Eat.Drink.Blog 3…It’s A Wrap
The cafe was near Marino Meats which was one of my favourite stores. It’s a three generational family run business started by Antonio Marino in 1976. Antonio began his butchering career in the late 1950’s in Abruzzo, Italy. Their goal is to produce specialty meats from traditional recipes that Antonio brought from Italy so many years ago.
On Sunday morning Red Door Bakery supplied breakfast. The presentation had serious wow factor and so did the food. Scrambled Egg and Smoked Salmon Rolls, Leek & Gruyere Tarts, Sausage Rolls, Frittatas, BLT (Bacon, Lettuce & Tomato) with avocado puree and custard and fruit danishes. I found it hard to fit it all in after the extravagant mexican meal The Hilton Adelaide put on for us on Saturday night showcasing South Australian produce. (Which I can attest that fitting in food is never unusually an issue for me, I am a BIG eater!!)
The Conference Program began in earnest on Sunday with the Keynote Speaker being Dianne Jacobs the Author of “Will Write For Food”. I attended Dianne’s food writing workshop on Saturday afternoon and was surprised by what I wrote in a couple of short time frames set by Dianne.
After Dianne, there were discussions on building community, photographic & web design talks and the one I was waiting for food styling by Fiona of Fiona Roberts Food. Fiona presented to us then divided us into two groups and let us have a go at styling a lemon tart she’d made. Interesting to see how each group styled the same lemon tart.
Lunch cooked for us by the Central Market Stallholders was followed by talks on SEO, Legals, Ethics & working with PR’s, local and seasonal food and finally opportunities from blogging. A sweet explosion of afternoon tea..cake pops and cupcakes by The Cupcake Table.
I’ll leave you with this recipe from Vegas Poultry. Everyone commented on how nice this chicken was. I don’t know quantities but mix about a tablespoon of the fish sauce, soy sauce, palm sugar and sweet chilli sauce, add lemongrass, maybe a can of coconut cream and some chopped coriander in a bowl. Marinate chicken for as long as you can. Wrap chicken in a pan dan leaf (available at asian grocers). If you can’t get pan dan leaf leave it out and cook in a pan or on your barbecue.