Food Show 2012

The Food Show är en årlig show som jag sällan missar.

Man får smaka på vin, vinägretter, oljor, öl, cider, bröd, chips, kakor, choklad, sylt, marmelader, pesto, yoghurt och ostar av alla de slag + mycket mer!

Dessutom kan man gå till en ”Electrolux föreställning” där kända kockar från NZ lagar mat framför en publik och svarar på frågor etc.

I år hade de även Masterclasses, lite mer intima matlagnings stunder mellan publik och kock, där kocken oxå förklarar mycket mer ingående hur han/hon tillagar rätten.
Tyvärr var Masterclass alldeles för dyrt för mig, m kanske nästa år!

Jag var på The Food Show med två kollegor och vi var dör och lösenord biljetter innan portarna öppnades, och lämnade inte lokalern förrän de stängde vid sex på kvällen.

Goa och runda under fötterna efter all vin prövning, gick vi nöjda hem med våra varor.
Det var en himla bra dag faktiskt!! =o)

Ser fram emot nästa år!

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P.S. Alla bilder är tagna med min iPhone, därav kvaliteten. Och inlägget är upplagt med wordpress app.

Food Show

Lik en spindel, är jag äntligen tillbaka på nätet!

Hade problem med internet i helgen, och ingen kunde komma och hjälpa oss med det. De kan ta våra pengar 24/7, men de har inte kundservice 24/7. Ja, sån är det i detta land….

I alla fall… Jag gick på The Food Show i lördags! Jag hade sett fram emot det i flera veckor, och skramlat ihop pengar till en biljett. Jag började med att gå på ”chef shows”, där kända kockar lagar ett par rätter framför en publik. Jag såg på när kockarna Ray McVinnie och Simon Gault, båda från Masterchef New Zealand, lagade några underbara rätter (som ni snart kan finna recept på Här), drog några skämt och publiken ställde frågor. Mest frågor om Masterchef. =o)
Det var riktigt kul att se dem ”chop away”, och faktist få känna lukten av deras rätter. Mmmm…

Ray McVinnie - domare på Masterchef New Zealand

Det enda som var lite negativt med den upplevelsen var att ljudet var så dåligt. De har mikrofoner på sig, men i och med att flera tusen går runt på området och prövar mat och pratar och skrattar och dricker vin, så blir det väldigt högljutt utanför demonstrations området. Men, men…man kan inte få allt.

Simon Gault - domare på Masterchef New Zealand

Så vad är The Food Show? Det är en massa, helt tillägnad mat och dryck! Ja, inte bara ät- och drickbart, men oxå kaffe apparater, köksmaskiner etc. Man får provsmaka olika sorters mat och dryck som pesto, kaffe, vin, ostar, kött, bröd, sylt, marmelader, kakor, choklad, te, godis…allt du kan tänka dig!

The Food Show hölls inne på Westpac Stadium i Wellington. Man går på en ramp från busstationen eller tågstationen, till Westpac Stadium. Det är tåg rälsar ni ser på den vänstra bilden, som går under The Stadium, eller runt den, inte helt säker.

Jag har varit på några Food Shows, men årets var den mest tröttsamma. SÅ otroligt massa folk att man knappt kom fram för att pröva nån mat eller dryck. Jag ble så tröttt i huvudet av allt folk omkring mig och det slutade med en hemskt bultande huvudvärk och illamående. Efter 2 timmar med matlagnings demonstration, och 2 timmar att gå runt och försöka pröva olika saker, tog jag bussen hemåt, och blev liggande i soffan hela eftermiddagen/kvällen, med en bultande huvudvärk. Men jag fick se stjärnkockarna från Masterchef New Zealand i alla fall! =o)

Från rampen man går på for att komma från/till Westpac Stadium från/till buss stationen, ser man denna utsikt över Wellington, och The Beehive, parlaments byggnaden; överst.

Vad gjorde ni i helgen som var?

The Food Show – Wellington, NZ

Detta inlägg är oxå på engelska och var skrivet i uppgift från online tidningen Thread.co.nz.

Sharon Jenkins - Brooklyn Wineyards, serverar lite vin till en kund

This past weekend, many Wellingtonians gathered at one of the year’s biggest event; The Food Show.

What struck me as a theme at this year’s Food Show was health awareness, work conditions and organic, locally grown products.

All Good is a company that trade in products that are certified Fairtrade and most products are also organic. At the Food Show, they offered the crowd Fairtrade bananas that they had peeled, frozen and then run through a juice machine. This gave you an all natural, delicious ice cream! If you spend only 1 dollar more on Fairtrade bananas at the supermarket, you’re contributing to better working conditions for people at banana plantations. The more people that buy Fairtrade bananas, the more the price can be reduced over a period of time. What is one dollar more when you ensure that people can eat well and support their family?

Louise W. Fawcett - ägaren av Pacific Harvest låter en kund smaka lite "sea vegetables".

Pacific Harvest offers you healthy and organic food. The company uses sea vegetables (such as sea weeds and wakame) to make snacks or herbs. Sea vegetables are very nutritious and have been used in Asian food for centuries. It’s only in the last decade that Western countries have started to realize its amazing benefits and Pacific Harvest wants to help getting sea vegetables a part of the western diet. Sea vegetables can be used in cooking as a binder for fritters, pancakes, soups, and gravies; or as flavour enhancers in marinades, sauces and other dishes. It’s good for nutrition, detoxification and medical benefits.

Mer vin åt folket!

As the years before, this year’s show had many wine stalls with both national and international wine. Alchemy Beverages offered a taste of their Honey Wine, which is made of fermented honey and water. Its sweet honey taste, blended with citrus, is a perfect complementary to cheese and crackers.

The wine stalls were as usual the most crowded ones and you had to be patient in order to try out the different wines. However, it was worth it in most cases.

Rejuva - Aloe Vera juice - Delicious!

After trying some tea, coffee, hot chocolate and wine at the Food Show, I got quite excited by the sight of Rejuva’s stall. Rejuva makes refreshing, great tasting drinks full of “stuff that is good for you”. The company concentrate on the benefits of Aloe Vera. Their best selling Aloe Vera 41%, is now accompanied by Green Tea with Aloe, Pomegranate with Aloe and Aloe with Wheat Grass. These drinks are refreshing, they taste good AND they’re good for you. What more can you ask for?

Geoff Sharp med sin mor Chris Sharp - ägare av familje företaget TeHoro.

Another great product at The Food Show was TeHoro’s jam. The company uses organic products that are grown in New Zealand. Geoff Sharp, one of the sons in the family company, said that if you use the best berries for the jam, you don’t need as much sugar. Geoff said: “When we run out of fruit and berries, we stop making jam”.

Silk Road products - en ny produkt som lanserades i Juli 2009 och säljs i runt 192 mataffärer runtom i NZ. Och jag lovar er, deras prdukter är jätte goda! =o)

Do you like Chinese food? Or Middle Eastern, Thai, Indian or Vietnamese food? ThenSilk Road products are what you looking for. The company’s concept of food from the Silk Road is inspired by Marco Polo, the first European to follow the Great Silk Road to China. All food is gluten and preservative free. Since their launch in July 2009Silk Road are now selling their products in 195 supermarkets around the country.

I walked around Westpac Stadium, trying out Rush Munro’s ice cream, Barry Bay’s tasty cheese, sausage bites from Heller’s and many tasty oils, vinaigrettes and sauces. I felt quite full after all of this and sat down to watch TV-personality Richard Till, create dishes inspired by bread.

“After you’ve had a taste of Marlborough and a taste of Kaikora, it’s time for a taste of Dick!” Richard’s 45 minute long demonstration at the

Richard Till at the Electrolux Cooking Theatre

Electrolux Cooking Theatre was laugh-out-loud funny. He told us about his childhood, his love for food, and his mother’s cooking. Richard believes in simple, tasty food that anyone can cook at home. He also reinforced the theme of locally grown products that I saw all around the Food Show, and he told the audience that he is obsessed with growing things from seed. After showing how to make the perfect aioli and sharing his impressive tea towel collection with us, we were sad to see him leave the theatre.

Kändis kocken Richard Till visar hur man får till den perfekta aiolin.

Richard Till visar upp sin imponerande smaling av kökshanddukar

Peta Mathias med sin assistent vid Electrolux Cooking Theatre

Another inspiring chef, Peta Mathias, shared two Moroccan recipes with the audience. Sardine Boulettes and an Aubergine Salad. Peta has travelled to Morocco numeral times, and her new show on Prime TV, which starts on July 27, will follow her and some kiwis through Morocco. Peta explained that Moroccan food is spicy and aromatic, but not hot, challenging or scary, just rewarding. Moroccan food is about slow cooking and the usual ingredients are parsley, mint, coriander, cinnamon, nutmeg, saffron and dried rosebuds. Peta had some good tips for the audience. Make sure you prepare the saffron before using it, by either frying it or putting it in boiling water for a while. It brings out its lovely flavour. Garlic burns easy, so fry something else first and then add the garlic. Boring gravy can taste delicious if you add some balsamic vinegar and a salad feels fresher with a dash of lemon juice.

If you want to try any of the recipes created at the Food Show, check out the Food Show website and click on recipes: http://www.foodshow.co.nz/index.cfm/Recipes

Hannah - exhibitor, showing Grove's best selling avocado oil with lime. Yummy!

This grey Wellington weekend ended up being a great mix of salty, sour, sweet, aromatic, national and international flavours, topped with lots of laughing. Every year, I am amazed about how many people show up for the Food Show and how great put together everything is. I am already longing for the show next year.

Now it’s time for me to blend some honey in hot milk to ease my stomach after a bit too much wine, chocolate, bread, dips, oils, vinaigrettes and spices. Put my feet on the table, sit back and enjoy some TV.

Thanks for a great Food Show Wellington!

Glada försäljare vid T-leafs egna stånd på Mat Showen

En liten smakbit till alla!

Välj en av dessa goda buljonger till middagen.

Ross Burden – Kändis Kock

Detta inlägg är på engelska. Det är den artikel jag skrev för online tidningen Thread.co.nz.

In these times, there is a lot of attention on what we eat, how we eat and why we eat. There’s one food television show after another and everywhere there are food courses you can take and thousands of cookbooks you can buy. Food is definitely in.

In only 2 weeks, New Zealand will get even more food fever. Wellington will open the doors to another inspiring Food Show. As previous Food Shows, this year’s show will take your palette on a journey through national and international experiences and let you swallow it down with some wine, chocolate, tea, coffee and other exquisite liquors.

Master Chef New Zealand domaren, Ross Burden

Kändis kocken, Ross Burden

The show will also present MasterChef New Zealand’s own star judges, Ross Burden and Ray McVinnie along with other chefs, who will cook in front of an audience and aim to awe us all.

I got an opportunity to talk to Ross Burden in the wake of MasterChef New Zealand and before the big food orgy at the Westpac Stadium in Wellington.

Ross Burden is a New Zealand chef who got his start through MasterChef UK in the 90′s. Since then he has been cooking for the rich and famous, opened popular restaurants, been in numerous Food Shows on TV, and been teaching and demonstrating at cookery schools and food festivals around the world.

Ross is very passionate about organic food, environmental awareness and seasonal cooking. I asked him if he grows anything at home and he said that since he has been living in apartments for the last 20 years, he hasn’t been able to grow all that much. However, when he lived in the UK, he cultivated his own herbs.

Fler och fler väljer organiskt odlade frukt och grönsaker

Ross continued by telling me that when he was in Italy and walked in to supermarkets, that musty, earthy smell from tomato leaves filled the air. This always reminded him of his father who grew tomatoes back home in Hawke’s Bay. “Growing up in New Zealand in the 70′s, everyone grew their own food”, said Ross.

One third of the food in the western world is wasted, every day. Ross never wastes any food and is very mindful of how he uses water. Except for perhaps the peel off potatoes and carrots, he reuses everything. If he has any left overs he uses it for soup, perhaps a wok or anything else suitable. Ross keeps to organic and local food. When visiting his parents in Hawke’s Bay, they always get the food from a market, only 6 blocks away, all products locally grown. Ross believes that New Zealand is quite unique in that the supermarkets keep to a lot of national grown food and import a comparatively low percentage of products.

Another of Ross’ passions is travelling. Travelling and food go hand in hand. When I asked Ross what tip he could give to anyone who wants to be a chef, he said only one word. Travel. I thought it was for the experience and the inspiration, but Ross told me that it was because of authenticity.

“If you watch a woman in Thailand making a Phad Thai, then you will know how to make it yourself”.

thai räkor

Reading cookbooks or getting a recipe off the Internet is not as authentic as being in the moment, watching someone making their national dish or whip together a cake. Food is visual. Which might be why Ross aspire to make a cookbook in the future which, inspired by Elizabeth David’s more chatty and inspirational cook books from the 1950′s-60′s, would be more visual and a conversation between the reader and Ross himself.

When Elizabeth David introduced the British culture with recipes from Italy, France and the Mediterranean, one of the key ingredients, olive oil, was something you bought at the pharmacy for treating earache. Ross Burden enlightened me that one of his favourite ingredients is olive oil. But he doesn’t only use it for cooking. Instead, he uses it to moisturize his hands and face and also when shaving. “The only thing I don’t use it for is my hair”, he said.

Jeanne-Louise Calment, 122 år gammal.

Then he shared a little story with me. The world’s longest living person was Jean Louise Calment, who died at the age of 122 years. She said her secret for living so long and looking so fresh was that every day after lunch she had a cigarette and whiskey. A story says that when a reporter asked her what she did to look so young, Jean Louise said that she uses lots of olive oil, both in her food, on her skin and in her hair. “I only have one wrinkle”, she enlightened the reporter, “and I am sitting on it”.

Perhaps we should all go to the Food Show in Wellington and invest in some olive oil. I am sure there will be more than one brand to choose from and we could possibly see which one keeps us young the longest.

If you want to see Ross Burden whisk together culinary recipes with some local ingredients (and perhaps some olive oil) then you should definitely come to Wellington’s Food Show on 14th -16th of May.

I’ll see you there!