Experience a true taste of Australia

For the first time ever, you’re invited to join us for an exclusive THREE DAY,
TWO NIGHT epicurean adventure as we serve up a feast of gourmet flavours and culinary events aboard the mighty Indian Pacific. Only two Food and Wine Trains will be departing so be sure to make your reservation today.

Adelaide to Perth or V.V.

3 Days2 Nights


  • Premium multi-course dining
  • Fun, interactive culinary sessions
  • Tastings and masterclasses featuring australia’s top beverages
  • Meet and mingle with guest chefs, foodies and wine experts
  • Craft your own Parisian-style chocolates
  • Blend your own artisan gin
  • Exclusive Adelaide Hills (Adelaide to Perth) or Barossa Valley (Perth to Adelaide) food and wine touring
  • Gold Service twin accommodation

Adelaide to Perth Itinerary

Departing 1 June 2017 - 3 days/2 nights 

Day 1 (Thursday, 1 June): 
Check in at the Adelaide Parklands Terminal and be whisked away to the nearby Adelaide Hills to discover the hidden gems of this food and wine region. Sample the region’s award-winning drops at cellar door and learn how to make cheese from scratch with one of Australia’s premium cheesemakers, Kris Lloyd of Woodside Cheese Wrights. Round out your day with a multi-course feast before transferring back to Adelaide in time to board the Indian Pacific that evening. 

Day 2 (Friday, 2 June): 
Your onboard gourmet adventure launches with a series of interactive food and wine sessions. Get acquainted with Australia’s little-known native flavours with popular TV chef Mark Olive (SBS’s The Chefs’ Line) and craft your own sweet treats with expert chocolatiers on board. Later, blend your own artisan gin and enjoy an Outback concert by the bonfire at the remote outpost of Rawlinna. 

Day 3 (Saturday, 3 June): 
Enjoy the pastoral views of the Avon Valley en route to Perth. Relax and indulge in a Western Australian inspired lunch on your last day onboard, matched with iconic Margaret River wines. Arrive in Perth mid-afternoon. 


Perth to Adelaide Itinerary

Departing 4 June - 3 days/2 nights

Day 1 (Sunday, 4 June):
Step onto the Indian Pacific this morning and prepare yourself for an adventure filled with gourmet flavours and insights! Enjoy a Western Australian wine tasting with the award-winning Moss Wood team and learn more about native Australian cuisine with TV chef Mark Olive.

Day 2 (Monday, 5 June):
Enjoy breakfast with a difference at the remote siding of Rawlinna before heading back onboard for another day of immersive food and wine experiences. Craft your own Parisian-style truffles with premier chocolatier Sarina Waterman and meet much-loved chef and cookbook writer, Lyndey Milan. Sit down to a regionally-inspired winter menu hosted by the winemaking brothers from Kalleske, one of the Barossa Valley’s oldest family wineries.

Day 3 (Tuesday, 6 June):
Disembark early from the Indian Pacific and head straight to Adelaide’s vibrant Central Markets for your hosted morning tour navigating the colour and buzz of one of Australia’s largest fresh food markets. Then it’s off to the stunning Barossa Valley wine region for lunch at the award-winning Hentley Farm restaurant. Take a personalised tour of Yalumba Winery and taste your own birth year in the exclusive Centennial Cellar at Seppeltsfield to round off your three-day gourmet adventure.


Partners aboard Food & Wine Train:

Mark OliveMark Olive’s passion lies in fusing native food and culture with contemporary lifestyle cooking, specialising in gourmet Australian Indigenous cuisine. As a Bundjalung man, Mark grew up in New South Wales’ Northern Rivers region, where his interest in cooking was encouraged by his mother and aunts.

He trained under a European chef and has worked in the industry for the past 25 years. He currently stars in the SBS program, The Chef’s Line.

Mark has worked internationally showcasing Australian ingredients to new audiences and directly with Melbourne restaurants to incorporate native herbs and spices into their menus and encourages Australians to utilise these local flavours: “Everybody’s got curry in the cupboard, why not have a bag of lemon myrtle?”. 

Featured on both Food & Wine Train itineraries (Adelaide-Perth and Perth-Adelaide)

Chocolate No.5Chocolate No. 5 chocolates are crafted from the finest and freshest ingredients available: fresh butter, local cream and the best quality fruit purées.

Having ventured into the world of chocolatiering in her early 40s, Sarina found her niche at No. 5 in October 2010 and has never looked back. Following very traditional methods, Sarina turns out the most delectable treats on a daily basis from their Adelaide Hills base. 

Featured on both Food & Wine Train itineraries (Adelaide-Perth and Perth-Adelaide)

Kris LloydKris Lloyd is manager and head cheesemaker of Woodside Cheese Wrights, a specialist cheesemaker nestled in the Adelaide Hills. Since 1994, Woodside Cheese Wrights has produced award-winning artisan cheese, made by directly sourcing milk from local South Australian dairies.

The company has now added buffalo milk products to its range of hand-crafted goat and cow milk cheeses. A cheesemaker for over 15 years, Kris has pioneered a range of seasonal cheeses under the Woodside brand, taking advantage of seasonal variations in milk supply. She has been instrumental in her support of the Australian cheese industry. 

Featured on the Adelaide-Perth Food & Wine Train itinerary (1-3 June)

MT LOFTY RANGES VINEYARDMt Lofty Ranges Vineyard is a sustainable, niche, boutique vineyard nestled high in the Adelaide Hills at Lenswood, South Australia. The first wines were produced in 1997 and in 1998 the Cellar Door was opened, which was one of the first in the Adelaide Hills. Once an apple orchard in the 1950s, the property is set on a steep sloping parcel of land 550 metres above sea level.

Sharon Pearson & Garry Sweeney’s mission is to create cool climate premium wines from the distinctive terroir of the Lenswood area and believe minimal intervention in the vineyard is the key to enable distinctive fruit flavours to shine through. Their focus is on creating single vineyard, estate grown wines which enhance the boutique nature of the vineyard and cellar door experience for visitors. 

Featured on the Adelaide-Perth Food & Wine Train itinerary (1-3 June)

LindeyLyndey Milan is an Australian food and wine luminary, who combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for over 30 years via her own nine best-selling cookbooks, eight TV series and influence as former Food Director of the iconic Australian Women’s Weekly.

She is an awardwinning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances. She has an ability to connect with all demographics and audiences. 

Featured on the Perth-Adelaide Food & Wine Train itinerary (4-6 June)

SeppeltsfieldDating back to 1851, Seppeltsfield is internationally renowned for its Centennial Collection – an irreplaceable and unbroken lineage of Tawny of every vintage from 1878 to current. It remains the only winery in the world to release a 100 year old single vintage wine each year.

Nigel Thiele (pictured) is among Seppeltsfield’s cellar door hosts who undertake private tours of this “living museum” of Australian winemaking history.

Featured on the Perth-Adelaide Food & Wine Train itinerary (4-6 June)

LachlanA Barossa boy originally, Lachlan is head chef at the award-winning Hentley Farm Restaurant. He has worked at Salters and 1918 and trained at top restaurants around the world. In his four years at Adelaide’s dining institution, The Manse, he guided it to new heights, being awards the Best Fine Dining Restaurant three years running (2008-2010) as well as the Best Restaurant and Best Chef awards in 2010 in the SA Restaurant and Catering Awards.

In 2009, his personal talent was put beyond question when he won the national La Chaine des Rotisseurs Chef Competition, went on to represent Australia in the international competition in New York and placed third in the world. 

Featured on the Perth-Adelaide Food & Wine Train itinerary (4-6 June)

Food and Wine

To book call Great Southern Rail: 08 8213 4402

Or book your adventure with your local Great Southern Rail Specialist. In Australia:


RAC TRAVEL: (WA) 1300 655 179

RACV CRUISES & TOURS: (VIC) 1300 850 884


In New Zealand:

RAIL PLUS: (NZ) 09 377 5415  
Or your local HOUSE OF TRAVEL stores

*Terms and conditions: Pricing is per person based on twin share of a Gold Service Twin Cabin on the Food and Wine Train departing Adelaide to Perth on 01 June 2017 or departing Perth to Adelaide on 04 June 2017. Offer is subject to availability. Packaged holiday including accommodation is at Great Southern Rail’s selected hotels only. A booking deposit of $50 per person must be received within 14 days of the booking date. The balance of payment will be due at 45 days prior to the date of travel. For bookings made at 45 days or less prior to travel, full payment will be required at the time of booking. A single supplement will be applied when a guest occupies a twin or double room on their own. Booking and credit card fees may apply. Not available with any other offer. For general terms, booking and travel conditions please click here.

© 2017 Great Southern Rail