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Travel + Leisure
20-07-2025
- Travel + Leisure
This May Be the Most Underrated Wine Region on the West Coast—and It's Not in California
Take part in the valley's most popular pastime, wine tasting, in strikingly beautiful tasting rooms. Have a bed-and-breakfast stay in the middle of a vineyard next to a working winery at Sosta House. Feast on seasonal fare at farm-to-table restaurants like Hayward. Hang out in quaint wine country towns like McMinnville and Newberg to get a taste of the local lifestyle. Plan your visit for the summer or fall; summer serves up foodie festivals and long daylight hours, while fall lets you see the wine harvest in action. Travelers often come to Oregon for one of two things: to taste Portland's (now) legendary culinary scene and experience this Pacific Northwestern state's rugged beauty. But just a short drive from Portland, you'll find that cuisine and countryside blend seamlessly together in the Willamette Valley: Oregon's de facto larder and wine cellar. Bookended by the Cascade Mountains and the Coast Range, the Willamette Valley is vast, stretching roughly 150 miles long from Portland to Eugene, Oregon, and 60 miles wide. Nourished by lengthy summer days, wet winters, and fertile soils left behind by Ice Age floods, it's an agricultural cornucopia. But it's the miles and miles of patchwork vineyards that draw the eye; interpersed by evergreen woodlands and presided over by Mount Hood, it's a picture-perfect wine country tableau. 'It's a beautiful place,' says Tony Soter, founder of Soter Vineyards. This is pinot noir country: nearly three-quarters of the valley's vineyard acreage is devoted to its marquee varietal. But across the over 700 wineries in the Willamette Valley American Viticultural Area, oenophiles can also find chardonnay, riesling, syrah, and pinot gris. The wine world is sometimes thought of as stuffy, but not the Willamette. Refined experiences like sophisticated tasting menus abound—including resorts beloved by Travel+Leisure readers—but are balanced out with a grounded, down-to-earth atmosphere. 'Anyone has the opportunity to feel like a local here,' says Kari Shaughnessy, head chef and owner of Hayward. The Willamette Valley invites you to come for the wine. But once you're on the ground, you'll find much more to pique your interest besides vino, from an on-the-rise food scene to trails for post-tasting jaunts. And, in case you're unsure of the pronunciation, just remember: it's Willamette, d*mn it. Here's what you need to know about Oregon's Willamette Valley before you visit. Exterior of Inn the Ground. If Hobbiton had a hotel, it would be Inn the Ground, where stays come with farm-to-table breakfasts and idyllic nature trails. Built into the side of a hill, this bed and breakfast bolthole takes in sweeping landscape views from its modern rooms with private patios. Set just steps from McMinnville's bustling Third Street, Atticus Hotel welcomes design lovers with its Wes Anderson-worthy interiors. Room styles range from cozy micro-studios to charming bunk rooms for group getaways, with something for all travelers. Take advantage of the property's fleet of Dutch bikes to explore around town. Part of the Relais & Chateaux portfolio, the all-suite Tributary Hotel occupies a revitalized 100-year-old building along McMinnville's main drag. Along with its spacious, well-appointed rooms, one of the best perks of staying here is having one of the valley's finest tasting menus, ōkta farm and kitchen, right downstairs. Some of the valley's oldest vines are your sleeping companions at Sosta House, a dreamy bed and breakfast located in the middle of a historic vineyard. Sip wines made right on-site, sweat out nights of excess in the barrel sauna and cold plunge, and savor in-room breakfasts and alfresco wine dinners. From a 15,000-square-foot spa to vineyard-view rooms, it's easy to see why The Allison Inn & Spa was voted one of the top resorts in the Western U.S. by T+L readers in the World's Best Awards 2025. Perched on 35 lush acres outside Newberg, this luxury retreat invites guests to unwind with indulgent treatments, elevated dining at Jory, and exceptional service. Waterfall in Silver Falls State back to the valley's roots at pioneering wineries like The Eyrie Vineyards, Adelsheim Vineyard, and Ponzi Vineyards, or try experimental bottlings at newer outfits like Cho Wines. Fancy some bubbly? Head to Corollary, Argyle, and Domaine Willamette to dive into the Willamette's sparkling wine scene. Love a design-driven tasting room? Check out Ambar Estate and Sequitur. Need a break from wine? Go to Wolves & People Farmhouse Brewery, TopWire Hop Project, or Xicha Brewing for craft beer, and Raw Cider Company and La Familia Cider for cider. No matter when you visit, the Willamette Valley nearly always has a festival on the calendar. Go on fungi-finding forays with truffle-sniffing dogs at the Oregon Truffle Festival, or attend epicurean bashes like Alt Wine Fest, Queer Wine Fest, AAPI Food & Wine Festival, and the International Pinot Noir Celebration. Spring's Wooden Shoe Tulip Festival is another highlight, with hot air balloon rides over fields of Technicolor tulips, as is McMinnville's McMenamins UFO Festival, which commemorates the alleged 1950s sighting of a flying saucer. Learn about the area's Indigenous history at the Chachalu Museum & Cultural Center, or step inside the Airplane Home, a one-of-a-kind dwelling fashioned out of a Boeing 727-200. Salem's Enchanted Forest theme park makes for a fun family day trip, and, between May and October, catch a movie at Newberg's historic 99W Drive-in Theatre. You've gotten a taste of the valley's food and wine. Now, it's time to discover the land itself. Embark on hikes along vineyard trails (Johan Vineyards has some lovely routes) or through the serene forests at the Our Lady of Guadalupe Trappist Abbey. Visit a glacial erratic (aka a glacially deposited rock) that traveled some 500 miles during the Missoula Floods at Erratic Rock State Natural Site. Or, take a page from Shaughnessy and Soter's book, and go for a float on the Willamette River. A side dish served at Hayward. Come hungry and expecting the unexpected, as the valley's cook-with-the-seasons ethos means most dishes aren't on the menu for long. Along with the farm-to-table and foraging fare, save room for delectable Mexican eats from spots like Tacos El Gordo, and popping over to the Willamette Valley Pie Co. for slices of marionberry goodness. Helmed by chef Shaughnessy, Hayward in Carlton is one of the restaurants that has put the Willamette Valley on the fine dining map. Its New Northwest cuisine has garnered multiple James Beard Award nods, marries the valley's seasonal finest with global influences. Truly putting the 'farm' in farm-to-table, Grounded Table's elevated homestyle classics come direct from its own regenerative farm. Tuck into roasted chicken and fresh-from-the-earth salads, before popping into its sister restaurant for its Oreos-inspired dessert. Many of the valley's best meals aren't found at traditional restaurants, but rather at wineries. Antica Terra is one such example. Sit down to an aptly-named 'Very Nice Lunch' from James Beard-winning chef Timothy Wastell at this cult-favorite Amity winery, which is as renowned for its culinary program as it is for its ethereal libations. Give your palate a breather from wine with craft cocktails or expertly executed classics at this intimate, witchy McMinnville eatery. Check the chalkboard upon walking in for what's on offer that day; oysters, rockfish, and lamb often make appearances. The best time to visit is between May and August, with summertime festivals, 15-hour days, and gorgeous weather. Autumn, with the harvest hustle and changing vineyards, is another stand-out. 'It's hard to find a more beautiful month than September,' says Shaughnessy. Winter—or cellar season—also has its charms, like sipping wine next to roaring fires or getting more one-on-one tasting time with winemakers after the hecticness of harvest. If you fly into Portland International Airport (PDX), it's a roughly one-hour drive to McMinnville, Oregon. Salem also has a small regional airport, the Salem-Willamette Valley Airport (SLE), but it takes about the same amount to get to McMinnville—plus, PDX generally has better flight availability and rates. A tree with a tire swing next to a vineyard in Dayton, Oregon. Home to some of the valley's top restaurants and hotels, and with tens of wineries on its doorstep, McMinnville makes for a fantastic Willamette base camp. Start the day with a cup of from Flag & Wire Coffee Co., stroll along the tree-lined Third Street, view the legendary Spruce Goose at the Evergreen Aviation & Space Museum, and try local favorites like La Rambla and Pura Vida Cocina. For shopping, hit up Alchemist's Jam & Bakery and the Mac Market food hall and marketplace. Newberg may be known as the gateway to the Willamette, but don't just pass through. Fuel wine tasting adventures in the nearby Chehalem Mountains with Caravan Coffee, dine inside a grand Victorian home at The Painted Lady, and get a bird's-eye view from Bald Peak, the valley's tallest point at 1,633 feet. What was once a timber town is now one of the Willamette's gastronomic epicenters, home to heavy hitters like Hayward, Big Table Farms, Carlton Winemaker Studios, and Flâneur Wines. Just outside of town, you'll find Soter Vineyards, set on a 250-acre biodynamic farm with expansive panoramas. These neighboring towns go hand-in-hand for a day of wining and dining. Dundee highlights include Day Wines, Furioso, and Artist Block, as well as the multicourse Anthology tasting menu at The Four Graces. Grab lunch at Red Hills Market or Merenda Italian Deli (both make a mean sandwich) before popping into Sokol Blosser or Durant Vineyards, ending in Dayton with dinner at Loam and overnighting in a retro Airstream at The Vintages campground. While some hotels can help arrange transfers, renting a car is the best and most convenient way to reach the spread-out small towns and remote wineries. If you're planning on doing a lot of tastings, book a chauffeur car service like Black Tie Tours or a bespoke winery itinerary through Scissortail Wine Tours, so you can imbibe to your heart's content and keep the roads safe.
Yahoo
16-07-2025
- Business
- Yahoo
‘Become nearly impossible': Beloved Portland restaurant Higgins sends distress signal
PORTLAND, Ore. (KOIN) — After three decades of serving award-winning farm-to-table fare, Higgins Restaurant is begging customers to come back. 'Our beloved restaurant is on the brink,' the owners said in a . 'While our menu is still the same James Beard quality, downtown Portland has changed.' Co-owners Greg and Paul Mallory cited declining tourism and record-high office vacancies as reasons their business is struggling. Intel now expected to lay off over 2,000 Oregon employees 'For independent restaurants like ours, who've poured everything into this city for decades, it's become nearly impossible to keep going,' they said. The news,, comes just after a CNBC ranking called Oregon one of the worst states for business. Last week, , , and the . In May, business owners surveyed by Downtown Portland Clean & Safe reported feeling optimistic about efforts to revitalize the area. Still, only about one in four reported revenue increases over 2024. 'We're proud of what we've built over 30 years,' the co-owners said. 'But unless things change, we may have to say goodbye.' Close Thanks for signing up! Watch for us in your inbox. Subscribe Now Chef and co-owner Greg Higgins was named best chef in the 2002 James Beard Awards. The restaurant is known for promoting Oregon produce as well as local beer and wine. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Forbes
21-06-2025
- Forbes
5 Farm-to-Table Resorts Every Food Traveler Should Know About
Farm tour at Castle Hot Springs in Arizona. There's a quiet revolution happening in the world of luxury travel—and it's sprouting straight from the ground up. Across the globe, hotels and resorts are rethinking what it means to serve a truly unforgettable meal. These resorts with on-site farms or greenhouses are asking chefs to get dirty (literally), bringing fresh, sustainable, hyper-local ingredients to the center of the dining experience. And trust me—you can taste the difference. A food lovers delight awaits at Castle Hot Springs, just an hour north of Phoenix. Castle Hot Springs, Morrisville, Arizona Take Arizona's Castle Hot Springs, a wellness resort with incredible natural hot springs, the state's only Via Ferrata and a robust culinary program about an hour north of Phoenix, for example. Chef Chris Knouse isn't just running the kitchen—he's helping run the farm. "Having the produce you want at the freshest possible quality is every chef's dream," he says. "Our vision for our farm and culinary program is simultaneously evolving through sustainable practices. We are finding the perfect balance of give and take to keep each other flourishing." At this resort, the farm isn't just for show. With over 200 plant varieties growing at any given time, the farmers and chefs are talking daily—like, every day—to keep things humming. "It takes the whole team to follow through with the plan," Knouse says. And when that plan works? You can taste it. The tomatoes, grown in mineral-rich soil and spring-fed water, come out bursting with flavor. 'It's almost as if they're pre-seasoned,' he adds. How cool is that? Dairy Flat lodge with a farm that sources Lake House restaurants. Lake House and Dairy Flat, Daylesford, Australia And Castle Hot Springs isn't alone in this. Over in Daylesford, Australia, Lake House has a full-on working farm called Dairy Flat—the lifeblood of its award-winning Two Chefs Hats restaurant. Co-owner and culinary director Alla Wolf-Tasker and her team pulls heirloom veggies and herbs straight from the garden into the kitchen. The 38-acre farm also includes a five-acre vineyard, 300 tree orchard and bee hives. 'We ensure that our plantings favour the beautiful pollinators at Dairy Flat Farm,' says Wolf-Tasker. 'Just like them, when we work together in harmony and with the rhythms of nature, … and deliver great experiences.' Guests are invited to wander the gardens, join sourdough baking classes, and basically geek out on where their food comes from. Rows of seasonal abundance at Babylonstoren in South Africa, where edible gardens meet Cape Dutch ... More farm charm—and every harvest tells a story. Babylonstoren, Simondium, South Africa On a Cape Dutch farm dating back to 1692, Babylonstoren in South Africa's Franschhoek wine valley has over 300 types of edible and medicinal plants on 1,500 acres. 'We build our menu around what comes from the farm and garden,' says Executive Chef Schalk Vlok of Babel, the resort's fine dining restaurant. 'The produce dictates what we cook and reflects the current season.' You can immerse yourself in the rhythms of farm life with a daily guided walk through the orchards and up the koppie, where sweeping views and fragrant fynbos await. Explore the working farm by bike or on foot, pass serene Chianina cattle, or join the early morning buffalo tour to witness milking and indulge in fresh water buffalo dairy at breakfast. Or, harvest fruit and vegetables with the chefs, bake alongside the farm's artisan baker and discover the magic of essential oil distillation in the Scented Room. Basically, a stay at Babylonstoren is like very refined Willy Wonka's Chocolate Factory for food travelers. Babel restaurant at Babylonstoren. 'The inspiration one gets from the garden is something, I think, that every chef dreams about,' says Vlok about working with Babylonstoren's farm garden. 'At Babylonstoren, every single person here shares the same passion for the ingredients and produce we use. This is what inspires me and everyone in the kitchen on a daily basis – the shared passion for what we offer.' SingleThread, Healdsburg, California Back in the U.S., SingleThread Farm, Restaurant and Inn in Healdsburg, California, might be the most refined example of this movement. Chef Kyle Connaughton and his wife Katina (the farmer half of the duo) manage a 24-acre farm to create a stunning Japanese-inspired, 10-course tasting menu that's earned them three Michelin stars (Sonoma's only three-star) and well-deserved cult status. The creative duo behind SingleThread's incredible success: Chef Kyle and Katina Connaughton. 'Our menu is a reflection of that day on the farm, guests are really experiencing the seasonality of that exact moment in time throughout their meal,' says chef Connaughton."The farm dictates every creative decision we make in the kitchen." And the farm's bounty looks downright red-carpet glamorous on every dish at SingleThread. Produce from the farm as art at SingleThread restaurant in Healdsburg, California. If you're staying at the SingleThread Inn, don't miss the Japanese style two-course breakfast or the in-room hot pot Donabe dinner, both are 'wish you were here' write-home worthy. The farm map at Castle Hot Springs where no inch goes unused to provide Harvest restaurant with the ... More freshest produce. Back at Castle Hot Springs, the farming program is just hitting its stride. Since reopening in 2019, the property's agricultural team, led by Arizonan agronomist Ian Beger, has cultivated over 200 varieties of vegetables, fruits, herbs, and florals each season, including 30 heirloom tomato varieties. Heritage corn and watermelon are next on Knouse's wishlist, while current crops like celery are presenting creative challenges. "It has a slightly more bitter aftertaste," he says, thanks to soaking up minerals from the soil and water. But pickling it or using it in broths has unlocked surprising new flavors. Chef Chris Knouse on the farm, harvesting in-season produce for the menu at Castle Hot Springs, ... More Morrisville, Arizona. At Castle's Harvest restaurant, you'll get to experience Chef Knouse's wildly creative talents with the ever-changing tasting menu. The starters, soups and salads, are where he—and the freshly-plucked produce—shine. Think fire-roasted coconut curry squash bisque or a Tatsoi green salad topped with caper berries, pickled onions, sweet corn sourdough croutons and basil pine nut vinaigrette. And it's not just about the food—Level 2 sommelier Sarah Foote, formerly of French Laundry, pairs it all with rare wines. Opt for the 'Sarah's choice' wine pairing—a globe-trotting, oenophilic adventure. And don't miss their signature lithium-infused lager—brewed with mineral-rich hot spring water and only on tap for lucky guests. Cocktails are next level as well, with deft bartenders allowing the garden to govern what's in the glass—like the Medicine Man featuring Thai basil, lemongrass, lemon and ginger all grown on property mixed with Frenet and Licor 53. Cocktails are just as culinary focused as the nightly tasting menu at Castle Hot Springs. During the day, double down on a foodie-focused getaway with a Farm-to-Bar mixology class (often using foraged Sonoran desert ingredients like prickly pear), wine tasting led by Foote, an agave spirit tasting or a farm tour. Besides being in a state of enlightened bliss from the rhapsody of flavors, another reason to check out these dirt-to-dish resorts is the sustainability factor. "We utilize 100% of all our farm products—whether they are used fresh, dried for preservation, or even used to feed our chickens," Knouse says. Los Poblanos, Los Ranchos, New Mexico In Los Ranchos, New Mexico, Los Poblanos Historic Inn and Organic Farm—a historic 1930s dairy farm turned dreamy resort— is doing the same thing: growing what they serve at their James Beard-winning Campo restaurant, composting what's left or feeding it the farm animals, like alpacas, and letting nothing go to waste. Lavender, with 25 acres of a Grosso lavender hybrid grown on the property, dictates much of offerings at the restaurant, gift shop and bakery at Los Poblanos, from lavender scones and soap to lavender gin and cocktails, like Lavender '99 (a tribute to the year 1999 when lavender was planted) of Los Poblanos gin, Crème de Violette, lemon juice, and lavender simple syrup and topped with sparkling wine. Lavender harvest at Los Poblanos in Los Ranchos, New Mexico. Campo's head chef Christopher Bethoney and his team goes out on the farm to weed or harvest every day before service as a way of connecting with the farm and each other. 'It's a great opportunity for guests to stop and chat or sample the harvest before enjoying it on the Campo menu,' explains Sarah Sheesley, Los Poblanos' director of marketing. Chef Christopher Bethoney harvesting salad greens for Campo's menu at Los Poblanos in New ... More Mexico. What really sets these places apart, though, is the guest experience. From farm tours to tasting produce straight from the ground, it's a full-sensory connection to the soul and terroir of the place. "You get to see how the chef reimagines it and pairs it with other flavors," Knouse says. "It connects a lot of dots." In a world craving authentic, sustainable, wellness-focused travel, chef-driven farm luxury hotels are checking all the boxes. And this isn't just another TikTok food fad—these resorts featuring chef-driven farming represents long-term shifts in how hospitality thinks about ingredients, guest connection, and the planet. "I would love to see more chef-driven farms," Knouse says. "Or at the very least, a better way for farmers and chefs to communicate with each other." Same here. And with more resorts turning to the soil for inspiration, the future of travel tastes very, very good.
Associated Press
23-05-2025
- Business
- Associated Press
Dillon Kouf of Double K Ranch Recently Featured on Close Up Radio
DARBY, MT, UNITED STATES, May 23, 2025 / / -- Double K Ranch, a leading name in sustainable, locally-sourced meat and dining, proudly announces the expansion of its operations with the addition of a new dining room at its flagship location, along with the forthcoming opening of a new store in downtown Missoula. Under the stewardship of owner Dillon Kouf, Double K Ranch continues its commitment to providing Montana's community with farm-to-table excellence. Founded on principles of sustainability and local sourcing in 1985, Double K Ranch began its modest meat shop in 2001 located right on the ranch to be able to process the meat without having to transport it to another shop. Then, in 2022 the ranch opened a deli location in Missoula Montana with a 15 seat dining area to serve hot food as well as deli meats and steaks. Now in 2025, the Deli has flourished into a full-fledged restaurant experience, boasting a spacious new 58-seat dining area. Kouf shares his excitement about the developments: 'We've transformed from a small meat shop into a vibrant dining destination. Our expanded hours and menu reflect our dedication to offering high-quality, locally-sourced meals that showcase the best of Montana.' In addition to the enhancements at the Deli, Double K Ranch is also on track to open a new location in downtown Missoula. Initially planned as a retail store, the team is in discussions to potentially incorporate a restaurant into this historic, 100-year-old building. Navigating the challenges of converting the former retail space into a dining facility, they are making significant investments while collaborating with the building owner. 'Opening a store in such a historic site is thrilling,' Kouf shares. 'We're eager to bring our local ethos to more people in the Missoula community. The transition from retail to restaurant is complex and costly, but we're committed to making it work.' At the heart of Double K Ranch's success is its dedication to sustainably sourcing all it can from local suppliers. The ranch prides itself on raising all of its animals, producing its feed, and processing both beef and pork entirely on-site, minimizing Double K's environmental footprint. The importance of local sourcing is paramount—100% of the feed is sourced within America, the ranch grows its own grass, and procures only local hay and grains. This dedication extends into Double K's restaurant, where every component of the meal is local, from homemade pickles to locally baked buns and cheeses. This meticulous approach ensures customers receive a unique dining experience, one that balances quality with sustainability. While high-quality local production results in higher meal prices compared to fast food, Double K Ranch knows this investment translates into improved health and community support. 'We educate our customers about the value and difference of what they're consuming. Our approach is truly farm-to-table, something rare and valuable,' explains Kouf. Despite these triumphs, Double K Ranch faces challenges head-on. It navigates rising labor costs by enhancing productivity and pursuing growth to ensure the sustainability of its business model while upholding employee satisfaction. Kouf emphasizes the importance of attracting more customers. 'By expanding our capacity and improving service efficiency, we are working hard to meet our financial goals across the week, not just on weekends.' In the future, Double K Ranch hopes to inspire broader adoption of sustainable practices by consulting with other farms working toward local production. Double K Ranch extends its gratitude to its loyal customer base, whose understanding and appreciation of local, sustainable quality have fueled its growth. The ranch invites the local community and beyond to experience the authenticity and care embedded in every meal. About Double K Ranch: Double K Ranch, located in the heart of Montana, is a model to the art of sustainable and local farming. By raising animals, growing feed, and processing meat entirely on-site, Double K offers an unparalleled farm-to-table dining experience. Visitors are treated not only to high-quality, healthy food but also to the story of its origin, making each meal both a culinary and educational journey. Close Up Radio recently featured Dillon Kouf of Double K Ranch in an interview with Jim Masters on Monday, May 19th at 12pm EST Listen to the Podcast For more information about Dillon Kouf or Double K Ranch, please visit Lou Ceparano Close Up Television & Radio + +1 631-850-3314 email us here Visit us on social media: Facebook Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
News.com.au
18-05-2025
- Entertainment
- News.com.au
US actor Zac Efron's Aussie long lunch haunt is on the market
A famed long lunch destination frequented by celebrities including US actors Zac Efron and Tom Hanks is up for sale. Located in the picturesque Tweed Valley, Mavis Kitchen and Cabins is known for serving up delicious farm-to-table fare, with past guests also reportedly including Aussie stars Naomi Watts and Margot Robbie and singer Usher. The northern NSW property at 64 Mount Warning Rd, Mount Warning is marketed by Coastal agent Ed Cherry with a price guide of $2.95m-$3.15m. Set over 9.92 of lush grounds and surrounded by rainforest, the estate includes five self-contained cabins, among them a spacious 4-bedroom farmhouse, along with a restored 120-year-old Queenslander home. There's also a barn, shed, outbuildings, and parking for 60 cars, while the landscaped grounds feature established organic vegetable and bush gardens, orchards, a dam and creek complete with natural swimming holes and even a resident platypus. Mr Cherry said the property offered 'immense potential' for a visionary restauranteur or entrepreneur. 'Whether you envision it as a private family retreat, an eco-resort, a sanctuary for yoga and meditation retreats, a space for workshops and team-building activities, or even as one of Australia's premier culinary and accommodation destinations, the opportunities are boundless.' Owners Tindal Magnus and Sam McCormack paid $1.84m for the property in 2020. The business was founded in 2007 on the site of an old dairy farm by former owners and Gold Coast restaurateurs, Charlie Ebell and Peter Clarke. It currently operates as a short-term tourist accommodation and weddings and events space with a liquor license. The restaurant, closed to the public since 2024 but available for private functions, previously catered for up to 120 guests. Mavis general manager Nigel Chouri said visitors hiking the nearby Wollumbin/Mount Warning summit had formed a large portion of customers before walking access was cut during the pandemic, drastically affecting trade. The restaurant's closure was lamented by the community, while the opening of another walking trail next to the property was a positive development for new owners. 'Mavis is a wonderful landholding at the base of Wollumbin and I think the power of the place really is in its beauty,' Mr Chouri said. 'There is a massive amount of wildlife and birds that visit the property, which is very special, and we have a really beautiful biodynamic food garden.' He hoped to attract new owners who would be excited to re-open the restaurant and make use of the abundant natural food sources of the verdant Tweed Valley, with the property about to harvest its next bumper tropical fruit crop. 'The restaurant was a huge part of the community. It has been awarded some chef's hats from foodie publications on numerous occasions, and there has been a lot of celebrity who have visited too – Zac Efron loves it here,' Mr Chouri said. Efron owns a nearby 128ha property close to the Queensland border, purchased for $2m in December 2020. He lodged plans last year to build 'the most sustainable home in the world' at the site, according to the Daily Telegraph.
