NATIONAL PAELLA COOK OFF

National Paella Cook Off

National Paella Cook Off

Sourced from the Examiner Newspaper –  Sarah Aquilina –
International Paella Valenciana Pacific semi finals will kick off in Goaty Hill on Saturday By Sarah Aquilina
April 1, 2016, 3 p.m.

AT A GLANCE:

What: International Paella Valenciana Pacific Semi-Finals
Where: Goaty Hill
When: Saturday April 2 at 12pm
What to bring: Family, friends, a picnic rug and a massive appetite

IN GOOD TASTE:

Director of Casa Paella and the paella ambassador to the Pacific region, Edrick Corban-Banks, cooking up his award-winning paella. Picture: Supplied

CASA PAELLAPaella fans will be in for a treat on Saturday as Goaty Hill Wines partners with Casa Paella to host the International Paella Valenciana Pacific semi-finals.

The award-winning Tasmanian company will put 12 Australian chefs to the test as they whip up a Spanish feast for the judges.

Director of Casa Paella and the paella ambassador to the Pacific region, Edrick Corban-Banks will share his award winning knowledge as he judges the best paella.

“There are five different factors: the flavour the contestants can get out of the ingredients which are the exact same right across the board, the colour and flavour they get out of the saffron, the placement of the ingredients and the most important part the crusty bit underneath,” Mr Corban-Banks said.

Director of Casa Paella and the paella ambassador to the Pacific region, Edrick Corban-Banks cooking up his award winning paella. Picture supplied.
Director of Casa Paella and the paella ambassador to the Pacific region, Edrick Corban-Banks cooking up his award winning paella. Picture supplied.
Each region has it’s own flavour as all ingredients are locally sourced.

Tasmania’s high quality produce will be on display at Goaty Hill and Mr Corban-Banks said it is on par with international ingredients.

“We have that quality of produce available here which will compare to the quality of produce in spain,” Mr Corban-Banks said.

Natasha Nieuwhof from Goaty Hill Wines said this is a wonderful opportunity to showcase Tasmania and share great local produce with a national and international audience.

“The event is free for the public to attend and will see some of the best Paella Chefs and leading restaurants competing for the opportunity to represent the Pacific region in Spain later this year,” Ms Nieuwhof.

Tasmanian food, wine and entertainment will be on offer throughout the day.

In Spain, paella is traditionally served on a Sunday, it is a way of celebrating family similar to the Sunday roast.

“The Spanish expression is – Sunday without a paella is not a Sunday,” Mr Corban-Banks said.

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