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To order books, sign up for Liz Harfull's blog and find out more about The Blue Ribbon Cookbook please go to www.blueribboncookbook.com.au
Tuesday, September 21, 2010
Thursday, June 17, 2010
You have to be in it to win it...
Don't forget entries close tomorrow for cookery classes at the 2010 Royal Adelaide Show, coming up in September. So far numbers are on a par with last year, but the society would love more.
Click here for a copy of the entry form and schedule of classes at www.theshow.com
Click here for a copy of the entry form and schedule of classes at www.theshow.com
Sunday, June 13, 2010
Having your cake and eating it too
Irresistible gourmet cakes and savoury finger food made by 20 or more Adelaide identities are on the menu for a special event in Adelaide on Sunday, June 20. 'Having Your Cake and Eating it Too' is a High Tea extravaganza organised as part of BITE - A Feast of Writing and Eating. The session at 3.30pm will feature Blue Ribbon Cookbook author Liz Harfull as a speaker, and a range of community identities reflecting on their cookery passions. The full program starts at 1pm with a session featuring Genevieve Harris,food/wine editor for Sumptuous Magazine, Sticky Rice Cooking School chef Ray Tyndale, Teri Louise Kelly author of Sex, Knives and Bouillabaisse - a twisted chef’s life in swanky hotels , and Roxxy Bent, award winning playwright, TV and short story writer. For more information visit the website or phone (08)8463 0684.
Friday, May 7, 2010
Blue ribbon does the red carpet
They are described as the Oscar equivalent of the Food World. And what a night it was...
The World Food Media Awards were announced in Adelaide this week, and Blue Ribbon Cookbook author Liz Harfull was there to enjoy the experience together with celebrity chefs, authors and food writers and broadcasters from around the world.
Liz became a finalist in the category for Best Hard Cover Cookbook (under 35 Euros) after her book was shortlisted by an international panel of 60 jurors.
"I didnt win, but I felt like a winner just being in the room," Liz said. "It was an amazing night with great food and wine as you would expect, and I had the chance to meet some of my idols in the world of food and food writing."
A total of 24 gold ‘ladles’ were handed out to winners from the USA, New Zealand, France, Australia, Spain, Cambodia, Slovenia, and the United Kingdom.
The audience included the UK’s Antony Worrall Thompson and Rosemary Shrager, Antonio Carluccio, Ian Parmenter (the organiser and host for the evening), Maggie Beer, Manu
Fieldel, Paul Mercurio, Poh, Frank Camora, Simon Bryant, Phillippe Clergue, Alan Saunders, and the team from The Age's Epicurean section.
The World Food Media Awards were announced in Adelaide this week, and Blue Ribbon Cookbook author Liz Harfull was there to enjoy the experience together with celebrity chefs, authors and food writers and broadcasters from around the world.
Liz became a finalist in the category for Best Hard Cover Cookbook (under 35 Euros) after her book was shortlisted by an international panel of 60 jurors.
"I didnt win, but I felt like a winner just being in the room," Liz said. "It was an amazing night with great food and wine as you would expect, and I had the chance to meet some of my idols in the world of food and food writing."
A total of 24 gold ‘ladles’ were handed out to winners from the USA, New Zealand, France, Australia, Spain, Cambodia, Slovenia, and the United Kingdom.
The audience included the UK’s Antony Worrall Thompson and Rosemary Shrager, Antonio Carluccio, Ian Parmenter (the organiser and host for the evening), Maggie Beer, Manu
Fieldel, Paul Mercurio, Poh, Frank Camora, Simon Bryant, Phillippe Clergue, Alan Saunders, and the team from The Age's Epicurean section.
Wednesday, April 21, 2010
More Blue Ribbon success
The Blue Ribbon Cookbook has been nominated for the 2010 Le Cordon Bleu World Food Media Awards, due to be announced in Adelaide on May 3 as part of Tasting Australia. It is the second international accolade for the book which was named runner-up out of 56 finalists from around the world in the Gourmand World Cookbook Awards in Paris last year.
Known as the Ladles, the World Food Media Awards are held every two years, with categories for a wide variety of food and drink broadcasting and publishing, from books and magazines to journalism, photography, TV and the internet.
Liz Harfull's book about country show cooks and their prize-winning recipes is nominated in the category for Best Hard Cover Recipe Book (under 35 Euros).
Two other books published by Wakefield Press have been shortlisted in the Best Food Book category - Lolo Houbein's 'One Magic Square', and 'Everything but the squeal' by John Barlow.
Known as the Ladles, the World Food Media Awards are held every two years, with categories for a wide variety of food and drink broadcasting and publishing, from books and magazines to journalism, photography, TV and the internet.
Liz Harfull's book about country show cooks and their prize-winning recipes is nominated in the category for Best Hard Cover Recipe Book (under 35 Euros).
Two other books published by Wakefield Press have been shortlisted in the Best Food Book category - Lolo Houbein's 'One Magic Square', and 'Everything but the squeal' by John Barlow.
Tuesday, April 20, 2010
Not Belgium... but Singapore to a tea..
As president of an Australian organisation representing people who write and communicate about food and farming, Liz is meant to be in Belgium this week meeting with peers from around the world. But thanks to volcanoes in Iceland, she found herself trapped en route in Singapore for four days before aborting her plans altogether and coming home unexpectedly early.
What to do as compensation? High tea at Raffles was on the agenda until a Singapore resident warned her they now use tea bags - a completely unacceptable development to a keen tea drinker who also collects tea pots!
Instead, Liz discovered two treasures that were almost compensation for missing out on all that Belgian chocolate - high tea at the Shangrila Hotel (102 kinds of tea offered to accompany an amazing selection of savoury and sweet dishes in elegant surroundings); and the TWG Tea company, which sells more than 200 kinds of tea including a fabulous Singapore breakfast tea and hard-to-get first-flush, finest orange pekoe picked from the highest altitudes of some of the world's best tea estates. Nothing like a good cuppa to soothe the travel-tortured nerves.
What to do as compensation? High tea at Raffles was on the agenda until a Singapore resident warned her they now use tea bags - a completely unacceptable development to a keen tea drinker who also collects tea pots!
Instead, Liz discovered two treasures that were almost compensation for missing out on all that Belgian chocolate - high tea at the Shangrila Hotel (102 kinds of tea offered to accompany an amazing selection of savoury and sweet dishes in elegant surroundings); and the TWG Tea company, which sells more than 200 kinds of tea including a fabulous Singapore breakfast tea and hard-to-get first-flush, finest orange pekoe picked from the highest altitudes of some of the world's best tea estates. Nothing like a good cuppa to soothe the travel-tortured nerves.
Thursday, March 18, 2010
Art Life Chooks
Noosa Show blue ribbon champ Annette Hughes writes about her experiences in regional Queensland on her great blog, Art Life Chooks. Apparently Annette is well known for her rosella jam, made from home-grown produce. Catch up with her latest experiences at http://annettehughes.blogspot.com/
Saturday, March 6, 2010
Slow day at the show
Slow Food members will be gathering in the Barossa on March 13 to explore all things food at the annual Tanunda Show, where competitive classes are strongly influenced by the famous valley's German traditions. Fiercely contested cookery competitions at the show include special championships classes for German yeast cake, dill pickles and rote grutze (a dessert made from wine grapes and sago, featured The Blue Ribbon Cookbook).
Mark MacNamara, award winning chef of Appellation Restaurant at Marananga will introduce the Slow Food group to Barossa produce on display at the show. The group will also be joined by Angela Heuzenroeder, author of “Barossa Food”.
And for lunch, members will sit down at the show's extremely popular Magpie Café, set under grandstand, where this year's menu offers a Local Producer’s Barossa Platter: Three Butchers, Three Bakers, Two Cheese Makers & Condiments (bread, mettwurst, lachsschinken, babybel, gruth, dill cucumbers and chutney);“Hutton Vale” Lamb and Vegetable Pie made with fresh vegetables, Carême Pastry glazed with egg and served on a bed of mashed potato; and award-winning Barossa wines.
Mark MacNamara, award winning chef of Appellation Restaurant at Marananga will introduce the Slow Food group to Barossa produce on display at the show. The group will also be joined by Angela Heuzenroeder, author of “Barossa Food”.
And for lunch, members will sit down at the show's extremely popular Magpie Café, set under grandstand, where this year's menu offers a Local Producer’s Barossa Platter: Three Butchers, Three Bakers, Two Cheese Makers & Condiments (bread, mettwurst, lachsschinken, babybel, gruth, dill cucumbers and chutney);“Hutton Vale” Lamb and Vegetable Pie made with fresh vegetables, Carême Pastry glazed with egg and served on a bed of mashed potato; and award-winning Barossa wines.
Thursday, February 11, 2010
Testing your cooking skills at a show near you
Think you have the potential to be a prize-winning show cook? South Australia's autumn show season starts on February 20 in the Adelaide Hills, with the popular Uraidla Show. Held on picturesque, shady grounds just a few kilometres from the city centre, the show offers the perfect opportunity to experience a country show without travelling too far.
Coming up next is the Angaston show on February 27 and 28, followed by Mannum and the special centenary show at Mundulla on March 6, Tanunda on March 13, Maitland on March 17, Mt Pleasant on March 20, Cleve on March 27 and Mount Barker on March 27 and 28.
Cookery entries usually close a week or so before the event. For more information go to the SA Country Shows website.
Coming up next is the Angaston show on February 27 and 28, followed by Mannum and the special centenary show at Mundulla on March 6, Tanunda on March 13, Maitland on March 17, Mt Pleasant on March 20, Cleve on March 27 and Mount Barker on March 27 and 28.
Cookery entries usually close a week or so before the event. For more information go to the SA Country Shows website.
Monday, January 25, 2010
A bite-sized look at show cooking
Agricultural shows are an important part of community life across Australia, according to award-winning consultant and multi-media presenter Victoria Hansen who explores the topic in a recently-recorded podcast with author Liz Harfull.
"In country areas they give people an excuse to get off the farm and catch up with the neighbours, and the city shows are both a spectacle and an institution that bring the city and the bush together for a few brief days each year.
"But for many individuals they represent much more than an opportunity to relax and have fun. They are about the serious business of rewarding effort and enterprise."
Visit Victoria's wonderful food site, BiteSize Cooking and listen to the interview.
"In country areas they give people an excuse to get off the farm and catch up with the neighbours, and the city shows are both a spectacle and an institution that bring the city and the bush together for a few brief days each year.
"But for many individuals they represent much more than an opportunity to relax and have fun. They are about the serious business of rewarding effort and enterprise."
Visit Victoria's wonderful food site, BiteSize Cooking and listen to the interview.
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