Meyjitte at the 2010 Noosa Food & Wine Festival

This year Meyjitte will be hosting the following three sessions at the Noosa Food & Wine Festival;

FRIDAY 30 APRIL

Session 101- The Courier Mail Lifestyle Annexe - 11.30am

What do you get when you combine the best Queensland produce with nine top Queensland wine medal winners and six of Queensland's best chefs? The best lunch in Australia! Join Lizzie Loel, Philip Johnson, Ryan Squires, Nick Holloway, Brad Jolly and Meyjitte Boughenout for six great dishes and a tasting of nine fantastic wines presented by Tony Harper.

Session 109 & 110 - The Great Australian/French Degustation - 7pm

Enjoy a breathtaking, French-inspired eight-course degustation prepared by leading Australian chefs, matched with some of our country's outstanding wines.

WHERE - Bernardo's Restaurant and Bar

COST -$295 - eight-course degustation with matching wines.

The chefs include; Meyjitte Boughenout from Absynthe (QLD), Peter Doyle from est (NSW), Brad Jolly from Alchemy (QLD), Justine North from Becasse (NSW), David Pugh from Restaurant Two (QLD), Jacques Reymond from Jacques Reymond (VIC), Ryan Squires from The Buffalo Club (QLD) and Matt Wilkinson from Circa, the Prince (VIC).

SATURDAY 1 MAY

Celebrity Chefs Cooking Demos - 9.15am - 1.45pm

Enjoy cooking demonstrations by some of Australia's leading chefs. Hosted by delicious.

The cooking demonstrations will be held in The Grand Marquee. At 10.15am - 10.45am in the DeLonghi Auditorium 3, Meyjitte Boughenout and Ryan Squires will prepare the cooking demonstration Something Tricky For Home.

If you want to attend the Noosa Food & Wine Festival book your tickets by calling (07) 5455 4455 or visit the website for online bookings and full program details. The Noosa Food & Wine Festival has a special offer - Purchase your tickets prior to 1 April 2010 and receive a 10% DISCOUNT! So be quick.

Beetroot Salad Recipe

Serves 4

• 2 Tablespoons of 50 year-old balsamic vinegar
• 1 Tablespoon of leatherwood honey
• 1 shallot
• Olive oil
• Bayleaf
• Cracked pepper
• Red wine vinegar
• Rock salt
• 2 large beetroots

Procedure

1. Cook the beetroot in water with the bayleaf, red wine vinegar, rock salt and cracked black pepper.

2. Set aside to cool down.

3. Peel and slice the beetroot, marinate overnight with olive oil, diced shallot, honey and balsamic vinegar.

4. Served at Absynthe Restaurant with fetta cheese and confit tomato.

Recommended wine – Any wine from the Loire Valley

Valentines Day Menu

The Valentines Day Menu has been served! If you were planning a romantic dinner for two this Valentines Day, then Absynthe Restaurant is the place to be. For $225 per person, Abysnthe includes four courses plus wine and a dining experience to be remembered! Check out the menu below;

Valentine’s Day at Absynthe

A Journey into Taste

The Garden

Beetroot Salad, Fetta, Caramelized Macadamia Nuts

2008 Open House Sauvignon Blanc – Marlborough, New Zealand

The River

Lightly Cured Ocean Trout,

White Chocolate & Salmon Roe Cannelloni

2006 Protero Gumeracha Chardonnay – Adelaide Hills, South Australia

The Farm

Free Range Steamed Chicken Breast Wrapped in Pancetta,

Goat’s Cheese Polenta & Asparagus

2006 Solomon Estate Shiraz Cabernet Merlot – Norwood, South Australia

Or The Ocean

Pan-Fried Barramundi, Saffron Potatoes & Lobster Bisque

2004 Solomon Estate Riesling – Undhof, Austria

Sweet Start

Champagne Sorbet

Sweet Heaven

Baked Chocolate Fondant, Berry Sorbet

2005 Grande Maison Cuvee des Anges – Monbazillac, France

Remember, bookings are essential so get in early! To book at table phone Absynthe Restaurant on +61 7 5504 6466 or email becomeaddicted@absynthe.com.au