Tucked away in the Wollomi and Blue Mountains National Parks in Bilpin is a stunning home stay hosted by chef Sean Moran of Sean's Panorama. Farm Panorama is a far cry from Bondi Beach, where the chef's restaurant appeals to the glittering set looking for a meal inspired by the season's harvests.

Sitting on the verandah that wraps around Moran's home, we were served yabbies on toast with native finger limes, goat's curd ravioli with rainbow chard and leeks, and a rolled suckling pig roasted around peach wood with fennel, kumera and pine mushrooms. In the chilly air, surrounded by Australian bush, watching Moran's geese and chickens scratching, admiring the roses in his garden; it's a day trip that feels a world away.

The meal was designed around Glenmorangie single malt Scotch whisky. Glenmorangie Nectar D'Or was matched with the yabbies, while the same distillery's Quinta Ruban was poured as the pork was served.

The gorgeous Australiana-inspired kitchen is clad in parts in linoleum, there are copper pipes on display, and plates decorated with kookaburras, koalas and other native things form a line on one wall.

The chef did pears poached in Glenmorangie Tusail whisky (and peach leaves to add a nutty element) with vanilla icecream in walnut praline to match the Glenmorangie Signet, to finish.