This year we started out with a cheese masterclass held by Cheese Matters.
We started with the squishy cheeses - Persian feta, brie, Camembert.
Moving on to cheddar, parmesan and a nutty Swiss.
Last was the washed rind and blue cheeses. Blue = still not for me!
Persian feta - so tasty
Giant wheel of Camembert.
Brie - great with grapes.
Surprise Bay cheddar on apple with quince paste. Amazing. I had about four of these alone.
Parmesan on pear.
Washed rind with apricot.
We had matching wines - my favourite was this Preece Moscato. It's also the reason why I spent the rest of the show totally buzzed.
Up close - pretty patterns.
Difficulty maintaining structural integrity.
I bought a kilo of this amazing museli for a friend who is gluten intolerant.
I took home a Blood Orange oil - great for cooking into chocolate cake apparently.
Because I hadn't had enough cheese already ... the Cheese Matters stand.
Sabor Portuguese Mousse.
Chocolate from Josophan's in the Blue Mountains. SO delicious.
Wine from Tempus Two. Again, what I surely needed was more wine.
Suckfizzle wine - delicious!
Love this display from Ernest Hillier's.
Watching Pete Evans cook the perfect pizza.
Chocolate frogs from Adora.
There is a lot of talk over which is the better food event, this or the Taste of Sydney. I much prefer the GF&WS purely because the Tasty of Sydney had NO vegetarian food whatsoever, and I left hungry. In contrast, there was stacks of vegetarian food here for me to sample, and I left stuffed and satisfied. Mission accomplished.