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- Australian Highlands Food and Wine Festival 2012 - Who What When and Where - The Daily Telegraph
- Farago Hill Wines
- Cuttaway Hill Wines
- Cherry Tree Hill Wine
- Centennial Vineyards
- Tertini Wines
- Ladies ! Coco & Charli boutique will have a market stall here at this festival
- Luke Latimer Is owner and Executive Chef of Onesta Cucina, Bowral
- Mark Stone is a Chef Patissier with extensive experience in the UK, France and Australia
- Warrick Brook , Executive Chef at Montfort’s of Peppers Craigieburn
- Australian Highlands Food and Wine Festival 2012 - Who What When and Where - The Daily Telegraph
- Farago Hill Wines
- Cuttaway Hill Wines
- Cherry Tree Hill Wine
- Centennial Vineyards
- Tertini Wines
- Ladies ! Coco & Charli boutique will have a market stall here at this festival
- Luke Latimer Is owner and Executive Chef of Onesta Cucina, Bowral
- Mark Stone is a Chef Patissier with extensive experience in the UK, France and Australia
- Warrick Brook , Executive Chef at Montfort’s of Peppers Craigieburn
Farago Hill Wines
Established by Ricardo Farago and Katrina Hill in Canyonleigh .The vineyard was planted in 2003 with the intention to produce wine equal in quality to that of the best Pinot Gris regions in Europe.
Following planting, high caliber, viticultural practices were implemented, including minimal irrigation and constant hand tending of the vines.
Five years later, the combination of the terroir, which has been compared by experts to that of the best Gris regions in France, the micro-climate and hard work has produced an excellent wine that they are very proud of. The result is due to a combination of nature, their experienced consultant, and an
outstanding winemaker, Suzanne Little, who has a long list of top wines to her name, including the Reserve range of Rosemount Estate.
Wine of note : The 2008 George Ellis Pinot Gris , the first public release and it, together with subsequent releases have been met with accolades.
Following planting, high caliber, viticultural practices were implemented, including minimal irrigation and constant hand tending of the vines.
Five years later, the combination of the terroir, which has been compared by experts to that of the best Gris regions in France, the micro-climate and hard work has produced an excellent wine that they are very proud of. The result is due to a combination of nature, their experienced consultant, and an
outstanding winemaker, Suzanne Little, who has a long list of top wines to her name, including the Reserve range of Rosemount Estate.
Wine of note : The 2008 George Ellis Pinot Gris , the first public release and it, together with subsequent releases have been met with accolades.
Cuttaway Hill Wines
The family owned Cuttaway Hill Wines is cradled in the cool climate wine region of the Southern Highlands and owned and operated by the Bourne family on the outskirts of Mittagong and Bowral.
All vineyard sites are at an altitude above 550m and predominantly north-facing, providing good sunlight exposure for most of the daylight hours. Traditional harvest dates for this premium cool climate region are generally mid March through to mid May.
Cuttaway Hill wines are made entirely from grapes grown in the Southern Highlands and each vineyard provides a unique character that gives the wine lover a true taste of the Southern Highlands in a glass and its national and international award winning wines are building a strong reputation among wine connoisseurs.
Cuttaway Hill's range of premium quality table wines artfully blend traditional and new world wine styles and include classic varieties that are full flavoured and combine cool climate complexity and wide appeal to represent the unique terroir that is the Southern Highlands and Cuttaway Hill.
Wines of note: 2004 Lawrence Sparkling Cabernet Sauvignon, 2006 & 2008 Chardonnay, 2008 & 2009 Sauvignon Blanc.Cherry Tree Hill Wine
The Cherry Tree Hill wine label, the culmination of twelve years of hard work, is now producing enough top quality wine to offer to the public.
Gabi Lorentz has had a deep love for wine since childhood, when his grandfather used to take him on a horse and cart through his vineyard in Hungary, where they produced some of the most revered wines in the country.
As a result of this lifelong passion, in 2000 Gabi decided to produce his own fine boutique wines on the family estate in the Southern Highlands. His son David manages the vineyard and overseas every aspect of the business from growing and harvesting the grapes to bottling and selling the wine.
Initially Cabernet Sauvignon and Riesling grapes were planted in 2000. Merlot, Sauvignon Blanc and Chardonnay were then planted in 2001. Ian Evans, who lives with his family on the property, is revered as the best vigneron in the Southern Highlands.
The team at Cherry Tree Hill is dedicated to producing a range of award winning quality boutique wines at affordable prices. So far, many of their wines have been recognized with accolades at several shows including the prestigious Sydney Royal Wine Show and Sydney Boutique Wine Awards.
Wines of note: 2011 Sauvignon Blanc, 2005 & 2006 Riesling and the 2006 Cabernet Merlot.Centennial Vineyards
Centennial Vineyards is located just minutes from the historic township of Bowral, just over an hour south of Sydney. This premium cool climate vineyard at over 760m in altitude (in winter snow is possible) ensures grapes ripen slowly with enhanced flavour and intensity. Slow ripening together with fastidious attention to viticulture and low cropping levels, results in premium quality fruit, creating wines of elegance and distinction. Centennial wine has been acknowledged at wine shows, internationally and nationally, with over 330 medals from trophy to bronze, all in the vineyards first three years. The vines are planted over 80 acres consisting of Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, Albariño, Pinot Meunier, Pinot Noir & Tempranillo.
Wines of note: Centennial Vineyards N/V Sparkling Pinot Chardonnay, 2005 Reserve Cabernet Merlot and Brut Rose.Tertini Wines
Tertini Wines : is dedicated to producing premium, cool climate wines with a particular interest in alternative varieties. The wines are subtle and elegant, with excellent fruit characters arising from the long, slow ripening period and our commitment to hand pruning, hand picking and low cropping. High natural acidity gives the wines a clean finish and good cellaring potential.
Tertini’s “Yaraandoo” vineyard is located near the historic village of Berrima in the Southern Highlands, an emerging cool climate region in New South Wales, at the relatively high altitude of 715 metres.Although the vineyard is young, with the first plantings in 2000, it has produced outstanding fruit from the start.
Tertini’s viticulturist is a cool climate/Southern Highlands specialist who applies all his knowledge to obtaining the best possible results in the vineyard. Vines are hand pruned and then hand picked to ensure that only the best fruit is selected each year.
Winemaker, Jonathan Holgate is a cool climate specialists who applies his expertise and experience through careful, meticulous handling in the winery.
Wines of note: Tertini Riesling 2008 and Tertini Pinot Noir 2009.
More info on Tertini Wines.
Ladies ! Coco & Charli boutique will have a market stall here at this festival
Coco & Charli boutique we will be clearing out ALL women's fashion summer stock which will be half price!
So come along do some wine/food tasting, enjoy the festival and pick up some awesome bargains - hope to see you there !! (3rd & 4th March).
Go to our Facebook page to learn more.
Luke Latimer Is owner and Executive Chef of Onesta Cucina, Bowral
Luke Latimer Is owner and Executive Chef of Onesta Cucina, Bowral. With an extensive knowledge and passion for Italian seasonal cooking, Luke Latimer and his wife Gemma moved to the Southern Highlands region for the simple life and have never looked back.
Luke has been working in the hospitality industry for just over twelve years after honing his skills working in a number of Sydney's top eateries including Fuel Bistro, Fratelli Paradiso and of course Cafe Sopra.
Growing up in Sydney's Eastern Suburbs, Luke got a taste for cooking at an early age - Living in an apartment above his Uncle's Bondi Restaurant how could he not, often hanging around the kitchen sampling the food and chatting to the chefs.
In his early 20's he headed off to England to play professional cricket. When he returned to Australia, he enrolled in a commercial cooking course at Ryde TAFE, working at the City Marina Cafe in Darling Harbour during his training - he made head chef at the Cafe just before the 2000 Olympics.
With a good grounding in fast, simple food Luke left Sydney in 2006 and moved to Bowral to start a family and his own honest kitchen, Onesta Cucina.
Mark Stone is a Chef Patissier with extensive experience in the UK, France and Australia
Mark Stone is a Chef Patissier with extensive experience in the UK, France and Australia at some of the finest International Establishments including the Savoy Hotel, Marco Pierre White’s Les Saveurs Restaurant and Bluebird on the Kings Rd in London.
In Australia his expertise has left a mark on Sydney’s Bilsons, Bennelong, Wild Fire and Est. He has worked as a food stylist on movie sets, implemented HACCP programs for the Qantas vendor assurance program, and appeared on television with Kerri Anne Kennerley and the popular Sunrise morning show team. Mark has also demonstrated the Haute Couture of pastry by working with the renowned French cuisine brand Lenotre, spending 3 months in Paris earning the accreditation to then reproduce the brands exceptional signature creations for high end hotels, first class Airport lounges and restaurants throughout Metropolitan Sydney and around Australia. He is currently the only Australian Chef to hold this esteemed qualification.
His passion for his craft and commitment to local produce has now seen Mark open his own Patisserie Company in Marrickville Sydney as well as run the popular Stones Restaurant based in The Southern Highlands at Eling Forest Winery.There will be plenty to learn taste and savor so don’t miss the culinary demonstrations at the Dan Murphy’s Australian Highlands Food and Wine Festival!
Gates open Sat 3rd March 2012 10am -6pm and Sun 4th March 9am – 4pm.
For tickets and event details visit www.australianhighlandswineshow.com.au
Press enquiries: Kate Berry m: 0488 025 025 e: kate@shce.com.au
All other enquiries: Southern Highlands Corporate Events
p: 02 4861 5973 e:info@shce.com.au
Warrick Brook , Executive Chef at Montfort’s of Peppers Craigieburn
Warrick Brook , Executive Chef at Montfort’s of Peppers Craigieburn , started in the industry as an apprentice at the iconic Sydney Opera House and has since worked with various high profile Chefs throughout his career including: Anders Ousback, Kylie Kwong, Mark Best, Tim Pak Poy, Anton Ross, Rubin Murray & Gary Farrell.
He has previously been awarded 3 consecutive single regional SMH Food Guide Chef Hats in 2004, 2005 & 2006 whilst working at Lynwood Café, also achieving the Illawarra & Southern Highlands Business Awards – Best Restaurant in 2010.
Warrick has been living and working in the Southern Highlands for the past 10 years and has based his style of food on sustainable local produce which has given him numerous ties to the local producers and growers.
Warrick’s food ethos is sustainable food that is uncompromised.
