Did someone say Cheese?
Australia’s original and favourite CheeseFest is back from 27-28 October in Rymill Park, alongside Ferment the Festival, with a record number of cheese producers and some of South Australia’s best food producers.
This year’s festival promises to be like no other, with its introduction of the French Quarter, which will serve delicious French cheeses, charcuterie and even French Champagne!
Cheese and food lovers will get to experience free demonstrations by major food gods including MasterChef Australia judge, food writer and ‘master of fromage’ Matt Preston, revered chef Simon Byrant, and Masterchef alumni Jessie Spiby and Callum Hann, who will be cooking everything from cheese toasties to lentils and kimchi. Others joining the demonstration stage will include Adelaide chef Karena Armstrong from the Salopian Inn, The Fermentary’s Sharon Flynn and Level One Electra House chef, Josh Kim.
If that hasn’t got your taste buds tingling, there’s loads more to do including speed tasting, cheese matching and cheese trivia, with delicious prizes for the lucky winners. There will also be plenty of Adelaide restaurants and food producers cooking up amazing treats, including Salopian Inn, Level One, Electra House, Lost Loaf, The Kings Head, Hereford Beefstouw and Ballaboosta.
If you need to refresh your palate after indulging in all that cheesy goodness (what is willpower?), you can head to one of the many beverage stalls including the Adelaide MINI Garage Aperol Spritz bar, the 23rd Street Distillery and G+T Bar, the Beer and BBQ Garden for nine South Australian brewers on tap, or the Basket Range for natural wines from the Adelaide Hills.
But wait, there’s more. There will be live music all weekend long and plenty of kids activities to entertain those little rascals, so you can sit back and relax!
When: Saturday, October 27 and Sunday, October 28, 2018
Where: Rymill Park, Murlawirrapurka, Adelaide
Day pass: $25
Weekend pass: $40
Buy at the gate: $30
Now that you have all the info, we have just one question for you: