Today, as a part of my internship, my editor and I slipped out of the office to rub shoulders and drink wine at midday for the launch of Regional Flavours in South Brisbane, held at the festival’s pop-up bistro The Hunting Club.

And, just quietly, I loved it for much more than the self-important feeling of drinking red wine in the middle of a work day.

The Hunting Club is the jewel in the Regional Flavours crown, mixing sophistication with Queensland’s rugged centre.

With minimalistic decor that draws its inspiration from the rustic Australian outback, the hybrid event and dining space juxtaposes unpolished concrete with faux fur and centrepieces sprouting natural fauna for a sophisticated but laid-back feel.


As suggested, The Hunting Club covers all bases  as a bar and bistro, serving some of The Charming Squire’s signature fare with top notch locally brewed beers and wines to match.

Today’s sample treats included swordfish sliders, mini pumpkin and feta tarts, and The Charming Squire’s crowd favourite: mushroom and truffle arancini balls!


The Hunting Ground will be serving up a full menu of farm fresh Queensland goodies throughout the weekend festival. You can check out the full menu here.

The launch event  also introduced the festival’s shameless array of sparkling foodie talent including the complete Masterchef trio, Adriano Zumbo, Luke Hines, Miguel Maestre, and Maggie Beer, who’ll be sharing their food secrets in demonstrations and events throughout the weekend festival.

I’ll be elbowing my way back into the bar when I visit the festival in full swing tomorrow night, and I am fully prepared to fight to the death for a faux fur covered seat.

Regional Flavours runs from July 15 – July 17. The Hunting Ground is open every night until late. 


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