Get ready for things to get cheesy, people. Very cheesy.
CheeseFest is back on October 27-28 in Rymill Park, and will again run alongside Ferment the Festival. And with a record number of cheese producers joining the event this year, it’ll be the place to brie.
For the first time in its 10-year history, the event is introducing the French Quarter, a space to indulge in fromage, charcuterie, and champagne. Délicieux.
This year’s lineup includes plenty to fondue, with speed tasting, cheese matching sessions with beer, wine, and gin, cheese trivia, and best of all, oodles of opportunities to taste the best cheeses and fermented products from South Australia and across the country.
MasterChef Australia judge, food writer and ‘master of fromage’ Matt Preston is joining the program as special guest. He will host a demonstration, as will The Cook & The Chef’s Simon Bryant, and Masterchef alumni Jessie Spiby and Callum Hann, who will cook everything from cheese toasties to lentils and kimchi. Also on the demonstration stage will be Adelaide chef Karena Armstrong from the Salopian Inn, The Fermentary’s Sharon Flynn and Level One Electra House new chef Josh Kim.
If you haven’t already had your cheese fill, there’s edam more to eat with cheese toasties with kimchi, raclette and quattro formaggio pizza, and treats from Adelaide eateries Salopian Inn, Level One, Electra House, Lost Loaf, The Kings Head, Hereford Beefstouw and Ballaboosta.
You will be able to wash down the cheesy goodness with drinks from the Adelaide MINI Garage Aperol Spritz bar, or 23rd Street Distillery and G+T Bar, plus nine South Australian brewers will be on tap at the Beer and BBQ Garden, and there will be natural wines from the Basket Range in the Adelaide Hills.
And don’t worry, the Babybel’s will be looked after with plenty of kids activities. Gouda times.
Keen? Of course you are. CheeseFest and Ferment the Festival are on at Rymill Park, Murlawirrapurka on October 27-28. Tickets available online for $25/day or $40 for the weekend, or they will be $30 at the gate. Click for more info.
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