Margan Restaurant

“We are fully accredited for our environmental sustainability through Entwine Australia’s program, which encompasses every operation across the business including vineyard, garden, restaurant, winery, and retail. Our certification benchmarks to ISO14000 for International Best Practice and reflects outstanding environmental stewardship.”

The “100-metre” meal (everything on the plate and in the glass is grown onsite: Suffolk lamb, garden vegetables, and a glass of Barbera).

The food at Margan runs up food footsteps, not miles. Besides the 250-acre vineyard, which produces their trademark wine, Andrew and Lisa Margan also draw on a one-acre organic kitchen garden (planted a decade ago, and the region’s first) plus their own beehives, olive groves, orchard, free-range chickens, and estate-reared lambs.

And the rest? They get biodynamic animals from over the back fence via Krinklewood, tap into the 5,000 olive trees across the road at Woodlands for oil, and have been known to barter for wine. They butcher animals themselves, dry-ageing primary cuts and transforming the rest into smallgoods.

Thanks to a Closed Loop composter and with a dedication to recycling everything (even their oil becomes biodiesel), Margan is essentially a waste-free enterprise – especially when it comes to the food on the plate.

“Sitting pretty in wine country, surrounded by mountain and vineyard, Margan is more than worthy of a detour.” Gourmet Traveller