|April 18, 2008||to||April 20, 2008|
EXPERIENCE WORLDS FINEST SEMILLON AND SEAFOOD IN THE HEART OF THE HUNTER THIS APRIL
- Friday 18th to Sunday 20th April 2008
- Hunter Valley NSW
- More than 20 events over the three days incorporating several Hunter Valley Vineyards
A ‘must do’ event! The Premium Package is $80.00
Standard entry to the main event is $20.00
HUNTER VALLEY SEMILLON & SEAFOOD FESTIVAL – Hunter Valley NSW www.huntersemillonandseafood.com.au or call 02 49 91 4533. From Friday 18th to Sunday 20th April, 2008 the Hunter Valley Vineyard Association will proudly host the ever popular, must do Hunter Semillon & Seafood Festival. The celebration of Semillon in the stunning Hunter Valley Wine Country will be held over three days incorporating more than 20 events involving several Hunter Valley Vineyards. Over 150 Hunter Semillons and sumptuous seafood will be available to delight the senses.
The main event will take place on Saturday 19 April, from 11:00am to 4:00pm at the esteemed Tyrrell’s Vineyard and is touted to be the biggest yet. Justin North, award winning Head Chef of Becasse and author of ‘Becasse – Inspirations and Flavours’, will be conducting seafood cooking demonstrations for all visitors to attend, leaving them inspired to create their very own magic in the kitchen. With thousands expected to visit the region across the weekend, there will be an array of activities available including:
Friday 18th April, 2008: The Semillon Experience Dinner at Crowne Plaza: The perfect start to the Semillon & Seafood weekend. Hosted by Bruce Tyrrell of Tyrrell’s, Phil Ryan of Mt. Pleasant and media Chef Peter Howard, guests will indulge in a four course degustation menu accompanied by the regions’ premium Semillon.
Saturday 19th April 2008: The Main Event: · Over 150 of the finest Hunter Semillons available for tastings and sales. This all day event is the best way to top up the cellarHunter Valley Semillon Masterclasses hosted by Hunter Valley Winemaking legend Karl Stockhausen. · Mingling with some of the world’s most renowned winemakers. · Participating in seafood cooking demonstrations with celebrated Chef Justin North. · Sitting back and relaxing amongst the fabulous entertainment whilst sampling the amazing array of seafood such as freshly trawled prawns and succulent oysters prepared by local restaurants along with a glass of lovely Hunter Valley Semillon. Is there anything better?
Available this year for the first time is the Premium Package which includes; · BBQ seafood demonstrations by Peter Howard, one of Australia’s most recognised food and wine commentators. · Exclusive Semillon Masterclasses with the Hunter Valley winemakers. · Closed reserve seating in a premium ticket marquee with undercover cloth tabled areas. · Premium gift bags “We are very excited to be introducing the Premium Package to our event this year.
The Hunter Semillon and Seafood Festival is a fun filled weekend event that is all about indulging the senses, and this new package is for those who want to treat themselves with the ultimate experience,” says Rowena Hawkins, General Manager Business Development, Hunter Valley Vineyard Association. Standard entry to the main event is $20.00 which includes a souvenir wine glass, semillon tastings, masterclasses, cooking demonstrations, live entertainment and entry into the major prize draw. The Premium Package is $80.00. For all other event details please see the website. Other Semillon experiences in the region during the Festival will include: · The best of the Hunter’s consecutive vintages with vertical tastings available at many local wineries. · Delicious lunches to be hosted across the three day event at several winery restaurants. · Food and wine matching where visitors will learn how to pair the best in produce with the ultimate wines for the perfect tasting experience.
For further information and a full listing of events held at the Hunter Semillon and Seafood go to www.huntersemillonandseafood.com.au or call 02 49 91 4533.
“Hunter Semillon is a national treasure, with no true equivalent anywhere else, either in Australia or overseas. Fresh, crisp and bracing in its youth, it is transformed and transfused with age, moving from pale straw to a glowing green-gold as it approaches maturity somewhere between its tenth and twentieth birthday. The transformation is a gradual one, allowing a continuous voyage of discovery as the wine moves through the various phases of its life.”….*James Halliday
*James Halliday is one of Australia’s most respected wine writers and one of its most senior wine judgesShare