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.
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, we 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.
Our workshops are about understanding the connection of the land to the produce it creates
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.
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 Bears Pop-up Restaurant is a collaboration between Brown Bear Eatery and Hundred Acres. We are bringing to you, for one week only, a pop-up restaurant featuring our favourite producers, in one sumptuous dinner, matched to Ghost Rock's Award Winning Wines. Dont miss it.
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