The latest in foodie news, events and products.
CRFM turns 15
The Capital Region Farmers Market (CRFM) will celebrate 15 years of providing a market for authentic small growers and producers, with celebrations on Saturday 16 March. The markets are run by the volunteers of the Rotary Club of Hall, who have raised over $1.5 million since the inception of the markets for a wide range of community projects in health, education and for those in need due to fires, droughts or floods.
To find out more, visit capitalregionfarmersmarket.com.au
Westfield’s Taste.Shop.Play event returns on 9-10 March. At Westfield Belconnen, create your own lolly bag, indulge in a non-alcoholic spritz or prosecco and enjoy the community mural installation Splatter while listening to live music. Westfield Woden will be putting on paint and sip workshops, a pop-up bar with Canberra wines, kids craft activities, demonstrations and tastings with The Canberra Distillery and a pop-up spa station.
More info: westfield.com.au/tasteshopplay
Healthier Easier program
Jamie Oliver has teamed up with Woolworths to launch the Healthier Easier program, which will allow customers to access ingredient swaps, hacks, tips and healthier recipes. The online hub will be continually updated with new ideas and recipes, reviewed by a team of Woolworths nutritionists to inspire Australians to choose healthier options.
For more: woolworths.com.au/healthiereasier
Canberra ‘young guns’ recognised
Two Canberra District winemakers have been recognised in the Young Gun of Wine’s (YGOW) top 50 winemakers in Australia for 2019. Campbell Meeks from Boutique Wines by CSU and Chris Carpenter from Lark Hill Winery, Canberra District each made the list, after the judging panel (pictured) tasted around 250 wines over two days. The final 12 will be announced in late April, with winners announced in Adelaide in June.
Masters and Apprentices
Head to the National Arboretum Canberra for a night with Cheong Liew, celebrating ‘Cheong mastery and the generations of masters and apprentices in Australian food’. Cheong Liew has been dubbed ‘one of the 10 hottest chefs alive’ by American Food & Wine Magazine, inducted into the Hall of Fame in the World Food Media Awards and awarded the Medal of the Order of Australia for service to the food and restaurant industry and developing and influencing the style of contemporary Australian cuisine. The Arboretum’s executive chef and director of Ginger Catering, Janet Jeffs was also Cheong’s apprentice from 1978 to 1981 in Adelaide.
Thursday 14 March 6.30pm at the National Arboretum. Tickets: $170 each, includes all food and drinks, via gingercatering.com.au/masterandapprentices