A hands-on lunch in the Jacican kitchen garden. Guests will be guided through the kitchen garden. Each guest will pick weeds, edible flowers, seasonal fruit and vegetables. On returning to the kitchen, guests will be guided through what to do with each item they have picked. They will make fresh tea from garden herbs and use their picked products to garnish their meal as the lunch proceeds. The daily menu will include tasting notes for the produce picked. There will be a tasting plate of Jacican preserves and Gippsland goodies. This is followed by an entrée , which differs depending on the seasonal menu, normally individual plates and serves of a dish that the dinners have prepared together. Following this is a seasonal main, prepared from the Jacican kitchen garden and produce from Gippsland farmers and producers, served as shared platters. Then there is a palate cleanser of seasonal fruits and herbs, surprise dessert and a hot beverage. One Glass of Gippsland wine is also served with the meal. Extra Wine, spirits, and beer are served at bar prices. Walk amongst the Weeds cooking classes can be adapted to meet any dietary requirement, including gluten-free and vegan. The menu for Walk amongst the weeds will be the same for all guests in each booking.