After a 3 hour drive up the Hume Hwy – we arrived at our first stop, the beautiful All Saints Estate in Wahgunyah. We were immediately taken by the grand tree lined entrance as the grand and majestic All Saints Castle came into view. A fourth generation, family owned business, All Saints Estate has been producing award-winning wines for the last 150 years – still to this day pressing grapes through their 100-year old basket press.


All Saints Estate, renowned especially for their impeccable (and rare) fortified wines, are also committed to preservation of the estate, with sustainability a key focus. This includes the use of  produce grown either on site (they have beautiful citrus trees, and animals including lamb and pork are reared on the property) or sourced as locally as possible, in the estate’s hatted ‘Terrace Restaurant‘.


British born head chef, Simon Arkless and his team create the most impeccable, seasonally-focused dishes and Rachel and I were lucky to be able to enjoy a two course lunch in the restaurant. From the warm crusty bread with house-made cold smoked butter (mind-blowing and highly requested by guests!) to the matched wines, incredible views and friendly service – we could not have imagined a better start to our trip.


I enjoyed the most sublime dish of Redgate farm jurassic quail with buckwheat polenta, egg yolk, mushrooms and truffled pecorino, with a beautiful 2015 Grenache, followed by dessert of orange and almond cake, complimented perfectly by the estate’s ‘The Keep’ Golden Cream sherry. Whilst I am not generally a fan of fortified wines and spirits, their Golden Cream most certainly changed my mind. Served on ice with a slice of home-grown citrus – it made for the perfect end to an impeccable meal.