We love growing things; to eat, to drink, to share.
It started with the wine grapes, planted in the mid-80’s, then came the olive trees, planted for the shelter they provide and the delicious fruit they bear.
We established the organically grown kitchen gardens and orchard in 2002 to provide the kitchen with the best, freshest produce available. Wendy is the passionate creator of the gardens and, due to her energy and inspiration, our produce gardens have grown to cover over 2 acres.
Her garden includes not only heirloom vegetables and herbs, but also an orchard of stone fruit, apples, pears, quinces, figs, persimmons, avocadoes, a myriad of citrus and an extensive berry grove of raspberries, loganberries and more. Our chefs harvest from the garden daily, in addition to regular garden deliveries to the back door of perfectly ripe produce from our garden.
Each season brings its bounty and challenges, here’s just a taste of what comes from our garden.
Basil, beetroot, carrots, coriander, cucumbers, fennel, garlic, Jerusalem artichokes, kale, lettuce, melons, mint, parsley, parsnips, pumpkin, radishes, rhubarb, rocket, rosemary, silverbeet, spinach, sweet corn, tarragon, tomatoes, turnips, zucchini
Apples, grapes, lemons, nectarines, olives, peaches, pears, persimmons, plums, figs, quinces, raspberries
Olives, like wine, have been a part of history and their mystical and revered qualities meant they were a natural addition to the grape vines planted here.
The 1500 olive trees border the property, surrounding the vines with their beautiful silvery green foliage and gentle presence.
We grow a variety of olives, to give us a broad range for olive oils and table olives. Our olive harvest usually takes place in May, a few weeks after the end of grape harvest.
The Pantry Range is mostly derived from and inspired by what is great in the garden at any time. As with all produce growing, sometimes we have an abundance of something that is in excess of our needs, and turning this into a product that can be used after the fresh produce is finished makes sense to us.
So whilst raspberries are frozen for use in the restaurant throughout the cooler months, tomatoes might be turned into chutney, olives are cured as table olives and turned into tapenade, rhubarb into jam, quince into paste.
The olives selected for oil are pressed within 24 hours of harvest, and are First Cold Pressed, the highest grade of olive oil. We produce a range of four oils, Extra Virgin, Limited Release, Basil Infused and Lemon Infused. We release our new season olive oils at our Abundance Olive Festival in July.
Olives selected for table fruit make their way up to our winery, where they are cured using a traditional brine technique, which draws the bitterness out of the fruit.