Lisa and Andrew Margan's time living and working in Bordeaux, France, where Andrew honed his winemaking skills and Lisa her culinary expertise, provided the blueprint for their future business. In 1996, they launched Margan Wines, initially focusing on fruit from their small vineyard in Broke. This vision culminated in 2007 with the establishment of their striking rammed earth cellar door and restaurant, marking the beginning of their wine tourism operations.
Today, Andrew and Lisa Margan oversee the production of around 25,000 cases of wine from their 100 hectares of sustainably farmed vineyards. The Margan Cellar Door has been recognised multiple times as Hunter Valley Cellar Door of the Year, and the Margan Restaurant is celebrated for its pioneering farm-to-table ethos, consistently earning accolades.
Interview
Margan Wines Reflects on
International Women's Day
Just recently, on March 8th, the world celebrated International Women's Day. It’s an opportune moment to acknowledge the significant contributions of women across all industries, and at Margan Wines, this recognition is particularly meaningful when considering the pivotal role of Lisa Margan, the Managing Director of Hospitality Operations.
While Lisa Margan's journey into the wine world began with her marriage to winemaker Andrew Margan and a move to the Hunter Valley, her impact extends far beyond this initial connection. Her diverse background as a former high school teacher, chef and nutritionist has been instrumental in shaping Margan into the award-winning winery, cellar door and restaurant it is today, located in the Broke Fordwich sub-region of NSW’s Hunter Valley.
While Lisa Margan's journey into the wine world began with her marriage to winemaker Andrew Margan and a move to the Hunter Valley, her impact extends far beyond this initial connection. Her diverse background as a former high school teacher, chef and nutritionist has been instrumental in shaping Margan into the award-winning winery, cellar door and restaurant it is today, located in the Broke Fordwich sub-region of NSW’s Hunter Valley.
IFor the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a damp towel or plastic wrap and let it rest for a minimum of 20 minutes.
For the filling: Combine all the filling ingredients in a bowl and mix well.
To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.
For the filling: Combine all the filling ingredients in a bowl and mix well.
To make the wrappers: Divide the dough in half. Roll each half into a rope that’s about ¾ inch in diameter and about 18 inches or so in length. Cut each rope into pieces that are about ¾ inch thick (or about 9 or 10 grams). Roll each piece into a ball, then press it between your palms into a silver-dollar-size disk. With a Chinese rolling pin (available in Asian markets) or a 3/4-inch wooden dowel from a hardware store, roll each disk into a flat circle about 3 inches in diameter. Don’t worry about making a perfect circle.
