Nick Haddow to headline CLF 2017

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After growing up in Adelaide in a house where everything was cooked from scratch, Nick took on the world of hospitality by studying hotel management and working in Adelaide’s best restaurants where he found his passion for good food, wine and especially cheese. Mentored by two of Australia’s foremost cheese experts; Will Studd and Richard Thomas, Nick spent time working at Milawa Cheese Co. and Meredith Dairy in Victoria in the early 90’s before being awarded a Queen’s Trust Grant to work with cheesemakers in Europe, learning traditional cheesemaking and maturation techniques.

 

Nick Haddow aka ‘The Big Cheese’ is widely regarded as one of the best cheesemakers in Australia. He is passionate about fostering artisan food and preserving traditions by understanding how it is made. His products are a reflection of his dedication to tradition and quality. Nick will be joining us at this year’s Cheese Lovers Festival with his beautiful range of cheeses – Check out www.brunyislandcheese.com.au

Catch Nick at following programs;

CLASSIC CHEESE DINNER AND LUNCH
Want a dinner or lunch that celebrates cheese at its best? A 3-course cheese menu designed by Celebrity Cheesemaker and Chef Nick Haddow and Tyrrell’s Wines, Chris Tyrrell? Our Classic Cheese Dinner or Lunch will be the perfect occasion for the cheese enthusiast in you.

Classic Cheese Dinner - Friday 16 June 2017, 6pm to 9pm
Purchase your tickets today - Click Here

Classic Cheese Lunch - Saturday 17 June 2017, 12pm to 3pm
Purchase your tickets today - Click Here

WORKSHOPS
Cheese Primer with Nick Haddow
A jam packed workshop as Nick attempts to teach you everything he knows about cheese in 45 minutes. Includes how cheese is made, the various styles of cheese and how to serve cheese.
Saturday 17 June 2017, Time TBA, Free workshop – limited to 110 attendees

4 Animals, 8 Cheeses with Nick Haddow
Nick takes you through the impressive diversity of cheese being made in Australia today by showcasing and comparing cheeses made from the milk of cows, sheep, goats and buffalo.
Sunday 18 June 2017, Time TBA Free workshop – limited to 110 attendees