June 13, 2017


There’s no better time to take in the delights of Australia’s premium wine-growing region than during the 2017 Hunter Valley Wine and Food Festival. Taking place through June, the festival showcases the epicurean pleasures of the region and offers the perfect journey of discovery through this stunning wine making region.

From incredible gourmet dinners at award-winning restaurants to vineyard tours, winemaking master classes, hands-on cooking classes and cosy evenings beside an open fire with friends, the festival has something for everyone.

Experience the welcoming hospitality of the Hunter Valley at some of the ever-popular signature events, as well as a host of vertical tastings, vineyard tours and set-price lunches and dinners including the Chef’s Plate Lunch and the Ocean to Paddock dinner at RidgeView Restaurant.

Boasting produce from the onsite kitchen garden and other local delights, the ‘Ocean to Paddock’ dinner at RidgeView on Saturday 24 June 2017 will take diners on a gastronomic journey up the Valley from the ocean to the paddock with a delicious 7 course degustation dinner with perfectly matched RidgeView wines.

Promising to be the ultimate gourmet experience, Executive Chef Donna Hollis, sous chef Kelly Scott and their team have utilised the freshest home grown and local produce to develop seven incredible dishes with a range of distinct flavours.

The menu includes delectable delights such as butter poached snapper fillet with coconut risotto; seared scallops with charred corn and thyme puree, roasted macadamia crumb crisp bacon and snow pea tendrils; pan fried duck breast with beetroot puree pickled red cabbage, duck fat roasted greens and golden beetroot crisps and two point lamb rack with minted smashed peas, roasted butternut pumpkin mash and RidgeView Chambourcin reduction.

Tickets are $125 per person and include a 7-course degustation dinner with expertly matched RidgeView wines.

For something a little more casual, the Chef’s Plate Lunch and has been inspired by RidgeView’s Mediterranean and Middle Eastern-inspired menu and features fresh local produce and vegetables from RidgeView’s organic kitchen garden. Taking place every Thursday to Sunday during May and June, the Chef’s Plate Lunch includes a main course, dessert and a glass of RidgeView wine for just $39 per person. Bookings are essential. Phone 6574 7332 or visit

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