Mothers Day Functions

Sunday 11 May


National Wine Centre

– from 12 pm, 4 courses with beverages, $85 per head (young adults $50, children $30), bookings on 08 8313 7462 or email

Hilton Hotel

– buffet breakfast ($55 in The Brasserie, $49 Balcony rooms), buffet brunch ($65), high tea ($52).  Children 5 and under free, children aged 6-12 50% discount.  Bookings on 8217 2000.

Earl of Aberdeen (Coopers Alehouse)

– from 12pm, à la carte menu, complimentary bottle of bubbles for bookings of 10 or more.  Bookings on 8223 6433.

Apothecary 1878

– open for lunch and dinner, lunch $75 per person, dinner either $38 or $48 per person.  Bookings on 8212 9099.



Warradale Hotel

– 3 course lunch, Champagne on arrival, free raffle, $55 per head (children $15), bookings on (08) 8296 1019

Stamford Grand, Glenelg

– 9:30 – 11:30 buffet breakfast ($30 per head, children 5 and under free, $20 per child otherwise)

– 1:00 – 3:00 high tea, $34 per person

– bookings on 8376 1222

Cellar Door Wine Festival 2014 – Social Media Ambassador


Tasting plate of SA goodies – that rare beef was amazing!

Even before I had a child, a week that involved every night out would have left me feeling a little knackered. Last week was such a week: epic on many, many counts and my sanity (and the long suffering Andy’s sanity) saved quite possibly only by the fact that the toddler spent Friday night at his grandparents’ house.

Every night out was a good night out, don’t get me wrong, but I could have done with them rather more spaced out. Let’s fast forward through the week to Thursday night.

A couple of weeks ago I received an email from the Adelaide Convention Centre, which is the organisation behind the annual Cellar Door Wine Festival. Would I like to be a social media ambassador for the 2014 festival?

On the one hand, this suggests that I either drink too much or spend too much time on twitter … but on the other, did they really have to ask?!

With Thursday night by that stage the only night free in an already hectic week, I shouldn’t have been surprised when that was the night of the program’s launch. I headed off to the Convention Centre, post Dora the Explorer, feeling a little less than glamorous and wondering what awaited me.

What awaited me was a tiny taste of what awaits everyone come Valentine’s Day 2014 – the opening day of the Festival. Next year you can expect to see the same overwhelming array of wineries but there’s going to be an increasing emphasis on food and local producers. Marion Grasby (ex Masterchef) will be hosting master classes, as will Valérie Henbest of the Smelly Cheese Shop. If you don’t already have a date for Valentine’s Day, consider yourself on notice to find one.

This partnership with the Smelly Cheese extends to a very special cheese themed competition. Details are coming but, in the meantime, if you love cheese, perhaps consider taking a selfie of your next close encounter and keeping it stashed away ready for the competition to open!

The ambassadors were treated to a lovely meal: amazing antipasto (seriously amazing – everyone was so impressed with the pastrami in particular), a seared tuna entrée, served on a melon salad dressed with soy sauce which was genius (and tasted a lot better than it sounds written down!), a tasting plate (shown above) for main course and a Haigh’s flourless chocolate cake for dessert. That also received some rave reviews (unsurprising, really).

We were also spoiled with a souvenir (see the photo below) as well as an amazing goodie box filled with South Australian eats, drinks and treats – and a tomato plant*. I might be pitting the tomato plant against my own seedlings and seeing how it fares.


* Not so random, when you consider that tomatoes were often referred to as love apples. Remember, the Festival opens on Valentine’s Day.

San Remo Fresh Pasta Now Free-Range

SR Fresh Render Range (2 Rows)
South Australian family owned pasta manufacturer, San Remo, has just redeveloped its fresh pasta range, with an overhaul of its fillings.

As regular readers will know, I am a big fan of supporting local business and San Remo is definitely a South Australian success story. Which means it’s great to learn that the pasta now uses free range egg (San Remo actually mills the durum wheat itself) and the fillings are 100% Australian beef and free range chicken.

In addition, there are no artificial colours or flavours and the products are GMO free.

I really wish more food companies would switch to using free range eggs and chicken – and then promote the fact they are doing so – so hats off to San Remo.