Hunter Food & Wine 3 (Ed 3. 2007)

Hunter Food & Wine

PUBLISHER’S COMMENTS I am delighted to offer you the second edition in the series “Hunter Food & Wine”. The Hunter is a tourist sensation and I have selected some photographs from the acclaimed photographer Geoff Woods to provide you with glimpses of Hunter scenic secrets. Thank you Geoff!!!

The Hunter enchants me mainly because going somewhere different is so easy. Take a car trip to a scenic lake, pristine beach, hectic harbour, tantalising vineyard, testing golf resort, or invigorating forest. If you wish, you could do all these in a day or you can stretch them over a lifetime.

My aims in publishing this book are to seduce your senses and make you yearn for more Hunter experiences. Enjoy!

Maria Charlton Publisher MAP Marketing + 61 (0) 2 4929 7766 maria@mapmarketing.com.au

Hunter Food & Wine 2 CONTENTS Restaurant Listings

3

About the Hunter

4

Newcastle

7

Wine Country

85

Hunter River Country

157

Barrington

167

Port Stephens

173

Lake Macquarie

187

Appendices

201

Restaurant Details & Maps

Recipe Index

Cover: Four times bigger than Sydney Harbour, Lake Macquarie is a picturesque tourist destination for almost any type of water sport.

3

Nobbys Lighthouse, Nobbys Beach

Index Newcastle

Wine Country

Hunter River Country

2 Blend Café Anchors Seafood Restaurant Atlas Café Restaurant Bacchus Bali Corner Bar Beach Kiosk Bogie Hole Café

9 11 13 15 17 19 21

Adina Vineyard, Olive Grove & Café Adina Allandale Winery At The Vintage Audrey Wilkinson Vineyard Australia Hotel Binnorie Dairy Cheese Factory Bluetongue Brewery Café at Hunter Resort

87 89 91 93 95 97 99

Brasserie 88 at Wests The Brewery Restaurant The Clarendon Hotel Commercial Fishermen’s Co-Operative The Dockyard Emerald Gardens at Wests Engine Room Restaurant & Bar Euro Patisserie Eurobar ‘n’ Grill Fisher’s @ Honeysuckle Grower’s Best Hobarts Restaurant at Wests Honeysuckle Produce Markets Hot Rock Food Service + Catering Impact Espresso Bar Kati Alo Larnna Thai Martines’ Mary Ellen Hotel Newcastle Kitchen & Cutlery The Olive Branch Café Paul’s Asian Affair Restaurant Q Tea Red Heifer Grill & Carvery Scotties Scratchleys on the Wharf Restaurant Silo Restaurant & Lounge The Source Café The Stag & Hunter Swell@Merewether Espresso Bar Twist Café Bar

23 25 27 29 31 33 35 37 39 41 43 45 47 49 51 53 55 57 59 61 63 65 67 69 71 73 75 77 79 81 83

Bread Basket Café Crocodile Chez Pok at Peppers Esca Bimbadgen Restaurant Hunter Beer Co. at Potters Hotel & Brewery Keith Tulloch Wine Kevin Sobels Wines Lakes Folly Vineyards The Mill Restaurant at Tuscany Wine Estate Resort Oishii Japanese & Thai Restaurant Old Brickworks Brasserie at Potters Hotel & Brewery Pepper Tree Wines Pipette at Cypress Lakes Resort Pokolbin Estate Vineyard Poole’s Rock Wines redsalt at Crowne Plaza Hunter Valley Robert’s Restaurant at Pepper Tree ROCK Restaurant San Martino Restaurant at Hunter Resort Tamburlaine Wines Tatler Wines Terroir Restaurant at Hungerford Hill Tower Estate Wines Tulloch Wines Vittorio’s at Pokolbin Village Resort Warraroong Estate Wine Country Café Wyndham Estate Restaurant

101 103 105 107 109 111 113 115 117 119 121

Hunter River Hotel The Old George & Dragon Restaurant The Only Place Indian Restaurant Treehops Restaurant

159 161 163 165

Barrington Essentially Barrington - Barrington Perch - Barrington Bucks - Lahey Downs - Barrington Beef

169

Essentially Barrington - Capparis Goat Cheese - Hillview Herb Farm - Perenti Café - Alderley Creek Wines

171

Port Stephens 123 125 127 129 131 133 135 137 139 141 143 145 147 149 151 153 155

Catch at Shoal Bay at Shoal Bay Resort & Spa Mumm’s on the Myall Café & Restaurant Nicole’s Art Gallery and Café Rock Lobster Restaurant Sandyfoot Café & Bar at Shoal Bay Resort & Spa Tillermans Restaurant

175 177 179 181 183 185

Lake Macquarie Balcony 644 at Gunyah Hotel Live Sparks Café Milano’s On The Lake Salina Restaurant Station Masters Café Vita Lakeside Dining

189 191 193 195 197 199

5

About the Hunter GLOUCESTER TO BRISBANE

BARRINGTON TOPS NATIONAL PARK

FORSTER

TO MUSWELLBROOK

DENMAN

STROUD

BULAHDELAH MYALL LAKES NATIONAL PARK

SINGLETON Vacy Paterson

Branxton

Dalwood Tea Gardens

Lochinvar

Broke

Rothbury Lovedale

Morpeth

Soldiers Point

MAITLAND

Shoal Bay

East Mailtand

Pokolbin

NELSON BAY Bobs Farm

CESSNOCK

KURRI KURRI NEWCASTLE Toronto

LAKE MACQUARIE

TO SYDNEY

Charlestown Warners Bay Valentine Belmont Pelican Swansea

Wangi Wangi

The Hunter is about variety, especially food, wine and produce.

The region is a beguiling mix of country and cosmopolitan, tradition and sophistication, uniqueness and predictability.

Against a backdrop of rolling hills and vineyards, you can enjoy great food, unique wines, festivals, tours, golf resorts, health spas, wine resorts and the outdoor adventures of Wine Country.

Car enthusiasts can experience the diversity of the Hunter in a one-day tour of vineyards and olive groves, world standard beaches and golf courses, historical attractions and ecotourism adventures.

Marvel at the rugged beauty of the mountainous countryside and enjoy outdoor exploits, from bushwalking and camping to abseiling and kayaking in the scenic wilderness areas.

Maybe you prefer to linger! Savour the pristine beaches just minutes from central Newcastle, its world-class restaurants, cosmopolitan lifestyle and cultural entertainment.

Spend the day aboard a yacht, on Australia’s largest inland salt lake, Lake Macquarie. Hire a boat and cruise the waterways of Port Stephens, or pitch a tent by the banks of the Hunter River.

Explore unique heritage attractions in historic towns such as Maitland and Morpeth, rivers teeming with fish, thoroughbred horse studs, National Parks, forests, and reserves.

Take this book home as a keepsake to remind you that the Hunter stands for diversity in signature recipes, sensational products and fine wines.

7

8

King Edward Park, Newcastle

Newcastle

Newcastle is a modern city with a cosmopolitan mix of restaurants, shops, recreational, cultural and historic facilities set against a backdrop of pristine beaches and spectacular harbour all within a short stroll from the city centre.

Founded in 1804 as a penal settlement, Newcastle has preserved many fascinating links with its colonial beginnings, from the convict built Nobbys Breakwall, flanked by ocean and harbour, to restored buildings and historic sites.

Discover the unique Newcastle Regional Museum, Art Gallery, or the Newcastle Regional Maritime Museum. Indulge in a shopping excursion to boutiques, department stores or regional shopping centres. Ride a surf-o-plane or fly a kite at Nobbys Beach. Stroll along the Foreshore and marvel at the larger than life view of the ocean liners. One of the best places to enjoy the views while indulging in food is along the Honeysuckle dining precinct on Newcastle’s Harbour Foreshore.

Enjoy the smorgasbord of daily entertainment. Local, national and international performers present an ongoing program of music and drama throughout the year, from ultra modern clubs and atmospheric theatres to the Newcastle Entertainment Centre.

Take part in fun-packed events such as the cities prestigious ‘Shoot Out’ film festival, water-based National Maritime Festival or Surfest.

Relax and have a picnic in one of many scenic parks. Escape to the panoramic ocean views and sunken gardens of King Edward Park, the 360 degree city vista of Pacific Park, the harbour views of Newcastle Foreshore Park and the eyecatching gardens and fountain of Civic Park.

Soak up some of Newcastle’s early history, by exploring the Convict Lumberyard or Nobbys Breakwall in the east end or step back in time by embarking on a historical walk.

Stroll, jog or cycle along the harbour foreshore, take a canoe through the Wetlands Centre, or walk or cycle at Glenrock Lagoon.

Sit back and relax with a coffee or a tasty meal in one of the many restaurants to be found in the Harbour Foreshore, central city, Darby St, The Junction or cosmopolitan Hamilton.

9

2 Blend Café 2 Blend invites you to join us in our modern café restaurant situation in the heart of Lambton. Enjoy food that’s simple, fresh and delicious. Quality made espresso coffee that will keep you coming back for more.

We serve breakfast, lunch and specialise in a range of delicious gourmet meals to take home and enjoy.

Moroccan squid salad Squid 150g squid tubes 1 tsp Moroccan spices 20ml olive oil ½ tsp corn flour

1. Cut the squid tubes in half and score inner side, making diagonal cuts.

Salad Handful mescalin lettuce 4 cherry tomatoes 50g cucumber 20g bean shoots 20g red capsicum 2 tsp coriander 25g carrot 80g sweet tomato chutney

3. Add a dash of water and gently mix.

Enquiries: www.eatlocal.com.au

2. Cut into bite-sized pieces and place into a bowl with cornflour and spices.

4. Heat oil in a hot pan and place squid pieces, scored side up and cook for a couple of minutes. Avoid over cooking.

5. For the salad arrange the lettuce on a plate and place other salad ingredients over the top. Put some chutney to the side.

Top each salad with seared squid and garnish with fresh cut coriander.

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11

Anchors Seafood Restaurant Anchors Seafood at Broadmeadow has a fully licensed restaurant open seven days from 11am to 9pm offering a delicious range of seafood including the famous “Lobsterfest” from Monday to Friday only.

Anchors takes pride in being family friendly and the little ones are well catered for with their own Kids Menu.

We can accommodate large groups, so why not book your birthday or function with us.

Come celebrate at Anchors - “the home of Archie”.

MIXED SEAFOOD GRILL 3 green tiger prawns 3 New Zealand mussels 2 sea scallops 6 squid rings ½ blue swimmer crab 100g New Zealand hoki fillet Sydney rock oyster 2 tbsp olive oil White wine sauce ½ cup cream ¼ cup white wine, reduced 60g butter

1. Gently grill crab and fish until fish is tender, about five minutes.

For the sauce stir cream and reduced white wine over a low heat, stir in butter to thicken and simmer for five minutes.

2. Top Sydney rock oyster with a mornay sauce, which is made just the same as the white sauce, omitting the wine and adding cheese instead. Top the oyster with a little cheese and place under a grill and bake for about six minutes. Heat olive oil in a large skillet pan, toss mussels and tiger prawns and cook for about four minutes.

3. Add sea scallops and squid rings and cook for a further two minutes. Serve mixed seafood on top of white wine sauce, place mornay oyster on the side and serve with chips and a fresh salad.

All the ingredients for this recipe are available for purchase from our Fish Market.

Enquiries: www.eatlocal.com.au

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13

Atlas CafĂŠ Restaurant Atlas CafĂŠ Restaurant has firmly established a reputation in Newcastle for fresh whole fish filleted in-house daily and a modern Australian menu. With more than 20 years experience, chef and co owner Bartholomew Connors is passionate about food and combines the best quality ingredients with simple fresh produce.

Atlas also offers alfresco dining only 300 metres from Newcastle Beach. With superb quality food and friendly, personable service, Atlas is the perfect venue for any occasion from Sunday breakfast, a romantic dinner, or any function. Spoil your senses at Atlas CafĂŠ Restaurant.

Fillet of wild barramundi with bullhorn pepper, dried chilli, verjuice and super fino caper beurre blanc 2 x 200g fresh wild salt water barramundi fillet 2 bullhorn peppers 250ml white wine 50ml muscatel wine vinegar 250g unsalted butter 4 French shallots Thyme Bay leaf White peppercorns Salt 20g super fino capers Fine herbs

1. For the bullhorn pepper, roast on a matched flame, peel and marinate in extra virgin oil, thyme and garlic.

2. For the sauce, reduce the white wine and muscatel vinegar with french shallots, thyme, tarragon, parsley stalks and white crushed peppercorns to a fume then monte 250g of unsalted butter.

3. Season and add super fino capers and chopped fines herbs.

Heat the bullhorn pepper either in an oven or under the grill.

4. In a hot skillet pan, sear fillet skin-down with clarified butter.

Place in a high oven for three minutes, turn fillet and return for three minutes. Remove from oven, add butter and bring to noisette stage. Add dried chillies and deglaze with verjuice for the chilli noisette. Season.

5. Place fillet on plate, drape the bullhorn pepper then pour over the muscatel beurre blanc and drizzle over the chilli noisette.

Enquiries: www.eatlocal.com.au

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15

Bacchus Bacchus is an elegant space reminiscent of the Victorian era’s grace and charm. Set in an historic building with stunning chandeliers, leather chaise lounges, red velvet curtains and stone fireplaces.

The fine dining menu is French and Mediterranean with the best of Australian seasonal produce.

An extensive tapas and cocktail menu is available for more informal dining.

Lamb Ragout 1kg leg of lamb, deboned 1 onion 1 carrot 1 celery stick 1 bunch spinach 200g fresh peas Thyme, salt and pepper Gratin of parsnip 1 brown onion, finely diced 250ml white wine 500ml pure cream 1kg pontiac potatoes, sliced 2 parsnips, sliced finely

1. Braise the lamb with roughly chopped vegetables. Cook for around two hours or until soft. When lamb is done leave to cool then break apart and add peas with 250ml of the cooking liquid.

2. Divide the lamb evenly and mould into five, palm-sized balls.

3. For the gratin sautĂŠ the onion in a pot until clear then add wine and reduce by half.

4. Add cream and cook on low heat for 30 minutes. In a bowl place all sliced root vegetables and tip hot cream and wine reduction over and mix through. Layer the vegetables in a baking dish and tip any excess cream over the top and cook in an oven at 190°C for one hour.

5. Wrap the lamb ball in a spinach leaf that has had the stalk removed and has been blanched in boiling water for 20 seconds. Serve the lamb with the cooked vegetables and peas.

Enquiries: www.eatlocal.com.au

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17

Bali Corner “Taste of Bali” Bali Corner is a fast growing Balinese restaurant in the heart of Newcastle. It offers authentic Balinese cuisine which you will usually only find in the small villages of Bali.

The menu features both contemporary Australian meals and Balinese cuisine. Bali Night is every Friday and is the best time to taste the flavours of Bali.

Open seven days, with a special Bali Night every Friday.

Balinese Fried Noodles – Mie Goreng Bali 200g noodles 100g Asian greens 50g bean sprouts 6 prawns 150g chicken, sliced 100g diced pork ½ small brown onion, sliced 2 garlic cloves, crushed 2 tbsp Balinese paste 1 tbsp soy sauce 1 tbsp kecap manis 1 tbsp vegetable oil Salt and pepper

1. Heat oil in a wok. Sauté the onion and garlic.

2. Add kecap manis, pork, chicken and prawns, stir until cooked.

3. Add Balinese paste, noodles and greens and leave until cooked through. Add salt and pepper to taste. Serve and garnish with omelette.

Serves 2

Enquiries: www.eatlocal.com.au

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19

Bar Beach Kiosk Bar beach Kiosk is well known to locals for the best hand-cut chips on the coast.

The Kiosk uses fresh produce which is dipped in a light tempura batter only seconds before being submersed into hot oil then served with house-made tartare sauce.

The grill works overtime cooking up Atlantic salmon, red snapper, deep sea bream and ocean perch.

Add fresh oysters, prawns and mussels to the menu and you can get breakfast, lunch and dinner all year round.

Tartare sauce 5 eggs 1 chef’s spoon of Dijon mustard ¼ cup lemon juice Salt and pepper to taste 1500ml vegetable oil ¼ cup of capers

Enquiries: www.eatlocal.com.au

1. Blend eggs, mustard, lemon juice, salt and pepper in a food processor on a slow speed. Add oil at a slow, steady rate until emulsified.

2. Add ¼ cup of drained, chopped capers and blend until mixed through.

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21

Bogie Hole Café “There’s a reason, or four, why this place is always packed: It’s metres from the beach, the dishes are huge, the prices are reasonable and it has cold beer. The masses of sidewalk tables make it five. Bogie Hole specialises in gluten-free foods. They do all the standards - pastas, salads, burgers, steaks and chicken - and they do them well” ~ Lonely Planet Australia 2004.

Open from 7am, seven days.

Lamb Rump with ras el hanout and raisins 4 lamb rumps 2 onions, peeled and sliced 2 tsps garlic, peeled and crushed 2 tbsp ras el hanout 2 cups beef stock 2 tbsp olive oil ½ cup honey ¾ cup raisins

1. Heat oil in saucepan, fry the onions gently or until they start to soften. Add garlic and ras el hanout and fry until the spice blend starts to release its fragrance. Then add beef stock, honey and raisins, and simmer gently for about an hour or until it starts to thicken slightly.

2. In a frying pan, heat some extra oil and seal lamb, once lamb is sealed on all sides place in a hot oven for 10 minutes or until cooked to desired doneness.

3. Rest lamb, covered with foil for five minutes, then slice and serve on top of vegetables of your choice with lots of sauce over the top.

Enquiries: www.eatlocal.com.au

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23

Brasserie 88

AT WESTS

Brasserie 88 is a multi award-winning restaurant that offers guests a fresh dining experience in relaxed surrounds. With an extensive modern Australian menu and wine list, you’ll always be spoilt for choice.

The large open kitchen allows guests to witness the culinary action as the chefs prepare both classic favourites and exciting new creations. Generous portions, coupled with friendly service, make this restaurant a popular choice for both the business and family diner.

CHICKEN BREAST FILLED WITH MUSHROOMS Topped With A Sweet Onion Crust Served On Slow Braised Zucchinis, Herb Chats And A Rich Red Wine Mushroom Jus 4 x corn fed chicken breasts Mushroom stuffing 150g onions 400g mixed mushrooms Good pinch of mixed chopped herbs 50g butter 150g fresh breadcrumbs Sweet onion crust 300g sliced onions 100ml olive oil 50g butter 300g fresh breadcrumbs

Red wine mushroom jus 500g mixed mushrooms 1 tsp chopped garlic 100g finely diced onions 200ml red wine 500ml veal or beef stock

Enquiries: www.eatlocal.com.au

2. For the jus, gently sweat off the onions, garlic and mushrooms in a pan, then add the wine and reduce by a third. Add the stock and reduce by two thirds.

3. For the zucchinis melt the butter and lightly fry the garlic.

Add the zucchinis then the stock and lemon juice. Cover with greaseproof paper. Bring to boil. Turn the heat down and cook for 10 minutes or until tender. Add chopped herbs and seasoning.

Slow braised zucchinis 400g large zucchini batons 50g butter 100ml chicken stock or water 1 tsp chopped garlic Juice of ½ lemon Good pinch of mixed chopped herbs Herb chats 500g boiled, halved chat potatoes 50g butter 40ml olive oil Handful of mixed herbs

1. Slice the onions into thin strips and cook over a gentle heat in the oil and butter until golden brown. Add the breadcrumbs, salt and pepper. The coating mixture should resemble a crumbly texture.

4. For the chicken make a small incision below the wing bone running down the fillet, fill with a small amount of the filling and brown in an ovenproof pan. Top with a generous amount of the onion crust and bake in the oven at 180°C for about 15 minutes.

5. For the chats melt the butter and olive oil. Add the chats and cook until golden brown. Add the chopped herbs, salt and pepper.

6. Place four chats on each plate and top with braised zucchinis.

Spoon a generous amount of sauce over the zucchinis ensuring mushrooms are divided evenly. Top with the chicken breast, garnish and serve.

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25

The Brewery Restaurant Synonymous with quality, The Brewery Restaurant on Honeysuckle continues to entice diners with impeccable service, quality wine selection and seriously good food. These essential elements have made our award-winning restaurant one of Newcastle’s most desirable dining destinations.

Dine in the sleek sophisticated interior, or alfresco on the boardwalk and enjoy the absolute waterfront views of the working harbour.

Breast of duck with seared scallops and veloute of pea 4 duck breasts 40g table salt 40g caster sugar 4 carrots 4 parnsips 1 bunch rainbow chard 12 sea scallops Veloute of pea 1 leek ½ brown onion 2 cloves garlic 300g frozen peas 500ml chicken stock Serves 4

1. Combine the salt and sugar and coat the duck breasts. Leave for two hours, wash them off and pat them dry. For the veloute of pea, finely slice the onion, leek and garlic and sweat them off in a large saucepan over a low heat, add the peas and continue to cook for three minutes, then add the stock and bring it to the boil over a medium flame.

2. When the peas are soft, remove the saucepan from the heat and blend the mix until smooth, season with ground white pepper and table salt. Cut the carrot and parsnip into batons, coat with oil and roast on a baking tray for 20 minutes at 180°C. 3. When cooking the duck breast always start with the duck skin side down in a cold frypan and cook until golden over a low heat, turn the breast over and cook in the oven. When cooked, rest the breast for five minutes with skin side up before serving.

4. Remove the stem from the rainbow chard by simply cutting it out and blanch in boiling, salted water.

5. For the scallops remove the muscle and sear in a hot frypan until caramelised on both sides.

Enquiries: www.eatlocal.com.au

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27

The Clarendon Hotel The Clarendon Hotel provides a unique dining experience in the heart of Newcastle’s CBD. It is casual fine dining, and head chef Adam Mackenzie has created a delicious menu to cater to all tastes and budgets. The beautiful Art Deco bar also stocks the largest premium spirit range in Newcastle complemented by a range of boutique beers, inspiring cocktails and a comprehensive wine list.

So come and enjoy the relaxed atmosphere of our restaurant or outdoor courtyard while sampling the amazing food and beverages on offer.

Lemon, thyme and chilli roasted lamb rump with corn fritters, roquette and macadamia pesto and onion jam 4 trim lamb rump, 220-250g each 1. For lamb marinade, combine lemon zest with chopped chilli Juice and zest of a lemon and thyme and rub into lamb. Pour over lemon juice and olive 1 red chilli, deseeded, finely chopped oil then refrigerate.

6 thyme sprigs ¼ cup olive oil 2. For the fritters, remove kernels from cob. Combine polenta, bi Salt and pepper carb soda and salt. Make a well and add milk, butter and egg yolk. Stir in kernels. Beat egg white until stiff and fold into batter.

Corn fritters Lightly oil a heavy based frying pan. Fry spoonfuls of batter, 3 corncobs about 10cm in diameter. Turn and cook other side. Place 1½ cups polenta fritters in a warm over until cooked through. ¼ cup plain flour 1 tsp bi carb soda 3. For roquette pesto, place roquette, macadamias, garlic and ½ tsp salt oil into a food processor and blend to a smooth paste. Transfer 2 cups milk to a bowl and stir in cheese, season to taste. Cover and 40g butter, melted refrigerate.

1 egg, separated Vegetable oil 4. For onion jam, lightly sauté the onions, garlic and chilli in the Roquette pesto 1 cup roquette, tightly packed ½ cup olive oil 30g macadamia nuts 2 cloves garlic, crushed 30g grated parmesan cheese Salt Onion jam 2 large red onions, sliced very finely 1 tbsp vegetable oil ¼ cup brown sugar ¼ cup balsamic vinegar ½ tsp cinnamon 1 clove garlic, chopped 1 red chilli, chopped

Enquiries: www.eatlocal.com.au

oil, add the sugar, vinegar and cinnamon. Cook on a low heat for about an hour.

5. Preheat oven to 220°C. Heat a little oil in frying pan, season lamb and place in a pan to seal. Transfer to a roasting tray and place in oven for 10 minutes. Remove and rest for a further 15 minutes. Heat corn fritters in oven and arrange three on each serving plate, slice lamb into three and place on top, spoon onion jam over lamb and finish with roquette pesto.

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29

Commercial Fishermen’s Co-operative Come and visit Newcastle Fishermen’s Co-op at 97 Hannell Street, Wickham.

It is your one-stop fresh seafood shop for all your fresh seafood requirements, including whole fish fillets, crustaceans and all the condiments to complement your fresh seafood experience.

Depending on when you visit, you may get to see the trawlers returning from the ocean, bursting with the catch of the day.

Product Information At the Co-op, our catches come from one of seven depots located over a 200km area between Tuggerah and Seal Rocks.

The Co-op sells about half of the catch locally through our retail shops and the rest goes to the Sydney Fish Markets.

At our retail shop we provide fresh seafood to our walk-in customers and we also supply to some of the Hunter’s best restaurants. You can also buy gift vouchers for raffles and functions.

At the Wickham store there is a large variety of fresh whole fish, including local Snapper, Bream and Mullet.

Resident Chef Greg Hamilton can answer all your seafood cooking questions as well as give you some tasty seafood tips. We also have monthly cooking demonstrations.

There is a large variety of fresh fish fillets from the local area and fresh reef fish from the Barrier Reef.

There are also prawns and of course, fresh local oysters.

Enquiries: www.eatlocal.com.au

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31

The Dockyard The Dockyard is Newcastle’s newest bar located on the Boardwalk in the Honeysuckle precinct. You can enjoy a casual and relaxed drink while looking across Newcastle’s wonderful harbour.

Open for lunch and dinner, the Dockyard’s relaxed eatery is a great place to enjoy a meal or snack after work, with family, or friends.

Plum glazed duck breast 4 duck supremes, skin on 100ml sweet chilli 200ml plum sauce 1 tsp blended garlic 240g pork mince 170g roasted red capsicum 12 wonton wrappers 200g snow peas ½ head broccoli in florets

1. Heat a cast iron pan until it smokes and place duck skin side down in the pan until golden brown and cook in the oven for about 10 minutes.

Serves 4

4. Place bed of steamed vegetables and wontons on a large serving plate, place duck on top. Drizzle with the sauce.

Enquiries: www.eatlocal.com.au

2. For the wontons mix the mince and capsicum, roll into small balls, fold wontons over mix and fry for about three minutes.

3. For the sauce mix sweet chilli, plum sauce and garlic in a mixing bowl.

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33

Emerald Gardens

AT WESTS

Enhanced by a tranquil water feature, ornate doors and beautiful timber and oriental fabric walls, the Emerald Gardens Restaurant delivers a dining experience like no other Asian Restaurant in the Hunter.

Banquet menus are a speciality. From prawn toast to deep fried icecream with butterscotch sauce, sit back, relax and enjoy each course as it is served by the attentive and courteous staff.

Salt and Pepper Dry Spiced Scallops with Chilli Cucumber Dipping Sauce and Steamed Rice Salt and pepper scallops 24 x cleaned and trimmed scallops with the roe removed 5 tsp sea salt 3 tsp roasted black peppercorns 6 tsp Szechuan pepper 150g plain flour 70g corn flour 3 tsp ground white pepper Dried spice 2 tsp chilli flakes ½ tsp ground black pepper 1 tsp sea salt 1 tsp Chinese 5 spice

1. Roast black peppercorns and Szechuan pepper in a dry pan, then grind and add all the other dry ingredients and reserve.

2. To make the dipping sauce, combine the sugar and vinegar in a small pot and bring to the boil. Add the sweet chilli sauce and cool. When the sauce has cooled add the diced cucumber and finely chopped coriander.

3. Dip the scallops on the egg whites and coat in the flour mixture then deep fry in very hot oil quickly.

4. Heat a wok and add the dried spices and scallops mixing thoroughly. Drizzle with a little sesame oil, add the chopped garnish and serve in a lettuce cup with cucumber dipping sauce and steamed rice.

Cucumber dipping sauce 40g white sugar 50ml white vinegar 25ml sweet chilli sauce 30g diced cucumber Âź bunch coriander Garnish 10ml sesame oil Julienne shallots Sliced red chillies Coriander leaves Lettuce cup

Enquiries: www.eatlocal.com.au

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35

Engine Room Restaurant & Bar Overlooking Newcastle Harbour, the Engine Room Restaurant and Bar on Honeysuckle offers a high quality dining experience for all. With a modern sophisticated interior that reflects its industrial harbour setting, it offers a relaxed and stylish atmosphere to enjoy sensational food.

Engine Room is known for excellent coffee with breakfast, tapas, pasta and pizza from the wood-fired oven for lunch or dinner. Sit back, relax and enjoy.

Herb and parmesan crusted veal cutlet with zucchini flower and rocket salad 2 veal cutlets about 200g each ½ Spanish onion, finely sliced 8 zucchini flowers 100g semi-dried tomatoes 200g rocket 75g unsalted butter 100ml oil 200g plain flour 2 eggs 50ml milk 30ml lemon oil

1. Place breadcrumbs, parmesan cheese and freshly chopped herbs into a large bowl with salt and pepper and mix well.

2. In two smaller bowls, place eggs and milk in one and whisk to create an egg wash, place flour in the other bowl.

3. Place one veal cutlet into flour to give a light coating on both sides, use bone to hold the veal.

Herb and parmesan crust 150g breadcrumbs 100g freshly grated parmesan cheese ½ bunch continental parsley, finely chopped ½ bunch mint leaves, finely chopped 1 bunch oregano, finely chopped ½ tsp sea salt ½ tsp white pepper Serves 2

4. From the flour dip, place the cutlet into the egg wash, coating both sides. Next place veal into the parmesan and herb mix, then pat down cutlet into crumb mix. In a heavy based pan, add oil and 25g butter and turn up the heat. Once butter turns to a white froth, gently add both veal cutlets and cook one side for two minutes before turning.

5. Place into a preheated oven at 180°C for seven minutes.

Remove from oven and rest on a paper towel. In a clean heavy based pan add remaining butter to medium heat, once butter has melted add finely sliced onion and allow to simmer for two minutes. Add semi-dried tomatoes, turn heat to high, add zucchini flowers and sauté for three minutes.

Remove from heat and toss through rocket until slightly wilted.

6. On two large plates, divide the mixture evenly and place cutlet on top. Drizzle with lemon oil.

Enquiries: www.eatlocal.com.au

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37

Euro Patisserie Located just a stone’s throw away from Newcastle’s must-visit tourist destination Blackbutt Reserve is Euro Patisserie at 68 Orchardtown Road, New Lambton.

A dedicated team of pastry cooks and decorators led by Brooke Marlborough produce an amazing range of gateaux, flans and desserts.

It’s the place to go to pick up something sweet for a special occasion or an impressive, modern wedding cake. Visit Euro soon at www.europatisserie.com.au

Vanilla baked cheesecake with seasonal fruit 375g caster sugar 375g margarine 1125g cream cheese 5 whole eggs 50g cornflour 1 tsp vanilla essence A layer of sponge cake to form the base of the cheesecake

1. Oil a 23cm springform tin and press in sponge cake for a base.

Preheat oven to 180°C. 2. Place sugar and margarine in an electric mixing bowl.

Mix until combined. Add cream cheese to the mix, mix slowly until combined.

3. Add the sifted corn four to combine, scraping the bowl down to prevent lumps. Add the vanilla at this stage.

4. Place the mix on top of the sponge cake. Place the tin in a water bath and cook for 30 minutes. When cool serve topped with seasonal fruit.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

39

Eurobar ‘n’ Grill For a unique experience you can drink or dine right in the heart of cosmopolitan Beaumont Street, Hamilton.

Enjoy fine food with the freshest of local produce or sample our international beer, wine and cocktails.

Join our regulars who believe we have the best coffee in Newcastle.

Euro is fully licensed or BYO wine only. Open seven days from 7.30am until late.

Chicken supreme on zucchini and kumera rosti 4 chicken supreme 50g flaked almonds 80g camembert 500g zucchini, grated 500g sweet potato, grated 100g potato, grated 2 eggs 100g plain flour Breadcrumbs 100 pink peppercorns 1 onion, finely diced 100ml white wine 500ml cream Salt and pepper

1. Make a pocket in each breast length wise with a small, sharp knife. Cut camembert into four equal wedges, roll in almonds then squash into the breasts.

2. Seal in a hot pan then cook in oven at 240°C for eight to 10 minutes, until just firm to the touch. Serve placed on top of the rosti with sauce over the top.

3. For the rosti, place grated zucchini, potato and sweet potato in a bowl and season well. Add flour and eggs, mix to a consistent texture. Roll into four equal patties, making sure to squeeze out excess moisture. Place onto a greased baking tray and cook in the oven at 200°C for 25 minutes.

4. For the sauce sauté onion in olive oil until soft, add drained peppercorns and cook for a further two minutes, then deglaze with wine and reduce by half. Add cream and reduce to sauce consistency.

Enquiries: www.eatlocal.com.au

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41

Fisher’s @ Honeysuckle Fisher’s @ Honeysuckle opened in April 2005 in The Boardwalk, next to the Crowne Plaza Hotel. It manages the Lee Wharf Pontoon for Honeysuckle Development Corporation and provides bike tours and organises harbour, river and ocean boat charters from Newcastle. Fisher’s coffee gallery has an ever changing backdrop of original art and photographs inspired by the region or painted by local artists.

Surrounded by vibrant restaurants, Fisher’s stands out by concentrating on light meals for people on the move, to eat in or take-away.

THAI BEEF WRAP 6 lavash bread 1 crisp cos lettuce 125g vermicelli noodles, cooked 200g snow peas, sliced 1 red capsicum sliced 1 carrot cut julienne ¼ cup cashews chopped 500g beef rump Dressing ¼ cup fish sauce ¼ cup sweet chilli sauce Juice of 1 lime 1 tsp sesame oil 1 heaped tsp fresh chopped coriander 1 clove garlic finely chopped

Enquiries: www.eatlocal.com.au

1. Combine dressing ingredients and brush over beef.

2. Cook beef until medium, allow to cool for three minutes and slice thinly.

3. Combine the noodles, vegetables and cashew nuts in a bowl with remaining dressing.

4. Arrange half the lettuce leaves across wraps and cover evenly with noodle salad.

5. Top with beef strips and remaining lettuce and roll tightly.

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43

Grower’s Best As you park at Marketown Shopping Centre you are greeted to Grower’s Best with the lyrics of “That’s Amore”. It draws you in. Then you discover this is more than splashes of colourful fruit and vegetables.

Every turn reveals a gourmet display of cheeses and other dairy products, smallgoods, European specialty food, Asian and Indian items, pasta, nuts and oils ingredients. Everything to make your recipes sensational!

PRODUCT INFORMATION Array of fruit and vegetables We at Grower’s Best obtain products from the best fresh produce sources to ensure that you obtain crisp and nutritious fruit and vegetables. We have a large selection of fresh fruit and vegetables, including dried fruit and nuts, exotic fruits and Asian vegetables. We are proud of our wide selection and varieties of fruit and vegetables and aim to add to your health and eating pleasure. Under the leadership of Frank Frasca, our friendly staff are always enthusiastic to help you and answer any questions you may have.

Delicious delicatessen As well a variety of Hunter specialty cheeses, we carry a variety of dairy products from Australia and the rest of the world including fetta and parmesan cheeses. Our delicatessen offers a large antipasto selection and ready-to-eat meals for busy customers.

Exotic gourmet For those passionate about world food or who have an interest experimenting our gourmet section provides authentic European and Asian specialty foods. Our extensive selections include oils, breads, spices, sauces, condiments, pastas, sweets, jams, biscuits and an extensive variety of dried goods. We aim to tantalise your taste buds and broaden your eating favourites.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

45

Hobarts Restaurant

AT WESTS

Hobarts remains one of Newcastle’s premier dining experiences. Seating 40, this opulent and intimate a la carte restaurant offers a selection of fine wines and sublimely elegant cuisine with impeccable service to match. The chefs are committed to using only the finest and freshest produce to create their culinary masterpieces. Whether you’re on a romantic or culinary quest, Hobarts is the perfect choice.

Char grilled lamb fillets on cauliflower and almond puree with caramelised pear, topped with cauliflower and parmesan crumbs finished with a rich port wine rosemary jus 8 x 120g lamb fillets 500g cauliflower and almond puree 2 whole pears, poached and cut in half 200g cauliflower and parmesan crumbs 200ml rosemary port wine jus Cauliflower puree 500g trimmed cauliflower 50g butter 75ml cream Juice of ½ a lemon 50g slivered almonds toasted Port wine and rosemary jus 100ml port 500ml rich veal or beef stock Good pinch of chopped rosemary 100g chopped onions Salt and pepper Cauliflower breadcrumbs 200g blanched cauliflower 250g fresh breadcrumbs Good pinch of fresh thyme 75g grated parmesan cheese 100g butter Poached caramelised pears 2 firm pears 300g sugar 1 lemon 2 cinnamon quills

Enquiries: www.eatlocal.com.au

1. Cut cauliflower into florets and place into boiling water with lemon juice and salt. After about four minutes remove 100g of cauliflower and refresh under cold running water. While the cauliflower continues to cook, shave the tops off the refreshed cauliflower to resemble breadcrumbs. Melt the butter in a flat bottom pan and add the breadcrumbs and refreshed cauliflower. Cook, stirring frequently until golden brown. Add the parmesan cheese and thyme and reserve.

2. When the remaining cauliflower is soft, strain and add the cream and butter, then blend until smooth. Season to taste and fold in the slivered almonds. For the jus, gently sweat off the onions and rosemary in a pan then add the port and reduce by two thirds. Add the stock and reduce by two thirds.

Add a little salt and pepper if needed.

3. Peel and core two pears and place in a large pot with the water, sugar, lemon and cinnamon. Cover and bring to boil.

Turn down to a simmer for about 10 to 12 minutes. Remove from the heat and cool in the liquid. To caramelise cut the pears in half and roll in sugar. Place face down in a frying pan.

After about three minutes turn pears over and place into a hot oven for six minutes.

4. Brush the fillets with oil and grill.

5. Place the cauliflower puree in the centre of the plate with the caramelised pear on the side. Arrange the sliced fillets on the puree.

6. Spoon a generous amount of rosemary jus around the plate and top the lamb with the cauliflower breadcrumbs and fresh herbs.

www.hunterfoodandwine.com.au

47

Honeysuckle Produce Markets Honeysuckle Produce Markets has been running each Sunday now for more than five years. It enjoys a strong community following with live music every Sunday. Honeysuckle Produce Markets offers a magnificent iconic venue for all manner of functions and events.

Honeysuckle Produce Markets has been listed in the Sydney Morning Herald Good Food Guide now for the past three years.

Wok Seared Quail Served wITH Lime Chilli Noodles 2 cloves garlic Walnut sized knob of ginger Finely dice fresh coriander root 1 fresh lime cut end to end and finely sliced 20ml roasted sesame oil 4 quail cut into quarters 20ml fresh lime luice Remainder of bunch fresh coriander leaves Sweet soy sauce Lime chilli noodles Fresh noodles Cup of Asian-style vegetables

Enquiries: www.eatlocal.com.au

1. Flatten garlic and ginger with flat bladed knife then sweat garlic, ginger, coriander and sliced lime in sesame oil in a wok.

2. Add quartered quail and sear, turn heat down, put the lid on and braise until almost cooked.

3. When almost cooked, turn heat off, splash with sweet soy sauce and lime juice then sprinkle with coriander leaves.

4. Julienne or fine dice a cup full of Asian-style vegetables squeeze over the lemon juice.

5. Refresh or boil noodles to cook. Mix noodles and vegetables and arrange quail on noodles. Drizzle remaining sauce over plated ingredients.

www.hunterfoodandwine.com.au

49

Hot Rock Food Service + Catering Hot Rock Food Service + Catering applies a fresh, contemporary and professional approach to catering, functions and events. It has gained significant recognition as an innovative event and catering company among the corporate sector as well as media, arts, fashion and the wedding market.

Hot Rock has become one of Newcastle’s foremost catering companies through the commitment and dedication of the entire team. With a natural flair for producing fine modern Australian cuisine, Hot Rock Food Service + Catering is here to assist you with any catering needs.

PRODUCT INFORMATION Offering more than just great food, Hot Rock has a strong emphasis on food service. From conception to completion, our team is dedicated to providing you with the ultimate dinning experience.

Whether it is providing you with a private dinner party in your home, or businesses conferencing requirements to product launches or catering at your wedding, it is our commitment to excellence combined with a professional and creative approach that sets us apart.

Our team offers a variety of options, from event management, serving and clearing away, or simply prepare and deliver. We conscientiously work with you to achieve the best outcome.

Our clients rely on us for flexibility, consistency and creativity to achieve the perfect event. If quality matters, we can assist you with the total package.

Our staff are fully trained, with presentation and customer service high on the agenda, ensuring your function will run smoothly and efficiently.

Hot Rock can provide you with a selection of interesting menus including breakfast options, morning and afternoon teas, sandwich platters, cocktail party food, board room lunch and dinners or wedding packages.

If you require food and food service to be well above expectations visit our web site www.hotrock.com.au for information about our company and products.

Whether you are in Newcastle, The Hunter Valley or Port Stephens we look forward to hearing from you.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

51

Impact Espresso Bar Impact is located in Hamilton, nestled in the Hamilton piazza on Beaumont Street. Impact is known for great coffee, food and service.

Created by Nicole Mitchell and David Gregor, Impact is the perfect place to drop in for a long lunch, quick breakfast, exquisite dinner, or relaxed coffee.

Let Impact treat you to something truly special. Open seven days.

Seared Kangaroo loin on roast pumpkin with riberry, quandong, onion jam tart 4 kangaroo loins, about 800g each 1 butternut pumpkin 2 white onions 200g brown sugar 50ml balsamic vinegar 1 cinnamon quill 2 star anise 100g unsalted butter 12 quandong fruit 100g riberry (lillypilly) 200g shortcrust pastry (1 sheet of frozen pastry) Sea salt 240ml beef or veal jus Olive oil

1. Peel and finely slice onions. Heat pan with small amount of olive oil and sauté white onion. When soft add anise, cinnamon and brown sugar. Stir over heat until sugar is dissolved. Add balsamic and butter. Leave over low heat for 20 minutes. Stir occasionally.

2. Slice kangaroo into strips of three, season with sea salt, drizzle with olive oil, allow to sit for at least half an hour. Peel and dice pumpkin into desired size, place in oven at 200°C seasoned with sea salt and olive oil. Stir occasionally. Cook until golden brown.

3. Roll pastry into then sheet, cut into quarters, place riberry, quandong and onion equally over then pieces, place in oven at 200°C, cook until pastry is golden brown.

4. Heat a heavy skillet over high heat and cook kangaroo, about two minutes for each side. Remove from heat and rest meat.

To serve place a quarter of the pumpkin in the centre of plate, place a tart over the pumpkin, top with the kangaroo on tart.

Heat jus in the pan that kangaroo was cooked in, poor jus over.

Enquiries: www.eatlocal.com.au

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53

Kati Alo Located in Newcastle’s Darby Street dining strip, the newly opened Kati Alo is something different.

Boasting a menu designed for healthy eating, we source the freshest and best quality produce direct from Sydney. This allows us to provide you with a dining experience with great food at a great price.

Come and enjoy our sunny courtyard and really experience what makes Kati Alo something else. Please visit www.katialo.com

Grilled lamb salad with mint pear and honey dressing Salad 100g trimmed lamb back strap Handful of baby spinach 3 button squash ½ cup sunflower seeds ¼ cup dried apricots Wedge of brie cheese Dressing 1 egg white 2 ripe pears, peeled 2 tbsp honey ¼ bunch of mint 200ml vegetable oil 80ml champagne or white wine vinegar 1 tsp Dijon mustard

Enquiries: www.eatlocal.com.au

1. For the dressing gently heat the vinegar, dissolve the honey and half the amount of mint with the vinegar. Blend the mustard, pears and egg white in a processor. Combine all the ingredients and add the remaining mint and process. Slowly add oil. Add lukewarm water, if needed, to thin mixture.

2. Seal the lamb in a hot pan until medium rare. Slice squash and grill in pan, cut brie into pieces, toss with the rest of the salad ingredients into a bowl.

3. Slice the lamb back strap. Combine the dressing and salad and put on the plate with the lamb on top. Serve with sour dough.

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55

Larnna Thai Larnna was a kingdom located in the north of Thailand around the city of Chiang Mai. The word Larnna translates to mean ‘one million rice fields’.

The restaurant is influenced by the cuisine of Northern Thailand. Ingredients include chilli, garlic, ginger, galangal, lemon grass, basil and lime. Larnna Thai presents a combination of flavours inspired by traditional Thai recipes including some of Chiang Mai’s most famous dishes.

SteamED whole silver perch with Chinese Rice wine and Ginger One whole silver perch For the sauce 1 tbsp Chinese rice wine 3 tbsp of fish sauce Juice of one lemon 1 tbsp white sugar Fresh chilli, seeded and sliced Garnish 1 bunch roughly cut fresh coriander, leaves only 1 tbsp of sliced ginger

1. This recipe requires a steamer basket big enough to hold the whole fish on a large plate with enough room around it to allow the steam to rise evenly.

2. Place the chopped ginger inside and over the top of your whole fish, place your fish onto your plate and into your steamer basket.

3. Cover and steam over simmering water for 10 to 15 minutes or until cooked. The fish is cooked when the flesh turns white.

4. While your fish is steaming add your ingredients to a small bowl and mix until the sugar dissolves.

5. Remove plate from steamer, garnish your fish with the remaining ginger and coriander then drizzle with sauce.

6. Serve and enjoy with a chilled glass of pinot or any sharp, fruity white wine.

Enquiries: www.eatlocal.com.au

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57

Martines’ Martines’ at New Lambton is one of Newcastle’s original “gourmet delis”, now expanded and providing a huge range or services since its inception in 1988.

Now available is an extensive range of take-home meals, a 60 seat café area and a superb catering arm offering a comprehensive range of fully serviced menus with liquor license options.

An on-site car park allows easy access to the counter and café areas of Martines’.

The take-home food range is second to none offering starters, entrees, main meals, sides, desserts and more, all baked on the premises by in-house chefs and available ready cooked and fresh each day.

PRODUCT INFORMATION Martines’ has a huge takeaway lunch trade, with the gourmet sandwiches often referred to by customers as the “world’s best”.

The 60 seat café has on offer many take-home meals as well as modern breakfast, lunch and dinner menus. The semi outdoor eatery provides a comfortable indulgence with air conditioning for those extreme days.

Martines’ has developed a well deserved, excellent reputation for its catering services. Dinner parties to corporate and private functions of any size. Martines’ offers a huge range of catering services from plattered foods collected from New Lambton to fully catered three and four course meals at it’s exclusive Bar Beach venue or at your own venue. Their liquor license allows Martines’ to cater for all your function needs.

Bar Beach offers an excellent function room inside the Cook’s Hill Surf Life Saving Club. Martines’ are the exclusive caterers at this most excellent venue. Consider having your next conference, product launch, or have your 40th birthday or wedding at this glorious room sitting over the top of the white sands of Bar Beach.

The fully commercial bar, East and South facing verandahs and the rolling waves just metres away place Martines’ and The Bar Beach Function Room as a must use venue for anyone wanting to impress clients or have friends enjoy the most unique venue in town!

Enquiries: www.eatlocal.com.au

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59

Mary Ellen Hotel The Mary Ellen Hotel offers great value meals for lunch and dinner seven days a week.

The hotel has recently been refurbished and has a relaxed and comfortable atmosphere. Add a huge wine and cocktail menu plus 23 beers on tap and it is no wonder the Mary Ellen has been nominated for awards like Bar of the Year, Country and Best Casual Dining Venue, Country, at the AHA Awards for Excellence.

Atlantic Salmon on rosemary smash chats WITH WILTED SPINACH and dill aioli 4 x 200 salmon steaks 8 to 10 chat potatoes 1 sprig rosemary 2 lemons 200g baby English spinach 500ml vegetable oil 1 bunch dill 3 eggs 1 clove garlic 1 tbsp white wine vinegar 2 tbsp Dijon mustard Sea salt Cracked pepper

1. Remove small bones from the salmon, sprinkle a little salt on the skin.

2. Mix the chopped rosemary with half its volume of sea salt and a few good grinds of pepper.

3. Pick the fronds from the dill and cut the tips off one lemon and then cut the body into four medallions. Juice the other lemon.

4. For the aioli, whiz one whole egg and two yolks in a processor with the garlic, mustard and vinegar. While whisking pour in the oil and whisk until thick.

5. Reserve some of the dill for a garnish and add the rest to the mix with the lemon juice and a few teaspoon of hot water to thin out the aioli.

6. Boil the halved chats in some salted water until tender, drain.

Heat the pan and rub a little oil onto the skin of the salmon and place skin side down. Cook skin side down for five minutes, then turn over, add the chats to the pan and then put in a 220째C oven for about four minutes.

7. Blanch spinach.

8. Remove pan from the oven, break the potatoes up with a spoon and place on the plate, sprinkle with rosemary salt, place on salmon and top with lemon and spinach. Drizzle with aioli.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

61

Newcastle Kitchen & Cutlery Whether you are a professional or aspiring chef, Newcastle Kitchen & Cutlery offers a one-stop shop to inspire all your culinary creations.

As the Hunter’s premier kitchen speciality retailer, we provide a range of products and services for the hospitality industry including cooking classes, chefs’ attire, kitchen and presentation items, knife sharpening services, delicious products and cooking books.

PRODUCT INFORMATION The Home Chef Cooking School For more than ten years, a number of the Hunter’s top Chefs have showcased their signature recipes and secrets of the trade in our speciality cooking classes. Held in the modern Newcastle Kitchen & Cutlery demonstration kitchen, these classes attract an array of participants, from other professional chefs, younger aspiring chefs as well as home cooks. Our Saturday cooking classes, hosted by resident chef Glen Herival, are also available if your wish to improve your general cooking skills.

Kitchen equipment Why cook when you can create? Newcastle Kitchen and Cutlery offer a wide range of kitchen equipment and supplies including cookware, smallware, bakeware, cutlery, tabletop, utensils and tools. You can carve masterpieces by using renowned knife brands such as Furi, Kasumi, Victorinox and Messermeister. For professional results, we recommend you choose from our high quality equipment brands which include Kitchenaid, Magimix and Bamix.

Chefswear You may be a Chef, but do you look the part? We have all the right gear to make you look your professional best. Our textiles range includes jackets, pants, aprons, hats, footwear and accessories.

Unique products We showcase the best of Australian and Hunter products including Morpeth Sourdough, Hunter Grove Olive Oil and Byron Bay Coffee. Come in and browse our range of speciality products as well as our extensive selection of Australian and International cookbooks.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

63

The Olive Branch Café The Olive Branch Café is fully operated by young people aged between 15 and 25 who are training in hospitality operations. Under the guidance of professional staff, the training participants gain nationally accredited qualifications while gaining invaluable work experience. While emphasis is on training, the seasonally changing menu is dynamic and creative, with flavours from different parts of the world. The Olive Branch Café is open for breakfast, morning tea and lunch, Monday to Friday.

Oven roasted capsicum filled with spinach, kumera and leek risotto 1 large kumera 3 tbsps butter 1 large onion, diced 1 leek, diced 20g baby spinach 1½ cups chicken stock 1½ cups white wine cups grated parmesan 2 red capsicums Snake beans Salt and pepper to taste

1. Roast capsicum in an oven at 170°C for 15 minutes.

2. Blanch snake beans in salted, boiling water then transfer into ice water.

3. For the risotto, melt the butter in a pan and add onion, leek and kumera, cooking gently without colouring for two to three minutes.

4. Add wine and stock and bring to the boil.

5. Mix in baby spinach and parmesan cheese. Correct the seasoning.

6. Cut capsicum in half, deseed, fill with the risotto and then place snake beans on top.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

65

Paul’s Asian Affair Restaurant Paul’s Asian Affair is an elegant, modern Asian restaurant in New Lambton, offering diners unusual and exotic chinese.

Paul’s Asian Affair has won many awards during the past 12 years including Best Asian Restaurant in the Hunter Valley, Best Asian Pacific Restaurant in Regional NSW and National finalist for 2004.

Kuala Lumpar king prawns 12 king prawns ½ onion, diced Few pieces of tinned or fresh pineapple 1 small tomato, diced 1 stick shallot, finely sliced for garnish 2 cloves garlic, finely sliced 2 tsp crushed peanuts

1. Seal king prawns in hot oil in a wok, remove from oil. Reheat oil and add garlic and vegetables and cook until onions are soft and add sauce ingredients. Cook until peanut butter is dissolved.

2. Add prawns and stir until boiling. Serve garnished with nuts and shallots, or use coriander instead of shallots.

Sauce ½ cup tomato sauce 1 tsp chilli sauce 1 tsp peanut butter 1 to 2 tsp sugar to taste

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

67

Q Tea The classic definition of tea is the brew made from the infusion of water and the leaves of an evergreen plant of the Camellia family.

Born and bred in nosh on beaumont, Hamilton, Q tea is forging it’s way in café restaurants all over Newcastle. Q tea specialize in quality loose leaf tea with a wide variety of traditional and modern blacks, traditional and modern greens, whites, reds, organics, herbals, fruit infusions, blends and tisanes. Q tea sources blends from the finest plantations all over the world and can even custom blend to your own requirements.

Thin and crispy apple tart with Q tea traditional chai gelato and Q tea Turkish apple syrup 2 sheets of puff pastry, cut to desired shape 10 large granny smith apples poached till opaque in sugar stock syrup 1 egg yolk for glazing Freshly ground cinnamon Icing sugar for dusting

1. For the Turkish apple syrup place all in a pot and bring to 95°C, strain and reduce until slightly coloured and thickened. Chill.

Gelato 1 litre milk 10 egg yolks 200g sugar 25g Q tea traditional chai

3. For the tart, dock and glaze the puff pastry then dust with cinnamon. Thinly slice the poached apple and arrange around the pastry, Bake at 180°C until it rises slightly. Dust with cinnamon and icing sugar and place on a plate with a little Turkish apple syrup. Place on the gelato and serve immediately with a pot of Q tea.

Turkish apple syrup 25g Turkish apple tea 25g sugar 100ml of water

Enquiries: www.eatlocal.com.au

2. For the gelato, steep the traditional chai in the milk from cold until warm over a moderate heat. Chill overnight and then strain. Heat and pour over creamed egg yolks and sugar. Stir over a double boiler until it coats the back of a spoon. Strain again and chill. Churn in an icecream machine. Freeze.

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69

Red Heifer Grill & Carvery Located in the CBD, the Red Heifer is a preferred lunch and dinner destination. Come in and taste our award-winning burgers, salivating steaks, light meals and modern Australian cuisine. Our restaurant is a favourite for those casual get togethers, special occasions or for a special day in the city. Our restaurant is open for lunch and dinner seven days a week.

Beef fillet on potato and macadamia rosti topped with tempura asparagus, king prawns and balsamic red wine jus 4 x 200g beef fillets 500g pontiac potatoes Bunch of asparagus 200g corn flour 8 large king prawns ½ cup balsamic vinegar 1 litre beef stock 100g macadamia nuts 1 large carrot 1 large onion 4 sprigs parsley ½ cup red wine 2 tbsp tomato paste 1 egg 200ml oil Serves 4

1. For the sauce roughly chop carrot and onion and then lightly brown in a heavy based pan with 50ml of oil. Add the red wine, tomato paste and balsamic vinegar and reduce for about five minutes before adding stock and parsley. Simmer for about 30 minutes then strain liquid, reduce again for 20 minutes.

2. For the rosti, peel the potatoes and cut into cubes and place in a saucepan with cold water. Cook until just soft. Place the macadamias into a food processor and blend until they resemble crushed nuts. Place the cooked potatoes and nuts into a bowl and mash together. Divide the mixture into four and press into a patty. Heat a fry pan and cook each side of the patty until just golden brown.

3. For the tempura asparagus place the egg into a bowl with 2 teaspoons of water and whisk. Add the cornflour and whisk.

Place the asparagus into the batter, one at a time. When crisp remove and put onto kitchen paper to drain.

4. For the king prawns, peel the centre of the prawn, leaving the head and tail in place. Season the beef fillet and cook in a hot pan for about two minutes each side. Heat oven to around 220°C and place the rosti on a greased tray. Put the beef on the rosti then top with two prawns. Cook for about eight minutes. Place each stack onto a plate and garnish with the asparagus and drizzle with hot sauce.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

71

Scotties Scotties, an iconic takeaway in Newcastle, has recently evolved into a café takeaway. With simple fresh food and a relaxed dining atmosphere, Scotties now caters for a wider range of tastes and is fast gaining a great reputation within the community.

It has the best chips in town, uses fresh, locally caught fish and now Scotties is also known for great coffee and excellent service.

Beer battered fish with lime aioli 160g flathead fillet Beer batter 300ml beer 50ml soda water 250g self raising flour Pinch of salt Lime aioli ½ tbsp Dijon mustard ½ lime, juiced 1 tsp crushed garlic 1 tbsp white wine vinegar ¾ tsp salt 300ml canola or vegetable oil 1 egg

Enquiries: www.eatlocal.com.au

1. Place the beer into a mixing bowl and slowly add flour while gently whisking. Add salt and soda water and whisk until smooth.

2. For the aioli put the mustard, egg, vinegar and salt into the food processor, turn on the machine and slowly add the oil until you have a thick emulsion. Add the lime juice at the end.

3. Coat the fillet in the batter and deep fry. Serve with aioli on the side and with roasted tomatoes.

www.hunterfoodandwine.com.au

73

Scratchleys on the Wharf Restaurant Scratchleys is absolute waterfront dining at its best! It is located close to the Newcastle Central Business District, adjacent to Sydney Harbour Seaplane and so close to the Ocean Tankers that you can almost touch them. The food is fresh, simple and innovative. The menu focuses on seafood but with more than 40 dishes to choose from, there is something for everyone. Scratchleys has an extensive wine list of 220 varieties mainly from the Hunter Region. Scratchleys is a must do experience for locals and visitors to Newcastle. Please visit www.scratchleys.com.au

Seafood platter for two with char grilled seafood antipasto Cold produce 250g fresh king prawns peeled - heads and tails left on 2 large blue swimmer crabs, cleaned 2-3 large Balmain bugs, cleaned 6-8 fresh oysters Fresh seasonal fruits of your choice 200ml seafood mayonnaise 1 lemon 1 finger bowl 1 lobster, optional

1. Cold method: On a large platter neatly arrange fruits and salads towards the rim of the platter leaving enough room for a bowl to contain the hot seafood. Work toward the centre adding the seafood in a decorative manner with the lemon wedges.

Hot produce 100g green prawns, deveined and butterflied 50g baby octopus, cleaned and cut lengthways 50g scored squid tubes, cut into 2 inch pieces 2 large ½ shell mussels 100g piece of white fleshed fish 50ml basil pesto 1 lemon

3. Hot method: Heat a barbecue plate or char grill to extremely hot. Cook fish on hot plate until half cooked, about three minutes. Add prawns, squid, octopus and mussels, moving around seafood with tongs for about three minutes, making sure seafood is charred. Seafood should now be cooked, test by trying some. Place seafood in bowl on platter and drizzle with basil pesto. Garnish with lemon wedges.

2. Hot produce marinade method: Roughly chop all ingredients and place in a blender for about 30 seconds on a high speed.

Slowly add the wine and blend for 30 seconds, then add oil, blend for a minute and then season. Pour over seafood and let marinade stand for at least two hours.

Hot produce marinade ½ bunch shallots 4 cloves of garlic 2 chillies ½ bunch coriander 1 small Spanish onion 50ml white wine 150ml olive oil

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

75

Silo Restaurant & Lounge Silo is a spectacular harbour side destination which offers modern Australian cuisine based on formal French techniques. In addition to the al a carte menu, you can order tempting bar snacks to have with that after work drink, all served against the backdrop of a cocktail ambience.

The popular harbour side restaurant and bar is owned and run by manager Mark Seery, chef David Cartwright and bar manager, Paul Davies, and assistant manager, Therese Cubis. Silo is open all week for lunch and dinner and breakfast every weekend.

Seared sea scallops with braised pork belly, carrot puree and pickled shimeji mushrooms 12 large Japanese scallops, roe off Brine 200g caster sugar 300g sea salt 3 cloves 6 black peppercorns 3 bay leaves 2 litres water Carrot puree 25g butter 3 eshallots, peeled 6 carrots, peeled 2 garlic cloves 250ml chicken stock Pork belly 200g pork belly 3 bay leaves 1 onion 500ml chicken stock 1 carrot 500ml veal stock 1 celery stick 1 garlic clove Half bunch of thyme

1. For the brine bring all the ingredients to a boil, cool and place pork belly in brine solution for 12 hours. For the carrot puree sweat eshallots and garlic in butter, add carrot and cook for 10 minutes. Add chicken stock and cook carrots until soft. Puree and pass mixture through a fine sieve.

2. Drain pork belly from brine solution. Sweat vegetables in saucepan for 10 minutes. Add both stocks and bring to a boil.

Add pork belly and cover with grease proof paper and simmer for one and a half hours or until belly becomes soft to touch.

Remove from stock and cool, ready to be portioned.

3. For the pickle, heat all the ingredients except mushrooms, adding the mushrooms once mixture has cooled.

4. To serve, place portioned pork belly skin side down in a pan to crisp skin. Heat carrot puree, season scallops and sear in pan for 30 seconds both sides. Place scallops on plate and spoon puree in the middle. Arrange pork belly and shimeji mushrooms and garnish with fine herbs. Serve with your favourite sauvignon blanc.

Pickled shimeji mushrooms 250ml mirin 1 chilli, chopped 1 cm ginger, chopped 25g caster sugar 35ml white vinegar 1 punnet of shimeji mushrooms Serves 4 Enquiries: www.eatlocal.com.au

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The Source Café Owned by couple Donald and Sally McAllister, The Source Café is located at the heart of Linwood, along the Newcastle Foreshore. With great food, great coffee and excellent service, you can enjoy waterfront views.

Open six days (closed Tuesdays) The Source Café serves a superb breakfast and lunch with Chef Garry Hayes offering a dynamic menu ranging from classic favourites to modern delights. The Source Café also specialises in weddings and private functions.

SALAD OF SHAVED FENNEL, CRISPY PEAR AND PROVOLONE WITH AN ‘ESPRETTO’ OF RASPBERRY Salad Juice of half a lime 1 firm pear 1 bulb of fennel 100g sliced mild provolone Espretto ½ cup of raspberry vinegar ¼ cup of red wine 1 tsp of good quality raspberry jam ¼ cup of caster sugar

1. Using a mandolin carefully slice the pear and shave the fennel as thinly as possible.

2. Squeeze the lime juice over the fennel, mix and set aside.

3. For the ‘Espretto’, use a heavy based saucepan and bring the vinegar and red wine to the boil. Add raspberry jam and sugar, stir to dissolve.

4. Reduce for further five minutes.

5. Remove from the heat and add fresh raspberries. Allow to cool.

6. To serve, place a bed of rocket or mixed salad leaves in the centre of a plate.

7. Use half the pear, fennel and provolone and layer on top of the salad to create a stack. Spoon the ‘Espretto’ around the salad on the plate.

8. Garnish with a ribbon of cucumber and freshly cracked black pepper.

9. Left over ‘Espretto’ will keep in an air-tight container in the refrigerator for up to two weeks.

Wine Suggestion: Tempus Two 2004 Botrytis Semillon

Enquiries: www.eatlocal.com.au

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The Stag & Hunter Another Swill ‘n Grill Bistro offering great food and fantastic service.

Just a stone’s throw away from the hustle of town is a beautiful old world hotel, steeped in history.

Take the drive to see where the locals love to dine. The best kept secret in town.

Oven roasted chicken breast with a crunchy cashew cracked pepper and lemongrass crust on a bed of rocket with a nam jim drizzle 200g chicken breast 500g roasted cashews 1 tbsp lemongrass, chopped 1 tsp cracked black pepper 1 egg 100g rocket lettuce 100ml nam jim

Enquiries: www.eatlocal.com.au

1. Seal both sides of chicken breast on grill plate. Blend cashews, lemongrass and cracked pepper in a blender. Add egg. Mix together.

2. Mould over presentation side of chicken breast. Place in oven on 190°C for 10 to 15 minutes or until cooked. Place on bed of rocket lettuce and drizzle with nam jim.

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Swell@Merewether Espresso Bar For consistently superior espresso and catching sight of the dolphins, Swell@Merewether offers these wonderful treats seven days a week.

You will even catch a glimpse of whales when they are on the move.

For early birds the sunrise across the ocean is spectacular and breakfast is available from 6.30am each day. Relax with quality espresso and fresh juice while your kids take advantage of Swell’s giant sandpit.

VEGETABLE PANINI 1 loaf Turkish bread 150g baby spinach ½ butternut pumpkin 2 red capsicums 1 cup Danish fetta ¾ cup pitted kalamata olives Olive oil Salt and cracked pepper Pesto 5 bunches of basil 5 cloves garlic 100g parmesan 100g pine nuts 1 cup olive oil Cracked pepper

Enquiries: www.eatlocal.com.au

1. Preheat oven to 180°C. Cut pumpkin and capsicum and place in a baking tray. Lightly coat with olive oil, salt and pepper and place in oven until pumpkin is golden and soft.

2. To make pesto remove basil leaves from stalks and place leaves, garlic, parmesan, pepper and pine nuts into a food processor on medium speed and add oil slowly until blended.

3. Slice the bread in half, lengthways, and spread pesto onto the lid of the bread. Mash pumpkin onto the base and layer capsicum, fetta, olives and baby spinach on top.

4. Close the lid and lightly toast in a sandwich press.

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Twist Café Bar Twist Café Bar offers simply cooked, quality food. There is no fuss, just great taste and great value.

Watch the bustle of Newcastle‘s busy Honeysuckle dining precinct and take in harbour views by dining alfresco on the boardwalk. With excellent service and menu, Twist is a meeting place for friends and families of all ages.

Slow roast rack of lamB with kumera croquette 4 racks of lamb with four points each 1 tsp ground cumin 1 tsp sea salt Olive oil Sweet kumera croquette 800g roasted sweet potato Cracked pepper and sea salt Finely chopped rosemary 150g butter 50ml vegetable oil 2 eggs 50ml of milk 1 cup flour 1 cup breadcrumbs Fig and onion chutney 1 brown onion 2 sage leaves 1 tsp brown sugar 50g chopped dried figs 20ml balsamic vinegar 60ml beef stock

1. Rub the racks with seasoning and oil, place on a baking tray and bake in a preheated oven at 180°C for 20 minutes.

2. Mash the sweet potato and add salt, pepper and 120g of the butter. In one bowl place eggs and milk and whisk to create an egg wash. Put the flour in a second bowl and the bread crumbs in a third bowl.

3. Mould sweet potato mixture into cylinder shape, cover with flour, dip in egg wash and cover with breadcrumbs.

4. Heat oil and remaining butter in a heavy based pan and lightly fry croquettes on both sides until golden brown.

5. For the chutney sweat the ingredients in a pan until the ingredients resemble a jam.

6. Serve the lamb with the croquettes with the chutney to the side.

Serves 4

Enquiries: www.eatlocal.com.au

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Paxton Swamp

Wine Country

More than 90 wineries and cellar doors, a host of fine restaurants, a variety of accommodation, exciting festivals and an abundance of holiday activities makes the Lower Hunter wine country a premier tourist destination.

Discover the shopping delights with quality arts, book shops, crafts, antiques and numerous specialty gift shops. Browse unique galleries such as Butterflies Gallery and Evans Family Antiques.

Savour classic Hunter varieties of Chardonnay, Semillon and Shiraz, as well as the new generation wines such as Verdelho and Chambourcin.

Follow the Hunter Valley Wine Country festival calendar with Jazzfest at Tyrrells, Long Flat Paddock, the Lovedale Long Lunch, Opera in the Vines at Wyndham Estate and Budburst, as well as the Hunter Valley Harvest Festival, which brings live theatre, music, concerts, feasts, art and exhibitions to the vineyards.

Choose to stay where your heart desires; at a wine resort, boutique guesthouse, Irish pub, international hotel, golf resort, health spa, rustic cabin or family cottage.

Join a daily minicoach tour; take a leisurely car trip, ride a horse or bicycle and visit the many vineyards.

Tantalise the tastebuds by visiting any of the great restaurants, cafes, pubs, resorts and produce outlets featured in this book.

Soar above the vineyards at sunrise in a hot air balloon, returning for a champagne breakfast on the ground. Take an adventurous 4WD trek into the Watagan State Forests, or electrify your senses with a tandem skydive.

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Adina Vineyard, Olive Grove & Café Adina Originally planted in the 1860s, our vineyard was re-established in 1989. Today we produce all the Hunter favourites - Semillon, Chardonnay and Shiraz - as well as other popular varieties such as Pinot Grigio and Sangiovese. In addition to award-winning wines, we offer olives, vineyard accommodation and its café.

This café features modern Australian offerings including the Adina Tasting Platter of our very own olives, oils and vinegars. Our brand new self-contained tourist lodges have panoramic views over the vineyard and olive grove. This is the perfect setting to relax and unwind. Please visit www.adinavineyard.com.au

TASTING NOTES Pinot Grigio 2006 Pinot Grigio is our most popular white wine. We have the largest planting of this variety in the Hunter and we sell out every year. This wine has lovely aromas of tangerines, apples and pears that makes it such an appealing variety. It combines beautifully with most dishes, and is perfect with seafood, cheese dishes and lighter Asian plates.

The Cabernets 2005 As the name suggests this wine is predominantly a blend of Cabernet Franc and Cabernet Sauvignon that is enhanced by the addition of another blend - Merlot and Petit Verdot. This quartet of wines makes The Cabernets for 2005 a very interesting and complex wine. It shows a wonderfully smooth and beautifully balanced structure. Inspired by the use of four of the top five Bordeaux varieties, it is drinking beautifully now, but with proper cellaring this wine should continue to mature gracefully for at least seven years. This wine won the top gold/trophy in the Open Vintage Reds category of the 2006 Hunter Boutique Winemakers Show.

Thomas Charles Reserve Shiraz 2005 The Hunter Valley is renowned for its Shiraz styles, and for lovers of a good Hunter Shiraz this is an excellent example. While still relatively young, it is already exhibiting wonderful spicy berry flavours. The 2005 season yielded outstanding fruit and the Thomas Charles was made from selected hand-picked estate grapes.

After fermentation it was matured in French and American oak barrels for 23 months before bottling. The result is a beautifully structured wine with a palate that offers great flavour intensity, balance and length.

Properly cellared it will continue to develop over the next 10 years.

Enquiries: www.eatlocal.com.au

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Allandale Winery Allandale Winery and vineyards was established in 1978. A visit to the winery is a must for any visitor to the Hunter Valley. Tastings are held in the winery surrounded by tanks of wine and wine making equipment.

The view is stunning, looking over the Allandale vineyards across the valley to the Brokenback Range.

Please visit us at www.allandalewinery.com.au

TASTING NOTES 2006 Allandale Chardonnay From the excellent 2006 vintage, this Chardonnay shows rich, ripe flavours of fig, stronefruit and melon.

Partly barrel fermented in new French hogsheads, the wine was left to age on yeast lees, which has resulted in a richness on the palate with some added bready complexity. The palate is full and long, while the finish is clean and fresh, making this wine an ideal accompaniment to a wide range of foods from seafood to veal. Consume without extended cellaring.

Allandale wines first came into prominence in 1981 when the 1980 Allandale Chardonnay won the Farmer Bros. Trophy at the 1981 Canberra National Wine Show. The continuing success of the early Chardonnays was a sign of things to come as Allandale was to build a reputation over the past 26 years as one of Australia’s premium Chardonnay producers.

Some of Allandale’s Chardonnay accolades: • 1997 - Chardonnay winning the Best Chardonnay in Australia and New Zealand in Winestate Magazine in 1998 • 1998 - Chardonnay following in its footsteps winning the Number One wine in Oz Clarke’s Year 2000 Top Dozen in the UK • 1999 - Chardonnay was chosen for Scandinavian Airlines Business Class • 2000 - Chardonnay was chosen in the Top 100 in the 2001 Sydney International Wine Competition • 2001 - Chardonnay awarded a Gold Medal at Hunter Valley Wine Show • 2002 - awarded a Gold Medal at Hunter Valley Boutique Winemakers Show • 2003 - Allandale Chardonnay was awarded the Trophy at the 2004 Hunter Valley Boutique Winemakers Wine Show • 2004 - won a Silver Medal Hunter Valley Boutique Winemakers Show Allandale Chardonnay can be found around the world. Come and try the latest vintage in our cellar door or at the famous annual Lovedale Long Lunch in May.

Enquiries: www.eatlocal.com.au

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At The Vintage The Vintage has established itself as one of Wine Country’s most desired destinations for a short stay or a complete change of lifestyle.

Its restaurant was awarded the Hunter Regional Best Restaurant in a club, hotel, pub in 2004 and 2005, offering a relaxed yet elegant ambience.

The Vintage is surrounded by Beggars Bridge and Bimbadgen vineyards and the Greg Norman-designed 18 hole championship golf course.

AFFOGATO Saffron Icecream 1½ litres cream Pinch of large saffron threads 18 egg yolks 450g caster sugar Macadamia Biscotti 250g egg whites 250g sugar 500g plain flour 250g toasted macadamia nuts

1. For the biscotti whisk egg whites and sugar together until soft peaks form then slowly fold in the sifted flour and the whole nuts.

2. Cook in a well greased loaf tin at 170°C for 40 minutes, or until cooked.

3. Let cool, then slice thinly and place on a baking tray and brown slightly in the oven at 165°C for three minutes. Makes one loaf.

4. For the icecream bring cream and saffron almost to the boil and stand for 10 minutes.

5. Whisk the egg yolks and sugar until pale, pour in the cream, mix and place back on low heat.

6. Stir continually until mixture coats the back of the wooden spoon.

7. Leave threads in the mixture and cool quickly in an ice bath.

8. Churn in an icecream machine for about 35 minutes. Makes two litres.

Enquiries: www.eatlocal.com.au

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Audrey Wilkinson Vineyard First planted in 1866 by Frederick Wilkinson, Audrey Wilkinson Vineyard is widely regarded as being one of the first vineyards in the Pokolbin area. Almost a hundred years of the presence of the Wilkinson family at this site forged a tradition of wine craftsmanship and excellence that has been carried on to the present.

Today the Audrey Wilkinson Cellar Door encapsulates the true essence of the vineyard experience with a large range of award-winning wines, magnificent 360 degree views of the Hunter Valley and 140 years of history beautifully displayed in the museum... Enjoy the taste of history.

Tasting Notes Museum Reserve Lake Shiraz, 2005 TOP GOLD, Hunter Valley Wine Show 2006 SILVER, Hunter Valley Boutique Winemakers Show 2006, NSW Small Winemakers Show 2006, Cowra Wine Show 2006 BRONZE, Sydney Royal Wine Show 2007, Boutique Wines of Australia 2006 Named after the old dam on the beautiful Oakdale property this Hunter Shiraz is the perfect example of what can be achieved from a great vintage.

The vineyard comprises a combination of sandy loam and red clay soils with warm to hot climate conditions typical of the Hunter Valley.

Grown on the estate, the Shiraz grapes were hand picked and barrel fermented in 60% American Oak and 40% French Oak barrels.

Styled on tradition and enhanced by the unique characters of the vineyard it is elegant and flavoursome. It has enticing cassis and mint scents and brings ripe, intense blood plum flavour to the front of the palate.

Coffee cream chocolate, cinnamon and fruit characters meld with lightly applied nutty oak on the middle palate and soft earth tannins come through at the finish.

Enjoyable with almost any food, but ideal with game pie, kangaroo fillet or beef burgundy.

Enquiries: www.eatlocal.com.au

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Australia Hotel Dine at the pubs locals and tourists alike call home.

Award-winning food and a large selection of Hunter Valley Wine await you at this true Aussie corner pub. Surrounded by mining memorabilia, every wall tells a story at this Swill ‘n Grill bistro. The service, atmosphere and great food will have you coming back again and again.

A definite must if you are in the Valley.

Jambalya Sauce Shells from 1kg king prawns, heads and tails 1litre chicken stock 200g carrot chopped 200g onion chopped 150g celery chopped 100g tomato paste 3 bacon bones ½ bottle white wine Jambalya 2 Chorizo sausages 2 rashers bacon chopped 200g ham, cut in small cubes 1 red, 1 green, 1 yellow capsicum, cut into strips 1 red onion, sliced 16 green king prawns, lightly char grilled 12 chicken tenderloins, lightly char grilled 1 tsp paprika 2 tbsp cajun spice 3 tbsp chopped parsley 3 tbsp chopped basil 3 tbsp chopped shallots 1 cup cooked rice

Enquiries: www.eatlocal.com.au

1. Place shells, vegetables, bacon bones and tomato paste in oven to roast. When well roasted, about 45 minutes, put ingredients into a large pot and deglaze roasting pan with wine. Put juices and stock in pot, bring to the boil and simmer for two hours. Strain and set aside.

2. The jambalya sauce can be done in advance and frozen, it can also be thickened with a little cornflour if needed.

3. Heat a little oil in wok, quickly fry dry spices then add bacon, onion, sausage, ham and capsicum. Stir-fry until vegetables are just cooked then add chicken, prawns and sauce, but only enough sauce to keep it moist. Add rice and fresh herbs, maybe a little more sauce. Serve with mashed potato.

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Binnorie Dairy Cheese Factory Binnorie Dairy has a simple philosophy - do it well or not at all.

Opened in 2003, Binnorie’s range of specialty cheeses are already considered a benchmark in the industry, combining textures and flavours rarely seen in the Australian food landscape.

By focusing on fresh style products that can be used in a myriad of dishes, Binnorie products endeavour to inspire both chefs and home gourmets alike to new levels of creativity.

PRODUCT INFORMATION Binnorie Dairy specialises in fresh cheeses with inspiration from areas as diverse as France and Syria.

Already awarded best in Australia twice at the Australian Specialist Cheesemakers’ Association Awards, Binnorie Marinated Fetta has become a Hunter favourite. It is used on menus throughout the Wine Country, Newcastle, Central Coast and in some of Sydney’s premiere kitchens such as Aria, 41, Watermark, and Salon Blanc to name but a few.

A soft, yet crumbly texture, the world standard quality of Binnorie Marinated Fetta lends versatility to anything from tapas and mezze plates to fine dining.

Binnorie Labna (drained yoghurt marinated in chilli, garlic and rosemary) has similarly generated a loyal following, combining an impossibly smooth texture with flavour that can lift any dish from a gourmet salad to a simple bruschetta.

Located amongst the vines in Pokolbin, Binnorie Dairy also stocks a select range of other locally produced delicacies, reminiscent of regional stores throughout France and Italy.

Enquiries: www.eatlocal.com.au

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Bluetongue Brewery Café

AT HUNTER RESORT

Experience the complete range of beers from the Bluetongue Brewery. The six beer tasting paddle is the way to go. Combine this with the excellent café fare such as gourmet pizza, real beef pies, anti pasta, Binnorie Cheeses - or the best fish and chips in the valley. Indoor or outdoor all day dining - cool tunes - retro bar - groovy cocktails - it is the Wine Country’s ‘must do’ experience.

Beer Batter Fish and Chips 1 bottle of Bluetongue Ginger Beer 200g flour 4 flathead fillets 300g kipfler potatoes 2 lemons Seasalt Cracked pepper 350ml olive oil

Enquiries: www.eatlocal.com.au

1. For the chips wash the kipfler potatoes and place in a pot of cold salted water. Bring to the boil for 10 minutes, strain off the water and allow to cool. Once cool, cut the kipflers into chips.

Coat the kipflers in oil and salt. Place in the oven at 200°C for 15 minutes.

2. For the fish take a mixing bowl, pour in the Ginger Beer, flour and whisk together. Allow to stand for half an hour. In a wok or deep fryer, heat the oil to 170°C. Flour the fish, place in the batter and remove. Place battered fish in the hot oil and fry for about five minutes or until golden brown. Serve with kipfler chips, lemons and a Bluetongue Premium Beer.

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Bread Basket The Bread Basket is owned by Stewart and Sharon Latter and the bakery has a history dating back four generations. Come and see us for your traditional bakery needs and our tantalising range of Artisan breads, all of which are preservative free.

We also offer freshly made sandwiches, cold drinks and the best coffee in town in a relaxed atmosphere, with seating for 30 customers.

PRODUCT INFORMATION We are a family owned bakery situated in The Mural town of Kurri Kurri, at the gateway to the Hunter Valley Wine Country.

We pride ourselves on the quality of our products and our service. All of our products are hand-made, including our range of more than a dozen different types of pies. We also offer a gluten-free loaf for those with a gluten intolerance.

Our Artisan breads are an area we have been focusing on during the past eight years, which has led us to develop some exciting and different loaves.

Our range includes sourdough, ciabatta, foccaccia, pide, German rye, cheese and olive, pumpkin and poppy seed, potato and herb, Cootamundra, sun-dried tomato and basil, baguette, apricot, fig and fennel and Italian loaf. Some of these varieties are available in either dinner rolls or loaves, ideal for that special occasion.

Our sourdough is still being made today with the original starter that we created eight years ago.

You can use our Artisan breads in a number of ways - ciabatta is great for antipasto platters, Italian loaf makes wonderful bruschetta, apricot, fig and fennel is great with a cheese platter, pide is fabulous for open sandwiches and makes the best pizza base.

Our products are used by award winning, high profile restaurants and cafĂŠs throughout the Pokolbin, Cessnock and Maitland areas - so if you have tried something you like, come and see us at Kurri Kurri.

While visiting us, check out our history wall, which depicts some photos from Latter Bros Bakery, formerly owned by Stewart’s father.

Enquiries: www.eatlocal.com.au

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Café Crocodile Café Crocodile is next to Butterflies Gallery and de Iuliis Winery. The constantly changing menu features an extensive range of local produce, much of it organic. The wine list features the award-winning de Iuliis wines by the glass. Excellent espresso coffees and a selection of leaf teas are served.

Open every day for brunch and lunch, Café Crocodile is open for dinner Friday and Saturday night, or by prior arrangement.

Deboned Moroccan spiced quail ON COUSCOUS WITH A CORIANDER AND PICKLED PEACH SALAD 4 quail deboned ½ tsp crushed fresh garlic ½ tsp grated fresh ginger ½ tsp finely chopped fresh chilli ½ tsp ground coriander 75ml extra virgin olive oil Pickled peaches 1 large peach, quartered ½ cup water ½ cup caster sugar ½ cup white vinegar 1 chilli, halved 10 black peppercorns 10 coriander seeds 1 star anise 1 small nob of fresh ginger, sliced roughly Dressing 75ml white vinegar 150ml olive oil 1 tsp finely chopped orange and lemon zest 35g caster sugar 1 knob fresh ginger Sea salt and black pepper

1. Combine the quail with garlic, ginger, chilli, olive oil and coriander in a steel bowl and refrigerate for about two hours.

2. For the pickled peaches combined sugar, water and vinegar in a saucepan over a gentle heat and stir to dissolve sugar.

Add spices and simmer for five minutes then pour over the peach quarters. Allow to cool and slice ready for salad.

3. For the dressing, heat vinegar, fresh ginger and sugar until sugar dissolves. Simmer for 10 minutes to infuse flavours. Pour into a large bowl and whisk together. Allow to return to room temperature and shake before using.

4. For the couscous combine oil and butter over a gentle heat, add onion and sauté until transparent.

5. Add garlic, chilli and coriander. Stir in warm couscous, prepared as to instructions, season to taste and then pack into small ramekins and invert one on each plate.

6. Sear the quail skin side down, season and turn when nicely coloured.

7. Mix some fresh watercress and coriander and mix these leaves with peach slices and arrange on a plate next to the couscous, top with quail and garnish with remaining salad.

Serve with a glass of Verdelho.

Couscous 1 cup couscous 1 small onion, finely diced 1 chilli, deseeded sliced finely 1 tsp ground coriander ½ tsp cup chopped parsley 50ml olive oil 50g butter Enquiries: www.eatlocal.com.au

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Chez Pok

AT PEPPERS

The Chez Pok terrace is the face of Peppers Guest House. It is where the guests sit back, loosen up and ease their way into the afternoon. Chez Pok at Peppers skilfully combines the dual pleasure of fresh regional delicacies with fine local wines to deliver a moving feast that tantalizes, challenges and satisfies the palate. Responsible for this food philosophy is Head Chef, Emerson Rodriguez, who has a wealth of experience and is passionate about Australian regional cuisine. The seasonal menus are a direct reflection of Chez Pok’s regional surrounds - supporting the local market is very important to the team, not only as a valuable source of fresh products, but also to ensure a true Hunter flavour.

Oven Roasted Lamb Rump, Cassoulet and Truffled Forest Mushroom Jam 4 Lamb rumps Truffled forest mushroom jam 200g forest mushrooms 100ml port 100g castor sugar 50ml truffle oil Cassoulet 150g haricot beans 50g pork fat to fry in 50g diced bacon ½ red diced onion ½ diced carrot 50g diced celery 500ml good chicken stock 1 chorizo sausage 2 garlic cloves crushed 250g freshly chopped tomatoes 30g basil chiffonnade Salt and pepper to taste

1. For the cassoulet, put beans in a medium pot cover with water and bring to the boil, simmer for 10 minutes or until tender and drain. In a medium pot sauté onion, garlic in pork fat, add the sausage, carrot and celery, sauté until sausages are golden brown. Add beans, chopped tomatoes and chicken stock and simmer until half of the liquid is reduced. Add basil and season to taste.

2. For the jam, soak mushrooms in port in a medium sauce pan add sugar and reduce on medium heat until mushrooms are tender. Take of the heat and blend with hand blender until smooth add truffle oil. Place mixture in containers and set in cool room.

3. For the lamb, seal lamb rump both sides in a hot pan and then place in oven on 180°C and cook for eight minutes, take out of the oven and rest for at least three minutes before serving, lamb should be medium rare.

Serves 4

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

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Esca Bimbadgen Esca Bimbadgen is situated atop a hill in the heart of Hunter Valley Wine Country at Bimbadgen Estate.

The modern cuisine and panoramic vineyard views make for a truly memorable dining experience showcasing the best in Australian food and wine. Winner of the Best Winery Restaurant for three consecutive years at the Hunter Region’s Restaurant and Catering Awards, Esca is a restaurant not to be missed. Open for lunch from noon daily.

ZATAR ROASTED LAMB RUMP WITH ALMOND TABBOULEH, BROAD BEANS AND A WARM FETTA DRESSING 4 lamb rumps- trimmed of fat and sinew 50ml vegetable oil 30g of zatar 60g blanched almonds-roasted and roughly chopped 60g mohgrahieb (Israeli couscous) 2 roma tomatoes, cut into a large dice ¼ Spanish onion, finely diced 1 bunch of Continental parsley, leaves only, roughly chopped 100g peeled broad beans, blanched 150g marinated fetta 50ml red wine vinegar 200ml extra virgin olive oil 1 teaspoon Dijon mustard A pinch of sugar Sea salt and freshly ground pepper

1. Cook the couscous in boiling, salted water for around 15 minutes, drain, toss with 50ml of extra virgin olive oil, salt and pepper and allow to cool.

2. Season the rumps then rub the zatar onto the rumps. Heat the vegetable oil in a pan until hot, seal the rumps on both sides then roast in a 200°C oven for around 10 minutes, turning once. Allow the rumps to rest in a warm place for around 10 minutes then briefly re-heat in the oven to serve.

3. Mix the almonds, tomato, parsley, onion and couscous together gently with salt and pepper.

4. Mix the remaining extra virgin olive oil, vinegar, sugar and mustard together well to make the dressing.

5. Mix a third of the dressing with the salad and place in the centre of four hot plates, slice the rumps across the grain and place gently onto the salad.

6. Gently warm the remainder of the dressing in a pot with the broad beans. Remove from the heat, add the crumbled fetta to the dressing and scatter the dressing, fetta and beans carefully over the dish. Serve immediately.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

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Hunter Beer Co.

AT POTTERS HOTEL & BREWERY

Discover the art of beer making in a relaxed and spacious environment at the Hunter Beer Co, the Hunter Valley’s first established microbrewery. The award-wining boutique brewery is totally open and visible to the public, where you can see beer being brewed naturally by the brewer.

Enjoy a brewery tour and beer tasting at the Hunter Beer Co.

TASTING NOTES Voted in Top 20 Boutique Beers of Australia 2006 by Phil Sexton, The Weekend Australian.

Hunter Pale Ale An American-style Pale Ale with a fresh, citrus spicy flavour that is balanced with biscuity-toffee influences from the speciality malts used. With its fruity character and robust flavour, Hunter Pale Ale is perfect for every occasion. Rich gamey meat dishes including duck and spicy Indian work well with this full-flavoured beer. Winner of one Silver Medal at the 2006 Australian International Beer Awards.

Hunter Lager A European-style Lager made using a combination of the finest malts from Australia and Europe. Hunter Lager’s malt sweetness is nicely balanced with the cleansing herbaceous bitterness of a mixture of European hops sourced from Germany and the Czech Republic. While Hunter Lager is great on its own, it is the ideal beer to enjoy with steaks, most Mexician foods and hot Thai curries. Winner of one Bronze Medal at the 2006 Australian International Beer Awards.

Enquiries: www.eatlocal.com.au

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Keith Tulloch Wine Keith Tulloch is a fourth generation Hunter Valley winemaker, wine judge, consultant and wine journalist.

Our premium boutique tasting room has comfortable seating for 20 to 30 people, with the verandah seating a further 30 people. Structured wine tastings are conducted upstairs looking out to a 360 degree view of vineyards and the Brokenback Range. Below the cellar door is the winery, with a viewing platform looking into the heart of the maturation cellar.

TASTING NOTES In 1997 Keith began his own company with a focus on the traditional Hunter varieties of Semillon, Chardonnay and Shiraz, sourcing grapes from only premium vineyard sites. A full range of wines now include Cabernet, Merlot and Viognier. The wines are made with meticulous care, and epitomise the best qualities of the region’s wines.

Semillon has the crisp flavours and aromas of lifted citrus, with the principal characters of fine lime and lemon. A delicate refreshing wine when young, it becomes honeyed and complex with extended cellaring. Always a perfect accompaniment to seafood.

Chardonnay exhibits the concentrated flavours of citrus, pear and white peach, with elements of flint and mineral complexity. Sophisticated barrel-fermentation in new and one-year-old French barrels adds fine vanilla richness.

The old vine Kester Shiraz offers a profusion of powerful berry aromas and flavours, dense plum and currant fruits with savoury spice and power. Complex ripe briar-berry and silky smooth tannins with a lingering complex finish, are the hallmarks of this wine.

Botrytis Semillon is harvested late in the growing season to capture the rich sweet flavours and aromas of apricot, cumquat and citrus. A luscious accompaniment to dessert or a fine selection of cheeses.

Enquiries: www.eatlocal.com.au

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Kevin Sobels Wines Carl Sobels migrated with his family to Australia in 1847, starting a wine making dynasty that has allowed all his descendants to follow his passion and profession. Kevin Sobels, a 5th generation member, with his wife Margaret and his son Jason, now operate the company. All Sobels wines presented for sale are made, aged and bottled on the estate. The winery continues an unbroken wine making tradition that now exceeds 158 years. The pursuit of quality and individual style is the same today as it was in 1848.

TASTING NOTES Kevin Sobels Wines Semillon History shows us that well made Hunter Semillon will keep getting better for many years. This wine was made in our winery at Pokolbin using 100% Hunter Valley grapes and, like every Sobels wine, bottled on site.

Our aim when making Semillon is to get it into the bottle fairly early in its life, making sure it has good depth of flavour so it can be enjoyed young. The relatively high acid is essential if you choose wines to age. Great wine to serve chilled with seafood and white meats.

Kevin Sobels Wines Verdelho Many years ago we decided to be a bit different and leave some residual sweetness in our Verdelho.

The grapes are part of the fruity family so keeping it with a small amount of sweetness seemed natural.

Certainly the style seems to suit many of our customers. We like to tell people that this style of wine drinks well any time and is one of the few that suits spicy food.

Kevin Sobels Wines Shiraz Made from a combination of Lower and Upper Hunter grapes. We choose to be a little different to some other makers believing that Hunter reds fermented on skins at a colder temperature with a low pH and including early malo lactic yeast for a better Shiraz. Many talk about the peppery bouquet of Shiraz and it is certainly dominant here in the Hunter. All reds are fermented in open fermenters. We never over extract and after an initial filtration, the wine is matured for about 12 months in small oak barrels.

This enables the wine to be well developed before final filtration and bottling. This enhances the wines chances of aging well for many years.

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Lake’s Folly Vineyards For more than 40 years now, Lake’s Folly has produced only two wines, a Cabernet blend and a Chardonnay - both can be amongst Australia’s best. Total production is around 4500 cases a year, a quarter of which is Chardonnay. The first Boutique winery in Australia, it remains focused on being 100% Estate grown, vintaged and bottled. The wine styles are restrained and elegant showing finesse and complexity. They have clarity of structure and great length of flavour. Reflecting our unique single site, we prefer to allow the wines to speak for themselves. Wines are released each April and sell out quickly each year. Cellar door is open 10am - 4pm daily until wines are sold out.

Tasting Notes 2005 Cabernet Vibrant deep red in colour, the nose displays wonderful fruits of fresh black cherries, raspberries and blackberries with a hint of dark chocolate. The palate is excellent - fresh clean berry fruits burst onto the palate, it is smooth and seamless with just a touch of clean acidity that will ensure this wine lives for a good two decades. Soft tannins with a great length of flavour and persistence - an excellent vintage.

2005 Chardonnay Colour is golden with a green hue. The nose is complex - minerally with stone fruits (peaches mostly) and some sweet lifted oak aromas. The palate is rich and mouth filling, dominated by ripe peach flavours.

A creamy, rich style, reminiscent of the 2000 vintage - it has plenty to offer in terms of flavour and complexity.

Note: Above wines will be released April 2007. Please visit us at www.lakesfolly.com.au

Enquiries: www.eatlocal.com.au

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The Mill Restaurant

AT TUSCANY WINE ESTATE RESORT

The Mill Restaurant, recognised by the windmill on the corner, sits atop a ridge that overlooks 300 acres of grapevines and the Brokenback Range; a Hunter view second to none. The style of cuisine varies offering tapas for lunch and an a la carte menu of an evening, both are filled with the Hunter Valley’s finest dishes. The Mill is a unique Australian experience in it’s style of food, building and location, being the home to culinary partner Binnorie Dairy Cheese Factory, Cellar Door and offers the option of al fresco dining in the Brokenback BBQ & Tapas Bar. Open 7 days a week for breakfast lunch and dinner.

King Prawn & Blue Swimmer Crab Cannelloni 100g blue swimmer crab meat 150g raw king prawn meat ½ tsp finely chopped ginger ½ tsp finely chopped garlic ½ tsp finely chopped chili 2 kaffir lime leaves, finely chopped 2 whole eggs 1 tbsp butter Salt and pepper 1 box of cannelloni tubes Scallop roe sauce ½ diced brown onion ½ tsp of fine diced garlic 60ml of Pernod 150ml of thickened cream Roe of 10 scallops Poaching cream 300ml of thickened cream 10g of sliced ginger ½ small chilli 1 clove garlic 100ml white wine Lobster 150g WA lobster tail meat removed from shell 100g of ghee

1. For the lobster heat the ghee in a small pot until it melts and reduce the heat to low.

2. For the crab, add butter to a hot pan and melt, then add the ginger, garlic and the chilli to the butter, fry for 30 seconds. Put the crab meat in the pan and fold the butter mix through the crab meat, remove from heat, cool and season to taste.

3. In a processor add the prawn meat and puree until smooth, then add the eggs and crab meat, place into a bowl and refrigerate. Place seafood into a piping bag, pipe into the cannelloni tubes, place tubes on a tray and put back into the refrigerator.

4. For the roe sauce, add the garlic, onion and oil to a medium sized pot, and sauté. Add the scallop roe and constantly stir until the roe begins to break up. Add Pernod and reduce by half then pour in the cream and simmer for three to five minutes. With a stick blender puree the mix until smooth and pass through a fine strainer, return mix to a clean pot.

5. For the poaching cream, in a medium sized pot add the chilli, ginger and garlic along with the wine and bring to a simmer, then add the cream and continue for three minutes.

6. To finish, simmer poaching cream and place the cannelloni in for four minutes. While the cannelloni is poaching, place the lobster tail into the heated ghee and lightly poach for three minutes or until cooked. Heat the scallop roe sauce and pour it in the centre of the plate, place cannelloni on top, finish with the lobster tail.

Enquiries: www.eatlocal.com.au

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Oishii Japanese & Thai Restaurant The restaurant is a combination of two Asian cultures, Thai and Japanese. We have created a menu so you can enjoy both, choose a Japanese entrĂŠe and a Thai main, or the other way around.

With reasonable prices you can enjoy both food and wines. Oishii restaurant is open seven days, lunch and dinner, or order sushi for a private function.

Beef tataki 100g beef ½ onion, thinly sliced 25g white radish, thinly sliced 1 shallot, thinly sliced 4 cups water 4 cups Japanese vinegar 5 cups dark soy sauce 2 tbsp lemon juice Pinch of dried shaved bonito

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1. Grill beef rare and slice thinly. Place onion on serving plate and top with grilled beef.

2. Decorate with radish and shallot.

3. Combine water, vinegar, soy, lemon juice and bonito. Drizzle over salad.

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Old Brickworks Brasserie

AT POTTERS HOTEL & BREWERY

The first boutique microbrewery of its kind in the Hunter Valley, Potters Hotel & Brewery features a unique beer and food experience like no other. Diners in the Old Brickworks Brasserie can enjoy quality food authentically cooked in hand-crafted beer from the Hunter Beer Co. For an interesting and memorable flavour experience, the brewer can match the beer to compliment your chosen dish.

Hunter Lager Lamb 4 lamb fillets 425ml Hunter Lager 1 medium sweet potato 250g snow peas and green beans 30ml extra virgin olive oil 20g butter Salt and pepper to taste Watercress to garnish

1. Place lamb fillets and Hunter beer in a marinating tray and marinate for 30 minutes.

Serves 2

3. Heat frying pan with the remainder of extra virgin olive oil, place seasoned lamb fillets in pan and seal both sides of lamb until lamb becomes lightly coloured. Place frying pan in the oven to finish cooking the lamb to your preferred taste. Once cooked, cover and leave to rest

2. Peel and chop sweet potato into squares. Drizzle 10ml of the extra virgin olive oil over the sweet potato and place on baking tray. Bake in the oven until soft and sweet potato starts to caramelize. Mash sweet potato with butter and season with salt and pepper, keeping it warm.

4. Steam snow peas and green beans.

5. Place sweet potato into mound in the centre of a main size dinner plate. Place the steamed greens neatly arranged on top of the sweet potato mash. Cut lamb into pieces and present on top of the vegetables. Garnish with watercress.

Enquiries: www.eatlocal.com.au

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Pepper Tree Wines The Pepper Tree winery was founded in 1991 and has been developed as one of the show places of Hunter Valley Wine Country. It is part of an integrated estate including vineyards, deluxe guest house and one of the region’s most famed restaurants – Robert’s.

Pepper Tree produces premium, super and ultra-premium varietal wines sourced from it’s own vineyards in the Hunter, Orange, Coonawarra and Wrattonbully viticultural areas.

TASTING NOTES 2000 Grand Reserve Coonawarra Cabernet Sauvignon The 2000 vintage was the earliest on record for Coonawarra. Lower than average yields have been more than compensated for by outstanding fruit quality. The March to April 2000 period saw the slowest ripening for years. The long, cool ripening period provided excellent conditions for flavour and colour enhancement. Cooler ripening also ensured uniform berry and bunch size. The resulting skin to juice ratios were textbook perfect allowing maximum extraction of colour and tannin without any aggressive characters.

A deep, rich red coloured wine showing black fruits and cedar on the nose. The powerful fruit aromas are a prelude to the richness of the palate. The yields from 2000 were low resulting in intensely flavoured fruit. The full bodied palate reveals black cherries, cassis and a hint of eucalypt seamlessly integrated with ripe fruit tannins and natural acid. This wine has the greatest balance achievable - fruit concentration and elegance. A wine to cellar for many, many years.

The fruit had extended cold soaking and maceration prior to ferment, with some parcels selected for post ferment maceration then matured in new French (Vayrac 20% Treuil 10% Seguin Moreau 10% Nadalie 15%) and American (Seguin Moreau 13% Demptos 12%) oak barriques for nine to 16 months.

Wine Marker: Chris Cameron Bottling Specifications: pH: 3.32 TA: 7.05 g/L alc/vol: 14 % 8.3 Std Drinks Bottling Date: January 23, 2002

Enquiries: www.eatlocal.com.au

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125

Pipette

AT CYPRESS LAKES RESORT

Pipette offers an elegant five star destination for our resort guests and our local friends. The quality of the food, service and atmosphere all set Pipette apart from its competitors. With floor to ceiling windows overlooking the lake and golf course, the room features warm natural tones that enhance the comfort and accent the surrounding natural beauty.

Grilled Yamba prawns on celeriac mousselie 12 Yamba prawns, shelled except for 1. For the celeriac mousselie put the peeled potato, celeriac, the tail and deveined chicken stock and cream in a saucepan. Bring to the boil then 275g celeriac, peeled and diced reduce to a simmer and cook until soft.

75g pontiac potato, peeled and diced 100ml cream 2. Drain and reserve the liquid, process in a blender to a puree.

125ml chicken stock 3. For the shellfish sauce, bring the bisque to a boil, reduce to a Ravioli simmer and whisk in the unsalted butter. Just before serving 1 large pontiac potato add the salmon pearls and chopped chives.

15g shitake mushrooms 15g Swiss brown mushrooms 4. For the ravioli finely chop the mushrooms and sautĂŠ in 15g oyster mushrooms butter. Thinly slice the potato, place a small teaspoon of the 10g butter mushroom mix in the centre of a slice of potato, brush with Sauce 50ml shellfish bisque 120g unsalted butter Yarra salmon pearls 10g chopped chives 20ml basil oil 45g mixed micro greens 15ml blackwater olive oil Sea salt and fresh ground pepper

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cornflour and water mix around the mushroom, put another slice of potato on top and press together. Cut with a biscuit cutter and deep fry and keep warm.

5. To serve sautĂŠ the prawns in a little oil. Place the celeriac mousselie in the centre of the plate, arrange the pawns so that the tails stand up. Spoon the shellfish sauce over the prawns then drizzle on basil oil. Place ravioli on top of prawn and mix the greens with the blackwater olive oil and place on top.

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Pokolbin Estate Vineyard At Pokolbin Estate Vineyard our aim is to grow vines that, first and foremost, produce wines of distinction, and that also compliment food that is eaten every day by our customers.

We have concentrated on Semillon and Shiraz, as during the past 150 years or so, these varieties have stood apart from other varieties in their consistency, flavour and ability to age.

We also grow Riesling, which on fully mature vines can produce world class wine. Our 2000 Riesling has been recognized by the industry as one of the finest Rieslings produced in Australia, with runner-up awards for Riesling of the Year given by both Winestate and WineWise magazines in 2005.

Tasting Notes Pokolbin Estate Vineyard Semillon. 1999 This wine has a pale gold colour with a hint of green, with a pale overall hue. The nose displays fresh lemon blossom, with a hint of honey on toast, mellowing in the glass to a soft fruitiness. The palate has retained a fine acidity, broadening with age, yet retaining line and length. The finish is still crisp and balanced, indicating that this wine will continue to age for many more years. It goes well with Tahitian fish salad, scallops wrapped in salmon with caviar, cumin crusted King George whiting with celeriac remoulade. Drink now and over the next 6-8 years.

The Pokolbin Estate fruit for the 1999 vintage was picked on February 18 at 11.1째 Baume following a relatively cool ripening period. The wine was cool fermented in stainless steel at Briar Ridge Winery and bottled in June 2000.

Enquiries: www.eatlocal.com.au

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Poole’s Rock Wines One of the Hunter Valley’s icon companies, Poole’s Rock Wines was founded in 1988 by the David Clarke, a dynamic, specialist enterprise committed to producing a select portfolio of fine wines.

The destination-worthy Cellar Door and winery is located in Pokolbin in the heart of the Hunter on the historic vineyard estate now known as the Post Office Vineyard.

The professional and friendly Poole’s Rock Wines team look forward to seeing you at one of the Hunter’s most significant landmarks.

TASTING NOTES Poole’s Rock Wines portfolio encompasses three brand ranges - the flagship Poole’s Rock selection, Cockfighter’s Ghost - single varietal wines from Australia’s finest wine regions, and Firestick, a medalwinning and accessible range.

Chief winemaker Patrick Auld is helped by winemaker Usher Tinkler, who both boast of a long family association with the Hunter Valley. Together they fastidiously craft a collection of trophy-winning wines that are proudly presented at the historic and extensively refurbished Cellar Door.

Open daily, the facility offers visitors an opportunity to taste current and cellar reserve wines.

The selection includes the benchmark Poole’s Rock Chardonnay, Semillon and Shiraz; an extensive varietal range under the striking black and white Cockfighter’s Ghost label that encompasses Chardonnay, Riesling, Semillon, Verdelho, Merlot, Cabernet Sauvignon, Shiraz and Pinot Noir, and five affordable Firestick products.

These wines are also available from the winery restaurant - ROCK and it’s daytime Firestick Café.

The Poole’s Rock team look forward to welcoming you to the heart of the Hunter!

Enquiries: www.eatlocal.com.au

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redsalt

AT CROWNE PLAZA HUNTER VALLEY

redsalt restaurant offers wine country dining at it’s best.

The display kitchen creates a lively ambience with the subtle tones of candle light and a cool glow from the resort style pool.

The menu delivers the very best produce and features Grainge and Wagyu beef served in a genuine and attentive style. Complimenting the menu is a wine list of some 160 wines, a whisky list of nearly 60 malts and a selection of more than 50 boutique beers.

BLACK LABEL SCOTCH WHISKY FUDGE CAKE 200g raisins 150ml Johnny Walker Black Label scotch whisky 150g ground almond meal 6 eggs 150g unsalted butter 150g caster sugar 350g good quality chocolate Chocolate velvet sauce 200ml cream 1 vanilla bean 1tbsp glucose 100g good quality dark chocolate

1. Soak the raisins in whisky for at least an hour. Melt chocolate in a bowl over a pan of hot water. Cream butter and sugar until light and fluffy.

2. Add eggs one at a time, mixing well after each addition, fold in almond meal and finally add raisins and whisky.

3. Pour cake mix into a 30cm greased cake tin, bake at 180°C for 10 minutes then turn down oven to 160°C. Continue cooking until the cake is just set, about another 20 minutes, a little under cooked is best.

4. For the sauce, spilt the vanilla pod in half and scrape out seeds, add the pod and seeds to the cream and slowly bring to the boil, stirring occasionally.

5. Remove from the heat and stir in the glucose and chocolate, stir well until chocolate and glucose has dissolved.

6. Strain sauce and store in fridge. Serve cake smothered in sauce.

Enquiries: www.eatlocal.com.au

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133

Robert’s Restaurant

AT PEPPER TREE

Set in an early settler’s slab cottage in Pokolbin, the restaurant is the life and love of award-winning restaurateurs Robert and Sally Molines. Together they have created a gastronomic experience, which equals any five-star eating establishment - anywhere. A meal at Robert’s is more than just memorable.

It is a unique dining experience. Robert’s Italian/French background gives his a flair for food rivalled only by the panache with which he serves it.

Cassolette of Fresh Farmed Hunter Valley Snails with Mushroom, Speck and Red Wine in a Snail Vol-au-Vent Snails can be sourced from Congewai 1. First of all draw the snail and cut out the shape on the puff Snail Farm by, either pre cooked or pastry. This procedure must be done promptly as the puff live, phone 4998 0030 pastry softens quickly and becomes hard to manage.

20 Snails 2g of fine diced speck 8g of quartered button mushrooms 2g chopped parsley 2g chopped fresh thyme 2g chopped garlic ½ cup red wine 3g olive oil 10g butter Salt and black pepper 1 chopped eschallot 2 sheets of puff pastry 1 punnet of little herbs 1 egg, beaten Serves 2

2. Brush the shaped snail with the beaten egg and place the other shaped snail on top and egg the top again. Refrigerate for 10 minutes.

3. Bake the snail on a greased tray in a pre heated oven at 180°C for about 20 minutes until the snail has risen and is golden in colour.

4. Sautee the eschallot, speck, mushrooms and garlic in a pan with the olive oil.

5. Then add the snails, thyme, red wine, salt and pepper.

6. When the wine evaporates half way, add the butter and parsley, making sure that the butter does not separate.

7. Then serve in the vol-au-vent shaped snail.

8. Sprinkle the little herbs or a similar product.

Enquiries: www.eatlocal.com.au

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135

ROCK Restaurant ROCK Restaurant brings a new dining benchmark to the Hunter Valley. Chef Andrew Clarke and his team are committed to sourcing the highest quality regional produce at both ROCK and its casual, daytime sibling - Firestick Café, which overlook the original block of 90-year-old shiraz vines at the Poole’s Rock Wines estate in Pokolbin.

Seasonal menus prepared with passion and care, are matched with the award-winning Poole’s Rock Wines portfolio.

ROASTED LAMB RACK WITH EGGPLANT CAVIAR 1 lamb rack per person Few sprigs thyme 2 cloves garlic

1. Marinate the lamb in the fridge overnight with the thyme, garlic and olive oil.

2. For the eggplant marinade, cut the eggplant in half lengthways. Season and cook cut side down in olive oil in a pan until golden. Put in a preheated oven at 180°C for 35 minutes or until soft. After 10 minutes add two unpeeled garlic cloves.

Eggplant caviar 1 large eggplant 2 cloves garlic 1 tbsp chopped parsley ½ lemon, juiced Extra virgin olive oil Borlotti beans 100g fresh borlotti beans Salt Pinch bicarbonate soda Salsa Verde 4 shallots, finely chopped 1 clove garlic, finely chopped 6 anchovies, finely chopped 50g capers, finely chopped 3 tsp Dijon mustard ½ lemon, juiced Salt ½ tsp cracked black pepper 100ml extra virgin olive oil ½ cup each parsley, chives, mint and chervil

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3. Remove from the oven and turn eggplant skin side down.

Allow to cool slightly and remove the skin. Rub a ceramic bowl with the roasted garlic. Add the eggplant, parsley, olive oil and lemon. Season to taste and keep warm. Cook the borlotti beans in a pot with salt and bicarbonate soda, starting with cold water. When cooked, strain, keeping a small amount of the cooking liquor.

4. Season the lamb and brown in a pan before putting into a preheated oven at 180°C. Cook for 20 minutes or until the lamb reaches the desired temperature. Remove and rest for 10 minutes.

5. For the Salsa Verde combine remaining ingredients in a bowl.

Assemble all the ingredients on a plate starting with the beans, eggplant caviar and salsa verde. Carve the lamb into chops and place in the centre of the plate.

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San Martino Restaurant

AT HUNTER RESORT

For 32 years, the multi award winning Hunter Resort has been looking after the most discerning of diners.

Now under the close eye of Phillip Collis - he and his talented team continue the tradition of being one of the Wine Country’s finest restaurants. Open every evening, tables are candlelit with white damask, service is personal, the atmosphere intimate and relaxed, and an award winning wine cellar - all is simply amazing.

Linguini 100g flour 1 egg Pinch of salt Prawn sauce 200g green prawns 10g fresh garlic 40g red chilli ½ lemon 100gm vongola (small clams) 80ml white wine 1 medium tomato 80g butter 2 slices of brown bread 20ml olive oil 1sm bunch lemon basil 50g parmesan

1. For the linguini, mix flour, salt and egg together to form a dough. Work until smooth and allow to rest for 20 minutes.

Continue to roll through a pasta machine until on the second last setting. Cut into fine strips. In a pot of boiling salted water add the pasta and cook for five minutes or until al dente.

2. For the prawn sauce, dice tomato, garlic and chilli. Juice the lemon. Wash all seafood. Toast bread and crush in your hands into rough breadcrumbs. Cover breadcrumbs in olive oil, add chopped lemon basil and put on a tray in the oven to dry out at 160°C. Place a frypan over the heat and add butter, prawns, vongola, white wine, tomatoes, lemon juice, chilli and garlic. Add linguini and toss through the prawns and vongola.

Place in a bowl and top with parmesan and breadcrumbs.

Serves 2

Enquiries: www.eatlocal.com.au

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139

Tamburlaine Wines Tamburlaine Vineyard was established in 1966, then bought by the current owners, Mark and Lou Davidson, with the help of a small group of private investors, in 1985. They have since added a further 100 hectares of cool climate, high altitude vines in Orange NSW to their holdings. At Tamburlaine, a total Environmental Management System has been evolved for the past seven years, encompassing reprocessing and reuse of winery wastes, ongoing chemical reduction, and replacement with organic/ biodegradable solutions, energy conservation measures and changed soil and water management practices.

Tasting Notes Tamburlaine 2004 Members’ Reserve Hunter Chardonnay A hot vintage saw this fruit picked very early. The barrel fermentation and fruit salad varietal characters combine to produce a powerful wine with good acidity. Keep for the medium term in a good cellar.

The screw cap ensures consistent quality from bottle to bottle.

Tamburlaine 2004 Members’ Reserve Hunter Verdelho This variety is exceptionally well suited to the Hunter Valley, and the 2004 drought conditions ensured a fabulous Verdelho loaded with fruit salad and honeysuckle aromas. The palate is rich and generous, showing tropical fruits and a long, spicy finish. While a refreshing drink now, it will reward those who can cellar for five years or more as strong, honeyed flavours develop.

Enquiries: www.eatlocal.com.au

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141

Tatler Wines Tatler is about mouth-watering Mediterranean inspired tapas, award winning estate grown wines and icy cold draught beer.

With stunning views of the Brokenback Range, stylish modern cellar door and relaxed atmosphere, Tatler is the ideal way to enjoy Wine Country.

LAMB SOUVLAKI SKEWERS ½ tbsp crushed garlic ½ tbsp cumin ½ tbsp sweet Hungarian paprika ½ tbsp dried coriander ¼ tsp cayenne pepper ½ tsp smoked paprika ¼ tbsp ground black pepper ¼ tbsp oregano 1 tbsp Tatler extra virgin olive oil 680g lamb rump

1. Mix garlic, spices and oil to form a paste.

2. Trim lamb of any excess fat and cut into a large dice.

Coat the lamb with spice paste.

3. Soak wooden skewers in water to stop them from burning.

Thread four pieces of lamb onto each skewer.

4. Char grill until medium rare.

5. Serve with thickened minted yoghurt.

Enquiries: www.eatlocal.com.au

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143

Terroir Restaurant

AT HUNGERFORD HILL

Enjoy lunch or dinner in the beautiful and relaxed atmosphere of the multi award-winning Terroir Restaurant at Hungerford Hill. Chef de Cuisine Darren Ho’s menu brings together the freshest regional produce to create stylish modern Asian meals with a contemporary Australian twist, complemented by Hungerford Hill’s exceptional wines. Recently awarded 2006 National Best Restaurant in a Winery, Terroir at Hungerford Hill is the must-visit dining experience in the Hunter Valley.

Yin AND Yang of Chocolate Chocolate Mousse 100g Callebaut 811 Dark Chocolate, chopped finely 40ml pure cream 55g egg 100ml thickened cream Yin and Yang 240g Callebaut 811 Semi Sweet Dark Chocolate Callets 80g Callebaut White Chocolate Callets, melted with a little cream Dark Chocolate Mousse Chinese egg roll wafers 4 large strawberries

1. For the mousse, melt chocolate and pure cream over a low heat. Whip the thickened cream until firm peaks are formed.

Quickly whisk in the egg yolk into the melted chocolate and then fold in the whipped cream.

2. For the Yin and Yang, take a 50mm wide x 33cm long piece of acetape, smear over with a quarter of the melted 811 dark chocolate and using a pastry scraper wipe of 35mm off each end and then gather up each end to stick them together and bend around to form a tear drop shape and then place in a 80mm pastry cutter to obtain the yin and yang tear drop shape.

3. When the chocolate is set, pipe in freshly made chocolate mousse into the shape and, using a pallete knife, smear over to make sure it is full and wipe off any excess.

4. To serve take off the tape and place on the plate and then place one of the Chinese egg roll wafer on the side next to the chocolate drop.

5. With the dark chocolate mousse tear drop using a hot parisenne cutter, scoop out a perfect ball and fill this in with some hot white chocolate sauce.

6. Place a perfect looking strawberry on the plate and serve.

Enquiries: www.eatlocal.com.au

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145

Tower Estate Wines Tower Estate was established in 1999 and is located at Pokolbin in the heart of the Hunter Valley.

The philosophy of Tower Estate is to create wines of classic style from fruit sourced from the Australian region that best suits a particular grape variety. Our wines thus reflect the true regional characteristics of each selected style. Tower Estate was the passion of Len Evans AO OBE, a celebrity that was at the pinnacle of the Australian wine scene for decades.

TASTING NOTES 2004 Hunter Valley Shiraz 2004 was a cooler and wetter year in the Hunter Valley, as so often happens after coming off a drought year such as 2003.

This did not seem to particularly concern our two Shiraz vineyards, as they are mostly unirrigated and planted on slopes, thereby allowing excess moisture to run off.

As in previous years the grapes were hand picked and then hand sorted, before being de-stemmed, cold soaked and then fermented. Barrel maturation took place in predominately French Oak, of which one third was new, for a period of 20 months.

This is a classic medium bodied Hunter Shiraz - elegance and poise as opposed to power and weight.

It will compliment all manner of meat dishes and will cellar well for the balance of this decade.

Wine Maker: Dan Dineen 1000 cases made

Enquiries: www.eatlocal.com.au

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Tulloch Wines The Tulloch story began in 1895 when John Younie Tulloch accepted an unusual settlement of a debt, a 43 acre property in Pokolbin. From a small beginning of five acres of shiraz vines, today the family tradition continues producing wines sourced from the best of Hunter Valley fruit.

Located in the heart of the Wine Country on the corner of DeBeyers and McDonald’s roads, a modern cellar door set amongst landscaped gardens and picturesque views, welcomes visitors to experience a taste of the true heritage of the Hunter.

TASTING NOTES Tulloch Verdelho, 2006 The Tulloch family have been strong believers in the Verdelho grape dating back to the early 1900s.

Today, while semillon may well be the grape of the Hunter, Tulloch Verdelho has grown to be an exceptionally popular style, attracting people daily into the Cellar Door.

The style produced is one of a classic fruit driven wine, displaying ripe fruit characters balanced by a lively, crisp and long finish. Cold fermentation in stainless steel with limited skin contact, the wine is then bottled early to retain the freshness of the primary fruit.

Light straw green in colour, the nose displays lifted tropical fruits with musk, citrus and slightly spicy notes.

The finish is clean and lingering, inviting another sip.

Cellaring: An ideal wine to drink in its youth.

Enquiries: www.eatlocal.com.au

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Vittorio’s

AT POKOLBIN VILLAGE RESORT

Nestled in the heart of the Hunter Valley Vineyards, Pokolbin Village Resort is the home of the awardwinning Vittorio’s Restaurant. Offering all day dining, either indoor or alfresco, the open kitchen and contemporary style décor provides a comfortable environment perfect for couples, families or groups.

Using the freshest of local produce at all times the menu provides a delectable mix of delicious Modern Australian Cuisine with a strong Italian influence.

MEDIUM RARE CHARRED KANGAROO FILLET served on ITALIAN POTATOES and SEASONAL VEGETABLES with a MANGO LIME CHUTNEY Meat 180g kangaroo loin fillet

1. Char grill kangaroo until medium rare, do not overcook as meat will become too tough.

Italian potatoes 100g desiree potatoes, peeled and diced 1 sprig rosemary 2 cloves garlic Olive oil Seasonal vegetables 2 dutch carrots 2 broccolini stems 2 asparagus spears Butter Salt and pepper

2. Mix all the potato ingredients together with extra virgin olive oil.

Roast in a moderate oven for 30 minutes or until cooked.

Mango and lime chutney 2 limes, segmented ¼ cup champagne vinegar 2cm ginger, grated 2 red chilies, sliced 1 mango, skinned and diced 1 tsp salt and pepper

3. Steam vegetables, toss vegetables in butter, salt and pepper.

4. Sauté ginger, chilli for two to three minutes. Add lime segments, mango and zest, cook for a further four to five minutes. Add vinegar and simmer for five to 10 minutes. Season with salt and pepper.

5. Place roasted potatoes in centre of plate, place steamed vegetables on top of potatoes, place char grilled kangaroo on top of steamed vegetables. Spoon chutney over meat, garnish with half a mango cheek and fresh raspberries.

Garnish ½ mango cheek Fresh raspberries

Enquiries: www.eatlocal.com.au

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Warraroong Estate Located on a Lovedale hillside in the Hunter Valley is Warraroong Estate boutique vineyard and winery.

Blending tradition with modern technology, Warraroong Estate’s Hunter Valley vineyard specialises in white wines, and produces the highest quality, multi Trophy and Gold, Silver and Bronze medal winning varietal wines that demonstrate the distinctiveness of the unique Lovedale area. Bottled wines from our vineyard are available from the most picturesque Hunter Valley recently renovated cellar door, right within our working winery. Our year old Olive Grove makes a beautiful entry to the property.

TASTING NOTES 2005 Semillon This Semillon shows intense characters of citrus on the nose and tropical fruits of lemon and grapefruit on the palate. The style is fresh and vibrant with purity, balance and it is amazingly delicate. An ideal accompaniment with any seafood. Drink now while young and vibrant, or consider cellaring for 10 to 15 years to enjoy the unique oily and toasty characters of bottle aged Hunter Valley Semillon.

Winner of four trophies, two at the 2005 Hunter Valley Wine Show; one at the 2005 Hunter Valley Boutique Wine Show, and one at the 2006 NSW Small Winemakers Show. Gold Medal at the 2006 Hunter Valley Wine Show and 2006 Hunter Valley Boutique Wine Show.

2006 Verdelho

Made from low yielding vines, the ripe fruit used to make this wine has resulted in a great bouquet with a full flavoured palate. Verdelho is very popular with all foods and is fast becoming a very popular wine variety. Enjoy this wine while it retains its youthfulness as it is designed to be a drink now style. One of the top 40 wines at the 2006 NSW Wine Awards and a gold medal at the 2006 Hunter valley Boutique Wine Show.

2006 Long Lunch White The Long Lunch White is a classic dry white style wine made from a blend of estate grown grapes producing a light easy drinking wine with a fruit driven palate, with a slight residual palate sweetness.

Bronze medal at the 2006 Hunter Valley Boutique Wine Show.

2004 Chardonnay Estate grown, our Chardonnay has a peach and melon bouquet and the palate shows well integrated oak and the creaminess of extended French Oak barrel ageing on lees.

Gold Medal at the 2006 Hunter Valley Boutique Wine Show.

Enquiries: www.eatlocal.com.au

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Wine Country Café Rita and Rod Hunt started at Wine Country Café in December 2002. Situated at the Visitor’s Information Centre, we serve customers from every corner or the world. We have become well known for our large serve healthy gourmet sandwiches, our always good, local Peaberrys coffee and our great display of cookies, slices and tempting cakes. Our cafe-made Honeycomb Cheese Cake is undoubtedly our most popular. When you are next in the vineyards, we will see you there.

Wine Country CafÉ`s popular ‘honeycomb cheese cake‘ 250g packet Arrowroot biscuits 150g butter, melted 900ml thickened cream 1½ cups caster sugar 9 teaspoons gelatin ¾ cup water 3 x 375g packaged cream cheese 3 tsp vanilla essence 540g of choc coated honeycomb, keep some for decorating top 125g dark choc chips

1. Line a 28cm spring form tin with baking paper. Crush the biscuits until fine, add melted butter until just combined and then press mixture evenly over base of prepared tin, cover and refrigerate for one hour.

Serves 16 to 18

4. Stir gelatin mixture into cheese mixture with half the cut choc honeycomb pieces, then fold in cream.

2. Sprinkle gelatin over water in a cup, stand cup in a pan of simmering water, stir until dissolved then cool.

3. Beat the cream cheese, vanilla, sugar in a small bowl with mixer until smooth. Beat the cream in a separate bowl until stiff.

5. Spread mixture evenly over base in tin, cover and refrigerate until set.

6. To decorate melt 125g dark choc chips with an equal amount of cream in the microwave for 40 seconds, stir until combined then pour evenly over cake and decorate with extra choc honeycomb.

7. Serve with fruit, couli and vanilla icecream.

Enquiries: www.eatlocal.com.au

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Wyndham Estate Wines “Where Australian Shiraz Began” For more than 175 years Wyndham Estate has set the bench mark for quality Australian wines. It proudly wears the title of industry pioneer, having exported wines since the 1880s.

In 1828 George Wyndham established his “Dalwood” vineyard on the Banks of the Hunter River. In 1830 Wyndham planted the first commercial plantings of Shiraz in Australia, then knows as Black Cluster and by 1835 Wyndham made his first Australian wine.

TASTING NOTES Region Selection Shiraz 2000 Cost & availability - $35, limited availability Awards - 3 Gold, 2 Silver, 2 Bronze Tasting Notes - at 7 years of BM Analysis - Alc -13.0%, TA - 5.5 g/l, pH - 3.55 Wine Style - The Hunter, as a region is renowned for producing medium bodied savoury reds.

Stylistically the fruit profile of Hunter wines are more reminiscent of old world wine producing areas with an iconic earthy leather note that has grown to become the finger print of a region that has produced award winning red table wines for the past 180 years.

The fruit was sourced from selected parcels of old vine Shiraz from our Hunter Vineyards. Holding firm to the regional style, this wine received only eight months of oak maturation in older barrels leaving the fruit profile relatively unadorned of any overt oak influence.

The classic Hunter Wine style demands bottle maturation and accordingly our 2000 vintage was released from cellaring, five years after its bottling date of January 17, 2006.

Bouquet - Ripe plum, leather and some liquorice, accompanied with the more savoury developmental tobacco characters of bottle age.

Palate - Hunter wines are all about structure and balance! The palate weight of a Hunter Shiraz, is more akin to a Margaret River wine, medium bodied in comparison to the wines of South Australian or Northern Victorian.

Fine-grained fruit tannins and a generally lower alcohol levels combine to create elegant wines better suited for dining and enhanced by their ability to age gracefully.

This wine tends to show more of the pronounced spiciness of Shiraz’s fruit spectrum in the mouth than on the nose and is picking up some of the fruitcake-like flavours associated with aged wines.

Enquiries: www.eatlocal.com.au

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157

Eucalypt Forest, Maitland Region

Hunter River Country

Located in the heart of the Hunter Region, Hunter River Country is the perfect venue for a touch of history, culture, cafes and festivals.

Experience the cultural attractions of Maitland City Art Gallery and Brough House, with historical and contemporary art works including Aboriginal bark paintings.

Shop for arts and crafts in the picturesque village of Morpeth, experience ‘life inside’ the Maitland Gaol or take a leisurely walk in one of the many historic towns.

Tour the impressive Tocal Homestead, where convict buildings date from 1822. While you are there, take a rainforest walk in the rural area near Paterson.

Marvel at the achievements of the past at the annual Hunter Valley Steamfest. Kick up your heels at the Morpeth Jazz Festival. Follow the food and wine trail at the Lovedale Long Lunch.

Enjoy a ride on a train the old fashion way at the Richmond Vale Railway and Mining Museum, located on Mulbring Road.

Take in a historic tour of old homes, civic buildings and churches from the 19th century, especially during Heritage Month celebrations.

Savour tasty meals at riverside cafes, historic homesteads, aromatic gardens, exotic teahouses, friendly pubs, and country-style cafes.

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Hunter River Hotel Situated in the rapidly developing East Maitland area, the Hunter River Hotel has undergone a complete renovation to be one of the region’s leading entertainment venues.

In addition to the beer garden, TAB and gaming areas there is a large restaurant area complete with a children’s play area.

Spiced pork fillet on soy roast pumpkin 1kg pork tenderloin 400g butternut pumpkin 400g young asparagus 30ml ketchup monis 5g ground cumin 5g ground coriander 2g ground chilli Olive oil Soy sauce Sesame oil 10g unsalted butter 1 lemon Red wine Beef stock 100g red currants Salt and pepper

Enquiries: www.eatlocal.com.au

1. Trim fat from pork and roll pork in the combined spices.

2. Toss pumpkin pieces in olive oil, sesame oil, salt and pepper and then roast for 10 minutes at 200°C. Just before the pumpkin is ready toss lightly with sweet soy and caramelise slightly in oven.

3. Heat oil and butter in a small pan and sear pork until slightly brown. Place in a warm oven to rest through.

4. Reduce the red wine by two thirds, add red currants and beef stock. Reduce again and season. Blanch asparagus.

5. Place asparagus on top of roast pumpkin on centre of plate, top with pork then drizzle with sauce and serve.

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161

The Old George & Dragon Restaurant Operated since 1982 by Jenny and Ian Morphy, recipients of the Restaurant and Catering Association’s Hall of Fame 2006. The cuisine is produce driven as Ian, the chef, decides on the menu on a daily basis according to the availability of fresh produce. Described as Anglo/French food and responsive to the seasons, there is an emphasis on rich sauces, game dishes and, in the warmer months, fish and shellfish dishes.

Loin of Lamb with Basil Cashew Pesto and Prosciutto 4 x 180g loins of lamb - fully trimmed 25ml olive oil Prosciutto, thinly sliced 250g spinach 25g butter 200ml good meat stock

1. For the pesto, finely chop nuts in a food processor, but not fully ground. Put to one side. Blitz the basil with the olive oil and parmesan, which has been coarsely grated, and the cloves of garlic. Add to the chopped cashew nuts. Any pesto left can be put in a jar, covered with olive oil and kept in the fridge for another time.

Pesto 100g fresh green basil leaves 60g roasted unsalted cashew nuts 60g parmesan 4 cloves of garlic 100ml olive oil

2. Brown the loins of lamb briefly on each side in a frying pan in a little olive oil. Remove and place on a roasting tray leaving space around each loin. Spread a heaped teaspoon of pesto over the top of each loin and cover length ways with a full slice of prosciutto. Place in hot oven, 220°C, and cook for six minutes for medium, longer if you prefer well done.

Serves 4

3. When the lamb is cooked to your liking remove from oven to a dish to rest for a few minutes. Deglaze the roasting pan with the stock - put in a pan and reduce to a sauce consistency.

Add any juices from the resting dish before serving.

4. Wilt the spinach in a hot pan with the melted butter turning constantly. Place the spinach in the centres of four main course plates, top with the loins, and surround with some sauce.

Enquiries: www.eatlocal.com.au

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163

The Only Place Indian Restaurant The family owned business, founded by Rajoo and Shaloo Gurram, was established in 1998. It has two locations; Stockton Street, Nelson Bay, and High Street, Maitland. The multi-award-winning restaurant has twice won the State awards for 2003 and 2006 for its authentic Indian cuisine.

Prawn Pulusu 18 king prawns, green with tails 2 medium onions, chopped 2-3 cloves garlic 2cm ginger 1 tsp tamarind paste Âź tsp chilli powder 2 tsp coriander powder 2 tsp cumin powder 1 tsp tumeric powder cup coriander leaves 1 spring curry leaves 1 tsp vegetable oil 1 tsp mustard seeds Salt to taste 2 cups cooked basmati rice

1. Chopped onions, garlic cloves, ginger and coriander mixed together make a fine paste. Heat the oil in a pan on medium flame. Add mustard and curry leaves, after sizzling add the paste, stir it for five minutes. Add all the above powders and one cup water. Stir it well. Cook for five minutes, add tamarind paste and king prawns.

2. Serve with rice and roti, optional.

Serves 2

Enquiries: www.eatlocal.com.au

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165

Treehops Restaurant Treehops Restaurant is set on a mountaintop within the award winning Eaglereach Wilderness Resort.

Our dining experience comes with spectacular views and native wildlife in abundance.

Our aim is to provide warm and friendly service in a comfortable environment. We use the freshest available ingredients sourced from local suppliers and providers.

Dine al fresco under the stars in the summer or around a cosy log fire during the cooler months.

Honey mustard glazed duck breast 4 duck breasts 200g green beans 6 large potatoes, peeled 2 cloves garlic, crushed 50ml milk 200ml cream Salt and pepper 3 tbsp clear honey 2 tbsp Dijon mustard 2 tbsp seeded mustard 1 tbsp soy sauce 160ml red wine jus

1. Slice the potatoes 3mm thick. Layer in a 15cm baking tray, lined with greaseproof paper. Season as you go, adding garlic between the layers of potato. Pour over the milk and cream and bake at 180째C for about an hour.

2. Cover with greaseproof paper and press with a weight. Leave overnight in a refrigerator. Cut into four rectangles.

3. In a bowl mix together the honey and mustards along with soy sauce.

4. Lightly score the fatty skin on the duck breasts and rub with a little salt. Season the other side with salt and pepper. Seal skin side down in a hot frying pan until skin is golden brown. Turn over and seal the other side.

5. Place duck breasts skin side up on a baking sheet along with the cut out gratin potatoes. Cover each breast with a tbsp of the honey mustard glaze.

6. Bake at 230째C for 12 to 14 minutes until medium.

7. Heat the red wine jus. Blanch the green beans in boiling water for three minutes, season with salt and pepper and add a little butter.

8. To serve, slice the duck breasts and put on serving plate with the gratin potato and green beans. Pour around the red wine jus and a drizzle of the honey mustard glaze.

Enquiries: www.eatlocal.com.au

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Watagan Mountains

Barrington

Fresh clean air and water, pristine wilderness and rich farmland are the qualities that gave birth to Essentially Barrington – an alliance of speciality food producers from the Gloucester and Barrington districts of NSW. As individual businesses and a not-for-profit association, we are building a reputation for the Gloucester region as a premier speciality food producing area of NSW and as a gourmand tourist destination.

The decline of the timber and dairy industries in the area has encouraged some farming and other businesses to diversify into such industries as goat cheese, alpaca meat, silver perch, speciality beef, organic herbs, goat meat, boutique vineyards and added value products using local ingredients.

By working together as a group, a variety of produce can be delivered to the same destination. Farmers markets are not only a great outlet, but an opportunity to communicate with the consumer and give awareness to the area the products originated from.

It soon become evident that the Gloucester and Barrington areas were an exciting destination for visitors and with the help of funding from the Department of State and Regional Development, promotional material and a brand for the area was produced.

In 2006 with further funding, a quality brochure was printed for the Essentially Barrington Gourmet Farm Gate Tour.

This two-day tour invites visitors to experience and saviour the freshest produce that the Gloucester and Barrington districts have to offer. It offers visitors the chance to learn about the lives of the dedicated people who have a passion about what they do.

This tour features visits to six farms and includes a picnic lunch on the banks of the river, while a six-course regional cuisine dinner highlights the local produce to perfection.

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Barrington Perch

Barrington Bucks

Lahey Downs

Barrington Beef

Essentially Barrington Fresh air, clean water, pristine wilderness and rich farmland are the qualities that give Barrington perch, goat, alpaca and beef their distinctive flavour. The Essentially Barrington alliance of speciality meat and fish producers broaden product choices for restaurants, distributors and consumers.

PRODUCT INFORMATION Barrington Perch The fresh water silver perch is farmed at Gloucester by the Native Fish Growers group of producers.

Native to the Murray Darling system, silver perch has a firm moist white flesh and a pleasant mild flavour.

It lends itself to most styles of cooking and is high in Omega 3.

Trudgalong Farm serves Barrington perch to tour groups for lunch and dinner and packs can also be bought to take home. You may like to catch your own from ponds on the farms.

Barrington Bucks Trudgalong was one of the pioneers of boer goats in Australia, buying one of the first calves released from quarantine.

Imported from South Africa, the boer goat produces a quality meat which is low in fat and cholesterol. It has the same cuts as lamb and similar flavour and makes a wonderful curry.

The meat is sold as capreto which means kids a few weeks old, or ceron which is from six to eight months.

It is best not over cooked because of the lack of fat and should be basted frequently.

Lahey Downs A master butcher combines alpaca with non fatty pork meat at a ratio of 55% alpaca and 20% pork.

Then food grade ice, home-grown herbs and spices are added and the mixture is pumped into a natural skin, giving a product that is gluten-free, with no MSG, preservatives or chemicals.

With a fat content of 1.85g on average and a cholesterol level of 5.25g on average, Lahey Downs is the first producer of alpaca viande in Australia.

Barrington Beef Barrington Beef is premium beef produced by farmers committed to providing quality, free-range beef.

The World Heritage listed Barrington Tops provide the pure mountain water and pristine environment ideal for raising cattle.

Free from genetic modification, antibiotics, hormonal growth promotants and chemical residues, Barrington Beef is the purest beef on the market.

Quality and consistency are guaranteed through the Meat Standards Australia grading system and the meat is available at selected butchers, Growers Markets or home delivery can be arranged.

Enquiries: www.eatlocal.com.au

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Capparis Goat Cheese

Hillview Herb Farm

Perenti CafĂŠ

Alderley Creek Wines

Essentially Barrington The pristine Barrington surrounds are backdrops to tasty Caparis Cheese, aromatic Hillview Herbs, and mountain fresh Alderly Creek Wines. You can feast on some of the freshest food and wines you will ever taste at Perenti Café and Catering.

PRODUCT INFORMATION Capparis Goat Cheese Capparis is a farm-based goat milk cheese producer with a growing reputation. The farm is in the Bowman River Valley close to Gloucester.

The cheese is made by Aled Hoggett who has scored a range of medals for his cheese, including the prestigious Royal Dairy Award for the maker of the best goat cheese in the 2006 Royal Easter Show.

Capparis focuses on a restricted range of five high quality cheeses, ranging from a mature blue vein to a light, full flavoured fresh cheese.

Hillview Herb Farm Herbs are grown by a network of farms in the pristine wilderness and rich farmland of Gloucester and our aim is to supply high quality, fresh culinary herbs, salad greens and preserves.

Our herbs are grown organically and our range covers the common to the more exotic varieties.

Pots of herbs are available from our nursery and Hillview stocks dried herbs, honeys, vinegars, sauces and oils made exclusively from our produce.

Hillview is open for farm visits.

Perenti Café Perenti Café is a chic, modern café in the main street of Gloucester and is widely know for it’s superb coffee, fresh healthy lunches and delicious cakes and sweet treats.

Perenti has an extensive range of hand-made chutneys, confitures, salad splashes and meat rubs which are available from the café and selected stores throughout the State.

It’s the perfect place to stop and revive when travelling along the Thunderbolts Way. Alderley Creek Wines Alderley Creek Wines is a boutique vineyard and historic homestead just outside Stroud.

Alderley House, built in 1833, was once a horse station and has also been a midwifery, coach stop, butchery and bakery. Surrounded by English-style gardens and verdelho and chambourcin vines, Alderley house is now a beautifully restored home and cellar door owned by John and Dianne Stephens.

Drop in and taste the fruit of Alderley’s harvest made by local wine-maker David Fatches.

Enquiries: www.eatlocal.com.au

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Sand Dunes, Stockton Bight

Port Stephens

Take a two and a half hour drive north of Sydney to the water playground of Port Stephens, a pristine region that is reputed to be the water paradise of the Hunter.

Take a 4WD or 6WD tour or your own quad bike to explore the massive sand dune systems of the 30km long Stockton Beach, the largest coastal sand dune system in Australia.

Enjoy a scenic dolphin-watch cruise on the waterways, while taking in the picturesque views of the bay. Marvel at migrating whales as they perform their graceful acrobatic displays.

Discover koalas in the wild along the tree-lined banks of Tilligerry Creek or visit the habitat centre to be amazed at the natural wonders of the area.

Go snorkeling or diving at Fly Point Marine Park or take a boat dive outside the Port. Explore the sea caves, walls, and sponge gardens, or one of the many fascinating wreck dives.

Climb or drive up the Tomaree Headland to admire the spectacular views of the bay and the offshore islands.

Learn to surf at one of the pristine beaches. Get close to nature on a sea-kayak tour, take a ride in a jet boat or control your own jet ski, parasail or take an adventure on a duck dive tour.

Drop a line in the best fishing spots along the eastern seaboard or take a deep-sea fishing adventure. Play a game of golf or have a round on the driving ranges.

Visit the theme parks or be inspired by wonderful local arts, crafts and museums. Take a self-drive tour to the Williams River, Tanilba House, Sketchley Cottage and Tomago House.

Taste the abundance of seafood, fresh and straight from the sea at the many seafood restaurants. Enjoy premium Hunter beef and a selection of fine wines from Port Stephens and the Hunter.

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Catch at Shoal Bay

AT SHOAL BAY RESORT & SPA

With commanding views over the water, Catch at Shoal Bay offers diners the best in local seafood and produce. Catch at Shoal Bay offers those celebrating a special occasion the perfect venue with stylish ambience and friendly, yet sophisticated service. Catch has breathtaking views over Shoal Bay and uses high-quality, fresh local seafood.

With premium wines and excellent service, it is a dining experience not to be missed.

Whole lobster on tomato and herb risotto with Lime and saffron froth and crustacean oil 1 live lobster (cooked or frozen would also be suitable) Risotto 2 shallots, diced 1 clove garlic 1 tsp tomato paste 4 tomatoes, peeled, deseeded and diced 50g butter 100ml fish stock 100ml chicken stock 60ml white wine 100g Arborio rice 30g parmesan cheese, grated 2 tsp chopped herbs, chervil, thyme, parsley and chives Salt and pepper Froth Juice of 3 limes Pinch of saffron threads or saffron powder 1 shallot, chopped 2 tbsp white wine 90ml vegetable stock 90ml cream Salt and pepper

1. To prepare the oil, crush the shells and place the shell into the oven and roast for about 20 minutes on a medium heat.

Put remaining ingredients into a saucepan with the shells and cook for two to three hours.

2. To prepare the risotto, sweat the shallot and the garlic. Add the rice and fry lightly for one minute over a low heat, add the tomato paste and cook out for about one minute. Add white wine and reduce. Add the chicken and fish stock slowly, stirring constantly. When all liquids are added the rice should be cooked; season and just before serving add the herbs, diced tomato and the shaved parmesan cheese.

3. Prepare the froth by soaking the saffron threads in the wine to extract colour and flavour. Sweat the shallot and add the wine, reduce and add the vegetable stock, reduce and add 60ml of the cream, reduce until it has thickened and add to the remaining cream. Using a balloon whisk, beat the mix until it becomes frothy. Season.

4. To cook the lobster, boil in plenty of salted water. Cook for five minutes and remove. Allow to cool. Remove the flesh and reserve the head for garnish.

5. To assemble place a ring of risotto in the centre of the plate, arrange the sliced lobster on risotto and place the head on as garnish. Drizzle with crustacean oil and then coat liberally with lime and saffron froth.

Crustacean oil Shells from the lobster Clove garlic A few sprigs of thyme 100ml vegetable oil

Enquiries: www.eatlocal.com.au

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Mumm’s On The Myall Café Just a 50 minute drive up the freeway from Newcastle is the peaceful, river front town of Tea Gardens.

Mumm’s specialises in fresh local seafood and is on the river in the Commercial Fish Co-op. The owner is a fifth generation fisherman with 30 years of experience in the seafood industry.

For casual relaxed dining on the Myall River, Mumm’s on the Myall.

Crisp fried tuna with salad of pickled cabbage and glass noodles 4 x 160g tuna steaks 1 wasabi paste 4 sheets nori 4 sheets spring roll wrappers Ketchup manis Sprinkling sesame seeds, toasted Salad ½ Chinese cabbage, finely shredded 1 small red onion, finely sliced 2 long red chillies, deseeded and juilienned ½ cup of mint, finely chopped ½ cup cooked vermicelli noodles

1. Place all salad ingredients into bowl and mix. Combine dressing ingredients and add to salad just before serving.

2. Spread wasabi onto tuna steaks. Wrap in spring roll wrappers like a parcel. Secure with a flour and water paste.

3. Heat oil. Fry tuna until pastry becomes golden brown. Cut and place onto salad. Drizzle ketchup manis over tuna. Sprinkle over the sesame seeds.

Dressing ½ tbsp caster sugar ½ cup Marukan rice wine vinegar

Enquiries: www.eatlocal.com.au

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Nicole’s Art Gallery & Café Nicole’s Art Gallery and Café is housed in a 100-year-old cottage on the Myall River in the historic town of Tea Gardens. The tranquil landscape gardens are the perfect environment to enjoy the delicious gourmet meals, homemade cakes and Hunter Valley coffee. Soak up the art, food and atmosphere at Nicole’s - it makes for the perfect day trip from Newcastle or weekender from Sydney.

Roast tomatoes and corn cake stack 2 cups self raising flour 2 tins creamed corn 3 eggs Salt and pepper Enough milk to make a thick batter 1 cup diced red onion 1 cup chopped spring onion 250g mushrooms 6 roma tomatoes

1. Add flour, eggs, salt and pepper. Add cup of milk and more if needed until you get a smooth thick batter with no lumps.

Add corn and onion, mix, and let rest for 20 minutes. Cook in batches of about two tablespoons of mixture into a hot oiled pan.

2. Cut six roma tomatoes in half. Place on oven tray. Drizzle with olive oil until soft.

3. Cut mushroom into quarters. Place in hot pan with a little butter. When golden take off heat. Add a handful of baby spinach, toss and let wilt.

4. To serve place corn cake in centre of plate then add a spoonful of mushroom mix then another corn cake. Then add more mushroom mixture, leaving corn cake on top. Place tomatoes around the stack. Finish with a dollop of fresh ricotta cheese.

Enquiries: www.eatlocal.com.au

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Rock Lobster Restaurant The award winning Rock Lobster Restaurant is situated on the waterfront at Nelson Bay. Offering both al fresco and indoor air-conditioned dining, the restaurant has magnificent water views. The menu includes fresh local lobster and seafood platters as well as non-seafood options. Blackboard specials are available every day. Special dietary requirements catered for as well as children’s and group menus. We are open every day for lunch and dinner, bookings recommended.

Moroccan Prawns 4 tsp roasted cumin seeds * 4 tsp roasted coriander seeds * 2 cups fresh coriander, finely chopped * 2 tbsp grated ginger * 2 tbsp paprika * 2 tbsp tumeric * 2 tbsp sea salt * 2 garlic cloves crushed * ½ cup lemon juice ½ cup olive oil 1 tbsp Tabasco *

Enquiries: www.eatlocal.com.au

1. Mortar together all the ingredients marked *.

2. Mix into combined olive oil and lemon juice. Peel and de vein prawns leaving tails on. Toss in marinade and refrigerate for at least two hours.

3. Lightly oil a heavy based pan and cook on high for a few minutes until prawns are cooked, tossing frequently. Do not overcook prawns. Serve immediately.

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183

Sandyfoot Café & Bar

AT SHOAL BAY RESORT & SPA

Alfresco style dining at its best, this casual café and premium wine bar is opposite stunning Shoal Bay and is the ideal place to relax, and enjoy a coffee or a glass of wine. Sandyfoot Café and Bar offers a selection of delicious yet light dishes throughout the day. It has alfresco, beachfront dining, quality coffee and a delightful menu.

Braised lamb shank on garlic polenta WITH Baby vegetables and a red wine jus 4 lamb shanks For the braising 1 onion 2 carrots 2 sticks celery ½ leek 1 bay leaf 7 peppercorns 1 tbsp tomato paste 100ml red wine 2 litre beef or lamb stock Polenta 400g polenta, fine 8 cloves garlic, lightly crushed 600ml vegetable stock Salt and pepper 100g butter 50g grated parmesan cheese

1. To prepare the shanks, sear the lamb in a pan and cook until crisp on all sides. Remove from the pan, add onion, carrot, celery and leek and roast gently. Add tomato paste and cook out. Then add the red wine, reduce to half volume and add stock. Add lamb shanks back to pot and bring to the boil and then simmer until tender. When cooked, remove the meat, strain the juice and reduce until a coating consistency has been achieved. Strain and season.

2. To cook the polenta, sauté the cloves of garlic gently in a pot, then add the stock and stir in the polenta slowly to avoid lumps forming. Cook over a low heat and when cooked, whisk in the butter and the cheese. Season and adjust the consistency.

3. To assemble, place a quenelle of polenta in the centre of the plate, sit the lamb shank on top and drizzle with lamb sauce.

Arrange the cooked vegetables around the polenta and garnish with a sprig of rosemary.

Vegetables Turned or baton carrots Zucchini batons Asparagus Celery batons

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

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Tillermans Restaurant Owned and operated by Peter and Kerry Hodges since 1996, Tillermans is situated in the old general store on the banks of the Myall River at Tea Gardens. Tillermans is a great place to relax over coffee or sample the award-winning modern Australian lunch and dinner menus. Outdoor seating, along with two private dining rooms, helps make this northern NSW landmark a destination for both locals and visitors alike.

SUMMER PUDDING Loaf of bread, crusts removed Berry liquid 1 cup water 1 cup sugar 1 cup blackberries or mulberries 1 cup redcurrants 2 cups raspberries

1. Place all the berry liquid ingredients into a saucepan. Stir over low heat until sugar is dissolved, then bring to boil. Strain fruit, keeping both the fruit and liquid. Leave to cool.

2. Cut bread slices into triangles, and then line pudding bowl or loaf tin with bread. Fill to top with cooked berries. Spoon over some reserved berry liquid. Cover with more bread slices.

Cover with plastic wrap, place a weight on top and refrigerate for at least 24 hours.

3. Unmould onto a serving platter and serve with remaining berry liquid, double cream and some fresh berries.

Enquiries: www.eatlocal.com.au

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Lake Macquarie

Lake Macquarie

The largest inland salt lake, Lake Macquarie is four times larger than Sydney Harbour and embodies a water-lovers paradise.

Take the family on a beach outing, surfing at Redhead or Blacksmiths beaches, or discover the intriguing marine life in the beachside rock pools.

Experience the rainforests of the Watagan Mountains, with its many opportunities for bushwalking, picnicking and enjoy the great diversity of native flora and fauna.

Absorb some of the Lake history with visits to the charming mining village of Catherine Hill Bay and the Awabakal Nature Reserve above Dudley Bluff.

Discover the changing exhibitions at Lake Macquarie City Art Gallery, stroll next door to a tasty meal at Awaba House or enjoy the sculptured gardens and lakeside picnic area. Visit Dobell House at Wangi, the home of renowned Australian artist, Sir William Dobell.

Plan a shopping trip to boutiques at the lakeside suburbs of Warners Bay and Toronto, or the large suburban shopping centres of Glendale and Charlestown.

Stroll along the waterfront centres with their great range of restaurants, boutiques and galleries showcasing local art and craftwork. Enjoy a summer weekend taking in the action of the sailing regattas, while relaxing at one of the nearby cafes or restaurants.

Visit historic Cooranbong, a thriving arts and craft centre, with shops and galleries displaying many unique gifts.

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Balcony 644

AT GUNYAH HOTEL

The Gunyah Hotel is perfectly located to take advantage of the fantastic view it has to offer across Belmont Bay. There are wines and great steaks on offer in the Family Bistro, along with accommodation, T.A.B and full bar facilities, and now it has a fine dining restaurant upstairs.

Balcony 644 specialises in fresh, local seafood, including mud crabs and lobsters, which are kept under the eye of our chef in tanks.

Singapore chilli garlic mud crab Mid North Coast mud crab, about 1kg 50g fresh garlic 50g fresh chilli 10g ginger 50g shallots 10g coriander 1 tsp fish sauce 2 tsp sugar 1 tsp sesame oil 3 tsp soy sauce 20g cooking wine 100g corn flour 50g plain flour

Enquiries: www.eatlocal.com.au

1. Place fresh mud crab in the cool room for about 20 minutes, then take out and clean crab completely.

2. Cut mud crab into quarters, then mix corn flour, egg and wine ready to cook.

3. Heat wok and add oil, ginger, shallots, garlic and chilli.

4. Put mud crab in wok, stir fry together for five minutes then add stock, soy sauce and sugar. Put lid on and simmer for five minutes until cooked. Add 2 teaspoons of oil, then serve onto plate in an interesting style with selected garnish. Add coriander for decoration.

www.hunterfoodandwine.com.au

191

Live Sparks Café Live Sparks Café began like any great idea, with a little spark, hence the name.

Live Sparks Café is on The Esplanade at Warners Bay and has beautiful views of the shores of Lake Macquarie. Our open plan dining area and outdoor seating allows picturesque and relaxing views of the lake.

With the combination of excellent staff we have a reputation for our creative breakfast, lunch, dinner and healthy kid’s menus.

Warm vegetable salad 100g green beans 150g roasted, cubed butternut pumpkin 90g balsamic mushrooms 120g oven roasted tomatoes 30g spanish onion 30g baby spinach 30g pine nuts 30g pesto 50g fetta cheese 1 tbsp olive oil 30g mixed lettuce leaves

Enquiries: www.eatlocal.com.au

1. Top and tail the beans and blanch for 30 seconds. In a large pan, heat olive oil, onion and pine nuts. Cook until toasty brown, then add pumpkin, mushrooms and tomato. Heat a further three minutes until all vegetables are warmed through.

Finish off with green beans, pesto and fetta.

2. Wilt spinach. Serve in a large bowl with mixed lettuce leaves as a base.

www.hunterfoodandwine.com.au

193

Milano’s on the Lake The main channel into Lake Macquarie from the sea runs right past the Pelican Boutique Marina and the unique restaurant and function centre Milano’s on the Lake.

Milano’s has made superb use of this truly stunning location, one of the few waterfront sites on the east coast with sunset views across the water.

The restaurant has a deep water mooring for boats and the veranda is perched over crystal clear water with abundant sea life.

Pineapple bugles 4 baby pineapples, or one large 110g desiccated coconut 175g sugar 2 vanilla pods 2.5cm fresh ginger, finely chopped Juice of 2 limes 4 tbsp rum Serves 2 to 4

1. Peel the skins off the pineapples, leaving the leaves at the top.

Pour out the coconut on to a large plate or tray.

2. In a saucepan mix the sugar, seeds from the vanilla pods, ginger, chilli and the lime juice.

3. Bring to the boil and simmer until the sugar is golden in colour.

Dry the pineapples with a clean towel then pour the hot syrup into a tray and roll the pineapples one by one in the sugar syrup and then in the coconut. Allow to set.

4. To serve place on a plate covered with flaked ice, pour on the rum and ignite. The flame will dance around the leaves for a spectacular end to your meal.

5. Serve with vanilla bean icecream or sorbert.

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

195

Salina Restaurant Named after one of the most beautiful islands in the Mediterranean, Salina Restaurant mixes the best Australian ingredients with the wonderful influences of Italy. Producing stunning desserts including homemade gelato, and a full selection of fresh seafoods, meat and chicken dishes, even gourmet pizzas and pasta.

There is truly something for everyone at this modern Italian oasis.

Barbecue garlic prawns with lemon and artichoke risotto Garlic prawns 50 large green prawns, head and tail on, body peeled, deveined 4 cloves garlic, crushed 2 tbsp chopped parsley 100ml olive oil Sea salt, cracked pepper

1. For the prawns, mix all the ingredients together in a large bowl, refrigerate for at least one hour, barbecue when required.

2. For the risotto, heat olive oil in a large pot and sauté onions and garlic until soft, about five minutes on a medium heat.

3. Add the rice and stir. Add the wine and allow it to be absorbed.

Risotto 1 medium brown onion, finely chopped 75ml olive oil 1½ tbsp freshly minced garlic 500g Arborio rice 200ml white wine 1500ml chicken stock, hot 400g artichoke hearts, sliced 2 lemons, grated zest and juice 2 tbsp sea salt Freshly cracked black pepper 100g butter ¾ cup freshly grated parmesan

4. Begin adding the stock, a quarter at a time, stirring well after each addition. When half the stock has been absorbed, add the artichokes, zest and juice. Continue adding stock as required, stirring occasionally.

5. Remove from heat, stir through butter, cheese, salt and pepper.

6. For the sauce, sauté garlic, add wine and reduce.

7. Add cream bring to the boil.

Garlic cream sauce 3 cloves crushed garlic 100ml white wine 600ml thickened cream 1 tbsp cornflour mixed with cold water to a paste

8. Remove from heat, add corn flour, stirring well. Reboil and season.

Serves 8-10 main size

Enquiries: www.eatlocal.com.au

www.hunterfoodandwine.com.au

197

The Station Masters Café The Station Masters Café has a unique setting and philosophy. It is a place where people can come to enjoy the atmosphere with family and friends and have a chance to appreciate the food that has been prepared fresh for the day’s dining experience.

Dining at Station Masters gives you the chance to sample an ever-changing menu and to escape the hustle and bustle of everyday life.

Lemon Myrtle and Chilli Squid Salad 200g squid tube Ground lemon myrtle and ground chilli powder mixed with self raising flour Green mesculan salad mix Sliced red capsicum Cherry tomatoes, halved Sliced fresh button mushrooms Onion sprouts Sliced lemon

Enquiries: www.eatlocal.com.au

1. Place the green salad mix in the bottom of flat bowl. Top with sliced red capsicum, cherry tomatoes and mushrooms.

2. Rinse the squid tube and cut into thin rings. Remove excess water and coat the squid rings in the seasoned flour mix. Deep fry for about one minute, remove and drain. Place the rings on top of the salad, garnish with onion sprouts and lemon quarters. Drizzle with your favourite salad dressing.

www.hunterfoodandwine.com.au

199

Vita Lakeside Dining A passion for excellent food and a desire to create and express his own culinary ideas is what led chef Carl Tabone to open Vita regional Italian restaurant in the picturesque town of Wangi Wangi on Lake Macquarie. With a focus on producing everything from raw ingredients, many hours are spent making traditional loaves, fresh pastas, gnocchi, stocks and sauces, gelato and desserts.

The best ingredients available are sourced locally and combined with imported Italian specialties for a true Italian experience.

Rabbit braised in red wine with borlotti bean, porcini and truffle oil 1 New Zealand white haired rabbit, approx 1.6kg 750ml babera or substitute red wine 1 brown onion, finely chopped Sage sprig, chopped 1 tbsp olive oil 2 cloves garlic, crushed 1 cup plain flour 200ml vegetable oil 1½ litre duck stock 10g dried ceps porcini mushroom Borlotti beans 250g dried borlotti beans 1½ litre duck stock Salt and pepper 25g butter ½ onion 2 cloves garlic Truffle oil

Enquiries: www.eatlocal.com.au

1. Dejoint the rabbit into hind legs, forelegs, saddle and loins.

Place rabbit in a bowl with onion, garlic, sage, red wine, olive oil, salt and pepper. Cover with cling wrap and marinate over night. Cover the borlotti beans with water and soak overnight.

2. In a bowl, mix the flour with salt and pepper. Dust each rabbit joint in flour mix, reserving the marinade. Gently fry the rabbit joints until golden brown. Drain off excess oil on kitchen paper.

3. In a braising dish place the rabbit, reserved marinade, porcini mushroom and duck stock. Cover and braise for up to two hours at 200°C, until the meat comes off the bone.

4. Drain soaked beans. In a saucepan sauté onion and garlic in butter. Add beans, duck stock and salt and pepper. Bring to boil and simmer for about 25 minutes until cooked.

5. Remove joints of rabbit from braising dish and strain the sauce.

Bring strained sauce to the simmer, add sugar to taste. Add rabbit back in with strained borlotti beans. Serve with finely chopped sage, truffle oil, and a good glass of red.

www.hunterfoodandwine.com.au

201

Flame Tree Flowers

Appendices Restaurant Details & Maps

Newcastle

202

Wine Country

205

Hunter River Country

209

Barrington

210

Port Stephens

211

Lake Macquarie

213

Recipe Index

214

203

Newcastle 33

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1. 2 Blend Café A: 104 Elder St Lambton NSW 2299 P: +61 (0)2 4957 1722 E: 2blend@telpacific.com.au 2. Anchors Seafood Restaurant A: 129 Lambton Rd Broadmeadow NSW 2292 P: +61 (0)2 4952 9188 F: +61 (0)2 4957 1543 E: info@anchorsseafood.com W: www.anchorsseafood.com

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MAYFIELD

3. Atlas Café Restaurant A: Shop 3/35 Hunter St Newcastle NSW 2300 P: +61 (0)2 4926 1014 F: +61 (0)2 4926 1017 E: rebeccaconnors@optusnet.com.au

5. Bali Corner A: 65 Hunter St Newcastle NSW 2300 P: +61 (0)2 4929 5961 F: +61 (0)2 49295961 E: fuzion65@bigpond.net.au

4. Bacchus A: 141 King St Newcastle NSW 2300 P: +61 (0)2 4927 1332 F: +61 (0)2 4969 6343

6. Bar Beach Kiosk A: Memorial Dr Bar Beach NSW 2291 M: +61 (0)400 461 410 E: mapprojects@optusnet.com.au

7. Bogie Hole Café A: 33 Hunter St Newcastle NSW 2300 P: +61 (0)2 4929 1790 F: +61 (0)2 4929 1790 E: aaronbuman@smartchat.net.au 8. Brasserie 88 at Wests A: 88 Hobart Rd New Lambton NSW 2305 P: +61 (0)2 4935 1300 F: +61 (0)2 4935 1477 E: info@westsnewcastle.com.au W: www.westsnewcastle.com.au 9. The Brewery Restaurant A: E2 ‘The Boardwalk’ 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4929 5792 F: +61 (0)2 4926 1828 E: thomas@breweryrestaurant.com.au W: www.breweryrestaurant.com.au 10. The Clarendon Hotel A: 347 Hunter St Newcastle NSW 2300 P: +61 (0)2 4927 0966 F: +61 (0)2 4925 3900 E: info@clarendonhotel.com.au W: www.clarendonhotel.com.au 11. Commercial Fishermen’s Co-operative Ltd A: 97 Hannell St Wickham NSW 2293 P: +61 (0)2 4965 4229 F: +61 (0)2 4965 4252 E: admin@commfish.com.au 12. The Dockyard A: Lot 13-14 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4915 6558 E: admin@thedockyard.com.au W: www.thedockyard.com.au 13. Emerald Gardens at Wests A: 88 Hobart Rd New Lambton NSW 2305 P: +61 (0)2 4935 1300 F: +61 (0)2 4935 1477 E: info@westsnewcastle.com.au W: www.westsnewcastle.com.au

14. Engine Room Restaurant & Bar A: E1 ‘The Boardwalk’ 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4926 4200 F: +61 (0)2 4926 4200 E: info@engineroom.net.au W: www.engineroom.net.au

21. Hot Rock Food Service + Catering A: 10A James St Merewether NSW 2291 P: +61 (0)2 4927 1218 F: +61 (0)2 4929 4740 E: food@hotrock.com.au W: www.hotrock.com.au

15. Euro Patisserie A: 68 Orchardtown Rd New Lambton NSW 2305 P: +61 (0)2 4957 7188 F: +61 (0)2 4929 1233 E: info@europatisserie.com.au W: www.europatisserie.com.au

22. Impact Espresso Bar A: 4/79 Beaumont St Hamilton NSW 2303 P: +61 (0)2 4961 2894 F: +61 (0)2 4961 3513 E: impact@aapt.net.au

16. Euro Bar ‘n’ Grill A: 79 Beaumont St Hamilton NSW 2303 P: +61 (0)2 4962 3053 F: +61 (0)2 4961 4509 17. Fisher’s @ Honeysuckle A: Shop 2 Boardwalk South Newcastle NSW 2300 P: +61 (0)2 4926 2722 F: +61 (0)2 4926 5793 W: www.fishershoneysuckle.com.au E: fisherjj@bigpond.com 18. Grower’s Best A: Shop 35 Marketown Newcastle West NSW 2305 P: +61 (0)2 4929 2211 F: +61 (0)2 4929 2311 19. Hobarts Restaurant at Wests A: 88 Hobart Rd New Lambton NSW 2305 P: +61 (0)2 4935 1300 F: +61 (0)2 4935 1477 E: info@westsnewcastle.com.au W: www.westsnewcastle.com.au 20. Honeysuckle Produce Markets A: 6 Workshop Way Newcastle NSW 2300 P: +61 (0)2 4927 5366 F: +61 (0)2 4927 5367 E: redgate@ceinternet.com.au W: www.honeysucklemarkets.com.au

23. Kati Alo A: 116 Darby St Cooks Hill NSW 2300 P: +61 (0)2 4929 5545 F: +61 (0)2 4961 4027 E: katialo@optusnet.com.au W: www.katialo.com 24. Larnna Thai A: 1 South Boardwalk Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4926 2481 F: +61 (0)2 4926 2491 E: larnnathai@hotmail.com 25. Martines’ A: 28 Alma Rd Lambton NSW 2305 P: +61 (0)2 4957 1690 F: +61 (0)2 4957 0588 E: garymartine@hunterlink.net.au 26. Mary Ellen Hotel A: 57 Railway St Merewether NSW 2291 P: +61 (0)2 4963 1100 F: +61 (0)2 4963 6547 E: info@maryellen.com.au W: www.maryellen.com.au 27. Newcastle Kitchen & Cutlery A: 156 Brunker Rd Adamstown NSW 2289 P: +61 (0)2 4969 4188 F: +61 (0)2 4962 3737 E: nkc@hunterlink.net.au W: www.nkc.net.au 205

28. The Olive Branch Café A: 116-120 Hannell St Wickham NSW 2293 P: +61 (0)2 4969 8066 F: +61 (0)2 4969 8073 E: chris.blanch@aue.salvationarmy.org W: www.salvos.org.au

34. Silo Restaurant & Lounge A: 1/18 Honeysuckle Dr The Boardwalk Newcastle NSW 2300 P: +61 (0)2 4926 2828 F: +61 (0)2 4926 3838 E: info@silolounge.com.au W: www.silolounge.com.au

29. Paul’s Asian Affair Restaurant A: 22 Alma Rd New Lambton NSW 2305 P: +61 (0)2 4952 5989 F: +61 (0)2 4950 9057 E: styleonregent@bigpond.com

35. The Source Café A: Shop 1/74-76 The Lane Maryville NSW 2293 P: +61 (0)2 4940 8023 F: +61 (0)2 4960 9753 W: www.sourcecafe.com.au E: sourcecafe@bigpond.com

30. Q Tea A: 1/50 Beaumont St Hamilton NSW 2303 M: +61 (0)413 996 990 F: +61 (0)2 4969 7733 W: www.qtea.com.au E: qteasales@hotmail.com 31. Red Heifer Grill & Carvery A: 471 Hunter St Newcastle NSW 2300 P: +61 (0)2 4929 2274 F: +61 (0)2 4929 5749 E: enquiries@cbdhotel.com.au W: www.cbdhotel.com.au 32. Scotties A: 36 Scott St

Newcastle NSW 2300 P: +61 (0)2 4926 3780 F: +61 (0)2 4926 3780 33. Scratchleys on the Wharf A: 200 Wharf Rd Newcastle NSW 2300 P: +61 (0)2 4929 1111 F: +61 (0)2 4929 6988 E: info@scratchleys.com.au W: www.scratchleys.com.au

36. The Stag & Hunter A: 187 Maitland Rd Mayfield NSW 2304 P: +61 (0)2 4968 1205 F: +61 (0)2 4960 1505 E: enquiries@thestag.com.au W: www.thestag.com.au 37. Swell@Merewether Espresso Bar A: Merewether Surf Club Merewether NSW 2291 M: +61 (0)421 061 531 E: mapprojects@optusnet.com.au

38. Twist Café Bar A: N3 ‘The Boardwalk’ 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4926 1766 F: +61 (0)2 4926 1722 E: info@twist.net.au W: www.twist.net.au

Wine Country TO SINGLETON VIA NEW ENGLAND HWY

35

BRANXTON

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POKOLBIN BROKE RD 17 32 30 2 14 15 29 PS 24 ON 20 34 23 SR D RD 27 19 RS YE BE E 21 D 31 25, 22 12, 18

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PEAK

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MISTLETOE LANE

WOLLOM

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TO MAITLAND, NEWCASTLE AND PACIFIC HWY

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ELL

WESTON

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5

TO SYDNEY VIA FREEWAY

1. Adina Vineyard, Olive Grove & Café Adina A: 492 Lovedale Rd Lovedale NSW 2321 P: +61 (0)2 4930 7473 F: +61 (0)2 4930 7953 E: info@adinavineyard.com.au W: www.adinavineyard.com.au

3. At the Vintage A: Vintage Dr Rothbury NSW 2320 P: +61 (0)2 4998 6789 F: +61 (0)2 4998 6788 E: reception@thevintage.com.au W: www.thevintage.com.au

5. Australia Hotel A: 136 Wollombi Rd Cessnock NSW 2325 P: +61 (0)2 4990 1256 F: +61 (0)2 4990 6799 W: www.australiahotel.com.au E: enquiries@australiahotel.com.au

2. Allandale Winery A: 132 Lovedale Rd Lovedale NSW 2320 P: +61 (0)2 4990 4526 F: +61 (0)2 4990 1714 E: wines@allandalewinery.com.au W: www.allandalewinery.com.au

4. Audrey Wilkinson Vineyard A: De Beyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7411 F: +61 (0)2 4998 7824 E: cellardoor@audreywilkinson.com.au W: www.audreywilkinson.com.au

6. Binnorie Dairy Cheese Factory A: Cnr Hermitage Rd & Mistletoe Lane Pokolbin NSW 2320 P: +61 (0)2 4998 6660 F: +61 (0)2 4998 6661 E: info@binnorie.com.au W: www.binnorie.com.au

207

7. Bluetongue Brewery Café at Hunter Resort A: Hermitage Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7777 F: +61 (0)2 4998 7787 E: karina@hunterresort.com.au

14. Kevin Sobels Wines A: 5 Halls Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7766 F: +61 (0)2 4998 7475 W: www.sobelswines.com.au

8. Bread Basket A: 161 Lang St Kurri Kurri NSW 2327 P: +61 (0)2 4936 2226 F: +61 (0)2 4936 2226 E: bbasket@coscom.net

15. Lake’s Folly Vineyard A: Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7507 F: +61(0)2 4998 7322 E: wine@lakesfolly.com.au W: www.lakesfolly.com.au

9. Café Crocodile A: 1616 Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7076 F: +61 (0)2 4998 7076 E: jules.croc@hunterlink.net.au 10. Chez Pok at Peppers A: Ekerts Rd Pokolbin NSW 2320 P: +61 (0)2 4993 8999 F: +61 (0)2 4998 7739 E: chezpok@peppers.com.au W: www.peppers.com.au 11. Esca Bimbadgen A: 790 McDonalds Rd Pokolbin NSW 2320 P: +61 (0)2 4998 4666 F: +61 (0)2 4998 7732 E: functions@bimbadgen.com.au W: www.bimbadgen.com.au 12. Hunter Beer Co. at Potters Hotel & Brewery A: Wine Country Dr Nulkaba NSW 2325 P: +61 (0)2 4991 7922 E: brewer@pottersbrewery.com.au W: www.hunterbeer.com.au 13. Keith Tulloch Wine A: Hunter Ridge Hermitage Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7500 F: +61 (0)2 4998 7211 E: amanda@keithtullochwine.com.au W: www.keithtullochwine.com.au

20. Pipette at Cypress Lakes Resort A: Cnr McDonalds & Gillards Rd Pokolbin NSW 2320 P: +61 (0)2 4993 1555 F: +61 (0)2 4993 1598 E: f&bmanager@cypressresort.com.au W: www.cypresslakes.com.au 21. Pokolbin Estate Vineyards A: 298 McDonalds Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7524 F: +61 (0)2 4998 7765 E: pokolbinestate@hunterlink.net.au W: www.pokolbinestate.com.au

16. The Mill Restaurant at Tuscany Wines Estate Resort A: Cnr Hermitage Rd & Mistletoe Lane Pokolbin NSW 2320 P: +61 (0)2 4998 7288 F: +61 (0)2 4998 7277 E: info@tuscanywineestate.com.au W: www.tuscanywineestate.com.au

22. Poole’s Rock Wines Cellar Door & Winery A: DeBeyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7356 F: +61 (0)2 4998 6866 E: cellardoor@poolesrock.com.au W: www.poolesrock.com.su

17. Oishii Japanese & Thai Restaurant A: Tempus Two Winery, Cnr McDonalds & Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7051 F: +61 (0)2 4998 7051 E: ricm@telpacific.com.au W: www.tempustwowinery.com.au

23. “redsalt” at Crowne Plaza Hunter Valley A: Wine Country Dr Lovedale NSW 2321 P: +61 (0)2 4991 0900 F: +61 (0)2 4991 0999 E: redsalt.hunter@ihg.com W: www.crowneplaza.com/huntervalley

18. Old Brickworks Brasserie at Potters Hotel & Brewery A: Wine Country Dr Nulkaba NSW 2325 P: +61 (0)2 4991 7922 F: +61 (0)2 4991 7933 E: info@pottersbrewery.com.au W: www.pottersbrewery.com.au

24. Robert’s Restaurant at Pepper Tree A: Halls Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7330 F: +61 (0)2 4998 7329 E: info@robertsrestaurant.com W: www.robertsrestaurant.com

19. Pepper Tree Wines A: 86 Halls Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7539 F: +61 (0)2 4998 7746 E: ptwinery@peppertreewines.com.au W: www.peppertreewines.com.au

25. ROCK Restaurant & Firestick Café A: DeBeyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 6968 F: +61 (0)2 4998 6987 E: info@rockrestaurant.com.au W: www.rockrestaurant.com.au

26. San Martino Restaurant at Hunter Resort A: Hermitage Road Pokolbin NSW 2320 P: +61 (0)2 4998 7777 F: +61 (0)2 4998 7787 E: karina@hunterresort.com.au 27. Tamburlaine Wines A: 358 McDonalds Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7570 F: +61 (0)2 4998 7763 E: sales@mywinery.com 28. Tatler Wines A: 477 Lovedale Rd Lovedale NSW 2321 P: +61 (0)2 4930 9139 F: +61 (0)2 4930 9145 E: sales@tattlerwines.com W: www.tatlerwines.com 29. Terroir Restaurant at Hungerford Hill A: 1 Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4990 0711 F: +61 (0)2 4990 0700 E: terroir@hungerfordhill.com.au W: www.hungerfordhill.com.au 30. Tower Estate Wines A: Cnr Halls & Broke Rds Pokolbin NSW 2320 P: +61 (0)2 4998 7989 F: +61 (0)2 4998 7919 E: sales@towerestate.com W: www.towerestate.com

32. Vittorio’s at Pokolbin Village Resort A: 188 Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7670 F: +61 (0)2 4998 7377 E: sales@pokolbinvillage.com.au W: www.pokolbinvillage.com.au 33. Warraroong Estate A: 247 Wilderness Rd Lovedale NSW 2321 P: +61 (0)2 4930 7594 F: +61 (0)2 4930 7199 E: wines@warraroongestate.com W: www.warraroongestate.com.au 34. Wine Country CafÊ A: 455 Wine Country Dr Pokolbin NSW 2320 P: +61 (0)2 4990 9208 F: +61 (0)2 4990 9245 W: rodneyhunt1@bigpond.com.au E: www.winecountrycafe.com.au 35. Wyndham Estate Restaurant A: 700 Dalwood Rd Dalwood NSW 2335 P: +61 (0)2 4938 3444 F: +61 (0)2 4938 3555 E: wecellardoor@orlandowines.com W: www.wyndhamestate.com

31. Tulloch Wines A: 638 Bebeyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7580 F: +61 (0)2 4998 7226 E: cellardoor@tullochwines.net W: www.tulloch.com.au

209

Rockpools, Dudley Beach

DETAIL NOT SHOWN 10KM APPROXIMATE DISTANCE

FO GRES

4

RD RD

Hunter River Country D

RHILL R

SUMME

VACY

HOWN NCE 9KM NOT S DETAIL IMATE DISTA X O R APP

PATERSON

TOCAL R

D

WN KM OT SHO DETAIL N ATE DISTANCE 13 M APPROXI

NEW

ENG

LAN

DH

WY N ST

3

SWA

MAITLAND MORPETH E ST

URN

BO MEL

2

1

EAST MAITLAND

1. Hunter River Hotel A: 10 Melbourne St East Maitland NSW 2320 P: +61 (0)2 4933 7244 F: +61 (0)2 4934 8738 E: admin@hunterriverhotel.com.au 2. The Old George & Dragon Restaurant A: 48 Melbourne St East Maitland NSW 2323 P: +61 (0)2 4933 7272 F: +61 (0)2 4934 1481 E: oldgeorge@netcentral.com.au

3. The Only Place Indian Restaurant A: 1/539 High St Maitland NSW 2320 P: +61 (0)2 4933 7433 A: 10/17 Stockton Rd Nelson Bay NSW 2315 P: +61 (0)2 4984 4414

4. Treehops Restaurant A: Eaglereach Wilderness Resort Vacy NSW 2421 P: +61 (0)2 4938 8298 F: +61 (0)2 4938 8349 E: info@treehops.com.au W: www.treehops.com.au

F: +61 (0)2 4984 4464 E: theonlyplaceptyltd@hotmail.com W: www.theonlyplace.com.au

211

Barrington BOWMA

1. Trudgalong Farm (Barrington Perch & Barrington Bucks) A: 58 Stantons Lane Gloucester NSW 2422 P: +61 (0)2 6558 3097 F: +61 (0)2 6558 3125 E: p-earlyone@bigpond.com.au

THU

ND

BARRINGTON

ERB

OL TS

WA Y

6 NS TO

WA U

KIV

OR YR

D

5

FORBESDALE N

SL

RN

AI

RB

I FA

FAULKLAND RD

CHURCH ST

1

2. Lahey Downs A: 2549 Waukivory Rd Gloucester NSW 2422 P: +61 (0)2 6558 0971 E: alpacaviande@bigpond.com

GLOUCESTER

STRATFORD

2

WAUKIVORY

3. Barrington Beef A: Rawdon Vale, 70 Moppy Rd Gloucester NSW 2422 P: +61 (0)2 6558 5540 E: niclaurie@bordernet.com.au W: www.barringtonbeef.com

UCK

ETTS

WAY

4. Capparis Goat Cheese A: 1333 Bowman River Rd Gloucester NSW 2422 P: +61 (0)2 6558 5565 or +61 (0)2 6558 5557 F: +61 (0)2 6558 5557 or +61 (0)2 6558 5565 E: capparis@tpg.com.au W: www.capparis.com

THE B

3 RAWDON VALE

4

RD

ST AN

D MO PPY R

RD

RIVER

RD

NE

LN BUC KETT S RD

MAN

SCO

N FARM

BOW

5. Hillview Herb Farm A: 5 Fairbairns Lane Gloucester NSW 2422 P: +61 (0)2 6558 2369 F: +61 (0)2 6558 2369 or +61 (0)2 6558 8335 E: hillherb@gloucester.net.au

D

UD R

STRO

6. Perenti CafĂŠ A: 69 Church St Gloucester NSW 2422 P: +61 (0)2 6558 9219 F: +61 (0)2 6558 9219 E: perenti@aapt.net.au W: www.perenti.com.au

STROUD

7

7. Alderley Creek Wines A: Bucketts Way Stroud NSW 2425 P: +61 (0)2 4994 5556 W: www.alderleycreekwines.com.au

Port Stephens Y

IFIC

HW

C PA

T

MARINE DR

LS

AL MY

TEA GARDENS

WIE

O MED

6 3 2

RD

SOLDIERS POINT SO

TERAM

WAY DER

INT

PO

4

SHOAL BAY

A PDE

SHOAL

5BA 1

Y RD

NELSON BAY

SALA

RD

MAN

RS

LDIE

BY RD

VICTORI

ON

LS NE

BAY

RD

BOB’S FARM

D

N

O LS

YR BA

NE

STOCKTON 1. Catch at Shoal Bay at Shoal Bay Resort & Spa A: Beachfront Shoal Bay NSW 2315 P: 1800 181 810 F: +61 (0)2 4984 1315 E: reservations@shoalbayresort.com W: www.shoalbayresort.com 2. Mumm’s on the Myall Café & Restaurant A: 46 Marine Dr Tea Gardens NSW 2324 P: +61 (0)2 4997 1162 F: +61 (0)2 4997 0925 3. Nicole’s Art Gallery & Café A: 81 Marine Dr Tea Gardens NSW 2324 P: +61 (0)2 4997 2922 F: +61 (0)2 4997 2933 E: struik@bigpond.com

4. Rock Lobster Restaurant A: Upstairs, shop 20, d’Albora Marina Teramby Rd Nelson Bay NSW 2315 P: +61 (0)2 4981 1813 F: +61 (0)2 4984 9477 E: enquiries@rocklobsterrestaurant.com.au W: www.rocklobsterrestaurant.com.au 5. Sandyfoot Café & Bar at Shoal Bay Resort & Spa A: Beachfront Shoal Bay NSW 2315 P: 1800 181 810 F: +61 (0)2 4984 1315 E: reservations@shoalbayresort.com W: www.shoalbayresort.com 6. Tillermans Restaurant A: 77 Marine Dr Tea Gardens NSW 2324 P: +61 (0)2 4997 0138 F: +61 (0)2 4997 0138 E: tillermans@bigpond.com W: www.tillermans.com.au

213

Dudley Beach

Lake Macquarie AR CH

TO NEWCASTLE

WN STO LE

CHARLESTOWN

AL

DC

ME

THE ESPLANADE

G

KIN

ST

HWY

2

2. Live Sparks Café A: 2/450 The Esplanade Warners Bay NSW 2282 P: +61 (0)2 4948 4655 F: +61 (0)2 4948 469 E: livesparks@bigpond.com.au

PACIFIC

HILLSBO ROU

GH RD

RD

T FS

WARNERS BAY BOORAGUL VALENTINE BR

5

IG

HT

ON

TORONTO

AV E

1 BELMONT 4 RS

DIE

L SO

RD

PELICAN

3. Milano’s on the Lake A: 89 Soldiers Rd Pelican NSW 2281 P: +61 (0)2 4972 0550 F: +61 (0)2 4971 5098 E: mpaine@bigpond.net.au W: www.milanosonthelake.com.au 4. Salina Restaurant A: 787 Pacific Hwy Belmont South NSW 2280 P: +61 (0)2 4945 3005 F: +61 (0)2 4945 3005 W: www.eatlocal.com.au/salina

D

IR

G

N

A W

3

1. Balcony 644 at Gunyah Hotel A: 644 Pacific Hwy Belmont NSW 2280 P: +61 (0)2 4945 4603 F: +61 (0)2 4945 9878 E: gunyahhotel@westnet.com.au

WATKINS RD

6

WANGI WANGI

SWANSEA

5. Station Masters Café A: 98 Brighton Avenue Toronto NSW 2283 P: +61 (0)2 4959 8455 F: +61 (0)2 4959 8411 E: newbells@bigpond.net.au 6. Vita Lakeside Dining A: Shop 1, 226 Watkins Rd Wangi Wangi NSW 2267 P: +61 (0)2 4975 4588 F: +61 (0)2 4975 1408

LAKE MACQUARIE

TO SYDNEY

215

Recipe Index Seafood 59 195 99 71 177 13 117 65 197 137 11 181 9 163 33 73 75 189 55 175 125

Atlantic salmon on rosemary smashed chats with wilted spinach and dill aioli Barbecue garlic prawns with lemon and artichoke risotto Beer batter fish and chips Beer battered fish with lime aioli Crisp fried tuna with salad of pickled cabbage and glass noodles Fillet of wild barramundi with bullhorn pepper, dried chilli, verjuice and super fino caper beurre blanc King prawn and blue swimmer crab cannelloni Kuala lumpar king prawns Lemon myrtle and chilli squid salad Linguini with prawn sauce Mixed seafood grill Moroccan prawns Moroccan squid salad Prawn pulusu Salt and pepper dry spiced scallops with chilli cucumber dipping sauce and steamed rice Seafood platter for two with char grilled seafood antipasto Seared sea scallops with braised pork belly, carrot puree and pickled shimeji mushrooms Singapore chilli garlic mud crab Steamed whole silver perch with chinese rice wine and ginger Whole lobster on tomato and herb risotto Grilled Yamba prawns with celeriac puree Meat & poultry

69 119 183 25 45 23 39 103 53 35 165 121 95 15 21 141 27 161 149 79

Beef fillet on potato and macadamia rosti topped with tempura asparagus, king prawns and balsamic red wine jus Beef tataki Braised lamb shank on garlic polenta Breast of duck with seared seafood scallops and veloute of pea Char grilled lamb fillets Chicken breast stuffed with mushrooms topped with a sweet onion crust Chicken supreme on zucchini and kumara rosti in pink peppercorn sauce Deboned moroccan spiced quail on couscous with a coriander and pickled peach salad Grilled lamb salad, with mint pear and honey dressing Herb and parmesan crusted veal cutlet with zucchini flower and rocket salad Honey mustard glazed duck breast, gratin potatoes, green beans and red wine jus Hunter lager lamb Jambalya Lamb ragout Lamb rump with ras el hanout and raisins Lamb souvlaki skewers Lemon, thyme and chilli roasted lamb rump with corn fritters, roquette and macadamia pesto and onion jam Loin of lamb with basil cashew pesto and prosciutto Medium rare charred kangaroo fillet served on italian potatoes and seasonal vegetables with a mango lime chutney Oven roasted chicken breast with a crunchy cashew cracked pepper and lemongrass crust

105 31 199 179 135 51 83 159 41 47 107

Oven roasted lamb rump, cassoulet and truffled forest mushroom jam Plum glazed duck breast Rabbit braised in red wine with borlotti bean, porcini and truffle oil Roast tomatoes and corn cake stack Roasted lamb rack with eggplant caviar Seared kangaroo loin on roast pumpkin with riberry, quandong, onion jam tart Slow roast rack of lamb with sweet kumera croquette and fig and onion chutney Spiced pork fillet on soy roast pumpkin, asparagus and red currant jus Thai beef wrap Wok seared quail served with lime chilli noodles Zatar roasted lamb rump with almond tabbouleh, broad beans and a warm fetta dressing Dessert

91 131 193 185 67 37 153 143

Affogato Black label scotch whisky fudge cake Pineapple bugles Summer pudding Thin and crispy apple tart with Q tea traditional chai gelato and Q tea turkish apple syrup Vanilla baked cheesecake with seasonal fruit Wine Country Café`s popular ‘honeycomb cheese cake‘ Yin and yang of chocolate Miscellaneous

17 133 63 77 19 81 191

Balinese fried noodles - mie goreng bali Cassolette of fresh farmed hunter valley snails with mushroom, speck and red wine in a snail vol-au-vent Oven roasted capsicum filled with spinach, kumera and leek risotto Salad of shaved fennel, crispy pear and provolone with an ‘espretto’ of raspberry Tartare sauce Vegetable panini Warm vegetable salad

217

Marketing Advisers for Professionals Pty Ltd T/A MAP Marketing ABN 38 003 493 007 “Villa Franca” 2 Scott Street Newcastle NSW 2300 Phone: +61 (0)2 4929 7766 Fax: +61 (0)2 4929 7827 www.mapmarketing.com.au maria@mapmarketing.com.au Publisher: MAP Marketing Editor: Jenny McElhinney Email: jennymcelhinney@yahoo.com.au Landscape Photographer: Geoff Woods Phone: +61 (0)2 4944 9227 Mobile: +61 (0)411 825 766 Food Photographer: Luke Bennett, MAP Marketing Graphic Designers: Katie Hurst, MAP Marketing Luke Bennett, MAP Marketing Acknowledgement: Thank you to Luke Stronach and his team at www.eatlocal.com.au for their help and for the online distribution of Hunter Food and Wine 2.

Published 2007 Copyright © MAP Marketing 2007 Photography Copyright © MAP Marketing & Geoff Woods 2007 Printed in Hong Kong by Toppan Printing Co (Aust) Pty Ltd All rights reserved. No part of this book may be reproduced in any form without the prior written permission of both copyright owners and the publisher.

ISBN 0 9756915 4 6

NOTES FROM THE EDITOR Editing a cookbook is always rewarding, but the process of editing Hunter Food & Wine has been a gastronomic journey.

I’ve salivated over the seafood from the Lake and shores of the Newcastle and Port Stephens coastlines.

I’ve travelled up the valley and hungered for the Barrington beef, the cheese, delicious sourdough and the wines.

Hunter Food & Wine is more than just another cookbook; it is a romance novel, a tourism guide, a journal of discovery.

So open the cover and plan your itinerary.

Cook your way through the Hunter Region by trying these delicious recipes and then go and experience the whole package, the wines, the food, the atmosphere and the service that has made the Hunter the premier dining destination of Australia.

Jenny McElhinney jennymcelhinney@yahoo.com.au