1. Bistro Blackwood At Yalumba
Before it was common practice to list the variety of wine on the label of a bottle, Yalumba was producing The Signature claret. The cab sav shiraz blend has grown to become one of Australia’s iconic wines, and though it’s not released every year – only in vintages when the fruit is of the absolute highest quality – it has been on shelves for more than half a century.
Earlier this year, Yalumba held a gala dinner to celebrate the 2014 vintage, and the behind the scenes team at Australia’s oldest family-owned winery was determined to find the right chef for the event. “Jock was a natural fit,” says Wine Room & Event Manager Sally Johnson of their choice. “He has an incredible attention to detail, an unwavering dedication to sustainability and the community and he’s a natural innovator, all values shared by Yalumba.”
She’s talking, of course, about Jock Zonfrillo, a renowned lover of native ingredients and fire, and the man behind Orana and Bistro Blackwood. When he found himself surrounded by barrels and flames in the on-site cooperage, he knew that he had to come back and find a way to fully utilise the venue.
When he returns to Yalumba for the upcoming Barossa Gourmet Weekend, he’ll have Head Cooper Shaun ‘Gibbo’ Gibson alongside him and he’ll be preparing a meal that includes a dish cooked in a barrel with steam and fire as well as plenty of open flames. Before that, he’ll also share some of his tips and techniques at a cooking demonstration.
“It’s not a “normal” demonstration,” Sally says. “Jock is a natural sharer of information and loves for people to be involved… He likes people to really feel immersed in what he’s doing. So I think our lucky guests will have a unique opportunity to get up close and learn a bit more about the produce he uses and how they can use it in their everyday cooking.”
Sat 1 September 10:30-2:30
40 Eden Valley Road, Angaston
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