Eat | Drink | Explore
Adelaide Hills-based Woodside Cheese Wrights is set to debut a new buffalo cheese made with South Australian river mint at a major food event this month in New York.
The Forager
What is the sound of sweet – or salt? What music might enhance the enjoyment of a decadent creamy cheese or a ripe Roquefort? These kinds of questions have driven Valerie Henbest to devise a series of sensory events debuting at the Adelaide French Festival.
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The inaugural combined CheeseFest+Ferment festival will showcase a more ‘matured’ Australian cheese industry, including beer and gin cheese pairings, a “French quarter” of cheese and champagne and cooking demonstrations with an impressive line-up of celebrity chefs.
Opinions and evidence seem to shift about whether or not cheese should be part of a healthy diet. Here, nutritionists and dieticians give their verdict.
The theatrical food trend of ‘cheese wheel pasta’ – pasta tossed in flaming cheese wheels – is proving popular in Adelaide, with two local restaurants vying to melt diners’ hearts with their different versions of the novelty dish.
One of Japan’s largest dairy companies has paid $14 million for 90 per cent of Adelaide Hills cheesemaker Udder Delights – a family enterprise that began life in the 1990s with a couple of goats named Nell and Nora.
