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.