Simon Hulstone Secures His Place In Grand Final Of Knorr National Chef Of The Year 2008. Simon Hulstone, Chef Proprietor of The Elephant Restaurant in Torquay, cooked up a storm at the first of five regional semi-finals of the KNORR National Chef of the Year 2008, winning a place in the grand final of the UK’s premier chef competition.

The biennial competition, run by the Craft Guild of Chefs and sponsored by KNORR, is one of the most highly respected culinary challenges in the industry today with past winners including Eyck Zimmer, Steve Love, Mark Sargeant and Gordon Ramsay.

Simon impressed the judges during the semi-final heat, held at the Bournemouth Hotel & Catering Show on 12th March, with his culinary skill and interpretation of the entry criteria, creating the following delicious menu:

Cold canapé:
Lightly whipped Vulscombe goats cheese mousse in a pastry tartlet with red pepper jelly and marinated beetroot with Cornish air-dried ham

Hot canapé:
Warm croquette of Morcilla and pistachio with an apple and thyme sauce

Main course using regional breed of pork:
Loin and cheek of Gloucestershire Old Spot on parsnip puree with Scottish langoustines and a spiced jus served with seasonal local vegetables

British themed dessert:
Rose and almond Tansy Pudding with lemon verbena ice cream and lemon syrup

Simon will now take part in an exciting live cook-off at the Grand Final being held on 7th October 2008 at the Restaurant Show in London. The eight finalists will compete over four hours to create a four course meal from a selection of ingredients provided in a mystery basket. The chef deemed to be the best will secure the coveted title of KNORR National Chef of the Year 2008.

Simon comments, “This will be my fourth time competing in the final and I want to draw a line under this one. Winning KNORR National Chef of the Year is what I’ve been working towards and I hope to end my competition days with this ultimate accolade. I was very determined to win this heat and now look forward to preparing myself for the final later this year.”

BBC Two has commissioned two new primetime food programmes for 2008. Culinary explorer and chef Valentine Warner is set to combine cooking and natural history to take us on a journey through the best seasonal autumn food.

And in this Olympic year, one of the brightest young stars in modern Chinese cooking in the UK today, Ching-He Huang, travels the length and breadth of the country to show viewers the modern way of cooking the nation's favourite Chinese takeaway dishes.

Later this year, chef Valentine Warner will provide viewers with the definitive guide to seasonal cooking and eating in What To Eat Now – Autumn, a distinctive new series that will be shot using natural history filming techniques to bring the ingredients to life.

At a time when supermarkets aisles offer virtually everything all year round, Valentine explains how the natural rhythms of the culinary world work. He sets out to cook whatever he hunts, fishes, and picks, but you don't need to be a hunter to enjoy the meals he cooks – all the ingredients will be things you can get at the shops. Seeing them growing in their natural environment will explain why autumn is the perfect time to enjoy them.

Pat Llewellyn, Managing Director, Optomen TV, said: "It's a refreshingly clear proposition: here's the seasonal food that you should be eating now – this is how it grows and this is how to cook it.

"Valentine's enthusiasm for seasonal cooking is infectious and once you understand exactly how and why foods appear at certain times it'll be hard to resist the urge to get up off the sofa and cook for yourself."

Meanwhile, 28-year-old Ching-He Huang's contemporary, youthful and fun attitude will be reflected in her new series, Ching's Chinese Kitchen (working title) this summer as viewers see her journey across Britain – literally with wok in hand – taking the nation's favourite Chinese takeaway dishes and giving them a contemporary twist with easy-to-buy ingredients and simple practical tips.

Born in Taiwan and brought up first in South Africa and then, from the age of 11, in London, Ching will draw on the experiences of her family and friends as well as top chefs to introduce healthy Chinese food to the traditional Chinese-takeaway-reliant Brits.

With characteristic energy and enthusiasm her distinctive take on cooking takeaway favourites – from sweet and sour pork to authentic fried rice and chop suey – will emphasise how quick, easy-to-make, and healthy Chinese food really is and how it should actually be eaten.

Ching-He Huang said: "It's great to be part of the excitement surrounding China and Chinese culture in this Olympic year – and I'm really looking forward to sharing my modern, accessible and authentic take on oriental cookery.

"I think the audiences are going to be able to 'take away' something really special from this brand new series and I'm looking forward to the prospect of cooking simple-to-make Chinese food for people throughout Britain as we film the series over the length and breadth of the UK."

The 6x30-minute series scheduled for broadcast in summer 2008 has been commissioned by BBC Commissioning Editor for Independents Ben Gale, executive produced by the BBC's Lisa Edwards and made by Lion Television.

Jeremy Mills, Managing Director, Lion Television, said: "We're delighted to have the chance to bring Ching's enthusiasm and down-to-earth approach to the delights of cooking Chinese food to a wider audience through this series.

"We hope to be able to put right some misconceptions about Chinese food, often caused by experiences of indifferent, unhealthy takeaway dishes, and to prove that fresh and healthy Chinese cooking is achievable by all of us in the home from experienced cooks to novices."

Ching's Chinese Kitchen (working title) and What To Eat Now: Autumn are just two of the latest in a long line of groundbreaking food programmes commissioned by BBC Two, including The Hairy Bikers, Raymond Blanc's The Restaurant, Anjum Anand's Indian Food Made Easy, Nigella Express and the forthcoming Delia (spring 2008).

Boston, Mass. - This is the first edition of the Great Bay Seafood Tip Sheet, a quarterly publication offering insight into the catches, cooking techniques and purveyors of the season from Executive Chef Adam Fuller.

The Spring Catch: What restaurants will be serving this spring
Sweet Maine shrimp, known for their sweet taste and firm texture, have a brief season that runs from December to the end of April. A favorite among chefs and seafood lovers, Maine shrimp will always be a spring staple for restaurants that take seafood seriously.

Glass Eels, which are translucent baby eels, will be swimming into Maine waters shortly - nothing signifies that start of spring like the Glass Eel. Golden Tilefish, a deep water fish often regarded as the most delicious of the tilefish family, will also be a popular menu item this spring. The enormous Black Sea Bass, a hearty, bottom-feeding fish, is sure to be a featured main course this season.

Other spring picks include: Blufin tuna, Flounder, Fluke and Striped Bass.

Cooking Techniques: Making your seafood shine
This season, Great Bay is focusing on innovation and employing non-traditional cooking techniques. Great Bay will be smoking, pickling and curing seafood dishes. Flavored salts and making homemade vinegars will bring a piquant and well-rounded flavor to the overall dish. For example, this spring Great Bay will feature a Diver Scallop ceviche with housemade Myer Lemoncello, California-farmed caviar, quail egg and pickled white asparagus.

Purveyors: Who’s got the goods
Great Bay relies on several purveyors throughout the year as each has a different specialty, and this spring we will be working with the following select purveyors to develop the menu:
• Island Creek Oysters of Duxbury, MA is a must – they have the best small oysters and razor clams.
• Brown Trading Company of Portland, ME is the perfect place to get sweet Maine shrimp.
• Honolulu Fish Co. of Honolulu, HI, specializes in tuna, sashimi quality fish.
• American Mussel of N. Kingston, RI, supplies all the scallops, conchs and other shellfish.

2008 will see Skyline completely transform their Restaurant, Lobby Lounge and Bar area with a new contemporary and modern design. Customers will continue to enjoy the famous spectacular views of Queenstown in equally spectacular surroundings.

Following upgrades to the Luge tracks last year the Restaurant refurbishment further proves Skyline’s continued commitment to develop and enhance the facilities available to customers and to remain one of Queenstown’s leading visitor attractions.

The exciting new look will be complete and ready for unveiling late June when customers will be able to enjoy an improved atmosphere through lower lighting, new décor, including carpets and furniture, intimate dining areas, easy flowing access to the new buffet units, larger pre and post dinner seating and even live cooking!

During May and June when the renovations are being carried out the Skyline Restaurant will relocate to the Wakatipu Room where customers can enjoy Skyline’s delicious Taste of New Zealand buffet whilst still admiring the magnificent views.

Skyline Gondola, Restaurant & Luge Manager Blair Deasy is absolutely thrilled with the plans for the modernisation of the Restaurant & Bar. “I’m extremely passionate about the continuous upgrade of the Skyline complex and very eager to maintain our world class facilities”

“I’m excited that Skyline with our new Restaurant will provide customers with the ultimate dining experience and I’m very much looking forward to our customers reactions, I’m sure they will think the changes are amazing” said Blair. source Food4Media

MarchFest, a major craft beer and music event makes its debut appearance this month in Nelson, in the heart of New Zealand’s major hop growing region.

West Virginia Resort To Host Gourmet Events In 2008 ... While Delia Smith returns to our culinary programmes, The Greenbrier resort in West Virginia is set to host a series of unique gourmet events dedicated to impassioned foodies from wine tastings, culinary demonstrations to hands-on classes/seminars. These culinary weekends commence in March and run through November 2008

And they are not just for adults. The resort is now providing children with the opportunity to become a chef for a day by participating in Children’s Gourmet Cooking Classes, being offered May – August 2008. These hands-on, two-hour long sessions taught by the Greenbrier culinary staff, are designed to provide an enjoyable experience and basic knowledge of kitchen safety and culinary techniques to those guests ages six – 12.

Gourmet events include:
BBQ MASTERY June 29 – July 2; July 13 – 16; August 17 – 20
Join the “Masters of BBQ” – “Dr. BBQ” Ray Lampe, Chris Lilly and Myron Mixon and become your own BBQ master during this three-day demonstration course filled with hands-on classes and tastings. Grill lovers everywhere will have the opportunity to receive a crash-course in grilling and barbequing meat with three of the nation’s most well-know barbeque experts.

LA VARENNE WITH ANNE WILLAN March 26 – 29, April 6 – 11
The Greenbrier and Anne Willan, founder and director of Ecole de Cuisine La Varenne, present a three-day and a five-day demonstration course featuring the art of French cuisine.

SYMPOSIUM FOR PROFESSIONAL FOOD WRITERS March 30 – April 3
Join The Greenbrier for an open forum designed for professional writers and editors to exchange thoughts on skills, trends, writing styles and themes prevalent in today’s world of food writing. Included in the weekend are four nights’ room accommodations, all meals and access to all Symposium sessions and private functions.

GREENBRIER GOURMET May 4 – 7, May 18 – 21
Guests have the opportunity to learn new kitchen techniques in this hands-on, three-day demonstration course featuring The Greenbrier Culinary Arts Center chefs. Three nights’ room accommodations, a welcome reception, daily hands on-classes and lunch tastings and a kitchen/hotel interior tour complete the gourmet weekend. Rates start at $2,305.

CLUB CHEF’S INSTITUTE October 26 – 29
Open to chefs and managers across the country, this event focuses on trends, industry topics and instruction currently leading the culinary industry. The three-day event consists of culinary demonstrations and seminars featuring industry leaders and Certified Master Chefs.

The Greenbrier Resort is located on 6,500-acres of lush landscape in West Virginia’s Allegheny Mountains, The Greenbrier is an award-winning resort which has been offering a welcoming home to its guests since 1778. This National Historic Landmark, also known as America’s Resort, completed a $50 million renovation project in spring 2007. The property provides a world-class haven for discerning business guests and sophisticated leisure travelers. Top-notch amenities and services include elegant meeting and event space, a variety of fine restaurants and bars and access to more than 50 recreational activities including three championship golf courses. Recently launched is The Greenbrier Center for Healthy Living, blending the comprehensive medical expertise of The Greenbrier Clinic with the luxury of the resort’s 40,000 square-foot Spa.

This year’s Hampshire Food Festival will run from July 1st-31st with over 100 different events held across the county, all celebrating Hampshire’s finest food and drink.

Events include a water buffalo walk and New Forest deer safari, bread-making, chocolate and jam-making master-classes, tours around a mushroom farm, herb nursery, kitchen gardens, apple orchard and a vegetable crisps factory, Hampshire cider celebrations and beer festivals, a New Forest treasure hunt and local cheese supper, farm walks and tractor-trailer tours, cider and apple juice making demos, heritage events and educational workshops. As this year’s Festival celebrates The Year of Food and Farming, there will be plenty of fun for children to explore farms, meet farm animals, get hands-on and taste local food. The Festival also incorporates The New Forest & Hampshire Show and Alton Agricultural Show.

Vegetarian food writer Rose Elliot will be cooking an ‘Asian Sensation’ and Ainsley Harriott will be giving cookery demonstrations. Hampshire chefs will showing how to cook dinner party desserts and barbecue dishes, and local producers will be cooking quick and easy recipes at Hampshire Farmers’ Market Taster Days. Many restaurants, hotels and pubs will be serving Hampshire menus and celebration dinners, culminating with the prestigious annual Hampshire Life Food & Drink Awards dinner. Hampshire Food Festival visitors can also win a luxury two night break at Lainston House Hotel near Winchester, which is renowned for their use of local produce. Lainston’s Executive Chef Andy MacKenzie was awarded Hampshire Chef of the Year at these awards last year.

Chef Gordon Ramsay has given his support to this year’s Hampshire Food Festival in July by writing the foreword to the Festival programme. Gordon says: “Hampshire appeals to me so much that I bought a home here last year. I’ve met with local farmers and producers who are so passionate in their work and the food they produce. Do make sure that you take part in The Hampshire Food Festival this year. With so much going on, it is a fascinating insight into the range of wonderful food produced, grown and reared across the county”.

source Food4Media

Bimbadgen Estate continues it's reign as Australia's Best
Bimbadgen Estate, the acclaimed vineyard in New South Wales' Hunter Valley, has been named Best Tourism Winery for the second year running at the prestigious Qantas Australian Tourism Awards for 2007.

This award was presented at a gala dinner in Canberra on 29 February 2008 and is the third win for Bimbadgen Estate in this category at the National level, acknowledging the winery's significant contribution to tourism through the 'provision of direct services to the general public'.

General Manager of Bimbadgen Estate, John Quirk, said the award was a shining light for both Bimbadgen Estate and the Hunter Valley, having endured a tough year with drought and then flood, but particularly a testament to the ongoing success of Bimbadgen Estate and our drive to offer the very best in wine and food experiences.

"Bimbadgen Estate plays a significant role in attracting visitors to the Hunter Valley, which continues to be a domestic and international drawcard for wine and food enthusiasts." Mr Quirk said.

This latest award follows on from a successful 2007, in which Bimbadgen Estate collected a number of major industry awards including a third consecutive win for Esca Bimbadgen restaurant as Best Tourism Restaurant, and in 2007 also receiving the coveted Restaurant in a Winery category at the Restaurant and Catering Regional Awards.

At the 2008 'Royal Sydney Wine Show' held in January, Bimbadgen picked up four medals across the range, from Bimbadgen Estate Range to the premium Signature Range.

Mr Quirk congratulated the entire staff of the winery and Bimbadgen's parent company Mulpha Australia Limited for their initiative and commitment to excellence.

"This award is a wonderful start to 2008. We are looking forward to delivering our promise as a complete wine and food destination, and continuing to offer events and festivals which showcase the wonderful attributes of the Hunter Valley to both the Australian and international markets," he said.

"We also acknowledge the support of the NSW State Government after the June 2007 floods, Hunter Region Tourism bodies and wineries in the Hunter with which we work closely on a number of promotional activities each year."

Bimbadgen Estate offers a unique experience for guests with four distinct working areas all in one stunning location - 30-year-old vineyards; open plan, state-of-the-art winemaking facilities; popular Esca Bimbadgen Restaurant; a four-bedroom executive homestead and a two-bedroom cottage.

The large outdoor amphitheatre, located next to the Hunter landmark Bell Tower, is a distinctive design feature of Bimbadgen Estate, hosting a number of high-profile musical events each year, including the renowned 'A Day On The Green' and Bimbadgen Blues 'Red, White and Blues' Festival.

source Food4Media

Delicious new ‘sharing’ menu at The Pavilion; Takes out the prize for exceptional food, and a magnificent location. Kick off your Archie’s viewing with a relaxed breakfast and then be first in the queue at the Art Gallery of New South Wales, to see one of the most eagerly anticipated events on the Australian cultural calendar.

The Pavilion - situated opposite the Gallery- allows for a gourmet escape from the art-loving crowds. A pre-Archibald breakfast or post-visit lunch at hidden gem, The Pavilion, will make for a truly fabulous day out…

All dishes at The Pavilion are served as ‘share-plates’, allowing diners to sample multiple choices from the delectable menu. Choose a table either inside the Pavilion itself, outside in the front courtyard, or on the paved area overlooking the domain gardens.

The breakfast menu consists of ten share plates, as well as a number of delicious sides.

Spiced bircher muesli topped with apples and pears are a great way to start. Eggs Benedict, crispy bacon and English muffins served with hollandaise are a classic - and the fresh grilled haloumi, caponata and caramelized lemon plate is not only different, but delicious.

The impressive lunch menu also includes ten share plate options so you can savour the afternoon post-Archibald viewing.

Confit ocean trout, pickled cucumber salad and sea salt ice cream is the perfect autumn appetiser. Bread salad with grilled sardines and soft boiled egg exemplifies simple, beautiful produce served to perfection. Crisp fried pork belly with green mango and Asian herbs will be a favourite.

Close to the city centre, yet serene on the edge of the Domain and Royal Botanic Gardens, The Pavilion is the ideal location to escape the craziness of the CBD or the queues of the Gallery, and enjoy a leisurely meal. With an extensive menu to match your mood, enjoy a decadent breakfast, a wonderful lunch, or simply a great coffee with one of the light treats made fresh on-site.

source Food4Media

Thai House Toasts Moet: Hennessy Partnership
Cardiff diners can now combine award-winning cuisine with a range of exclusive wines and champagnes, thanks to a partnership struck between a city restaurant and one of the world’s leading luxury drinks companies – Moet-Hennessy.

The Thai House – Wales’ first Thai Restaurant – has now added a collection of world-renowned wines to its list through the first deal of its kind in Wales and owners Noi and Arlene Ramasut are looking forward to unveiling the new wines to their customers.

“We have witnessed a huge change in people’s attitudes to wine in the 23 years that we have been running the Thai House,” explains Mrs Ramasut. “Even in the last few years, customers have become more knowledgeable and more discerning in their choice of wine and we have responded by developing and expanding our wine list.”

Moet-Hennessy has itself been adding to its portfolio in recent years and now owns brands like Western Australia’s pioneering Cape Mentelle, Newton Vineyard set in California’s famous Napa Valley as well as the much sought-after Cloudy Bay wines from New Zealand. The partnership could be a match made in heaven, according to Moet’s regional manager Owen Davies;

“The New World wines in our portfolio are extremely versatile and Thai House customers will find something to complement everything on the menu. Certain brands, like Cloudy Bay, also experience global demand that far outstrips supply, so you are unlikely to see them in too many restaurants in the UK.” source Food4Media