It was with much pleasure that we welcomed a group of eight members and guests from the Bailliage of Puerto Vallarta in Mexico. Led by Bailli Délégué Thierry Blouet, the others in the party were Thierry’s wife, Rosa (who is an Officier), Chevalier Alberto Perez and his wife Renée, Jorge and Cecilia Garcia de Alba, Chevalier Gilberto Maytorena and his wife.

A four-day programme of events had been arranged for their delight.

Day 1
We met at Adelaide’s Mayfair Hotel where we were greeted by the General Manager, Maître Hôtelier Martin Radcliffe. Then it was off to Penfolds Magill Estate where we were looked after by Will, who served a great wine tasting and we indulged in the Grange. Lunch in the Magill Kitchen where we enjoyed a wonderful menu including Magill Estate sourdough loaf with house churned butter, Cobia fish, Mayura Station Waygu beef, vanilla panna cotta.

Moving on to Wassail, a Wine Bar in Prospect, to listen to live music and meet the locals, the South Australian Gumpara Old Vine Shiraz and a cheese selection were perfect. Dinner was at city rooftop restaurant “2KW” overlooking Parliament and Government House where Sommelier Dan McEvoy treated us to ‘Flavours from around the world’.

Day 2
Up early and on the bus to Barossa Valley. First stop at Muratti Cakes on Prospect Road for coffee and cake. The display is beautiful. Many cakes were tasted. Second stop: The Cooperage in Seppeltsfield. Master Cooper Andrew Young (a Professionnel du Vin) demonstrated how a wine barrel is fashioned using timeless techniques. Onto an Apara tasting at the magnificent Seppeltsfield and a visit from Maître Rôtisseur Owen Andrews, from Owen Andrews Catering, who came bearing culinary gifts for our Mexican friends to take home.

Lunch was our next stop at the ever friendly and ever gracious hosts, Charles Melton Winery. Virginia welcomed us along with Marty Powell where they delivered a beautiful vineyard lunch under the veranda with wines to delight. We did have one more stop for the day and that was Rochford Winery where the ladies presented us a wonderful selection of Barossa wines.

Day 3
Off to the iconic Adelaide Central Market only a 10-minute stroll from the Mayfair Hotel. With over 70 traders under one roof, the Adelaide Central Market is one of the largest undercover fresh produce markets in the southern hemisphere, buzzing with life and colour all year round. Mark Gleeson, a long-time trader at the market, took us on a guided food and beverage tour of the stalls where our guests tasted our local produce and displayed their delight by serenading the stallholders with Mexican songs!

That evening a formal Chaîne Dinner took place at Adelaide Oval to celebrate International Chefs Day in conjunction with the Australian Culinary Federation. Executive Chefs Hamish Robertson (Vice-Conseiller Culinaire) and Philip Pope (Maître Rôtisseur) designed the three-course menu with Maître Rôtisseur Steven Clark and Ben Rogers providing the canapés. The stunning view of our World Class Adelaide Oval could also be admired during the function.

Day 4
A visit to McLaren Vale on another stunning day. We started with a bespoke tour of Mollydooker Winery with Proprietor and Winemaker Sarah Marquis. What a magnificent winery and vineyards which produce silky wines. The personal tasting with Sarah had everyone intrigued - especially with the Mollydooker Shake!

Lunch was at D’Arrys Verandah. As we were at the end of the programme we opted for three courses. These included Chef Peter Reschke’s signature dish, a mandatory first course of Australian lobster medallion with blue swimmer crab and prawn ravioli lobster bisque. We kept the Australian theme going with Barramundi for the main and macadamia ice cream with quondongs, wattle seeds and eucalyptus oil for dessert.

The last stop before the airport was the quirky d’Arenburg Cube for more wine tasting and to explore the eccentricities of Chester Osborn.

Norm Harrison, Bailli Délégué
&
Serena Harrison-North, Bailli of South Australia