If you haven’t tried the new, stylish cellar door and dining spaces at Brokenwood, you most certainly have to make this a priority next time you’re in the Hunter Valley. The new space is very sleek and stylish with a mix of black and rich timbers creating a vast, relaxed dining experience.

Enjoy an indoor tasting or an outdoor tasting on the verandah or by the vines at Blueberry Hill.  Our recent visit to this lovely part of the vineyards saw us seated outside beside the Pinot Noir vines on a warm sunny day, where we were guided through the quite substantial range of Blueberry Hill’s estate wines.

Prep: 15 mins

Cook: 20 mins

Serves: 4

Easy

Ingredients

800g Kent pumpkin, seeded, peeled, cut into 2cm pieces

1/4 cup (60ml) extra virgin olive oil

350g pkt Coles Finest Girasoli Butternut Pumpkin & Three Cheese

375g ricotta

1/3 cup finely grated parmesan

2 teaspoons finely grated lemon rind

4 bacon rashers, coarsely chopped

1/4 cup (40g) pine nuts, toasted

120g pkt Australian Baby Spinach

Finely grated parmesan, extra, to serve