Traditionally held as a biennial event since its inception in 1997, the growing success of Tasting Australia throughout recent years had triggered demand for the festival to evolve into an annual event as of 2016. The Tasting Australia festival is a journey through South Australia's best produce from the hands of authentic food producers and chefs, celebrated by food heroes. Attracting around 50,000 people, the festival is the perfect opportunity to enjoy the best that South Australia has to offer in produce, food products, wine and beer, and overall hospitality and tourism.
The 2014 festival held more than 80 events across the state, and each focused on “origins” by exploring the legacy and unique roots of South Australia's food and wine culture, honoring the history and personalities behind the culinary experiences.
One of the many sold-out regional events was the “Lime Cave Degustation Lunch” held at Maxwell Wines in McLaren Vale. The luncheon was themed around the mushrooms grown in the winery's hand-carved limestone cave. Another favorite was the “Origins Dinner” that was held in a secret location in the capital city of Adelaide, where close to 300 guests dined on dishes prepared by 30 chefs using South Australia's premium produce, paired with local South Australian wines and locally-made spirits.
The creative team that took Tasting Australia to new heights in 2014 will remain at the helm of the festival in 2016. Simon Bryant, celebrated local chef, and South Australia's wine expert Paul Henry will remain as the event's creative directors. Barossa food legend Maggie Beer remains strong as the event patron, as well as the involvement of local talent and international food and wine personalities.
“Plans for the 2016 festival are on track, and we can't wait to share the program with everyone over the coming months,” said Simon Bryant, Creative Director of the Tasting Australia 2016 festival. “We are excited and want everyone who comes and participates to eat, drink and celebrate with us to know the importance that a sense of place, history and culture has in forming South Australia's renowned food and wine identity.”
With access to Australia's world-famous wine regions and the finest local produce, the capital city of Adelaide serves as the ideal destination for the Tasting Australia 2016 program. Named one of the “Top 52 Places to Go” in 2015 by The New York Times, Adelaide plays host to the eight-day festival and offers its attendees the very best highlights of South Australia's culinary landscape.
The 2016 Tasting Australia event will reflect South Australia's ultimate food and wine touring route, The Epicurean Way—the ultimate gastronomic journey that takes visitors on a self-drive adventure around four of South Australia's premier wine regions all in the one itinerary. Tasting Australia uncovers what South Australia's food-scene is all about: crusading local and seasonal produce, promoting its diverse culture, championing its premium producers, indulging in authentic and unforgettable dining experiences.
In celebration of this new touring route, the 2016 program will include a dinner created by Simon Bryant, which pairs five South Australian chefs with five local producers at live cooking stations. The menu is designed to showcase the culinary regions along the Epicurean Way and further to Kangaroo Island and Coorong. Local food heroes participating include Lachlan Cowill (Hentley Farm), Tim Bourke (Southern Ocean Lodge), Peter Davies (KI Beehives) and Kris Lloyd (Woodside Cheese).
For more information on Tasting Australia visit www.tastingaustralia.com.au; and for more detail about South Australia visit www.southaustralia.com or the official Facebook and Twitter pages. For additional media inquiries, images and information, call the South Australian Tourism Commission at 323.871.1151.
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