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 email@example.com
Read about our previous event
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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Once again, we cleared out the sheds to host this annual event with pop up wine bar, band on stage and mobile food vendors. We were all glad for the shed space as the day was a cold blustery day in late June.
We had our most diverse range of food yet which pleased young and old. Popular Adelaide food truck Sneaky Pickle served up a tasting plate of a mini pulled pork bun and beef brisket burger with fried and fried pickles on the side. Alexandrina Cheese Company trekked all the way from Mt Compass to offer cheese tastings, platters and cheeses to take home. And for sweets, Little Dot Bake Shop returned after a successful outing at our 20th Anniversary celebration with divine sweet indulgences. There was also a stall selling quality dried stonefruit from the Riverland (the same used in our drunken fruits).
Music was provided by the local trio Finnigan who kept the crowd swaying with a good mix of folk and country with an Irish twang. Children were kept amused by a master animal balloon maker. There were two fortified workshops hosted by Ron to highlight the developing flavours of our four different grape varieties. A sensory skills quiz was prepared to match various odours with their descriptions.
Thanks to all who assisted with this huge event and to everyone who attended! It was fantastic to see so many new faces and to hear that people had travelled far and wide.
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