July 19, 2010

2010 Good Food & Wine Show

I attended the Good Food & Wine show for the first time ever this year! It was great, so many people, so much food and of course amazing wine.

For us, the day started with Gary & George's 10.30am celebrity theatre show.

They were so funny, I'm glad I choose to see them instead of the other celebrities who were also there, such as Matt Moran, Pete Evans, Toby Puttock etc...

The ingredients of the day were prawns and beetroot. They taught us how to make a few dishes including; Prawn Mousse Ravioli (I made it the night I got home... absolutely divine but we'll save that for another post ;P) & Roasted Beetroot Salad with Hazelnuts & Watercress by Gary.

George showed us how to do a Beetroot & Feta dip and Prawns baked in Hummus with Toasted Almonds. He describes the hummus on top of the prawns as a "hummus doona" and evoked thoughts of waking in the middle of the night to licking your hummus tasting doona (see pic).

Once the celebrity show was over I had an hour to roam around before I went to my Lindt chocolate masterclass. I thought it would literally be a class where you learn how to cook with chocolate but I was mistaken (that'll teach me to read what the actual class is about before jumping in just because I saw the word "chocolate").

It was basically a chocolate appreciation class, still good though, as I got to munch away on different kinds of Lindt chocolates (not to mention a big bag of Lindt goodies to take away) but a little boring as I've been to one of those before. Oh and if you guys haven't tried it yet, the Blueberry Intense by Lindt is AMAZING... very nice ♥

After that I explored the rest of the exhibition, going from meat stands to vodka stands to sauce stands to massage stands etc etc... here are some pics of the day...

Lovely bouquets of chocolate by Edible Blooms Australia

Learn to decorate with Sharon Wee Creations

Smallgoods of the Riverland - all that I saw was salami - mild, hot, garlic, basil yum yum yum!!

Spices & Rubs as well as other gourmet food products by NoMu.

These were fricken awesome! ... GIANT wine, martini, champagne glasses ... would have gotten one if they weren't so expensive! Around $100-$200+ a glass.

Hypervibe - very cool, it vibrates from side to side and believe me I jiggled in places I didnt know could jiggle. The way it works is, it forces your muscles to expand and contract, therefore toning/working your muscles. The rate at which it expands and contracts depends on the speed you set it at. For $2200 it was just a "little" out of my price range otherwise would be awesome to have, to burn off those fatty bits so I can eat more fatty bits! Muahahaha

To end the day, I decided to bake a Chocolate Fudge Cake with Tim Tam Ganache.

Chocolate Fudge Cake
125g butter
125g sugar
125g self raising flour
125g Block Chocolate, melted
4 eggs
100ml sour cream or creme fraiche
1 Tbsp Golden Syrup
30 g cocoa

Tim Tam Ganache
1 pack Tim Tam
3/4 cup cream
300g Block Chocolate
60g butter (optional)

Preheat oven to 180oC, grease & line 2x8 inch round tins.

Beat butter until soft & fluffy then add sugar and beat until pale & fluffy.

Beat in eggs one by one, making sure that the eggs are fully mixed into the butter mixture before adding the next egg.

Next add all your wet ingredients; chocolate, sour cream & syrup. Mix until well combined & moussy like in texture.

Mix in sifted flour & cocoa. Divide between tins and bake for around 30 mins until cake springs back to the touch. Remove from oven and let cool on wire rack.

Meanwhile, melt chocolate with cream, do not let it boil (if you are choosing to use the butter, stir in once ganache mixture is off the heat). Let mixture cool.

Whilst the ganache is cooling, pulse the tams in a food processor until it resembles fine crumbles.

Once the ganache is cooled, whip until it is light yet starting to thicken, add tam crumbs and mix together.

To assemble, spread ganache on one half, sandwich with the second cake and then ice all over with the remaining icing.

Serve with fresh strawberries.

Bon App├ętit x

p.s. love the cake stand? Head to:

Morning Tea
Shop 16A, Northbridge Plaza
79-113 Sailors Bay Road
Ph: 9968-2924


  1. HAHAHA at the George licking pic, that's a little disturbing. I'm amazed you went home after all that and had the energy to whip up such an awesome cake! Tim Tam ganache OMG! And <3<3<3 the cake stand

  2. oooh tim tam ganache sounds super tasty!

  3. ohhh! i was there too, i recognise that swan george made! fun day!


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