EatDrinkBrisbane

Ally vs. the Dog
While I enjoy a drunken Maccas feed when the mood strikes, I can be a bit of a food snob when it suits me. I sneer when people have full cream milk. I yell at my boyfriend when he gets KFC. I gleefully point out the trans fats on the labels of friends’ treats.

But today-today it didn’t suit me. Something happened. Don’t tell my trainer. It was sort of nasty. It was very naughty. It was long, yellow, and it dripped everywhere.

I had a Dagwood Dog.

Yes, I am admitting it. I considered lying and insisting that I breezed past all fried food at the Ekka, but that made me feel even dirtier. I, Ally T, bought a Dagwood Dog. And ate it. The entire thing. Possibly while standing up, possibly while contemplating getting a strawberry sundae chaser.

But wait-we’re moving too fast. The Ekka isn’t just about Dagwood Dogs. “The interesting thing is while many stick to the dagwood dogs and hot chips, there is increasing popularity for the healthy and gourmet options in the Woolworths Fresh Food Pavilion”, says Olivia Katter, from the Ekka Media Unit.

The Woolworths Fresh Food Pavilion houses a plethora of food and drink providers. The Cupcake Parlour, Merlo’s, Kingaroy Cheese, The Greek Yoghurt Shop, Divine Doughnuts, and Petit Belgium Waffles are just a few of the munchies on offer. Divine Doughnuts had me intrigued-their sign claimed their treats were lower in sugar and were more natural than other doughnuts.

“So, how do you guys cook them?” I asked as I paid $4 for a huge doughnut.
“Oh, in oil,” said the Doughnut Dude.

Ahhh…he assured me it was rice bran oil, which is the healthiest oil out there. But oil is oil is oil, and dang, this doughnut did not taste healthy. It was very tasty though, and had more of a chewy bun-like consistency. In a way, it didn’t taste as ‘fake’ as other doughnuts-it did indeed taste like it used more natural ingredients. But it was still a doughnut.
Along with Divine Doughnuts and Absynthe Bakery (both left), The Royal Queensland Deli is another notable newbie to the Ekka. Fresh deli meats, cheeses, and produce are on offer, as well as a Deli showbag.

Also in the Woolworths Pavilion is tastes from the fresh food people themselves (samples!!), wood fired pizza, li-Naa Japanese Food, Greek food (honey puffs!), Kingaroy Peanuts (ginger and honey flavour is the bomb), and several wineries (free wine tasting!). The Pavilion is all indoors and has a fair amount of seating, and can provide a bit of a respite from the heat and crowds outside.

What I was impressed with more, however, was just down the road a bit. The ‘International Food Village’ looked a little sorry for itself, and didn’t have the same bright shine as the Woolies Pavilion. Do not let that put you off-this little group of stalls was amazing! Think Spanish paella, Indian food, crepes, sushi, schnitzel, souvlaki, churros, burritos, and tacos. While some of the fried Indian foods looked a little weather, the paella and schnitzel wraps were as fresh as you could get.

“Each year brings new and different food offerings,” says Olivia. I know what you’re thinking. Despite all of this fantastic, international food, I still chose to buy a Dagwood Dog. In all fairness, I thought about it for awhile. It didn’t help that they were all over the Ekka. I smothered that baby in tomato sauce, and I became one with the Dog. I don’t want to know what’s in it, I don’t want to know why the batter tastes oddly sweet, and I especially don’t want to know how long I’m going to have to trot on the treadmill tomorrow to burn it off. It was amazing. I am filthy. Go ahead, judge me. Or, be a better person, and try some of the international delicacies when you head to the Ekka.

Royal Brisbane Show (Ekka)
RNA Showgrounds
Bowen Hills map

6-15 August 2009

http://www.ekka.com.au/

Ally was a guest of the Ekka Media Unit. Many thanks to Olivia Katter and Andrea Sackson.

Rewards for good food make a lot of sense. Do you ever stop and think about the brains behind the steak you shoved into your mouth at dinner last night, or the pastry you had for breakfast this morning (not that I advocate having pastry for breakfast. Wait until at least 7am, please)? Ambiwerra, held on Sunday in Corinda, made sure it recognised culinary skill.

The food, wine, and cultural festival had several awards on offer, all celebrating the brains behind the bread and booze. Put your hands together for…

Restaurant Two, winners of the Best Restaurant Award. Chef and co-owner David Pugh (left) accepted the award for his menu that featured Porcini mushroom risotto, and a braised Stanthorpe pie floater.

That pie floater sounds like it’ll need a good drop to wash it down. Turn to Bouchon Wines, winners of the Best Wine Award. Bouchon had a selection of more than 20 wines from Australia, New Zealand, France, and Italy.

Rory Smith accepted the award for Bouchon. Is it just me or do wine makers and chefs always seem to look cool, even when holding musically-inspired trophies?

Bummed that you missed out on a sunny day of scoffing and sipping? Book August 1, 2010 in your diary for the next Ambiwerra, and start prepping your palate.

Ambiwerra Festival
Sunday 2 August 2009

Ambiwerra sports ground, Corinda map

www.ambiwerra.com.au

Paniyiri, AKA the Greek Festival, has been and gone for another year, leaving in its wake thousands of poor souls clutching their over-stuffed bellies. Two of those souls, Ally and Nick recount the weekend of festivities. Um-pah!

NICK: Paniyiri is something that I look forward to on the calendar. It’s a kick arse weekend of food and frolicking and the Greeks sure know how to put on a party. The festivities kicked off last Saturday (4/7) and went right through to Sunday night. There was food, culture, dancing, wines, fireworks and most importantly, honey-puffs (top)…

ALLY: My mother will be proud to hear that I did not enter the honey-puff eating competition. Or the olive-eating competition. As appealing was the thought of stuffing myself with hands tied behind my back, in front of cameras and strangers, I did the sensible thing and smacked down half a dozen honey puffs upon arrival. These little pastry puffs are chewy but soft, and have a strong honey flavour. They were not as sweet as ones I’ve had from the New Farm Markets, but that might have been a wise thing.

I wanted to see all the brave souls who were putting their dignity and their arteries on the line in the eating competition. The program said that the comps would go until 5.30pm. We got there just before 5pm on the Saturday to find the olive-eaters wiping their mouths, and all eating coming to an end. This was disappointing; a little more clear-cut programing would have been better.

N: Meh! They’re Greek, they don’t keep schedules! I caught finals of both the honey puff and olive eating comps on Sunday afternoon. It was pretty damn funny watching four hapless souls stuff themselves for 60 seconds. John from West End (2nd from top) emerged victorious when it came to olives and some guy whose name and location I’ve forgotten crushed all corners for the title of 2009 Puff Eating Champ. He also got to hug Effie (right).

A: Along with the gorgeous Effie, there were more than 30 food stalls at Paniyiri, although unfortunately they all seemed to be doing the same thing. There were very slight variations in food between stalls, with grilled octopus ($7-$9), baklava (from $2), souvlaki (from $3.5), and haloumi (from $2) being the most popular options. And of course, honey puffs were everywhere. Yay!

N: I agree that the variety on offer wasn’t as extensive as one might of thought, but try as I did, I simply didn’t have the gastronomic capacity to try everything. On arrival we started with souvlaki, AKA meat on a stick. There were yummy lamb and chicken options. One of the things that hit me immediately was the sheer volume of food that was being served up. Clouds of smoke filled the air as vendors cooked yiros and souvlaki over big open fires. Everything smelled of meat cooking (right). Marvelous (sorry vegos).

A: I tried a piece of haloumi, and a chicken yiros. Pretty sure I just drooled thinking of the haloumi. Surprisingly it wasn’t overly greasy, and was chewy and held together well. I was looking forward to the yiros (on a trip to Greece a couple of years ago I ate them daily), but found it a little bit disappointing. These guys are like kebabs but with thicker bread and sometimes fries are inside. The meat was tender and they weren’t greasy in the slightest, but it lacked flavour-a good dollop of tzatziki would have been awesome. It was very different to an authentic Greek yiros.

N: Once I had my hands full with food and drink it was time to explore the cultural side of things. I’ve never actually been into the Greek Club before and wandered in out of sheer curiosity. It turned into one of those ‘right time right place’ situations as we walked into a cooking demo (right) in the upstairs conference hall. 10 mins later we had a samples plate full of moussaka, pizza and some stew with beans in front of us. Neat! We also saw Geni from Masterchef.

It was around this point that I began to notice the sheer number of people at the Festival. I’ve no idea what sort of numbers actually turned up but getting places, let alone more food, was becoming an issue.

A: On Saturday night apparently there were 20,000+ punters! I am crushed I missed samples, but can console myself thinking of the massive piece of baklava I ended my night with. This was the toast of the Festival. The baklava was dripping in a delicious honey, the excess of which I happily mopped up out of the container with my finger. I would say the best baklava I’ve had since I was in Greece.

N: After four hours of getting my Greek on I was absolutely buggered. I’d eaten, drunk, learnt, laughed, danced (?!) and generally over-indulged. I actually went looking for a piece of baklava to finish with but it seemed all the stalls had run out. So I settled for Turkish Delight instead, which was pretty good in its own right.

A: I enjoyed Paniyiri but I fear it’s becoming a bit over-commercialised. There was a huge sideshow alley (with huge prices-$6 for the Ferris Wheel? Do you know how many plates of honey puffs I could buy with that?) that seemed a little out of place. While the food options were good and the entertainment was fun (Effie rocks), I thought the $7 entry fee was a little steep. Having said that, there were some good eats there. I was also impressed to see they offered Mythos, a classic Greek beer staple. I remember drinking massive 700ml cans of this in Ios for a couple of euros each. That’s a story for another day though.

N: Pah! Don’t listen to her, Paniyiri kicks arse and $7 is a bargain entry fee. I agree that the side show alley is a little out of place but if it subsidizes the rest of the entertainment then I guess it’s a necessary evil. I’m definitely heading back next year – honey puffs need to watch their back.

Paniyiri Greek Festival

Musgrave Park
South Brisbane map

www.paniyiri.com

Tipsy Treats
I am by no means a ‘Cadbury’ (glass and a half of grog and you’re done for the night). Nor am I a hard-ass who has a casual shot of whiskey with the morning paper. However, last Saturday, I found myself feeling very giggly at three in the afternoon. I blame the Brisbane Wine Festival’s delicious wines. I blame Martin Duncan, Freestyle Tout creator/owner. I blame the intoxicating pairing of sweet Rieslings and Ports with chocolate, tarts, and custard. I mean, seriously – what do you expect me to do when you pour sugar and alcohol down my throat? A quiet recital of Act II of Hamlet? No, I am going to get a little bit tipsy, and I am going to learn a thing or two about wine, damnit.

I was at the ‘Stickies and Dessert Wines’ Masterclass, one of a series of classes with food and wine matches that ran in conjunction with the Festival. For $25 we were served eight wines from a variety of winemakers, and five teeny tiny desserts from Freestyle Tout.

Sweet wines are all quite different; think of them as a bevy of young beauties, all with their own quirks and differences. I am by no means a wine aficionado; the main reason I took the Masterclass was to broaden my very limited education. I’ve tried to focus just on my personal tastes, but if I’m incorrect in any technicalities, feel free to pull me up.

1. The Blondes
My favourite, hands down, was the 2008 Allandale ‘Anna’ Semillon Sauvignon Blanc. It’s similar to Ice Wine, a style popular in colder climates like Canada. Malcolm Stopp, of Peter Lehmann Wines recommended this one with a fruity dish, but I tried it with the Passionfruit Tart and it was perfect; the peanut butter and jam sandwich of the wine world. It was the sweetest wine out of the blondes, but it also had the cleanest finish, with no sickly aftertaste. The smell of it was also fantastic; I stuck my nose right on in there and had a good ol’ whiff.

The 2007 Barambah Rack Dried Semillon was my second favourite. This cheeky girl was a ‘sticky’ wine, but wasn’t as sweet as the Allandale.

Peter Lehmann’s 2008 Botrytis Semillon was definitely the sweetest of the four light wines on offer.

The 2008 Spring Vale Sticky Gewurztraminer wasn’t as sweet as its sisters. It had a very fruity flavour, but had a clean finish that meant it wasn’t overpowering when paired with one of the desserts.

2. The Brunettes
Ah, the brownies. I’m a bit partial to these dark haired ravens. The wines aren’t too bad either. The N/V Pfeiffer Wines Classic Rutherglen was a perfect match to the richer desserts. While I enjoyed the heavier flavour of this Victorian muscat, the Topaque (formerly Tokay) version of this was by far my preferred drop. I tasted very strong honey flavours, and I found it to be the sweetest-tasting wine out of all eight offerings.

3. The Redheads
Pfeiffer described his 2005 Christopher’s Vintage Port as “more feminine and delicate” than the final wine sample, Peter Lehmann’s 1997 The King Vintage Port. It was certainly not nearly as heavy, which meant it could accompany a dessert and not be too overpowering. Pfeiffer agreed, saying “You can have a bit more…very quickly the bottles are empty.” The 1997 Port is 60% shiraz and 40% Touriga Nacional, but more importantly, it goes with chocolate.

“I love port and chocolate,” Martin Duncan declared. Amen, brother. Both ports paired very well with the chocolate desserts, although I preferred the 2005 with the fondant. The 1997 was the least sweet out of all the wines, perhaps because Peter Lehmann thinks wines that are “the rougher and dirtier, the better”.

4. The Accompaniments
The desserts had been carefully selected for their complementary properties to the wines, and I think the choices were perfect. I’ve reviewed Freestyle Tout in the past and, while some elements had gotten me down, I knew that they still churned out high-quality sweets and was looking forward to what they had to offer the Festival. The Chocolate Truffle was definitely my favourite, and had a dark chocolate shell encasing a slightly whipped centre. The Chocolate Fondant came a close second, and also had a slightly bitter taste. The Brulee with Raspberry was surprisingly good, as usually I’m not a fan of Brulee. My only complaint is that the shell was too thin-I wanted to crack the baby open, not easily dip into it with a spoon! I also loved the Passionfruit Curd Tart – the filling had a slight bite to it, and the shell tasted just like a shortbread cookie. Slightly disappointing was the Citrus Ricotta Cannelloni. The ‘ricotta’ tasted just like custard, and I didn’t taste any citrus flavours at all. The shell was also quite tasteless-perhaps a little on the stale side. Plus I was a bit confused – I thought it was cannoli, and cannelloni was the pasta version? Perplexing.

5. The Boring Bits
The organisation of the Masterclasses could have been improved. I was expecting something with a bit of structure – suggestions for which desserts to have with which wine, going through the wines in order, etc. Instead everyone seemed to dig in straight away, and then the winemakers casually took turns talking about their wines. I suppose I wanted a bit more of an educating experience, but perhaps the Masterclasses are aimed at people who already have a bit of wine knowledge under their belt.

I’m not sure if I’d take a Masterclass again, simply because I’d rather see the rest of the Festival instead. I think the $25 price tag was well worth it for eight generous mouthfuls of quality wine and a plateful of desserts from an upscale dessert venue. If you love sweets and can tell your stickies from your racks (sorry, I had to do it), this Masterclass would have been ideal for you.

Brisbane Fine Wine Festival

http://www.winefestival.com.au

Held 26-28 June, 2009

Skimpy samples, bountiful bread

I have this Paul Frank tee shirt that says ‘I heart carbs’ on it, with a picture of a bread, bagle, and muffin-rid food pyramid. If you appreciate this shirt, get yourself along to the West End Markets next weekend.

After my recent feeding frenzy at the New Farm markets, I was eager to flex my cheapskate muscle and garner some samples at a new locale (note: I never sample something I’d never buy. I’m not that bad). There weren’t that many samples at West End, but then again, it is a slightly different kind of market. While there’s seafood, cheeses, fudges, and the like, there’s also a huge range of clothing and jewelery stalls. The focus also seems to be more on fruit and vege, and baked goods.

You can expect to find:

• A plethora of fresh breads, both from popular bakeries like Sol, as well as smaller independent stores. Look out for pumpkin bread; fruit loaves; and larger-than-life loaves of Turkish.
• danishes, croissants, doughnuts
• greek yoghurt and museli
• actual meals like burgers (these looked awesome), brekkie, hot dogs, german sausages, wraps, and Indian food
• seafood and meats
• deli items, cheeses, and nuts
• cupcakes, licorice, and fudge
• chai tea, coffee, fresh lemonade and juices
• popcorn and danish pancakes
• clothing, jewelery, used books, antiques, toys, and soaps
• and of course, stall upon stall of fruit and vege. This stuff ranges slightly in price between stalls, but they all have the same thing in common: they’re cheap and nasty (not nasty by any means. But I have to slip that in every now and again. That’s what she said. I’m here all night, folks).

The pumpkin bread I picked up was absolutely amazing. A $4 loaf was huge, but that didn’t really mean much-30 hours later it’s nearly gone (and I only live with one other person).

There’s a cool, chilled-out atmosphere, and there’s also lots of seating. It gets busy, but I’d rather do my weekly produce shop here than at the suburban Woolies any day.

West End Markets
Off Montague Road & end of Jane Street (Davies Park), West End map

(07) 3844 2440

www.westendmarkets.com.au

Every Saturday, 6am-2pm

Last weekend marked what I hope is the start of something special. It’s not every day you get to sample your way through 80 local producers covering the best of Queensland’s regional food and wine. Add to this some tasting and education sessions and you have what was in my opinion the best food and wine event I’ve seen in Brissy to date.

And it was free.

For those of you who skipped it, I suggest you stop reading now as by the time you’ve finished you’ll probably be bashing your head against the desk, and will have to come to realise your blinding stupidity at missing this great opportunity.

South Bank Regional Flavours is a South Bank Corporation and QLD Government initiative to showcase the great food and wine to be found in our state. Most of the exhibitors were from the Granite Belt, Darling Downs and South Burnett regions, but blah blah blah you probably don’t care about that. It started at 10am last Saturday (13/6) and if you went from one end of the strip of tents to the other and tried everything, you would have ended up both full and pissed without spending a dime. My kind of day.

To make sure you know what you are tasting, and to give you the ability to appreciate it, wine education sessions were running throughout the day for the low entry price of $5. My wine knowledge is limited: I can pick a red from a white and determine whether or not something has bubbles in it. After a couple of sessions with Paula Tewksbury on Chardonnay, Verdelho and Viognier, however, I was dissecting and analysing with confidence, comparing acid, oak and texture. I even learnt how to correctly pronounce their French names (Viognier is “vee-on-yay”). Definitely the best $5 I’ve ever spent on wine.

Armed with this new knowledge I hit the tents and met many of the friendly and helpful winemakers who were happily offering their wares left, right and centre along Little Stanley St.

At least half of the 80 tents were showcasing something alcoholic, which is probably a reflection of Queenslanders’ remarkable ability to imbibe. All bases were covered, from Shiraz to Chardonnay, to fortified wines and apple cider, including something called Grappa. Distilled from apples, it tastes like rocket fuel and has the weighty alcohol strength of 40%. There was also a fair selection of food and other products including meats, soaps, chillies, jams, tea, coffee, spiral donuts, cheeses and bees wax candles. Cooking demos were being conducted as well but for me (and I think most other people) it was all about the wine.

Now the main reason for my disinterest in wine to date is that it seems so hard to know what you’re buying when you’re actually buying it. How do you know what a ’06 Verdelho from the South Burnett tastes like when you see it on the shelf at the bottle-o? So this event was the perfect opportunity to spend some time and identify the characteristics that I like in a wine and how to verbalise them. Many of the wines I tried had strong acids and not a whole lot else, but after an exhaustive comparison over the course of the day I was able to find three that were a cut above the rest:

Bridgeman Downs Cellars Stump Block Fortified Shiraz ($19~, 375ml)
My first comment on tasting this was “oh, it’s a port”, which resulted in a quick lesson from the winemaker: ‘port’ is in fact a reserved word, similar to ‘champagne’ and it can only be used to describe wines originating in Portugal. Point taken, knowledge expanded. Irrespective of this, the Stump Block is an amazing concoction. Fortified with Brandy, it has a sweet, juicy, full flavour that really fills your mouth with happiness. There are lots of berry tones and I wish I’d appreciated how good this wine was when I tasted it, as I would have bought a bottle there and then. I was punished for this mistake as by the time I realised this was a standout, the Shiraz had long sold out.

Granite Ridge Wines 2004 First Oak Chardonnay ($18~)
I don’t normally like Chardonnay. I find it very acidic and dry, and if a wine maker tries to add some oak I end up with a mouthful of tannins. Bleh. Because of this I normally stick to sauvignon blanc when I want a white. My earlier chardonnay appreciation session had all but confirmed that chardonnay and I and were just not going to be friends.

So when I asked the Granite Ridge Wines winemaker what he suggested I try, it was with some reluctance that I accepted the 04 Oaked Chard. Boy was I wrong. Instead of being everything bad that I was expecting, this was rounded in flavour, creamy in texture and all-round delicious. I was floored. On the basis of this wine alone I will be rethinking my entire position on chardonnay.

Barambah Wines 2007 Rack Dried Semillon ($24, 375ml)
After missing a bottle of the Fortified Shiraz, I needed to find something else for dessert on Saturday night and the guys at Bridgeman Downs Cellars sent me to Lyn at Barambah Wines and her rack-dried Semillon. I barely know where the Semillon grape fits in the wine world, so when someone adds ‘rack-dried’ to the mix I’m well and truly lost. However, Lyn was only too happy to bring me up to speed on the term, which means that some of the fruit (50% in this case) is picked and dried so it looks like sultanas. The fruit becomes very sweet, and is then combined with the ‘normal’, drier Semillon grapes, to produce a fantastic product.

This dessert wine didn’t have the sickly sweet sticky taste that I’ve experienced in the past. It really struck a great balance on the sugar and a little bit of oak to give a creamy texture while managing to leave a clean taste in my mouth. So I snagged the last bottle there and then and my friends were suitably impressed with it at dinner later that night.

I really, really hope the South Bank Regional Flavours becomes a recurring event as it a great way to spend a Saturday in the winter sun. After trying some great stuff I’m feeling quite motivated to jump in a car and head on up to South Burnet and explore some cellar doors. Hopefully you were one of the clever ones who made it on the day, but if you weren’t I’d recommend you check out the South Burnett and Granite Belt wine regions and plan a weekend away. You won’t be disappointed.

South Bank Regional Flavours
www.southbankcorporation.com.au/media-releases/south-banks-regional-flavours-best-growers-and-producers-in-one-location

Bridgeman Downs Cellars
Barambah Rd
Moffatdale
www.bridgemandowns.com
(07) 4168 4784

Granite Ridge Wines
157 Sundown Rd
Ballandean
www.graniteridgewines.com.au
07 4684 1263

Barambah Wines
79 Goshnicks Rd
Murgon
www.barambah.com.au
07 4168 4766

Peeps, because it’s Friday and because I have just ingested a large amount of jelly belly jelly beans that have put me in a very good (albeit sugar-induced) mood, I am double-posting.

If you’re like me and are planning your weekend around food, mark the South Bank Regional Flavours in your diary for tomorrow (Saturday 13/6). More than 80 growers, including those from the Granite Belt and Scenic Rim, will be offering their specialty home land grub. Think fresh produce, market stalls, wine, and even cooking demonstrations.

You can visit http://www.visitsouthbank.com.au/regionalflavours for more info, or you can just rock up tomorrow between 10am and 3pm at Little Stanley St and show those farmers just what your stomach can do. Giddy up.

I love cheese. The thought of a gooey triple cream brie or a bitey Leicester gets me more excited than Jim Kosek about a cold front.

Whether it’s a blue cheese salad, chicken and goats cheese sausages, cheese cake or just cheese and biscuits, if the dish has cheese in it chances are I’m going to pay attention.

So when Brisbane Cheese Tastes 09 kicks off next month, I feel like the gods have put together an event just for me.

Brisbane Cheese Tastes 09 is a two day event dedicated to finding the best cheeses in Australia and then telling everyone about them through tastings, demonstrations and master classes. It takes place on 13 and 14 June 2009 with people’s day occurring on Sunday (14 June) where for $30 ($25 before 10 June) you will get 6 hours of cheesy goodness.

Entry includes as many free tastings as you can stomach, education sessions about various different types of cheese (with more tastings), lots of opportunities to buy your favourites which in past years have been significantly cheaper than normal retailers and for the serious cheese lover, 90 minute master classes on how to get the most out of cheese in the kitchen (these are extra $ though)

Previously this event has been run as Brisbane’s Big Cheese Bite in a ‘family fun day’ sort of format and it flat out kicked arse. I’m not sure what has prompted the change but as long as they keep the cheese I dare say it will be a great day.

Brisbane Cheese Tastes 2009 will be held at Royal on the Park on Alice St and tickets are available through Ticketek.

Brisbane Cheese Tastes 09

Sunday 14 June 2009
10.30am – 4.30pm
Royal on the Park,
Alice Street CBD map

http://www.cheesetastes.com.au

Entry Tickets
$25 Before 10 June
$30 Door
Master classes extra

THIS WEEKEND!

It’s very late notice but the Irresistible Gluten Free Food Show is on this weekend (16 & 17 May) at the Brisbane Convention Centre at South Bank.

If you’re one of the unlucky ones for whom gluten is a big problem, definitely get along to the show and sample some great GF food, recipes and demos tailored to you.

Tickets are $15 for adults ($12 concession) and the show runs from 9am – 5pm both days.

Irresistible Gluten Free Food Show

Brisbane Convention Exhibition Centre:
Cnr Merivale Road & Glenelg Street
South Bank

www.glutenfreefoodshow.com.au

Tickets:
Adults $15
Concession / 12 – 16 years $12
Under 12 year FREE
Family (2+2) $40

Open Hours:
Saturday May 16 9am – 5pm
Sunday May 17 9am – 5pm