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WINE AND CHEESE FEST – NORTH MELBOURNE – SATURDAY 17 MARCH

Wine and Cheese Fest – A Celebration of the Senses

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Quite literally, a sensory overload is expected to hit again at the Meat Market in North Melbourne on Saturday 17 March 2018. The Wine & Cheese Fest is back, and looking to delight all your senses all over again. Is there a better base than combining Wine and Cheese, to start off from on this foodie adventure?

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There are over 30 quality exhibitors preparing to showcase and share their artisan products on the day. From wheels of fine cheeses and savoury sauces, to home-style pastries, pickled preserves, smoked and cured meats, luscious desserts, and of course a huge array of wine, ciders and beers for all palates, the Wine & Cheese Fest is a tantalising feast for both the taste buds and smell receptors.

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With the senses of taste and smell taken care of, the focus will be on the sense of hearing, and as always, the Wine and Cheese Fest is accompanied by live jazz music entertainment as well as a DJ in the courtyard area. For a more private and personal audible treat the clinking of glasses will not go amiss.

© Ayden Aramze - http://ayden.aramze.com/
© Ayden Aramze – http://ayden.aramze.com/

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If the sight of the delicious food and wine is not enough to feed the eyes, the heritage building of Meat Market should certainly provide for that wow effect. From the detailed ceiling to the cobble floors, it is truly a unique environment which will certainly add to the magic of the event.

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Lastly, holding those glasses, and nibbling from those cheese boards, with the different foods and their textures, will ensure the sense of touch isn’t left out. It will certainly tie everything together and ignite all the senses, which when combined will produce a feeling than is greater than the sum of its parts. At Wine and Cheese Fest is is simply known as happiness.

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If that’s not enough, there is much more to this and includes Masterclasses (included in your tickets). Learn how mozzarella is made by Giorgio from That’s Amore, learn about wine making from some of the industry leaders, learn about wine and cheese matching.

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Also, the famous and unmissable Grape Stomp Comp is back, and will see keen stompers competing for the prize of the best stomper, squeezing out the grape juice in the original way…quite an insta moment! And not to forget – there will be a ‘kids zone’ for the youngest ones (Note: kids enter for free but must be accompanied at all times!).

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Tickets for this event are available for both the morning and afternoon sessions, and entry includes a Festival glass to take home. A range of ticket options are available to choose from, such as the General Entry including tokens for tastings, Wine Indulgence tickets including a quality boutique wine bottle (RRP$25+) provided by our partners at the Chirping Bird Winery on the Mornington Peninsula, and, introducing Last Minute entry tickets for those that just want to grab some last minute bottles or cheese wheels to take home. Book early for discounted ticket prices.

Don’t miss out on this amazing Autumn event.

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Event: The Wine and Cheese Fest

Date: Saturday 17 March 2018

Time: 10.30am-2.30pm and 3.30pm-7.30pm

Tickets: From $12.50 to $95 online via Eventbrite

Where: Meat Market, 5 Blackwood St, North Melbourne

More Info: www.wineandcheesefest.com.au

**Information & Images Courtesy of Wine & Cheese Fest/Sotir Stojcevski

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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BELMOND ROYAL SCOTSMAN – TASTE OF THE HIGHLANDS

‘Taste of the Highlands’ Train Journey

The Belmond Royal Scotsman Bagpiper
The Belmond Royal Scotsman Bagpiper

Words by Sindy Chan:  chansindy.cd@gmail.com

Images: Troy Nam with Hasselblad

Boarding The Belmond Royal Scotsman

Home of Aberdeen Angus

Ballindalloch Castle, the much-loved family home of the Macpherson-Grants, was the last sightseeing itinerary of our 3-day-2-night The Belmond Royal Scotsman “Taste of the Highlands” train journey.

On day 3, before departure for sightseeing, Headwaiter Marx shared the daily menu, informing us that Aberdeen Angus beef was to be the main course of our formal dinner that night.

I realised later that we had encountered the Aberdeen Angus cattle in their homeland – the Ballindalloch Estate in Speyside of the Scotland Highlands, in a riotous profusion of season’s colours.

The black, hornless castle, a breed noticeable for its meat quality and easy rearing, are descended from the herd first started by the 3rd Baronet of Ballindalloch, Sir George Macpherson-Grant, in 1860, and are now the oldest surviving bloodlines of Aberdeen Angus in the world.

Guy Macpherson-Grant of Ballindalloch Castle received us at the coach park. Ian Gardiner, our Host on The Royal Scotsman Train said that Guy and wife Victoria always received Belmond guests upon arrival, personally taking each group around the castle.

Guy Macpherson-Grant personally receiving guests of The Belmond
Guy Macpherson-Grant of Ballindalloch Castle
Seasonal splendour - Ballindalloch Castle
Seasonal splendour –
Ballindalloch Castle

Wining Before Dining 

DSC09773 Welcome back drink
DSC09961 Cocktails & canapes before dinner

Belmond Royal Scotsman Formal Dinner

I was so delighted to have Paupiette of Scottish oak-smoked salmon, my favourite poached langoustine, tomato & chive dressing as starter; and fully enjoyed the main course Roast fillet of Aberdeen Angus beef in the Highlands of Scotland.

From what I learnt from steak gourmands, Aberdeen Angus breed is rich in flavour, juicy with a hint of sweetness from the grass. The smaller conformation allows for a thicker steak with the resulting contrast in textures – caramelised outside and buttery, melt-in-the-mouth inside. The short fibres, exquisite marble-textured Aberdeen Angus produces tender meat with excellent nutritional balance.

Paupiette of Scottish oak smoked salmon, poached langoustine, with tomato, chive dressing
Paupiette of Scottish oak smoked salmon, poached langoustine with tomato, chive dressing
Pairing wine - Bacchus, Offida, Le Merlettaie - Ciu Ciu, Italy 2015
Pairing wine – Bacchus, Offida, Le Merlettaie
Ciu Ciu, Italy 2015
Roast fillet of Aberdeen Angus beef
Roast fillet of Aberdeen Angus beef
Chocolate Cremeux, lime caramel sauce & hazelnut ice cream
Chocolate Cremeux, lime caramel sauce & hazelnut ice cream
Cheese and coffee in the Observation Car after dinner
Cheese and coffee in the Observation Car after dinner

First dinner on board

Isn’t that amazing

The Royal Scotsman’s very fine culinary “Taste of the Highlands” are delivered from a two-chef’s kitchen?

Starter – Honey Roasted Duck Breast, Beetroot Chutney, Toasted Hazelnuts & Orange Reduction reminded of a little of Oriental flavour; pairing wine Wachauer, Rainer Wess, Gruner Veltliner Austria 2014.

Honey Roasted Duck Breast
Honey Roasted Duck Breast

Main Course – Oven-Roasted Halibut, Fondant Potato, Wilted Spinach, Crayfish & Chervil Veloute and pairing wine Montagny 1er cru, Les Grappes d’Or, Feuillat Juillot, Burgundy, France 2014 was a perfect match.

Oven-roasted Halibut
Oven-roasted Halibut

Who doesn’t like Champagne Jelly?

Dessert – Timbale of Seasonal Berries in Champagne Jelly, Raspberry Sorbet & Marshmallow 

Timbale of seasonal berries in Champagne jelly
Timbale of seasonal berries in Champagne jelly
Pairing wine Montagny 1er cru, Les Grappes d'Or, Feillaut Juillot - Burgundy, France 2014
Pairing wine Montagny 1er cru, Les Grappes d’Or, Feillaut Juillot – Burgundy, France 2014

Risotto perfectly cooked

I always have problem with chewy, half-cooked Risotto. On the Royal Scotsman train, I discovered the perfectly cooked Roasted butternut squash Risotto.

Roasted Butternut squash risotto
Roasted Butternut squash risotto
Pairing wine - Chablis, Domaine Fevre - Burgundy, France 2015
Pairing wine – Chablis, Domaine Fevre – Burgundy, France 2015
Honey & Sultana bread & butter pudding with heather honey cream
Honey & Sultana bread & butter pudding with heather honey cream

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