Staff at a winery pick giant bunches of lettuce from the onsite market garden. © Wayfinder Wines

Wayfinder Winery, Margaret River, Western Australia © Wayfinder Wines

When sustainability counts

Memorable experiences that allow your guests to gather around a table, with menus build on fresh, seasonal produce souced from ethical growers and producers.

A table with a view at the Cairns Convention Centre, with the mood set to enjoy Burii, the Aboriginal and Torres Strait Islander dining experience. © Cairns Convention Centre

Close up of a seafood dish inspired by Aboriginal and Torres Strait Islander traditions of culture and community, now on offer at the Cairns Convention Centre. © Cairns Convention Centre

Close up of a dish inspired by Aboriginal and Torres Strait Islander traditions of culture and community, now on offer at the Cairns Convention Centre. © Cairns Convention Centre

An array of dishes inspired by Aboriginal and Torres Strait Islander traditions of culture and community, now on offer at the Cairns Convention Centre. © Cairns Convention Centre

Cairns Convention Centre, Queensland © Cairns Convention Centre

Burii, Cairns Convention Centre

Cairns / Gimuy

Burii, meaning “on the fire", is the recently launched First Nations dining experience now available at the Cairns Convention Centre. Gimuy Walubara Yidinji Elder, Professor Henrietta Marrie, led Executive Chef David Hart and his team over the course of a year, spending time on Country to craft the menu. Standout ingredients include kangaroo, Coral Sea seafood, finger lime and wattle seed, all sourced through local, ethical supply chains, including Torres Strait Islander fishers. From three-course dinners to large-scale canapés or intimate degustation, the highly tailorable experience is a sustainable offering of Country, culture and community.

Ivano Del Pio stands outside his restaurant Scarpetta in North Hobart. © Andrew Wilson Photography

A small group chat inside a cosy home-based restaurant while the chef prepares the food. © Andrew Wilson Photography

Close up of a chef seasoning a dish, ready to serve. © Andrew Wilson Photography

Broth is ladled over a steaming plate of handmade tortellini. © Andrew Wilson Photography

Scarpetta, Hobart, Tasmania © Andrew Wilson Photography

Scarpetta

Hobart / nipaluna

Tucked inside a lovingly restored North Hobart home is Scarpetta — less a restaurant than it is a cosy locale for a dinner party, long lunch or cooking class. Owner and cook, Ivano Del Pio, is the perfect, welcoming host, plating up a multi-course menu that matches both the season and what’s fresh from local growers, and his garden, that week. This means no two sittings are quite the same, and every plate is curated with utmost care and ingenuity. A masterful host, Del Pio keeps things intimate by design, seating up to 16, and serving small-batch, hyper-local dishes.

Two staffers walk through a row of grapevines at a winery. © Wayfinder Wines

A winemaker draws a glass of wine from a cement tank that is used in the natural winemaking process. © Wayfinder Wines

A picnic rug is set up on the grass in a vineyard, with bottles of wine and a cheese board as the centrepiece. © Wayfinder Wines

A flock of sheep are taken across the property of a winery, their job is to help keep undergrowth at bay. © Wayfinder Wines

Wayfinder Winery, Margaret River, Western Australia © Wayfinder Wines

Wayfinder Winery

Margaret River

The extent of Wayfinder Winery’s regenerative practice is truly inspiring. This small but mighty Margaret River vineyard achieved full Australian Certified Organic status in 2022, but the team didn’t rest there. Since, the property has been expanded to include native revegetation, animal husbandry and an on-site no-dig market garden that feeds both the vineyard ecosystem and the expanding restaurant offering. The winemaking processes run on solar power, and the new off-grid cellar door — built into the side of a dam, no less — is now open. Market garden tours for up to 20 guests are a great way to explore the property, while private dining with wine pairing can cater groups of up to 14.