Following last years sold-out event, experience a long lunch celebrating the best of South Wairarapa produce. Chef Dale Keith forages treasures from around South Wairarapa; which he prepares on coal grills, fire pits and spit roast. The smells of burning local apple and olive woods will fill the air as foraged south coast mussels and kelp, Palliser Ridge lamb, Greytown honey, Olive Press oils, The Drunken Nanny cheese, Tora Collective, Fix & Fogg and Schoc chocolate are transformed into four delicious courses.

 Matahiwi Estate will talk you through their awarding-winning local wines, expertly matched to each course. They will also be offering a tasting station with some of their new release and reserve wines.

Tickets include four courses matched with drinks from Matahiwi Estate, Lighthouse Gin and Martinborough Brewery, return bus transport from Wellington, Hutt Valley and Wairarapa.

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