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Big chefs and little cooking competitions

Food & Wine Events

Upcoming food and wine events in SA, including a meat masterclass and dinner with Melbourne chef Andrew McConnell, the first National Wine Centre dinner of 2016, The Great Mylor Bakeoff, and a mushroom cooking competition judged by Cheong Liew.

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A Sicilian Wine Dinner – March 22

Join Mercato Italian wine expert Christian Canala and Publishers Hotel sommelier Clinton Lucas when they host a three-course dinner paired with selected wines from the Mt Etna region of Italy. Executive chef Daniel Brooks’ menu will feature kingfish carpaccio, local calamari, herring with pancetta, zuppa di pesce, and fennel and pork sausage. Numbers are strictly limited and bookings essential. Cost is $125 per person. Bookings can be made by calling The Publishers Hotel on 8212 7969.

Art Gallery Foundation dinner at Ngeringa Cultural Centre – April 2

Join the Art Gallery of South Australia Foundation at Ngeringa Cultural Centre in Mt Barker for a black-tie fundraising dinner prepared by Hill of Grace chef Dennis Leslie with biodynamic produce grown on the Ngerina Farm. Tickets are $500 per person, with proceeds going towards the gallery’s upcoming Robert Hannaford exhibition, which focuses on 50 years of Hannaford’s work, charting the influence of other artists including Hans Heysen and Ivor Hele. Robert Hannaford will be the guest of honour at the Ngeringa dinner.  More information available here.

Clare Valley on Leigh Street – April 8

City folk will get a taste of the Clare Valley at the launch event of the 2016 Clare Valley Gourmet Weekend when Clare Valley winemakers bring their wines to Leigh Street for a pop-up tasting from 4.30pm to 7.30pm. At the event 20 wineries will showcase new vintage varieties, flagship wines and classic Clare Valley Rieslings while promoting the upcoming 2016 Clare Valley Gourmet Weekend to be held from May 13 to 16. Entry to the Leigh Street event is by purchase of a commemorative wine glass for $10. More information can be found here. 

Langmeil Winery Wine Dinner – April 15

The National Wine Centre’s first wine dinner of 2016 will feature a four-course venison and duck-themed menu prepared by executive chef Tze Khaw matched to wines from the Barossa’s Langmeil Winery. Langmeil winemaker Paul Lindner will take guests of a journey through the Barossa’s culture of farming, food, wine and community in which his family has been immersed from six generations. Tickets are $150 per person and bookings can be made by emailing nwc.info@adelaide.edu.au.

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Jamie’s Ministry of Food school holiday programs – April 19-29

Jamie’s Ministry of Food, a community-based cooking program based on Oliver’s beliefs about the benefits of cooking fresh food from scratch, is hosting cooking classes for children and adults at its Noarlunga pop-up kitchen. Running in two blocks from April 19 to 22 and April 26 to 29, the program aims to teach basic home cooking skills, kitchen safety and nutrition, while passing on Oliver’s hints, tips and cooking shortcuts. Jamie’s Ministry of Food school holiday programs comprise four 3.5-hour sessions over four days, with up to 12 participants in each class. Course costs are $80 for students 12 to 16 years old, $120 for students 16+ and $160 for adults. Bookings are open now and can be made here.

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Jamie Oliver. Photo: Nat Rogers/InDaily

Kaesler Wines 2015 Vintage Barrel Tasting and Lunch – April 23

Join Kaesler winemaker Reid Bosward in the Barossa Valley for this pre-release masterclass and barrel tasting of 2015 vintage wines followed by a long-table lunch from the winery’s restaurant Kaesler Kitchen. Sample wines include Shiraz from the Old Bastard and Alte Reben vineyards, and from barrels which will eventually form The Bogan and Old Vine Shiraz, as well as other premium wines. Tickets are $70 per person. More information available here.

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Kaesler winemaker Reid Bosward. Photo: supplied

The Great Mylor Bakeoff – May 1

Inspired by television’s The Great British Bake Off,  this new Adelaide Hills baking competition offers 22 entry categories. Entry forms are available from the Mylor General Store or by emailing competition organiser Sue Laundy on laundysusan@y7mail.com before the closing date of April 22, with judging to take place on April 30. On Sunday, May 1,  the winning entries will be on display at the Mylor Hall, where there will also be  garden stalls, old recipe books,  cooking utensils and cakes available for purchase. See InDaily‘s story here.

In the company of Andrew McConnell – Tasting Australia – May 5

Leonards Mill Restaurant at Second Valley on the Fleurieu Peninsula is hosting a one-off five-course dinner as part of the Tasting Australia program. It will be prepared by Melbourne chef Andrew McConnell (Cutler and Co, Cumulus, Moon Under Water, Supernormal), with Leonards Mill head chef Brendan Wessels and head pastry chef Lindsay Durr, and each of the five courses will be matched with Brash Higgins Wines from McLaren Vale. The dinner will be preceded with a “cuts and cooking” masterclass with specialist butcher Troy Wheeler (Meatmith), who will demonstrate butchery techniques on Mayura Station wagyu, with the cuts then used by McConnell in a step-by-step demonstration cooking class. Dinner cost is $165 per person; dinner and masterclass is $195 per person. Accommodation is available at Leonards Mill and bookings and more information can be found here

Other highlights of the 2016 Tasting Australia program include foraging for wild mushrooms; the Lime Cave Degustation at Maxwell Wines; a distillation masterclass; sausage-making and cheese-making classes; the secret Origins Dinner; the “Lunch in the Company of…” series and the “A Few of My Favourite Things” series, where food and wine identities share their enthusiasm with participants; the Ultimate Cheese Experience at Say Cheese Wholesale; and the Single Sites wine tasting at the National Wine Centre. Tasting Australia runs from May 1 to May 8.

Chef Andrew McConnell and specialist butcher Troy Wheeler will host a Tasting Australia dinner at Leonard's Mill.

Chef Andrew McConnell and specialist butcher Troy Wheeler will host a Tasting Australia dinner at Leonard’s Mill.

Clare Valley Gourmet Weekend – May 13 to 16

The annual Clare Valley Gourmet Weekend offers a variety of events highlighting the region’s food, wine and hospitality. As well as cluster events such as the Gourmet Hub and Clare Valley Cuisine’s Gourmet Market Day, there are ticketed culinary events and day-trip options, weekend packages and more. Clare Valley winemakers will come to Adelaide’s Leigh Street on April 8 for a pop-up city launch event to showcase some of the wines that will be on offer at the weekend. Visit the Clare Valley Wine Facebook page for details.

Howard Twelftree Memorial Stir – May 22

Mushrooms are the ingredient of choice for the seasonal South-West City community cooking competition at the Duke of Brunswick Hotel. Chef Cheong Liew will judge the autumn competition, which will take place at 12.30pm on May 22. Information and expressions of interest for entries can be directed to the hotel manager.

Waywood Wines Long Table Lunch Series #4 – May 28

Celebrate Aussie Wine Month with Waywood Wines at its McLaren Vale cellar door in May and enjoy a four-course banquet prepared by caterers Luscious Red, matched with a selection of Waywood’s favourite McLaren Vale Cabernets. Limited tickets are available at $120 per person. Bookings and more information here.

Losing the plot – until June 26, 2015

Losing the Plot: food gardening in South Australia explores the history of growing food in South Australia. It examines the stories behind the food on our plates from Aboriginal food production and school and community gardens to the home garden and market gardens in SA, and is accompanied by a program of workshops and talks focussing on food gardening and the use of garden produce in preserving and cooking.

News, tips and information?

The Forager would love to hear about your news, events and suggestions. Please contact us at editorial@solsticemedia.com.au.

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