Weekly Wrap Up – February 21, 2014

Friday Wrap Up

Friday February 22

White Night is Back

Unless you’ve been living under a rock for the past month all Melbournians would be aware that White Night kicks off tomorrow night at 7pm.

Melbourne’s city streets, laneways, landmarks and cultural institutions will once again be transformed into a cultural playground from dusk-till-dawn. Organisers have expanded the event this year, following the 2013 success, and visitors can explore and enjoy a huge array of both ticketed and free events. Street performances, fashion, light installations and film screenings will all feature among the buzz and excitement in the city. And for those who are still all about the food, they’ve put together a handy little “where to eat guide” to accompany the jam packed program of events: http://whitenightmelbourne.com.au/eat/

The White Night website team have developed a great little online planner that allows you login, view and select your favourite events and build your night. You can even print a map and list of all your chosen activities. All we can say it good luck trying to cram so many am amazing options into a single night! We will be right there beside you!

For full info and program details head to: www.whitenightmelbourne.com.au

Noosa Food and Wine Festival Victorian Finalist

The Noosa International Food and Wine Festival hit Victoria this month with the Melbourne leg of the new competition, Qantas Presents ‘Australia’s Best Home Cooked Dish Competition’.

Sofia Christopoulos from Mill Park has been awarded the Victorian State Winner title with her Greek Kebabs with Feta in foil and Tiganopsoma, and is now on her way, as one of the six to compete, to the national Grand Final and the chance to ‘rub shoulders’ with top chefs at Australia’s premier food, wine and lifestyle event in Noosa, Queensland, May 15-18.

The competition was very close with runner-up places going to Sarah Lewis of Strathdale (Harissa lamb and quinoa salad) and Kate El Idrissi of Reservoir (Berber Pizza) , both doing a fabulous job with their home cooked dishes.

This year’s Noosa International Food and Wine Festival, again directed by founder Jim Berado, will host over 250 chefs, foodies and wine makers including International names Franck-Elie Laloum (Shanghai), Alvin Leung (Hong Kong), Bruno Loubet (London), Neil Perry AM (Sydney), Julien Royer (Singapore) and David Thompson (Bangkok).

Australia’s own Shane Delia, Guy Grossi, Peter Kuruvita, Andrew McConnell, Giovanni Pilu, Brent Savage and Ryan Squires will also join the line up under the Festival’s new Executive Chef Timothy Montgomery. Expect Iconic wine industry names Aaron Brasher, Peter Forrestal, Ken Gargett, Tony Harper, Tony Love, Bernadette O’Shea, Peter Scudamore-Smith MW and Tyson Steltzer to also feature in the 2014 program.

Tickets are now on sale for the Noosa International Food and Wine Festival from May 15 – 18. Visit www.noosafoodandwine.com.au

Digging around for Good Food

One little fungus causes a whole lot more fuss than most of the others put together, and it’s a good friend of Italian Chef Dario D’Agostino. Known as a master of truffles, Dario has spent 18 years mastering the art of this highly prized food.

Knowing more than most about the much foraged for fungus, Dario is regularly invited to present truffle master classes throughout the season, and across the country. From purchasing to cooking with them, to sharing little known facts, there’s not much that can be dug up about truffles that Dario won’t already know.

With a passion for sharing his truffle expertise, Dario is as comfortable demonstrating how to cook with them to foodies and just plain food lovers alike. As such, this month Dario will bring the diamonds of the kitchen to patrons of his own establishment, ZaZa’s Cucina in Richmond.

“Truffles are a fascinating element of cooking,” Dario says. “Not only is the taste unforgettable, almost addictive, and unlike anything else you can cook with – but they are one of very few ingredients that no-one has ever managed to cultivate.”

As it should be in any dish in which it features, truffles will be the hero in ZaZa’s upcoming truffle degustation evening. The rare ingredient will be used in a myriad of ways across six courses, demonstrating its versatility – and the incredible skills of Dario and his team.

ZaZa’s Cucina will host a 6-course truffle degustation dinner on 25 February 2014. For bookings contact ZaZa Cucina direct on (03) 9421 6221

Zaza Cucina
10/53 Coppin St, Richmond VIC 3121

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