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Chefs Compete in <i>Battle of the Bolognese</i>

by 5m Editor
29 October 2008, at 7:42am

AUSTRALIA - Sydney’s Hyde Park hosts a fearsome culinary showdown this Saturday the first of November from noon, as part of the Sydney Food & Wine Fair.

Australian pork’s ‘BATTLE OF THE BOLOGNESE’ provides an opportunity for patrons to sample and compare the unique sauces of Luca Ciano, Executive Chef of Barilla Australia and Casa Barilla Cooking School and Ruben Martinez, Executive Chef of La Sala restaurant. Both chefs will use their recipes in conjunction with Australian pork mince.

The event is an initiative of the Australian Pork Limited (APL) marketing campaign, which recognises that you could travel the world and never have the same Bolognese sauce twice. One thing is for sure though: if it comes from Italy there will be pork in it – and for the best flavour and texture ideally pork mince, and in this case Australian pork mince, will be included. Pork and veal mince combined is a highly common combination in Italian Bolognese recipes, and a favourite amongst today’s published chefs.

Major supermarket chains Woolworths and Coles, plus a large selection of smaller retailers and butchers, now carry pork and veal Bolognese packs as part of the campaign.

The Sydney Food & Wine Fair attracts 30,000 food and wine lovers as the finale of Good Food Month. With over 100 leading restaurants offering freshly prepared dishes, visitors can create their own degustation menu complemented by wine served on the day. All proceeds go to the AIDS Trust of Australia. In addition, a variety of local acts including dancers and singers will be performing throughout the day.

5m Editor