Tasting Australia’s Origins dinner sold out

Culinary adventure is in store for the 300 people who have booked their tickets to Tasting Australia’s Origins Dinner next month.

The exciting new event – which will feature 30 acclaimed chefs cooking their favourite dishes in a secret city location on 3 May – is now sold out.

International chefs taking part in the event include Fergus Henderson, Skye Gyngell and James Henry, who will be in action alongside national and local cooks such as Maggie Beer and Poh Ling Yeow.

Chefs will serve their dishes straight to guests, who will also be able to speak directly with winemakers as they enjoy the fruits of their labour.

Tasting Australia creative director Simon Bryant said the festival program – released in full on 15 March – boasted an array of eating and drinking experiences.

“We’ve put together a week of events that are all about encouraging people to eat, drink, think and really be part of the fun,” Mr Bryant said.

“The centre of Adelaide is hosting a fantastic range of events in addition to the Origins Dinner, so don’t worry if you missed out on tickets! On 3 May you can also head along to Sweet Streets from 8pm, which will feature seriously wicked desserts, cocktails and tunes along Leigh and Peel streets.”

With 75 events to choose from, food and wine lovers are urged to secure their place at the table now.

Tickets are still available for lunches and dinners featuring event special guests including A Trio of Consuming Attitudes in the Barossa on 30 April, which will feature chefs Matt Wilkinson (Pope Joan, Melbourne), Mark McNamara (the Food Luddite, Barossa) and US-based farmer Joel Salatin.

London’s Fergus Henderson, Melbourne chef Ian Curley and Andrew Davies of Adelaide favourite Press Food & Wine will feature at Nose to Kale on 2 May, while Origin of the Species at McLaren Vale on 3 May is set to be a five-course feast exploring the region’s flavours.

“South Australia is home to an incredible array of world-class produce and this festival is all about celebrating that and showing what some of the most influential names across the international dining scene can do with it,” Mr Bryant said.