Hunter gigs for Barnes anniversary

“LEGENDARY rocker Jimmy Barnes has announced he’ll come back to the Hunter for the second time this year as part of a concert series to celebrate 30 years as a solo artist. In a tour presented by A Day On The Green, the former Cold Chisel frontman will be backed by The Living End, Baby

Eighty Eight opens in the Hunter Valley

“Plenty of restaurants spawn kitchen gardens, but when Eighty Eight opens in the Hunter Valley this Saturday it’ll be the reverse – a restaurant inspired by a kitchen garden. In 2012, Roberts restaurant head chef George Francisco planted a 1.5-hectare garden.” Read more | Good Food

Paul Simon, Sting to share Hope Estate stage

“Two enduring musical icons, Paul Simon and Sting, are bringing their global On Stage Together tour to the Hunter next year. The pair, who are long-time friends, conceived the idea for a co-headline tour after performing together for the first time at the Robin Hood Foundation benefit in 2013. The two singer-songwriters will blend both

Spicers Vineyard Estate, Pokolbin

“SYDNEYSIDERS escape the rat race in droves every weekend and flock to the Hunter Valley. Do they know something we don’t know? Apparently. Wine country is worth visiting even when a big-name band isn’t performing in the vineyards. In fact, more of us ‘‘locals’’ should do it, and more often. It is less than an

Hard work earns Stapleton rising star award

“Growing their tourist facility and encouraging the training of young people in the hospitality industry are two of the passions of this year’s Hunter Valley Legends and Wine Industry Rising Star recipient Belinda Stapleton. Belinda is the managing director of Spicers Vineyards Estate, Pokolbin, a ­luxury 12-room guesthouse that also operates a 50-seat restaurant and

Muse Restaurant: From then until now

“IN 2009, during the global financial crisis, 24-year-old chef Troy Rhoades-Brown and wife Megan made the bold decision to open their own fine-dining establishment, Pokolbin’s Muse Restaurant. Despite having few savings, no financial backer and limited business, the couple were buoyed by a passion for food. The chef’s experience was also in their favour: he

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