Hot soup and sharp knives at the ICC Food Fest

We had a great time at the ICC Food Fest at Fort Rodd Hill, it was our first year being part of this festival and already we have big plans in the works for next year!

We were serving up slow food fast - vegetarian lentil soup courtesy of chef Cosmo Meens and his wife Leah, of the Hot and Cold Café in Cook Street Village (formerly The Soup Peddler). The soup was a big hit, which was topped with sea asparagus and served with homemade focaccia.

Cosmo had lots of fun with the knife skills demonstrations. We had a number of difference knives on hand for people to try out including three different Miyabi knives, a Global and a classic Shun. Dozens of people came by to match our knives with their skills against one of the more slippery and dangerous of all foods to cut, the killer tomato.

There was lots of great food at the festival with something different being offered at each table. Some other highlights from the day was the fresh, thin crust pizza that chef Dwane MacIsaac was serving up and the amazing salmon tacos made by Joel Pollock, formerly of Stage, and Castro Boateng, executive chef of his own catering company.

Fort Rodd Hill is such a fantastic location of this kind of event and we were so impressed with everyone who cycled. Well done Victoria! A big thanks to all the familiar faces who came by to say hello, let’s do it again next year.