At Fleurieu Food and Wine, our experiences are shaped by passion, expertise, and a shared love of exceptional food and wine. We are proud to work with some of South Australia’s most talented culinary leaders and wine experts to bring you immersive, unforgettable events.
As the founder and driving force behind Fleurieu Food and Wine, Jackie Mazzocato is a passionate food educator, event curator, and cookbook author. Jackie believes that great food creates lasting memories and uses her love of global flavours and native ingredients to connect people through shared experiences. From intimate cheese-making classes to large-scale gourmet events, Jackie’s creativity and flair set the tone for every occasion.
With more than 40 years in the wine industry, John Mazzocato brings a wealth of knowledge and a genuine passion for sharing great wine. John curates pairings that complement each dish, highlighting the nuances of South Australia’s best vintages. His approachable style and deep expertise make wine education both enjoyable and engaging, turning every meal into a celebration of flavour.
With over 25 years of culinary experience, Stephen Edwards has led renowned kitchens and worked extensively with Meat & Livestock Australia. He has helped chefs, butchers, and consumers around the world better understand the art of meat preparation and cooking. Stephen’s expertise in cuts, marbling, ageing, and open-flame cooking ensures every guest leaves with new skills and a deeper appreciation for premium beef and lamb.
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