Rosie is the Founder, Winemaker, Cheesemaker and Matriarch of Cupitt’s Estate.

Originally from Moree, where Rosie attended Moree High School and later Bowral High School, Rosie‘s fervour for everything food, family and celebrations came from her family. Her love of cooking blossomed from the melting pot of cuisines she was exposed to in Cairns where her grandmother and mother came from. Their own passion for garden to table and the use of the abundance of beautiful fresh produce including tropical fruits and seafood became her ethos.
Rosie and husband Griff, whose passion for the land and cattle still runs just as strongly to this day, purchased the Bowral Pub where Rosie cooked in the kitchen, while studying horticulture and landscaping, along with raising three children and then going on to further study in wine making.
In 2003, Rosie and Griff sold the Bowral pub and settled in Milton. Griff wanted to go into cattle and Rosie into grapes, and it was then they purchased the property at Washburton Farm. Rosie‘s dream was to have intimate dinners and weddings in the 1851 cellar door. This started with a venue to seat 50 guests and then went on to be the successful restaurant and winery that the Estate is today.

When asked what drives your passion?
Rosie shared, “having the family share the same ethos and work together in the business” and to be able to create gatherings, events and a place where the emotion of food is part of their life and so gorgeous.
Rosie shared, “Having the family share the same ethos and work together in the business” and to be able to create gatherings, events and a place where the emotion of food is part of their life.

Highlights of Rosie’s career include:
2013 Trophy for the best Shiraz - Cool Climate Wine Show (Judged by Huon Hooke).

2015 Awarding of a Chef’s Hat and a FIVE STAR Rating for the Winery from James Halliday.

And in subsequent years winning the Best Fresh Cheese at the Sydney Royal Fine Food Show this was in 2021.

Another highlight has been watching how the locals embrace the facility at Cupitt’s Estate, just because they love to come here and share this experience with their family and friends..

Rosie’s thoughts on sourcing and using local produce and how it is integrated into a menu. “We try and use local produce, use what we can grow on the property, and if you can use local, you must. There is a seasonal menu and where possible Cupitt’s use producers that are sustainable and have sustainable practices.”

Rosie’s advice for anyone wanting to enter into a career in hospitality is, “If you have the passion for it, and you must have passion; it is a rewarding career but don’t expect it to happen all at once.”