Harvest 2010 - Vintage Food

We think our vintage staff are the best fed in Marlborough.

Every year Marcia Chang-Hong prepares fresh hot meals for lunch and dinner, morning and afternoon tea for our hungry staff. For three to four weeks Marcia cooks seven days, never repeating a dish - unless requested.




Marcia is pictured here with Winemaker, Clive Dougall, delivering today's lunch. On the menu this Wednesday?

For morning tea, Zucchini and Chocolate Loaf. Lunch was Silverbeet and Feta Filo, with a warm Potato Salad. Dinner is Shin of Beef with Potato and Sorrel Gratin. Veges are all home grown, either in Marcia's backyard or the Vineyard gardens.