Dining Galleries — Of the Moment

The dream is to capture a moment. To walk farm rows and select luscious produce. To get word of an ocean catch that just has to be shared. To distil everything – time, place, season – into a menu impossible if planned in advance. It’s an approach calling for chefs who revel in spontaneity, and we have three: Rodney Dunn, Emma McCaskill and Clare Falzon.  

This is off-the-cuff cooking in the best possible way. There will be visits to market gardens, scribbled lists and intel from trusted suppliers, all culminating in an open kitchen where guests watch the final stages of preparation and plating. Paired wines from celebrated Barossa label Seppeltsfield will accompany each course. 

Dunn has built a bucolic idyll in Tasmania – one that saw The Agrarian Kitchen, run with his wife Séverine Demanet, named Gourmet Traveller Restaurant of the Year for 2024. It was a full-circle moment for the former food editor, who worked at the magazine before forging a new path.   

Worldwide experience guided the prodigiously talented McCaskill. She trained across Australian fine diners including Tetsuya’s before a move to England and time alongside the legendary Sat Bains in his Michelin two-star restaurant. Adelaide diners know her from venues including Penfolds Magill Estate and The Pot, while emerging chefs are now learning from McCaskill in her latest capacity as an industry engagement consultant. 

A sous chef role with Barossa favourite Hentley Farm brought Falzon to South Australia in 2018. Two years later they ascended to executive chef, leading a team that earned accolades including three hats in the Australian Good Food Guide. Next comes a new adventure: Staguni, established in a rustic Marananga schoolhouse Falzon has reimagined with nods to their Maltese heritage. 

One-off menus are a certainty inside the Tasting Australia Dining Galleries. Here we go a step further – dishes selected the day before service and offered with the joy common to all culinary triumphs.  

INCLUSIONS –

• Food: snacks, entrées, mains, and dessert
• Beverages: paired beverages with each course
• Additional: drink on arrival

MORE INFORMATION –

• Wheelchair accessible venue
• Age 18+ event
• Caters to vegetarian, vegan and coeliac dietary requirements*

*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.

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