9th Wine and Wild Food Dinner a smash hit
Friday, Dec 21, 2018
The sold out event saw guests presented with five unbelievable courses of wild food co-prepared by Fielke and Steve Clark, Executive Chef at the National Wine Centre.
The fourth course set tongues wagging the most. The Venison Nose to Tail dish saw five separate elements - smoked tongue, shank and kidney pie, loin and liver parfait, shaved heart and spare ribs - on one plate. It could have been a complete dinner in itself. Salivate over the full menu.
Guests were also treated to a professionally paired wine with each course, courtesy of Angove Family Winemakers and presented by Tony Ingle, their Chief Winemaker.
During the night, Chief Executive of the Department for Environment and Water, John Schutz, launched the first ever Modern Hunting in South Australia guide for sustainable and responsible hunting.
The dinner is a wonderful opportunity for CHASA members to get together and catch up and this year was no exception.
We extend a big thanks to Dinner Coordinator John Peek and all the CHASA members for the team effort that went into organising the night.
See you next year for the big 10th event.
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