Your Hunter Valley Magazine | October-November 25

From Grove to Table

The Goodchild Family's 25-Year Journey at Pukara Estate

WORDS LIANE MORRIS

IMAGES SOURCE PUKARA ESTATE

Tucked away in the rolling hills of the Upper Hunter, Pukara Estate has become one of Australia’s most recognised names in premium olive oils and vinegars. For more than two decades, the brand has stood at the intersection of tradition and innovation, bringing the distinct flavours of the Hunter Valley to kitchens across the country. Today, under the stewardship of Steve and Racquel Goodchild, Pukara Estate continues to thrive - Hunter-made, family-run, and passionately committed to quality.

The story of Pukara Estate began in the late 1990s when the Hunter Valley’s potential for premium olive production was only just being realised. Among the trailblazers was Steve Goodchild, who had been running international olive industry research tours from his Queensland base since 1996.

“Both Steve and I come from generational farming families, and he always knew that he wanted to be a farmer-producer,” said Racquel.

Steve could see the potential for farming olives commercially and would tour places like California and Argentina to learn about the

industry. The property in Denman was purchased in 1999, and the first olives were planted that year. The Hunter Valley was the ideal location to really begin their journey.

Racquel and Steve’s approach is anchored in values that feel both deeply personal and proudly Hunter. Attention to detail, respect for the land, and a hands-on involvement in every stage of the process define the estate’s ethos.

“As a husband-and-wife team, our shared purpose has always been to create exceptional products that bring people together. Society is so tech-heavy and intense these days, as a family, we value the times spent around a table, enjoying good-quality food, talking and connecting with each other. Our products enable people to do just that with minimal effort. If your ingredients are good quality, you don’t have to do so much to prepare your food, and our flavoured products, especially the oils and vinegars, provide the wow factor for these special moments.

“This is very much a family business. Our kids have grown up on the estate and can’t imagine a life without it. They love it. Our eldest daughter, Georgia, has been working in retail sales across our three locations – Muswellbrook, Pokolbin, and Newcastle- and is now learning the ropes from Steve in terms of tasting, judging, and blending. She

has a great palate. Annabelle, our youngest, is sitting her HSC this year but has already helped us out with her photography and graphic design skills. We’re hoping she’ll join us after university.”

Georgia and Annabelle’s involvement underscores just how much Pukara Estate has always been about family. It’s not just a business, but a way of life —one that blends heritage with innovation and ties each generation to the land.

Over the past 25 years, the Goodchilds have developed an extensive range of award-winning products, but it is their extra virgin olive oils and vinegars that have cemented Pukara Estate’s reputation as an Australian leader in the gourmet food industry. Their oils capture the unique character of the Hunter Valley groves - from the robust and peppery styles loved by chefs to more delicate and fruity oils perfect for everyday cooking. Each season’s release brings anticipation, with their much-loved Novello oil marking the start of harvest and celebrated for its fresh, vibrant flavour. Made from the very first olives of the season and pressed within hours of harvest, Novello is bottled unfiltered to capture its intense, grassy aroma and bold, peppery finish—a pure expression of fresh, new-season oil that has become a highlight for loyal Pukara customers and collectors each year.

While the oils established Pukara Estate’s name, it is the vinegars that truly set them apart.

"Our vinegars are among our most exciting products, with a story rooted in tradition and innovation."

"The mother culture was sourced from Seppeltsfield in the Barossa, and has been in continuous production since the late 1800s. In 2006, Steve laid down 12 oak barrels of aged balsamic vinegar using a rolling blend method, drawing from the barrels while topping

them up with new stock. Made with Hunter Valley grapes and wine, this continuously nurtured mother culture creates an authentically Australian aged vinegar, rare (if not unique), in a market where most high-quality vinegars are imported.”

Their range of caramelised balsamics and fruit-driven varieties has become a signature of the brand. The now-iconic Caramelised Balsamic Vinegar remains a best-seller, but innovations such as fig, pomegranate and Racquel’s favourite, guava, continue to inspire both home cooks and chefs.

“Our vinegars are about making flavour accessible,” Racquel explains.

“You can take the simplest dish - grilled vegetables, a salad, even fruit - and transform it with just a drizzle. That’s what excites me, giving people the confidence to create something special without overcomplicating it.”

Pukara Estate’s reach extends far beyond the Hunter Valley, with products distributed nationally, sold directly to restaurants and retailers such as Harris Farm, exported internationally, and available through their own retail outlets and online.

“We grow it, make it, and distribute it ourselves. That’s how we started when we were small, and it’s the approach that has stayed with us ever since.”

The journey from grove to bottle is intensive. Unlike countries where olives are hand-picked and processing is widely available, Steve was involved early on in mechanising harvests and establishing on-site facilities - essential steps to ensure olives are pressed quickly while still fresh.

“Olives take a whole year to grow, often in challenging conditions, and there’s only a small window to create a quality product. It’s essentially a fruit juice that will deteriorate if you don’t act fast.”

Vinegar, by contrast, follows a completely different process; it complements the oils perfectly and adds breadth to Pukara’s product range, giving the brand more shelf presence and helping build a sustainable business.

A dedicated team works together to bring the estate's vision to life. Every product either features one of Pukara’s base ingredients or is crafted to complement them. Recent innovations include a high-quality pasta sauce range made with Australian tomatoes and a fresh Chimichurri that has quickly gained a following.

"Steve and I are always exploring new product ideas. We're constantly researching and developing, experimenting with ingredients, and refining until we achieve exactly what we are looking for, and that’s been our approach across the board - from sauces to our skincare range. Everything we create has to reflect the quality and flavour our brand stands for,” says Racquel.

While Pukara Estate is renowned for its olive oils and vinegars, the estate’s offerings extend far beyond the bottle. Richly

flavoured condiments, artisan jams, pesto, and dukkah all complement their core products, while an extensive range of gift packs makes sharing a taste of the Hunter Valley effortless. Visiting one of Pukara’s tasting rooms in Muswellbrook, Pokolbin, or Newcastle offers a full sensory experience: guests can sample oils and vinegars, explore the product range, and see for themselves the care, craftsmanship, and passion that go into every bottle.

One of the most unexpected products in their range, and one that illustrates Pukara Estate’s commitment to sustainability, is their olivegrazed lamb. Introduced several years ago, this innovative system allows lambs to graze directly in the olive grove. The animals naturally manage undergrowth and lower branches, reducing the need for pruning and eliminating the use of herbicides between the rows.

The lambs do the work and at the same time they’re contributing to a more sustainable ecosystem. It’s a beautiful synergy, reducing costs, protecting the land, and producing a premium product that carries the subtle flavours of the olives they graze on.

This unique diet yields a lamb with a delicate, distinctive taste profile, known as a “passive flavour infusion,” which has quickly caught the attention of local chefs and food enthusiasts. Through a partnership with Hunter Valley Premium Meats, Pukara Estate’s lamb is served in iconic regional pubs, restaurants, and at gourmet dinners, providing yet another example of how the estate blends innovation with respect for tradition and the land. It’s the one product you won’t find in their outlets!

Beyond food, Pukara Estate has extended its passion for natural, high-quality ingredients into skincare with the Earth & Grace range. Using the estate’s signature olive oils alongside other nourishing botanicals, the collection includes hand creams, body lotions, and balms designed to hydrate, protect, and rejuvenate the skin. Like their culinary products, each item reflects the care, authenticity, and attention to detail that define the Pukara ethos.

For home cooks and enthusiasts, Pukara Estate offers even more ways to experience their products. The Connoisseur Club offers members early access to new releases, including the Novello oil,

Premium Extra Virgin Olive Oils,

exclusive hampers and products, birthday offers, and updates on harvests. On the Pukara Estate website, you’ll find over 190 online recipes spanning mains, sides, dressings, and desserts, so that enthusiasts can recreate the vibrant flavours of the estate in their own kitchens, bringing a touch of the Hunter Valley to every meal.

From olive groves to the bottle, from the kitchen to self-care, Pukara Estate blends innovation, sustainability, and a commitment to quality. Whether it’s a drizzle of premium oil, a splash of aged balsamic, or the nourishing touch of their skincare, every product reflects the spirit of the land, the family, and the values that have defined Pukara Estate for more than 25 years. Visit www.pukaraestate.com.au.

Distinctive Condiments

Spring into Family Fun at Hunter Resort + Farm

IMAGES SOURCE HUNTER VALLEY RESORT + THE FARM

As the Hunter Valley shakes off winter chills and bursts into brilliant spring blooms, there's no better time to experience everything that Hunter Valley Resort + Farm has to offer. This extraordinary 100-acre playground in the heart of Pokolbin is where families create memories, friends reconnect, and the best of Wine Country comes together in one spectacular location.

Picture this: your morning begins with a hearty breakfast at the 4 Pines Bistro, where the menu caters to everyone, from the most discerning foodie to the tiniest taste buds. Choose from classics like eggs Benedict, smashed avocado with feta and cherry tomatoes, or a double egg and bacon roll. The kids can enjoy vanilla yoghurt with berries and homemade granola while you savour the very best baristamade coffee in the Hunter, smooth, rich, and the perfect way to start your day.

Once breakfast is taken care of, the real fun begins. The Farm is home to a variety of animals, including pigs, a llama, ducks, chickens, sheep, a donkey, deer, horses, and even an ostrich named Bruce. Families can stroll through the safe walk-through paddocks where children can feed and interact with the animals in a hands-on way. It is fun, interactive, and educational, and one of those experiences where cameras never stop clicking. Pony rides are always a hit with younger children, while older kids and teens can graduate to proper horse-riding tours through the picturesque property and experience the magic of a sunrise or sunset horse ride.

For families seeking a bit more adventure, Segway tours offer a unique way to explore the 100 acres of countryside. It is thrilling, fun, and surprisingly easy to master, even for first-timers. If you'd rather pedal your way around, electric bike hire is available, giving you the freedom to cruise through the vineyards at your own pace.

The beauty of Hunter Valley Resort + Farm is that different family members can pursue different interests without anyone missing out. While the kids are busy with archery or axe-throwing, parents can indulge in a wine tasting at the Cellar Door, sampling Hunter Farm wines alongside selections from Margan, Lisa McGuigan, Tranquil Vale, and other Hunter Valley favourites.

For those seeking educational experiences wrapped in entertainment, the Wine School offers sessions led by experts, while the Wine Theatre provides deeper insights into the art of winemaking. Spring is a special time in the Hunter Valley, making these experiences even more rewarding as you witness the winemaking process in real time.

The Adventure Centre options extend well beyond the farm. Laser clay shooting provides excitement for older kids and adults, while the Cooking School and Pizza Making Classes bring families together in hands-on culinary experiences. There are even candy-making classes where you can create boozy-infused treats at Big Kids Candy workshops, featuring peanut brittle, marshmallows, and rocky road with a grown-up twist.

By lunchtime, everyone will have worked up an appetite. The 4 Pines Bistro serves up crowd-pleasers that satisfy every palate. Pizzas, burgers, schnitzels, steaks, and a Korean chicken rice bowl are just some of the options on offer. The menu is thoughtfully designed with families in mind, ensuring kid-friendly choices sit alongside more sophisticated fare for adults.

The bistro's setting is perfect for spring days, with both airconditioned indoor comfort and alfresco dining in the courtyard. Parents can relax with a cold 4 Pines craft beer or a glass of Hunter Valley wine while children have space to move about. The 360-degree panoramic views across the property create a backdrop that makes every meal memorable.

As evening approaches, both the 4 Pines Taproom and the Barrel Bistro open for dinner with a menu designed to suit every appetite. Starters include southern-fried calamari, prosciutto focaccia, and lamb skewers with house pickles and tzatziki. Mains range from crispy pork belly with cider jus, miso-glazed eggplant, and prawn mee goreng to classics like crispy skin fish of the day or smoked salmon Alfredo. From the grill, you will find a 300g T-bone or MB2+ sirloin, paired with your choice of jus, chimichurri, or herb butter. Pizza lovers can choose from favourites like Margherita, Pepperoni, Lamb, 3 Little Pigs, Prosciutto, Vegetarian, or Chilli Prawn + Chorizo. For sides, truffle fries with rosemary salt are always a crowd-pleaser. And to finish, indulge in fried apple pie, cheesecake of the day, a trio of sorbets, or the signature affogato with hazelnut liqueur.

With so much happening on-site, staying at Hunter Valley Resort + Farm is the wise choice. The 36-room lodge offers 4-star accommodation to suit every family configuration. Hunter Rooms and King Rooms place you close to the pool, tennis court, and other facilities, making them perfect for families who want easy access to everything. Spa Cottages and for larger groups, the Two Bedroom Cottage accommodates up to six people comfortably.

When you book directly, you will receive daily breakfast vouchers and free Wi-Fi, making your stay even more valuable. It is genuinely possible to fill several days with activities and maximum fun without ever leaving the property.

This spring, give your family the gift of a Hunter Valley adventure where everyone finds something to love. From sunrise to sunset, Hunter Valley Resort + Farm delivers experiences that create lasting memories, delicious meals that bring everyone together, and that rare combination of relaxation and excitement that defines the perfect family getaway.

Breakfast, Lunch + Dinner – 7 days. For more information and bookings, visit www.huntervalley.com.au or call (02) 4998 7777.

JAPANESE & THAI RESTAURANT

Our menu is a carefully curated selection of dishes that showcase the best of Asian cooking. From the fiery spices of Thai curries to the umami-rich flavors of Japanese rice bowl, each dish is a masterpiece crafted with precision and passion.

Open 7 Days 10AM–10PM Mention ‘Your Hunter Valley Magazine’ for an extra 5% off your order

OCHA JAPANESE & THAI RESTAURANT Authentic Asian Flavours at the Railway Hotel

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Tucked inside Cessnock's historic Railway Hotel, Ocha Japanese & Thai Restaurant has become a local favourite for anyone craving quality Asian food without leaving town. As the sister venue to Oishii Japanese & Thai Restaurant, Ocha brings the same focus on fresh, authentic cooking to the heart of the Hunter Valley.

The name "Ocha" means tea in Japanese, and the restaurant delivers precisely what it promises—genuine Japanese and Thai flavours made by chefs who know what they're doing. From classic Japanese rice bowls to Thai curries packed with flavour, the menu covers all the favourites.

What makes Ocha work is the kitchen's ability to handle both cuisines with skill and finesse. The chefs bring out the best in each dish, whether it's the clean, simple tastes of Japanese cooking or the bold, spicy kick of Thai food. Fresh ingredients are a priority, and you can taste the difference.

The menu offers plenty of variety. If you're after sushi and sashimi, they've got you covered. More in the mood for a rich Thai curry or stir-fry? They do those well, too. Each dish is made to order with care, providing you with a genuine taste of what these cuisines are all about.

The vibe at Ocha is relaxed and welcoming—perfect for a casual lunch, dinner with mates, or a family meal out. The staff are friendly and attentive, making sure you're looked after without any fuss.

Open seven days a week for lunch (11am to 2:30pm) and dinner (5pm to 9pm), Ocha makes it easy to grab good Asian food whenever the craving hits. Can't stay? No worries—takeaway is available so you can enjoy it at home.

Whether you're a regular at Asian restaurants or just eager to try something new, Ocha Japanese & Thai Restaurant is a solid choice that delivers high-quality food in a comfortable setting.

Ocha Japanese & Thai Restaurant

Railway Hotel Cessnock, 216-220 Vincent St, Cessnock

Bookings: (02) 4990 1070

Visit: www.railwayhotelcessnock.com.au.

Source: McGrath Rural

A member of the McGrath Rural team, Kaine Robinson, sponsored by McGrath Rural will compete in this year’s Postie Bike Grand Prix.

The event is deeply rooted in Cessnock’s identity and the Robinson family legacy. A little history: More than a decade ago, Dave Robinson—Kaine’s father and a senior local policeman— was watching sports on television when he saw scooters racing through an Italian town. Inspired, he thought, “Why not Cessnock?” After floating the idea with friends and the Cessnock Motorcycle Club, the concept evolved from scooters (which held little local appeal) to Postie bikes—affordable, iconic machines often picked up at auction for under $1000 after retiring from Australia Post service.

Launching the event was no easy feat. Despite Dave’s standing in the community, permissions were hard-won. “The first answer was always ‘no’,” he recalled—whether from government departments, local businesses, or bureaucracies wary of closing public roads for fun. But Dave and his team were undeterred. They rerouted the race through Cessnock TAFE when main street

How McGrath is Changing the Hunter Valley Vineyard Market

Australian wine is back on the table in a big way. Exports have recently jumped 13% in value. That’s a whopping $2.48 billion. And they’ve lifted 3% in volume to 639 million litres, according to Wine Australia’s latest report.

That confidence is spilling into the Hunter Valley. Vineyards here aren’t just beautiful lifestyle properties; they’re working businesses with global potential, and buyers are taking notice. Some are investors seeking to diversify their portfolios by investing in international markets, while others are winemakers looking to expand their operations. Plenty are lifestyle buyers keen to snap up a slice of the Hunter’s prestige just a couple of hours from Sydney.

It creates a competitive market where the right connections and insights count more than ever. That’s where McGrath steps in. Local expertise. Global reach. Punchy partnerships. All working together to help clients make the most of the Hunter’s unique opportunities.

Highlights of the Wine Country market this month include…

• NEW TO MARKET - 1622 Wisemans Ferry Rd, Central Mangrove – ‘Triple Crown Lodge’

• JUST SOLD - 587 Wollombi Rd, ‘Glen Eden’ Sold 22 Days on Market – 100k Above the price guide

closures were blocked, proving that persistence and community spirit could overcome resistance.

Today, the Postie Bike Grand Prix draws thousands to Cessnock, with local businesses thriving on race weekend. Kaine Robinson has entered the event many times, often riding alongside his father. This year, Kaine will fly solo—racing under the McGrath Rural banner and continuing the tradition his family helped ignite.

Hunter Valley Boutique Wine Show Marks 35 Years of Excellence

IMAGES SOURCE HUNTER VALLEY BOUTIQUE WINE SHOW

The Hunter Valley Boutique Winemaker's Show began in 1989 with just eleven wineries, serving as a competition to evaluate wines made from grapes grown in the Hunter Valley by boutique winemakers and providing an opportunity for small winemakers to showcase their wines to consumers.

THE EPIC TASTE

Presented by the Hunter River Agricultural and Horticultural Association, the annual show celebrates the highest quality wines produced from grapes grown in the Hunter Valley. In those early days, the only participants were those vineyards that grew and crushed 100 tonnes of grapes. Today, those entering must not produce more than 350 tonnes a year, and the wine must be fermented in a winery whose total crush does not exceed 350 tonnes.

The 35th annual Hunter Valley Boutique Wine Show has once again demonstrated why the region's boutique producers continue to set benchmarks for quality and innovation. With almost 300 entries judged across more than 50 classes, the 2025 competition awarded a record number of medals, with judges praising the "exceptional diversity of styles and depth of quality."

Two distinguished panels led the judging from 15 to 17 September. Mark Richardson chaired Panel A alongside Jade Hafey, Hugh Spinaze and Valentina Moresco, while Nicole Gow led Panel B with Will Figueira, Brett Woodward and Nicholas Kruger.

The coveted Karl Stockhausen Commemorative Trophy for Best White Wine of the Show was awarded to Colvin Wines for their 2009 De Beyers Vineyard Semillon, marking back-to-back wins for the producer. The 2025 Ray Healey Trophy for Best Red Wine of the Show went to Tintilla Estate Wines for their 2023 Reserve Shiraz, while Thomas Wines claimed the title of Most Successful Boutique Exhibitor.

Judges were particularly impressed with several standout classes, noting the "terrific bracket with a mix of bright fresh Shiraz styles with some more traditional styles" in the 2023 Shiraz category, a "fabulous bracket of classic aged Hunter Semillon," and describing the 2024 Chardonnay class as having "great depth" with Gold winners being "great expressions of the Hunter Valley style."

This milestone year also marked an exciting first for the Show, with the Awards and Celebration Lunch opening its doors to the public on Friday, 26 September at Maitland Town Hall. Attendees enjoyed tastings of awarded wines, gourmet fare from Sprout Catering, live entertainment and the announcement of winners in a vibrant celebration of the region's winemaking excellence.

“The Hunter Valley Boutique Winemakers Show is about celebrating the incredible talent and dedication of our boutique winemakers and their teams who work so hard to continually raise the standard of wine produced in this great valley. The 2025 results prove that boutique winemakers continue to punch well above their weight, delivering wines of outstanding quality and individuality,” said Show Chair, Judy Mead.

Visit www.hvboutiquewineshow.com.au/results for the complete list of winners.

Bimbadgen

WINE, FOOD & ESCAPE IN THE HEART OF THE HUNTER VALLEY

Open daily from 10am

NIGHT MERCHANT DISTILLERY

Open daily from 10am

ESCA RESTAURANT

Open for lunch from 12pm, Wed - Sun

Open for dinner from 6pm, Thurs - Sat

WOODFIRED PIZZERIA

Open for lunch from 11am

Open for dinner, Fri & Sat until 8pm

DTC Wine Unleashed Event Hunter Valley

Join us on 28th October at Iron Gate Estate 1:30pm arrival - Event 2pm-5pm | Happy Hour

Ditch the legacy tech stack and unlock your era of DTC growth. Join Winehub and industry leaders for an afternoon of insights on DTC sales strategies, Shopify growth, and digital transformation.

•Migrating to Shopify | Winehub

•Data migration insights

•Lessons from the frontline

•AOV hacks, more $$ from club sign-ups

“What surprises people is how quickly their progress shows up in everyday life. Carrying groceries, playing with the kids, weekend sport; they’re feeling stronger where it counts,” Bek says.

Ready to explore a fitness routine beyond the weights? All you need is an open mind and a towel, and to give it a go. ‘Small’ starts to add up quickly.

Sip into Spring

Spring – that glorious season when the Hunter Valley bursts back to life, the vines awaken with fresh growth, and suddenly all we want is to be outdoors with a glass in hand and good food on the table.

This is the season for wines that mirror the landscape around us: crisp, vibrant, and full of energy. Think refreshing whites served properly chilled, perfect alongside the seafood platters, garden salads, fresh pasta, and alfresco feasts that define springtime entertaining.

But here's something many visitors to our cellar doors don't realise – spring doesn't mean abandoning red wines entirely. The key is choosing lighter styles with bright acidity, restrained tannins, and moderate alcohol. Serve them with a gentle chill, and you'll discover how beautifully they complement warm-weather dining.

Changing your wine choices with the seasons isn't just practical –it's an invitation to explore the incredible diversity our region offers. As the days lengthen and temperatures climb, let your palate follow suit toward wines that feel fresh, clean, and effortlessly drinkable.

Rosé has earned its reputation as the ultimate spring sipper, and for good reason. Straddling the line between red and white, it's magnificently versatile – whether you're grilling prawns, searing tuna, or simply enjoying the afternoon sun with friends.

But let's talk about the Hunter's signature variety: Hunter Valley Semillon remains our most compelling spring wine, and 2025 is shaping up as another stellar vintage. Naturally low in alcohol and bracingly fresh when young, it pairs magnificently with Sydney rock oysters, local prawns, and delicate white fish. Cellared examples –with their evolved complexity – shine alongside richer dishes, such as smoked salmon, roast chicken, or lobster mornay.

Chardonnay continues its reign as the region's most popular white, and our producers are crafting styles that range from lean and mineral to generous and textured. It's your reliable choice for everything from grilled snapper to creamy pasta, and it never fails to please a crowd.

Pinot Gris (or Grigio, depending on the winemaker's style) offers a perfect blend of crispness and fruit – think pear, apple, and honeydew melon. It's wonderfully food-friendly and handles everything from fresh salads to spicy Thai equally well.

While Verdelho thrives across Australia, some of the finest examples come from right here in the Hunter. With its tropical fruit notes and zippy freshness, it's brilliant with Vietnamese, Thai, or Malaysian cuisine, though it's equally satisfying on its own as the sun sets over the vines.

Sparkling wine needs no special occasion – though spring's arrival feels like reason enough to celebrate. The effervescence and bright acidity make it wonderfully refreshing, and it partners beautifully with oysters, prosciutto, soft cheeses, and lighter canapés at spring gatherings.

When it comes to reds, Pinot Noir leads the charge for warmweather drinking. Elegant and food-friendly, it pairs superbly with duck, salmon, mushroom dishes, and charcuterie boards. A slight chill (cellar temperature or 20 minutes in the fridge) brings out its best.

Grenache is having a renaissance moment in Australian wine, and deservedly so. Light on its feet yet packed with flavour, it's tailormade for pizza nights, Mediterranean mezze, and long conversations on warm evenings.

Sangiovese – the soul of Tuscany – has found a happy home in several Hunter vineyards. Pair it with tomato-based dishes, grilled vegetables, and olive oil-rich Italian fare, and you'll understand why it's such a natural fit for spring.

As you explore the Hunter Valley's cellar doors this season, we encourage you to be adventurous. Try a variety you've never encountered before. Ask the staff for their spring recommendations. You might discover your new seasonal favourite – and that's what makes this time of year so exciting for wine lovers.

Spring Wines

$34 | Shop Now

Peterson House Prosecco

Tank fermented, fruity crisp and refreshing. Straw green in colour. The aroma has subtle ripe tropical fruit and crispy pear notes.

TASTING Fresh and spritzy with lively bubbles, juicy pear and melon notes, and a zesty acid finish that refreshes sip after sip.

FOOD MATCH One for all occasions. Start with pre lunch or pre dinner.

CELLARING Drink now!

$28 | Shop Now

Latitude 32 Wines

2022 The Great White Semillon Chardonnay

The two grape varieties, arguably the greatest whites of the Hunter Valley, create a bright, vibrant fresh wine. This is the perfect wine for spring because it’s light, refreshing and oh so easy to drink!

TASTING The tropical and stone fruit characteristics from the Chardonnay, combined with the punchy citrus of the Semillon, ensure a wine with length, structure and added complexity.

FOOD MATCH The perfect drink for a spring afternoon with friends or family

CELLARING Why bother! Drink now.

Saddler's Creek Wines

2025 Single Suitcase Fiano

The medal-winning Fiano, a noble variety with roots in 13th-century Campania, thrives in the Hunter Valley’s unique terroir. Celebrated for its vibrant fruit, waxy texture, and food-friendly character, this wine’s delicate oak influence adds complexity, showcasing Fiano’s natural generosity and remarkable renaissance in the modern glass.

TASTING Vibrant and textural with aromas of melon and pear, hints of toasted nut, and a generous, balanced palate.

FOOD MATCH Risotto alla Pescatora.

CELLARING Drink now, or cellar 3-5 years.

$36 | Shop Now

Bonvilla Estate Villa Blanc Sparkling Chardonnay

This sparkling is a party in a bottle! Made from hand picked Chardonnay and crafted to hold fine bubbles.

TASTING Smells like fresh pear with a hint of honey and buttered toast, ending on a crisp dry note.

FOOD MATCH Spanner crab or salmon tartare.

CELLARING Perfect now or up to 4 years.

Shop Now

Tamburlaine Organic Wines

Alannah Méthode

Champenoise

This special reserve cuvée is named after granddaughter Alannah; one of a kind, engaging and sophisticated. 4 years on yeast lees before blending.

TASTING Refreshingly light across the palate with delicate citrus and ripe green apple flavours. The time on yeast lees shows, with creamy dough-like complexity that gives length and linger.

FOOD MATCH Oysters and soft brie cheese or any special occasion.

CELLARING 10+ years in a good cellar.

$25 | Shop Now

Gartelmann Wines

2024 Veronica Rosé

A 2024 gem consisting of 100% Hunter Valley Shiraz and abundant 'strawberries and cream' characters. Subtle sweetness is offset with balanced acid so that the wine fills the mouth whilst remaining dry and lively. A rosé for red wine lovers and the young or young at heart.

TASTING Tingling spices tantalise the palate with a fruity wreath of berries. Subtle sweetness is off-set with just enough acid, so that is mouth-filling yet refreshingly dry on the very lively finish.

FOOD MATCH Serve chilled with soy salmon, steamed duck, BBQ’d seafood, grilled haloumi... in fact anything smoky or salty will work a treat.

CELLARING Drink now and over the next 2 years.

ESTANCIA ADINA

In the heart of Lovedale, Hunter Valley, surrounded by the vines of Adina Vineyard and Olive Grove, Estancia Adina offers the spirit of true winery dining with sweeping vineyard views. Our menu celebrates the region’s finest olives and pasture-raised meats, crafted into seasonal dishes that reflect true culinary excellence — all in a relaxed, family-friendly setting.

For event enquiries and reservations: E info@estancia.au | PH 0409 631 147

Adina Vineyard and Olive Grove, 492 Lovedale Rd, Lovedale www.estancia.au

Spring Dining Guide

Welcome to Taste of the Country, the premier destination for authentic country hospitality and exquisite culinary experiences in the Hunter Valley. Whether guests are dining in to savour the famous All Day Breakfasts and Ploughman's Platter or browsing the unique country-themed retail offerings, every visit is sure to be memorable. At Taste of the Country, guests are treated like family in a warm, friendly environment where everyone can enjoy the best of country living.

1616 Broke Road, Pokolbin PH (02) 4998 6605

OPEN Mon–Fri 10am–5pm, Sat–Sun 9am–5pm W www.tasteofthecountry.com.au E info@tasteofthecountry.com.au

Ocha Thai & Japanese Restaurant, each dish embodies a profound respect for the time-honoured techniques and authentic ingredients that define both cultures. The menu is a thoughtfully crafted collection highlighting Asia's finest flavours. From the bold spices of Thai curries to the umami-rich flavours of Japanese rice bowls, each plate is a work of art created with precision and passion.

Railway Hotel Cessnock, 216 - 220 Vincent St, Cessnock PH (02) 4990 1070 OPEN 7 Days Lunch, Dinner + T/A W www.railwayhotelcessnock.com.au

Located in Pooles Rock Vineyard of Pokolbin, Hunters Quarter (HQ) is a relaxed and elegant destination. The restaurant is a dining space with something for everyone – whatever the occasion. Come and discover a contemporary dining experience with a private terrace in the vineyards. Perfect for family, friends and fantastic food.

Pooles Rock/Cockfighters Ghost Vineyard, 576 De Beyers Rd, Pokolbin

PH 4998 7776 OPEN Lunch Fri, Sat & Sun, Dinner Fri & Sat E info@huntersquarter.com.au W www.huntersquarter.com.au