William Angliss Institute

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Students collaborate at Yellow Ladybugs event
Students collaborate at Yellow Ladybugs event Thursday, 12 October 2017 Students from an array of specialisations at William Angliss Institute have successfully collaborated in the delivery of a Yellow Ladybugs panel lunch event at the Angliss Restaurant. The Yellow Ladybugs is an advocacy group...
Angliss Apprentice Wins National AUSTAFE Trophy
Angliss Apprentice Wins National AUSTAFE Trophy Wednesday, 11 October 2017 Angliss second year apprentice Jaymz Harris won the 2017 AUSTAFE Culinary Trophy in Hobart, with a silver medal, the highest medal awarded. Jaymz was also selected as best apprentice overall against seven competitors from...
Yarra Valley reveals wine secrets
Yarra Valley reveals wine secrets Tuesday, 03 October 2017 Members from the Angliss Wine Society have delved into the finest that the Yarra Valley has on offer, in a one-day tour of the region. The Wine Society offers students a forum in which they can experience special wine-related...

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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