Margan Winery and Restaurant are doing great things during Hunter Valley Wine and Food Month, so we caught up with Director Lisa Margan to find out more…
Tell us what you have planned Wine and Food Month?
Throughout June we have the Original Margan 100 Metre Meal on offer, which is put together with ingredients grown within 100m of the restaurant. Then there’s the Garden to Plate Cooking School on June 13th and 20th ($85), where guests start with a tour of our beautiful kitchen garden led by gardener Pat Hansson, then return to the kitchen with garden produce for a class with chef Michael Robinson. Afterwards, you can kick back and enjoy the rewards of your labour with a lunch matched with award-winning Margan wine.
We are also hosting the Salt and Pepe Roadshow, featuring Alex Olsson, Pepe Saya and Andrew Margan, in conjunction with other local Hunter Valley farm gate producers. The evening starts with a masterclass by artisan butter maker Pepe Saya, using Olssons sea salt and locally produced milk, cream and just-baked bread. That’s followed by our Regional Producers Dinner, which is a five- course degustation created by renowned chef Michael Robinson using local produce ($125).
If it’s wine you’re interested in, come taste our trophy-winning wines during the Trophy Trail, which is available everyday in Cellar Door throughout June. Or pop in for the Annual Barrel Hall Sale from June 6th to 9th, where a range of aged wines will be offered for taste and sale including medal winners, limited releases, museum reserve, as well as quaffers.
Which of the events are you most excited about?
The Regional Producers Dinner/Salt and Pepe Roadshow will be a first for us and we are really excited about that one as it is a celebration of food and wine craftsmanship, the artisans behind it and the quality products they make. Incorporating the masterclass will be great and guests will be able to make butter and take home a show bag of products.
How did the Original Margan 100 Metre Meal come about?
We are all about estate grown/estate made and the 100m Meal encapsulates this perfectly. We launched this a couple of years ago when we ‘did’ the lambs each year. Now we have increased our flock to be able to offer this more often throughout the year. It is a great point of difference and I don’t think many restaurants can offer this.
How has the winery changed since its beginning in 1997?
The way wine is sold has changed, it’s more competitive in both retail and licensed areas. However, the farming has remained the same; we are always subject to the weather and whatever it throws at us. Our quality has also remained – there will always be a market for your product when this is your focus and you have found your unique selling position. Don’t try to be all things to all people; find what you do well and do it the best.
More information at www.margan.com.au.