Event 2021 – Food, Fire, Whisky & Tales with Tasmanian distillers and chef Massimo Mele

Food, Fire, Whisky & Tales with Tasmanian distillers and chef Massimo Mele

Join distillers for a very special experience with Tasmanian chef Massimo Mele.

Massimo will be cooking four courses matched with single malt whisky, with in season and local produce over fire. This amazing experience is an intimate dinner with distillers and Massimo for 10 guests only.

Distilleries taking you through their whisky and telling their story are:

Efren Jamieson from Adam’s Distillery, Craig Spilsbury from Iron House, David Debattista from Launceston Distillery and Rob Tyson from Old Kempton Distillery.

The event will take place at The Granary, Richmond Hill, Cressy, heritage accommodation from the early 1800’s that was originally built by convicts from sandstone and brick. It has had many uses over the years, from granary, stables, worker’s quarters and shearing shed. It is now transformed into a rare and beautiful place to stay with three double bedrooms. Usually, it is a minimum two-night stay and Fiona, your host has generously permitted a one-night stay for this one in a life time event.

Guests will be greeted with a glass of Lake Barrington 2019 Wild Sparkling as you warm yourself by the fire at the banks of the Macquarie River where the first course will be held. Other wines provided are Lake Barrington 2019 Chardonnay ‘Ceilidh’ and Petrichor 2019 single vineyard Pinot Noir.

Guests will then move into the heritage house and into the open -plan kitchen and dining room, beneath a frame of Tasmanian oak beams. The distillers will be dining with you, pouring their whisky to the matched course and regaling you with plenty of stories. Your host, Fiona will also be on hand to answer any questions you have about the The Granary building and gardens.

Transport from Launceston is provided by the Tasmanian Whisky Experience. Guests will be transported to and from Launceston CBD (if you do not choose to stay in this beautiful accommodation) at 4.30pm. Pickup and drop off at the Holy Trinity Anglican Church, opposite ‘The Eatery’ on Cameron St.

Massimo Mele, born in Hobart and raised in Naples, incorporates Italian heritage and his access to great Tasmanian produce, to serve the delicious hearty food, both in the home and professionally. After running kitchens in Sydney over the last ten years Massimo has headed back home to Tasmania.

Currently, Massimo aligns himself with Electrolux Australia hosting cooking experiences in his home. Showcasing how to grow, cook and preserve food grow in his garden. Massimo is the Food Director at Grain of the Silos restaurant, in Northern Tasmania. Massimo is will also to head up the new signature restaurant in The Tasman Luxury Collection Hobart, a produce driven Italian restaurant opening late 2021.

Some history about The Granary.

James Brumby was granted 100 acres of land (currently known as Richmond Hill) on the Macquarie River upon his honourable discharge from the British army in 1809. It is believed that James Brumby built the cottage on Richmond Hill and began the homestead.

Brumby arrived at Port Jackson (Sydney) as a private in the 102nd Regiment on 14 October 1791 on board the Britannia, one of the convict transports in the Third Fleet. Family tradition has it that Brumby was unable to muster all his horses prior to sailing to Port Dalrymple in Tasmania. They subsequently went bush where they bred. Residents who asked, “whose horses are they?” would receive the answer “They’re Brumby’s” hence the name ‘Brumbies” for wild horses.

In 1826 Richmond Hill was purchased from James Brumby by the Cressy Company. The Cressy Company was responsible for importing the first Hereford cattle to Australia which resided at Richmond Hill.

Ticket price includes:

  • Transport to and from The Granary from Launceston with premium tour company the Tasmanian Whisky Experience
  • Around a fire pit, served starters of Boomer Bay Oysters baked over coals and Robbins Island Wagyu at the Macquarie River with Lake Barrington Sparkling.
  • 4 courses cooked with in season and local produce over campfire, by acclaimed chef Massimo Mele
  • Intimate night with distillers, matching their whisky to the four courses
  • Dining in a heritage building
  • Premium Tasmanian Sparkling, Chardonnay and Pinot Noir

Please do not attend this event if you are experiencing flu symptoms (fever, cough, runny nose). If the event is cancelled due to Covid restrictions you will receive a full refund. If you are unable to attend due to covid restrictions/lockdowns you will receive a full refund.

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