LONG TABLE FEAST

Join us for a genuine food adventure at Fork it Farm.
 An experience you're going to want to share.

THE WHOLE HOG - WINTER FEAST SERIES

At Fork It Farm, we invite you to go The Whole Hog and experience a feast like no other. Our seasonal long table feasts are a tribute to pork in its most flavorful forms, from nose to curly tail—an unforgettable adventure for your taste buds.

A Day in the Paddock
Imagine an afternoon centered around every part of the pig, served in every imaginable way. The setting? A rustic paddock with breathtaking views of rolling hills, towering eucalyptus, and—of course—our pasture-raised pigs! You’ll dine in the open air, surrounded by the farm’s beauty, as you enjoy multiple courses crafted to showcase the best of the pig. Each dish is thoughtfully paired with boutique Tasmanian wine, beer, and cider, and your hosts are the very farmers who raised your meal.

Between courses, we’ll share insights into the processes and parts that create each dish, giving you a behind-the-scenes look at how the feast comes together.

From Pig’s Head Feasts to OktoberfeAst, we offer a nose-to-tail dining experience that’s sure to delight and surprise.


$190pp (all inclusive)
12:30pm til 4pm

COMING FEASTS

3 May 2025 - PIG'S HEAD FEAST
7 June 2025 - CHRISTMAS IN JUNE
9 Aug 2025 - PIG'S HEAD FEAST
4 Oct 2025 - OKTOBERFEAST

Book your LONG TABLE FEAST Experience

Get greedy, places are limited to 10.
BOOK

FAQ'S

We can cater for allergies. Check out some sample menus to give you an idea of what to expect and we have loads more info on our FAQ page, including our cancellation policy and ideas on where to stay.

The roast pork was juicy and flavourful and the champ, made with dutch cream potatoes and caramelised leek, was the best I’ve ever eaten!
Jo Cook
Over four delicious courses our gastronomic eyes were opened to the delights of the pig's head, with matching wines thoughtfully and expertly selected.
Liz Mahnken
In a world over-subscribed by ‘celebrity chefs’, Kim and Daniel are the real deal.
Hilary Burden
Today goes down in my memory as THE most flavourful I have ever experienced!
Cate Marshall
We ate our way through the cured, smoked, roasted and candied delights of the pigs head, all while looking down to jolly pigs at the bottom of the hill. It was great.
Dani Valent