Food Tours
FORAGING TOURS
Then sit back overlooking sparkling Frederick Henry Bay and enjoy the rewards of your effort. Mic creates a 6-course luxury lunch from your finds, mixed with spectacular local seasonal meat and seafood, and matched with a selection of wines from the nearby multi-award-winning Bream Creek Vineyard.
With guest numbers limited to six, it’s an exclusive chance to slow down for a daytime feast and immerse yourself in the provenance of foraged – and other – ingredients. Mic’s not against getting some help as he preps and cooks, but he’s equally happy if you relax and reconnect with the joy that comes from a long, lux lunch.
While you eat, talk with Bream Creek Founder, Fred Peacock or General Manager, Rafe Nottage about the process of making their boutique wines.
Foraging Tour Dates
Autumn & Winter 2024
April 26th
May 10th
May 24th (Booked Out)
May 31st
June 7th
June 21st
June 28th
Food Tours
MENU – SPRING FORAGE 2020
Wine: sparkling – 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
Wine: as above
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
Wine: Bream Creek 2017 Pinot Noir.
Finish – freshly brewed coffee and sweetened ricotta and wild fennel pollen cannoli
Guest speakers for lunch:
Rafe or Fred from Bream Creek will be along to pour and give tasting notes.
Forage & Food Gallery
