Adelaide is about to leap right into a massive food frenzy, starting this Sunday 27 April, with the opening of the all new Tasting Australia. This gastronomic festival has an enviable history as one of Australia’s best attended culinary events and this year it has been revamped to within an inch of it’s life with a focus that now looks to true local food heroes and offers much more in the way of a hands-on experience for attendees.
I’ve been up to my eyes preparing for the first ever Tasting Australia’s Words To Go, the culinary travel bloggers forum of which I am Program Director. Because of this, my focus has been a little limited and my time over the next week will be totally spoken for, but I wanted to take the opportunity to shamelessly plug some of the Tasting Australia events which will be happening in my beautiful neck of the woods – the Adelaide Hills.
Here’s your chance to learn the finer points of making sparkling wine. In this hands-on session you will hand disgorge, dosage, cork and label your own bottle of 94 point sparkling Rubida, while learning the finer points of making sparkling wine. Come away having learned a thing or two while enjoying a sparkling tasting flight – there are worse ways to spend an afternoon!
Fizzology will be held Monday to Friday 28 April until 2 May.
This is a very special opportunity to get up close and personal with some premium Adelaide Hills food producers, including checking out Richard Gunners butchery at Feast Fine Foods, discovering all about the smokehouse at Harris smoke House and enjoying a Masterclass with Sheree Sullivan of Udder Delights. You will be chauffeured by the Adelaide Hills locavore specialist, Chris March who who has been running the Locavore restaurant in picturesque Stirling for over six years.
The Tour de Hills will be held Wednesday 30 April to Saturday 3 May – bookings essential!
This is a very special opportunity. The first part of the event consists of a tour through Ngeringa’s vineyards with Erinn and Janet Klein to learn about the practice of biodynamic viticulture. Guests will also participate in a Masterclass to taste through a selection of Ngeringa wines. The second part is a luncheon event. You will sit down to enjoy a five-course, wine-matched Paddock Plate menu featuring estate-grown, local and sustainable produce and participate in a stimulating, informal panel discussion with Joel Salatin, James Henry and Matt Wilkinson. I can’t think of a better way to get to know and enjoy the concept of local, sustainable food!
The luncheon will be held on Friday May 2. Bookings essential.
I’ll be getting to as many Tasting Australia events as I can manage after my work is done and I hope you will too. See you on the other side!