The Food & Wine “goodies” (er, morsels of information) are trickling out to us, folks! Thanks to A.J. Wolfe of Disney Food Blog, that is.

A.J. just unveiled 15 more beverages, desserts, and entrees that we’re going to be able to find and devour at this year’s “most wonderful festival in The World”. Five of them have hit the All in WDW “radar”.

First, let’s quickly re-cap the current state of our Food & Wine 2013 Pre-Festival Top “25″.

Kalua Pork Sliders (Hawaii) “Le Cellier” Filet Mignon (Canada) Grass-Fed Beef Sliders (Florida) Crispy Pork Belly (Brazil) Scottish Salmon (Scotland) Watermelon Salad (Florida) Kimchi Dog (South Korea)

Now, here are the interesting items that have been, newly, introduced!

Scotland – Scotch Egg dipped in Mustard Sauce

For those that don’t know, a scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in bread crumbs, and baked.

Brazil – Seared Scallop with Hearts of Palm and Tomato Stew

Does this mean that New Zealand’s scallop will be leaving the festival? It hit my list at #14 in 2012.

Canada – Seared Trout with Frisee, Bacon, and Maple Minus 8 Vinaigrette

Please say it ain’t so! I am SO going to miss Canada’s Chicken Chipotle Sausage! It was in my Top 5 dishes last year at #4. But, with this trout accompanying Le Cellier’s filet, will there be room for a third entree?

Australia – Garlic Shrimp

According to A.J., the garlic shrimp will replace Australia’s rather mundane shrimp-on-the-barbie.

Singapore – Seared Mahi-Mahi with Jasmine Rice and “Singa” Sauce

This dish debuted in 2012 and was rather tasty, in my opinion. It hit last year’s All in WDW Top 25 at #8, and, as I said in yesterday’s post – “Imagineering Food & Wine: Singapore” – it was good enough to keep on this year’s menu.

So, where do these five ‘masterpieces’ fit into this year’s picture?

The mahi-mahi is first amongst this “new” bunch. I have had it before, and I know that it’s good.

In comparison to the scallop, the trout reads as a more complete plate. I’ll have to give it an early and slight edge over Brazil’s entry. It’s a slim margin, however.

Australia’s garlic shrimp sounds just about as mundane as its predecessor – “shrimp-on-the-barbie”. Can’t we get garlic shrimp just about anywhere?

Finally, I am intrigued by the Scotch Egg. When I wrote “Imagineering Food & Wine: Scotland” a few weeks back, I almost added it to my menu. Then, I started to wonder if Chef would really offer us a hard-boiled egg. I figured ‘no’. Well, I was clearly wrong.

I do like eggs, sausage, and things that are breaded, but I’m going to be conservative with this one’s initial ranking. Having said that, I won’t be surprised to see it skyrocket up the chart after it is sampled.

So, our updated Top “25” looks like this:

Kalua Pork Sliders (Hawaii) “Le Cellier” Filet Mignon (Canada) Grass-Fed Beef Sliders (Florida) Crispy Pork Belly (Brazil) Scottish Salmon (Scotland) Seared Mahi-Mahi (Singapore) Seared Trout (Canada) Seared Scallop (Brazil) Scotch Egg (Scotland) Garlic Shrimp (Australia) Watermelon Salad (Florida) Kimchi Dog (South Korea)

Cheers, folks! Is it time to eat yet?