William Angliss Institute

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Cookery students awarded at AUSTAFE state final
Cookery students awarded at AUSTAFE state final Wednesday, 21 September 2016 William Angliss Institute foods students won four bronze medals competing in the AUSTAFE Victorian state finals competition throughout the week at Fine Food Australia 2016.
Workshop on threat of terrorism at major events upcoming at Angliss
Workshop on threat of terrorism at major events upcoming at Angliss Tuesday, 20 September 2016 William Angliss Institute will host a new event management half-day workshop “The Threat of Terrorism at Major Events in Melbourne: Are We Ready?” on Monday 21 November.
World stage beckons for Angliss butchery apprentices
World stage beckons for Angliss butchery apprentices Monday, 19 September 2016 William Angliss Institute butchery apprentices Caleb Sundqvist from South Australia and Jimmy Neville from Victoria have won the opportunity to compete and represent Australia at the 2017 World Butcher’s Challenge...

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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