What is the setting?

The Robert Stein Winery is home to our restaurant, which overlooks a vineyard and a beautiful lake. The dining room is built around a water pump that draws water from the nearby dam. This water then waters our vineyard, vegetable patch, livestock, pigs, and sheep. It is the soil that feeds us.

How does the menu function?

Every three weeks, we change our menu depending on the conditions in our garden. We try to enhance the natural flavors of our produce without manipulating it too much. Each dish is a reflection of the region and is made with love, care, and passion. We’ve changed to a six-course menu since COVID-19. This allows us to use the garden more and to change the menu according to our mood. This allows diners to experience the whole region at once.

What’s on the menu this winter?

We grow silverbeet, kale, and other vegetables. The leaves can be added to a braise at the last minute for crunch. I sometimes braise silverbeet to make a dip. Jerusalem artichokes are great in the winter, too. I roast them with rosemary and fresh thyme and serve them with pork.


Sounds like you love your pork.

Our farm has free-range pigs, and we produce our rillettes, terrines, and salami. Charcuterie, our first course, sums up what we do and who we are. In winter, we have a terrine with glazed figs pic, led cucumbers or radishes, and our baby carrots.

What is the best way to pair food and wine?

Jacob Stein, my brother-in-law, is the winemaker. We match the wines very closely. When I say that a dish has a lot of butter or pepper, he gets the idea. We discuss the flavors and exchange ideas.

What about desserts?

We use the local Spencer Cocoa for our winter puddings and cakes. You can add caramel or honeycomb to make them more wintry. We love to work with local producers. I’ve lived in Mudgee for nine years, and the area has become a food hub with many like-minded people moving there. It’s wonderful to be a part of such a vibrant food and wine destination.

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