valley Wine is an institution in Central Otago and there seemed no better way to recognise that than celebrate with outstanding cuisine accompanied by outstanding wines.
“It’s going to be a memorable event that we want the community to be very much a part of,†he said. “I encourage everyone to get in early for tickets as we envisage they’ll be in high demand.
“We know from experience that many of our Wine Club members from all around New Zealand are always looking for the perfect excuse to visit this region!â€
Over the years, Gibbston Valley Winery has won more than 300 national and international awards, helping put the Central Otago wine region on the map.
Thanks to the pioneering spirit of those such as Gibbston Valley Winery founder Alan Brady, the Central Otago region now has approximately 2000 hectares of vines and over 100 producers, and this year’s total harvest is expected to be about 7000 tonnes.
Gibbston Valley Winery is home to a stunning winery restaurant, a cellar door wine tasting facility, New Zealand’s largest and innovative wine cave, available for wine tours, private functions, weddings and special occasions, the new Barrel Hall for C&I functions and weddings, and a retail outlet.
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Battle of the Fishmongers |
Posted by: Newsroom - 07-20-2012, 10:35 PM - Forum: UK News Feed
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The UK’sÂ* top fishmongers are sharpening their knives in preparation for the ultimate contest – theÂ* hugely popular British Fish Craft Championships 2012 to be held in Cardiff Bay on the weekend of September 1 & 2. Veteran Cardiff fishmonger, Read more Battle of the Fishmongers is a post from: Food-e-Matters UK Food-e-Matters UKNews | [...]Battle of the Fishmongers is a post from: UK in One
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Head Chef Wins Pasta World Championship |
Posted by: Newsroom - 07-19-2012, 10:45 AM - Forum: UK
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Tempo Restaurant & Bar's Head Chef Yoshi Yamada is the winner of the first Pasta World Championship, held at the Academia Barilla in Parma. As the first centre to be dedicated to the development and promotion of Italian gastronomic culture, the Academia Barilla hosted the three-day Italian Cuisine in the World Forum, during which the Pasta World Championship was held.
Born in Japan, Yamada was brought up in the full awareness of his Italian roots. This is mirrored in his cooking, which revolves around impeccably sourced, seasonal ingredients, handled with care and simplicity. His passion for Italian cuisine was reflected in his winning dish: Barilla Bavette with scampi, clams, mussels and baby squid.
During the five years he has spent in the UK, Yamada has worked at Restaurant Gordon Ramsay in Chelsea, then joining Corbin & King's St Alban, before which, he worked for L'Atelier de Robuchon and managed the patisserie section of an exclusive Italian restaurant in Tokyo. As he was always enamoured with all things Italian, Yamada spent four years cooking in top restaurants in, Sardinia and Florence, as well as at two Michelin starred Don Alfonso in Naples.
Yamada joined Tempo in 2010; located in the heart of Mayfair, the restaurant and bar offers contemporary Italian cuisine, as well as a wide variety of cocktails.
At the Pasta World Championships, Yamada came first out of a total of 24 distinguished international chefs. 'Having won this award is a real honour', Yamada said, 'it shows me that all the passion I put into my cooking, which starts with the careful selection of the ingredients I use, is recognised. I feel very proud to be able to bring this award home and am humbled'.
The winning dish will be available at Tempo Restaurant and Bar, a contemporary Italian restaurant in Curzon Street, Mayfair.
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Loch Ness Lodge launch whisky and spa experience |
Posted by: Newsroom - 07-07-2012, 07:55 PM - Forum: UK
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Whisky is the best known of Scottish exports so, due to popular demand, Loch Ness Lodge has created a Whisky Tasting & Spa Package for guests who are looking to combine a luxurious break in the Highlands with a Whisky focus and Spa therapy.
Glen Ord Distillery Visitor Centre and Whisky Shop, located near Muir of Ord just 15 miles west of Inverness, is the closest distillery to Loch Ness Lodge and is also one of the oldest in Scotland, dating back to 1838. Loch Ness Lodge guests are given a private tour of the distillery which gives an overview of the whisky making process. Guests may see the distillers at work creating the award-winning single malt whisky, Singleton of Glen Ord.
From there they can enter the duty free warehouse to see where the whisky rests, maturing in casks for 12 years in the dark silence. This is followed by the chance to nose both a sherry and bourbon cask to detect the difference in aromas. Naturally no visit to a distillery is complete without enjoying a dram of the special spirit, which has been described as 'a rich, well balanced, sophisticated single malt'.
This two night break starts at just £373 per person for Dinner, Bed and Breakfast and includes a tour of the renowned local whisky distillery, a complimentary whisky digestif after dinner on the first evening. Also included in this package is two Spa Treatments in Loch Ness Lodge's exclusive spa.
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Discover The Origin To Attend Taste Of Edinburgh |
Posted by: Newsroom - 07-07-2012, 09:18 AM - Forum: UK
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Discover the Origin is set to showcase its key food and wine products at this year’s Taste of Edinburgh with sampling and on-stand tutorials. The campaign, which promotes five key European products from the food and wine industry, will feature at the food lovers’ event from Friday 6 to Sunday 8 July.
Discover the Origin was established in 2008 by the European Union campaign and designed to raise awareness around five Protected Designation of Origin (PDO) products:
· Parmigiano-Reggiano Cheese
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Food Company Invests For The Future |
Posted by: Newsroom - 07-04-2012, 12:34 PM - Forum: UK News Feed
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Farrington Oils, the original ‘seed to bottle’ producer of cold pressed rapeseed oil brand Farrington’s Mellow Yellow is completing a six month, £200,000 investment in production facilities. The expansions will double production capacity at their farm in Hargrave, Northamptonshire. Farrington Read more Food Company Invests For The Future is a post from: Food-e-Matters UK Food-e-Matters [...]Food Company Invests For The Future is a post from: UK in One
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