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Caylan Bird

@caylanbird

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A few familiar faces. A little mischief between the vines. 🍇

Meet some of the lovely humans who help make your time at Evenfall special. The warm welcomes, the stories behind your glass, the little things remembered—there’s a team behind those moments, and we’re pretty lucky to have ours.

To everyone who’s left a kind word about them: thank you. We notice their magic, too. 🤍

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A little look back at a year of delicious moments at Evenfall. ✨

The seasons changed, and so did the plates — each one part of a story shared around our tables. A long lunch, another glass poured, a conversation you didn’t want to end.

Here are a few dishes we’ve loved serving over the past year. Thank you to everyone who joined us for a taste. 🤍

Do you spot a favourite?

#EvenfallWines #TamarValley #Launceston #TasmanianFood #DiscoverTasmania

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365

@smokingauchos i love this parilla

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Playing with fire 🔥

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It all comes together on the plate. 🍽️🍷

At Evenfall Wines, every dish is thoughtfully created to complement our wines—lifting flavours, creating balance, and bringing out the best in every bite and every sip.

Seasonal ingredients, carefully considered pairings, and flavours deeply connected to this place.

Come and experience what happens when food and wine perfectly align.

Book your table and let us pour something beautiful for you.

#EvenfallWines #TamarValleyWine #FoodAndWinePairing #TasmanianWine #TasmaniaDining

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28day Dry-aged Muscovy duck from @lonegoosefarm 🦆✨

A recent favorite from our ever-changing tasting menu, paired with fermented leatherwood honey, Jerusalem artichoke, and pickled onions.

Im going to be honest. These were taken to 28days as a side quest ~ much nicer at the 14 ~ 16day mark.

We completely underestimated how much you all love these birds—they’ve sold out within a single day every time we've run them!

Cooked over live fire on the @smokingauchos grill. @thefishweight always with the assist!

#dryage #povcooking #tamarvalley #tasmania #tamarwineroute

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Malt & caraway light rye ~ nigella butter.
48-hour ferment

A new favourite recipe I developed ~ & what good is a recipe if it’s not shared?

Comment 🍞 and I'll share the method & cook time

Rye Flour: 620 g (~30%)

Bread Flour: 1,480 g (~70%)

Water: ,600 g (76% hydration)

Unhopped Malt Extract: 40 g

Dutch-process Cocoa Powder: 20 g

Instant Espresso Powder: 10 g (optional)

Salt: 50 g (~2.4%)

Instant Yeast: 12 g (~0.57%)

Enjoy 😉

#bread #artisanbread #tamarvalley #launcestoneats #tasmania

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Cheeky Scottsdale pork chop on the menu this week!

Brined, sous-vide, and cooked over the Gaucho grill, finished with a shallot & red wine vinegar syrup glaze.

Topped with a kumquat vinegar made months ago ~ green Sicilian olives, ~ pickled mustard seeds ~ marjoram, & dill.

Burnt pear on the side.

#porkchops #tasmanianproduce #tamarvalley #tamarvalleywineroute #launcestoneats

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West Tamar Valley really is God’s country. Infinite views, local pours by @evenfallwines, moments with @bellebonnetas & food by yours truly.

#tamarvalley #tasmania #tasmanianwine #discovertasmanìa #evenfallwines

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2026 “Thank You Lunch”

Today we had the pleasure hosting some talented, hard working individuals from the Tasmanian hospitality industry.

Dogs were cuddled, produce was consumed and truffles were sniffed.

@chefrickstein thank you for the photo inspiration.

@grainofthesilos
@evenfallwines
@ogee.hobart
#chef

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Were collecting them like infinity stones 🔴🟠💛🟢🔵🟣

The collection is growing. 💎

Massive thanks to @julieniland & the team at @thefishweight + @mrniland for the premium care package.

That rose gold finish is slick. Can’t wait to put it to work with the copper & the chrome ones @caylanbird and I already have

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Tasmanian Wild clover lamb saddle stuffed with native pepperberry & herb farce made from lamb trim ~ turnip ~ anchovy & caper verde ~ Jerusalem artichoke ~ fermented honey jus.

The Process:

The Farce: Lamb trim put through the mincer twice, wrapped in shocked & pressed silverbeet.

The Cook: Wrapped in caul fat, vacuum-sealed, and cooked in the Unox oven at 60 °C / 100% steam to a 50 °C core.

The Finish: Chilled in an ice bath for 30 mins, then slowly rendered over coals back up to a 52 °C core. Rested for 10 mins before the slice.

The Jus: Built from slow-roasted bones, remaining trim & @evenfallwines red. Spiked right before service with Tasmanian honey that has fermented with garlic for 3 months to keep its funk.

#chefslife #lambsaddle #culinaryart #tasmanianproduce #tamarvalley

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