#EASTENDWINEDOWN MAKES A SPLASH

A sold out crowd of wine enthusiasts flocked to Adelaide’s East End to close this year’s Tasting Australia Festival for the first #EASTENDWINEDOWN in Vardon Avenue on Thursday 3rd May.

The laneway adjacent to Adelaide’s iconic independent fine wine retailer, East End Cellars was packed with punters tasting handcrafted wine from the likes of David Le Mire of La Linea; Col McBride of Some Young Punks; Taras Ochota from Ochota Barrels; Pete Schell of Spinifex and Brendon Keys of BK Wines – who also spent time behind the decks to ensure a suitably soulful soundtrack on the night.

The event, organised by Louise Radman (RADPUBLIC) and Amanda James Pritchard (Kooki and Winemakers without Borders) was promoted largely via social media and sold out to maximum capacity. An eclectic mix of over 40 wines were tasted by the food and wine loving crowd who were encouraged to tweet about the experience and their favourite wines with the #EASTENDWINEDOWN hashtag.

“Naming the event after the hashtag certainly added to the twitter traffic – we trended in Adelaide on the night – and tweets using the hashtag over the night and during the lead up reached 31,583 unique users with total impressions of over 280,000! Not bad for a little event in a unique corner of Adelaide” said Louise Radman.

East End Cellars proprietor, Michael Andrewartha was enthusiastic about #EASTENDWINEDOWN, saying the event was a credit to the organisers and wineries involved.

“It was brilliant to have a sell out event! It worked extremely well and brought a whole new demographic into our store in the East end. What a great crowd! Such young, diverse and energetic people asking knowledgeable questions – a very keen and polite group in a crowded space. Our feedback from the winemakers was fantastic.”

Event organisers were buoyed with the success and pleased to hear surrounding restaurants, bars and businesses saw increased trade as after parties flowed into the East End. Louise Radman said they were already planning the next #EASTENDWINEDOWN.

“We will be back bigger and better and hope to free up more space in Vardon Avenue to accommodate even more people in the laneway next time around.“

Follow what’s next at @radpublic @winenoborders @eastendcellars

MARION GRASBY RETURNS FOR SEA AND VINES AT OLIVER’S TARANGA

WHO: Marion Grasby joins forces with Oliver’s Taranga for the McLaren Vale Sea & Vines Food and Wine Festival

WHAT: Cooking demonstrations and book signings 12.30pm and 3pm plus delicious lunch dishes available from Chef Todd Steele

WHEN: Sunday 10 June

WHERE: Oliver’s Taranga, Seaview Road McLaren Vale

MasterChef  and Celebrity ApprenticeMarion Grasby will showcase the best of South Australian produce this Queen’s Birthday Long Weekend at Oliver’s Taranga as part of the annual Sea and Vines Festival.

Marion’s two cooking classes on Sunday June 10 will feature some of her favourite recipes from her book Marion’s Kitchen with matching Oliver’s Taranga wines.

“Local seafood will definitely be on the menu,” she said. “It goes perfectly with the Oliver’s Taranga Vermentino and Fiano, two newer varieties on the Australian scene.”

Joining Marion at Oliver’s Taranga, who last year celebrated 170 years of continuous family grape growing in McLaren Vale will be Chef Todd Steele (formerly of the Victory Hotel) who will be cooking up Swell Beer battered flathead; wagyu beef burgers and chocolate croissant bread and butter pudding as part of a special lunch menu.

Oliver’s Taranga Winemaker Corrina Wright said the Sea and Vines Festival is always so much fun and a true celebration of McLaren Vale. “There is quite a party atmosphere across the region” she said. “Lots of good food, wine and music. We can’t wait to welcome people to our patch of McLaren Vale”

The McLaren Vale Sea and Vines Food and Wine Festival takes place across McLaren Vale June 9-11. Oliver’s Taranga is part of the Experience Sunday program.  Experience Sunday tickets are $20 and include entry into up to three participating wineries. Bookings are required. Visit http://www.mclarenvale.info/banksaseaandvines-new/experience-sunday for more details or bookings.

You can follow the fun via Oliver’s Taranga tweets @OliversTaranga and also on facebook.com/OliversTaranga or visit the website www.oliverstaranga.com

Mussel Mania at Adelaide Central Market

Prepare to flex your mussels in a different fashion Friday 27th April with winemakers from Winemakers without Borders including Oliver’s Taranga, Clover Hill, Arete, Ducks in a Row, Wirra Wirra, D’arenberg, Golding, Running with Bulls, Yalumba, Mitolo, Spring Seed, Battle of Bosworth and Zema Estate and Mussels from Australia’s finest – Spring Bay. This free tasting event at Adelaide Central Market from 5 – 7.30pm is part of Tasting Australia. Hope to see you there.

Wine Up! … and down in Adelaide’s East End

WHAT:                   #EASTENDWINEDOWN – part of Tasting Australia

WHO:                       Winemakers from Arete, Battle of Bosworth, Bespoke Bros, BK Wines, Chapel Hill, Golding, Kanta, La Linea, Mitolo, Ochota Barrels, Oliver’s Taranga, Some Young Punks, Spinifex, Zema Estate.

WHEN:                    5pm – 8pm Thursday May 3

WHERE:                East End Cellars, Vardon Avenue Adelaide (off Rundle St)

Get your wine on, out, up and about in the East End.

#EASTENDWINEDOWN will see 14 winemakers from across South Australia converge in Adelaide’s East End at the iconic East End Cellars laneway for some new-fashioned fun and frivolity.

Winemaker and sometime DJ Brendon Keys will be spinning funky beats while you sip your way across McLaren Vale, the Adelaide Hills and Barossa to Coonawarra and beyond.

Presented by Radpublic and Winemakers without Borders, #EASTENDWINEDOWN is part of this year’s Tasting Australia festival and is set to be one heck of a party.

Radpublic Director Louise Radman said she couldn’t think of a better place than the laneway in Adelaide’s East End for this eclectic mix of winemakers to showcase their wares.

“It’s a relatively tucked away haunt in the CBD that is home to one of Australia’s finest independent wine retailers – we’re planning to fill it with wine-loving punters; cool music and loads of talking, tasting and tweeting.”

“We have embraced the laneway concept to create a relaxed event where people can have a great time with off the hook wine. From wacky whites that knock your socks off to regional heroes and rare reds like aglianico, sangiovese and tempranillo – we will have it all.”

Punters to the laneway tasting event will also be able to warm their bellies with home baked empanadas and sweets from Delicias Argentinas.

#EASTENDWINEDOWN tickets are $15 per person via ticketek outlets or ticketek.com

twitter @radpublic @winenoborders @eastendcellars  #EASTENDWINEDOWN

ticketek.com

tasting-australia.com.au

 

A dinner full of “Prawn Stars”

What do you get when you combine the world’s only certified sustainable king prawns; Australia’s most delicious handmade, cultured butter, unique wines from McLaren Vale and a chef with a penchant to mix things up more than just a tad?

Find out next Wednesday April 18 at O’Connell’s Hotel, South Melbourne as Chef Paul Cooper delivers a five-course degustation dinner featuring Spencer Gulf King Prawns; Pepe Saya butter and Oliver’s Taranga wines.

Joining the prawn party will be Pepe Saya’s alter ego, master butter maker Pierre Issa, Brioni Oliver from Oliver’s Taranga and Patrick Caleo from the Marine Stewardship Council. The prawn fisherman have to send their apologies as they will all be occupied by the Easter prawn harvest in the Spencer Gulf.

Hosted by Pete Dillon, presenter of Cravings on Joy 94.9 FM – and with a menu featuring Spencer Gulf King Prawns in each course – the evening is certain to be both entertaining and delicious. Limited tickets are still available. (03) 9699 9600

O’Connell’s Hotel is at 407 Coventry Street  South Melbourne Victoria.

Can’t make it? Follow the fun via twitter @OliversTaranga @PepeSaya @oconnelshotel @PaulCooper79 @sgkingprawns @dillonpete #prawnstars

SPENCER GULF KING PRAWNS CELEBRATED ACROSS AUSTRALIA FOR MSC SUSTAINABLE SEAFOOD DAY

As the only certified sustainable prawn in Australia, indeed the only certified sustainable king prawn in the world – South Australia’s Spencer Gulf King Prawns will be a highlight of today’s Sustainable Seafood Day, Friday 16^th March celebrated in restaurants and cafes across Australia.

MSC’s Sustainable Seafood Day is your chance to help celebrate and reward fisheries that have been independently proven to be sustainable against the exacting MSC standard for well managed and sustainable fisheries, and to ensure a future full of fish.

Working together to celebrate MSC certified fisheries

Sustainable Seafood Day provides an opportunity for consumers, restaurants and cafes, food service operators and the seafood supply chain as a whole to work together to celebrate and reward the fishers that have been independently proven to be fishing sustainably.

Consumers can help celebrate these sustainable fisheries by simply eating MSC certified seafood at home, work or at one of the many participating restaurants and cafes on March 16, while restaurants, cafes, and foodservice companies can do their bit by offering and promoting MSC certified seafood on their menu.

Participating restaurants

A number of independent restaurants have signed up for this year’s event and will be serving a range of sumptuous MSC certified seafood meals on the day. These include Tom Kime at Fish & Co – the sustainable seafood café in Sydney; Neil Perry’s Spice Temple Rockpool Restaurants in Sydney, Melbourne and Perth; Chef Paul Cooper at O’Connells Hotel in Melbourne and of course you can celebrate locally in SA with the Hilton’s Executive Chef Dennis Leslie; at a number of venues in Port Lincoln – and with Simon Bryant at a free tasting event from 6pm on Sustainable Seafood Day at Adelaide Central Market. To see the full list of participating restaurants check the Sustainable Seafood Day website at www.msc.org\ssd.

MSC certified seafood available in Australia

As well as the local fresh MSC certified seafood available to restaurants and cafes – West Australian rock lobster, Spencer Gulf king prawns and Lakes and Coorong yellow eye mullet, mulloway and perch – there are more than 100 MSC labeled canned and frozen seafood products currently on sale in Australia. These products can be found at leading retailers across the country and include leading brands such Woolworths’, Coles’ and Aldi’s private labels, John West, Birds Eye and Fish4Ever. The MSC certified seafood available at retailers includes pink and red salmon, albacore tuna, hoki, hake, herring and sardines. To view the complete range of MSC certified products available in Australia visit the MSC’s new sustainable seafood product finder, which can be found at www.msc.org/where-to-buy/product-finder.

What the MSC says:

“We are very excited about this year’s MSC Sustainable Seafood Day. The event is a great way for consumers and the seafood industry to recognise and reward the considerable effort made by fisheries to obtain MSC certification, and to put their sustainability credentials up in lights for all Australians to see,” MSC Manager, Patrick Caleo, said.

“Now into its 6^th year, the event reached new heights in 2011 with thousands of Australian consumers and more than 150 restaurants, cafes and workplace canteens taking part, and we are hoping to eclipse that result this time around,” MSC Manager, Patrick Caleo, said.

As a new way of engaging with Australian consumers and the wider seafood industry at large, Australia’s MSC certified fisheries and participating establishments are the focus of a new Sustainable Seafood Day Australia social media campaign, which is currently running on Facebook.

“Through the social media campaign we are hoping to foster discussions on one way that consumers and the supply chain can work together to help safeguard seafood supplies for the future. It is also a great way for us to bring the MSC certified fishers and their sustainability credentials to the fore and raise awareness of the ecolabel amongst those who may not currently recognise it, or know what it represents. We will also be using it to promote SSD events around the country,” Caleo states.

Visit the SSD website and Sustainable Seafood Day Australia Facebook page to see how MSC certified fisheries in Australia are leading the charge for seafood sustainability, and the efforts made by them in doing so.

Certified fisheries in Australia

There are currently 4 Australian fisheries that have met the MSC standard. These include the newly certified Spencer Gulf King prawn fishery, the West Australian rock lobster fishery, the South Australian Lakes and Coorong fishery and the Heard and MacDonald Island mackerel icefish fishery. There are also three Australian fisheries currently in MSC assessment, including Australia’s largest prawn fishery – the Northern prawn fishery, the Heard and McDonald Island toothfish fishery and the Macquarie Island toothfish fishery.

KINGS OF SUSTAINABILITY: SPENCER GULF COMES THE RAW AND SUSTAINABLE KING PRAWN

South Australia’s own Spencer Gulf King Prawn fishery sails into the history books with a series of firsts in sustainability. Represented by the Spencer Gulf and West Coast Prawn Fisherman’s Association (SGWCPFA), this fishery is the first prawn fishery in the Southern Hemisphere, and the first king prawn fishery in the world, to gain the prestigious Marine Stewardship Council (MSC) certification for sustainability.

To coronate these kings of sustainability, renowned Rockpool chef and Australian culinary legend Neil Perry joins the fishermen at Adelaide’s Elder Park to throw the first of these sustainable prawns on the barbie, fresh from the first catch of the 2011 prawn season.

“I’m really excited to be in Adelaide for the first catch of the MSC certified Spencer Gulf King Prawn,” says Perry, “it’s just great to see an industry that’s taken sustainability so seriously for such a long period of time get the benefit of this third party brand. These guys, they’re not only saying they’re doing it, they’re actually doing it.”

South Australia’s Minister for Fisheries, Food and Tourism Gail Gago congratulated everyone involved with obtaining Marine Stewardship Council certification.

“This is a fantastic achievement for the Spencer Gulf prawn fishery,” the Minister said.

“Certification means that Australian and international consumers will be able to purchase these prawns with the knowledge they are supporting a fishery that maintains a high sustainable standard.

“This award recognises proactive and responsible practices, which have been proved to have minimal impact on the marine ecosystem.”

“This fantastic achievement of the Spencer Gulf prawn fishery,” says SGWCPFA’s Executive Officer Simon Clark, “builds on and recognises the fishermen’s proactive management.”

“MSC certification confirms this prawn fishery as forward looking, ensuring it continues to sustainably operate in the Spencer Gulf environment for the long term.”

Having proven that their targeted king prawn stocks are healthy and the well managed fishery’s practices have minimal impact on the marine eco-system, the Spencer Gulf King Prawn Fishery can proudly fly the MSC’s blue standard.

“Certification,” says MSC Manager ANZ, Pat Caleo “is testament to the hard work and dedication of these prawn fisherman. They have already made good fishery improvements during the assessment process, and have committed to even more progress as part of certification.”

With the King Prawn forming an integral part of the Australian culture and cuisine, and as the domestic and global demand for sustainably sourced seafood grows, the Spencer Gulf will be even more highly prized in the future.

Through their efforts in sustainability, the Spencer Gulf King Prawn fishery is determined that Australian prawn stocks will have a future.

“Now that we are certified by the MSC,” says prawn fisherman Andrew Puglisi excitedly, “we can go to the world with the most delicious and the most sustainable wild caught prawn.”

Effective management the key to certification

MSC certification is recognition of the first-rate management practices in place at the fishery, which include effort restrictions, closed fishing periods, closed areas and harvest strategies to regulate the total catch.

“To be the first and only prawn fishery in Australia to be awarded MSC certification is a wonderful achievement for the Spencer Gulf prawn fishery,” says prawn fisherman Clinton Scharfe.

“It’s a just reward for the effort of management committees over more than 40 years. All over the world people are looking to source their food from sustainable supplies.”

WWF (Australia and US) actively supported the assessment of the fishery by acting as a co-client with the SGWCPFA and providing technical and financial assistance throughout the process.  Peter Trott, WWF-Australia’s Fisheries Program Manager, welcomed the news as a great step forward in Australia’s seafood industry.

“We’re very proud of the great work done by the prawn fishermen of the Spencer Gulf to create an environmentally sustainable operation. WWF hopes other fisheries will be inspired to follow in their wake.”

“The SGWCPFA has addressed many biological, ecological, and economic challenges over the last 40 years, and have created one of the best models for sustainable prawn fishing. We hope the benefits they receive by achieving MSC certification will inspire prawn fisheries around the world to adopt similar measures.”

Much of the success of the Spencer Gulf Prawn Fishery and its sustainable fishing practices can be attributed to the close collaborative relationships developed between industry and Government in particular with the likes of PIRSA and SARDI in South Australia.

Since the early 1980’s, SARDI has led the development of fishery-independent surveys that underpin management of the fishery. In recent years, SARDI has worked with managers and industry to develop an auditable harvest strategy based on the survey and real time management systems. This has assisted industry in its goal of greater responsibility in co-management. SARDI scientists have also led a major research program on the effects of prawn trawling on the ecosystem, which was an integral component of the fishery’s successful MSC certification.

Dr Cameron Dixon, SARDI Inshore Crustacean Fisheries leader said the MSC certification for the Spencer Gulf King Prawn Fishery is testament to across the board collaboration.

“The fishers are enthusiastic to use new knowledge and further enhance their sustainable fishing practices,”

About the fishery

The certification covers the fishery’s 39 vessels, which are responsible for catching approximately 2000 metric tonnes of king prawns per year.  The catch is taken from a small area less than 15 per cent of the Spencer Gulf, with more than 60 per cent of the catch taken from two fishing grounds covering less than 8 per cent of the gulf.

Caught using otter trawling methods, Spencer Gulf king prawns are sold predominantly to markets in Australia and America, as well as, parts of South East Asia and the European Union.

Twitter:              @sgkingprawns

Web:                   spencergulfkingprawns.com.au

BOOZA—ON THE BALL LUXURY LEVANTINE ICE CREAM

With the searing sun set to scorch down upon us in mere months, one couple is on the ball to swathe our tastebuds with orbs of ice cream known as booza – appropriately named Booza (www.booza.com.au)

Whilst travelling through the arid terrain of the Levant last year and indulging on the fine confections of the region, Jilbert El-Zmetr happened upon the pleasure oasis and distinctive texture of booza. Returning to the southern hemisphere and unable to get the sticky Middle Eastern delicacy unstuck from his mind, Jilbert enlisted his sister Tedy Altree-Williams to help him attempt to recreate it.

“It’s a truly unique eating experience,” says Jilbert of the elastic treat. “The stringy consistency resists melting until it’s in your mouth.”

After a year of trial and error, the siblings finally managed to recreate the booza style ice cream with the flavours and textures indicative of Arabian finery.

“We’ve used a combination of authentic ingredients,” says Tedy “Such as the ground roots of the orchid Orchus mascula (Sahlab), and the gum from the Mastic tree (Mastica) to produce our very own Booza over here.”

The pair’s unique take on this ice cream doesn’t stop there – with Booza coming in the shape of petit four balls.

“One person described popping the ball into your mouth whole as a Booza moment, they are just the right size and consistency to leave you speechless for minutes” Tedy said.

Since the 1800s, booza style ice cream has been soothing the patrons of the Levantine region’s hot sumptuous souks (markets) and is traditionally served with lashings of pistachios. With that in mind, Tedy and Jilbert have refined their petit four to three fabulous flavours—traditional roasted pistachio, sweet sesame halawa and crunchy pistachio praline—and the duo are now keen to share this trio with Australia.

“Each ball is lovingly rolled in pistachio, sesame halawa (halva) or crunchy pistachio praline,” confirms Tedy.

All Booza has been created to be preservative, gluten and egg free at the Pepe Saya Factory in Sydney’s Tempe, home of infamous butter king Pierre Issa – better known as Pepe Saya.

With such dedicated creators, quality ingredients, exotic consistency and delicious taste, these balls of ice cream will have any passionate foodie adding “BYOBooza” to this summer’s invites. But Booza isn’t merely a party of the palette, it’s a ball.

ONLINE:                                   e: info@booza.com.au w: www.booza.com.au f: @boozaicecream t: @boozalevant

 

FURTHER FLAVOUR FACTS:

traditional roasted pistachio

The perfect start to Booza’s petit four flavour trio, Traditional Roasted Pistachio captures the pure essence of the Levantine region. The ice cream is hand rolled in roasted and sliced pistachio, the rustic texture of which balances to perfection with the smoothness of the ice cream centre. Serve unaccompanied to celebrate the flavour of the pistachio or on a tasting plate with the full Booza range. Ideal for lovers of desserts that are not overly sweet.

sweet sesame halawa

For an undeniable match made in heaven you can’t go past Booza’s hand rolled Sweet Sesame Halawa petit fours. At the centre lies our unique ice cream, subtle in its sweetness—stringy, almost marshmallow-like in its texture. On the outside, the irresistible halawa (halva) provides a rich, nutty and strong balance of flavours. This authentic Levantine creation brings the tastebuds to life and is best enjoyed second as part of the Booza petit four trio experience.

crunchy pistachio praline

Traditional Levantine flavours with a contemporary twist. The smooth sweetness of Crunchy Pistachio Praline surprises the tastebuds and delights the senses. Our unique ice cream centres are delicately hand rolled in toffee crunch with a hint of pistachio, creating a flavour sensation unlike any other. A fitting finale to the Booza petit four trio experience, enjoy as part of a dessert tasting plate at your next dinner party or as a sweet treat whenever the mood takes you.

*Preservative, gluten and egg free.

Booza petit fours are ready to serve. Simply remove from the freezer and let stand for 3-5 minutes.

170 TURN OUT TO CELEBRATE OLIVER’S TARANGA 170TH

The countdown went for 170 days. 170 bottles of wine were opened and 170 people turned up at the Oliver’s Taranga barrel shed last Saturday night to celebrate 170 years of continued family grape growing and winemaking in McLaren Vale.

Wine industry; writers; locals; friends and interstate guests joined with the Oliver family including 88-year-old fourth generation Matriarch Marjorie Oliver (Gran); fifth generation and present day Managing Director Don Oliver; Sixth generation cousins Corrina Wright (winemaker) and Brioni Oliver (Cellar Door Manager) for a rustic 14 dish feast prepared by Andre Ursini of Andre’s Cucina and Polenta Bar in Adelaide.

Before the event a group of media including James Halliday; Judy Sarris; Nick Stock and Nick Ryan were led by artist Roz Miller in an artistic exercise which had them create art using wine; vines and leaves.

Outside the barrel shed, guests enjoyed Arras sparkling wine on arrival from current Gourmet Traveller Wine Winemaker of the Year Ed Carr before the candle-lit barrel shed was unveiled and the feast of barramundi; porchetta; polenta; salumi; mozzarella began. Guest were entertained with music by local folk duo The Yearlings and speeches from Corrina, Don and Brioni with a toast to the family’s former generations.

The event caps off a successful year so far for Oliver’s Taranga who this year released their first McLaren Vale Vermentino and will begin the process of making their vineyards organically certified.

Winemaker Corrina Wright said the event was about celebrating the past and the pioneers but also about making a toast to the future. “We’re so lucky to have held onto our patch of McLaren Vale for 170 years – and thankful that the first generation, William and Elizabeth Oliver chose this very special part of South Australian winemaking territory,” she said.

You can see all 170 of the posts in the blog countdown at www.oliverstarangawordpress.com – the most recent including information on each generation.

A video of the 170th celebration night by Nick Stock will be published soon. Twitter: @OliversTaranga facebook.com/OliversTaranga www.oliverstaranga.com.au

Oysters are in the House!

WHO:             Rockstar oyster growers alongside Rockstar winemakers from across Australia’s oceanic and wine regions

WHAT:           Oysters in the House – showcasing regional and varietal nuances of oysters and wine from across Australia

WHEN:           Sunday 30 OCTOBER, 12-3pm and 5-8pm (Master class by Nick Stock and John Susman at 3.30pm – bookings only)

WHERE:        Opera Kitchen promenade, Sydney Opera House

COST:              $30 = tasting glass and 5 oyster tokens (additional oyster tokens can be purchased for $3 each as well as featured wines and oyster dishes)

BOOKINGS:  www.oystersinthehouse.eventbrite.com

When oyster growers team up with winemakers, brace yourself for a pearler of a Sunday at the Sydney Opera House’s Opera Kitchen Promenade.

Part of the 2011 Crave Sydney International Food Festival (CraveSIFF), Oysters in the House will offer festival goers tastings of oyster-loving wines – from Great Southern Riesling and Hunter Semillon to McLaren Vale Vermentino and Tassie sparkling.

Oyster growers from across Australia will fly in from their coastal homes in places such as Coffin Bay (SA); St Helens (TAS); and Albany (WA) to stand alongside the local Sydney Rock Oyster growers of New South Wales.

Food Festival Director Joanna Savill said the event is a great opportunity for mollusc and wine loving punters to explore the varieties and flavours of oysters and wine.

“The Food Festival is all about celebration. And what better to celebrate than terrific New South Wales produce!”

Head judge of the Royal Sydney Oyster Show, John Susman, who will present two master classes with winemaker and wine writer Nick Stock said that the oyster, above all seafood, offers a true reflection not only of the variety and season of its marine “terroir”, but of the growers husbandry and skills.

“This is a great chance for people to get to know the source of oyster supply, the variety, region and grower of your oyster – just as you can select a grower, variety and region of a wine, you can start exploring with oyster appreciation,” he said

So let these mollusc mongers and vino vendors shuck you all afternoon long beneath the shimmering shells of the Sydney Opera House.

To pre-book your tickets – www.oystersinthehouse.eventbrite.com tickets also available on the day from Opera Kitchen

The full SIFF program is now available online: http://cravesydney.com/

Twitter: #oystersinthehouse #cravesiff @stockwine @fisheads

Media enquiries: Amanda Pritchard, Kooki – 0413 44 55 34

e: Amanda.pritchard@kooki.com.au @_amanda_jane @kookipr