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Start your Saturday with a sommelier-led tasting and grove tour, going behind the scenes to see how extra virgin olive oil is created. Then prepare to sit back and relax in the grove with a feast created by chefs Mark Best, Jason Roberts and Paul Farag. The trio will use luscious produce from across the Murray River, Lakes and Coorong, with wine parings from Fierce III – the newest label from the Barossa’s Lou Miranda Estate.

Best is synonymous with Sydney restaurant Marque, the fine diner named among the world’s 50 best for three consecutive years. It also held three hats in the Sydney Morning Herald Good Food Guide for a decade, with Best moving on to a range of other culinary ventures when the venue closed in 2016. This legend of the Australian hospitality industry considers Rio Vista olive oil his all-time favourite.

New Zealand native Roberts, meanwhile, divides his time between Sydney and New York. Known internationally as a chef, author, television personality, brand ambassador and fitness enthusiast, Roberts is also an advocate for healthy living.

Farag – executive chef at both two-hatted Aalia and one-hatted Nour restaurants in Sydney – has built a reputation for exciting, cutting-edge food with a focus on his Egyptian heritage.

Guests will receive a sample bottle of Rio Vista olive oil on departure, and can opt to book return bus transfers at an additional cost. Settle in, learn and be inspired by a day at the source.

Where: Rio Vista Olive Oil, 262 Carawatha Drive, Mypolonga
When: Saturday 6th May 2023
Time: 11:00am to 4:00pm

Cost: $220.00 per person

Tickets available through TastingAustralia.com.au