Chefs in the Vines: Five Kitchens, Five Wineries, One Hunter Valley Afternoon

Chefs in the Vines brings five Hunter Valley restaurants and five wineries together for one day only

For one day only, five restaurants and five local wineries come together in the Hunter Valley for Chefs in the Vines, a food and wine event built around regional produce and the people behind the plates. The chef lineup carries genuine pedigree, including Jake Kellie of Orleana (ex-Burnt Ends, Michelin-starred), Anthony Fullerton of Circa 1876 and éRemo (2022 AHA National Chef of the Year), Thomas Heinrich of Restaurant Botanica (trained through New York’s Four Seasons) and Ed Butcher of Rick Stein at Bannisters Port Stephens.

Cooking across five live stations at Spicers Guesthouse, each chef presents a signature dish exclusively for the event, from Orleana’s wood-fired Barossa pork kebab to éRemo’s casarecce pasta ragu and Restaurant Botanica’s hibachi-grilled Fremantle octopus. The afternoon is matched with pours from Tyrrell’s, Brokenwood, Mount Pleasant, First Creek and Silkman Wines, including 2026 Halliday Winery of the Year Brokenwood. Guests can choose a food-only ticket or add paired wines at each station.

What You Need To Know:

Date: Saturday 5 September 2026, 12pm–2pm or 2:30pm–4:30pm
Cost: $149pp food experience only, or $249pp food experience plus paired wine at each station