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
(08) 85244543 firstname.lastname@example.org
Read about our previous event
Sunday 17th August 2014
We were excited to be hosting this intimate indulgent treat as part of Barossa Gourmet Weekend. A sell-out crowd were taken behind the scenes of the world of fortified wine covering the grape varieties, barrel ageing, food matching and most importantly the sensory experience.
Guests enjoyed an afternoon master class hosted by Ron Liebich and his daughter Briony.
A series of Grenache-based tawnys of different ages were compared to show how varietal flavours and woody flavours integrate and develop into complex liqueur wines. We tasted Ruby Grenache (1 year old), Classic Old Barossa (10 years), 20th Anniversary Tawny (20 years).
Matching Fortified with Desserts
Briony works as a Sensory Analyst and provided insights into basic taste interactions and why we love sweet flavours. The desserts were prepared by local chef Kate Harbison using as many local ingredients as possible. The desserts inspired by French cuisine as Ron and Janet had the privilege of visiting France this year.
Here are the wines and desserts served as complementary pairings:
Classic Muscat – Apricot Frangipane Tart with Jersey cream
Classic Frontignac – Wine-spiced poached pear with cinnamon quince glaze
Classic Semillon – Crème brulee cheesecake with vanilla-infused orange slice
Grand Tawny – Choux puffs and port-soaked prune creme anglaise with dark chocolate sauce
Thanks to everyone who attended and assisted with this true sweet indulgence!
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.
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