Paddock to Plate Dining Trail

Food and Wine Tours

The global drive for food sustainability has shone a big, fat spotlight on the importance of not just eating local, but ensuring what is harvested from or upon the earth is completely consumed. Paddock to plate. Nose to tail. Two philosophies that go hand-in-hand with minimising impact and preserving the environments.

In the Margaret River Region, such an approach is increasingly the mainstay. Take a tour of the farms, wineries and restaurants to discover what paddock to plate means across the pristine South West.

You’ll meet the chefs and producers, go behind the scenes at working farms, explore seasonal gardens and learn about local produce. You’ll dine at some of the regions favoured winery restaurants and purchase hand crafted goods to take home. Marvel at the many experiences at Arimia, Cullen Wines, Olio Bello, Margaret River Venison Farm, The Farm House Margaret River, Voyager Estate, Leeuwin Estate and Glenarty Road.


Enjoy your many varied experiences on the Paddock to Plate Dining Trail.

Visit Arimia, a restaurant directed by Chef Evan Hayter and set completely off the grid – if they haven’t grown it, then you won’t eat it!

At Cullen Wines see the biodynamic spiral garden which changes with the season and supplier of much of head chef Iain Robertson’s plates.

Olio Bello is situated on 320 acres, has 10,000 olive trees with 14 different varietals. Oils aren’t just oils.

The deer at Margaret River Venison Farm are low in fat and energy, high in protein and super tasty.

At the Farm House Margaret River natural foraging is their philosophy, as is the nose-to-tail use of animals.

For Voyager Estate head chef, Santiago Fernandez, organics are important. With the winery in the complex process of becoming certified organic.

Leeuwin Estate – Taste the gourmet produce whose makers you’ll get to know better in a journey through the local area – producers of meats, fish and sustainably grown vegetables.

At Glenarty Road long term planning takes place – where food is given its time to grown and treated with reverence. There are around 2,000 lambs and quite a few pigs too.

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