A love for words, language and conversation do not make wine an obvious career choice, but a two year ‘distraction’ at Juveniles and Willi’s in Paris, and an unconventional apprenticeship as a van driver/kitchen porter/waiter, struck a life course that has seldom strayed from great wine and food enterprises, and the people that run them.
Without doubt, a chance opportunity to travel to Australia – for a then fledgling Australian Wine Bureau – began a relationship with a country that now dominates my guiding passion: the people, places and stories of Australian wine, and developing strategies that further their reach and appreciation.
Could it be how and with whom we eat is just as important as what we eat? Join Dr Fiona Kerr, Paul Henry and Simon Bryant for the conversation.
Created for anyone who has a fascination with South Australia's food industry, and has a day to spend learning about some of the global challenges and insights, and our leading...