Margan Wines & Restaurant

Margan Wines & Restaurant Award winning Winery, Cellar Door & Agri-Dining Restaurant.
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Cork or screwcap. Does it actually matter?It's a question we still get asked in Cellar Door and one that usually comes w...
16/08/2026

Cork or screwcap. Does it actually matter?

It's a question we still get asked in Cellar Door and one that usually comes with the assumption that cork means a better bottle of wine.

It doesn't.

Here in Australia, screwcaps have become the norm for good reason. They provide a consistent seal, help protect wine from oxidation and remove the risk of cork taint. In fact, Australian Riesling helped lead the screwcap revolution, when a group of Clare Valley winemakers chose to bottle their 2000 Rieslings under screwcap.

Which makes this bottle a little different.

Our Huesgen & Margan Riesling is grown, made and bottled in the Mosel, Germany, and arrives back in the Hunter Valley under cork, quite unlike the wines we make and bottle here at Margan.

Different closures. Different winemaking traditions.

Neither is necessarily better. What matters is what's happening inside the bottle.

14/08/2026

Bare vines, sheep between the rows, plenty happening in the kitchen garden and the fire going inside the Restaurant.

A few scenes from Broke at this time of year.

Cellar Door and the Restaurant are open all weekend.

Made from Riesling grown on the steep slate slopes of the Trabener Würzgarten vineyard in the Mosel, it’s dry and bright...
14/08/2026

Made from Riesling grown on the steep slate slopes of the Trabener Würzgarten vineyard in the Mosel, it’s dry and bright, with fresh lime, pear and white flowers, backed by fine acidity and the slate minerality of the vineyard.

If you’re visiting Cellar Door this weekend, ask us for a taste.

We have a couple of casual Front of House positions available across our Restaurant and Cellar Door here in Broke.If you...
14/08/2026

We have a couple of casual Front of House positions available across our Restaurant and Cellar Door here in Broke.

If you enjoy good food and wine, working with people and are keen to learn more along the way, we’d love to hear from you. The roles include weekend work, so weekend availability is important.

If you’re interested, send your CV to [email protected]

13/08/2026

Spring starts a little earlier in the greenhouse.

The next round of seedlings are coming along, ready to make their way into the kitchen garden as the weather begins to warm.

There’s a fair bit of back and forth between Chef Harry and the garden team at this stage, what he wants to cook, what we want to grow and, of course, what will actually grow for us.

A few months from now, some of these tiny seedlings will be making their way onto plates in the Restaurant.

For now, they’ve got a bit of growing to do 🍃

12/08/2026

Order up!

Beef tartare is one of the entrées on our winter menu at the moment.

Chef Harry has paired it with cucumber, radish and shallot, finished with tarragon aioli and hen’s egg. The sort of dish that shows the relationship between the kitchen and garden particularly well, taking what’s growing outside and using it to bring freshness and texture to something much richer 🍷 If lunch at Margan has been on the agenda, this weekend might be a good one for it.

The Restaurant is open Thursday to Monday. See you soon!

The winter Kitchen Garden.This week's harvest.Broccoli, turnips, carrots, kale and winter leaves.To the kitchen: today's...
12/08/2026

The winter Kitchen Garden.

This week's harvest.

Broccoli, turnips, carrots, kale and winter leaves.

To the kitchen: today's lunch service.

For one night only, Andrew will be opening a selection of museum wines alongside our current release Rieslings, sharing ...
11/08/2026

For one night only, Andrew will be opening a selection of museum wines alongside our current release Rieslings, sharing the stories behind each bottle over a three-course dinner at The Claret Club.

Thursday 27 August.

Bookings via the link in our bio.

Andrew has spent almost fifty vintages making Semillon in the Hunter Valley. The Huesgen family has spent generations ma...
10/08/2026

Andrew has spent almost fifty vintages making Semillon in the Hunter Valley. The Huesgen family has spent generations making Riesling in the Mosel.

When creatingtThey stood in the same winery, looking at the same fruit, but with completely different approaches to making wine.

Then there was the language barrier.

Andrew still laughs when he tells the story.

"His English was no good. My German was no good. Rather than butt heads, we just gave each other plenty of space."

Somehow, it worked.

Different languages. Different traditions. The same respect for the vineyard and a shared belief that great wine starts with great fruit.

That's still how the Huesgen & Margan Riesling is made today.

The fire's lit. BC4 is open. What's your bottle of choice tonight?
09/08/2026

The fire's lit. BC4 is open. What's your bottle of choice tonight?

Address

1238 Milbrodale Road
Broke, NSW
2330

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 9pm
Saturday 10am - 9pm
Sunday 10am - 5pm

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