It is now five and a half years since our first trip to China and in that time my love of the country and its people has continued to grow. The Chinese culture has its roots in antiquity and in terms of agriculture and innovation and cuisine , China did most of the historically important advancements hundreds of years before the west. They farmed fish before the Romans, espaliered fruit trees many hundreds of years before Pliny thought of it, they pumped gas 200 years before the west and farmed salt well before anyone else and these examples are just a few of many. China is a country obsessed with eating and young Chinese are rapidly taking wine into their culture. There is more than a little irony to think that the first vines were in China and the country has a massive land area suitable for grape production. Despite the fact that few believed us, we always anticipated that China would become a major premium wine producer by 2020. Rapid planting and Chinese studying all facets of wine, from viticulture to winemaking to wine marketing in the best courses at universities throughout the world, especially at Australian Universities specialising wine wine studies. A further indication that this is a serious threat to the global Australian wine market. Lateral thinkers will see this as a great opportunity for Australian Wineries to partner new Chinese wine companies. None of this is to say Australian wine does not have a place in China, it does, and we like to think we have been instrumental in paving the entry path for many of the first sauchin04 sponsors, most of whom now have Chinese agents.

Our passion for wine, food, hospitality management and consulting, tourism and marketing arenas is limitless and knowledge of our industry, and our indisputable ability to deliver the best possible food wine and lifestyle experience under extreme circumstances has made us sought after within the Australian wine industry and overseas.
In five years we have conducted and orchestrated many events in China. 2004 at Laris Shanghai, 2005 a dinner in each of Shanghai, Beijing and Quango (organised from Australia) for Southern Rocklobster Limited, 2006 two visits to Shanghai collecting information visiting and expanding our contact base, 2007 a cocktail party for 600 people for the American company Touch Media in Shanghai, in 2008 a training program for the prestigious Changfu Group in Chengdu was an intense two-week hands-on training in Western Cuisine for their master chefs and apprentices. 2009 with the economic downturn, we decided to stay in touch but not mount any ventures and equally ventures in the pipeline have postponed by our clients until 2010.

In March 2007 we started our trainee program with Liang Tang from T8, Shanghai followed by Lily Wang from Laris Shanghai and in 2008 from T8 Shanghai their Assistant Restaurant Manager, Mao Yan Ping, (Coco) and Chef de Partie Wang Xiao Qing (Kaitlin). All had work experience at the prestigious, nationally awarded Adelaide restaurants Augé Ristorante and The Manse Restaurant and Bar and Coco also worked with the team at the luxury Barossan establishment, Appellation at the Louise and at Chloe's Restaurant. Kaitlin worked with me for two high profile events and Eneoteca with Sarah Turner. In all instances their Chinese employers paid their airfares and a small stipend, their accommodation, local travel and itinerary by sauchin and the experience generously added to by the South Australia wine industry and the establishments where they worked.
The benefits of these estages have been immediate and both Lily and Liang have been promoted within their workplace to management positions and all are fabulous ambassadors for Australia, particularly South Australia.

From the left — Joyce Guo in the Rockford Stonewall tasting room, middle — examining old vines in the Barossa Valley and right — turning her hand to cooking assisting me with a cooking class at The Chapel Hill Retreat.

Our most recent estage was Joyce Guo assistant restaurant manager at T8 Shanghai (pictured above) who stayed with us in August 2010. Joyce proved herself to be an excellent student and a very hard worker. During her stay she assisted with big wine dinners at Red Ochre restaurant, Chloe’s Restaurant, Magill Estate Restaurant, Windy Point Restaurant and the Pot which allowed Joyce to observe several different levels of wine service and styles of food. In addition Joyce attended nuerous tutored tastings in the Adelaide Hills, Barossa Valley and McLaren Vale. Until the end of 2008 we refused all offers of events for Beijing but now have sufficient infrastructure to deliver events to the standard expected of us.
Most recently we have celebrated our team member Rebecca Stubbs being a state finalist for the Electrolux Appetite for Excellence against many much more experienced contenders click here to read more about the competition.