We started our day with a hearty breakfast at The Hyde Park Barracks Cafe because we know, from experience, despite all the food displayed at the show, we won’t get any lunch.  Last year we thought that the number of stalls had declined but this year, we’re happy to report that things seem on the up and up and hopefully we’ll see once again, the amazing number of stalls that there were during the very first years the show occupied the Exhibition Centre.

Friday was our day and we entered the show eager to sit in the celebrity theatre and catch a glimpse of Manu Feidel.  We weren’t disappointed as the chef rode in on his bicycle complete with little basket, dressed in an authentic French blue and white striped shirt and accessorised beret.  His show was hilarious, and his showmanship shone as he

held the audience enthralled with his antics.  His cooking played second fiddle to the dancing, juggling, posing for photos and general clowning around but his interaction with the spectators, his genuine warmth of spirit was a joy.  He did manage to prepare (with help from his right hand man) a mussel and saffron pie, baked witlof with ham and a creamy gratin sauce, and pears belle helene.  Recipes came from his new book, “Manu’s French Kitchen” and his description of the books contents – recipes his Mother had made him as a child, the dishes he learned as an apprentice and those that he uses today in his own restaurants – conveyed where the passion he has for food has come from.  Offering a kiss with every signed book purchased at the Dymocks book stand, caused a lengthy queue and no doubt some fluttering hearts.

We systematically viewed each stall, isle by isle, dodging the sea of  shopping trolleys and the jostling crowd.  The big names like Fisher and Paykel, Kikkoman, Dalverde, Inghams, Barilla, San Pellegrino, Sunbeam, Woolworths Macro and Nespresso (who did a coffee/food matching class) were showing their products but we were there to see the

smaller, unique and more boutique dealers.  We weren’t disappointed. Old meaty favourites like Luv-a-duck, Moppity Meats and the Peppercorn Food Company shared the limelight with Victor Churchill which was an unexpected surprise.  The tasting plate at Victor Churchill proved very popular selling out fast and leaving a number of  show-goers dreadfully disappointed.  Herbs and spices were well represented and it was a pleasure to see Taste of the Bush with a good sized stall and plenty of customers gathered around.  At the Pukara Estate stand, the Lakelands varieties of olive oils were exceptional and the Pukara range of mayonnaise and aoli (can’t beat that Wasabi mayo) made stopping there a treat. Olive oils were in abundance and the considerable variety of supplemented flavours made us wonder where it will all stop?  Vinegars, especially basalmic, have not been spared this flavour revolution but at the Kangaroo Valley Produce stand, caramelised basalmic with tomato and chilli sold us.  Guilty.  The Blue Mountains Food Co, which we are quite familiar with, through their local sales in our home area, promoted their range of exceptional condiments and lemon butter – our choice, the caramelised garlic chilli jam which made a real impact.   Vanilla is of high importance in our pantries and a new supplier on the scene was Passion of Tahiti with a new freeze dried product (which is still be tested in our kitchens – but looks quite promising – we’ll let you know).

The Equagold vanilla suppliers made another appearance this year with their adventurous range of vanilla products such as vanilla and sea salt, vanilla and cardamom, vanilla and star anise and vanilla infused oil as well as our favourite, vanilla paste.

Plenty of good quality, great value show bags were on offer and our choices this year were the Always Fresh, Good Food, Rochester Ginger, Kikkoman, Blue Mountains Food Co, Nando’s and Kurrajong Kitchen bags.

The usual extras included the Lifestyle Chef’s Table, The Oxford Landing Estates Restaurant, The Riedel Wine Theatre as well as the Good Taste Stage for those who had the time and inclination to visit there.  Upstairs, the Cheese Matters Discovery Class appeared to be very popular. Barilla, Adora Chocolates and Victor Churchill all had masterclasses and Sunbeam their usual cupcake decorating and barista classes.  Chefs we spotted – Manu Feildel, Gary

Mehigan, Tobie Puttock, Miguel Maestre, Adam Liaw and Matt Moran – most carefree and interacting with the public.

So much to see, so little time, but all the same an extremely enjoyable day.  Where better to seek go eat  – with all providores conveniently placed in one location for your pleasure…..