Ovens Valley International Festival, October 14-15, 2000

You're in trouble when you start trying to teach Italian mothers how to cook, as Stefano Manfredi (of Sydney's famous bel mondo restaurant) found at the Ovens Valley International Festival in Myrtleford. He filleted then roasted Murray Cod and served it on spinach tossed with butter, parmesan, pine nuts and sultanas. The Sicilian born Bonacci mother and daughter (who took out the prize next day for best mild salami and for best fruit preserve with father Angelo the mushroom champion ), stood up to protest - ''We never use sultanas in our cooking.' Stefano admitted that everyone 'has their own way'.

And there were a lot of questions asked about grandmother Capellari's method for asparagus risotto - purists were horrified to see her pour rice straight into stock cube infused asparagus liquid. By the time she had finished stirring in her own chicken brodo and finishing it all with parmesan, it tasted really good. Then it was standing room only for Stefano de Pieri 's 'class' and Patrizia Simone's preparation of goat with polenta.

Two days of feasting and fun, can't wait for next Festival in October 2002.

For more information regarding the Oven Valley International Festival, see story on Ovens Valley, From Floods To Feasting and direct your questions in writing to Ovens Valley International Festival Inc., Po Box 591, Myrtleford 3737.