Located in Broke, the Margan estate is anything but. Owners Andrew Margan (winemaker, viticulturist) and Lisa Margan (chef, nutritionist, organic farmer, restaurateur) have coaxed a bounty of riches from the earth. The ethos at the restaurant, which is headed by Lisa and head chef Thomas Boyd, is “estate grown, estate made”. From the alfresco tables, guests can see the 4000-square-metre biodynamic plot that produces 90 per cent of the ingredients. The estate grows vegetables and fruit and has olive trees, beehives, chooks happily pecking insects among rows of heirloom tomatoes (truly organic pesticide) and a flock of sheep. Butter, cheese, salumi, bread, pasta and gelati are prepared on site and the Mediterranean-influenced menu changes according to what’s pulled from the soil.
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