Robert Molines: pioneer of fine dining in the Hunter

By Daniel Honan
Updated July 30 2017 - 3:23pm, first published July 28 2017 - 11:00am
LONG VIEW: "Any success I've had has been about building relationships within the valley", chef Robert Molines says of his long-term success.

Picture by Simone De Peak
LONG VIEW: "Any success I've had has been about building relationships within the valley", chef Robert Molines says of his long-term success. Picture by Simone De Peak

At four o’clock in the morning, the sound of shoes crunching on a gravel driveway breaks the silence at Happy Valley. Keys jangle, and an old ute door moans as it’s opened for the first time that day. Every sound is amplified by the cool, still air. The young chef climbs inside and the seat squeaks before the sound is suddenly drowned out by the grumble of a cold diesel engine as it reluctantly turns over. The roar of the machine startles a few birds, causing them to scatter in the tall trees, obliterating any trace of silence still hanging in the air.

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