Noosa International Foods and Wine Festival 2015

Photos from this year’s home cook competition.

Greek Kebabs with Fetta in foil and Tiyanopsoma

This was the winning recipe for me as the Victoria Finalist of the Noosa International Food & Wine Festival 2014.

Greek Kebabs with Fetta in foil and Tiyanopsoma recipe

Kebabs (makes 8 skewers)


  • 8 small 8 inch skewers
  • 600g Beef Mince
  • 1 egg
  • 1 + 1/4 cup fresh breadcrumbs
  • 1 tablespoon fresh continental parsely, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 teaspoons dried oregano
  • 1 onion grated
  • 2 pinches nutmeg
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 tablespoon honey
  • 2 cloves garlic, grated
  • 1 tablespoon olive oil


1. Put all ingredients into a bowl and mix thoroughly for a couple of minutes “kneading” it by hand.

2. Roughly separate mixture into 8 and mould each portion around the skewer covering just over half way down the skewer. Flatten slightly to ensure even cooking. Lightly oil each side using the 1 tablespoon olive oil.

3. Cook on a large shallow frypan or griddle on medium heat for 3 minutes on each side until golden turning over a few times to avoid burning. Rest on plate and cover in foil ready for serving.

Fetta In Foil


  • 150g feta block per person (600g total – I used Bulgarian feta. You can choose otherwise if you wish)
  • 1 small red capsicum, deseeded and sliced
  • 1 small green capsicum, deseeded and sliced
  • 1 small red onion, halved and then thinly sliced
  • 2 tablespoons olive oil
  • 4 tsp dried oregano


1. Place each portion of feta on a large piece roughly 40 cm diameter of foil, folded in half, in the centre.

2. Add 1 teaspoon olive oil. Add a mix of red and green capsicums and red onions. Sprinkle with 1 tsp dried oregano and 1 tsp olive oil. Fold each horizontal together and crimp/fold together . Pull the sides together and meet in the middle. Crimp together with the horizontal folds ensure it is fully closed and no juices escape.

3. Cook on a grill plate or on grill function on high in oven for approx. 25 mins or until the feta starts to soften (you can feel this by pushing and feeling the foil)

Tzatziki Dip


  • 1 small cucumber sliced in half lengthways, deseeded and finely chopped
  • ½ tblsp chopped mint
  • 1 tsp dried oregano
  • 2 cloves garlic, grated
  • 1 cup thick Greek Yoghurt
  • 1 tblsp olive oil
  • 1 tsp vinegar
  • Sprinkle salt


1. Mix all ingredients together and leave in fridge until ready to serve.

TIYANOPSOMA (breads in frypan)


  • 2 cups plain flour
  • 2 tsp dry yeast
  • ½ tsp salt
  • 1 cup warm water
  • 2 tbslp olive oil to knead the dough and oil fingers when rolling breads
  • Oil for frying


1. Put all ingredients in a bowl (excluding oil). Knead in bowl and rest for 5 minutes. Knead dough with 1tablespoon oil.

2. Portion the dough into 8 and using the remaining oil roll each piece into a circle roughly 12 cm diameter give or take.

3. Heat oil in a small frypan on low to medium heat and place each bread in one at a time cooking 1 minute on each side until puffy and golden brown. Rest on paper towel and repeat till finished. Cover with foil until ready to serve.

4. Prepare the mince and skewer the kebabs. Set aside. Make Dip. Set aside in fridge. Prepare Fetta in Foils, Set aside until you start cooking process (these take approx. 25 mins). Prepare dough, portion, roll.

5. Put the feta in foil on Medium heat on Grill Plate (turning over half time) or in an oven grill for approx. 25 mins.

6. Cook the Kebabs whilst feta is cooking and the TIYANOPSOMA simulataneously

Serve, Eat and be Merry!

My Noosa International Food and Wine Festival Entry

Here is my 2014 video entry which talks about why I am so passionate about cooking, what I can offer to others and why I deserve to be at the Noosa International Food and Wine Festival.

This is for the home cook competition, sponsored by Qantas.

Thank you


Noosa International Food and Wine Festival 2014

Below are the photos from the 2014 Noosa International Food and Wine Festival. I was so excited to be the 2014 Victoria finalist of the home cook competition. Read more about the announcement on the official page here.

For my video entry click here

Click here to view my 2014 winning Victoria finalist recipe

Stifado by Sofia with Adam Liaw SBS

This recipe was created by Sofia and made on set with Adam Liaw SBS

Stifado by Sofia featured with Adam Liaw on SBS


  • 4 larger or 6 smaller Osso Bucco (I used Beef, you can also use veal)
  • 20 whole small onions, peeled ( I used pickling onions)
  • 7 – 8 cloves garlic
  • 3 small fresh sprigs rosemary
  • 4 small or 2 large bay leaves
  • 6 wholespice piemento
  • 5 whole cloves
  • 2 whole nutmeg cut in half or ½ tsp ground nutmeg
  • 1/3 cup white vinegar
  • 1 tablespoon salt
  • 410g tomato passata
  • 4 tablespoons tomato paste
  • ½ cup olive oil
  • ¼ tsp black pepper

Stifado by Sofia dish featured with Adam Liaw SBS


1. Mix tomato paste with vinegar, set aside.

You will need a good quality large pot with a lid. I used A Chassuer cast Iron Pot.

2. Start layering the ingredients.

3. Firstly place the meat on base, then the onions followed by the garlic, spices and salt and pepper.

4. Add the tomato passata, vinegar with tomato paste, oil.

5. Finish with the bay leaves and fresh rosemary sprigs.

6. Cover pot with the lid and put on a medium heat for a few minutes to heat up then turn heat down to a low simmer.

Do NOT open lid or stir at all. Every 30 minutes just give the pot a gentle shake.

7. After 1 ½ hours check the meat. If it is not falling apart put the lid back on and cook for a further 30 mins. Turn the heat off and it is ready.

8. Serve with Basmati rice. I cook my rice using the absorption method.

1 cup basmati rice to 2 cups water.

Put 1 tablespoon olive oil in a medium size pot on medium heat. When the oil starts to heat up add the rice. When the rice tips start to become translucent add the water. Turn the heat to low and put the lid on. In 10 mins check the rice and if water is absorbed and rice is cooked turn the heat off and put the lid back on. Serve with Stifado.

Heinz Big Red Broccoli, Ricotta, and Beef Mince Lasagne


A delicious HEINZ recipe for your family to enjoy.


  • 500g broccoli florets (I used frozen, but you can use fresh as well)
  • 1 tblsp olve oil
  • 2 brown onions, finely chopped
  • 1 large red capsicum, diced
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 4 garlic cloves, crushed
  • 500g beef mince (I always use lean mince)
  • 1 tblsp Italian herbs
  • 2 cups chicken stock
  • 820g HEINZ BIG RED Condensed tomato soup
  • 800g fresh ricotta (you can find this in the deli section of your supermarket)
  • 1/3 cup basil pesto
  • 1 1/2 cups grated parmesan (don’t use an alternative as this creates the best flavour)
  • 8 sheets fresh lasagne (375g packet) fresh lasagne


1. Pre-heat oven to 180 degrees celsius.

2. Place broccoli in a heatproof, microwave safe bowl and add 1 tblsp water if using fresh broccoli. Cover. Microwave on High (100%) for 3 – 4 minutes or until tender. Drain. Blend or process until smooth. Set aside.

3. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, celery, carrot and garlic. Cook stirring for 5 minutes or until vegetables have softened. Add mince. Cook stirring with a wooden spoon to break up any lumps, for 8 – 10 minutes or until browned. Season. Stir in herbs, stock and soup. Bring to a simmer, uncovered fir 30 minutes or until sauce thickens. Remove from heat.

4. Combine ricotta, pesto, 3/4 cup parmesan and broccoli in a large bowl. (I use my hands to make sure it all blends well).

5. Spread a thin layer of mince mixture over the base of a 12 cup capacity baking dish. Layer 2 sheets lasagne over mince, trimming to fit. Top with 1/3 remaining mince mixture and 1/3 remaining parmesan. Layer with another 2 sheets lasagne, then spread with half the ricotta mixture. Repeat layering, finishing with mince and parmesan.

5. Bake for 45 minutes or until cheese is melted.

6. Stand for 10- 20 minutes. Serve.