Clare With Fresh Eyre: An Event Bringing Together The Best Of Both Regions

Two Amazing SA Regions Collide With Unmissable Food And Wine Event

This sounds delicious… The first regional collaboration between the Clare Valley and Eyre Peninsula aims to shine a light on the gastronomic and vinous pairings of two of Australia’s premium food and wine regions

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Aptly named Clare with Fresh Eyre, the collaboration celebrates the launch of the Clare Valley’s 2015 spring Rieslings, to be paired with the perfect accompaniment, fresh Eyre Peninsula seafood.

A full program of events will be held in the Clare Valley throughout the month of October, with restaurants and wineries offering seafood and Riesling experiences. Clare Valley Winemakers Inc. Executive Officer Tania Matz said the partnership is a great collaboration showcasing some of the state’s best produce.

“The Clare with Fresh Eyre project is about matching the premium combination of Clare Valley Riesling and Eyre Peninsula seafood and collectively enhancing both regional brands,” Tania said.

“Individually, the food and wine offerings of each region are recognised globally, so what better way to showcase them than by bringing them together and delivering a range of unique experiences. We certainly envisage creating more of these co-region collaborations in the future.

“Riesling is at its very best throughout the warmer months, and even better when paired with the freshest seafood, so the aim of this program is to deliver that experience to visitors to the region.”

A highlight of the October program will be a large public event held on the lawns at Sevenhill Cellars with live entertainment and a Riesling Bar with more than 20 local wineries pouring Rieslings matched to seafood dishes prepared by local chefs.

“All of the food being matched with the wines will be made using our local produce to complement the seafood elements.”

“Eyre Peninsula identity and owner of Del Giornio’s Restaurant in Port Lincoln, Chris Bunder, will also be there preparing seafood tasting platters which will include; seared sashimi tuna, sashimi hiramasa kingfish, mussel laksa shot and natural oysters.”

“It’s a true regional collaboration in every sense of the word.”

Other events include a seafood masterclass at Taylors Wines where guests learn to prepare and cook seafood, an interactive tasting of Eyre Peninsula’s finest with a Clare Valley twist at Terroir, and a seafood breakfast degustation at Paulett Wines’ new Bush DeVine café.

The campaign will also head east in late October with winemakers heading to Sydney and Brisbane for a range of events.

“We want to share our very special produce with the Eastern states and educate them on the diversity of products on offer in South Australia and how they can complement each other,” Tania said.

For the full event program visit: clarevalley.com.au.

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