An unforgettable night of native flavours, fine wine and cultural storytelling.
Munda Wines joined chef Mark Olive for the standout Red Gum Dinner at Tasting Australia where culture, connection and culinary excellence took centre stage.
On Saturday 3 May, the Banquet Room of the Adelaide Festival Centre was transformed into a celebration of culture, flavour and story for Tasting Australia's Red Gum Dinner.
Munda Wines was honoured to partner with celebrated Bundjalung chef Mark Olive for this extraordinary evening, where guests experienced the true beauty of Australia’s first flavours, paired with a selection of Munda Wines.
Guests were welcomed to the evening by Jack Kanya Kudnuitya Buckskin, a proud Kaurna and Narungga Man, who offered a powerful Welcome to Country. This included a smoking ceremony, and an invitation for all guests to start their evening by immersing and cleansing themselves in the smoke of the fire, contining a tradition that has been performed on the banks of the Karrawirra Parri (River Torrens) since the beginning of time.
Mark Olive, known for his work on The Outback Café and The Chef’s Line, curated a four-course menu that honoured native ingredients and the long histories behind them. From lemon aspen-glazed quail to wattleseed pavlova with Kakadu plum, each dish was a masterclass in flavour and respect. Munda Wines Director Paul Vandenbergh paired each course with one of our wines, carefully chosen to reflect the story and spirit of the food.
As guests dined, Mark and Pauly shared the origins of the ingredients, the stories of Country, and their shared passion for Aboriginal-led food and wine. With laughter, warmth and a few surprises along the way, the evening became much more than a meal—it was a powerful act of cultural connection.
A highlight of the evening was the presentation of a bespoke artwork, created jointly by a number of students participating in the Tjindu Foundation programs. Guests heard how the artwork represented the traditional art styles and elements of the students' home Countries and how they worked together to weave a broader story of the joining of their journeys. As a lasting legacy of the evening, this artwork has been printed onto aprons for use at future events at the Festival Centre.
Munda Wines are so proud to be part of a movement that puts First Nations voices, knowledge and talent at the heart of Australia’s food and wine identity. The Red Gum Dinner was a clear reminder of what’s possible when we gather with intention—and when we let culture lead.
