Event

Dining Galleries – Falling Autumn Leaves

Sat 4th May 2024 at 12:00 PM

$195

Muse to many. Season of harvest and reverie. Autumn and its delights will shape this Saturday lunch. Crafting it are Brigitte Hafner, Kane Pollard, Georgie Rogers and Emma Shearer – chefs who eschew fuss for maximum flavour.

Devour elements truly of the moment: just-picked chestnuts, duck from Braeburn Farm and Choice Mushrooms on the Fleurieu Peninsula, bread warm from the oven. And to drink? You can count on classics like pinot noir, and on additional selections perfectly suited to the season. Come take a journey.

Hafner helms Tedesca Osteria on Victoria’s Mornington Peninsula. Fresh pasta and seafood frequently star on its ever-changing menu, with most ingredients grown in biodynamic paddocks beside the restaurant and cooked over a wood-fired hearth.

Pollard is Tasting Australia food curator and creative director of Topiary in Adelaide’s north-east. Growing up in an Adelaide Hills market gardening family fostered an early love for foraging and seasonal fare, passions that continue to guide his cooking.

Rogers, meanwhile, is executive chef at Angove Family Winemakers in McLaren Vale, a role that followed time at Adelaide’s East End Cellars. Spanish flavours often feature in her dishes, made in collaboration with a network of local suppliers.

Sourdough is among the treasures stocked at Shearer’s Bowden bakery The Lost Loaf. Her start came as a chef, but it was pastry that captured her imagination and inspired a devoted following.

Ready for a relaxed weekend lunch? Savour this inspired offering.

INCLUSIONS –

  • Food: three snacks, entrée, bread, main course, dessert
  • Beverages: paired beverages with each course

 


Our menus utilise regional produce at the height of its season and take months of careful planning. Many of the dishes featured will not be adaptable for particular dietary requirements. This event can cater to vegetarian, vegan and coeliac dietary requirements, although the menu may not be designed or executed by the visiting chefs. For any other requirements please contact the event organiser prior to purchasing.

View Conditions of Sale & Entry and Ticket Refund Policy.

Price

From $195 to $195