Farm-gate forage
ic Giuliani of Sirocco South has been a long-term fixture at Hobart’s Farm Gate Market. He’s now sharing the secrets of his forages on small-group tours, on the hunt for ingredients including native greens, wild asparagus, mushrooms and saltbush. Then, beside sparkling Frederick Henry Bay, Mic prepares your finds with local meat and seafood to create a six-course lunch, alongside Bream Creek Vineyard founder Fred Peacock, who offers insight into the process of
