Semester one has come to a close. While many university students are desperate to get some alone time to study for exams, the technical college students are keen to get out into the industry for volunteer opportunities and the rare, but precious, paid work experience.
For some it may be their first time out in the daunting volunteer world, there are so many opportunities over summer and it can be difficult to decide where to allocate your time. In addition to the overwhelm, it can be tempting to disregard volunteer experience due to lack of financial gain.
However, just because its unpaid work, it doesn’t mean that these opportunities cannot offer valuable connections, skills, and potential referrals leading you to role you desire. Therefore, these opportunities must be treated just as well as paid experiences. In fact, it is worthwhile to remember that volunteer organisers are much more appreciative of their staff than some employers, who can see their delegates as disposable.
This is the perfect time to make a great impression with the following tips:
Dress to impress …
When contacting the organisation and discussing your suitability, it is essential you determine the dress/uniform requirements. The event may require costumes, promotional t-shirts, elegant serving attire and appropriate footwear. Ask as many questions as you can to determine what you will need to supply, and what the organisation will supply. At this time it is also good to check if you need to supply equipment such as notepads, waiters friends, cameras etc. Finally, check if there are appropriate change room facilities and storage for your items, including personal/valuables. If there are some expectations that you feel you cannot meet, it may be best to move onto another opportunity.
Avoid overcommitting …
With the abundance of opportunities available, it is easy to sit down and hit APPLY on several positions, and offer your availability all summer. The problem in overcommitting is we risk burnout and fail to meet our responsibilities, which then leads to bad references and weak reputation.
Select 3-5 opportunities over the period you are willing, and able, to volunteer. If you are employed casually, check with your manager or rostering team to see if there will be increased demand over the Christmas/New Year holidays. Use a diary to pre-plan your volunteer opportunities, and if any clashes arise, they can be managed immediately.
Be punctual …
This is probably self explanatory, however, it is vital to your integrity as a professional in the industry.
Be reliable, accurate and punctual. Make necessary phone calls as soon as possible, set a reminder in your diary to action this in a timely manner. Arriving at least 15 minutes prior to a scheduled shift will enable you to debrief with the event organiser and ask questions concerning your shift and responsibilities.
Be prepared for anything …
It is easy to schedule a volunteer appointment and then forget about it until you arrive for your assigned duties.
To make a valuable impression, it is essential you do your research on the event and arrive prepared with the event aims, and general information about the event in mind. Jump on the website and download a program; figure out who are the key speakers and and important crowd drawers. Try to also get your hands on a map or floor-plan to work out where the closest public transport arrives, where the bathrooms and emergency exits are located.
Additional information worth knowing includes:
- Can tickets be pre-purchased, are they available at the gate?
- How much are tickets?
- Are refunds available?
- Where is the registration desk located?
- Are there First Aid Officers onsite? What emergency services are available?
- Event duration
- Event sponsors
Get your friends involved …
The more the merrier! Invite your friends and family to get involved and support your work by volunteering with you.
Maybe your classmate is awesome at constructing things, or your colleague is great at customer relations, or your sister is a whiz at team leadership? Bringing in additional volunteers will help to fill all roles, gives your outside circle an insight into your passion, it makes the work fun, and ultimately get the job done.
In addition to the many-hand-make-light-work practice, the event organisers will greatly appreciate your assistance in sourcing volunteers.
Refrain from cancelling at the last minute …
This could almost be coupled with overcommitting, but it is important to ensure you are not leaving organisations without valuable hands-on-deck.
It is difficult to source volunteers, and management can be very stressful for the organisers. They aim to be friendly and obliging as you are donating your time, please respect their work and your reputation by getting in contact as soon as possible if you cannot fulfil your volunteer duties.
Make a phone call to the volunteer organiser, if you have these details (and you really should have them from first contact), and apologise for the inconvenience this may cause them. If they are unable to be reached, be sure to leave a voice message with your contact details, and send an email to be sure they get the information.
Get Enthusiastic and Have Fun!
Event Volunteering is a wonderful experience, and exposure to some sites and scenes that you will not get from standard delegate attendance. Backstage, operations, sales and marketing activities, event staging, bump in and bump out; all these components of the event industry are available when volunteering, and incredibly valuable experiences, so make the most of it and have a great time!
Brand new day and a brand new adventure was ready for me at Tasting Australia on Wednesday 3rd May. This morning I arrived to a bustling office with information about the Glasshouse Dinner and Marco Pierre White’s generous gesture in signing all the books of the attendees (that’s over 150 guests!).
Perhaps he was preparing himself for this evening’s showcase, in which he would be interviewed by Fool Magazine’s Lotta and Per-Anders Jorgensen at the Chef’s Journey in Town Square, followed by a ‘White Heat’ book signing in the Living Library.
Yi was finally back in the office today, after spending the weekend in the Barossa for Maggie Beer’s Tribute Dinner and the Marco Pierre White Dinner at FINO in Seppeltsfield. I got the inside scoop on the amazing dishes, how lovely the guests and festival stars were, the beautiful scenery, and I snapped up an extra menu of what was served at FINO. Yi sadly didn’t get any photos (boo!) because she was so busy rolling up her sleeves and soaking up the moment.
Maddie and I headed over to Town Square at 5pm to prepare for the Chefs Journey with Alex Herbert, Analiese Gregory and Marco Pierre White. The stage was set up for a panel of three, with the Jorgensen’s interviewing the chefs. Analiese was to go first, followed by Alex, and finally Marco.
As much as I would have enjoyed listening to their stories, it was time to get to work and set-up for the book signing in the Living Library. Elle came over to discuss the procedure for the evening and we got to work setting up the bollards for two individual cues; one for priority ticket holders and another for secondary ticket holders. As it turns out, by purchasing a MPW book from the Living Library during Tasting Australia, a priority cue ticket would be given to allow first preference when getting it signed this evening. Additionally, other guests would receive tickets in a colour coded format from yellow, blue, green, and red; and they would be attended to sequentially in the second cue.
I’ll admit, I did fear for my life a little, as I was setting up. I could foresee a stampede of fans racing towards the shipping container we were guarding, holding the precious celebrity chef. The crowd had gotten quite large for Marco’s Chef Journey Interview, and people were eager to cue before it was over; missing some juicy gossip as the author of White Heat disclosed his family history of chefing and evolution in the industry over the years.
I was pleasantly surprised when the guests cues formally, and with tranquillity. Despite the cold settling in past 7pm, everyone was relaxed and content to wait for their turn. I counted almost 90 people in the priority line which began to move solidly within the hour. The Living Library team set up a desk between the cues and consequently sold out of all MPW merchandise, which caused the priority cue to grow as people became aware of the exclusive tickets available with their purchases.
Managing the secondary cue was pleasant as the cheery Marco fan at the front happily chatted about her following of the star and her excitement to be attending Marco’s Kitchen at the Adelaide Casino the following day. I excitedly shared stories about Marco’s delight in Adelaide and how he had hoped to extend his stay here. Her partner behind her was also enthusiastic about meeting him. I was so happy when the priority cue diminished and they were swiftly ushered into the Living Library to meet their legend live. Events like these really get you in touch with community, and it is a pleasure to hear their passions and pursuits, and being part of having them actualized. I was delighted to meet them both. I’m sure they had a wonderful time at the lunch the following day.
With insider knowledge, I had purchased a book in advance, so after dismantling the bollards, collating the tickets, and removing the signage. I joined the end of the cue to get my copy of White Heat signed as a gift to my wonderful Bar Mercato manager. As I skipped inside I was stopped by Verrity who opened the book to the correct page and asked me what my name was. Fearful there might be a mistake, I slyly said “Its Maria” which she whispered to Marco, behind her, while passing on the book. He was seated at a small table with a bottle of wine and half full glass of red. In his glasses, his limbering frame, covered in a classic grandpa cardigan, hunched over the book he began scribbling away.
I watched wide-eyed with wonder, and was taken back when he looked up and said:
“Maria, how are you my dear?”.
“Well, thanks, how are, urm, about you?” I stammered, feeling embarrassed and nervous that I was addressed.
He continued to scribble as Lucy appeared next to me and asked if I’d like to take a photo. I gleefully handed over my phone and threw my arm around his shoulders as he held up the book; giving that classic brooding stare, I’m sure you have seen everywhere, and Lucy snapped away.
He handed the book back to me and I thanking him, to which he replied, in that smooth strong accent, “You’re very welcome my dear”. I kissed him on the cheek and skipped out, bumping into Elle. “How was it?” she grinned. Surreal was the only word I had.
The crowd dispersed at that point, I was happily hugging my prize as Maddie cam over and said the event was over, time to head home. I grabbed my beanie and jumped on the bus. I couldn’t wait to see the look on Maria’s face when I handed this book to her tomorrow!
My first introduction to Tasting Australia was receiving a phone call from Soul Projects Director; Kirby Shearing. He was going to be representing the Limestone Coast at the event, and required extra hands.
And who better to help out than his most loyal anddedicated ex-minion … me?!
Last year the formatting was a little different, with all regions of SA participating in stalls dedicated to food and wine of the area. Apart from the Limestone Coast, other stalls were Kangaroo Island, Eyre Peninisula, Flinders Ranges, Adelaide Hills, Barossa, Clare Valley, McLaren Vale, and Fleurieu Peninsula.
The menu was in typical Kirby fashion: wholesome, healthy and real food; put simply together and using the freshest ingredients from the Limestone Coast, adhering to his Loco Omnivorian principles of cooking and eating. Here is a copy of the menu Tasting Oz Town square FINAL
I had an absolute blast at Tasting Australia, and that is what ultimatley lead to my application for placement with SATC for this year. I met so many wonderful people and sampled delicious food from places I had never visisted before, I also learnt about many different seasonal products and cuisine styles from the regions.
Kirby also held an associated event for Tasting Australia back in the Limestone Coast: From Little Things Big Things Grow, a progressive day starting at Kalangadoo fo breakfast, and moving onto Bellweather Wines in Coonawarra for lunch. The lunch, held on 7th May, included all things South-Eastern, and was a sold out event. I still have a copy of the menu, despite missing out!
from little things big things grow
fresh organic apple pastries designed by chef kirby shearing, hand crafted by local artisan bakers @ metro bakery, mt gamibier
spiced mulled apple juice
@ bellwether wines
jaffle by the fire, join paul west for a hot toastie around the fire
cup of seasonal soup in the veggie garden
shared table mains
apple wood smoked mixed grain, roasted beets, merlot vinegar reduction, ROBE DAIRY labnevo gf
MALONES lamb spit roasted over foraged wood, MULLINGER PARK lentil salad, soul kitchens curried almond granola gf
crisp CULBURRA pork belly /w soy, KALANGADOO ORGANIC spiced apple gf
shared table sides
green garden fry up with chilli, ginger and ANANDA organic garlic vo
mt gambier potato puree, fried salt bush vo gf
russet burbank potato from COONAWARRA FRESH, bronzed fennel gribiche gf
shared table after lunch food
roasted leek, rosemary oil, baked LIMESTONE COAST CHEESE CO’s lady musgrave brie, organic golden linseed + quinoa wafer gf
KALANGADOO ORGANIC apple crumble, hay infused custard
baked chocolate, soil, caramel, DICKENS DELIGHT toffee gf
ROBE DAIRY- http://www.robedairy.com
CULBURRA- distributed through RGFM (www.feastfinefoods.com.au )
KALANGADOO ORGANICS- http://www.kalangadooorganic.com.au
COONAWARRA FRESH- http://www.coonawarrafresh.com.au
LIMESTONE COAST CHEESE CO- can be bought at Foodland Naracoorte, IGA Penola, She’s Apple Mt Gambier
DICKENS DELIGHT- http://www.dickensdelights.com.au
Tuesday was another late start for me, heading into town at 10am. Today was going to provide a bit of adventure, stars, and escape from the office. My first task was to accompany Thi Le to her cooking demonstration in Adelaide Central Market.
After compiling a running sheet for Talent pick-up for Nunce, Maddie and I met Thi and her sous chef, Mia in the Hilton Hotel Lobby. We strolled over to the Central Markets and Thi told us about how much she was enjoying Adelaide and Tasting Australia. This was her first time in the SA capital and she was mesmerized by how affordable the living was compared to the Eastern States. She divulged conversations with the other chefs that had involved opening restaurants in our small part of the country, given the grand interest received from the community and affordable venue rates. Going on a Primary Industries and Resources SA tour the previous day, Thi had thoroughly enjoyed Alexandrina Cheese Co. cream and was hoping to source some to take back to Melbourne with her that afternoon.
Arriving at the Central Market, we met with the Event Management team and Thi began to set up with her prep. The demonstration would take place in the Market’s Community Kitchen which faces a seating area of 30 and features overhead cameras so viewers have a birds-eye –view of the culinary creation. To the left of the kitchen area was a tasting area for Market produce. Today this included Poh’s Strawberry and Sweet Chilli Jam, home-made Hommus and speciality Butter from Jagger Fine Foods. The Strawberry jam was the definite winner for me – it was heavenly! The jam of your childhood; so fresh, light, and flavoursome. After indulging in the samples, Maddie and I went on a hunt for Alexandrina Cheese Co. products and the cream that Thi craved. After visiting several sites with our eyes on the prize, we located two vendors: The Smelly Cheese Shop and Say Cheese. Happily, we snapped a pic of the product and went back to watch the demonstration.
The demonstration went very well. Thi made her curried flounder dish, the most popular item on the menu at Anchovy. She showed us how she simmered the spices in creamy coconut milk to bring out the flavours and thicken up the sauce. Interestingly, she also gently bathes the fish in the liquid, giving it a decadent coating. I got a heck load of pictures of Thi and Mia, but not close enough to the dish sadly … the crowd was quite large, filling up the space and everyone there was keen to grab a small bite of Thi’s delicious fish, which intoxicated the room with heavenly aromas of spice and sweetness. When the demonstration came to a close, we took Thi and Mia over to Town Square to sign a whole stack of Tasting Australia plates (I’ll try to sneak a photo at some stage, they are quite magnificent!), then broke for lunch.
I was excited to see Simon Byrant in Charred, tossing together a spicy fish dish with rice; sustainably using the left over fish from the Glasshouse Dinner with Josh Niland, Katrina Armstrong, and Analiese Gregory the night before. He had a team of three, including himself and the scene was quite vibrant and lively. Simon had a solitary pan tossing the fish through with a selection of Asian spices before delicately tumbling the steaming meal onto a bed of rice. He had quite a selection of fresh fish to choose from: tune, mulloway and flathead. The line-up was huge! How could I say no?! I selected tuna and flathead and stared on, wishing I wasn’t so shy, and could have video-ed the entire experience.
Simon is such a fascinating person. I would love to sit down and interview him one day. He is so passionate, creative, and dynamic. He thinks fast on his feet, is very flexible, friendly and obliging. Plus his naturally sustainable nature, and fresh approach to keeping it real, despite his celebrity status is so inviting and welcoming. I would be absolutely delighted to have a one-on-one conversation with him in the future, perhaps I’ll get the courage to ask … Until that day, I would proudly take my unique and exclusive Simon-created lunch back to the event office to savour and dream.
After lunch I rolled up my sleeves and got to work on post event feedback for the Great Wine Voyage. There was much excitement around the office for the evening’s Glasshouse Kitchen event which would feature Marco Pierre White cooking alongside Clayton Wells and Jock Zonfrillo. Maddie and I banded together to retrieve all 150 copies of White Heat back at the SATC office, as these were going to be given out as gifts to the attendees of the dinner. Man they were heavy! The book is huge! We transported them to Town Square where we met Tess in the Glasshouse area, and set the books out for later in the evening. I found out the next day that after the dinner was served, Marco had actually gone around to each guest and signed each copy of the book! Such a generous gesture! I’m sure the guests were absolutely thrilled with this, he genuinely did this out of the kindness of his heart. I guess all that talk about his tyranny is just for show and drama; I’ll bet he is a real sweetheart inside (which, unknown to me, I was about to discover the following night …).
We crammed a lot in for half a day on the job, but it was an absolute delight. I jumped on the bus at 6pm filled with gratitude and a warm buzzing feeling of a vibrant and interactive day.
After a luxurious sleep in, I was back on the bus to Victoria Square, the Hilton Adelaide, and Day 2 of Tasting Australia. Today was going to be about reporting on the previous day events and putting a plan together for the week. Although I was very busy following up with the Great Wine Voyage wine details, getting feedback from the venues, and sending out wine lists to guests; there is not too much to report other than being a desk jockey!
I did escape for lunch with Ashley, to Charred. I stopped in to Coal + Cellar, and grabbed their Coal Burger and a handful of hand cut fries. Ashely visited Ragini Dey and Spice where she grabbed Lentils with Spinach and Rice. After a good catch-up about our progress with study and employment this year, we decided to head back to Ragini’s for dessert. We had been sold on a chocolate and chilli naan, and it was ah-maze-ing. Highly recommended if you’re visiting Charred!
Other events happening throughout the day included:
- Flavours of Campbelltown
- A tour of Adelaide’s Little Italy visiting local businesses Elbios, Bread + Butter, Mercato, Continental Tiralli, and Gelato Bello.
- Le Cordon Bleu Professional Food Writing Workshop
- A 5-day mini-course in capturing culinary captions and delighting the wordsmith senses.
- A Few of My Favourite Things with Sharon Romeo
- A tour of the Barossa with Sharon, getting the inside scoop on local history and lifestyle, the best places to eat and drink, and visiting the region’s heritage sites.
- Feasting in the Garden
- A vegetation delight of tours in the kitchen garden, different cultural uses for various vegetables, and sampling of meals cooked with ingredients straight from the soil.
- Eat Edicara
- A degustation inspired from the ancient seafloor
- Josh Niland, Analiese Gregory and Karena Armstrong at The Glasshouse Kitchen
My day in the office was short, and I has completed my work by 4pm. Jess graciously came to pick me up (after I got pelted with rain going to get Guinness for Paul Carmichael!) and we went to see F8 at Arndale. Glee xo
Sunday 30th April we kicked off Day 1 of Tasting Australia! Town Square opened at 11am and the sun was out to greet us. There was a fantastic turn out, plenty of vendors with a host of incredible food, and good vibes to get the party started.
Sunday was also the date for the Great Wine Voyage, which Maddie has been planning with Jimmy Hopkins from the Fruitful Pursuit. The aim of the game is to visit nine venues in Adelaide’s East and West End; blind taste two different wines at each venue; one South Australian and the other internationally produced; and guess which of the two, the SA brew is. At the end of the journey, guests submitted their votes on line at The Great Wine Voyage, and two winners were selected to win two amazing prizes: all nine bottles of SA wine OR all nine bottles of International wine (some of which were magnums!).
This event was created in celebration of Adelaide becoming a Great Wine Capital of the world; and is now named alongside previous international recipients such as Mendoza, Argentina; Bordeaux, France; Mainz Rheinhessen, Germany; and Verona, Italy. It was sponsored by Primary Industries and Resources South Australia, organised by Fruitful Pursuits, and managed by Events SA. Our SATC team consisted of Maddie (Event Coordinator), Anne-Marie (Sponsorship Services Manager), Cassie (Sponsorship Account Manager), Ashley (Sponsorship Services Placement Student), and myself.
The SATC team left the Event Office at 1:00pm to meet at Lindes Lane, in Rundle Mall, where we held a debriefing with the volunteers and hosts of each nine venues. Jimmy had organised nine of his closest contacts and professionals in the hospitality industry, some of which were wine makers and sommeliers themselves. We handed out the volunteer kits, shirts, and looked through the run sheet, going over the specifics of the event. Particularly; all 110 guests had been given a starting point in either Adelaide’s East or West End; this event would start at 4pm in both the East and West End; no host is to reveal the identity of any wine; no volunteer is to pour wine; guests consumption is to be monitored; guests are to be encouraged to move through all nine wineries; food will be served at six venues; transport facilities were available; guests should be encouraged to vote for their wine section; this event would end at 8pm; and guests would be encouraged to attend the after party at Victoria Square to see the wine identities revealed and prize winners announced.
After the briefing I took four volunteers down to the East End, past their respective venues. These were; Iberia representing Portugal; Mr Goodbar representing South Africa; Mother Vine representing Germany; and East End Cellars representing Italy. Over in the West End, the five venues were; Lindes Lane representing Argentina; Alfred’s Bar representing USA; Udaberri Pintxos Y Vino representing Spain; Apothecary representing France; and Haines & Co representing Chile. We met Maddie at East End Cellars and began setting up the registration area for 55 guests including: gift bags, a wine glass each, and a Great Wine Voyage lanyard with a scorecard on the back. We then moved onto each venue to set up the tasting areas.
Guests started to arrive at 3:30pm. Check-in went very smoothly, run by two volunteers (Elizabeth and Lydia) and myself. All guests were keen to participate, and curious about the sequence of events; it provided an exciting buzz amongst the team. Vibrant, gorgeous and engaging sommelier, Liina, addressed the group with the event particulars and the created excitement for the blind tastings. She mentioned the score card on the lanyard and encouraged everyone to catch the bus back for Town Square before 8pm for the after party and reveal. We then broke the group up into 4, and each volunteer took their guests to their venues: the game had begun! As guests blind-tasted the wine at each venue, our volunteers stood outside each venue with a small flag representing the international country featured, and gave attendees general information and directions.
As the crowd dispersed, Maddie informed me there was someone who has checked in to the West End, when they were registered for the East End, therefore they were without a wine glass, lanyard, and gift bag. So I grabbed the goods, and legged it through Rundle Mall over to Peel Street. I also did it in 7 minutes, when Google Maps told me it would take 15. Boom. Take that satellites. Owned ya. I hi-fived Emma, who was waving a USA flag, and headed back to the East End.
By this time people were starting to move around, and each volunteer was mingling with guests and chatting about their thoughts on the tastings. I popped into East End Cellars first, where a white wine was being compared, and found the guests in a spirited mood, all eager to share their thoughts on the tastings and debate which they glass they preferred. Evidently, the consensus was, the wine they liked most was clearly the South Australian produced. Interesting theories. Having no idea which was which, I decided to play devil’s advocate and give questioning glances every time someone proudly named their selection between Wine 1 and 2. I was met with shocked faces, and expressions of disbelief, leading the guests to turn away and begin analysing their choices with their companions. Great fun!
I moved on to Mother Vine and chatted with Jessica, the venue was empty at this stage, so I didn’t stay for long. She reported the guests were excited to compare the wine which was a red variety. Many expressed it was difficult to determine any differences between the two, therefore both were favoured as the SA blend.
Not having visited Mr Goodbar before, I skipped over past the Belgian Beer Cafe to see Lydia proudly waving two South African flags and chatting to guests entering the venue. Inside, a heavy debate was going on between the guests, and the host who was taunting each person with their choices and recommending pairings with the delicious boards of charcuterie, pickled vegetables, cheese, and olives, being passed around. I met Ben, the Bar Manager, who informed me the evening was proceeding very smoothly. . I stayed for 15 minutes to chat and taunt the guests a little. Particularly I was amused by two husband and wife couples who were playing an interesting sport of retaliation; for every comment the females made about the wine flavours, aroma, and body, the gentlemen counteracted with the entirely opposite thought. It was hilarious to watch. This was clearly a regular game between these couples; the men certainly didn’t miss a beat, chiming in with their opposing responses immediately.
Overall the feel of the event was very jovial and pleasurable. Guests were thoroughly enjoying themselves with guessing the wine and choosing their next destination. The feature of volunteers at each entrance with a flag, welcoming the guests into a different country was also delightfully received. Each location was a new destination and adventure to be discovered, giving the atmosphere a buzz of excitement and intrigue.
It was sad to begin to wrap things up at 7:45, and encourage guests to move onto Town Square. The volunteers and I began to pack up the tasting areas and collect any leftover items. We thanked each venue and moved onto Town Square for the after party and reveal of the wines. Arriving at 8:20pm we were delighted to see the majority of guests seated and patiently awaiting the reveal. Liina and Jimmy took to the stage in an entertaining manner discussing their selections and origins of their favourite drops, as well as sharing the lively history of their friendship.
Feeling the weight of the day, I was off to grab some dinner. Navigating through charred, there was a great selection of culinary dishes. These included Coal Cellar + Grill, MBC Foods, Ragini Dey, Gelista, Pizzateca, Cafe Chennai, Little Adelaide Catering, La Boca, Brett & Alex, Andrew Fielke, The Henry Austin, and fabulous festival star Analiese Gregory. Mouth-watering and unable to decide, I heard someone call out to me from a booth; “Hot balls! Come grab our hot balls!” Bursting into a fit of laughter, I had to ask the outspoken gentleman, how on earth did he expect to get guests over with a line like that? Smirking, he replied that it had worked, as I was now there. I looked up at the signage and decided to order my meal from Coriole; they served up three delicious hot meatballs covered in home made tomato sauce, and an indulgent kranksy made by their talented team. After a long day running around, I did not feel the slightest bit guilty digging into this hot comfort meal.
I joined Maddie and the team at the after party tent, which had begun to break up. Jimmy and Liina cheerfully headed off to enjoy the remaining wine from the tastings and we proceeded with pack down. Ashley joined us and we exchanged our stories from the event. By the time 10pm had arrived, we were feeling the chill but still glowing from the euphoric feel of the day. Overall, this was a very successful first event, and will most likely feature in the future. For me, this was a knock-out start to Tasting Australia
For eight days, Town Square will be buzzing with activity including cooking demonstrations from some of Australia’s best chefs, the Taste Buds kids kitchen, chargrilled meals, chef and winemaker ‘meet and greet’ sessions, DJ’s and beverage masterclasses. With FREE entry every day, make sure you drop in for a quick bite or stay into the evening to enjoy a beverage in front of the firepits.
For those interested, here are links to each venue featured at the Great Wine Voyage, as well as the wines on tasting. All drops can be purchased from East End Cellars. Salute xo
BORDEAUX / FRANCE
2016 Charlotte Dalton ‘ÆRCHANGEL’ Semillon (SA)
Peybonehomme Les Tours ‘Le Blanc Bonhomme’
SAN FRANCISCO, NAPA VALLEY / USA
2015 Matthiasson ‘Linda Vista’ Chardonnay
2015 BK ‘Swaby’ Chardonnay (SA)
East End Cellars
VERONA / ITALY
2015 Giovanni Armani Giorgio ‘Bianco Superiore’ (AKA ‘GAG White’) (SA)
2014 Pra ‘Monte Grande’ Soave Classico
Hains & Co
VALPARAÌSO, CASABLANCA VALLEY / CHILE
2014 Refugio Pinot Noir
2015 CRFT ‘Chapel Valley’ Pinot Noir (SA)
2011 Quinta Do Alaíde
2012 Coates Touriga Nacional (SA)
MENDOZA / ARGENTINA
2015 Karatta ’12 Mile Vineyard’ Malbec (SA)
2014 La Posta ‘Paulucci’ Malbec
2016 ARTIS Riesling (SA)
2015 Juwel Trocken Riesling
CAPE TOWN, CAPE WINELANDS / SOUTH AFRICA
2015 Natte Valley Cinsault
2015 Vanguardist MVG (SA)
RIOJA, BILBAO / SPAIN
2011 Laderas de Cabama
2015 SC Pannell Temperanillo (SA)