Food 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.

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

Spring/Summer 2022
23rd September (Booked Out)
7th October
21st October
28th October
11th November
25th November
9th December
22nd December
23rd December (Booked Out)
30th December (Booked Out)

Summer 2023
6th January
20th January
27th January
10th February
24th February

Food Tours


Oysters* – natural and BBQ with fermented asparagus and butter
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.