Le Cordon Bleu hosted a series of sold-out workshops and masterclasses at Bonjour Barossa 2017 in the scenic Seppeltsfield Estate in celebration of French food, wine and culture.
The all-day event transformed Seppeltsfield Winery into a replica of the cobbled streets of Paris complete with market stalls offering French-themed food, wine and homewares while the Parisian jazz sounds of Louise Blackwell & The French Set provided background ambience. Delighted guests were invited to accompany Seppeltsfield Estate Chef Owen Andrews on an Epicurean walking tour of the scenic property.
Chef Simon Taylor presented the first of a series of highly-anticipated Le Cordon Bleu workshops, with a cooking demonstration (and tasting) of Grilled sirloin steak, kipfler potatoes, béarnaise sauce and watercress.
Wine Lecturer Trevor Maskell hosted a wonderful Pol Roger Champagne masterclass for the lovers of bubbles. Participants sampled a Mignonette sauce with SA Coffin Bay freshly shucked oysters paired with vintage and non-vintage Pol Roger Champagne.
Pastry Chef Jenni Key’s delicious demonstration of Macarons with buttercream and raspberry ganache fillings was popular with sweet-toothed participants.
Children were included in the festivities, a Junior Sous Chef workshop was a delightful opportunity to learn how to decorate cupcakes and marzipan figures.