22nd December 2021 - FOOD & WINE Lisa Rockman
LISA MARGAN LAUDED
Lisa Margan was guest of honour at Hunter Culinary Association’s end-of-year lunch at Bimbadgen last week.
She received the association’s award for Outstanding Contribution by an Individual, which recognises “a person who has been instrumental over a number of years in representing the Hunter region’s culinary industry with distinction”.
Margan, co-owner of Margan Restaurant & Wines at Broke, is a qualified chef who kicked off her career in the Hunter at the Cellar Restaurant under the watchful eye of Robert Molines. She now leads an experienced team at Margan Restaurant who for several years now, have achieved a coveted Good Food Guide Chef’s Hat.
Margan has also served on many industry-related committees.
“I am very proud and humbled by the award” she told Food & Wine.
“I have been on the HCA executive for more than a decade, many of that as deputy chair, and I have loved working alongside a group of passionate hospitality (mostly) industry professionals.
“I have been working in the region for decades now and it has been inspiring to witness the rise and rise of the culinary scene in the Hunter. We have such quality and diversity, from casual dining all the way through the hatted restaurants, and it is great to see the region truly ‘on the map’ for the food and wine lover.
“Hunter Culinary Association supports the people, food and wine producers and venues in this industry across our region and I have loved being part of that. I am also proud to be the first woman (solely) to be awarded this and I look forward to applauding many more as there are so many women in our industry quietly achieving great things.”
Association chairman Gus Maher said Margan had “arguably done more that anyone to raise the profile of both food and wine, which are inextricably linked to tourism in the Hunter region.”
“Lisa is retiring from our committee after 11 years of service to the industry; in that time she has been instrumental in both the promotion of our industry, but also in achieving our other key aim which is nurturing young and aspiring chefs through scholarships” he added.
