Established in 1993, this award-winning winery and olive grove has thrived in the hands of the Lusby family for over a decade.

On September 10, Tintilla Estate will hold its 10th Annual Tuscan Long Lunch, a tradition which attracts more people as each year passes.

On a blissful Saturday afternoon, around 80 people will make their way to the winery, situated among rolling hills dotted with vines and olive trees.

Over a few hours, lunch-goers will enjoy a four-course meal accompanied by wine to match…produced at Tintilla, of course!

Whether it’s a full-bodied Sangiovese, a crisp Sparkling Rosé, or perhaps a blend, the Tintilla family will showcase the tastes of Tuscany, marrying their own Italian-inspired wines with fresh seasonal flavours.

Tintilla Estate’s winemaker and viticulturist, James Lusby owes the event’s success to the warm family environment surrounding the winery.

“It’s always a good fun day and we always tend to get people coming back,” James said.

“I think next year we’ll have to do a two-day event because we’ve had quite a lot of people enquire which is fantastic.”

While Tintilla Estate has much to offer visitors, from local olive oils to relishes and tapenade, the Lusby family decided 10 years ago to dedicate a day to the Italian wine varieties produced on the Estate.

And so the Annual Tuscan Long Lunch began.

“Originally we actually used to do it ourselves including all of the cooking, and it was quite a long day to say the least,” James laughed.

“My wife’s a chef so the food was never an issue but now we’ve got kids so it’s a bit harder.”

For the last few years local chef Matt Dillow from Twine Restaurant has been “doing a great job” at preparing the dishes of the day, making life a little bit easier for the Lusby family.

While previous years have featured pork and lamb-based dishes, this year’s hero is seafood.

The day’s mouthwatering menu includes cured ocean trout bruschetta with seeded mustard aioli and watercress salad, along with barramundi and fennel pie with crab bisque.

And for those who prefer the products of the land, the prosciutto and sage wrapped pork tenderloin with mushroom ragout is a clear winner.

It wouldn’t be an Italian meal without a sweet ending, and the basil pannacotta with apple balsamic strawberries and praline will take your tastebuds on a Tuscan adventure.

The Annual Tuscan Long Lunch is all about sitting down with friends and enjoying a series of delicious seasonal plates, washing them down with a little bit of Italy produced on Tintilla soil.

As September rolls around, James and the Tintilla family prepare for another Annual Tuscan Long Lunch, looking forward to the event almost as much as their guests.

“It’s always a bit of fun and everyone seems to go away with a full belly…and that’s the whole idea!”