What a feast! Tassie does amazing pinot, and we like to think we do amazing pork.
So, to celebrate the best of both, and the fact they are utterly made for each other, we’re hosting our usual long lunch, with a twist (or is it an oink?).
This celebration of the pig will see this most versatile of meats cured, smoked, roasted and possibly even grilled, along with fermented and fried. We’ll match the multi-course farmhouse feast with amazing and amazingly different Tassie pinots. Noir that is.
Of course we’ll harvest the best from the garden, too, and take you on a walk to see the land that produced your lunch. What’s more, we promise not to put pork in dessert