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Food

Top eats in the Hunter Valley

The Hunter Valley Wine Region is fast becoming a mecca for foodies. From casual bites to artisan cheeses and full degustation fine dining, there is a burgeoning restaurant scene that is exciting locals and visitors alike.

Here is our list of the Hunter’s top 20 culinary delights.

Muse

1 Broke Rd, Pokolbin
(02) 4998 6777
Hands down the Hunter’s best fine dining destination conveniently located at the gateway to the vineyards inside the sleek architecture lines of Hungerford Hill winery. Chef Troy Rhoades-Brown uses the best seasonal produce to serve immaculate dishes such as butter-poached scampi tails, slow-cooked lamb and his signature Muse Coconut dessert.

Restaurant Botanica

555 Hermitage Rd, Pokolbin
(02) 6574 7229
Restaurant Botanica at Spicers Vineyards Estate has made a name for itself thanks to its emphasis on sustainability. They make fresh bread daily and use their on-site kitchen garden to create healthy and locally sourced dishes that deliver freshness and flavour.

Margan Restaurant

1238 Milbrodale Rd, Broke
(02) 6579 1317
Margan uses produce from its one-acre kitchen garden and orchard in its the Meditteranean-inspired meals and complements it with Andrew Margan’s award-winning wines. A delightful atmosphere with views of the Brokenback Range.  

Bistro Molines

749 Mount View Rd, Mt View
(02) 4990 9553
Located at Tallavera Grove Bistro Molines is coveted by locals as one of the Hunter’s little gems thanks to the consistent cooking of Frenchman Robert Molines, who arrived in the region in 1973. Rustic provincial cooking paired with a stunning wine list.

Circa1876

64 Halls Road, Pokolbin
(02) 4998 4998
One of the new culinary highlights of the Hunter, located in the refurbished site of the historic Robert’s Restaurant at Pepper’s Convent. American-born chef George Francisco uses seasonal produce from the on-site kitchen garden to create a superb menu of modern Australian with French flair.

Muse Kitchen

Hermitage Rd, Pokolbin
(02) 4998 7899
Muse Kitchen (at Keith Tulloch Wines) is the second Hunter venue from Troy Rhoades-Brown, this one somewhat more laid back but still delicious seasonal produce. Breakfast at the weekends is not to be missed.

Esca

790 McDonalds Rd, Pokolbin
(02) 4998 4666
Located at Bimbadgen Estate, Esca serves modern Australian cuisine such as confit pork belly and Madgery Creek venison. Match with Bimbadgen wines or something off the varied international list.

Verandah Restaurant

Palmers Lane, Rothbury
(02) 4998 7231
Situated at Calais Estate, the Verandah Restaurant serves up delicious tapas or a la carte dishes such as slow-braised pork belly.  Make sure you save some space for the signature dessert of soft chocolate soufflé with Baileys and almond ice cream.

Sabor

319 Wilderness Rd, Lovedale
1300 958 850
Sometimes it’s a sweet hit you require and if you like to skip mains, Sabor is the place for you. Portuguese custard tarts, gourmet ice creams, hand made chocolates and terrific coffee.

Café Enzo

Cnr Broke & Ekerts Rd, Pokolbin
(02) 4998 7233
Located next door to the boutique wines of David Hook in Peppers Creek village, Café Enzo’s charming Tuscan-inspired courtyard is open for traditional breakfast, and lunch dishes such as barramundi on kipfler potatoes & pea purée.  

Mojo’s on Wilderness

84 Wilderness Rd, Lovedale
(02) 4930 7244
By day you can stop by the deli and stock up on gourmet sandwiches, delicious tarts and quiches straight from the oven, in the evening, Ros and Adam Baldwin serve up cultured European cuisine with natural flair.  

Restaurant Cuvee at Peterson House

Cnr Broke Rd & Wine Country Drive, Pokolbin
02 4998 7881
At the very gateway of the Hunter Wine Region is Peterson House where you can taste the best sparkling wines and pair them with the freshest of oysters then stay on for the full a la carte menu using regional produce.

Smelly Cheese Shop

2188 Broke Rd, Pokolbin
02 4998 6960
No trip to the Hunter is complete without a visit to the Smelly Cheese Shop. Now in two convenient locations, there’s no better way to match the wines of the region than to some of the locally made and international cheeses. A cheese lover’s paradise!

Goldfish

Cnr of Broke & McDonalds Rd, Pokolbin
(02) 4998 7688
Unwind in this bar & kitchen in the heart of the Hunter. Down to earth, laid back dining paired with a broad cocktail list with a range of tequila, whisky, boutique beer and of course, wine.

Oishii

Cnr of Broke & McDonalds Rd’s, Pokolbin 
02 4998 7051
Right next door to Goldfish at Tempus Two Winery you’ll find Oishii which fuses the best of Thai and Japanese cuisine. There’s sushi, sashimi and teppanayaki as well as Thai curries and salads.  

Lindemans 1843 café

McDonalds Rd, Pokolbin
02 4993 3700
Casual and comfortable dining for the whole family with dishes like wood fired pizzas, pulled pork and wild mushroom risotto – all at reasonable prices.  

Tatler Tapas

477 Lovedale Road, Lovedale 
(02) 4930 9139
Head chef Katy Carruthers has designed a delicious range of tapas delights including bacalau & potato croquetas, sardines escabeche, and Moroccan meatballs

Shakey Tables

1476 Wine Country Dr, North Rothbury
02 4938 1744
Art and food collide at chef Paula Rengger’s Shakey Tables, which serves up modern Australian blended with touches from Paula’s Scottish heritage.

Morpeth Sourdough

148 Swan Street, Morpeth
02 4934 4148
On the other side of the Hunter in the picturesque village of Morpeth, this is the site where the iconic Aussie brand Arnott’s started. Morpeth Sourdough serves an amazing range of sourdough breads. A must visit.

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Wine
Introducing Kim Bickley, our new Tasting Panel member!
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Life
Cellar Doors Italian style
Words by Alessandro Ragazzo on 20 Aug 2015
Like most producers in the world, Italian wineries are constantly looking at making better quality wine. In Italy in recent times, this search has become a study of the ‘fashion of form’ – uncovering the intricate concept of structure of wine to help conceive that perfect drop. This thinking has also extended to ‘Turismo Enogastronomico’ (food and wine tourism) with spectacular results. Old estates have been transformed by a collection of famous Italian architects, so that the cellar door and winery has become as much the centre of attraction as the wine. It is a union between tradition and modernity, a road map that directs guests and the curious to an unexpected and beguiling journey. These new concept wineries have been designed by architects and engineers in conjunction with Italy’s most famous contemporary sculptors, and using biodynamic principles so their designs are at one with their environment. Gone are the boring rusty tinned walls of decaying estates, ushering in is a new era of engineering that utilises the natural shape of the landscape as the centre of attraction. Buildings don’t just go up, they also flow out, around and even down inside the earth. Natural inspirations The choice of materials, most of the made from recycled or sustainable products, and the sensitivity for the surroundings have been critical elements in this architectural revolution. The most precious inspiration for Arnaldo Pomodoro, one of Italy’s greatest contemporary sculptors and designers, was a turtle, a symbol of longevity and stability. In this case, the shell of the turtle became the domed copper roof of the Tenuta Coltibuono di Bevagna , a winery in Umbria. Pomodoro had produced many sculptures in his time, but this was the first for the wine industry and the success of the project reverberated on an international scale and set the tone for the design wave to come in the Italian wine industry. Other wineries followed suit, embracing the art of the concept and seeing it as a way to reinvigorate tourism to the wine regions. Designers and architects Paolo Dellapiana and Francesco Bermond des Ambrois collaborated to conceptualise the Cascina Adelaide di Barolo in Cuneo, Piemonte. This amazing structure has been built into the hills, and from a distance it almost disappears into the countryside, perfectly camouflaged with the rest of the habitat – almost like a Hobbit house full of wine, if you will. Structure and form While many of the structures are dazzling from the outside, just as much thought and design has been applied to the internal workings. Everything from barrel halls to crushing rooms have transformed wineries’ inner workings into virtual exhibition halls. The new Antinori Cellar Door in the Chianti Classico area near Florence is a perfect example. Designed by Mario Casamonti it is a truly unique structure. With a surface area of 24,000m2, it took eight years to construct, with an investment of 40 million Euro. The structure is developed horizontally rather than vertically, with the winery hidden in the earth. The production facilities and storage are spread across three stunning levels. And the interior design is simply breathtaking with terracotta vaults to ensure perfect temperature and humidity levels.   The new world order Where Italy once had wineries they now have monuments. And while there are still plenty of the old style ‘casale’ with moulded walls and giant dirty barrels, the way forward is for large, clean, bright and spacious structures with areas dedicated to each individual phase of wine production.   This concept of wine and design seems to be resonating around the globe with architects working on amazing structures   from California to Chile, from Spain to France, from Alto Adige to Sicily, and even right here in Australia – think Chester Osborn’s big Rubik’s Cube plans for d’Arenberg in McLaren Vale. The future is now and it is an exciting time for those who appreciate design in architecture and in their wine glass.
Wine
Vine Change for the Good Life
Words by Jackie Macdonald on 27 Nov 2017
Ever dreamed of making a vine change? Meet some daring individuals who took a leap of faith to embrace the good life – vinous style. We’ve all been there. Visited a winery, wandered through the vines, dreaming of days spent pruning tips and tasting wines straight from the barrel. Of course, this romantic picture glosses over the constant stress of too much or not enough rain, grape-eating pests and the changing tastes of fickle consumers. But for a special selection of wine producers, the challenges were never too great. Their dream of a life on the land was enough motivation to pack in their career and take up the secateurs for a life dictated by vines, veraison and vats. For Todd and Jeff of Belford Block Eight in the Hunter Valley , it was love at first sight of their property’s driveway. As Jeff explains, “Todd and I turned off the car, listened to nature, admired the olives, turned to one another and said, ‘this is it.’” Jeff gave up his job in the finance department for CanTeen and Todd left Ebay, where he’d worked for 12 years in strategy, marketing and analysis. Neither knew anything about winemaking. But on their property were around 12,000 vines, so, as Todd describes, “Jeff and I tracked down a bottle of 2006 Brokenwood Block Eight Semillon, a single vineyard release made only using our grapes and it was truly remarkable. So, we thought, maybe there’s an opportunity to make some nice wine from these grapes, let’s give it a go!” And given it a go they certainly have with their first ever wine, the 2014 Reserve Semillon now an award-winner. It hasn’t been all plain sailing, though, and they’ve learnt some valuable lessons. Apart from the vagaries of harvest, the necessity of tractor headlights and that their deckchairs are just for show, they also know that un-neutered piglets turn into boisterous 150kg boars and goats can be as loyal as dogs. But regrets? “No bloody way, mate!” is Jeff’s answer, “One day we’ll sit on those deck chairs, sipping on a 20-year-old Block Eight, admiring what we’ve built.” Healthy vines
Back in 1997, while Jeff and Todd were still slogging away in the corporate world, over in South Australia’s Clare Valley, medical professional, Anura Nitchingham planted his first vineyard. He’d chosen Clare because, he says, “The region is really an unsung hero in the world of viticulture. It’s unique and has some really great producers in a very small, but beautiful region.” That first planting has grown into Claymore Wines , one of Australia’s most unique wine brands. While Anura hasn’t left his medical career, he says that winemaking provides something medicine can’t: “Vines don’t complain! And there’s wine!” The medical theme is also part of the story of Hobbs of Barossa Ranges . Allison Hobbs was a nurse and her husband was a former policeman turned firefighter when they bought their vineyard in the Barossa. Their decision to make a vine change was borne of a desire to provide a rural lifestyle for their children. Like Jeff and Todd, Allison and Greg knew very little about making wine, but the stars aligned, providing them with some strokes of good fortune in the early years. Foremost was they happened to buy the property next door to local winemaking expert, Chris Ringland, who provided invaluable advice and made their wines. While being a nurse, police officer or fire fighter might be worlds away from making wine, Allison and Greg feel they brought vital skills from those professions to their new endeavour. As Greg says, “attention to detail is very important to both nursing and winemaking”, and Allison adds, “the observation techniques you learn in nursing, the police and fire brigade are important as we wander through the vineyard and take note of what’s right and what’s not.” Livin’ in the 70s
Although Allison, Greg and Anura faced challenges in the mid-1990s, things were even more basic in the 1970s. Having left successful careers in the emerging computer industry, Linda and Ian Tyrer bought a property in WA’s Mount Barker region to establish Galafrey Wines . Again, they had no experience, but, as Linda describes, she arrived at their new home four months pregnant, armed with a few thousand grape cuttings – “naive but starry-eyed, full of enthusiasm.” A lack of money meant a lot of back-breaking work, but by 1985, they had won their first Trophy and Ian’s tireless dedication saw him awarded the George Mulgure Award for outstanding service to the industry in 2003. Unfortunately, the same year, Ian lost his battle with cancer. However, his legacy lives on with Linda still at the helm, along with daughter Kim, who left her own career as an artist to return to the vines. One thing all these people would agree on is that a life among the vines is a hard slog. But is it the good life? Absolutely!
Two Blues Sauvignon Blanc 2014
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