A rare insight into the craft of wine barrel making, a tradition that has been happening at Yalumba for over 100 years. Kym from Yalumba takes us through the Cooperage experience which is the only producing cooperage attached to a working winery in the Southern Hemisphere.
This video gives us an overview of how a barrel is crafted from scratch.
Discover a taste of the tropics with Chef Shorne’s Curry Shrimp Burger! Perfect for home cookouts, this recipe features juicy shrimp patties, tangy mango slaw, and a flavorful curry mayo. Check out our blog for the full recipe and bring a burst of Caribbean flavor to your next meal!
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The long-anticipated return of NeverEnding Experience’s roving long-table restaurant was worth the wait, kicking off the 2024 dining series with Taste of The Barossa on 8th June – a four-course intimate dinner paired with magnificent Yalumba wines and set in one of Australia’s finest exclusive retreats, Kingsford Barossa. For one magical evening, 70 guests were granted exclusive access to dine in Kingsford’s majestic stone-clad Wine Tunnel, indulge in one-of-a-kind curations from top chef Jake Kellie, and delve into the collection hidden deep in its vaulted wine chambers. Jake Kellie, co-owner and executive chef of Arkhé, opened the evening with his signature open-flame theatre. As guests arrived in Kingsford’s stunning Peppertree Bar, greeted with Magnum glasses of Eden Valley Chardonnay and Barossa Vine Vale Grenache Blanc, Jake paired them with BBQ oyster, jerk chicken wing garum, and Mayura station intercostal skewer canapes. “The pre-dinner was fantastic, delicious food and wine and a great space to get to know the other guests,” says one lucky ticket holder. Stepping from the bar into Kingsford’s majestic stone-clad Wine Tunnel for a uniquely intimate three-course journey through the Barossa, diners had the rare privilege of sharing the table and conversation with growers and makers of the fine flavours filling their plates and glasses. A voyage impeccably led by Kellie, from the sumptuous hot roasted kingfish collar, gochujang miso, lime to Dairyman Pork belly, savoy cabbage, crispy bacon, pickled mustard seeds and charred macaroon, caramelized buckwheat ganache and Laphroaig salted caramel. “The ambiance was perfect, creating a warm and inviting atmosphere that made me feel at ease,” says another guest. “The attention to detail was evident in every aspect. It was a thoroughly enjoyable experience and I look forward to more.” Watch NeverEnding Experience’s socials for announcements and the release of tickets to our next long-table experience set for September.
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Spent the day at the Barossa Farmers Market picking out produce and chatting to producers and farmers before heading back to Kingsford The Barossa to prepare food with Chef and got an insight into the behind the scenes of meal prep at Kingsford.
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