South Australia’s food and wine industry is a major contributor to the state’s economy. Its wines are enjoyed globally, while its seafood delights such as grilled scallops and kobe beef skewers are loved locally.
At UniSA’s Ehrenberg-Bass Institute, students can take their wine knowledge to the next level with WSET courses and study tours to top SA regions.
This is a fun and interactive course, where you learn how to taste wines confidently. You will discover that there is a whole lot more to wine than just its colour and aroma. You will develop the ability to taste wine like a professional and be able to describe what you taste. You will be able to identify wine components and flaws, and also the different wine styles. Four to six wines are tasted each class.
The cost of the course includes the ‘Essential Wine Tasting Guide’ and a vineyard tour in the Swan Valley. It is a great gift idea for that wine lover in your life.
South Australia’s food and wine industry is a major contributor to the economy, exporting to more than 100 countries and generating over $14 billion in total industry revenue in 2021-22. The state is globally recognised for its premium quality produce, including world-class seafood, wine and grains. This is largely due to a clean environment free of pests and diseases, rigorous biosecurity measures, and world-leading research and development programs.
Located in the heart of Australia’s premium wine region, TAFE SA has an extensive range of food and wine courses to suit all levels. These include the WSET Awards (levels 1-3) in wine, Champagne and Sparkling, Barossa Wine School, as well as French, Italian and Spanish wine scholars and the Australian Wine Research Institute’s Advanced Wine Technology course.
The university offers a wide range of food and wine courses for students wishing to become sommeliers, cellar masters, chefs and restaurateurs. Its courses are offered on a part-time basis over 21 days, and each lesson builds on the previous one to make sure students fully understand the concepts being taught. Students can do the course on their own pace (one to ten hours per week), and have access to the online materials for up to one year. This gives students flexibility to work and study at the same time, without compromising their career or other commitments. The courses are delivered by university lecturers and experienced wine professionals.
South Australia has a reputation for unimpeachable food and wine, and that’s something the state government is keen to maintain into the future. Significant investment in biosecurity and research and development will keep South Australian food products as premium as they are now.
The state’s horticulture industry is thriving, with high quality fruit, nuts and vegetables a big part of its economy. This translates into exceptional dining experiences that will impress your friends back home. From gourmet fine-dining to five-star casual and everything in between, you’ll find it here.
Adelaide’s reputation as a global culinary hub is a result of its diverse cultural diversity, and the state’s sunny climate, which makes it perfect for growing premium grapes and ingredients. But it’s the state’s sense of community that is the real secret to its success as a world-class dining destination. “South Australia is a place that has a very strong sense of community,” says Maggie Beer, who is one of the nation’s most celebrated chefs and restaurateurs. “That is what has built its international reputation.”
This sense of community extends well beyond the state’s borders. The food and wine industry is a key driver of tourism, with people from all over the world flocking here to experience the food and wines that have made the state famous.
As such, the industry is a significant contributor to the South Australian economy, generating $14 billion in overall revenue. The state’s reputation as a premium producer is also helped by its clean environment that’s free of pests and diseases, its world-leading research and development programs and its food safety standards.
The state’s winemakers, viticulturalists and sommeliers have a high level of knowledge thanks to the Wine and Spirit Education Trust (WSET) courses offered by TAFE SA. These are recognised around the world as professional qualifications that give you a unique advantage when working in the industry.
The state’s seafood is another major export, with its rock lobster and tuna in high demand across the globe. And its grains – such as those grown at Laucke and used to make Coopers Brewery beers – are exported to the likes of Italy and Germany for pasta production.
With a blessed landscape and climate, centuries of hard work and a commitment to innovation, South Australia has earned a global reputation for its wine. There are now 18 wine regions, and over 200 cellar doors within an hour’s drive of Adelaide, with each producing a wide range of styles. At any given time, there are around a billion bottles of wine on tables and in cellars that proudly bear the name ‘South Australia’.
The state’s focus on premium food and wine products is backed by a world-class reputation for clean production. Maintaining this is a major challenge, but the industry has responded with aplomb, working to capitalise on opportunities and better promote its qualities to new markets and consumers.
TAFE SA’s wine courses are ideal for both wine novices and enthusiasts looking to improve their skills and knowledge. The National Wine Education & Training Centre’s Wine Essentials course is a great start, giving students confidence in tackling wine shop selections and restaurant menus. Students will learn how to sense and describe wine appearance, aroma and taste while also developing a greater understanding of grape varieties, winemaking fundamentals, viticultural practices and wine styles.
For those interested in advancing their career in the wine industry, the internationally-recognised Wine & Spirit Education Trust (WSET) offers qualifications that span one-day beginners’ courses to Level 4 Diplomas. The coronavirus crisis has impacted on classroom-based WSET courses, but online and affiliate-based providers are stepping up to meet demand.
Another option is Halliday Wine Academy, which provides a suite of short courses and webinars designed to help wine business owners and senior managers make the most of their business’ potential. These courses combine original research with global best practice management consulting advice, and are aimed at building wine business and team capabilities.
The food, wine and agriculture industry is the backbone of the state’s economy. Despite challenges such as soil degradation, reduced water availability and global health threats, the industry continues to thrive with a focus on continuous improvement and innovation. At UniSA, researchers from multidisciplinary areas – including science, marketing, engineering, psychology and nutrition – are working together to find solutions that can help the industry overcome these challenges.
South Australia’s food and wine industry is one of the state’s largest industries, employing one in five working South Australians. It is globally recognised for its cutting-edge biosecurity standards and high-quality fresh produce, sourced from a pristine environment free of pests and diseases.
The world-famous Adelaide Hills, Barossa Valley and McLaren Vale produce 80% of Australia’s premium wines and have earned the region the title of Great Wine Capital of the World. The state is also famous for its gourmet seafood, including acclaimed South Australian rock lobster and premium tuna. Grass-fed beef and lamb, plus dairy products, make up the balance of the South Australian production.
Managing biosecurity threats is an ongoing challenge and the industry has a strong focus on ensuring a sustainable and safe future for its products. Investing in research and development is also important to the sector, which supports the industry’s capacity to adapt to changes in global markets.
The Food Innovation Centre at UniSA brings together researchers from multidisciplinary areas such as science, marketing and engineering to tackle key challenges for the food and wine industry. They look at the bigger picture, such as examining soil degradation, water management and health issues, to find new solutions that can be applied across the industry.
The centre also supports industry through inbound and outbound trade missions, such as the recent trip to China by PIRSA Minister Steven Bignell. These trips provide valuable market insights and an opportunity for the industry to come together, learn from each other and build stronger relationships with international customers. They also demonstrate the value of collaboration in a highly competitive market and are an effective way to drive business growth.