South Australia's Two Big Reds - Wine & Wagyu
6.30pm - 10.30pm
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South Australia’s best wine and wagyu will share the spotlight in a five-course degustation that promises indulgence and inspiration in equal measure.
Penfolds and Mayura Station are partnering for this very special event, to be held at the acclaimed Magill Estate Restaurant.
Head chef Scott Huggins and his team will prepare four wagyu dishes and dessert, with two unique cuts of the beef on offer. It’s only fitting that a product of this quality is served with exceptional wine; enter Penfolds, the pinnacle of Australian production. You’ll enjoy matched reds with each course.
Along with Huggins, Penfolds ambassador Zoe Warrington and Mayura Station managing partner Scott De Bruin will speak during the dinner about the qualities that set these South Australian success stories apart. The trio share a joint passion for delivering quality and luxury consumer experiences.
The success of Penfolds has been driven by generations of visionaries and innovators. The company was established in 1844 and continues to fuse art and science in its world-famous work.
Full-blood beef from the Limestone Coast’s Mayura Station is in global demand. The property was established in 1845 and received its first wagyu cattle in 1997; it has since become the epicentre of wagyu breeding outside Japan.