Experience Glandore
CELLAR DOOR
Glandore Wines is a 5-star winery located in the Hunter Valley region of Australia and our winemakers produce trophy winning, artisan wines here in the heart of Pokolbin. Our cellar door showcases exceptional wine offerings and has been awarded the prestigious title of “Hunter Valley Cellar Door of the Year.”
When you visit our tasting room, you can expect a one-on-one wine tasting experience in a warm and inviting atmosphere where you can sample a range of our award-winning wines. Our knowledgeable staff will host you through the tasting making your visit a truly memorable experience.
EXPERIENCE GLANDORE
To complement our wine, we also offer a gourmet cheese and charcuterie selection. We understand that the perfect wine tasting experience involves pairing our wines with delicious artisanal cheeses and cured meats. These pairings are intimately indulgent and provide a more in-depth tasting experience.
Additionally, we have collaborated with Adora Chocolates to offer a unique chocolate and wine pairing experience. Adora Chocolate is renowned for their high-quality, handcrafted chocolates. This pairing allows you to explore the synergy between our wines and Adora’s delectable chocolates, creating a delightful fusion of flavours.
Please feel free to add any of the above extra’s when making your booking and we will have them ready and waiting on your arrival.
Keen to discover new flavours you can enjoy at home? We’ll be featuring some wine matches and recipes you’ll love. Why not pick up a bottle next trip to the cellar door and create your own gourmet experience at home.
FLAVOUR INFUSION NATIVE TOMATO CURRY, BARBECUED MURRAY COD, LABNA, EUCALYPTUS DRESSING, HEIRLOOM TOMATOES, & GARLIC FLOWERS
Recipe by Frank Fawkner, owner of EXP Restaurant
Wine match – Glandore White Vines
28g coconut oil
28g vegetable oil
16g ginger
16g garlic
200g tomato reduction (600g Fresh tomato blended and cooked down to 200g)
2g bush tomato
2g paprika
2g Pepperleaf
2g water seed
2g strawberry gum powder
80g flora vegan cream
10g honey
2g salt
Blend tomatoes in food processor for 10 to 15 seconds. Cook in a large saucepan, reduce to 200g.
Blend garlic and ginger with vegetable oil and coconut oil. Cook on a low to medium heat for five minutes.
Blend all the spices in a spice grinder or food processor until a fine powder is achieved; add them to the ginger garlic. Cook for a further five minutes.
Add the rest of the ingredients and bring to a simmer.
Blend in food processor until smooth, pass through fine chinos.
Yoghurt
2000ml milk
80g Greek yoghurt
125g milk powder
2g Gumbi Gumbi leaf
Place milk in a saucepan and bring to 85c, whisk in the milk powder and cook for a further minute or two.
Remove milk from heat, add the Gumbi and cool over an ice bath or in the coolroom to 45c.
Once the temperature has reached 45c whisk in the yoghurt. Place in a glass jar in the proofer for 6-10 hours.
Place in the coolroom to set.
Labna
To make into labna hang yoghurt in chux or oil filter until desired consistency is reached. 2-7 days.
Eucalyptus dressing
40g eucalyptus soil
15g garum (or fish sauce and soy sauce)
15g lemon juice
Serve barbecued Murray cod with warm tomato curry sauce, Labna, fresh heirloom tomatoes, eucalyptus dressing and society garlic flowers.
This curry can easily be served with salmon instead or haloumi and spinach as a vegetarian option.
Download printable recipe by clicking below.
FRANK FAWKNER EXP RESTAURANT
Frank began his cooking career at 15 at unassuming Mount Broke Wines. From there he landed a position at renowned Muse Restaurant working alongside decorated chef Troy Rhoades-Brown. In 2015 Frank realised the dream of opening EXP in Pokolbin with wife Emma. EXP continues to evolve with a menu driven by the season and local & native produce. They were proud to accept a SMH “Hat” awarded in 2024.