Win two tickets to see Rene Redzepi of Noma, Copenhagen
A tiny 40 seat restaurant in Copenhagen was catapulted into the international spotlight when Noma wrestled the title of World's Best Restaurant from five-time winner el Bulli, by Ferran Adria, in Spain.
Noma head chef Rene Redzepi will be jetsetting into Australia for the opening event of the Crave Sydney International Food Festival, a comprehensive program of events running throughout the month of October. Rene will be speaking at the Sydney Opera House in an exclusive event, and one lucky Grab Your Fork reader will win two tickets to see him for free!
This competition will only be open for 5 days so read on for details on how you can enter!
Image from Crave SIFF
THE PRIZE:
Two tickets to see Rene Redzepi of Noma, Copenhagen at the Sydney Opera House. Rene will be discussing Nordic cuisine, seasonal and indigenous produce, sustainability, and his constant search for new ingredients with festival director Joanna Savill. Rene will also be launching his first major cookbook Noma: Time and Place in Nordic Cuisine (Phaidon Press RRP $69.95).Venue: Sydney Opera House Concert Hall
Date: Friday October 1, 2010
Time: 6.30pm (90 minutes)
Prize value: $90
HOW TO ENTER:
All you have to do is fulfil the requirements below:
- Leave a comment on this post and tell us: Which seasonal product do you most look forward to each year?
- And then send an email to grabyourforkfreebiefriday@yahoo.com.au with the subject heading "Noma" and include your full name and a copy of your published comment from this post.
- OR ENTER VIA THE GRAB YOUR FORK FACEBOOK FAN PAGE - Simply leave your answer on the event listing here.
The Noma competition will only be open for five days so hurry and get your entries in! Entries close on Monday 27 September 2010 at 5.30pm AEST. The winner will be announced on Grab Your Fork on Tuesday 28 September 2010.
EDIT: This competition has now closed. The winner has been announced here.
More Grab Your Fork competitions to enter:
(entries close Sunday 10 October 2010)
(entries close Sunday 10 October 2010)
posted by Helen (Grab Your Fork) on 9/23/2010 01:41:00 am
29 Comments:
At 9/23/2010 8:54 am,
Jo Anne said…
I am hanging out for the Finger Lime season. I haven't been lucky enough to try them yet but have read so much about them and they are so hard to get.
At 9/23/2010 10:37 am,
Bec Smith said…
Has to be stonefruit... nothing says summer like a big juicy peach or nectarine. Reminds me of when I was young, playing in the sun, eating peaches and getting sticky juice all over my arms and face.
At 9/23/2010 10:43 am,
madeleineh said…
Mangoes. Enjoying your first mango of the season sets the tone for the summer to come. Initially hailing from Queensland, they also remind me of the influx of fruitbats hanging out on neighbour's mango trees having a full on feast.
At 9/23/2010 11:07 am,
Melleemoo said…
I adore it when Blueberries are in season. Last summer i drove from Sydney down near Ulladulla (4 hours!) to go and pick blueberries at a stone fruit farm, and I got so excited and filled up my bucket so high, that we ended up making blueberry pancakes, blueberry cheesecake, blueberry clafoutis and about 6 jars of blueberry jam, that we then used to make more cheesecake!!! It was fabulous! My toungue was blue for a week!
At 9/23/2010 11:23 am,
OohLookBel said…
The season I most look forward to is Christmas, so the product that signals the *festive season* is... Christmas cake! It can be any type of cake, from Big Sister's sultana/currant-laden bricks through to the light, tropical version from the gourmet market.
Sitting in the backyard on a hot summer's night with a glass of ginger ale and a slice of Christmas cake (and chirruping cicadas) is heaven!
At 9/23/2010 2:15 pm,
sugarpuffi said…
there are 3 fruits that I look forward to every year. Mandarins and figs in late autumn and mangoes in summer. However considering the sky high prices of figs also makes me sad because I can never buy a satifying amount of figs.
At 9/23/2010 5:44 pm,
Anonymous said…
Fennel and cherries for me. Australia produces beautiful super cherries that are a celebration of christmas feasts & summer hols - something only antipodeans understand - and we love it. One can never have enough cherries.
Fennel because I love aniseed flavours and this bagpipe veg always surprises me with a delicious waft when eaten raw. It's just as good roasted or sublimely sauteed to death. Fennel is my favourite representation of autumn and winter.
EC
At 9/23/2010 7:59 pm,
FoodieChat said…
It's absolutely hands down got to be cherries. And only the best ones - crunchy, thick green stems, firm and deep blood red. I'm sorry to the food mile conscious people, but am sooo glad that now we get to enjoy them from the US too! Best enjoyed fresh. Now I feel like some. D'oh! :(
At 9/23/2010 9:49 pm,
Tina said…
I lurve chestnut season in autumn - nothing like preparing for cooler weather with hot chestnuts in your hot little hands... plain boiled is fine by me ;)
At 9/24/2010 12:32 am,
Unknown said…
Although selling more than double (triple?) the price here in Sydney, I cannot go past mangosteens season! (during February & March) Don't judge those small white flesh inside the purple-skin fruit without trying some - they are sweet and also tangy at the same time. Just talking about it makes me want to travel to South East Asia just to eat this tasty fruit ;)
At 9/24/2010 2:28 am,
Angus B (via Facebook) said…
I cannot go past mangoes when they are in season and not a million dollars a pop. For breakfast, as a snack, or simply swimming in champagne for desert you cannot beat them.
At 9/24/2010 9:45 am,
Lilla said…
It would have to be whitebait - a tiny little fish from NZ. It is amazing! it literally melts in your mouth. They are quite hard to get in Sydney but worth the effort as they signal the end of the summer and the start of autumn when everything is starting to change.
At 9/24/2010 1:35 pm,
Fee said…
Spring Lamb! It is practically impossible to mess up! Love that the best cuts get cheaper of spring/summer and there is always an abundance.
At 9/24/2010 2:28 pm,
Cristina Arganese said…
A Bari (Italian) traditional pasta with globe artichokes, fresh garlic and tomatoes.
They are a bugger to prepare but well worth it and I don’t like to share.
At 9/24/2010 3:49 pm,
Angela said…
There's always something to look forward to eat every seasons, but I most look forward is bluff oysters seasons (around March to August). No, I haven't even try it, probably been waiting for more than 3 years to go to NZ during the season already. The more I need to wait, the more I desire. Wishfully next season will be THE year for me to try it.
At 9/24/2010 6:02 pm,
Alex Conomos said…
i adore spring artichokes not only for their delicate flavour and the fact that to eat them you can legitimately make a mess, but because they were once a symbol of poverty for my granmother growing up on a poor greek island. artichokes were one of the few things available to eat during hard times before she emigrated to australia so to eat them now reminds me of how i came to be here and how lucky i am.
At 9/24/2010 6:03 pm,
Monique said…
It has to be DURIAN ... the king of fruits :) love to make Durian sticky rice. Nothing better than exotic fruits.
At 9/25/2010 1:05 am,
Unknown said…
During Spring and early summer, I look forward to the yummy pawpaws / papayas...
Like durians, some people cannot stand the smell and taste of pawpaws, but I on the other hand, would drink pawpaw milkshakes (just add some pawpaw, honey & milk), eat green pawpaw salad, make pawpaw marinate for meat and even bake some pawpaw muffins!
The list is endless - it's hard to believe there are many recipes for such a humble fruit.
At 9/25/2010 3:35 am,
Sarah C (via Facebook) said…
every year i look forward to blueberries! especially when they're in season for picking from fruit farms. they're little blue marbles of flavorsome goodness that burst in your mouth! it's fun too cos you never know if you're gonna get a sweet one.
At 9/25/2010 10:14 am,
Denea Buckingham said…
Oddly enough - fuyu fruit. I like them towards the end of their season too when they're so sweet and creamy it's like biting into a big squishy lolly.
They're not around for long and are mostly shipped from NZ except during their VERY short season in OZ.
Check them out. Also known as "persimmons" but not the normal kind.
At 9/26/2010 2:19 am,
Tracy said…
I live in the UK now (but back in Sydney for a holiday, as so happens) and I look forward to the asparagus season. Green or white (if I'm lucky), thick or thin... just grilled or wrapped around some bacon. It just signals the beginning of spring (and the end of the long and dark winter)! I can't bring myself to buy them the rest of the year when they're flown in from Peru, so I restrict myself to only eating them during the British season (or from Continental Europe, found some lovely ones at a stall by the highway in country France this spring!).
At 9/26/2010 8:59 pm,
Anonymous said…
I look forward to mangoes! They are the BEST. ohhh to have the juices running down your arm but you don't care because you are in Mango heaven. mmmm
At 9/26/2010 8:59 pm,
Anita said…
I look forward to mangoes! They are the BEST. ohhh to have the juices running down your arm but you don't care because you are in Mango heaven. mmmm
At 9/27/2010 2:47 pm,
vivian said…
White as snow, Sweet as honey
Mr. White Nectarine, I look for you when it's sunny!
I love the smell and the nice crunch of this Californian fruit. When I first bite into the flesh, I am met with a sweet tingling kiss to melt away my heart :)
My favourite recipe is to make chilled white nectarine bellini cocktails & sip it by the poolside!
At 9/27/2010 3:32 pm,
Jason Ko said…
Definitely DURIANS!! Love everything about them, smell, taste and even when they are used in desserts!
At 9/27/2010 7:40 pm,
Margie said…
Green Papaya! My mum makes a wicked Vietnamese Green Papaya Salad (Goi Du Du) which is light, refreshing, super tasty and perfect in Summer! I am really looking forward to this dish as the weather gets warmer!
At 9/27/2010 7:47 pm,
Monica ^o^ said…
It has to be raspberries for me :) They are delicious when in season and it won't break the bank to get a punnet. Also they look amazing on top of cakes partnered with some jade green pistachios.
At 9/28/2010 1:07 am,
Paul C (via Facebook) said…
Every year I look forward to pine mushrooms. My local grocer stocks them and even though they are not the prettiest of things as there is more grime on them, the flavour is unbeatable even sautteed simply in butter and garlic...to die for...
At 9/28/2010 1:08 am,
Nathan D (via Facebook) said…
Fresh Raspberries, for my fresh raspberry ice-cream.
nothing beats a simple ice-cream desert, with a nice crunchy brulee napoleon.
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