High Country Seven Day Tour April 8 2018 event registration
Seven Day High Country Tours

Individual Registration

Please enter information in the form below to process registration for this 4WDining Tour High Country Seven Day Tour April 8 2018.

Existing user? Please login

New User? Please register

Payment Information

$
$
$
Paypal

Tour Packages Available:

(Kids under 12 are FREE!!!)

Dining Package: $1,650 per person

  • Bring your own tent or camper trailer.
  • Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
  • Use of all basecamp facilities including hot showers and flushing toilets.

Glamping Package: $1,995 per person

  • Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for families).
  • Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
  • Use of all basecamp facilities including hot showers and flushing toilets.

Premium Glamping Package: $2,495 per person

  • Comfy queen size mattress, fresh linen and towels (BYO blanket and pillow)
  • USB charging for your devices
  • Luxurious canvas bell tents for your group (3 metre for singles, 4 metre for couples, 5 metre for families).
  • Breakfast, lunch, dinner and dessert, plus morning and afternoon tea.
  • Use of all basecamp facilities including hot showers and flushing toilets.

 

Seven Day Tour Menu

Most Meals Can Be Gluten Free

Day One

Lunch

Chargrilled Gippsland Aged Beef Eye Fillet Baguette
Chargrilled beef eye fillet from Gippsland, fresh parsley, green pickles, French smoked tomato mustard & homemade aioli on a freshly baked baguette.

OR

Smashed Avocado Baguette (V)

Smashed avocado, heirloom baby cherry tomatoes, fresh basil & cos lettuce on a freshly baked baguette.

Dinner

Yaya’s Famous Greek Meatballs

Lamb mince with cumin, garlic, mint & my Yaya’s secret blend of spices. Served with a red cabbage, fresh dill, sunflower seed salad, homemade tahini sauce & sweet potato chips tossed with rosemary salt.

OR

Middle Eastern Summer Chicken Salad

Yamen spice free range chicken breast, chargrilled & served with organic quinoa, roasted spiced cauliflower, baby radish, roasted baby beetroot, heirloom cherry tomatoes, pomegranate seeds & currant salad. Served warm & drizzled with tahini dressing & fresh coriander.

OR

Michelle’s Greek Plate (V)

Organic quinoa, lentil, mint & carrot patties, pan fried & served with red cabbage, sunflower seed salad, homemade tahini sauce & sweet potato chips tossed with rosemary salt.

Dessert

Fresh Fig Summer Salad

Fresh fig, pomegranate & blood orange summer salad drizzled with pomegranate syrup & sweet balsamic glaze, finished with baby mint & vanilla bean ice cream.

OR

Trio of Cheeses

A trio of local cheeses served with crackers, fresh apple & quince paste.

Day Two

Breakfast

High Country Special

Eggs sunny side up with sautéed button mushrooms & grilled free range pork chipolatas. Served with roasted heirloom cherry tomatoes, fresh basil & homemade tomato relish on sourdough toast.

OR

Freshly Baked Fruit Bread (V)

Freshly baked fruit bread toasted & served with butter & homemade Mulberry jam.

OR

High Country Special (V)

Eggs sunny side up with sautéed button mushrooms, roasted heirloom cherry tomatoes & homemade tomato relish on sourdough toast.

Lunch

Free Range Leg Ham Baguette

Free range ham, green pickles, camembert cheese, French smoked tomato mustard & homemade aioli on a freshly baked baguette.

OR

Ricotta & Parmesan Fritters Baguette (V)

Pan fried ricotta & parmesan fritters, green pickles, cos lettuce, homemade aioli & French smoked tomato mustard on a freshly baked baguette.

Dinner

Mediterranean Chicken

Free range chicken thighs stuffed with sun dried tomato & spinach, wrapped with free range Italian prosciutto, oven roasted & served with baby carrots, dill, lemon & garlic infused chat potatoes & roasted heirloom cherry tomatoes.

OR

Risotto with Slow Cooked Beef in Red Wine & Juniper Berry

 Beef from the Yarra Valley slowly cooked for hours in red wine, garlic, bay leaves & juniper berry, added to risotto rice with onions, garlic, green peas and freshly grated Italian Grana Padano parmesan, finished with fresh parsley & lemon.

OR

Eggplant Stack (V)

Eggplant stack with fresh dill, buffalo cheese, napoli sauce & Italian Grana Padano parmesan. Oven baked & served with baby heirloom carrots & roasted chat potatoes.

Dessert

Yaya’s Greek Orange Syrup cake

Greek orange syrup cake served with vanilla bean ice cream & crushed pistachio nuts, garnished with baby mint.

OR

Trio of Cheeses

A trio of local cheeses served with crackers, fresh apple & homemade onion relish.

Day Three

Breakfast

Italian Prosciutto Bruschetta

Sourdough toasted & topped with poached eggs, sautéed baby spinach, Italian prosciutto, homemade tomato relish & Meredith goat’s feta, drizzled with balsamic glaze.

OR

Bircher Muesli (V)

Oats soaked overnight in milk with coconut, currants, grated Granny Smith apple & cinnamon, sprinkled with roasted pistachio nuts & drizzled with raw honey.

OR

Pumpkin & Feta Bruschetta (V)

Poached eggs, sautéed baby spinach & roasted pumpkin on toasted sourdough, finished with homemade tomato relish & Meredith goats’ feta.

Lunch

Lamb Kofta on Brown Rice & Roast Vegetable Salad

Grilled lamb kofta on a brown rice salad with roast pumpkin, broccoli, red onion, pumpkin seeds fresh parsley & tomato, drizzled with homemade tahini sauce.

OR

Roast Vegetable, Tofu & Brown Rice Salad (V)

Grilled marinated tofu on a brown rice salad with roast pumpkin, broccoli, red onion, pumpkin seeds fresh parsley & tomato, drizzled with homemade tahini sauce.

 

Dinner

Chicken Rotolo

Free range chicken Rotolo filled with pancetta from the Yarra Valley & Greek tomato risotto rice. Roasted in the oven & served with baby heirloom carrots, roast broccoli & a homemade chicken Jus.

OR

Exotic Mushroom & Truffle Risotto (V)

Exotic mushroom risotto with truffle, lemon zest, dill & green peas, finished with cream & freshly grated Italian Grana Padano parmesan.

Dessert

Homemade Flourless Chocolate Cake

Chocolate, coffee, brandy & almond meal cake served with Yarra Valley double cream.

OR

Trio of Cheeses

A trio of local cheeses served with crackers, fresh apple & quince paste.

Day Four

Breakfast

Pancetta & Cherry Tomato Omelette

Omelette with free range pancetta, heirloom cherry pear tomatoes, shallots & Meredith goats’ feta, served on sourdough toast, drizzled with balsamic glaze & finished with fresh parsley.

OR

Michelle’s Delicious Pancake stack (V)

Pancakes served with homemade berry compote, banana, vanilla bean ice-cream & a drizzle of organic maple syrup.

OR

Heirloom  Cherry Pear Tomato & Basil Omelette (V)

Omelette with heirloom cherry pear tomatoes, shallots, fresh parsley & Meredith goat’s feta cheese, served on toasted sourdough & drizzled with balsamic glaze.

Lunch

Smoked Chicken Wrap

Smoked chicken breast with coriander, cos lettuce, pickled red cabbage & hummus in a wholegrain wrap

OR

Nut Meat & Brown Rice Pattie Wrap

Homemade vegetarian nutmeat & brown rice patties, topped with fresh coriander, pickled red cabbage & hummus in a wholegrain wrap.

Dinner

300g Aged Scotch Fillet from Gippsland

Free range aged scotch fillet, chargrilled & cooked to your liking, served with roasted kipfler potatos & grilled asparagus, served with a selection of French mustards.

OR

Smoked Chicken & Pancetta Pasta

Caserecce pasta with free ranged smoked chicken, pancetta, pumpkin, pine nuts & green peas in a white wine & cream sauce, finished with basil & freshly grated Italian Grana Padano parmesan.

OR

Pumpkin & Basil Pasta (V)

Caserecce pasta with roasted pumpkin, pine nuts & peas in a white wine & cream sauce, finished with basil & freshly grated Italian Grana Padano parmesan.

Dessert

Michelle’s Red Wine Poached Pears

Pears poached in sweet desert wine, orange & cinnamon syrup, sprinkled with crushed pistachios.

OR

Trio of Cheeses

A trio of local cheeses served with crackers, fresh apple & homemade onion relish.

Day Five

Breakfast

Outback Breakfast

Scrambled egg served with grilled free range bacon & a side of Michelle’s homemade baked beans, served on sourdough toast & finished with fresh basil.

OR

Homemade Berry Compote Muesli Feast (V)

Toasted oats with coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped with organic yogurt & homemade berry compote

OR

Outback Breakfast (V)

Scrambled egg on sourdough toast served with sautéed button mushrooms & Michelle’s homemade baked beans, garnished with fresh basil.

Lunch

Grilled Chicken Salad with Spiral Pasta, Pesto and Cherry Tomatoes

Spiral pasta salad with grilled free range chicken, homemade pesto sauce, green peas & heirloom pear cherry tomatoes, finished with freshly grated Italian Grana Padano parmesan
OR
Spiral Pasta Salad with Pesto & Cherry Tomatoes (V)

Spiral pasta salad with homemade pesto sauce, green peas & heirloom pear cherry tomatoes, finished with freshly grated Italian Grana Padano parmesan

Dinner

Free Range Pork Belly Slow Cooked in Apple Juice & Fennel

Yarra Valley Pork belly slow cooked in apple juice & fennel seed, served with beetroot mash, green peas & apple sauce.

OR

Michelle’s Stuffed Pepper

Roasted pepper filled with lamb mince, garlic, pine nuts & jasmine rice, served with homemade basil pesto sauce & sweet potato chips.

OR

Vegetarian Stuffed Pepper (V)

Roasted pepper filled with pine nuts & jasmine rice, served with homemade basil pesto sauce & sweet potato chips.

Dessert

Outback Baked Apples

Baked apples with a date, almond meal, walnut & lemon stuffing, served with a homemade caramel sauce & topped with vanilla bean ice cream.

OR

Trio of Cheeses

A trio of local cheeses served with crackers, fresh apple & quince paste.

Day Six

Breakfast

4WDining Gourmet Breakfast Bruschetta (v)

Sourdough toasted & topped with freshly made guacamole, Meredith goat’s feta & fresh watercress, drizzled with balsamic glaze.

OR

Bircher Muesli (V)

Oats soaked overnight in milk with coconut, currants, grated Granny Smith apple & cinnamon, sprinkled with roasted pistachio nuts & drizzled with raw honey.

Lunch

Homemade Gourmet Beef Sausage Rolls
Freshly baked sausage rolls filled with beef, carrot, parsley & a secret blend of spices wrapped in crunchy puff pastry & served with a homemade tomato relish.
OR
Homemade Gourmet Vegetable Pastie
Freshly baked vegetable pastie filled with roasted broccoli, zuchini, carrot & peas, wrapped in crunchy puff pastry & served with homemade tomato relish.

Dinner

Michelle’s Greek Lamb Chops

Free range Gippsland lamb cutlets, marinated in lemon, cumin & garlic, chargrilled & served with roasted baby beetroot, butternut pumpkin & grilled asparagus, topped with homemade tzatziki sauce.

OR

Smoked Salmon Summer Pasta

Capellini pasta with smoked Tasmanian salmon, shallots, green olives, lemon zest & confit garlic, finished with extra virgin olive oil & fresh dill.

OR

High Country Summer Pasta (V)

Capellini pasta with peas, shallots, green olives, lemon zest & confit garlic, finished with extra virgin olive oil & fresh dill.

Dessert

Michelle’s Delicious Sticky Date Pudding

Homemade sticky date pudding, topped with caramel sauce & served with vanilla bean ice cream.

OR

Trio of Cheeses

A trio of local cheeses served with crackers, fresh apple & quince paste.

Day Seven

Breakfast

River Side Pulled Pork Special

Poached eggs, sautéed baby spinach & free range pulled pork on sourdough toast, topped with hollandaise sauce & homemade parmesan cheese hash browns.

OR

Michelle’s Homemade Muesli Feast (V)

Toasted oats with coconut, cranberries, sunflower seeds, pumpkin seeds & golden raisins, topped with organic yogurt & local blueberrys.

OR

River Side Special (V)

Poached eggs with sautéed baby spinach on sourdough toast, topped with hollandaise sauce & homemade parmesan cheese hash browns.

Lunch

Beef Skewers with Organic Quinoa & Roast Vegetable Salad

Chargrilled aged beef from Gippsland served on an organic quinoa salad with roasted broccoli, pumpkin & peas, finished with fresh coriander & homemade balsamic dressing.

OR

My Spin on the Famous Greek Spanakopita (V)

Crunchy layers of filo pastry with a mix of fresh lemon, spinach, ricotta, parmesan cheese & Greek feta served with my tzatziki sauce.