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Hands-on Cheese Making & Winery Lunch

Learn how to make fresh and white mould cheese styles including Haloumi, Feta and Camembert with our expert in residence?Kate Harbison, a local chef?who helps out in cellar door.

Enjoy cheese making demonstrations, wine & lunch in the Barrel Shed. All participants get to take home freshly made cheese.

 

Sunday 14th June 2015

 

11.30 am ? 2.30pm

 

$75 per person

 

Bookings essential

 

(08) 85244543?? ??? info@liebichwein.com.au

 

Read about our previous event

 

Cheese make 12 SCheese ws 6 S

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Cheesemaker for a Day

We had a ball hosting another?cheese making workshop?in November 2014,?bigger and better than the first.

Our expert in residence was Kate Harbison who helps out in cellar door. Kate brought along her hand-made Camembert cheeses and explained how she had made them. Then we proceeded to make our own Fetta in a really simple process. Some of the Fetta was concentrated on the day and turned into Haloumi which was later fried as part of the lunch menu.

Our delicious lunch spread included spinach and cheese flaky pastry pie, locally smoked salmon from Lyndoch Butcher on Lebanese bread with capers lemon juice and lettuce. ?Of course we left room for dessert – hazelnut meringue with apricot conserve and cream.

Not forgetting the Liebich wines served during the day to complete this unique food and wine experience.

Who would be keen to attend if we held another one next year?

Drop us a line to register your interest on info@liebichwein.com.au

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Cheese Making Workshop

We love cheese with our wines and have always been curious to find out how to make our own. It was exciting to host our very first cheese making workshop on Saturday 3 May 2014.

Our expert in residence was Kate Harbison who helps out in cellar door. ?Kate is also a kitchen supervisor for a school program supported ?by the Stephanie Alexander Kitchen Garden Foundation. She led us through a 3 hour hands-on workshop that was highly entertaining and educational.

First we?tucked into a cheese platter and had a taste of?Kate’s 5 week old camembert and?her freshly harvested 2014 olive oil.

After a?quick lesson in hygiene, Kate led us through preparing two batches of milk; one for ricotta and one for feta. While we waited for the cheeses to set and drain at various stages, all participants had a hand in preparing a lunch feast. The ricotta was part of our lunch menu in Kate’s version of Indian dish Palak Paneer and the feta was covered in brine to take home.

It was so much fun that we will host another one?in Spring 2014.

Drop us a line to register your interest.

See more photos

Cheese make 4 S

Cheese ws 6 SCheese make 12 SCheese ws 1 S platter + wine

 

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Winter Event: Port and Pickles

We are ready to celebrate the annual Fortified Fest on June 23.?FF-Poster-2013 finnigin

Our revered port style wines will be served along with current release wines at the pop up wine bar.

Food will be served all day by mobile vendors including:

  • Sneaky Pickle ?- serving American style hot smoked meat sangas like Pulled Pork with Fried Pickles and Onion Rings on the side
  • Alexandrina Cheese Company ?- coming all the way from Mt Compass to offer cheese tastings, platters and cheeses to take home
  • Little Dot Bake Shop – returning after a successful outing at our 20th Anniversary celebration with divine sweet indulgences

Local trio Finnigin will provide the soundtrack to the day.

Once again, we invite you to participate in a rare barrel fortified tasting workshop to hear tips from Ron, the Fortified Dr. These are 30 minute sessions run between 12-3:30pm.

And don’t forget the popular home barrel competition. Entries are NOW OPEN to all barrel owners Australia wide.

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