Chef Andy Pierce from Howard’s Deli in Lismore, demonstrates how to make tortellini, while Annie Walton of Tregeagle (left), Blair Gow of Lismore (check shirt), and Bev Herbert of Tregeagle, look on at the Delicious Dishes Master Class at the Lismore Food and Wine Fair at Goonellabah.
Chef Andy Pierce from Howard’s Deli in Lismore, demonstrates how to make tortellini, while Annie Walton of Tregeagle (left), Blair Gow of Lismore (check shirt), and Bev Herbert of Tregeagle, look on at the Delicious Dishes Master Class at the Lismore Food and Wine Fair at Goonellabah. Jerad williams

Tastebuds dance at fair

IT was the perfect way to spend a Sunday afternoon, said Kanan Shah at the Lismore Food and Wine Fair yesterday.

The medical student and her three Southern Cross University colleagues had just scoffed a vegetarian pizza from Brubeck’s Bistro, one of at least a dozen outlets at the show.

The pizza’s combination of pumpkin, fetta, parmesan and basil provided ‘a little party for my tastebuds’, Ms Shah said.

Her party of Sydney-siders all agreed the food was fantastic.

They said they had also enjoyed their glasses of red from the Wild Oates stand, and were lapping up the sunshine and jazz at the Invercauld House event.

The students were among a crowd estimated by organiser Rebekka Battista to reach 400, who had turned up to eat, drink and be merry – and help raise funds for the Our Kids charity.

Mayor Jenny Dowell and several Lismore councillors were among those who packed the marquees, tasted the titbits on display and sampled the wide range of wines on offer.

The more serious foodies took a masterclass in delicious dishes from Howard’s Deli chef Andy Pierce, or learnt about which glass to use for different grapes.

Others just relaxed to the mellifluous sounds of trad band Heaton’s Heroes.

The fundraising element was an important drawcard for Graham Stahnke and his wife, whose 10-year-old grandson needs supportive healthcare.

But so was having a good time, the Lismore man said.

He was particularly pleased to see that the Lions Club had risen to the occasion. This year the Lions sausage sizzle scaled gourmet heights, with three types of meat and a choice of tomato or chilli relish.

The Stahnkes have been attending the event for four years and the standard of the food had soared in that time, he said.

“In the early days all you could get was some cheese and crackers,” he said.

Mr Stahnke’s only complaint this year was that the wine glasses weren’t large enough.



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