Packed program released for Festival of the Lamb
The Clare Valley is known around the globe for it’s world class riesling, but let’s take a moment to acknowledge another familiar feature of the lush, picturesque landscape – the great Aussie lamb.
Think lamb sausages, succulent lamb paired with local red wine, wooly winter outfits, sheep inspired art, grass-fed prime lamb and spit roasted lamb and loins. Just like Bubbagump’s Shrimp, the list of options is long when it comes to the young wooly jumbuck.
To acknowledge the legendary lamb, the 5th Clare Valley Festival of the Lamb will be held from September 18 to 22, is sure to be a shear delight.
Lambassador (aka Festival Coordinator), Simon Millcock said in keeping with the global culinary influences from previous festivals, this year’s event will focus on the significant influences Italy has made to food and wine.
“Local and visiting chefs are working with lamb producers and local wineries to develop the menus for this year’s festival,” he said.
The first release of the program includes Italian influenced culinary events by leading Global and State chefs including Vincenzo Spatola from the oldest Italian regional Club in Adelaide.
The unique event has become the Valley’s annual Spring Equinox, combining the first buds of the vines and the optimal time for lean, tender, new-season lamb – the hero of the culinary aspect of the Lamb Festival.
Anna Baum from Clare Valley Wine & Grape Association said several wineries in the Clare Valley are renowned for their delicious Italian wine varieties, particularly Novello, Fiano, Pinot Grigio, Montepulciano and Sangiovese.
“Italian varieties of wine are very suited to the changing climate here in southern Australia and are proven to be a great accompaniment to food, particularly seafood, pasta and lamb!”
But it’s not just about savouring the flavours of succulent local lamb. The preliminary program includes “Art of the Lamb”- a sheepish Art Exhibition at Clare’s Mill Street Art Gallery, festival-goers can swoop in to Mintaro’s Magpie and Stump Hotel for some Spring sunshine and fun, Greg Cooley has invited former Ten Tenor, Andrew Pryor to set the Italian scene, and the Auburn Institute will showcase wool and fabric by up and coming fashion designers and youth artists.
The Festival’s launch and dinner will include key note speaker Katherine Maitland, Marketing Manager at Clare Valley’s Pangkarra Pasta, and feature locally produced lamb from Martindale Farm.
If you have a Clare Valley venue, and would like to be a sheeple and join the Lamb Festival fun, expressions of interest for venues seeking to host events are still open, and enquiries can be directed to Simon Millcock (0407 819 000).
Clare Valley Festival of the Lamb
When: September 18-22
For all the details: Click here
For accommodation options: Click here
