About the Event
Our farm to plate philosophy means bringing together the wines grown on our property, with the local produce grown and made in the region. Bridgette, from Cheese Making Wee Jasper, will take you through making your own Mozarella and Ricotta while Tom, our Chef, prepares a marinated and cooked Haloumi dish, with a tasting plate of Camembert, Blue Vein, Harvati, and of course something sweet to finish.
One of the Contentious Characters will explain and provide example pairings for each cheese.
Groups limited to 20 people for a personalised experience at a cost of $160 per head.
Ticket price is inclusive of demonstrations, ingredients, cheeses, accompanying olives, breads, fruits, preserves and all wines.