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2008

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YotsSlow Mezes
Thursday 20 November 2008
6.30 pm onwards

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The gregarious owner of YOTS Greek Taverna, Evan Papadonakis, is all about food and family. Growing up with his mother’s cooking, he learnt about food from a young age and now passes on his passion for traditional and modern Greek fare to his patrons via his warm Greek hospitality.       

The menu has been designed to offer Slow Food guests a Slow Greek experience in the Top End. Dishes will be served MEZES-style.

Mezes is usually translated from Greek to English as "appetizers", but this translation does not do justice to the fundamental role Mezes plays in Greek tradition which captures the zest of life, gathering of friends and family, and the simple appreciation of delicious food and wine. Combine this with the Slow Food philosophy of eating foods grown locally, in season and complementing each other and you can look forward to a gustatorial experience, not to be missed!

You will be welcomed with Greek-style hors d’oeuvres at the door. The meal will be divided into courses, entrée, main and dessert, with definite breaks between courses. The dessert with be served with a fine ouzo from Chef Evan Papadonakis’ cellar.

Where possible, local ingredients have been used to create this unique Greek / Slow Food experience.

Members $95
Non Members $105

including wines

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Tastes of the Top 2008
6pm on 24 August
The lawns, George Brown Darwin Botanic Gardens

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Now in its 3rd year, Tastes of the Top showcases our fresh and seasonal food with an outstanding dining experience.

And this year, it’s a little different…

Chefs from 4 of our best restaurants are combining their talents to bring you the gastronomic highlight of 2008. Each course will feature 4 different tastes – one from each chef.

This is truly cooking without borders!

Pre-dinner drinks will be served at sunset in the Galuku Gallery - the Festival’s spectacular outdoor art space.

Members: $175.00
Non-members: $200.00

Tastes of the Top restaurants

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Date: Wednesday 20 August
Time: 6.30pm - 8.30pm
Venue:
CDU Training Bakery, Palmerston Campus, University Avenue, Palmerston.

Talking Dirty in the Kitchen - Another sumptuous evening at the CDU bakery.

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If you made it to last year’s gala event featuring renowned restaurateur and cook, Gay Bilson, at the Palmerston Campus Bakery you won’t want to miss another chance to get down in the kitchen.

Darwin Slow Food Group’s Christine Bond will talk dirty in the kitchen with a panel of writers and publishers, undressing the fine art of growing luxurious tropical fruit and vegetables, the finesse of cooking and mouth-watering presentation and the importance of love, respect and understanding country.

Hospitality, cookery & bakery students and lecturers will prepare original recipes from the The Tropical Gardener’s Gourmet Guide and serve a cornucopia of drinks and finger food while the bakery wafts with the dulcet sounds of Jess Ribeiro and Kim Orchard playing live.

Cost $20

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Date: Sunday 10 August
Time: 6pm
Venue: on the beach at East Point Reserve

Crab and Rosé
with Jimmy Shu

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It is with great pleasure that we invite you to join us for this exciting annual event.

White table clothes and the sand between your toes. Jimmy's favourite kitchen on the beach. Gas burners, huge cauldrons and bountiful mud crabs.

The crab is served simply but with tantalising flavours. For those who haven't delighted in the experience before, this is definitely a "hands on" evening!

$130 members
$155 non-members

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Basic Bread making
Cooking Class

Saturday May 17th 2008
CDU Training kitchens University Avenue, Palmerston
starts 9:30 am finishing around 1:30 pm

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CDU Baking Lecturer and Slow Food Favourite, Robert Schwerdt will be conducting a 1/2 day Basic Bread making class.

Savoury Walnut Loaf and Bush Damper will be prepared from scratch and baked in various forms to be the centre piece for a ploughman's lunch to follow. It promises to be a fun, informative and satisfying day. Limited to 12 places.

What's provided: All ingredients, recipes and notes, equipment, aprons, light lunch and light refreshments.

If you're coming along, please take time to read the "rules of the kitchen"

$60 Members
$70 Non members

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Back 2 Basics
Cooking Class

Saturday 29th March 10 am to 2 pm
CDU Training kitchens University Avenue, Palmerston

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CDU Chef Lecturer Jason Wilkes will guide us through a few basic techniques such as vegetable cuts, filleting and skinning a fish, making a roux, a stock, real mayonnaise and more.

The menu for lunch is Fish Volute, Caesar Salad, Reef Fish, Prawn and Mussels en Papillote, and a Frozen Mango Soufflé.

This is a wonderful chance for us to gain valuable skills and learn from a truly talented chef.

If you're coming along, please take time to read the "rules of the kitchen"

$60 Members
Non members $65

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The Tropical Gardener’s Gourmet Guide
Friday 7th March 2008
5.30pm – 8pm
Roma Bar – Cavenagh Street

At last, a book written especially for the tropical gardener-cook

Tropical Gardener's Gourmet GuideJoin us on the veranda at the Roma Bar to meet the publisher and some of the original contributors to this very special guide to Top End tropical produce.

First published 30 years ago by the Darwin Garden Club, this is a new and updated edition of a fantastic resource for every Top End gardener and cook. 

Members $10
Non members $15
Includes welcome drink and light refreshments

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A Taste of Slow 2008
23 & 24 February
Market Place
Federation Square
Melbourne

Darwin and Top End convivium will be showcasing Top End produce at the national A Taste of Slow event in Melbourne.

NT based chef Jimmy Shu will also be joining the chefs at Tjanabi restaurant at Federation Square to present a degustation menu on Saturday 23 February for 200 guests featuring NT and Victorian produce.

Go to www.melbournefoodandwine.com.au  for full details.

See the program (pdf 2mb)

Darwin and Top End convivium will be represented by Convenor Christine Bond, who has also been asked to present a talk as part of the Spoken Word program, David Taylor who will be assisting Jimmy Shu and working on the stand along with Glenn Bernardin.