Australia wines

From foraging for your own dinner to reviving ancient winemaking techniques, 2020 is all about taking
food and wine back to its roots.

Unpretentious, authentic and pared back - the latest trends on the Australian culinary scene can just as
easily be used to describe the passionate Aussies that are leading the charge. It’s all about going back to
basics by getting your hands dirty, rediscovering age-old techniques and championing sustainable
practices and the dedicated local producers that put quality above all else. Get a glimpse into how
Australia is looking to the past for the latest trends.

Foraging for your own dinner

Tasmanian Seafood Seduction, Pennicott Wilderness Journeys, Hobart, Tasmania

The rise of culinary tourism gives visitors an authentic taste of place, with everything from urban
foraging to oyster shucking. It shares the story of a destination by putting local produce in the hands of
visitors, who can experience its provenance in a unique and intimate way.

Step into the wild to gather ingredients from the local surrounds before indulging in a campfire cooking
session and exquisite lunch that showcases the flavours of the

. Located just under a two-hour drive south of Sydney, this stunning region is home
to , an award-winning regional restaurant that offers

adventures with chefs.

In Tasmania, jump on board with Pennicott Wilderness Journeys for their

. You’ll shuck oysters straight from the sea and cheer on your guide as he dives for abalone and sea
urchin. Back on board, you’ll enjoy an incredible seafood feast with the fruits of your morning
gatherings. Rock lobster, abalone, sea urchin, mussels, oysters, sashimi, salmon - all paired with a
gourmet spread of fresh local bread, salads and artisan cheeses, and matched with premium local wines.

In Coffin Bay, in South Australia’s Eyre Peninsula,

will take you wading out into the crystal blue waters for a hands-on shucking lesson and taste of fresh
Pacific and native Angasi oysters straight from the clear, rippling waters.

in Australia is truffle season and the climatic conditions near and in the region are
ideal for growing the prized black Perigord truffle. Be led by highly trained truffle
dogs through a forest of trees in search of the “black diamonds”. After you find the
perfect truffle, settle in for a delicious lunch that showcases the delicacy. Tours and
degustations are available at the and the

from June to August.

You can still experience an immersive food foraging experience without leaving the city on an

tour in Sydney’s Royal Botanic Gardens. You’ll learn about the plants growing in
the garden and how they have been used by Aboriginal people for thousands of
years. Use traditional methods to gather and prepare food, learn how to identify
seasonal bush foods and taste bush food-inspired recipes.