Kicking off what promises to be an abundantly delicious 2018 with our highly-anticipated seasonal lunch that will be held at The Cellar Restaurant in Pokolbin.

The luncheon will feature a masterclass by renowned chef, charcuterist and butcher Michael Robinson. There aren’t many who know their way around the traditional art of whole animal butchery like Michael does, and guests will be in for a treat as he showcases best practice in breaking down a whole veal carcass and shares some of his tips and tricks of the trade.

Michael began his cooking career training at The Bathers Pavilion, Balmoral, and moved overseas to take up roles at renowned restaurants La Trompette in London and Ortolan in LA. When he returned to Australia Michael joined Justin North at the two-hatted Becasse where he worked for five years as joint head chef before launching Becasse group’s one-hatted Quarter 21.

Looking for a tree change Michael moved north to the Hunter Valley, where he was head chef at Margan restaurant for three years before taking over Branxton Quality Meats in 2016. It was here his passion for meat and charcuterie really came into its own, and he has continued to work with small local farms and producers, sourcing quality ethically produced animals and developing his knowledge of dry ageing, curing and fermenting meats.

The autumn seasonal lunch is the first for 2018 and will be held at The Cellar Restaurant on Tuesday, 17 April. Following the masterclass, owner and chef Andy Wright will prepare a delicious three-course lunch, which will be served with matching Hunter Valley wines.


Date: 17 April 2018.

Time: 10.30am.

Location: The Cellar Restaurant, Pokolbin.

Cost: $100 for HCA members, $130 for non-members and $30 for apprentice chefs.

To book contact Kirsty at Hunter Culinary Association – 



Gus Maher