Kangaroo Island FEASTival 2015

Planning for the 2015 Kangaroo Island FEASTival is well underway in South Australia.

Take time out and encounter the natural bounty of earth and sea at our 8-day Kangaroo Island FEASTival. Celebrate the rich history, spirit and character of South Australia’s Kangaroo Island through a degustation of authentic dining events unique to the island.

Kangaroo Island Ligurian Honey

KI Ligurian Honey (image supplied)

This year’s Kangaroo Island FEASTival has a fantastic line up of over 20 events and staged over 7 days to give visitors more options and flexibility to see our island. Our sell-out SALife Table Surfing events have tripled, and this year we are very lucky to have Stephanie Alexander as our host chef for 2015.

Jump on board, and join a new wave of private dining adventures exclusive to FEASTival where visitors get a rare opportunity to join local island producers, farmers or home cooks in their own homes or farm for a home-cooked meal.
Book early as events book out fast due to small numbers. Heres but a selection of what is available.

Join Jolley’s Boathouse founder Belinda Hannaford for a journey through the culinary and cultural influences that inspired her life and career. From 1800 fare to the present day, this creative, high energy luncheon represents the places, food, and people that came to play.

Join the dynamic mother/daughter trio of Lindy, Cherikee and Natalie for a culinary adventure derived straight from their thriving garden at Frogs & Roses Garden Centre. Featuring heirloom herbs and vegetables and a considered selection of Kangaroo Island produce, this event allows guests to share a meal with a family whose food philosophy represents the KI way of life.

Sample the best produce Kangaroo Island has to offer, including sensational South Rock Lamb, in Kate and Andy’s rammed earth family home, situated on the oldest working farm in South Australia. Enjoy the isolation of being on a cliff top overlooking pristine, secluded, bare beaches, spectacular coastline and vibrant bushland.

Step back in time and immerse yourself in a bygone era. A Settlers Supper will take guests on an intimate memorable dining experience at one of the oldest buildings in Penneshaw – Seaview Lodge KI, a Seafarers boarding house built in 1860. Enjoy delicious canapés in the stunning court yard of Seaview lodge before entering the amazing period homestead for a rustic dining experience, featuring a menu reminiscent of its history.

For more details on Kangaroo Island FEASTival see here.


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A Century in a Barrel

Seppeltsfield will release one of Australia’s most historically significant wines on Friday 20th February, with the 1915 Para 100 Year Old Vintage Tawny being officially unveiled. The 1915 vintage and 37th release of the Tawny (previously known as Australian Port), will mark the centenary observance of ANZAC – a wine remarkably crafted in the year Australian and New Zealand forces first landed at Gallipoli. Less than 550 (375ml size) bottles will be released globally.

Seppeltsfield remains the only winery in the world to release a 100 year old wine every year – each vintage released having spent a century maturing in oak barrels in the Barossa Valley cellars. In a year that over 165,000 Australians were enlisted for service in World War I, the 1915 vintage is a testament to the willingness of the Seppelt family to maintain an unbroken lineage of the wine, even during one of world’s most testing historical eras.

Fino at Seppeltsfield

Seppeltsfield Vintage Tawny (image supplied)

Seppeltsfield itself has linkages to military service. Managing Director, Warren Randall, is the son and grandson of First and Second World War servicemen, recently becoming the president of the second 43rd A.I.F Battalion Club.

“It is incredibly humbling to be the only estate globally to release a wine this year that’s birth coincides with when our ANZAC national spirit was first being forged”, said Mr Randall. “To think that the liquid in the bottle was created at a time when many young Australians were displaying character, courage and mateship in the face of conflict is deeply emotional for me”, he added. Mr Randall, who marches each year in honour of his father and grandfather, will travel to Gallipoli in April to be part of the ANZAC centenary program.

The 1915 Para 100 Year Old Vintage Tawny will be available in two size formats – 100ml ($500) and 375ml ($1500) – both of which are presented in Jarrah timber gift boxes and are individually numbered and authenticated for collection purposes.

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Princess Tops Up Australian Wines

In line with its new destination offerings and the changing guest palettes, Princess Cruises has refreshed its onboard cellars with a range of new Australian wines on its local ships. Princess Cruises

From Coal River in Tasmania to Margaret River in Western Australia, the wine list on the cruise line’s three local ships – Sun Princess, Dawn Princess and Sea Princess – is being decanted and refilled with 30 new drops, all but three from Australian vineyards. Australian wines, including the line’s first verdelho from Hope Estate in the Hunter Valley as well as a top shelf d’Arenberg Cabernet Sauvignon from McLaren Vale, now represent 75 per cent of the local wine list.

dArenberg Coppermine Road

dArenberg Coppermine Road

Princess Cruises Vice President Australia & New Zealand Stuart Allison said the cruise line regularly updated its wine lists to fit in with new trends and guest demand, ensuring there was a wine to suit every taste, occasion and budget.

“Australians have a refined palette when it comes to wine so our onboard offering needs to be up to date with trends on shore. As part of this latest wine revitalisation, we’ve introduced more local drops and more sought-after varietals such as Verdelho, Chardonnay and Semillon,” Mr Allison said.


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Top 5 things to do at The Barossa Vintage Festival

The Barossa Vintage Festival is a celebration of the rich heritage and gastronomic pleasures of this renowned region in South Australia. Running from 15 to 19 April, The Barossa Vintage Festival is Australia’s largest and longest running tourism festival showcasing 95 events over 5 days. From grand feasts to market bazaars, long table lunches and even gastronomic golf! There’s a little something for everyone.

Here are our Top 5 things to do during the Barossa Vintage Festival;

The Feast Set in an authentic vintage show hall of long feasting tables, old world charm and intimate conversation. Wine makers will drink with you, roving players will beguile you, and a 7 piece swing band with dancers will keep you serenaded as you eat your way through a grand feast buffet. The Feast will give you a real taste of celebration – Barossa style.

Sunday Spanish Breakfast A Spanish breakfast fiesta awaits you on the lawns of Yelland & Papps’ cellar door. Tuck into a bountiful spread by Elli Beer whilst enjoying a glass or two of vino. Then take a swing at the piñata and be captivated by a roving Spanish band and bubble blower. This is the perfect start to your vintage Sunday morning.

The Scarecrow Trail Pack a lunch, grab your bicycle and follow the famous Scarecrow trail through the spectacular scenery of the Barossa. The Scarecrows, each with their own unique identity, will guide you from winery to winery on one of the most memorable cycling routes you’re ever likely to take.

Wine Bluffs – A Comedy Wine Tasting! Comedians Damian Callinan & Paul Calleja will walk you through an enthralling cellar door experience with a comedic twist. With a combined 30 years in the comedy industry and even longer in the cellar, they know their wines and have the punch lines to match!Ferment pump over

Full Moon Farm Gate A traditional market hosted in a picture perfect setting at Langmeil Winery. Wander through the beautiful stone buildings and stables filled with vendors offering local and homemade produce. With live music from local musos, it’s a true celebration of all the reasons to love being in the Barossa!

For more information about the Barossa Vintage Festival visit barossavintagefestival.com.au.

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Taste of Sydney – Tastemakers Confirmed

Taste of Sydney, in partnership with Electrolux has confirmed its initial line-up of Sydney’s best restaurants, guaranteeing its place as THE festival for the foodie’s foodie. Gastronomes can buy tickets now to descend on Centennial Park in Sydney from Thursday 12 to Sunday 15 March, 2015. There will be over 50 dishes from 12 of Sydney’s latest, greatest and hottest restaurants.

Taste of Sydney

Think big. They’re 10 of the best restaurants of Sydney that prove the hardest to get into, and continually receive praise – but Taste has them lined up and ready to go. Between them they have a huge 12 Chef Hats. Big names like MoVida, Bentley, Biota Dining, Otto Ristorante and Four in Hand all confirmed and are currently working on dishes exclusive to Taste of Sydney! More of Sydney’s top restaurants will be announced shortly – but we’ll let you get your breath back first.

New in 2015 is the restaurant we’ve all queued to get a table for: MoVida. It might have been in Melbourne first, but Sydney can’t get enough of Chef Frank Camorra’s tapas. And he’s performed the unthinkable – his traditional Spanish tapas was awarded one hat in 2015. Now everyone can try Camorra’s Cecina!

They redefined high-end degustation when they broke into the scene in 2006, and have consistently been awarded two hats ever since for their first brain-child, Bentley Restaurant and Bar. Now Sydney restaurant power duo, Sydney Morning Herald Good Food Guide Chef of the Year Brent Savage and Gourmet Traveller Sommelier of the Year Nick Hildebrandt have opened Bentley’s more casual offerings: Monopole and Yellow.  Each will be serving up delicious delicacies at Taste of Sydney.Taste of Sydney

Relax in Centennial Park and experience the best of Sydney’s dining, indulge in Taste of Sydney’s impressive collection of award winning, highly regarded restaurants, inspired by some of Sydney finest chefs, all in the one place.  Bring a friend, bring the family, take a master class, enjoy the live music; Taste Sydney.

For more information check our Taste of Sydney.

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I apologise, I was wrong. Wirra Wirra RSW Shiraz

I was wrong – I admit it.

You see the following details on a wine label; Shiraz, 2012, McLaren Vale, and what springs to mind is big ballsy fruit bomb.  But oh no, not here.  The RSW Shiraz may well be the flagship wine of Wirra Wirra, but dont expect super-extracted fully worked Shiraz.

Sourced from the best McLaren Vale blocks of fruit they can access from across the regions diverse geography. Generally from low yielding vines producing intense fruit.  The individual vineyards were kept separate in barrel until the final blending, then a final 3 months in oak to bring it all together.

Wirra Wirra RSW

Wirra Wirra RSW Shiraz

On the nose the aroma is ripe dark blackberry/mulberry fruit, but in no way over ripe. Hints of forest floor/earth, vanilla biscuit, and nutmeg add to complexity.

The palate of the RSW Shiraz is surprisingly supple, but still powerful. Not medium bodied, but just a notch up from that.  Fine grained tannins definitely don’t interfere with the ripe raspberries and blueberry conserve.  A dusting of cocoa.  Hints of provencale herbs, black olive brine, and warming spices linger on the long finish.  Great acidity keeps it fresh and in balance.  Makes me think it will comfortably cellar for 15 years or more. Im glad I was wrong about McLaren Vale Shiraz.

Also checkout the Wirra Wirra Angelus Cabernet Sauvignon.

Food: A proper Cassoulet de Toulouse.

RRP $70
Alc 14.5%
Region: McLaren Vale
Source: Provided by producer

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