Delicious Dates

This March, check out three great food events and two brilliant chefs on show

THE BEACH HOUSE GOES THAI

David Thompson set the standard in Australia for traditional Thai cookery with Sydney’s Darley Street Thai and Sailor’s Thai, before opening Nahm in London, the first Thai restaurant to be awarded a Michelin star. Back in Australia this month to work on his next book (due for release at the end of 2008), he’ll present a oneoff dinner on 24 March at Hamilton Island’s Beach House Restaurant. The restaurant’s setting, overlooking the waters of the Whitsundays and the Great Barrier Reef, should prove suitably tropical for Thompson’s inspired cuisine. AU$150 (dinner and matched wines), tel: +61 (7) 4948 9303.

HALLOWED FESTIVITIES

Historic Glenmark Church in Waipara, 40 minutes north of Christchurch, loosens up on 25 March when it holds its annual Wine and Food Celebration. With live entertainment and leading local wineries and food producers promising to showcase “the very best the region has to offer”, it’s a must for anyone in Christchurch at this time. Festivities kick off at 10am and wind up in the late afternoon. Tickets are NZ$20 (AU$17.80) if purchased in advance from Ticketek and selected liquor outlets, or NZ$25 (AU$22.25) on the day (children under 18 years enter free). www.waiparawine.co.nz

MELBOURNE’S MEGA FEAST

Melbourne Food & Wine Festival (16–30 March), the world’s largest food and wine festival with 120 events, opens with the World’s Longest Lunch, when lunch is served at 25 scenic spots across Victoria.

The weekend of 24–25 March sees the return of the original masterclass, with a stellar line-up of Australian and international chefs including Neil Perry (Rockpool, Sydney and Melbourne), Guy Grossi (Grossi Florentino, Melbourne), Cheong Liew (Grange, Adelaide), and Ruth Rogers and Rose Gray from London’s River Café (where Jamie Oliver cut his teeth). On 22 March, The Point Restaurant in Albert Park hosts ‘Meat the Beast’, a chance to learn about buying and cooking meat, different cuts and breeds, and grain-fed versus grass-fed. New events include the International Flour Festival (24 March) celebrating naan, noodles, pasta, pizza and other doughy treats, and Wicked Sunday (25 March), showcasing boutique chocolates, dessert wines, award-winning cheeses and other devilish delights. www.melbournefoodandwine.com.au

Photo: John D e MelloMEET THE CHEF

If you’re in beautiful Honolulu this month, grab the chance to join a specialty cooking class on 24 March. You’ll work beside one of Hawaii’s best chefs, George Mavrothalassitis, in the kitchen of his contemporary Hawaiian cuisine restaurant, Chef Mavro, then join him for a three-course gourmet lunch with matched wines. US$185 plus taxes (AU$236). www.gourmetcookinghawaii.com

HAPPY VALLEY

Bite into the flavours of the apple state when A Taste of the Huon presents the best produce and wine from Hobart’s Huon Valley (apple capital of the state). Held at the Ranelagh Show Grounds, 10 minutes from Huonville, the focus is on gourmet produce and products from the Huon Valley, D’entrecasteaux Channel and Bruny Island region – that means hand-reared game, local berries, fortified wines and goat’s cheese. This year’s celebration also includes festival arts for the first time. The event starts at 10.30am on 11 and 12 March but ends at 7pm on Sunday and 4.30pm on Monday. Find updates and admission information on www.tasteofthehuon.com

WORDS ROBERTA MUIR