Meandering around, tasting delicious food and sipping superb wines sounds like a fabulous way to spend the day, and for many, that’s exactly what they did over the weekend.
Sydney’s Good Food and Wine Show for 2010 wrapped up for another year, with the three day show being heralded as a success once more. The show, which attracted over 45 000 guests and was held at the Sydney Exhibition and Convention Centre at Darling Harbour, hosted an array of delights which assaulted the senses.
Hundreds of stalls displayed everything from cheeses, to barbeques, to wines of all descriptions, and even exercise machines to work off the guilt of those gluttonous delights. Once people were done indulging or just wanted a break, there were participative demonstrations to perfect cocktails and make that perfect froth to top off your café style cappuccino.
Top chefs, George Calombaris, Gary Mehigan and Matt Moran were on hand creating restaurant quality dishes in the celebrity theatre. The top chefs showed the ambitious at home cook how to turn their day’s purchases into something special.
The Olives and Olive Oil from Spain stand proved a winner, with Spanish olives, oil and ambiance bringing a hint of Spain to Sydney. The stand showcased the heritage and expertise of Olives and Olive Oil from Spain and enabled guests to experience Spain’s fine produce including the best olives and olive oil in the word.
Beyond the traditional pimento stuffed green olives, guests were able to sample green olives stuffed with lemon, green olives stuffed with anchovy and pitted green olives in anchovy brine. Some even tasted all four!
Popular with showgoers was the olive oil from Spain sampling which was a new addition to the Spanish Trade Commission stand. The feedback from guests who tried the three different varieties of Extra Virgin olive oil from Spain indicated that they hadn’t known, like wine, different Extra Virgin olive oils have different flavours depending on the variety of olives used.
Beyond sampling produce, guests were also able to watch twice daily demonstrations by the Olives and Olive Oil from Spain chef who taught guests how to prepare Gazpacho and Pasta with Roast Tomato and Olive Sauce. Not only did guests take away a postcard featuring the recipes for both dishes but they also enjoyed tasting samples of each recipe.
Our secret is out now – more people know how delicious Olives and Olive Oil from Spain are. Guests will be hungry for more so keep an eye out for your fellow Olive and Oil lovers at your local supermarket and delicatessens.
