Calida’s Wine and Wagyu Series is back for round two, and this next instalment is turning up the flavour. Following a knockout debut with Yalumba Wines in May, July sees the spotlight shift to the bold, structured reds of Clare Valley icons Jim Barry Wines.
Running from 1 July to 31 August, this indulgent experience pairs premium Diamantina Wagyu from Stanbroke with some of the most expressive reds in the country. We’re talking six next-level courses featuring everything from delicate Wagyu tartare and crisp Assyrtiko to slow-braised brisket matched with a powerful Cabernet Malbec. Big flavour. Big energy.
This time around, the star of the plate is Stanbroke’s Diamantina Classic Grain Fed Wagyu. Raised on rich Queensland pastures and finished on grain for 100 days, this beef brings serious depth without any added hormones or antibiotics. It’s a cut above, crafted with care and rooted in over a century of family-owned farming know-how.
Want to go all out? A one-night-only launch dinner is happening on Thursday 7 August, hosted by a Jim Barry wine ambassador. With just 14 seats available and the last event selling out before it was even announced, you’ll want to lock this in quick. It’s $180 per person for six courses with paired wines. Reserve your spot here.
Or, take it at your own pace. The Wine and Wagyu menu is available all through July and August, with the set menu priced at $110 and wine pairing at $70.
This is one seriously delicious reason to book that long-overdue dinner date.
Book your Wine and Wagyu experience here.
