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 As part of the Melbourne Food and Wine Festival, Spice Bazaar in conjunction with Wood Park Wines from the King Valley are proud to present the inaugural....

Balinese Celebratory Feast Degustation Dinner

Surrounded by evocative photographs and the haunting music of this magical island, the evening will commence with
premium Wood Park Prosecco sparkling wine and snacks.

After that, five delicious courses featuring the delicate and aromatic flavours that make Balinese cuisine so special,
matched with premium Wood Park Park Wines chilli on the side for those who like it hot!

All bookings must be made through the Melbourne Food and Wine Festival booking system :



  Saturday April 8th 7pm - approx 9.45pm

2 places left!


Spice Bazaar is experienced in Indonesian cuisine and culture, holding classes in Melbourne and culinary tours to Bali. 

We’ve planned our menu to be gluten free:

Turmeric galangal spiced king prawns with betel leaves – Wood Park Beechworth Chardonnay 

Kaffir lime ginger snapper in banana leaf mango coulis – Wood Park Kilhouses Semillion

Balinese spiced pork with pork floss, wilted bok choy, crispy tempeh – Wood Park Myrrhee Merlot

Succulent rendang lamb, papaya salad – Wood Park Reserve Zinfandel

Black sticky rice with palm sugar, salted cream and rice crisp - Wood Park Muscat

* Prizes will be drawn.


Hosted by the dynamic and fun Spice Bazaar team at our Cooking School at 79 Victoria St Seddon.

 We look forward to warmly welcoming you to this Special Wine and Dining Social Experience!

Dinner is not suitable for Vegans or Vegetarians

$138 per person including matched premium wines




The vineyard is managed with a commitment to minimal chemical use. Wine making is a mix of traditional and modern techniques including plenty of hand plunging in open fermenters and use of wild yeasts.

In what has become quite an expansive repertoire, Wood Park Wines draws on fruit sourced from the diverse micro-climates within the King Valley and surrounds, ranging in altitude from 250m to 800m above sea level. Cabernet, Shiraz, Sangiovese, Tempranillo, Zinfandel, Petit Verdot, Viognier and Roussane are grown in gravelly clay on the warmer home block at Wood Park. The Pinot Noir and Pinot Gris varietals are from the cool Whitlands plateau in the south end of King Valley and Merlot and Sauvignon Blanc come from the high ridges of Myrrhee with Chardonnay from Meadow Creek.

Wood Park’s cellar door opened at the Milawa Cheese Factory in 2002. It’s been highly successful and part of the regions tourist attraction providing the perfect compliment to the fabulous bakery and wonderful Milawa cheeses along with a restaurant, art gallery and natural furniture making.






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