Mudgee goes off around October every year & with around 40 wineries all showcasing their wares its usually difficult to decide which wine dinner or cellar door you’ll call on.  Not this year though, as I’d met a fun bunch of winemakers at the Organic Expo in Sydney who made a big deal about checking out their annual organic feast, so with such a warm & encouraging invitation like that, how could anyone refuse to sit down with a bunch of foodies & eat delicious organic fare beautifully matched with Thistle Hill’s finest!

Mudgee has a wine heritage steeped in some of Australia’s earliest history & this year’s Thistle Hill Organic Feast  was to be prepared by Chef Bechora Deeb, who was preparing his signature dish Oozie – whole lamb marinated in cinnamon & garlic & stuffed with rice, nuts & spices.  Chef Deeb is a fascinating character who worked for the Lebanese Embassy for years & like me, loved nothing more than cooking up a storm for big number functions.  I really enjoyed chatting with the lovely & gentlemanly Chef Deeb; hearing about his experiences, learning about traditional Lebanese cuisine & cheeses & sharing a little chefy bonding. Continue Reading