Mates Gully Restaurant, Wagga Wagga
Recently celebrating six years in business, Wagga Wagga’s Mates Gully Restaurant is a favourite with diners who love seasonal, fresh and healthy ingredients that come straight from the farm.
Owners Marcia McCoy, a hospitality veteran and chef, and Paul Nolte, a lifelong farmer, ensure a majority of the ingredients on the menu come from their Strathmore property on Mates Gully Road, the inspiration for the restaurant’s name. The farm has 500 fruit trees, lambs, chickens, and a wide array of vegetables lovingly tended by Paul and staff.
Restaurant manager Justin Small and his team create the magic on the plates and ensure the restaurant’s modern Australian menu changes according to what’s in season on the farm. Recently, lamb shanks were a sell-out success. The gluten-and-preservative-free lamb sausages (made by a butcher in Gundagai using Mates Gully’s lambs) are always in demand as are the farm’s excess handpicked produce, snapped up by locals. Diners also count on the special blend of freshly roasted organic coffees, desserts and bakery items.
If the food can’t be found on the farm, Marcia, Paul and Justin will source it from fellow makers and producers. Organic pork is obtained from nearby Springview Eco Farm and rolled oats from Riverina-based Whispering Pines Organics is used for Mates Gully’s popular oatmeal.