Good Food and Wine Show 2012

This year, I was again fortunate enough to receive some invitations to attend the Good Food and Wine Show. I was able to meet one of my favourite TV food presenters in Poh atlast year's event. I was hoping to catch either Maggie Beer or Rick Stein at this year's show but alas, no luck. I still did have a good time, with my main event being to attend the Riedel Decanter Bar Aperitivo Masterclass run by Ben Edwards and Dan Sims from The Wine Guide


Of course, before my masterclass, I had to explore, and maybe sample, some of the foods that were available throughout the show. I sampled lots of delicious cured meats, frozen food products (chocolate coconut spring rolls are sooooo good), dips, cheese, lots of alcoholic drinks and many sweet items. I was invited on behalf of Chobani to try out their yoghurt, which I did. I'm a big yoghurt eater and have some nearly every morning, so I was interested to see how the Chobani tasted compared to my usual choices. I liked the Greek style yoghurt as it had a good texture and flavour. The fruit at the bottom also added some good sweetness.


At the Aperitivo Masterclass, expert wine guys, Ben and Dan, kept everyone entertained throughout the class with their "classy" 'umour. They provided lots of information about the apertifs we were drinking as well as answering lots of questions that people had.


We tried 6 aperitifs, all very different. The purpose of an aperitif is to whet your appetite for the food you're about to eat, so they usually contain some sour elements or are a bit drier. A Tattinger Brut was bubbly and had some sweetness, while a Emilio Lustau Fino Sherry was much drier. I really like the Aperol Spritzer and the Negroni, both were sweet and refreshing.


Lastly, my most excited moment was when Michele told me that there were caneles being sold. I'm currently addicted to caneles so had to search it out. After looking around everywhere, I finally tracked down Gateaux de Bordeaux. I bought 10 caneles and boy, are they delicious. I love custards (Creme Brulee are my favourite dessert) and caneles encapsulate the nice softness of custards while also having this slightly burnt crisp exterior. Heaven.


I attended the show courtesy of Spark Communications and Fleishman-Hillard International Communications.