Almost 40% of Australian cellar doors in 2005 have some form of food facility - anything from platters to restaurants - indicating the growing recognition that wine and food belong together. However that doesn't mean every winery should open a restaurant.

Indeed, the food need not be at the winery at all if it's in plentiful supply from local producers and restaurateurs just down the road.

Active partnering and referral is a legitimate business activity that can reap rewards too, and by working imaginatively with local chefs you can easily create a unique dining experience that you don't even have to manage.

For most wineries, the core business will be the wine itself. Entering into the food business is just that: another business, and it requires an entirely different set of skills and will likely change your focus, your visitor base and your lifestyle.

Sampling the Region's Flavours
Access to fresh, local produce that reflects the individuality of the region has immense appeal to visitors. Let's face it, everyone has to eat, and most people also really enjoy it. They enjoy not only full meals, but sampling as well (just think of those metropolitan Home Shows that offer cooking demonstrations and observe the behaviour of people clamouring to get a morsel).

Some visitors meandering through your region on a day trip will prefer to graze rather than stop for several hours at one place to eat. Try offering simple produce platters accompanied by a glass of wine or a local produce sampling section focusing on seasonal produce. Things like olives, chutneys, tapenades and fruit pastes are all popular and easy to manage. Perhaps you can identify a local cheese or smallgoods producer to work with. Bake some bread out the back, roast some coffee and your cellar door can become a magnet for people.

When creating your food experience it is important to consider what else is available in your region and how you will differentiate your offer. Visitors will always seek out something a little special, unusual or unique so make sure that your decor, menu and people skills allow you to stand out from the crowd.

Finally, remember that preparing and selling food requires adherence to specific legislation and may require registration with local and State government organisations. Do your homework first to ensure your facilities comply.