‘Welcome to the Ideas Boom’ might not seem the most appropriate way to describe one of Australia’s premier food trade events. But, somehow it seems right for Fine Food Queensland.
Fine Food Queensland ‘caters’ for the state’s ever-growing hospitality, food service and food retail sector. With over 200 exhibitors and 5,000 visitors, and countless workshops, cooking demonstrations and master classes it has become the premier event for the industry.
The 3-day extravaganza of high-tech gadgetry, inventive products and tempting tastes finishes today (April 12). From duck chorizo (yum) to some seriously good gelato and macadamia milk developed for baristas, the Expo showcases tasty innovations from across the country. Here we feature a couple of this year’s crowd-pullers. www.finefoodqueensland.com.au
Kirsten Tibballs – Savour School
Kirsten has been busy during Fine Food Queensland demonstrating some of her extensive repertoire of chocolate and pastry techniques.
TML was front and centre for Kirsten’s demo of Style Rebellion Truffle Chocolate Lollipops.
Kirsten regularly judges competitions around the world and she is the Australian Ambassador for Callebaut. She represented Australia at the World Pastry Championships in Las Vegas in 2004 winning the Best Handmade Chocolate Category. Acclaimed by Masterchef as Australia’s Queen of Chocolate, she challenged contestants with her Louros chocolate entrement.
Kirsten took a few moments out of her very busy schedule to answer a couple of ThisMagnificentLife’s questions:
Her greatest professional moments here and overseas?
“Opening my Savour Chocolate and Patisserie School in Melbourne in 2002. Savour was the first of its kind in the Asia Pacific region and it’s a place where professional chefs through to passionate foodies can expand their knowledge and skills. Internationally it would have to be representing Australia and winning the Gold medal at the Pastry Olympics in Germany”.
What excites you most: chocolate, sugar or pastry?
“It has to be Chocolate”.
“I love its versatility and it’s … shiny”.
Andrew and Maree King – Lam Ham
15 years ago fourth generation Merino grower Andrew and former Home Economics teacher Maree introduced organic farming on their 42,000acre property, raising organic Dorper lambs.
Seven years later they began their online business Silverwood Organics selling directly to consumers. Maree developed LamHam as a specialty Christmas and Easter product for their faithful customers.
Brine cured and naturally smoked with fresh rosemary and beech wood chips, the softly textured lamb is a remarkable artisan product. After winning numerous awards including Queensland Sheep Meat producers in 2010 and 2013, the King’s Silverwood Boneless and Bone in legs are now stocked in a few premium outlets in NSW and Queensland: www.lambham.com.au
Disclaimer: TML were guests of Fine Food Queensland