SUCCESS: Celebrity chef Jay Phao-Chinda, left, and Ryan Palmer from Tomaree Business Chamber. Picture: CDP Photography
More than 15,000 people flocked to the Tastes at the Bay Food Wine and Jazz Festival in Port Stephens on November 5 and 6.
“It has been a great success with traders in the Nelson Bay CBD and marina receiving great exposure to the large crowds,” Tomaree Business Chamber presidentRyan Palmer said.
“This event is run for the local traders to increase business now and into the future. We have some wonderful businesses in the region and it was great to showcase them to the large crowds. We look forward to an even bigger and more popular event next year.”
Mr Palmer said the Progressive Jazz Cruise, which included stops at Salamander Shores and The Point Restaurant, was a sell-out while the music acts and cooking demonstrations were also well received.
Celebrity chef Jay Phao-Chinda shared her skills and knowledge, Paul Miranda from Hunter TAFE whipped up several of his decadent desserts and visitors were shown the best way to shuck Port Stephens oysters thanks to Tony Caske from Diemars Oysters in Port Stephens.
Local restaurateur Alex Carbonaro from Sienna’s Restaurant also demonstrated how to make delicious, home-made gnocchi.
Destination Port Stephens manager Danny Eather said Tastes at the Baywas an effective way to showcasethe fresh produce and abundance of seafood Port Stephens is quickly gaining a name for.
“The festival’s resounding success this year underscores the passion local culinary and tourism businesses invest into their quality product and also the way in which Nelson Bay at the heart of Port Stephens can host such major events in such a beautiful setting composed of pristine beaches, dolphin-filled waters and bushland,” he said.
Weekend awayIf you feel like a weekend away, Port Macquarie’s Cassegrain winery is launching its summer menu on December 2 at a special dining event. Seasons Cafe-Restaurant overlooking the vines is hosting a five-course degustation with matching Cassegrain new release wines. Guests will also have the opportunity to sample current vintage wines straight from the tank and barrel.Phone 6582 8320 or [email protected]南京夜网419论坛. The cost is $95 per person.
Monthly dinnerBolton St Pantry owner Zach Levien has extended a warm invitation to Herald readers to attend the next monthly dinner at his Newcastle cafe. The cost is $45 per person for an entree and main, and Bolton St Pantry’s chefs will be preparing a choice of three entrees and five mains. Wineand a desert menu willalso be available. To attend one of two dinners this week (Friday, November 18 or Saturday, November 19)phone 4048 1344.
Baking funCake Craze at Warners Bay is having an Open Day on November 26, with cake decorating demonstrations and free classes,prize draws, giveaways and specials on the day. The fun begins at 9.30am at 48A Medcalf Street, Warners Bay, and concludes at 2.30pm. Children are more than welcome.
Esca experienceA handful of tickets are still available to Esca Bimbadgen Restaurant on Saturday night (November 19)when legendary singer-songwriter Rodriguez headlines A Day On The Green in the Hunter Valley, also starring Xavier Rudd,Archie Roach, Russell Morris and Mark Wilkinson. For $250 you receive a GA ticket, a four-hour beverage package, an arrival buffet, seated main and a supper buffet. Phone 4998 4666.
Burgers on moveNewy Burger Co. is shutting up shopat the Cambridge Hotel and will be moving to a site close to Newcastle’s Civic Theatre, at 459 Hunter Street. The team are busy fitting out the new premises and hope to be open soon.
Lunch optionsThree Bears Kitchen, just off Newcastle’s Hunter Street Mall, is encouraging city workers to stretch their legs and grab lunch on the go. Any meal on the menu can be packaged for take away. Phone ahead to order on4929 4477 or go to the “Hey YOU”app.
In a pickleMoorebank Private Vineyards now sells delectable condiments, made on site by Debra Moore using predominately organic, estate-grown fruits and vegetables. No flavour enhancers, artificial colours, preservatives or food additives are used. The range includesa spicy grape sauce, an orange and chardonnay spread and a country garden pickle paste. Email [email protected]南京夜网419论坛 or head along to 150 Palmers Lane, Pokolbin.
Bouncing backMurray’s Brewery is a hive of activity despite the fire that destroyed the popular destination’s cellar door and restaurant last month. This Friday, November 18, the brewery’s summer specialty, Watermelon Wheat Beer, is being made. It is brewed using about 100 fresh local watermelons which are cut up, pulped andthen added to the base wheat beer. The end product will be ready for pouring and drinking in a couple of weeks’ time (Food & Wine is told Saturday, December 3). A range of fruit beers will be poured thissummer, including a Mango Berliner Weisse, Blood Orange IPA and even a Cranberry Pilsner.
And, on November 26, a milestone in the rebuilding of Murray’swill be reached – the official opening of their new Pop Up Restaurant and Bar. A full summer menu will be offered for the first time since the fire, as well as a full beer bar and cider service. The basics, like coffee and beer scones, will return, along with additional undercover seating.