HUNTER The No.1 magazine for visitors to Hunter Valley Wine Country
AU G U S T 2 0 1 4 | I S S U E # 9 0
THE
BLACKBOARD
THE
Big Red ISSUE
Dispelling the myths Big Reds of the Hunter Valley Sensational Shiraz
GOURMET TASTING The Hunter Olive Centre
ARE YOU GAME? Matching wine to unusual meats
VINE CHANGE From corporate life to vigneron HunterValleyOnline.com.au
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august
4TH AUGUST | MOTHER AFRICA – CIRCUS OF THE SENSES | Cessnock Performing Arts Centre | Direct from a sell-out Broadway season, Mother Africa is returning to Australia a er 4 long years with new and old classic acts, new music, and new costumes. The heartbeat of Africa pulsates throughout the jaw-dropping show as the musicians and ar stes ar culate their passion and love for their homeland including Ethiopia, South Africa, Kenya, Tanzania, Ivory Coast, Benin, Zimbabwe, and Guinea. This entertainment extravaganza combines the talents from nine African countries to provide the wonder, suspense and joy of Mother Africa. Cri cs have described this theatrical event as "enthralling", "a theatrical treasure", "a feel good spectacular par excellence", "solid entertainment", "fun, fun, fun" and much more. For more informa on and ckets visit www.cessnock.nsw.gov.au
9TH—10TH AUGUST | ST HELIERS HEAVY HORSE HERITAGE FIELD DAY | Sandy Creek Rd, Muswellbrook | 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 www.stheliersheavyhorse.org.au
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16TH & 17TH AUGUST | THE MAITLAND AROMA |St Andrews St, Maitland | The Maitland Aroma Coffee, Chocolate and Fine Food Fes val is just around the corner, with the wonderfully warming fes val set to take over Galton's Car Park, St Andrews Street on the weekend of 16 & 17 August. This year will see the return of a host of popular features and events, including coffee and chocolate demonstra ons, coffee roasters, la e art demonstra ons, fine food stalls, children’s entertainment, live entertainment and local and regional wine and producers. For more informa on visit www.maitlandaroma.com.au
16TH – 17TH AUGUST | THE HUNTER VALLEY ELECTRIC VEHICLE FESTIVAL | Cameron Park Kart Raceway | The Hunter Valley Electric Vehicle Fes val is the most comprehensive electric vehicle fes val in Australia! The Fes val is delivered each year by a range of suppor ve Hunter organisa ons and businesses, lead by the Tom Farrell Ins tute for the Environment at the University of Newcastle. Electric Vehicles in all shapes and sizes from bicycles to trains are a key technology in making our ci es and towns nicer and more prosperous places to live, so we want electric vehicles here, we want them here fast and we want to get Australian business in on the ac on! The Hunter Valley Electric Vehicle Fes val is all about thinking of sustainable transport in fun and innova ve ways that support the development of electric vehicle industries in the region. For more informa on visit www.hunterevfes val.net
28TH TO 31ST AUGUST | THE DUNGOG FESTIVAL | Throughout Dungog | Four days of film, food, fresh air and fun in the beau ful Dungog Shire. Love film? Love camping? Love a party? Centred around the historic James Theatre, Australia’s oldest opera onal mainland cinema, the fes val offers a feast of contemporary Australian and interna onal cinema, exquisite food and wine from the Hunter region, live performances in local venues, cra and farmers markets, a ‘big bash’ barn dance and more. Bring a tent or hire one of ours and join your fellow revellers in the Dungog showgrounds or take advantage of the many beau ful accommoda on op ons across the Dungog Shire. For more informa on visit www.dungogfes val.com.au
ADVERTISING ENQUIRIES: PH +61 2 4967 3200 HunterValleyOnline.com.au enquiries@wcpmedia.com.au WCP MEDIA 12 Hanbury St, Mayfield NSW 2304 August 2014. Copyright © 2014 WCP Media. Published monthly by WCP Media. All rights reserved. Permission to reprint or quote excerpt granted by wri en request only. While every a empt has been made, WCP Media cannot guarantee the legality, completeness or accuracy of the informa on presented and accepts no warranty or responsibility for such.
SPECIAL OFFERS AVAILABLE from 1st August 2014 until the 31st August 2014 inclusive or while stocks last.
29TH –31ST AUGUST | NEWCASTLE FOOD & WINE EXPO | at Newcastle Entertainment Centre | 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. For more informa on visit www.foodandwineexpo.com.au
31ST AUGUST | 3RD ANNUAL MAITLAND ART BAZAAR | Grounds of Maitland Regional Art Gallery | Hunter Arts Network’s (HAN) third annual Art Bazaar at Maitland will return to the grounds of Maitland Regional Art Gallery (MRAG) on Sunday 31 August 2014 from 10am – 3pm. The gallery, located at 230 High Street, Maitland, is a series of exhibi on spaces, workshop spaces & retail spaces all dedicated to providing premier arts and cultural experiences for the general public. Art Bazaars feature original handcra ed goods from over 100 local HAN ar sts. Art Bazaar is free entry & there’s also demonstra ons, entertainment, a mobile ATM, food, & MRAG’s Cafe Seraphine which is open for breakfast & lunch from 7:30am – 4:30pm. For more informa on visit www.artbazaar.com.au
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from the
EDITORS There’s something about red wine that conjures images of winter...si ng in front of a raging fire, glass in hand with a roast in the oven… It really is a lovely me of the year in the Hunter Valley—which isn't tradi onally known as a winter des na on, but is fast gaining a reputa on as an ideal “cold weather” retreat.
family will be par cularly keen to visit. This is an annual event which brings all types of vehicles into the Hunter Valley and includes the race that is rapidly growing into Australia’s biggest electric bike grand prix!
Eight years ago we picked up our Sydney roots and planted them firmly in the Hunter Valley for our “tree This month we focus on red wine with change” (literally—we bought an olive our “Big Red” issue. Our feature ar cle grove!) and this month we talk to takes a look at some of the red varie es another tree-changer—Peter O’Meara of that the Hunter Valley is most renowned Adina Vineyard. If you’re also considering for and also tries to dispel some of the a tree change, this is a must read myths associated around red wine (like interview in which we find out how Peter “you can’t have red wine with fish” - who transformed his life from the echelons of says we say!) the boardroom to the somewhat more relaxing vineyard. We all know that cheese and wine go hand in hand (in fact—add a cheese I recently tried Kangaroo meat for the pla er to our winter vision above!) and first me—somewhat cau ously—and this month we speak to Rosalia and loved it. The meat was virtually fat free Peter, the experts at Hunter Valley and “melt-in-your-mouth” (courtesy of Cheese Factory, to find out which wines Ma Dillow’s team at The Verandah we should be drinking with the mul tude Restaurant). It’s an unusual meat so I was of cheese varie es that are available. unsure about which wine should be matched with it—I wish I’d read this A personal favourite this month is the issues “Are you Game?” ar cle first! Hunter Valley Electric Vehicle Fes val— one I know my whole “science loving” See you in Spring...Enjoy!
HIGHLIGHTS ASK THE EXPERTS | We ask the experts at Hunter Valley Cheese Factory about matching cheese to wine and find out their top picks.
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THE BIG RED | This month we celebrate the “Big
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Red” by looking at typical Hunter Valley red wine varie es and dispelling some of the myths surrounding red wine….
MEDITTERANEAN FIESTA | For those looking for a unique tas ng experience featuring wines and Mediterranean foods such as olives and oils you can’t go past this top spot... HUNTER BLACKBOARD MAP | A popular addi on to each and every issue. Use it to find your way around Wine Country...
FROM CORPORATE LIFE TO VIGNERON | We speak to Peter O’Meara from Adina Vineyard about his “tree change” - from the classroom to the boardroom to the vineyard!
ARE YOU GAME? | There’s something about the earthy, almost primi ve flavours of game meat that s rs up images of winter nights, roaring fires and of course wine...
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T H I N G S TO D O
For the second year running some of the Lower Hunter's finest Aboriginal ar sts exhibit together in Dheo-ka—showing at the Gallery un l August 3rd. 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. From August 7th, three highly accomplished ar st friends from the Lower Hunter explore the exterior and interior of their environment in an exhibi on of pain ng that blends tradi onal techniques with a contemporary world view in All Over the Place. The pain ngs by Gaye Shield, Rene Brager and Kay Sparkes are responses to their immediate environment. They unite the unpredictable energies of rural spaces with the peace and serenity of interior s ll life. Rene’s panoramic landscapes close in on par cular features of the bush while Gaye’s bucolic idylls are sha ered by extreme weather events that more and more frequently define our situa on. These o en roman c depic ons of nature at its most threatening and most welcoming are tempered by the tranquillity of Kay’s interiors where seemingly tradi onal s ll life’s are transformed in their contemporary se ngs. These works are also bound by the friendship of the ar sts whose mutual encouragement over many years has advanced the art that is central to their lives. This is an exhibi on that should delight the local audience, who will relate closely with many of the scenes depicted and also the many visitors to the Hunter Valley who will share the sense of discovery that inhabits all these works.
CESSNOCK DISTRICT RESCUE SQUAD
Dressing up for a cause
The NSW Volunteer Rescue Associa on is made up of specialist rescue opera ves working for their communi es in over 70 loca ons across New South Wales. They are primary responders for Road Crash Rescue, Marine Rescue, Ver cal Rescue and just about any type of specialist rescue encountered by Emergency Service personnel. The VRA also includes Aerial Patrols, Communica ons, Caving, Bushwalkers Wilderness Rescue, Ski Patrols and Community First Aid teams. From the hos le marine environment, the unforgiving highways and roads that make up the vital circulatory system of New South Wales through to the rugged forests and alpine areas of this great state our small army of unpaid professionals are ready to respond at a moments no ce, ready to lend a “helping hand, anywhere, any me. On Saturday 13th September the Paramedic volunteers of the Cessnock District Rescue Squad will band together to raise funds with a Charity Ball at Cessnock Leagues Club. Apart from a ending emergency call outs 24 hours a day, 7 days a week the members of the squad are also responsible for raising the vast majority of funds required to maintain the squad’s opera onal capacity. Cessnock District Rescue Squad personnel o en work side by side with Paramedics therefore the two services have formed an extremely close working rela onship. In apprecia on of the assistance provided to them Paramedics a ached to Cessnock Ambulance sta on are organising a charity ball to be held on Saturday 13th September at Cessnock Leagues Club with the purpose of this ball to raise funds to facilitate the essen al upgrading of the Rescue Squad’s hydraulic cu ers (used in motor vehicle collision rescues).
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Tickets are $85 per person and include a 3 course meal and live entertainment. There will be some terrific prizes raffled and auc oned. To purchase ckets or for further informa on contact Cessnock Leagues Club on 4993 2655, email info@cessnockleagues.com.au or book online at www.cessnockleagues.com.au/book- ckets
Man has yet to find a better companion to cheese than wine.
ASK THE EXPERTS This month we asked the experts at the Hunter Valley Cheese Factory to talk to us about matching wine with cheese. Located in the McGuigan Complex on McDonalds Rd in Pokolbin, the factory provides visitors with an insight into cheese making and o en run classes to teach visitors how to make cheese at home…..
Pierre Androuet
Wine and cheese are virtually inseparable at the table, enjoy a li le cheese, sip a li le wine and so it goes on. Bring to the equa on good company and enthusias c conversa on and this mouth watering food combina on could go on long into the night. When travelling away from home on a food and wine discovery it is well worthwhile paring wine, cheese and produce from the area. There is a natural syncrinology of microflora resul ng in a natural match of wine and food. If you are a visitor to the Hunter Valley don’t be backward in enquiring of the staff at local wineries, cafes, restaurants and cheeseries what the special es of the area are. Locals are passionate and eager to chat about the area and what the region does best, this is never more so than in the Hunter Valley where world class produce and wines sit side by side. As a guideline and a star ng point for your cheese and wine discovery we have listed wine matches to cheese styles in the accompanying table, however your own personal taste preferences should always be your ul mate guide. In general, serve light, fresh wines with mild fresh cheeses and stronger cheeses with stronger wines. Some of the more pungent cheeses, including blue vein cheese may match be er with a cra beer or botry s effected wine.
ROSE & PETERS best WINE & CHEESE MATCH-UPS... FRESH CHEESES LIGHT WINES Co age, Feta, Fromage Blanc Sparkling, aroma c white, medium bodied red and dessert WHITE MOULD Brie, Camembert, Double & Triple Brie
A VARIETY OF STYLES Bu ery Chardonnay, sparkling, full bodied red and for fied
WASHED RIND Hunter Gold Washed Rind Reblochon, Racle e
SWEET & FULL BODIED WINES Dessert, for fied, sparkling. Also good with beer
CHEDDAR & HARD STYLES Mild, Tasty, Processed Vintage, Parmesan
A VARIETY OF STYLES Full bodied dry red, full bodied dry white, dessert & for fied wines
BLUE VEIN CHEESE
Sweet wines to counter the tangy sal ness of the cheese. Port.
MILAWA BLUE ROCQEFORT
Dessert & for fied wines
STILTON, GORGONZOLA
Aroma c & fruity wines with a sweet finish
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THE FUTURE OF THE HUNTER
Markets
it’s Electric!
Over the weekend of the 16th/17th August, the Hunter Valley will become host to the most fun and comprehensive electric vehicle fes val in Australia with the annual Hunter Valley Electric Vehicle Fes val rolling into Cameron Park Kart Raceway. The Hunter Valley Electric Vehicle Fes val (also known as the “EVFest”) is an annual event ini ated in 2011 by the Tom Farrell Ins tute (TFI) for the Environment at the University of Newcastle. It uses electric vehicles as a pla orm for engaging audiences in a range of fun and informa ve science, technology, engineering and mathema cs based ac vi es and is a great event for families and enthusiasts alike. EVFest is supported each year by a range of local Hunter organisa ons and businesses, led by the Tom Farrell Ins tute for the Environment at the University of Newcastle. EV Fest 2014 will kick off on the Saturday with an Electric Vehicle Show, including electric vehicle displays, demonstra ons, and workshops then concludes on the Sunday with the EV Prize which is a compe on to design and build an electric vehicle and compete to win a bunch of fantas c prizes. “The purpose of the fes val is to get the community thinking of sustainable transport in a fun and innova ve way,” said Tim Roberts, Director of TFI. “The TFI have hosted EV Fest for the past 4 years and we believe it is growing into one of Australia’s biggest Electric Bike Grand Prix!” said Tim. The EV Fest is about suppor ng youth skills, educa ng communi es on future clean energy prac ces, showcasing local businesses and providing regional awareness. Electric Vehicles in all shapes and sizes from bicycles to trains are a key technology in making our ci es and towns nicer and more prosperous places to live. EVFest is all about thinking of sustainable transport in fun and innova ve ways that support the development of electric vehicle industries in the region. We already build our state's electric trains and mining equipment so it’s me to see what else we can do!
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So get involved. Come to EVFest 2014, experience an electric vehicle future at the EV Show, or build an electric vehicle for the EV Prize challenge. The future for the Hunter is truly Electric! For more informa on visit www.hunterevfes val.net
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“Wine makes every meal an occasion, every table more elegant, every day more civilized.� Andre Simon
The Hunter Valley’s Classic Red Varie es Food Matching Reds Dispelling the Myths Home to some of the oldest vines and biggest names in Australian wine, the Hunter Valley is a mecca for lovers of quality wines renown for their thoroughly unique and dis nc ve style and aging ability and have been cra ed in this region for over 180 years. Here you can find a diversity of red wines just perfect for those looking for something different.
Shiraz - Australia's favourite red variety Shiraz (or Syrah as it is called in Europe) is by far Australia's most important red variety and is tremendously flexible in its ability to adapt to virtually any combina on of climate and soil. The Shiraz grape is said to originate from the Rhone wine-growing area of France but is now gown throughout the world and used primarily to produce powerful red wines which can be both varietal or blended. Shiraz is the Hunter's premium red variety and the most widely planted grape variety in Australia - currently represen ng 40% of the total red grape crush and cons tutes one fi h of all wine grape produc on in Australia. The typical young Hunter Valley Shiraz is a medium bodied wine showing red and dark berries, spices and a great deal of tannin. However its real character is seen in wines with longevity. With age, the wines become a far more complex, full bodied, yet smooth and richly flavoured wine with some earthy tones. Food Match: Shiraz is a good match with veal dishes, steak (especially peppery steaks), kangaroo, roast duck, Indian and Middles Eastern dishes, chocolate and smoked cheese
Pinot Noir - The most romantic of wines Pinot Noir wines have been one of the strongest performing wines over the last three to four years and considered by some to be the next ''wine fashion'' - with plan ngs of pinot in Australia increasing from 4200ha in 2006 to 4800ha in 2012. With its origins in France, the Pinot Noir grape is a light skinned, aroma c grape and one of the oldest grape varie es to be cul vated for the purpose of making wine.
While widely considered to produce some of the finest wines in the world, it is just as well recognised for being a difficult variety to cul vate. Pinot Chambourcin - Unique in so many ways Noir is very sensi ve to wind and frost, cropping levels and soil types and Chambourcin is a rela vely new purple skinned French - American hybrid requires op mum growing condi ons made up of warm days followed by grape that produces deep-coloured light to medium bodied wines with a cool evenings. Pinot Noir is also highly reflec ve of its terroir (more so full aroma c flavour. It can be made into a dry style or one with a than other black grape varie es), with different wine growing regions moderate residual sugar level, giving it a pleasant sweetness. o en producing very different wines which makes vineyard site selec on an important factor. In Australia, the grape did not show up un l the late 1970's, and is now a widely used variety with an intense dark colour that has now also led Described as "the most roman c of wines'' due to its sensuous and winemakers to use it to improve the depth of blended red wines without gra fying perfume, The wine tends to be light to medium in body with a sacrificing the fruit quality of the main variety (eg: Shiraz). Some producers broad range of textures and flavours, including a variety of complex use the variety for sparkling reds, and it is also used successfully for port aromas reminiscent of black or red cherry, raspberry, currant and black style wines. berry. Because this variety is especially resistant to fungal diseases Chambourcin is a variety that succeeds wonderfully in the Hunter Valley climate and is also most at home in the more humid regions of Coastal NSW and Queensland who all experience wet summers.
Food Match: When it comes to food pairings, Pinot Noir goes well with a wide variety of foods but is best suited to simple, rich foods. Dishes that best demonstrate the delicacy and texture of this wine are grilled fish such as salmon or swordfish, roast beef, roast lamb, game bird and duck.
Chambourcin wines have a lovely, deep red colour. Most are big and fruity with raspberries, plums, prunes and even cranberries on the palate. It is not as heavy or robust as Shiraz or Cabernet Sauvignon, which can make it quite a rac ve to people who generally don't like red wine. Chambourcin wines also respond well to being oaked, a treatment which can produce vanilla or mocha flavours in the wine.
Merlot - The most pleasurable wine experience
Food Match: When it comes to food, Chambourcin is a very versa le wine that will pair well with lighter meats, pork, lamb, sausage, poultry, pasta, cheeses and chocolate (or desserts made from the chocolate).
Merlot originates from Bordeaux in France, where it is o en used to produce some of the world's most famous and most expensive wines. In Australia it is considered to be one of the most important red grape varie es - coming in 3rd a er Shiraz and Cabernet Sauvignon. Merlot is renowned for its wonderfully fruity, well rounded, even fleshy character and is grown in just about every wine growing region of Australia. The summer heat of the Hunter is considered to provide the ideal growing condi ons for this versa le grape variety. ...(OVER)
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Dispelling the RED WINE Myths
(FROM PREVIOUS) In recent years, Hunter Valley Merlot has experienced a surge in popularity and is o en considered to be more robust and fleshy than other well regarded varie es with a rich bouquet providing one of the most pleasurable wine experiences. Food Match: One of the best quali es about Merlot is its ability to match well with many different types of food from roasted meats to Italianstyle, red sauced pastas or even salads. The agile sweet fruit characters of some Merlots are best to match with roasted poultry, steak and game meats, slightly sweet meats such as ham or Mediterranean vegetables that compliment the variety. For cheese, pate or game, try a Cabernet Merlot blend, where you can enjoy all the supple sweet fruit characters of Merlot, enhanced with some acidity and tannin from the Cabernet. Light bodied Merlots can go well with shellfish like prawns or scallops. Equally, it is a fine wine to enjoy on its own.
Cabernet Sauvignon - The world's most loved red wine Cabernet Sauvignon is the world's most recognized red grape variety famous for its ability to age for decades at a me. This classic red variety of Bordeaux is second only to Shiraz in importance in Australia. Despite its prominence in the world of wine, the grape is a rela vely new variety being the product of a chance crossing between Cabernet franc and Sauvignon blanc some me during the 17th century in southwestern France. Cabernet Sauvignon wines can be medium to full bodied, typically leafy with ripe cassis like flavours, well structured and elegant and powerfully aroma c. The bouquet can be rich with fruity notes of black cherries and currants, peppers and olives and spicy notes of ginger. Typically, this wine features naturally high levels of tannin but barrel aging allows for slow oxida on to reduce these levels and infuses the wine with its flavours. Food match: Cabernet Sauvignon has a tendency to overwhelm most foods, so it is best paired with rich, creamy dishes that will neutralise the tannins and bring forward the flavour of the wine. It also pairs well with grilled or roasted red meats such as lamb, beef or wild game. It also goes well with duck, roast chicken or a meaty fish like tuna and a variety of cheeses such as cheddar, mozzarella and brie.
Sangiovese - The pride of Tuscany Sangiovese is the most-planted red grape in Italy and the most important grape variety used in the produc on of Tuscany's greatest red wines. This star amongst Italian wine grape varie es is now making its mark in Australia where it has become increasingly popular over the last few decades. The variety also has a reputa on for being adaptable to many types of vineyard soils and as such is considered suitable for cul va on in a number of Australian wine regions - such as the Hunter Valley where it is fast gaining popularity, although vineyard area remains small. The variety produces elegant medium-bodied wines with powerful aromas and with moderate to high natural acidity. The characteris c flavours are cherries, tomatoes, herbs, spices and tea like flavours. Australian Sangiovese wines tend to be a li le more fruity, with riper flavours and higher alcohol. Food Match: Like all Italian wines Sangiovese is extremely food-friendly and works well with dishes containing tomatoes or acidic tomato sauces. White beans, mushrooms, and grilled red meat are also excellent partners with Sangiovese wines. Lighter styles of Sangiovese pair well with fish, especially grilled or roasted. Sangiovese also goes well with chicken, pork, pastas, stews and well-aged cheeses.
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Few areas of human consump on and enterprise are more weighed down with myth, exaggera on and misinforma on than wine. Here we bust a few of those myths... Always serve red wine at room temperature. What's room temperature? It really just means do not serve chilled. But again, this depends on the wine being served. , Some young, vibrant and early-drinking red wines benefit from being chilled for a few minutes - especially for summer drinking. Look for wines with li le or no wood aging - they should be as young as possible and low in alcohol. Varie es that can be great slightly chilled are Pinot Noir, Pinotage, Dolece o and Grenache. You should only drink red wine with red meat. Today, when it comes to pairing wine with food there really are no hard and fast rules. The old adage of “red wine with meat and white wine with white meat and fish,” while a useful guide, is no longer en rely relevant. These days, you are more likely to hear, “drink what you like, eat what you like.” Red wines typically pair well with red meat because meat stands up to the tannins, but you can subs tute red wines with rich, full-bodied whites. White wines tend to have more acidity than reds, which can counterbalance rich foods and cut through heavy notes, especially when a dish is served with a sauce or in a stew. A pan grilled salmon for example goes well with a Pinot Noir. There is also no reason why you cannot try a serious red such as Cabernet Sauvignon with grilled tuna steaks, rich seafood casserole and spicy Asian fish dishes. Give it a try. Opening a bo le of red wine an hour before you drink it allows the wine to open up or “breathe”. One of the main reasons to decant wine is to expose a large part of the wine’s surface area to oxygen, which will help mellow a young wine’s tannins (this is par cularly relevant to red wines which are higher in tannin than white wines). Merely uncorking a bo le and le ng it sit for an hour before you pour it doesn’t do much in the way of exposing a large part of the wine’s surface area to oxygen. To allow a wine to “breath” and so en up, it needs to be poured into a decanter (or any other suitable vessel) an hour prior to drinking. All wines improve with age. Not true. The truth is that most wine isn’t meant to age. Most wine is released within 2 years of being grapes in a vineyard and then drunk within 6 months of purchase - while they are young, aroma c, fruity and fresh . Quality, well made reds with high acidity and a good tannin structure tend to age well. The most obvious candidates for long-term ageing in bo le are reds made from Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz and Nebbiolo. The economics of producing almost any wine selling for less than about $12 a bo le mean that there is unlikely to be a sufficient concentra on of suitable ingredients in that bo le to allow for ageing. The more expensive the wine - the be er the quality. While in theory this should be true - it o en is not and should only be use as a guide to gauge quality rather than the rule. In reality some wines are just overpriced. The trick is to find wines that you love and are happy with the price of.
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SPEND THE DAY at Hunter Valley Gardens
Shopping Village 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 coffee at your choice of cafés, or simply take a stroll through the beau ful gardens. Considered by locals to be Pokolbin's “town centre”, Hunter Valley Gardens Village features a variety of bou que specialty shops, restaurants, a rac ons, galleries, aqua golf, pu pu as well as a beau ful Chapel. Enjoy the beau fully landscaped gardens of the Village and make the most of the picnic facili es, equipped with electric BBQs, located right next to the fully enclosed children's playground. Why not come out for a relaxing day and enjoy the view with a picnic or something delicious from the many gourmet delights on offer throughout the Shopping Village. And best of all it is just up the road - in fact it's right on your doorstep at Hunter Valley Gardens!
AUSTRALIAN ALPACA BARN OPENS NEW STORE Now visitors to the Hunter Valley can visit Australian Alpaca Barn’s third and most recently opened store at Hunter Valley Gardens Shopping Village. Originally established to sell and promote Australian Alpaca products made from alpaca fibre grown in Australia, the Australian Alpaca Barn have grown with the industry to now specialise in the sale and promo on of quality alpaca products manufactured in Australia, New Zealand and Peru and have aligned themselves with the top manufacturers in Peru to offer a comprehensive range of alpaca products, fashion and accessories that are luxuriously so , amazingly warm and lightweight.
POKOLBIN VILLAGE PHARMACY PROVIDES EXPERT ADVICE Pokolbin Village Pharmacy offers a full prescrip on service and friendly, professional advice. Open 7 days a week, from 10am to 5pm, you’ll find a wide range of healthcare products available and a host of other items to make your stay in the Hunter safe and enjoyable. The product range includes...general medicines- pain relief, cold and flu, gastrointes nal, eye care , first-aid, vitamins, skin care and hair care, cosme cs, including the Na o range, toiletries, crutches and mobility equipment, baby products, sun care, sunglasses, hats, wheat bags and ice packs, underwear and socks (men’s and women’s), gi s, Berry Tea Shop teas, phone chargers, ba eries and SD cards, alcohol breath testers, medical cer ficates, free blood pressure tes ng and wheelchair hire.
MEDITERRANEAN FIESTA Pokolbin Estate and The Hunter Olive Centre When you think about Mediterranean food and wine, thoughts of seafood, olives, olive oil hummus, pita and bread such as ciaba a come to mind, coupled with some of the most food friendly wines in the world that include Sangiovese, Trebbiano, Nebbiolo, Dolce o, Vermin no and Tempranillo - wines from some of the oldest wineproducing regions in the world. What's more is that this is a region rich in a wide variety of ingredients and spices that make ordinary food ''pop'' with flavour - foods that are actually good for you. If you are looking for that unique taste of the Mediterranean then Pokolbin Estate and the Hunter Olive Centre located on McDonalds Rd in Pokolbin are just the places to go to. Fortunately they are located on the same property and a mere stroll from each another. Pokolbin Estate, owned by Richard Friend and John Hindman since 1987, has a reputa on for producing outstanding wines with a freakish compe on record - par cularly with Riesling, Semillon and Shiraz. Richard and John are also having a great deal of success with their three popular Mediterranean style red wines - namely the Spanish variety Tempranillo which is na ve to northern Spain and the Italian varie es such as the ancient variety of Sangiovese and Nebbiolo who's very name is evoca ve of its home among the misty foothills of the western Alps. Richard, who also owns Belebula Vineyard & Olive Grove on Old North Rd in Pokolbin, planted his grove in 1999 with varie es that include Frantoio - the most noted olive oil variety of Tuscany and also one of the most highly acclaimed oil varie es in the world and Nevadillo which originated from Spain. Also planted for table olives are the Greek Kalamata and Manzanillo, which is another very popular Spanish variety. With his deep apprecia on for Mediterranean and European food and wines, Richard made the decision to integrate his love of food and wine by crea ng the Hunter Olive Centre on Pokolbin Estate - just adjacent to the cellar door, to showcase not only his range of award winning wines, table olives and olive oils, but also a wide selec on of some of the finest gourmet foods produced in the Hunter Valley. That was in 2003, today, the Hunter Olive Centre has grown to become one of the largest specialty food outlets in the Hunter Valley, displaying a range of over 400 locally made and specially selected products from around Australia of which up to 50 are on tas ng at any one me. On display and for sale are table olives in a mul tude of flavours and infused olive oils as well as a selec on of jams, preserves, marinades, conserves, mustards, vinegars, chutneys, balsamic vinegar, dukkah and the largest range of herbs and spices in the valley. Also on display are local lavender and organic products. With a par cular focus on suppor ng local producers, the Hunter Olive Centre stocks product from numerous local suppliers that include Simply S rred, Pukara Estate, Belarna Grove, Woodlands Estate and Leontyna as well as Laguna Lavendar and Gidyea lavendar and skin care products. With a visit to Pokolbin Estate and The Hunter Olive Centre, you could well be forgiven for believing that you have landed on the shore of some exo c des na on, as the flavours of the Mediterranean greet your senses.
At Hunter Valley Reflec ons Day Spa they believe in 'Insanely Great Treatments'. They think treatments shouldn't just be good they should be so great that they are a memorable experience for each and every client. Their specialized staff offer you an experience every me you visit. Also on offer are the popular double treatment rooms where you can relax with that special someone or friends together. Hunter Valley Reflec ons Day Spa offers an extensive range of treatments for you to choose from, including 1/2 day packages. A er your treatment relax on their deck with a glass of wine, tea or coffee. Set in the vines at Adina Vineyards you can relax and enjoy your spa treatments then visit the cellar door and taste some of Adinas remarkable award winning wines or enjoy a leisurely lunch at Emerson's restaurant— it’s all in one convenient loca on on Lovedale Rd at Lovedale. For more informa on visit www.reflec onsdayspa.com.au
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WHAT’S NEW IN FOOD
Under the Table August 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. The 2014 Newcastle Food & Wine Expo is three days of gourmet food, wine, cheese, cocktails and everything gourmet. It will be held on Friday 29 August to Sunday 31 August 2014 at the Newcastle Entertainment Centre. The show houses more than 100 local and na onal exhibitors in the Food & Wine Industry. These amazing exhibitors include all areas of the industry, including wine makers, distributors, gourmet restaurants, coffee, chocolate, candy and tea. Learn to Cook Spanish Paella: Learn how to cook Authen c Spanish Paella, Super tasty Churros and of course Sangria in Calais Estate Barrel Room with Ma Dillow - chef and owner of The Verandah Restaurant. Cost; $90 per person. Date: 21st September. Phone; 4998 7231 Forage Espresso@Mojo’s on Wilderness is the latest Coffee Spot for Lovedale: 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. Sunday Tastes: Sundays night dining at Twine Restaurant is about crea ng a unique casual dining experience which starts with a house made mezze plate followed by their "Tastes from around the world" dinner (Winter Warmers) followed by a tantalizing dessert. Every Sunday at Twine Restaurant from 5:30pm last bookings 7:30pm. Cost: $49 pp. Kids under 12 eat FREE (1 kid per paying adult, Sunday kids menu applies). Bookings essen al: Ph: 4998 7449 Locals Night at The Verandah Restaurant is on Sunday the 3rd August with the theme “Food from the Land””. 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 Another Award for 221 Restaurant & Bar at the Royal Oak Hotel in Cessnock: The Royal Oak Hotel in Cessnock has won “Best Restaurant in a Pub”, in the Northern NSW Restaurant & Catering Awards for Excellence 2014. The Rotary Club of Cessnock has also awarded the Royal Oak Hotel and 221 Restaurant & Bar with the “Innova on & Excellence Award” in recogni on of crea vity and quality of performance. It’s a great accolade for the Restaurant’s new Head Chef Gianni Slaviero.
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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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.
EY
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M AG ZI N E A
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FOCUS ON
GIANNI SLAVIERO HEAD CHEF | 221 RESTAURANT & BAR at THE ROYAL OAK HOTEL
Gianni first began working at the Royal Oak Hotel in late 2011 as Sous Chef for the Hotel's 221 Restaurant & Bar where he was instrumental in its establishment and development to become what is now a mul -award winning restaurant. In May this year Gianni was appointed Head Chef, leading a team of 6 chefs and 3 appren ces. As head chef Gianni was the lynchpin in the Royal Oak Hotel and 221 Restaurant & Bar being awarded “Best Restaurant in a Pub” in the recent Restaurant & Catering Awards for Excellence as well as being awarded the Rotary Club's “Innova on & Excellence Award” in recogni on of crea vity and quality of performance. Before se ling in the Hunter Valley, Gianni gained extensive experience in a number of high profile restaurants - including the mul award winning Catalina in Rose Bay, Flying Fish in Pyrmont, Pier in Rose Bay, Hayman Island and Roberts Restaurant in Pokolbin. With experience in both city and regional restaurants, Gianni is ideally suited to crea ng menus for the Hotel’s clientele, which ranges from local residents to those visi ng from Sydney and surrounds as well as interstate and overseas travellers. Whether it be the daily gastro pub fare, the extensive à la carte menu, special occasion dining or degusta ons, Gianni’s culinary skills offer a wide range of dining experiences that has made the Royal Oak Hotel and 221 Restaurant & Bar into one of the Hunter’s most popular and celebrated food des na ons. Gianni's menus are seasonally driven and focus on the best quality produce (with an emphasis on organic, free range, cer fied hormone and an bio c free) sourced locally whenever possible. There’s also a Special’s Board that changes frequently, featuring dishes designed around the best market produce available on the day. Gianni also oversees the Hotel’s Kitchen Garden at Oak Farm in nearby Quorrobolong, which produces organic herbs, heirloom and standard vegetables and edible flowers exclusively for the Restaurant - as well as an abundance of free-range eggs. Apart from what is grown in the Kitchen Garden, there is also a new Ver cal Garden which is installed in the Hotel’s “glass house” marquee with hundreds of pots of edible produce available for the chefs to pick fresh daily at their whim. Gianni's reputa on is such that not only is the restaurant popular with locals and tourists, but it's also the restaurant of choice for many Hunter Valley winemakers, chefs and restauranteurs on their nights off or when their own establishments are closed. Now that’s a recommenda on!
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Serving up a Proven Winner Forage Espresso@Mojo’s on Wilderness is the latest Coffee Spot for Lovedale, now open Fridays to Mondays. Specialising in awesome coffee and homemade food, owner Kelly Payne is supplying coffee lovers with a range of coffee op ons, as well as light breakfasts and lunches. Before se ng up Forage Espresso @Mojo’s, Kellie was ac ve with her mobile coffee business called Forage Espresso which she started with a friend in 2012 and which can o en be seen at popular spots such as local markets, music fes vals and other local events. They also cater for weddings, birthday par es and set up espresso bars at corporate events. The coffee is great - with Kellie using a Morgan’s Coffee Roasters Blend ‘The Pony’ - the winning blend of the 2006 World La e Championships. It's 100% organic, with a unique combina on of flavours, containing notes of chocolate, caramel and dried apricots and exhibi ng an unusual mix of cocoa and leather aroma cs. Kellie also serves a wonderful Bon Chai which is a beau ful spicy chai tea that is made in Newcastle and which she brews up with honey to make a brown liquid which is then used for Chai La e’s. Apart from excellent coffee, the breakfast and lunch op ons are extensive and the there is always a smile. Picnic rugs, deck chairs as well as games and toys for the kids are also available - invi ng people to chill out in the sun and stay for as long as they like. Forage Espresso @Mojo’s is on Wilderness Rd - Lovedale and is open Friday 8am-2pm, Saturday and Sunday 8am-3pm and Monday 8am2pm.
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Adina Vineyard 2011 “The Cabernets�
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BEHIND THE
In the Vineyard…. 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. Japan set to offers significant opportunity for Australia’s wine exports: Japan is currently our sixth largest market by value and volume. The signing of the Japan Australia Economic Partnership Agreement (JAEPA) in July by Prime Ministers Shinzo Abe and Tony Abbot is expected to open the door to increased wine exports with the elimina on of a 15 per cent import tariff to include bo led, sparkling and bulk wine over seven years. McGuigan one of the most crowned winemakers in the world: McGuigan Wines has reaffirmed its posi on as one of the most awarded winemakers in the world by taking home the top award at the 2014 Decanter World Wine Awards with their 2007 Shortlist Semillon announced as the interna onal trophy winner. Peter Drayton Wines - now on Hermitage Rd - at Ironbark Hill Vineyard: Peter Drayton - a 5th genera on descendant of the famous Hunter Valley wine producing family is con nuing the family tradi on of producing a range of award winning wines at his Ironbark Hill vineyard on Hermitage Rd - Pokolbin which includes a cellar door, café, conference or wedding facility and accommoda on. The 2014 NSW Small Winemakers Wine Show open to small winemakers (500 tonne limit and 85% NSW grown grapes) will take place between 2527 August 2014 with the presenta on held on 20 September 2014 Hunter Valley Wine Show - held con nuously since 1974 and regarded as the premier regional wine show of Australia is to be held between 11th and 14th August with the presenta on on 15 August 2014 The Newcastle Food & Wine Expo to be held at the Newcastle Entertainment Centre from 29 - 31 August 2014 and will feature over 100 exhibitors made up of gourmet food and exquisite wines. The Six Na ons Wine Challenge: Involving top rated wines from Argen na, Australia, South Africa, New Zealand, Chile and the USA is to be held at Doltone House Pyrmont, Sydney with judging taking place between the 20th and 22nd of August 2014 and the presenta on held on 8 October. 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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FOCUS ON
GWYNETH OLSEN WINEMAKER | BRIAR RIDGE
It's an appointment that has proved to be not only an important asset to Briar Ridge and its members but also for the young talent pool of the Hunter Valley in general. Talented winemaker Gwyneth Olsen joined Briar Ridge as their new winemaker 12 months ago and the past 2014 vintage was her first vintage at Briar Ridge where she was involved in everything to do from the vineyard to the bo le. Gwyn's enthusiasm for cra ing dis nct new styles along with the knowledge and experience gained so early in her wine career, has already enabled her to show her individual talents to the full. Established in 1972, Briar Ridge Vineyard is a 5 star winery nestled in the picturesque Mount View region of the Hunter Valley with a reputa on for producing excellent wines and winning numerous accolades on both the na onal and interna onal wine shows circuit. Gwyn took over the role from Sco Comyns, who is now chief winemaker at Pepper Tree Wines leaving her responsible for the new development of the Briar Ridge brand moving forward. About joining Briar Ridge, Gwyn states that ''I am thrilled to have joined and to be a part of such an iconic Hunter Valley producer. The challenge and opportunity of cra ing the diverse, high quality por olio of wines and help to drive Briar Ridge Vineyards forward is extremely exci ng'' said Gwyn. Raised in Cairns, Gwyn went to New Zealand in 2001 to study a bachelor of science degree at Otago University, before moving to Adelaide to do a Roseworthy oenology degree course. A er gaining her degree in 2005, she worked on her first post-gradua on vintage at Domaine Preignes Le Vieux, in France's Languedoc region - a region fast gaining a reputa on for forward drinking modern wines, which was then followed by 6 years at the Villa Maria winery in New Zealand where she proved herself to be a rising star in the New Zealand wine industry. Her next career move was to return to Australia where she worked at McWilliams for 4 years in the pivotal role of building the produc on across both New Zealand and the Hunter Valley. At McWilliams Gwyn was given the responsibility for the family-owned company's Mount Pleasant, lower-alcohol and New Zealand Essenze ranges and her passion and enthusiasm for wine saw her quickly rise through the ranks to become senior winemaker and gain significant respect in the Hunter Valley wine industry. Gwyn’s most recent achievement was being awarded the pres gious tle of 'Dux' at the Australian Wine Research Ins tute, Advanced Wine Assessment Course - firmly establishing her creden als as a top show judge of the future.
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What does “oak aging” mean and what difference does it make? Oak aging is the term given to wines which have been placed in oak barrels to ferment. Oak aging not only adds tannin but it adds esters (compounds formed in wine that contribute to a wine's aroma), to wine including vanillan. Oak esters and tannin help balance out the harshness of a wine and add body. The newer the oak, the more it affects the wine. New oak barrels will o en be ‘toasted’ (torched with a fire) that tends to caramelize the oak and in some instances turns some of the oak to charcoal. All of the chemical changes in toasted oak add different esters to a wine. The dura on the wine is kept in oak also affects the resul ng flavour. If the wine is kept in oak over lengthy periods it will also have a slightly increased alcohol level. For big, bold wines look for oak aging at 12+ months
Sensational
SHIRAZ
Shiraz is a dark-skinned grape that is thought to have originated from the Rhone wine-growing area of France but is now grown throughout the world and used primarily to produce rich, strong red wines which can be both varietal or blended. One uniquely Australian applica on of Shiraz is to blend it with Cabernet Sauvignon. This was a previously unheard-of tradi on in the Old World, but the blend has become so popular that it now represents a sizeable propor on of Australian red wine blends. Shiraz is arguably Australiaâ&#x20AC;&#x2122;s most important wine variety and has played a crucial role in the development of our wine industry, both within Australian and overseas. Today, Shiraz is the most widely planted grape variety in Australia where it accounts for 40% of all red grapes planted in Australia. Australia is also the world's second largest Shiraz grower, a er France. The beauty of Shiraz is that it is extremely flexible in its ability to adapt to virtually any combina on of climate and soil and can be made into a range of styles, defined by the terroir of the region and the winemakers skill. In an a empt to allow for regional characters to be expressed, many winemakers are moving away from 100% new American oak, preferring the use of older barrels or French oak. Smaller amounts of Shiraz are also used in the produc on of other wine styles, such as rosĂŠ wine, for fied wine, Port wine and sparkling red wine. While Australian sparkling Shiraz tradi onally has some sweetness, a number of Australian winemakers also make a full-bodied sparkling dry Shiraz, that contains the complexity and some mes earthy notes that are normally found in s ll wine. The climate in the Hunter Valley consists of high temperatures during summer, with the majority of rainfall occurring between January and April. Despite the regionâ&#x20AC;&#x2122;s tough growing condi ons, the Hunter Valley produces some of the most famous Shiraz in Australia. The typical young Hunter Valley Shiraz is a medium bodied wine showing red and dark berries, spices and a great deal of tannin. However its real character is seen in wines with longevity. With age, the wines become a far more complex, full bodied, yet smooth and richly flavoured wine with some earthy tones. Food Match: The bold flavours gives Shiraz the reputa on as a very foodfriendly wine, and pairs well with rich foods. Most Shiraz wines are best enjoyed with red and/or game meats as well as full-bodied cheeses. Try it with veal dishes, lamb, steak (especially peppery steaks), kangaroo, roast duck, Indian and Middles Eastern dishes, chocolate and smoked cheese, cured or smoked meats.
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FROM CORPORATE LIFE CHRISTMAS
to Vigneron I am only interested in one kind of wine and that is the best there is...
From the classroom to the boardroom and finally the ul mate ''tree change'' - Peter O'Meara had a fascina ng career in the IT industry before deciding to leave the corporate world behind and buy Adina Vineyard and Olive Grove in Lovedale.
Planning on a career in teaching, Peter graduated from Sydney University with a BA and a masters in educa on, but a er 2 years teaching at a high school in Sydney, Peter quickly recognised that teaching was not for him. At the age of 23 and while reconsidering his future, Peter was fortunate enough to get a job at IBM as a systems engineer at a me when the company was in the process of being transformed from a medium-sized maker of tabula ng equipment and typewriters into a corporate giant and the world's leading computer company.
He subsequently moved to the US as worldwide director of marke ng for Lexmark, and then spent 3 years in Paris where he ran Lexmark’s services business in Europe.
While living in Europe, Peter took the opportunity to pursue one of his life me passions and set about learning a great deal about the French wine industry. In 2003 he and his wife Helen bought the 130 acre Adina Vineyard in Lovedale where they now live and which has 40 acres of vineyard and over 2000 olive trees.
Far from si ng back and enjoying the quieter life, since taking over the property, Peter went about upgrading the facili es by developing a new modern cellar door complex that includes a restaurant and 4 star tourist accommoda on. Today the Adina opera on has developed into an important and one of the most popular wine and food des na ons in Working his way through the ranks, Peter held posi ons that included sales Lovedale. manager, marke ng manager, branch manager and regional manager and included a four year assignment with IBM based in New York where he was Wine remains Adina’s core business and the vineyard has established a Director of Opera ons for Southern Europe. He was then subsequently good reputa on for producing award winning estate wines of excep onal given the role of Director of Entry Systems with responsibility for rolling out quality that include Chardonnay, Semillon, Pinot Grigio and Verdelho amongst the whites and Shiraz, Sangiovese , Cabernet Franc, Merlot and the first IBM PC's in all countries outside of the USA. Cabernet Sauvignon amongst the reds. Looking back, Peter considers himself extremely fortunate to have been a part of some of the key events that revolu onised the world of informa on In addi on to wine and accommoda on, Peter has also developed an olive technology and changed forever the way informa on is shared and how processing facility that handles the produc on of extra virgin olive oil, table olives and other olive products. Adina also provides harves ng and business is conducted today. processing services for other olive producers in the Hunter Valley and in He was there when, in 1964, IBM made the most important product 2012 completed the construc on of an enlarged olive mill that has announcement in corporate history to date by introducing the expanded the olive processing capacity in the valley several mes revolu onary System 360 - a new concept in computers which created the over. Peter's aim is to turn this new facility into a centre of excellence for first large “family” of computers to use interchangeable so ware and olives in the Hunter Valley - providing a focal point for educa onal and peripheral equipment. Within two years, the System 360 became the promo onal ac vi es. dominant mainframe computer in the marketplace, so dominant that its architecture became the de facto industry standard. He was also there Just when it seemed he was incapable of slowing down, four years later when IBM introduced their Rela onal Databases in 1970 and in 1981 when Peter was delivered what he considers his ''wake up call'' in the form of a IBM launched the first mass market IBM Personal Computer with an open stroke which le him, albeit temporarily, without the ability to walk or talk architecture that set a worldwide standard for personal computers and properly. Now fully recovered, Peter considers himself incredibly fortunate to be back to full health and while he may be taking things (slightly) easier, revolu onised the way the world does business today. he remains very much a part of the business and can be found at the cellar In 1983 Peter returned to Australia where he had various execu ve door talking about his wine and his new providore business - promo ng responsibili es and was appointed to the board of IBM Australia in 1987. unique food products sold under the Hunter Providore label. Peter then le IBM in 1991 to establish Lexmark in Asia Pacific, where he held the posi on of President of Lexmark Asia Pacific.
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Tree Change?
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Matching wine Whatever it is on the menu, there is something about the earthy, almost primi ve flavours of game meat that s rs up images of winter nights, roaring fires and long, leisurely dinners with friends. While I do not support hun ng for sport, tas ng wild game purchased through a butcher or a restaurant is a treat—especially when paired with the right wines. So when it comes to game meat what wines are best to match with them? Red wine with game meat is s ll a useful rule, however, when you add sauces or other flavourings, you need to consider them as well. Some types of meat seem to have a par cular affinity with wines made from certain grapes. For example venison, like lamb, goes well with Cabernet and wild duck and rabbit taste good with Pinot Noir. For game and for most poultry dishes, the sauce and herbal flavourings can make a considerable difference to the wine you choose. While red wines tend to work well with most game dishes, some whites and dry rosé wines can work well, too. Today, the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it. O en the accompaniment to a dish can also influence the choice of wine to serve. Tradi onal fruit based sauces or rich game stock calls for a fruit-packed wine that is not too tannic. Here Australian Shiraz fits the bill perfectly. A wonderful wine partner for most game birds is Pinot Noir with its velvety character and lots of so fruit. For many duck is an interes ng meat and while classified as a game meat, it is s ll considered by many as a slightly lighter meat. Never-the-less, its somewhat gamey taste ''screams'' out to be paired with a Pinot Noir - ideally something that is quite 'fruity', as it is the fruit that matches duck so well. Pinot Noir also tends to be light in the tannins, but rich in the mouth which ensures a harmonious match. Other wines considered to be good matches with duck include Cabernet Sauvignon, Chambourcin and Merlot – basically, medium to strong red wines. Wild Duck such as
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GAME?
with unusual meats Mallard tends to be a far richer and more the exo c and gamey tastes such as Zinfandel or flavoursome meat and therefore is be er off a Cabernet Sauvignon which also goes well with paired with a richer more flavoursome wine such most other game meats. as an Australian Shiraz. Kangaroo meat is lean, protein rich and a good source of iron and other nutrients. It is also Grouse is a very strong, gamey-flavoured bird becoming far more widely available with some with meat that can cope with a full-flavoured red of the larger supermarkets regularly stocking a wine, so you can crank up the wine to partner it range of steaks, roasts, sausages, burgers and with - but avoid wines with too many tannins. mince. It is important that kangaroo is cooked Complex and full-bodied reds such as a new medium-rare or it becomes very tough. When it world Shiraz will do well here. comes to wine, kangaroo needs a wine that is When I think of pheasant, I think of the classic big and acidic such as Shiraz or a luscious and French casserole dish - 'Pheasant Normande', rich Australian Grenache. Try also a young Pinot which is made with apple, cider and cream and is Noir with seared kangaroo fillet. always a winner. Whites are best here, especially Venison is a li le different and should always a dry Pinot Gris as this aroma c variety be served rare. If overcooked, it can be a li le complements the sweetness of the apples and tough and chewy. Venison may be eaten as cider in the dish. Roast pheasant on the other steak, tournedos, roasts, sausages, dried meat hand goes very well with light, fruity red (such as biltong or jerky) or as minced meat. It varie es such as Pinot Noir. has a flavour reminiscent of beef, but is a richer, leaner and more flavourful meat. With venison When served roasted, wood pigeon needs a we are looking for succulent wines that have mature, full-flavoured red wine like a Cabernet or a Shiraz - Grenache blend. But when served in tremendous flavour but without the big alcohol a casserole and a wine has been used in the dish and tannins. Pinot Noir and Merlot are obvious choices. When casseroled venison widens your itself, then drink the same wine. For Wood Pigeon Casserole, which is not all that dissimilar choice of wine to include full-bodied wines like Cabernet Sauvignon and Shiraz blends or to Coq au Vin, fruity reds such as Pinot Noirs or bigger Australian Cabernets and Shiraz work as Zinfandel. well. As with pork, when it comes to boar, everything tastes good. But Pinot Noir is a favourite A popular restaurant dish is quail and depending on the stuffing or sauce, a Pinot especially a smooth, savoury, medium bodied Pinot Noir. Other wines to try are Shiraz or Noir or Merlot would all pair well with quail. If you prefer a white wine, choose an elegant Zinfandel. Chardonnay with some oak. This brings us to hare - which unlike rabbit is a red meat (rabbit is a white meat). For hare, you Another very popular game bird is guinea fowl. would look to a Pinot Noir. Other wines to try The cooked flesh of guinea fowl resembles chicken in texture, but with a flavour are Barbera or Malbec. somewhere between chicken and turkey. Its Rabbit - a meat that while o en on the menu flesh has also been compared to that of brings with it all kinds of emo ons. Lean rabbit pheasant, only juicier. The guinea fowl is also meat can be cooked in so many different ways, considered to be a dark meat, thus making its but with this fairly mild-flavoured meat, try a carcass the founda on of rich and flavourful light red wine such as Pinot Noir. When stocks. When roasted try a Pinot Noir or Shiraz. casseroled, choose a hearty red. For the classic Try also a mature (3 - 8 year) barrel fermented rabbit dish served in mustard sauce, you might Chardonnay. like to try a white, such as a Pinot Gris or a For somewhat more exo c meats such as buffalo grassy Sauvignon Blanc. people tend to move toward stronger, “bigger” Over to you .... and bon appé t. wines with powerful flavours that can support
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COMING UP 1ST—30TH SEPTEMBER SPRING FESTIVAL at Hunter Valley Gardens Spring Fes val is an event designed to immerse visitors in a visual and sensory experience they will never forget. There are over 250,000 annuals planted throughout Hunter Valley Gardens along with fabulous entertainment, ac vi es, a rac ons, demonstra ons, talks, tours and workshops. This event provides stunning viewing and hands on experience for all visitors. For more informa on and to book ckets visit www.hvg.com.au
6TH SEPTEMBER THE WOLLOMBI WILD RIDE Throughout Wollombi
SUNDAY 14TH SEPTEMBER BROKE VILLAGE FAIR McNamara Park, Broke
The historic township of Wollombi will be in for a wild ride on Saturday 6 Sept with the fi h version of this exci ng mountain bike event to be held in and around Wollombi.
Make your way to the beau ful village of Broke on Sunday, 14th September 2014 for a great family day out at the annual Broke Village Fair. McNamara Park will come alive with hundreds of vintage, veteran and Event organiser Paul Humphreys of classic cars, trucks and motorcycles on local sports event company H Events said the event is being held display for all to see. to promote mountain bike riding, The kids will love the amusement rides health and fitness and the community and farmyard pe ng zoo while mum of Wollombi “It’s really the perfect and dad can enjoy the event for the venue with outstanding fes val atmosphere. Over 50 market scenery, safe but challenging tracks/ stalls, wine tas ng, children’s ac vi es trails and most of all, a welcoming and rides, live music, whip community.” cracking and bush poetry throughout Come and enjoy the classic area of day. Wollombi, where there is a great drink Free mine tours to Bulga Open Cut sta on at the start and finish! For mine will operate between 10am and more informa on visit 1pm for the whole family. Entry is by www.wollombiwildride.net gold coin dona on. The Broke Village Fair assists in raising funds for local community groups including the Broke Rural Fire Service, Broke Hall and churches. See you at the Fair!
6TH—31ST SEPTEMBER
WUPA@ Wanaruah Art Throughout Wine Country Wupa@Wanaruah is a spectacular display of Aboriginal artwork that will be showcased across mul ple venues in the popular Pokolbin and Broke wine region of the Hunter Valley. This year marks the sixth event for WUPA@ Wanaruah. Each year the ini a ve is facilitated by Ungooroo Aboriginal Corpora on – an Aboriginal, not for profit community organisa on opera ng to benefit local Aboriginal people of the Upper Hunter. This year’s exhibi on showcased over 100 pieces of art from over 20 talented Indigenous ar sts from the Hunter Valley. The Wupa@Wanaruah arts fes val encompassed both tradi onal and contemporary art forms from emerging and established ar sts www.wupaatwanaruah.com.au
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13TH & 27TH SEPTEMBER HANDMADE IN THE HUNTER MARKETS at Kevin Sobels Wines at Hunter Valley Gardens
26TH—27TH SEPTEMBER SINGLETON SHOW McNamara Park, Broke
SATURDAY 27TH SEPTEMBER ANNUAL WIFE CARRYING TITLES at Singleton Annual Show Singleton commenced hos ng the Australian Wife Carrying Titles in 2006. Since then, the event has grown to become a major highlight of the event calendar for the Hunter. Teams enter the event from all over Australia. Six couples have made the trip over to Finland to represent Australia—and have had a fantas c experience in the process.
SATURDAY 27TH SEPTEMBER WOLLOMBI MUSIC FESTIVAL at Wollombi Now in it's 5th year, Wollombi Music Fes val is fast becoming one of the most loved small fes vals in the land with a line-up & energy that belies the term ‘bou que’. Wollombi Music Fes val combines a beau ful mountain se ng with an awesome adjacent camping area & fills its 2 stages with an eclec c mix of Australian bands. It’s colourful, friendly, full of great music, awesome markets & more. Located 2 minutes outside the historic village of Wollombi, at 2758 Wollombi Rd (next to Wollombi Wines). Visit www.wollombimusicfes val.com.au
This year will see the 142nd Annual Singleton Show kick off on Friday September 26, 2014. There will be two big days and two big nights of non stop entertainment. Don't miss the Annual Australian Wife Carrying Titles to be held on Saturday 27, 2014.
17TH AUGUST SACRED TREE MARKETS at Branxton
ALSO LOOK OUT FOR SCHOOL HOLIDAY ACTION at Hunter Valley Gardens from Sept 22nd
If youâ&#x20AC;&#x2122;re into Olives, Olive Oils, and tasting Gourmet Foods, then you have to visit...
THE HUNTER OLIVE CENTRE Featuring the Hunter Valley's largest range of olive products, with over 400 locally lly l produced delicacies to taste and collect. From olive oils, table olives and olive products to jams, ams, chutneys, dukkahs, vinegars, spices and much much more! 298 McDonalds Rd, Pokolbin | Open 7 Days 9am - 5pm PH 4998 7524 | www.pokolbinestate.com.au
10% OFF ALL PURCHASES (excluding sale items)
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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. HUNTER VALLEY CUPCAKES & CAFÉ Relax & BEAUTIFUL THINGS An exquisite array of enjoy a light breakfast, a tasty lunch or just spectacular jewellery, stylish watches, amazing giftware indulge with the delicious gourmet cakes & speciality and home wares. Gifts for all ages and occasions cupcakes plus a great coffee or tea! collected from all corners of the world. TASTE OF THE COUNTRY Experience a Taste of CANDELABRA One of Australia's most famous the Country in this award winning café and retail outlet. boutique candle stores—the stunning fragrances, colour This popular café is like walking into an old fashioned, country kitchen. Phone 4998-6605. and endless variety of product is truly amazing. THE CELLAR RESTAURANT Rustic Mediterranean CHRISTMAS IN THE VINES Where it is Christmas cuisine in a relaxed, friendly environment. Open for every day. Come on in to our little cottage, and see the lunch and dinner Monday to Saturday. Bookings great Christmas bargains in store. recommended. Phone 4998 7584. PULP ADDICTION Satisfy your paper cravings with our delightful range of designer stationery which is guaranteed to intrigue and delight.
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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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