Who is Greg Gallagher? I’m the CEO of Gallagher Wines at Jeir near Murrumbateman.
Best recent dining experience: Murrumbateman Country Inn, a local bistro and bar on the Barton Highway. It was a casual lunch with friends in front of the fire. The food was good and the company made it even better. We enjoyed quite a few laughs and a few glasses of the local wines.
Most embarrassing pantry item: Salted cashews – I just cannot stop snacking on them!
Must-buy ingredient: Chicken salt – it’s a must-have with chips.
Next big thing: I wish I knew because I’d be right into it!
Favourite place for breakfast in the ACT: It has to be The Spence Grocer for great coffee and one of their toasties. It’s a relaxed, friendly, no-fuss experience.
My Canberra food secret: I like Pixie and Bear Cafe at Casey Marketplace. Last time I visited, I had a chicken breast with salad. It’s just simple, good food with a lovely ambience.
Biggest culinary influence: Bill Chambers of Chambers Rosewood Vineyards in Rutherglen, who told me in 1978, when I was doing some lab work at his vineyard: “Wine should be enjoyed with friends – it will make it taste better.”
Favourite cookbook: The CWA Cook Book. Simple, failsafe recipes and great-tasting results!
Who I admire on the Canberra food and wine scene: Makers of Murrumbateman, a group of about 23 producers in Murrumbateman who produce wines, mead, pottery, alpaca yarns and such, banding together to let the ACT know what a treasure lies on their doorstep.
What’s on the menu this week: Chicken and leek pot pie for lunch – my wife, Libby, is making it right now.
Where I’m going next: Raku Japanese restaurant and bar in Civic.
Death row meal: Rare eye fillet steak with chips and salad, perhaps with some gravy.
My COVID response: Seated tastings at our cellar door. It’s more relaxed, and we can communicate better with our visitors about both the wine and cheeses made in our on-site cheesery.
My really simple recipe tip: Stir fry. And I do a mean stir fry. Meat (beef, lamb or chicken), tomatoes, onions, champignons, capsicum, carrots, snow peas, celery and a little bit of chilli sauce mixed with cooked noodles, all fried up together. Always shared with a glass of Shiraz.
Gallagher Wines has temporarily closed its cellar door due to COVID lockdowns, but you can order direct from the website until restrictions are lifted. Visit Gallagher Wines.
Original Article published by Michelle Rowe on The RiotACT.