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.
Natural and BBQ
with fermented asparagus and butter
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
Bream Creek 2018 Pinot Grigio
Locally caught Australian salmon, BBQ and served with pickled asparagus and seaweed
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.
I really enjoyed this unique experience with Mic. He has a great knowledge of food, he is an engaging storyteller and he is completely at home in this space. Mic has the “hospitality gene”, you’ll feel welcome and well fed!
Jo Cook, food curator, Dark MOFO.
A revelation Mic! Congrats on bringing Italian-Australian bush food to life. Hope it’s a great success. Thank you!
Amanda Ducker, Travel Journalist
An interesting and delicious experience led by a very knowledgeable host!
Silja Svennsen, Hobart
a marvellous collection of beautifully prepared and very tasty foods collected from close by. I would never have imagined that “weeds” could be so tasty. A wonderful degustation of a kind I have never experienced anything like it! Mmmmmm
James Ricketson film maker
Superb food, great location and excellent company. What an experience!
Trevor D. Daylesford, vic
What an amazing day! Loved it, thank you and your team. An enjoyable day. I will be telling as many people as I can what an amazing experience this is. Thanks!
Thank you Mic and team for an eye opening experience in my own backyard. The food and setting are world class, the wines delicious and a perfect complement to the food. Cannot recommend highly enough!
Thank you for hosting us on our foraging tour. It was an amazing day! We really appreciated the knowledge you passed on to us about foraging, and the stunningly tasty and unique food and drink extravaganza you prepared. Feasting in the forest was fabulous!!
Fiona and Ross
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.