Tweet tweet, tweet tweet. Welcome to the world of real-time social web. It was not until very recently that I started to use Twitter and boy have I been missing out!
I once thought people that uses Twitter are a bunch of very bored beings that talks about their lives every micro second of the day and telling other equally bored people how they are cutting away their split ends or that they just washed the car.
I once thought people that uses Twitter are a bunch of very bored beings that talks about their lives every micro second of the day and telling other equally bored people how they are cutting away their split ends or that they just washed the car.
It seems that Twitter has much more powerful uses than the above. Many has been using it as a communication medium and a cheap yet effective way of promotion and getting your messages out there.
Attended Media140 Foodies: A gastronomic delight of food and the social web on 5 May 2010 (yes late post) and it was so nice to see and meet many bloggers like me.
The star of the event is the famous Internet Chef: Bridget Davis who created many wonderful canapes throughout the night.
Her speech is followed by other guest speakers such as...
From Left to Right: Michael Shafran - Gosstronomy, Lorraine Elliott - Not Quite Nigella and Franz Scheurer - @blues_junkie
Unfortunately, that's all of the photos of different speakers I have. My attention is now diverted to the canapes that are now flowing around in the room.
Salmon and Avocado Tartar with Crispy Kale Furikake
My favourite canape of the night! The salmon and avocado tartar is creamy and smooth making it a melt-in-your-mouth-sensation. The crispy kale furikake is a contrast to the soft tartar and it was fried (it's fried right?!) and seasoned like those Japanese crispy seaweed. I could definitely eat 20 of those leaves independently as a snack.
One thing I noticed immediately was the use of utensil. I scanned my eyes across the room and I could see a couple of people struggling with the chopsticks provided. Most people were scooping the tartar out like a spatula. It helps to be Asian in a situation like this. Haha.
Warm Roast Chicken Finger Sandwich
"A free chicken is a happy chicken." said Tim Elwin from the Urban Food Market. The free range chickens used to make the sandwiches are so tender and succulent it makes caged chicken taste like leather in comparison.
Oh and the off cuts from the sour dough are here:
Sourdough Sandwich Cut Offs
The box was placed on the bench and was available to whoever needed an inbetween canape feed. I admit I have fallen victim of this box of yummy bread and I usually hate crusts!
TwittaPie Duck Confit Pie With a Red Wine Reduction
I think the name is ingenious. TwittaPie is such an appropriate name for an event like this! Whoever thought of it should give him/herself a pat on the back. Oh and, the pie is delicious! I was surprised by the soft and easy to tear duck meat. The drizzle of red wine reduction had a hint of sour and sweetness that worked really well with the duck.
1809 Pale Ale - Rocks Brewing. Co
I'm no pro when it comes to beer but this is nice! I liked the malty aroma and zingy taste. Sorry about the half drank picture of the beer. I forgot to take pictures of the 4 different wines (Wild Oats Wines) that accompanied each canape served on the night too!
Chef @work - Making Canapes
Dough Making and Baking
Sour Cherry Bread by Brasserie Bread
I heard that everyone at the event were given a loaf of their freshly baked sour cherry bread to take home at the end of the night. Sad that I had to leave early and even missed out on the Mini Wagyu Burgers gahh!!!
My work here I should say is only about 70% done. Read Simon Food Favourites for full coverage of the event.
Media140 Foodies: A gastronomic delight of food and the social web
Location: Electrolux Showroom and Demo Kitchen 163 O'Riordan Street, Mascot NSW 2020
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