Dining Galleries - A Lunch for All Seasons

Give it a year. One cycle around the sun to pickle and preserve, farm and forage. Then settle in for lunch, an occasion to be shaped by chefs who share South Australia as muse. Each will offer their take on seasonal abundance: summer peaches and tomatoes, spring peas and broad beans – ingredients harvested at their peak and made even better with time. Bottles, jars, cured meats and fermented sauces. Kitchen alchemy at its finest. Leading the journey are three of the state’s most exciting chefs: Tasting Australia festival director Karena Armstrong, together with Fabian Lehmann and Tom Tilbury. Ready to see South Australian produce anew? Be there for this culinary ode to the passage of time.