IN THIS ISSUE OF WINE & DINE…. WELCOME TO THE HUNTER VALLEY Over the last few years the Hunter Valley has become as much about food as it is about wine, and the region enjoys a rich food and wine culture that is reflected in its premium world class wine production, abundant regional produce and gourmet food products which include handmade cheese, chocolates, olives, smoked and cured meats and free range poultry meats.
View, Nulkaba, Lovedale, Rothbury and Dalwood, with committed chefs focusing on presenting regional produce in mouth-watering dishes that are evident in most restaurants, cafes and bistros. Whether you are staying for a week or long weekend you may want to take the opportunity to enjoy a regional cooking class, a wine tour, wine tasting course or even learn to make cheese. Impress your friends or family with that rare vintage, locally hand-made cheeses, chocolates, fresh olives and oils from some of the finest providores in the region. Whatever it is ....all the information you need to make the most of your stay can be found in this publication.
Hunter Valley wine is equal to the best in the world and the wine sector is recognised internationally for producing a full range of wine styles and varietals, one to match A WCP MEDIA every meal. Hunter wine makers and wines PUBLICATION have won international acclaim for their quality and value at all price points, EDITORS/PUBLISHERS competing favourably against those longer We welcome you to the Hunter Valley so take the time to relax, indulge a little and enjoy the Quentin von Essen and more established wine-producing best the Hunter has to offer. Di von Essen nations. CONTRIBUTORS Peter Firth Roger Lilliott Robert Lusby Neil McGuigan Salt&Peppa Reviews FOR ADVERTISING INFORMATION CALL 61 2 4930 9072 info@wineanddineguides.com.au
PO Box 241 Cessnock NSW 2325 Australia © Copyright 2012 WCP MEDIA All rights reserved. Reproduction in part or whole or use without permission is strictly prohibited. For information regarding permissions please contact us at the above address. Although every effort has been made to ensure accuracy, WCP MEDIA cannot be held responsible for any errors or omissions that may occur. All opinions expressed are those of the writers and not necessarily that of the publishers. The publisher reserves the right to refuse any advertising due to inappropriate content.
REGULAR ITEMS
SPECIAL FEATURES
2 4 5 9
7 The History Behind…
Quick Index to Cellar Doors Quick Index to Restaurants Quick Index to Providores All About ...Lower Hunter Valley Wine Country 10 Pokolbin 1 Wine & Food Trail, Wineries, Restaurants & Providores 26 Pokolbin 2 Wine & Food Trail, Wineries, Restaurants & Providores 46 Lovedale, Rothbury & Branxton Wine & Food Trail, Wineries, Restaurants & Providores 62 Mount View, Cessnock & Nulkaba Wine & Food Trail, Wineries, Restaurants & Providores 72 Broke Fordwich Wine & Food Trail, Wineries, Restaurants & Providores 78 Wollombi Wine & Food Trail, Wineries, Restaurants & Providores
Australia’s oldest wine producing region.
8 Robert Molines...What makes the Hunter’s most iconic chef tick?
22 K eep your Cool How to enjoy wine in the heat of an Australian summer.
24 To Cork or Not to Cork? That is the question!
43 Three Great Spots. To lunch...alot! 60 Dining at...Harry’s at Tatler 70 Dining at...The Cellar Restaurant 76 Delivering Authentic Spanish Tapas ...on a Tower!
84 The Last Word...by Neil McGuigan
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OPTIMISED FOR IPAD & ANDROID MOBILE
When it comes to dining, we are spoilt for choice with top rated and award-winning restaurants liberally sprinkled throughout the Hunter Valley - from Pokolbin to Mount Quentin & Di von Essen—Publishers
QUICK INDEX TO CELLAR DOORS (A-O) Adina Vineyard
48
492 Lovedale Rd, Lovedale
7 Days
Allandale Winery
48
132 Lovedale Rd, Lovedale
7 Days
Arrowfield Estate
12
Cnr Hermitage Rd & Mistletoe Lane, Pokolbin
7 Days
Bimbadgen Estate
13
790 McDonalds Rd, Pokolbin
7 Days
Blueberry Hill Vineyard
14
999 McDonalds Rd, Pokolbin
7 Days
Briar Ridge Vineyard
65
Mount View Rd, Mount View
7 Days
Capercaillie Wine Co.
49
4 Londons Rd, Lovedale
7 Days
Centurion Wines
14
110 Old North Rd, Pokolbin
Fri to Sun
Constable Estate
15
205 Gillards Rd, Pokolbin
7 Days
DeBortoli Wines
48
532 Wine Country Drive, Pokolbin
7 Days
Denmar Estate
15
479 Hermitage Rd, Pokolbin
Fri to Mon
Emmas Cottage Vineyard
49
438 Wilderness Rd, Lovedale
Fri to Sun
Ernest Hill Wines
30
307 Wine Country Drive, Nulkaba
7 Days
Gartelmann Wines
50
701 Lovedale Rd, Lovedale
7 Days
Gemeilli Estate
15
168 Palmers Lane, Pokolbin
Fri to Mon
Gundog Estate
30
101 McDonalds Rd, Pokolbin
7 Days
Hermitage Rd Cellars
16
Hermitage Rd, Pokolbin
7 Days
Hungerford Hill Wines
31
2450 Broke Rd, Pokolbin
7 Days
Iron Gate Estate
32
Oakey Creek Rd, Pokolbin
7 Days
Kelman Vineyard
66
2 Oakey Creek Rd, Mount View
7 Days
Kevin Sobels Wines
33
5 Halls Rd, Pokolbin
7 Days
Krinklewood Biodynamic Vineyard
73
712 Wollombi Rd, Broke
Sat & Sun
Lindeman’s Wine
33
119 McDonalds Rd, Pokolbin
7 Days
Macquariedale Organic Wines
17
170 Sweetwater Rd, Rothbury
7 Days
McGuigan Wines
34
447 McDonalds Rd, Pokolbin
7 Days
34
462 DeBeyers Rd, Pokolbin
7 Days
35
2198 Broke Rd, Pokolbin
7 Days
Millbrook Estate
79
1617 Mt. View Rd, Millfield
7 Days
Misty Glen Wines
17
293 Deasys Rd, Pokolbin
Fri to Mon
Mount Broke Wines
73
130 Adams Peak Rd, Broke
Fri to Sun
Mount View Estate
66
502 Mount View Rd, Mount View
7 Days
Nightingale Wines
74
1239 Milbrodale Rd, Broke
7 Days
Noyce Brothers Wines
79
2884 Wollombi Rd, Wollombi
7 Days
Oakvale Wines
18
1596 Broke Rd,Pokolbin
7 Days
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McLeish Estate Meerea Park
QUICK INDEX TO CELLAR DOORS (P-Z ) 37
Cnr Broke Rd & Wine Country Drive, Pokolbin
7 Days
Petersons Wines
67
552 Mount View Rd, Mount View
7 Days
Pierre’s Wines
53
82 Elderslie Rd, Branxton
Mon to Fri by appointment. Sat & Sun
Pokolbin Estate
36
298 McDonalds Rd, Pokolbin
7 Days
Ridgeview Wines
18
273 Sweetwater Rd, Pokolbin
Wed to Sun
Sandalyn Estate Wines
54
Wilderness Rd, Lovedale
7 Days
Savannah Estate
67
402 Mount View Rd, Mount View
7 Days
Stonehurst Cedar Creek
80
1840 Wollombi Rd, Cedar Creek
7 Days
Tallavera Grove
68
749 Mount View Rd, Mount View
Thurs to Mon
Tallowwood Mount View
68
147 Mount Bright Rd, Mount View
Sat & Sun
Tamburlaine Organic Wines
38
358 McDonalds Rd, Pokolbin
7 Days
Tatlers Wines
55
477 Lovedale Rd, Lovedale
7 Days
Tempus Two
39
Cnr Broke & McDonalds Rds, Pokolbin
7 Days
Thalgara
40
536 DeBeyers Rd, Pokolbin
7 Days
The Garden Cellars
41
Hunter Valley Gardens Village, Broke Rd, Pokolbin
7 Days
Tintilla Estate
19
725 Hermitage Rd, Pokolbin
7 Days
Undercliff Winery & Gallery
80
152 Yango Creek Rd, Wollombi
7 Days
Veladare Wines
20
463 Deasys Rd, Pokolbin
Thurs to Mon
Vinden Estate
20
17 Gillards Rd, Pokolbin
Wed to Sun
Wandin Hunter Valley
57
12 Wilderness Rd, Lovedale
7 Days
Waverley Estate
21
207 Palmers Lane, Pokolbin
7 Days
Whispering Brook
74
Rodd Street, Broke
Sat & Sun
Wollombi Village Vineyard
80
2971 Payne’s Crossing Rd, Wollombi
Sat & Sun
Wollombi Wines
80
Wollombi Rd, Wollombi
7 Days
Wombat Crossing Vineyard
21
530 Hermitage Rd, Pokolbin
Weekends only
Writer’s Block Wines
57
386 Wilderness Rd, Lovedale
Sat & Sun
Wyndham Estate
58
700 Dalwood Rd, Dalwood
7 Days
Wynwood Estate
42
310 Oakey Creek Rd, Pokolbin
7 Days
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Peterson House
PAGE 4
QUICK INDEX TO RESTAURANTS (A-R) Al-Oi Thai Restaurant
64
19 Vincent St, Cessnock
Lunch & Dinner 7 Days
Australia Hotel
64
136 Wollombi Rd, Cessnock
Lunch & Dinner 7 Days
Amandas on the Edge
12
1039 McDonalds Rd, Pokolbin
Lunch Fri to Mon; Dinner 7 Nights
And the Winner is Oscars
28
Shop 15 Hunter Valley Gardens Village, Breakfast & Lunch 7 Days Broke Rd, Pokolbin
Australian Regional Food Store
28
426 McDonalds Rd, Pokolbin
Bistro Vinden
20
17 Gillards Rd, Pokolbin
Lunch Sat & Sun
B.L.U.E Thai
65
137 Mount View Rd, Cessnock
Lunch Wed to Sat; Dinner Tues to Sun
Bistro Molines
64
749 Mount View Rd, Mount View
Lunch Thurs to Mon; Dinner Fri & Sat
Blaxlands Inn
29
2198 Broke Rd, Pokolbin
Lunch & Dinner Wed to Sun
Bodega Restaurant & Bar
29
At Cypress Lakes Resort, 15 Thompsons Breakfast, Lunch & Dinner 7 Days Rd, Pokolbin
Briar Grillade
65
Mount View Rd, Mount View
Wed to Sun
Café 1843 at Lindeman’s
33
119 McDonalds Rd, Pokolbin
7 Days
Café DenMar
15
479 Hermitage Rd, Pokolbin
Fri to Mon
Emersons at Pokolbin
16
1014 Hermitage Rd, Pokolbin
Lunch Thurs to Mon; Dinner Thurs to Sat
ESCA Bimbadgen
13
790 McDonalds Rd, Pokolbin
Lunch 7 Days; Dinner Thurs to Sat
Harrigan’s Irish Pub
31
Broke Rd, Pokolbin
Breakfast, Lunch & Dinner 7 Days
Harry’s at Tatler
50
477 Lovedale Rd, Lovedale
Lunch Fri-Tues; Dinner Fri & Sat
Hunter Valley Steakhouse
32
Cnr Broke & McDonalds Rd’s, Pokolbin
Breakfast, Lunch & Dinner 7 Days
Infuzion Restaurant
29
Sebel Kirkton Park 336 Oakey Creek Rd, Pokolbin
Breakfast, Lunch & Dinner 7 Days
Leaves and Fishes
51
737 Lovedale Rd, Lovedale
Lunch Wed to Sun; Dinner Fri & Sat
Lillino’s Bar Trattoria
51
136 Talga Rd, Rothbury
Lunch & Dinner Thurs to Mon
Lovedale Smokehouse & Café
52
64 Majors Lane, Lovedale
7 Days; Café Sat & Sun
Magpie Café
50
701 Lovedale Rd, Lovedale
Breakfast & Lunch 7 Days
Majors Lane Restaurant
52
64 Majors Lane, Lovedale
Dinner 7 Nights
Breakfast & Lunch 7 Days
Mojos on Wilderness
53
84 Wilderness Rd, Lovedale
Dinner 7 Nights
Muse Kitchen
17
Lot 17 Hermitage Rd, Pokolbin
Lunch Wed-Sun
Muse Restaurant & Café
35
1 Broke Rd, Pokolbin
Lunch 7 Days; Dinner Wed to Sat
Nightingales Restaurant
74
1239 Milbrodale Rd, Broke
Breakfast Sun ; Lunch Wed-Sun; Dinner Wed-Sat
Oishii Japanese Thai Restaurant
36
Cnr McDonalds & Broke Rd’s
Lunch & Dinner 7 Days
Restaurant Cuvee
37
Cnr Broke Rd & Wine Country Drv
Breakfast & Lunch 7 Days
Restaurant Sanctuary
38
Peppers Guesthouse, Ekerts Rd, Pokolbin
Breakfast, Lunch & Dinner 7 Days
Ridgeview Restaurant
18
273 Sweetwater Rd, Pokolbin
Breakfast Fri to Sun; Lunch & Dinner Thurs to Sun
QUICK INDEX TO RESTAURANTS (R-Z) Royal Federal Hotel
53
50 Maitland Rd, Branxton
Lunch & Dinner 7 Days
Sabor in the Hunter Dessert Bar
54
319 Wilderness Rd, Lovedale
Fri to Mon
San Martino Restaurant
16
At Hunter Resort, Hermitage Rd, Pokolbin
Breakfast, Lunch & Dinner 7 Days
Shakey Tables
55
1473 Wine Country Drive, North Rothbury
Lunch Sat & Sun ; Dinner 7 Nights
SSS BBQ Barns
68
4 Wollombi Rd, Cessnock
Dinner 7 Nights; Lunch groups by appointment
Taste of the Country
39
Shop 11, Hunter Valley Gardens Village, Broke Breakfast & Lunch 7 Days Rd, Pokolbin Dinner Fri & Sat
The Olive Mill Café
48
492 Lovedale Rd, Lovedale
Breakfast Sat & Sun; Lunch Wed to Sun
The Beltree
18
266 Hermitage Rd, Pokolbin
Lunch Sat & Sun
The Brickworks Brasserie
69
Wine Country Drive, Nulkaba
Breakfast, Lunch & Dinner 7 Days
The Cellar Restaurant
40
Hunter Valley Gardens Village, Broke Rd, Pokolbin
Lunch & Dinner Mon to Sat
The Olive Tree Restaurant
56
Wyndham Estate, Dalwood Rd, Branxton
Breakfast Sundays; Lunch Sat & Sun
The Verandah Restaurant
19
At Calais Estate, Palmers Lane, Pokolbin
Lunch & Dinner Thurs to Sun
Tilly’s Gourmet Pizza Café
56
438 Wilderness Rd, Lovedale
Lunch Sat & Sun; Dinner Fri to Sun
Wandin Wine Bar & Diner
57
12 Wilderness Rd, Lovedale
Lunch 7 Days; Dinner Fri & Sat
Wine Country Café
41
455 Wine Country Drive, Pokolbin
7 Days
QUICK INDEX TO PROVIDORES 48
492 Lovedale Rd, Lovedale
7 Days
28
426 McDonalds Rd, Pokolbin
7 Days
Binnorie Dairy
14
1 Mistletoe Lane, Pokolbin
Tues to Sun
Gartelmann Wines
50
701 Lovedale Rd, Lovedale
7 Days
Gundog Estate & Hunter Pantry
30
101 McDonalds Rd, Pokolbin
7 Days
Hunter Olive Centre
36
298 McDonalds Rd, Pokolbin
7 Days
Hunter Valley Chocolate Company
51
Shop 5, HVG Village, Broke Rd, Pokolbin
7 Days
Hunter Valley Chocolate Company
51
Peterson House, Cnr Broke Rd & Wine Country Drv, Pokolbin
7 Days
Hunter Valley Chocolate Company
51
Factory & Showroom 820 Lovedale Rd, Lovedale
7 Days
Lovedale Smokehouse
52
64 Majors Lane, Lovedale
7 Days
Mojos The Deli
53
84 Wilderness Rd, Lovedale
7 Days
Nulkaba Hatchery
66
78 Fleming St, Nulkaba
Mon to Sat
Sabor in the Hunter Dessert Bar
54
319 Wilderness Rd, Lovedale
Fri to Mon
Sandalyn Estate
54
Wilderness Rd, Lovedale
7 Days
PAGE 5
Adina Vineyard Australian Regional Food Store & Café
WHAT’S IN A SYMBOL? Throughout this booklet you will see symbols relating to facilities and products offered by our wineries, cellar doors, restaurants & providores. Here’s the meaning:
Disabled Access Onsite Restaurant/Café Functions/Events/Weddings
On Site Parking
Family Friendly
Picnic /BBQ Area
PAGE 6
Accommodation
Vineyard Views
Cellar Door On Site
On Site Gallery
Order On-Line
A/C
Air Conditioning
Free WiFi
On Site Golf Course
Beer On Tap
Picnic Hampers
Scenic Views
Gourmet Produce
Cooking Classes
Baby Change Facilities
The history behind Australia’s oldest wine producing region The first major planting in the Hunter Valley occurred in the early 1830's when James Busby an amateur viticulturalist, returned to New South Wales after travelling throughout Europe and South Africa, collecting cuttings from over 500 vineyards. Some of these cuttings were sent to the newly established Royal Botanical Gardens in Sydney and the rest planted at the family estate of Kirkton (between the towns of Branxton and Singleton) - establishing what was probably the first vineyard in the region. It was these cuttings which established the Hunter Valley’s claims to viticultural fame.
signaled a period of fast decline for the Hunter Valley. After World War I, many returning soldiers were given land grants in the Hunter Valley, but the Great Depression and devastating hail storms between 1929–30 caused many of these new land owners to abandon their vineyards. Some of the land was bought up by the larger and more established land owners at the time who would later become driving forces behind the Hunter Valley's wine industry.
The 1950s and 1960s saw consumer taste shift toward drier styles of wine. As a result the 1960's saw a dramatic From these beginnings, the Hunter Valley flourished, with increase in the number of plantings of vine including red several families establishing vineyards in the area including wine varietals and the reintroduction of Cabernet Sauvignon the first vineyards by George Wyndham of Wyndham Estate. to the Hunter Valley. By the end of the decade, plantings had expanded from 200 As Hunter red wines were gaining acclaim, Hunter whites acres to approximately 500 acres and by 1876 land planted were also being noticed. In the 1960s, a Sydney wine with vine had exceeded 1800 acres. merchant named Leo Buring began marketing the first By the 1860s, plantings of vineyards began to move from the commercially successful Hunter Valley Semillon which was fertile alluvial plains along the Hunter River towards the initially known as ''Hunter Riesling''. foothills of the Brokenback range near Pokolbin and Rothbury The year 1971, saw the first commercial bottling of (Lovedale) where many of the most well established and Chardonnay - an event that sparked the beginning of the highly regarded vineyards of the Hunter can be found today. Australian Chardonnay craze. Sydney was a lucrative market for the Hunter Valley largely due to the regulations in place at the time that placed prohibitive duties on wines from other areas such as Victoria and South Australia. By the turn of the 20th century, this virtual monopoly over the Sydney market changed significantly with a new constitution banning such interstate trade barriers. The Sydney market was opened to out of state wine producers. This coupled with the changing public tastes from dry wines to sweeter wines, fortified ports and sherry
By 1976, plantings in the Hunter Valley had grown to exceed 10,000 acres and despite a small reduction during the recession of the 1980s, the Australian wine boom of the 1990s pushed plantings even further to over 11,000 acres. Today the Hunter Valley remains Australia's oldest wine producing region and one of Australia's most recognisable regions with over 140 wineries in the Hunter, producing a wide range of wine.
PAGE 7
Robert Molines. What makes this iconic Hunter chef tick?
PAGE 8
It does not take someone long to learn that Robert Molines is a legend around here. He's the chef who brought French food to the Hunter Valley and along with his wife Sally made the area his home since moving here in 1973. Now widely regarded as one of the great Hunter Valley Chefs and as much a part of the Hunter Valley as Semillon, Robert Molines possesses the background and qualifications that has influenced his cooking over the past 35 years and has made his food legendary. However to many, Robert continues to remain an enigma... Born in Algeria in 1951, Roberts childhood exposed him to a mix of French, Italian and Mediterranean cultures. After the independence of Algeria in1962 Robert and his family made the move to Beausoleil - a village in the South of France on the French Riviera. His mother was a French diplomat and literary academic, while his stepfather was head chef at the palace of Prince Rainier of Monaco. Robert completed his culinary education at the Catering Institute of Menton in the South of France before serving his apprenticeship at some of the top hotels of Monte Carlo, Monaco, Nice and Cannes before arriving in Australia in 1968 where he gained experience with renowned restaurants such as Eliza’s in Double Bay and Beppi’s in Sydney. Robert then moved to the Hunter Valley in 1973 where he took on the role of Chef Manager at the Happy Valley Restaurant in Pokolbin.
Since then Robert and Sally have operated a number of well known restaurants including, amongst others, Pokolbin Cellar Restaurant and The Verandah Restaurant at Calais Estate and in 1991 opened the multi award winning Roberts at Pepper Tree which later became a part of the Tower Group. In January 2006, Robert Molines was awarded an Order of Australia for his contribution to tourism and food in the Hunter. The passing of Len Evans in 2006 affected and ultimately ended Robert and Sally’s association with The Tower Group and was a relatively difficult time for Robert personally. Today you will find Robert and Sally as the proud owners of the popular Bistro Molines - a traditional French Bistro located in Mount View on the beautiful Tallavera Grove Vineyard. A move that has enabled Robert to take himself back to the “roots” of his cooking, and produce outstanding French Provençal cuisine using local produce and celebrating the seasons. Here Robert is back in his element and it shows with Robert being inducted into the JK Walker Culinary Hall of Fame alongside other Australian legendary chefs and with Bistro Molines receiving Sydney Morning Herald Good Food Guide Chefs Hat awards in 2009 (for 2010), in October 2010 (for 2011) and in 2011 for 2012. With Bistro Molines Robert has rediscovered his mojo and with Sally has created the combination of culinary excellence and superior service they are best known for.
LOWER HUNTER VALLEY WINE COUNTRY
Wine & Food Trail
PG
Pokolbin 1
10
Pokolbin 2
26
Lovedale, Rothbury, Branxton
46
Mount View, Cessnock 62 & Nulkaba Broke Fordwich
72
Wollombi Valley
78
WOLLOMBI MILLFIELD
About the Lower Hunter Valley The soils in the Hunter Valley vary widely from sandy alluvial flats to black silty loams and friable red duplex soils. Most of the vineyards are situated on the red clay soils on the foothills of the Brokenback Range or on the creek flats below them, which have sandy soils greatly suited to whites. The Lower Hunter can get as much as 400–530mm of rain during harvest which takes place between the months of January to early March, creating significant challenges for winemakers as the rain, along with the heat, encourages high relative humidity in the region and the subsequent threat of mould. The most widely planted grape varieties in the Hunter Valley are Chardonnay, Semillon and Verdelho among the whites and Shiraz, Cabernet Sauvignon and Merlot among the reds. The area is famous for its Semillon white wines and its soft rich reds made from Shiraz. The Hunter Valley produced Australia's first Chardonnays in the 1970's and its soft lavish fruit driven style, adds another staple variety to the area. Verdelho has been planted in the Hunter Valley for over 100 years but it is has only recently become popular as a single varietal wine producing a dry wine with spicy tropical fruit characters.
PAGE 9
The Hunter Valley is Australia's oldest wine region with vines first being planted in the early 1830's. Vineyards are located in two areas - Upper and Lower Hunter Valley. The Lower Hunter Valley is nestled amidst the Brokenback Range and located 160km north of Sydney and 40km from the Pacific Coast. Famous for its world-class wines, most notably Hunter Valley Semillon and Shiraz, the Lower Hunter is said to have pioneered Australian wine tourism and is now well established with a good selection of accommodation, cellar doors and restaurants. The majority of cellar doors and tourist developments are found in the Lower Hunter Valley with the area consisting of a number of very distinct wine areas - these include the areas of Pokolbin, Rothbury (or Lovedale), Mount View, Wollombi Valley and Broke-Fordwich, each unique in their own way. Broke-Fordwich is the only officially recognised sub-region of the Lower Hunter. Renown for its food and wine, the Hunter Valley is abounding with choice with more than 65 restaurants, over 140 wineries and cellar doors and a diverse range of gourmet foods and regional produce spread throughout the area. The Hunter Valley also has a vibrant calendar of events throughout the year to capture the imagination of wine and food lovers - most notably the Lovedale Long Lunch and Hunter Valley Wine & Food Month.
POKOLBIN WINE & DINE TRAIL 1 (NORTH)
Pokolbin Trail 1 provides the location and information on cellar doors, restaurants and gourmet food providers located on the northern side of Pokolbin stretching north from Broke road to Hermitage Rd and Old North Rd and includes some of the most renown and highly awarded wineries, restaurants and providores providing the most enjoyable wine and food experiences in the Hunter. The rural locality of Pokolbin sits in the shadow of the Brokenback Range and is considered to be the ''hub'' of the Hunter Valley wine region and where the largest collection of wineries, accommodation houses and restaurants can be found. Pokolbin is internationally recognised for being Australia's oldest commercial wine producing area and where viticulture (growing of grapes) in the Hunter Valley is believed to have first started when James Busby brought planted cuttings of European vines and established what is considered the first vineyard in the area in the 1830's. However, it was not really until the 1960s that the wine industry of the Lower Hunter Valley really took off due to the closure of local mining operations and the arrival of European immigrants after the Second World War led to a reorientation of Australian tastes. By the 1980s the wine industry had replaced the mining industry as the centerpiece of the local economy.
PAGE 10
There are now numerous wineries, restaurants, cafes and gourmet food providers in the Pokolbin area, including some of the best known names in Australian wine - some of which have been in existence for well over a century. The majority offer tasting facilities and cellar door sales, and some of the larger enterprises provide additional facilities such as function rooms, restaurants, barbecue and picnic facilities.
TRAIL 1 CELLAR DOORS
PAGE
MAP
Arrowfield Estate Bimbadgen Estate Blueberry Hill Vineyard Centurion Wines Constable Estate Denmar Estate Gemelli Estate Hermitage Rd Cellars Macquariedale Organic Wines Misty Glen Wines Oakvale Wines Ridgeview Wines Tintilla Estate Veladare Wines Vinden Estate Waverley Estate Wombat Crossing Vineyard
12 13 14 14 15 15 15 16 17
C1 D7 C7 B3 E4 B2 E7 C2 B4
17 18 18 19 20 20 21 21
D5 F2 B4 C2 D6 E5 E7 B1
TRAIL 1 CELLAR DOORS WITH RESTAURANTS Bimbadgen Estate Denmar Estate Hermitage Rd Cellars Ridgeview Wines Vinden Estate
PAGE
MAP
13 15 16 18 20
D7 B2 C2 B4 E5
TRAIL 1 RESTAURANTS
PAGE
MAP
Amandas on the Edge Bistro Vinden CafĂŠ DenMar Emersons at Pokolbin ESCA Bimbadgen Muse Kitchen Ridgeview Restaurant San Martino Restaurant The Beltree The Verandah Restaurant
12 20 15 16 13 17 18 16 18 19
C7 E5 B2 E2 D7 D2 B4 C2 A1 E7
TRAIL 1 PROVIDORES
PAGE
MAP
Binnorie Dairy
14
C1
TO POKOLBIN WINE & FOOD TRAIL 2 (SOUTH)
Annual Events
Summer/Autumn Concert Series From September to April the Hunter Valley is home to a plethora of international stars as they descend on the Hunter Valley to present a concert season that is as varied as it is entertaining. Check out the line up at Bimbadgen by visiting www.adayonthegreen.com.au. Hunter Valley Wine & Food Month For the entire month of June the Hunter Valley showcases and celebrates Hunter Valley wines and fresh local produce. Check out the events at www.hvwineandfood.hvva.com.au. Throughout June.
HOW TO USE WINE & DINE
In the following pages you will find information about Wining & Dining in the Pokolbin North area. This area is differentiated by the colour ORANGE throughout and also by the shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols: Wineries—will display the following symbols: = White Wines
= Sparkling Wines
= Red Wines
= Fortified Wines
Restaurants– will display the Providores— will display the
symbol symbol
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i
For more information about events visit www.thehunterblackboard.com
TO POKOLBIN WINE & FOOD TRAIL 2 (SOUTH)
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Image courtesy of Vinden Estate
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Keep your Cool! How to enjoy wine in the heat of an Australian Summer. Robert Lusby—Tintilla Estate (See page 19)
Getting the temperature right can add a lot to the enjoyment of wine and allows it to blend seamlessly with a meal.
Sitting down to a pleasant outdoor veranda lunch in early spring the conversation moved to the subject of what temperature wine should be served. Well known winemaker Bruce Tyrrell had just asked for the Pinot Noirs to be cooled down as it was a warm 26 degree afternoon. ''The whites can tolerate some warmth but the reds become bitter in the warmth'' was his remark. In fact the three Burgundy Chardonnays proved very pleasant as we sat down but lost a bit of their edge by the time we went through a comparative tasting. We didn't want to spoil the prized red Burgundies which followed. Indeed Pinot Noir is one red variety that will benefit from some gentle cooling. While White wines and Rosé wines are always favoured in summer, with proper attention to temperature, a good red can be equally consumed and it might break the monotony and increase your choice.
PAGE 22
Matt Kramer in the August Wine Spectator article “Keeping Your Cool” suggested an ice bucket for reds when the temperature is high! As a practical note he even suggested putting water with the ice so as not to overdo the cooling.
White wines as they warm up lose their crispness as the acidity drops away and they become somewhat flabby and often the subtle aromatics present at the right temperature will become dominant and create an unpleasant overpowering effect. Nothing worse than a warm Gewürztraminer! In the same way, red wines as they warm up become broad, losing their tight structure as the acid falls away and the tannins start to expand their influence, the alcohol becomes more evident increasing warmth and the mouth feel. On the other hand reds served too cool will appear thin with mouth puckering, astringent, harsh tannins. Sparkling wines are always best served cold, this can mask some residual sweetness and slow down the release of carbon dioxide - the bubbles that make the wine so attractive but overpowering if warm. Lighter medium bodied white wines are best chilled for about 2 hours while reds need only about half an hour if you are enjoying them at about 20 degrees room temperature. However in our summers we are often in much warmer circumstances so keeping the bottle cool between serving is a good way to go, also chilling the glasses in advance can help.
TO CORK OR NOT TO CORK?
That is the Question!
By Roger Lilliott—Iron Gate Estate (See page 32)
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Call me Oldfashioned, call me a Traditionalist, but I like a bottle of wine closed with cork. I like the whole scenario of opening a bottle with a cork. The gentle insertion of the corkscrew, the firm pull and the enticing ‘pop’ as the cork comes out. It is part of the whole romance of wine. How can this compare with ‘wringing the neck’ of the bottle required with screw-cap or “Stelvin’ closure. The proponents of screw-cap will tell you that the move in the Australian wine industry towards Stelvin has been largely motivated by three factors. Firstly, a desire to remove cork-taint once and for all. Cork-taint is caused by TCA (2.4.6 Trichloranisole ) a product sometimes made during the processing of cork. Certainly this used to be a problem, but these days the cork industry has cleaned up its act to the extent that most recent surveys suggest cork-taint at 1% which is very similar to the spoilage rate with screw-caps, albeit for different reasons. The second widely quoted reason for moving away from cork is the belief in a world shortage of cork. The fact of the matter is that the Portuguese have plenty of cork and would like to sell it.
resource, with the tree serving out its natural life. Advocates for cork will point out that environmentally cork is a much better closure. The future of the planet depends on how we treat it. The carbon footprint of a screw-cap is +7 grams of carbon. In other words it costs the planet 7 grams of carbon to make a screw-cap. The carbon footprint on a cork is -4 grams of carbon as the cork tree takes more carbon dioxide from the air than is required to process the cork. The cork proponents will also point out that there are technical issues with screw-caps. Wine has a ‘reductive potential’ which means that when wines are under an airtight closure ( as with normal Stelvins ) it cannot draw enough oxygen from the air and the bottle of wine can develop ‘musty odours. Cork, on the other hand, allows the migration of air in to the wine preventing this reaction. That migration of oxygen into the wine also assists in the development of the wine and the softening of the tannins. It may also be noteworthy that the price of Stelvin closures are substantially less than the price of corks, thereby creating significant cost savings to those wineries that use these closures.
So, which do you choose. For me screw-caps are fine for drink-now styles of wine and picnics, but cork is preferable for ageable wines and those more special occasions including dinner. I like a bit of tradition and a If neither of these reasons work for you, then the third bit of heritage. Where do we go from here? Premium reason given, is that Stelvins avoid having to cut down wine in ring-pull cans? That way we can get rid of the cork trees. Now in all developed countries, cork being glasses at the table and drink straight from the ‘tinny’! the bark of the tree, is harvested and is a renewable
The History of
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THE CORK!
For more interesting cork trivia visit www.corkfacts.com
Cork' s first recorded use as a stopper was by the Egyptians thousands of years ago. Ancient Greeks also used cork oak bark to make stoppers for vessels for wine and olive oil. In the 1600s, a French monk called Dom Pérignon, took a giant step towards the modern, most widespread use of cork — as a wine closure. Containers holding sparkling wine traditionally had been plugged by wooden stoppers wrapped in olive oil-soaked hemp. Dom Pérignon observed that these stoppers often popped out. He successfully swapped the conical plugs for cork stoppers and cork soon became essential for wine bottling. The spread of mass-produced glass bottles with a uniform neck and opening helped to advance the acceptance of cork stoppers, not just for wine but a wide range of liquids. Production boomed in the last quarter of the nineteenth century. Between 1890 and 1917, the industry' s workforce more than doubled and by 1930 it had increased fivefold, to a total of 10,000 workers. By this time Portugal had become the world' s leading cork producer, a position it holds to this day.
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POKOLBIN WINE & DINE TRAIL 2 (SOUTH) TRAIL 2 CELLAR DOORS
Pokolbin Trail 2 provides information and the location of cellar doors, restaurants and gourmet food providers located on the southern side of Pokolbin - the area stretching from Broke Road to Oakey Creek Road and includes some of the most highly regarded and award winning restaurants and wines available in the Hunter. The area of Pokolbin is synonymous with all things relating to wine and food and is internationally recognised for its world class vineyards and restaurants and for being Australia's oldest commercial wine producing area - with some vineyards being in operation for well over 120 years. Pokolbin is considered the ''hub'' of the Hunter Valley wine region and where the largest collection of wineries, accommodation houses and restaurants can be found Viticulture in the Hunter Valley is often considered to have commenced with James Busby when on returning from a tour of French and South African vineyards in the 1830's brought with him numerous cuttings of vines, sending half to the newly established Royal Botanical Gardens in Sydney and the remaining vines planted at the family estate of Kirkton - just north of Belford. It was there he established what was probably the first vineyard in the region.
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Some of the most well respected names in Hunter Valley wine history today shortly followed establishing vineyards in the area in the 1850's - some of these long -established names are still in existence today. Vineyards only really began to appear in Pokolbin from the late 1870's but it was the depression of the 1890's that dealt the industry a cruel blow and it was not really until the 1960s that the wine industry based in the Lower Hunter really began to grow due to the closure of local mining operations and the arrival of European immigrants after the Second World War. By the 1980s it had replaced the mining industry as the mainstay of the local economy.
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Ernest Hill Wines Gundog Estate Hungerford Hill Wines Iron Gate Estate Kevin Sobels Wines Lindeman’s Wine McGuigan Wines McLeish Estate Meerea Park Peterson House Pokolbin Estate Tamburlaine Organic Wines Tempus Two Thalgara The Garden Cellars Wynwood Estate
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Hungerford Hill Wines Lindeman’s Wines Peterson House Tempus Two
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And the Winner is Oscars Aust. Regional Food Store Blaxlands Inn Bodega Restaurant & Bar Café 1843 at Lindeman’s Infuzion Restaurant Harrigan’s Irish Pub Hunter Valley Steakhouse Muse Restaurant & Café Oishii Japanese Thai Restaurant Restaurant Cuvee Restaurant Sanctuary Taste of the Country The Brickworks Brasserie The Cellar Restaurant Wine Country Café
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Aust. Regional Food Store Gundog Estate & Hunter Pantry Hunter Valley Chocolate Co. Hunter Olive Centre
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Annual Events
Christmas Lights Spectacular at Hunter Valley Gardens. Over a million Christmas lights on show throughout designated areas of Hunter Valley Gardens. November to January.
HOW TO USE WINE & DINE
In the following pages you will find information about Wining & Dining in the Pokolbin South area. This area is differentiated by the colour TAN throughout and also by the shaded bar down the outside of each page. Listings Seniors Week at Hunter Valley Gardens. A week of appear in alphabetical order wherever possible.
fantastic activities for our seniors with interesting talks, tours and demonstrations and an appearance from a celeb- Wineries—will display the following symbols: rity gardener or two. Every April.
= White Wines
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For more information about events visit www.thehunterblackboard.com or www.hvg.com.au
Providores— will display the
= Sparkling Wines = Fortified Wines
symbol symbol
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Flavourfest at Hunter Valley Gardens. Watch MasterChef contestants and celebrity chefs cook up a storm to showcase the best this region has to offer as part of the month = Red Wines long Hunter Valley Wine & Food Month. Long weekend in Restaurants– will display the June.
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LEGENDARY WINES Made
Not only is the Hunter Valley Australia’s oldest wine region, but it is also recognised for producing some of world’s most exceptional and distinctive wines. The most recognised is the Hunter Valley Semillon and the Hunter Valley Shiraz - the regions two signature grape varieties.
By Legends
McGuigan, Bruce Tyrrell, Jay Tulloch, Fay McGuigan, Phil Ryan, and Christopher Barnes.
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Together this group, made up of some of the most respected and experienced members of the wine industry, represents hundreds of years of wine making experience, a deep It is therefore no surprise that it is these two varieties that were knowledge of the local area, and the regions unique grape specially selected to produce the 2010 Legends Hunter Valley varieties that make these two wines true examples of what the Semillon and the 2009 Legends Hunter Valley Shiraz. Both of Hunter Valley is renown for. these wines are produced from premium grapes donated by The Legends wines are exclusive to Hunter Valley Wine leading Hunter growers and then vinified and matured by the Society. To taste these two great wines visit the Hunter Valley "Hunter Valley Legends'' including Brian Walsh, John Tulloch, Wine Society at the Visitor Information Centre located at 455 Karl Stockhausen, Max Drayton, Perc McGuigan, Brian Wine Country Drive.(opposite Crowne Plaza Lovedale MAP REF H3).
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Three great spots to lunch..alot! Restaurant reviews by Sir Lunchalot—Peter Firth
Welcome to the new issue of Wine & Dine. We hope that it will assist you in your choice of places to wine and dine while you are touring our beautiful Valley. You will notice when you are out and about the incredible condition of the countryside. The vines are looking as healthy as I have seen since moving to the Hunter 30 years ago. Hopefully “The Man Above” will be on the winemakers’ side prior to and during vintage and make 2012 one of the greats! Anyhow I have managed to find time to review three restaurants for you this issue (Ha! Ha!) and I would like to share with you some of our recent dining experiences.
WANDIN WINE BAR & DINER @ WANDIN VALLEY on Wilderness Road has only just reopened and is becoming very popular not only for the wine, but also the food. Overseeing this new project are Tony, Deb and Adrienne Brown, formerly from Tatlers, and Mick Wright is the executive chef. There are both indoor and outdoor dining areas with views overlooking vineyards with the Brokenback Mountains in the background. Very quiet and relaxing. Watch out for the Kangaroos! A very great spot to catch up with friends for a meal, sharing a plate or two, a glass of wine or an ice cold draught beer, or all of the above.
overpowering for a change, I think you know what I mean, and the prawns were fresh and firm. Next came the Blackened Salmon Fillet with Collard Greens – it reminds me of the Cajun style food that we have had in New Orleans. This was our favourite and we have returned several times since for this.
We thought we were more than satisfied, but Adrienne “twisted” my arm and forced us to try the Waygu Beef and Vintage Cheddar Sliders (right) with fabulous crispy onion rings – baby burgers, but very, very different. An absolute MUST!! Even Ros, who is not a big meat eater, Here are a few dishes that Lady Lunchalot and myself thought they were not your average. Also the Caesar recently shared. We started with the New England Crab Salad is excellent and there is a Dessert list (I believe). Cakes with home made Tartare sauce. The crab cakes were very moist and tasty. We followed this with the There are altogether some 20 items on the menu and we Sizzling Garlic and Chilli Prawns. The garlic was not are working our way through as you have to do!
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MUSE KITCHEN @ KEITH TULLOCHS WINERY on Hermitage Road opened a few weeks ago and already has established a name for itself. It is the baby sister to MUSE @ HUNGERFORD HILL. The latter has just retained its one Chef Hat in the SMH Good Food Guide - Congratulations guys. The new “baby” is specialising in only breakfast and lunch on weekends and has indoor and outdoor areas. The décor is stunning as you will see and the tasting area is well worth a visit. I suggest you have a taste first and then dine – a chance to match food with the wines.
cooked with garlic, blue cheese lightly melted, onions and very crispy french fries. Not your average burger. I went back to try it again just in case I had forgotten something.
On our next visit Ros, a fish lover, had the Yellow Fin Tuna Baguette, basil mayonnaise, olive, tomato and watercress. I was lucky to be offered a bite. It reminded me of being back in France! Having spotted this on our first visit, I couldn’t resist the Pink Duck Breast. Wow! Accompanied with mulberries, Binnorie goats cheese, The menu is small however very exciting as you will see. roasted hazelnut and aged Balsamic. There are many Here are a few of the dishes that we have shared more including King Prawn Cocktail, slow cooked Rack of Lamb plus other tasty morsels. Our next “must have” recently and we cannot wait to return. Try the Potted Duck Liver Pate with blackberry jelly, will be the Red Wine Braised Local Venison for two. cornichons and crusty bread. We then moved on to the There is a great selection of desserts and cheeses if you lightly Seared Sashimi Yellow Fin Tuna, with a salad of are still capable. I will try the Tiramisu and the Chocolate white anchovies, tomato cheek and sweet basil. It was Ganache Tart or the Roquefort French Blue, great to see fantastic! Then came The Burger – “to die for”. This was that it is being imported again.
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BISTRO MOLINES @ TALLAVERA GROVE on Mount View Road has been trading only a few years now and has also retained its One Chef Hat by the SMH Good Food Guide. Robert and Sally Molines (left) have been a team some 30 years or more and with this experience comes wonderful food plus impeccable service. I have known this gorgeous couple for many years. When you arrive the views will take your breath away, very high on the mountainside overlooking acres of vineyards. You will feel that you are in another world, maybe even France or Italy. Robert’s menu changes seasonally and he always has Blackboard Specials. We booked only a few days ago for a “small” lunch and 3 hours later… Here are a few of the memorable dishes we enjoyed. Before we even ordered we received a plate of carpaccio of cured local Duck served with balls of fresh rockmelon
together with a plate of olives and a basket of crusty bread with garlic aioli. Believe me, when you first see the menu you will find making a choice very difficult. Ros has a weakness for figs so she choose Baked Figs filled with Gorganzola, wrapped in Prosciutto with baby salad vegetables drizzled with Gorganzola Cream. My choice was Crispy Zucchini Flowers, stuffed with Goats Cheese and Tomato aioli – as expected they were both sensational. When we finished the plates looked as though they had just come out of the dishwasher! By the way, Robert’s Paté is very famous, made from Duck Livers, and many chefs who have trained under Robbie have taken this recipe with them. Also the Deboned Quail is well worth a try.
At this stage dessert was not on the agenda but Sally arrived with the Dessert Menu which we were “forced” to read. Serious thought was given to this mammoth task, the Pear Tarte Tatin with Caramel Sauce, Vanilla Hazelnuts with Ice Cream. No tart should be served without ice cream – that is my theory and I am sticking with it! Your choice and good luck. The list of cheeses and their accompaniments sounds very inviting. Perhaps next time? I hope you are able to find time to visit some of these restaurants during your stay. Of course there are another 50 or more of which we are very proud. I hope I have been able to assist you with just these few. Please try and book if you choose a place as it makes it a lot easier for owners to provide above average service. If you would like to share your experiences you can email me on lunchalot@wineanddineguides.com and if you see the LUNCH number plates in the car park, come and say hello.
Then came our two mains. I ordered the Roasted Pork Rib presented on a Parsnip Puree with a delicious Spiced Apple and Dijon Mustard sauce. It looked like a work of art. Ros ordered the Noisette of local Venison with Blackcurrant Jus, Roasted Beetroot and Borlotti Beans. The meat was cooked to perfection, rare and Bon Appetit! melted in the mouth. This was a winner! Robert is very well known for his ability to cook all forms of game and all forms of offal. His kidneys are another of my favourites.
Sir Lunchalot
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LOVEDALE, ROTHBURY & BRANXTON WINE & DINE TRAIL CELLAR DOORS
Lovedale, often referred to as the ''Heart of the Hunter'', is located just east of Pokolbin and is renown for its interesting community, award-winning boutique wineries, cellar doors, quality accommodation, fine restaurants and unique galleries. The name Lovedale combines the name of one of the early families of the district, the Loves, with the memory of the dales of Yorkshire in England. As one of the oldest wine producing areas of the Hunter Valley, the history of Lovedale dates back to the 1800s when local wheat, dairy and general produce farmers turned their hand to grape growing. Settlement in Lovedale dates prior to 1825 when there were significant land grants along Black Creek. This area was particularly suitable for vineyards and was also favoured for its proximity to the 'Old North Road' to Windsor. Before the 1920s there were more wineries in the area than there are today. The Love’s Winery in Lovedale Road processed grapes from other vineyards as well as their own and closed in 1927. Unfortunately by the late 1920's most of the Lovedale vineyards ceased operations due to the impact of the Depression and a widespread outbreak of downy mildew. In the 1960's the vineyards began to reemerge and wine production began once again.
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Lovedale also hosts a number of events throughout the year, with the signature event being the famous Lovedale Long Lunch held on the third weekend in May each year.
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Adina Vineyard Allandale Winery Capercaillie Wine Co. DeBortoli Wines Emmas Cottage Vineyard Gartelmann Wines Pierre’s Wines Sandalyn Estate Tatlers Wines Wandin - Hunter Valley Writers Block Wines Wyndham Estate
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Adina Vineyard Emmas Cottage Vineyard Gartelmann Wines Tatlers Wines Wyndham Estate Wandin - Hunter Valley
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RESTAURANTS Harry’s at Tatlers Lillino’s Bar Trattoria Leaves and Fishes Lovedale Smokehouse & Café Magpie Café Majors Lane Restaurant Mojos on Wilderness Royal Federal Hotel Sabor in the Hunter Dessert Bar Shakey Tables The Olive Tree Restaurant The Olive Mill Café Tilly’s Gourmet Pizza Café Wandin Wine Bar & Diner
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PROVIDORES
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Adina Vineyard Gartelmann Wines Hunter Valley Chocolate Company Lovedale Smokehouse Mojos The Deli Sabor in the Hunter Dessert Bar Sandalyn Estate
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ANNUAL EVENTS Lovedale Long Lunch A 'progressive lunch' where visitors work their way though participating wineries, enjoying the quality food, wine, music and entertainment at all of the venues. Always the 3rd weekend each May. Opera in the Vineyards Good Weekend Opera in the Vineyards a muchloved annual feast of opera, food and, of course, wine! 3rd weekend in October at Wyndham Estate
In the following pages you will find information about Wining & Dining in the Lovedale area. The Lovedale area is differentiated by the colour GREEN throughout and also by the shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols: Wineries/Cellar Doors—will display the following symbols: = White Wines
= Sparkling Wines
= Red Wines
= Fortified Wines
Restaurants– will display the Providores— will display the
symbol symbol
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For more information about events visit www.thehunterblackboard.com or www.lovedalehuntervalley.com.au
HOW TO USE WINE & DINE
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Image courtesy of Wynwood Estate
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Dining at Harry’s at Tatler a Salt&Peppa review
''Food for sharing'' is the best way to describe the dining concept behind Harry's at Tatler. This modern Australian restaurant changed hands in May 2011 when husband and wife team Harry Callinan and wife Aleisha took on this highly popular restaurant attached to Tatlers Winery in Lovedale. They then wasted very little time in putting their own mark on the restaurant and its constantly changing menu. A favourite dining venue for both locals and visitors to the Hunter, Harry's at Tatler provides diners with a relaxed casual atmosphere and stunning views of the Vineyard and Brokenback Range - setting the scene for a relaxed and indulgent lunch or dinner With four of us booked in for dinner on a busy Friday night, we started by ordering a bottle of Tatlers blend of Semillon and Sauvignon Blanc before tucking into a plate of ciabatta, warm olives and Pangallo Estate oil. This proved to be an excellent introduction to a menu that was already full of tasty options. Everything looked deliciously tempting and being four of us, we decided to experience as many dishes as we could - making the meal our evening entertainment. We found the smoked salmon, avocado and king prawn rolls to be superb and the lime dressing a perfect and zesty addition to the salmon. Next was the flour dusted squid which came with fresh lemon and aioili, closely followed by the sauteed tiger prawns, accompanied with fresh chilli, garlic and herbs.
As we worked our way down the menu - my dining companions insisted on ordering the deep sea scallops (pictures) which were delicious as was the pan roasted Tasmanian salmon which was superbly presented and tasted just as good. As if it could get any better, but it did, with the highlight of the meal shared between the last two dishes. The proscuito wrapped veal medallions with warm provencale vegetables and salsa verde was the overall favourite closely followed by the mouth watering slow roasted pork belly with green apple and celeriac remoulade. Just exquisite - all of it!
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Dishes were prepared fresh in the kitchen and did not arrive on the table at the same time which is the ideal way to eat this style of food and remain social at the same time. The restaurant team were fantastic - sufficiently attentive and helpful. Quality food and wine, and savouring each dish as it comes is very much a part of the Harry's at Tatler experience.
MOUNT VIEW, CESSNOCK & NULKABA TRAIL Mount View is situated at the southern border of Pokolbin and nestled amongst the breathtaking surrounds of the Brokenback Range in the Hunter Valley. Mount View with its winding roads and panoramic views offers some of the most outstanding scenery available in the Hunter Valley. The history of the area dates back to the mid 1800's when early pioneers recognised the quality of the land offered by the area. Mount View provides a number of wine and dine options with 2 highly respected restaurants and a handful of impressive and highly acclaimed boutique wineries that seem to appear out of nowhere and all providing a relaxed and idyllic wine tasting experience and superbly welcoming hospitality. At the end of Wollombi road is the historic town of Wollombi which was settled from 1838 as a service centre for the local farming community as well as travellers. Today Wollombi displays a fine architectural heritage, a selection of cafes, eateries and comfortable guesthouses and national parks with great bush walking trails, lookouts and ancient Aboriginal rock carvings.
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The nearby town of Cessnock was developed as a private village on the road that is now known as ''The Convict Trail'' - the original Sydney to Hunter Valley road hand-built by 3,000 convicts. Cessnock became a major mining centre at the turn of the century; however, wine and tourism have since become the major local industries. Cessnock is considered the ''gateway'' to the wine region and has a number of fine restaurants, guesthouses and galleries with visitors able to visit the local Hunter Beer Co. brewery and the Nulkaba Hatchery in Nulkaba.
Mount View image courtesy of Mount View Tourism
CELLAR DOORS Briar Ridge Kelman Vineyard Mount View Estate Petersons Wines Savannah Estate Tallavera Grove Tallowwood Mount View
CELLAR DOORS WITH RESTAURANTS Briar Ridge Tallavera Grove
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Al-Oi Thai Restaurant Australia Hotel Bistro Molines B.L.U.E Thai Briar Grillade SSS BBQ Barns The Brickworks Brasserie
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Nulkaba Hatchery
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Annual Events Hunter Valley Wine & Food Month For the entire month of June the Hunter Valley showcases and celebrates Hunter Valley wines and fresh local produce. Throughout June.
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In the following pages you will find information about Wining & Dining in the Mount View/Cessnock/Nulkaba area. These areas are differentiated by the colour MAROON throughout and also by the shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols: Wineries/Cellar Doors—will display the following symbols: = White Wines
= Sparkling Wines
= Red Wines
= Fortified Wines
Restaurants– will display the Providores— will display the
symbol symbol
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For more information about events visit www.thehunterblackboard.com or www.mountview.biz
HOW
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Image courtesy of Wyndham Estate
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Dining at The Cellar Restaurant a Salt&Peppa review
''Impressive'' is the word that first comes to mind when you walk into the Cellar Restaurant in Pokolbin. The huge stone fireplace in the centre of the room gives the place an unpretentious yet almost medieval feel which is further enhanced by the lush foliage growing around the perimeter of the interior. The welcome is warm and friendly as we are shown to our table. Owners Andy and Janet Wright have made The Cellar Restaurant a Summer and Winter favourite for both locals and visitors to the Hunter. In Winter there is no finer place to be with the central fireplace lit in the cooler months whereas in Summer you get to enjoy the longer warmer evenings dining alfresco. The menu is extensive and offers Ă la carte, degustation and fixed price dining options for both lunch and dinner. After a quick study of the menu you soon come to realise why The Cellar is one of the Hunters most outstanding restaurants and was awarded the 2011 Best Contemporary Australian Restaurant - Informal Dining in the Hunter Region. We ordered wine from the extensive wine list (One Glass Rating 2010 & 2011 Sydney Morning Herald Good Food Guide) - consisting of an excellent range of local Hunter wines and from other regions around Australia. With the wine came a complimentary ''taster'' consisting of duck liver pate on walnut bread - absolutely delicious and left us wanting more...
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We selected the Ă la carte menu and quickly decided on the house cured salmon quail egg and salt cod ''scotch
egg'' (plated below) and the crystal bay prawns with sherry roasted chorizo, fennel croquettes, roast capsicums and saffron aioili. Both entrees were superbly presented and the elaborate flavours prepared us for what was still to come. The main meals choices were between pan fried barramundi, free range duck, roast Berkshire pork chop, free range spatchcock and prime black angus sirloin steak. We decided on the twice roasted free range duck their ''signature dish'' with wild mushrooms which also came with an exquisite small leek and thyme pie, braised red cabbage and seville orange sauce a superb accompaniment to the duck. The other choice was the pan fried barramundi which arrived perfectly prepared and cooked just as you want it - moist when cut and yet crisp on the outside - and accompanied by deliciously crispy crab zucchini flowers and a nicoise salad. Surprisingly there was room for dessert and we decided on the chocolate tasting plate consisting of self-saucing chocolate pudding, chocolate & mint ice cream cone and Belgium chocolate mousse and wafers. Need I say more!! The service and attention from the restaurant staff was beyond question and the meals were of a perfect size and impeccably executed. The Cellar Restaurant is highly recommended to all - especially those looking for a great atmosphere, well-coordinated food, excellent service and simple pleasure at a reasonable price.
BROKE FORDWICH TRAIL Known as the “tranquil side of the Hunter Valley” and situated an easy 15 minute drive from Pokolbin and just 25 minutes from Singleton, the Broke Fordwich Wine Region is considered to be a separate viticultural sub-region of the Hunter Valley and accounts for approximately 11% of the vineyard area planted in the Hunter Valley. The warm climate and fertile soils produce distinctive wines such as Semillon, Shiraz, Chardonnay and Verdelho as well as Italian varieties such as Sangiovese and Barbera. The area was first settled as early as 1824 and despite being one of the oldest wine growing areas in Australia, it is only in the last 30 years that Broke Fordwich has started to become an important player in the Australian wine making industry. With the Brokenback Range and the iconic Yellow Rock escarpment in the background, the Broke Fordwich region consists of two villages Broke and Bulga each with their own identity as well as the two smaller communities of Fordwich and Milbrodale.
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Nightingales at Nightingale Wines
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HOW TO USE WINE & DINE
In the following pages you will find information about Wining & Dining in the Broke Fordwich area. The Broke Fordwich area is differentiated by the colour PEACOCK throughout and also by the shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols: Wineries/Cellar Doors—will display the following symbols: = White Wines
= Sparkling Wines
Historically, the region was first inhabited by the indigenous Wanaruah tribe many thousands of = Red Wines = Fortified Wines years ago and were known as ‘the people of the hills and plains’ and many direct descendants Restaurants– will display the symbol symbol still live in the area today. These culturally rich Providores— will display the people left many significant cave paintings in the area which are still accessible today. Annual Events
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A Little Bit of Italy in Broke—Italian Festival where visitors are encouraged to drop into any of the nine venues to sample a taste of "La Dolce Vita." March/April.
Views of Broke—photo courtesy of Catherine Vale
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For more information about events visit www.thehunterblackboard.com or www.brokefordwich.com.au
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When visiting Broke...think biodynamically!
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Rod Windrim is the owner and vigneron of Krinklewood Biodynamic Vineyard, Wollombi Road, Broke. In 2002 Rod Windrim ceased use of chemicals and began operating within the biodynamic (BD) cycle. Rod was inspired by the First Growth vineyards of Burgundy that were using BD principles to grow grapes. In France they have a higher disease pressure than in the Hunter, which gave him even more confidence. Rod discovered ‘Wine From the Sky’, a book by Nicholas Joly, in 2001, it inspired him to do a Steiner Agricultural course that same year. From that moment on, he confesses, Rod was absolutely hooked on Biodynamics.
seeing Krinklewood stand up against some of the best wines in the country, and to me this brilliantly reinforces that the biodynamic approach is the way forward for us” Every aspect of the vineyard and farm is now managed in a holistic and sustainable way, which is reflected in the individuality and superior quality of the wines. The last three vintages have been awarded countless medals and been positively reviewed by some of Australia’s most respected wine writers. The last four vintages of Semillon have sold out before new vintage release, which speaks for itself!
As Rod says, “BD is better for the environment, better for the “I just want to make great wines, and the biodynamic approach people who work and live on the property and it gives us better seemed the logical means to achieving this. Now we are quality wine.”
DELIVERING AUTHENTIC SPANISH TAPAS Never one to sit still, Matt Dillow (owner of The Verandah Restaurant) scoured Spain during a recent family holiday, looking for new ideas to incorporate into his already delectable Tapas menu and uncovered the TAPAS TOWER!
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The Tapas Tower is a unique way of serving a variety of tapas meals where the meals are “stacked” on plates on top of each other. The beauty of this method of presentation is that it is portable—diners can take the tower to a location of their choice to dine on at their leisure. The tower is $80, serves 2 people and includes: House made dips with crisp flat breads Orange and spiced mixed olives Charred red capsicum filled with house made labna Rocket and parmesan salad..Rockmelon wrapped prosciutto Grilled haloumi with rhubarb compote Cumin and cayenne baby calamari with lime aioli Spanish croquettas..Grilled chorizo Rosemary and orange chicken skewers Asian style pork belly Crispy chat potatoes with garlic….yum!
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WOLLOMBI VALLEY TRAIL CELLAR DOORS
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Millbrook Estate Noyce Brothers Stonehurst Cedar Creek Undercliff Winery & Gallery Wollombi Village Vineyard Wollombi Wines Wollombi is a small, picturesque and historic village situated just 29 km south-west of Cessnock and 142 km north of Sydney. Originally developed as an administrative centre for the region, Wollombi has always been an important base for travellers along the Great North Road and today retains its fine architectural heritage bolstered by cafes, wineries and comfortable guesthouses. The Wollombi Valley vineyards have been producing fine wines in this region since the 1850’s. The Wollombi Wine Trail is made up of six boutique wineries offering visitors a unique wine tasting experience and passes through beautiful countryside at the southern gateway to Hunter Valley Wine Country following part of the Great North Road which was built by convicts in the early 19th century.
79 79 80 80 80 80
MAP B7 F3 E6 F1 F2 F5
HOW TO USE WINE & DINE
In the following pages you will find information about Wining & Dining in the Wollombi area. The Wollombi area is differentiated by the colour BLUE throughout and also by the shaded bar down the outside of each page. Listings are in alphabetical order where possible and can be easily identified by the following symbols: Wineries/Cellar Doors—will display the following symbols: = White Wines
= Sparkling Wines
= Red Wines
= Fortified Wines
Restaurants– will display the Providores— will display the
symbol symbol
Annual Events
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Sculpture in the Vineyards—Sculpture in the Vineyards along the Wollombi Valley Wine Trail in the Hunter Valley, features large-scale outdoor Aboriginal occupation of the area dates back at and site-specific works. Annually from October to least 12 000 years when the area served as a January. significant meeting point on the north-south trade and travel route for coastal Aboriginal peoples. Wollombi Markets—Visit historic Wollombi on the The word Wollombi means “meeting of the holiday Monday of each long weekend (Easter, waters” in the local Aboriginal dialect. Today, June and October) and on Australia Day for this many traces of the original inhabitants survive great market of over 100 stalls, including local throughout the valley and include rock produce and crafts, plants, clothes, tools, bric-aengravings, sharpening grooves, hand stencils, brac and much more. tribal markings in caves and outcrops as well as evidence of camping sites along the Brook and its tributary creeks. Left ...Sculpture in the Vineyards 2012
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For more information about events visit www.thehunterblackboard.com or www.visitwollombi.com.au
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WINE & DINE ...WINE & FOOD TOURS & EXPERIENCES
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With over 140 wineries in the Hunter Valley you may prefer to avoid driving and choose instead to get on board one of the fun, friendly wine tours with itineraries that include a selection of cellar doors, gourmet food providers and in many cases lunch at one of the Valley's many restaurants or cafes. Alternatively, hire a bicycle or take a helicopter flight to one of the world class wineries, restaurants or simply take a scenic flight.
You can even attend wine school with short classes on wine production techniques and wine appreciation. Whatever you choose you will be well looked after by operators, instructors or drivers passionate about the region and keen to share its secrets .
HUNTER RIESLING Outclasses the rest! Pokolbin Estate Vineyard has once again claimed another Australasian Winestate title, but this time it’s for a Hunter Riesling – not Semillon. The 2011 Pokolbin Estate Vineyard Hunter Riesling was judged the best Australasian Riesling at this year’s Winestate Wine of the Year awards in Adelaide after a taste-off with the highest ranked wines in Australia and New ealand. After winning the Winestate Semillon title four times previously, Pokolbin Estate has now secured its name in the history books as a premium Riesling producer. Pokolbin Estate general manager Graham Ward said some may find a Hunter Riesling winning the title absurd. “The Hunter Region deemed unsuitable by many for producing this variety has proven wrong,” Mr. Ward said.
2011 Riesling is now available at the Cellar Door RRP $25.00
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“While new plantings of Riesling in the Hunter may never occur again, Pokolbin Estate Vineyard’s 40-year-old vines, holistic approach to vineyard management and the outstanding wine making skills of Andrew Thomas produce wines that compete favourably with the best the rest have to offer.”
The last word …. by Neil McGuigan
International Winemaker of the Year and CEO Australian Vintage
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It has been a remarkable few weeks for McGuigan Wines. You may have heard that we won the 2011 International Producer of the Year and Australian Producer of the Year in London recently. Whilst we are delighted with the win, we are also aware that the wine industry is tough for the small, medium and large wine producers during these times. There are a lot of issues that we have no control over such as excess production in Australia, excess production overseas, the strength of the Australian dollar and the consolidation of retailers around the world. However, there are many aspects of the industry we do control and I would only like to focus on a few of them as I believe they are fundamental to the success of any wine company, any wine region or indeed a wine producing nation. We must make quality wine. What does this mean? It doesn’t mean everything has to be at $25/ bottle. What it means is that we must make wine that is varietal, clean, fresh, and free of fault and over delivers at every price point compared to our competitors. For me quality is the value equation. We must make wine from the classic varieties of Chardonnay, Merlot, Cabernet Sauvignon, Shiraz and Semillon into the classic styles expected from these varieties and win major accolades domestically and that is why wine shows are so important internationally. We live in a wonderful country that has everything from
hot climate to cool climates. We must embrace new varieties that are suitable for those regions and pioneer these new varieties. We can not afford to ignore Rousanne, Marsanne , Maestri and Gruner Veltliner. It is incredibly important to release these new and exciting varieties so as to maintain Australia’s relevance to the domestic and international customers. If we are able to engage with the wine media, our many wonderful visitors to our cellar doors and with the retail decision makers we have an opportunity to re-invigorate our industry. If we spark interest with these new varieties, our wine brands and Australia will get more focus and we will end up selling more of the well established varieties because we have shown leadership as an exciting wine producing nation. As winemakers and as a region we don’t talk to our customers enough – we talk to ourselves a lot, but we must get back to basics and talk to the consumers. – Wine makers dinners, in store tasting – it isn’t sexy, but it works. We must tell people our stories. We all love this industry – we love the challenge, we love the diverse nature of it, we love the product and we like the fact that we are turning a raw material into a sophisticated internationally renowned product. No single wine company can do it. We need to work cooperatively to secure our future. See you at the Cellar Door sometime soon,
Neil McGuigan