Win a spot for you and a partner at one of chef Craig Cormack's wine and salt evenings!

"To start we serve canapés based on cooking with salt paired with an arrival drink. This is followed by a tasting of six salts. I then chat to the guests about the history of salt and give them information on the subject. Following the canapés and talk is a five-course menu. I do an introduction on each dish, just before it comes out, and I explain the technique that I've used-based on 2000-years-old recipes. I try and show how these salts react with the dishes I've prepared and I match them with some of the wines from the Hidden Valley Estate," says Craig.

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Q1. How many salts will you taste?
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