Plant Based Cheesemaking and Wine Pairing Masterclass

Avoid the football madness and join us for two fun afternoons with masterclasses in cheese making and wine pairing, plus expert guidance in cheese board aesthetics and cocktail creation.

Julie Martyn from Artisa in Tasmania and her daughter Ella Martyn, wine educator and seasoned hospitality professional, are teaming up to offer a memorable cheese and wine experience in Melbourne’s CBD.

WHAT TO EXPECT:

• Expert demonstrations in cheesemaking with Artisa’s Dr Julie Martyn, one of Australia’s leading plant based cheesemakers.

◦Friday: Introduction to vegan cheesemaking

◦Saturday: Advanced vegan cheesemaking – camembert style.

• Step by step cheesemaking instruction manual.
• Expert demonstration and masterclass in styling mouthwatering cheese boards with opportunity create your own personal apéro board.
• Sample two cocktails, curated by industry professional Ella, to perfectly complement Artisa cheeses.
• Wine and cheese pairing led by Ella, in collaboration with the lovely Jordan Hein of Moorak, an exciting young producer out of South Australia.
• Quiz time - with cheesy prizes to be won!
• Artisa tote bag with some cheese board staples to take home.
• Two course shared vegan banquet at Patsy’s on arrival on Saturday (including a glass of Moorak Blanc de Blanc), $60 per person to be paid at the restaurant

CANCELLATIONS: Please note that by booking you acknowledge that this is non-refundable. In the event that you cannot attend, you may transfer the ticket onto someone else. In the unlikely event we cancel the event, you will be refunded fully.

The event must reach a minimum number of participants in order to go ahead.

Sold out? Email [email protected] to go on the waitlist.

MEET YOUR HOSTS: Artisa's founder, Julie Martyn, is a passionate foodie with a PhD in molecular biology. After more than 20 years in biomedical and clinical research that took her from New Zealand, to the US and then to Sydney, Australia, in 2016 she moved to Tasmania to start a vegan food business. She identified a gap in the market for premium, cheeseboard worthy plant-based cheeses, so she turned her considerable research skills into filling that gap. She has developed a range of cultured, cashew based cheeses, with a clean ingredient list, which are good for consumers, for the animals and for the planet. Handmade in Launceston, the Tasmanian provenance of each of Artisa cheese captures some of the outstanding quality and flavour in food that only Tasmania can provide.

Apart from being Julie’s delightful daughter, Ella Martyn has extensive hospitality experience, having worked in a range of high end restaurants over the past decade, landing at Patsy’s where she steers the ship as Restaurant Manager. Ella has completed various wine education courses, currently undertaking her WSET Diploma, a program at the top end of wine education. Last year she spent 6 weeks on a self directed study tour of vineyards and wineries across France and Italy to broaden her knowledge of these great Old World wine producing regions, drinking a few incredible drops along the way.

Host or Publisher Artisa