Welcome to our world

Transcription

TASTING AUSTRALIA
P R E S E N T E D BY T H O M A S F O O D S
O F F I C I A L 2 0 1 6 F E S T I VA L P R O G R A M | A D E L A I D E 1 - 8 M AY
Welcome to our world
Book now at tastingaustralia.com.au
Thank you
Tasting Australia presented by Thomas Foods
is much more than an event – it is an ethos, and
for this we thank the real food champions who
live this mantra every day.
palates, vignerons who embrace tradition while
looking to the future and thinkers who lead
discussion around the future of the food and
wine industry.
Tasting Australia is also generously supported
by individuals and businesses that are
dedicated to raising the profile of South
Australia’s premium food and wine.
Support comes from producers who constantly
push the agenda of sustainability, restaurants
that showcase local and seasonal produce,
chefs who challenge our expectations and
We sincerely thank these pioneers and
innovators who embody what Tasting Australia
is about, year round and worldwide.
We thank our farmers, producers, chefs,
restaurateurs, entrepreneurs and the following
sponsors:
PRESENTING
PARTNER
MAJOR
PARTNERS
SUPPORTING
PARTNERS
REGIONAL
BODIES
CHARITY
PARTNER
G E T T H E L AT E S T O N L I N E
All information about the Tasting Australia festival in this program is correct at the time of printing. Head online for the latest updates on events,
special guests taking part, plus the latest news on daily activities and things to taste!
Facebook.com/TastingAus
@TastingAus
Join the conversation
#TastingAus
@TastingAustralia
@TastingAus
Or subscribe to our newsletter via our website tastingaustralia.com.au
For information on South Australia, visit southaustralia.com
Photography credits: Front Cover: Billy Law. Page 6: Billy Law. Page 11, centre: Dragan Radocaj.
B O O K N O W AT T A S T I N G A U S T R A L I A . C O M . A U
2
Youtube.com/TastingAustralia
Welcome
T H E F L AVO U R O F TA S TI N G AU S T R A L I A
I S F R E S H , F U L L- B O D I E D A N D LO C A L .
For this eight-day eating and drinking festival,
produce and producers are the real heroes.
They are the champions who work tirelessly to
bring high-quality ingredients to our plates and
palates 365 days of the year.
This produce is freshest at the source; South
Australia’s regions are unique food bowls, right
on the city’s doorstep. It’s dirt honest food 20
minutes’ drive out of the city.
Tasting Australia presented by Thomas Foods,
serves this to you direct from the people who
know it best.
Experience South Australia’s best with friends,
around the state, over a long lunch or indulgent
dinner and everything in between. Drink up
the wisdom and creativity of world-class chefs,
thinkers and change-makers. Meet the makers,
bakers, artisans, growers, custodians of the
land and more.
E AT. D R I N K . T H I N K . PA R T I C I PAT E .
Welcome to Tasting
Australia – a “banquet”
of flavours, surprises
and unforgettable
food and wine
experiences that only
South Australia can
host.
Presented by Thomas
Foods and now in its 19th year, the 2016 festival
features the freshest local produce, some of
the world’s finest chefs and a terrific array of
venues and events.
Welcome to our world of Tasting Australia 2016.
Tasting Australia presented by Thomas Foods is
in a landmark year as Australia’s longest running
eating and drinking festival and in its 10th iteration,
as we embrace our new annual status and the ever
growing focus on where our food comes from.
Town Square – the Tasting Australia hub in
the centre of Adelaide – will be the place, for
example, to gain cooking skills and tips, debate
the future of food or see a dish being prepared
by your culinary hero.
South Australia is one of the best places on the
planet to live and visit, and our premium-quality
wines, succulent seafood, superb beef, delicious
fruit and vegetables and hand-made cheeses have
all helped the State achieve that enviable status.
There will also be – nestled within the vineyards
and abundant food bowls that are mostly no
more than one hour’s drive from the city – a
series of gastronomic events that take festival
goers straight to the source of what makes our
State special.
Tasting Australia is an opportunity to celebrate
and immerse yourself in a world-class
gastronomic culture, and I invite you to explore
and savour all that we have to offer.
This ties in to the theme for 2016 – Landscapes
– in which we celebrate how our geography has
shaped South Australia’s food and wine profile
that is as varied as our regions and so too our
approach to food.
to exchange ideas and experiences between
industry leaders and anyone who loves to eat
and drink.
These details will be highlighted through
Tasting Australia’s vast program and manifests
in our “home”, Town Square in Victoria
Square. In this central hub 10 South Australian
regions will present local flavours to the
public alongside a curated program of daily
demonstrations and discussion panels.
We are committed to evolving the festival into
the most engaging, agenda-pushing food and
wine festival in the country. This is our opportunity
Jay Weatherill MP
PREMIER
Our guest talent are not only leaders of their
craft but trend-setters who are committed
to sharing skills and insights to develop a
sustainable global food and wine culture.
Please explore our 2016 program in detail as it
is meant to entice, encourage and, on occasion,
provoke - but only ever in the best possible taste!
MAGGIE BEER - PATRON
SIMON BRYANT - CREATIVE DIRECTOR
PAUL HENRY - CREATIVE DIRECTOR
3
Our Guests
PRODUCE CHAMPIONS
MATT ORLANDO
(DENMARK)
Rene Redzepi, Heston
Blumenthal and Thomas
Keller; Matt Orlando has
cooked under the guidance
of them all. Matt started his career in San Diego,
California at the age of 15 and despite his early
start, it wasn’t until some years later that he
realised the depth of his passion for cooking.
He developed his signature toolbox of skills at
Michelin starred restaurants Le Barnardin and
Le Manoir aux Quat’ Saisons before settling
in to London’s iconic home of experimental
gastronomy, The Fat Duck. It was here that
Matt met Rene Redzepi, owner and chef of
critically acclaimed Noma in Copenhagen,
Denmark where he then became Sous Chef and
later head chef after time at Thomas Keller’s
Michelin three-starred restaurant, Per Se. His
connection with Scandinavia intensified so it
was natural for Matt to establish his flagship
restaurant, Amass, also in Copenhagen. His
food, however, cannot be pigeonholed by
place or time but is an amalgamation of his rich
experiences.
DAVID PYNT
(SINGAPORE/WA)
One of Australia’s greatest
culinary exports, David is
carving a name for himself
courtesy of his different
approach to cooking with
fire. His hot, fast precision sets him apart from
his peers, a trademark of his current venture,
Burnt Ends in Singapore – a sister to his original
pop-up barbecue restaurant Burnt Enz in East
London. David trained in Perth before making
his way to various fine dining establishments
around Australia, including Tetsuya’s in Sydney
and Perth’s number one restaurant, Restaurant
Amuse. He continued his food journey at Noma
in Copenhagen – recognised as the number
one restaurant in the world three years running
– followed by stints at famous Spanish grill
restaurant Asador Etxebarri in the Basque
region and London restaurants St John’s Bread
and Wine, The Loft Project and Via Jante.
CHANGE MAKERS
ANTHONY MYINT
& CHRIS KIYUNA (USA)
A charitable restaurateur and
chef in the Mission district
of San Francisco and New
York City, Anthony Myint
shares Tasting Australia’s
passion for locality and seasonality. Anthony
is a pioneer of the charitable restaurant
movement, often donating his profits to
those less fortunate, and dedicates himself to
exploring issues around environment, food and
sustainability. Along with Chris Kiyuna, Anthony
runs The Perennial in San Francisco, featuring
progressive Agrarian cuisine using sustainable
farming methods. The Perennial aims to serve
food and drinks that are part of a ‘positive food
system’, while also striking a balance between
sophistication and satisfaction.
STORY TELLERS
MARK KURLANSKY
(USA)
Often touted as an ‘authority
on food’, Mark Kurlansky
shares his knowledge
thanks to extensive research
and an insatiable curiosity. Having worked
as a commercial fisherman, a dock worker,
a paralegal, a cook and a pastry chef before
making the transition to journalism in the
mid-1970s, his experience is varied and rich.
Exploring history, economic impact and cultural
and social development associated with food
and food production, Mark has published 28
books discussing how our world has changed
thanks to the food around us including Cod,
Salt and The Big Oyster.
LIZ CARLISLE
(USA)
Champion of lentils, Liz
Carlisle is a Fellow at the
University of Berkeley, a
lecturer in the Thinking
Matters program at Stanford University and
author of Lentil Underground, about the plight
of lentil farmers in her home state of Montana.
Liz has a passion for human stories, told
through both the written word and song. It was
through her storytelling as a country music
artist that Liz discovered the potential for lentils
and legumes to revitalise rural communities
while benefitting public health and the
environment and country she loves most.
AMBASSADORS
CHEONG LIEW
(SA)
Named as one of the world’s
10 hottest chefs by U.S. Food
and Wine, Cheong really
cemented his reputation
through the success of his former home, The
Grange, at the Hilton Adelaide. Malaysian born,
his knowledge of Malay, Indian and Chinese
cooking is at the centre of Cheong’s repertoire.
However, Cheong has also excelled in other
cuisines including Greek and French building his
signature capacity to blend different traditions
and flavours. Cheong prides himself on creative
cuisine and is a firm advocate for shared food.
JOCK ZONFRILLO
(SA)
Few people know and
appreciate real Australian
native produce as well as
Orana chef Jock Zonfrillo.
With a true respect for seasonality, Jock
understands how to mix unfussy, wholesome
produce to achieve rich, aromatic foods
that surprise and delight. Through extensive
research into the land, history and Indigenous
culture, he has adopted the approach of not
taking more from the land than you give back.
JOANNA SAVILL
(NSW)
Tourism Australia Food &
Wine Advisory Panel member
and OzHarvest Ambassador,
Joanna Savill has a long and
celebrated culinary career in food journalism for
major titles, reviewing, presenting and hosting.
Joanna brings her 20 plus years of national and
international media and events experience to the
table, having been lucky enough to work with some
of the biggest names on the global food landscape.
Joanna is constantly inspired by envelope pushing
and sustainability in everything from story-telling
to growing businesses and audiences.
4
PAT R O N
MAGGIE BEER
(SA)
Much-loved South Australian
cook Maggie Beer has been
promoting local produce
since opening the Barossa
Pheasant Farm Restaurant with her husband
Colin in 1978. Maggie then went on to become
a partner in Charlick’s Feed Store in Adelaide.
Long celebrated for her authentic demeanour
and like approach to food, she hit TV fame
when she co-hosted the weekly program The
Cook and the Chef with Simon Bryant on the
ABC from 2005 to 2009. She has since had
multiple appearances as a guest judge on
Masterchef Australia. Today Maggie can be
seen on The Great Australian Bake Off, she runs
Maggie Beer’s Farm Shop in the Barossa and
oversees production of a range of eponymous
products sold throughout Australia and
overseas, and in 2014 launched the Maggie
Beer Foundation. Maggie won the Centenary
Medal in 1991 and was Senior Australian of the
Year in 2010.
SPECIAL GUESTS
ANDREW MCCONNELL
(VIC)
Owner of not one but four
restaurants in Melbourne,
Andrew McConnell is
a restaurateur with a
dedication to top quality ingredients and
seasonal and often unusual produce. His
newest venture Meatsmith heralds a new
direction for the well-respected chef,
positioning himself as a curator of fine meats,
wines and groceries in Fitzroy.
ADAM LIAW
(VIC)
A cook, writer and television presenter, Adam
Liaw has a passion for exploring the flavours of
the world. The winner of Masterchef Australia
2010 has now published four cookbooks and
developed his own television series, Destination
Flavour, that showcases his travels through
Australia, New Zealand, Japan and Europe.
His love of food is matched by his affinity for
South Australia where he grew up and studied,
developing his own cheat-sheet to Adelaide’s
best food and wine offerings along the way.
BELINDA JEFFERY
(NSW)
There are a number of ways
to compliment cookbook
authors: food-smeared
pages for one, and more
than one of their books on
your bookshelf. But the greatest compliment
has to be the pleasure of finding that a recipe
has worked - and worked well. All around
the country, cooks pay these compliments
to author Belinda Jeffery. With a knack of
creating recipes for food that you genuinely
want to eat and a warm, distinctive writing
style, her descriptions result in a recipe that
simply works. Belinda’s books include Belinda
Jeffery’s Collected Recipes, Mix & Bake, The
Country Cook Book, Desserts, and her most
recent offering - the very popular Utterly
Delicious Simple Food. Her seventh book will be
published later this year.
MATT WILKINSON
(VIC)
Hunting rabbits in South Yorkshire as a child,
Matt Wilkinson carried this hands-dirty approach
to cooking and produce into his career in
food. His foodie-muscles were carved under
the supervision of Michelin-starred chef
Martin Wishart, before arriving in Australia. He
launched unorthodox eatery Pope Joan with
business partner Ben Foster in East Brunswick in
2010, incorporating a café, produce store, wine
bar, kitchen garden and takeaway hub Hams and
Bacon. The pair launched Jack Horner, a canteen
and grocery store, around the corner in 2015.
Matt is a champion of networking among producers
and spearheads the ‘buy-local’ movement.
PAUL WEST
(NSW)
Paul is a passionate advocate
for real food, community,
regional living and sustainable
agriculture. Host of television
show River Cottage Australia, Paul truly
lives the agrarian life and is authentic and
enthusiastic with home-grown produce. As a
trained chef he has worked in all areas of food
production, from WWOOFing (Willing Workers
on Organic Farms) around Australia, growing
fruit and vegetables, working at wholesale
markets and retail fruiterers to working at one
of the country’s top restaurants. Having turned
his back on haute cuisine, Paul is back to basics
as the poster boy for sustainable farming and
organic food.
ROBIN WICKENS
(VIC)
As a hero of regional dining, Robin Wickens
champions the idea that the best food is often
found at the source. Robin’s approach to fine
dining in the regions at the iconic Victorian
restaurant, the Royal Mail Hotel in Dunkeld,
is touted as best practice in the field of food
tourism and is being replicated country-wide.
He won two hats in The Age Good Food Guide
in 2015 through creating a menu inspired by
produce harvested from the hotel’s organic
kitchen garden, orchards and olive groves.
Robin has collected many accolades in Australia,
including The Age Good Food Guide 2004
Young Chef of the Year, Australian Gourmet
Traveller’s 2005 Best New Talent and two hats at
his Melbourne restaurant, Interlude.
BENJAMIN COOPER
(VIC)
Australian chef Ben Cooper
epitomises the notion that
food is a great cultural
communicator. Through
various food experiences as well as working
alongside Kylie Kwong and Neil Perry, Ben has
developed a deep understanding of embracing
cultural diversity and excels in replicating different
cuisines with his own unique flair. Currently
executive chef of The Lucas Group, his portfolio
of restaurants includes Chin Chin, Baby Café &
Pizzeria, Kong BBQ and Hawker Hall.
JESSIE SPIBY
(SA)
Jessie Spiby is a cook defined by a strong
paddock-to-plate mentality, with a love for
Asian cuisine that is driving her to create a
‘new’ Australian/Asian fusion using native
Australian ingredients. After her success on
Masterchef Australia in 2015, Jessie is now a
food writer for RipItUp.com and Broadsheet,
as well as the gracious and generous host of
intimate dinners across Adelaide.
RODNEY DUNN
(TAS)
Rodney Dunn has a modest goal: a quest
for flavour and a simple life. Rodney worked
as an apprentice under Tetsuya Wakuda at
esteemed Sydney restaurant Tetsuya’s before
moving into food media, developing recipes
and researching for television show Better
Homes and Gardens before joining Gourmet
Traveller as food editor in 2004. Growing up
on a farm in rural New South Wales, Rodney
has held on to this passion by growing fruit
and vegetables, raising pigs, milking goats and
keeping honey bees at his farm-based cooking
school The Agrarian Kitchen in Tasmania’s
Derwent Valley. The Agrarian Kitchen allows
Rodney and his family to share the ways of
the farm with students from around the world
in the form of cooking experiences including
butchery, smoking, wood-fired cookery, baking
and preserving.
LOCAL HEROES
Andrew Davies
Andrew Fielke
Andy Thiele
Andre Ursini
Bethany Finn
Brendan Wessels
Callum Hann
Dan Moss
David Swain
Dee Nolan
Dennis Leslie
Duncan Welgemoed
James Brinklow
Joe Grilli
Jon Lark
Karena Armstrong
Katherine Maitland
Kirby Shearing
Kris Lloyd
Lachlan Colwill
Mark McNamara
Michele Lally
Paul Baker
Peter Morgan Jones
Ragini Dey
Randy Stringer
Richard Gunner
Scott Huggins
Sean Connolly
Sharon Romeo
5
Simon Wilkinson
Tim Bourke
Tony Carroll
Tony Hart
Tony Love
No menu. No limits.
THE ORIGINS DINNER
E X P E R I E N C E T H E U LT I M AT E N I G H T C L U B F O R F O O D I E S : A M Y S T E R Y V E N U E , M O R E T H A N 3 0 C H E F S ,
NO MENU, NO LIMITS.
The Origins Dinner – the showcase event of Tasting Australia – is all about returning the element of surprise to dining.
Evolving beyond the traditional gala dinner, Tasting Australia’s climax fully embraces the notion that the enjoyment of food and wine is a
journey; a subjective exploration, guided by the consumer and lived in full sensory technicolour.
S AT U R D AY
7 M AY | 7 P M
IN A SECRET
L O C AT I O N
$220
At The Origins Dinner, guests choose their own adventure.
Head around one corner and taste a sweet dish made by one of Adelaide’s leading chefs, then wander across the room and sample
handmade smallgoods produced by a farm just 50km from the city, or dig into a curry featuring locally grown spices and prepared
by an international guest chef. This format is thrilling and all-consuming for food lovers, whose eyes and tastebuds light up at the
unpredictable and limitless feast before them.
“People can’t be surprised anymore; we Google everything and know what we’re in for. Our expectations are already set… it’s almost like
you’ve seen the spoiler to the movie,” creative director Simon Bryant said.
“There’s no mystery left so we create it – you don’t know who’s cooking for you and you don’t know what you’re going to have... all the
lines become blurred and it’s just a celebration of food in general.”
EXPECT THE UNEXPECTED
Surprising a chef is no easy feat.
That’s exactly what The Origins Dinner
achieved in 2014, and this year the showcase
event will bring even more hutzpah to the night.
It’s the one food event of the year that chefs
are muscling for a spot at, and the food-loving
public fear missing out on.
Culinary icon Cheong Liew said The Origins
Dinner changed everyone’s expectations about
what a celebration of premium produce could,
and should, look like.
“It was really the best party… and you know
that chefs and people who work in hospitality
throw the best parties, right?” he said.
“It was really awesome to be able to eat so
many types and styles of food from all the
various chefs.
“Whether you’re a chef or a member of the
public, it was just fantastic to meet all these
guests from overseas and interstate.”
“I THOUGHT THE
O R I G I N S D I N N E R WA S
One of those chefs widely adored by the public
and her peers was Skye Gyngell, a UK-based
Australian chef renowned for her time as food
editor of Vogue and for winning a Michelin star
at the Petersham Nurseries Café.
Skye was gobsmacked by The Origins Dinner
and loved learning about South Australian
produce from locals and visitors alike.
“I thought The Origins Dinner was a brilliant
idea… I’ve never seen that before at a festival,”
she said.
A BRILLIANT IDEA… I’VE NEVER
S E E N T H AT B E F O R E
AT A F E S T I V A L”
“There was great discussion between the
chefs… the feeling when you walked into the
room was incredible,” French-born, Australianbased chef Emmanuel Mollois said.
The Origins Dinner embodies all that Tasting
Australia represents: truly experiencing food
and wine, sharing knowledge and highlighting
South Australia’s best.
6
A signature of place
SINGLE SITES DINNER
E X P E R I E N C E A G A S T R O N O M I C A D V E N T U R E B A S E D A R O U N D S E V E N O U T S TA N D I N G S I N G L E V I N E YA R D W I N E S , S E V E N W I N E M A K E R S ’ S I G N AT U R E E X P R E S S I O N S , A N D S E V E N C H E F S ’ U N I Q U E
I N T E R P R E TAT I O N S O F T H E TA S T E , E N E R G Y A N D S P I R I T O F A S E N S E O F P L A C E .
T H U R S D AY
5 M AY | 7 P M
ADELAIDE
CONVENTION
CENTRE
$350
Meet your
line- up
and hosts
Imagine a dinner designed to present a culinary landscape of diversity, region, culture and flavour, all built around some of Australia’s
most famous single-vineyard sites and their celebrated wines.
Evoking our tall South Australian skies, our ancient weathered soils, and the diverse patchwork of flavours that unite our regions, a
challenge has been set to create seven memorable dishes that speak to seven special wines and sites, all coming together for one
unique occasion of discovery, discussion and degustation.
Creative Director Paul Henry explains: “Landscapes are not just physical; they are also cultural and historical. South Australia is blessed
to have such a rich history of wine-growing and winemaking that the opportunity to explore our greatest vineyard expressions with
some of our most celebrated chefs seemed the ultimate challenge for Tasting Australia.”
M E E T YO U R LI N E - U P A N D H OS T S
KATE LAURIE
(Deviation Road)
and LACHLAN COLWILL
(Hentley Farm Restaurant)
KYM SCHROETER (Penfolds)
and DAVID SWAIN
(Fino at Seppeltsfield)
STEPHEN PANNELL (SC Pannell Wines)
and DUNCAN WELGEMOED (Africola)
JEFFREY GROSSET
(Grosset Wines)
and PAUL BAKER
(Botanic Gardens Restaurant)
STEPHEN HENSCHKE (Henschke Wines)
and MARK MCNAMARA (Food Luddite)
SUE HODDER
(Wynns Coonawarra Estate)
and ANDY DAVIES
(Press; Osteria Oggi)
DUDLEY BROWN
(Inkwell Wines)
and KARENA ARMSTRONG
(The Salopian Inn)
AUSTRALIAN WINE – SINGULAR SITES
Australian wine commands a world unto itself.
Without classification, or a definitive list of
single-vineyards sites, exploring the landscape
of Australian wine has always been a journey
without a specific map.
but also some of the most interesting and
expressive wines in the world.
“The world of Australian wine is curiously nonprescriptive,” Creative Director Paul Henry said.
In 2014, we made a significant step in
acknowledging the origin and value of great
Australian wines. However this year’s Single
Sites Dinner, celebrating single-vineyard wines,
pushes that concept even further.
“I have no doubt that these are not just some
of the greatest single-vineyards in Australia,
“South Australia more than rivals other producing
states on single-vineyard wines… it is about
those sites that have a genuine ability to express
place and idiosyncrasy in a definitive way.”
Without choosing favourites, Paul said guests
would be treated to some life-changing wines.
“Jeffrey Grosset has an awe-inspiring sense of
logic and conviction in everything he does… his
wine will be a revelation,” Paul said.
“And I love Steve Pannell’s tireless celebration of
McLaren Vale’s Mediterranean-inspired swagger.”
7
“ I H AV E N O D O U B T
T H AT T H E S E A R E N O T J U S T
S O M E O F T H E G R E AT E S T
S I N G L E - V I N E YA R D S I N
AUSTR ALIA , BUT AL SO
SOME OF THE MOST
INTERESTING
AND EXPRESSIVE
WINES IN THE WORLD”
The original master chef
A CHEONG LIEW RETROSPECTIVE
T H E O R I G I N A L M A S T E R C H E F, C H E O N G L I E W, H A S I N F L U E N C E D AU S T R A L I A’ S C U L I N A R Y L A N D S C A P E
FO R M O R E THAN 30 Y E ARS AN D H IS LEGACY CO NTI N U E S TO S HAP E TH E F UTU R E O F FOO D ARO U N D
THE WORLD.
S U N D AY
1 M AY | 7 P M
H I LT O N
ADELAIDE
$250
At Tasting Australia presented by Thomas Foods, we pay tribute to Cheong’s contribution to the industry as the head chef at Hilton
Adelaide’s Grange restaurant. Here he continued to evolve the game changing cuisine he brought to Australia’s tables since Neddy’s
burst onto the Adelaide dining scene in the 1970’s; he is a trend-setter in the fusion of flavours and a true gentleman of the kitchen.
A Cheong Liew Retrospective is a celebration of this wisdom, experience and innovation – seven of Cheong’s greatest protégés will
return for a showcase dinner at the Hilton’s new restaurant, Coal Cellar and Grill, to prepare and reinterpret iconic dishes created by
their mentor and teacher over the past three decades.
The award-winning line-up for A Cheong Liew Retrospective includes 2012 Queensland Chef of the Year and owner/chef of Bare Bones
Society in Brisbane, Kym Machin, alongside Michael Elfwing who is now executive chef of Margaret River’s revered Cape Lodge, a
former chef at Fat Duck in London and original chef at Cheong’s Kuala Lumpur restaurant Senses.
They are joined by Luke Brabin who followed Cheong’s lead of excellence in hotel dining at Regal International East Asia Hotel in
Shanghai plus Matt Upson (Tallwood, Capella Lodge, Southern Ocean Lodge), Gina Liew, Jodie Childs and Jo Ward.
A TIMELESS INFLUENCER
Brave. Adventurous. A pioneer.
Legendary chef Cheong Liew is often described
with these words, and they all came to seed at
Hilton Adelaide’s Grange restaurant.
A true believer in fresh ingredients and an early
adopter of fusion cuisine, Cheong has left a
lasting impression on chefs and diners around
the world.
“CHEONG LIEW IS A TRUE
ARTIST WITH FOOD AND
A L W AY S S U R P R I S E S M E W I T H
H I S C R E AT I O N S , ” F O O D I C O N
MAGG I E B EER SAI D.
“Cheong is a total original; he was so far ahead
of the pack… it would be difficult to measure
his contribution it’s so enormous,” food icon
Maggie Beer said.
“Cheong was not afraid to combine flavours
and techniques at a time when food was
very conservative,” former apprentice – and
Cheong’s daughter – Gina Liew said.
“Cheong is a true artist with food and always
surprises me with his creations.”
“He brought new and exciting discoveries
to the palates of South Australians, and he
also attracted and encouraged like-minded
individuals.”
It’s that ability to masterfully craft unexpected
dishes that is Cheong’s signature.
The influence of Cheong’s bold use of flavour,
creative pairing of gastronomic cultures and
his unbridled passion for good food can still be
felt today in kitchens in London, China, Malaysia
and all around Australia.
Swedish-born Michael Elfwing, executive chef
at the award-winning Cape Lodge in Margaret
River, said it was “immensely gratifying” to
learn about using traditional Asian ingredients
in an unexpected setting.
Yet it’s not just Asian flavours that Cheong
boldly commands.
“The thing about Cheong’s food for me is
that the flavours are always balanced and
comforting, but there’s something that you
can’t quite put your finger on – a fermented
vegetable or vanilla in the chicken,” Salopian
Inn executive chef Karena Armstrong said.
8
A tour of our best kept secrets
A F E W O F M Y FAVO U R I T E T H I N G S
T H I S S E R I E S O F E V E N T S I S A N I N T I M AT E E X P E R I E N C E W I T H O U R S P E C I A L G U E S T S , A S T H E Y L E A D
Y O U O N A C U L I N A R Y J O U R N E Y A C R O S S S O M E O F T H E I R M O S T P E R S O N A L LY M E A N I N G F U L S P O T S I N
ADEL AIDE AND SOUTH AUSTR ALIA .
T U E S D AY
3 M AY
F R I D AY
6 M AY
S AT U R D AY
7 M AY
$150*
MAGGIE BEER
CALLUM HANN
SIMON WILKINSON & TONY LOVE
COOK, PRESENTER, AUTHOR, AND TASTING
AUSTRALIA PATRON
“All those years ago, moving to the Barossa
marked the start of a very personal food
COOK, AUTHOR AND MASTERCHEF
AUSTRALIA 2010 RUNNER-UP
“Spice up your Tuesday night with this dusk
tour of the rejuvenated Hindley Street region
FOOD EDITOR & NATIONAL WINE EDITOR
FOR NEWS LTD
“Come with us on a bike tour of Adelaide’s
West End to experience some of our favourite
journey for me: being completely immersed in
the rhythm of the seasons and the abundance
of fresh produce that surrounds me. Since then
I have gathered a lifetime of Valley-inspired
knowledge, and I am so happy to share it! My
favourite Barossa things in one day will make
for a truly wonderful afternoon - it’s the very
best way I can think of to let you experience the
love I have for where I live.”
of Adelaide. We’ll start with a refreshing shot,
mellow into some juniper berries, choose
broadly from a menu, and down a liquid chaser.
Join me in a toastie and let’s celebrate this
great city!”
venues! We don’t want to give too much away,
but suffice to say there will be a broad cross
section of Adelaide visited – let us tempt you
with whispers of coffee, food wholesalers, and
personalities found at bars. Meet under the
wandering star of the Entertainment Centre,
and expect plenty of surprises and a few
familiar faces along the way.”
FRIDAY 6 MAY | 1PM MEET AT MAGGIE BEER’S FARM SHOP
$150*
TUESDAY 3 MAY | 3:30PM
MEET AT TOWN SQUARE:
VICTORIA SQUARE
$150
JESSIE SPIBY
*Book a return bus transfer for Maggie’s tour from
Adelaide CBD (Town Square) for $25 extra.
CHEONG LIEW
CHEF AND TASTING AUSTRALIA AMBASSADOR
“Exploring East to West, rainforest to urban
jungle. Come on this culinary discovery tour
with me as I show you some of the best
food connections we have in SA. We’ll start
somewhere leafy, go somewhere brainy, and
end up somewhere busy. We’ll go through
the east end of the city to the west with our
tastebuds and feet. Our food theme is Duck
with Pinot - I personally invite you to share in
this leisurely roving lunch, and learn some of
my Adelaide secrets!”
COOK AND MASTERCHEF AUSTRALIA
2015 CONTESTANT
“Before venturing off to the all-encompassing
experience of Masterchef Australia, I ate a meal
that forever changed me. It altered my entire
view on cooking and sparked a new passion
in me - it was the use of Australian native
ingredients. I look forward to showcasing
some beautiful food (and of course drinks),
at venues that continue to inspire me and
push boundaries. What I’ve organised is
pretty special, and I am excited to share the
experience with my guests!”
FRIDAY 6 MAY | 10AM
VICTORIA SQUARE
$150
FRIDAY 6 MAY | 10:30AM
VICTORIA SQUARE
$150
SATURDAY 7 MAY | 11AM
MEET AT THE ADELAIDE ENTERTAINMENT
CENTRE STAR, 98 PORT ROAD
Bring your bike or hire one free.
$150
ADAM LIAW
MASTERCHEF AUSTRALIA 2010 WINNER
AND CHEF
“The wonderful thing about growing up in
Adelaide is having a fond memory for every
street corner. I’ve been coming to the Central
Markets and Chinatown my whole life, and it’s a
bit like my backyard. I went grocery shopping
here with my family when this was the only
place you could buy Asian ingredients, I had
my first fine dining meal here, and I used to
sprint from my first office job across town at
lunchtime for the city’s best duck and dumpling
soup. Spend the afternoon with me and let me
walk you through my memories of Chinatown.”
SATURDAY 7 MAY | 11AM
VICTORIA SQUARE
$150
9
Good company. Great taste.
I N T H E CO M PA N Y O F…
TA S T I N G A U S T R A L I A ’ S C R E AT I V E D I R E C T O R S H A V E C A R E F U L LY C U R AT E D A L I S T O F TA L E N T T H AT W I L L W O W
Y O U R P A L AT E W I T H T H E I R E X P R E S S I O N A N D S E N S E O F A D V E N T U R E . T H E Y H A V E B E E N T H O U G H T F U L LY P A I R E D
W I T H S O U T H AU S T R A L I A’ S L E A D I N G P R O D U C E R S A N D T H E B E S T D I N I N G V E N U E S A N D C H E F S F O R A S P E C I A L
M O M E N T I N C U L I N A R Y H I S T O R Y.
D I N N E R I N T H E CO M PA N Y O F
LU N C H I N T H E CO M PA N Y O F
PA U L W E S T AT
SEAN’S KITCHEN
R O B I N W I C K E N S AT
H E N T L E Y FA R M R E S TA U R A N T
M A R K K U R L A N S K Y AT
I N T E R C O N T I N E N TA L A D E L A I D E
W E D N E S D AY 4 M AY
7PM | $150
12PM | $150
T H U R S D AY 5 M AY
6PM | $135
Championing local produce on television around
Australia, Sean’s Kitchen and Paul West will
celebrate the best of South Australia in food.
The Royal Mail comes to the Barossa in this
direct-from-the-source, five-course lunch using
local produce, accompanied by exquisite singleestate wines from Hentley Farm.
Mark shares stories, tales and insights into his
travels and work, collected over thirty years
of travelling the world at this five-course meal
paired with local wines.
DINNER AND MASTERCLASS
I N T H E CO M PA N Y O F
ANTHONY MYINT AND
C H R I S K I Y U N A AT B O TA N I C
G A R D E N S R E S TA U R A N T
Anthony Myint and Chris Kiyuna bring their eatlocal and seasonal ethos to the Botanic Gardens
Restaurant to create a modern Australian menu
with a garden-to-plate philosophy.
MARK KURLANSKY
AT O S T E R I A O G G I
12PM | $150
Join Osteria Oggi and Mark Kurlansky in this
celebration of produce, as Oggi create a menu
around Salt, Cod and The Big Oyster – all titles
of Mark’s New York Times best-selling books.
LIZ CARLISLE
AT PA N G K A R R A F O O D S
A N D R E W M C C O N N E L L AT
LEONARDS MILL
12PM | $180
7 : 3 0 P M | $ 1 6 5 ( D I N N E R O N LY )
OR 5PM | $200 (MASTERCLASS
AND DINNER)
Indulge in a decadent five-course meal with
matching SA wines prepared by Andrew
McConnell with head chef Brendan Wessels
and head pastry chef Lindsay Durr of Leonards
Mill Restaurant. Take the cuts and cooking
masterclass beforehand with Troy Wheeler
(Meatsmith).
12PM | $110
Author of Lentil Underground, Liz Carlisle
teams up with lentil producers Pangkarra Foods
for a discussion on locally adapted, organic
farming and why it’s great that this year is the
International Year of the Pulse.
M AT T W I L K I N S O N
AT J O L L E Y S B OAT H O U S E
12:30PM | $130
DAV E P Y N T AT P E N F O L D S
M AG I L L E S TAT E R E S TA U R A N T
6:30PM | FROM $160
Matt Wilkinson and Tony Carroll, both ex-pat,
classically trained chefs, team up at Jolleys
Boathouse to present a mouth-watering lunch
created with local produce at heart.
David Pynt, of Burnt Ends in Singapore, brings
his fire-hot and fast precision cooking to Magill
Estate for an exclusive, five-course dinner
overlooking the vines.
10
MASTERCLASS IN THE
CO M PA N Y O F
A D AY I N T H E C O M P A N Y O F
R O D N E Y D U N N AT S P R O U T
ROBIN WICKENS
AT T H E L A N E V I N E YA R D
6PM | $230
F R I D AY 6 M AY
6:30PM | $150
LI Z C A R LI S L E A N D PAU L W E S T
AT K A L A N G A D O O O R G A N I C
A N D B E L LW E T H E R W I N E S
Connect the kitchen with the land at Sprout
cooking school with Rodney Dunn and learn
about production techniques, food philosophy
and create a sumptuous meal matched to
South Australian wine.
Robin Wickens brings his from-the-source
philosophy to The Lane for a reflective and local
dinner from the very heart of serious wine country.
H I G H T E A I N T H E C O M PA N Y O F
ANTHONY MYINT AND
C H R I S K I Y U N A AT T H E
MARKET SHED ON HOLLAND
“From little things, big things grow.” Join Paul
and Liz in a day centred around small-plot
concepts and community, while immersed in
orchards of Kalangadoo Apples enjoying a
shared-table, family-style lunch.
B E L I N DA J E F F E R Y AT
M AY F L O W E R R E S TA U R A N T
F R I D AY 6 M AY
2:30PM | $52
This event is all about the experience of an
indulgent, old-fashioned high tea with the finest
cakes, pastries and desserts.
F R I D AY 6 M AY
6:45PM | $95
With a strong interest in organics and
community links to food, this collaborative
event between Anthony Myint and Chris Kiyuna
from The Perennial in San Francisco with the
Market Shed on Holland is an opportunity
to share delicious food and wine, ideas and
landscapes.
LIZ CARLISLE
AT N AYA R E S TA U R A N T
PAU L WE ST
AT S AVA N N A H FA R M
F R I D AY 6 M AY
6:30PM | $120
F R I D AY 6 M AY
12PM | $160
Author of Lentil Underground, Liz Carlisle
will share the world of legumes and pulses at
Naya’s Indian kitchen, with the very best of
South Australian meat and seafood cooked by
Ragini Dey.
DAV E P Y N T AT P R I M O E S TAT E
S AT U R D AY 7 M AY
12PM | $140
The master of extreme heat, open-flame
cooking David Pynt of Burnt Ends in Singapore
adds his culinary skills to this collaboration
with winemaker Joe Grilli of Primo Estate and
Richard Gunner of Feast Fine Foods for this
celebration of wood-fired cooking.
Join Paul at Savannah Farm for a hands-in-thedirt, grass roots food experience accompanied
by a discussion on sustainable farming
practices and the dynamic between real,
organic food as it relates to communities.
M AT T W I L K I N S O N
AT T E R R O I R A U B U R N
RODNEY DUNN
AT N G E R I N G A
F R I D AY 6 M AY
6PM | $100
F R I D AY 6 M AY
12PM | $125
Matt shares his locavore philosophy with the
Clare Valley’s Terroir Auburn, presenting a
seasonal, local menu inspired by our unique
landscape.
8:30AM | $1 0 0
(SELF-DRIVE) OR $150
( T R A N S P O R T I N C LU D E D)
Join Rodney for a lunch rich in local produce
while surrounded by the aromatic herb-filled
gardens of Ngeringa Farm, located in the heart
of a productive growing region adjacent to a
biodynamic winery.
MASTERCLASS IN THE
CO M PA N Y O F
BELINDA JEFFERY
A N D SAC WA
1 0AM | $250
The South Australian Country Women’s
Association and author and cook Belinda
Jeffery both boast a wealth of knowledge on
cakes, bakes and, most importantly, recipes
that simply work.
BENJAMIN COOPER
AT A F R I C O L A
S U N D AY 8 M AY
12:30PM | $150
This exciting match will see Benjamin Cooper
bring Asian flavours from his quirky Melbourne
CBD eateries Chin Chin and Hawker’s Hall to
Duncan Welgemoed’s Africola, a Joburg shanty
town eatery transported to Adelaide’s CBD
with extreme personality and atmosphere.
11
TA S T I N G A U S T R A L I A 2 0 1 6 E V E N T C A L E N D A R
EVENT NAME
SUN
1 MAY
MON
2 MAY
TUES
3 MAY
WED
4 MAY
THUR
5 MAY
FRI
6 MAY
SAT
7 MAY
SUN
8 MAY
EVENT NAME
PAGE
REGION
PAGE
REGION
18
ADELAIDE CITY
LA BOCA SPARKLING BRUNCH
18
ADELAIDE CITY
A FEW OF MY FAVOURITE THINGS WITH ADAM LIAW
18
ADELAIDE CITY
LAMB TASTING AT RAWNSLEY PARK
22
FLINDERS RANGES & OUTBACK
A FEW OF MY FAVOURITE THINGS WITH CALLUM HANN
18
ADELAIDE CITY
LIME CAVE DEGUSTATION
21
FLEURIEU PENINSULA
A FEW OF MY FAVOURITE THINGS WITH CHEONG LIEW
18
ADELAIDE CITY
LOAVES AND FISHES
18
ADELAIDE CITY
A FEW OF MY FAVOURITE THINGS WITH JESSIE SPIBY
18
ADELAIDE CITY
LOSING THE PLOT
18
ADELAIDE CITY
A FEW OF MY FAVOURITE THINGS WITH MAGGIE BEER
20
BAROSSA
LOSING THE PLOT - EXHIBITION TOURS
18
ADELAIDE CITY
A FEW OF MY FAVOURITE THINGS WITH SIMON WILKINSON AND TONY LOVE
18
ADELAIDE CITY
LUNCH IN THE COMPANY OF ANTHONY MYINT AND CHRIS KIYUNA AT BOTANIC GARDENS RESTAURANT
18
ADELAIDE CITY
A DAY IN THE COMPANY OF LIZ CARLISLE AND PAUL WEST AT KALANGADOO ORGANIC AND BELLWETHER WINES
22
LIMESTONE COAST
LUNCH IN THE COMPANY OF BENJAMIN COOPER AT AFRICOLA
19
ADELAIDE CITY
A PALETTE OF SHIRAZ: A PROGRESSIVE REGIONAL LANDSCAPE DINNER
21
FLEURIEU PENINSULA
LUNCH IN THE COMPANY OF DAVE PYNT AT PRIMO ESTATE
21
FLEURIEU PENINSULA
AFTERNOON AT HOBBS OF BAROSSA RANGES
20
BAROSSA
LUNCH IN THE COMPANY OF LIZ CARLISE AT PANGKARRA FOODS
21
CLARE VALLEY
ALTR YOUR MIND IN THE ADELAIDE HILLS
20
ADELAIDE HILLS
LUNCH IN THE COMPANY OF MARK KURLANSKY AT OSTERIA OGGI
19
ADELAIDE CITY
BAROSSA AUSSIE ICON LONG TABLE LUNDIN
20
BAROSSA
LUNCH IN THE COMPANY OF MATT WILKINSON AT JOLLEYS BOATHOUSE
19
ADELAIDE CITY
BAROSSA ON THE PLATE: AN ITALIAN POINT OF VIEW
20
BAROSSA
LUNCH IN THE COMPANY OF PAUL WEST AT SAVANNAH FARM
21
CLARE VALLEY
BAROSSA REGIONAL ROVING LUNCH
20
BAROSSA
LUNCH IN THE COMPANY OF ROBIN WICKENS AT HENTLEY FARM RESTAURANT
20
BAROSSA
BAROSSA TRUST MARK COLLECTIONS
20
BAROSSA
LUNCH IN THE COMPANY OF RODNEY DUNN AT NGERINGA
20
ADELAIDE HILLS
BETHANY - A CULTURAL LANDSCAPE
21
BAROSSA
MAGIC ON THE MURRAY
22
RIVERLAND
BARREL TASTING IN THE VALE
20
FLEURIEU PENINSULA
MASTERCLASS IN THE COMPANY OF BELINDA JEFFERY AND SACWA
19
ADELAIDE CITY
BIG SKIES OVER TRIPLE B
21
FLEURIEU PENINSULA
MASTERCLASS IN THE COMPANY OF RODNEY DUNN AT SPROUT
19
ADELAIDE CITY
BREAKFAST WITH MONKS
18
ADELAIDE CITY
MASTERCLASS ‘SEEDLINGS TO SUPPER’
19
ADELAIDE CITY
BUTCHER’S BLOCK AT THE ADELAIDE CENTRAL MARKET KITCHEN
18
ADELAIDE CITY
MOTHER’S DAY BRUNCH
19
ADELAIDE CITY
BYO NIGHT
18
ADELAIDE CITY
‘NATURAL’ PRESENTED BY ORANA & AMASS
19
ADELAIDE CITY
CHEESE & WINE TRAIL
20
BAROSSA
NIGHT LAB
19
ADELAIDE CITY
CHEESEMAKING WITH THE CHEESE QUEEN
20
ADELAIDE HILLS
PENNY’S HILL PIZZAS AND PREMIUM REDS
21
FLEURIEU PENINSULA
CHOCOLAT WOKEN BY SPIRITS
18
ADELAIDE CITY
PENNY’S TASTING TRAIL OF KANGAROO ISLAND
22
KANGAROO ISLAND
CHOCOLATE AND COFFEE EXPERIENCE
20
ADELAIDE HILLS
PICKLES PIGS AND PRESERVES
19
ADELAIDE CITY
CHOCOLATE AND WINE EXPERIENCE
20
BAROSSA
REDS, ROCK AND BBQ MEAT IN ROLLS
21
FLEURIEU PENINSULA
COASTAL FORAGING EXPERIENCE
22
LIMESTONE COAST
SALT. A BAYOU EXPERIENCE AT THE BAY
19
ADELAIDE CITY
COOK AND THE FARMER
18
ADELAIDE CITY
SALTRAM UNDERGROUND TOUR WITH CHEFS CHOICE 5 COURSE FEAST
20
BAROSSA
DINNER AND MASTERCLASS IN THE COMPANY OF ANDREW MCCONNELL AT LEONARDS MILL
21
FLEURIEU PENINSULA
SAUSAGE MAKING CLASS WITH FEAST! FINE FOODS
19
ADELAIDE CITY
DINNER IN THE COMPANY OF ANTHONY MYINT AND CHRIS KIYUNA AT THE MARKET SHED ON HOLLAND
18
ADELAIDE CITY
SHE’LL BE APPLES
20
ADELAIDE HILLS
DINNER IN THE COMPANY OF DAVE PYNT AT PENFOLDS MAGILL ESTATE RESTAURANT
18
ADELAIDE CITY
SIMPLY SOUTH AUSTRALIA HIGH TEA
19
ADELAIDE CITY
DINNER IN THE COMPANY OF LIZ CARLISLE AT NAYA RESTAURANT
18
ADELAIDE CITY
SINGLE SITES DINNER
19
ADELAIDE CITY
DINNER IN THE COMPANY OF MARK KURLANSKY AT INTERCONTINENTAL ADELAIDE
18
ADELAIDE CITY
SINGLE SITES TASTING - A SINGULAR EXPRESSION
19
ADELAIDE CITY
DINNER IN THE COMPANY OF MATT WILKINSON AT TERROIR AUBURN
21
CLARE VALLEY
STREET FOOD OF SUKHUMVIT SOI 38
19
ADELAIDE CITY
DINNER IN THE COMPANY OF PAUL WEST AT SEAN’S KITCHEN
18
ADELAIDE CITY
TAKING THE BEST FOOD PHOTOS
19
ADELAIDE CITY
DINNER IN THE COMPANY OF ROBIN WICKENS AT THE LANE VINEYARD
20
ADELAIDE HILLS
TASTE GLYNDE
19
ADELAIDE CITY
DISCOVER THAI FLAVOURS AT THE ADELAIDE CENTRAL MARKET
18
ADELAIDE CITY
TASTE OUR STORY
20
ADELAIDE HILLS
DISTILLATION MASTERCLASS WITH ENCOUNTER COAST SPIRITS
21
FLEURIEU PENINSULA
TASTE THE MARKET TRAIL - ADELAIDE SHOWGROUNDS FARMERS’ MARKET
19
ADELAIDE CITY
TASTE THE MARKET TRAIL - GAWLER FARMERS’ MARKET
20
BAROSSA
TASTES OF THE PRAIRIE
19
ADELAIDE CITY
EASY AS PIE
18
ADELAIDE CITY
EDIACARA - WHERE LIFE BEGAN. A MENU INSPIRED BY EARLY LIFE ON THE ANCIENT SEAFLOOR
22
FARMERS’ MARKET DINNER
18
ADELAIDE CITY
THE SOUTH AUSTRALIAN TASTING GALLERY - A LITTLE BITTER SALT
19
ADELAIDE CITY
FIGSATION
20
ADELAIDE HILLS
THE SOUTH AUSTRALIAN TASTING GALLERY - OPPOSITES ATTRACT, SWEET AND THE SOUR
19
ADELAIDE CITY
FINE FOOD FORAGE
18
ADELAIDE CITY
THE SOUTH AUSTRALIAN TASTING GALLERY - UMAMI, IT’S A SAVOURY THING
19
ADELAIDE CITY
FIZZOLOGY @ SINCLAIR’S GULLY
20
ADELAIDE HILLS
TASTING THE MOUNT PLEASANT FARMERS MARKET
21
BAROSSA
FLAVOURS OF THE PLAINS
18
ADELAIDE CITY
THE BAROSSA CAMINO
21
BAROSSA
FLEURIEU OLIVE HARVEST, OPEN DAY
22
FLEURIEU PENINSULA
THE EPICUREAN WAY
19
ADELAIDE CITY
FLOATING FEAST
18
ADELAIDE CITY
THE FERAL FEAST OF PARACHILNA
22
GAME OF RHONES
18
ADELAIDE CITY
THE FERAL FEAST OF PRAIRIE ON O’CONNELL
19
ADELAIDE CITY
HARVEST THE LANDSCAPE
18
ADELAIDE CITY
THE FRUITFUL PURSUIT
21
FLEURIEU PENINSULA
HIGH TEA IN THE COMPANY OF BELINDA JEFFERY AT MAYFLOWER RESTAURANT
18
ADELAIDE CITY
THE KENTISH BIG TABLE
19
ADELAIDE CITY
HILLS TO THE VALLEY
20
ADELAIDE HILLS
THE LIMESTONE COAST MAGICAL DEGUSTATION DINNER COMES TO ADELAIDE
19
ADELAIDE CITY
HOW SWEET IT IS
18
ADELAIDE CITY
THE MARKET MELTING POT
19
ADELAIDE CITY
IBIS ADELAIDE ‘BEERGUSTATION’ DINNER FEATURING PRANCING PONY
18
ADELAIDE CITY
THE ORIGINS DINNER
19
ADELAIDE CITY
IZAKAYA NIGHT
18
ADELAIDE CITY
THE ULTIMATE CHEESE EXPERIENCE
19
ADELAIDE CITY
JACOB’S CREEK COOKING CLASS & LUNCH
20
BAROSSA
UP CLOSE AND PERSONAL WITH LUCIA’S
19
ADELAIDE CITY
JACOB’S CREEK FOOD & WINE MATCHING MASTERCLASS & LUNCH
20
BAROSSA
VERY JAMMY
20
ADELAIDE HILLS
KNIFE SKILLS & HOME BUTCHERY CLASS WITH FEAST! FINE FOODS
18
ADELAIDE CITY
WHICH CRAFT?!
19
ADELAIDE CITY
WILD MUSHROOM FOREST FEAST
20
ADELAIDE HILLS
12
13
SUN
1 MAY
MON
2 MAY
TUES
3 MAY
WED
4 MAY
THUR
5 MAY
FRI
6 MAY
SAT
7 MAY
SUN
8 MAY
Heart of the festival
TOWN SQUARE
VICTORIA SQUARE
TOWN
square
|
F R E E E N T R Y E V E R Y D AY
SUNDAY 1 MAY
11AM – 5PM
THURSDAY 5 MAY
11AM – 8PM
MONDAY 2 MAY
11AM – 5PM
FRIDAY 6 MAY
11AM – 8PM
TUESDAY 3 MAY
11AM – 5PM
SATURDAY 7 MAY
11AM – 8PM
WEDNESDAY 4 MAY
11AM – 5PM
SUNDAY 8 MAY
10AM – 5PM
W H AT ’ S O N I N T O W N S Q U A R E
Town Square is the beating heart of Tasting Australia. With over 50,000 visitors in 2014, this is the place to meet, eat, drink, learn, play, experience and
share the good life together!
GREAT REGIONAL FOOD
DEMOS AND THINK SESSIONS
Bringing their best food, wine and brews to the heart of Adelaide are:
Don’t miss your favourite chefs on stage during our daily
demonstrations and our returning Think Sessions will focus on a
different daily theme. These curated panel discussions are not
to be missed!
THE ADELAIDE HILLS
BAROSSA
CLARE VALLEY
SUNDAY 1 MAY – FAMILY FUN ON SUNDAY
Meet our Ambassadors and celebrate the start of the festival.
EYRE PENINSULA
FLEURIEU PENINSULA
MONDAY 2 MAY – WINE, BEER & SPIRITS
Industry culture, fine wine and the science of cooking with spirits.
KANGAROO ISLAND
LIMESTONE COAST
TUESDAY 3 MAY – NATIVE FOODS
An exploration of the oldest food on earth on the oldest continent
on earth.
RIVERLAND
SOUTHERN FLINDERS
YORKE PENINSULA
WEDNESDAY 4 MAY – FOOD IN AGED CARE
Presented by The Maggie Beer Foundation, join Maggie and
friends as they share their successes to date and future challenges.
FORK ON THE ROAD
Fork on the Road is back in Town Square featuring all your
favourite food trucks showcasing South Australian produce.
THURSDAY 5 MAY – CULINARY TOURISM
Discussion on regional identity and how food and wine impacts tourism.
FRIDAY 6 MAY – THE NAME GAME
What’s really in the packet? An exploration of region, brand
and breed.
SUNDAY 1 MAY
MEET THE MCS
SAMMY
AND
BELLA
SATURDAY
SATURDAY 7 MAY – FAVOURITE FACES
Join Sammy and Bella for a day of demonstrations from some of
our special guests.
ALICE
ZASLAVSKY
SUNDAY
SUNDAY 8 MAY – WOMEN IN FOOD & WINE
Celebrate Mother’s Day with a tribute to the women who make our
food and wine industry great. Hosted by Alice Zaslavsky.
Check the Tasting Australia website for the daily schedule.
14
M O T H E R ’ S D AY
S U N D AY
8 M AY
Surprise mum on Mother’s Day by spoiling her with a Tasting Australia brunch created especially for the occasion.
Local produce has been selected to delight and be shared with family in the surrounds of the Town Square.
Afterwards, wander over to the main stage where the theme of the day is focused on women who are making
their mark in the food and wine industry.
$65 FOR
4 PEOPLE
F RO M 1 0A M
THE SOUTH AUSTRALIAN
TA S T I N G G A L L E R Y
PRESENTED BY PIRSA
The Tasting Gallery is a place to challenge your senses and transform your ideas about the usual suspects when it
comes to food and wine pairings. Step inside and be greeted by Premium Food and Wine Ambassadors who will
introduce your palate to a number of flavours. Open your tastebuds to new possibilities as they are paired with
locally produced beers, wines and ciders. Hear why producers have chosen certain pairings and share your own
thoughts before heading off with a new confidence about flavour choices.
FLAVOUR PROFILES
Opposites Attract – sweet and sour flavours
A Little Bitter Salt – bitter and salty flavours
Umami: It’s a Savoury Thing – savoury umami flavours
THE THREE
F L AV O U R P R O F I L E S
WI LL R U N E AC H
D AY O N
F R I D AY 6 M AY
$35
SUPPORTING THE INDUSTRY
FOOD SOUTH AUSTRALIA – THINK FOOD
South Australia’s industry-focused tradeshow
is a chance for food producers to showcase
their current products to buyers from hotels,
restaurants and supermarkets around Australia
and beyond. Tasting Australia welcomes this
expo in our program to highlight our innovative
local producers.
WINE DAY OUT
These TEDx-style short talks and panel
discussions celebrate the multiple personalities
of wine from across the globe, industry
trends, marketing and wine communication.
Controversy is welcomed at the Boiler Room
sessions and Q&A-styled events that explore
why this event is like no other.
MONDAY 2 MAY
TOWN SQUARE CONFERENCE PAVILION
TUESDAY 3 MAY
FOOD SOUTH AUSTRALIA SUMMIT
This year’s theme “Thoughts for food” will
examine consumer behaviour, the latest
innovations in food and how the food industry
can best prepare to meet the future eating
choices of Australians.
WEDNESDAY 4 MAY
WORDS TO GO - BLOGGERS CONFERENCE
A strictly limited experience for those eligible, the Words To Go bloggers conference, is
Australia’s first event of its kind included as part of the formal media program of a major
industry festival. In 2014 more than 35 culinary and travel bloggers with a combined Twitter
following of 64,000 people and 90,000 Facebook likes congregated in Adelaide to network
and learn from leading social media experts. With the maturity of Instagram as a major
content platform, Program Director and food blog author of Lambs’ Ears and Honey Amanda
McInerney says that the focus of this year’s conference is visual and verbal storytelling.
Applications are invited from local, national and
international food, drinks and tourism bloggers
around the world – keep an eye on the Tasting
Australia website to learn when to apply.
Places are subject to panel decision.
15
OZHARVEST
OUR CHOSEN
CHARITY
Tasting Australia is proud to support
OzHarvest and the generous work they
do in our communities. During the 2014
event they talked with thousands of festival
goers about food waste, rescued 1030kg
of good food from the event that was
created into more than 100 meals, raised
$4194, and delivered 8388 more meals
to disadvantaged South
Australians. In 2016 we
hope to smash those
records with your help!
Fire in the belly
MAKERS AND BAKERS
TOWN
SQ UAR E
D A I LY
The Wood Oven is the centrepiece of Town Square – not only for its cozy warmth, but also for the delicious
freshly baked goods it produces every day. Lovingly made by hand and ceremoniously lit, the Wood Oven will
glow for the duration of the festival, burning as a symbol of the warmth of South Australia’s hospitality and our
premium food and wine reputation.
Chefs will guest star at the Wood Oven daily, pairing food or wine with baked treats. Come to Artisan’s Hour
Thursday, Friday or Saturday to enjoy an aperitif before dinner. Check the website for information.
S TA R B A K E R S
Visiting guests and baking legends Josey Baker (above) and Jeffrey Hamelman are custodians of the festival flame, bringing their international skills
to share. Both featured in the upcoming movie The Grain Divide, Josey and Jeffrey will host a Q&A at “Loaves and Fishes” and run classes for chefs,
bakers and skilled amateurs whilst at Tasting Australia.
JOSEY BAKER
With such a surname it seemed a destiny
realised that Josey changed career from
science teacher to baker in 2010. Josey’s
journey was launched thanks to a friend who
gifted Josey a sourdough starter. Soon his
love of making and baking bread outgrew his
freezer capacity and so Josey started giving
away his wares, then selling them, and now he
has a dedicated following in San Francisco and
around the world thanks to his book, Josey
Baker Bread.
JEFFREY HAMELMAN
The baker’s baker, Jeffrey Hamelman’s Bread:
A Baker’s Book of Techniques and Recipes
is considered by many as a bible. Praised by
bakers around the world, the book is a detailed
guide to breads, sourdoughs, brioche,
rye breads, flat breads and more. Jeffrey has
more than 30 years’ experience as a baker
and has worn the instructor/teacher’s hat for
a large percentage of that time. He is proud
to be the 76th Certified Master Baker in the
United States.
L OAV E S A N D F I S H E S
S AVO U R T H E B E A U T Y O F S I M P L I C I T Y.
Loaves and Fishes is about going back to basics and understanding the flavour of our great staples – bread and fish
– and considering the future of these industries. Jeffrey Hamelman and Josey Baker will be your hosts for the evening
sharing their experience of the filming of The Grain Divide.
Due for release later in 2016, this is the next change-maker of food-oriented feature films. It explores the health, ethical
and sustainability issues surrounding modern wheat and grain production, refocusing our attention on the farm-to-table
movement for this gastronomic stalwart.
A menu of bread, to be broken in good company, paired with fish freshly caught from the Port Adelaide Docks.
Under the lofty comfort of Harts Mill at Port Adelaide, guests will feel that all that is old can be new again and celebrated
in a fresh, optimistic light.
16
F R I D AY
6 M AY | 7 P M
HARTS MILL
$70
A culinary adventure
T H E E P I C U R E A N WAY
HOSTED
TOUR
T H E E P I C U R E A N WAY S E A M L E S S LY L I N K S T O G E T H E R T H E F O U R I C O N I C
W I N E R E G I O N S O F M C L A R E N VA L E , A D E L A I D E H I L L S , B A R O S S A A N D
C L A R E VA L L E Y I N A S E L F - D R I V E J O U R N E Y U N I Q U E T O S O U T H A U S T R A L I A .
Sumptuous local produce and a superb array of wines, set against a backdrop of spectacular
scenery, all come together as you discover the Epicurean Way.
World-class chefs have taken up residence to take advantage of our excellent local produce.
Visit cellar doors, indulge in wine tasting, meet winemakers and even blend your own drop.
Try award-winning wine and match it with an antipasto platter, dried fruit, native meats or
fresh seafood.
W E D N E S D AY
4 M AY
T O T H U R S D AY
5 M AY
Jump in the car, and in just 40 minutes you’ll be on an exquisite culinary adventure.
Simply follow the Epicurean Way.
8AM PICK UP
TOW N S Q UA R E
$1,399
( D UA L O C C U PA N C Y )
$1,499
(S I N G L E O C C U PA N C Y )
THE EPICUREAN WAY CAN BE EXPERIENCED
IN MANY DIFFERENT WAYS. AS PART OF THE
FESTIVAL, WE’VE CREATED A 2 DAY TOUR
GUIDED BY A TASTE OF SOUTH AUSTRALIA
TOURS AND CURATED BY TASTING AUSTRALIA
CREATIVE DIRECTOR PAUL HENRY.
WEDNESDAY 4 MAY
Depart Adelaide 8am
FLEURIEU PENINSULA
Breakfast at The Producers in McLaren Vale
ADELAIDE HILLS
Lunch at Woodside Cheese Wrights
BAROSSA
Guided tour and tasting at Yalumba Wines
Tour of Seppeltsfield and Jam Factory
Dinner at Fino @ Seppeltsfield
Overnight at Novotel Barossa
THURSDAY 5 MAY
Dawn bushwalk to Kaiserstuhl
Conservation Park
Breakfast at Novatel Barossa
Visit to Hentley Farm Restaurant and vineyard
CLARE VALLEY
Visit and tasting at Sevenhill Cellars
Lunch at Skillogalee
Return to Adelaide for 5pm
17
Adelaide City
Taste the true variety of South Australia right in
the heart of the city where fresh produce arrives
daily and the streets and laneways are buzzing with
the thrill of new menus, experiences and flavours.
Celebrate farmers markets, hands-on pie making,
fine hand-crafted chocolates and more right
throughout the city. No visit is complete without a
stop at the largest undercover produce market in
the southern hemisphere, Adelaide Central Market.
S U N D AY 1 M AY | 7 P M
H I LTO N A D E L A I D E , V I C TO R I A S Q U A R E ,
A D E L A I D E | $ 2 5 0 Join one of Adelaide’s premier chefs, Cheong Liew, as he brings back a team
of one-time apprentices for a showcase dinner in the Hilton’s new restaurant.
On the festival’s opening night, seven of Cheong’s finest former apprentices
reinterpret and celebrate iconic dishes created by their mentor and teacher
over the past 20 years.
A F E W O F M Y FAVO U R IT E T H I N G S W IT H A DA M LI AW
S AT U R D AY 7 M AY | 1 1 A M M E E T I N G P O I N T - T O W N S Q U A R E
VICTORIA SQUARE, ADEL AIDE | $150
“The wonderful thing about growing up in Adelaide is having a fond memory for
every street corner. I’ve been coming to the Central Markets and Chinatown my
whole life, and it’s a bit like my backyard. I went grocery shopping here with my
family when this was the only place you could buy Asian ingredients, I had my first
fine dining meal here, and I used to sprint from my first office job across town at
lunchtime for the city’s best duck and dumpling soup. Spend the afternoon with
me and let me walk you through my memories of Chinatown.” - Adam Liaw
A F E W O F M Y FAVO U R IT E T H I N G S W IT H C A L LU M H A N N
T U E S D AY 3 M AY | 3 : 3 0 P M M E E T I N G P O I N T - T O W N S Q U A R E
“Spice up your Tuesday night with this dusk tour of the rejuvenated Hindley
Street region of Adelaide. We’ll start with a refreshing shot, mellow into some
juniper berries, choose broadly from a menu and down a liquid chaser. Join me
in a toastie and let’s celebrate this great city!” - Callum Hann
COOK AND THE FARMER
S U N D AY 1 M AY | 5 : 3 0 P M
THE MARKET SHED ON HOLLAND | $50
Join author and creator of Cook and The Farmer Rebecca Sullivan, Editor of
Bread, Wine & Thou Magazine Yossi Klein and friends for an exclusive screening
of the acclaimed film Polyfaces, followed by an inspiring and provocative panel
discussion with cooks and farmers. Amazing local, seasonal refreshments and
snacks for the film will be provided.
GAME OF RHONES
PUBLISHED ARTS HOUSE | FROM $60
This combative celebration of the great grape varieties of the Rhone Valley returns
in 2016 for its fourth epic year. Think Grenache, Shiraz, Mourverdre, Viognier,
Marsanne and more, all from some of the best wine producers in Australia, New
Zealand and beyond. With over 40 producers and 100 wines on tasting, the range
of styles, characters and diversity will be an all out assault on the senses.
DINNE R IN THE COMPANY OF ANTHONY MYINT AND
C H R I S K I Y U N A AT T H E M A R K E T S H E D O N H O L L A N D
F R I D AY 6 M AY | 6 : 4 5 P M
THE MARKET SHED ON HOLLAND | $95
With a strong interest in organics and community links to food, this collaborative
event between Anthony Myint and Chris Kiyuna from The Perennial in San
Francisco with the Market Shed on Holland is an opportunity to share delicious
food and wine, ideas and landscapes. Central to the discussion is the contrast
and synergies of their deeply held beliefs that great food, positive sustainable
agriculture and food systems can go hand in hand. A long table with courses
prepared by Chris and the Market Shed family will precede a shared conversation
with Anthony about social ethos, equitable and fair food distribution, and how
food positively affects communities. What a treat!
HARVEST THE LANDSCAPE
S U N D AY 1 M AY | M O N D AY 2 M AY | T U E S D AY 3 M AY
W E D N E S D AY 4 M AY | T H U R S D AY 5 M AY | F R I D AY 6 M AY
S AT U R D AY 7 M AY | 1 1 A M
B OTA N I C G A R D E N S O F A D E L A I D E | $ 5
Want to learn more about Australian bush foods? Or show your kids the source
of native and exotic products, all without leaving the city? Come on this guided
tour through the Adelaide Botanic Garden ‘landscape’ and go beyond knowing
ingredents just for jams, jellies and juices! This is a discovery taste session sure to
please and inspire.
D I N N E R I N T H E C O M PA N Y O F DAV E P Y N T AT P E N F O L D S
M AG I L L E S TAT E R E S TAU R A N T
T H U R S D AY 5 M AY | 6 : 3 0 P M
M AG I L L E S TAT E R E S TA U R A N T | $ 1 6 0 F O R F I V E
COURSES (WITHOUT WINE)
$260 I N C LU DI N G PAI R ED WI N E
David Pynt (Burnt Ends, Singapore) brings his fire-hot and fast precision
cooking to Magill Estate for an exclusive dinner overlooking the vines. Pynt,
who developed his skils at a string of high profile international restaurants
incuding Noma and St John’s Bread and Wine, will create a five-course
dinner in his unique firey style assisted by Magill Estate’s Head Chefs Scott
Huggins and Emma McCaskill with the Molteni wood fired grill. Each course
will be perfectly matched with a selection of sought-after Penfolds wines. An
epicurean experience not to be missed.
DINNE R IN THE COMPANY OF LIZ CARLISLE
AT N AYA R E S TAU R A N T
F R I D AY 6 M AY | 6 : 3 0 P M
N AYA R E S TA U R A N T A N D B A R | $ 1 2 0
Open the door to an Indian kitchen and you may as well call it a lentil
cookhouse! At least 15 different kinds of legumes and pulses will greet you.
Let’s sprout, ferment, smoke, steam, sun-dry roast, braise and get excited
about lux lentils with the very best of South Australian meat and seafood
cooked by Ragini Dey.
A F E W O F M Y FAVO U R IT E T H I N G S W IT H C H E O N G LI E W
F R I D AY 6 M AY | 1 0 : 3 0 A M M E E T I N G P O I N T - T O W N S Q U A R E
“Exploring East to West, rainforest to urban jungle. Come on this culinary
discovery tour with me as I show you some of the best food connections we
have in SA. We’ll start somewhere leafy, go somewhere brainy, and end up
somewhere busy. We’ll go through the east end of the city to the west with our
tastebuds and feet. Our food theme is Duck with Pinot - I personally invite you
to share in this leisurely roving lunch, and learn some of my Adelaide secrets!”
- Cheong Liew
DI N N E R I N TH E COM PANY OF MAR K K U R L AN S K Y
AT I N T E R C O N T I N E N TA L A D E L A I D E
T H U R S D AY 5 M AY | 6 P M
I N T E R C O N T I N E N TA L A D E L A I D E | $ 1 3 5
New York Times best-selling author Mark Kurlansky celebrates his book
International Night as dinner host at InterContinental Adelaide. Guests will be
enchanted and entertained as Mark shares stories, recipes and insights he has
collected over thirty years of travelling the world writing about food, culture
and history. Matching the essence of his stories to the five-course meal with
perfectly paired wines, this dinner will satisfy your appetite and minds whilst
sending your tastebuds on a journey around the world.
A F E W O F M Y FAVO U R IT E T H I N G S W IT H J E S S I E S P I BY
F R I D AY 6 M AY | 1 0 A M M E E T I N G P O I N T - T O W N S Q U A R E
“Before venturing off to the all-encompassing experience of Masterchef
Australia, I ate a meal that forever changed me. It altered my entire view on
cooking and sparked a new passion in me - it was the use of Australian native
ingredients. I look forward to showcasing some beautiful food (and of course
drinks) at venues that continue to inspire me and push boundaries. What I’ve
organised is pretty special, and I am excited to share the experience with my
guests!”
- Jessie Spiby
DINNE R IN THE COMPANY OF PAUL WEST
AT S E A N ’ S K I T C H E N
W E D N E S D AY 4 M AY | 7 P M
SEAN’S KITCHEN | $150
Join these two TV presenters for a night that celebrates the best of South
Australian produce. Paul West (River Cottage Australia) joins expat Brit Sean
Connelly (Sean’s Kitchen) with a very special menu over four courses with
matched wines. Paul truly lives the agrarian life, and he will share his passion for
locally grown and sustainable produce that supports local producers.
A F E W O F M Y FAVO U R IT E T H I N G S W IT H S I M O N
WILKINSON AND TONY LOVE
A D E L A I D E E N T E R TA I N M E N T C E N T R E | $ 1 5 0
“Come with us on a bike tour of Adelaide’s West End to experience some of
our favourite venues! We don’t want to give too much away, but suffice to say
there will be a broad cross section of Adelaide visited – let us tempt you with
whispers of coffee, food wholesalers, and personalities found at bars. Meet
under the wandering star of the Entertainment Centre, and expect plenty of
surprises and a few familiar faces along the way.” - Tony and Simon
BREAKFAST WITH MONKS
T H U R S D AY 5 M AY | 9 A M
THE MARKET KITCHEN | $95
Not a morning person? You might want to consider an early start just this
once to take part in a traditional Thai breakfast. Beginning the event with a
customary Thai Monk ceremony, Soi 38’s Terry Intarakhamhaeng will then be
brewing up four types of Thai coffee, followed by breakfast dishes that emulate
the regional flavours of Northern and Southern Thailand with all produce
sourced from the Adelaide Central Market. B U T C H E R ’ S B L O C K AT T H E A D E L A I D E C E N T R A L
MARKET KITCHEN
F R I D AY 6 M AY | 6 P M
“A revolutionary experience in fine food and beer.” This is Radelaide, August
2015. Experience Central Market culture, cuisine and live music at this exclusive
Market venue! Enjoy our tasting plate menu featuring natural wild-harvest
produce from Something Wild, and the decadence of Providore desserts.
Produce is matched with local craft beer from runaway success story Pirate Life,
whose CEO Michael Cameron will host this event. Don’t miss this!
BYO NIGHT
M O N D AY 2 M AY | 6 : 3 0 P M
VA R I O U S L O C AT I O N S A R O U N D WAY M O U T H S T R E E T
We all have that special bottle of wine stored away just waiting for the perfect
occasion to share. We know how you feel, and have done something about it:
the perfect occasion is during Tasting Australia’s BYO Night. We’ve thrown
away the corkage charge so you can bring along your bottle to one of a number
of fantastic restaurants around Waymouth Street. Book in, bring your wine and
your friends, then open up the conversation with the table next to you, the wait
staff or via social media. The perfect occasion has arrived!
C H O C O L AT WO K E N BY S P I R I T S
HAINS AND CO | $49
This creative partnership sees Daniela handcrafting her unique chocolates
around this tasting of specialty South Australian rums and gins, which will
be revealed on the night. Chocolates will be infused with local and seasonal
produce, to be paired with and enjoyed whilst discovering the liquid taste
sensations described by the distillers.
D I S C OV E R T H A I F L AVO U R S AT T H E A D E L A I D E
CENTRAL MARKET
T H U R S D AY 5 M AY | 1 1 : 3 0 A M
Chef Terry Intarakhamhaeng of Soi 38 will take you on a tour, followed by a
cooking demonstration and lunch. Terry will be featuring Flinders Ranges
wild goat and locally caught seafood to create traditional Thai dishes. With an
expert eye for balance of flavour and SA’s best seasonal produce, lunch will
tickle tastebuds whilst the cooking demo will inspire.
EASY AS PIE
S U N D AY 1 M AY | S U N D AY 8 M AY | 9 A M
BUTTERFINGERS | $90
Join pastry chef Domenic Tiani in an interactive, hands-on masterclass in
pie making! Learn artisan methods of pastry making with locally sourced
ingredients, from the flour to the filling. Cook, eat and drink together over
lunch, and meet some of Butterfingers’ family and friends that help bring the
produce to the table!
FARMERS’ MARKET DINNER
F R I D AY 6 M AY | 6 : 3 0 P M
A D EL AI D E S H OWG RO U N D FA R M ERS ’ M A R K E T | $70
Join in at this relaxed, shared table at the home of the Adelaide Showground
Farmers’ Market. Enjoy a three course meal featuring seasonal produce sourced
directly from the market growers and producers! This is a great opportunity to
meet, mingle with and discover some of the many market personalities.
FINE FOOD FORAGE
T U E S D AY 3 M AY | T H U R S D AY 5 M AY | F R I D AY 6 M AY
ADELAIDE CENTRAL MARKET | $29
Your self-guided Forage has been designed to showcase some of the very
best local and artisan produce our Central Market has to offer. Follow the trail
of delicious market goodies to taste and take home, while exploring the maze
of stalls, uncovering hidden delights and immersing yourself in the Market
atmosphere.
F L AVO U R S O F T H E P L A I N S
S N E A K Y ’ S R E S TA U R A N T | $ 1 2 5
Sneaky’s is the award-winning restaurant of the Virgara Winery, based in the
Adelaide Plains. Our Italian cuisine is a perfect showcase for the prime produce
that originates from this region. You’ll enjoy an eight-course degustation menu,
with each course perfectly matched to the Virgara wine range. Come and enjoy
a classic dining experience that boasts all the flavours of the Plains.
F L OAT I N G F E A S T
S AT U R D AY 7 M AY | 5 P M
THE POPEYE | $200
The Floating Feast is a fun event that brings together a selection of recognised
South Australian chefs along with food, wine and craft beer producers. Set on
the iconic Popeye boats along the River Torrens, guests will be treated to a
sublime five course dinner and drinks with the chance to meet and greet the
producers. A real treat and chance for you to enjoy and unwind as you float
along the beautiful River Torrens.
18
HIGH TEA IN THE COMPANY OF BE LINDA JE FFE RY
AT T H E M AY F L OW E R R E S TAU R A N T
F R I D AY 6 M AY | 2 : 3 0 P M
M AY F L O W E R R E S TA U R A N T & B A R | $ 5 2
The Queen of Cakes meets the highest of high teas in this elegant event pairing
of guest and chef. Belinda Jeffery is one of Australia’s most beloved cookbook
writers and food stylists, and will be the host of this fashionable high tea. The
Mayfair Hotel’s Mayflower Restaurant and Bar offers old school dining with an
elegant and delectable dessert trolley, where high tea comes with a sumptuous
selection of sweet and savoury delights. Savour a glass of Petaluma Croser and
listen to Belinda’s tales!
HOW SWEET IT IS
S U N D AY 1 M AY | M O N D AY 2 M AY | S AT U R D AY 7 M AY
S U N D AY 8 M AY | 1 1 A M
MRS HARRIS’ SHOP | FREE
Treat yourself, with a little art and sugar therapy. In this dessert-inspired
exhibition, Ian Corbett’s sweet tooth and brush evokes a beautiful and
bountiful landscape. The exhibition reflects a generous and redolent vista of
pristine icebergs of meringue, luscious lava-like syrups, textures and colours
reminiscent of ancient formations with their swirls and folds.
I B I S A D E L A I D E ‘ B E E R G U S TAT I O N ’ D I N N E R ,
F E AT U R I N G P R A N C I N G P O N Y
F R I D AY 6 M AY | 6 : 3 0 P M
IBIS ADELAIDE | $90
Enjoy a sumptuous four-course ‘BeerGustation’ dinner at ibis Adelaide, with
a custom menu designed by our Executive Chef matched with a selection
of beers from Prancing Pony. Learn about the beers served directly from
Prancing Pony’s brewer, and have the opportunity to purchase the beers
showcased throughout the evening to enjoy at home.
I Z A K AYA N I G H T
T U E S D AY 3 M AY | 6 : 3 0 P M
YA K I TO R I TA K U M I | $ 1 1 5
Izakaya Night features Japanese tapas, a unique and vital cornerstone of the
Japanese food experience. Held at Yakitori Takumi, Japanese Restaurant of the
Year 2013, 2015 (Restaurant & Catering) in Adelaide, it’s perfect for friends to
catch up over 12 courses and six different types of sake. All ingredients feature
South Australian produce - from our Coorong Angus beef to the Barossa
Chicken - prepared in traditional Japanese cooking methods.
KNIFE SKILLS & HOME BUTCHERY CLASS
WITH FEAST! FINE FOODS
W E D N E S D AY 4 M AY | 5 : 3 0 P M
CENTR AL MARKET KITCHEN | $140
Why not learn some basic butchery skills from the experts? Join our class
and learn about selecting the right knife, and watch a demonstration from a
professional butcher on the art of deboning. Then it’s your turn! With guidance,
you will learn how to debone a lamb leg and chicken marylands, plus take it all
home with you. An invaluable skill to have in the kitchen!
L A BOCA SPARKLING BRUNCH
LA BOCA BAR AND GRILL | $45
Enjoy a delicious sparkling brunch showcasing South Australian produce used
in traditional Argentinean recipes and cooking methods. Feast on an array of
fresh local cheese and meats including cold cuts, pork, lamb, beef, seafood
and fish caught from the South Australian coast. This produce showcase is
complemented by sparkling wines and ciders by local wine maker Mordrelle
Wines based in Hahndorf.
LOAV E S A N D F I S H E S
HARTS MILL | $70
Loaves and Fishes is about going back to basics, understanding the flavour
of our great staples – bread and fish – and considering the future of these
industries. United States bakers and stars of The Grain Divide, Jeffrey
Hamelman and Josey Baker, will craft bread to be broken in good company and
hearty conversation, paired with fish fresh from the Port Adelaide docks.
LOSING THE PLOT
S U N D AY 1 M AY | M O N D AY 2 M AY | T U E S D AY 3 M AY |
S AT U R D AY 7 M AY | S U N D AY 8 M AY
M I G R AT I O N M U S E U M | F R E E
Losing the Plot is an exhibition exploring food production over time and across
South Australia, including Aboriginal food production, school and community
gardens, the home garden, and market gardens. Our cultural diversity is key to
the ‘who’ and ‘what’ of food gardening, and the ‘where’ and ‘why’ are changing
with urban sprawl and climate change. Come along to this free event and
discover the stories behind the food on our plates. Suitable for all ages.
LOSING THE PLOT - EXHIBITION TOURS
T U E S D AY 3 M AY | W E D N E S D AY 4 M AY | T H U R S D AY 5 M AY
1 0 A M A N D 1 1 : 3 0 A M E A C H D AY
M I G R AT I O N M U S E U M | F R E E
Students from Kaurna Plains school and Kilkenny Primary have worked with
History SA to develop the ‘Losing the Plot’ exhibition that explores food and
market gardening in South Australia. Join students as they guide you through
the exhibition and special plantings at the Migration Museum, and discover how
and why you should consider planting veggies at home! Each session will also
include hands-on activities associated with the exhibition, so come along and
learn something new!
LU NCH IN TH E COM PANY OF ANTHONY MYINT AN D
C H R I S K I Y U N A AT T H E B O TA N I C G A R D E N S R E S TA U R A N T
W E D N E S D AY 4 M AY | 1 2 P M
B OTA N I C G A R D E N S O F A D E L A I D E | $ 1 8 0
Anthony Myint and Chris Kiyuna bring their eat local and seasonal ethos from
The Perennial restaurant in San Francisco to the Botanic Gardens Restaurant.
Together with head chef Paul Baker, Myint and Kiyuna will create a modern
Australian menu with a garden-to-plate philosophy that features heritage and
native produce harvested directly from the Adelaide Botanic Gardens for you
to experience. A very rare opportunity.
Adelaide City
LUNCH IN THE COMPANY OF BE NJAMIN COOPE R
AT A F R I C O L A
S U N D AY 8 T H M AY | 1 2 : 3 0 P M
AFRICOLA | $150
Chef Benjamin Cooper comes to Adelaide from Victoria to collaborate with
Team Africola to present a sumptuous five course dinner with perfectly
matched wines. This exciting and volatile match of guest chef and venue sees
Cooper (Group Executive Chef of the Lucas Group) bring Asian flavours from
his quirky Melbourne CBD eateries (Chin Chin, Hawker’s Hall) to Africola,
a Joburg shanty town eatery transported to Adelaide’s CBD with extreme
personality and atmosphere.
LUNCH IN THE COMPANY OF MARK KURL ANSK Y
AT O S T E R I A O G G I
OSTERIA OGGI | $150
Join Osteria Oggi and Mark Kurlansky in this celebration of produce! Oggi will
create a menu around Salt, Cod and The Big Oyster, titles of Mark’s New York
Times best-selling books. Mark will be describing how salt has shaped human
civilisation, how cod has encouraged world travel, and how the oyster is a star
player in the history of New York. A truly unique event with a master storyteller,
we urge you to book early!
L U N C H I N T H E C O M PA N Y O F M AT T W I L K I N S O N
AT J O L L E Y S B OAT H O U S E
T H U R S D AY 5 M AY | 1 2 : 3 0 P M
J O L L E Y S B OAT H O U S E R E S TA U R A N T | $ 1 3 0
Expat South Yorkshire chef Matt Wilkinson brings his honed expertise to the
Jolleys Boathouse Restaurant. Wilkinson trained under Michelin-starred chef
Martin Wishart before coming to Australia and working at Vue de Monde and
Circa before opening Pope Joan and Jack Horner in Melbourne. At this event
Wilkinson teams up with another UK expat and classically trained chef, Tony
Carroll (executive chef of Jolleys Boathouse Restaurant), to present a mouthwatering lunch with quality local produce at the forefront.
MASTE RCL ASS IN THE COMPANY OF BE LINDA JE FFE RY
AN D SACWA
Join the SA Country Women’s Association in a sponge cake masterclass
with special guest and celebrated author Belinda Jeffery. Award-winning
contributors from the SACWA Calendar of Cakes cookbook will share trusted
family recipes and valuable prize-winning knowledge in this hands-on
experience. Together, Belinda and the SACWA team will reveal tips and tricks
to achieve beautiful, mouth-watering sponge based cakes that are worthy of
many blue ribbons! Proceeds from this event will assist SACWA to continue its
work in the community. Tickets include a signed copy of the Calendar of Cakes
cookbook, a SACWA apron, lunch and a gift bag containing SACWA products
and recipes.
MASTE RCL ASS IN THE COMPANY OF RODNE Y DUNN
AT S P R O U T
SPROUT | $230
Come and experience this one-off event which features The Agrarian Kitchen at
Sprout! The Agrarian Kitchen is committed to reconnecting the kitchen with the
land. Sprout is committed to reconnecting Australians with their kitchen and
health, so combining the two naturally makes sense! This event will see Rodney
accompanying some of South Australia’s most acclaimed food producers to
bring you an exciting and educational cooking experience. Pairing The Agrarian
Kitchen’s produce-focused cooking classes with Sprout’s health-focused
cooking classes, participants will learn about production techniques and food
philosophy.
MASTERCLASS ‘SEEDLINGS TO SUPPER’
S U N D AY 1 M AY | 1 : 1 5 P M
K I TC H E N G A R D E N ; B OTA N I C G A R D E N S O F
SOUTH AUSTRALIA | $180
The Botanic Gardens of South Australia bring you a unique Masterclass where
you will learn how to propagate seedlings and grow your own vegetables. This
experience also includes a delightful demonstration by Paul Baker, Head Chef
of Botanic Gardens Restaurant and The Advertiser’s Chef of the Year. Join Paul
as he prepares a delicious meal from vegetables grown in the Kitchen Garden!
M O T H E R ’ S DAY B R U N C H
TOWN SQUARE | $65
Surprise mum on Mother’s Day by spoiling her with a special Tasting Australia
experience created especially for the occasion. Imagine continental pastries,
bakery goodies, yoghurts, muesli, dried fruits, small goods and cheeses to be
shared and enjoyed with the family in the surrounds of the Tasting Australia
Town Square
‘ N AT U R A L’ P R E S E N T E D B Y O R A N A & A M A S S
TOWN SQUARE | $280
A dinner created in the moment, influenced by an organic connection to the
land. Iconic Adelaide chef Jock Zonfrillo & former NOMA Head Chef Matt
Orlando (Amass - Denmark) will search South Australian regions for the perfect
ingredients at that moment, resulting in a one-off stunning collaborative menu.
Orana & Amass styles will be brought to life in a six-course dinner matched with
local wines in the heart of the festival, Town Square.
NIGHT LAB
SOUTH AUSTRALIAN MUSEUM | $35
Indulge in a little late night learning with a visit to the South Australian Museum
after dark! Discover the links between what we eat and the environment we
live in, from the geology of our wine regions to bush foods that reflect South
Australia’s incredible biodiversity. Night Lab is the delicious combination of
science, curiosity, culture and great food.
PICKLES PIGS AND PRESERVES
W E D N E S D AY 4 M AY | 6 : 3 0 P M
D E L I C AT E S S E N K I TC H E N A N D B A R | $ 8 0
Join us for five courses of Frenchy goodness! The humble fat pig (our logo) will
be featuring to showcase our passion for charcuterie. Our chef will be putting an
emphasis on utilising the preserved fruits of the summer and a down-to-earth
dining experience. Drinks will be available to purchase on the night.
S A LT. A B AYO U E X P E R I E N C E AT T H E B AY
S U N D AY 1 M AY | 1 1 A M A N D 2 P M
GLENELG BEACH | $150
Celebrity cook Bree May will take you on a unique sensory experience, celebrating
Holdfast Bay’s cherished fishing history and reliving the nostalgia of Adelaide’s
connection to the beach. Be part of a very exclusive lunch on Glenelg Beach
enjoying delicious local seafood and brews whilst taking in smooth beats and the
spectacular view.
SAUSAGE MAKING CLASS WITH FEAST! FINE FOODS
S U N D AY 1 M AY | 2 : 3 0 P M
CENTR AL MARKET KITCHEN | $140
This class takes you through the whole process of creating a great-tasting
sausage! Guided by our highly skilled butchers you will get to watch the creation
of sausages and learn the techniques used. Then, it’s your turn! Select from the
pantry and come up with unique flavour combinations, then get your hands
dirty making your very own creations to share with friends.
S I M P LY S O U T H A U S T R A L I A H I G H T E A
P R O M E N A D E R E S TA U R A N T | $ 3 9
The iconic Stamford Grand Adelaide showcases South Australia’s premium
produce sourced from the outback to the coast. Through our Simply South
Australian High Tea, diners will be taken on a voyage of unique flavours,
textures and infusions which are both visually stunning and showcase South
Australia’s finest local produce.
SINGLE SITES DINNER
ADELAIDE CONVENTION CENTRE | $350
Focus your senses in this one incredible dinner as seven chefs and seven
winemakers come together to explore some of Australia’s most distinctive and
singular expressions of terroir. Discover the role and influence of our physical
landscape, climate and wine history as seven of Australia’s greatest singlevineyard wines are matched to seven beautifully crafted dishes in this very
special dining event at the Adelaide Convention Centre. Joining you at dinner,
the winemakers behind each of these wines will share their stories and the
connection to the dishes their matched with on the night.
S I N G L E S I T E S TA S T I N G - A S I N G U L A R E X P R E S S I O N
T H U R S D AY 5 M AY | 5 : 3 0 P M
N AT I O N A L W I N E C E N T R E | $ 1 2 0
This unique tasting will be the most detailed exploration of single site wines
ever undertaken in Australia, and will be accompanied by a closely curated
menu of regional fare that is equally reliant on site and location for its
definition. The event will be the first wine community celebration that clearly
distinguishes our State’s wine evolution, history, geography, geology and
culture. It is time to explore the nuance and character that make single-site and
single-vineyard the most distinctive of all wine expressions.
STREET FOOD OF SUKHUMVIT SOI 38
T H U R S D AY 5 M AY | 5 : 3 0 P M
Sukhumvit Soi 38 takes its name from the famous street food address in Bangkok.
Restaurant head chef Terry Intarakhamhaeng has designed a seasonal tasting
menu exploring the best Thai street food flavours, where you can learn the origins
of street food, compare to pop-ups, and enjoy a cooking demonstration. Taste five
iconic dishes with produce sourced from the Adelaide Central Market and each
dish paired with local South Australian wines.
TA K I N G T H E B E S T F O O D P H O T O S
Join Grant Nowell in learning how to take the best food photography. Grant has
been a magazine and newspaper photographer for 40 years, and has a wealth
of knowledge to contribute on this topic. He was also Pictorial Editor and
Senior Photographer with a News Limited metropolitan daily for over 20 years,
shooting food, wine, fashion, arts, architecture, news and sport. This exclusive
event features a photo presentation, Q&A, plus a light tasting lunch from the
Kangaroo Island Market Stall.
TA S T E G LY N D E
ROBERN MENZ | FREE
From a gentle landscape dominated by market gardens, vineyards and
orchards in the 19th century, Glynde is now a busy modern-day food
manufacturing precinct. Home to some of the state’s best kept food secrets,
the area produces wine, cheese, coffee, gelato, confectionery, pasta, pastries
and more! During the Taste Glynde event, you’ll get to sample award-winning
produce, watch live cooking demonstrations, enjoy music and entertainment
and be inspired by the passion and craftsmanship of the local producers.
Indulge in locally produced food and wine and keep the kids entertained with
free cooking classes and activities. This is an event for the whole family and one
not to be missed!
TA S T E T H E M A R K E T T R A I L - A D E L A I D E S H OWG R O U N D S
FARMERS’ MARKET
S U N D AY 1 M AY | S U N D AY 8 M AY | 9 A M
A D EL AI D E S H OWG RO U N D FA R M ERS ’ M A R K E T | FR EE
Collect recipe cards from the Adelaide Showground Farmers’ Market Information
Stand and follow the trail around SA biggest farmers’ market to purchase the
ingredients to make a range of meals. Choose from a range of regionally-themed
recipes to learn more about where food is grown and buy direct from the local
farmers, growers and producers.
TA S T E S O F T H E P R A I R I E
M O N D AY 2 M AY | W E D N E S D AY 4 M AY | S AT U R D AY 7 M AY.
6PM | 7PM | 7:45PM
PRAIRIE ON O’CONNELL | 2 COURSES $45 | 3 COURSES $60
Prairie chef Darren Whaites will make a guest appearance to offer the Prairie’s
signature dinner menu and hospitality during Tasting Australia. Choose from a
limited choice menu. Bookings essential.
T H E S O U T H AU S T R A L I A N TA S T I N G G A L L E R Y
- A L I T T L E B I T T E R S A LT
T H U R S D AY 5 M AY | F R I D AY 6 M AY | S AT U R D AY 7 M AY
TA S T I N G G A L L E R Y, TO W N S Q U A R E | $ 3 5
The Tasting Gallery is a place where you have the opportunity to experience South
Australia’s premium food and wine, challenge your senses and transform your
ideas about pairings. You’ll introduce your palate to the strong flavours associated
with bitterness and salt and challenge your knowledge in pairing locally produced
beers, wine and ciders to such strong flavours. You’ll have the opportunity to
hear from the producers and Premium Food and Wine Ambassadors. They’ll talk
about why they have chosen certain pairings. Don’t be afraid to provide your own
thoughts to the group and leave the session with a changed mind about your
flavour choices and the confidence in your own subjective tastes. T H E S O U T H A U S T R A L I A N TA S T I N G G A L L E R Y
- O P P O S I T E S AT T R A C T, S W E E T A N D T H E S O U R
ideas about pairings. Once you step inside you’ll be greeted by producers and
Premium Food and Wine Ambassadors who will introduce your palate to a number
of sweet and sour flavours as you’ll open your tastebuds to the possibilities of
pairing these flavours with locally produced beers, wines and ciders. You’ll have
the opportunity to hear why the producers have chosen certain pairings and
provide your own thoughts to the group before you go home with a changed mind
about your flavour choices and have the confidence in your own subjective tastes.
19
T H E S O U T H AU S T R A L I A N TA S T I N G G A L L E R Y
- U M A M I , IT ’ S A SAVO U RY T H I N G
ideas about pairings. Once you step inside you’ll be greeted by producers and
Premium Food and Wine Ambassadors who will take you on a journey through the
intense savoury flavours of Umami. You’ll learn about the meaning behind Umami
and how to pair such savoury flavours together with locally produced beers, wines
and ciders. Hear why the producers have chosen such strong pairings and what
makes them so unique. You’ll have the opportunity to engage with the producers,
ask questions and take away some knowledge to help you create your own pairing
experiences.
T H E E P I C U R E A N WAY
T U E S D AY 4 M AY T O W E D N E S D AY 5 M AY | 8 A M
MEETING POINT TOWN SQUARE
$ 139 9 (D UAL OCCU PAN C Y )
$ 149 9 (S I N G LE OCCU PAN C Y )
The Epicurean Way seamlessly links together the four iconic wine regions of
McLaren Vale, Adelaide Hills, Barossa and Clare Valley. Discover an amazing
taste of the way we grow, harvest and serve the incredible produce that this
state has to offer. Guided by Taste SA tours and curated by Creative Director
Paul Henry, this itinerary is indulgent, unforgettable and unmissable.
THE FERAL FEAST OF PRAIRIE ON O’CONNELL
S U N D AY 1 M AY | T U E S D AY 3 M AY | T H U R S D AY 5 M AY
S AT U R D AY 7 M AY | 6 P M | 7 P M | 7 : 4 5 P M
PRAIRIE ON O’CONNELL | $55
Make up a table of 10, or make new friends on our long tables for a three course
Prairie degustation menu featuring the signature Feral Antipasti - smoked
kangaroo and pastrami, emu liver pate and camel mettwurst - the Feral Mixed
Grill (listed in the top 100 gourmet experiences in Australia by Australian
Traveller magazine) including kangaroo fillet, emu mignon, and camel sausage and the Flinders Range Quandong Pie.
T H E K E N T I S H B I G TA B L E
W E D N E S D AY 4 M AY | F R I D AY 6 M AY | 6 : 3 0 P M
THE KENTISH HOTEL | $95
The Kentish Big Table is an event like no other! We source only Adelaide’s
finest produce and fine wine to provide our customers with an amazing dining
experience. The Big Table offers the chance to sample the Adelaide Hills’ best
wine that is served directly by the winemaker and paired with our deliciously
tempting menu. A night not to be missed!
T H E L I M E S T O N E C OA S T M AG I C A L D E G U S TAT I O N
DINNER COMES TO ADELAIDE
ARK ABA HOTEL | $99
When celebrity chef Anthony Donehue and historic Coonawarra winery Wynn’s
collaborate, we are in for a gastronomic magical tour. Guests will experience a five
course degustation dinner with amazing Limestone Coast produce at Adelaide’s
iconic Arkaba Hotel. One of Wynn’s chief winemakers will talk us through the
history of Wynn’s in the Coonawarra From John Riddoch planting the first vines
through to Wynn’s putting the region on the international stage. Hear how
environmental influences have helped create our wines.
T H E M A R K E T M E LT I N G P O T
T U E S D AY 3 M AY | T H U R S D AY 5 M AY | F R I D AY 6 M AY
ADELAIDE CENTRAL MARKET | FREE
The Adelaide Central Market is a melting pot of cultures and a thriving hub of
activity. It buzzes with vibrant life and colour all year round, where locals feel a
sense of community, and visitors love to immerse themselves in the experience.
The Melting Pot is our program of free cooking demonstrations hosted by some of
Adelaide’s best chefs, local producers and market traders.
THE ORIGINS DINNER
I T ’ S A S EC R E T. . . | $ 2 2 0
More than 30 chefs from this year’s festival line up and winemakers will
personally serve you in this dinner extravaganza. Be wowed as you are taken on
a culinary adventure that sees chefs cooking their favourite dishes and serving
a dinner with no set menu featuring the best of South Australian produce.
Eat what you want, when you want, until it’s gone! Wine and beer makers will
also be there to pour their best drop as you wine and dine the night away in
an as yet undisclosed South Australian location. This is an event that must be
experienced to be believed; an indulgent “nightclub for foodies”.
T H E U LT I M AT E C H E E S E E X P E R I E N C E
T H U R S D AY 5 M AY | 5 : 3 0 P M
S AY C H E E S E W H O L E S A L E | $ 6 5
Meet the Makers is a one and a half hour degustation of fabulous local cheeses
paired with the perfect local wines. This event is hosted by Adelaide’s cheese
queen Valerie Henbest (owner of Say Cheese, and Smelly Cheese, Central
Markets) with guest appearances by local cheese producers and a special guest
winemaker.
U P CLOS E AN D PE RSONAL WITH LUCIA’ S
T U E S D AY 3 M AY | 5 : 3 0 P M
Celebrating 60 years in business, the Lucia’s family tells the story of migrating
from Italy and creating the most famous café in Adelaide and how they
maintained their amazing commitment to fine foods and quality service. All this
whilst enjoying champagne, charcuterie in the Central Market cafe, then handmade gnocchi, tiramisu supper in the Market Kitchen.
WHICH CRAFT?!
W E D N E S D AY 4 M AY | 6 P M
NOLA | $125
Wear loose pants for this seven course degustation of New Orleans-inspired
soul/dude food matched with two beers per course. Meet the seven local South
Australian craft breweries who are each featuring two beer tasters per course,
and have a chat with the brewers about their breweries, beers and brewing
process. It’s a match made in heaven!
Adelaide Hills
Enjoy wild mushroom foraging, an artisan cheese-making
course or an indulgent long lunch less than an hour outside
of the city. The Adelaide Hills is home to cool-climate
wines, fresh apples, rare mushrooms and more that will all
be served before a tranquil, wild backdrop. The best part?
The foothills are only 20 minutes’ drive from the city centre
and yet feel to be an oasis of nature and regional produce.
A LT R YO U R M I N D I N T H E A D E L A I D E H I L L S
F R I D AY 6 M AY | 1 2 P M
GOLDING WINES | $150
ALTR is a six month project that sees four of Australia’s most exciting novice
chefs selected to explore the Adelaide Hills region on a tour of enlightenment,
challenged to forage and scour the region’s market gardens, paddocks and
pantries for the most exciting ingredients to design a special four course menu
for Tasting Australia in 2016! The ALTR Apprentices will also be challenged to
immerse themselves in the region’s wine styles to make appropriate selections
of wines for your special menu. Their entire explorative journey will be captured
for a documentary film, with excerpts played and discussion had during lunch.
The Apprentices’ sommeliers and head chefs are also invited, so come along to
hear their judgements!
CHEESEMAKING WITH THE CHEESE QUEEN
T U E S D AY 3 M AY | W E D N E S D AY 4 M AY | 1 0 A M
UDDER DELIGHTS CHEESE CELLAR
- IN THE UNDERGROUND CELLAR | $195
Join Udder Delights cheese queen Sheree Sullivan for this intimate cheese
making class! Learn how to make a creamy feta, then marinate it or turn it into
a camembert. This memorable lesson is full of personal anecdotes and foodie
fun! It includes a cheese and wine masterclass, coffee and cake, plus a free
piece of Udder Delights cheese to take home.
C H O C O L AT E A N D C O F F E E E X P E R I E N C E
S U N D AY 1 M AY | M O N D AY 2 M AY | W E D N E S D AY 4 M AY
S U N D AY 8 M AY | 9 A M
R E D C AC AO C H O C O L AT E C A F E | $ 8 . 5 0
Indulge in this decadent event where chocolate and coffee are a match made
in heaven. Our luxury chocolates are handmade onsite using local ingredients,
and are carefully paired with aromatic roasted coffees from Just Coffee with
creamy fresh Bd Farm Paris Creek milk. The flavours in this single origin coffee
when partnered with our exquisite chocolates provide a mouth experience like
no other.
DINNE R IN THE COMPANY OF ROBIN WICKE NS
AT T H E L A N E V I N E YA R D
F R I D AY 6 M AY | 6 : 3 0 P M
T H E L A N E V I N E YA R D | $ 1 5 0
Winner of an array of awards including Best New talent, Robin Wickens (VIC)
brings his from-the-source philosophy to The Lane Vineyard. In an elegant and
delicate setting complemented by the surrounding Adelaide Hills, you will enjoy
a reflective experience featuring the local landscape and produce from the very
heart of serious wine country.
F I G S AT I O N
G L E N E W I N E S TAT E | $ 1 4 0
At Glen Ewin we love figs, and we’d love to show you why! Allow us to walk you
through our orchards whilst you enjoy a refreshing beverage, where we’ll regale
you with tales of our little slice of heaven. Glen Ewin was one of the earliest
vineyards planted in Australia in the mid-1800s before being known for its jams,
and closing in 1989. Glen Ewin is now home to Willabrand Figs, with many of
the trees still fruiting from the original jam making days. You’ll also partake
of chef Simon Davies’ incredible menu in our historic 100-year-old Pulpshed,
where the Willabrand Figs will finally get to speak for themselves. Indulge in a
three course menu while being immersed in the film The Cook, The Thief, His
Wife and Her Lover.
F I Z Z O L O G Y @ S I N C L A I R ’ S G U L LY
S AT U R D AY 7 M AY | S U N D AY 8 M AY | 1 1 A M
S I N C L A I R ’ S G U L LY | $ 7 5
If you like the finer things in life, your name should be on this cellar door list.
A sensational event in every sense, this fizzology session will guide you through
the delicate process of making fine sparkling wine as you share a delicious
tasting flight. Next, you’ll get amongst it as you hand-disgorge, dosage, cork
and label your very own bottle of 94-point sparkling ‘Rubida’ to take home, as
featured in James Halliday’s 2012 Top 40 Best Australian Sparkling Wines!
H I L L S TO T H E VA L L E Y
S AT U R D AY 7 M AY | 1 2 : 3 0 P M
ARTWINE | $130
Enjoy a long and lazy lunch at our shared table at Artwine. My Kitchen Rules
champion Bree May from Food According to Bree will create a menu for our
special guests that truly epitomises the very best from the Adelaide Hills and
Clare Valley. Plates will be specially paired with our new and traditional wines
from Woodside to Clare.
LUNCH IN THE COMPANY OF RODNE Y DUNN
AT N G E R I N G A
N G E R I N G A C U LT U R A L C E N T R E | $ 1 2 5
Rodney Dunn of The Agrarinan Kitchen and Ngeringa Cultural Centre team up
for this event to feature a lunch rich in local produce designed by Rodney at the
picturesque Ngeringa Farm. The Agrarian Kitchen is an abundant productive
farm with a high ethical emphasis which mirrors Ngeringa’s values. In the heart
of a productive growing region adjacent to a biodynamic winery, let your
senses take over from the moment you arrive. Explore the herb-filled gardens
before the sight, smell and taste of Rodney’s lunch takes over.
SHE’LL BE APPLES
S AT U R D AY 7 M AY | S U N D AY 8 M AY | 1 2 P M
M T L O F T Y R A N G E S V I N E YA R D | $ 1 3 5 Partake of this very different five course degustation luncheon created by head
chef Matt Fitton. Each course is a culinary journey featuring different varieties
of Lenswood apples, plus fresh and foraged Adelaide Hills produce. Learn all
about Lenswood produce and what makes this tiny hamlet one of the best
apple and wine producing regions in Australia. Lunch will be matched with our
single vineyard award winning wines. Book a table and share the experience!
TA S T E O U R S T O R Y
T H U R S D AY 5 M AY | 1 0 : 3 0 A M
K 1 BY GEOFF HARDY | $110
Join Bec Hardy for a walk through the family vineyard and experience the
award-winning, single estate wines in a tasting between the vines. The
landscape of the vineyard that her father planted is exceptionally varied and
is reflected in story. The tasting will be followed by lunch from our friends at
Stirling’s Locavore, who are just as passionate about sustainable and locally
sourced ingredients as we are.
VERY JAMMY
T U E S D AY 3 M AY | T H U R S D AY 5 M AY | S AT U R D AY 7 M AY
10 :30AM
MAR B LE H I LL C H ER RI E S PAC KI N G S H ED
AND KITCHEN | $95
Fresh cherries, winter jams and quince jelly are part of the rich Adelaide Hills
food heritage. Are you terrified of jam recipes? Making great jam is easy we’ll show you how. Marble Hill Cherries has over 2000 summer visitors, and
we invite you to be one of them. Walk among the fruit trees and make your
own jam. Head home with six full jars, new friends and a jelly cloth. Includes a
relaxed Ploughmans lunch and local wine.
WILD MUSHROOM FOREST FEAST
S U N D AY 1 M AY | S AT U R D AY 7 M AY | 1 1 A M
KUITPO FOREST WOODCUTTER’S HUT | $89
Frolic through the forest landscape in the Adelaide Hills with Conscious
Lifestyles’ Tiffany Schultz, and Kate Griggs, an expert mushroom guide, to
discover and learn the secrets of local fungi. Then, sit down to a lunch of wild
mushrooms and a glass of natural wine nearby. Warm and rain-proof attire is
advised, and suitable footwear for walking on damp uneven ground is essential.
Barossa
Be consumed by the Barossa’s hearty reds, graze through
a tour of three award-winning restaurants or traverse
the iconic Barossa landscape. The flavours of the region
will be on show at cellar doors, restaurants and out in
the environment that makes it a bountiful food bowl.
The Barossa boasts everything from local free-range
poultry to olive oil, artisan cheeses to traditional cured meats.
A F E W O F M Y FAVO U R IT E T H I N G S W IT H M AG G I E B E E R
M E E T I N G P O I N T - M AG G I E B E E R FA R M S H O P, 5 0
P H E A S A N T FA R M R OA D , N U R I O O P TA .
A D U LT: $ 1 5 0 | O R T R A N S F E R : $ 1 7 5
“All those years ago, moving to the Barossa marked the start of a very personal
food journey for me: being completely immersed in the rhythm of the seasons and
the abundance of fresh produce that surrounds me. Since then I have gathered a
lifetime of Valley-inspired knowledge, and I am so happy to share it! My favourite
Barossa things in one day will make for a truly wonderful afternoon - it’s the very
best way I can think of to let you experience the love I have for where I live.”
- Maggie Beer
A F T E R N O O N AT H O B B S O F B A R O S S A R A N G E S
H O B B S V I N E YA R D | $ 3 0
Hobbs family-held vineyard is home to some of the oldest vines in the Barossa,
as well as all of Australia. Put your feet up and relax on the deck overlooking
century-old vines and the beautiful Flaxmans Valley. Wine in hand, come chat
with the people who grow our grapes and make our wine, and enjoy a platter
of local produce to boot. We invite you to taste the entire range of our carefully
crafted limited release wines produced from this grand old vineyard.
B A R O S S A AU S S I E I C O N L O N G TA B L E L U N D I N
R O W L A N D F L AT C O M M U N I T Y C E N T R E | $ 8 5
A ‘lundin’ is held in mid-afternoon and takes the place of both lunch and
dinner! Our buffet menu includes old Barossa recipes such as Wild Rabbit and
Banga Kanga, with all vegetables freshly sourced from the Barossa Farmers
Market. This event features an inclusive open bar, with wine tasting of small
Barossa wineries and their international counterparts, plus boutique beers and
cocktails. A gift bottle of wine is included for each adult guest.
B A R O S S A O N T H E P L AT E : A N I TA L I A N P O I N T O F V I E W
W E D N E S D AY 4 M AY | F R I D AY 6 M AY | 9 A M
CASA CARBONI | $185
For migrant Italian Chef Matteo Carboni it was love at first sight when visiting
the Barossa Valley and its Barossa Farmers Market in January 2012. The
produce, the people and the landscape... Matteo’s hands-on cooking class will
take you on a journey combining his Italian culture with the best produce this
region has to offer, creating four courses including entree, fresh pasta, gnocchi,
and dessert, which you will devour at your long Italian lunch.
BAROSSA REGIONAL ROVING LUNCH
S U N D AY 1 M AY | 1 1 : 3 0 A M O R 1 : 3 0 P M
H E N T L E Y FA R M , A P P E L L AT I O N , F I N O AT
S E P P E LT S F I E L D | $ 1 6 5
Tour three of the Barossa’s award-winning, iconic food and wine venues in one
progressive lunch. Taste the delicacies of Hentley Farm and Appellation over a
shared table lunch (two courses paired with wines), followed by dessert at Fino at
Seppeltsfield matched with Seppeltsfield esteemed fortified wines. These three
restaurants are all within 10 minutes of one another and are headed by a cluster of
highly celebrated chefs who truly capture the flavours of the surrounding Barossa
landscape.
BAROSSA TRUST MARK COLLECTIONS
S C H I L D E S TAT E W I N E S | $ 1 2 5
This special dinner will focus on local produce that has received the Barossa
Trust Mark. Schild Estate Wines will be pouring Moorooroo Limited Release
Shiraz during the event, our flagship Barossa Trust Mark wine taken from an
ancestral vineyard that is 167 years old. Jo Cattermole and Liam O’Neil, chefs
at Delicously Devious and both previously employed by the Beer family, are
preparing a three course menu of Barossa Trust Mark winners, with a theme
based on our German heritage. Come and learn why the Barosssa Trust Mark is
such a respected symbol of quality and fine produce!
B E T H A N Y - A C U LT U R A L L A N D S C A P E
T U E S D AY 3 M AY | 1 1 A M
BETHANY CHURCH | $155
Bethany is the Barossa’s first settlement, and it still looks and feels much as
it did 150 years ago when a resilient band of pioneers created a village with
communal access to the life-giving water of Tanunda Creek. Jeff Schrape is a
fifth-generation Bethany landholder and winemaker, who will take you for a
culinary ramble through this charming village, stopping at fascinating sites for a
moveable feast of food and wine. Finish the tour with premium wine tasting and
dessert so you can get a real sense of the history in this beautiful township!
CHEESE & WINE TRAIL
S U N D AY 1 M AY | M O N D AY 2 M AY | T U E S D AY 3 M AY
S TA R T I N G AT B A R O S S A VA L L E Y C H E E S E C O M PA N Y | $ 5 0
Indulge in this self-guided cheese-inspired wine tasting. Start your journey at
Barossa Valley Cheese Company where you select your own specially-designed
pack of four cheeses, along with a list and map to 22 different matched wines.
The remainder of the day is yours to enjoy, with cheese in-hand and wines to
discover at your own pace.
C H O C O L AT E A N D W I N E E X P E R I E N C E
W E D N E S D AY 4 M AY | T H U R S D AY 5 M AY | S AT U R D AY 7 M AY
LIEBICHWEIN CELLAR DOOR | $20
Enjoy an intimate taste experience based on the concept of terroir. Be taken on
a journey of flavour through four varieties of premium fortified wines matched
to divine handmade chocolate truffles. Liebichwein’s luscious fortifieds range
from two to twenty years old – a rare treat!
20
JACOB’S CREEK COOKING CLASS & LUNCH
F R I D AY 6 M AY | 1 0 : 3 0 A M
J AC O B ’ S E S TAT E K I TC H E N G A R D E N | $ 1 7 5
Join us at a very special cooking class held in the Jacob’s Estate Kitchen
Garden. Enjoy this gastronomical experience led by the talented Jacob’s
Creek chefs as you pick fresh produce from our garden to transform into a
gourmet meal. After your cooking skills have been put to the test you will
enjoy a leisurely lunch matched with your favourite Jacob’s Creek wines. This
experience is an engaging hands-on activity, and the unique venue offers the
perfect setting to truly experience the best of the Barossa.
JAC O B ’ S C R E E K F O O D & W I N E M AT C H I N G
MASTERCLASS & LUNCH
W E D N E S D AY 4 M AY | T H U R S D AY 5 M AY | F R I D AY 6 M AY |
JACOB’S CREEK VISITOR CENTRE | $150
What better way to allow yourself the guilty pleasures of eating food and
drinking wine than with the knowledge that you are simply learning a new skill?
Join our food and wine matching master class at the Jacob’s Creek Visitors
Centre. Our world class staff will take you through some truly remarkable
matchings in food and wine as you delve into the world of combining flavours
and tastes. Once class is dismissed, you will be treated to a two-course lunch
and a glass of wine or two. That’s a job well done, we say.
L U N C H I N T H E C O M PA N Y O F R O B I N W I C K E N S AT
H E N T L E Y FA R M R E S TAU R A N T
H E N T L E Y FA R M R E S TA U R A N T | $ 1 5 0
The Royal Mail comes to Hentley Farm! Chef Robin Wickens (Royal Mail) brings
his direct-from-the-source approach to the Hentley Farm kitchen. This inspiring
two-hatted chef will create a unique five-course lunch using produce from the
Farm and surrounding Barossa region for a special kitchen garden degustation
paired with Hentley Farm’s exquisite single estate wines. Wickens uses a similar
philosphy at the Royal Mail to celebrate flavours from the thriving kitchen
garden. Skills such as Wickens’ are rarely found - his understanding of getting
the best out of produce will astound.
S A LT R A M U N D E R G R O U N D T O U R
WITH CHEFS CHOICE 5 COURSE FEAST
S U N DAY 1 M AY | M O N DAY 2 M AY | T U E S DAY 3 M AY
W E D N E S DAY 4 M AY | T H U R S DAY 5 M AY | F R I DAY 6 M AY
S AT U R DAY 7 M AY | S U N DAY 8 M AY | 1 1 A M
S A LT R A M W I N E E S TAT E | $ 8 0
Discover the hidden secrets of the 150 year old Saltram estate, established in
1859. We invite you to taste the premium wines in our barrel hall, and finish with
a very special Tawny and chocolate tasting in our underground cellar.
Soak up the atmosphere in our beautiful restaurant overlooking our
picturesque rose garden while you make your way through five indulgent
courses of regional food lovingly prepared and served by our team of chefs.
TA S T E T H E M A R K E T T R A I L - G AW L E R FA R M E R S ’
MARKET
S AT U R D AY 7 M AY | 8 A M
G AW L E R V I S I TO R I N F O R M AT I O N C E N T R E / P I O N E E R
PAR K | FR EE
Collect recipe cards from the Gawler Farmers’ Market Information Stand and
follow the trail around SA’s biggest farmers’ market to purchase the ingredients
to make a range of meals. Choose from a range of regionally themed recipes to
learn more about where food is grown and buy direct from the local farmers,
growers and producers.
Barossa
TA S T I N G T H E M O U N T P L E A S A N T FA R M E R S M A R K E T
MOUNT PLEASANT SHOWGROUND | $30
Drawn from the family farms and vineyards of South Australia, Mount
Pleasant Farmers Market will feature a guided five course tasting experience,
highlighting our ‘paddock to plate’ philosophy during a typical Market day. Our
visitors will enjoy the Market’s fun atmosphere as well as the freshest seasonal
tastes. The event includes hors d’oeuvres, entrée, main, and dessert, finishing
with artisan cheeses and greens.
THE BAROSSA CAMINO
S U N D AY 1 M AY | 8 : 3 0 A M
M E E T I N G P O I N T: TO W N S Q U A R E | $ 1 9 5
Put on your serious walking shoes for a Barossa camino! Traverse the beautiful
landscape with generational custodians, the winemaking Henschke and farming
Angas families who have lived and worked in the area since the 1800s. This is a
rare chance to share their knowledge in the vineyards of Mt Edelstone and Hill
of Grace, plus the pastures of Hutton Vale Farm. Taste the wines, then walk to
the Bootmakers Cottage for lunch in true Barossa style.
Clare Valley
Discover how the Clare Valley is transforming from
an agricultural centre to a fine food hub while
nourishing the mind and stomach. Recognised
for its crisp Rieslings, the Clare Valley is growing
up in the culinary world with vineyards, bush
and plains meeting together to produce unique
D I N N E R I N T H E C O M PA N Y O F M AT T W I L K I N S O N
AT T E R R O I R AU B U R N
TERROIR AUBURN | $100
English-born, Melbourne-based chef Matt Wilkinson shares Terroir Auburn’s
value of locavore philosophy, and is passionate about growing and sourcing
natural produce for his culinary creations. Matt honed his skills working at Vue
de Monde and Circa before opening Pope Joan and Jack Horner in Melbourne.
Join Matt at Terrior and experience a seasonally-focused local menu inspired by
our unique landscape.
flavours. Stop in at one of the many boutique
wineries or explore country cafés and local markets.
L U N C H I N T H E C O M PA N Y O F L I Z C A R L I S L E AT
PANGK ARR A FOODS
T H U R S D AY 5 M AY | 1 2 P M
ANAMA PAR K , H O M E O F PAN G K AR R A FOO DS | $ 11 0
Lentil Underground author Liz Carlisle and Pangkarra Foods are a perfectly
matched pair to talk about sustainable agriculture and farmgate vertical
integration. Carlisle is a Fellow at the Berkeley Food Institute at the University
of California, and closely involved with lentil croppers and farmers as price
makers and owners of their destiny. At this lunch you will be involved in a
discussion about locally adapted organic farming, and why it’s great that this
year is the International Year of the Pulse!
L U N C H I N T H E C O M P A N Y O F P A U L W E S T AT S AVA N N A H F A R M
S AVA N N A H FA R M | $ 1 6 0
Join Paul West (NSW), host of River Cottage Australia, and Michele and Phil
Lally at their Savannah Farm to discuss the future of food. A special guest of
Tasting Australia in 2016, Paul will discuss sustainable farming practices and
the dynamic between real, organic food as it relates to us in communities.
This event is a grass roots, modern, hands-in-the-dirt experience. Guests can
see and do, interacting with grass-fed lamb, Nomadic Pasture Raised poultry,
Heritage Pastured pork, and grass-fed Dexter beef on a sustainable farm that
focuses on the fertility of its soil to produce multi-species artisan foods. Enjoy
fire flamed tastings, a glorious destination, lively discussion, and a wander
around one of South Australia’s most awarded and environmentally conscious
food producing farms.
Eyre Peninsula
The heart of South Australia’s seafood frontier, oysters, fish
and shellfish come no fresher than on the Eyre Peninsula.
Not only are these luxurious products in abundance, they
are also of the highest quality in the country and caught
fresh daily from charter boats that dock right in the towns.
Try abalone, blue mussels, king prawns, southern rock
lobster, tuna, King George whiting and calamari all from
the waters off the Eyre Peninsula coast. These treats can
CEDUNA OYSTERFEST 1 -3 OCTOBER
The Ceduna Oysterfest is Australia’s largest oyster festival. Ceduna comes
alive with entertainment for all ages and an abundance of oysters on offer.
Oysterfest will delight taste buds and surpass expectations with a celebration
worthy of its colorful past.
www.ceduna.net
T U N A R A M A F E S TI VA L JA N UA RY 2 017
Port Lincoln on the Eyre Peninsula hosts this much-loved family event, which
celebrates the local tuna fishing industry. Enjoy a street procession, fireworks, a
delicious seafood long-table lunch and the world-famous tuna toss.
www.tunarama.net
be paired with prime lamb, honey and pistachios all from
the region too while observing the sensational coastline.
Fleurieu Peninsula
Sample the Shiraz of the Fleurieu Peninsula at a
progressive dinner through the region or discover a
biodynamic, organic farm where an abundant threecourse Italian feast will be served after a walk through
the pastures. The Fleurieu Peninsula is where food
and wine meets the sea in one of the most spectacular
settings South Australia has to offer. From seafood to
wines, this region is rich in variety and delicious offerings.
A PALET TE OF SHIR AZ: A PROGRESSIVE REGIONAL
LANDSCAPE DINNER
W O O D S TO C K C OT E R I E R E S TA U R A N T | $ 1 5 0
Join us at Woodstock Coterie Restaurant for a progressive dinner showcasing
Shiraz wines with matching foods from various South Australian landscapes.
Hear the winemakers paint a verbal picture with a palette of Shiraz styles from
different “terroir”. Executive Chef Chris Bone will source produce from a variety
of landscapes which, when paired together with the wines, will present regional
stories for your tastebuds.
B A R R E L TA S T I N G I N T H E VA L E
T U E S D AY 3 M AY | S AT U R D AY 7 M AY | 9 : 3 0 A M
M C L A R E N VA L E W I N E R EG I O N | $ 24 5
Exclusive barrel tastings with the winemakers in their sheds! This very special tour
gives you the oppportunity to visit McLaren Vale wineries behind the scenes to
learn about the Australian wine industry whilst enjoying delicious cheese platters.
Feast on wood fired pizzas at Penny’s Hill Winery for lunch, and enjoy more wine.
Relax in the safety and luxury of a Mercedes Benz Viano with leather limousine
style seating driven by the McLaren Vale based award winning Wine Diva Tours.
BIG SKIES OVER TRIPLE B
S U N D AY 1 M AY | 1 2 P M
C U LFA H A N E FA R M | $75
Pull on your wellies and come join our Farm Walk, followed by a three course
Italian lunch at the 1950s rustic Feed Store. Join our shared table and taste farmraised beef and lamb dishes carefully paired with suitably delicious wine. Culfahane
Farm is Certified Biodynamic/Organic, with rich soils that produce healthy pasture,
crops, and livestock. Throughout the meal, producers will share their farming
knowledge, illustrating how Australia’s landscapes affect our soils and produce.
D I N N E R A N D M A S TE R C L A S S I N TH E CO M PA N Y O F A N D R E W
M C C O N N E L L AT L E O N A R D S M I L L
T H U R S DAY 5 M AY | 7 : 3 0 P M D I N N E R O N LY | 5 P M M A S T E R C L A S S
LEONARDS MILL | $165 OR $200
This delicious afternoon has you indulging in a decadent five-course meal
prepared by former ‘Chef of the Year’ Andrew McConnell (Cutler and Co,
Cumulus, Moon Under Water, Supernormal) with head chef Brendan Wessels
and head pastry chef Lindsay Durr of Leonards Mill Restaurant. Each course
of this experience will be thoughtfully matched with niche SA wine labels.
We encourage you to also consider taking the cuts and cooking masterclass
beforehand with renowned Meatsmith personality Troy Wheeler (ex Peter
Bouchier head butcher). Troy will discuss aging, bespoke breed and cut while
demonstrating in-depth butchery techniques on Mayura Station wagyu,
arguably the best in Australia. Cuts will be used by Andrew in a step-by-step
demonstration cooking class where you can also enjoy a glass of wine before
enjoying these prime ingredients during your degustation dinner.
D I S T I L L AT I O N M A S T E R C L A S S W I T H E N C O U N T E R C OA S T S P I R I T S
F R I D AY 6 M AY | 1 0 : 3 0 A M
ENCOUNTER COAST SPIRITS | $150
Join in on this hands-on distillation workshop that includes a basic science
lesson, demonstration of an operating still, and a food and beverage paired
lunch. Participate in a gin masterclass and construct your very own style of gin
which you’ll get to take home and share with friends!
F L E U R I E U O L I V E H A R V E S T, O P E N DAY
N A N G K I TA O L I V E S | F R E E
Showcasing our unique terroir, we welcome you to join us as we discuss all
things olives! Learn about growing, pruning, harvesting, crushing, pickling,
tasting and cooking olives and olive oil. Enjoy our hayride grove tours,
demonstrations, masterclasses, eating, drinking, and products for sale. Our
neighbouring producers will also be present, so you can savour local wine,
blueberries, marron, cheese and bread and get a complete taste experience
specific to our local landscape.
L I M E C AV E D E G U S TAT I O N
M O N D AY 2 M AY | T U E S D AY 3 M AY | W E D N E S D AY 4 M AY
12PM
MAXWELL WINES | $180
Nestled amongst the vines on our estate is a rare and hidden treasure: the Lime
Cave - a hand-carved limestone cave dug a century ago in 1916 just to grow
mushrooms. This uniquely stunning place will be the dining room for our event,
offering guests a food and wine experience to remember while the tastes linger
on in memory. Our first class Chef Tom Boden will design a feast for the senses with
seven courses featuring mushrooms to go with a selection of our premium wine.
21
LU N C H I N T H E CO M PA N Y O F DAV E PY N T
AT P R I M O E S TAT E
S AT U R D AY 7 M AY | 1 2 P M
P R I M O E S TAT E C E L L A R D O O R | $ 1 4 0
The master of extreme heat open flame cooking, David Pynt of Burnt Ends in
Singapore adds his culinary skills to this collaboration with winemaker Joe Grilli
of Primo Estate and Richard Gunner of Feast! Fine Foods for this celebration of
wood fired pit cooking. These three masters of taste will match wine to a four
course culinary journey that features Italian chianina beef hailing from Tuscany,
Umbria and Lazio. Indulge your senses at the breathtaking Primo Estate Cellar
Door that combines stunning architecture with the Grilli family’s Italian heritage
and a modern Australian outlook.
PENNY’S HILL PIZZAS AND PREMIUM REDS
PENNY’S HILL WINERY | $60
This event takes place in the newly renovated Penny’s Hill rustic stable block.
Guests will be served premium wines, both from this vintage and previous
years. An unmissable chance to taste the best of McLaren Vale. Pizzas will be
served from our newly-built wood-fired oven and a cash bar will be available.
R E D S , R O C K A N D B B Q M E AT I N R O L L S
PENNY’S HILL WINERY | $50
This low and slow BBQ in McLaren Vale’s Penny’s Hill Winery will give you a
relaxed opportunity to learn about the wines and the area whilst tucking into
simple BBQ fare done well. You’ll get to taste the range of Penny’s Hill fine
wines and listen to live music as you roam the estate.
THE FRUITFUL PURSUIT
S AT U R D AY 7 M AY | S U N D AY 8 M AY | 2 P M
FA LL FRO M G R AC E | $ 6 5 O R $ 8 5 WITH TR A N S FER
Meet the stars of the future at this next generation showcase of vintners who
are set to make a big splash in the Australian wine industry! The Fruitful Pursuit
brings this new crop of winemakers together under one roof for a tasting event
like no other. Try natural, organic, biodynamic, small batch, single vineyard wine
and speak to the winemakers who are crafting these unique wines in South
Australia. See who is getting attention and acclaim with their new-style wines
and winemaking methods, and stay ahead of the pack with your knowledge!
Flinders Ranges and Outback
Try the renowned “feral mixed grill” during a prairie
degustation in South Australia’s spectacular outback
– a smorgasbord of local delicacies unique to the region.
You can also taste prime local lamb at the source, which
may be a surprising experience given the Flinders’
Ranges’ rugged landscape. This region is one that will
push your expectations and understanding of fine food,
with camel, kangaroo and emu often on the menu.
EDIACARA - WHERE LIFE BEGAN. A MENU INSPIRED BY
E A R LY L I F E O N T H E A N C I E N T S E A F L O O R
T U E S D AY 3 M AY | W E D N E S D AY 4 M AY | 6 P M
PR AIRIE HOTEL | $95
Tasting Australia provides an opportunity for 555-million-year-old seafood
to come ‘out of the freezer’! Hear about the time when the Flinders Ranges
were submerged by an ocean which was inhabited by Earth’s first animals - the
Ediacara biota. Prof. Jim Gehling, Senior Research Scientist, Palaeontology, South
Australian Museum, will host this dinner and provide a fascinating snapshot of
where life began. You will also enjoy the descendants of Ediacara - a delicious 3
course seafood dinner!
L A M B TA S T I N G AT R AW N S L E Y PA R K
S U N D AY 1 M AY | W E D N E S D AY 4 M AY | S AT U R D AY 7 M AY
6:30PM
W O O L S H E D R E S TA U R A N T | $ 9 5
Discover why the Flinders Rangers is considered one of the State’s prime lambproducing regions. There’s no better or more authentic location to dine on a
four-course lamb-inspired dinner than in the historic woolshed of Rawnsley
Park Station. Hosted by Rawnsley Park’s station manager, the evening
showcases the property’s own lamb in three different and delicious dishes,
matched with local wines. Dinner will finish with a platter of South Australian
cheeses and port.
THE FE R AL FEAST OF PAR ACHILNA
S AT U R D AY 7 M AY | S U N D AY 8 M AY | 1 1 : 3 0 A M O R 5 : 4 5 P M
PR AIRIE HOTEL | $55
Experience a three course sharing Prairie degustation. Sampling the Prairie cult
‘Flinders Feral Food’ has been recognised as one of 20 unmissable outback
experiences, with the Prairie’s signature FMG (Feral Mixed Grill) being listed in
the Top 100 Gourmet Experiences in Australia by Australian Traveller magazine.
Kangaroo Island
Known as nature’s playground, Kangaroo Island is
fast developing its reputation for outstanding food
and wine too. A local distillery captures the true
and unique flavours of the island while dairy, honey
and meat are all of exceptional standard thanks to
P E N N Y ’ S TA S T I N G T R A I L O F K A N G A R O O I S L A N D
P EN N E S H AW H OTEL | $ 8 0
Join us for a taste of Kangaroo Island with local produce such as Lamb,
seafood, cheese and honey. Just a few minutes from the ferry terminal, the
Penneshaw Hotel’s restaurant, Penny’s, has the best view on the island looking
back at the mainland. Enjoy a relaxing evening of amazing food and great
Kangaroo Island hospitality!
the untouched environment and ample space for
farming. Kangaroo Island is a 45 minute ferry ride
from Cape Jervis at the tip of the Fleurieu Peninsula.
Limestone Coast
Source your own fresh, regional produce while
overlooking the pristine beaches during a coastal
foraging tour that will take you from the seafront to the
farm gate and beyond. In the Coonawarra sub-region
there are more than 40 cellar doors at which to taste
the flavours of the region. The unique terra rossa soil
also makes for outstanding potatoes and strawberries.
A DAY I N T H E C O M PA N Y O F L I Z C A R L I S L E
A N D PAU L W E S T AT K A L A N G A D O O O R G A N I C A N D
B E L LW E T H E R W I N E S
S AT U R D AY 7 M AY | 8 : 3 0 A M
K A L A N G A D O O O R G A N I C & B E L LW E T H E R W I N E S
$ 1 0 0 (S ELF- DRIVE ) O R $ 150 ( WITH TR ANS P O RT )
From little things, big things grow. Join TV host Paul West (River Cottage
Australia) and Michael Pollan protégé Liz Carlisle (author of Lentil Underground)
in a day centred around small plot concepts and community. Paul and Liz
will share inspiring stories of producers who have revitalised their land and
energised their local food cultures. Be immersed in the orchards at Kalangadoo
Apples and go deep into small plot culture with Paul. Then move to the sharedtable family style lunch prepared by chef Kirby Shearing, and talk with Liz as
she provides insight into American agriculture and natural foods within the
beautiful setting of Bellwether Wines. C OA S TA L F O R AG I N G E X P E R I E N C E
F R I D AY 6 M AY | S U N D AY 8 M AY
7 P M F R I D AY U N T I L 3 P M S U N D AY
G AT H E R F O O D A N D W I N E & R Y M I L L C O O N AWA R R A | $ 9 5 0
Our exclusive coastal foraging experience package will take you to the farm
gate and beyond to source fresh, local produce. Be rewarded with a feast to
savour in a special degustation lunch, paired with Rymill Coonawarra Wines.
Day two will be spent at Rymill Coonawarra Winery and will include a winery
tour, private tasting and shared platter.
Murray River , Lakes and Coorong
This is a place for old-fashioned country comfort
food; Angus beef, olives, cheeses, fresh-baked bread
and more. The Murraylands are home to the Coorong
SOUNDS BY THE RIVER JANUARY 2017
Settle in on the banks of the mighty Murray at Mannum and enjoy music
from some of Australia’s most celebrated artists. Relax with a meal as you sit
beneath towering gums and watch the evening unfold.
www.soundsbytheriver.com.au
Mullet – a regional fish delicacy – and local cooks are
applauded for their wood-fired pizzas and boutique
wines for the laid-back guest. Dairy farms at Jervois also
supply the state with high-quality products; one to try.
22
Riverland
The longstanding home of South Australia’s citrus and
almond groves, the Riverland is a place to relax, admire
and soak up the true meaning of region.
The cool waters of the Murray River allow for abundant
vineyards and other produce such as fruits, nuts and
lavender. But nothing beats camping along the red
M AG I C O N T H E M U R R AY
W H I S T L I N G K I T E V I N E YA R D | F R E E
Marvel at the spectacular beauty of the mighty Murray River whilst tasting
award-winning Whistling Kite Biodynamic wines grown using sustainable
farming practices. Owner and biodynamic viticulturist Tony Barich will
be onsite throughout the day to discuss any questions you may have on
biodynamic farming and offer tours of the vineyard. Enjoy delicious delights
from local producers alongside live music and artists to truly make this an event
to savour.
gum lined creeks and riverbanks where nature runs
wild and your imagination is inspired by the colours
of the cliff-faces glowing over the mighty Murray.
Yorke Peninsula
Another mecca for fresh seafood, the sandy beaches,
secluded bays and fresh seas offer blue swimmer
crabs, crayfish and scallops by the bag, all prepared
beautifully at award-winning restaurants or in a
simple style at local cafés and pubs. Here there is
more than 700km of coastline to explore or to test
your skills at catching some of the famed seafood.
BLANCHE STREET COMMUNITY MARKET
The Blanche Street Community Market is a fabulous little market, held in the
beautiful seaside community of Edithburgh on the Yorke Peninsula. Browse
in comfort undercover on the second Sunday of each month to find some
wonderful treasures ... fresh bread, local produce, bric-a-brac and lots more!
www.northernstar.com.au/whats-on/blanche-street-community-market/101928
F R E S H F O O D F R I DAY
Situated in the heart of premium farming land, the tiny township of Warooka
hosts ‘Fresh Food Friday’ on the third Friday of every month, under the
verandah of local craft and produce cooperative, The Top Shop.
www.aroundyou.com.au/yorke-peninsula/kadina/tags/markets/whats-on

Welcome to our world

Transcription

Similar documents

CONASTA 63 recap - Australian Science Teachers

The Bacchananlian Society of Cincinnati

Welcome to the December edition of the Oaks Embassy Newsletter!

Classic Thyme`s Corporate Culinary Team Building Brochure.

`Images From Another Perspective`

Spa Day For Couples

SAV ETHE DATE

VENEZUELAN NIGHT

Tasting Notes - Pepperwood Grove

Harkham Wine club Membership