Our Story
Welcome to Sirocco South
Mic Giuliani is one of the caped crusaders of Tasmanian food. Foraging, tasting and investigating different ingredients, Mic spends a lot of time thinking about food. When he’s not thinking about it, he’s in his commercial kitchen cooking up magic, using fresh and foraged Tasmanian ingredients to create dishes for Sirocco South – his fabulous take on Italian cuisine.
“Family was my food inspiration, for sure,” Mic says. “My mum and my grandparents – they were really old-style Italian when it came to fresh ingredients and food. Their view was something like, ‘Air is air and water’s okay to drink, but there’s all this fabulous stuff growing that’s great to eat.’”
Mic has been sharing his take on traditional recipes with a much larger Tasmanian family for years now and you can find him, the first and third Sundays of the month at Hobart’s Farm Gate Market, and at special events including Dark Mofo. Now, he’s decided to invite people along for his favourite food pastime – foraging ingredients to create a long-table Tasmanian dining experience – literally, from paddock to plate.
Food Tours
Foraging Tours
Oysters*
Natural and BBQ
with fermented asparagus and butter
Wine
Bream Creek 2012 Cuvée Traditionelle
Wild mushroom paté
Locally foraged saffron milk caps and slippery jacks combined with Huon Valley Swiss browns, locally sourced lentils, walnuts, herbs and finished with a touch of sloe gin, served with warm sourdough bread
Freshly foraged asparagus
Three ways: BBQ naked, steamed, frittata
Wine
Bream Creek 2018 Pinot Grigio
Finfish
Locally caught Australian salmon, BBQ and served with pickled asparagus and seaweed
Wine
Bream Creek 2018 Pinot Rosé
Stuffed lamb breast with weed salsa verde
Local lamb breast, stuffed with prosciutto, asparagus and garlic, cooked in the sous vide and finished in the oven til crispy, served with a salsa verde of buckshorn plantain, ice plant, coastal salt bush and wild rocket
Thank you for your understanding.
Testimonials
Get in touch
Don’t be shy. Let us know if you have any questions
or if you would like to enquire about the upcoming foraging tours.