Hand sourced and handmade from the finest local ingredients Tasmania has to offer…
Sirocco South food has taste and sustainability at the centre of its experience…
Take-home gourmet food and exclusive seasonal foraging feasts.

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

2019 Foraging Tours

Join Mic on the ultimate seasonal food treasure hunt. Discover how to identify the amazing local flavours that can be found by those in the know, including native greens, wild asparagus, delicious and safe mushrooms, salt bush and a cornucopia of other ingredients.
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Oysters*

Natural and BBQ
with fermented asparagus and butter

Wine

Bream Creek 2012 Cuvée Traditionelle

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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

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Freshly foraged asparagus

Three ways: BBQ naked, steamed, frittata

Wine

Bream Creek 2018 Pinot Grigio

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Finfish

Locally caught Australian salmon, BBQ and served with pickled asparagus and seaweed

Wine

Bream Creek 2018 Pinot Rosé

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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

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 2019 Spring Foraging Tours