2 May 2021 Once Only Event
Yesterday’s apprentice > today’s mentor > tomorrow’s master.
Have you ever wanted to be able to say “I was there when…” to be part of something that would be referred to for years to come?
This is your chance!
5 courses + 10 wines delivered through the eyes of 6 chefs and 10 winemakers destined to make their mark, leading the next generation of Barossa food & wine.
We invite you to take a peek into the future of Barossa for this exceptional event in the home of Barossa wine, The Barossa Cellar.
Matt Cartwright – Chef, Musque Food & Wine
Clare Falzon – Executive Chef, Hentley Farm Restaurant
Nathan Hunter – Junior Sous Chef, Fino Seppeltsfield
Kyle Johns – Executive Chef, Appellation at The Louise
Jamie Wall – Head Chef, Harvest Kitchen
Sarah Voght – Head Baker, Breaking Bread Bakery
Trent Burge, Barossa Boy Wines
Tim Dolan, Peter Lehmann Wines
Brock Harrison, Elderton Wines
Alex MacClelland, Bethany Wines
Helen McCarthy, St Hallett
Sophie Melton, Thorn-Clarke Wines
Tim Pelquest-Hunt, Pernod Ricard Winemakers
Belinda van Eyssen, The Cutting
Marc van Halderen, Yalumba
Siobhan Wigan, Hentley Farm
Over 18 only
Once Only Event
2 May 2021