Melbourne’s premier restaurant festival Taste of Melbourne arrives for 2013, once again gracing Pelican Lawn at Albert Park, November 14 – 17. The food and wine celebration sees Melbourne’s favourite restaurants return, as well as new movers and shakers on the dining scene including Bomba Tapas Bar.
Gastrology bloggers were privileged to have a sneak peek of Bomba’s taste of Melbourne offering…
Bomba’s taste of Melbourne offering is flavoursome, simple, and well executed.
Pickled Spring Bay mussels with Iberico migas - 6 crowns
Lamb ribs, romesco - 8 crowns
Pedro Ximenez braised pork jowl with celeriac - 10 crowns
Shark Bay king prawn pil pil - 14 crowns
Vermut is also on offer for 8 crowns and includes Madineii Aperitif, Regal Rouge Blanc and Regal Rogue Rouge.
We highly recommend paying Bomba a visit at Taste of Melbourne to sample their delicious, fresh food whilst sharing in the spirit of tapas and good friends.
Now in its 6th year, Taste of Melbourne is firmly established as an annual ‘must attend event’ that celebrates the city’s ever evolving food, wine and dining scene.
WHAT: Taste of Melbourne 2013
WHEN: Thursday November 14- Sunday November 17, 2013
WHERE: Pelican Lawn, Albert Park Lake
HOW MUCH: Tickets start from $25.00 from Ticketek on Sale Now.
VIP tickets are available for those who want to add a touch of luxury to their experience; including priority entry, a $40 UBER premium taxi voucher for transport to the event, and $30 Crowns, the official currency, to spend at restaurants, producers and wineries. Entry into the exclusive VIP lounge is also included, providing unlimited access to the private lounge and a glass of Laurent-Perrier champagne, followed by guests’ choice of a glass of wine, beer or soft drink.
BLOG GIVEAWAY: TASTE OF MELBOURNE TICKETS
Gastrology has teamed up with Taste of Melbourne to give away 2 x double passes (valued at $50 each) to two of our lucky readers.
How to enter
All you have to do, is:
The best 2 entries, as judged by the Gastrology team, will each win a double pass to Taste of Melbourne!
The competition will run from Wednesday the 6th November 2013 to 8:00pm Monday 11th November 2013 (winner to be announced on this post on Tuesday 12th November 2013).
The fine print:
Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change.
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[12/11/2013] Announcement: Winners of the Blog Giveaway: Taste of Melbourne Tickets
Thank you to everyone who entered!
The 2 winners are…
D. Quinn with the following entry:
Here is my favourite recipe for summer.
Mango and Macadamia ice-cream
Ingredients:2 medium mangoes, peeled and cut into small pieces1/2 cup unsalted macadamia nuts, chopped1/4 cup shredded coconut2 litres vanilla ice-cream, softened
MethodFold mango, nuts and coconut through ice-cream. Spoon into tub. Cover with glad wrap to prevent ice crystals and freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped mango.Note: 2 cups of raspberries instead of mangoes works super well!
X. Maurice with the following entry:
I’d like to put forward this amazing summer recipe for the Taste of Melbourne competition.
http://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad
It’s such an easy dish to cook and it’s really tasty. It’s perfect for summer because it’s so light, the lime juice and pomegranate seeds add a tangy counterpoint to the rich, fragrant duck. I’ve experimented with it a bit and found that rocket and bean shoots make a good addition to the salad. If you choose to leave the duck on the rare side, a handful of roasted sesame seeds or crushed roasted peanuts add a crunchy textural element to the dish.
… Congratulations, the winners will be contacted via email.
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