William Angliss Institute

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Angliss experts keep up to date with food systems trends
Angliss experts keep up to date with food systems trends Wednesday, 21 June 2017 Angliss expert lecturers in food studies Dr Nick Rose and Dr Kelly Donati have attended the 12th annual assembly of the Canadian Association for Food Studies (CAFS) conference at Ryerson University in Toronto to keep abreast...
Angliss alumni inspires with decade-long career at Nobu
Angliss alumni inspires with decade-long career at Nobu Tuesday, 20 June 2017 A decade working with Nobu Group has seen Angliss alumni chef Christopher Shane Chan Yai Ching work his way to become Chef De Cuisine at Nobu Caesars Palace in Las Vegas, USA.
Students inspired by sweet delights of Hong Kong
Students inspired by sweet delights of Hong Kong Tuesday, 13 June 2017 Inspired by a study tour of Hong Kong, a group of William Angliss Institute patisserie and bakery students have returned to Melbourne eager to use their newly acquired knowledge.

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.


Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).


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