Cellar Door and Farm Shop
Open Seven Days 9:30 – 4:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Pea and smoked ham soup

Serves 6


50 g butter
1 tbsp olive oil
1/2 cup chopped carrots
1/2 cup chopped Spanish onion
1/2 cup sliced leek
1/2 cup chopped celery
4 cloves garlic
1 small red chilli
1 litre vegetable stock
2 bay leaves
2 tbsp fresh oregano
1/2 cup split green peas (soaked overnight)
1 smoked bacon bone
100g Poachers smoked ham, diced
1/2 cup chopped parsley
Salt and pepper to taste


Melt butter and oil, sweat onions , leek and carrot. Add celery, garlic and chilli. Cook for further 5 mins. Add stock, bay leaves, oregano, bacon bone and split peas, bring to the boil. Reduce heat and simmer, stirring occasionally, for 50 mins. Remove flesh from bone and add diced smoked ham. Season with pepper and stir through parsley.

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  • Such a peaceful morning, turning into a gorgeous day.
  • Our veggies were a little cold this morning. #snapfrozen
  • Our future is before us. 🍇 ⠀
No Black Friday around here.
  • Loving our clear sunny days.
  • Nothing better than a rack of smoked lamb on a cold day.
  • Our vines are having a rest, though our cellar door is full of wine for tasting. 🍷 ⠀
Open everyday 9.30am till 4pm.


  • Edie’s 1st birthday 🎂 such a lovely year with the little miss.
  • A crispy start on the farm this morning.
  • With the vineyard winding down for another year it’s time for some farm work; replacing a 1950s fence with this killer view/ slope
  • Couple kgs of tassies finest 🤙
  • The icy pole delivery team; keep hydrated folks.  #v18
  • We’re on the homestretch now with Shiraz in the bin! A stupid amount of work goes into this block making picking a breeze 👌