“The catch cry at Blacklea is: ‘It’s the experience you’ll remember’. Blacklea offers a point of difference to other Mudgee wineries/cellar doors. Along with a fully functioning kitchen and restaurant, it offers a unique range of olive oil, balsamic vinegars and numerous other condiments using its olive oil and/or grapes as the base ingredient. All made on the property, they are available for tasting. Come and match the flavours of these condiments with the flavours of the wines. Between June and November, the ‘amazing’ Green Garlic Oil becomes a big part of ‘the experience’. This innovation is made from the cloves and stems of home grown garlic, picked young and cooked in extra virgin olive oil. It has a “creaminess” quite unlike anything you’ve previously tasted. Selling between 40 and 50 bottles each week, its uses are endless: prawns, steak, pizza, pasta – wonderful when spread on toast and topped with a fried, poached or scrambled egg.
Every weekend Gai is magically transformed into Blacklea’s ‘Chef’.
Her Degustation Lunches nicely round out ‘the experience you’ll remember – every Sat & Sun from 12 noon until 3pm (Bookings are essential). You won’t know what you’ve been missing until you’ve experienced one of these mouth watering events. And all at the great value of $50 per head.”