Tonight the Cellar Door Wine Festival kicks off on the riverfront promenade, and runs until Sunday.
The festival offers an immersive food and wine experience, with the largest display of cellar doors in South Australia all under one roof. With more than 170 producers from 15 wine regions, the festival is a great opportunity to sample some internationally renowned brands alongside boutique stars.
In addition to the fabulous tastings on offer, the festival has expanded this year to include a number of Master Classes designed to help you make the most of your food and wine experience. Classes cover a range of topics from cheese and wine matching, to seafood and canapés.
I attended a preview of Meet, Make & Eat a couple of weeks ago, to find out more about some of the more unique experiences on offer at this year’s festival. Meet, Make & Eat is a behind-the-scenes cooking experience designed to help you learn to prepare and plate up dishes made using local produce. Dishes are then paired perfectly with locally produced wine and beer. You’ll be given exclusive access to the Convention Centre’s kitchen to prepare the meal under the watchful eye of Adelaide chef Tze Khaw, and then head out to the Festival’s Farmers Market to enjoy your creations.
It was a really lovely way to spend an evening, and the food was seriously top-notch. One of the stand out dishes of the event were some gorgeous honey baked figs, created by chef Kane Pollard from the gorgeous Topiary Café, which I’ve included the recipe for below.
There is lots to see and do around Adelaide at the moment, but if you love your food and wine, then the Cellar Door Wine Fest is the place to be this weekend. To find out more and purchase tickets head to the website: http://cellardoorfestival.com/
Disclaimer: I attended the Meet, Make & Eat event as a guest of the Cellar Door Wine Festival but was under no obligation to write this post.
- 12 ripe figs
- 12 slices prosciutto
- 50g honey
- 250g Rocket
- 1⁄2 red onion shave
- 150g chevre goats cheese
- Olive oil to drizzle
- 1 Tablespoon balsamic
- Preheat oven to 180 degrees and line a baking tray large enough to fit 12 skewered figs
- Score figs from the top in a cross half the depth of the fig
- Wrap in prosciutto so that the straight edge of the prosciutto is forming a base for the
- fig then skewer or tooth pick to hold prosciutto in place
- Microwave the honey to soften then brush all over the fig, particularly in the collar
- between the top of the prosciutto and the top of the fig
- Bake for around 10 minutes, until the prosciutto wraps tightly around and the figs start
- to soften a little
- Salad and serve:
- Place 3 figs on a plate
- Toss rocket, olive oil, balsamic and onion
- Place salad on plate and crumble goats cheese over the top