S4E10
Valérie sits down with food historian Barbara Santich to explore how Australian food culture took shape, from colonial kitchens to the sausage sizzle. "The culture belongs to the people. The land produces the resources."
Valérie sits down with food historian Barbara Santich to explore how Australian food culture took shape, from colonial kitchens to the sausage sizzle. "The culture belongs to the people. The land produces the resources."
Water is rarely spoken of in terms of vintage or terroir, unless a source is distinctive enough to demand it. This episode of Sensing Up turns that vocabulary toward a spring on the Yorke Peninsula, where a family has spent nearly two decades learning to taste, describe and finally bottle...
Sensing Up is a space to slow down, pay attention and let the senses lead. Pour yourself a nice cup of Dilmah Tea and let Valerie and Dilhan take you to an enchanting world of artisanal products.
Valérie and Paddy Gilhooly of Thistledown Wines explore old vine Grenache, McLaren Vale terroir and the art of matching wine with mature cheddar.
Valérie Henbest chats with Bec Hardy and Richard Dolan about family legacy, McLaren Vale winemaking and a stunning pairing of Pertaringa Yeoman Shiraz with Époisses.
Valérie Henbest and Master of Wine David Gleave explore Grenache, terroir and the future of Australian wine, finishing with two outstanding cheese and wine pairings from Willunga 100.
Valérie Henbest chats with acclaimed wine writer Nick Ryan about the future of Australian wine, the art of tasting, and the magic of a perfect cheese and wine pairing.
Valérie Henbest sits down with caviar specialist Guy de Saint Laurent to explore the remarkable story of French farm caviar, its craft, history and the surprising pairings shaping modern gastronomy.
Purchase the cheeses you heard about in the Sensing Up Podcast directly from our shop! Surprise your partner, family and friends with your amazing cooking skills or gift mouth-watering cheeses to the aficionados in your social circle, they'll thank you for it.
