Thanks to Kaye, Dani and Andrew for organizing and sponsoring the Trainees with this unique experience.  They organized a fantastic tour of the region showing and introducing us to Milduras best of the best!  Here are the wonderful tours they so kindly arranged for us. 
> www.visit.mildura.com.au     

The Trainees were privileged to met Stefano de Pieri and eat a meal prepared at 27 Deakin.  It was made even more special when Stefano announced he would like to eat with us and it was his birthday.  The Trainees were guided through the prestigious award winning “Stefano’s in Mildura” located in the low-ceilinged cellar at the Grand Hotel.
> www.stefano.com.au 

One of the highlights for the male trainees was a tour and tasting of Milduras Breweries naturally produced beers.  The Brewery sits inside the former Astor Theatre next to the Grand Hotel.  Some of the beers on tap are Mallee Bull, Desert, Honey Wheat and Sun Light.  Their latest release is a mid-strength beer named “Non-Toxic” created to celebrate the toxic-waste dump not proceeding in the Sunraysia region.
> www.mildurabrewery.com.au

Tabletop Grapes is a family owned operation and was one of the first in the region to export fresh grapes.  They have also developed a natural drying agent for drying their fruit which retains their unique and natural flavour.  Thanks to Irina for showing us your vines, drying and packing rooms and demonstrating the importance of your steps to produce the nicest sultanas.

Anthony Murphy, Chief winemaker and Managing Director of the Trentham Estate Winery took the Trainees on a tour of his state-of-the-art facility which handles 1200 tonnes of premium fruit.  We were able to sample some wines including a fabulous Lambrusco Maestri which is due for its first release at the winery soon.  Following the tour, the Trainees were treated to an amazing lunch by the Murray River prepared by Executive Chef, Darg Demarkow.  The Murray River setting was gorgeous and truly a wonder of the world.
> www.trenthamestate.com.au

When is comes to harvesting salt, Duncan Thompson is your man!!  He researched to find a way of utilizing underground saline water to produce salt, and subsequently Murray Rover salt was born with its unique shade of pink.  The Fifteen restaurant use his salts in their food.
> www.sunsalt.com.au

The Trainees were treated to a sumptuous breakfast using local and in season produce which was prepared and served by several producer themselves.  Margot Fowler from the Farmers market did a fabulous job putting together some samples of the fresh fruit and vegetables, spices, herbs and chutneys from the growers and producers.  Tobie helped cook a beautiful Murray River Cod.  Thanks to all the growers who provided for such a wonderful mornings experience and for giving the Trainees the opportunity to chat with the growers. 

The Market is held at the Australian inland Botanic Gardens every 1st and 3rd Saturday of the month.  The Botanic Gardens demonstrate the arid Mallee Bushland.