FocusTv.com.au » Food + Wine

Signature Dish Awards 2010

admin — Sat, 23 Jul 2011 04:21:58 +0000

12 of the best chefs from the Mid-North Coast of NSW, Australia go head to head to find out who has the best Signature Dish.

The Golden Bean

admin — Sat, 23 Jul 2011 04:04:35 +0000

CSR Sugar Golden Bean Roaster Competition & Conference in 2009 was held in Port Macquarie on the Mid North Coast. Sean Edwards from KISS Marketing conducted interviews with David Makin, Tim Adams, Nathan Byron, Andy Freeman, World Barista Judge Justin Metcalf and Lance Brown from Dairy Farmers.

Yarras Olives

admin — Fri, 16 Oct 2009 02:57:58 +0000

Hastings Valley Olives is an Australian family owned company established in 1998 by Graeme and Kathy Booker.

The 1,000 acre grove is situated near Yarras at Birdwood on the New South Wales Mid North Coast, one hours drive west of beautiful Port Macquarie.

There are 45,000 olive trees on the property, nestled in the foot hills of the Great Dividing Range.

We grow eleven varieties of olives giving us the ability to produce quality Extra Virgin Olive Oil and Pickled Olives for the Australian and International market.

Rainbow Mushrooms

admin — Fri, 16 Oct 2009 02:51:20 +0000

Rainbow Mushrooms are located on the Mid-North Coast of New South Wales, Australia. They grow two varieties of mushrooms, Swiss Brown and White. They produce 2.5 tonnes of mushrooms a week.

Ghinni Ghinni Wines

admin — Fri, 16 Oct 2009 02:27:21 +0000

Ghinni Wines produce a range of fruity liqueurs sourced direct from the farm mead, blueberry, plum and chilli and raspberry are just a few. All go well with desserts or as a base for mixed drinks and the chilli liqueur works particularly well with seafood.

Bottles are $20 each, or a sampling of all six current flavours are boxed in western red cedar and dressed with cedar shavings, for gift-giving.

Ghinni Ghinni Wines is located on the
Pacific Highway 5 km north of Taree.
Tel: (02) 6553 8191.

Manning Valley Eggs

admin — Fri, 16 Oct 2009 00:45:16 +0000

At Manning Valley Free Range Eggs the happy hens are free to roam from dawn to dusk on lush green pastures delighting in sunshine, with stress-free living conditions and constant access to fresh water.

The eggs are free from artificial fertilisers and pesticides and naturally free of hormones and antibiotics.

With clean and green pastures and quality cereal grain feed the free range hens produce eggs with an outstanding source of nutrients offering a wealth of health boosting rewards.

They have been producing Manning Valley Free Range Eggs since 1989 and today sell throughout Coles and Bi-lo supermarkets in NSW and the ACT. As a dedicated family business who put the wishes and expectations of their customers first, you can be assured of a great egg, every time.

Comboyne Culture Cheese

admin — Tue, 13 Oct 2009 06:04:14 +0000

Comboyne Culture is located on the Mid North Coast producing a range of speciality cheeses. They produce a very traditional Camembert and a soft Washed Rind cheese, more along the lines of the true French-style which are fairly strong compared to what you might buy out of your local supermarket. Comboyne Culture also makes two blue chesses: a surface ripened blue and white mold mix they call Bluembert and a blue vein cheese called Lindsay Blue.

Baba Lila Chocolates

admin — Tue, 13 Oct 2009 05:52:59 +0000

Baba Lila Chocolates is located in Comboyne on the Mid North Coast of New South Wales. A true hand made chocolate, using traditional russian methods. Each chocolate is Individually hand rolled, hand dipped and hand wrapped.

Bent on Food

admin — Tue, 13 Oct 2009 05:43:56 +0000

Bent on Food is a multi award winning specialty food store and café located on the NSW Mid North Coast in the heritage township of Wingham just 3 1/2 hours north of Sydney. Bent on Food carries a vast range of local produce along with regional specialties from all over Australia.

Armstrong Oysters

admin — Tue, 13 Oct 2009 05:33:22 +0000

Armstrong Oysters are located in the Camden Haven and are famous for their award winning Sydney Rock Oysters.

Signature Dish 2009

admin — Mon, 14 Sep 2009 02:18:02 +0000

12 of the best chefs from Port Stephens to Coffs Harbour go head to head at the second annual Mid North Coast Signature Dish Awards.

Special guest judge, Serge Dansereau from the Bathers Pavilion at Sydneys Balmoral Beach, and fellow judges John Cassegrain from Cassegrain Wines and North Coast Institute of TAFE cooking teachers, Matthew Armstrong and David Baker had a tough time picking the winner from this years high standard.

Lauren Charlton from FocusTV was on hand to find out whose cuisine will reign supreme.

Finalists dishes included:

Lindsay Schwab – Fusion 7, Port Macquarie – Line caught local Kingfish on fried Ricardoes green tomatoes with spring pea and black bean vinaigrette, coriander and a Comboyne potato wafer.

Natalie Jane Samaras - Kingfisher Café, Blueys Beach – Country Roulade of Beef.

Dusty Bowie-Ford - Blue Bottles Brassiere, Woolgoolga – Pork Sirloin with a Prosciutto Muille Fuille and Red Wine Poached Pear with a Mint Salad and Pomegranate Reduction

Ashley Mitcham - Synergy Restaurant, Mercure Centro, Port Macquarie - Fillet of Blue eye Cod with a Sparkling Wine infused saffron veloute, squid in fettuccine, sea scallops poached in acid butter garnished with salmon caviar

Lee OCarroll - Flooded Gums, Bonville Golf Course, Coffs Coast – Garam Marsala spiced duck breast, dug leg confit, potato and apple galette, crispy oyster mushrooms, broccollini and natural juices

Chris Harris - Luxe Fine Food Café and Catering, Port Macquarie – Kundabung Duck Breast in Rotolo of Porchini Mushroom, Pecorino and Baby Spinach

Joshua Mills - Aquablu Bistro and Bar, Nelson Bay – Ocean Assiette.

Chad Simpson - Australis Diamond Beach Resort, Diamond Beach – Tournedos of Wauchope Beef on an onion, tomato and Hastings yoghurt croute with crispy skin snapper, Crowdy Bay King Prawns and a hibiscus relish

Michael Schubert – Rydges Port Macquarie, Port Macquarie – Tea Smoked Duck Breast served with a Spiced Blood Orange Sauce and Tea Marbled Egg.

Glenn Thompson - Zest Restaurant, Port Stephens – Balantine of Farmed Macleay Rabbit wrapped in Prosciutto with Pickled Eschallots, Black Olive Paint and Sauce Aigre Doux.

Todd Richardson - The Corner Restaurant, Port Macquarie – Assiette of Local Muscovy Duck.

David Henry - The Stunned Mullet Restaurant and Bar, Port Macquarie – Crispy Skinned local Mulloway, five spiced cauliflower and desiree mash, baby spinach, Asian herb salad, and Omani lime infused yellow curry.

Peak Coffee Roastery

admin — Tue, 08 Sep 2009 07:13:21 +0000

Peak Coffee Port Macquarie is the first coffee roasting business to be located on the Mid North Coast of New South Wales. Armed with a 60kg traditional drum roaster, we roast for local cafe owners and wholesale accounts. Peak coffee endeavours to bring quality fresh coffee and tantalising blends (flavours) to their wholesale and retail customers.

South Seafoods

admin — Tue, 08 Sep 2009 01:00:20 +0000

South Seafood in Port Macquarie is home to a huge selection local fresh seafood. Located across the road from the Growers Market they are confidently located. Support the locals and buy your seafood from South Seafood.

Port Macquarie Hampers

admin — Mon, 07 Sep 2009 23:52:48 +0000

If you’re looking for that perfect gift then look no further than Port Macquarie Hampers. All hampers are created using local regional produce sourced from within Greater Port Macquarie. You can pick from a selection of ready made hampers or create your own from over 100 local items to suit any budget.

The Company Farm

admin — Mon, 07 Sep 2009 07:19:38 +0000

The Company Farm is situated on about 20 acres, 13km west of Wauchope and features more than 400 citrus trees and other fruit species, and crops of aromatic herbs. The farm is also home to cooking classes held year round, featuring some of Australia’s leading chefs.

Cooking With Company at the Company Farm.

Phone 02 6585 6495
www.cookingwithcompany.com.au

Thai Green Curry

admin — Fri, 05 Jun 2009 02:18:18 +0000

A Thai Green Curry dish by the Authentic Thai Orchid Restaurant in Port Macquarie.
This dish featured in the Journey of Flavor cook book.

Hastings Valley Dairy

admin — Tue, 03 Mar 2009 06:35:47 +0000

We chat with Product Development Manager from the Hastings Valley Dairy, Rod McLennan about how the dairy makes new cheeses and yoghurts, plus what’s in store for the future. The Hasting Valley Dairy produces Cheddar style cheeses, Fetta, Pecorino, Romano, Pepato, Mozzarella, Haloumi and a variety of Yoghurts.

Oysters in the Vines

admin — Thu, 05 Feb 2009 23:16:55 +0000

The 2009 Cassegrain Oysters in the Vines was a great day out. The Oysters from the Port Macquarie and Camden Haven areas in the Hastings area are known as some of the best in Australia. Fresh local oysters were available on the day, freshly shucked from The Big Oyster and Armstrong Oysters. Plus on offer was a great selection of flavored Oysters from Ca Marche Restaurant, Synergy Restaurant, Silverspoon Catering and the Bay Street Brasserie at Panthers. Wine and Oysters are a perfect match and we’re lucky enough to live in an area that has the best of both almost anywhere in Australia.

The Other Chef

admin — Thu, 23 Oct 2008 02:10:14 +0000

The Other Chef is a small gourmet food business based in Lake Cathie, on the beautiful mid-north coast of NSW, producing a range of hand-made fine foods. Over the past 20 years as a Chef, Eric Robinson has received high acclaim for his innovative style and passion for hand-made food. Eric cooks for us a crisp skin Tasmanian Salmon with Coconut Risotto, Asian Tomato Relish and Macadamia Pesto. A dish that features in the Tastings of the Hastings cook book.

sSs

admin — Thu, 23 Oct 2008 01:39:07 +0000

Great steaks, great ribs, great food, sSs BBQ Barns Steakhouse – It is that good! We visit the sSs BBQ barn in Port Macquarie too see what all the fuss is about. We even get the hot tip about how to cook the perfect steak.

Signature Dish 08

admin — Mon, 22 Sep 2008 00:34:46 +0000

12 of the local area’s best chefs go head to head to find out who has the best Signature Dish of the Mid-North Coast of New South Wales. Chefs from Rydges, Luxe, The Corner, Stunned Mullet, Fusion 7, Kingfisher Cafe, Zest Restaurant, Tellers Restaurant, Oceanside at Hawksnest, Kingfisher Cafe and Flooded Gums Restaurant all compete for the title.

Fusion 7

admin — Wed, 03 Sep 2008 22:40:11 +0000

Fusion 7 is one of Port Macquarie’s stand out restaurants. Head chef and owner Lindsey Schwab brings together flavors from around the world. Either from Europe, Asia, the Middle East or the Americas, new ingredients, inspired unique dishes, creating an exceptional dining experience.

124 Horton Street, Port Macquarie
Tel 02 6584 1171
www.fusion7.com.au

Signature Dish

admin — Thu, 28 Aug 2008 10:46:17 +0000

The launch event for the Mid-North Coast Signature Dish awards. Hosted by Kenny Little’s, the chefs from The Corner Restaurant and the Stunned Mullet go head to head in Port Macquarie.

Pancake Place

admin — Mon, 18 Aug 2008 14:39:21 +0000

The Pancake Place in Port Macquarie is a true local icon. Established for over 25 years the Pancake Place is a must visit. They’re open Breakfast, Lunch and Dinner 7 days with some of the most mouthwatering breakfasts, mains and tempting desserts.

Cnr Clarence & Hay Sts
Port Macquarie.

Phone: (02) 6583 4544

Longpoint Vineyard

admin — Sun, 10 Aug 2008 17:07:31 +0000

Long Point Vineyard at Lake Cathie on the NSW Mid North Coast produces a range of red and white table wines, alcoholic ginger beer, mead and an orange liqueur.