Sydney Royal Fine Food Show oyster panel chair, John Susman, tastes one of the exhibits.
It was oyster heaven when the Food Sage went behind the scenes at the Sydney Royal Fine Food Show to find out what makes an award winning oyster. Read the full article here.
Filed under Produce
The Food Sage: A compilation of professional food writing
Orgasmic Chef
The Food Sage: A compilation of professional food writing
Biodynamic vegetable gardening from Branch Hill - Allan Jenkins and Howard Sooley
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
For the love of food, good produce and great cooking
Grow Gather Hunt Cook
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
Food, Media & Technology. Maybe law.
Farmer Direct, Cold Climate, Seasonal, Certified Organic, Chemical Free, Conventional
iPad Gardening App and Gardening Blog
Bread, the Garden, Walks in Green Places
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
Living well in the urban village
Adventures in Om Nom
open your eyes
Just another WordPress.com site
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
food/films/families and more
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
A fairy-tale cottage by the Seine in Normandy
The Food Sage: A compilation of professional food writing
Baking inspired by nature's botanical garden
The Food Sage: A compilation of professional food writing
~ Seasonal fragrance and flavour from my country kitchens in England and France....celebrating local seasonal produce with traditional feasts and festivals, culinary notes, reviews, recipes and musings from home and abroad....whilst preparing family food with flair ~
The Food Sage: A compilation of professional food writing
a blog about food
Natascha Mirosch. Professional eater. Food & travel writer. Editor.
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
The Food Sage: A compilation of professional food writing
Darn it. It’s 11am on Saturday morning, and now I want oysters..
Yep, me too!
Fascinating Rachel…this feels like another world! I now feel like a lovely fresh oyster too!
Yep, i can’t stop thinking about fresh oysters either! Don’t think i’m going to be get to slurp any today though, unfortunately.
A great lesson: now how can I put myself onto a further learning curve at just past Sunday lunch 100 kms south of the Fish Market ? Oh love them critters just shucked . . . don’t even need a ‘sauce’
!
There’s no going back after freshly shucked! Hope you get your oyster fix, soon.
Eating 40 oysters in 2 hours would be too easy for me. I could polish that many in a few minutes.
I’d try my damn hardest!