On Friday, 7th September, 2018, Pure South Dining hosted an intimate evening celebrating the finest of Tasmania’s wine and produce. The event featured a six-course menu expertly paired with award-winning wines from Josef Chromy, offering guests a memorable culinary experience.

The evening was guided by Selector Magazine’s Paul Diamond and Josef Chromy’s winemaker Jeremy Dineen, alongside two of Pure South’s long-standing farmer-producers. Rob Nichols and Guy Robertson, known for their ethical and free-range practices, contributed exceptional ingredients that highlighted the depth of Tasmania’s culinary landscape.

For over 14 years, Pure South Dining has cultivated strong relationships with Tasmania’s farmers, fishermen, and artisan producers. This commitment was evident in the evening’s menu, which featured standout ingredients such as King Island beef, St Helens oysters, and Bass Strait scallops. Executive Chef David Hall and his team crafted each dish to showcase the purity and quality of these ingredients, reflecting the restaurant’s dedication to seasonal and sustainable dining.

The Josef Chromy Wine Dinner was a testament to the harmonious pairing of Tasmania’s exceptional produce with its renowned wines, offering guests an unforgettable dining experience.​