Tasting Australia 2016 Event Program

Welcome to our world

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TASTING AUSTRALIAPRESENTED BY THOMAS FOODS

OFFICIAL 2016 FESTIVAL PROGRAM | ADELAIDE 1 -8 MAY

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

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For information on South Australia, visit southaustralia.com

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!

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PRESENTING PARTNER

MAJOR PARTNERS

SUPPORTING PARTNERS

REGIONAL BODIES

Photography credits: Front Cover: Billy Law. Page 6: Billy Law. Page 11, centre: Dragan Radocaj.

Thank youTasting 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.

Support comes from producers who constantly push the agenda of sustainability, restaurants that showcase local and seasonal produce, chefs who challenge our expectations and

palates, vignerons who embrace tradition while looking to the future and thinkers who lead discussion around the future of the food and wine industry.

We sincerely thank these pioneers and innovators who embody what Tasting Australia is about, year round and worldwide.

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.

We thank our farmers, producers, chefs, restaurateurs, entrepreneurs and the following sponsors:

CHARITYPARTNER


Welcome

E AT . D R I N K . T H I N K . P A R T I C I P AT 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.

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.

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.

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.

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.

Jay Weatherill MP PREMIER

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.

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.

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

to exchange ideas and experiences between industry leaders and anyone who loves to eat and drink.

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

THE FLAVOUR OF TASTING AUSTRALIA IS FRESH, FULL-BODIED AND LOCAL .

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.

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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.

Our GuestsP R O D U C E C H A M P I O N S

C H A N G E M A K E R SANTHONY 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.

S T O R Y T E L L E R SMARK 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.

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.

A M B A S S A D O R S

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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

Simon Wilkinson Tim Bourke Tony Carroll Tony Hart Tony Love

L O C A L H E R O E S

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.

S P E C I A L G U E S T S

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.

P AT R O N

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No menu . No limits.T H E O R I G I N S D I N N E R

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.”

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.

The Origins Dinner embodies all that Tasting Australia represents: truly experiencing food and wine, sharing knowledge and highlighting South Australia’s best.

“There was great discussion between the chefs… the feeling when you walked into the room was incredible,” French-born, Australian-based chef Emmanuel Mollois said.

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 YS T E RY V E N U E , M O R E T H A N 3 0 C H E F S , N O M E N U , N O L I M I T S .

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.

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.”

E X P E C T T H E U N E X P E C T E D

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SAT U R DAY 7 M AY | 7P M

I N A S EC R E T LO C ATI O N

$ 2 2 0

“ I T H O U G H T T H E O R I G I N S D I N N E R WA S

A B R I L L I A N T I D E A … I ’ V E N E V E R S E E N T H AT B E F O R E

AT A F E S T I VA L”


T H E O R I G I N S D I N N E R

A signature of placeS I N G L E S I T E S D I N N E R

E X P E R I E N C E A G A S T R O N O M I C A DV 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 AC E .

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.”

Meet yourline - up

and hosts

KATE LAURIE (Deviation Road)

and LACHLAN COLWILL (Hentley Farm Restaurant)

JEFFREY GROSSET (Grosset Wines)

and PAUL BAKER (Botanic Gardens Restaurant)

KYM SCHROETER (Penfolds) and DAVID SWAIN

(Fino at Seppeltsfield)

STEPHEN PANNELL (SC Pannell Wines) and DUNCAN WELGEMOED (Africola)

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 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.

“The world of Australian wine is curiously non-prescriptive,” 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,

but also some of the most interesting and expressive wines in the world.

“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.”

A U S T R A L I A N W I N E – S I N G U L A R S I T E S

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M E E T Y O U R L I N E - U P A N D H O S T S

TH U R S DAY 5 M AY | 7P M

A D EL AI D E CO N V ENTI O N

C ENTR E

$ 35 0

“ 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

AU S T R A L I A , B U T A L S O

S O M E O F T H E M O S T

I N T E R E S T I N G

A N D E X P R E S S I V E

W I N E S I N T H E WO R L D ”


A F E W O F M Y F AV O U R I T E T H I N G S


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 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 is a true artist with food and always surprises me with his creations.”

It’s that ability to masterfully craft unexpected dishes that is Cheong’s signature.

“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.

“He brought new and exciting discoveries to the palates of South Australians, and he also attracted and encouraged like-minded individuals.”

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.

The original master chefA C H E O N G L I E W R E T R O S P E C T I V E

A T I M E L E S S I N F L U E N C E R

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 RY L A N D S C A P E F O R M O R E T H A N 3 0 Y E A R S A N D H I S L E G AC Y CO N T I N U E S TO S H A P E T H E F U T U R E O F F O O D A R O U N D T H E WO R L D .

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.

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S U N DAY 1 M AY | 7P M

H I LTO N A D EL AI D E

$ 2 5 0

“ C H E O N G L I E W I S A T R U E A R T I S T W I T H F O O D A N D

A LWAYS 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

M AG G I E B E E R S A I D .


A tour of our best kept secretsA F E W O F M Y F AV O U R I T E T H I N G SA C H E O N G L I E W R E T R O S P E C T I V E

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 YO U O N A C U L I N A RY J O U R N E Y AC 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 A D E L A I D E A N D S O U T H AU S T R A L I A .

MAGGIE BEER COOK, PRESENTER, AUTHOR, AND TASTING AUSTRALIA PATRON “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.”

FRIDAY 6 MAY | 1PM MEET AT MAGGIE BEER’S FARM SHOP $150* *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!”

FRIDAY 6 MAY | 10:30AM MEET AT TOWN SQUARE: VICTORIA SQUARE $150

CALLUM HANN COOK, AUTHOR AND MASTERCHEF AUSTRALIA 2010 RUNNER-UP “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!”

TUESDAY 3 MAY | 3:30PM MEET AT TOWN SQUARE: VICTORIA SQUARE $150

JESSIE SPIBY 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 MEET AT TOWN SQUARE: VICTORIA SQUARE $150

SIMON WILKINSON & TONY LOVE 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 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.”

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 MEET AT TOWN SQUARE: VICTORIA SQUARE $150

9

T U E S DAY 3 M AY

F R I DAY 6 M AY

SAT U R DAY 7 M AY

$ 1 5 0 *


TA S T I N G AU S T R A L I A’ S C R E AT I V E D I R E C TO R S H AV 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 WOW YO U R PA 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 DV E N T U R E . T H E Y H AV E B E E N T H O U G H T F U L LY PA 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 RY H I S TO RY.

Good company . Great taste .I N T H E C O M P A N Y O F …

1 0

D I N N E R I N T H E C O M P A N Y O F

P A U L W E S T A T S E A N ’ S K I T C H E N

W E D N E S DAY 4 M AY 7 P M | $ 1 5 0

Championing local produce on television around Australia, Sean’s Kitchen and Paul West will celebrate the best of South Australia in food.

L U N C H I N T H E C O M P A N Y O F

M A R K K U R L A N S K Y A T O S T E R I A O G G I

W E D N E S DAY 4 M AY 1 2 P M | $ 1 5 0

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.


M A R K K U R L A N S K Y A T 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 DAY 5 M AY 6 P M | $ 1 3 5

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.


A N T H O N Y M Y I N T A N D C H R I S K I Y U N A A T B O T A N I C

G A R D E N S R E S T A U R A N T

W E D N E S DAY 4 M AY 1 2 P M | $ 1 8 0

Anthony Myint and Chris Kiyuna bring their eat- local and seasonal ethos to the Botanic Gardens Restaurant to create a modern Australian menu with a garden-to-plate philosophy.


R O B I N W I C K E N S A T H E N T L E Y F A R M R E S T A U R A N T

W E D N E S DAY 4 M AY 1 2 P M | $ 1 5 0

The Royal Mail comes to the Barossa in this direct-from-the-source, five-course lunch using local produce, accompanied by exquisite single-estate wines from Hentley Farm.

D I N N E R A N D M A S T E R C L A S S I N T H E C O M P A N Y O F

A N D R E W M C C O N N E L L A T 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 | $ 1 6 5 ( D I N N E R O N LY )

O R 5 P M | $ 2 0 0 ( M A S T E R C L A S S A N D D I N N E R)

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).


D A V E P Y N T A T P E N F O L D S M A G I L L E S T A T E R E S T A U R A N T

T H U R S DAY 5 M AY 6 : 3 0 P M | F R O M $ 1 6 0

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.


L I Z C A R L I S L E A T P A N G K A R R A F O O D S

T H U R S DAY 5 M AY 1 2 P M | $ 1 1 0

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 A T T W I L K I N S O N A T J O L L E Y S B O A T H O U S E

T H U R S DAY 5 M AY 1 2 : 3 0 P M | $ 1 3 0

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.


I N T H E C O M P A N Y O F …

1 1

M A S T E R C L A S S I N T H E C O M P A N Y O F

R O D N E Y D U N N A T S P R O U T

T H U R S DAY 5 M AY 6 P M | $ 2 3 0

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.


A N T H O N Y M Y I N T A N D C H R I S K I Y U N A A T 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 DAY 6 M AY 6 :4 5 P M | $ 9 5

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.


R O B I N W I C K E N S A T T H E L A N E V I N E Y A R D

F R I DAY 6 M AY 6 : 3 0 P M | $ 1 5 0

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

B E L I N D A J E F F E R Y A T M A Y F L O W E R R E S T A U R A N T

F R I DAY 6 M AY 2 : 3 0 P M | $ 5 2

This event is all about the experience of an indulgent, old-fashioned high tea with the finest cakes, pastries and desserts.

A D AY 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 PA U 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 DAY 7 M AY 8 : 3 0A M | $ 1 0 0

(S E L F - D R I V E ) O R $ 1 5 0 ( T R A N S P O R T I N C LU D E D)

“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.


D A V E P Y N T A T P R I M O E S T A T E

S AT U R DAY 7 M AY 1 2 P M | $ 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 cooking.


L I Z C A R L I S L E A T N A Y A R E S T A U R A N T

F R I DAY 6 M AY 6 : 3 0 P M | $ 1 2 0

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.


M A T T W I L K I N S O N A T T E R R O I R A U B U R N

F R I DAY 6 M AY 6 P M | $ 1 0 0

Matt shares his locavore philosophy with the Clare Valley’s Terroir Auburn, presenting a seasonal, local menu inspired by our unique landscape.


P A U L W E S T A T S A V A N N A H F A R M

F R I DAY 6 M AY 1 2 P M | $ 1 6 0

Join Paul at Savannah Farm for a hands-in-the-dirt, grass roots food experience accompanied by a discussion on sustainable farming practices and the dynamic between real, organic food as it relates to communities.


R O D N E Y D U N N A T N G E R I N G A

F R I DAY 6 M AY 1 2 P M | $ 1 2 5

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.

M A S T E R C L A S S I N T H E C O M P A N Y O F

B E L I N D A J E F F E R Y A N D S A C W A

S AT U R DAY 7 M AY 1 0A M | $ 2 5 0

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.


B E N J A M I N C O O P E R A T A F R I C O L A

S U N DAY 8 M AY 1 2 : 3 0 P M | $ 1 5 0

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.

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 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

T A 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 PAGE REGIONSUN

1 MAYMON

2 MAYTUES 3 MAY

WED 4 MAY

THUR 5 MAY

FRI 6 MAY

SAT 7 MAY

SUN 8 MAY

A CHEONG LIEW RETROSPECTIVE 18 ADELAIDE CITY

A FEW OF MY FAVOURITE THINGS WITH ADAM LIAW 18 ADELAIDE CITY

A FEW OF MY FAVOURITE THINGS WITH CALLUM HANN 18 ADELAIDE CITY

A FEW OF MY FAVOURITE THINGS WITH CHEONG LIEW 18 ADELAIDE CITY

A FEW OF MY FAVOURITE THINGS WITH JESSIE SPIBY 18 ADELAIDE CITY

A FEW OF MY FAVOURITE THINGS WITH MAGGIE BEER 20 BAROSSA

A FEW OF MY FAVOURITE THINGS WITH SIMON WILKINSON AND TONY LOVE 18 ADELAIDE CITY

A DAY IN THE COMPANY OF LIZ CARLISLE AND PAUL WEST AT KALANGADOO ORGANIC AND BELLWETHER WINES 22 LIMESTONE COAST

A PALETTE OF SHIRAZ: A PROGRESSIVE REGIONAL LANDSCAPE DINNER 21 FLEURIEU PENINSULA

AFTERNOON AT HOBBS OF BAROSSA RANGES 20 BAROSSA

ALTR YOUR MIND IN THE ADELAIDE HILLS 20 ADELAIDE HILLS

BAROSSA AUSSIE ICON LONG TABLE LUNDIN 20 BAROSSA

BAROSSA ON THE PLATE: AN ITALIAN POINT OF VIEW 20 BAROSSA

BAROSSA REGIONAL ROVING LUNCH 20 BAROSSA

BAROSSA TRUST MARK COLLECTIONS 20 BAROSSA

BETHANY - A CULTURAL LANDSCAPE 21 BAROSSA

BARREL TASTING IN THE VALE 20 FLEURIEU PENINSULA

BIG SKIES OVER TRIPLE B 21 FLEURIEU PENINSULA

BREAKFAST WITH MONKS 18 ADELAIDE CITY

BUTCHER’S BLOCK AT THE ADELAIDE CENTRAL MARKET KITCHEN 18 ADELAIDE CITY

BYO NIGHT 18 ADELAIDE CITY

CHEESE & WINE TRAIL 20 BAROSSA

CHEESEMAKING WITH THE CHEESE QUEEN 20 ADELAIDE HILLS

CHOCOLAT WOKEN BY SPIRITS 18 ADELAIDE CITY

CHOCOLATE AND COFFEE EXPERIENCE 20 ADELAIDE HILLS

CHOCOLATE AND WINE EXPERIENCE 20 BAROSSA

COASTAL FORAGING EXPERIENCE 22 LIMESTONE COAST

COOK AND THE FARMER 18 ADELAIDE CITY

DINNER AND MASTERCLASS IN THE COMPANY OF ANDREW MCCONNELL AT LEONARDS MILL 21 FLEURIEU PENINSULA

DINNER IN THE COMPANY OF ANTHONY MYINT AND CHRIS KIYUNA AT THE MARKET SHED ON HOLLAND 18 ADELAIDE CITY

DINNER IN THE COMPANY OF DAVE PYNT AT PENFOLDS MAGILL ESTATE RESTAURANT 18 ADELAIDE CITY

DINNER IN THE COMPANY OF LIZ CARLISLE AT NAYA RESTAURANT 18 ADELAIDE CITY

DINNER IN THE COMPANY OF MARK KURLANSKY AT INTERCONTINENTAL ADELAIDE 18 ADELAIDE CITY

DINNER IN THE COMPANY OF MATT WILKINSON AT TERROIR AUBURN 21 CLARE VALLEY

DINNER IN THE COMPANY OF PAUL WEST AT SEAN’S KITCHEN 18 ADELAIDE CITY

DINNER IN THE COMPANY OF ROBIN WICKENS AT THE LANE VINEYARD 20 ADELAIDE HILLS

DISCOVER THAI FLAVOURS AT THE ADELAIDE CENTRAL MARKET 18 ADELAIDE CITY

DISTILLATION MASTERCLASS WITH ENCOUNTER COAST SPIRITS 21 FLEURIEU PENINSULA

EASY AS PIE 18 ADELAIDE CITY

EDIACARA - WHERE LIFE BEGAN. A MENU INSPIRED BY EARLY LIFE ON THE ANCIENT SEAFLOOR 22 FLINDERS RANGES & OUTBACK

FARMERS’ MARKET DINNER 18 ADELAIDE CITY

FIGSATION 20 ADELAIDE HILLS

FINE FOOD FORAGE 18 ADELAIDE CITY

FIZZOLOGY @ SINCLAIR’S GULLY 20 ADELAIDE HILLS

FLAVOURS OF THE PLAINS 18 ADELAIDE CITY

FLEURIEU OLIVE HARVEST, OPEN DAY 22 FLEURIEU PENINSULA

FLOATING FEAST 18 ADELAIDE CITY

GAME OF RHONES 18 ADELAIDE CITY

HARVEST THE LANDSCAPE 18 ADELAIDE CITY

HIGH TEA IN THE COMPANY OF BELINDA JEFFERY AT MAYFLOWER RESTAURANT 18 ADELAIDE CITY

HILLS TO THE VALLEY 20 ADELAIDE HILLS

HOW SWEET IT IS 18 ADELAIDE CITY

IBIS ADELAIDE ‘BEERGUSTATION’ DINNER FEATURING PRANCING PONY 18 ADELAIDE CITY

IZAKAYA NIGHT 18 ADELAIDE CITY

JACOB’S CREEK COOKING CLASS & LUNCH 20 BAROSSA

JACOB’S CREEK FOOD & WINE MATCHING MASTERCLASS & LUNCH 20 BAROSSA

KNIFE SKILLS & HOME BUTCHERY CLASS WITH FEAST! FINE FOODS 18 ADELAIDE CITY

EVENT NAME PAGE REGIONSUN

1 MAYMON

2 MAYTUES 3 MAY

WED 4 MAY

THUR 5 MAY

FRI 6 MAY

SAT 7 MAY

SUN 8 MAY

LA BOCA SPARKLING BRUNCH 18 ADELAIDE CITY

LAMB TASTING AT RAWNSLEY PARK 22 FLINDERS RANGES & OUTBACK

LIME CAVE DEGUSTATION 21 FLEURIEU PENINSULA

LOAVES AND FISHES 18 ADELAIDE CITY

LOSING THE PLOT 18 ADELAIDE CITY

LOSING THE PLOT - EXHIBITION TOURS 18 ADELAIDE CITY

LUNCH IN THE COMPANY OF ANTHONY MYINT AND CHRIS KIYUNA AT BOTANIC GARDENS RESTAURANT 18 ADELAIDE CITY

LUNCH IN THE COMPANY OF BENJAMIN COOPER AT AFRICOLA 19 ADELAIDE CITY

LUNCH IN THE COMPANY OF DAVE PYNT AT PRIMO ESTATE 21 FLEURIEU PENINSULA

LUNCH IN THE COMPANY OF LIZ CARLISE AT PANGKARRA FOODS 21 CLARE VALLEY

LUNCH IN THE COMPANY OF MARK KURLANSKY AT OSTERIA OGGI 19 ADELAIDE CITY

LUNCH IN THE COMPANY OF MATT WILKINSON AT JOLLEYS BOATHOUSE 19 ADELAIDE CITY

LUNCH IN THE COMPANY OF PAUL WEST AT SAVANNAH FARM 21 CLARE VALLEY

LUNCH IN THE COMPANY OF ROBIN WICKENS AT HENTLEY FARM RESTAURANT 20 BAROSSA

LUNCH IN THE COMPANY OF RODNEY DUNN AT NGERINGA 20 ADELAIDE HILLS

MAGIC ON THE MURRAY 22 RIVERLAND

MASTERCLASS IN THE COMPANY OF BELINDA JEFFERY AND SACWA 19 ADELAIDE CITY

MASTERCLASS IN THE COMPANY OF RODNEY DUNN AT SPROUT 19 ADELAIDE CITY

MASTERCLASS ‘SEEDLINGS TO SUPPER’ 19 ADELAIDE CITY

MOTHER’S DAY BRUNCH 19 ADELAIDE CITY

‘NATURAL’ PRESENTED BY ORANA & AMASS 19 ADELAIDE CITY

NIGHT LAB 19 ADELAIDE CITY

PENNY’S HILL PIZZAS AND PREMIUM REDS 21 FLEURIEU PENINSULA

PENNY’S TASTING TRAIL OF KANGAROO ISLAND 22 KANGAROO ISLAND

PICKLES PIGS AND PRESERVES 19 ADELAIDE CITY

REDS, ROCK AND BBQ MEAT IN ROLLS 21 FLEURIEU PENINSULA

SALT. A BAYOU EXPERIENCE AT THE BAY 19 ADELAIDE CITY

SALTRAM UNDERGROUND TOUR WITH CHEFS CHOICE 5 COURSE FEAST 20 BAROSSA

SAUSAGE MAKING CLASS WITH FEAST! FINE FOODS 19 ADELAIDE CITY

SHE’LL BE APPLES 20 ADELAIDE HILLS

SIMPLY SOUTH AUSTRALIA HIGH TEA 19 ADELAIDE CITY

SINGLE SITES DINNER 19 ADELAIDE CITY

SINGLE SITES TASTING - A SINGULAR EXPRESSION 19 ADELAIDE CITY

STREET FOOD OF SUKHUMVIT SOI 38 19 ADELAIDE CITY

TAKING THE BEST FOOD PHOTOS 19 ADELAIDE CITY

TASTE GLYNDE 19 ADELAIDE CITY

TASTE OUR STORY 20 ADELAIDE HILLS

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

THE SOUTH AUSTRALIAN TASTING GALLERY - A LITTLE BITTER SALT 19 ADELAIDE CITY

THE SOUTH AUSTRALIAN TASTING GALLERY - OPPOSITES ATTRACT, SWEET AND THE SOUR 19 ADELAIDE CITY

THE SOUTH AUSTRALIAN TASTING GALLERY - UMAMI, IT’S A SAVOURY THING 19 ADELAIDE CITY

TASTING THE MOUNT PLEASANT FARMERS MARKET 21 BAROSSA

THE BAROSSA CAMINO 21 BAROSSA

THE EPICUREAN WAY 19 ADELAIDE CITY

THE FERAL FEAST OF PARACHILNA 22 FLINDERS RANGES & OUTBACK

THE FERAL FEAST OF PRAIRIE ON O’CONNELL 19 ADELAIDE CITY

THE FRUITFUL PURSUIT 21 FLEURIEU PENINSULA

THE KENTISH BIG TABLE 19 ADELAIDE CITY

THE LIMESTONE COAST MAGICAL DEGUSTATION DINNER COMES TO ADELAIDE 19 ADELAIDE CITY

THE MARKET MELTING POT 19 ADELAIDE CITY

THE ORIGINS DINNER 19 ADELAIDE CITY

THE ULTIMATE CHEESE EXPERIENCE 19 ADELAIDE CITY

UP CLOSE AND PERSONAL WITH LUCIA’S 19 ADELAIDE CITY

VERY JAMMY 20 ADELAIDE HILLS

WHICH CRAFT?! 19 ADELAIDE CITY

WILD MUSHROOM FOREST FEAST 20 ADELAIDE HILLS

1 2 1 3


Heart of the festivalT O W N S Q U A R E

W H AT ’ S O N I N T O W N S Q U A R E

GREAT REGIONAL FOOD

Bringing their best food, wine and brews to the heart of Adelaide are:

THE ADELAIDE HILLS

BAROSSA

CLARE VALLEY

EYRE PENINSULA

FLEURIEU PENINSULA

KANGAROO ISLAND

LIMESTONE COAST

RIVERLAND

SOUTHERN FLINDERS

YORKE PENINSULA

FORK ON THE ROAD Fork on the Road is back in Town Square featuring all your favourite food trucks showcasing South Australian produce.

SUNDAY 1 MAY

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!

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M E E T T H E M C S

ALICE ZASLAVSKY SUNDAY

SUNDAY 1 MAY 11AM – 5PM

MONDAY 2 MAY 11AM – 5PM

TUESDAY 3 MAY 11AM – 5PM

WEDNESDAY 4 MAY 11AM – 5PM

THURSDAY 5 MAY 11AM – 8PM

FRIDAY 6 MAY 11AM – 8PM

SATURDAY 7 MAY 11AM – 8PM

SUNDAY 8 MAY 10AM – 5PMTOWN

square

V I C T O R I A S Q U A R E | F R E E E N T R Y E V E R Y D AY

SAMMY AND BELLA SATURDAY

D E M O S A N D T H I N K S E S S I O N S

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!

SUNDAY 1 MAY – FAMILY FUN ON SUNDAY Meet our Ambassadors and celebrate the start of the festival.

MONDAY 2 MAY – WINE, BEER & SPIRITS Industry culture, fine wine and the science of cooking with spirits.

TUESDAY 3 MAY – NATIVE FOODS An exploration of the oldest food on earth on the oldest continent on earth.

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.

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.

SATURDAY 7 MAY – FAVOURITE FACES Join Sammy and Bella for a day of demonstrations from some of our special guests.

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.


T O W N S Q U A R E

O Z H A R V E S T O U R C H O S E N

C H A R I T YTasting 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!

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.

MONDAY 2 MAY TOWN SQUARE CONFERENCE PAVILION

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.

TUESDAY 3 MAY TOWN SQUARE CONFERENCE PAVILION

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 TOWN SQUARE CONFERENCE PAVILION

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.

S U P P O R T I N G T H E I N D U S T R Y

W O R D S T O G O - B L O G G E R S C O N F E R E N C E

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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.

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

M O T H E R ’ S D AY

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

P R E S E N T E D B Y P I R S AT H E T H R E E

F L AVO U R P R O F I L E S W I L L R U N E AC H

DAY O N

TH U RSDAY 5 MAY FRIDAY 6 MAY

SATU R DAY 7 MAY

$ 35

S U N DAY 8 M AY

$ 65 FO R 4 P EO P LE

F RO M 1 0A M


Fire in the bellyM A K E R S A N D B A K E R S

L O AV E S A N D F I S H E SSAVOUR THE BEAUT Y OF SIMPLICIT 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.

T H E E P I C U R E A N W AY

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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.

S TA R B A K E R SVisiting 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.

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.

TOWN SQ UA R E

DAI LY

F R I DAY 6 M AY | 7P M

H A RTS M I LL

$70


TH E E P ICU R E AN WAY S E AM LE SS LY L I N KS TOG E TH E R TH E FO U R ICON IC WI N E R EG ION S OF M CL AR E N VALE , ADE L AI DE H I LL S , BAROSSA AN D CL AR E VALLE Y I N A S E LF - DR IVE J O U R N E Y U N IQ U E TO SO UTH AUSTR ALIA .

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.

Jump in the car, and in just 40 minutes you’ll be on an exquisite culinary adventure. Simply follow the Epicurean Way.

A culinary adventure

M A K E R S A N D B A K E R S

T H E E P I C U R E A N W AY

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THE EPICUREAN WAY CAN BE EXPERIENCED IN MANY DIFFERENT WAYS. AS PART OF THE FESTIVAL, WE’VE CREATED A 2 DAY TOUR GUIDED BY TASTE SA 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

WE D N E S DAY 4 M AY

TO TH U R S DAY 5 M AY

8A M P I C K U P TOWN SQ UA R E

$ 1 , 39 9 ( D UA L O C C U PA N C Y )

$ 1 , 49 9 (S I N G L E O C C U PA N C Y )

H O S T E DT O U R


A C H E O N G L I E W R E T R O S P E C T I V E S U N DAY 1 M AY | 7 P M H I L T O N A D E L A I D E , V I C T O 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 F A V O U R I T E T H I N G S W I T H A D A M L I A W S AT U R DAY 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 V I C T O R I A S Q U A R E , A D E L A I D E | $ 1 5 0 “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 F A V O U R I T E T H I N G S W I T H C A L L U M H A N N T U E S DAY 3 M AY | 3 : 3 0 P M M E E T I N G P O I N T - T OW N S Q UA R E V I C T O R I A S Q U A R E , A D E L A I D E | $ 1 5 0 “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

A F E W O F M Y F A V O U R I T E T H I N G S W I T H C H E O N G L I E W F R I DAY 6 M AY | 1 0 : 3 0A M M E E T I N G P O I N T - T O W N S Q U A R E V I C T O R I A S Q U A R E , A D E L A I D E | $ 1 5 0 “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

A F E W O F M Y F A V O U R I T E T H I N G S W I T H J E S S I E S P I B Y F R I DAY 6 M AY | 1 0A M M E E T I N G P O I N T - T O W N S Q U A R E V I C T O R I A S Q U A R E , A D E L A I D E | $ 1 5 0 “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

A F E W O F M Y F A V O U R I T E T H I N G S W I T H S I M O N W I L K I N S O N A N D T O N Y L O V E S AT U R DAY 7 M AY | 1 1 A M A D E L A I D E E N T E R T A 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

B R E A K F A S T W I T H M O N K S T H U R S DAY 5 M AY | 9A M T H E M A R K E T K I T C H E N | $ 9 5 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 A T T H E A D E L A I D E C E N T R A L M A R K E T K I T C H E N F R I DAY 6 M AY | 6 P M T H E M A R K E T K I T C H E N | $ 5 5 “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!

B Y O N I G H T M O N DAY 2 M AY | 6 : 3 0 P M V A R I O U S L O C A T I O N S A R O U N D W A Y 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 A T W O K E N B Y S P I R I T S T H U R S DAY 5 M AY | 6 P M H A I N S A N D C O | $ 4 9 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.

C O O K A N D T H E F A R M E R S U N DAY 1 M AY | 5 : 3 0 P M T H E M A R K E T S H E D O N H O L L A N D | $ 5 0 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.

D I N N E R I N T H E C O M P A N Y O F A N T H O N Y M Y I N T A N D C H R I S K I Y U N A A T 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 DAY 6 M AY | 6 : 4 5 P M T H E M A R K E T S H E D O N H O L L A N D | $ 9 5 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!

D I N N E R I N T H E C O M P A N Y O F D A V E P Y N T A T P E N F O L D S M A G I L L E S T A T E R E S T A U R A N T T H U R S DAY 5 M AY | 6 : 3 0 P M M A G I L L E S T A T E R E S T A U R A N T | $ 1 6 0 F O R F I V E C O U R S E S ( W I T H O U T W I N E ) $ 2 6 0 I N C L U D I N G P A I R E D W I 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.

D I N N E R I N T H E C O M P A N Y O F L I Z C A R L I S L E A T N A Y A R E S T A U R A N T F R I DAY 6 M AY | 6 : 3 0 P M N A Y A R E S T A 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.

D I N N E R I N T H E C O M P A N Y O F 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 T H U R S DAY 5 M AY | 6 P M I N T E R C O N T I N E N T A 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.

D I N N E R I N T H E C O M P A N Y O F P A U L W E S T A T S E A N ’ S K I T C H E N W E D N E S DAY 4 M AY | 7 P M S E A N ’ S K I T C H E N | $ 1 5 0 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.

D I S C O V E R T H A I F L A V O U R S A T T H E A D E L A I D E C E N T R A L M A R K E T T H U R S DAY 5 M AY | 1 1 : 3 0A M T H E M A R K E T K I T C H E N | $ 9 5 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.

E A S Y A S P I E S U N DAY 1 M AY | S U N DAY 8 M AY | 9A M B U T T E R F I N G E R S | $ 9 0 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!

F A R M E R S ’ M A R K E T D I N N E R F R I DAY 6 M AY | 6 : 3 0 P M A D E L A I D E S H O W G R O U N D F A R M E R S ’ M A R K E T | $ 7 0 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.

F I N E F O O D F O R A G E T U E S DAY 3 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 | 1 0A M A D E L A I D E C E N T R A L M A R K E T | $ 2 9 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 A V O U R S O F T H E P L A I N S F R I DAY 6 M AY | 6 P M S N E A K Y ’ S R E S T A 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 O A T I N G F E A S T S AT U R DAY 7 M AY | 5 P M T H E P O P E Y E | $ 2 0 0 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.

G A M E O F R H O N E S S U N DAY 1 M AY | 1 P M P U B L I S H E D A R T S H O U S E | F R O M $ 6 0 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.

H A R V E S T T H E L A N D S C A P E 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 | 1 1 A M B O T A 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.

H I G H T E A I N T H E C O M P A N Y O F B E L I N D A J E F F E R Y A T T H E M A Y F L O W E R R E S T A U R A N T F R I DAY 6 M AY | 2 : 3 0 P M M A Y F L O W E R R E S T A 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!

H O W S W E E T I T I S S U N DAY 1 M AY | M O N DAY 2 M AY | S AT U R DAY 7 M AY S U N DAY 8 M AY | 1 1 A M M R S H A R R I S ’ S H O P | F R E E 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 T A T I O N ’ D I N N E R , F E A T U R I N G P R A N C I N G P O N Y F R I DAY 6 M AY | 6 : 3 0 P M I B I S A D E L A I D E | $ 9 0 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 A Y A N I G H T T U E S DAY 3 M AY | 6 : 3 0 P M Y A K I T O R I T A 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.

K N I F E S K I L L S & H O M E B U T C H E R Y C L A S S W I T H F E A S T ! F I N E F O O D S W E D N E S DAY 4 M AY | 5 : 3 0 P M C E N T R A L M A R K E T K I T C H E N | $ 1 4 0 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 B O C A S P A R K L I N G B R U N C H S U N DAY 1 M AY | 1 1 A M L A B O C A B A R A N D G R I L L | $ 4 5 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.

L O A V E S A N D F I S H E S F R I DAY 6 M AY | 7 P M H A R T S M I L L | $ 7 0 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.

L O S I N G T H E P L O T 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 M I G R A T 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.

L O S I N G T H E P L O T - E X H I B I T I O N T O U R S 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 1 0A M A N D 1 1 : 3 0A M E AC H DAY M I G R A T 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!

L U N C H I N T H E C O M P A N Y O F A N T H O N Y M Y I N T A N D C H R I S K I Y U N A A T T H E B O T A N I C G A R D E N S R E S T A U R A N T W E D N E S DAY 4 M AY | 1 2 P M B O T A 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.

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Adelaide CityTaste 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.


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Adelaide CityL U N C H I N T H E C O M P A N Y O F B E N J A M I N C O O P E R A T A F R I C O L A S U N DAY 8 T H M AY | 1 2 : 3 0 P M A F R I C O L A | $ 1 5 0 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.

L U N C H I N T H E C O M P A N Y O F M A R K K U R L A N S K Y A T O S T E R I A O G G I W E D N E S DAY 4 M AY | 1 2 P M O S T E R I A O G G I | $ 1 5 0 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 P A N Y O F M A T T W I L K I N S O N A T J O L L E Y S B O A T H O U S E T H U R S DAY 5 M AY | 1 2 : 3 0 P M J O L L E Y S B O A T H O U S E R E S T A 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 mouth-watering lunch with quality local produce at the forefront.

M A S T E R C L A S S I N T H E C O M P A N Y O F B E L I N D A J E F F E R Y A N D S A C W A S AT U R DAY 7 M AY | 1 0A M T H E M A R K E T K I T C H E N | $ 2 5 0 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.

M A S T E R C L A S S I N T H E C O M P A N Y O F R O D N E Y D U N N A T S P R O U T T H U R S DAY 5 M AY | 6 P M S P R O U T | $ 2 3 0 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.

M A S T E R C L A S S ‘ S E E D L I N G S T O S U P P E R ’ S U N DAY 1 M AY | 1 : 1 5 P M K I T C H E N G A R D E N ; B O T A N I C G A R D E N S O F S O U T H A U S T R A L I A | $ 1 8 0 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 D A Y B R U N C H S U N DAY 8 M AY | 1 0A M T O W N S Q U A R E | $ 6 5 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 A T 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 T H U R S DAY 5 M AY | 7 P M T O W N S Q U A R E | $ 2 8 0 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.

N I G H T L A B F R I DAY 6 M AY | 6 P M S O U T H A U S T R A L I A N M U S E U M | $ 3 5 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.

P I C K L E S P I G S A N D P R E S E R V E S W E D N E S DAY 4 M AY | 6 : 3 0 P M D E L I C A T E S S E N K I T C 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 L T . A B A Y O U E X P E R I E N C E A T T H E B A Y S U N DAY 1 M AY | 1 1 A M A N D 2 P M G L E N E L G B E A C H | $ 1 5 0 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.

S A U S A G E M A K I N G C L A S S W I T H F E A S T ! F I N E F O O D S S U N DAY 1 M AY | 2 : 3 0 P M C E N T R A L M A R K E T K I T C H E N | $ 1 4 0 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 L Y S O U T H A U S T R A L I A H I G H T E A S AT U R DAY 7 M AY | 3 P M P R O M E N A D E R E S T A 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.

S I N G L E S I T E S D I N N E R T H U R S DAY 5 M AY | 7 P M A D E L A I D E C O N V E N T I O N C E N T R E | $ 3 5 0 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 single-vineyard 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 T A 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 DAY 5 M AY | 5 : 3 0 P M N A T 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.

S T R E E T F O O D O F S U K H U M V I T S O I 3 8 T H U R S DAY 5 M AY | 5 : 3 0 P M T H E M A R K E T K I T C H E N | $ 1 2 0 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.

T A K I N G T H E B E S T F O O D P H O T O S F R I DAY 6 M AY | 1 P M T H E M A R K E T K I T C H E N | $ 5 5 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.

T A S T E G L Y N D E S U N DAY 1 M AY | 1 1 A M R O B E R N M E N Z | F R E E 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!

T A 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 O W G R O U N D S F A R M E R S ’ M A R K E T S U N DAY 1 M AY | S U N DAY 8 M AY | 9A M A D E L A I D E S H O W G R O U N D F A R M E R S ’ M A R K E T | F R E E 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.

T A S T E S O F T H E P R A I R I E M O N DAY 2 M AY | W E D N E S DAY 4 M AY | S AT U R DAY 7 M AY. 6 P M | 7 P M | 7 : 4 5 P M P R A I R I E O N O ’ C O N N E L L | 2 C O U R S E S $ 4 5 | 3 C O U R S E S $ 6 0 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 A U S T R A L I A N T A 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 L T T H U R S DAY 5 M AY | F R I DAY 6 M AY | S AT U R DAY 7 M AY T A S T I N G G A L L E R Y , T O 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 T H U R S DAY 5 M AY | F R I DAY 6 M AY | S AT U R DAY 7 M AY T A S T I N G G A L L E R Y , T O 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. 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.

T H E S O U T H A U S T R A L I A N T A S T I N G G A L L E R Y - U M A M I , I T ’ S A S A V O U R Y T H I N G T H U R S DAY 5 M AY | F R I DAY 6 M AY | S AT U R DAY 7 M AY T A S T I N G G A L L E R Y , T O 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. 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 W A Y T U E S DAY 4 M AY T O W E D N E S DAY 5 M AY | 8 A M M E E T I N G P O I N T T O W N S Q U A R E $ 1 3 9 9 ( D U A L O C C U P A N C Y ) $ 1 4 9 9 ( S I N G L E O C C U P A N 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.

T H E F E R A L F E A S T O F P R A I R I E O N O ’ C O N N E L L S U N DAY 1 M AY | T U E S DAY 3 M AY | T H U R S DAY 5 M AY S AT U R DAY 7 M AY | 6 P M | 7 P M | 7 : 4 5 P M P R A I R I E O N O ’ C O N N E L L | $ 5 5 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 T A B L E W E D N E S DAY 4 M AY | F R I DAY 6 M AY | 6 : 3 0 P M T H E K E N T I S H H O T E L | $ 9 5 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 O A S T M A G I C A L D E G U S T A T I O N D I N N E R C O M E S T O A D E L A I D E T H U R S DAY 5 M AY | 7 P M A R K A B A H O T E L | $ 9 9 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 L T I N G P O T T U E S DAY 3 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 | 1 0A M A D E L A I D E C E N T R A L M A R K E T | F R E E 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.

T H E O R I G I N S D I N N E R S AT U R DAY 7 M AY | 7 P M I T ’ S A S E C 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 L T I M A T E C H E E S E E X P E R I E N C E T H U R S DAY 5 M AY | 5 : 3 0 P M S A Y 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 C L O S E A N D P E R S O N A L W I T H L U C I A ’ S T U E S DAY 3 M AY | 5 : 3 0 P M T H E M A R K E T K I T C H E N | $ 6 5 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 hand-made gnocchi, tiramisu supper in the Market Kitchen.

W H I C H C R A F T ? ! W E D N E S DAY 4 M AY | 6 P M N O L A | $ 1 2 5 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!


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A L T R Y O 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 DAY 6 M AY | 1 2 P M G O L D I N G W I N E S | $ 1 5 0 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!

C H E E S E M A K I N G W I T H T H E C H E E S E Q U E E N T U E S DAY 3 M AY | W E D N E S DAY 4 M AY | 1 0A M U D D E R D E L I G H T S C H E E S E C E L L A R - I N T H E U N D E R G R O U N D C E L L A R | $ 1 9 5 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 A T E A N D C O F F E E E X P E R I E N C E S U N DAY 1 M AY | M O N DAY 2 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 | 9A M R E D C A C A O C H O C O L A T 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.

D I N N E R I N T H E C O M P A N Y O F R O B I N W I C K E N S A T T H E L A N E V I N E Y A R D F R I DAY 6 M AY | 6 : 3 0 P M T H E L A N E V I N E Y A 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 A T I O N F R I DAY 6 M AY | 6 P M G L E N E W I N E S T A T 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 L Y 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 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 T O T H E V A L L E Y S AT U R DAY 7 M AY | 1 2 : 3 0 P M A R T W I N E | $ 1 3 0 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.

L U N C H I N T H E C O M P A N Y O F R O D N E Y D U N N A T N G E R I N G A F R I DAY 6 M AY | 1 2 P M N G E R I N G A C U L T 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.

S H E ’ L L B E A P P L E S S AT U R DAY 7 M AY | S U N DAY 8 M AY | 1 2 P M M T L O F T Y R A N G E S V I N E Y A 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!

T A S T E O U R S T O R Y T H U R S DAY 5 M AY | 1 0 : 3 0A M K 1 B Y G E O F F H A R D Y | $ 1 1 0 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.

V E R Y J A M M Y T U E S DAY 3 M AY | T H U R S DAY 5 M AY | S AT U R DAY 7 M AY 1 0 : 3 0A M M A R B L E H I L L C H E R R I E S P A C K I N G S H E D A N D K I T C H E N | $ 9 5 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.

W I L D M U S H R O O M F O R E S T F E A S T S U N DAY 1 M AY | S AT U R DAY 7 M AY | 1 1 A M K U I T P O F O R E S T W O O D C U T T E R ’ S H U T | $ 8 9 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.

Adelaide Hills

A F E W O F M Y F A V O U R I T E T H I N G S W I T H M A G G I E B E E R F R I DAY 6 M AY | 1 P M M E E T I N G P O I N T - M A G G I E B E E R F A R M S H O P , 5 0 P H E A S A N T F A R M R O A D , N U R I O O P T A . A D U L T : $ 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 A T H O B B S O F B A R O S S A R A N G E S S AT U R DAY 7 M AY | 4 P M H O B B S V I N E Y A 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 A U S S I E I C O N L O N G T A B L E L U N D I N S AT U R DAY 7 M AY | 1 P M R O W L A N D F L A T 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 A T E : A N I T A L I A N P O I N T O F V I E W W E D N E S DAY 4 M AY | F R I DAY 6 M AY | 9A M C A S A C A R B O N I | $ 1 8 5 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.

B A R O S S A R E G I O N A L R O V I N G L U N C H S U N DAY 1 M AY | 1 1 : 3 0A M O R 1 : 3 0 P M H E N T L E Y F A R M , A P P E L L A T I O N , F I N O A T S E P P E L T 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.

B A R O S S A T R U S T M A R K C O L L E C T I O N S F R I DAY 6 M AY | 7 P M S C H I L D E S T A T 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 L T U R A L L A N D S C A P E T U E S DAY 3 M AY | 1 1 A M B E T H A N Y C H U R C H | $ 1 5 5 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!

C H E E S E & W I N E T R A I L 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 TA R T I N G AT B A R O S S A V A L L E Y C H E E S E C O M P A 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 A T E A N D W I N E E X P E R I E N C E W E D N E S DAY 4 M AY | T H U R S DAY 5 M AY | S AT U R DAY 7 M AY S U N DAY 8 M AY | 2 P M L I E B I C H W E I N C E L L A R D O O R | $ 2 0 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!

J A C O B ’ S C R E E K C O O K I N G C L A S S & L U N C H F R I DAY 6 M AY | 1 0 : 3 0A M J A C O B ’ S E S T A T E K I T C 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.

J A C O B ’ S C R E E K F O O D & W I N E M A T C H I N G M A S T E R C L A S S & L U N C H 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 J A C O B ’ S C R E E K V I S I T O R C E N T R E | $ 1 5 0 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 P A N Y O F R O B I N W I C K E N S A T H E N T L E Y F A R M R E S T A U R A N T W E D N E S DAY 4 M AY | 1 2 P M H E N T L E Y F A R M R E S T A 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 L T R A M U N D E R G R O U N D T O U R W I T H C H E F S C H O I C E 5 C O U R S E F E A S T SUNDAY 1 MAY | MONDAY 2 MAY | TUESDAY 3 MAY WEDNESDAY 4 MAY | THURSDAY 5 MAY | FRIDAY 6 MAY SATURDAY 7 MAY | SUNDAY 8 MAY | 11AM S A L T R A M W I N E E S T A T 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.

T A S T E T H E M A R K E T T R A I L - G A W L E R F A R M E R S ’ M A R K E T S AT U R DAY 7 M AY | 8 A M G A W L E R V I S I T O R I N F O R M A T I O N C E N T R E / P I O N E E R P A R K | F R E E 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

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.

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.


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T A S T I N G T H E M O U N T P L E A S A N T F A R M E R S M A R K E T S AT U R DAY 7 M AY | 1 0A M M O U N T P L E A S A N T S H O W G R O U N D | $ 3 0 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.

T H E B A R O S S A C A M I N O S U N DAY 1 M AY | 8 : 3 0A M M E E T I N G P O I N T : T O 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.

Barossa

Clare ValleyD I N N E R I N T H E C O M P A N Y O F M A T T W I L K I N S O N A T T E R R O I R A U B U R N F R I DAY 6 M AY | 6 P M T E R R O I R A U B U R N | $ 1 0 0 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.

L U N C H I N T H E C O M P A N Y O F L I Z C A R L I S L E A T P A N G K A R R A F O O D S T H U R S DAY 5 M AY | 1 2 P M A N A M A P A R K , H O M E O F P A N G K A R R A F O O D S | $ 1 1 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!

LU N CH I N TH E CO M PAN Y O F PAU L WE ST AT SAVAN NAH FAR M F R I DAY 6 M AY | 1 2 P M S A V A N N A H F A 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.

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

flavours. Stop in at one of the many boutique

wineries or explore country cafés and local markets.

Fleurieu Peninsula

A P A L E T T E O F S H I R A Z : A P R O G R E S S I V E R E G I O N A L L A N D S C A P E D I N N E R S AT U R DAY 7 M AY | 6 P M W O O D S T O C K C O T E R I E R E S T A 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 T A S T I N G I N T H E V A L E T U E S DAY 3 M AY | S AT U R DAY 7 M AY | 9 : 3 0A M M C L A R E N V A L E W I N E R E G I O N | $ 2 4 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.

B I G S K I E S O V E R T R I P L E B S U N DAY 1 M AY | 1 2 P M C U L F A H A N E F A R M | $ 7 5 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 farm- raised 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 T E R C L A S S I N T H E C O 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 THURSDAY 5 MAY | 7:30PM DINNER ONLY | 5PM MASTERCLASS L E O N A R D S M I L L | $ 1 6 5 O R $ 2 0 0 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.

DISTILL ATION MASTERCL ASS WITH ENCOUNTER COAST SPIRITS F R I DAY 6 M AY | 1 0 : 3 0A M E N C O U N T E R C O A S T S P I R I T S | $ 1 5 0 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 D A Y S U N DAY 8 M AY | 1 0A M N A N G K I T A 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 A V E D E G U S T A T I O N 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 1 2 P M M A X W E L L W I N E S | $ 1 8 0 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.

L U N C H I N T H E C O M P A N Y O F D A V E P Y N T A T P R I M O E S T A T E S AT U R DAY 7 M AY | 1 2 P M P R I M O E S T A T 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.

P E N N Y ’ S H I L L P I Z Z A S A N D P R E M I U M R E D S S U N DAY 1 M AY | 6 P M P E N N Y ’ S H I L L W I N E R Y | $ 6 0 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 A T I N R O L L S S AT U R DAY 7 M AY | 6 P M P E N N Y ’ S H I L L W I N E R Y | $ 5 0 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.

T H E F R U I T F U L P U R S U I T S AT U R DAY 7 M AY | S U N DAY 8 M AY | 2 P M F A L L F R O M G R A C E | $ 6 5 O R $ 8 5 W I T H T R A N S F E R 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!

Sample the Shiraz of the Fleurieu Peninsula at a

progressive dinner through the region or discover a

biodynamic, organic farm where an abundant three-

course 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.

Eyre PeninsulaC E D U N A O Y S T E R F E S T 1 - 3 O C T O B E R 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 T I V A L J A N U A R Y 2 0 1 7 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

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

be paired with prime lamb, honey and pistachios all from

the region too while observing the sensational coastline.


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

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.

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Kangaroo IslandP E N N Y ’ S T A 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 S U N DAY 8 M AY | 1 1 A M P E N N E S H A W H O T E L | $ 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!

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

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.

S O U N D S B Y T H E R I V E R J A N U A R Y 2 0 1 7 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

Flinders Ranges and OutbackE D I A C A R A - W H E R E L I F E B E G A N . A M E N U I N S P I R E D B Y E A R L Y 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 DAY 3 M AY | W E D N E S DAY 4 M AY | 6 P M P R A I R I E H O T E L | $ 9 5 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!

T H E F E R A L F E A S T O F P A R A C H I L N A 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 : 3 0A M O R 5 : 4 5 P M P R A I R I E H O T E L | $ 5 5 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.

L A M B T A S T I N G A T R A W N S L E Y P A R K S U N DAY 1 M AY | W E D N E S DAY 4 M AY | S AT U R DAY 7 M AY 6 : 3 0 P M W O O L S H E D R E S T A U R A N T | $ 9 5 Discover why the Flinders Rangers is considered one of the State’s prime lamb-producing 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.

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.

Limestone CoastA D A Y I N T H E C O M P A N Y O F L I Z C A R L I S L E A N D P A U L W E S T A T K A L A N G A D O O O R G A N I C A N D B E L L W E T H E R W I N E S S AT U R DAY 7 M AY | 8 : 3 0A M K AL ANGADOO ORGANIC & BELLWETHER WINES $ 100 (SELF-DRIVE) OR $150 (WITH TR ANSPORT) 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 shared-table 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 O A S T A L F O R A G I N G E X P E R I E N C E F R I DAY 6 M AY | S U N DAY 8 M AY 7 P M F R I DAY U N T I L 3 P M S U N DAY 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 A W A 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.

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.

Murray River , Lakes and Coorong


Yorke PeninsulaB L A N C H E S T R E E T C O M M U N I T Y M A R K E T 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 D A Y 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

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.

RiverlandM A G I C O N T H E M U R R A Y S AT U R DAY 7 M AY | 1 0A M W H I S T L I N G K I T E V I N E Y A 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.

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

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.

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Tasting Australia 2016 Event Program

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