Archive for the 'Food & Wine Tours' Category

10
Feb
13

World Expeditions Launches its 2013 Culinary Adventures

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Categories: Food & Wine Tours

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Leading Australian adventure travel company, World Expeditions, is launching its 2013 suite of gastronomic adventures with free information nights in Sydney and Melbourne hosted by chef and TV personality, Peter Kuruvita.
Join us in Sydney at 6pm on Tuesday, 26 February and in Melbourne and on Thursday, 28 February to meet Peter and the team of talented chefs who lead the company’s culinary trips, including renowned chefs Hamish Ingham and Somer Sivrioglu in Sydney and Meera Freeman in Melbourne.
According to CEO, Sue Badyari, the keen interest in food evidenced by television programs devoted to the topic has accelerated interest amongst travellers for this type of travel and World Expeditions has responded by expanding its range of culinary suite of trips in 2013.
“Many World Expeditions travellers are looking for a means to really relate to the place they visit,” Ms Badyari said. “They want to actively participate in the culture and history of the country they are visiting and exploring the local cuisine is a great way to connect with a different culture.”
“The type of food grown and the way it is prepared provides an insight into the local way of life and traditions,” she said. “Having our expert chefs on hand during the tours greatly enhances the whole experience.”
World Expeditions’ culinary adventures include: ‘My Sri Lanka’ with Peter Kuruvita, Tastes of the Orient, Morocco with Meera Freeman and theThe Food Lover’s Pilgrimage Santiago de Compostela.
World Expeditions launched its culinary suite of trips in 2004 and, since then, has worked with celebrity chefs such as Joanna Saville, Kylie Kwong, Meera Freeman and Hamish Ingham to take small groups of enthusiastic foodies to a diverse range of destinations, chosen for their culinary appeal and the depth of experiences they offer participants.
More information at www.worldexpeditions.com or call 1300 720 000.

15
Nov
12

World Best Chefs Head to Noosa For Tenth Anniversary Celebration

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Categories: Events and Food & Wine Tours

The Noosa International Food and Wine Festival has truly earned its international signature after announcing an unparalleled line-up of global culinary stars for their tenth anniversary event.

Ten illustrious chefs all drawn from the prestigious S.Pellegrino World’s Best Restaurant List will come together to enthrall and inspire festival-goers on how to create and taste the dishes that have earned them international eminence.

The S. Pellegrino list is created from The World’s Best Restaurants Academy, an influential group of over 800 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene.

Starring at the event will be:

Mark Best – Three hatted chef, Marque Restaurant in Sydney is world renowned and is amongst a distinguished few to achieve 19/20 in the Good Food Guide. He won Gourmet Traveller’s restaurant of the year in 2012 and opened his second restaurant, Pei Modern in Melbourne earlier this year

Mauro Colagreco – from his Italo-Argentinian cultural heritage, Mauro has developed a creative style of gastronomic cuisine, folding in the best of Mediterranean cooking at his two-star Michelin restaurant Mirazur on the French Riviera.

Andre Chiang – Listed by Wallpaper Magazine as one of the worlds best young chefs and one of the “Ten restaurants in the world worth a plane ride” by the NY Times, Andre has successfully combined Mediterranean accents and French techniques to his Restaurant ANDRE in Singapore

Carlo Cracco – Italy’s new generation famed hyper creative molecular gastronomer and two-star Michelin chef from Ristorante Cracco, Milan. Also received 18.5/20 from Espresso and three forks from the prestigious Gambero Rosso.

Peter Gilmore – Has received an unprecedented number of national and international awards including three chef hats from the SMH Good Food Guide for ten consecutive years. Peter has established his restaurant at the forefront of the Australian food scene at Quay, in Sydney.

David Kinch – A two-star Michelin chef with a host of accolades behind him including Chef of the Year by GQ magazine, David is at the forefront of new contemporary Californian cuisine at Manresa, Los Gatos, USA

Yoshihiro Narisawa – Highly acclaimed for his plethora of culinary innovation, Narisawa creates nature conservation related dishes at Les Creations des NARISAWA, Tokyo

Ben Shewry – Three hatted chef from Attica in Melbourne. Ben has won The Age 2012 Good Food Guide, Restaurant of the Year and more recently the 2013 Gourmet Traveller Restaurant Chef of the Year.

David Thompson – Regarded as the world’s most comprehensive authority on Thai food and the name behind Bangkok and London’s Nahm Restaurant

Tetsuya Wakuda – Recognised as one of Australia’s most original, creative and successful culinary talents that has seen him win the inaugural SMH Good Food Guide People’s Choice Award from Tetsuya’s in Sydney and Waku Ghin in Singapore

Minister for Tourism, Major Events, Small Business and the Commonwealth Games, Jann Stuckey, welcomed the international chefs to Queensland.

“The Noosa International Food and Wine Festival continues to offer visitors to the Sunshine Coast a superior culinary experience in one of Queensland’s most iconic tourism destinations,” Ms Stuckey said.

“It is with great pride we welcome such an impressive selection of highly-acclaimed interstate and international chefs to Queensland for the 2013 event.

“The Newman Government is proud to support international events like this through Events Queensland as part of our goal to double annual overnight visitor expenditure to $30 billion by 2020.”

The festival will offer many unique opportunities to mingle with the masters of the cooking world commencing with the spectacular 10th Anniversary Opening Night Celebration where the ten chefs will feature in a gala concert of “edible music” whilst guests eat their way through a sensory feast of gastronomic and music delights.

Their culinary talents and insights will also be put on show at a series of presentations, talks and cooking demonstrations throughout the 2013 program.

In an appropriate finale their visit will culminate at the prestigious Qantas Premier International Degustation Dinners (previously the “Best Dinner in the World”) as the best epicurean flare is put on display over two nights at berardo’s restaurant and bar on Friday 17th and Saturday 18th May 2013.
The globally acclaimed stars will be joined by two hundred of the world’s most prominent chefs, winemakers, media and food personalities for the Noosa International Food and Wine Festival from 16-19 May 2013.

Tickets for the Festival will go on sale on 14 January 2013.

Stay up to date with all the Festival news, announcements and pics at http://www.facebook.com/NoosaFoodWineFestival
Follow us on Twitter http://www.twitter.com/noosafoodwine

Visit the website at http://www.noosafoodandwine.com.au for further information.

09
May
12

Hands-On Learning at Krinklewood Vineyard’s 6th Annual Biodynamic Workshop

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Categories: Events, Food & Wine Tours and Wine & Drink

Owner and Vigneron, Rod Windrim, is an incredibly passionate advocate of biodynamics. Krinklewood Vineyard has regular visits from TAFE colleagues, secondary schools, sommelier and wine associations, gardening groups and the likes.

Krinklewood also hosts an annual Biodynamic Workshop at the vineyard just outside Broke in the Hunter Valley. The next one is due to take place on Saturday 26th May, 2012.

Krinklewood’s hands-on, informal biodynamic workshop introduces participants to practical aspects of biodynamic farming and gardening. Led by highly experienced biodynamic experts, Hamish Mackay and John Priestly, participants learn the philosophy, theory and ‘how-to’ of biodynamics. Rod Windrim’s fully certified Krinklewood Vineyard has been operating biodynamically for 10 years and is the ideal venue for participants to experience all aspects of biodynamics.

Krinklewood’s Annual Biodynamic Workshop is always held in the descending moon phase and after the autumnal equinox. At this time, participants are able to fill and bury the cow horns, get hands on with compost making and creating the cow-pat-pit. They can see the mid-row cover crops planted with buckwheat, red clover, marigolds, lucerne, Queen Ann Lace, dill, coriander to name a few, planted as insect deterrents. They will also see the flow-form in action creating compost tea to spray over the vineyard; Krinklewood produces the majority of herbs and ingredients for the teas on-site, including acres of biodynamic garlic.

Krinklewood is a family run biodynamic vineyard and farm that perpetually strives to produce wines reflecting the unique characteristics of the Krinklewood terroir. Every aspect of the vineyard is managed in a holistic and sustainable way.

Rod Windrim started implementing biodynamic practices at Krinklewood in 2002 and has never looked back. He was fuelled by the desire to produce the best fruit, and in turn, the best wine, from his 48 Acre Hunter Valley property; Krinklewood is now Certified Biodynamic Organic.

Renowned French biodynamic winemaker, Pascal Lambert, visited Krinklewood Vineyard after being told from various sources that Krinklewood was ‘one of the best examples of biodynamic viticulture in Australia’.

Biodynamics is a homeopathic medicine for agriculture, based on using natural means to obtain a better, more sustainable and healthier end product. Based on the Rudolf Steiner philosophy, it is believed that every plant is influenced by the two major energy forces in the world-the earthly & the cosmic and each individual farm is seen as an individual organism that should be as self -sufficient as possible.

“To be truly biodynamic is to have a farm with animals all contributing to the food web, biodynamic cycle including pest control and management. At Krinklewood we have pigs, cows, sheep, geese, ducks, chickens, peacocks and bees! They all directly contribute to the living biology in our soil, and in turn, the health and of our vines and fruit that makes our wines.”  Rod Windrim.

A Biodynamic farm demands a diversity of crops & livestock as one gives life to the other.  Biodynamics recognises that the soil itself is alive, and this vitality supports and affects the quality and health of the plants that grow in it.

 

Biodynamic farming IS organic, although it differs in that BD farmers use special Biodynamic preparations and they are applied a certain times of the year. The BD preparations act like a catalyst if used in the correct rhythm to improve the health of the plant or increase the life in the soil, ie: Preparation 500 is made from cow manure, it is applied to the farm in droplet form in the late afternoon of a descending moon or when the moon is in opposition to Saturn. (For more detailed information on BD preparations used at Krinklewood see www.krinklewood.com)

 

Krinklewood 6th Annual Biodynamic Workshop;

DATE:                      Saturday 26 May, 2012. 9am-5pm.

VENUE:               Krinklewood Biodynamic Vineyard

712 Wollombi Road, Broke, Hunter Valley 2330

COST:                 $135 per person or $210 per couple (incl GST).

23
Mar
12

September in Tuscany – An amazing week of Castles and Cooking – Walking and Wine

By Casa E Cucina Leave a Comment
Categories: Food & Wine Tours and Miscellaneous


To soak up the harvest season in Tuscany join Hedonistic Hiking’s gourmet
walking holiday in September to enjoy Chianti, castles and authentic
Tuscan cooking.
The tour explores the beautiful hills of Siena and the heart of Chianti wine growing
with time to meet and talk to local wine-makers.  Visiting a Renaissance garden and
centuries old castles bring to life the history of this stunning region, while wine and
olive-oil tastings are a highlight of the holiday.  A hands-on opportunity to make
delicious fresh pasta with a charismatic local chef is not to be missed!

Mid-week there is a full day in the World Heritage City of Siena, home to the famous
Palio horserace and arguably the most beautiful piazza in the whole of Italy.
There are five days of walking which range from 5 to 10 miles, and the support
vehicle is always on hand so people can walk as much or as little as they please.
Gourmet picnics are provided at lunchtime on the walks showcasing the very best
of seasonal Tuscan produce.

Accommodation for this tour is based in two luxurious hotels – the first converted
from a medieval village, the second a former palace in the centre of a Tuscan
village. One hotel has a pool and beautiful gardens, the other has a Spa.
Jackie and Mick Parsons own and operate Hedonistic Hiking, a company specialising
in fully-guided gourmet walking tours in Australia and Italy.  They are passionate
about the food, the wine and the walking of both countries.
The tour runs from 23rd – 30th September 2012, is priced at €2495 per
person based on two sharing and is fully inclusive. For booking and full
tour details please visit:

http://www.hedonistichiking.com or call +61 (0)3 5755 2307

28
Jul
11

Food tours to Burgundy and the South of France

By Casa E Cucina Leave a Comment
Categories: Food & Wine Tours 

Burgundy Tour- 22-29 May 2012
South of France- 4-12 June 2012
Patisse To Launch Two Exciting New Food Tours to Burgundy and The South Of
France. 
Michelle Guberina from Patisse announces two exciting new food tours to Burgundy
and the South of France for 2012.  
Following an overwhelming response to Executive Chef Vincent Gadan's appearance
on MasterChef and SBS French Food Safari, and subsequent sold out High Tea's,
Cooking Classes and a Food Tour to Normandy, Patisse is returning to the French
regions that most inspire its cooking traditions. 
Tour 1 to Burgundy will start in the wine capital of Beaune where guests will
experience daily tours of the city's finest historical landmarks, art museums and
palaces, excursions to the wine districts for sample tastings and market days to try
the local produce.  Dinners will be served at some of the most premier restaurants
in the region and Vincent will demonstrate the local pastry cooking traditions in two
demonstrations. 
Tour 2 to the South of France will be an opulent gastronomic affair of the best
Provencal cuisine and produce from the South of France. Famous landmarks,
natural beauty and historical architecture will be explored in Avignon and Nice along
with visits to produce and flower markets and local wine and olive oil producers. 
Sprinkled with daily dining experiences in local bistro's and Michelin star
Page 1 of 3restaurants, this tour caters to the inner foodie in everyone!
Michelle Guberina and Vincent Gadan play hosts to both Tours. Jennifer Gorrie from
'Culinary Pursuits' has coordinated the tour programs.   
For more Tour Information or to make a booking please contact Michelle on 0410
561 902 or direct@patisse.com.au
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