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On the quaint side of the Hunter Valley, in the shadow of the Broken Back Range, you’ll find one of the hardest working organic gardens in the region. Newly appointed head chef James Clark has taken up the “agri-dining” trajectory with gusto at this popular winery restaurant, and works small wonders with seasonal bounty.

Expect the likes of duck ham alongside persimmon, lovage and radicchio, with a touch of stracciatella for indulgent good measure. Autumn pine mushrooms take pride of place in a luscious veloute served with delicate “silk handkerchief” pasta and egg yolk, while local Binnie Beef wagyu rump cap comes shrewdly paired with charred garden greens and horseradish gremolata.

A nicely composed Mediterranean ambience and the handsome cellar door and barrel room provide no better excuse to linger longer and delay hitting the road back home.