13/06/2026
Sunday has never looked so good!
Last Sunday's Scenic Rim Eat Local Month event "Cocktails, Cuisine and Country" at Fox Hill Grove at Bunburra delivered an experience way beyond my wildest expectations.
From the moment I was greeted at the farm gate by Jeremy, owner and host of Fox Hill Grove to the final goodbye, I knew this was going to be a day to remember.
Not only was the hospitality something many venues could only hope to achieve, the food was Michelin worthy. And that's not a sentence I use lightly! The flavours of every cocktail didn't go unnoticed either.
Fox Hill Grove owners Katie and Jeremy collaborated with Jack Stuart, Scenic Rim Food Ambassador, Head Chef and owner of Blume Restaurant in Boonah to create the perfect paddock to plate experience.
Upon arrival at the farm gate guests were greeted with a delicious cocktail and a chance to meet each other. We slowly made our way down to the private lawns, past the two beautiful luxurious accommodation cabins, Sugarloaf and Gumtop.
This gave us the perfect opportunity to view the attention to detail Katie and Jeremy have gone to, to make the cabins an opulent Scenic Rim accommodation destination. No wonder they're winning awards!
The beautiful sound of Gareth Mewes playing the violin and the warmth of the firepit as we made our way to the cocktail bar was the perfect prelude into what's about to come for the rest of the afternoon.
Katie and Jeremy created cocktails from Cauldron Distillery Tamborine Mountain Distillery and Beenleigh Artisan Rum Distillery, which paired beautifully with Vanbery Cottage Host Farm Rosella Syrup, locally sourced fruits and fragrant herbs.
The long lunch table was set up with warm winter foliage and yellow wattle. So representative of the Australian flora known internationally.
Canapes on the lawn were served while we all enjoyed the private grassed area. The Japanese pumpkin tartlet, smoked fromage blanc with candied pepitas were a delicious start, followed by Australian Sweetwater Crays crayfish brioche roll, green garlic emulsion then Charcuterie made from Tommerup's Dairy Farm pork and Blume crumpet.
Owner and host of Fox Hill Grove Katie, welcomed the guests and to the first Scenic Rim Eat Local Month "Cocktails, Cuisine and Country" event ever held!
We where then seated at the table where we enjoyed Olive View Estate garlic and rosemary Olives, Blume sourdough made with Harry's Paddock wheat, treacle butter.
I was already in foodie heaven, then the main meal was served. Amazing! Tasty Valley Pride Produce chiogga beets, with Tommerup's creme fraiche, BBQ cauliflower, savoury yeast, raisins and curry leaves as well as Sugarloaf cabbage salad, sourdough pangrattato and black garlic.
The Australian Sweetwater Crays grassfed Wagyu with marjoram chermoula and Heritage Hatching and Hens pasture-raised chicken with truffle mustard were perfectly cooked over the woodfire. The flavours were divine.
To conclude the long lunch the desert was Towri Sheep Cheeses yoghurt ganache, fig, honeycomb and ginger granita. The honeycomb melted in my mouth with the fragrant hint of ginger granita.
After desert we all enjoyed the most delicious Espresso Martini made with Summer Land Camels Honey Vodka.
I really hope this event is scheduled for next year. The food was the best I've ever eaten and the cocktails were sublime. This is a bucket list foodie experience not to be missed!
Kath Rose
