Main course almost ready: Tasting Australia one week to go

Easter eggs aplenty? Save some room – Australia’s premier eating and drinking festival “Tasting Australia” kicks off one week from today.

Staged across eight days in Adelaide and regional South Australia from 27 April to 4 May, Tasting Australia invites foodies to eat, drink, share and participate in the program of more than 85 events.

A stellar line up of Australian and international chefs and food heroes, including British sensation Fergus Henderson, US sustainable farmer Joel Salatin, and Australian-born expats James Henry and Skye Gyngell, will descend on South Australia for the celebratory festival of food and wine.

Minister for Tourism Leon Bignell encouraged locals and visitors to embrace the events on offer and celebrate South Australia’s growing reputation as the food and wine capital of Australia.

“This year’s festival is themed around ‘origins’ and pays homage to a sense of place, tradition and community,” Minister Bignell said.

“With events held in Adelaide and the heart of our regions, foodies are in for a tantalising taste of South Australia’s award-winning produce prepared by world-famous chefs.

“There is a real sense of excitement in Adelaide at the moment as more and more people embrace our culinary experiences – and what better way to immerse yourself in the world of fine food and wine than with Tasting Australia.”

Tasting Australia’s hub Town Square, located in Victoria Square, will play host to daily activities and events where food and wine lovers can eat, share, and think with local, national and international food heroes.

The program features a diverse range of events exploring ideas such as the ‘nose to tail’ phenomenon, the art of cooking with blood, how to eliminate waste in the kitchen, and cooking with weeds 

“From the carnivore to the vegetarian, the wine enthusiast to the beer lover, Tasting Australia has an event to suit everyone’s interest,” Minister Bignell said.

Tasting Australia presented by Thomas Foods will run from 27 April to 4 May 2014.

Source:- South Australian Tourism Commission

Madinat Jumeirah Hosts The Chilli Crab Festiva

Madinat Jumeirah, the luxurious Arabian Resort of Dubai, is proud to announce the return of the popular Chilli Crab Festival from 24 – 26 April, 2014.

This three-day culinary event celebrates mouth-watering dishes from the Far East including the famous Singaporean chilli crab which is covered in a delicious stir-fried, tomato and chilli sauce.
Located in the amphitheatre, Souk Madinat Jumeirah, visitors can experience a variety of oriental flavours and culinary favourites, including dim sum, wok-fried blue swimmer crab and tempura crispy crab.

The amphitheatre has hosted the Chilli Crab Festival for the last five years and the venue’s al fresco setting, with views of winding waterways and the iconic Burj Al Arab, adds to the festival experience.

Food stalls, cooking demonstrations, live entertainment from Dubai musician Tim Hassell and a children’s corner with face painting, computer games and a build-your-own burger stand will ensure a fun day out for the whole family.

Tasting Australia’s Origins dinner sold out

Culinary adventure is in store for the 300 people who have booked their tickets to Tasting Australia’s Origins Dinner next month.

The exciting new event – which will feature 30 acclaimed chefs cooking their favourite dishes in a secret city location on 3 May – is now sold out.

International chefs taking part in the event include Fergus Henderson, Skye Gyngell and James Henry, who will be in action alongside national and local cooks such as Maggie Beer and Poh Ling Yeow.

Chefs will serve their dishes straight to guests, who will also be able to speak directly with winemakers as they enjoy the fruits of their labour.

Tasting Australia creative director Simon Bryant said the festival program – released in full on 15 March – boasted an array of eating and drinking experiences.

“We’ve put together a week of events that are all about encouraging people to eat, drink, think and really be part of the fun,” Mr Bryant said.

 
“The centre of Adelaide is hosting a fantastic range of events in addition to the Origins Dinner, so don’t worry if you missed out on tickets! On 3 May you can also head along to Sweet Streets from 8pm, which will feature seriously wicked desserts, cocktails and tunes along Leigh and Peel streets.”

With 75 events to choose from, food and wine lovers are urged to secure their place at the table now.

 
Tickets are still available for lunches and dinners featuring event special guests including A Trio of Consuming Attitudes in the Barossa on 30 April, which will feature chefs Matt Wilkinson (Pope Joan, Melbourne), Mark McNamara (the Food Luddite, Barossa) and US-based farmer Joel Salatin.

London’s Fergus Henderson, Melbourne chef Ian Curley and Andrew Davies of Adelaide favourite Press Food & Wine will feature at Nose to Kale on 2 May, while Origin of the Species at McLaren Vale on 3 May is set to be a five-course feast exploring the region’s flavours.

“South Australia is home to an incredible array of world-class produce and this festival is all about celebrating that and showing what some of the most influential names across the international dining scene can do with it,” Mr Bryant said.

Qatar International Food Festival welcomes 32000 guests on Day 2

More than 32,000 visitors experience a festival of flavours and cultures on day two of Qatar International Food Festival, thus demonstrating the continued success of the event over the years.

Be it up-in-the-air, at sea or on the ground, the Qatar International Food Festival 2014 offers an amazing range of dining options, from three-course meals, to snacks from around the world. And after a highly successful opening night on Thursday, visitors are back in huge numbers on day two of the festival, with many families coming to enjoy the festive atmosphere and delicious food.

  

For thrill-seekers, the Dinner in the Sky, sponsored by the Renaissance Hotel, has proved to be hugely popular this year again. Diners have a unique opportunity to enjoy a three-course meal 40 meters above the ground, while admiring the breathtaking views of both the Doha skyline, and the festival grounds.

 
And for those who love the sea, there is an elegant dhow to enjoy an authentic Arabic buffet. Dinner on a Dhow is sponsored by Souq Waqif Boutique Hotels and offers the best of Qatari hospitality, as well as a sumptuous selection of dishes prepared in an authentic Arabic manner. And for BBQ lovers, there is the BBQ Donut, sponsored by the Diplomatic Club, where you can enjoy your meal while gently floating on the water.

For those who prefer to eat with their feet firmly planted on the ground, a stroll through the International Zone, the Healthy & Active Zone, the Snack Zone, the Family Zone and the Qatar Brazil Zone is a must. On top of that, there are ample opportunities to learn more about the art of cooking at the Qatar Airways Cooking Theatre, located in the Live Cooking Zone, where celebrity TV chef Ramzi Choueiri and Chef Aysha Al Tamimi showcase their amazing culinary skills.

 
And amateur chefs have the chance to put their grilling skills to the test at the Oryx Rotana BBQ Live Cooking Competition which takes place each day at 5pm and 7pm.

Tasting Australia’s Origins dinner sold out

Culinary adventure is in store for the 300 people who have booked their tickets to Tasting Australia’s Origins Dinner next month.

The exciting new event – which will feature 30 acclaimed chefs cooking their favourite dishes in a secret city location on 3 May – is now sold out.

International chefs taking part in the event include Fergus Henderson, Skye Gyngell and James Henry, who will be in action alongside national and local cooks such as Maggie Beer and Poh Ling Yeow.

Chefs will serve their dishes straight to guests, who will also be able to speak directly with winemakers as they enjoy the fruits of their labour.

Tasting Australia creative director Simon Bryant said the festival program – released in full on 15 March – boasted an array of eating and drinking experiences.

“We’ve put together a week of events that are all about encouraging people to eat, drink, think and really be part of the fun,” Mr Bryant said.

“The centre of Adelaide is hosting a fantastic range of events in addition to the Origins Dinner, so don’t worry if you missed out on tickets! On 3 May you can also head along to Sweet Streets from 8pm, which will feature seriously wicked desserts, cocktails and tunes along Leigh and Peel streets.”

With 75 events to choose from, food and wine lovers are urged to secure their place at the table now.

Tickets are still available for lunches and dinners featuring event special guests including A Trio of Consuming Attitudes in the Barossa on 30 April, which will feature chefs Matt Wilkinson (Pope Joan, Melbourne), Mark McNamara (the Food Luddite, Barossa) and US-based farmer Joel Salatin.

London’s Fergus Henderson, Melbourne chef Ian Curley and Andrew Davies of Adelaide favourite Press Food & Wine will feature at Nose to Kale on 2 May, while Origin of the Species at McLaren Vale on 3 May is set to be a five-course feast exploring the region’s flavours.

“South Australia is home to an incredible array of world-class produce and this festival is all about celebrating that and showing what some of the most influential names across the international dining scene can do with it,” Mr Bryant said.

Qatar International food festival kicks off with much grandeur

The fifth edition of the Qatar International Food Festival (QIFF) was formally inaugurated at the Museum of Islamic Art Park in Doha in the presence of dignitaries, the media and the general public. QIFF social media contests were also launched simultaneously on Instagram and Twitter that allow users to compete for prizes such as free flights to Brazil and tickets to “Dinner in the Sky”.

The opening ceremony was attended by the Minister of Culture, Arts and Heritage, His Excellency Dr. Hamad bin Abdulaziz Al Kuwari, Qatar Tourism Authority Chairman His Excellency Issa bin Mohammed Al Mohannadi, and Qatar Airways Chief Executive Officer His Excellency Mr. Akbar Al Baker. Once the ribbon was cut, the dignitaries received a tour of the event and the audience was treated to a special performance by Brazilian and Korean bands on the stage.

Like every year, QIFF brings together people from all countries and cultures to sample delicious cuisines from the world over. It is also a chance for Qatar’s hospitality industry to show off their best food and beverage offerings.

“The dining alternatives in Doha continue to grow year after year, and the Food Festival is a great way to showcase new tastes and trends,” said Issa Al Mohannadi, Chairman of QTA. “QIFF has been growing every year in size and popularity, and in keeping with that trend I expect this fifth edition will be the biggest and best yet.”

The festival features 11 general zones, including four food zones, a live cooking zone, 55 food stalls and five kiosks of restaurants and exhibitors. Signature zones and activities include the Dinner in the Sky zone – one of the most popular signature activities sponsored by Renaissance Hotel – as well as the BBQ Donut, which is sponsored by the Diplomatic Club.

Another signature area is the ‘Qatar/Brazil Year of Culture’ zone, which serves as an activation for this year’s cultural exchange programme between the two countries. Also new is the Health & Active zone, which combines healthy food outlets and information on healthy nutrition and a well-balanced diet.

“Qatar Airways is proud to be a partner for QIFF once again in 2014,” said Akbar Al Baker, CEO of Qatar Airways. “In their own way, both QIFF and Qatar Airways are playing a part in connecting Qatar with the rest of the world – one through amazing culinary experiences and the other through amazing travel experiences.”

 
QIFF named Qatar Museum Authority (QMA), Ministry of Culture, Arts, and Heritage, and Qatar Events Diary OnQ the strategic partners. Partners of this year’s festival include: Doha Film Institute (DFI), BBC Good Food, Al Rayyan TV, QF Radio, Jeem TV, Baraem TV, Qatar Brazil Year of Culture, Philips and the Crown Plaza Hotel.

A shuttle service will run between two dedicated parking lots and MIA Park, and this will help ease the amount of traffic to and from the venue. The first shuttle bus pick up will be located close to Al Bidda Park, with a second one located near Al Sharq. Signage will be placed along both routes to help drivers identify and locate the parking lots. Organisers strongly recommend making use of the shuttle service to avoid being caught in traffic near MIA Park.

 
The shuttle service will run continually on the following days and times:
• Friday, March 21: 1:30pm – 11:00pm
• Saturday, March 22: 12:00pm – 10:00pm
• Sunday, March 23: 1:30pm – 10:00pm

 
Jointly co-organized by Qatar Tourism Authority (QTA) and Qatar Airways, QIFF will be open to the public on Friday March 21 from 2:00 pm to 11:00 pm, Saturday March 22 from 2:00pm to 10:00pm, Sunday March 23 from 2:00pm to 10:00pm. Entry to the event is free for the public.

GLOBAL GASTRONOMY FIVE EDIBLE ADVENTURES

Berlin,  – Hotel restaurants used to be an afterthought – a means to simply satisfy the masses. These days the culinarily inclined are traveling by flavors and seeking out the inspired and adventurous in both the hotel experience and its comestible creations.


Follow the epicurean trail with a stop at Copperhill Mountain Lodge in Sweden. Driven by the purity of the surrounding mountain landscape, regional tasting menus take center stage. Among the rolling hills of Germany’s wine country is the palate pleasing Becker’s Hotel & Restaurant. Five generations of family tradition have cultivated a thriving food and wine culture, set in their very own vineyard. In Bulgaria’s capital city, Sense Hotel Sofia is steeped in the rediscovery of traditional Bulgarian ingredients while updating them with a modern Mediterranean influence. On the Portuguese Riviera,Farol Design Hotel is bringing the best of refined Asian techniques while staying true to their latin roots with master chefs in each respective cuisine. With two first-rate restaurants,Seaside Palm Beach is spinning contemporary European interpretations with the finest in fresh coastal ingredients. 

Copperhill Mountain Lodge, Åre, Sweden
On the very top of Sweden’s picturesque Mount Förberget rests the idyllic Copperhill Mountain Lodge. With 112 rooms and the gourmet kitchen Niesti, ruddy-cheeked skiers will find welcome respite. A regional tasting menu by the name of Vaajese, the Sami word for ‘legend’, showcases the restaurant’s ethos that every dish has a story to tell. With product sourced from local farmers and foragers, taste a tale of the bountiful land.

Becker’s Hotel & Restaurant, Trier, Germany
Located in the fertile heart of Germany’s Mosel region, the 32-room hotel has two outstanding dining options in-house. Two Michelin star Chef and owner Wolfgang Becker has honed his craft cooking honest, fine food accompanied by exceptional wines produced on site. With dishes like turbot with smoked beef marrow, lemon leaves and glazed leeks, the acclaimed Chef illustrates his playful handling of bold flavors.

Sense Hotel Sofia, Bulgaria
With 71 rooms and boasting one of the most stylish restaurants in town, Sense Hotel Sofia’s heart and soul is centered squarely around tradition. Yogurts, white cheeses and fresh herbs feature prominently, giving guests an authentic taste of the old country, while modern Mediterranean musings introduce the new Bulgaria. The country’s diverse regions are highlighted through the thoughtful use of ingredients skillfully turned into sensory experiences.

Farol Design Hotel, Cascais, Portugal
With 33 guestrooms and three distinct dining areas, the luxurious seaside resort offers up the best of two culinary worlds. Executive Chef Hugo Silva and sushi master Nuande Pekel’s collaborative efforts spawn both Portuguese and Japanese treasures. With an emphasis on fresh seafood and colorful contrasts, both chefs are creating incredible edible art.

Seaside Palm Beach, Gran Canaria, Spain
Embedded in a 1000-year old palm grove, Seaside Palm Beach takes it foodie inspiration from the surrounding land. With 328 rooms, the hotel’s mix of classics melded with modern design extends to the kitchen’s philosophy as well. At .Esencia, sumptuous Spanish fare is elevated with quality ingredients used in their purest state, and is exemplified in the star dish of Sama fillet with risotto and herbed crumbs.