The Spook-tacular Fitzroy Street Halloween Festival!

St Kilda, Melbourne

Last Saturday 28th October

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The Fitzroy Street Halloween Festival was totally spook-tacular as you can see by the fabulous pics!

Roving entertainment and fun-filled activities ensured there was something for everyone whatever the age.

The Fitzroy Street Halloween Festival ran from afternoon through to early eve, with celebrations spanning the entire length of Fitzroy Street. Special appearances from some of our favourite Halloween personalities, included the Addams Family, the creepy cast of Rocky Horror, and the one and only Dracula, helped maintain a vibrant atmosphere.

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However this community event wasn’t all screams and scares! Endless family friendly entertainment included stilt walkers, fire twirlers, and face painters keen to transform fresh faces.

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There were plenty of treats alongside the tricks last Saturday, with a variety of cafes, restaurants and bars along Fitzroy Street guaranteed to calm your terror.

Many of the traders and stores along the famous Fitzroy Street strip also got in on the action, decorating their stores, and hosting some of the special guests.

The cauldron was certainly brewing with Fitzroy Street totally transformed, entertaining both Halloween first-timers, to veterans of the festival.

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Thanks to Helen Reizer hrpr

Images by HRPR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

E: editorcsl.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

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More Pics…

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Halloween Recipe by Kirsten Tibballs: Spider Peanut Cookies

Halloween Recipe!

Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kristen is Pastry Chef and Director of Savour Chocolate and Patisserie School in Melbourne and is generously sharing several of her Halloween recipes with Gourmet News readers over coming days.

www.savourschool.com.au

spider cookie (4 of 5)

Spider Peanut Cookies

(Peanut Butter Cookies)

Makes: 30-35 cookies

240g unsalted butter

80g caster sugar

300g brown sugar

2   whole eggs

1 tsp vanilla bean paste

130g crunchy peanut butter

400g plain flour

1 tsp baking powder

200g Callebaut milk chocolate chips

Preheat the oven to 170˚C. Mix the butter, caster sugar and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until the butter is fully incorporated. Add the eggs, vanilla and peanut butter and continue mixing. Sieve the flour and baking powder together into a bowl. Add the sieved dry ingredients to the mixture and lastly add the chopped chocolate chips. Remove from the stand mixer.

For each cookie, weigh out 40g of the dough and roll into balls. Place each ball onto a baking tray lined with baking paper, leaving space between each cookie to allow for spreading. Lightly press down on each ball. Bake at 170 ˚C for 10 minutes.

Remove the cookies from the oven and using a teaspoon, make a small dent in the middle of each cookie while they’re still warm. This will allow the spider to sit on top of the cookie. Cool the cookies at room temperature.

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Recipe & Images Courtesy of Kirsten Tibballs/Evil Twin PR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

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READ ON FOR ADDITIONAL INFO ABOUT KIRSTEN TIBBALLS…

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HALLOWEEN RECIPE BY KIRSTEN TIBBALLS: GHOST LOLLIPOPS

Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten is Pastry Chef and Director of Savour Chocolate and Patisserie School in Melbourne. Look out for more of her spooky Halloween recipes over coming days!

www.savourschool.com.au

Ghost Lollipops

Makes: approximately 30 truffles

Plastic Chocolate

500g Callebaut W2 white chocolate, melted

100g Callebaut cocoa butter, melted

150g glucose

20g white oil soluble colour (titanium dioxide)

50g water

Callebaut white chocolate truffle shells

Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16˚C for 24 hours.

To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.

Milk Chocolate Honey Ganache

87g       Bulla Pure Cream

20g       Honey

½ tsp vanilla bean paste

150g     Callebaut 823 Milk Couverture

300g     Callebaut white chocolate W2, for dipping

Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.

Temper the white chocolate and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place onto a lollipop stand or stick into a polystyrene base.

Ghost Eyes and Mouth

50g Callebaut 2815 Dark Couverture

Temper the dark chocolate and transfer to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.

Assembly

QS cornflour or corn starch, for dusting

50g Callebaut W2 White Chocolate

Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the chocolate on top of the truffle shells to ensure the plastic chocolate sticks to the shell. Cover the outside of the truffle shell with the plastic chocolate and create the desire ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing with the tempered chocolate. Leave the plastic chocolate until it sets completely.

Ghost (4 of 7)

Recipe & Images Courtesy of Kirsten Tibballs/Supplied by Evil Twin PR

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Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com 

E: connie.lambeth@theaustraliatimes.com.au

W: editorcsl.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

READ MORE ON KIRSTEN TIBBALLS…

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Fitzroy Street Halloween Festival

Fitzroy Street, St Kilda Melbourne Saturday 28 October – 4pm to 7pm The Halloween season is almost upon us and what better way to celebrate than at the spook-tacular Fitzroy … Read more

CHEFS GALLERY SET FOR A SCARY HALLOWEEN!

Ghosts, Witches and Creatures of Fright: Chefs Gallery Introduce Devil Sago Delights!

Chefs Gallery, Sydney’s favourite contemporary Chinese, have conjured up a terrifying new menu addition this Halloween. Wickedly delicious and frighteningly fun, the Devil Sago Delights are a terrifying treat for the tastebuds, and will be available 29th to 31st October only.

With a devilishly indulgent meringue laid to rest atop chocolate soil and silky coconut sago, the Devil Sago Delights are finished with a petrifying Chinese-spiced pumpkin sponge, and chocolate bone and cross. They will be available at Chefs Gallery restaurants in Town Hall, Macquarie Centre, Bankstown, Parramatta and Hurstville.

“Creating innovative food experiences has always been our mission at Chefs Gallery, but for Halloween we like to come up with special treats that are as sumptuous as they are spooky. Be sure to come in and summon our Devil Sago Delights, if you dare!” said Pastry Chef Candy Liang.

Chefs Gallery has become famous for its innovative desserts, from their hugely popular Piggy Faced Buns to the creamy delights of their Emoji buns, which encourage diners to poke a hole in their mouth, squeeze their head and watch the eggy custard goodness ooze from their mouth.

The experience of dining at Chefs Gallery is one that is unique in its theatre, artistry and taste. With chefs crafting hand-made noodles behind the glass walled kitchen, as well as a superbly curated menu bursting with taste sensations, Chefs Gallery is a true feast for the senses.

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Stay in touch with Chefs Gallery:

Website: www.chefsgallery.com

Facebook: www.facebook.com/ChefsGalleryRestaurant

Instagram: @chefsgallery

Twitter: @chefsgallery

Chefs Gallery Locations:

Town Hall – Shop 12, 501 George Street Sydney NSW 2000

Macquarie Shopping Centre – Shop 402, North Ryde NSW 2113

Bankstown – Little Saigon Plaza Ground Floor – Shop G03-06, 462 Chapel Rd Bankstown NSW 2200

Parramatta – Westfield Parramatta Ground Floor – Shop 2184, 159-175 Church St Parramatta

Hurstville – Westfield Hurstville, 256 Forest Rd entrance via The Eatery, Hurstville

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Information and Image Courtesy of Chefs Gallery/Cardinal Spin – Amy Owen

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

W: editorcsl.com

READ ON FOR INFO ON CHEFS GALLERY RESTAURANTS…

Read more

Sydney Set to Celebrate Halloween and Day of the Dead Festivals

The Argyle and El Camino Cantina celebrate Halloween and Day of the Dead Sydney – The Argyle – Friday 27th October to Saturday 28th October Sydney – El Camino Cantina … Read more