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As a signature Club event within the wider 2026 Festival of Golf, on Thursday 19 March 2026 we invite you to an evening designed for those who value heritage and fine food, with the exclusive opportunity to taste and collect wines rarely seen beyond the Henschke family cellar.
Presented in collaboration with Chef Darren Robertson and Henschke Family Wines, the evening will feature a menu curated by Darren, Three Blue Ducks co-owner, paired with some of Henschke’s best wines. The evening will also feature award-winning broadcaster and food personality Magdalena Roze as MC, and senior wine writer for The Australian, Nick Ryan. Together they will guide guests through the menu and the vintages selected to complement each course.
The menu will be shared in the coming weeks.
Darren Robertson – Chef and Co-owner/Culinary Director of Three Blue Ducks
Darren Robertson is one of Australia’s most recognisable chefs, known for his produce‑driven cooking and commitment to sustainable, farm‑focused food. Based in Byron Bay, he leads the Three Blue Ducks group and Rocker in Bondi, with a new agritourism project set for the Southern Highlands in 2026. Trained at Michelin‑starred Gravetye Manor before rising to Head Chef at Tetsuya’s, Darren has built a career shaped by creativity, leadership, and a genuine respect for growers and producers.
A familiar face in food media, he has authored three cookbooks, hosted and appeared across major programs, and writes the weekly Substack How to Be a Better Cook. He is also a proud ambassador for OzHarvest, the Cancer Council, and Tourism Australia.
Nick Ryan – Senior Wine Writer, The Australian
Nick Ryan is a leading Australian wine voice, senior wine writer for The Australian, columnist for The World of Fine Wine, and contributor to Halliday Magazine and The Robb Report. A seasoned wine show judge and sought-after presenter, he brings clarity, character, and genuine insight to every audience. Now based in the Clare Valley, he champions wines that stay compelling long after the first glass, and still dreams of one game in Port Adelaide colours.
Magdalena Roze – Award-winning Broadcaster, Author, and Food Writer
Magdalena Roze is an award-winning broadcaster, journalist, presenter, meteorologist, and food writer with a decade of live broadcasting across Network Ten, ABC, SBS, The Weather Channel, and National Geographic. She now co‑hosts Network Ten’s Farm to Fork. After moving to the Northern Rivers, she wrote her cookbook Happy & Whole, launched the top‑ranking podcast The Pass, and co‑founded the chef’s spread Oomite. She is also a regular contributor to leading food publications and a trusted MC for food and lifestyle events.
Aligned with the Australian WPGA Championship, we look forward to welcoming Karen Lunn, Chief Executive Officer of the WPGA Tour of Australasia, who will lead an intimate Q&A with world-class golfing champions, to be announced soon. The opportunity to hear the perspectives and personal stories from some of the top professional golfers in the world is not to be missed.
For those with a deep appreciation for fine wine, the evening will include access to a limited allocation of museum and special release Henschke wines; a reflection of the family’s long tradition of custodianship and their commitment to sharing remarkable vintages with those who value them.
Guests will also have the chance to secure an exclusive allocation of the 2021 Mount Edelstone Eden Valley Shiraz. Celebrated for its lineage and character, it remains a prized collector’s item and will be available for purchase only through the Club.
The experience will conclude with a wine auction featuring rare and museum releases from the Henschke cellar, underscoring the enduring relationship between the Henschke family and Sanctuary Cove Golf and Country Club.
Exclusive member pricing and priority booking
Members: $250 | Members’ guests: $260 | Table of ten: $230 per person
Non‑members (unaccompanied): $285 | Non‑member (unaccompanied) table of ten: $270 per person
As members, you are the first to receive this invitation and to enjoy exclusive pricing. Remaining tickets will be released to the wider community at standard rates. With limited places available, we encourage early reservations for what promises to be an exceptional evening.
Bookings may be made by completing the below form, via the Club’s website, the SCGCC app, or by phoning 07 5699 9000.
Date: Thursday 19 March 2026
Time: Guest arrival from 6pm
Location: The Jabiru Restaurant
Price: From $250 for members | $285 for non-members
Special pricing: Table of ten discounts available
