Cooking demonstrations featuring celebrity chef
Ed ‘Fast Eddy’ Halmagyi!

Don’t miss celebrity chef ‘Fast’ Eddy Halmagyi at this year’s Festival!

Twice-daily see Eddy cook up a storm in the big tent using regional fresh produce. Be part of the Festival Dinner where Eddy will oversee the preparation of a three-course meal complemented by Grampians wines.

Eddy is the Fast Food Presenter on Channel 7’s Better Homes and Gardens, where he shows people how quick and easy it is to cook even restaurant-style meals.

He started cooking at the age of 15 where he had a weekend job as a kitchen hand in a local bistro, when the chef walked out during Sunday lunch.

Eddy joined the team at the Bennelong Restaurant at the Sydney Opera House in the pastry section where he remained until 1997. He then worked for a number of Sydney's leading restaurants including Rockpool, Gotham, and Fuel.

In 2000 Eddy and his wife Leah moved to Vancouver Island where he was the Executive Sous Chef at The Wickannish Inn, a Relais et Chateau property catering to the uberchic and super-rich. Conde Nast rates the place as one of the greatest places in the world to stay and eat.

Returning to Australia in 2002 he took on the role of Head Chef at Nove Cucina restaurant in Sydney’s eastern suburbs and has received special mention for best value for money in the 2004 Good Food Guide.

Cooking demonstration menus

Make sure you get to the Grampians Grape Escape Wine and Food Festival Weekend to see 'Fast' Ed cooking up the following delicious menus, featuring regional produce, as part of his fabulous cooking demonstrations... and collect the recipe cards while you're there!

MENU 1

Tea-smoked lamb with kale, herb and beetroot salad
Prawn saganaki with feta and olives
Coffee crepe roulade with marmalade and mascarpone

Download Menu 1 [PDF 66kb]

 

MENU 2

Huevos rancheros
Turkey, spinach and chevre ballotine with parsley salad
Chocolate pain perdu with vanilla sheep’s milk yoghurt and pear

Download Menu 2 [PDF 67kb]

 

MENU 3

Filet mignon with olive crust, bacon and warrigal tartlette
Smoked egg with prosciutto breadcrumbs and pea mousseline
Bitter chocolate mousse with marjoram-vanilla fruits

Download Menu 3 [PDF 66kb]

 

MENU 4

Turkey ‘alla pizzaiola’ with spinach and spring onions
Herbed toad-in-the-hole with buttered carrots
Caramelised apple and raisin madeira

Download Menu 4 [PDF 67kb]

 

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