Lunch with Ross O’Meara

ROSS O’MEARA

(EVENT REVIEW)

BRUNY ISLAND; TAS
CHEF, AUTHOR, LICENSED GAMEKEEPER, SAUSAGE & MEAT KING
Sunday 19th February 2017
Luncheon at The Mill Inn from 12pm.
$100 per head.
4 Course luncheon including wood-fired meats by Ross & Mill Inn Pasta matched with premium local wines as rated by James Halliday.
Proudly supported by Upper Goulburn Wine Producers; Delatite Wines, Mount Terrible Wines, Made by Ros Ritchie Wines

wines


Ross O’Meara runs a small hold farm on Bruny Island, Tasmania. He makes a range of pork products from the free range, rare breed pork he raises on the farm and sells them at his own stall each Sunday at the Hobart Farm Gate Market. He also does catering and other event work when he chooses to dust off his chef’s hat such as the Street Eats at Franko night markets in Hobart.

Ross’ past food adventures include working as a chef for 20 years in Australia, United Kingdom, France and Indonesia, a cheese maker and being involved in the Gourmet Farmer TV series and writing various books.

Now a farmer, licensed game harvester (rabbit and wallaby) and producer Ross has been able to marry his love of food with a pursuit that is much more family-friendly for wife Emma and their three children, Felix, Finegan and Molly. This change has also been driven by his desire to get back to the source of his food.

Bruny Island Food emulates the European tradition of running a viable food business from a small holding. Ross is proud of the fact that he is able to grow, process and sell pork products from a small plot of land. He feels that the level of care that he is able to invest in his land and animals is reflected in the quality of the end products.