In a region rich with world-class food and wine, where should you start? Chef Troy Rhoades-Brown has the lowdown.

For the dégustation: EXP. Restaurant

1/7

“The other big night out would be at EXP. It’s a dégustation restaurant and smaller in size than Muse so book early. The owner and chef, Frank Fawkner, was my head chef about nine years ago. They serve very creative food, with a tilt towards native ingredients. It’s a little experimental, a little edgier, but exciting. There’s a bar to sit at and engage with Frank.”

For the long lunch: Bistro Molines

2/7

“Robert Molines is a stalwart of the Hunter Valley. He’s been here since the 1970s and he’s still in the kitchen! Make sure you book for a Sunday lunch. Get the charcuterie board to start, order the fried zucchini flowers, usually stuffed with goat’s cheese, and a couple of provincial French dishes like figs stuffed with blue cheese wrapped in prosciutto.”

For the casual bites: Jimmy Joans

3/7

“Jimmy Joans has only been open for about 18 months, out at Lovedale. They’ve got beers on tap and you can dine inside or alfresco or even grab a picnic rug and go and sit on the grass under a tree. The cooking here is really simple but there are no shortcuts taken – try the beautiful Scotch eggs and fish burgers. My partner and I take the kids, our puppy and a soccer ball to kick around. It’s lovely and relaxed.”

For the semillon: Mount Pleasant Wines

4/7

“If you haven’t been to the new Mount Pleasant Wines cellar door, it’s definitely worth a visit. It’s been fully refurbished from top to bottom. So much detail has gone into the build, while keeping the history of the place as well. And the wine, obviously, is some of the best in Australia. I particularly like the Lovedale semillons – it’s a fight between them and Tyrrell’s Vat 1. And Mount Pleasant’s reds are also excellent.”

For the variety: Usher Tinkler Wines

5/7

“The chardonnay is wonderful, the pinot is impressive – and hard to get your hands on – and the prosecco is outstanding. Usher Tinkler is a New Age kind of winemaker; his skill and style are steeped in technical ability and tradition but he’s also pushing boundaries with different varietals and natural wines. This is another good spot to sit down for lunch, pick away at share foods and drink some great wines.”

Image credit: Hungerford Meat Co.

For the smallgoods and burgers: Hungerford Meat Co.

6/7

“Branxton has the best regional butcher shop in Australia. It has its own smokehouse, charcuterie range and pâtés, as well as a wicked hamburger shop next door called Burgers by HMC. If you’re coming into the valley, stop and get some salumi and house-made terrines and pork and pistachio rillettes – all that platter stuff you want in your accommodation.”