A quick check of her website shows that there are at least 15 different ways of cinning. Come to the Fayre and find out for yourself.
Thursday, 12 July 2012
When Cinning comes naturally
A newcomer to the Fayre is Sweet Cins. Owner Cindy Crozier was once chef at the acclaimed Sault Restaurant in Sailors Falls. Since leaving Sault, Cindy has established Sweet Cins - turning out boutique handmade chocolate goodies.
A quick check of her website shows that there are at least 15 different ways of cinning. Come to the Fayre and find out for yourself.
A quick check of her website shows that there are at least 15 different ways of cinning. Come to the Fayre and find out for yourself.
Wednesday, 11 July 2012
New winery comes to the Fayre
Fontanella Wines and Vineyard are joining the Fayre for the first time this year.
Fontanella Wines is a boutique vineyard, producing estate grown, cool climate, Italian Wines. It is situated 3km East of the Glenlyon General Store and 10 minutes out of Daylesford. Fontanella wine varieties include : Nebbiolo (Red), Pinot Grigio (White) and Prosecco (Bubbles). Soon to be released are Pinot Nero (Red), and Rosato (Rose).
Here's a pic from warmer times!
Fontanella Wines is a boutique vineyard, producing estate grown, cool climate, Italian Wines. It is situated 3km East of the Glenlyon General Store and 10 minutes out of Daylesford. Fontanella wine varieties include : Nebbiolo (Red), Pinot Grigio (White) and Prosecco (Bubbles). Soon to be released are Pinot Nero (Red), and Rosato (Rose).
Here's a pic from warmer times!
Tuesday, 10 July 2012
Yay - trout and cider returning to the Fayre
Robert and Jan Jones from Tuki and Drew Henry from Henry of Harcourt have kindly agreed to return to the Fayre. More delicious tastes to tickle the tastebuds.
Thursday, 5 July 2012
Bullboar competition
Do you know what a bull-boar is? Sounds strange doesn't it?
Spices, wine and garlic make bull-boar a distinctive sausage. It is a beef and pork sausage produced by the Italian-speaking Swiss population of the Victorian goldfields in the 1850s and has continued to this day.
It was called bull-boar on the goldfields by the English-speaking settlers because it contained both beef and pork in roughly equal proportions.
The sausage is made with wine in which garlic has steeped. It is less fatty than most sausages so can feel slightly dry. It is full of spices such as cinnamon, cloves, nutmeg and allspice, so during cooking it releases an aroma like a meaty hot cross bun.
Every family in the district has their own recipe which are all carefully guarded secrets. In many instances, apart from their family name, it is their last link with their Italian-speaking forebears who settled the area. The traditional way of cooking bull-boars is to drop them into a pot of water and then bring it to simmering point for 10 minutes.
Today, bull-boar sausage is made by a handful of local butchers.
And here's the reason for this lesson in culinary heritage.
Each year at the Glenlyon FF&W Fayre Rotary Club of Daylesford run a bull-boar eating competition. No - not how many you can eat, but can you distinguish one from another. They source bull-boars from each of the local four butcheries. Each butchery is assigned a different coloured flag and as patrons eat and appreciate their bull-boar they are invited to drop a flag into a container. Sausage democracy?
Spices, wine and garlic make bull-boar a distinctive sausage. It is a beef and pork sausage produced by the Italian-speaking Swiss population of the Victorian goldfields in the 1850s and has continued to this day.
It was called bull-boar on the goldfields by the English-speaking settlers because it contained both beef and pork in roughly equal proportions.
The sausage is made with wine in which garlic has steeped. It is less fatty than most sausages so can feel slightly dry. It is full of spices such as cinnamon, cloves, nutmeg and allspice, so during cooking it releases an aroma like a meaty hot cross bun.
Every family in the district has their own recipe which are all carefully guarded secrets. In many instances, apart from their family name, it is their last link with their Italian-speaking forebears who settled the area. The traditional way of cooking bull-boars is to drop them into a pot of water and then bring it to simmering point for 10 minutes.
Today, bull-boar sausage is made by a handful of local butchers.
And here's the reason for this lesson in culinary heritage.
Each year at the Glenlyon FF&W Fayre Rotary Club of Daylesford run a bull-boar eating competition. No - not how many you can eat, but can you distinguish one from another. They source bull-boars from each of the local four butcheries. Each butchery is assigned a different coloured flag and as patrons eat and appreciate their bull-boar they are invited to drop a flag into a container. Sausage democracy?
Wednesday, 4 July 2012
Two new chefs signed on for demonstrations
Guest chef demonstrations at the Fayre always attract huge numbers of people eager to learn new dishes and techniques.
Damian Sandercock - creator and owner of Piper Street Food Co will demonstrate his favourite dish and live-wire owner of 65 Main, Christine Lewis, will extol the virtues of a perfect pancake.
Damian Sandercock - creator and owner of Piper Street Food Co will demonstrate his favourite dish and live-wire owner of 65 Main, Christine Lewis, will extol the virtues of a perfect pancake.
Saturday, 30 June 2012
Fayre poster
You are invited to download and share among your colleagues!
The 14th annual Glenlyon Fine Food and Wine Fayre will be held on Sunday 29 July in the historic Shire Hall in the picturesque village of Glenlyon (just 10 minutes from Daylesford).
The Fayre, which has a strong commitment to supporting local food and wine producers, is now a major event on the food and wine enthusiasts' calendar.
Food and wine lovers are invited to retreat from the winter cold into beautifully decorated and heated marquees decked in winter foliage, the tempting fragrance of mulled wine, dulcet tones of wandering musicians, warming fare and good old-fashioned country hospitality.
Over 35 of the area’s finest vignerons, cider makers and food producers offer sips, samples and sales to visitors while they enjoy live music and cooking demonstrations from local chefs.
Lovers and buyers of food and wine alike will be enticed by all the samples on offer - including cheese, preserves, biscuits, charcuterie, honey, olive oils, puddings and chocolates.
The 14th annual Glenlyon Fine Food and Wine Fayre will be held on Sunday 29 July in the historic Shire Hall in the picturesque village of Glenlyon (just 10 minutes from Daylesford).
The Fayre, which has a strong commitment to supporting local food and wine producers, is now a major event on the food and wine enthusiasts' calendar.
Food and wine lovers are invited to retreat from the winter cold into beautifully decorated and heated marquees decked in winter foliage, the tempting fragrance of mulled wine, dulcet tones of wandering musicians, warming fare and good old-fashioned country hospitality.
Over 35 of the area’s finest vignerons, cider makers and food producers offer sips, samples and sales to visitors while they enjoy live music and cooking demonstrations from local chefs.
Lovers and buyers of food and wine alike will be enticed by all the samples on offer - including cheese, preserves, biscuits, charcuterie, honey, olive oils, puddings and chocolates.
Winemakers will present their latest vintages, showcasing the area’s cool climate wines.
New and established producers of fine food will have their wares available for tasting and buying.
Guest chefs this year are Kazuki Tsuya (Kazuki’s on Raglan) and Damian Sandercock (Piper Street Food Co) and Christine Lewis (65 Main). They’ll demonstrate and share their favourite recipes with the public.
Information and booking
Fayre-goers can book online at
http://www.trybooking.com/BDGH - get in early and benefit from the early bird
fee. Tickets can be purchased from the Glenlyon General Store. Cost is $12.50
($10 for early birds) per person and includes a souvenir wine glass.
See you at the Fayre!
See you at the Fayre!
______________________________________________________________
What: Glenlyon
Fine Food and Wine Fayre
When: Sunday
29 July, 10am – 4pm
Where: Glenlyon
Shire Hall, Barkly Street, Glenlyon
How Much: $12.50
includes tasting glass, tasting, music and cooking demonstrations; early bird
$10 before 23 July
Tickets: glenlyon.vic.au
or from the Glenlyon General Store
Wednesday, 27 June 2012
Guest chef Kazuki reviewed in The Age
Kazuki Tsuya is one of the guest chefs featuring at this year's Glenlyon Fine Food and Wine Fayre. Yesterday a review of his restaurant Kazuki's on Raglan featured in The Age Epicure. Check it out here.
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