We are fortunate enough to have one of Perth’s premier authorities on all things cheese, Mr. Nick Bath of Blue Cow Cheese Company (www.bluecow.com.au) as host for each evening, alongside some of Australia's best wine producers.

Guests receive a plate of cheeses that are matched to wines, with each expert talking you through each round. The usual format is six cheeses with six tastes (please note, they are not full glasses) of different wines. It's an exclusive yet designed to educate and refine your knowledge of cheese and fine.

The evenings are rather informal, and you will learn a lot, as each speaker talks about their wine and cheese match and welcomes any questions from the group (maximum of 30 guests). The events are held like an open forum, with all guests sitting around the one large boardroom-style table.

So if you’re an avid cheese and/or wine aficionado, join this very unique occasion to boost your wine and cheese knowledge, meet people and have a few laughs along the way…

Due to popular demand, we'll be hosting more of the wine and cheese evenings, and also two wine and cheese dinners throughout. Feel free to mail Shenade to be popped on the News & Events e-mailing list so you don't miss out! Her email is marketing@frasersrestaurant.com.au

We're also hosting a Beer and Cheese Matching Evening at our sister venue, The Old Brewery.
Click on the link below for more information:
http://www.theoldbrewery.com.au/About/NewsandEvents/tabid/431/Default.aspx 

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Wednesday 31st March 
Wine & Cheese Dinner - "Will Studd Selected Cheese & Wine Dinner"
Kings Park Function Centre - Room One (next door to Fraser's Restaurant). 7:00pm sharp
$125 per guest

**SOLD OUT**

In conjunction with the City of Perth's Good Food Month in March, we're hosting a Wine and Cheese Dinner and we're fortunate enough to have Will Studd, along with local Perth guru Nick Bath, to host the dinner.

Will Studd has been at the forefront of specialist cheese in Australia for the past two decades, but his passion for cheese first originated in London during the 1970’s where he established a chain of delicatessens. With more than three decades of experience, he has done much to expand the horizons of the local industry, in a role that has included the distribution and retailing of fine cheese, media commentator, and successful author.

Join Will and Nick for an exclusive evening where Chris Taylor of Frasers’s Restaurant prepares a five-course dinner inspired by artisanal cheeses selected from around the world. This is a wonderful opportunity to spend an evening matching Chris’s inspired menu with five fine wines (wine sponsor/host to be announced), whilst Will takes you on a journey exploring artisanal and farmhouse cheese from the Olde World.

Please note that all guests will be sharing tables with other guests at the dinner.

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From the pounding surf of the Atlantic to the tranquil waters of the Mediterranean, explore the many cheese styles of Spain made from ewe, cow, and goat milk. Enjoy wine tasting matched to each cheese with wines selected by Larry Cherubino, one of Western Australia’s new breed of winemaker. Larry was a finalist in the 2009 Gourmet Traveller Winemaker of the Year awards.

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Wednesday 16th June
Wine & Cheese Evening - "Hard Cooked and Uncooked Cheeses, with Red Wines"
SOLD OUT
Fraser's Private Dining Room, 6:30-8:00pm
$45 per guest

Explore the benchmark hard cheeses of the Old and New World with Nick Bath. Some of the great examples that you will enjoy will be made from raw milk. The adage that 'big is best' rules this category, as cheese makers expertly mature these young glistening cheeses which are stacked row upon row for up to two years. The cheese styles will exhibit complex flavours and crumbly to brittle texture.

Enjoy elegant nutty Alpage Gruyere and Parmigiano Reggiano, tangy uncooked and pressed Cantal, Dutch cooked curd styles and traditional cloth bound English and Australian Cheddar.  Red wines will be supplied by a talented wine producer - to be confirmed...

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Wednesday 18th August
Wine & Cheese Evening - "Blue Cheese and Dessert-style Wines"
SOLD OUT
Fraser's Private Dining Room, 6:30-8:00pm
$45 per guest

Dating back to the Roman times and discovered by accident, this is a most fascinating style of cheese. The moulds are naturally occurring from caves, such as Roquefort in France, to Picos de Europa in Spain. These distinctive strains of blue moulds form cheeses that exhibit flavours from tangy and spicy to savoury and creamy. Rinds are characterised as natural, rind less and white with texture as variable as sticky to crusty.

Take the journey across Europe and from rich and creamy styles such as mountain Gorgonzola from Italy to savoury southern French Roquefort and Bleu de Auvergne; Spanish mixed milk Valdeon and classic Cropwell Bishop natural rind Stilton. Taste luscious Foundation Blue, the best of the New World.  

Join Victoria McClurg and Nick Bath for an exclusive evening where Chris Taylor of Frasers’s Restaurant prepares a five course dinner inspired by the cheeses made by Victoria. The wine sponsor is to be announced.

This is a wonderful opportunity to spend an evening matching Chris’s inspired menu with fine wines whilst Victoria takes you on a journey exploring her labour of love which is cheese making in the Barossa valley.  

The wines will be supplied by Jo Cammack from "Red & White", and she will be along to co-host the dinner and speak about each wine. Jo will showcase of range of quality drops from the Barossa.

First trained as a winemaker, Victoria spent a season making wine in Bordeaux, absorbing the region's way of life and regard for food and wine. As she mused over a glass of wine, accompanied by an array of handmade cheese, Victoria realised what she really wanted to do. Her course was set - she learned the art of cheese making and brought her new found passion home to the Barossa, Australia's most famous wine region.

The Barossa Valley Cheese Company opened its doors in March 2003 in the idyllic Barossa town of Angaston, rapidly claiming its place in the region's celebrated wine and food culture.