Tourism Queensland's monthly newsletter on food and wine throughout Queensland

In this issue

� Brazilian churrasco comes to Brisbane � Bush in the tucker � Tognini�s Trattoria opens! � Childers wineries on the map � Top Australian gourmet experience � Fly to the Granite Belt � After the flood � Product update � In season � What�s on

Brazilian churrasco comes to Brisbane In Brazil they are known as churrasco (pro: shoo-has-co), in Australia we call them barbeques and both countries love them! Mundo Churrasco Restaurant and Bar has opened on Macgregor Terrace in Bardon offering authentic Brazilian open flame cooking with different cuts of premium beef, succulent pork, lamb, chicken, fish and vegetables. Owners Lucio and Flavia Boggian and Shirley Roiter noticed a similar love for meat cooked over an open flame when they moved to Australia from Brazil. The all-you-can-eat menu options start from $22.50 and the food keeps coming until you say �enough� or, if you want to be authentic, �estou satisfeito�. The restaurant will be open seven days a week for breakfast, lunch and dinner with live music on selected nights.

More information: Mundo Churrasco +61 7 3369 1660 www.mundochurrasco.com.au Media contact: Diane O�Reilly +61 417 601 473 diane@collaborate.net.au

Bush in the tucker Each day at Kingfisher Bay Resort on Fraser Island, gardeners collect lemon myrtle from a small native garden on Fraser Island as indigenous Australians have done on the mainland for thousands of years. While Aboriginal people traditionally used lemon myrtle, both in cuisine and as a healing plant, Seabelle Chefs serve theirs to resort guests with yellow fin tuna sashimi or as a lemon myrtle panna cotta.

Kingfisher Bay�s chefs have long led the bush tucker charge, using native ingredients such as bunya nuts and pepperberries. They add wattle seeds to their jus, bush spices to couscous, garnish with nasturtiums and serve barramundi baked in paperbark. Their wattle seed and milk chocolate parfait with chocolate shards and glazed strawberries is a real crowd pleaser.

Bush foods are sourced from the resort�s native garden and herb farm in season and from wholesalers specializing in Australian bush foods. The small, native garden also produces a selection of 16 herbs for Seabelle�s kitchen as well as native bush foods such as warrigal greens, lemon and aniseed myrtle. Sour currants, midjim berries, lilypillys, lemon tea tree, banksias and paperbark from the resort�s grounds are used in season.

Media Contact: Jodi Clark Jodi_Clark@kingfisherbay.com +61 7 3032 2809 More information: http://media.kingfisherbay.com

Tognini�s Trattoria opens! There�s more than a taste of Italy to be enjoyed at Tognini�s new Trattoria as Mark Tognini heads back to his Italian roots. Inspired by Mark and Narelle Tognini's travels in Turin last year, the popular Brisbane Spring Hill eatery on Turbot Street has been transformed with a makeover that focuses on the freshness of modern Italian style food. Tognini�s Trattoria offers a new dine in experience with rustic Italian-style food focusing on small plates and an extensive cheese menu. The focus is savoury with lots of slow cooked items and the kitchen will be open from 7am to 9pm weekdays and Saturday and Sunday for breakfast and lunch from 8am until 3pm.

Try it on the menu and then buy to take home � jamon, salami and cured meats from the purpose built, climate-controlled, hanging charcuterie cabinet. The wine list includes a strong showing of Italian wines mixed with a good selection of Australian and New Zealand favourites, with some special drops.

More information: Mark Tognini +61 7 3369 0915 eat@togninis.com Media contact: Kerry Heaney +61 418 875 877 heaney@bigpond.com

Childers wineries on the map Four Childers wineries - Vintners Secret, Brierley Wines, the Isis Winery and Hill of Promise -have joined forces to help promote the Childers Wine Experience and attract visitors to their cellar doors.

"These four wineries are beautifully located and produce quality, award winning Queensland wines," said Minister for Primary Industries, Fisheries and Rural and Regional Queensland Tim Mulherin.

"Hill of Promise also operates a B&B and was recognised at the 2009 Queensland Wine awards where they won a Gold Medal for their Fortified White Muscat 'Celtic Rose' and the Award for Best Fortified in Queensland.

"Brierley Wines was the first winery in Childers to grow commercial wine grapes and has an al fresco eating area with regular music events. Vintner's Secret is an award-winning organic winery with a vineyard cafe and garden sculpture walk that reflects the natural beauty of the area. Isis Winery focuses on the sub-tropical climate of the district and specialises in wines and fortified wines made from jaboticaba fruit."

The Childers Wine Experience brochure can be obtained at Childers, Bundaberg and Fraser Coast Tourist Information Centres, as well as information centres in other wine regions.

Media contact: +61 7 3239 3120 More information: Hill of Promise Estate +61 7 4126 1311, Brierley Wines +61 7 4126 1297, Vintners Secret +61 4126 1255, Isis Winery +61 7 4126 2698

Top Australian gourmet experience Australian Traveller magazine named Jan Power�s Powerhouse New Farm Markets number 22 in a list of Australia�s 100 greatest gourmet travel experiences.

The list was compiled by a panel of experts including Matt Moran, Maggie Beer, Jacques Reymond and Simon Johnson.

The judges said: The Powerhouse New Farm markets in Brisbane are a great example of the beauty and benefits of farmers markets. The brainchild of Brisbane food identity Jan Power, the scope of produce here is significant. The markets have reached critical mass, where a weekly grocery shop can be achieved in the one market location. The added joy of being able to talk directly to the producers and feel connected to the place of origin of your food is a bonus many relish.

Held every second and fourth Saturday of the month at the Brisbane Powerhouse, 119 Lamington St, New Farm, from 6am � noon they are un-missable.

Media contact: Emma Pryor +61 7 3210 1473emma@jkpr.com.au More information: www.janpowersfarmersmarkets.com.au

Fly to the Granite Belt Sunshine Aviation has launched a charter air service into the Granite Belt making foodie weekend getaways even easier. The new charter service from Brisbane and the Sunshine Coast should appeal to holiday makers wanting to take a short break in the Queensland wine capital.

Initially established in Noosa in 1999, and now with a new base at Brisbane�s Archerfield, Sunshine Aviation will offer two day tours to Stanthorpe with flights, overnight accommodation, meals and ground tours.

Flight time from to Stanthorpe is approximately 35 minutes from Archerfield and 85 minutes from the Sunshine Coast. This leaves plenty of time to take in a tour of wineries, an olive or lavender farm plus visit a boutique chocolate, cheese or cider producer. In the interests of flight safety, wine tastings will be conducted on day one, ensuring a �dry flight� for the return journey.

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

After the flood Western rivers are running, animal life is abundant and grape vines are reshooting after the biggest wet in over a century across south west Queensland.

�The landscape of the West has come alive with an explosion of colour, smells and wildlife including birds, frogs and grasses,� said Riversands Vineyard owner David Blackett. More than a month ago, the picture wasn�t looking so rosy. Mr Blackett said during the big wet up to 90 percent of his vineyard was flood affected to some degree.

�Since then, the majority of vines have started reshooting, in spite of initial concerns about heavy losses of grape vines post floods.�

Media contact: Dana Gluzde +61 7 4625 3643 marketing@riversandswines.com More information: www.riversandswines.com

Product update

Skybury�s new era papaya Skybury Plantation near Mareeba in Tropical North Queensland have planted a new era papaya which owner Ian MacLaughlin expects will better meet consumer needs and expectations.

�This new papaya ticks a lot of boxes in terms of presentation and eating quality,� says Ian MacLaughlin.

�Its weight is ideal at consistently between 800gm-1.2kg. It ripens evenly and its firm flesh cuts almost like a melon which means it presents much better in salads. Also it has a sweeter taste than regular papaya and even has fewer blemishes on its skin.�

�It�s ready to enjoy when it colours up and yields slightly to thumb pressure. The outside skin is stronger than normal papaya and this is great for a commercial crop as it protects during its journey to market, and also in supermarket when extra handling occurs.�

Skybury, the largest papaya grower in Australia, has introduced many new varieties to the Australian market over the last 15 years, improving fruit quality and appeal with each new variety. The new papaya will be available from mid year.

Media contact: Mia Lacy +61 419 771 649 mia@libracommunications.com.au More information: www.skybury.com.au

In season

Fresh seasonal fish Buying healthy, fresh regional Queensland catch seafood in its high season is the best way to enjoy the taste of the sea and its delicacies.

According to the old timers, Anzac Day and the first chilly southwester, signal the start of the mullet run with delicious sea mullet working their way north for the winter months. Southern Queensland ocean beach crews will be perched on headlands �spotting� patches of these winter beauties.

Mullet die-hards pan fry the fillets, roe and the melt. The roe is the sacs of eggs from the female mullet (like caviar etc) and is a highly prized item in Japan and equally on the local scene. It can be smoked or fried. Melt, from the male fish, is white and smooth in texture. It�s usually a secondary choice to roe and is best crumbed and fried.

Mullet is an ideal partner for modern Mediterranean flavours. Rich in the good oils, mullet fillets are the perfect fish to load up in the kipper box and enjoy hot kippers on a wintery day. Look out for the pink fleshed sea mullet fillets in you local fishmonger.

Mother Nature�s summer rains have delivered a bumper harvest of sweet banana prawns from the Bundaberg region. The banana prawn is another seafood all-rounder. The natural salty ocean taste of prawns cooked aboard on board the trawler can be enjoyed straight as they are or in a warming Thai curry. They also are tasty on the barbeque. Green (raw) banana prawns are excellent for freezing.

Media contact: Elaine Lewthwaite +61 402 636 485 emlewthwaite@bigpond.com

What�s on

Hampton Food and Arts Festival 16 May A festival celebrating seasonal food and local culture in the high country village of Hampton, north of Toowoomba, a district blessed with rich volcanic soils, reliable rainfall and a highland climate. Renowned chefs Matt Golinski and Alastair McLeod will share the season�s bounty using fruit and vegetables sourced from the local region in a series of cooking demonstrations. Expect a diverse range of Darling Downs restaurants and wineries and a dynamic entertainment lineup, headlined by jazz diva Grace Knight. More information: Kerri Seccombe kerri.seccombe@toowoombaRC.qld.gov.au www.hamptonfestival.com Bocuse d�Or Presentation Dinner 2010 17 May Four top French chefs will present the Bocuse d�Or Presentation Dinner at the Brisbane Convention & Exhibition Centre to send a top Australian chef to the world�s most prestigious cooking competition, the Bocuse d�Or. The line up for the event, usually held in Melbourne, includes Alain Fabregues, Philippe Mouchel, Jacques Reymond and Emmanuel Renaut, who is flying in from France. Tickets $185 from angela@connectu2.com.au

Port Douglas Carnivale 20 � 30 May Now in it's 18th year and recognised as one of the region�s principal events, this year�s broad, diverse program involves the entire community. Offering food, wine, music, culture, fashion, arts, sports, family fun and entertainment, Carnivale provides absolutely every reason you need to head to Port Douglas! +61 7 4084 0044 http://carnivale.com.au

Paniyiri Greek Festival 21 to 23 May 60,000 people, three massive days, 30 fabulous food stalls, 100,000 honey puffs, 950 volunteers, 4000 high kicks, one self-appointed Greek Goddess and 20 cans of heavy duty hairspray, plus more than 500kg of haloumi - this is Brisbane�s Paniyiri Greek Festival. Musgrave Park will showcase more than 30 food stalls with the tastes, recipes and secrets of food from all corners of Greece. More information: www.paniyiri.com.au +61 7 3844 1166.

Carnivale food fight 27 May A cuisine contest which pitches the master chefs of Port Douglas against each other in a public cooking event at the Sugar Wharf is a new feature on this year�s Port Douglas Carnivale program. Carnivale Food Fight participating chefs are from Bucci Ristorante, High Tide, Salsa Bar & Grill, 2 Fish Seafood Restaurant, Bistro 3, Harrison's, Bel Cibo and Sakinah House. They have to design and cook a two course meal using a secret ingredient. Tickets cost $35 online at $45 at the door and include superb canapes and a welcome drink. Tickets www.carnivale.com.au

Variety of Chefs Ball 5 June Seven of the hottest chefs in the country - Matt Moran, Kym Machin, Ben O�Donoghue, David Pugh, Russell Armstrong and Shane Bailey - will entertain close to 600 people at the inaugural Brisbane BMW & Westside BMW Variety of Chefs Ball at the Brisbane Convention & Exhibition Centre. Tickets $250 from www.varietyqld.org.au/varietyofchefs

Hilton Masterclass 24 & 25 July Chocolate, cocktails, pastry, pork from head to tail, blending spices and Queensland seafood are just a few of the subjects that will be covered in the inspiring program that makes up this year's Masterclass. Each day offers six hours of sipping and supping with some of the best chefs and winemakers. You can do one or two days. A two day ticket costs $595 (10 sessions) and a one day ticket $350 (five sessions). Ticket are available from Ticketmaster www.ticketmaster.com.au/ www.qldmasterclass.com