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 firstname.lastname@example.org/liebichwein
Requests have been flowing in to host wine clubs and local sporting clubs for specialised private tastings in the barrel shed. The rare aged fortifieds are star attractions! Ron really enjoys the chance to?talk to consumers and show off his range of wines. He is happy to travel to where you are, should you wish to hold a tasting at work, a special function or a fundraiser event. In May we hosted a group of 30 people for an informal fortified workshop. Another special tasting is booked in August when we will travel to Western Victoria to provide a?taste of Liebichwein for the residents of the Tabor area.