Exploring Western Australia’s Margaret River Wine Region

There’s something magical about the South West region of Western Australia - towering ancient forests, wide open pastures, pristine beaches and picturesque vineyards. Its natural beauty, ruggedness and charm is something that I haven’t experienced anywhere else.

Just 3 hours from Perth, the Margaret River region is home to many exceptional artisans who produce a diverse range of high-quality, handcrafted goods. From artists to a cheese makers, chocolatiers to handcrafted beers and spirits, the Margaret River region is also well- known across the globe for producing some of the most exquisite wines and delicious gourmet foods. It is pure foodie heaven! It’s one of my most favourite places in the world and I love to spend a long weekend in the Margaret River region sampling all the wonderful gourmet delights.

Cullen Wines

Nestled in the heart of the South West region, between the Wilyabrup Cliffs and the rolling vineyards is where you’ll find Cullen Wines.

Cullen Wines holds a special place in my heart, not just because they serve Mette is Baking crackers on their menu… but because the name ‘Cullen’ has a meaningful connection to my family. ‘Cullen’ is my husband’s surname, directly linked to the Cullen clan in Scotland and the historic Battle of Culloden. Coincidence? Perhaps. Walking into Cullen Wines for the first time, almost felt as if the universe had conspired to create this wonderful connection.

So, when I say Cullen Wines feels like home - I mean it… Perhaps it’s the Danish hygge for finding joy in the small things, but I cherish every visit and this special coincidence.

Cullen Wines - A Margaret River Winery with a Difference

Cullen Wines is more than just a winery - they are the only biodynamic and carbon neutral winery in the region. Their commitment to sustainable practices and holistic farming is truly inspiring.

But what exactly does this mean? Cullen Wines uses biodynamic viticulture - a way of farming that keeps the soil healthy by understanding and recognising the natural rhythms of the earth and cosmos. I think that’s pretty extraordinary! Cullen Wines are not only producing amazingly good quality wines, they are all about connecting and working with nature and are doing their bit for our environment. The heart of the land is first and foremost.

The way they farm treats the vineyard as a living system - they work with the environment to create rich, healthy soil that supports not only the vines, but the surrounding ecosystem. And, this results in healthier vines, higher quality grapes, sustainability, environmental benefits, unique flavours and carbon neutrality.

It’s all about creating harmony and balance. The vines are cared for, the land stays vibrant and we get to enjoy wines that are not only delicious, but are also kind to our planet.

Dine, Taste and Explore at Cullen Wines

Offering a true Margaret River winery experience, you can enjoy wine tastings in their Biodynamic Carbon Neutral Wine Room and learn about their wine making process and biodynamic practices.

You can also dine at the winery and enjoy a four-course set menu, paired alongside biodynamic wines to compliment your dining experience. And while you are there, be sure to enjoy a self-guided biodynamic garden tour. The Cullen Wines garden is a large, beautiful garden separated into five biodynamic kitchen gardens - which grows more than 90% of the ingredients used for their menu developed by Head Chef Ben Day.

A Conversation with Cullen Wines’ Head Chef

Join me in conversation with Head Chef Ben Day, as we uncover stories behind the dishes which perfectly compliment their exquisite wines. Plus, Chef Ben shares a delicious recipe that you can create at home - it’s a special recipe he’s been making for many years and he’s never swayed from the ingredients or method used. And, next time you’re in the Margaret River region, be sure to visit Cullen Wines and tell them Mette says ‘hi’.

Mette - Thank you Ben for joining me today, it’s such a pleasure to sit down and chat with you and learn more about Cullen Wines and the delicious dishes you create. We’ve known each other for about four years now, ever since you began including Mette is Baking crackers on your menus. It’s been incredible for me to see how our crackers compliment your creations. I’d love to know more about what inspired you to become a chef and how did you find your way to Cullen Wines?

Chef Ben - Thank you Mette. It was always an attraction to travel, being a chef you can pretty much work anywhere, it’s a great way to see the world, which I have. But the South West has always been my home, so I was always going to settle and build my career down here, Cullen has always interested me because of the gardens and produce we grow, the small nature of the restaurant and the biodynamic philosophy of the property.

Mette - Can you share a bit about your culinary philosophy and how it aligns with the values of Cullen Wines?

Chef Ben – I focus on produce first, sourcing the best and most local possible, then it’s using over 25 years of experience to make it taste amazing. Keeping it simple, making classic French sauces and letting the main ingredients shine. Taking time with our garden team to grow and produce the best vegetables, fruits and herbs possible while following the strict biodynamic gardening philosophy.

 Mette – How did you first discover Mette is Baking Nordic crackers?

Chef Ben – It was a recommendation through my sister who knows you, Mette, and ended up introducing us.

Mette – Yes, and what a wonderful introduction that was! How does Mette is Baking crackers compare to other similar products you have used in the past? What do you think sets our crackers apart from others on the market?

Chef Ben – It’s mainly the fact that they look homemade, super consistent and bloody delicious and of course, gluten free.

Mette – Thanks Ben, well our crackers are certainly made by hand, in small batches by our dedicated team of bakers who hand mix, patiently roll and bake our crisp bread to perfection. They do a remarkable job ensuring the size, taste and texture is consistent in every batch.

What role does the Margaret River region play in your cooking and how do local ingredients influence your dishes? And, what are some of your favourite aspects of working in the Margaret River region, and how does it inspire your creativity in the kitchen?

Chef Ben – I’ve grown up in this region, so it’s home. Knowing the locals and their expectations, knowing the farmers, growers and being very friendly with the food reps and fishermen. Getting first dibs on a lot of produce makes cooking in this region amazing. Keeping the food local and using foraged and native ingredients while using classic sauces and techniques sets us apart.

Being an avid surfer, fisherman and forager it’s all about the coastline. Foraging ingredients from beaches and hunting mushrooms in the forests is the best, the native bush and coastal areas gives me huge inspiration to create original dishes.

Mette – I love the Margaret River Region – you’re lucky to call this special place home and have access to the amazing produce and gourmet foods that are so readily available here. Speaking of gourmet foods, can you please give our readers some ideas as to an ideal pairing of cheese and Cullen Wines with our crackers?

Chef Ben – We only use cheese from the amazing Cambray Farm in Nannup, my personal favourite is the mild and creamy Blackwood blue, it’s incredible and pairs amazingly with Cullen Honeycomb and our Cabernet Sauvignon.

Mette – Yes, I am familiar with Cambray Farm in Nannup. They make fantastic cheeses. I’ll have to try your pairing recommendation, it sounds amazing. Can you describe a signature dish you’ve created for Cullen Wines and the story behind it?

Chef Ben – One of my favourite dishes I’ve created over the past 2 years is a venison dish using fresh venison striploin from the Margaret River Venison Farm only 10 minutes drive away, using elements of biodynamic beetroots and radicchio from our gardens and spiced with native wattleseed. The sauce is made from venison and roasted chicken stock and cab sav wine with a hint of bitter chocolate.

Mette – That sounds delicious – you’ll have to make it for me one day Ben. Now, being a chef, you must have a recipe up your sleeve that you could share with our readers – a dish that incorporates our crackers they could try at home?

Chef Ben – This is a recipe I’ve made for over 10 years and it hasn’t changed. You’ll need a Thermomix, otherwise you can’t make it.

Cambray Manchego and Truffle Custard Served on Nordic crackers with Slow Cooked Quince Custard

INGREDIENTS

200g of grated Cambray Farm St Johns Brook Aged Cheese
100g Bannister Downs Cream
6 whole Margaret River Organic Eggs
20g of grated Truffle Hill Black Perigold Truffle

METHOD

1. Blend the cheese to a powder in the Thermomix, add the cream and eggs. Blend on speed 5 at 70 degrees for 9 minutes, then allow to rest for 5 minutes to help set the custard.

2. Then re blend for 5 seconds until smooth. Remove from the bowl and place into a clean stainless bowl or something similar. Add the grated truffle, use a micro plane for best results and stir to combine.

3. Cover the custard with Glad Wrap making sure it has contact with the custard to prevent a skin forming. Place into the fridge.

4. Once cold, you can pipe onto a Nordic Cracker and top with either quince paste or slow cooked quince and more truffle. Delicious.

Mette – Thank you Ben for sharing such a special recipe. I’ll have to try it next time we entertain family and friends. Have you received feedback from people who have dined at Cullen Wines about our crackers? If so, can you please share what they have said?

Chef Ben – Everyone loves them and always asks for more. They are extremely additive.

Mette – Thank you Ben for joining me today and sharing your story with Cullen Wines, it’s an absolute pleasure to work with you and your team bringing you Mette is Baking Nordic crackers to share as part of your menu.

Find out more about Cullen Wines.

We’d love to see your creations - tag us on Instagram @metteisbaking

Visit our online store and purchase our Nordic inpsired crackers or dip mixes delivered straight to your door.