Basking in Sunshine at Bask Eumundi

Image source: IN Noosa Magazine

Guests were literally Basking in Sunshine at the Bask Eumundi Wine Lunch with Gilbert Wines. Deb Caruso savoured the flavours!

The Hello Sunshine Magazine wine lunch at Bask Eumundi saw guests enjoying superb local produce with delicious wines from Gilbert Family Wines in a stunning setting. 

Jess, Jack and the team from Bask Eumundi did what they do best – dishing up a long lunch to tempt, taste, savour and linger while Travis took guests on an insider’s tour of the Gilbert Family Wine philosophy and flavours. 

What a way to spend a Friday! 

THE MENU

TEMPT

House baked country loaf. whipped almond cream
Gilbert Petillant Naturel
Central Ranges, NSW 2021

TASTE 

Caramelised onion, anchovy & fresh thyme ‘tart’

Chargrilled octopus, Limoncello, fennel, pepper

Bitter leaf salad, hazelnut & macadamia salsa,
local honey & seeded mustard, mozzarella

Gilbert Blanc ‘Field Blend’
Central Ranges, NSW 2021
 

SAVOUR  

Roast pork loin, confit saffron escabeche

Gympie green beans, salted zucchini, goats’ cheese, baby kipflers, crème fraîche, fresh herbs

Gilbert Rouge ‘Field Blend’
Mudgee NSW 2018

LINGER

Olive oil cake with housemade organe marmalade, whipped cream
Espresso or tea


BOOK NOW FOR THESE EVENTS! 

Don’t miss out on these upcoming events at Bask:

Legacy Lunch with Nikki Fogden-Moore
Friday 1 July, 12pm-3pm. $125 incl. matching wine.
Seats are limited for this intimate lunch with ‘The Mojo Maker’ specifically for men and focusing on leadership, mateship and legacy.
Bookings: www.hellosunshinemag.com.au

Long Lunch Celebrating Eastwell Farms as part of The Curated (side) Plate
Friday 29 July, 12pm-3pm. $120 incl. matching wine.
Gather for a long table lunch in the charming village of Eumundi to enjoy a delectable menu curated by owner-chef Jack Madden featuring produce from the exceptional Eastwell Farms.
Bookings: [email protected]

 

About the Author /

[email protected]

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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