Town Square Kitchen (Victoria Square) Map
Sat 30 Apr
From $160.00


Pink fizz fan? You’ve come to the right festival. Tasting Australia is set to celebrate this most romantic of beverages over a lavish brunch.
Gather in Town Square Kitchen for a set four-course menu prepared by Tom Campbell (Adelaide Hills favourite The Summertown Aristologist), Sharon Flynn (Daylesford’s The Fermentary) and Tom Tilbury of Fleurieu Peninsula favourite Gather at Coriole.
Bubbles will be paired with each course; look for top picks from South Australia and beyond. Festival drinks curator Nick Stock loves pink fizz for its food-friendly nature and sense of fun. This form of bubbles is a relatively recent phenomenon – having burst forth in the exuberant 80s – and continues to win new fans.
Cooking on the open flame has held a strong focus for Tom after spending time in fire based restaurants, Africola and IGNI, before heading overseas to be immersed in vibrant food cultures and traditions.
Working under Sam Kamienko at London’s Michelin starred Leroy was a learning experience of simplicity and confidence in the quality of produce and ingredients for Tom.
Cooking on the open flame is a passion for Campbell. He worked at Africola and IGNI before heading overseas to be immersed in vibrant food cultures and traditions, with his experience including London restaurants Leroy and Maos, plus Relae in Copenhagen. On return to Adelaide Campbell settled at the Summertown Aristologist, renowned for its focus on sustainability, traceability, organic and seasonal produce.
Fermentation rules Flynn’s world. Her journey began with an exploration of sourdough and today encompasses a thriving business – The Fermentary – specialising in everything from kraut to kefir. Considered Australia’s foremost expert on fermentation, Flynn’s skills have been honed over 20 years.
McLaren Vale has long been home to Tilbury, who trained under Peter Reschke at d’Arry’s Verandah before stints in Margaret River and Robe. His ever-changing menus are shaped by locally farmed and foraged produce.

Our menus utilise regional produce at the height of its season and take months of careful planning. Many of the dishes featured will not be adaptable for particular dietary requirements. Read more information here. This event can cater to vegetarian and coeliac dietary requirements, although the menu may not be designed or executed by the visiting chefs. For any other requirements please contact the event organiser prior to purchasing.
Please note: Proof of full COVID-19 vaccination is required to attend this event.

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