Menu announced for Wine Tasmania’s annual VIN Diemen festival at Pure South Dining – Sunday 12 August

VIN Diemen festival at Pure South Dining – Melbourne
Photo Credit: Wine Tasmania - Vin Diemen festival
Photo Credit:
Wine Tasmania – Vin Diemen festival

On Sunday 12 August, Pure South Dining will host VIN Diemen, an increasingly popular annual event featuring over 100 wines from 26 of Tasmania’s best vintners, matched with the isle’s fresh, high quality produce.

With breathtaking views over the Yarra River, VIN Diemen attendees will experience a roving affair with all the best food and drink from the world’s purest soil, sea and air. **Check out menu /tickets selling fast via the VIN Diemen website.


Pure South’s expansive new dining room will transform into stations covering Tasmania’s most plentiful wine and food regions, from Pipers Brook + Tamar Valley to the Huon, Derwent + Coal Valley, the East Coast and the North West. Winemakers themselves will guide patrons through tastings, with many wines not otherwise available outside Tasmania. Matching the wine by provenance, will be some of the apple isle’s most sought-after produce: all regular suppliers of Pure South Dining, who fly most of their produce in via light plane.

Curated by Pure South’s Michelin star executive chef David Hall, the newly released menu includes St Helens ‘Lease 65’ Oysters, Hardy Family octopus with chorizo, and Robbins Island wagyu brisket pastrami brioche. Robbins Island is a small expanse of land off Tasmania’s North West coast, where the marbled wagyu cattle are enriched by the sea air before being herded at low tide to mainland Tasmania.

Executive Chef David Hall - Pure South Dining
Executive Chef David Hall – Pure South Dining

“The menu we have crafted for VIN Diemen features some of our favourite artisan producers, all of whom have ethical farming credentials and a real passion for their produce,” says Pure South Dining’s owner Philip Kennedy, who possesses an intimate knowledge of the south’s produce, developed over a 14 year period.

The roving menu also includes Huon ocean trout tacos, Tasmanian Scallop pie from off Tasmania’s East Coast, Scottsdale pork rillette croquettes from the Pipers Brook region, Tongola farm goats curd tarts, Gougeres, Pyengana cheddar custard and more in a Tasmanian feast to end all feasts.

Some of the vintners in attendance include Clover Hill and its NV Cuvée Rosé, awarded Australia’s Best Sparkling Wine (Sydney International Wine Show 2017), the multi award-winning Glaetzer Dixon Family Winemakers, the first Tasmanian producer to win the prestigious Jimmy Watson Trophy for its 2010 Mon Pere Shiraz, and the isle’s oldest winery, Moorilla, which possesses a coveted French inspired white blend. Beyond wine, the event will also feature internationally award winning spirits such as Strait Brands’ Hazelnut Gin and Native Pepperberry Vodka, plus Pagan Cider.


Tickets to VIN Diemen are $125pp, with each ticket including a Plumm wine glass to take home, 100 wine tastings and food served by Pure South Dining for five decadent hours from 12pm-5pm.

Pure South Dining is mainland Australia’s most dedicated destination for rare, fresh and high-quality food and drink from Tasmania, King Island and Flinders Island. Since 2003, the restaurant has fostered close relationships with the ‘pure south’s’ most unique producers, from major players to the smallest passionate farmers, some of whom count Pure South as their only restaurant customer.

**Information and Images Courtesy of Pure South Dining/Wine Tasmania – Supplied by Fuller PR 

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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