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We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

We are expanding the team for the season ahead and are looking for a sous chef/junior sous chef to join the team!

We pride ourselves on delivering a paddock to plate experience in an innovative and forward thinking way.
Key tasks and duties include:
👊Assisting the head chef in managing all aspects of the kitchen
👊Assisting with scheduling
👊 Training junior kitchen team members
👊 Running the kitchen team on either our home base @thetillerfarm or offsite in our mobile kitchen @tillerevents

You will becoming part of an established ‘Farmily’ working in a fun and progressive environment.

For more information email george@tillerdining.com

Last month we hosted our first Harvest event here at Tiller Farm, an evening to celebrate dining that is deeply connected to the land, seasonal and shared together as the sun dropped over the paddocks 🌅

In the days leading up to the event, the team spent their time in the veg patch harvesting produce and curating a seasonal menu from what we had growing onsite 🥦 As the evening unfolded, these dishes slowly came to life over the fire. Guests gathered around the flames, listening to our story while each course was prepared and shared. Simple, seasonal cooking that honoured the land it came from. 🔥

Opening our gates for our first event of this kind felt incredibly special and we can’t wait to do it again✨

Final preparations are underway for our Harvest Sundowner this weekend, veggie’s have been picked, firewood collected and cocktail recipes perfected 🔥

24hours left to grab your tickets, link in bio 🎟️

Join us this long weekend at Tiller Farm for our Harvest sundowner celebration, with a menu proudly showcasing produce grown in our veg patch and cooked over coals as the sun set over the paddocks 🔥

Tiller Farm
Sunday 26th April
4pm - 9pm

Ticket sales close on Wednesday 🥕

#margaretriver #whatsonmargaretriver #tillerfarm #experiencewa

Come and join us for a harvest festival to celebrate the end of growing season! A casual sundowner featuring tasty farm fresh bites direct from the Tiller Farm, live music and open fire cooking…the perfect way to spend a long weekend!

To celebrate, we are giving away 4 tickets for you and 3 of your besties to hang out at The Farm at Harvest 26.
All you have to do is share this reel and tag those special people that you’d love to spend a sundowner with at The Tiller Farm.

Winner will be drawn on March 31st on the big boss’ Birthday!

For more deets and to grab your tickets, click the link in our bio! Can’t wait to see you there….

@margaretriver @australias_southwest @wagoodfoodguide @westernaustralia
#paddocktoplate #harvest #freshproduce #sustainable #sundowner

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

Our love affair with @thetillerfarm began six years ago, when a one-on-one tour with chef George Cooper captivated us, culminating in a taste of his now-legendary (in our minds) “Chicken & the Egg” dish; a clever composition of smoked chicken, slow-cooked egg, and sweetcorn.

Nestled in Western Australia’s Margaret River region, this 50-acre zero-carbon farm redefines farm-to-table dining, weaving a narrative of place and passion through every dish. Chef draws from the farm’s harvest and close partnerships with local growers, foragers, butchers, and fishmongers to create menus that celebrate the Margaret River region’s bounty. Prepared in an off-grid kitchen, each course reflects a commitment to sustainable practices.

Servicing private intimate dinners, lavish weddings, corporate events and exclusive ticketed dinners, Tiller Farm is one of Western Australia’s most coveted culinary retreats, blending sustainability with creativity.

Read more on The Tiller Farm experience on our shiny new WAGFG Experiences vertical at the link in bio.

✨🍫 The Golden Tickets have been claimed! 🍫✨

Congratulations to our lucky winner who’s secured their seats inside the factory 👀🎟️✨

But don’t worry… the gates won’t stay closed for long! 🎉

🎟️ Tickets go live TOMORROW at 10AM sharp - get ready to taste a world of pure imagination. 🌈🍭

✨ Step into a world where fantasy meets fine dining. On Friday 10th October Tiller Farm invites you to an exclusive five course dinner with paired drinks, inspired by the whimsical world of Willy Wonka, reimagined for an adult palate.

These tickets will be sweeter than chocolate and rarer than an everlasting gobstopper, follow us then like and share this post to be in with a chance of finding 2 x Golden tickets in your inbox before they go on sale.

🍫

We’re Hiring: Event Supervisor at The Tiller Farm

Where unforgettable moments are grown from the ground up.

Do you live for the buzz of a perfectly timed toast, the glow of fairy lights at golden hour, or the quiet magic of a guest whispering “this is the best event I’ve ever been to”?

If you’re a natural-born organiser with creative flair, impeccable attention to detail, and a cool head in the heat of it all, we want to meet you.

Who We Are -

The Tiller Farm is more than just a venue, it’s a place where nature, celebration, and connection come together. Nestled in our paddock-to-plate farm, we host weddings and private celebrations that are anything but ordinary.

Our reputation? Events that are effortlessly elegant, deeply personal, and executed with warmth, precision, and flair.

About the Role -

As our Event Supervisor, you’ll be the heart and soul of everything we host turning visions into reality.✨

Your Mission:

📋Lead the planning and execution of all Tiller Farm events

🤝Collaborate with clients to design experiences they’ll never forget

✍️Coordinate vendors, timelines, teams, and all the moving parts

☺️Keep calm under pressure and lead with professionalism and heart

🌿Bring fresh ideas to elevate every guest experience

You Might Be the One If You:

• Have 3+ years of event management or high-end hospitality experience

• Are a pro multitasker who thrives under pressure (and still smiles through it)

• Communicate clearly and confidently with clients, teams, and vendors

• Are creative, solution-focused, and obsessed with the little details

• Love the rhythm of events and know how to adapt when things shift

What You’ll Love About Working Here:

• A chance to lead incredible events in one of WA’s most stunning locations

• Competitive pay and flexible working arrangements

• A creative, collaborative team that values your voice

• Room to grow as we continue to expand our event offerings

• Nature, community, and creativity all rolled into one workday

Ready to join us?

Send your resume and a quick note telling us about the most memorable event you’ve ever worked on to george@tillerdining.com

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

My third Cabin Fever event (#2 post still to come) was "A Night at the Museum", a four-course collaboration dinner between Wilyabrup winery Domaine Naturaliste and chef George Cooper of Tiller Dining.

The meal was paired with a rare selection of 2018 museum release wines - hence the theme - and served to 60 guests in Domaine Naturaliste’s cellar door. The dark and elegantly decorated room was themed with a booming movie soundtrack, spooky trinkets, invisible-ink place cards, George in a hat, and even a live snake. Simple, but effective.

I love watching George and his kitchen team assemble dozens of plates; precision and consistency is key. His small team have worked with him for years, and they always deliver. George also knows how to work a crowd, and is happy to serve plates and chat to diners. His use of liquid nitrogen with dessert adds to the entertainment.

I never need convincing to attend one of George's events, and this was another great Cabin Fever collaboration - exceptional food and wine in a stunning setting.

@domainenaturaliste @tillerdining @tillerevents @cabinfever_au

The courses were:
Canapes
2018 Sauvage Sauvignon Blanc

Chicken & the egg - smoked chicken, slow cooked egg, sweetcorn
2018 Artus Chardonay

Venison, braised artichoke, juniper, yarra
2018 Rebus Cabernet Sauvignon

Lamb, fennel, rhubarb
2018 Rachis Syrah

Raw apple, black olive
Chocolate, mandarin
2018 Morus Cabernet Sauvignon

#invited #perth #perthfood #wagoodfoodguide #broadsheetperth #pertheats #tasteperth #perthlife #westernaustralia #foodwriter #eatlocal #perthisok #foodwriter #margaretriver #cabinfever

Toby Peletier aka “Rooster” showing how you mark the end of your apprenticeship! It’s been a pleasure to cook along side you over the last few years chef! Wishing you the best for your future endeavours! Don’t forget, when you think you have made it there is still a long way to f*c*ing go! Keep hustling mate and hope our 🔪cross again in the future! @tobypeletier_24

This weekend our ‘Night at the Museum’ event brought the archives to life, pouring 2018 museum wines from Domaine Naturaliste paired with reimagined dishes with a story to tell from Tiller Dining.

As the cold crept in, the vines turned theatrical, exhibits stirred, stories unfolded, and history took centre stage with a touch of drama. A Cabin Fever night to remember.

#cabinfever #experiencewa #margaretriverregion #margaretriver