You would think that after all the Mad March craziness (which actually felt like it started as soon as January hit), Adelaide might want to chill out a little… Wrong! We aren’t called the Festival State for no reason. After huge success saw massive crowds attend Adelaide Fringe, WOMADelaide, Clipsal and the Tour Down Under, now we gear up for the goodness that is, Tasting Australia.
Minister for Tourism Leon Bignell joined the 2016 Festival Ambassador, Chef Jock Zonfrillo, Masterchef’s Jessie Spiby and Tasting Australia creative directors Simon Bryant and Paul Henry at The Market Shed on Holland as we got a taste of what is to come. The official launch of the 2016 program was every inch as delicious as expected and with more than 200 ways for all of us to get involved and celebrate our state’s premium food and wine, it is set to be the biggest yet!
Bignell said the eight-day Festival, which will actually become annual from this year, was being fully embraced by producers from across the state (and by us because, yum!).
“There are lunches, dinners and masterclasses taking place right here in the heart of Adelaide, as well as in regions including the Barossa, Adelaide Hills, Fleurieu Peninsula and the Limestone Coast,” he said.
“Tasting Australia presented by Thomas Foods is a celebration of what sets us apart from the rest of the world – our fresh, clean and safe produce, which is then expertly crafted into outstanding food and drinks.
The program will boast something for everyone. Literally. And 2016 will again see Victoria Square transformed into the Town Square. After more than 50,000 people enjoyed the space in 2014, where entry is free, there will be food and beverages from 10 regions, plus a fantastic program of demos by guest chefs and panel discussions with industry experts, it comes as no surprise that this again be added to the 2016 program!
“Town Square will also be home to the Wood Oven where bread and other baked goods will be produced daily. United States bakers Jeffrey Hamelman and Josey Baker will be using the oven to bake fresh bread in the city as well for their event, Loaves and Fishes, at Harts Mill at Port Adelaide.
“Loaves and Fishes is a great opportunity to share good food and good company and hear about the state’s local seafood and grain industry.
“Tasting Australia creative directors Simon Bryant and Paul Henry have developed an enticing program with outstanding talent including acclaimed chef Matt Orlando of Amass Restaurant in Copenhagen.
“Mad March may be drawing to a close but Adelaide and South Australia still have so much on offer. It’s easy to see why we have been crowned the Best Events State in the nation.”
When: May 1 – May 8
Tickets: Are on sale now and can be purchased here
Photos by Glam Adelaide’s Vueey Le
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