Free masterclasses
.
We are so excited to be able to offer a series of
free masterclasses in
the harvey norman & vintec masterclass marquee.
there is seating for 100 per session
and it is a case of first in best dressed.
Saturday 6 April 2024
11.15 - 11.45am
A Riesling Masterclass in Diversity
Learn about the captivating world of Riesling through different sugar levels and vintages. Let us guide you through three distinct styles of Riesling across three brackets of different vintages, from bone-dry to beautifully sweet. Whether you're a seasoned Riesling fan or new to this old-world variety, in this masterclass we promise to deepen your understanding of the diversity of this aromatic grape. Find out about food pairing options of each style and what Riesling type you are.
From the bone-dry to the luxuriously sweet, prepare to be amazed by the diverse spectrum of Pressing Matters Rieslings, promising to captivate and delight. Join us for an enriching, enjoyable experience that's both educational and fun.
Saturday 6 April 2024
12.15 - 12.45pm
Growing great food and wine in the Coal River Valley
Meet some of the producers behind the food and wine of the Coal River Valley and learn more about how and why they farm here. The Coal River Products Association has brought farmers from the region together for the past 58 years and represents producers of lamb, wool, beef, cereal crops, wine, berries, stonefruit, walnuts, oysters, olives, turf, and vegetables.
Saturday 6 April 2024
1.15 - 1.45 pm
Rodney and Todd
A Wicked Introduction for Cheese Making
Wicked Cheese is a Tasmanian-based artisan cheese company located near the picture-perfect Richmond Village within the Coal River Valley.
We have been producing award-winning cheeses for over 20 years, our Blue Vein recently taking out the Champion of Champions for Best Exhibit at the Royal Tasmanian Fine Foods Awards 2023.
We boast a large selection of artisan cheeses produced and packaged on-site along with gelato and milk bottling at our cheese factory, café and retail store at 1238 Richmond Rd, Richmond.
Our cheeses include: Camembert and brie with a chilli and a smoked variety, blue vein, 10 different cheddars, sheep’s milk hard and soft cheese, and we recently brought back “William” goat’s milk hard cheese. We aim to produce high quality Tasmanian dairy products with our unique “Wicked” twist.
We pride our shop on supporting local producers, therefore sourcing a majority of our products from suppliers within the Coal River Valley.
Saturday 6 April 2024
2.15 - 2.45 pm
Will Chapman, Braised
Simple ways to be fancy at home
Well-known Tasmanian Chef/Farmer, Will Chapman, will be preparing Richmond Park Estate lamb back strap with Pinot Noir and Pepperberry. You can’t get much more local than that!
Very fancy.
Sunday 7 April 2024
11.15 - 11.45 pm
Federation Artisan Chocolate
Meet the Chocolate Maker
The team from Federation Artisan Chocolate will be introducing you to some of the delicious secrets behind being an award winning chocolate maker.
Sunday 7 April 2024
12.15 - 12.45pm
Kristy Lark-Booth
Apothecary Garden to Glass
Gin Masterclass
Killara Distillery is situated just 5 minutes out of Richmond in the Coal River Valley, on 26 acres of old farming land. Coming from the oldest distilling family in Australia, Kristy Lark-Booth creates her spirits with intention, working with the local produce, with sustainability in the forefront of her mind. Her aim for Killara Distillery is to grow all the botanicals and barley for the spirits on site to craft a truly sustainable Garden to Glass experience. During the Apothecary Garden to Glass Gin Masterclass, we will go through Killara’s story and the tasting notes of the Apothecary Gin range, as well as our favourite ways to drink them.
Sunday 7 April 2024
1.15 - 1.45pm
John Pooley
How to make a Small Fortune in the Wine Industry
Learn how the Pooley Family started their second business from a petrol station to a luxury automotive business in Hobart first, and a complete change to a viticultural and wine-making business in the Coal River Valley. That goal of becoming the best in our field and a ranking in the Top Ten of the best in Australia with both businesses.
Over a time span of 60 years in Tasmania, both businesses started from scratch and with only a vision and a goal in the distance, and an idea, with very little money, but with a belief of achieving success. You can make it in Tasmania!
Sunday 7 April 2024
2.15 - 2.45 pm
Will Chapman, Braised
Simple ways to be fancy at home
Well-known Tasmanian Chef/Farmer, Will Chapman, will be preparing Richmond Park Estate lamb back strap with Pinot Noir and Pepperberry. You can’t get much more local than that!
Very fancy.