Kick-off with a wine tasting by Master of Wine Meg Brodtmann, before exploring different ingredients and how they transform what’s in your glass.

Then, 2-hatted chef, Tyson Bertoncello will create a dish, based on the group’s favourite elements on the day in a live demonstration.

After enjoying a custom-made creation as your entrée, The Farm Head Chef Anthony Cutajar will step in and serve the perfect pairing for Rob Dolan White Label Cabernet, which has been reverse-engineered using The Pairing Method.

To finish, a dessert matched with Two Barrel Batch Muscat.

DATES | June 4th (Lunch), June 5th (Lunch), June 18th (Dinner), June 19th (Lunch), June 25th (Dinner), June 26th (Lunch)

Please see the website for specific times.