This tour links four of South Australia’s iconic food and wine experiences in 4 days where every day is a new discovery and every meal a distinct gastronomic adventure.
Departing 11 October 2015 this gourmet getaway links the Flinders Ranges, Clare Valley, Barossa Valley and the Coonawarra by private aircraft. Not only are guests able to sample a wide variety of food from indigenous produce to Australia’s best Wagyu beef, they’ll also meet the producers themselves and even try their hand at blending their very own wine.
Guests board the Outback Jet at Melbourne’s Essendon Airport and within 2 hours the “foodies” arrive at the renowned and remote Prairie Hotel in the Flinders Ranges. The Prairie Hotel was acknowledged by Australian Traveller magazine as one of the ’20 Unmissable Outback Experiences’ and provides world class food against the backdrop of the Australian outback.
After a low level scenic flight over Wilpena Pound the following morning, guests arrive at Clare Valley in time for lunch at Skillogalee Restaurant. The Clare is widely regarded as the home of Australian Riesling and Skillogalee is famous for their world class, hand crafted wines. Guests will enjoy sampling these with Clare’s local produce, followed by meeting the winemakers themselves and seeing how they operate.
The next two evenings are spent at award winning Kingsford Homestead, the perfect base to explore the Barossa. Touring here includes a behind the scenes walk through historic Seppeltsfield who boast the world record breaking lineage of port, where they will taste 100 year old port. Lunch today is at Hutton Vale, where a philosophy of sustainable farming is showcased with their gourmet lunch, with approximately 80% of the produce sourced ‘on farm’.
The last day on tour takes in a spectacular scenic flight over the Adelaide Hills en route to Coonawarra. After landing amongst the vines it’s time to try a hand at winemaking at Wynns Estate. This is a fascinating and fun hands on experience where you can blend to suit your own tastes and even take a bottle home with your own personalized label.
Then it’s on to lunch which is served at award winning Mayura Station in Millicent. Owner Scott deBruin purchased their first live full-blood Wagyu cattle from Japan in 1998 with a vision of producing and marketing highly consistent, premium quality Wagyu beef. Today their 1130-strong herd is raised on this 6000-acre property located in the heart of South Australia’s Limestone Coast.
Here our guests enjoy a 3 course lunch showcasing the diversity of this premium beef product and one course even includes the signature ‘Brand 9+’ cut which retails at A$250 per kg. There is also the opportunity to purchase Wagyu beef at cellar door prices. Each course is matched with a fine wine from the Coonawarra.
The return trip completes this memorable experience with a scenic orbit of the iconic 12 Apostles along the Great Ocean Road.
The all inclusive tour price is $4,990 per person twin share.
For bookings or enquiries contact Kate Sorensen +61 (0) 418 475 345 or firstname.lastname@example.org