Hunter Valley chefs, restaurateurs and winemakers are usually busy at work making other dads' days special on Father's Day. This year will be different.

Some are able to share quality time with family, some aren't. Some are looking forward to a quiet beer and the footy, others are dreaming about an overseas escape.

Daniel Maroulis, who owns and operates Boydell's Wines, Cellar Door & Restaurant near Morpeth with his wife, Jane, is content to stay at home on the farm and put his feet up. The father of four says his ideal Father's Day is "a bit of a sleep in, a nice breakfast over coffee and the paper followed by a long lazy lunch with family and friends".

He doesn't think that will be happening this year.

"We normally see family over a meal and some nice wines," he says.

"This year I imagine we will still have the meal and nice wines, but I will have the day with Jane and the girls at home, which will be just what I need after the chaos of the last few weeks, navigating the business through lockdown.

"Growing up in Bourke, Father's Day was always a big affair and we marked it with a feast with family and friends. My own father passed away a few years ago, so I like to honour him and his memory by telling my girls funny stories about him - of which there are many."

I ask what he would bring to the table if he ended up being in charge of the menu on Father's Day.

"My father was Greek and used to cook a leg the traditional Greek way with tomatoes, herbs and garlic - this has to be one of my favourite meals, paired with a good Hunter Valley shiraz of course," Maroulis says.

"I can't go past a leg of lamb on the Weber.

"I am a big fan of the Tinshed Brewery beer - this is made locally in Dungog by a wonderful small family business - so I would start with one or two of those as I cook the Weber. I would move on to have a Hunter Valley shiraz and finish with a fortified Verdelho around the fire pit."

Maroulis has four daughters. The eldest is 10, the youngest is three. He also has nine-year-old twins.

"Being a father to four girls is certainly a privileged responsibility," he says.

"There is a lot of pressure on young women these days, so I try to raise the girls to be confident, resilient and self assured. There is no handbook, so I stumble along the way at times, but I am very proud of the people they are becoming."

And if he could go anywhere to celebrate Father's Day, where would it be?

"Going anywhere seems Iike a bit of a privilege at the moment! I would love to take the family to Ithika, the Greek Island my grandfather immigrated from.

"I love the food, love of life and scenery over there."

Owner/Chef Restaurant Mason

This keen surfer also has twins. Their names are Nate and Jack and they're two years old. Big brother Harry is five.

So, how did becoming a father change Thornton's life?

"Massively," he says, laughing.

"I was already sleep deprived so that wasn't a problem but it really did change my perspective on how I lived life.

"As a high-end chef you're always driven by your personal goals and you strive for excellence in cooking, but then when the little ones come along I realised that although food and cooking was still important, the kids came first and I had to become a provider both financially and emotionally."

Father's Day, though, has always been an excuse for Thornton to relax.

"We opened the restaurant for Father's Day a couple of years, but it was never really busy, so after that we decided to not trade on this day. Mothers want and rightly deserve to be pampered and taken out for a nice lunch on Mother's Day, but dad just wants a quiet day and a barbecue," he says.

"I don't usually make plans, I just like to spend the day with my family. I do have one Father's Day request and that's to go for a surf at some point during the day.

"Bacon and mushrooms on sourdough for breakfast, followed by the morning at the beach with some coffee and surfing, then just a relaxing light lunch - maybe some cheese, paté and cured meats - and then a couple of beers or wines and a nice T-bone steak with Ami and the kids for dinner."

If he was to cook on Father's Day, he'd source his steaks at Hungerford Meat Co, then pair them with broccolini in beurre noisette with almonds, a simple salad and potato puree with fresh sourdough.

"Tasty and simple," he says.

"I'd possibly have a couple of beers in the afternoon and then some champagne and a nice cab sav or shiraz for dinner."

And if he was going to eat out?

"Take your pick from any of our incredible places in Newcastle or the Hunter - The Prince, EXP, Muse, Signal Box. Even a sneaky udon at Hokkaiyo on Beaumont Street would be bliss."

Winemaker, Margan Wines

The father of three reckoned his Father's Day would be made if the Wallabies and the Sydney Swans both won their games.

The Swans have since lost and are out of the finals race. Ouch.

"How can you plan for anything in a year like this? Having said that, my kids love cooking and there is nothing more we enjoy as a family than eating and drinking well at the same table, so there is a plan," Margan says.

His choice of a meal? Duck breast. And a beverage?

"Every celebration starts with champagne, has great chardonnay and is finished off with special reds. We do tend to go to the top shelf on special occasions and now the kids have their own cellars and their own taste in wine there is always enough great wine to fill the day," he says.

"We have been incredibly fortunate to have kids who share the same values around wine and food, and there is a need to present the best bottle you can."

Asked to recall his most memorable Father's Day stories reveals a sentimental streak.

"There are three 'most memorable' Father's Day stories for me. The three occasions each of our children were born," Margan replies.

"I have three children and at one stage of my life I had three under the age of five. Anyone who has lived that experience will know how much that can change your life. At the same time Lisa and I were starting Margan Wines so we had a lot on our plate.

"Family was everything for us and living in the country while the kids were growing up was wonderful except for all the driving. We encouraged sporty kids so that meant six days a week for training or a game somewhere. That period seemed to be such a big part of our lives and yet now it seems to have gone so quickly!"

If he could go anywhere to celebrate Father's Day, it would be Italy.

"We had three months in Italy with the kids when they were young. We figured that living and growing up in a small village like Broke, we would need them to experience the big world out there, so we went and lived in a small village south of Florence.

"Just on the coast was a town called Quercianella where there was a restaurant on the water called Sotto Costa. Maybe because we were always starving after the beach or because it sat on a cliff overlooking the Mediterranean, but our lunches there were always spectacular and ones we still look back on all these years later."

Chef, Margan Restaurant

"My ideal Father's Day would be a sleep in (anything after 6.30am is great) then making omelettes for my wife and son for breakfast with a strong cup of tea," says Ingram. "A leisurely morning around the property, maybe pruning the last few peach and almond trees before spring bursts, followed by a late lunch after the young one wakes up from his nap.

"Open a bottle of Hunter semillon (aged, please) and I'm a very happy man."

Ingram has a son, Reggie, who is three. He says his life has changed "in ways that are indescribable" since becoming a father.

"The first time that it really dawned on me that everything had changed forever was hanging his tiny little clothes out on the washing line to dry. I just couldn't believe that there was now someone in my house that wore such incredibly small outfits," he says, laughing.

"It's definitely made me a little bit softer in the kitchen at work. I feel more nurturing and patient with all my staff (most of the time)."

If he's on cooking duty tomorrow, he will make a Morbier cheese omelette with fresh dill, chives and parsley stuffed inside; a vegetable lasagne layered with thinly sliced chargrilled vegetables; and a radicchio and witlof salad with fresh mozzarella and blood orange segments.

And, of course, wine.

"Since working for the Margan family, I have been obsessed with aged Hunter Valley semillon. Andrew's new release of the 2016 Francis John semillon is a pretty bloody special drink," he says.

"I also cannot go past Brokenwood's ILR Reserve, Thommo's Braemore and the Mighty Vat 1 semillon from Tyrrell's.

"I am also very partial to a pickle back, which is a shot of bourbon that is chased with a shot of pickle brine (I suggest Eskal Kosher pickles)."

Like many chefs, Ingram is used to being in the kitchen on Father's Day. He managed to get his first official Father's Day off, though, and it proved to be a memorable one.

"I was off on annual leave and we set off driving to Brunswick Heads," he remembers.

"I was driving all day, but there was a moment going through the Macleay Valley on a very quiet motorway. My wife and son were sleeping in the back, Willie Nelson was gently playing up front and I felt like in that moment I was very, very lucky."

If he could be anywhere this Father's Day, where would it be?

"To be honest, the place I would love to be on Father's Day is celebrating at a friend's house with all my mates, their wives and kids. Absolute chaos in the backyard, a white-hot hibachi grill to stand beside and someone asleep on a camping chair. Bliss."

Winemaker, Andrew Thomas Wines

Thomas, like Margan, is banking on a football marathon this Father's Day.

"It's pretty hard to plan ahead given the current situation. Given we won't be able to travel to attend, I'm actually hoping to be able to sit in front of the TV with all four boys and watch the Sydney Swans take out a win in the 2021 AFL finals series," he says. Like Margan, he will be disappointed in that regard.

"If I had to cook, I think a casual BBQ would be on my radar, although I would probably pull rank and hand the tongs over to the kids. A frosty Peroni or two will be on the cards, but for lunch I'd like a bottle of aged Hunter Valley shiraz and/or Grand Cru Chablis."

Thomas has four sons: Daniel (23), Remy (20), Alex (19) and Jackson (5).

"My youngest son Jackson has just started school this year. He absolutely adores his older brothers as they do him. I'm very proud they are all currently working in the Hunter Valley wine industry," he says.

"I'm really glad that my three eldest boys and I got to spend the last Father's Day with my own father down in McLaren Vale before he unfortunately passed away back in 2007."

If he could celebrate Father's Day anywhere in the world, he would choose the Hunter Valley: "The vineyards have so many amazing restaurants it's difficult to choose just one, but certainly the outstanding food and service, and also the views, make Bistro Molines a hard place to beat for a Sunday lunch."

Winemaker, Mount Pleasant

"I've got no plans at this stage but I would expect my two boys to cook me bacon and eggs, with hash browns, because they love them. In saying that I'll probably end up doing half of it myself," he says.

"The usual Sunday lunch at the pub is probably out so maybe a bike ride with them and a movie, probably of their choice too."

A typical Father's Day for Sparks is a sleep in, followed by a call for breakfast and "a steaming cup of coffee waiting".

"The kids usually make gifts from school which are quite cute and show thought, then a relaxing day just kicking a footy, doing some Lego or a puzzle with them. Then a pork roast drowning in pepper gravy.

"Father's Day always coincides with the start of spring, so I usually crack a Lovedale semillon in the afternoon sun, finish that off with the pork, then Rosehill shiraz to drink with a movie."

Fatherhood, Sparks says, "changed him a lot".

"For years I was a slave to my job, which I loved, but having kids changed my focus, made me realise that life was about memories and love. Raising two young boys to be men is challenging, especially when there is a bit of biff, but I wouldn't change it for anything."

His most memorable Father's Day is the one that his boys "understood".

"It made it very special. They ran in so excited to share with me the gifts they had made, giving me presents, and then kept offering me coffee all day. It was great," he says.

And his ideal Father's Day?

"Well I would want KFC, my oldest would want Oporto and the youngest Maccas," he says, laughing.

"But the Mighty in Nulkaba combines good food and a cheeky beer and we can kick the ball and throw the frisbee while hanging out in the afternoon sun. Lovely."

Winemaker, Tyrrell's Wines

"At this stage, we have no plans, and I presume it will be just our immediate family only here on the farm. Our weekends lately have been about exploring with our boys," Tyrrell says.

"Henry is five, and Edward is three. We are lucky to have so much space here, and lots of tractors to explore it all."

Indeed they do. Tyrrell's social media pages are full of photos and videos of his sons playing outdoors, making the most of every last second of sunlight.

"Having children changed my life more than I could ever imagine - it's so much more fun now and my priorities have changed immensely," he says.

"Having children has also changed how I feel about working in our family wine business. For me, many of the decisions we now make aren't about us, they are about the kids. We often say in meetings that these are 'Henry and Ed decisions'."

If he's cooking, Tyrrell will keep it casual.

"Some good oysters or sashimi with some semillon, and then a nice piece of meat from Hungerford Meat Co in Branxton. My wife Tegan is an incredible baker, so I would no doubt request her coconut cake. Some nice wines from the cellar to accompany it all, of course."

His ideal Father's Day is having all of his family in one place to enjoy a nice meal and each other's company.

"Tegan and I both love dining at Muse, and we always go there for special occasions. Troy catered for our wedding in 2013, and the food now is as good as it has ever been," Tyrrell says. "Being able to sneak off for nine holes of golf at some point would be great, too."

Owner/Chef EXP. restaurant, Fawk Foods Kitchen & Bakery

Father's Day will be quiet this year and that's just the way Fawkner likes it. He and wife Emma have two children: Hugo, who is three, and Olivia, who is one.

"My ideal day would be a day out with the family - lots of fun stuff at a trampoline park, followed by lunch at Bistro Molines and a family movie night for dinner. Mushroom risotto is something that we all love," he says.

"Having children definitely changed my life - I now have a new perspective on life with different priorities. It really made me realise what the most important things are, which is definitely family and having quality time together. It made me take a step back from the business and run it in a way that has a great balance for us as a family."

Chef, Bistro Molines

Robbs predicts "a Father's Day picnic for three in the backyard" this year.

"I've got one daughter, her name is Audrey," he says.

"When she was born everything changed. She has made me slow down and appreciate the little things. It's so much more fun to see the world through the eyes of a three year old. She makes every day an adventure.

"A typical Father's Day is usually a quick kiss and cuddle from Audrey in the morning followed by a busy day in the kitchen. I always come home to a lovely meal cooked by my wife."

His first Father's Day was an emotional one.

"The night before was the culmination of a three-month fundraiser which saw a group of us raise $50,000 for Beards of Hope in memory of one of my best mate's sons, who passed away at three days old.

"Waking up for my first Father's Day was a mixed bag of emotions. I was so grateful to get to hold Audrey in my arms that morning as there are a lot of fathers who don't get that chance."

And his ideal Father's Day?

"It's never really been something I've had to think about, having always been at work," he says.

"To be able to just spend the day with family sounds pretty ideal. A nice grazing-style lunch, some charcuterie, salads and a roast chook. I like to keep things simple with the bulk of the work done in the lead up so I can enjoy everyone's company and the meal.

"And I don't need much of an excuse to open a nice bottle of champagne. I'd definitely mix a negroni to close out the day."

Owner/Chef Bistro Molines

Father's Day 2021 promises to be a more relaxed affair for Molines.

"It will be different, as we all know, but most of my life I have worked so I might be more relaxed about it, and on my property in the Hunter Valley awaiting spring to arrive," he says.

"I do not have a memorable Father's Day as such other than working most of the time, which gives me pleasure hosting all the fathers at my restaurant and to give everyone a good time.

"Becoming a father was surreal, especially the first time, I couldn't believe Sally and I created this human! Then another one! But the credit is in the cooking and chef Sally, and then the grandkids came along.

"My ideal Father's Day would be surrounded with my direct family - my two boys Louis and Joey with their wives Imi and Dani, and our four grandkids Oscar, Gigi, Axel and Lumi.

"I doubt this will be the case, however I might pretend that they are here - bearing in mind that Joey, Dani and Lumi are in Paris - where I can share this occasion with the current technology."

If he were cooking for the family, he would "keep it simple" or share the cooking so that he could enjoy everyone's company.

"Possibly a barbecue with lots of advice from all the experts around me," he says.

"I would share a French champagne with some beluga caviar then the rest is history, with chardonnay and pinot noir.

"If I could go out it would probably near the seaside, perhaps around Palm Beach or Manly, looking at the ocean with some fresh seafood, and be at peace."

Owner/Chef Muse Restaurant

A bonfire and a barbecue is on the cards for Rhoades-Brown and his two children Hudson, 8, and Edie, 5.

"We might pitch the tent in the backyard if the weather's nice," he says.

"Although I'm 36 a big part of me is 12. I am their father and friend. If there's a race, wrestle, dance contest or basketball game to be had, I'm in and not holding back.

"Becoming a father is the beginning of a love and responsibility like no other. I want the world for them, but I want them to earn it, experience it and understand how important it is to be thankful, grateful and kind.

"There are so many ways to tackle this world and I want them to live it. Open those doors, win lose or fail, learn from it and be better."

In an ideal world he would be spending tomorrow with his parents and his sister's family, with a "big spread of cheese, salumi, charcuterie, oysters, pickles and breads so everyone can just relax and spend time together, followed by slow-cooked pork ribs and lemon tarte to finish".

And a beverage, perhaps?

"Lakes Folly or Tyrrells Vat 47 chardonnay followed by a couple of cheeky neat whiskeys which I'm loving at the moment. My current special go-to is a Westward single malt rum cask finish or a Glenmorangie Malaga Cask Finish."

One of his more memorable Father's Days was taking the kids for "a beautiful lunch at EXP two years ago". Another was "a lazy, long afternoon at my sister's house with Mum, Dad and all the kids".

And if he could go anywhere on Father's Day, where would it be?

"I would take my partner Krysten and the kids to Japan and then meet all our parents and my sister's family in a big share house in the countryside of Spain or Italy. You said anywhere, so I didn't hold back."

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