Gastronomic Tourism Residential

Back in Auckland after an amazing trip to Adelaide, South Australia today’s post is a photo journal of the highlights of the first ever residential programme for Le Cordon Bleu Master of Gastronomic Tourism, a post graduate online course.

Fifteen of the one hundred students came together in Adelaide from across Australia and New Zealand for four days of immersion in food, wine and tourism:

  • Workshops and lectures
  • Excursions to farmers markets, wineries and artisan producers
  • Behind the scene tours and tastings
  • Wining and dining at leading bars and restaurants  
  • Exploring South Australia’s gastronomic tourism industry

DAY 1

Adelaide Farmers Market

Adelaide farmers market
Elena talking us through the production process

Elena talking us through the production process

Masterchef Australia's Poh and her new venture Jamface by Poh

Masterchef Australia's Poh and her new venture Jamface by Poh

DAY 2

Peel Street Kitchen for lunch

Enjoying lunch at Peel Street after a morning of lectures

Enjoying lunch at Peel Street after a morning of lectures

Udder Delights - cheese tasting at bronze winner in 2014 National Tourism Awards

Udder Delights

ChocoVino - Hahndorf Hill Winery - chocolate and wine pairings

IMG_5717.jpg

Press* food & wine - shared dinner at the end of a long day

Entree - smoked salmon and beetroot

Entree - smoked salmon and beetroot

Flaming Baked Alaska

Flaming Baked Alaska

DAY 3 - Barossa Valley Tour

Maggie Beer’s Farm Shop

The kitchen from The Chef and The Cook

The kitchen from The Chef and The Cook

Fabulous outlook from Maggie Beer's farm shop

Fabulous outlook from Maggie Beer's farm shop

Tour of Seppeltsfield Winery, Barossa Valley followed by lunch at FINO

Seppeltsfield
Seppeltsfield - The Distillery

Seppeltsfield - The Distillery

Fino @seppeltsfield
Fino At Seppeltsfield

Tour of vineyards and tasting at Jacob's Creek Wines

Jacobs Creek
Jacob's Creek wine tasting
Penfolds Magill Estate VIP Cellars

Penfolds Magill Estate VIP Cellars

Penfolds Magill Estate tasting room

Penfolds Magill Estate tasting room

Penfolds Magill Estate tasting room 2

Farewell Lunch at La Bonne Table

Networking lunch with Alumni at Le Cordon Bleu's own restaurant

Networking lunch with Alumni at Le Cordon Bleu's own restaurant

La bonne table - cerviche
La Bonne Table tomato consumme

What I enjoyed the most was getting to know the other participants – students past and present, lecturers and guest speakers – people as passionate about food and local tourism as I am. With varied backgrounds from teachers, lawyers and marketers to tourism officers, winery and event managers to chefs, caterers and even a wagyu farmer, the desire to learn, grow and promote local food tourism was at the heart of our programme.

While going back to university was a shock to the system, I’m very much looking forward to the next paper or unit as the Australians call them. If anyone would like to know more about the course or has any questions then please get in touch.

Michelle

Unusual Bedfellows and Philistines

It was an intimate affair with hearty introductions all round.  Meticulously laid tables and a strong directive from our black-aproned host. Don’t touch a thing. Don’t smell.  Don’t drink.  And please, definitely no tasting. Wait until she arrives.

The tasting plate

The tasting plate

She, none other than Juliet Harbutt, The Cheese Web - world leading authority on cheese and cheese making.  Informative as expected. Candid, colloquial and witty an amazing surprise.  Charming too, playing on the lively banter of some rather cheeky fellow tasters, who shall remain nameless.

Julie Harbutt, The Cheese Web

Julie Harbutt, The Cheese Web

Tantalising our Senses

Our evening of look, smell, taste began. Cut from the middle, no rind.  Now cut a piece including rind. Squash between your fingers and gently massage, don’t smell, just taste. Yes cheese and onion.  Now smell - that smells like poo! Truly it did. Smell, taste, try it with cider; no don’t bother, try it with Riesling instead. That works don’t you think, to which we responded with delight.

Encouraging us to describe flavours exactly as they tasted; discovering cheese has a tasting vocabulary all of its own.  Supple, grainy, metallic, nutty and even squeaky, as in squeaky clean and much more. 

The Fat Challenge

There was even a test mid-way through. To put cheeses in order of what we thought is their fat content.  Only one or two got the order 100% correct.  One her niece, who we suspect may have been set the challenge once or twice before.

  • Butter                 84%
  • Cheddar            34%
  • Edam                  26%
  • Brie                      24%
  • Feta                     21%
  • Sour cream       18%

Unusual Bedfellows

Eclectic, our fellow cheese lovers and the beverages matches. Cheese and wheat beer. Cheese with dry cider, Viognier and dry Riesling. Many surprised that Pinot Noir and tawny port only got a brief mention when we got to the ‘blues’.

Fellow cheese tasters

Fellow cheese tasters

Raucous laughter.  Off the cuff quips.   A fabulous night had by all, even the guy who detested blue.  One looks forward to more mouthwatering events at Farro Fresh – Your Everyday Fresh Market.

Michelle

ps if you serve cheese after dessert you’re either a philistine or British - Juliet’s words not mine.

Over The Moon

Having driven through Putaruru countless times, I can’t believe that I’ve never noticed Over the Moon Dairy Company on the main street- apparently it’s been there for more than seven years.  Whether it’s because the trip South’s usual coffee stop is Tirau, 14 kilometres up the road, or that the entrance is very close to a roundabout, I’m not sure but with the huge black and white graphic of hey diddle diddle, the cat and the fiddle, the cow jumped over the moon’ nursery rhyme on the side of the building it’s hard to miss!

The black and white graphic

The black and white graphic

With Hawkes Bay still a good 3 hours away and a takeaway coffee already purchased, it was tempting to just keep driving but as friends had said just turn up whenever, it seemed too good an opportunity not to stop. And so glad I did – greeted by two fabulously knowledgeable ladies who chatted to me about: the history of Over the Moon Dairy Company; the three cheese makers and two French students on a cheese making exchange; and of course the cheese, in between providing tastings and helping other customers select cheese and tasty accompaniments from the deli goods.

Over The Moon cheese selection

Over The Moon cheese selection

With a temperature controlled cheese room, I was delighted to get to taste a huge range of their cheeses from creamy feta, to goat cheese brie to Italian style hard cheese to tasty blue.  Using four types of milk: cow, goat, sheep and buffalo there is a fantastic depth and variety of flavours.  And their cheeses are vegetarian too.  If you want to see the cheese makers in action, then you need to visit during the week - if you’re planning a special trip then ring ahead to confirm cheese making is in progress that day. Over The Moon Dairy Company

Over The Moon Tasting Table

Over The Moon Tasting Table

Purchases came complete with fabulous tasting notes and wine matches: Double Delight Brie - cow and goat milk blend; Buffalo & Cow Blue; and a Lemon and Mint Halloumi.  The ladies even provided a recipe suggestion for the halloumi too.  Cut the halloumi into finger sized sticks, add a sage leaf, a slice of pear (coconut ice peach substituted) and then wrap in bacon (or prosciutto) before securing with toothpicks.  Cook in frypan over medium-hot heat, turning regularly until the bacon is crispy and the cheese slightly softened.  Pop under the grill to finish it off. Serve with extra peach or pear slices.  Delicious - and of course everyone wanted more!

One last thing caught my eye - The New Zealand Cheese School runs their home cheese making workshops throughout the year from Over The Moon Dairy Co. For information The New Zealand Cheese School

Open seven days, might just need to pop in on my way back to Auckland next weekend. The cheese making workshops are very tempting too.

Michelle