In preparation for the upcoming ‘jewel in the crown’ of the 2010 Melbourne Food & Wine Festival – the Heat Beads^® Hawkers Market – the Heat Beads^® team turned on a cooking demonstration for the participating chefs.

They were interested to check out the Entertainer BBQ’s and Weber Kettle BBQ’s that they will be using at the event. Some practised cooking their own recipes, while others just sat back and enjoyed the opportunity to savour delicious chicken, prawns and seafood stir fry cooked by our friend and BBQ legend Julian Wu.

Diarise the Heat Beads^® Hawkers Market now:

March 15th, 16th and 17th

Two sessions each night: 6.00pm – 8.00pm & 8.30pm – 10.30pm

Tickets on sale at Ticketmaster.

At the Melbourne Food and Wine Heat Beads^® Hawkers’ Market 12 restaurants will be presenting a selection of tantalising menu items. Here’s a taste of their signature dishes to whet your appetite.

Chilli India
Beef vindaloo (Spicy beef curry)

Chillipadi
Chicken laksa (Spicy noodle soup)

Co ðo
Pho (Sliced beef noodle soup)

Cookie
Bbq chicken sticks with green papaya salad & rice

Dainty Sichuan Food
Sichuan bbq (Chilli chicken)

Dumpling King
Pan-fried dumpling combo

Hallah
Hallah bulgogi (Marinated barbecued beef)

Kenzan @ GPO
Maguro sushi sushi (Cooked tuna hand roll)

Laksa Me
Ikan panggang (Grilled fish)

Pan Asian
Húi guo róu (Twice cooked pork cheek)

Sake & Grill Maedaya
Tsukune (Chicken meatball with special sauce)

Warung Agus Balinese Restaurant
Babi guling (Roasted suckling pig)

This entry was posted on Friday, February 19th, 2010 at 12:16 am and is filed under Events, Heat Beads® Hawkers' Market 2010. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.