Farm & Produce

Fleurieu Peninsula | August 1 - 31 2026

An assortment of condiments in glass jars with labels, including garlic, mustard, ginger, horseradish, and beetroot, on a white surface in front of a farm view through a window.

Winter Feast at

Newmans Farm

Newmans Farm,

262 Lake Plains Road, Langhorne Creek

14 Fri Aug | 12.00 - 4.00 pm

$130

An intimate winter tasting at a working Langhorne Creek farm, featuring estate-grown wines, fresh horseradish prepared on site and carefully matched Fleurieu beef. A true paddock-to-plate, vine-to-glass experience that can't be replicated elsewhere.

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A farm scene with a green metal shed, chickens roaming on green grass, a wire fence, trees and blue sky in the background.

feather&PECK

Farm Walk & Afternoon Tea

McLaren Vale Distillery,

725 Chapel Hill Road, Blewitt Springs

23 Sun Aug | 3.00 - 4.30 pm

$25 adults / $10 under 18

Discover pasture-raised egg farming as you walk through Lanark Farm and vineyard. Enjoy an egg-inspired afternoon tea and McLaren Vale Distillery tastings.

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Various fresh herbs, flowers, and fruits arranged on a table, including large green leaves, small white and purple flowers, yellow and orange berries, and glasses of different colored drinks.

Botanical Brunch Bar Hosted by McMillan & Drew Collective and Flavour Logic

Old Colville Farm,

640 Colville Rd, Willunga South

23 Sun Aug | 10.30 am - 12.30 pm

$120 pp

A four-course botanical brunch in The Conservatory, co-hosted by horticulturalist Rachel McMillan and tasting coach Briony Liebich. Begin with a guided tour of a working edible flower garden in the heart of the Fleurieu Peninsula, featuring native bush foods and foraged ingredients that inspire the menu. Then, seated in The Conservatory, share seasonal light meals and botanical drinks - tea, mead, wine, gin, and whisky - each with sensory insight into its flavour and story. Guided by Rachel's 25 years of horticultural expertise and Briony's 20 years of sensory training, this is a morning of tasting with intention. It's a tasting experience designed to deepen your connection to flavour, place, and season.

Spaces are limited, so book early.

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Two cooked beef steaks on a wooden cutting board with a meat cleaver and the Merillconta logo engraved on the board.

1885 + Merilli Angus

A Paddock-to-Plate Experience

1885 Merilli,

153 Deep Creek Road, Currency Creek

29 Sat Aug | 12.00 - 3.30 pm

$300

8-10 guests

Merilli Angus beef raised on this farm, Michelin-trained chef Luca Guiotto of Aromi Dining, and Smidge Wines poured by winemaker Matt Wenk. A strictly limited paddock-to-plate long lunch on a working regenerative farm. Private accommodation also available for up to 4.

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THANKS TO OUR PARTNERS

https://www.fleurieupeninsula.com.au/
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