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Wyndham Estate winter plate goes native
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The Wyndham Estate winter seasons plate 2006, held at the winery’s Hunter Valley’s cellar door on Saturday the 3rd of June welcomes as guest chef, native produce campaigner and founder of Red Ochre restaurants, the innovative Andrew Fielke.
South Australian born, Andrew Fielke travelled the world on a culinary journey before returning home and pioneering a new direction for a ‘Creative Native Australian Cuisine.’
Andrew started to use 40,000 year old indigenous Australian ingredients such as Bunya Nut, Lemon Myrtle and Quandong together with conventional food to create original dishes. He opened the first Red Ochre restaurant in Adelaide in 1992 attracting attention from all over the world and winning many awards including the ‘Australian National Tourism Award’ for restaurants in 1996.
He opened two more Red Ochre restaurants in Cairns and Alice Springs in 1994 and 1997 respectively.
Now travelling the world as a consultant and chef, Andrew presents a weekly Australian food and wine segment on the Nexus program broadcast in Asia on the ABC satellite service.
“Wyndham Estate is anticipating one of the most unique menus ever created for a Seasons Plate,” says Chris Neville, marketing manager for Wyndham Estate. “Our guests will enjoy truly unique and quintessential Australian cuisine matched with our equally unique Wyndham Estate wines.”