Cider and Smoke

Both are part of the same story. Just down the road from Daylesford Cider is Blampied Wagyu, where Clare and Jon Mackie raise F1 Wagyu cattle on their farm. Jon is not only the cider maker at Daylesford Cider, but also the farmer behind the beef. For one night only, this event will showcase two very different sides of life on the land, while bringing together other artisans from the local community, to host a true farm-to-table experience for their guests.

The dinner will feature seasonal sides and accompaniments showcasing other exceptional local growers and producers. Hosted under the fairy lights of the marquee-covered courtyard, guests will gather around communal tables to enjoy an evening of great food and live music.

For Cider and Smoke, the Wagyu begins its journey on the Mackies' farm, where the cattle are born and raised on grass-fed pastures. From there, the beef travels just a stone's throw to the newly opened micro-abattoir at Jonai Farms. After being expertly butchered by well-renowned meatsmith Tammi Jonas, and her team. Then it heads to Daylesford Cider, where the team from Iron Pig BBQ will take over the smokers, cooking the Wagyu slowly over wood and fire.