Is there an age limit?

Participants should be at least 12 years old; the tour is well suited to teens and adults.

How much walking is involved?

Expect a few kilometres of easy-to-moderate walking on forest tracks and off-track patches over about five hours.

Are dietary restrictions accommodated?

Yes—notify the operator in advance and the chef will adapt the six-course menu where possible.

Do you guarantee specific finds on the tour?

No; the menu and finds vary by season. The tour celebrates what the forest offers at the time of your visit.

What about biosecurity and harvesting rules?

Guides cover legal and ethical harvesting practices, including cleaning boots and not transporting soil between sites to minimize ecological impact.

Forage & Feast: Sirocco South’s Tasmanian Woodland Culinary Tour

Q: What time do we meet?

Meet at 10 a.m. for a safety brief and coffee before heading into the woods.

On a crisp morning at Seven Mile Beach, Tasmania, Sirocco South's Foraging Tour turns ordinary footsteps into food-gathering reconnaissance. The experience starts where forest meets coast: a compact run of Tasmanian woodland threaded with tracks, pockets of fern and grasses, and the subtle signs of seasonal bounty. Guided by local experts, small groups of up to six move deliberately off the trail to identify edible native greens, wild asparagus and safe mushrooms, and to point out orchids and saltbush that grow in the lighter soils.

This is not a demonstration but a hands-on, slow exploration. Guides teach simple identification tools and harvesting ethics—how to take only what regenerates, which species to avoid, and how Indigenous knowledge and modern foraging practice intersect in respect for place. Along the way the group pauses at quiet glades and under eucalypt canopies to sample tastes like lemony native greens and the crisp tang of saltbush that carries a briny coastal memory.

At mid-day the adventure pivots from fieldwork to feast. Back at a prepared table, head chef Mic composes a six-course lunch that balances foraged finds with premium local meat and seafood. Dishes shift with the calendar; autumn menus might feature concentrated mushroom flavors and roasted roots, while spring banquets highlight tender greens and early asparagus. A curated selection of wines from nearby multi-award-winning Bream Creek Vineyard accompanies the meal, reinforcing how this landscape shapes flavor.

Beyond the food, the tour excels as a lesson in local ecology and provenance. With the guest list deliberately limited to six, conversations are intimate—about seasonality, soil, and the faint histories stitched into the landscape. Storytelling and practical tips make the experience suitable for curious beginners over age twelve, and for seasoned eaters who want to refine their palate for wild produce.

Practicalities are straightforward: meet at 10 a.m. for a safety brief and coffee before heading into the woods; the outing lasts around five hours. Because the menu is driven by what’s available, expect variation—seasonality is the point. This is a low-impact, high-taste way to spend a day on Tasmania’s southeast coast: an education in flavor, a quiet bushwalk, and a communal table that celebrates the region’s wild ingredients and winemaking neighbors. For anyone interested in food, ecology, and quiet adventure, Sirocco South’s Foraging Tour offers a precise, memorable taste of place.

Wear sturdy shoes and bring a small notebook to record finds; guides will cover legal and biosecurity rules like cleaning boots and not transporting soil. The tour suits curious teens and adults; tell the operator about dietary restrictions in advance. Book early via the referral link to secure one of six spots—your reservation helps support local guides and the continued stewardship of these woodland sites.