 
Ed Halmagyi from Better Homes & Gardens
“Fast Ed” – as he is widely known – will be one of the stars of the Food, Wine and Cooking Show and he will present his unique style of cooking on the demonstration stage each day.
Fast Ed’s colourful journey to celebrity chef status
Television has elevated Ed Halmagyi to celebrity status as a star of the popular lifestyle program, Better Homes and Garden.
The recipe of his success is based on many years developing his skills in some of the finest restaurants in Australia and overseas. Ed started cooking at the age of 15 when he scored a weekend job as a kitchen hand in a local bistro in Sydney. While studying law and arts at Sydney University, he continued cooking in various bistros and trattorias.
In 1995, Ed took leave from studies to work on a community development project in the Solomon Islands. It was during this time that he realised cooking was his passion, and he returned to Australia determined to pursue his ambition. He joined Bennelong Restaurant at the Sydney Opera House, and then honed his skills in some of Sydney's leading restaurants, including Rockpool, Gotham and Fuel.
In 2000, Ed and his wife, Leah, moved to Vancouver Island, where he was the Executive Sous Chef at The Wickannish Inn, a lavish property rated as one of the best places in the world to dine and stay. The couple returned to Australia in 2002, and Ed became Head Chef at Nove Cucina restaurant in Sydney.
He then became head chef at Cruise and later at Beach Road restaurant in Palm Beach, where he also presented his segments for Better Homes and Gardens. On the TV series, Ed specialises in demonstrating fast, quality recipes and introducing viewers to the simple pleasures of cooking quality meals.
"I want to demystify restaurant food,” he said. “To me, the whole dining experience is about entertainment.”
“Fast Ed” – as he is widely known – will be one of the stars of the Food, Wine and Cooking Show and he will present his unique style of cooking on the demonstration stage each day.
Mark Olive from
Lifestyle Channels - The Outback Café Cooking
Introducing Indigenous foods to all Australians Like most good cooks, Mark Olive’s creative abilities stemmed from many hours watching his mother and aunts prepare family meals.In his case, however, the ingredients were vastly different from those served in most Australian homes.
The meals presented in the Olive home in Wollongong, NSW were traditional Indigenous recipes using wild ingredients such as wattle seed and lemon myrtle.
These sumptuous dishes, based on foods gathered for thousands of years by Aboriginal Australians, inspired Mark’s passion for bringing the tastes of the Outback to mainstream restaurants and into homes around the world.
Today, he is the nation’s best-known Aboriginal chef, and happily refers to himself as the “Black Olive.” Mark is the majority owner of The Outback Café, which presents the earthy flavours and wonderful colours of the country into our everyday cooking.
On the demonstration stage at the Food, Wine and Cooking Show, Mark will show the foods and recipes that have inspired so many people on television lifestyle and travel programs on the ABC and Foxtel.
Jordan will make the show simply
Sumptuous
Jordan Theodoros, celebrity chef on the Channel 9 series Sumptuous,
enjoys eating as much as he loves cooking.
Modern Asian and simple Mediterranean foods are among his favourite
cuisines, and he’ll be sharing some of his recipes at the Food,
Wine and Cooking Show.
Jordan’s passion for food has taken him on many travels, including
living and working in Burma and Shanghai as executive chef for a major
boutique hotel group.
His culinary credentials include working at the acclaimed Darley Street
Thai in Sydney before returning to Adelaide to run the kitchen at The
Melting Pot.
Jordan’s reputation has spread far and wide as chef on the popular
Sumptuous series for the past two years, and he was named 2006 Chef of
The Year in the Adelaide Good Food Guide.
Edible Blooms
Consider a gift of edible blooms
At the Food, Wine and Cooking Show, Edible Blooms will demonstrate how it is putting a lot of fun into gift giving.
Its floral-like bouquets are prepared daily using the freshest produce and delivered to homes and businesses across Australia.
Edible Blooms creates innovative and delicious table centrepieces for special gifts, corporate luncheons, events and weddings.
A perfect gift for Mothers Day. Their products range features:
- fresh fruit blooms;
- gourmet chocolate blooms;
- mouth watering cookie blooms; and
- speciality hampers
 
Humbugz Honey
The everlasting appeal of honey
Honey is one of the great kitchen favourites because of its magnificent taste, versatility and long shelf life.
At the Food, Wine and Cooking Show, Humbugz Honey – a relatively new South Australian business – will introduce people to its range of gourmet honey produced on the beautiful Limestone Coast.
Frances Curkpatrick from Humbugz Honey said the gourmet classification applied to quality, unblended honey.
“Our honey is naturally organic and 100 per cent pure,” Frances explained.
“It is unprocessed in any way other than simple straining, therefore retaining all of the natural qualities found in honey.”
Among the company’s most popular products is orange blossom honey and blue gum honey.
Viking Cookware
The Roaster makes its debut
Viking Cookware will launch its new Roaster product at the Food, Wine and Cooking Show.
Keith Bowker from Viking Cookware said: “We have been coming to shows in Adelaide for over 10 years, and many customers have been looking forward to a new, bigger pan suitable for both the stove top and oven.
“The Roaster has a huge eleven litre capacity for cooking chilli mussels, lamb shanks, curries or pasta dishes on the strove top.
“It can also hold two chickens, a leg of lamb or beef for the perfect roast in the oven.
“The Roaster is lined with an easy care surface called Excalibur.”
Squid Inc.
Tender and nutritious deep sea calamari
Calamari can add a nutritious and delicious seafood dimension to your home cooking.
It is one of the most versatile seafoods, and can be presented in a wide variety of styles to suit your tastes and lifestyle.
At the Food, Wine and Cooking Show, South-Australian based Squid Inc. will demonstrate the delights of its tender, deep sea calamari, and provide people with free samples of the acclaimed product.
Squid Inc. Sales Manager, Jack Psellos, said calamari provided a healthy alternative to fatty, cholesterol filled foods.
Sold in 1 kg or 2 kg boxes, the product is presented as skinless calamari steaks that can be served with a bread crumb mix or seasonings including lemon and pepper, lemon, chilli and garlic, Moroccan, salt and pepper or Szechuan.
Squid Inc. also has a wide range of recipes than can be downloaded from its website.
At the Food, Wine and Cooking Show, Squid Inc. will offer the product at special prices.
“Our goal is to promote a healthy calamari product for families and children,” Jack said.
Lilydale select free range chicken. The Lilydale range has a selection of premium chicken cuts including thigh fillet, breast fillet and whole chicken. Now including, new Breast Stir Fry and Drumsticks. With essential nutrients such as protein, iron and zinc found in lean chicken, Lilydale offers nutritional benefits with premium taste. Taste the difference only nature can make.
For the location of your nearest Lilydale stockist, please call 1300 137 372 or visit www.freerangechicken.com.au
Secondary Schools Challenge
Emerging chefs in red hot competition
Some of South Australia’s most enthusiastic young cooks will demonstrate their culinary talents at the Food, Wine and Cooking Show.
Groups of senior students will compete in the Secondary Schools Challenge, an initiative of the Australian Culinary Federation, the representative body for the nation’s professional chefs, cooks and apprentices beginning their careers.
They will showcase their skills in purpose-built kitchens in the Jubilee Pavilion where they will be judged on factors such as hygiene, workflow, presentation and taste.
Australian Culinary Federation Secretary, Conrad Melvaine, said there would be ample seating for families, school friends and visitors to support competitors.
For the leading point scorers a range of prizes are on offer that will become assets in their schools.
Among the keenest competitors will be Kate Sewell and Nick Lowes of Trinity North School at Gawler.
Kate and Nick won last year’s Secondary Schools Challenge as Year 11 students, and they are planning to “cook up a storm” to win back-to-back titles.
Vicki Lester, Head of Home Economics at Trinity North School, would only concede that Kate and Nick planned a veal recipe.
“The rest is top secret until they are competing,” she laughed.
Free Childrens Activity Area
The Food, Wine & Cooking Show has something for all members of the family including two Free interactive areas for the children.
Outdoor Family Area
You will love the Outdoor Family Area – children can play games, plant a seedling to take home or get up close and learn about Snakes & Reptiles. These Free Activities are coordinated by Fauna Rescue SA.
Located on the lawn area near the ferris wheel, you can enjoy a coffee and some live music while the children have some fun.
Indoor Family Areas
Take the children into the Wayville Pavilion where they can enjoy some Free colouring in and crafts or have some fun on the Free Bouncing Castle.
These Free Activities are coordinated by Jo Starr Performing Arts.
Enjoy a coffee at the café while the children have some fun.
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