South American flavours meet Hunter Valley hospitality in Lovedale

Growing up on New Zealand's South Island, Chef James Orlowski may have started life just across the ditch, but a career that took him from Australia to Peru has ultimately led him to the vineyards of Lovedale, where he now calls Estancia Adina home.

Leaving New Zealand in 2010, James built his early career in Brisbane. During that period, he travelled back and forth to Peru before eventually settling there with his Italian-Peruvian wife, Sandra. It was the ten years he spent living in Lima that completely reshaped the way he cooks.

During that time, the couple opened two restaurants together, with James immersed in Peru's internationally celebrated food culture. His mother-in-law, an accomplished cook herself, became another major influence, introducing him to traditional Peruvian cooking and the importance of family around the table.

L - R: James, Sandra and

Returning to Australia in 2019, James continued to build his career across some seriously well-regarded kitchens throughout Sydney, including Three Blue Ducks and, later, Rosie Campbell’s, a Caribbean-Jamaican restaurant known for its jerk chicken and barbecue. James also spent time in Newcastle’s hospitality scene, working at the Burwood Inn, as well as contributing to the opening of Tinta at Lake Macquarie, a project he spent almost a year working on, writing the original menus – an experience James describes as amazing.

Rather than continue down the path of working for large hospitality groups, James decided it was time to go out on his own and, with a little encouragement, took the leap, opening Estancia Adina in April 2025.

James and his family’s new home among the vineyards of Lovedale is the quintessential family-run business, with his wife Sandra and their two boys all working together in the business.

So what can you expect from Estancia Adina? 

"We're trying to fill the gap between the fine dining set-menu experience and the pubs," James says.

"We've deliberately carved out the space between the two, serving high-quality food in a relaxed setting where guests can settle in with a bottle of wine and enjoy the vineyard views.

"We want people to be able to order a pasta, a steak, or share a few plates without being told how they have to dine."

The menu itself reflects James' journey. Rather than focusing on one cuisine, James blends South American influences with Italian traditions, creating dishes inspired by Peru, Argentina, and Brazil while allowing premium Australian produce to remain the hero.

Signature dishes have quickly become favourites, including the Peruvian-style ceviche, while the smoked Wagyu steak tartare, scallops with chorizo butter and premium Wagyu steaks have become staples that regulars expect to find on each visit.

The menu evolves constantly, with seafood, seasonal produce, and weekly specials changing regularly, while favourite dishes remain.

Running a regional restaurant hasn't been without its challenges. James admits the rhythm of country hospitality is very different from city dining, but it's also what he loves most.

On any given day, you'll find locals enjoying a leisurely lunch, Sydney visitors discovering Lovedale for the first time, and families wandering the vineyard before settling in for a long afternoon overlooking the vines.

That sense of community has become one of the biggest surprises.

Since opening, Estancia Adina has embraced its place within the Lovedale dining scene, working alongside neighbouring wineries, accommodation providers, and local businesses to encourage visitors to spend more time exploring this corner of the Hunter Valley.

While James continues refining the menu and introducing South American-inspired long lunches, open-fire cooking events and seasonal experiences, his philosophy remains simple: exceptional ingredients, and relaxed hospitality.

For Newcastle diners looking for something a little different, Estancia Adina offers exactly that, a taste of South America, shaped by one chef's journey and served with some of the best vineyard views in the Hunter Valley.

Estancia Adina also hosts regular open-fire dining events celebrating South American barbecue traditions. Keep an eye on their website and social channels for upcoming dates.

Editor’s note: This article was produced independently by the HUNTERhunter editorial team and is not a paid or sponsored feature.