Enjoy a hands-on class in Martinborough with some of the region's top food professionals and delicious three-course lunch matched with exquisite Dry River wines.
In a group of just ten participants, you'll experience the art of spice blending with chef Travis Clive-Griffin of Bar Saluté. Then create your own extra virgin olive oil blend with Helen Meehan of Olivo. Roger Simpson from Schoc Chocolates will provide insights into chocolate-making. Each lunch course incorporates ideas and flavours from the day and Dry River assistant winemaker Poppy Hammond will present matched wines.
Please note:
All prices are per person unless otherwise stated.
Bookings are strongly recommended, and are on a first come first served basis.
