This leisurely day of wining and dining in the country begins with a scenic drive from Sydney Harbour to the Southern Highlands. On arrival at Cuttaway Hill Wines, owner and winemaker Mark Bourne will demonstrate the traditional méthode champenoise used to make champagne.

Have a glass in hand ready to sample the final product before sitting down to a tasting of Mark's estate grown wines including some available exclusively at the cellar door. The wine is complemented by a vignerons platter that includes a selection of local produce. Experience fine dining Southern Highlands style at Eschalot. Owner and head chef Matty Roberts will lead you through the garden surrounding the restaurant where he will pick the freshest of fresh ingredients to prepare the meal you are about to savour with matching local wines. To round out the day it's back to school with a Pinot masterclass showcasing the premier grape variety of this cool-climate region. You'll learn about the various Pinot mutations used to make sparkling, white, rosé and red wines.

The class includes tasting flights of estate grown wines accompanied by matching morsels.