Brought to you by South Australian Tourism Commision

Tasting Australia 2016

The world’s finest cuisine joins home-grown food and wine at Tasting Australia

  1. Loaves and Fishes

    No silverware, no frills - join a communal table to share a meal of two traditional staples – bread and fish.

    American baking greats, Jeffrey Hamelman and Josey Baker, joined some of the state’s finest artisan bakers in crafting a diverse range of breads to be served with fish that has been barbecued, smoked and baked, fresh from the Port Adelaide docks.

    Accompanied with beer and wine from practitioners of the ancient art of fermentation, it kindled animated conversations on the future of grains and seafood.

    Hosted within the recently renovated Hart’s Mill at Port Adelaide, it was an event for the whole family to truly relish.

    The event’s host and wine writer, Nick Ryan said, “We will even have Adelaide's folk group, The Timbers, performing fabulous old sea shanties on the night”.

     

  2. Single Sites Dinner

    Have you ever wondered why wines taste specific to the place of their origin?

    Most of us associate wines with regions - shiraz from Barossa, grenache from McLaren Vale, cabernet from Coonawarra or pinot noir from Yarra Valley.

    “Each site has the ability to express different varietal characteristics, and this influences the winemaking. The sense of place is the ultimate driving factor in all winemaking, given that wine is grown not made,” says Stephen Pannell of SC Pannell Wines.

    He joined South Australia’s six other award-winning winemakers in raising a toast to the terroir that has created these peerless single-vineyard wines.

    Often wines are an accompaniment to the cuisine, but the state’s best known chefs have created a degustation menu that complements the wines.

    Stephen Pannell (SC Pannell Wines) was paired with Duncan Welgemoed (Africola); Kate Laurie (Deviation Road) with Lachlan Colwill (Hentley Farm Restaurant); Jeffrey Grosset (Grosset Wines) with Paul Baker (Botanic Gardens Restaurant); Kym Schroeter (Penfolds) with David Swain (Fino at Seppeltsfield); Stephen Henschke (Henschke Wines) with Mark McNamara (Food Luddite); Sue Hodder (Wynns Coonawarra Estate) with Andy Davies (Press; Osteria Oggi) and Dudley Brown (Inkwell Wines) with Karena Armstrong (The Salopian Inn).

  3. Dinner in the company of Mark Kurlansky

    American author and chef, Mark Kurlansky, hosted an intimate five-course dinner to celebrate his book International Night. 

    Every Friday, he would spin the globe and wherever his daughter Talia’s finger would rest, he would cook a dish from that country.

    The book features 52 recipes he shared with his daughter over a year.

    InterContinental Adelaide’s executive chef, Tony Hart, crafted a menu from the book, using recipes based around South Australian products and history. Each dish was paired with wines from Paracombe Winery in the Adelaide Hills.

    “The first course To Pass (Cornwall Cornish pasties) has a close affiliation with Cornish miners who were sent to Moonta to set up the mines,” says Hart.

    “Each miner’s wife would make them a pasty for lunch. Interestingly, the carry handle on it was designed to avoid soiling the pasty. Similarly, Sicily (fennel salad with AMJ heirloom tomatoes) depicts the state’s connection with Italian immigrants. Most of the tomato growers have been Italians.

    “Ingredients for the recipes have been carefully picked from some of our boutique suppliers - red snapper from Cowell, Barossa Valley milk-fed heritage pork, cider from Lenswood apples in the Adelaide Hills and Savannah Lamb from Clare Valley.”

    The finale was Talia’s favourite dish, Andalusia, (flan de naranja) which is Kurlansky's take on the traditional Spanish tart, and Hart’s favourite, pralines and coffee, from his time in New Orleans.

    The icing on the cake was Kurlansky’s anecdotes and insights from his journeys around the world over three decades.

     

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