This isn’t Happy Hour. It’s something else entirely.

The evening at La Vètta used to begin at dinner. Now, it begins earlier.
Introducing Velvet Hour at Peacock Lounge. Thursday to Sunday. 4–6:30pm.
A deliberate pause before the night unfolds. Low light. Polished service. No rush.

Hand-selected seafood. Refined cocktails. Measured detail in every pour.

This isn’t a discount window. It’s a ritual before dinner.

The Craft Market at Marnong Estate was more than just a Sunday outing — it was a vibrant celebration of craftsmanship, community, and creativity. Set against the breathtaking backdrop of the Macedon Ranges, this much-loved artisan market was proudly presented in collaboration with Craft Markets Australia, bringing together local makers, curious visitors, and a shared love for all things handmade.

 

A Handmade Haven: Morning at the Craft Market at Marnong Estate

As the morning sun lit up the estate, the craft market came to life. The aroma of fresh barista coffee mingled with the crisp country air. Makers from across Victoria gathered to share what they love most — creating beautiful, meaningful pieces by hand. 

From the very first stall to the final treat, it was clear this was no ordinary regional market. Whether you were a first-time browser or a returning guest, the Craft Market at Marnong Estate offered one of the most welcoming, sensory-rich handmade shopping experiences in Victoria. 

 

Handmade Treasures and Local Makers to Discover

Guests wandered from table to table, discovering an array of one-of-a-kind finds. There were hand-poured candles scented with nostalgic blends and natural skincare products infused with botanical oils. Meanwhile, colourful crochet pieces added pops of personality. 

In addition, some stalls featured jewellery made from repurposed toys, while others showcased bold kitchen prints, clay-based soaps, and buttery baked goods — all crafted with care and intention. Most importantly, every piece reflected the story, passion, and creativity of its maker. 

 

Food, Flavour and Creativity at the Market

Of course, no visit to the Craft Market at Marnong Estate would be complete without something delicious. Guests indulged in made-to-order bacon and egg rolls with homemade relish from our Breakfast Corner. Many also couldn’t resist our renowned lamb rolls with salsa verde, spit-roasted over coal. 

Not only was the food a highlight, but it also brought people together. Families gathered under shady spots at Caffè Vista to enjoy a bite, while friends chatted over freshly brewed coffee. Ultimately, food, fragrance, craft and countryside all came together in perfect harmony. 

 

Meet the Makers Behind the Market Stalls

Beyond the products themselves, it was the stories that truly set this market apart. Many makers began their journey as a creative outlet — a way to stay grounded or reconnect with family traditions. Others simply loved the process of crafting by hand and the joy it brings. 

For each of them, their work wasn’t just a hobby. Instead, it was a form of self-expression and connection. Even more importantly, visitors had the chance to meet the makers and hear their stories firsthand — a rare and enriching experience. 

 

A Craft Market Built on Connection and Meaning

What made the Craft Market at Marnong Estate so special was its focus on meaning. Guests weren’t just shopping — they were engaging, learning, and connecting. As a result, conversations flowed naturally as stallholders shared their inspirations, creative processes and even childhood memories. 

For instance, some spoke about lavender grown on family farms in the Dandenongs. Others explained how their bakes feature Belgian couverture chocolate or how their ceramic glazes are inspired by the Australian bush. Regardless of the product, every corner offered something heartfelt to discover. 

 

Family-Friendly Fun in the Macedon Ranges

Throughout the day, families lingered in the sun. Children visited the camels on The Main Lawn, while adults relaxed with estate-grown wine at Caffè Vista. Thanks to the wide-open space and relaxed atmosphere, it was easy to slow down and explore together. 

As a result, the market wasn’t just about shopping — it was about creating memories. Kids smiled with sticky fingers after cannoli from our Cannoli Bike, while parents chatted with makers and found handmade treasures to take home. 

 

A Creative Community at Marnong Estate

Interestingly, many stallholders had visited Marnong before — some as locals, others as wedding guests or past visitors. For a few, it was their first time showcasing their craft in a market setting. However, all agreed the response was overwhelmingly positive. 

The atmosphere fostered genuine connection. Not just between customers and makers, but among stallholders themselves. Throughout the day, there was a sense of shared purpose — a creative energy that made the entire event feel vibrant and alive. 

 

With Love, From Our Craft Market at Marnong Estate

As the sun dipped behind the hills, one thing was clear: the Craft Market at Marnong Estate was more than just a market — it was an experience. With its warm atmosphere, authentic talent, and heartfelt community, it became a must-visit event for anyone who loves handmade treasures and countryside charm. 

And for those who grabbed a freshly piped cannoli on the way out? It was the sweetest way to end a Sunday well spent. 

We believe dessert is made to be shared—especially when it’s as rich and nostalgic as this Oreo brownie recipe. We’re sharing it so you can bring a little of the Marnong experience into your home, creating something warm, indulgent, and unforgettable—just as we do here at the estate, con amore. 

Created by Itallo Sampaio

Head Pastry Chef of Marnong Estate

 

What Makes This Oreo Brownie Recipe So Special

 

A NOSTALGIC INDULGENCE, ELEVATED.

This rich and fudgy Oreo brownie brings together the deep intensity of dark chocolate, the crunch of cookies, and the finesse of a sugar-whipped batter—all baked to patisserie standard. It’s a modern take on a childhood favourite, now reimagined with elevated texture and technique. 

The brownie base is made with glossy melted chocolate, almond meal for depth, and just a whisper of sea salt to enhance the flavour. A scattering of broken Oreo cookies adds crunch and nostalgia, while the gluten-free batter delivers a dense, melt-in-your-mouth finish. Baked until just set, the centre remains soft and satisfying—perfect served warm with vanilla bean ice cream, or chilled for a firm and truffle-like texture. 

 

This recipe serves 1 – 15cm x 20cm slab

 

INGREDIENTS

800g caster sugar
350g water
270g dark chocolate
350g unsalted butter, room temperature
270g whole eggs
150g gluten-free flour (or substitute with 115g plain flour)
100g almond meal
10g sea salt
250g Oreo cookies, roughly broken
Extra sea salt, for finishing 

 

METHOD

1. Off the heat, combine caster sugar and water in a saucepan. Stir until the sugar has fully dissolved. Bring to a boil over high heat and cook until the syrup reaches 116–118°C.
2. Using a heatproof bowl set over a pot of gently simmering water, melt the dark chocolate slowly, stirring occasionally. Once fully melted, add the butter and stir until smooth and incorporated. Remove from the heat and set aside. 
3. Place the eggs into the bowl of a stand mixer. When the sugar syrup reaches 116°C, pour it in slowly while mixing on high speed. Continue whipping until the mixture is pale, airy, and cooled to room temperature. 
4. Reduce the mixer speed to low and gradually pour in the chocolate and butter mixture. Mix until just combined. 
5. In a separate bowl, whisk together the gluten-free flour, almond meal, and sea salt. Add to the wet mixture and mix on low speed until just incorporated. Do not overmix. 
6. Grease and line a 15 x 20cm baking tin with oil spray and baking paper. Pour in half the batter, then evenly scatter the Oreo cookie pieces over the top. Add the remaining batter and smooth the surface. Sprinkle lightly with sea salt. 
7. Bake at 170°C for 30–40 minutes, depending on your oven. The brownie is perfectly baked when a probe inserted into the centre reads 96°C. It may appear slightly underdone but will firm up as it cools. 
8. Allow to cool completely in the tin before slicing.
   To serve: Serve on its own or warm with a scoop of vanilla bean ice cream for a rich and indulgent finish. 

 

Why You’ll Love This Oreo Brownie Recipe 

This Oreo brownie recipe is everything a great dessert should be—rich, nostalgic, and delightfully indulgent. With dark chocolate, cookies, and a gluten-free twist, it’s an easy dessert that feels like a luxurious treat. Whether you’re hosting, celebrating, or simply craving something sweet, this recipe is designed to impress.

We believe good food and estate-grown wine are made to be enjoyed together. We’re sharing this deliziosa ricetta so you can bring a little of the Marnong experience into your own home—creating a beautiful moment around the table, just as we do here at the estate, con amore.

Created by Greg Feck

Executive Chef of Marnong Estate

 

A Tuscan classic reimagined.

Rich in tradition and bold in flavour, this slow-cooked duck ragù is a celebration of regional Italian cooking. Crafted with care and layered with depth, it brings the warmth of the countryside into the luxury of your dining room.

Succulent Aylesbury duck, aromatic herbs, and a reduction of Marnong Estate Sangiovese creates a ragù rich in depth and elegance. The wine’s vibrant cherry notes and earthy undertones elevate the slow-cooked sauce, balancing the richness of the duck with finesse. Simmered with garden vegetables and heirloom tomatoes, the flavours intensify, resulting in a velvety ragù that pairs beautifully with fresh pappardelle, pillowy gnocchi, or creamy polenta. Finished with Parmigiano Reggiano, this dish is a celebration of slow food and seasonal produce—comforting, refined, and unforgettable.

 

This recipe serves four

 

INGREDIENTS

2 Aylesbury duck legs
1 carrot, small dice
2 celery stalks, small dice
1 large brown onion, small dice
2 fresh bay leaves
A few sprigs of sage
A few sprigs of rosemary
5 cloves garlic, crushed
1 cinnamon quill
6 ripe Roma tomatoes, roughly chopped
350ml Marnong Estate Sangiovese red wine
500ml brown duck or chicken stock
Salted butter, for browning
Extra virgin olive oil
Optional: a handful of fresh peas
Optional: 50g dried porcini mushrooms, soaked and sliced
Flaky salt and freshly cracked black pepper

 

METHOD

1. In a heavy-based saucepan, melt a knob of salted butter with a generous drizzle of olive oil. Place duck legs skin-side down and cook over medium heat until golden brown. Remove and
   set aside.
2. Add the diced carrot, celery, onion, crushed garlic, sage sprigs, and cinnamon quill. Sauté gently for a few minutes until softened and aromatic.
3. Pour in the Marnong Estate Sangiovese to deglaze, scraping the pan. Reduce the wine by half to concentrate its flavour.
4. Stir in the chopped Roma tomatoes and the stock. If using, add the soaked and sliced porcini mushrooms at this stage to introduce an earthy richness. Bring to a gentle simmer.
5. Return the duck legs to the pot, nestling them into the sauce.
6. Add rosemary and bay leaves.
7. Cover with a cartouche (baking paper lid) and transfer to a 180°C oven. Slow cook for 2 hours, until the duck is tender and falling off the bone.
8. Remove the duck legs and shred the meat from the bone. Return the meat to the sauce and discard the rosemary stalks, sage, and bay leaves. If using, stir through a handful of fresh peas just before serving—they will retain their brightness and gentle sweetness.
9. Season to taste with flaky salt and cracked pepper.
   
   To serve: Spoon generously over hand-cut tagliatelle, pappardelle, pillowy gnocchi, or soft wet polenta. Finish with a flourish of Parmigiano Reggiano for a truly indulgent experience.

Winemaker and candidate in the ‘Master of Wine Program’ Alex Beckett heads the winemaking team. Alex’s passion for winemaking began in the Hunter Valley where he sold wine by the glass and bottle at Tyrell’s Cellar Door, eventually leading him to pursue studies in viticulture and oenology at the University of Adelaide.

After working with wine producers in Germany—where his love of Riesling grew—he joined the team at Marnong Estate. Alex is committed to sustainability and innovation while preserving tradition to infuse each bottle with the essence of the terroir and the spirit of the land. The Estate’s new and impressive winemaking facility is set to launch in late October 2024.

Spanning 2,750 square metres (110m L x 25m W x 18m H) and with the capacity to process 250 tonnes of wine annually, this milestone marks the beginning of onsite wine processing for the Estate, which already grows 14 grape varietals and has 22 hectares under vine. With award-winning wines already under their belt, including the 2022 Shiraz which received a Gold, and 2022 Montepulciano and 2022 Fiano, both of which received a Bronze at the 2023 Melbourne Royal Wine Awards, the future of Marnong Estate’s winemaking capabilities is exciting for wine enthusiasts around Victoria. Keep an eye out for the light-bodied and perfumed Pinot Noirs, featuring pure strawberry and wild herb flavours by Alex Beckett.