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Hundred Acres

"It needs only a good bottle of wine for a roast chicken to be transformed into a banquet."


Gerald Asher.




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For the love of food. And the love of wine.

For us, there's nothing else like it.
From the family dinner table to the Michelin-star restaurants of Paris, no dish or wine is better enjoyed individually than it is in combination. It's a wonderfully universal truth. And it's a wonderfully universal love. 
From this fertile patch in Tasmania we're able to express this marriage in its fullest bloom. Blessed are we to grow some of the freshest produce on the planet, and some of the most sought after wine-grapes in the country.
It was therefore only natural that it was here we decided to create Hundred Acres - to create something collectively greater than its individual parts. The perfect marriage perhaps.
Alicia and Justin



Featured Products


Soil to bottle

Tasmania is home to some of the most pristine wine-growing conditions in the world. The cool, almost marginal growing conditions manifest a long growing season, allowing flavour compounds to gradually reach that delicate equilibrium we are all chasing. The Pinot Noir, Chardonnay and Riesling varieties are the tragic loves of our region. Our Pinot Noir clones are many, but more on that another time.

Ghost Rock Vineyard is a 5-Star James Halliday winery. It's Catherine Sparkling is its much lauded queen, its Two Blocks Pinot Noir king. 


Paddock to plate

The food we play with at Hundred Acres depends on what the land and sea are providing us at the time. With the swing of seasons in Tasmania like no other, Alicia and Phil sway accordingly to create workshops and menus that tap into what's abundant, fresh and ready to go with our growers. It allows us to keep you out in the action, as it should be.

Get your hands a little dirty

Our workshops are about understanding the connection of the land to the produce it creates

Gumboots and gloves are optional, but a want to feel connected to the land and sea

around you, and how it produces what it does, will be necessary. We'll get our

hands a little dirty, both in the paddock and winery, but will save plenty of time to

cook, smell, taste and enjoy. After all, that's what life's all about isn't it.

Food Girl

Alicia Peardon

Alicia was CEO of Jamie Oliver's Ministry of Food program for over 5 years, spreading the good word with Jamie amongst the foundation's many cooking schools and food programs. She loves Jamie, and what he stands for, but not enough to stop her moving to Tassie and establishing Hunderd Acres. She believes in the potential of this state and region that much.

Resident Chef

Phil Piper

You don't win Tasmania Chef of the Year without being pretty good at what you do. Phil is one of the most respected chefs on the island, and thankfully has his wife Tameeka (also a qualified chef) to keep him from wandering off into neighbouring paddocks to see what they're growing. He's pretty passionate about the stuff.

Wine Guy

Justin Arnold

Justin is Ghost Rock's Winemaker and when he's not keeping up with daughter Poppy, he's keeping up with wife, Alicia. The son of Ghost Rock founder's Cate and Colin Arnold, grape-growing has been in Justin's blood since his early years. Just like the others, he's pretty passionate about his stuff too.

Hundred and 1

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