The Hunter Blackboard July 2014

HUNTER The No.1 magazine for visitors to Hunter Valley Wine Country

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THE

BLACKBOARD

IN THE GARDEN JUST DESSERTS

Our favourite sweet treats for winter

SNIP & CUT

R Rose P Pruning i att H Hunter t Valley Gardens

HunterValleyOnline.com.au

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1ST —13TH JULY 2014 |SNOW TIME IN THE GARDEN at Hunter Valley Gardens | Chill out these school holidays and enjoy ice ska ng on the 14 x 35 metre Real Ice Ska ng Rink.

Join in other Snow Time fun including a 25 metre Ice Toboggan and play in the man made snow!

There will be lots of fun for the whole family with games, hearty food, Husky dogs and warm beverages. You’ll also be able to watch the amazing ice sculptor carve something incredible on the weekends. Check the website closer to the date for more informa on and a full program. This is a day and night event running from 9.00am – 9.00pm every day. For more informa on visit www.hvg.com.au.

5TH & 6TH JULY 2014 |2014 CHOCOLATE FESTIVAL at Hunter Valley Gardens | This amazing event will immerse you in a chocolate experience you will never forget, while enjoying family fun and ac vi es inspired by chocolate. There will be delicious stalls along with entertainment, demonstrations, activities and competitions. Don’t miss out on this chocolatey delight! Snow Time in the Garden is also running during this event. For more informa on visit www.hvg.com.au

SATURDAY 12TH JULY 2014 |WOLLOMBI WINTER PICNIC at Greys Inn Wollombi| The second in the series of 3 picnics over Autumn, Winter and Spring, this is a sophis cated, quirky and fun day in the beau ful Grays Inn Wollombi Garden. Combining fantas c live music, lawn games, stalls, great wine and a choice of 2 delicious picnic hampers, the Wollombi Winter Picnic is sure to be a beau ful day in the warm winter sunshine. Tickets are just $60 per couple including a choice of 2 hampers and a glass of wine on arrival. Bookings are essen al. For booking informa on visit www.visitwollombi.com.au

12TH JULY 2014 | JETBLACK MOUNTAIN BIKE RACE through Baerami Upper Hunter The JetBlack 12 Hour Mountain Bike Race is coming to the Upper Hunter Valley! For the first me this iconic endurance event will be held at one of the newest mountain bike des na ons in NSW at the James Estate Winery at Baerami near Muswellbrook! Explore the beau ful Upper Hunter Valley, racing your bike on the Saturday and tas ng those delicious wines and local foods on the Sunday. Free kids races and entertainment will keep the families busy! Camp on-site or pick from the many comfy accommoda on op ons in the region. For more info visit www.rockytrailentertainment.com.

14TH—31ST JULY 2014 | WINTER ROSE PRUNING at Hunter Valley Gardens Ever wondered how it’s done? Hunter Valley Gardens have 35,000 roses to prune, let them show you how! With demonstra ons and talks throughout the day, be sure you are caring for your roses correctly. There will be free rose cu ngs on departure. For more informa on visit the Hunter Valley Gardens website at www.hvg.com.au or read the great Q&A with Hunter Valley Garden’s Chief Hor culturist Sean O’Brien in this issue.

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SPECIAL OFFERS AVAILABLE from 1st July 2014 until the 31st July 2014 inclusive or while stocks last.

18TH—22ND JULY 2014 | THE COAL & ALLIED SINGLETON ART PRIZE at Singleton Civic Centre | From humble beginnings 32 years ago, “The Singleton Art Prize” has matured into one of the largest regional art prizes in NSW, and one of the most pres gious. It con nues to feature prominent and up-and-coming Australian ar sts. In a typical year, an average of 1500 visitors pass through the Singleton Civic Centre to enjoy up to 800 pain ngs at the Singleton Art Prize, resul ng in substan al art sales and great exposure for emerging talent. For more informa on visit www.singleton.nsw.gov.au

20TH JULY 2014 | HUNTER VALLEY RUNNING FESTIVAL start & finish at Hunter Valley Gardens| It’s not everyday that you get to run through world famous gardens, historic homesteads, interna onal golf resorts and of course, some of the most famous wineries in Australia. Mix that with a huge selec on of races, a friendly country race crew, loads of prizes and you have an event not to be missed. For more informa on visit www.huntervalleymarathon.net

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from the

EDITORS As we speak, Winter has finally arrived in the Hunter Valley and we can finally stoke the open fires and bunker in with our favourite reds—or possibly a sweet dessert treat (not that we needed an excuse really but it’s always nice to have one!)

of the month. With over 35,000 bushes to prune (can you imagine it—we struggle with our dozen bushes!), Sean O’Brien could possibly be Australia’s most experienced Rose Pruner—we speak to Sean to get some ps and we also find out his favourite rose variety.

Hunter Valley Gardens is fully into the winter spirit with “Snow Time in the Garden” - the second largest feature event for the Gardens (second only to the Christmas Lights Spectacular). Who needs to head south to enjoy a spot of tobogganing or outdoor ice-ska ng when you can enjoy it all right here! Get the kids off the couch and head out for some family fun.

July is also the month for that unique Australian tradi on—Christmas in July.

This year Ridgeview Restaurant will be hos ng a Christmas dinner to die for— complete with tradi onal pudding for lovers of all things sweet!

Speaking of sweet, is there a be er me of year to top off a meal with a dessert pple? From Liqueur Shiraz to Botry s Semillon and everything in between we Also at the Gardens this month you can look at our top picks for a cold winter enjoy the annual Chocolate Fes val with night. We also look in depth at the demonstra ons from celebrity chefs such Muscat variety and learn that it is one of as Adriano Zumbo and you can also the oldest varie es (da ng back to the watch in awe as some of Australia’s best ancient Egyp ans) s ll around today. chocateliers sculpt amazing chocolate When it comes to comfort food you really show-pieces. can’t go past a pasta and of course, to This issue is the “Gardens” issue and it fully enjoy your pasta you’ll need a glass wouldn’t be complete without of wine to wash it down! Find out how to men oning the Rose Pruning event which match your wine to your sauce for a truly will con nue throughout the second half heavenly feast! Enjoy (and stay warm!)

HIGHLIGHTS SNOW TIME IN THE GARDEN | This month Hunter Valley Gardens will transform into a “Winter wonderland” to delight kids (big and small) ...

CREATING LIFE LONG MEMORIES | For many, Hunter Valley Gardens provides an exci ng and enriching experience, for others one of calm and comfort and of course, life long memories...

SNIP CUT SNIP | Can you imagine what a daun ng task pruning over 35,000 rose bushes might be? We talk to Sean O’Brien and get his expert advice..

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addi on to each and every issue. Use it to find your way around Wine Country...

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JUST DESSERTS | Is there anything be er than curling up a er dinner with a “sweet treat” of the wine variety! We look at 6 of the best...

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WINE & PASTA |

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HUNTER BLACKBOARD MAP | A popular

With winter upon us our thoughts naturally dri towards warm comfort food and for many of us that conjures up images of a plate of steaming pasta and a glass of ...

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T H I N G S TO D O

Un l July 6th Cessnock Regional Art Gallery will present People and Place|Coal and Community, a celebra on of the history of coal in the region. Many of the towns and ci es within the greater Hunter region owe their founda ons and their economies to the coal industry. From the first discovery of coal in Newcastle in 1797, it has shaped our landscape as much as it has shaped our communi es.

This exhibi on assembles items from several important collec ons of archives and private material on the coal community, its people and their place. With thousands of early photographs and records, images from this living archive present artefacts that describe in cap va ng detail the way in which we have lived and worked in the Hunter since its very beginnings.

This is an amazing collec on of historical photographs, illustra ons and text exposing the connec on between coal mining and the development of Lower Hunter towns and communi es.

The Gallery will close on the 6th to make way for Dheo-ka—opening on July 8th 2014 and running through un l August 3rd. For the second year some of the Lower Hunter's finest Aboriginal ar sts exhibit together in Dheo-ka. This is a rare combina on of tradi onal and contemporary approaches to art making in the 21st century.

The term Dheo-ka can mean mee ng place or coming together, and the exhibi on’s curator, highly respected Wonarrua elder, ar st and teacher Les Elvin, has taken the opportunity to bring together an amazing group of work from a diverse and talented group of Indigenous ar sts.

LINGER LONGER SUNDAY’S

At Pokolbin Village

Pokolbin Village with its charming and friendly 'Village' atmosphere is a popular des na on for visitors to the Hunter Valley. A trip to this centrally located and busy li le “hub” will reward you with a deligh ul range of bou que specialty shops and Vi orio's Restaurant & Café, which serves some of the best coffee around.

Take the me to browse around and you’ll find some real gems! Tempt Hunter Valley - a charming store offering a wonderful selec on of art, jewellery, gi ware, home-wares, mirrors, lamps and furniture. Adjacent to Tempt is Vixen - the sister store to Tempt where you will find a fabulous selec on of handbags, jewellery, gloves, hats, belts, glasses and scarves at surprisingly reasonable prices.

D'Vine in the Hunter also provides women's jewellery and fashion accessories - basically "everything a girl wants in the one store and more!”

Les Elvin | The Month of the Crocodile

Live entertainment Sundays (first & last Sunday of each month) are just another reason to visit. Pop in on the first or last Sunday in July to listen to great live music, enjoy a great meal, pick up a bargain and linger longer at Pokolbin Village!

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In July the feature act is Tim Pringle. Tim is a full me professional wedding and func on singer with a difference! He has opened concerts for Kate Ceberano and Chris ne Anu... played shows with members of Tina Turner's band, the Choirboys & Rose Ta oo... and performed live with Paul Kelly’s drummer, James Morrison’s violin player and S ng's guitarist.

WINTER WONDERLAND

It’s Snow Time in the Garden...

Un l July 13th, Hunter Valley Gardens will transform into a Winter Wonderland as ‘Snow Time in the Garden’ delights visitors with more than 12 fun ac vi es on offer in the same venue. It is guaranteed fun for the whole family!

The two week event will give children and adults alike the chance to enjoy all things winter, without having to travel to the snow! The perfect school holiday fun! Whether you want to be part of the Husky Racing Demonstra ons, go Tobogganing or watch an amazing ice sculpture carved from scratch, there really is something for everyone. Ac vi es include….

REAL ICE SKATING RINK – DAILY 10.00am – 9.00pm (last session 8.30pm) Kick off your Snow Time fun with a spin around a Real Ice Ska ng Rink, fi ed with disco lights and music! Ska ng sessions will run for 20 minutes and can fit up to 200 skaters at any me. With sessions star ng at 10.00am every day, and ska ng equipment provided, make sure you don’t miss out!

HUSKY RACING DEMONSTRATIONS – DAILY 10.00am, 11.30am, 2.00pm and 3.30pm. Come and see the amazing husky dogs and their trainers as they show you what these amazing animals can do! You’ll see how the huskies react to voice commands, how they are harnessed and how they are trained to run in teams. These dogs and their trainers are interna onal compe tors, so it’s definitely not one to miss!

SNOW DOG OF THE DAY – DAILY 10.00am – 2.00pm. Each day there will be a different breed of cold climate dog, including Chow Chows, Tibetan Terriers and Samoyeds. This ac vity gives you the opportunity to interact and spend me with these rare and beau ful animals.

SNOW BALL CHALLENGE - DAILY 10.00am-9.00pm. Always wanted to know what a real snow ball fight is like? Make sure you head to the Snow Ball Challenge zone, it’s set up similar to a game of volleyball and gives family members the chance to have a bit of friendly compe on as they throw snow balls at each other over the net. Perfect for all ages.

LIVE ICE SCULPTING - 28th June, 29th June, 4th July, 5th July, 6th July, 11th July, 12th July, 13th July at 11.00am and 2.00pm. Come and watch interna onal ice sculptor Kenji Ogawa as he turns frozen water into sculptures! Kenji produces handmade ice sculptures by using a chainsaw, and will be making moose, penguins, bears and kangaroos on stage!

REAL ICE TOBOGGAN – DAILY 10.00am – 9.00pm. Have you got a need for speed? Get your blood pumping as you speed down a 25 metre toboggan track.

The family fun doesn’t stop here! Other ac vi es throughout the event include Snow Time Face Pain ng, Storybook Garden Jumping Castle, Roaming Entertainment, a Snow Time Play Zone and a mechanical Snow Board! And for those wan ng a bite to eat, there will be a range of food and beverage stalls offering delicious delights for sale.

HUNTERVALLEY

Markets RunningFestival

Are you passionate about keeping fit and healthy? Do you enjoy the outdoors and are looking to challenge yourself while mee ng like-minded people? Then the annual Winery Running Fes val to be held on July 20th and 21st might be just what you’re looking for!

The Winery Running Fes val is a unique running fes val offering the full package of running, tourism and lifestyle experiences.

It's not everyday that you get to run through world famous gardens, historic homesteads, interna onal golf resorts and of course, some of the most famous wineries in Australia.

Mix that with a huge selec on of races, a friendly country race crew, loads of prizes and you have an event not to be missed. Distances include ultra marathon, marathon, half marathon, 10 kilometres, five kilometres and two kilometres for kids.

And if that wasn’t enough to en ce you—you’ll also be raising money for a terrific cause. Each race offers runners a great opportunity to "do more than make it to the finish line" and assist in raising funds for charity. This year the focus charity is the Leukaemia Founda on.

There are 50,000 Aussies currently living with blood cancer. As the second biggest cause of cancer death in Australia, blood cancers take more lives than be er known cancers like breast cancer and melanoma each year.

Over thirty Australians are diagnosed with a blood cancer everyday; that’s more than 11,500 people each year. The need for ongoing support and research is boundless. Blood related disorders change lives forever. Many have to leave work for treatment, or to care for a loved one, and coupled with costly medical bills, families can suddenly find themselves in financially crippling circumstances whilst coping with the shock and emo onal turmoil. A diagnosis for those in regional areas can be a double blow as acute cases o en means reloca ng to a capital city to start treatment, some mes within 24 hours.

The Leukaemia Founda on supports pa ents and their families by providing services at no cost to the pa ent. This includes giving informa on about blood cancers, emo onal support and advocacy, educa onal programs to help people live with their disease, safe transport to and from hospital treatments and access to fully furnished 'home away from home' accommoda on for regional families required to relocate to the city for as long as it’s needed. Millions of dollars are also invested annually to Australia’s leading researchers to develop be er treatments and cures.

The Leukaemia Founda on receives no ongoing government funding and without the help of the community, it wouldn’t be able to con nue providing personalised support to pa ents and their families.

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HUNTER

“Gardens are not made by singing 'Oh, how beau ful!' and si ng in the shade.”

Rudyard Kipling

VALLEYCreaGARDENS ng Lifelong Memories When you visit Hunter Valley Gardens you not only heighten your senses with a wonderful display of sight, colour and fragrance, you also get to take ''a trip around the world'' and even re-visit childhood memories.

It is no surprise that Hunter Valley Gardens has become one of Australia's premier tourist des na ons and winner of over 40 tourism Awards for Excellence.

tradi onal pagoda surrounded by natural Australian granite and winding streams full of spectacular water lillies and irises, while a 10-metre waterfall plummets into the Sunken Garden. Visitors also get to step back in me with all their favourite fairytale characters in the Storybook Garden.

On entering the Indian Mosaic Garden, visitors get to pass through 180 year old an que Indian Elephant Gates and bronze elephant statues as they wind their way through Syzgium Australe hedges to discover a superb Opened to the public in 2003 and spanning over 60 acres, the spectacular mosaic of ground covering plants and pebbles. Visitors to the Garden also gardens amaze visitors year a er year with its eight kilometres of walking get to explore the Chinese Moongate Garden by entering through a paths, more than six thousand trees, one million ground covers, six tradi onal Moongate which is guarded by two bronzed temple guardians hundred thousand shrubs and sensa onal sights, colours, and fragrances of to ward off evil spirits. For those wan ng to experience a taste of the a standard not found elsewhere in Australia.

Mediterranean, there is an Italian Gro o Garden which also features a The crea on of Hunter Valley Gardens has been a lifelong dream of re red statue of Saint Francis of Assis - the patron saint of animals and the environment. couple Bill and Imelda Roche who wanted to create a garden that would last for genera ons to come. It's a legacy that will certainly fulfil that The Gardens, however, are only part of the completed works making up aspira on. Looking back, it is hard to believe that one couple's dedica on Hunter Valley Gardens - establishing it as a NSW Premier Tourist A rac on has resulted in what is now one of the largest privately owned gardens in for 3 years in a row and eventually placing it in NSW Tourism Hall of Fame. the world, receiving in excess of 200,000 visitors a year.

The Shopping Village just adjacent to the Gardens is home to 23 bou que and specialty shops, restaurants and cafes. The grounds also include a Today, Hunter Valley Gardens is so entwined in the tapestry of the area, wedding chapel, a children's playground, extensive picnic facili es and a that it is easy to forget that just over 11 years ago, it was grazing land for pu -pu and aqua golf driving range to keep the kids, big and small ca le and home to the areas oldest Shiraz vineyard - which s ll remains amused. today.

It took a talented crew of 40-50 gardeners up to 5 years to construct the gardens and the effort, measured in terms of blood, sweat and tears, was extraordinary. Add to this the massive amount of materials used in its construc on with over 600,000 cubic metres of soil having to be moved and 300,000 cubic metres of top soil brought in along with thousands of trees, shrubs, ground covers, over 100km of irriga on and 8km of walking paths.

The 10 stunning feature Gardens covering a total of 25 acres allow visitors to ''take a trip around the world’ as they explore each new garden with an air of discovery at every turn - a true testament to nature's beauty. The display gardens alone require the plan ng of over 250,000 annuals, 35,000 roses, 6,000 mature trees, over 500,000 shrubs and 1,000,000 ground covers.

The Formal Garden is the largest of its type in Australia and influenced by the formal gardens of France and England. A lavish array of colour and perfume can be found in the magnificent Rose Garden, with more than eight thousand roses on display. The Oriental Garden features a two-story

Over the years, the concept of having annual events at Hunter Valley Gardens has seen a significant increase in the number of visitors flocking to the Hunter Valley - establishing the area as more than just a wine des na on.

A few of the diverse range of events feature amongst the pages of this issue - such as the annual Chocolate Fes val, Winter Rose Pruning and Hunter Valley Running Fes val which are all July Events. Of course there is also ''Snow Time in the Garden'' now in its second year which will run for the first half of the month a rac ng families from all over NSW wan ng to experience the joys of ice-ska ng, tobogganing and playing in snow.

The Spring Fes val of Flowers, October Rose Spectacular, Easter Egg Hunts, Dinosaurs and of course the annual Christmas Lights Spectacular top off an events calendar that provides the visitor with a unique and exci ng experience each and every me they visit.

For many Hunter Valley Gardens provides an exci ng and enriching experience, for others one of calm and comfort and of course—lifelong memories.

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SNIPCUTSNIP Pruning Roses at Hunter Valley Gardens

It's easy to understand why people love roses. Apart from their fragrant blooms, they flower for up to six months of the year, and are among the toughest and most forgiving of all plants. They will con nue to flower even if you neglect them, but they do benefit with a good winter prune.

How many roses need to be pruned at Hunter Valley Gardens? How many people does it take? How long does it take? We have over 30,000 roses across the property so we generally start in mid June and it takes about 6 weeks with more than 15 staff taking on the challenge.

By visi ng Hunter Valley Gardens between July 14th and 31st, visitors will Do you have a favourite rose variety? learn that anybody can grow roses with the correct knowledge on plan ng, Just Joey would be my personal favourite in terms of bush roses with its pruning and striking cu ngs. perfume.

This years event features a program of daily demonstra ons and talks from the highly knowledgeable and qualified hor cultural team at Hunter Valley Gardens and each adult a ending will also receive a FREEE rose cu ng from Australia’s largest display garden (available at the Gardens entry or Garden Gate Gi Gallery).

Hunter Valley Gardens annual winter rose pruning entails pruning over 35,000 rose bushes in 186 different varie es. If you’ve ever wondered how it’s done then there’s no doubt that the person to ask is Sean O’Brien (Chief Hor culturist at Hunter Valley Gardens). Sean and his colleagues will be presen ng demonstra ons and talks beginning at 10:30am daily, which will help you to be sure you are caring for your roses correctly.

This year we thought we’d get in early and ask Sean for a few pointers about caring for our roses.

What is the op mal month to cut back roses?

Depending on where you live will determine this but in the Hunter the best me is July.

How far back should roses be pruned?

Your common garden variety rose can be pruned back by up to two thirds but it is more important to take the dead and diseased wood out rather than be concerned with how far you cut them back. You should always prune back to an outward facing bud as well which will also determine the height of your canes.

Should climbing roses be pruned in the same way?

Climbers are a li le different and should only have a light prune during winter. The best me for a hard prune is straight a er the main flowering me around January.

What is the best way to protect roses during winter? Roses don’t need any special protec on through winter but a spray with lime sulphur helps to keep fungal diseases at bay and should be applied before the new growth appears.

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Sean’s pick is the Just Joey Rose—it has large decora ve coppery orange to buff blooms with waved and frilled petals. Strong tough growth. The unique coloured flowers are sweetly scented .

We’ve heard from the vi culturists the theory about why roses are placed at the ends of rows of grape vines – do you agree – or do you have a be er theory?

This was used as a prac cal method to iden fy fungal diseases in the grapevines as the roses share similar diseases with grapes and would get the disease before the vines and this would indicate the me to spray.

These days it is used more for show than anything else.

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SWEET TIPPLES

With winter we start to see a number of really good, small produc on seasonal brews in the form of winter warmers. There are no rules for how they should be brewed. Some are made with fruit or spice and some rely on ar ul malt or hops combina ons for wonderful complexity. What we are seeing is a move toward slightly richer and sweeter tas ng beers - o en with more alcohol such as the seasonally produced Christmas beers.

Hunter Beer Co. is famous for brewing beer - and not just any beer, but instead a unique range of innova ve, hand cra ed beers that come with a divergence of flavours and styles.

Head brewer at Hunter Beer Co., Keith ''the Beer Guy'', tells us about his latest crea on - a sublime beer just perfect for a winter month suited to all things sweet.

Apart from making beer, Keith also loves to create rich and very tasty desserts - ideal winter comfort foods, and this year he has decided to turn a favourite dessert into a beer. The dessert is a twist on a Fig Pudding and the key flavours are caramelised figs, hazelnut and vanilla.

By now, you can no doubt tell that the guys at the Hunter Beer Co. have a great deal of fun experimen ng and brewing many different types of beer and being crea ve with a variety of different ingredients. ''In making this beer, we literally add figs, nuts and vanilla to a dark beer that already has a hint of chocolate'' explains Keith. ''The ingredients are all very different from each other and are added to the beer at different stages of the brewing process. The figs are first blended and then added to the boil, followed by the nuts which are ground and then steeped in the fermen ng beer and finally the vanilla which is added during the condi oning phase''.

Many beer drinkers think dark beer is the same thing as '‘burnt and scary'' and this winter, Keith is on a mission to convince consumers that dark beer can also be rich, en cing, warming and flavoursome.

Keith's new dessert beer is set for release mid-July and is one of a series of winter releases which also includes a Vanilla Milk Porter and an Espresso Brown Ale. And the name for this new beer? Keith says that they are thinking of naming it “The Best Dessert Beer in the World”. You’re invited to have a taste and make up your own mind.

GOING TROPPO AT HUNTER DISTILLERY Hunter Dis llery is one of the Hunter Valley's most unique, and fascina ng experiences and produce a unique range of premium organic vodkas, schnapps, gin and liqueurs which customers get to taste from laboratory test tubes.

Located on Broke Rd at Pokolbin, Hunter Dis llery is also the first 100% organic dis llery in Australia and in fact the only organic dis llery in the southern hemisphere.

This month, the Hunter Dis llery is going ''troppo'' with the release of their new Mango Liqueur to complement their unique range of fruit schnapps including lime & blackberry schnapps; mandarin, strawberry & lemon liqueurs and the ever popular green apple vodka.

The new Mango Liqueur is a light fruity liqueur, displaying a clear, golden yellow appearance, with a fresh, tropical mango aroma and a long lingering luscious sweet mango taste. A truly outstanding liqueur! So drop into Hunter Dis llery to tantalise your tastebuds and brighten up your day and forget the dreary winter weather.

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Spend the Day...

Imagine this.... over 23 bou que shops and restaurants clustered among landscaped gardens, with ample parking, an enclosed children's playground and a relaxed and friendly (no stress) atmosphere. Why would you bother to shop anywhere else?

With an abundance of choice, every visitor is sure to find that special something. Hunter Valley Gardens Shopping Village has a welcoming ambience and village charm that makes everyone feel like a local. And if you need a break from shopping, relax with a coee at your choice of cafÊs, or simply take a stroll through the beau ful gardens.

And best of all it is just up the road - in fact it's right on your doorstep at Hunter Valley Gardens!

‌.. at the Village!

WHAT’S NEW IN FOOD

Under the Table July is a great me to visit the Hunter Valley with most restaurants working to their new Winter menus and the milder temperatures making a late morning breakfast or brunch a temp ng op on.

Alterna vely take advantage of the cooler a ernoons and evenings and dine al-fresco.

Here are some of the latest happenings on the Local Food Scene.

Celebrate Christmas in July at RidgeView Restaurant on 26th of July: Celebrate at RidgeView with a 4 course mid-winter fes ve feast and a tradi onal Christmas inspired menu with a dis nct local touch and the op on for matching wines. Cost $65 or $75 with matching wines. To book contact RidgeView Restaurant on 6574 7332 or 0487 955 551 New Coffee Spot for Lovedale: The Deli at Mojo’s on Wilderness Rd in Lovedale is re-opening as Forage Espresso at Mojo’s. Specialising in coffee, new owner Kelly is supplying coffee lovers with a range of coffee op ons, as well as light breakfasts and lunches. Open Friday 8am-2pm, Saturday and Sunday 8am-3pm and Monday 8am- 2pm.

Winter Picnic at Grays Inn - Wollombi on 12 July: Visit the beau ful Grays Inn garden at the historic Wollombi Village from 11:30am 4:30pm on July 12th to take part in the Wollombi Winter Picnic! Tickets are only $60 per couple and includes live music from Cass Eager, a choice of 2 tasty picnic hampers from Panino Restaurant and a glass of Noyce Brothers Wines on arrival. Bookings essen al: Ph: 4998 3483 Fireside Sundays at Twine Restaurant: Put a li le spark in your Sunday with Fireside Sundays at Twine Restaurant and celebrate Christmas in July - every Sunday throughout July. Sunday night fireside dining is about cooking over an open fire to create a unique casual dining experience. It starts with a house made mezze plate followed by the fireside dinner and a tantalizing dessert. Every Sunday at Twine Restaurant from 5:30pm last bookings 7:30pm. Cost: $49 pp (kids under 12 eat free). Bookings essen al: Ph: 4998 7449 Locals Night at The Verandah Restaurant is on Sunday the 6th of July with the theme “French Night”. The evening starts at 6:30pm with complimentary canapes and bubbles, followed by a 5 coarse Tapas Style degusta on. $50 per person BYO (no corkage).

Bookings essen al: Ph: 4998 7231 Sabor in the Hunter Dessert Bar will soon be located at Lambloch Estate on Broke Rd, Pokolbin. Keep an eye out for further details.

For a comprehensive list of local restaurants, dining reviews and food and wine trail maps for each of the 5 key wine growing areas - see the latest issue of Wine & Dine in the Hunter.

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SWEET TRE@TS Hunter Valley Gardens will transform the Formal Garden into a chocolate lovers paradise from 5th and 6th July 2014 with the annual Chocolate Fes val taking place. Lap up the luxurious selec on of ‘all things sweet’ and watch world class chocola ers dazzle you with their decadent chocolate crea ons. All who a end will pick up some tricks of the trade to make their own chocolate magic at home. *Please note that Snow Time will run in conjuncƟon on the weekend of the 5th and 6th July.

A visit to the Chocolate Fes val will reward you with numerous things to see and taste with a live bakery & pa sserie kitchen, demonstra ons, exhibi ons, market stalls, Callebaut showpiece & entremets compe ons, celebrity guest Adriano Zumbo, live entertainment, Harrigan’s Wine & Beer stall, food & beverage stalls and a host of expert pa siers and chocola ers! Special guests include: Adriano Zumbo - is no ordinary pa ssier. His crea ons elicit admira on from cri cs and the public alike and for good reason; they’re unique in concept and execu on – quite simply, you won’t find anything else quite like it in Australia.

Yuuummm! This July make sure you seek out Hunter Valley Cookies at the Hunter Valley Chocolate Fes val and also the Snow Time in the Gardens events held throughout the school holidays at Hunter Valley Gardens.

Famous for their hand made cookies, Hunter Valley Cookies have catered for the cooler weather by making a special batch of hot puddings for those a ending the Chocolate Fes val and also the Snow Time in the Gardens.

So make sure you pop by and try their super deliciously warm S cky Date Pudding, Chocolate Fudge Pudding and Banana Caramel Pudding - all served on a plate with sauce and whipped cream!

Also, make sure you check out their new range of delicious slices that include the rocky road slice and new range of cookies such as the new White Chocolate Cheesecake cookie, the Triple Chocolate cookie, Death by Chocolate cookie and Red Velvet cookie which is a chocolate biscuit with a delicious cheesecake cream centre.

This year and especially for Snow Time in the Gardens - Hunter Valley Cookies have also baked a special batch of cookies which they have named the “Specklesauris” - a dinosaur shaped shortbread cookie covered with hundreds and thousands and the “Oopsa Daisy” which is a flower shaped shortbread cookie also covered with hundreds and thousands.

Theirs is a great story....Inspired by childhood memories of freshly baked homemade cookies, sisters Sheryl Machain and Jenny started up their own business, making cookies by hand to sell at the Maitland markets.

That was more than 12 years ago, today Hunter Valley Cookies turns out more than 35,000 handmade cookies each week and distribute to over 400 outlets throughout New South Wales.

Even with such phenomenal growth, they have never compromised on the quality of their product and s ll make cookies by hand at their shop at Hunter Valley Gardens, using real bu er and real eggs which are mixed by hand before being scooped from the bowl and pressed with a fork - just like Nan used to.

Their range of handmade cookies is constantly growing - my favourites ... the S cky Date and Ginger, the Chunky Dunk and the Macadamia Madness....

Kirsten Tibballs - Kirsten is the director of Savour Chocolate School in Melbourne and an industry gem. She is a Callebaut Ambassador and knows everything there is to know about chocolate.

Anna Polyviou - Execu ve Pastry Chef, Shangri-La Hotel, Sydney and award winning dessert chef. Anna worked in London at the Claridge’s Hotel and in Paris with Pierre Herme. Anna will be a judge for the Entremets compe on.

Dean Gibson - Dean is a World Champion Chocola er, TAFE educator, and the Captain of the Australian Pastry Team.

Bre Noy - Bre is based in Brisbane and is an award winning Baker specialising in ar san breads. He was Captain of the Australian Baking Team for the Louis Lesaffre Cup 2011, the qualifica on compe on for the Baking World cup, Paris 2012.

The way Australia’s finest chocola ers sculpt chocolate will astound you as they create their own chocolate show pieces! The judges will comprise of renowned celebs of the chocolate world including, Adriano Zumbo and Dean Gibson. Don’t miss seeing Chefs from all over Australia as they compete in this highly acclaimed dessert compe on for their chance to win a trip to Belgium to train in the Callebaut Chocolate Academy.

For freshly baked cookies, a cup of delicious coffee or hot chocolate and to view their new range of cookies and slices visit Hunter Valley Cookies at Hunter Valley Gardens Shopping Village - right next door to The Gardens Cellars.

This truly is a blissful hang out for any chocolate enthusiast. Stalls of bou que chocolate providers will be displaying a divine range of pa sseries, desserts, breads and truffles.

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Tickets can be purchased online at www.hvg.com.au

Either grab a bite to eat in the Garden Terrace Café, Pizza in the Formal Garden or a short walk to the Snow Time Area plus many Chocolate delights.

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Sabor in the Hunter Dessert Bar’s...

If you love panna co a why not try to create it yourself using our favourite dessert bar’s special recipe...

LIME & PASSIONFRUIT PANNA COTTA WHAT YOU’LL NEED 375ML CREAM; 375ML MILK (FULL CREAM); 120G CASTER SUGAR; 3 TSP GELATINE; POWDER; ZEST & JUICE OF 2 LIMES; 60ML OF PASSIONFRUIT PULP (1/4 CUP). MAKES 8 PANNA COTTAS.

   

Place the cream and milk in a saucepan along with the passionfruit pulp slowly bring to the boil then take off the heat and s r in your caster sugar as well as your lime juice & zest. Set aside to cool slightly.

In a small cup pour in 6 table spoons of COLD water and s r in the gela ne slowly un l it dissolves and thickens. Then mix in with the gela ne 4-5 tablespoons of your cream/milk mix to so en it back up.

Now pour your gela ne into the saucepan and s r for 2 minutes un l the gela ne has completely dissolved in the cream/milk mixture. Then grab a strainer and strain the whole mixture to make sure you remove any clumps of undissolved gela ne and passionfruit seeds.

Pour mixture into Dariole moulds and let set for a minimum of 6 hours (overnight is best). To remove your Panna Co a from the Dariole mould just run a thin knife around the inside edge of the moulds and they should just fall out.

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Serve with a raspberry sauce, raspberries and strawberries...and pair it up like Sabor does with a glass of Petersons Cuvee to finish.

FOCUS ON

KATIE ATKINSON

EXECUTIVE CHEF | POKOLBIN KITCHEN

Born and raised in Kurri - Kurri, Ka e first started cooking at the age of 15 years and has always had a passion for food, flavours and the kitchen environment.

A er a number of years working as a waitress at Chez Pok Restaurant in Pokolbin, and watching the chefs at work in the kitchen, Ka e felt inspired to become a chef and make it her career. At 19 Ka e completed her appren ceship and trade qualifica on here in Pokolbin and Newcastle where she formed part of the opening team at the Merewether Sur ouse and had experience working across all three of their kitchens.

In 2012, Ka e then le for Perth to train with the renown and highly respected Rochelle Adonis Cakes & Confec onary where she was able to not only further her skills but also specialise and explore an area she felt most passionate about - Pastry and Confec onary.

On her return from Perth, Ka e returned to the Merewether Sur ouse but le to be closer to home and her father who was ill at the me.

Ka e has been with StayWell Hospitality Group for almost two years and the crea on of Pokolbin Kitchen has been over a year in the making. Her goal is to become the very best she can be, pass on her knowledge and nurture new talent in the industry and con nue to experiment with different cuisine as the Pokolbin Kitchen concept is expanded within the hotel group.

Ka e is especially excited about the new Pokolbin Kitchen & Deli concept which is based on fresh local produce with everything prepared and cooked in-house. Ka e describes it as ''rus c - Sydney style food'' and ''food not readily available anywhere else in Pokolbin'' with a wide selec on of muffins, cakes and tarts such as their chocolate and salted caramel tart, various pastas, local cheeses, an pasto dishes, wraps, foccaccias, bague es, salads, fresh fruit baskets and of course delicious coffee.

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Sommeli..what?

The Cra of the Sommelièr It sounds a li le preten ous—but the word sommelier is actually a French word meaning ''wine steward.'' It’s a specialised role within the industry and I know that from my experience of talking with sommeliers, they are super passionate about what they do.

Sommeliers can be an interes ng bunch and are generally only found in our be er restaurants and those restaurants that specialise in all aspects of wine service as well as wine and food pairings.

Apart from the long hours, the role can also be quite physical too with the sommelier having to receive incoming stock, check it against the order, and then move it into secure storage - either in boxes or into wine racks. A busy fine-dining restaurant could receive up to 30 boxes of wine and other beverages in a week, all of which have to be physically handled un l its ul mate sale.

A sommelier may also be responsible for the training of other restaurant staff in the handling and serving of wines to the restaurants customers.

The role is much more specialised and informed than that of a wine waiter Working with the culinary team, they also pair and suggest wines that will and in the finest restaurants the role can be as important as that of the complement each par cular food menu item. This neccessitates a good execu ve chef. knowledge of how food and wine, beer, spirits and other beverages work Most people's dealings with sommeliers are limited to a brief conversa on in harmony. at a restaurant table whilst trying to select a wine or finding a wine to go Every me a new wine is added to the list, the waiters and bar staff have with their meal, but there is a lot more to the sommelier's job than pulling to be introduced to it and learn what foods to match it with and how to corks and describing wine. describe it. Most wine lists are constantly evolving, so the training aspect of the job never stops.

The most important work of a sommelier is in the areas of wine procurement, wine storage, wine cellar rota on and providing expert Top sommeliers tend to be very talented people who have built up an service to the restaurants clientele. enviable knowledge of the wines and vintages of the old and new worlds.

It takes a number of years to develop an accurate wine palate and to be A sommeliers du es may also include taking responsibility for the development of the restaurants wine list, which in itself can be a complex able to confidently iden fy the various wine varie es. process and requires constant research and an excellent knowledge of In modern mes, a sommelier's role may be considered broader than wine and wine varietals. Rather than selec ng a number of wines that take working only with wines, and may encompass all aspects of the the sommelier's fancy or are his (or her) personal favourites - the restaurant's service, with an enhanced focus on wines, beers, spirits, restaurants wine list must fulfil a number of important criteria, such as cocktails, non-alcoholic beverages and coffee. provide a balance with the food offering and also meet the affordability of the restaurants patrons.

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EMMAS COTTAGE VINEYARD 2011 Liqueur Shiraz Pirates Treasure Emma's Co age Vineyard in Lovedale is one of the smallest family owned vineyards in the Hunter and proof that great things come in small packages!

Breathtakingly delicious the grapes for this 2011 Liqueur Shiraz were late picked and hand harvested selec ng only the best fruit.

Tas ng: A strikingly rich, fruit driven, liqueur shiraz with a nose of fruit cake followed by a smooth palate hin ng of stewed plums and cherries. This is a luscious, full flavoured, mouth-filling and ul mately silky smooth wine with a pleasant lingering brandy spirit warmth.

A wine to warm the cockles of any pirates cold heart and the perfect last drink for the night. Superb on its own or served with dessert, dark chocolate or strong cheeses.

KRINKLEWOOD VINEYARD 2013 Lucia Dessert Wine

Mistletoe Pe te Muscat 2013

Delicate light golden straw upon release, this Lucia Dessert wine has rich layers of pear and honey dew melon with citrus peel and delicate marmalade notes.

Made from White Muscat grapes grown on the Mistletoe Home Vineyard it is a light for fied style made in the fashion of what was previously termed a “White Port”.

This is a unique wine based on the French “Muscat Beaumes de Venise” style and made to the same requirements that govern the production of this wine in France.

Tas ng: This wine is viscous without being overly sweet and exhibits a luscious round palate which is well balanced by natural acidity, lengthening the flavour and providing a long, clean finish. This is a delicate, so dessert wine that will develop more honeyed and marmalade characteris cs over the coming 3 - 4 years. The perfect accompaniment with either a cheese plate or a caramelized pear tart.

Cellaring Poten al: up to 6 years

The grapes were hand harvested and whole bunch pressed to stainless steel tanks for cold se ling and racking. The juice is then for fied with neutral grape brandy spirit to 15.50% alcohol.

Tas ng: Pale straw in colour, light and sweet, with an aroma of rose petals, tropical fruit, orange blossom and tas ng of candied oranges and honey. Perfect with cheese and fresh fruit or as an aperi f – serve chilled.

Cellaring: Drink now to 2024.

Cellaring: Drink now or cellar for up to 10 years

IVANHOE WINES

MISTLETOE WINERY

ERNEST HILL WINES

McLEISH ESTATE

Aged Madeira

Eleven O’Clocker Muscat

2009 'Jessica' Botrytis Semillon

Ivanhoe Estate produces premium Hunter wines and are renowned for their gutsy reds and great whites made from 50 year old low yielding vines with fruit that reveal rich colours, good tannins and intense flavours that are dis nc ve of the Hunter region.

A family owned winery, the philosophy at Ernest Hill Wines is to produce premium estate grown Hunter Valley wines.

McLeish Wines have built a reputa on for producing quality wines that have gone on to achieve a range of accolades both na onally and interna onally. The McLeish Estate 2009 Botry s Semillon is made from late picked grapes which were influenced by ‘botry s cinerea’ producing unique aromas and intensely sweet flavours.

Tas ng: This 10 year old Madeira was a bronze medal winner at the 2012 Hunter Valley Bou que Wine Show. A delicious for fied, finely textured and very elegant white wine. Gold in colour with amber shades, this wine is luscious and sweet and made from Ivanhoe's Verdelho fruit. A superbly brilliant aroma c wine, perfect for a er dinner if you cannot fit dessert in but would like something sweet to complete the meal. Or a er diner and dessert with coffee & pe t fours. This is liquid gold in a bo le.

Very limited stocks available.

Tas ng: Made from the Muscat à Pe ts Grains Rouge, this liqueur Muscat is a blend of vintages averaging 8 years old. For fied with brandy, it is medium weight, smooth on the front palate, with a warming sensa on on the back palate which comes from the brandy. Savour the rich caramel and toffee flavours. No need for extras, this is fruit cake in a bo le.

Serve it in a warm glass for a great nightcap on those chilly winter nights or serve it slightly chilled for those balmy summer nights.

When the clock says 11pm, reach for an 11 O’Clocker!

Cellaring: Drink now un l 2024

Tas ng: Deep gold in colour, the nose displays pineapple and lime characters reflec ng the fresh Semillon while a marmalade tone is introduced by the Botry s infec on.

The palate holds guava fruit and is rich and long without being overly sweet. The finish is balanced with crisp acidity. A perfect accompaniment to fruit based desserts or tarts. A gold award & trophy winner at the 2009 Hunter Valley Bou que Wine Show Cellaring: Drink now to 2016

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BEHIND THE

Pruning is the most important job carried out in the vineyard during winter. The aim of pruning is to check excessive growth and to provide enough fruit bearing shoots for the coming season. This is done a er leaf fall but before budburst when the vines are dormant and there is virtually no sugar transfer from shoots to roots.

One of the reasons for pruning is that grape bunches only grow on new shoots and it is necessary to get rid of most of the old growth from the previous season.

Here are some of the latest happenings on the local Wine & Beer Scene.

Wine Industry Award Winners for 2014: The Hunter Valley Wine Industry Awards are held each year to celebrate the achievements of those who have made major contribu ons and excelled within the Hunter Valley Wine Industry.

This years award winners include:

• Kevin Sobels as the newly inducted “Living Legend” - an award recognising those individuals who have shown long-term vision and commitment to the benefit of the Hunter Valley Wine Industry. (See our ar cle about Kevin on page 28) Other awards include:

• Andrew ''Thommo'' Thomas who was awarded the Winemaker of the Year award

• Tulloch Wines were awarded Cellar Door of the Year award • Belinda Stapleton from Spicers Vineyard Estate - recognised as the Rising Star of the Year

• Louise Eather from Orlando Wyndham awarded the 2014 Vi culturist of the Year award.

• The 2014 Hunter Valley Heritage Award, sponsored by Brian & Fay McGuigan was given to Marthaville Homestead & 1973 Vintage Fes val Poster.

Luxury For fied Masterclass: Draytons Family Wines are holding their Log Press Luxury For fied Masterclass - including Drayton's, Australian & Imported for fied wines, barrel tas ng with winemaker Edgar Vales, educa on and premium HV Cheese. When: first Saturday of every month from 2pm to 4.30pm (approx) Cost $50. Contact 4998 7513 Phil Ryan - Back in the Saddle: Master Hunter Valley winemaker Phil Ryan - a previous Hunter Living Legend of Wine award winner, who re red as Mount Pleasant manager-chief winemaker in 2012, is now producing wine under his new Ryan’s Reserve label in associa on with Saddler’s Creek wine company on Marrowbone Rd - Pokolbin.

For a comprehensive list of local wineries, top drops and food and wine trail maps for each of the 5 key wine growing areas - see the latest issue of Wine & Dine Hunter Valley.

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LIVING LEGEND

On Thursday 29th May, Kevin Sobels, a fi h genera on descendant of German immigrant winemaker Carl August Sobels, was installed as the 2014 Hunter Valley Living Legend. On receiving this award, Kevin joins a growing list of Hunter Valley Living Legends that include other Hunter notables such as John Tulloch, Max Drayton, Brian Walsh, Bruce Tyrrell, Pat Auld, Jay Tulloch, Chris Barnes, Phil Ryan, Karl Stockhausen, Ian Scarborough, Brian McGuigan, Don McWilliam and Fay McGuigan. Now in its eighth year, the awards recognise outstanding achievements within the Hunter wine industry.

In his own words Kevin is ''thrilled and honoured to be awarded this years Living Legend Award which comes on the back of a great year - being his and wife Margaret's 50th anniversary and the year his son Jason completed the Sobels family 166th vintage making wine in Australia''.

(Margaret & Jason are pictured with Kevin above right)

In 1869 the younger Carl, purchased the winery in Watervale where it remained in the family, under the label Quelltaler Wines for 110 years.

Kevin Sobels' father Larry took over as Quelltaler winemaker at the age of 26 and Kevin learned the trade at his father’s feet before se ng o to study at the Roseworthy wine school.

Kevin's wine working life began in South Australia with a job at Hardy's Waikerie winery followed by a job at Saltram where he worked alongside Peter Lehmann. In 1966, at the tender age of 24, Kevin was appointed to the role of senior winemaker and manager of Seppelts opera ons at Chateau Tanunda and also Seppeltsfield in the Barossa.

I am thrilled and honoured to be awarded this years The Sobels name has been prominent in Australian winemaking circles for over 160 years - when in 1847, Living Legend Carl August Sobels, a er having studied the art of award... winemaking in Champagne and Germany, migrated with his family to South Australia. Carl August then planted his own vineyard and built his own winery at Tanunda in 1850 where he played a key role in developing the Barossa's winegrowing region teaching and helping many others who had begun their own vineyards.

Kevin married Margaret (also from a winemaking family) in 1964 in Waikerie SA and have two sons Jason and Laurence. In 1972 Kevin and his family moved to Muswellbrook, in the Upper Hunter where he was winemaker at the new Denman Estate venture before making wines for his own label, the Queldinburg label and also contrac ng for other wineries.

In the mid 1980's, the Sobels family moved again but this me to the Lower Hunter Valley region of Pokolbin where they bought a winery on McDonalds Road (now Bimbadgen Estate) which they sold in 1990 to buy their current vineyard on the corner of Broke and Halls Road, Pokolbin, which is where you will find them today.

Kevin and Margaret Sobels, and their son Jason, share the same passion for He was soon joined by his son (also Carl), who later took over the Tanunda the industry as did their forebears and con nue to produce unique wines wine business when his father passed away in 1863. The younger Carl, then of dis nc on and quality. sold the winery in 1869 when he moved to Watervale to accept work as a A er 166 consecu ve vintages of winemaking in Australia, the Sobels winemaker. family tradi on of superb winemaking is in good hands and the Hunter Valley Living Legends award represents a very important and very relevant milestone in the families history.

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Does the temperature wine is served at really ma er?

The temperature at which a wine is served is important as we tend to drink our white wines too cold and our reds too warm. A wine served a li le too cold or a li le too warm can lose a great deal of character, par cularly with respect to aroma. Serving a wine too cold also suppresses its fruit flavour and exaggerates the oak character and tannins in the wine. On the other hand, serving it too warm exaggerates the alcohol but so ens the tannin – the stuff that causes red wine to have a puckering effect in the mouth.

Most household refrigerators maintain a temperature at around 4ºC, which is far too cold for most white wines. A good rule of thumb is to serve Champagne and dry white wines at a moderately chilled temperature somewhere between 8ºC and 12ºC. On the other hand the ideal serving temperature for red wines is between 14ºC to 18ºC which is at cool room temperature.

Many reds, unless stored somewhere cool, will benefit from half an hour in the refrigerator before being served.

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MUSCAT

CHRISTMAS In July

Muscat (Moscato in Italy or Moscatel in Spain and Portugal) is the name given to one of the oldest grape families in the world and is said to have originated in the Middle East. The Muscat family of grapes include over 200 grape varie es belonging to the Vi s Vinifera species that have been used in various forms of wine produc on throughout the world for many centuries.

There is no one "true" Muscat, but rather a great many incarna ons, each with its own regional character. Today, the grape is found throughout the wine producing world making a wide range of wines from light, sweet sparkling and semi-sparkling wines to dry and for fied Muscat such as that found in Australia.

Muscat Blanc à Pe ts Grains is a white wine grape and is the oldest member of the Muscat family and perhaps the oldest domes cated grape variety in the world. The variety is named for its characteris c small berries and seeds (pe ts grains).

The exact origins of the Christmas in July tradi on is not all that clear, but this new mid year Christmas custom is now so well entrenched in Australia that many restaurants now have an annual catered menu for Christmas in July, and are o en booked well in advance.

While technically a white grape, it is common for various Muscats to change the colour of their skins from vintage to vintage - for example there are strains of Muscat Blanc à Pe ts Grains vines that produce berries that are pink or reddish brown. The same vine could also produce berries of one colour one year and a different colour the next. These strains are more prevalent in Australia where the grape is also known as Fron gnac and Brown Muscat

For many, especially those of us who remember the northern hemisphere's cold, snow blanketed Christmas season, it is simply a great excuse to cook up a mid-winter feast for family and friends and an opportunity to enjoy winter produce in true Christmas style.

Variants where the differing grape colour is stable are typically classified as separate grape varie es Muscat Rouge à Pe ts Grains for red skin colour and Muscat Rose à Pe ts Grains for pink skin colour.

Here in the Hunter Valley, where July is our coldest month and average temperatures sit anywhere between a 5°C and 16°C, Christmas in July dinners are becoming very popular annual events.

Muscat of Alexandria or Muscat Gordo Blanco (also known as Lexia in Australia) is the second-oldest member of the Muscat clan and produces lighter wines that are usually so and fruity.

This year, on the 26th of July RidgeView Restaurant on Sweetwater Rd is ensuring diners get to embrace the frosty weather with a mid-winter fes ve feast and a tradi onal Christmas inspired menu with a dis nct local touch which also includes the ''Sco family recipe'' Christmas pudding... and the op on for matching wines.

The dis nc ve grapey aroma of Muscat is one of its chief proper es, but the variety’s versa lity also makes it an a rac ve op on for winemakers.

Drawbacks include low acidity and an inability to age more than about four years (with the excep on of for fied Muscat). Muscat may be produced as dry, medium, sweet, sparkling or even dessert wine.

Being a typically sweet, rich wine that may have spicy notes, it is a wine o en served on its own a er a meal as a dessert wine, but it can be paired with food that have a similar sweetness and richness.

Muscat is excellent with fruit based desserts - banana and vanilla custard or caramel slice, full bodied cheeses such as blue cheese and gorgonzola, milk chocolate and dry cookies, such as bisco . Dry Muscat can be paired with seared kingfish sashimi with citrus dressing or seared scallops with a fennel salad and even appe zers before a meal.

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The dinner includes 4 courses as well as the chef's selec on of canapés and RidgeView pumpkin soup accompanied by a glass of RidgeView ''bubbles'' to get everyone in the fes ve mood... The menu is superb with the first course consis ng of the tradi onal warm eggnog shot with assorted savoury pastries matched to RidgeViews 2012 “Tipple’s Gold” For fied Verdelho.

This is then followed by a seafood plate of fresh prawns, oysters natural with a tequila lemon shot, chilli salt squid with the chef’s seafood sauce and paired with the 2014 “Genera ons” Reserve Semillon. The third course comes with a trio of roast lamb, pork and turkey with roasted root vegetables and seasonal greens with rich stock reduc on and tradi onal condiments - excellent with the 2011 Shiraz.

The final course includes the now renown Ridgeview tradi onal Christmas Pudding coupled with brandy custard and vanilla bean ice cream and just perfect with the NV Pokolbin Estate Muscat. The cost is $65pp or $75pp with matching wines. To book contact RidgeView Restaurant on 6574 7332 or 0487 955 551. Merry Christmas in July everyone!

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WINE

With winter upon us our thoughts naturally dri towards warm comfort food and for many of us that conjures up images of a plate of steaming pasta with hearty red meat or silky cream sauces.

Classic Italian pasta dishes such as Linguine with pesto sauce, Orecchie e pasta with broccoli or Spaghe all'Amatriciana con nue to rest comfortably on many menus throughout Australia - if not the world. A er all, these filling dishes are synonymous with casual dining and comfort food.

Matching wines with pastas used to be a rela vely simple ma er in the age of tradi onal sauces. Pasta gets all its flavour from its sauces - red meat sauces, creamy sauces, simple garlic and oil coupled with some tasty addi ons (grilled chicken, broiled fish, and steaming veggies, to name a few). It is this adaptability and divergence of flavour that makes pasta a universally recognised and loved dish, but it also makes pairing with the perfect glass of wine a challenge.

Fortunately you don't have to be a sommelier to pick the perfect wine for your pasta feast - so if you're making the pasta at home have fun and use your imagina on for the ingredients and don't be afraid to experiment with the wine.

Ul mately, it is the flavours and ingredients that you mix with your plate of pasta that will determine which wine should go in your glass so here are a few pairing ps:

 Creamy sauce based dishes match well with delicious un-oaked Chardonnays

 Cheese sauce dishes are perfect with Pinot Grigio and bu ery

Chardonnays Given the significant diversity that typifies both sides of the pasta-wine equa on, the rule of matching them is that there is no rule, instead  Tomato based sauces should be tried with a crisp rosé, a dry white or a light red. Sangiovese-based blends are also great with a there are some guiding principles. As many sommeliers remind us (even tomato and garlic sauce. when we're not talking about pasta), think about the sauce. Bu ery sauces o en require bu ery wines and lighter sauces call for lighter  Pesto based dishes go well with dry, crisp whites like Sauvignon bodies wines - such as Pinot Grigio. Similarly acidity also needs to line Blanc. up between the dish and the wine as, generally speaking, foods with  Meat based sauces are well paired with medium-bodied Cabernet high acidity are inclined to overwhelm wines that don’t have a Sauvignon or a Shiraz / Malbec blend. complementary level of acidity.  Pork dishes can be enjoyed with Chardonnay or Viognier.

For example, the fresh acidity of Sangiovese wine makes it a good  Seafood based dishes are well matched to Sauvignon Blanc, Pinot match for anything involving tomatoes, from a simple marinara sauce Grigio, Riesling, Semillon or a Rosé. to sauces like pu anesca or amatriciana ....the list goes on.

Godere e buon appetite

THE INTERNATIONAL An overseas holiday is all it really takes to make you realise that there are an amazing range of grape varie es in other coun es. Like our wine regions, every country has it’s own special es and it’s this fascina on with “trying something different” that has led many bo le stores to sort their wines by country and create an “interna onal” wine display. Our sleuth will look at a different interna onal variety each month and give you all the info you need to impress your colleagues at your next dinner party!

This month we look at a South African specialty …

Pinotage.

Unless you live in South Africa where most of this rare varietal is produced, you most likely have not come across a bo le of Pinotage. Having said that, there are now plan ngs in New Zealand, Brazil, United States, Canada, Israel and Zimbabwe.

Wine

Sleuth

Pinotage is a grape variety that was created in South Africa in 1925 by Stellenbosch University vi culturist Professor Abraham Izak Perold who was a emp ng to combine the best quali es of the robust Cinsaut (known as the Hermitage grape in South Africa at that me) with Pinot Noir, a grape that makes great wine but can be difficult to grow But it was not un l the 60s that wine produced with the rus c varietal showed up on shelves. Typically these wines are robust with a deep red colour and a dis nct flavour. Just like any good product, a quality Pinotage can be a rewarding experience, but un l now the varietal has mostly been associated with cheap wines. It is definitely a food wine that pairs well with game.

Boschendal Wines in South Africa specialise in Pinotage

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COMING UP 9TH—10TH AUGUST ST HELIERS HEAVY HORSE HERITAGE FIELD DAY Sandy Creek Rd, Muswellbrook

9TH & 23RD AUGUST HANDMADE IN THE HUNTER MARKETS at Kevin Sobels Wines

Bring the kids and see how they did it in Grandad's day... The horses compete in show ring classes, ploughing, log snigging, pumpkin snatch, slide and vehicle obstacle courses. Great entertainment assured for compe tors and spectators alike!

On Sunday there will be an all breeds foal show with a parade of historical horse drawn vehicles and implements. Refreshments and hot food available courtesy of Muswellbrook Lions Club.

Numerous stalls displaying equine books, leatherwork, wood turning and other cra s.

For more informa on visit

17TH AUGUST SACRED TREE MARKETS at Branxton

28TH TO 31ST AUGUST THE DUNGOG FESTIVAL Throughout Dungog Four days of film, food, fresh air and fun in the beau ful Dungog 16TH & 17TH AUGUST Shire. Love film? Love camping?

THE MAITLAND AROMA Love a party? Centred around the St Andrews St, Maitland historic James Theatre, Australia’s oldest opera onal mainland The Maitland Aroma Coffee, cinema, the fes val offers a feast Chocolate and Fine Food Fes val of contemporary Australian and is just around the corner, with interna onal cinema, exquisite the wonderfully warming fes val food and wine from the Hunter set to take over Galton's Car Park, region, live performances in local St Andrews Street on the venues, cra and farmers weekend of 16 & 17 August. markets, a ‘big bash’ barn dance and more.

This year will see the return of a host of popular features and Bring a tent or hire one of ours events, including coffee and and join your fellow revellers in chocolate demonstra ons, the Dungog showgrounds or take coffee roasters; la e art advantage of the many beau ful demonstra ons, fine food stalls, accommoda on op ons across children’s entertainment, live the Dungog Shire. For more entertainment and local and informa on visit regional wine and producers. www.dungogfes val.com.au

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Enjoy three days of gourmet food, wine and celebrity chefs at the Newcastle Food and Wine Expo showcasing the finest food and wine from this renowned region! From Gourmet food to exquisite wines there will be something for everyone to indulge. Visit one of over 100 stalls, sit back and enjoy learning from one of our Celebrity Chefs, or cruise the event and discover the latest sensa onal ideas that will make your next dinner party one to be remembered.

At the SMEG Celebrity Main Stage you’ll find all the latest recipes and cooking ideas for you to try at home! Sit back and relax and watch television Celebrity Chefs create sensa onal recipes - an interac ve cooking show not to be missed!

www.stheliersheavyhorse.org.au.

For more informa on visit www.maitlandaroma.com.au.

29TH –31ST AUGUST NEWCASTLE FOOD & WINE EXPO at Newcastle Entertainment Centre

Visit the Celebrity Dining Room for an in mate dining experience with a Masterchef favourite, Ben Milbourne. Your chance to learn MasterChef secrets!

In the Apprecia on Area you will taste, sample and learn the art of fine food and wine. With sessions con nually running - there will definitely be something for you!

You'll swirl and sip, examine colour, clarity and learn wine tas ng tricks for your next party.

For more informa on visit www.foodandwineexpo.com.au

1ST—30TH SEPTEMBER SPRING FESTIVAL at Hunter Valley Gardens

To Wine & Dine in The Hunter Valley.

EEN IN AS S

LLEY

WINTER | SPRING 2014

HUNTER VA

The most popular guide to cellar doors, restaurants and gourmet foods and the only publication with a specific focus on wine and food.

Includes handy Wine & Food Trail Maps for each wine producing area as well as dining reviews and wine tasting notes.

Look for the gold sticker at featured Restaurants and Wineries.

CELLAR DOORS | RESTAURANTS | LOCAL PRODUCE | TRAIL MAPS | REVIEWS

Pick up your copy today.

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AUSTRALIAN ALPACA BARN specialises in quality AND THE WINNER IS OSCARS Serving tasty HUNTER VALLEY CHOCOLATE COMPANY

Australian Alpaca fashion, homewares and accessories. gourmet picnics, fish, sandwiches, our famous gourmet Alpaca coats, sweaters, shawls, scarves, gloves, socks, pies, pizza and pasta, there is truly something for all tastes and pockets! Phone 4998-7355. beanies, throw rugs, bedding, yarn and alpaca toys.

CAFÉ ROSE Relax & enjoy a light breakfast, a tasty BEAUTIFUL THINGS An exquisite array of lunch or just indulge with the delicious gourmet spectacular jewellery, stylish watches, amazing giftware cakes & speciality cupcakes plus a great coffee or tea! and home wares. Gifts for all ages and occasions TASTE OF THE COUNTRY Experience a Taste of collected from all corners of the world. the Country in this award winning café and retail outlet.

CANDELABRA One of Australia's most famous This popular café is like walking into an old fashioned, boutique candle stores—the stunning fragrances, colour country kitchen. Phone 4998-6605. and endless variety of product is truly amazing.

THE CELLAR RESTAURANT Rustic Mediterranean cuisine in a relaxed, friendly environment. Open for CHRISTMAS IN THE VINES Where it is Christmas lunch and dinner Monday to Saturday. Bookings every day. Come on in to our little cottage, and see the recommended. Phone 4998 7584. great Christmas bargains in store.

PULP ADDICTION Satisfy your paper cravings with our delightful range of designer stationery which is guaranteed to intrigue and delight.

Pamper

THE TWIG A gorgeous selection of home furnishings ZEN HAIR SKIN BODY A full Hairdressing Salon

Established more than ten years ago the ORIGINAL Hunter Valley Chocolate Company & Fudge Factory is one of the premier attractions in the area.

HUNTER VALLEY COOKIES Hand-made premium cookies in designer gourmet flavours.

Cookie tastings daily, delicious coffee and gluten free cookies.

HUNTER VALLEY LIQUEURS & BAERAMI OLIVES Extra virgin olive oils, infused olive oils, vinegars and a large range of specialty liqueurs and an impressive array of bottles to customize your selection.

THE BRITISH LOLLY SHOP The largest range of imported English Confectionary. All your old favourites, humbugs, sherbet lemon, come in and sample our hospitality.

THE GARDEN CELLARS Mount Eyre/Three Ponds Cellar Door. See the Tunnel Of Beer or taste 17 flavoured organic vodkas.

and personal giftware unlike anything else on offer in the and Beauty Spa in one location, innovative & deluxe treatments in an environmentally friendly setting, the valley. salon can cater to any need. Phone 4998-6844.

THE WAITERS FRIEND A great selection of quality AQUA GOLF & PUTT PUTT kitchenware and barware and some of the best prices If you fancy a bit of action then visit our Aqua Golf and anywhere in Australia.

Putt Putt Golf Course—fun for the whole family!

VILLAGE BOOKS A fantastic range of fiction, nonWin cash & prizes! Phone 4998-7896. fiction, and children’s books and a unique collection of POKOLBIN CONVENIENCE STORE In the heart quality toys, games, souvenirs and gifts. of the village is a genuine general store servicing the WILSON & HUNTER All the latest fashion from Camilla, Pokolbin area with everything you might need while Mela Purdie, Verge, Katherine, Samantha Wills, Metalicus, visiting the Wine Country.

Bleu Blanc Rouge,Tilly Rose,Tolani and more…

POKOLBIN VILLAGE PHARMACY Offering you WINE GLASS GALLERY An extraordinary gift gallery, friendly, professional service as well as a wide range of BROKE ROAD, hand blown colourful wine glasses, original artworks, products: full PBS prescription service, medicines, POKOLBIN homewares, new season scarves & handbags, jewellery, vitamins, skin care, cosmetics, hair care, fragrances, OPEN 7 DAYS shot glasses, magnets, souvenirs & much more. sunglasses and much more. Phone 4998 6677 FROM 10AM

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