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Fowles Wine’s Ultimate Farm-to-Table Experience

Learn cooking and sustainable farming secrets from those who do it best.

Tickets available here.

The cool climate, elevation and open space in the Strathbogie Ranges makes it one of Australia’s best farming and wine regions. As well as being home to some of Victoria’s finest fresh produce, the environment produces light, fresh white wines and bold, intense reds.

At the forefront of winemaking in the region is Fowles Wine, which owns and manages 360 acres of vines and free-range farms. The family-owned vineyard blends wines specifically to pair with game, practices sustainable farming and constantly experiments with new dishes in its restaurant. On a weekend in August, Fowles is inviting you to learn its best farming, cooking and wine secrets.

On the day, you’ll hear from managing director Matt Fowles on the philosophy behind his winemaking and sustainable farming, before a hands-on session with master butcher Chris Hawke, who will teach you to bone and butterfly a cut of lamb. After a break, head chef Adele Aitken will go through how to marinate and cook lamb shoulder in the Fowles style.

There’s a bunch of freebies to take home, too. Participants will get their own butcher’s knife, Kevlar glove, tea towel, lamb shoulder and bottle of wine. There’s also complimentary morning tea, lunch and, of course, wine.

Tickets and more information are available here.

The Ultimate Farm-to-Table Experience takes place on Sunday August 18 at 1175 Lambing Gully Rd, Avenel, from 9.45am to 2pm.

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