In this issue � Freshest Fish in the Whitsundays � Brisbane Chef excels at Global Chefs Challenge 2010 � Chef�s search for local produce � Tetsuya launches Hamilton Island Great Barrier Feast Series � Sea Level Food & Wine in Cairns � New cooking school for Townsville � Product update � In season � What�s on

Freshest Fish in the Whitsundays Daydream Island�s guests will dine on the freshest coral trout, top quality tuna and Spanish mackerel in the Whitsundays after the resort became the first in the region to gain access to a commercial fishing license.

�Instead of waiting a couple of days for our fish to be delivered by suppliers on the mainland, we decided to simply go out and catch our own,� said Daydream�s newly appointed Executive Chef Josh Job.

�Now that we have our own private fish supply, our guests can literally order their own fish and watch our chefs prepare their meal just hours later. Fresh fish really does taste amazing; the flesh is plump to touch and the skin is nice and punchy. It literally falls apart and melts in the mouth.�

One of Mr Job�s personal favourites is coral trout served on a bed of traditional Thai salad with Nam Jim dressing, including a dash of garlic, ginger, chilli, coriander root and lemon juice.

More information: www.daydreamisland.com Media enquiries: Brenton Gibbs +61 419 828 440 brenton@crookpublicity.com.

Brisbane Chef excels at Global Chefs Challenge 2010 Royal on the Park executive chef, Ross Howell was awarded third place in the highly coveted Global 2010 Chefs challenge. The Global Chefs Challenge is the largest single chef�s competition in the world, and Howell, who had earlier taken out the winner�s title for Global Chef (Pacific Rim), competed against hundreds of competitors to achieve his third place ranking in the finals. Howell joins overall competition winner, Wayan Wicaya of Indonesia and second place winner, Wim Klerks of the Netherlands as holders of the prestigious 2010 award.

Howell, who has worked with some of Brisbane�s finest restaurants, now calls The Walnut Restaurant at Brisbane�s Royal on the Park home. A special menu celebrating his achievement will be released in coming weeks.

Media contact: Tracy Johnston +61 7 3843 2882 tracy.johnston@butterpr.com.au More information: The Walnut Restaurant +61 7 3112 1650

Chef�s search for local produce A recent Chef�s Tour of the Cassowary Coast saw 16 chefs from Tropical North Queensland�s top restaurants searching for great local food products. The full-day tour travelled from Cairns to Silkwood visiting an organic vanilla plantation, bio-dynamic poultry farm, exotic fruit orchard, tea plantation, pepper and spice farm, eco banana plantation, winery and various other properties.

The chef�s tour is part of a project initiated by Advance Cairns, and funded by the Queensland Government Department of Education Economic Development & Innovation, to raise awareness of the diversity of the TNQ region�s food and get more local produce onto menus in restaurants in Cairns, Palm Cove and Port Douglas.

More information: Nola Craig +61 409 593 958 info@australiantropicalfoods.com

Tetsuya launches Hamilton Island Great Barrier Feast Series Internationally acclaimed chef Tetsuya Wakuda will be the first featured chef at the new Great Barrier Feast Series on Hamilton Island from 12-14 March. He will be joined by renowned wine critic, James Halliday, who is selecting all the wines for the series and former MasterChef presenter, Sarah Wilson as emcee.

The revamped series will now include three Chef�s Table weekends in March, July and November showcasing the finest food and wine in a world class setting. The weekend will start with a beachside welcome dinner. There also will be master classes by Tetsuya and a champagne lunch at the Yacht Club. It will conclude with a showpiece dinner at qualia where Tetsuya will take guests through his preparation directly from the kitchen through a live camera link-up.

Qualia packages start from $2,050 per person, based on twin share while Beach Club packages cost from $1,195 per person, based on twin share.

More information: Hamilton Island +61 2 9433 0444 luxuryspecialist@hamiltonisland.com.au www.hamiltonisland.com.au

Sea Level Food & Wine in Cairns Rydges Tradewinds Cairns has launched a new signature restaurant and bar, Sea Level Food & Wine offering uninterrupted views of the Cairns Esplanade and waterfront.

Sea Level�s menu, designed by executive chef John Crank, combines the best farm fresh produce and seafood the region has to offer with a good dose of global flavours.

�For those wanting to try something a little different and delicious, I recommend our Soft Shell Crab, Kicked-up Bloody Mary oysters or Tempura Prawn Shooters (all small plates) to start with while the large plates comprise many highlights including Beef Cheek, Roasted Kangaroo Fillet or house specialty, Potato Gnocchi,� said John.

Sea Level Food & Wine is open seven days from 12 noon until late.

More information: Rydges Tradewinds +61 7 4053 0300 www.rydges.com/tradewinds Media contact: Matthew Hurley + 61 7 4053 0301, matthew_hurley@rydges.com

New cooking school for Townsville Have you always dreamt of being an Italian Mama but just couldn�t master the dishes? Townville�s De-studi Kitchen Appliances Cooking School will help you brush up your skills with Chef Maria�s Italian Cucina Classico or explore Asian cooking with Thai 101. The list goes on from Greek to Moroccan, Vegetarian to Balinese flavours. They also offer Back to Basics, a four class favourite which demonstrates knife skills, stocks and sauces, meat and pastry.

Media contact: Therese Toy +61 7 4726 2759 therese@tel.com.au More information: www.destudi.com.au

Product update

Bittersweet Patisserie If organic chicken pies, handmade preserves, organic sourdough bread or European pastries are your idea of a good start for a gourmet spread, then a visit to Bittersweet the newest patisserie in Brisbane�s bayside is a must. Armed with extensive career experience at Jocelyn�s Provisions, Cream, the Sofitel and Stamford Hotels, and a French patisserie in St Lucia, Noelene Rogers realised her dream to open her own patisserie at 354 Main Road, Wellington Point.

Bittersweet has a special Easter line up including hand-crafted Easter eggs made from Belgian chocolate, hot cross buns bursting with fruit, chocolate truffles, melt-in-the-mouth marzipan �fruits� and a glorious array of pastries and cakes.

�I have to mention the fabulous strawberries that the nearby Wellington Point Farm produces,� said Noelene. �They are amazing and have inspired me to make strawberry shortcake and rhubarb and strawberry sour cream cakes. And when blood oranges are in season, they make beautiful cakes, tarts and blood orange curd.�

More information: Meredith Schultz +61 7 3829 8858 Meredith.schultz@redland.qld.gov.au

In season

Stanthorpe apples Produce from Stanthorpe, Queensland's apple capital has hit the shops starting with Royal Gala followed by Red Delicious, Granny Smith and Pink Lady apples.

Stanthorpe�s apple harvest continues throughout autumn and is marked by the iconic Stanthorpe Apple & Grape Harvest Festival on 5-7 March which draws tens of thousands of visitors to the coolest place in Queensland.

Apple grower David Sutton said they began harvesting in mid January, with tourists relishing the chance to �pick your own� at his Thulimbah orchard on the northern end of the Granite Belt. Suttons has made a name for itself with a range of high quality, value-added apple products which include juice, cider, syrup and liqueurs.

Across the region grape harvest (vintage) began earlier than usual during January and apple picking began in earnest on Australia Day. Stanthorpe apples represent virtually all of Queensland�s apple production and one third of Australia�s apple production. Wine grapes from the Granite Belt region account for more than 60 per cent of the state�s wine production and produce Queensland�s most awarded wines.

Recent hot and dry weather has produced intensive flavour in 2010 apples and grapes.

Media contact: Michele Cozzi +61 7 4681 0411 marketing@granitebeltwinecountry.com.au

Barramundi Fishermen from the Gulf of Carpentaria right down the east coast of Queensland are busy with the newly opened barramundi season.

Queensland Chef 2009-2010, David Pugh from Restaurant Two in Brisbane, said Barra, as most people call it, is extremely good value for money and is also versatile in the way it can be cooked.

�When buying barra, make sure it does not smell strong. It should smell sweet and feel firm,� he said.

�Always buy from a busy fishmonger or supermarket as they have a high turnover and fresher product.

�Buy your seafood for that day or night and take an insulated bag with a frozen pad to keep it fresh on the way home.

�If I had to choose my last meal, barramundi with a simple salad would see me off perfectly. It is an iconic fish to Queensland and provides thousands of jobs in mainly small regional communities.�

Media contact: Fisheries Queensland - Kirsten Phillips +61 7 3224 7757; QSIA - Elaine Lewthwaite + 61 402 636 485 Media contact: Mark Symons +61 7 3239 6530

What�s on

Stanthorpe Apple & Grape Harvest Festival March 5-7 A three day festival with a Gala Ball, Wine Fiesta in the Park, Grand Parade, Queensland Grape Crushing Championships and festival fireworks on Saturday. On Sunday, sit back and relax in the park with the Multicultural Music Festival. www.appleandgrape.org

Granite Belt Flavours Market March 21 South Bank will see another Granite Belt Flavours market from 10am to 3pm in Little Stanley Street. New to this market is a sit down area to enjoy Granite Belt wines by the glass. There will also be food and wine matching from chef and Granite Belt ambassador, Peter Howard. Expect to find olives, apples, curry pastes, lavender and other pamper products. www.granitebeltwinecountry.com.au

Three good reasons to lunch March 29 Hilton Brisbane will host three of Australia�s most renowned chefs to launch the Hilton Brisbane Masterclass Weekend 2010 program. Three Good Reasons to Lunch will feature Manu Fieldel from Channel 7�s My Kitchen Rules, Matt Golinski and Alastair McLeod, all of whom have featured on Channel 10�s Ready, Steady, Cook. The cost is $120 per person or $1100 for a table of 10, including cooking demonstrations performed by Manu Fieldel, Matt Golinski and Alastair McLeod, three course lunch, glass of sparkling on arrival, beer, wine and soft drink and gift bag with recipes to take away. Bookings: Hilton Events Office on +61 7 3231 3231 or events.brisbane@hilton.com Audi Noosa Food & Wine Festival 2010 April 30 - May 2 Leading chefs, iconic winemakers, food and wine media, restaurateurs and serious foodies converge on Noosa on Queensland's Sunshine Coast to taste, talk, debate, dine and indulge.... Noosa Style! The 2010 Festival will include over 150 contributors. This is simply the best fun you will have over three days of food, wine, lifestyle events and entertainment. More information: +61 7 5455 4455 www.celebrationofaustralianfoodandwine.com.au

Opera in the Vineyard at Ballandean Estate May 2 Opera in the Vineyard at the Puglisi family�s Ballandean Estate has been an iconic Granite Belt event for over 18 years. This year David Hobson, one of the great entertainers of Australian Opera, will perform along with Jaqueline Porter. The event, run by the Puglisi family and Rotary Club of Stanthorpe, will raise funds for The Wesley Hospital and Carramar Home for Senior Citizens as well as other charities based in Queensland. More information: www.operainthevineyard.com +61 7 46841226. Leeanne Puglisi-Gangemi leeanne@ballandeanestate.com

Hampton High Country Food and Arts Festival May 16 Enjoy signature dishes from the region's best restaurants, boutique wines, cooking demonstrations and artisanal products like sourdough breads and preserves alongside local seasonal produce. Along with display and sale of the work of artists living within a 50km radius of Hampton there will be headline acts and cooking demonstrations by celebrity chefs. www.hamptonfestival.com

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