Culture

The Good Food & Wine Show 2021

For the foodies and wine lovers

06/21

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Written by Jo Hombsch

UPDATE Tuesday, June 22: Due to the recent COVID-19 outbreak in Sydney, the Good Food & Wine Show has been postponed and will now run from 17–19 September. Head to the Good Food & Wine Show’s website for more info.

Food and wine lovers, get excited! After a year-long hiatus, The Good Food & Wine Show is back in 2021 with the festivities kicking off in Sydney from Friday 17th till Sunday 19th September. The three-day festival will deliver a mouth-watering spread of pop-ups, experiences, masterclasses and cooking demos.

Taking over the ICC, 220 exhibitors will take you on a sensory journey of the very best food and wine Australia has to offer, celebrating local hospitality, producers, and winemakers from the Hunter Valley to the Southern Highlands as well as popular interstate regions including Margaret River, Barossa, McLaren Vale and Clare Valley to name a few.

In addition to celebrating local producers, winemakers, and distillers, there is also an exciting lineup of celebrity chefs who will be cooking up a storm and showing off their skills live on stage – including Miguel Maestre, Matt Moran, Silvia Colloca, Colin Fassnidge, Justine Schofield and Sammy Jakubiak.

Tickets for the Sydney show are on sale now.

Silvia Colloca chef and host of SBS Food Show ‘Cook Like An Italian‘ will be live on stage, Friday 25 June sharing all her secrets. Silvia has shared her Spaghetti Vongole E ‘Nduja recipe with us to get you in the mood for this year’s Good Food and Wine show.

Spaghetti vongole e ‘nudja

Author: Silvia Colloca

Print Recipe

Ingredients

Scale

400 g spaghetti (or spaghettoni or linguine)
60 ml (¼ cup) good quality extra virgin olive oil, plus extra for drizzling
1–2 garlic cloves, unpeeled, bruised (or peeled and finely chopped if you prefer)
1 bird’s eye chilli, or to taste, thinly sliced
2 tbsp ’nduja (see Notes)
5–6 parsley stalks, finely chopped
150 ml dry white wine
1 kg vongole, rinsed (see Notes)
sea salt, to taste
chopped parsley, to serve

Instructions

Fill a large saucepan of salted water and bring to a boil. Add pasta into the boiling water and stir to avoid sticking to the bottom of the pan. Cook until almost al dente, stirring occasionally.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic, chilli, ’nduja, and parsley stalks, stir to combine, let it sizzle for about 15 seconds. Add the wine and vongole, simmer for 2 minutes or until the alcohol has evaporated. Taste for salt and adjust accordingly, keeping in mind that vongole will add a salty kick to the dish. Cover with a lid and steam for 2- 3 minutes to open up and release their beautiful juices.
When the pasta has cooked to about ¾, transfer straight out of the water into the pan, dragging along some of the pasta cooking water (enough that the spaghetti can finish cooking until al dente and to allow the sauce to become creamy in texture). Remove from the heat, add the chopped parsley and a drizzle of extra oil if you wish, toss to combine well, then serve immediately!

Notes

 ‘Nduja is a type of spreadable salami from Calabria and can be purchased in Australia from speciality butchers and delicatessens, as well as online.
‘Vongole’ translates to English as ‘clam’. They’re found in seafood markets and are similar to pipis.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C