By Samantha Wantling
The Balancing Heart Winery recently hosted an exceptional dinner that left guests raving about the impeccable food and wine pairings.
Attendees enjoyed a five-course meal where each dish was thoughtfully matched with expertly crafted wines, resulting in guests leaving with empty plates and wine glasses. This event highlighted the incredible offerings of the Granite Belt and showcased the talent and dedication of the winery’s owners and winemaker.
Owned by Greg Kentish and Lee-Anne Nichols, Balancing Heart Winery has become a popular spot for wine and food lovers. The couple has worked diligently to transform a rundown vineyard into a vibrant hub that offers visitors memorable experiences. Their goal is to create a welcoming environment that combines high-quality wines and delicious meals with the natural beauty of the region.
“We are committed to providing our guests with unparalleled experiences that reflect the best of the Granite Belt,“ Greg said.
“Our goal is to blend exceptional wines and culinary delights with the natural beauty of our surroundings, creating a welcoming and enriching environment for all who visit.“
A key part of the winery’s philosophy is their focus on sustainable practices and the use of locally sourced ingredients. This commitment led Greg to form a partnership with Sasaki San, a Master Chef from ELEZO restaurant in Japan. Sasaki San’s culinary expertise and dedication to using premium, locally sourced ingredients resonated deeply with Greg’s values.
“Sasaki San’s commitment to quality and his unique culinary style made him the perfect choice for our collaboration,“ Greg said.
“His passion for showcasing local produce and his innovative approach to gastronomy align perfectly with our vision at Balancing Heart Winery. We believe that together, we can offer an exceptional dining experience that celebrates the best of the region.“
Sasaki San’s journey to the Granite Belt began in Tokyo, where he gained extensive experience working in bistros before returning to Hokkaido to take over his parents’ restaurant. There, he discovered the superior taste of indigenous Yezo shika deer from Tokachi, inspiring him to focus on locally sourced meats and ingredients.
Sasaki San’s culinary mastery and dedication to sustainable practices led him to the Granite Belt, where he saw an opportunity to further his passion for working with local producers. His collaboration with Balancing Heart Winery represents a fusion of traditional Japanese techniques and the region’s unique flavours, creating an unforgettable dining experience for guests.
Mike Hayes, the 2017 ASVO Australian Winemaker of the Year, has been an integral part of the winery’s success. As a local-born third-generation winemaker, Mike crafts vegan, sustainably grown, and chemical-free wines that emphasize the natural fruit qualities of the vineyard. His wines were expertly paired with Sasaki San’s dishes during the exclusive dinner, providing guests with a true taste of the region’s best.
The dinner showcased the harmonious collaboration between Sasaki San and Mike Hayes, highlighting the exceptional potential of the Granite Belt’s produce and wines. The partnership between Balancing Heart Winery and Sasaki San promises to elevate the region’s gastronomic offerings, strengthening the connection between local producers and culinary artisans while providing guests with an unforgettable culinary experience.
“We are truly excited about the journey ahead,“ Greg said.
“Our partnership with Sasaki San and the dedication of our winemaker Mike Hayes continue to propel us forward, showcasing the best of what the Granite Belt has to offer.“
