This week, we had the privilege to host James Reeson and the Alive and Cooking team at the winery. James caught up with Jane Campbell on camera to go through the history of our winery and our world renowned muscats and topaques. James will be using one of our fortifieds in a recipe to hit the airwaves shortly – we can’t wait to see the result!
James also paid a visit to our friends at the Howlong Golf Resort and Yalandra Fine Foods to get in the kitchen with chef Giuseppe Migliaccio. With those two amazing chefs in the picture, we’re sure that the end recipe will be an absolute treat!
Until the final episode comes out, remember that Yalandra chef Giuseppe Migliaccio will be catering our Campbells Spring Dinner hosted on October 7th at the Cellar Door. We’ve still got a few tickets left, so visit the event page to secure yours today.