An epicurean flotilla on the Murray River, a surf safari and seafood feast on the Yorke Peninsula and chartered flights to Coffin Bay, Kangaroo Island, Mayura Station, the Barossa and Flinders Ranges are all part of the bold program for Tasting Australia 2019.
The country’s pre-eminent eating and drinking festival returns April 5-14, 2019, bringing unprecedented opportunities for food, wine, beer and spirit lovers to explore and experience South Australia over 10 days.
The first program release, on sale from today, features more than 90 events in Adelaide and regions.
Minister for Trade, Tourism and Investment, David Ridgway, said the festival is expected to attract more than 60,000 people, many from interstate and overseas, who will generate significant economic activity for the state.
“Where else can you cruise the Murray River, cook your own meal with hampers prepared by Tasting Australia, and dine aboard a 120-year-old paddle-steamer with original wood-fired oven and award-winning chefs at the helm?” said Minister Ridgway.
“Or, if you prefer something saltier, the Surf Food Safari at Innes National Park will enable guests to explore this untouched piece of paradise, whilst re-fuelling on world-class food sourced from the region.
“We’re also delighted to welcome Yalumba as the major wine sponsor for 2019, with premium Yalumba wines to be served throughout the festival and at a bespoke dinner in the winery’s esteemed Tank 11 & 12.”
Highlights of Tasting Australia 2019 include:
- Tasting Australia Flotilla – join the crew aboard the historic PS Marion or book out your own houseboat to cruise at your leisure. All meals included, 3 days 2 nights;
- Surf Food Safari – a 3-day/2-night adventure through Innes National Park with personal instructors guiding surfers in steady swell and chefs Darren Robertson (Three Blue Ducks) and Simon Burr (Olfactory Inn) providing delicious fare during peak crayfish season;
- Tasting Australia Airlines – the return of the 2018 hero event, guests enjoy charter flights to Coffin Bay for a weekend or day trip, plus day trips to Kangaroo Island, Mayura Station, Flinders Ranges and the Barossa by charter plane;
- Due Volte at Yalumba – an Italian feast at Yalumba in the evocative Tank 11 & 12;
- Masterclasses curated by Nick Stock and East End Cellars showcasing Champagne Bollinger, 1000 Years of Wine, blend your own Torbreck Run Rig shiraz and more.
Festival director Simon Bryant (The Cook and The Chef), programming director Jock Zonfrillo (Restaurant Orana) and beverage director Nick Stock have sought out fresh ideas and the hottest talent to bring Tasting Australia to life.
“Tasting Australia may be one of the country’s original food and beverage festivals, but it has always taken a maverick approach to showcasing quality, provenance and personality without following trends,” Bryant said.
“South Australia is a great meeting point for the industry due to its established history and welcoming approach and is also an oasis for food and drink lovers to retreat to when they want time to explore and unwind.”
Zonfrillo said top chefs were excited to come to Adelaide, and experience South Australia.
“Alex Atala from D.O.M. in Brazil – number 30 in the World’s 50 Best Restaurants - will be cooking in the Glasshouse Kitchen next year, as will Thai aficionado David Thompson and Peter Gilmore from Gourmet Traveller’s Restaurant of the Year, Quay.
“Alongside them we have a great line-up of established and emerging talent including Shinobu Namea (L’Effervescence, Tokyo), Manu Buffera (Restaurant Manu, Brazil), Mat Lindsay (Poly and Ester, Sydney) and O’Tama Carey of Sydney’s hottest eatery, Lankan Filling Station bringing the heat, flavour and excitement to the kitchen.
“Plus we have some amazing local ambassadors who do South Australia proud every day; Adam Liston (Shōbōsho), Jessie Spiby (My Grandma Ben), Emma Shearer (The Lost Loaf), Bethany Finn (Mayflower Restaurant), Karena Armstong (The Salopian Inn), Michael Downer (Murdoch Hill), Kate Laurie (Deviation Road), Louisa Rose (Yalumba) and Stephen Pannell (SC Pannell).”
Tickets for Tasting Australia April 5-14, 2019 are available at tastingaustralia.com.au
Candice Keller, PR Manager – 0439 442 800 | firstname.lastname@example.org
Tasting Australia began in 1997 and is now an annual 10 day eating and drinking experience festival held in South Australia. It is owned and managed by Events South Australia on behalf of the South Australian Government and South Australian Tourism Commission.
Tasting Australia is led by Simon Bryant (festival director) with Jock Zonfrillo (programming director), Nick Stock (beverage director) and Cheong Liew as patron.
Garima Arora: The first Indian female chef to be awarded a Michelin star, Arora has worked alongside Rene Redzepi, Gordon Ramsay and Gaggan Anand. Arora opened Gaa in Bangkok in 2017.
Alex Atala: Chef, restaurateur and entrepreneur, Atala is renowned for D.O.M. Restaurant in São Paolo, Brazil, which is currently ranked number 30 in the World’s 50 Best Restaurants.
Manoella Buffera: Recognised as the Miele ‘One To Watch’ by the Latin American academy of the World’s 50 Best Restaurants, Buffera is making waves at Restaurant Manu, Brazil. Also the driver of a community gardens project supporting local families in her region.
Margot Janse: Known for her African-inspired cuisine, Janse was Executive chef at Le Quartier Francais and The Tasting Room in Franschhoek up until early 2017. The Tasting Room appeared on the Worlds 50 Best Restaurants eight times.
Esben Holmboe Bang: Born in Copenhagen, now a trailblazer in Norway, Holmboe Bang established three Michelin-starred Maaemo in Oslo in 2010. The first Norwegian restaurant to achieve three coveted stars.
Chiho Kanzaki: Kanzaki is a Japanese chef enamoured with traditional French cuisine, who established herself at two Michelin-starred Mirazur alongside Mauro Colagreco. She now owns Restaurant Virtus in France.
Antonia Klugman: Founder of L’Argine a Vencó, Klugman draws on the diversity of her surroundings on the Italian-Slovenian border combined with her Jewish-Italian heritage. Her small farmhouse restaurant earned a Michelin star since opening in 2014.
Shinobu Namae: With a pedigree of Laguiole (France), Hokkaido (Japan) and The Fat Duck (England), Namae fuses French culinary techniques with Japanese ingredients at his two Michelin-starred L’Effervescence in Tokyo.
Philip Rachinger: Sixth generation at the Mühltalhof Hotel and Restaurant on the banks of the Mühl, north of Linz (Austria), Rachinger is a young prodigy who respects tradition through contemporary lens.
Guy de Rivoire: The international sales director of Champagne Bollinger, de Rivoire is the face of the esteemed House.
Federica Andrisani: Fico, Hobart. European heritage, fun dining.
O Tama Carey: Lankan Filling Station, Sydney. Sri Lankan style, sustainable focus.
Paul Carmichael: Momofoko Seiōbo, Sydney. Caribbean vibe and flavour, three hat panache.
Jacqui Challinor: NOMAD, Sydney. Authentic and bold Mediterranean charm.
Ali Currey-Voumard: The Agrarian Kitchen, Tasmania. Gourmet Traveller Best New Talent.
Emma Farrelly: State Buildings, Perth. Gourmet Traveller Sommelier of the Year 2019.
Peter Gilmore: Quay, Sydney. Gourmet Traveller Restaurant of the Year, classic elegance.
Amy Hamilton: Liberte, Albany. French-Vietnamese fusion, full of character.
Alex Munoz Labart: Labart, Burleigh Heads. Sustainability, seasonality, simplicity.
Adam Liaw: cook, writer, presenter, Sydney. Simple but strong dishes, Asian aficionado.
Mat Lindsay: Ester, Poly, Sydney. Gourmet Traveller Chef of the Year 2018.
Alessandro Pavoni: Ormeggio at The Spit, Sydney. Two-hatted contemporary Italian.
Giovanni Pilu: Pilu at Freshwater, Sydney. Sardinian origin, Italian hospitality, European cool.
Darren Robertson: Three Blue Ducks, Bondi. Informal excellence with a farm-to-table menu.
David Thompson: Long Chim, Melbourne. Formerly-Nahm exec chef, seasoned Thai expert.
Tim Watkins: Sommelier Automata, A1 Canteen, and Sydney Morning Herald Sommelier of the Year in the Good Food Guide in 2016.
Michael Andrewartha: owner East End Cellars.
Karena Armstrong: The Salopian Inn, McLaren Vale. Garden-to-plate philosophy.
Paul Baker: The Botanic Gardens Restaurant. No waste, refined dining.
Maggie Beer: Australia’s favourite cook, creator of the Pheasant Farm Restaurant in the Barossa.
Saskia Beer: Artisan producer, Barossa proud.
James Brinklow: The Lane, Adelaide Hills. Outstanding regional restaurant.
Simon Bryant: Tasting Australia festival director. From high end to home-cooked, Bryant champions people, place and produce.
Simon Burr: Olfactory Inn, Strathalbyn. Seasonality and regionality.
Laura Cassai: Gourmet Italian chef, author My Italian Kitchen, MasterChef 2014 runner up.
Janghoon Choi: +82 Pocha. Authentic Korean flavours, contemporary flair.
Peter Clarke: Vintners Bar & Grill, Barossa. Honest, delicious food from an experienced chef.
Lachlan Colwill: Hentley Farm, Barossa. Barossa-born chef, award-winning fine diner.
Michael Downer: Murdoch Hill, Adelaide Hills. Named Young Gun of Wine in 2017.
Oliver Edwards: The Summertown Aristologist, Adelaide Hills. Community culture.
Sarah Feehan: The d’Arenberg Cube, restaurant manager.
Bethany Finn: Mayflower at the Mayfair Hotel. Classic hotel cuisine in modern context.
Jeffrey Grosset: Grosset Wines, Clare Valley. 2018 Winery of the Year (Jukes).
Rami Heer: Vintner’s Bar & Grill, Barossa. Exceptional service and knowledge of wine.
Robert Hill Smith: Yalumba, Barossa. Modern forefather of an international wine icon.
Jack Ingram: Sunset Food & Wine, Kangaroo Island. High quality local ingredients.
Vincenzo La Montagna: Formerly Vincenzo’s Cucina Vera, true Italian style.
Kate Laurie: Deviation Road, Adelaide Hills. South Australia’s sparkling aficionado.
Cheong Liew: Industry legend, pioneer of fusion cuisine. Tasting Australia patron.
Poh Ling Yeow: Jamface. Chef, TV presenter, expert baker, artist and more.
Adam Liston: Shōbōsho. Upmarket Japanese via Shanghai and Melbourne.
Emma McCaskill: Formerly of The Pot and Magill Estate via London, Tokyo and Sydney.
Dan Moss: Terroir Auburn. Modern Australian with strict locavore philosophy.
Taras Ochota: Ochota Barrels, Adelaide Hills. Winemaker, storyteller, surfer, punk rocker.
Stephen Pannell: SC Pannell, McLaren Vale. 2015 Gourmet Traveller Australian Winemaker of the Year.
Guy Parkinson: Seed Winehouse and Kitchen, Clare Valley. Honest, hearty, seasonal, local.
Kane Pollard: The Topiary, Tea Tree Gully. Exceptional food made with respect.
Sharon Romeo: FINO at Seppeltsfield, Barossa. Effervescent restaurant manager, true professional.
Louisa Rose: Yalumba, Barossa. Internationally respected winemaker, Chief Winemaker since 2006.
Emma Shearer: The Lost Loaf, Bowden. Artisanal baker, former Magill Estate pastry chef.
Jessie Spiby: My Grandma Ben, Bowden. Ethical, sustainable food created by community.
Max Stephenson: Slate (at Pikes), Clare Valley. Refined comfort food, bold sophistication.
Kerri Thompson: Wines by KT, Clare Valley. Individual vineyard wines from Watervale.
Duncan Vent: Apothecary 1878 sommelier.
Quentin Whittle: Herringbone, Adelaide. Modern, forward-thinking, unrestricted.
Greta Wohlstadt: Restaurant Orana. Highly respected restaurant manager, finalist for Gourmet Traveller Maitre D’ of the Year 2018.
Enoch Yates: Golden Boy. Restaurant manager for an Adelaide institution.
Jock Zonfrillo: Restaurant Orana. Good Food’s Top Restaurant in Australia. Tasting Australia programming director.