Paul Phillips, Patrick Berry and Jan Phillips.
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Dive into the heart of the Goulburn Valley’s culinary scene with Jan and Paul Phillips. Every Friday, the pair will serve our readers with their knowledge of our communities’ restaurants, cafés and pubs — one plate at a time.
King fish crudo with a glass of wine.
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Back in 2005, the Plunkett and Fowles families joined forces to become the largest winemakers in the Strathbogie Ranges.
Over time, the Fowles family took full ownership, establishing Fowles Winery.
Nestled among the region’s distinctive granite boulders, the vineyard thrives on eroded granite soils — challenging for viticulture but yielding world-class, award-winning wines with a unique character.
Fowles Winery proudly showcases its farming heritage and winemaking expertise through its iconic labels, including Ladies Who Shoot Their Lunch, the Paddock to Plate collection and Ginger Prince.
The team’s commitment to provenance, sustainability and craftsmanship is evident in every aspect of its work — brought to life through outstanding marketing and storytelling.
The winery’s cellar door, farm shop and restaurant offer an exceptional experience, making it a must-visit destination.
For those in the Shepparton region, it’s practically in our backyard — an easy drive and a fantastic meeting spot for friends from Melbourne, Albury-Wodonga or Shepparton.
Tucked away on the outskirts of Avenel, Fowles is slightly off the beaten track but easily accessible from the Hume Fwy or via Avenel when coming from Shepparton.
We recently had the pleasure of visiting Fowles and meeting up with our friends Kevin and Donna Preece, and spent a wonderful afternoon soaking in the breathtaking views, the warm ambiance and, of course, the exceptional food and wine.
While we love dining just the two of us, sharing the experience with friends who were equally impressed made it even more special.
Our meal began with exquisite starters: kingfish crudo with blood orange, fennel, radish and a lime honey coriander dressing, alongside whipped cod roe with salmon pearls and toasted rye.
“Wow” doesn’t even begin to describe how incredible these dishes were, and the recommended wine pairings were spot on.
For the main course, we enjoyed harissa-rubbed lamb rump with tabbouleh, pomegranate, sultanas and labneh, as well as salmon with tomato sarciado, garlic rice, fried leeks and lemon balm.
Once again, the wine selections complemented the dishes perfectly.
To finish, we shared a decadent dark chocolate mousse with freeze-dried raspberry and feuilletine — simply divine!
We also had the pleasure of speaking with Patrick Berry, the operations manager at Fowles. His passion for the venue and deep respect for the Fowles family and staff were truly inspiring.
From the warm, knowledgeable floor team, who expertly guide guests through the menu and wine pairings, to the talented chefs and kitchen staff, who masterfully craft each dish, every detail at Fowles reflects dedication and expertise.
The restaurant itself is spacious and beautifully designed, open daily for breakfast and lunch, with dinner service available on Friday nights.
Guests can choose from a variety of inviting dining spaces, whether it’s a cosy booth, a table in the restaurant, the courtyard or the charming Ginger Prince Garden, where rolling lawns and a picturesque native garden provide a stunning backdrop.
No visit to Fowles is complete without a stop at the cellar door for a wine tasting, followed by a browse through the farm shop to pick up a special treat or gift.
From start to finish, this was a truly indulgent and satisfying experience.
Food pricing for Seven Creeks Hotel, rated by Jan and Paul: $$$
(Expensive $$$, moderate $$, good value $).
Harissa-rubbed lamb rump with tabbouleh.
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Whipped cod roe and salmon pearls.
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