Tas Whisky Week – East Coast lunch with palawa kipli

palawa kipli lunch at Spring Bay Distillery, Spring Bay

Begin at Spring Bay Beach where Katana from palawa kipli will take you on a bush cultural tucker journey as you make you way up to Spring Bay Distillery.

Round a fire and tree stump seats you will dine on the real taste of lutrawita with expressions from East Coast producers – Spring Bay  Distillery, Waubs Harbour Whisky and IronHouse.

Smoked payathanima (wallaby), payathanima (wallaby) salami, wurayni (wattleseed) brie cheese, tapu (pepperberry) cheese, tinputina (kunzea) butter, sourdough, beetroot and macadamia dip, tinputina (kunzea) olives, tinputina (kunzea) relish, seasonal fruit and bush tucker biscuits and crackers.

Oysters with lemon myrtle and tapu (pepperberry) infused oil, pepperberry, lemon and garlic abalone skewers, scallops with warrigal greens and native citrus flavours, salt bush chips wild harvested.