delicious. friend and butcher, Anthony Puharich is set to host an unforgettable feast for meat lover’s at the luxurious Emirate’s One&Only Wolgan Valley this spring.

Kicking off on 16 September, the two day experience will give punters a chance to learn from the master butcher as well as enjoy a weekend filled with carnivorous activities, culminating in a dinner under the stars with Puharich and Emirates One&Only Wolgan Valley’s Head Chef Nancy Kinchela.

Expect to be treated with only the best, including Victor Churchill in-house specialties such as handmade sausages, dry cured bacon, hand-smoked salmon, boudin noir, Kurobuta ham, Iggy’s bread and Cornucopia eggs.

“At Victor Churchill, we are passionate about quality meats sourced sustainably and prepared masterfully and we love to share our passion,” says Anthony Puharich. “This partnership with Emirates One&Only Wolgan Valley gives us the chance to showcase what we do, celebrate the very best of Australia’s produce and at the same time, take guests on a fun, meat lover’s journey.”

As part of the weekend guests will also be treated to breakfast, lunch and dinner daily, as well as an exclusive ‘Talk and Taste’ session, select range of local wines and beers with meals and non-alcoholic beverage as well as two nature-based activities per day

If that’s not enough, within an hour of arriving at Emirates One & Only Wolgan Valley you can be on a wildlife safari through the 1600-hectare reserve with your field guide (complete with Akubra) spotting a cinematic A-Z of Australian animals – kangaroos, koalas, wallabies and wombats – plus falcons, kookaburras and cockatoos or sitting back and being pampered at their spa. The property, set in a spectacular valley in NSW’s World Heritage-listed Blue Mountains and bordered by national parks, has a dramatic landscape that varies from grassy plains to a bubbling river and rocky escarpments, and allows an incredible array of native animals and plants to flourish. Bushwalking, mountain biking or horse riding in this vast environment should be on every stressed-out city slicker’s wish list.

Not that you’ll need to rough it: home (or rather, better than home) comforts are in plentiful supply. Although a conservation-led, carbon-neutral resort, luxurious features abound, from the imposing homestead with its two restaurants, lounge area and terrace views to the swimming pool and spa. The Federation-style suites use local sandstone and wood for a timeless feel, but offer every modern indulgence including a private pool, generous bathrooms and biodegradable Babor skincare products.

The sustainable approach continues with the food – the kitchen garden provides a bounty of fresh ingredients, while regional produce, such as fee-range pork and Oberon line trout, are sourced alongside indigenous produce, including quandong and pepperberry. The Wolgan Dining Room is the more formal option, with a fivecourse à la carte dinner menu, while the Country Kitchen offers good coffee, freshly baked bread and light meals. A smart approach to dining that sums up the resort as a whole – a clever balance of luxury and sustainability that can only be applauded.

2600 Wolgan Rd, Wolgan Valley, NSW, (02) 9290 9733, wolganvalley.oneandonlyresorts.com.

Price is based on a minimum two-night stay at $1,990 per villa for two guests. Conditions apply.