Fleurieu Food Festival 2026: An Exclusive Long Lunch at Merilli1885
Paddock-to-Plate Dining on the Fleurieu Peninsula
This August, Merilli1885 will host an exclusive Fleurieu Food Festival long lunch, bringing together Merilli Angus beef, seasonal Fleurieu Peninsula produce, Smidge Wines and the refined cooking of Michelin trained chef Luca Guiotto of Aromi Dining.
Held on Saturday 29 August 2026, this intimate paddock-to-plate dining experience is limited to just ten guests and takes place inside Merilli1885, our luxury heritage farmstay near Currency Creek, South Australia.
Surrounded by rolling paddocks, Angus cattle, ancient gums and open farmland, the lunch is designed to celebrate the connection between land, produce, wine and place.
A Fleurieu Peninsula Paddock-to-Plate Experience
Merilli1885 sits on ninety private acres of working farmland on the Fleurieu Peninsula. For this special food festival event, Merilli Angus beef will feature alongside local seafood, seasonal vegetables, herbs, fruit, dairy and artisan ingredients from across the region.
The menu will be created by Luca Guiotto of Aromi Dining, whose Michelin-trained background and Italian-inspired cooking bring elegance, warmth and restraint to the table.
Smidge Wines will be poured by winemaker Matt Wenk, with carefully selected pairings from McLaren Vale, Barossa Valley and Rutherglen.
The Menu
Hors d’oeuvres
Eggplant and potato croquette with rich tomato sugo, salted ricotta and chilli
Wild mushroom and truffle arancini with truffle mayo and freshly shaved truffle
Paired with Smidge Wines 2025 il Piano McLaren Vale Fiano
Entrée
Citrus-cured pink snapper with Fleurieu yoghurt, finger limes, pistachio and mint
Merilli Angus beef tartare with French seasoning, lemon mayo and crispy Sardinian bread
Paired with Smidge Wines 2025 Houdini McLaren Vale Sangiovese Rosé and 2021 Houdini McLaren Vale Shiraz
Main
Fresh pappardelle with braised Merilli Angus topside, fine herbs and chilli
Pan-fried local barramundi in puttanesca sauce with preserved lemons and garden herbs
Paired with Smidge Wines 2021 ‘S’ Smidge Barossa Valley Shiraz and 2021 ‘A’ Akeringa McLaren Vale Cabernet Sauvignon
Guests may also choose to continue with Fiano or Rosé alongside the barramundi.
Dessert
Merilli yuzu fruit sorbet with local berries marinated in maraschino and an Italian-style frollino biscuit
Caprese-style chocolate tarte with white chocolate mousse, lemon myrtle and orange compote
Paired with Smidge Rutherglen Grand Muscat
An Intimate Food and Wine Experience
This Fleurieu Food Festival long lunch is strictly limited to ten guests, creating a personal and relaxed dining experience with direct connection to the chef, winemaker, farm and produce.
Guests will enjoy private seated dining inside Merilli1885, with views across the paddocks and a menu that tells the story of the land outside.
This is a rare opportunity to experience paddock-to-plate dining on a working Angus cattle farm, paired with boutique South Australian wines and hosted in one of the Fleurieu Peninsula’s most distinctive luxury farmstay properties.
Accommodation Packages
Accommodation packages are available for up to four guests across two king suites at Merilli1885.
Guests can combine the long lunch with a two-night luxury farmstay on either:
Friday 28 August to Sunday 30 August 2026
Saturday 29 August to Monday 31 August 2026
Merilli1885 is offered as an exclusive-use property for one booking at a time. Please contact me directly to discuss accommodation options and weekend packages.
Email:Â [email protected] Ph: 0411 424 661
Reserve Your Place
The Paddock-to-Plate Long Lunch at Merilli1885 will be held on Saturday 29 August 2026 as part of the Fleurieu Food Festival.
With only ten places available, early bookings are recommended.
Join us for an intimate Fleurieu Peninsula food and wine experience featuring Merilli Angus beef, Luca Guiotto of Aromi Dining, Smidge Wines with Matt Wenk, and the best of regional South Australian produce.