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Foraging is sustainable if we harvest only what is needed. All non-foraged ingredients are local and seasonal to limit transportation. The collaboration with Bream Creek Vineyard supports the local economy and promotes the region’s gastronomic heritage. Participants learn to identify and forage edible plants and receive explanations about biodiversity and sustainable food practices. The experience promotes respect for the environment while offering a unique sensory discovery.
Sustainable foraging that harvests only what is needed; local, seasonal non-foraged ingredients to limit transportation; participant education about biodiversity and sustainable food practices.
Collaboration with Bream Creek Vineyard supports the local economy and promotes the region’s gastronomic heritage.
Sirocco South offers immersive seasonal foraging tours led by Mic Giuliani, a local expert in gastronomy and foraging. Participants discover native edible plants such as mushrooms, native greens, wild asparagus and saltbush, before enjoying a six-course gourmet lunch prepared on site with award-winning wines from Bream Creek Vineyard. The experience combines learning, gastronomy, and connection to the natural flavours of Tasmania.
How you can help
Simply booking a tour to learn about foraging will help share knowledge about our environment, as well as safe, sustainable and traditional food practices.
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The Hobart and Beyond Editorial Team is dedicated to bringing you the best insider tips, local stories, and up-to-date guides to exploring southern Tasmania.