Osborn House will host a South American-inspired Fire Feast each Sunday until the end of spring.
The 22-suite heritage property Osborn House, located between Bundanoon village and Morton National Park in the NSW Southern Highlands, is hosting a Fire Feast lunch every Sunday until the end of spring.
Open to both guests staying at the boutique hotel and external visitors, Fire Feast will showcase local Southern Highlands produce and South Coast seafood, theatrically presented and prepared in a South American open fire cooking style.
Argentinian-born Executive Chef of Osborn House, Segundo Farrell, spent five years working alongside Latin American food legend Francis Mallman learning this unique culinary craft.
Osborn House general manager, Adrian Levy, says: “Segundo’s Argentinian heritage and passion for fire cooking presented us with a unique opportunity to really do something different with our food at Osborn House.
For Fire Feast, Segundo wakes to light the coals at 4am, stringing up various joints of beef, whole chickens, vegetables and fruits to roast over the slow-burning fire for up to seven hours.
Segundo will also cook Argentinian chorizo, octopus, and whole ocean trout in a salt crust on a plancha and infiernillo.
Guests can enjoy drinks, overlooking Morton National Park, and sample a selection of starters including Segundo’s authentic empanadas with llajua sauce and an Argentinian chorizo sandwich on charred bread with chimichurri.
Main meal meats, seafood and fire-charred vegetables are also served, followed by sweet dishes of smoked pineapple with The Pines ice cream and dulce de leche pancakes cooked on the plancha.
Fire Feast will take palce every Sunday throughout spring from 12pm to 4pm, one sitting only. Tickets are $150 per person, including a glass of Rameau d’Or Rose on arrival and a full asado feasting menu.
Bookings are essential.