CLOCKWISE FROM
ABOVE: Busselton
cuttlefish with shallot
and cuttlefish ink;
Voyager’s Broadvale
chardonnay (inset);
served with lamb.
hectares over toregenerativefarming:
livestock grazinganda sizeablemarket
garden. The project’smanagerMichelle
McManus, a practicedhandat
regenerative farming,says“organicsis
just one expressionofbuildinga great
legacy”, hinting atthepossibilitiesfor
this estate. Fernandez,forhispart,is
cautiously excitedasheworksouthow
it will integrate intohiskitchen.
He knows it’s a longhaul,butin timeit
will feed his kitchen’svisionofproducing
“food of terroir”.delicious.com.au/travel
For moreuniqueexperiences
from aroundAustralia.delicious.com.au 149
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