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The 18th August: just your average Saturday. Not this time.  This is the day that we celebrate the glorious beverage of Pinot Noir!
Edenvale alcohol removed wine is here to help you enjoy a few glasses of Pinot Noir without any of the side effects. Forget waking up with a hangover or a collection of regretful text messages on Sunday morning!
 
Edenvale’s Premium Reserve Pinot Noir is a delicious mix of perfectly ripe sweet cherry and mulberry fruit with hints of earthy and savoury tones. This delicate yet divine blend is created with the best South Eastern Australian wine grapes and contains zero standard drinks. How good it that?
 
Pinot Noir Day is not to be celebrated alone, invite some friends around and enjoy each other’s company with a bottle of Pinot Noir and a cheese platter. We have the perfect recipe to add to your plate – wine-soaked berries with baked brie. This addition is guaranteed to be a hit and will bring some warmth to these chilly nights.

Wine-soaked Berries with Baked Brie

Ingredients:

½ cup Strawberries

¼ cup Blackberries

¼ cup Raspberries

2 tspn Brown Sugar

Edenvale Pinot Noir

1 Brie cheese wheel

1 stick French bread

Method:

  1. Combine the Pinot Noir, berries and brown sugar in a small saucepan, using enough wine to just cover the berries.
  2. Bring to the boil for 15 minutes or until the wine has thickened, stirring occasionally. Take off heat and cool down for 30 minutes.
  3. Preheat oven to 170 degrees. Slice French bread and place in oven for approximately 20 minutes or until golden-brown.
  4. While your bread is baking, take the Brie cheese wheel out of its packaging and place in oven for 10 minutes or until it has melted in the middle.
  5. When Brie has melted, place on a cheese board and scoop the berries on top. Surround the cheese with French bread and enjoy!

**Recipe and Image Courtesy of Edenvale/Supplied by Evil Twin PR

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 EDENVALE WINES

Offering sophisticated alternatives for those who enjoy wine without the side effects, Edenvale is excited to announce the launch of their Premium Reserve range. Crafted from carefully selected, premium quality fruit sourced from the fine wine regions of South Australian, Edenvale’s Premium Reserve range delivers the ultimate wine experience for all wine lovers – without the effects of alcohol.

Through meticulous production processes, the Premium Reserve range maintains all the flavour, characteristics and varietal integrity of traditional blends, and includes a Sparkling Shiraz, Sparkling Blanc De Blanc, and a classic Pinot Noir. Unlike many other alcohol removed alternatives in the market, Edenvale wines are actually wines, made from varietal wine grapes, using traditional wine-making methods. In creating their premium range, Edenvale removes the alcohol at the final stage of the wine-making process, leaving behind the true characteristics of each wine.

With roughly half the calories of standard wine, you’ll not only wake up without the hangover, but you’ll also be able to have a great night out, drinking premium wines, but without ruining your diet, or the morning after.

Premium Reserve Sparkling Shiraz

Classically Australian, the Premium Reserve Sparkling Shiraz has a tantalising blackberry and currant fruit aromas. Hints of oak and smoky, exotic spices are complemented by a palate that is round and full. The sparkling bead combines with rich dark fruit flavours and chocolate notes, making for a luscious indulgence. Persistent rich, spicy flavours, yet finishing crisp and clean. Enjoy with roast meats, spicy dishes and any number of cheese styles.

Premium Reserve Sparkling Blanc De Blanc

Predominantly Chardonnay-based, delicious white peach fruit flavours come through with notes of citrus, apricot, apple and complex oak. The Premium Reserve Sparkling Blanc de Blanc has a beautiful, clean, fresh palate with good length and wonderful balance. Enjoy with a variety of foods, especially oysters, smoked salmon, creamy cheeses and canapés.

Premium Reserve Pinot Noir

The “flagship” of Edenvale’s Reserve range, the Pinot Noir has attractive ripe red and dark fruit characters, hints of earthiness and savoury complexity. The palate has fine interwoven tannins with perfectly ripe sweet cherry and mulberry fruit flavours, delicate and yet intense in the mouth. Clean and rounded with a delightful juicy finish. Enjoy with a wide variety of foods, especially duck, seared salmon or tuna, roast white meats and goats cheese.

Offering a sophisticated alcohol removed alternative for those who still wish to sip on an adult beverage, Edenvale’s range of wines are also perfect for anyone who still want to enjoy the social aspect of having a drink – without having a drink.

Edenvale’s Premium Reserve range is available now.

RRP:         $14.99 per 750ml bottle

Stockists:     https://www.shopedenvale.com.au/

**Information and Images Courtesy of Edenvale/Evil Twin PR

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Edenvale is Australia’s leading alcohol removed wine brand. Experts in the field of alcohol reduction and removal, Edenvale is an Australian owned company dedicated to developing and delivering healthy lifestyle beverages to consumers worldwide, and is committed to ongoing research to ensure continual product improvement and nutritional enhancement. Proudly made from only the best selected South Eastern Australian wine grapes, Edenvale premium alcohol removed wines contain less than half the calories of standard wine and are rich in antioxidants. Innovative alcohol extraction technology is used to delicately remove the alcohol, preserving varietal integrity. The International Standard for a non-intoxicating beverage is less than 0.5% Alc/Vol. Edenvale alcohol removed wines contain approximately 0.2 – 0.3% Alc/Vol, which is well below the International Standard, and a level similar to that found in natural fruit juices. Other wines in the Edenvale range include Sparkling Rose, Sauvignon Blanc, Rose and Riesling.

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Following on from the success of the Pastuso and Atlas Dining collaboration in March, another special dinner is now planned at Pastuso on Tuesday 11 September, highlighting fresh and sustainable seafood with Peruvian flair.

Pastuso’s executive chef and co-owner Alejandro Saravia and Atlas Dining’s head chef and co-owner Charlie Carrington will come together for a one-off event showcasing a Passion for the Pacific – Peru and Australia.

Guests can expect a sustainable seafood six-course degustation with dishes created by both acclaimed chefs, using Red Coral Seafood, Spencer Gulf Hiramasa Kingfish and Ora King Salmon.

Saravia said: “Supporting local businesses and the sustainable seafood industry is important to us, and our customers. During this special evening, some of the best seafood in the country will be showcased through Peruvian cooking techniques, with fresh ceviche and other seafood dishes.”

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This event will elevate the ethos of sourcing ethical and local produce. Ora King Salmon is a New Zealand-based supplier which prides itself on sustainable practises which works closely with local council, government and stakeholders to develop Best Practise Guidelines for salmon farming. Spencer Gulf Hiramasa Kingfish is based in South Australia, at one of the cleanest bodies of water in Australia and holds ‘Friend of the Sea’ certification. Red Coral Seafood is a local family-owned business who ethically source their seafood, providing produce to some of the best restaurants in Melbourne.

Carrington has recently returned from a trip to Peru and is excited to create a special menu in the Pastuso kitchen: “I had a very inspiring trip to Peru and look forward to highlighting this at the event,” says Carrington.

Guests can choose to match their six-courses with wines from the Gippsland region, including xxx.

Passion for the Pacific – Peru and Australia

Bookings: http://pastuso.com.au

Tuesday 11 September, 6.30pm

$115 for 6 courses, $155 for 6 course plus matched wines

Pastuso, 19 AC/DC Lane, Melbourne, 03 9662 4556

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**Information and Images Courtesy of Pastuso/Zilla and Brook – Deveta Patel

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To celebrate their 20-year anniversary, Prahran institution David’s will be hosting a two-part series, kicking off with a birthday party on Wednesday 12th September, and a retrospective degustation on Wednesday 17 October which also previews the next menu direction.

PART ONE: 100kg of Seafood. 100 Bottles of Wine. 100 people.

Celebrate two thriving decades of Shanghainese hospitality with 100kg of wok-fired seafood washed back with 100 bottles of Yering Station wine. The seafood will be flavoured to perfection in their juices and David’s in-house XO sauce, then laid atop a leaf-lined dining table for guests to pull up their sleeves and enjoy communally.

Paying homage to Zhou’s hometown of Zhouzhuang, the party will feature Spring Bay musselsand pipis, Queensland King prawns, soft-shell crab, Pacific Oysters and Moreton Bay bugs,served in a stand-up feast like no other.

Much like the Shanghai riverbends that influence the restaurant’s rustic house interior, drinks will be flowing and served until the last drop is gone. To keep guests on their feet, live music will also be mixed by DJ TeePee all night long.

The event will bring together seafood-lovers, familiar-faced locals and customers past and present. Party-goers can expect drinks in arm’s reach for that obligatory ‘cheers’ in honour of the 20-year milestone.

Help celebrate the occasion as David’s continues to put tradition on the table. Capacity for the stand-up event is 100 people.

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Image: Wok-fired soft-shell crab spiced to perfection

PART TWO: Two Decades of Decadence

A special degustation on Wednesday 17th September will honour famous past and present dishes to reflect the restaurant’s new era of dining. Lucky guests will also get to taste new dishes at the nine-course sit-down affair.

The decadent evening will bring to life long-standing family recipes passed down from owner and founder David Zhou’s mother and grandmother, cherished by Prahran locals for over 20 years.

Dishes like the 8-treasure duck wrapped in sticky rice and Long Jing green tea sautéed prawns will re-acquaint guests with reminisced classics. Also featured is the Shanghai sticky pork belly, braised for twelve hours then served with baby chat potatoes, a signature dish which has become a current menu must-have. Items making their culinary debut include a steamed sea perch fillet in a native spinach broth and a classic Chinese dish, Gu Lao Rou chicken, known for its plum and pineapple notes.

Other menu items include the original double boiled duck tonic soup with dates and wolfberries from when David’s first opened, and the Iron Buddha Beef, which is a flash-fried tea-infused beef tossed in garlic, chillies and spring onion, then served on a bed of crisped iron buddha tea leaves – a true menu staple, ordered daily and loved by locals.

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Photo 1: Dish of the past: Long Jing green tea sautéed prawns

Photo 2: Current dish: Shanghai sticky pork belly with baby chat potatoes

Photo 3: New dish: Steamed sea perch fillet in a native spinach broth

Guests can enjoy hand-picked matched wines that will enhance the aromas and flavours of the night. Drops from France, Spain’s Rias Baixas, New Zealand’s Waipara region and the Barossa Valley will make the list.

Set to be an intimate dining experience, journey from Shanghai to Melbourne tasting David’s story on a plate in honour of tea-cooked cuisine, and celebrating his humble beginnings selling tea out of barrels all those years ago.

20 Years of David’s Series

PART ONE: 100kg Seafood. 100 Bottles. 100 Guests.
Wednesday 12th September, 7pm til late
$98 per person
Book here: https://bit.ly/2LvJbJS

PART TWO: Two Decades of Decadence
Wednesday 17th October, 7pm – 9pm
Nine-course degustation
$70 per person / $105 with matched wine
Book here: https://bit.ly/2Lhhngj

**Information and Images Courtesy of David’s/Zilla and Brook – Leigh-Anne Ramirez

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Port Melbourne’s Bay Street is soon to be home to a luxury 50s inspired cocktail bar. Clooney Kitchen & Bar takes its inspiration from 50s jazz musicians known for their old Hollywood glamour. The bar’s name is a nod to much-loved jazz musician Rosie Clooney (George Clooney’s aunt).

Europe meets Hollywood at Clooney, for a fun place to grab a drink, meet friends and show-off to out-of-towners. Guests will be served up drinks created by industry experts, Shannon McFarland (The General Assembly, The Rochester and Woodland House) and Will Crennan (ex Gin Palace, Collins Quarter, Brunswick Mess Hall). Head chef Leigh Stanicic will be creating the food menu (ex Melbourne Wine Room and The Fat Duck).

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Expect creative cocktails and craft spirits, including craft gins, Starward whisky, Italian liquors, Scotch tasting trays, a small but considered wine list with French, Italian and Australian varieties, and Italian and local craft beers. Shannon will also be serving his signature house-made infused liqueurs, such as his Apple Tea Liqueur alongside George Clooney’s Casamigos Mezcal Tequila (pictured right).

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Bar snacks will include sophisticated small dishes, snacks paired with cocktails, and a four-course cocktail and food matched degustation created by Shannon and Leigh. The food is full of fresh Asian and European flavours with many raw dishes. Shannon has developed a unique style to his cocktails to match the food, coming from family discussions over exotic ingredients and contemporary cooking techniques with brother Hayden McFarland (Woodland House), along with strong influences from extensive travels to Asia, in particular Japan. Shannon creates his own infusions and macerations with some amazing flavours that contrast to a strong line-up of spirits.

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Clooney will see bartender Will Crennan bring back a real sense of hospitality, connecting with customers to ensure they are served up a drink perfect for their palate. “I knew I wanted a bar to be a place that was more than just ordering a drink. After trying a million variations of the classics over the years this is about serving the best we can, as bartenders should. The ethos is that there should be an abundance of things you have never tried but delivered with the same respect to the classics,” Will explains.

The interior has been created by Darren Kerf of Kerf Designs. Darren has created a beautiful wooden bar with bespoke brass inlays with old worldly liqueur cabinetry that reach the ceiling, complementing the original art deco features. Luxurious plum velvet booths, frivolous wallpapers, crystal goblets and exotic palms all lead patrons into a night of decadence and adventure, whether it’s a quiet romantic drink or a tipple after work. Clooney will pay homage to the Eurocentric Rosie Clooney and bring glamour and grandeur for a swinging good time.

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Clooney Kitchen & Bar
Opening late August
171 Bay Street
Port Melbourne

**Information and Images Courtesy of Clooneys Kitchen & Bar/Zilla and Brook – Deveta Patel
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After months of anticipation, Australians will finally be able to get their first taste of ruby RB1 chocolate!
The first new variety of chocolate to be discovered in 80 years will be available in dessert form from Monday 13th August and only from Callebaut Chocolate Heroes and Callebaut Ambassador Kirsten Tibballs, ahead of its official launch to market this September. 
Australian’s will be able to track down the drool worthy ruby RB1 creations at four exclusive location across Sydney & Melbourne, including – Kirsten Tibballs’ Savour Chocolate & Patisserie School in Brunswick, Burch & Purchese Sweet Studio in South Yarra, Josophan’s Fine Chocolates in Leura and Textbook Boulangerie Patisserie in Alexandria (available from 14th August).
Those around Australia who can’t make it in to the venues, can get their hands on Kirsten Tibball’s ruby creations via her online store – http://www.savourschool.com.au/chocolate/products.aspx.
**Information and Images Courtesy of Callebaut/Supplied by Evil Twin PR
Ruby Cherry
Ruby Cherry
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Following recent global recognition as best pizzeria in Oceania, 400 Gradi’s world-class Johnny Di Francesco has brought home yet another title – R&CA’s Awards for Excellence.
 The in late July 400 Gradi won Savour Australia™ Restaurant & Catering Hostplus Awards for Excellence for Victoria & Tasmania in the Pizza Restaurant category – adding to 400 Gradi’s trophy cabinet for yet another spectacular award win.
The R&CA’s Awards for excellence celebrates restaurants and caterers that excel in their field. The independently judged awards program recognises exceptional talent and services across Australia and last night 400 Gradi was accoladed for its spectacular pizzas!
Elated with the award win Johnny said, “I’m over the moon with this award, being recognised by our local market is just the cherry on top of the cake…or mozzarella on top of the pizza!”
“I am so proud of what 400 Gradi has achieved over the last two weeks, Oceania’s favourite pizza and now Vic and Tas’ favourite pizza is just remarkable!”
**Information and Image Courtesy of 400 Gradi – Johnny Di Francesco/Supplied by Evil Twin PR
Images for Where To

On Saturday 25 August, Western Sydney will light up with two vibrant events showcasing the very best food, music and culture out West. Liverpool street celebration Eat Your Heart Out runs from 2 – 9pm on Railway St, and the Museum of Contemporary Art Australia (MCA)’s FREE flagship youth event GENEXT GOES WEST runs from 5 – 8pm at Casula Powerhouse Arts Centre.

“After a fantastic inaugural year, Eat Your Heart Out returns to celebrate the best of the Liverpool region and celebrate the rejuvenated city centre. The day is a spectacular opportunity for both locals and wider Sydneysiders alike to come together and enjoy a day of tantalising food and incredible local arts,” said Festival Producer Vi Girgis.

Credit: Melissa Carey
Credit: Melissa Carey
Liverpool Street Arts Fest
Liverpool Street Arts Fest

Taking over Liverpool’s Station Street, Eat Your Heart Out returns for a second year of mouth-watering food trucks, music and arts. Catch food truck fare including Dirty Bird’s Japanese fried chicken delights and Berlin Bangers’ array of wondrous wursts, or check out a pop-up shipping container restaurant and bar from Liverpool’s Macquarie Bistro, showcasing its menu by celebrity chef Colin Fassnidge.

Dirty Bird
Dirty Bird
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VN Noodle

“Come evening, young people can hop on a train for GENEXT GOES WEST, programmed by young people, for young people! Parent and teacher-free, teens can catch live music from the hottest emerging musicians and get involved with thought-provoking workshops – all for FREE!” said CPAC Director Craig Donarski.

Gennex Goes West
Gennex Goes West

From 5pm, MCA’s GENEXT GOES WEST will transform Casula Powerhouse into a bustling festival-style event of art, live music and performance. The MCA Youth Committee and CPAC Youth have programmed an event exclusively for young people aged 12-18 years featuring live experimental pop queens Kota Banks and Princi, eclectic producer CLYPSO and electro-soul starlet Clarissa Mei, as well as engaging workshops from local artists including Leila El Rayes.

Genext Credit: Lucy Parakhina
Genext
Credit: Lucy Parakhina
Credit: Jacqui Manning
Credit: Jacqui Manning

For tickets and further information visit www.casulapowerhouse.com/booknow
GENEXT GOES WEST tickets, booking required, https://www.mca.com.au/whats-on/genext/goes-west-2018/
Stay up to date through: www.facebook.com/casulapowerhouse

The Yard Credit: Prudence Upton
The Yard
Credit: Prudence Upton

Event Info
What:
Eat Your Heart Out Liverpool
When: Saturday 25 August, 2 – 9pm
Where: Railway Street, Liverpool NSW 2170
More info: https://www.liverpool.nsw.gov.au/events/eat-your-heart-out

Dirty Bird
Dirty Bird

What: MCA’s GENEXT GOES WEST: Casula Powerhouse
When: Saturday 25 August, 5 – 8pm
Where: Casula Powerhouse, 1 Powerhouse Road, Casula NSW 2170 (don’t forget, Casula has its own train station!)
Booking required: https://www.mca.com.au/whats-on/genext/goes-west-2018/

TUT performance
TUT performance

**Information and Images Courtesy of Eat Your Heart Out/GENEXT GOES WEST/Supplied by Cardinal Spin – Genvin In

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

www.theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: http://www.instagram.com/tatgourmetmag

Credit: Ben Williams Photography
Credit: Ben Williams Photography

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Adelaide Fringe 2018’s sold out sensation Matt Tarrant recently took his brand new solo show to Melbourne for the first time! Packed with interactive, engaging magic and mind-blowing mentalism, the show: Matt Tarrant: Honestly Dishonest presented a brand-new hour of impossibilities – all-new tricks from this award-winning, critically acclaimed performer.

Having sold out at the Adelaide Fringe Festival for the last five years and earning awards for the last six, Matt’s been winning over audiences for over a decade and it’s clear he’s not messing around. Matt Tarrant: Honestly Dishonest promised to leave audiences happily bewildered – and he certainly did that – even the biggest sceptics weren’t able to figure out how he does it.

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**Matt Tarrant returns to Melbourne for next year’s Melbourne Comedy Festival.

#matttarrant @matttarrantau

https://www.youtube.com/watch?v=EVQ5fymireg

About Matt Tarrant:

Performing magic since the age of eighteen, Matt Tarrant is a passionate and professional magician with an impressive list of accomplishments behind him. Each year Matt challenges himself to produce a brand new show from scratch, and the results have proved it’s a worthwhile challenge. Matt has sold out for four consecutive years at the Adelaide Fringe Festival, earning awards for the last six, and in 2018 became the festival’s highest selling solo act, selling over 10,000 tickets across the festival.

In 2016 Matt competed on Australian Survivor, where he became a fan favourite and finished 5th place in the competition.

Matt shares his thoughts on the show:

“This year, I decided it was finally time to take my show to Melbourne after selling out and winning awards in both Adelaide and Perth over the last several years – it was also time to take the magic to the next level. We want people leaving my show, questioning everything they just witnessed – and that’s a feeling I love.

Matt Tarrant came 5th on the Australian Survivor show several years ago - pictured here with another two from the show.
Matt Tarrant came 5th on the Australian Survivor show several years ago – pictured here with another two from the show.

Praise for Matt Tarrant:

Honestly Dishonest takes audiences on a journey into the life of this talented magician, and what a journey it is.”
– Scenestr

“All the awards and plaudits are totally deserved. If you’ve seen Matt before, see him again. It just keeps getting better, and better”
– FiveAA

“Above all, Tarrant’s ability to impart pure childlike wonder — irrespective of the audience’s varying ages — is nothing short of miraculous.”
– Isolated Nation

★★★★★ – Aspire Magazine ★★★★★ – NovaFM ★★★★★ – FiveAA ★★★★★ – Radio Adelaide ★★★★★ – Kids in Adelaide ★★★★★ – Weekend Notes ★★★★★ – Glam Adelaide ★★★★1⁄2 – Kryztoff ★★★★ – The West ★★★★ – The Advertiser (Adelaide) ★★★★ – The Times (AU) ★★★★ – Isolated Nation ★★★★ – OUTinPERTH

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**Information and Images Courtesy of Matt Tarrant/Helen Reizer HRPR

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag

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VIN Diemen festival at Pure South Dining – Melbourne
Photo Credit: Wine Tasmania - Vin Diemen festival
Photo Credit:
Wine Tasmania – Vin Diemen festival

On Sunday 12 August, Pure South Dining will host VIN Diemen, an increasingly popular annual event featuring over 100 wines from 26 of Tasmania’s best vintners, matched with the isle’s fresh, high quality produce.

With breathtaking views over the Yarra River, VIN Diemen attendees will experience a roving affair with all the best food and drink from the world’s purest soil, sea and air. **Check out menu /tickets selling fast via the VIN Diemen website.

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Pure South’s expansive new dining room will transform into stations covering Tasmania’s most plentiful wine and food regions, from Pipers Brook + Tamar Valley to the Huon, Derwent + Coal Valley, the East Coast and the North West. Winemakers themselves will guide patrons through tastings, with many wines not otherwise available outside Tasmania. Matching the wine by provenance, will be some of the apple isle’s most sought-after produce: all regular suppliers of Pure South Dining, who fly most of their produce in via light plane.

Curated by Pure South’s Michelin star executive chef David Hall, the newly released menu includes St Helens ‘Lease 65’ Oysters, Hardy Family octopus with chorizo, and Robbins Island wagyu brisket pastrami brioche. Robbins Island is a small expanse of land off Tasmania’s North West coast, where the marbled wagyu cattle are enriched by the sea air before being herded at low tide to mainland Tasmania.

Executive Chef David Hall - Pure South Dining
Executive Chef David Hall – Pure South Dining

“The menu we have crafted for VIN Diemen features some of our favourite artisan producers, all of whom have ethical farming credentials and a real passion for their produce,” says Pure South Dining’s owner Philip Kennedy, who possesses an intimate knowledge of the south’s produce, developed over a 14 year period.

The roving menu also includes Huon ocean trout tacos, Tasmanian Scallop pie from off Tasmania’s East Coast, Scottsdale pork rillette croquettes from the Pipers Brook region, Tongola farm goats curd tarts, Gougeres, Pyengana cheddar custard and more in a Tasmanian feast to end all feasts.

Some of the vintners in attendance include Clover Hill and its NV Cuvée Rosé, awarded Australia’s Best Sparkling Wine (Sydney International Wine Show 2017), the multi award-winning Glaetzer Dixon Family Winemakers, the first Tasmanian producer to win the prestigious Jimmy Watson Trophy for its 2010 Mon Pere Shiraz, and the isle’s oldest winery, Moorilla, which possesses a coveted French inspired white blend. Beyond wine, the event will also feature internationally award winning spirits such as Strait Brands’ Hazelnut Gin and Native Pepperberry Vodka, plus Pagan Cider.

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Tickets to VIN Diemen are $125pp, with each ticket including a Plumm wine glass to take home, 100 wine tastings and food served by Pure South Dining for five decadent hours from 12pm-5pm.

Pure South Dining is mainland Australia’s most dedicated destination for rare, fresh and high-quality food and drink from Tasmania, King Island and Flinders Island. Since 2003, the restaurant has fostered close relationships with the ‘pure south’s’ most unique producers, from major players to the smallest passionate farmers, some of whom count Pure South as their only restaurant customer.

**Information and Images Courtesy of Pure South Dining/Wine Tasmania – Supplied by Fuller PR 
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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

theaustraliatimes.com/news

literallyconnie@bigpond.com

connie.lambeth@theaustraliatimes.com.au

Follow us on Instagram: instagram.com/tatgourmetmag