wine & food pairing workshop

Cooking demonstration classes coming soon!


Booking inquiries for 6 to 10 people please text 'Masterclass' and your preferred date to Horst the chef 0412 166 822

·         food and wine educational dinner

·         cooking with wine workshop

·         learn cooking by eating

·         wine blending is a craft; - and food and wine matching an art form.

Winefood is set to prepare your pallet for a  unique food & wine experience,

Q: which wine goes which my food        A: Winefood is crafting food for your wine

The question is ask every day in every Restaurant, which wine for my food!

Winefood is producing  selective food, sustaining the flavour profile of your wine. Winefood is corresponding to taste and flavour pattern of your wine, amplifying  notes and characteristics.

Food matching  is appreciation of winemakers blending skills;-wine blending is a craft; food and wine matching consequently is an art form leading to our mission statement

Food and wine is made for each other; if made for each other

To reach this goal Winefood has developed a variety of techniques and production strategies to control the impact of herbs and spices in our food.

Seasonal freshness nothing compromised; only additive is the love of cooking and the taste and flavour of the Fleurieu peninsula.

Wine and food from the Fleurieu is united in innovative and pioneering dishes.

The food is designed to support the individual elegance and sophistication of McLaren Vale wine. We believe Food and wine is made for each other, if made for each other.

Winefoods little secret: fumet!

Simplicity; the answer in search for complex food and wine pairing.

Winefood is using the classic French taste and flavour trapping technique "fumet"

Words like peppery are sometimes used to describe tannin overlay in Shiraz, baiting on a tiny piece of cracked pepper is peppery too, however this taste sensation is the end of wine testing for a while.

Dukkah is a powerful mix of Middle Eastern spices, some sharp and some roasted. The impact on your palate is amplified by the roasting- and grinding grade of this mix. Dark roasting will deliver bitterness and coarse grinding will produce peaks of sharpness; both will interfere with your wine tasting experience.

Winefood used selected herbs and spices and roast them gentle. Chilli, pepper, garlic and alike are often infused; which meant the upper layer of flavour is captured in a ”fumet” or stock-broth. The result is peppery flavour without the cracking sharpness produced by baiting on a tiny piece of spices.

Pepper freshly but finely grinded to infuses its fragrance delicately to your food is Winefood

ambition. The same technique will be applied to garlic, chilli, ginger and likewise herbs and spices. Winefood is not eliminating this vibrant flavours but cultivating the essences in a "fumet" and keep them in a well behaved manner to pleas your pallet and your wine.  Now the wine will bring successful his underpinning layers of taste, flavour, acidity and balance to your food.

That is why Winefood believes...

Food and wine is made for each other; if made for each other!