The first-ever Beirut End Sport and Food Festival

The first-ever Beirut End Sport and Food Festival

THE BUILD-UP: For the first-ever Beirut End Sport and Food Festival, the message was loud and clear, thanks to the brilliant chalk art of Heather Glynn.

DAY ONE: The piste was in perfect shape, the sky was blue, the company lively – the ultimate Adelaide spring afternoon.img_3648

LADIES DAY: The worthy winners were… FAB’s Margie and Dinah, over the Prostate Boys, Derek and

DAY TWO: Back to the Duke with mine hosts Julie and Steve for the Howard Twelftree Memorial Pea-off, Adelaide’s quirkiest food event. Judge Simon Wilkinson, The Advertiser food editor, is warmly welcomed.dscf0014

HARD at work – somebody’s gotta do it. Simon even indulged in the global craze – food photography.dscf0046

THAT makes two in a row. The winner was Cathy Hood again with a the green pea falafel.dscf0089

The green pea falafel with a pea & radish salad and butter milk dressing.dscf0121a

THE Duke’s executive chef Tim Black popped in to make a very handy contact.dscf0050

ON the table: Among the entries, the Packing Case Prize went to Lavinia Gent’s pea

WINNERS: Derek accepted for Lavina.dscf0114

Our new le Cordon Bleu Packing Case judge, and ace reporter.dscf0171

NEXT Cook-off ingredient EGGPLANT, in February. Be there!

Cathy Hood’s The Pea Falafel recipe.

Olive oil
1 onion finely chopped
2-3 Tablespoons cumin seeds / 1-2 Tablespoons coriander seeds (how much varies according to taste)
1 clove minced garlic
1 cup fresh cooked peas
1 tin chickpeas
1.5 cups chopped mint / 1.5 cups chopped coriander
1 cup fresh breadcrumbs
1 egg

Toast seeds in dry pan till roasted & grind all but 1 tablespoon cumin seeds.
Heat olive oil – I used roast onion flavoured olive oil – and fry onion & garlic till onion is soft. Tip this, along with the rest of the ingredients, into a food processor, and process until everything is well blended and a smooth paste is achieved. Season well.

Chill for at least a couple of hours, or until mix has firmed up, and shape into patties. Dust in flour and fry in canola oil till falafel has turned a golden colour.

The salad is a mix of snow pea sprouts, sugar snap peas, fresh peas , sliced radishes, chopped mint and chopped coriander.

The dressing consists of 2 -3 tablespoons buttermilk, approx. ¼ cup sour cream, 1 finely chopped spring onion, 2-3 tablespoons onion flavoured olive oil and seasoning. Whisk or blend all ingredients together.

Lavinia’s recipe for pea tarts from

Robert Carrier’s book “Making the most of vegetables”.

Robert Carriers recipe for Pea tarts.

Robert Carriers recipe for Pea tarts.

Words : Lance Campbell

Pix  :  Milton Wordley