We’re thrilled to welcome South Australia’s own Callum Hann to Cellar Door Fest 2020 as one of our special celebrity guest chefs.
Born and raised in the Barossa Valley, Callum’s philosophy is that food should be simple, seasonal and fresh. Since becoming runner-up on the 2010 Masterchef series, Callum has had his hands fun. He’s worked in some of Australia’s best kitchens; toured Australian universities teaching students how to cook and eat well; published three cookbooks and set up his own cooking school—Sprout Cooking—in conjunction with dietitian Themis Chryssidis. Most recently, it was announced that Callum will be opening a new concept called ‘The Pantry’ at the Adelaide Airport next year, which will home in on produce from local suppliers. Callum’s focus on celebrating the best of SA makes him an ideal fit and ambassador for Cellar Door Fest!
Callum will be supporting our 2020 event through participation in the Long Table Dining series, including our exclusive Cellar Door Feast degustation dinner and Best of SA long table lunch, as well as offering free cooking demos in Jessie’s Kitchen.
Ahead of our 10th anniversary celebrations, we sat down with Callum to learn more about him and his passion for SA’s vibrant foodie scene.
What do you love most about SA’s food (and drink) scene?
We have such incredible diversity in our climate and growing conditions here in South Australia. As such, we have such a wide array of world-class produce. I love how many local food businesses embrace this with a genuine focus on showcasing the best our State has to offer.
What are five ingredients you can’t live without?
Lemons, good extra virgin olive oil, thyme, local fish (Coorong mullet is a personal fav!), garlic… sounds like a recipe right there!
What’s your favourite food and drink pairing?
Smoky Bay oysters and a good riesling.
What’s your favourite SA region (and why)?
I may be a little biased but I’m a born and bred Barossa boy so I think it’s one of the best places in the world. It’s always been renowned for high quality wine, but ever since I’ve grown up, the food scene even has evolved to be just as good!
Home cooked or restaurant?
Both! My favourite two things have to be eating out with friends, trying new places, ordering new dishes, as well as cooking at home with my wife and daughter.
What are you most looking forward to at Cellar Door Fest?
Meeting the winemakers, discovering new wines, and collaborating with the other foodies!