Hunter Food & Wine 3 (Ed 3. 2007)

PUBLISHER’S COMMENTS

I am delighted to offer you the second edition in the series

“Hunter Food & Wine”. The Hunter is a tourist sensation and

I have selected some photographs from the acclaimed

photographer Geoff Woods to provide you with glimpses of

Hunter scenic secrets. Thank you Geoff!!!

The Hunter enchants me mainly because going somewhere

different is so easy. Take a car trip to a scenic lake, pristine

beach, hectic harbour, tantalising vineyard, testing golf resort,

or invigorating forest. If you wish, you could do all these in a

day or you can stretch them over a lifetime.

My aims in publishing this book are to seduce your senses and

make you yearn for more Hunter experiences. Enjoy!

Maria Charlton

Publisher

MAP Marketing

+ 61 (0) 2 4929 7766

[email protected]

Hunter Hunter Food Food & Wine& WineHunter Food & Wine

NOTES FROM THE EDITOR

Editing a cookbook is always rewarding, but the process of

editing Hunter Food & Wine has been a gastronomic journey.

I’ve salivated over the seafood from the Lake and shores of

the Newcastle and Port Stephens coastlines.

I’ve travelled up the valley and hungered for the Barrington

beef, the cheese, delicious sourdough and the wines.

Hunter Food & Wine is more than just another cookbook;

it is a romance novel, a tourism guide, a journal of discovery.

So open the cover and plan your itinerary.

Cook your way through the Hunter Region by trying these

delicious recipes and then go and experience the whole

package, the wines, the food, the atmosphere and the

service that has made the Hunter the premier dining

destination of Australia.

Jenny McElhinney

[email protected]

cover307.indd 1 22/3/07 9:29:39

cover307.indd 2 15/3/07 15:26:52














Maria Charlton

Publisher

MAP Marketing

+ 61 (0) 2 4929 7766

[email protected]

















Jenny McElhinney

[email protected]

cover307.indd 1 22/3/07 9:29:39

3

Restaurant Listings

About the Hunter

Newcastle

Wine Country

Hunter River Country

Barrington

Port Stephens

Lake Macquarie

Appendices

Restaurant Details & Maps

Recipe Index

3

4

7

85

157

167

173

187

201

Cover: Four times bigger than Sydney Harbour, Lake Macquarie is a picturesque tourist

destination for almost any type of water sport.

CONTENTS

Hunter Food & Wine 2

Nobbys Lighthouse, Nobbys Beach


Hunter River Hotel

The Old George & Dragon Restaurant

The Only Place Indian Restaurant

Treehops Restaurant

Barrington

Essentially Barrington

- Barrington Perch

- Barrington Bucks

- Lahey Downs

- Barrington Beef


- Capparis Goat Cheese

- Hillview Herb Farm

- Perenti Café

- Alderley Creek Wines

Port Stephens

Catch at Shoal Bay at

Shoal Bay Resort & Spa

Mumm’s on the Myall Café & Restaurant

Nicole’s Art Gallery and Café

Rock Lobster Restaurant

Sandyfoot Café & Bar at

Shoal Bay Resort & Spa

Tillermans Restaurant

Lake Macquarie

Balcony 644 at Gunyah Hotel

Live Sparks Café

Milano’s On The Lake

Salina Restaurant

Station Masters Café

Vita Lakeside Dining

Wine Country

Adina Vineyard, Olive Grove & Café Adina

Allandale Winery

At The Vintage

Audrey Wilkinson Vineyard

Australia Hotel

Binnorie Dairy Cheese Factory

Bluetongue Brewery Café at Hunter Resort

Bread Basket

Café Crocodile

Chez Pok at Peppers

Esca Bimbadgen Restaurant

Hunter Beer Co. at Potters Hotel & Brewery

Keith Tulloch Wine

Kevin Sobels Wines

Lakes Folly Vineyards

The Mill Restaurant at

Tuscany Wine Estate Resort

Oishii Japanese & Thai Restaurant

Old Brickworks Brasserie at

Potters Hotel & Brewery

Pepper Tree Wines

Pipette at Cypress Lakes Resort

Pokolbin Estate Vineyard

Poole’s Rock Wines

redsalt at Crowne Plaza Hunter Valley

Robert’s Restaurant at Pepper Tree

ROCK Restaurant

San Martino Restaurant at Hunter Resort

Tamburlaine Wines

Tatler Wines

Terroir Restaurant at Hungerford Hill

Tower Estate Wines

Tulloch Wines

Vittorio’s at Pokolbin Village Resort

Warraroong Estate

Wine Country Café

Wyndham Estate Restaurant

Newcastle

2 Blend Café

Anchors Seafood Restaurant

Atlas Café Restaurant

Bacchus

Bali Corner

Bar Beach Kiosk

Bogie Hole Café

Brasserie 88 at Wests

The Brewery Restaurant

The Clarendon Hotel

Commercial Fishermen’s Co-Operative

The Dockyard

Emerald Gardens at Wests

Engine Room Restaurant & Bar

Euro Patisserie

Eurobar ‘n’ Grill

Fisher’s @ Honeysuckle

Grower’s Best

Hobarts Restaurant at Wests

Honeysuckle Produce Markets

Hot Rock Food Service + Catering

Impact Espresso Bar

Kati Alo

Larnna Thai

Martines’

Mary Ellen Hotel

Newcastle Kitchen & Cutlery

The Olive Branch Café

Paul’s Asian Affair Restaurant

Q Tea

Red Heifer Grill & Carvery

Scotties

Scratchleys on the Wharf Restaurant

Silo Restaurant & Lounge

The Source Café

The Stag & Hunter

Swell@Merewether Espresso Bar

Twist Café Bar

9 111315 17192123252729313335373941434547495153555759616365676971737577798183

5

87 899193959799

101103105107109111113115117

119121

123125127129131133135137139141143145147149151153155

159161163165

169

171

175

177179181183

185

189191193195197199

Index

About the Hunter

Valentine

Warners Bay

Pelican

Shoal Bay

Tea Gardens

Soldiers Point

NELSON BAY

FORSTER

MYALL LAKESNATIONAL PARK

MAITLAND

STROUD

BARRINGTON TOPSNATIONAL PARK

GLOUCESTER

East Mailtand

Morpeth

NEWCASTLE

CESSNOCK KURRIKURRI

Pokolbin

Broke Rothbury

Toronto

Lovedale

Wangi Wangi

Swansea

Belmont

Charlestown

Bobs Farm

SINGLETON

DENMAN

TO SYDNEY

TO BRISBANE

TO MUSWELLBROOK

BranxtonDalwood

Paterson

Vacy

Lochinvar

LAKE MACQUARIE

BULAHDELAH

7

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

The region is a beguiling mix of country and cosmopolitan,

tradition and sophistication, uniqueness and predictability.

Car enthusiasts can experience the diversity of the Hunter in

a one-day tour of vineyards and olive groves, world standard

beaches and golf courses, historical attractions and eco-

tourism adventures.

Maybe you prefer to linger! Savour the pristine beaches just

minutes from central Newcastle, its world-class restaurants,

cosmopolitan lifestyle and cultural entertainment.

Spend the day aboard a yacht, on Australia’s largest

inland salt lake, Lake Macquarie. Hire a boat and cruise the

waterways of Port Stephens, or pitch a tent by the banks of the

Hunter River.

Against a backdrop of rolling hills and vineyards, you can enjoy

great food, unique wines, festivals, tours, golf resorts, health

spas, wine resorts and the outdoor adventures of Wine Country.

Marvel at the rugged beauty of the mountainous countryside

and enjoy outdoor exploits, from bushwalking and camping to

abseiling and kayaking in the scenic wilderness areas.

Explore unique heritage attractions in historic towns such as

Maitland and Morpeth, rivers teeming with fish, thoroughbred

horse studs, National Parks, forests, and reserves.

Take this book home as a keepsake to remind you that the

Hunter stands for diversity in signature recipes, sensational

products and fine wines.

8King Edward Park, Newcastle

9

Newcastle is a modern city with a cosmopolitan mix of

restaurants, shops, recreational, cultural and historic facilities

set against a backdrop of pristine beaches and spectacular

harbour all within a short stroll from the city centre.

Founded in 1804 as a penal settlement, Newcastle has

preserved many fascinating links with its colonial beginnings,

from the convict built Nobbys Breakwall, flanked by ocean and

harbour, to restored buildings and historic sites.

Discover the unique Newcastle Regional Museum, Art Gallery,

or the Newcastle Regional Maritime Museum. Indulge in a

shopping excursion to boutiques, department stores or regional

shopping centres. Ride a surf-o-plane or fly a kite at Nobbys

Beach. Stroll along the Foreshore and marvel at the larger than

life view of the ocean liners. One of the best places to enjoy

the views while indulging in food is along the Honeysuckle

dining precinct on Newcastle’s Harbour Foreshore.

Enjoy the smorgasbord of daily entertainment. Local, national

and international performers present an ongoing program of

music and drama throughout the year, from ultra modern clubs

and atmospheric theatres to the Newcastle Entertainment

Centre.

Take part in fun-packed events such as the cities prestigious

‘Shoot Out’ film festival, water-based National Maritime Festival

or Surfest.

Relax and have a picnic in one of many scenic parks. Escape

to the panoramic ocean views and sunken gardens of King

Edward Park, the 360 degree city vista of Pacific Park, the

harbour views of Newcastle Foreshore Park and the eye-

catching gardens and fountain of Civic Park.

Soak up some of Newcastle’s early history, by exploring the

Convict Lumberyard or Nobbys Breakwall in the east end or

step back in time by embarking on a historical walk.

Stroll, jog or cycle along the harbour foreshore, take a canoe

through the Wetlands Centre, or walk or cycle at Glenrock

Lagoon.

Sit back and relax with a coffee or a tasty meal in one of the

many restaurants to be found in the Harbour Foreshore, central

city, Darby St, The Junction or cosmopolitan Hamilton.

Newcastle

2 Blend Café

11Enquiries: www.eatlocal.com.au www.hunterfoodandwine.com.au

2 Blend invites you to join us in our modern café restaurant situation in the heart of Lambton. Enjoy food

that’s simple, fresh and delicious. Quality made espresso coffee that will keep you coming back for

more.

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

enjoy.

MOROCCAN SQuID SALAD

Squid150g squid tubes1 tsp Moroccan spices20ml olive oil½ tsp corn flour

SaladHandful mescalin lettuce4 cherry tomatoes50g cucumber20g bean shoots20g red capsicum2 tsp coriander25g carrot80g sweet tomato chutney

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

diagonal cuts.

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

and spices.

3. Add a dash of water and gently mix.

4. Heat oil in a hot pan and place squid pieces, scored side up

and cook for a couple of minutes. Avoid over cooking.

5. For the salad arrange the lettuce on a plate and place other

salad ingredients over the top. Put some chutney to the side.

Top each salad with seared squid and garnish with fresh cut

coriander.

Anchors Seafood Restaurant


Anchors Seafood at Broadmeadow has a fully licensed restaurant open seven days from 11am to 9pm

offering a delicious range of seafood including the famous “Lobsterfest” from Monday to Friday only.

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

Menu.

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

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

3 green tiger prawns3 New Zealand mussels2 sea scallops6 squid rings½ blue swimmer crab100g New Zealand hoki filletSydney rock oyster2 tbsp olive oil

White wine sauce½ cup cream¼ cup white wine, reduced60g butter

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

For the sauce stir cream and reduced white wine over a low

heat, stir in butter to thicken and simmer for five minutes.

2. Top Sydney rock oyster with a mornay sauce, which is made

just the same as the white sauce, omitting the wine and

adding cheese instead. Top the oyster with a little cheese and

place under a grill and bake for about six minutes. Heat olive

oil in a large skillet pan, toss mussels and tiger prawns and

cook for about four minutes.

3. Add sea scallops and squid rings and cook for a further two

minutes. Serve mixed seafood on top of white wine sauce,

place mornay oyster on the side and serve with chips and a

fresh salad.

All the ingredients for this recipe are available for purchase from

our Fish Market.

MIXED SEAFOOD GRILL

Atlas Café Restaurant


Atlas Café Restaurant has firmly established a reputation in Newcastle for fresh whole fish filleted

in-house daily and a modern Australian menu. With more than 20 years experience, chef and co owner

Bartholomew Connors is passionate about food and combines the best quality ingredients with simple

fresh produce.

Atlas also offers alfresco dining only 300 metres from Newcastle Beach. With superb quality food and

friendly, personable service, Atlas is the perfect venue for any occasion from Sunday breakfast, a

romantic dinner, or any function. Spoil your senses at Atlas Café Restaurant.

FILLET OF WILD BARRAMuNDI WITH BuLLHORN PEPPER, DRIED CHILLI, VERJuICE AND SuPER FINO CAPER BEuRRE BLANC

2 x 200g fresh wild salt water barramundi fillet

2 bullhorn peppers250ml white wine50ml muscatel wine vinegar250g unsalted butter4 French shallotsThymeBay leafWhite peppercornsSalt20g super fino capersFine herbs

1. For the bullhorn pepper, roast on a matched flame, peel and

marinate in extra virgin oil, thyme and garlic.

2. For the sauce, reduce the white wine and muscatel vinegar

with french shallots, thyme, tarragon, parsley stalks and white

crushed peppercorns to a fume then monte 250g of unsalted

butter.

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

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

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

Place in a high oven for three minutes, turn fillet and return for

three minutes. Remove from oven, add butter and bring to

noisette stage. Add dried chillies and deglaze with verjuice for

the chilli noisette. Season.

5. Place fillet on plate, drape the bullhorn pepper then pour over

the muscatel beurre blanc and drizzle over the chilli noisette.

Bacchus


Bacchus is an elegant space reminiscent of the Victorian era’s grace and charm. Set in an historic

building with stunning chandeliers, leather chaise lounges, red velvet curtains and stone fireplaces.

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

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

LAMB RAGOuT

1kg leg of lamb, deboned1 onion1 carrot1 celery stick1 bunch spinach200g fresh peasThyme, salt and pepper

Gratin of parsnip1 brown onion, finely diced250ml white wine500ml pure cream1kg pontiac potatoes, sliced2 parsnips, sliced finely

1. Braise the lamb with roughly chopped vegetables. Cook

for around two hours or until soft. When lamb is done leave

to cool then break apart and add peas with 250ml of the

cooking liquid.

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

3. For the gratin sauté the onion in a pot until clear then add

wine and reduce by half.

4. Add cream and cook on low heat for 30 minutes. In a bowl

place all sliced root vegetables and tip hot cream and wine

reduction over and mix through. Layer the vegetables in a

baking dish and tip any excess cream over the top and cook

in an oven at 190°C for one hour.

5. Wrap the lamb ball in a spinach leaf that has had the stalk

removed and has been blanched in boiling water for 20

seconds. Serve the lamb with the cooked vegetables and

peas.

Bali Corner


“Taste of Bali”

Bali Corner is a fast growing Balinese restaurant in the heart of Newcastle. It offers authentic Balinese

cuisine which you will usually only find in the small villages of Bali.

The menu features both contemporary Australian meals and Balinese cuisine. Bali Night is every Friday

and is the best time to taste the flavours of Bali.

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

BALINESE FRIED NOODLES – MIE GORENG BALI

200g noodles100g Asian greens50g bean sprouts6 prawns150g chicken, sliced100g diced pork½ small brown onion, sliced2 garlic cloves, crushed2 tbsp Balinese paste1 tbsp soy sauce1 tbsp kecap manis1 tbsp vegetable oilSalt and pepper

Serves 2

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

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

3. Add Balinese paste, noodles and greens and leave until

cooked through. Add salt and pepper to taste. Serve and

garnish with omelette.

Bar Beach Kiosk


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

The Kiosk uses fresh produce which is dipped in a light tempura batter only seconds before being

submersed into hot oil then served with house-made tartare sauce.

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

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

year round.

TARTARE SAuCE

5 eggs 1 chef’s spoon of Dijon mustard¼ cup lemon juiceSalt and pepper to taste1500ml vegetable oil¼ cup of capers

1. Blend eggs, mustard, lemon juice, salt and pepper in a food

processor on a slow speed. Add oil at a slow, steady rate until

emulsified.

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

through.

Bogie Hole Café


“There’s a reason, or four, why this place is always packed: It’s metres from the beach, the dishes are

huge, the prices are reasonable and it has cold beer. The masses of sidewalk tables make it five. Bogie

Hole specialises in gluten-free foods. They do all the standards - pastas, salads, burgers, steaks and

chicken - and they do them well” ~ Lonely Planet Australia 2004.

Open from 7am, seven days.

LAMB RuMP WITH RAS EL HANOuT AND RAISINS

4 lamb rumps2 onions, peeled and sliced2 tsps garlic, peeled and crushed2 tbsp ras el hanout2 cups beef stock2 tbsp olive oil½ cup honey¾ cup raisins

1. Heat oil in saucepan, fry the onions gently or until they start

to soften. Add garlic and ras el hanout and fry until the spice

blend starts to release its fragrance. Then add beef stock,

honey and raisins, and simmer gently for about an hour or until

it starts to thicken slightly.

2. In a frying pan, heat some extra oil and seal lamb, once lamb

is sealed on all sides place in a hot oven for 10 minutes or until

cooked to desired doneness.

3. Rest lamb, covered with foil for five minutes, then slice and

serve on top of vegetables of your choice with lots of sauce

over the top.

Brasserie 88 AT WESTS


Brasserie 88 is a multi award-winning restaurant that offers guests a fresh dining experience in relaxed

surrounds. With an extensive modern Australian menu and wine list, you’ll always be spoilt for choice.

The large open kitchen allows guests to witness the culinary action as the chefs prepare both classic

favourites and exciting new creations. Generous portions, coupled with friendly service, make this

restaurant a popular choice for both the business and family diner.

CHICKEN BREAST FILLED WITH MuSHROOMS TOPPED WITH A SWEET ONION CRuST SERVED ON SLOW BRAISED ZuCCHINIS, HERB CHATS AND A RICH RED WINE MuSHROOM JuS

4 x corn fed chicken breasts

Mushroom stuffing150g onions400g mixed mushroomsGood pinch of mixed chopped herbs50g butter150g fresh breadcrumbs

Sweet onion crust300g sliced onions100ml olive oil50g butter300g fresh breadcrumbs

Slow braised zucchinis400g large zucchini batons50g butter100ml chicken stock or water1 tsp chopped garlicJuice of ½ lemonGood pinch of mixed chopped herbs

Herb chats500g boiled, halved chat potatoes50g butter40ml olive oilHandful of mixed herbs

Red wine mushroom jus500g mixed mushrooms1 tsp chopped garlic100g finely diced onions200ml red wine500ml veal or beef stock

1. Slice the onions into thin strips and cook over a gentle heat in

the oil and butter until golden brown. Add the breadcrumbs,

salt and pepper. The coating mixture should resemble a

crumbly texture.

2. For the jus, gently sweat off the onions, garlic and mushrooms

in a pan, then add the wine and reduce by a third. Add the

stock and reduce by two thirds.

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

Add the zucchinis then the stock and lemon juice. Cover with

greaseproof paper. Bring to boil. Turn the heat down and

cook for 10 minutes or until tender. Add chopped herbs and

seasoning.

4. For the chicken make a small incision below the wing bone

running down the fillet, fill with a small amount of the filling and

brown in an ovenproof pan. Top with a generous amount of

the onion crust and bake in the oven at 180°C for about 15

minutes.

5. For the chats melt the butter and olive oil. Add the chats and

cook until golden brown. Add the chopped herbs, salt and

pepper.

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

Spoon a generous amount of sauce over the zucchinis

ensuring mushrooms are divided evenly. Top with the chicken

breast, garnish and serve.

The Brewery Restaurant


Synonymous with quality, The Brewery Restaurant on Honeysuckle continues to entice diners with

impeccable service, quality wine selection and seriously good food. These essential elements have

made our award-winning restaurant one of Newcastle’s most desirable dining destinations.

Dine in the sleek sophisticated interior, or alfresco on the boardwalk and enjoy the absolute waterfront

views of the working harbour.

BREAST OF DuCK WITH SEARED SCALLOPS AND VELOuTE OF PEA

4 duck breasts40g table salt40g caster sugar4 carrots4 parnsips1 bunch rainbow chard12 sea scallops

Veloute of pea1 leek½ brown onion2 cloves garlic300g frozen peas500ml chicken stock

Serves 4

1. Combine the salt and sugar and coat the duck breasts. Leave

for two hours, wash them off and pat them dry. For the veloute

of pea, finely slice the onion, leek and garlic and sweat them

off in a large saucepan over a low heat, add the peas and

continue to cook for three minutes, then add the stock and

bring it to the boil over a medium flame.

2. When the peas are soft, remove the saucepan from the heat

and blend the mix until smooth, season with ground white

pepper and table salt. Cut the carrot and parsnip into batons,

coat with oil and roast on a baking tray for 20 minutes at

180°C.

3. When cooking the duck breast always start with the duck

skin side down in a cold frypan and cook until golden over a

low heat, turn the breast over and cook in the oven. When

cooked, rest the breast for five minutes with skin side up before

serving.

4. Remove the stem from the rainbow chard by simply cutting it

out and blanch in boiling, salted water.

5. For the scallops remove the muscle and sear in a hot frypan

until caramelised on both sides.

LEMON, THyME AND CHILLI ROASTED LAMB RuMP WITH CORN FRITTERS, ROQuETTE AND MACADAMIA PESTO AND ONION JAM

The Clarendon Hotel


The Clarendon Hotel provides a unique dining experience in the heart of Newcastle’s CBD. It is casual

fine dining, and head chef Adam Mackenzie has created a delicious menu to cater to all tastes

and budgets. The beautiful Art Deco bar also stocks the largest premium spirit range in Newcastle

complemented by a range of boutique beers, inspiring cocktails and a comprehensive wine list.

So come and enjoy the relaxed atmosphere of our restaurant or outdoor courtyard while sampling the

amazing food and beverages on offer.

4 trim lamb rump, 220-250g eachJuice and zest of a lemon1 red chilli, deseeded, finely chopped6 thyme sprigs¼ cup olive oilSalt and pepper

Corn fritters3 corncobs1½ cups polenta¼ cup plain flour1 tsp bi carb soda½ tsp salt2 cups milk40g butter, melted1 egg, separatedVegetable oil

Roquette pesto1 cup roquette, tightly packed½ cup olive oil30g macadamia nuts2 cloves garlic, crushed30g grated parmesan cheeseSalt

Onion jam2 large red onions, sliced very finely1 tbsp vegetable oil¼ cup brown sugar¼ cup balsamic vinegar½ tsp cinnamon1 clove garlic, chopped1 red chilli, chopped

1. For lamb marinade, combine lemon zest with chopped chilli

and thyme and rub into lamb. Pour over lemon juice and olive

oil then refrigerate.

2. For the fritters, remove kernels from cob. Combine polenta, bi

carb soda and salt. Make a well and add milk, butter and egg

yolk. Stir in kernels. Beat egg white until stiff and fold into batter.

Lightly oil a heavy based frying pan. Fry spoonfuls of batter,

about 10cm in diameter. Turn and cook other side. Place

fritters in a warm over until cooked through.

3. For roquette pesto, place roquette, macadamias, garlic and

oil into a food processor and blend to a smooth paste. Transfer

to a bowl and stir in cheese, season to taste. Cover and

refrigerate.

4. For onion jam, lightly sauté the onions, garlic and chilli in the

oil, add the sugar, vinegar and cinnamon. Cook on a low heat

for about an hour.

5. Preheat oven to 220°C. Heat a little oil in frying pan, season

lamb and place in a pan to seal. Transfer to a roasting tray

and place in oven for 10 minutes. Remove and rest for a

further 15 minutes. Heat corn fritters in oven and arrange three

on each serving plate, slice lamb into three and place on top,

spoon onion jam over lamb and finish with roquette pesto.

At the Co-op, our catches come from one of seven depots located over a 200km area between

Tuggerah and Seal Rocks.

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

Fish Markets.

At our retail shop we provide fresh seafood to our walk-in customers and we also supply to some of

the Hunter’s best restaurants. You can also buy gift vouchers for raffles and functions.

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

Mullet.

Resident Chef Greg Hamilton can answer all your seafood cooking questions as well as give you

some tasty seafood tips. We also have monthly cooking demonstrations.

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

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

Commercial Fishermen’s Co-operative


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

It is your one-stop fresh seafood shop for all your fresh seafood requirements, including whole fish fillets,

crustaceans and all the condiments to complement your fresh seafood experience.

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

the catch of the day.

PRODuCT INFORMATION

The Dockyard


The Dockyard is Newcastle’s newest bar located on the Boardwalk in the Honeysuckle precinct. you can

enjoy a casual and relaxed drink while looking across Newcastle’s wonderful harbour.

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

work, with family, or friends.

PLuM GLAZED DuCK BREAST

4 duck supremes, skin on100ml sweet chilli200ml plum sauce1 tsp blended garlic240g pork mince170g roasted red capsicum12 wonton wrappers200g snow peas½ head broccoli in florets

Serves 4

1. Heat a cast iron pan until it smokes and place duck skin side

down in the pan until golden brown and cook in the oven for

about 10 minutes.

2. For the wontons mix the mince and capsicum, roll into small

balls, fold wontons over mix and fry for about three minutes.

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

mixing bowl.

4. Place bed of steamed vegetables and wontons on a large

serving plate, place duck on top. Drizzle with the sauce.

Emerald Gardens AT WESTS


Enhanced by a tranquil water feature, ornate doors and beautiful timber and oriental fabric walls, the

Emerald Gardens Restaurant delivers a dining experience like no other Asian Restaurant in the Hunter.

Banquet menus are a speciality. From prawn toast to deep fried icecream with butterscotch sauce, sit

back, relax and enjoy each course as it is served by the attentive and courteous staff.

SALT AND PEPPER DRy SPICED SCALLOPS WITH CHILLI CuCuMBER DIPPING SAuCE AND STEAMED RICE

Salt and pepper scallops24 x cleaned and trimmed scallops

with the roe removed5 tsp sea salt3 tsp roasted black peppercorns6 tsp Szechuan pepper150g plain flour70g corn flour3 tsp ground white pepper

Dried spice2 tsp chilli flakes½ tsp ground black pepper1 tsp sea salt1 tsp Chinese 5 spice

Cucumber dipping sauce40g white sugar50ml white vinegar25ml sweet chilli sauce30g diced cucumber¼ bunch coriander

Garnish10ml sesame oilJulienne shallotsSliced red chilliesCoriander leavesLettuce cup

1. Roast black peppercorns and Szechuan pepper in a dry pan,

then grind and add all the other dry ingredients and reserve.

2. To make the dipping sauce, combine the sugar and vinegar

in a small pot and bring to the boil. Add the sweet chilli

sauce and cool. When the sauce has cooled add the diced

cucumber and finely chopped coriander.

3. Dip the scallops on the egg whites and coat in the flour

mixture then deep fry in very hot oil quickly.

4. Heat a wok and add the dried spices and scallops mixing

thoroughly. Drizzle with a little sesame oil, add the chopped

garnish and serve in a lettuce cup with cucumber dipping

sauce and steamed rice.

Engine Room Restaurant & Bar


Overlooking Newcastle Harbour, the Engine Room Restaurant and Bar on Honeysuckle offers a high

quality dining experience for all. With a modern sophisticated interior that reflects its industrial harbour

setting, it offers a relaxed and stylish atmosphere to enjoy sensational food.

Engine Room is known for excellent coffee with breakfast, tapas, pasta and pizza from the wood-fired

oven for lunch or dinner. Sit back, relax and enjoy.

HERB AND PARMESAN CRuSTED VEAL CuTLET WITH ZuCCHINI FLOWER AND ROCKET SALAD

2 veal cutlets about 200g each½ Spanish onion, finely sliced8 zucchini flowers100g semi-dried tomatoes200g rocket75g unsalted butter100ml oil200g plain flour2 eggs50ml milk30ml lemon oil

Herb and parmesan crust150g breadcrumbs100g freshly grated parmesan cheese½ bunch continental parsley,

finely chopped½ bunch mint leaves, finely chopped1 bunch oregano, finely chopped½ tsp sea salt½ tsp white pepper

Serves 2

1. Place breadcrumbs, parmesan cheese and freshly chopped

herbs into a large bowl with salt and pepper and mix well.

2. In two smaller bowls, place eggs and milk in one and whisk to

create an egg wash, place flour in the other bowl.

3. Place one veal cutlet into flour to give a light coating on both

sides, use bone to hold the veal.

4. From the flour dip, place the cutlet into the egg wash, coating

both sides. Next place veal into the parmesan and herb mix,

then pat down cutlet into crumb mix. In a heavy based pan,

add oil and 25g butter and turn up the heat. Once butter turns

to a white froth, gently add both veal cutlets and cook one

side for two minutes before turning.

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

Remove from oven and rest on a paper towel. In a clean

heavy based pan add remaining butter to medium heat,

once butter has melted add finely sliced onion and allow to

simmer for two minutes. Add semi-dried tomatoes, turn heat

to high, add zucchini flowers and sauté for three minutes.

Remove from heat and toss through rocket until slightly wilted.

6. On two large plates, divide the mixture evenly and place

cutlet on top. Drizzle with lemon oil.

Euro Patisserie


Located just a stone’s throw away from Newcastle’s must-visit tourist destination Blackbutt Reserve is Euro

Patisserie at 68 Orchardtown Road, New Lambton.

A dedicated team of pastry cooks and decorators led by Brooke Marlborough produce an amazing

range of gateaux, flans and desserts.

It’s the place to go to pick up something sweet for a special occasion or an impressive, modern wedding

cake. Visit Euro soon at www.europatisserie.com.au

VANILLA BAKED CHEESECAKE WITH SEASONAL FRuIT

375g caster sugar375g margarine1125g cream cheese5 whole eggs50g cornflour1 tsp vanilla essenceA layer of sponge cake to form

the base of the cheesecake

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

Preheat oven to 180°C.

2. Place sugar and margarine in an electric mixing bowl.

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

until combined.

3. Add the sifted corn four to combine, scraping the bowl down

to prevent lumps. Add the vanilla at this stage.

4. Place the mix on top of the sponge cake. Place the tin in a

water bath and cook for 30 minutes. When cool serve topped

with seasonal fruit.

Eurobar ‘n’ Grill


For a unique experience you can drink or dine right in the heart of cosmopolitan Beaumont Street,

Hamilton.

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

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

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

CHICKEN SuPREME ON ZuCCHINI AND KuMERA ROSTI

4 chicken supreme50g flaked almonds80g camembert500g zucchini, grated500g sweet potato, grated100g potato, grated2 eggs100g plain flourBreadcrumbs100 pink peppercorns1 onion, finely diced100ml white wine500ml creamSalt and pepper

1. Make a pocket in each breast length wise with a small, sharp

knife. Cut camembert into four equal wedges, roll in almonds

then squash into the breasts.

2. Seal in a hot pan then cook in oven at 240°C for eight to 10

minutes, until just firm to the touch. Serve placed on top of the

rosti with sauce over the top.

3. For the rosti, place grated zucchini, potato and sweet potato

in a bowl and season well. Add flour and eggs, mix to a

consistent texture. Roll into four equal patties, making sure to

squeeze out excess moisture. Place onto a greased baking

tray and cook in the oven at 200°C for 25 minutes.

4. For the sauce sauté onion in olive oil until soft, add drained

peppercorns and cook for a further two minutes, then deglaze

with wine and reduce by half. Add cream and reduce to

sauce consistency.

Fisher’s @ Honeysuckle


Fisher’s @ Honeysuckle opened in April 2005 in The Boardwalk, next to the Crowne Plaza Hotel. It

manages the Lee Wharf Pontoon for Honeysuckle Development Corporation and provides bike tours

and organises harbour, river and ocean boat charters from Newcastle. Fisher’s coffee gallery has an ever

changing backdrop of original art and photographs inspired by the region or painted by local artists.

Surrounded by vibrant restaurants, Fisher’s stands out by concentrating on light meals for people on the

move, to eat in or take-away.

THAI BEEF WRAP

6 lavash bread1 crisp cos lettuce125g vermicelli noodles, cooked200g snow peas, sliced1 red capsicum sliced1 carrot cut julienne¼ cup cashews chopped500g beef rump

Dressing¼ cup fish sauce¼ cup sweet chilli sauceJuice of 1 lime1 tsp sesame oil1 heaped tsp fresh chopped

coriander1 clove garlic finely chopped

1. Combine dressing ingredients and brush over beef.

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

slice thinly.

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

with remaining dressing.

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

with noodle salad.

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

Grower’s Best


As you park at Marketown Shopping Centre you are greeted to Grower’s Best with the lyrics of “That’s

Amore”. It draws you in. Then you discover this is more than splashes of colourful fruit and vegetables.

Every turn reveals a gourmet display of cheeses and other dairy products, smallgoods, European

specialty food, Asian and Indian items, pasta, nuts and oils ingredients. Everything to make your recipes

sensational!

PRODuCT INFORMATION

Array of fruit and vegetablesWe at Grower’s Best obtain products from the best fresh produce sources to ensure that you obtain crisp

and nutritious fruit and vegetables. We have a large selection of fresh fruit and vegetables, including

dried fruit and nuts, exotic fruits and Asian vegetables. We are proud of our wide selection and varieties

of fruit and vegetables and aim to add to your health and eating pleasure. under the leadership of Frank

Frasca, our friendly staff are always enthusiastic to help you and answer any questions you may have.

Delicious delicatessen As well a variety of Hunter specialty cheeses, we carry a variety of dairy products from Australia and

the rest of the world including fetta and parmesan cheeses. Our delicatessen offers a large antipasto

selection and ready-to-eat meals for busy customers.

Exotic gourmetFor those passionate about world food or who have an interest experimenting our gourmet section

provides authentic European and Asian specialty foods. Our extensive selections include oils, breads,

spices, sauces, condiments, pastas, sweets, jams, biscuits and an extensive variety of dried goods. We

aim to tantalise your taste buds and broaden your eating favourites.

CHAR GRILLED LAMB FILLETS ON CAuLIFLOWER AND ALMOND PuREE WITH CARAMELISED PEAR, TOPPED WITH CAuLIFLOWER AND PARMESAN CRuMBS FINISHED WITH A RICH PORT WINE ROSEMARy JuS

Hobarts Restaurant AT WESTS


Hobarts remains one of Newcastle’s premier dining experiences. Seating 40, this opulent and intimate a

la carte restaurant offers a selection of fine wines and sublimely elegant cuisine with impeccable service

to match. The chefs are committed to using only the finest and freshest produce to create their culinary

masterpieces. Whether you’re on a romantic or culinary quest, Hobarts is the perfect choice.

8 x 120g lamb fillets500g cauliflower and almond puree2 whole pears, poached and

cut in half200g cauliflower and parmesan

crumbs200ml rosemary port wine jus

Cauliflower puree500g trimmed cauliflower50g butter75ml creamJuice of ½ a lemon50g slivered almonds toasted

Port wine and rosemary jus100ml port500ml rich veal or beef stockGood pinch of chopped rosemary100g chopped onionsSalt and pepper

Cauliflower breadcrumbs200g blanched cauliflower250g fresh breadcrumbsGood pinch of fresh thyme75g grated parmesan cheese100g butter

Poached caramelised pears2 firm pears300g sugar1 lemon2 cinnamon quills

1. Cut cauliflower into florets and place into boiling water with

lemon juice and salt. After about four minutes remove 100g

of cauliflower and refresh under cold running water. While the

cauliflower continues to cook, shave the tops off the refreshed

cauliflower to resemble breadcrumbs. Melt the butter in a

flat bottom pan and add the breadcrumbs and refreshed

cauliflower. Cook, stirring frequently until golden brown. Add

the parmesan cheese and thyme and reserve.

2. When the remaining cauliflower is soft, strain and add the

cream and butter, then blend until smooth. Season to taste

and fold in the slivered almonds. For the jus, gently sweat

off the onions and rosemary in a pan then add the port and

reduce by two thirds. Add the stock and reduce by two thirds.

Add a little salt and pepper if needed.

3. Peel and core two pears and place in a large pot with the

water, sugar, lemon and cinnamon. Cover and bring to boil.

Turn down to a simmer for about 10 to 12 minutes. Remove

from the heat and cool in the liquid. To caramelise cut the

pears in half and roll in sugar. Place face down in a frying pan.

After about three minutes turn pears over and place into a hot

oven for six minutes.

4. Brush the fillets with oil and grill.

5. Place the cauliflower puree in the centre of the plate with the

caramelised pear on the side. Arrange the sliced fillets on the

puree.

6. Spoon a generous amount of rosemary jus around the plate

and top the lamb with the cauliflower breadcrumbs and fresh

herbs.

Honeysuckle Produce Markets


Honeysuckle Produce Markets has been running each Sunday now for more than five years. It enjoys

a strong community following with live music every Sunday. Honeysuckle Produce Markets offers a

magnificent iconic venue for all manner of functions and events.

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

the past three years.

WOK SEARED QuAIL SERVED WITH LIME CHILLI NOODLES

2 cloves garlicWalnut sized knob of gingerFinely dice fresh coriander root1 fresh lime cut end to end and

finely sliced20ml roasted sesame oil4 quail cut into quarters20ml fresh lime luiceRemainder of bunch fresh coriander

leavesSweet soy sauce

Lime chilli noodlesFresh noodlesCup of Asian-style vegetables

1. Flatten garlic and ginger with flat bladed knife then sweat

garlic, ginger, coriander and sliced lime in sesame oil in a wok.

2. Add quartered quail and sear, turn heat down, put the lid on

and braise until almost cooked.

3. When almost cooked, turn heat off, splash with sweet soy

sauce and lime juice then sprinkle with coriander leaves.

4. Julienne or fine dice a cup full of Asian-style vegetables

squeeze over the lemon juice.

5. Refresh or boil noodles to cook. Mix noodles and vegetables

and arrange quail on noodles. Drizzle remaining sauce over

plated ingredients.

Hot Rock Food Service + Catering


Hot Rock Food Service + Catering applies a fresh, contemporary and professional approach to catering,

functions and events. It has gained significant recognition as an innovative event and catering company

among the corporate sector as well as media, arts, fashion and the wedding market.

Hot Rock has become one of Newcastle’s foremost catering companies through the commitment and

dedication of the entire team. With a natural flair for producing fine modern Australian cuisine, Hot Rock

Food Service + Catering is here to assist you with any catering needs.

PRODuCT INFORMATION

Offering more than just great food, Hot Rock has a strong emphasis on food service. From conception to

completion, our team is dedicated to providing you with the ultimate dinning experience.

Whether it is providing you with a private dinner party in your home, or businesses conferencing

requirements to product launches or catering at your wedding, it is our commitment to excellence

combined with a professional and creative approach that sets us apart.

Our team offers a variety of options, from event management, serving and clearing away, or simply

prepare and deliver. We conscientiously work with you to achieve the best outcome.

Our clients rely on us for flexibility, consistency and creativity to achieve the perfect event. If quality

matters, we can assist you with the total package.

Our staff are fully trained, with presentation and customer service high on the agenda, ensuring your

function will run smoothly and efficiently.

Hot Rock can provide you with a selection of interesting menus including breakfast options, morning

and afternoon teas, sandwich platters, cocktail party food, board room lunch and dinners or wedding

packages.

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

for information about our company and products.

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

Impact Espresso Bar


Impact is located in Hamilton, nestled in the Hamilton piazza on Beaumont Street. Impact is known for

great coffee, food and service.

Created by Nicole Mitchell and David Gregor, Impact is the perfect place to drop in for a long lunch,

quick breakfast, exquisite dinner, or relaxed coffee.

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

SEARED KANGAROO LOIN ON ROAST PuMPKIN WITH RIBERRy, QuANDONG, ONION JAM TART

4 kangaroo loins, about 800g each1 butternut pumpkin2 white onions200g brown sugar50ml balsamic vinegar1 cinnamon quill2 star anise100g unsalted butter12 quandong fruit100g riberry (lillypilly)200g shortcrust pastry

(1 sheet of frozen pastry)Sea salt240ml beef or veal jusOlive oil

1. Peel and finely slice onions. Heat pan with small amount

of olive oil and sauté white onion. When soft add anise,

cinnamon and brown sugar. Stir over heat until sugar is

dissolved. Add balsamic and butter. Leave over low heat for

20 minutes. Stir occasionally.

2. Slice kangaroo into strips of three, season with sea salt, drizzle

with olive oil, allow to sit for at least half an hour. Peel and dice

pumpkin into desired size, place in oven at 200°C seasoned

with sea salt and olive oil. Stir occasionally. Cook until golden

brown.

3. Roll pastry into then sheet, cut into quarters, place riberry,

quandong and onion equally over then pieces, place in oven

at 200°C, cook until pastry is golden brown.

4. Heat a heavy skillet over high heat and cook kangaroo, about

two minutes for each side. Remove from heat and rest meat.

To serve place a quarter of the pumpkin in the centre of plate,

place a tart over the pumpkin, top with the kangaroo on tart.

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

over.

Kati Alo


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

Boasting a menu designed for healthy eating, we source the freshest and best quality produce direct

from Sydney. This allows us to provide you with a dining experience with great food at a great price.

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

visit www.katialo.com

GRILLED LAMB SALAD WITH MINT PEAR AND HONEy DRESSING

Salad100g trimmed lamb back strapHandful of baby spinach3 button squash½ cup sunflower seeds¼ cup dried apricotsWedge of brie cheese

Dressing1 egg white 2 ripe pears, peeled2 tbsp honey¼ bunch of mint200ml vegetable oil80ml champagne or white

wine vinegar1 tsp Dijon mustard

1. For the dressing gently heat the vinegar, dissolve the honey

and half the amount of mint with the vinegar. Blend the

mustard, pears and egg white in a processor. Combine all the

ingredients and add the remaining mint and process. Slowly

add oil. Add lukewarm water, if needed, to thin mixture.

2. Seal the lamb in a hot pan until medium rare. Slice squash and

grill in pan, cut brie into pieces, toss with the rest of the salad

ingredients into a bowl.

3. Slice the lamb back strap. Combine the dressing and salad

and put on the plate with the lamb on top. Serve with sour

dough.

Larnna Thai


Larnna was a kingdom located in the north of Thailand around the city of Chiang Mai. The word Larnna

translates to mean ‘one million rice fields’.

The restaurant is influenced by the cuisine of Northern Thailand. Ingredients include chilli, garlic, ginger,

galangal, lemon grass, basil and lime. Larnna Thai presents a combination of flavours inspired by

traditional Thai recipes including some of Chiang Mai’s most famous dishes.

STEAMED WHOLE SILVER PERCH WITH CHINESE RICE WINE AND GINGER

One whole silver perch

For the sauce1 tbsp Chinese rice wine3 tbsp of fish sauceJuice of one lemon1 tbsp white sugarFresh chilli, seeded and sliced

Garnish1 bunch roughly cut fresh coriander,

leaves only 1 tbsp of sliced ginger

1. This recipe requires a steamer basket big enough to hold the

whole fish on a large plate with enough room around it to

allow the steam to rise evenly.

2. Place the chopped ginger inside and over the top of your

whole fish, place your fish onto your plate and into your

steamer basket.

3. Cover and steam over simmering water for 10 to 15 minutes or

until cooked. The fish is cooked when the flesh turns white.

4. While your fish is steaming add your ingredients to a small bowl

and mix until the sugar dissolves.

5. Remove plate from steamer, garnish your fish with the

remaining ginger and coriander then drizzle with sauce.

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

white wine.

Martines’


Martines’ at New Lambton is one of Newcastle’s original “gourmet delis”, now expanded and providing

a huge range or services since its inception in 1988.

Now available is an extensive range of take-home meals, a 60 seat café area and a superb catering

arm offering a comprehensive range of fully serviced menus with liquor license options.

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

The take-home food range is second to none offering starters, entrees, main meals, sides, desserts and

more, all baked on the premises by in-house chefs and available ready cooked and fresh each day.

PRODuCT INFORMATION

Martines’ has a huge takeaway lunch trade, with the gourmet sandwiches often referred to by

customers as the “world’s best”.

The 60 seat café has on offer many take-home meals as well as modern breakfast, lunch and dinner

menus. The semi outdoor eatery provides a comfortable indulgence with air conditioning for those

extreme days.

Martines’ has developed a well deserved, excellent reputation for its catering services. Dinner parties

to corporate and private functions of any size. Martines’ offers a huge range of catering services

from plattered foods collected from New Lambton to fully catered three and four course meals at it’s

exclusive Bar Beach venue or at your own venue. Their liquor license allows Martines’ to cater for all your

function needs.

Bar Beach offers an excellent function room inside the Cook’s Hill Surf Life Saving Club. Martines’ are the

exclusive caterers at this most excellent venue. Consider having your next conference, product launch,

or have your 40th birthday or wedding at this glorious room sitting over the top of the white sands of Bar

Beach.

The fully commercial bar, East and South facing verandahs and the rolling waves just metres away place

Martines’ and The Bar Beach Function Room as a must use venue for anyone wanting to impress clients

or have friends enjoy the most unique venue in town!

Mary Ellen Hotel


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

The hotel has recently been refurbished and has a relaxed and comfortable atmosphere. Add a huge

wine and cocktail menu plus 23 beers on tap and it is no wonder the Mary Ellen has been nominated

for awards like Bar of the year, Country and Best Casual Dining Venue, Country, at the AHA Awards for

Excellence.

ATLANTIC SALMON ON ROSEMARy SMASH CHATS WITH WILTED SPINACH AND DILL AIOLI

4 x 200 salmon steaks8 to 10 chat potatoes1 sprig rosemary2 lemons200g baby English spinach500ml vegetable oil1 bunch dill3 eggs1 clove garlic1 tbsp white wine vinegar2 tbsp Dijon mustardSea saltCracked pepper

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

the skin.

2. Mix the chopped rosemary with half its volume of sea salt and

a few good grinds of pepper.

3. Pick the fronds from the dill and cut the tips off one lemon and

then cut the body into four medallions. Juice the other lemon.

4. For the aioli, whiz one whole egg and two yolks in a processor

with the garlic, mustard and vinegar. While whisking pour in the

oil and whisk until thick.

5. Reserve some of the dill for a garnish and add the rest to the

mix with the lemon juice and a few teaspoon of hot water to

thin out the aioli.

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

Heat the pan and rub a little oil onto the skin of the salmon

and place skin side down. Cook skin side down for five

minutes, then turn over, add the chats to the pan and then put

in a 220°C oven for about four minutes.

7. Blanch spinach.

8. Remove pan from the oven, break the potatoes up with a

spoon and place on the plate, sprinkle with rosemary salt,

place on salmon and top with lemon and spinach. Drizzle with

aioli.

Newcastle Kitchen & Cutlery


Whether you are a professional or aspiring chef, Newcastle Kitchen & Cutlery offers a one-stop

shop to inspire all your culinary creations.

As the Hunter’s premier kitchen speciality retailer, we provide a range of products and services for

the hospitality industry including cooking classes, chefs’ attire, kitchen and presentation items, knife

sharpening services, delicious products and cooking books.

PRODuCT INFORMATION

The Home Chef Cooking SchoolFor more than ten years, a number of the Hunter’s top Chefs have showcased their signature recipes and

secrets of the trade in our speciality cooking classes. Held in the modern Newcastle Kitchen & Cutlery

demonstration kitchen, these classes attract an array of participants, from other professional chefs,

younger aspiring chefs as well as home cooks. Our Saturday cooking classes, hosted by resident chef

Glen Herival, are also available if your wish to improve your general cooking skills.

Kitchen equipmentWhy cook when you can create? Newcastle Kitchen and Cutlery offer a wide range of kitchen

equipment and supplies including cookware, smallware, bakeware, cutlery, tabletop, utensils and

tools. you can carve masterpieces by using renowned knife brands such as Furi, Kasumi, Victorinox and

Messermeister. For professional results, we recommend you choose from our high quality equipment

brands which include Kitchenaid, Magimix and Bamix.

Chefswearyou may be a Chef, but do you look the part? We have all the right gear to make you look your

professional best. Our textiles range includes jackets, pants, aprons, hats, footwear and accessories.

Unique productsWe showcase the best of Australian and Hunter products including Morpeth Sourdough, Hunter Grove

Olive Oil and Byron Bay Coffee. Come in and browse our range of speciality products as well as our

extensive selection of Australian and International cookbooks.

The Olive Branch Café


The Olive Branch Café is fully operated by young people aged between 15 and 25 who are training in

hospitality operations. under the guidance of professional staff, the training participants gain nationally

accredited qualifications while gaining invaluable work experience. While emphasis is on training, the

seasonally changing menu is dynamic and creative, with flavours from different parts of the world. The

Olive Branch Café is open for breakfast, morning tea and lunch, Monday to Friday.

OVEN ROASTED CAPSICuM FILLED WITH SPINACH, KuMERA AND LEEK RISOTTO

1 large kumera3 tbsps butter1 large onion, diced1 leek, diced20g baby spinach1½ cups chicken stock1½ cups white wine

cups grated parmesan2 red capsicumsSnake beansSalt and pepper to taste

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

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

ice water.

3. For the risotto, melt the butter in a pan and add onion, leek

and kumera, cooking gently without colouring for two to three

minutes.

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

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

seasoning.

6. Cut capsicum in half, deseed, fill with the risotto and then

place snake beans on top.

Paul’s Asian Affair Restaurant


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

exotic chinese.

Paul’s Asian Affair has won many awards during the past 12 years including Best Asian Restaurant in the

Hunter Valley, Best Asian Pacific Restaurant in Regional NSW and National finalist for 2004.

KuALA LuMPAR KING PRAWNS

12 king prawns½ onion, dicedFew pieces of tinned or fresh pineapple1 small tomato, diced1 stick shallot, finely sliced for garnish2 cloves garlic, finely sliced2 tsp crushed peanuts

Sauce½ cup tomato sauce1 tsp chilli sauce1 tsp peanut butter1 to 2 tsp sugar to taste

1. Seal king prawns in hot oil in a wok, remove from oil. Reheat

oil and add garlic and vegetables and cook until onions are

soft and add sauce ingredients. Cook until peanut butter is

dissolved.

2. Add prawns and stir until boiling. Serve garnished with nuts and

shallots, or use coriander instead of shallots.

Q Tea


The classic definition of tea is the brew made from the infusion of water and the leaves of an evergreen

plant of the Camellia family.

Born and bred in nosh on beaumont, Hamilton, Q tea is forging it’s way in café restaurants all over

Newcastle. Q tea specialize in quality loose leaf tea with a wide variety of traditional and modern blacks,

traditional and modern greens, whites, reds, organics, herbals, fruit infusions, blends and tisanes. Q tea

sources blends from the finest plantations all over the world and can even custom blend to your own

requirements.

THIN AND CRISPy APPLE TART WITH Q TEA TRADITIONAL CHAI GELATO AND Q TEA TuRKISH APPLE SyRuP

2 sheets of puff pastry, cut to desired shape

10 large granny smith apples poached till opaque in sugar stock syrup

1 egg yolk for glazingFreshly ground cinnamonIcing sugar for dusting

Gelato1 litre milk 10 egg yolks200g sugar25g Q tea traditional chai

Turkish apple syrup25g Turkish apple tea25g sugar100ml of water

1. For the Turkish apple syrup place all in a pot and bring to 95°C,

strain and reduce until slightly coloured and thickened. Chill.

2. For the gelato, steep the traditional chai in the milk from cold

until warm over a moderate heat. Chill overnight and then

strain. Heat and pour over creamed egg yolks and sugar. Stir

over a double boiler until it coats the back of a spoon. Strain

again and chill. Churn in an icecream machine. Freeze.

3. For the tart, dock and glaze the puff pastry then dust with

cinnamon. Thinly slice the poached apple and arrange

around the pastry, Bake at 180°C until it rises slightly. Dust

with cinnamon and icing sugar and place on a plate with

a little Turkish apple syrup. Place on the gelato and serve

immediately with a pot of Q tea.

Red Heifer Grill & Carvery


Located in the CBD, the Red Heifer is a preferred lunch and dinner destination. Come in and taste our

award-winning burgers, salivating steaks, light meals and modern Australian cuisine. Our restaurant is a

favourite for those casual get togethers, special occasions or for a special day in the city. Our restaurant

is open for lunch and dinner seven days a week.

BEEF FILLET ON POTATO AND MACADAMIA ROSTI TOPPED WITH TEMPuRA ASPARAGuS, KING PRAWNS AND BALSAMIC RED WINE JuS

4 x 200g beef fillets500g pontiac potatoesBunch of asparagus200g corn flour8 large king prawns½ cup balsamic vinegar1 litre beef stock100g macadamia nuts1 large carrot1 large onion4 sprigs parsley½ cup red wine2 tbsp tomato paste 1 egg200ml oil

Serves 4

1. For the sauce roughly chop carrot and onion and then lightly

brown in a heavy based pan with 50ml of oil. Add the red

wine, tomato paste and balsamic vinegar and reduce for

about five minutes before adding stock and parsley. Simmer

for about 30 minutes then strain liquid, reduce again for 20

minutes.

2. For the rosti, peel the potatoes and cut into cubes and place

in a saucepan with cold water. Cook until just soft. Place

the macadamias into a food processor and blend until they

resemble crushed nuts. Place the cooked potatoes and nuts

into a bowl and mash together. Divide the mixture into four

and press into a patty. Heat a fry pan and cook each side of

the patty until just golden brown.

3. For the tempura asparagus place the egg into a bowl with 2

teaspoons of water and whisk. Add the cornflour and whisk.

Place the asparagus into the batter, one at a time. When crisp

remove and put onto kitchen paper to drain.

4. For the king prawns, peel the centre of the prawn, leaving the

head and tail in place. Season the beef fillet and cook in a hot

pan for about two minutes each side. Heat oven to around

220°C and place the rosti on a greased tray. Put the beef

on the rosti then top with two prawns. Cook for about eight

minutes. Place each stack onto a plate and garnish with the

asparagus and drizzle with hot sauce.

Scotties


Scotties, an iconic takeaway in Newcastle, has recently evolved into a café takeaway. With simple fresh

food and a relaxed dining atmosphere, Scotties now caters for a wider range of tastes and is fast gaining

a great reputation within the community.

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

and excellent service.

BEER BATTERED FISH WITH LIME AIOLI

160g flathead fillet

Beer batter300ml beer50ml soda water250g self raising flourPinch of salt

Lime aioli½ tbsp Dijon mustard½ lime, juiced1 tsp crushed garlic1 tbsp white wine vinegar¾ tsp salt300ml canola or vegetable oil1 egg

1. Place the beer into a mixing bowl and slowly add flour while

gently whisking. Add salt and soda water and whisk until

smooth.

2. For the aioli put the mustard, egg, vinegar and salt into the

food processor, turn on the machine and slowly add the oil

until you have a thick emulsion. Add the lime juice at the end.

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

the side and with roasted tomatoes.

Scratchleys on the Wharf Restaurant


Scratchleys is absolute waterfront dining at its best! It is located close to the Newcastle Central Business

District, adjacent to Sydney Harbour Seaplane and so close to the Ocean Tankers that you can almost

touch them. The food is fresh, simple and innovative. The menu focuses on seafood but with more than

40 dishes to choose from, there is something for everyone. Scratchleys has an extensive wine list of 220

varieties mainly from the Hunter Region. Scratchleys is a must do experience for locals and visitors to

Newcastle. Please visit www.scratchleys.com.au

SEAFOOD PLATTER FOR TWO WITH CHAR GRILLED SEAFOOD ANTIPASTO

Cold produce250g fresh king prawns peeled

- heads and tails left on2 large blue swimmer crabs, cleaned2-3 large Balmain bugs, cleaned6-8 fresh oystersFresh seasonal fruits of your choice200ml seafood mayonnaise1 lemon1 finger bowl1 lobster, optional

Hot produce100g green prawns, deveined and

butterflied50g baby octopus, cleaned and

cut lengthways 50g scored squid tubes, cut into

2 inch pieces2 large ½ shell mussels100g piece of white fleshed fish50ml basil pesto1 lemon

Hot produce marinade½ bunch shallots4 cloves of garlic2 chillies½ bunch coriander1 small Spanish onion 50ml white wine150ml olive oil

1. Cold method: On a large platter neatly arrange fruits and

salads towards the rim of the platter leaving enough room for

a bowl to contain the hot seafood. Work toward the centre

adding the seafood in a decorative manner with the lemon

wedges.

2. Hot produce marinade method: Roughly chop all ingredients

and place in a blender for about 30 seconds on a high speed.

Slowly add the wine and blend for 30 seconds, then add oil,

blend for a minute and then season. Pour over seafood and

let marinade stand for at least two hours.

3. Hot method: Heat a barbecue plate or char grill to extremely

hot. Cook fish on hot plate until half cooked, about three

minutes. Add prawns, squid, octopus and mussels, moving

around seafood with tongs for about three minutes, making

sure seafood is charred. Seafood should now be cooked, test

by trying some. Place seafood in bowl on platter and drizzle

with basil pesto. Garnish with lemon wedges.

Silo Restaurant & Lounge


Silo is a spectacular harbour side destination which offers modern Australian cuisine based on formal

French techniques. In addition to the al a carte menu, you can order tempting bar snacks to have with

that after work drink, all served against the backdrop of a cocktail ambience.

The popular harbour side restaurant and bar is owned and run by manager Mark Seery, chef David

Cartwright and bar manager, Paul Davies, and assistant manager, Therese Cubis. Silo is open all week for

lunch and dinner and breakfast every weekend.

SEARED SEA SCALLOPS WITH BRAISED PORK BELLy, CARROT PuREE AND PICKLED SHIMEJI MuSHROOMS

12 large Japanese scallops, roe off

Brine200g caster sugar300g sea salt3 cloves6 black peppercorns3 bay leaves2 litres water

Carrot puree25g butter3 eshallots, peeled6 carrots, peeled2 garlic cloves250ml chicken stock

Pork belly200g pork belly 3 bay leaves1 onion 500ml chicken stock1 carrot 500ml veal stock1 celery stick1 garlic cloveHalf bunch of thyme

Pickled shimeji mushrooms250ml mirin1 chilli, chopped1 cm ginger, chopped25g caster sugar35ml white vinegar1 punnet of shimeji mushrooms

Serves 4

1. For the brine bring all the ingredients to a boil, cool and place

pork belly in brine solution for 12 hours. For the carrot puree

sweat eshallots and garlic in butter, add carrot and cook for 10

minutes. Add chicken stock and cook carrots until soft. Puree

and pass mixture through a fine sieve.

2. Drain pork belly from brine solution. Sweat vegetables in

saucepan for 10 minutes. Add both stocks and bring to a boil.

Add pork belly and cover with grease proof paper and simmer

for one and a half hours or until belly becomes soft to touch.

Remove from stock and cool, ready to be portioned.

3. For the pickle, heat all the ingredients except mushrooms,

adding the mushrooms once mixture has cooled.

4. To serve, place portioned pork belly skin side down in a pan to

crisp skin. Heat carrot puree, season scallops and sear in pan

for 30 seconds both sides. Place scallops on plate and spoon

puree in the middle. Arrange pork belly and shimeji mushrooms

and garnish with fine herbs. Serve with your favourite

sauvignon blanc.

The Source Café


Owned by couple Donald and Sally McAllister, The Source Café is located at the heart of Linwood, along

the Newcastle Foreshore. With great food, great coffee and excellent service, you can enjoy waterfront

views.

Open six days (closed Tuesdays) The Source Café serves a superb breakfast and lunch with Chef Garry

Hayes offering a dynamic menu ranging from classic favourites to modern delights. The Source Café also

specialises in weddings and private functions.

SALAD OF SHAVED FENNEL, CRISPy PEAR AND PROVOLONEWITH AN ‘ESPRETTO’ OF RASPBERRy

SaladJuice of half a lime1 firm pear1 bulb of fennel100g sliced mild provolone

Espretto½ cup of raspberry vinegar¼ cup of red wine1 tsp of good quality raspberry jam¼ cup of caster sugar

1. using a mandolin carefully slice the pear and shave the fennel

as thinly as possible.

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

3. For the ‘Espretto’, use a heavy based saucepan and bring the

vinegar and red wine to the boil. Add raspberry jam and sugar,

stir to dissolve.

4. Reduce for further five minutes.

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

cool.

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

centre of a plate.

7. use half the pear, fennel and provolone and layer on top of

the salad to create a stack. Spoon the ‘Espretto’ around the

salad on the plate.

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

pepper.

9. Left over ‘Espretto’ will keep in an air-tight container in the

refrigerator for up to two weeks.

Wine Suggestion: Tempus Two 2004 Botrytis Semillon

The Stag & Hunter


Another Swill ‘n Grill Bistro offering great food and fantastic service.

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

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

OVEN ROASTED CHICKEN BREAST WITH A CRuNCHy CASHEW CRACKED PEPPER AND LEMONGRASS CRuST ON A BED OF ROCKET WITH A NAM JIM DRIZZLE

200g chicken breast500g roasted cashews1 tbsp lemongrass, chopped1 tsp cracked black pepper1 egg100g rocket lettuce100ml nam jim

1. Seal both sides of chicken breast on grill plate. Blend cashews,

lemongrass and cracked pepper in a blender. Add egg. Mix

together.

2. Mould over presentation side of chicken breast. Place in oven

on 190°C for 10 to 15 minutes or until cooked. Place on bed of

rocket lettuce and drizzle with nam jim.

Swell@Merewether Espresso Bar


For consistently superior espresso and catching sight of the dolphins, Swell@Merewether offers these

wonderful treats seven days a week.

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

For early birds the sunrise across the ocean is spectacular and breakfast is available from 6.30am each

day. Relax with quality espresso and fresh juice while your kids take advantage of Swell’s giant sandpit.

VEGETABLE PANINI

1 loaf Turkish bread150g baby spinach½ butternut pumpkin2 red capsicums1 cup Danish fetta¾ cup pitted kalamata olivesOlive oilSalt and cracked pepper

Pesto5 bunches of basil5 cloves garlic100g parmesan100g pine nuts1 cup olive oilCracked pepper

1. Preheat oven to 180°C. Cut pumpkin and capsicum and

place in a baking tray. Lightly coat with olive oil, salt and

pepper and place in oven until pumpkin is golden and soft.

2. To make pesto remove basil leaves from stalks and place

leaves, garlic, parmesan, pepper and pine nuts into a food

processor on medium speed and add oil slowly until blended.

3. Slice the bread in half, lengthways, and spread pesto onto

the lid of the bread. Mash pumpkin onto the base and layer

capsicum, fetta, olives and baby spinach on top.

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

Twist Café Bar


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

Watch the bustle of Newcastle‘s busy Honeysuckle dining precinct and take in harbour views by dining

alfresco on the boardwalk. With excellent service and menu, Twist is a meeting place for friends and

families of all ages.

SLOW ROAST RACK OF LAMB WITH KuMERA CROQuETTE

4 racks of lamb with four points each1 tsp ground cumin1 tsp sea saltOlive oil

Sweet kumera croquette800g roasted sweet potatoCracked pepper and sea saltFinely chopped rosemary150g butter50ml vegetable oil2 eggs50ml of milk1 cup flour1 cup breadcrumbs

Fig and onion chutney1 brown onion2 sage leaves1 tsp brown sugar50g chopped dried figs20ml balsamic vinegar60ml beef stock

Serves 4

1. Rub the racks with seasoning and oil, place on a baking tray

and bake in a preheated oven at 180°C for 20 minutes.

2. Mash the sweet potato and add salt, pepper and 120g of the

butter. In one bowl place eggs and milk and whisk to create

an egg wash. Put the flour in a second bowl and the bread

crumbs in a third bowl.

3. Mould sweet potato mixture into cylinder shape, cover with

flour, dip in egg wash and cover with breadcrumbs.

4. Heat oil and remaining butter in a heavy based pan and

lightly fry croquettes on both sides until golden brown.

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

ingredients resemble a jam.

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

side.

Paxton Swamp

87

More than 90 wineries and cellar doors, a host of fine

restaurants, a variety of accommodation, exciting festivals and

an abundance of holiday activities makes the Lower Hunter

wine country a premier tourist destination.

Savour classic Hunter varieties of Chardonnay, Semillon and

Shiraz, as well as the new generation wines such as Verdelho

and Chambourcin.

Choose to stay where your heart desires; at a wine resort,

boutique guesthouse, Irish pub, international hotel, golf resort,

health spa, rustic cabin or family cottage.

Join a daily minicoach tour; take a leisurely car trip, ride a horse

or bicycle and visit the many vineyards.

Soar above the vineyards at sunrise in a hot air balloon,

returning for a champagne breakfast on the ground. Take

an adventurous 4WD trek into the Watagan State Forests, or

electrify your senses with a tandem skydive.

Discover the shopping delights with quality arts, book shops,

crafts, antiques and numerous specialty gift shops. Browse

unique galleries such as Butterflies Gallery and Evans Family

Antiques.

Follow the Hunter Valley Wine Country festival calendar with

Jazzfest at Tyrrells, Long Flat Paddock, the Lovedale Long

Lunch, Opera in the Vines at Wyndham Estate and Budburst,

as well as the Hunter Valley Harvest Festival, which brings live

theatre, music, concerts, feasts, art and exhibitions to the

vineyards.

Tantalise the tastebuds by visiting any of the great restaurants,

cafes, pubs, resorts and produce outlets featured in this book.

Wine Country

Adina Vineyard, Olive Grove & Café Adina


TASTING NOTES

Pinot Grigio 2006Pinot Grigio is our most popular white wine. We have the largest planting of this variety in the Hunter and

we sell out every year. This wine has lovely aromas of tangerines, apples and pears that makes it such an

appealing variety. It combines beautifully with most dishes, and is perfect with seafood, cheese dishes

and lighter Asian plates.

The Cabernets 2005As the name suggests this wine is predominantly a blend of Cabernet Franc and Cabernet Sauvignon

that is enhanced by the addition of another blend - Merlot and Petit Verdot. This quartet of wines

makes The Cabernets for 2005 a very interesting and complex wine. It shows a wonderfully smooth and

beautifully balanced structure. Inspired by the use of four of the top five Bordeaux varieties, it is drinking

beautifully now, but with proper cellaring this wine should continue to mature gracefully for at least seven

years. This wine won the top gold/trophy in the Open Vintage Reds category of the 2006 Hunter Boutique

Winemakers Show.

Thomas Charles Reserve Shiraz 2005The Hunter Valley is renowned for its Shiraz styles, and for lovers of a good Hunter Shiraz this is an excellent

example. While still relatively young, it is already exhibiting wonderful spicy berry flavours. The 2005 season

yielded outstanding fruit and the Thomas Charles was made from selected hand-picked estate grapes.

After fermentation it was matured in French and American oak barrels for 23 months before bottling. The

result is a beautifully structured wine with a palate that offers great flavour intensity, balance and length.

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

Originally planted in the 1860s, our vineyard was re-established in 1989. Today we produce all the Hunter

favourites - Semillon, Chardonnay and Shiraz - as well as other popular varieties such as Pinot Grigio and

Sangiovese. In addition to award-winning wines, we offer olives, vineyard accommodation and its café.

This café features modern Australian offerings including the Adina Tasting Platter of our very own olives,

oils and vinegars. Our brand new self-contained tourist lodges have panoramic views over the vineyard

and olive grove. This is the perfect setting to relax and unwind. Please visit www.adinavineyard.com.au

Allandale Winery


TASTING NOTES

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

Partly barrel fermented in new French hogsheads, the wine was left to age on yeast lees, which has

resulted in a richness on the palate with some added bready complexity. The palate is full and long,

while the finish is clean and fresh, making this wine an ideal accompaniment to a wide range of foods

from seafood to veal. Consume without extended cellaring.

Allandale wines first came into prominence in 1981 when the 1980 Allandale Chardonnay won the

Farmer Bros. Trophy at the 1981 Canberra National Wine Show. The continuing success of the early

Chardonnays was a sign of things to come as Allandale was to build a reputation over the past 26 years

as one of Australia’s premium Chardonnay producers.

Some of Allandale’s Chardonnay accolades:

• 1997 - Chardonnay winning the Best Chardonnay in Australia and New Zealand in Winestate Magazine

in 1998

• 1998 - Chardonnay following in its footsteps winning the Number One wine in Oz Clarke’s Year 2000 Top

Dozen in the UK

• 1999 - Chardonnay was chosen for Scandinavian Airlines Business Class

• 2000 - Chardonnay was chosen in the Top 100 in the 2001 Sydney International Wine Competition

• 2001 - Chardonnay awarded a Gold Medal at Hunter Valley Wine Show

• 2002 - awarded a Gold Medal at Hunter Valley Boutique Winemakers Show

• 2003 - Allandale Chardonnay was awarded the Trophy at the 2004 Hunter Valley Boutique Winemakers

Wine Show

• 2004 - won a Silver Medal Hunter Valley Boutique Winemakers Show

Allandale Chardonnay can be found around the world. Come and try the latest vintage in our cellar

door or at the famous annual Lovedale Long Lunch in May.

Allandale Winery and vineyards was established in 1978. A visit to the winery is a must for any visitor to the

Hunter Valley. Tastings are held in the winery surrounded by tanks of wine and wine making equipment.

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

Please visit us at www.allandalewinery.com.au

At The Vintage


AFFOGATO

Saffron Icecream1½ litres creamPinch of large saffron threads18 egg yolks450g caster sugar

Macadamia Biscotti250g egg whites250g sugar500g plain flour250g toasted macadamia nuts

1. For the biscotti whisk egg whites and sugar together until soft

peaks form then slowly fold in the sifted flour and the whole

nuts.

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

cooked.

3. Let cool, then slice thinly and place on a baking tray and

brown slightly in the oven at 165°C for three minutes. Makes

one loaf.

4. For the icecream bring cream and saffron almost to the boil

and stand for 10 minutes.

5. Whisk the egg yolks and sugar until pale, pour in the cream,

mix and place back on low heat.

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

spoon.

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

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

two litres.

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

complete change of lifestyle.

Its restaurant was awarded the Hunter Regional Best Restaurant in a club, hotel, pub in 2004 and 2005,

offering a relaxed yet elegant ambience.

The Vintage is surrounded by Beggars Bridge and Bimbadgen vineyards and the Greg Norman-designed

18 hole championship golf course.

Audrey Wilkinson Vineyard


TASTING NOTES

Museum Reserve Lake Shiraz, 2005

TOP GOLD, Hunter Valley Wine Show 2006

SILVER, Hunter Valley Boutique Winemakers Show 2006, NSW Small Winemakers Show 2006,

Cowra Wine Show 2006

BRONZE, Sydney Royal Wine Show 2007, Boutique Wines of Australia 2006

Named after the old dam on the beautiful Oakdale property this Hunter Shiraz is the perfect example of

what can be achieved from a great vintage.

The vineyard comprises a combination of sandy loam and red clay soils with warm to hot climate

conditions typical of the Hunter Valley.

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

and 40% French Oak barrels.

Styled on tradition and enhanced by the unique characters of the vineyard it is elegant and

flavoursome. It has enticing cassis and mint scents and brings ripe, intense blood plum flavour to the front

of the palate.

Coffee cream chocolate, cinnamon and fruit characters meld with lightly applied nutty oak on the

middle palate and soft earth tannins come through at the finish.

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

First planted in 1866 by Frederick Wilkinson, Audrey Wilkinson Vineyard is widely regarded as being one of

the first vineyards in the Pokolbin area. Almost a hundred years of the presence of the Wilkinson family at

this site forged a tradition of wine craftsmanship and excellence that has been carried on to the present.

Today the Audrey Wilkinson Cellar Door encapsulates the true essence of the vineyard experience with a

large range of award-winning wines, magnificent 360 degree views of the Hunter Valley and 140 years of

history beautifully displayed in the museum... Enjoy the taste of history.

JAMBALyA

Australia Hotel


SauceShells from 1kg king prawns,

heads and tails1litre chicken stock200g carrot chopped200g onion chopped150g celery chopped100g tomato paste3 bacon bones½ bottle white wine

Jambalya2 Chorizo sausages2 rashers bacon chopped200g ham, cut in small cubes1 red, 1 green, 1 yellow capsicum,

cut into strips1 red onion, sliced16 green king prawns, lightly

char grilled12 chicken tenderloins, lightly

char grilled1 tsp paprika2 tbsp cajun spice3 tbsp chopped parsley3 tbsp chopped basil3 tbsp chopped shallots1 cup cooked rice

1. Place shells, vegetables, bacon bones and tomato paste

in oven to roast. When well roasted, about 45 minutes, put

ingredients into a large pot and deglaze roasting pan with

wine. Put juices and stock in pot, bring to the boil and simmer

for two hours. Strain and set aside.

2. The jambalya sauce can be done in advance and frozen, it

can also be thickened with a little cornflour if needed.

3. Heat a little oil in wok, quickly fry dry spices then add bacon,

onion, sausage, ham and capsicum. Stir-fry until vegetables

are just cooked then add chicken, prawns and sauce, but

only enough sauce to keep it moist. Add rice and fresh herbs,

maybe a little more sauce. Serve with mashed potato.

Dine at the pubs locals and tourists alike call home.

Award-winning food and a large selection of Hunter Valley Wine await you at this true Aussie corner

pub. Surrounded by mining memorabilia, every wall tells a story at this Swill ‘n Grill bistro. The service,

atmosphere and great food will have you coming back again and again.

A definite must if you are in the Valley.

Binnorie Dairy Cheese Factory


PRODuCT INFORMATION

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

Already awarded best in Australia twice at the Australian Specialist Cheesemakers’ Association

Awards, Binnorie Marinated Fetta has become a Hunter favourite. It is used on menus throughout the

Wine Country, Newcastle, Central Coast and in some of Sydney’s premiere kitchens such as Aria, 41,

Watermark, and Salon Blanc to name but a few.

A soft, yet crumbly texture, the world standard quality of Binnorie Marinated Fetta lends versatility to

anything from tapas and mezze plates to fine dining.

Binnorie Labna (drained yoghurt marinated in chilli, garlic and rosemary) has similarly generated a loyal

following, combining an impossibly smooth texture with flavour that can lift any dish from a gourmet

salad to a simple bruschetta.

Located amongst the vines in Pokolbin, Binnorie Dairy also stocks a select range of other locally

produced delicacies, reminiscent of regional stores throughout France and Italy.

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

Opened in 2003, Binnorie’s range of specialty cheeses are already considered a benchmark in the

industry, combining textures and flavours rarely seen in the Australian food landscape.

By focusing on fresh style products that can be used in a myriad of dishes, Binnorie products endeavour

to inspire both chefs and home gourmets alike to new levels of creativity.

Bluetongue Brewery Café AT HuNTER RESORT


BEER BATTER FISH AND CHIPS

1 bottle of Bluetongue Ginger Beer200g flour4 flathead fillets300g kipfler potatoes2 lemonsSeasaltCracked pepper350ml olive oil

1. For the chips wash the kipfler potatoes and place in a pot of

cold salted water. Bring to the boil for 10 minutes, strain off the

water and allow to cool. Once cool, cut the kipflers into chips.

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

15 minutes.

2. For the fish take a mixing bowl, pour in the Ginger Beer, flour

and whisk together. Allow to stand for half an hour. In a wok

or deep fryer, heat the oil to 170°C. Flour the fish, place in the

batter and remove. Place battered fish in the hot oil and fry

for about five minutes or until golden brown. Serve with kipfler

chips, lemons and a Bluetongue Premium Beer.

Experience the complete range of beers from the Bluetongue Brewery. The six beer tasting paddle is the

way to go. Combine this with the excellent café fare such as gourmet pizza, real beef pies, anti pasta,

Binnorie Cheeses - or the best fish and chips in the valley. Indoor or outdoor all day dining - cool tunes

- retro bar - groovy cocktails - it is the Wine Country’s ‘must do’ experience.

Bread Basket


PRODuCT INFORMATION

We are a family owned bakery situated in The Mural town of Kurri Kurri, at the gateway to the Hunter

Valley Wine Country.

We pride ourselves on the quality of our products and our service. All of our products are hand-made,

including our range of more than a dozen different types of pies. We also offer a gluten-free loaf for

those with a gluten intolerance.

Our Artisan breads are an area we have been focusing on during the past eight years, which has led us

to develop some exciting and different loaves.

Our range includes sourdough, ciabatta, foccaccia, pide, German rye, cheese and olive, pumpkin and

poppy seed, potato and herb, Cootamundra, sun-dried tomato and basil, baguette, apricot, fig and

fennel and Italian loaf. Some of these varieties are available in either dinner rolls or loaves, ideal for that

special occasion.

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

you can use our Artisan breads in a number of ways - ciabatta is great for antipasto platters, Italian loaf

makes wonderful bruschetta, apricot, fig and fennel is great with a cheese platter, pide is fabulous for

open sandwiches and makes the best pizza base.

Our products are used by award winning, high profile restaurants and cafés throughout the Pokolbin,

Cessnock and Maitland areas - so if you have tried something you like, come and see us at Kurri Kurri.

While visiting us, check out our history wall, which depicts some photos from Latter Bros Bakery, formerly

owned by Stewart’s father.

The Bread Basket is owned by Stewart and Sharon Latter and the bakery has a history dating back four

generations. Come and see us for your traditional bakery needs and our tantalising range of Artisan

breads, all of which are preservative free.

We also offer freshly made sandwiches, cold drinks and the best coffee in town in a relaxed atmosphere,

with seating for 30 customers.

Café Crocodile

DEBONED MOROCCAN SPICED QuAIL ON COuSCOuS WITH A CORIANDER AND PICKLED PEACH SALAD


4 quail deboned½ tsp crushed fresh garlic½ tsp grated fresh ginger½ tsp finely chopped fresh chilli ½ tsp ground coriander75ml extra virgin olive oil

Pickled peaches1 large peach, quartered ½ cup water½ cup caster sugar½ cup white vinegar1 chilli, halved10 black peppercorns10 coriander seeds1 star anise1 small nob of fresh ginger,

sliced roughly

Dressing75ml white vinegar150ml olive oil1 tsp finely chopped orange and

lemon zest35g caster sugar1 knob fresh gingerSea salt and black pepper

Couscous1 cup couscous1 small onion, finely diced1 chilli, deseeded sliced finely1 tsp ground coriander½ tsp cup chopped parsley50ml olive oil50g butter

1. Combine the quail with garlic, ginger, chilli, olive oil and

coriander in a steel bowl and refrigerate for about two hours.

2. For the pickled peaches combined sugar, water and vinegar

in a saucepan over a gentle heat and stir to dissolve sugar.

Add spices and simmer for five minutes then pour over the

peach quarters. Allow to cool and slice ready for salad.

3. For the dressing, heat vinegar, fresh ginger and sugar until

sugar dissolves. Simmer for 10 minutes to infuse flavours. Pour

into a large bowl and whisk together. Allow to return to room

temperature and shake before using.

4. For the couscous combine oil and butter over a gentle heat,

add onion and sauté until transparent.

5. Add garlic, chilli and coriander. Stir in warm couscous,

prepared as to instructions, season to taste and then pack into

small ramekins and invert one on each plate.

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

coloured.

7. Mix some fresh watercress and coriander and mix these

leaves with peach slices and arrange on a plate next to the

couscous, top with quail and garnish with remaining salad.

Serve with a glass of Verdelho.

Café Crocodile is next to Butterflies Gallery and de Iuliis Winery. The constantly changing menu features

an extensive range of local produce, much of it organic. The wine list features the award-winning de Iuliis

wines by the glass. Excellent espresso coffees and a selection of leaf teas are served.

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

prior arrangement.

Chez Pok AT PEPPERS


OVEN ROASTED LAMB RuMP, CASSOuLET AND TRuFFLED FOREST MuSHROOM JAM

4 Lamb rumps

Truffled forest mushroom jam200g forest mushrooms100ml port100g castor sugar50ml truffle oil

Cassoulet150g haricot beans50g pork fat to fry in50g diced bacon½ red diced onion½ diced carrot50g diced celery500ml good chicken stock1 chorizo sausage2 garlic cloves crushed250g freshly chopped tomatoes30g basil chiffonnade Salt and pepper to taste

Serves 4

1. For the cassoulet, put beans in a medium pot cover with water

and bring to the boil, simmer for 10 minutes or until tender and

drain. In a medium pot sauté onion, garlic in pork fat, add the

sausage, carrot and celery, sauté until sausages are golden

brown. Add beans, chopped tomatoes and chicken stock

and simmer until half of the liquid is reduced. Add basil and

season to taste.

2. For the jam, soak mushrooms in port in a medium sauce pan

add sugar and reduce on medium heat until mushrooms are

tender. Take of the heat and blend with hand blender until

smooth add truffle oil. Place mixture in containers and set in

cool room.

3. For the lamb, seal lamb rump both sides in a hot pan and then

place in oven on 180°C and cook for eight minutes, take out

of the oven and rest for at least three minutes before serving,

lamb should be medium rare.

The Chez Pok terrace is the face of Peppers Guest House. It is where the guests sit back, loosen up and

ease their way into the afternoon. Chez Pok at Peppers skilfully combines the dual pleasure of fresh

regional delicacies with fine local wines to deliver a moving feast that tantalizes, challenges and satisfies

the palate. Responsible for this food philosophy is Head Chef, Emerson Rodriguez, who has a wealth

of experience and is passionate about Australian regional cuisine. The seasonal menus are a direct

reflection of Chez Pok’s regional surrounds - supporting the local market is very important to the team,

not only as a valuable source of fresh products, but also to ensure a true Hunter flavour.

Esca Bimbadgen


ZATAR ROASTED LAMB RuMP WITH ALMOND TABBOuLEH, BROAD BEANS AND A WARM FETTA DRESSING

4 lamb rumps- trimmed of fat and sinew

50ml vegetable oil30g of zatar60g blanched almonds-roasted and

roughly chopped60g mohgrahieb (Israeli couscous)2 roma tomatoes, cut into a large dice¼ Spanish onion, finely diced1 bunch of Continental parsley, leaves

only, roughly chopped100g peeled broad beans, blanched150g marinated fetta50ml red wine vinegar200ml extra virgin olive oil1 teaspoon Dijon mustardA pinch of sugarSea salt and freshly ground pepper

1. Cook the couscous in boiling, salted water for around 15

minutes, drain, toss with 50ml of extra virgin olive oil, salt and

pepper and allow to cool.

2. Season the rumps then rub the zatar onto the rumps. Heat

the vegetable oil in a pan until hot, seal the rumps on both

sides then roast in a 200°C oven for around 10 minutes, turning

once. Allow the rumps to rest in a warm place for around 10

minutes then briefly re-heat in the oven to serve.

3. Mix the almonds, tomato, parsley, onion and couscous

together gently with salt and pepper.

4. Mix the remaining extra virgin olive oil, vinegar, sugar and

mustard together well to make the dressing.

5. Mix a third of the dressing with the salad and place in the

centre of four hot plates, slice the rumps across the grain and

place gently onto the salad.

6. Gently warm the remainder of the dressing in a pot with the

broad beans. Remove from the heat, add the crumbled fetta

to the dressing and scatter the dressing, fetta and beans

carefully over the dish. Serve immediately.

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

The modern cuisine and panoramic vineyard views make for a truly memorable dining experience

showcasing the best in Australian food and wine. Winner of the Best Winery Restaurant for three

consecutive years at the Hunter Region’s Restaurant and Catering Awards, Esca is a restaurant not to be

missed. Open for lunch from noon daily.

Hunter Beer Co. AT POTTERS HOTEL & BREWERy


TASTING NOTES

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

Hunter Pale Ale An American-style Pale Ale with a fresh, citrus spicy flavour that is balanced with biscuity-toffee

influences from the speciality malts used. With its fruity character and robust flavour, Hunter Pale Ale is

perfect for every occasion. Rich gamey meat dishes including duck and spicy Indian work well with this

full-flavoured beer. Winner of one Silver Medal at the 2006 Australian International Beer Awards.

Hunter LagerA European-style Lager made using a combination of the finest malts from Australia and Europe. Hunter

Lager’s malt sweetness is nicely balanced with the cleansing herbaceous bitterness of a mixture of

European hops sourced from Germany and the Czech Republic. While Hunter Lager is great on its own,

it is the ideal beer to enjoy with steaks, most Mexician foods and hot Thai curries. Winner of one Bronze

Medal at the 2006 Australian International Beer Awards.

Discover the art of beer making in a relaxed and spacious environment at the Hunter Beer Co, the Hunter

Valley’s first established microbrewery. The award-wining boutique brewery is totally open and visible to

the public, where you can see beer being brewed naturally by the brewer.

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

Keith Tulloch Wine


TASTING NOTES

In 1997 Keith began his own company with a focus on the traditional Hunter varieties of Semillon,

Chardonnay and Shiraz, sourcing grapes from only premium vineyard sites. A full range of wines now

include Cabernet, Merlot and Viognier. The wines are made with meticulous care, and epitomise the

best qualities of the region’s wines.

Semillon has the crisp flavours and aromas of lifted citrus, with the principal characters of fine lime and

lemon. A delicate refreshing wine when young, it becomes honeyed and complex with extended

cellaring. Always a perfect accompaniment to seafood.

Chardonnay exhibits the concentrated flavours of citrus, pear and white peach, with elements of flint

and mineral complexity. Sophisticated barrel-fermentation in new and one-year-old French barrels adds

fine vanilla richness.

The old vine Kester Shiraz offers a profusion of powerful berry aromas and flavours, dense plum and

currant fruits with savoury spice and power. Complex ripe briar-berry and silky smooth tannins with a

lingering complex finish, are the hallmarks of this wine.

Botrytis Semillon is harvested late in the growing season to capture the rich sweet flavours and aromas

of apricot, cumquat and citrus. A luscious accompaniment to dessert or a fine selection of cheeses.

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

Our premium boutique tasting room has comfortable seating for 20 to 30 people, with the verandah

seating a further 30 people. Structured wine tastings are conducted upstairs looking out to a 360 degree

view of vineyards and the Brokenback Range. Below the cellar door is the winery, with a viewing

platform looking into the heart of the maturation cellar.

Kevin Sobels Wines


TASTING NOTES

Kevin Sobels Wines SemillonHistory shows us that well made Hunter Semillon will keep getting better for many years. This wine was

made in our winery at Pokolbin using 100% Hunter Valley grapes and, like every Sobels wine, bottled on

site.

Our aim when making Semillon is to get it into the bottle fairly early in its life, making sure it has good

depth of flavour so it can be enjoyed young. The relatively high acid is essential if you choose wines to

age. Great wine to serve chilled with seafood and white meats.

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

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

Certainly the style seems to suit many of our customers. We like to tell people that this style of wine drinks

well any time and is one of the few that suits spicy food.

Kevin Sobels Wines ShirazMade from a combination of Lower and upper Hunter grapes. We choose to be a little different to some

other makers believing that Hunter reds fermented on skins at a colder temperature with a low pH and

including early malo lactic yeast for a better Shiraz. Many talk about the peppery bouquet of Shiraz

and it is certainly dominant here in the Hunter. All reds are fermented in open fermenters. We never

over extract and after an initial filtration, the wine is matured for about 12 months in small oak barrels.

This enables the wine to be well developed before final filtration and bottling. This enhances the wines

chances of aging well for many years.

Carl Sobels migrated with his family to Australia in 1847, starting a wine making dynasty that has allowed

all his descendants to follow his passion and profession. Kevin Sobels, a 5th generation member, with

his wife Margaret and his son Jason, now operate the company. All Sobels wines presented for sale are

made, aged and bottled on the estate. The winery continues an unbroken wine making tradition that

now exceeds 158 years. The pursuit of quality and individual style is the same today as it was in 1848.

Lake’s Folly Vineyards


TASTING NOTES

2005 Cabernet Vibrant deep red in colour, the nose displays wonderful fruits of fresh black cherries, raspberries and

blackberries with a hint of dark chocolate. The palate is excellent - fresh clean berry fruits burst onto the

palate, it is smooth and seamless with just a touch of clean acidity that will ensure this wine lives for a

good two decades. Soft tannins with a great length of flavour and persistence - an excellent vintage.

2005 Chardonnay

Colour is golden with a green hue. The nose is complex - minerally with stone fruits (peaches mostly) and

some sweet lifted oak aromas. The palate is rich and mouth filling, dominated by ripe peach flavours.

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

complexity.

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

For more than 40 years now, Lake’s Folly has produced only two wines, a Cabernet blend and a

Chardonnay - both can be amongst Australia’s best. Total production is around 4500 cases a year, a

quarter of which is Chardonnay. The first Boutique winery in Australia, it remains focused on being 100%

Estate grown, vintaged and bottled. The wine styles are restrained and elegant showing finesse and

complexity. They have clarity of structure and great length of flavour. Reflecting our unique single site, we

prefer to allow the wines to speak for themselves. Wines are released each April and sell out quickly each

year. Cellar door is open 10am - 4pm daily until wines are sold out.

The Mill Restaurant AT TuSCANy WINE ESTATE RESORT


KING PRAWN & BLuE SWIMMER CRAB CANNELLONI

100g blue swimmer crab meat150g raw king prawn meat ½ tsp finely chopped ginger½ tsp finely chopped garlic ½ tsp finely chopped chili 2 kaffir lime leaves, finely chopped 2 whole eggs 1 tbsp butterSalt and pepper1 box of cannelloni tubes

Scallop roe sauce ½ diced brown onion½ tsp of fine diced garlic60ml of Pernod 150ml of thickened creamRoe of 10 scallops

Poaching cream 300ml of thickened cream 10g of sliced ginger½ small chilli 1 clove garlic100ml white wine

Lobster150g WA lobster tail meat removed

from shell100g of ghee

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

reduce the heat to low.

2. For the crab, add butter to a hot pan and melt, then add the

ginger, garlic and the chilli to the butter, fry for 30 seconds. Put

the crab meat in the pan and fold the butter mix through the

crab meat, remove from heat, cool and season to taste.

3. In a processor add the prawn meat and puree until smooth,

then add the eggs and crab meat, place into a bowl and

refrigerate. Place seafood into a piping bag, pipe into the

cannelloni tubes, place tubes on a tray and put back into the

refrigerator.

4. For the roe sauce, add the garlic, onion and oil to a medium

sized pot, and sauté. Add the scallop roe and constantly stir

until the roe begins to break up. Add Pernod and reduce

by half then pour in the cream and simmer for three to five

minutes. With a stick blender puree the mix until smooth and

pass through a fine strainer, return mix to a clean pot.

5. For the poaching cream, in a medium sized pot add the chilli,

ginger and garlic along with the wine and bring to a simmer,

then add the cream and continue for three minutes.

6. To finish, simmer poaching cream and place the cannelloni in

for four minutes. While the cannelloni is poaching, place the

lobster tail into the heated ghee and lightly poach for three

minutes or until cooked. Heat the scallop roe sauce and pour

it in the centre of the plate, place cannelloni on top, finish with

the lobster tail.

The Mill Restaurant, recognised by the windmill on the corner, sits atop a ridge that overlooks 300 acres

of grapevines and the Brokenback Range; a Hunter view second to none. The style of cuisine varies

offering tapas for lunch and an a la carte menu of an evening, both are filled with the Hunter Valley’s

finest dishes. The Mill is a unique Australian experience in it’s style of food, building and location, being

the home to culinary partner Binnorie Dairy Cheese Factory, Cellar Door and offers the option of al fresco

dining in the Brokenback BBQ & Tapas Bar. Open 7 days a week for breakfast lunch and dinner.

Oishii Japanese & Thai Restaurant


BEEF TATAKI

100g beef½ onion, thinly sliced25g white radish, thinly sliced1 shallot, thinly sliced4 cups water4 cups Japanese vinegar5 cups dark soy sauce2 tbsp lemon juicePinch of dried shaved bonito

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

and top with grilled beef.

2. Decorate with radish and shallot.

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

over salad.

The restaurant is a combination of two Asian cultures, Thai and Japanese. We have created a menu so

you can enjoy both, choose a Japanese entrée and a Thai main, or the other way around.

With reasonable prices you can enjoy both food and wines. Oishii restaurant is open seven days, lunch

and dinner, or order sushi for a private function.

Old Brickworks Brasserie AT POTTERS HOTEL & BREWERy


HuNTER LAGER LAMB

4 lamb fillets425ml Hunter Lager1 medium sweet potato250g snow peas and green beans30ml extra virgin olive oil20g butterSalt and pepper to tasteWatercress to garnish

Serves 2

1. Place lamb fillets and Hunter beer in a marinating tray and

marinate for 30 minutes.

2. Peel and chop sweet potato into squares. Drizzle 10ml of

the extra virgin olive oil over the sweet potato and place on

baking tray. Bake in the oven until soft and sweet potato starts

to caramelize. Mash sweet potato with butter and season with

salt and pepper, keeping it warm.

3. Heat frying pan with the remainder of extra virgin olive oil,

place seasoned lamb fillets in pan and seal both sides of lamb

until lamb becomes lightly coloured. Place frying pan in the

oven to finish cooking the lamb to your preferred taste. Once

cooked, cover and leave to rest

4. Steam snow peas and green beans.

5. Place sweet potato into mound in the centre of a main size

dinner plate. Place the steamed greens neatly arranged

on top of the sweet potato mash. Cut lamb into pieces and

present on top of the vegetables. Garnish with watercress.

The first boutique microbrewery of its kind in the Hunter Valley, Potters Hotel & Brewery features a unique

beer and food experience like no other. Diners in the Old Brickworks Brasserie can enjoy quality food

authentically cooked in hand-crafted beer from the Hunter Beer Co. For an interesting and memorable

flavour experience, the brewer can match the beer to compliment your chosen dish.

Pepper Tree Wines


TASTING NOTES

2000 Grand Reserve Coonawarra Cabernet SauvignonThe 2000 vintage was the earliest on record for Coonawarra. Lower than average yields have been

more than compensated for by outstanding fruit quality. The March to April 2000 period saw the slowest

ripening for years. The long, cool ripening period provided excellent conditions for flavour and colour

enhancement. Cooler ripening also ensured uniform berry and bunch size. The resulting skin to juice

ratios were textbook perfect allowing maximum extraction of colour and tannin without any aggressive

characters.

A deep, rich red coloured wine showing black fruits and cedar on the nose. The powerful fruit

aromas are a prelude to the richness of the palate. The yields from 2000 were low resulting in intensely

flavoured fruit. The full bodied palate reveals black cherries, cassis and a hint of eucalypt seamlessly

integrated with ripe fruit tannins and natural acid. This wine has the greatest balance achievable - fruit

concentration and elegance. A wine to cellar for many, many years.

The fruit had extended cold soaking and maceration prior to ferment, with some parcels selected

for post ferment maceration then matured in new French (Vayrac 20% Treuil 10% Seguin Moreau 10%

Nadalie 15%) and American (Seguin Moreau 13% Demptos 12%) oak barriques for nine to 16 months.

Wine Marker: Chris Cameron

Bottling Specifications: pH: 3.32

TA: 7.05 g/L

alc/vol: 14 %

8.3 Std Drinks

Bottling Date: January 23, 2002

The Pepper Tree winery was founded in 1991 and has been developed as one of the show places of

Hunter Valley Wine Country. It is part of an integrated estate including vineyards, deluxe guest house and

one of the region’s most famed restaurants – Robert’s.

Pepper Tree produces premium, super and ultra-premium varietal wines sourced from it’s own vineyards

in the Hunter, Orange, Coonawarra and Wrattonbully viticultural areas.

Pipette AT CyPRESS LAKES RESORT


GRILLED yAMBA PRAWNS ON CELERIAC MOuSSELIE

12 Yamba prawns, shelled except for the tail and deveined

275g celeriac, peeled and diced75g pontiac potato, peeled and diced100ml cream125ml chicken stock

Ravioli1 large pontiac potato15g shitake mushrooms15g Swiss brown mushrooms15g oyster mushrooms10g butter

Sauce50ml shellfish bisque120g unsalted butterYarra salmon pearls 10g chopped chives

20ml basil oil45g mixed micro greens15ml blackwater olive oilSea salt and fresh ground pepper

1. For the celeriac mousselie put the peeled potato, celeriac,

chicken stock and cream in a saucepan. Bring to the boil then

reduce to a simmer and cook until soft.

2. Drain and reserve the liquid, process in a blender to a puree.

3. For the shellfish sauce, bring the bisque to a boil, reduce to a

simmer and whisk in the unsalted butter. Just before serving

add the salmon pearls and chopped chives.

4. For the ravioli finely chop the mushrooms and sauté in

butter. Thinly slice the potato, place a small teaspoon of the

mushroom mix in the centre of a slice of potato, brush with

cornflour and water mix around the mushroom, put another

slice of potato on top and press together. Cut with a biscuit

cutter and deep fry and keep warm.

5. To serve sauté the prawns in a little oil. Place the celeriac

mousselie in the centre of the plate, arrange the pawns so that

the tails stand up. Spoon the shellfish sauce over the prawns

then drizzle on basil oil. Place ravioli on top of prawn and mix

the greens with the blackwater olive oil and place on top.

Pipette offers an elegant five star destination for our resort guests and our local friends. The quality of

the food, service and atmosphere all set Pipette apart from its competitors. With floor to ceiling windows

overlooking the lake and golf course, the room features warm natural tones that enhance the comfort

and accent the surrounding natural beauty.

Pokolbin Estate Vineyard


Pokolbin Estate Vineyard Semillon. 1999

This wine has a pale gold colour with a hint of green, with a pale overall hue. The nose displays fresh

lemon blossom, with a hint of honey on toast, mellowing in the glass to a soft fruitiness. The palate has

retained a fine acidity, broadening with age, yet retaining line and length. The finish is still crisp and

balanced, indicating that this wine will continue to age for many more years. It goes well with Tahitian

fish salad, scallops wrapped in salmon with caviar, cumin crusted King George whiting with celeriac

remoulade. Drink now and over the next 6-8 years.

The Pokolbin Estate fruit for the 1999 vintage was picked on February 18 at 11.1° Baume following a

relatively cool ripening period. The wine was cool fermented in stainless steel at Briar Ridge Winery and

bottled in June 2000.

At Pokolbin Estate Vineyard our aim is to grow vines that, first and foremost, produce wines of distinction,

and that also compliment food that is eaten every day by our customers.

We have concentrated on Semillon and Shiraz, as during the past 150 years or so, these varieties have

stood apart from other varieties in their consistency, flavour and ability to age.

We also grow Riesling, which on fully mature vines can produce world class wine. Our 2000 Riesling has

been recognized by the industry as one of the finest Rieslings produced in Australia, with runner-up

awards for Riesling of the year given by both Winestate and WineWise magazines in 2005.

TASTING NOTES

Poole’s Rock Wines


TASTING NOTES

Poole’s Rock Wines portfolio encompasses three brand ranges - the flagship Poole’s Rock selection,

Cockfighter’s Ghost - single varietal wines from Australia’s finest wine regions, and Firestick, a medal-

winning and accessible range.

Chief winemaker Patrick Auld is helped by winemaker usher Tinkler, who both boast of a long family

association with the Hunter Valley. Together they fastidiously craft a collection of trophy-winning wines

that are proudly presented at the historic and extensively refurbished Cellar Door.

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

The selection includes the benchmark Poole’s Rock Chardonnay, Semillon and Shiraz; an extensive

varietal range under the striking black and white Cockfighter’s Ghost label that encompasses

Chardonnay, Riesling, Semillon, Verdelho, Merlot, Cabernet Sauvignon, Shiraz and Pinot Noir, and five

affordable Firestick products.

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

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

One of the Hunter Valley’s icon companies, Poole’s Rock Wines was founded in 1988 by the

David Clarke, a dynamic, specialist enterprise committed to producing a select portfolio of fine wines.

The destination-worthy Cellar Door and winery is located in Pokolbin in the heart of the Hunter on the

historic vineyard estate now known as the Post Office Vineyard.

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

most significant landmarks.

redsalt AT CROWNE PLAZA HuNTER VALLEy


BLACK LABEL SCOTCH WHISKy FuDGE CAKE

200g raisins150ml Johnny Walker Black Label

scotch whisky150g ground almond meal6 eggs150g unsalted butter150g caster sugar350g good quality chocolate

Chocolate velvet sauce200ml cream1 vanilla bean1tbsp glucose100g good quality dark chocolate

1. Soak the raisins in whisky for at least an hour. Melt chocolate in

a bowl over a pan of hot water. Cream butter and sugar until

light and fluffy.

2. Add eggs one at a time, mixing well after each addition, fold

in almond meal and finally add raisins and whisky.

3. Pour cake mix into a 30cm greased cake tin, bake at 180°C for

10 minutes then turn down oven to 160°C. Continue cooking

until the cake is just set, about another 20 minutes, a little

under cooked is best.

4. For the sauce, spilt the vanilla pod in half and scrape out

seeds, add the pod and seeds to the cream and slowly bring

to the boil, stirring occasionally.

5. Remove from the heat and stir in the glucose and chocolate,

stir well until chocolate and glucose has dissolved.

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

sauce.

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

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

the resort style pool.

The menu delivers the very best produce and features Grainge and Wagyu beef served in a genuine

and attentive style. Complimenting the menu is a wine list of some 160 wines, a whisky list of nearly 60

malts and a selection of more than 50 boutique beers.

Robert’s Restaurant AT PEPPER TREE


CASSOLETTE OF FRESH FARMED HuNTER VALLEy SNAILS WITH MuSHROOM, SPECK AND RED WINE IN A SNAIL VOL-Au-VENT

Snails can be sourced from Congewai Snail Farm by, either pre cooked or live, phone 4998 0030

20 Snails2g of fine diced speck8g of quartered button mushrooms2g chopped parsley2g chopped fresh thyme2g chopped garlic½ cup red wine3g olive oil10g butterSalt and black pepper1 chopped eschallot2 sheets of puff pastry1 punnet of little herbs1 egg, beaten

Serves 2

1. First of all draw the snail and cut out the shape on the puff

pastry. This procedure must be done promptly as the puff

pastry softens quickly and becomes hard to manage.

2. Brush the shaped snail with the beaten egg and place the

other shaped snail on top and egg the top again. Refrigerate

for 10 minutes.

3. Bake the snail on a greased tray in a pre heated oven at

180°C for about 20 minutes until the snail has risen and is

golden in colour.

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

with the olive oil.

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

6. When the wine evaporates half way, add the butter and

parsley, making sure that the butter does not separate.

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

8. Sprinkle the little herbs or a similar product.

Set in an early settler’s slab cottage in Pokolbin, the restaurant is the life and love of award-winning

restaurateurs Robert and Sally Molines. Together they have created a gastronomic experience, which

equals any five-star eating establishment - anywhere. A meal at Robert’s is more than just memorable.

It is a unique dining experience. Robert’s Italian/French background gives his a flair for food rivalled only

by the panache with which he serves it.

ROCK Restaurant


ROASTED LAMB RACK WITH EGGPLANT CAVIAR

1 lamb rack per person Few sprigs thyme2 cloves garlic

Eggplant caviar1 large eggplant2 cloves garlic1 tbsp chopped parsley½ lemon, juiced Extra virgin olive oil

Borlotti beans100g fresh borlotti beansSaltPinch bicarbonate soda

Salsa Verde4 shallots, finely chopped1 clove garlic, finely chopped6 anchovies, finely chopped50g capers, finely chopped3 tsp Dijon mustard½ lemon, juicedSalt ½ tsp cracked black pepper100ml extra virgin olive oil½ cup each parsley, chives, mint and

chervil

1. Marinate the lamb in the fridge overnight with the thyme,

garlic and olive oil.

2. For the eggplant marinade, cut the eggplant in half

lengthways. Season and cook cut side down in olive oil in a

pan until golden. Put in a preheated oven at 180°C for

35 minutes or until soft. After 10 minutes add two unpeeled

garlic cloves.

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

Allow to cool slightly and remove the skin. Rub a ceramic bowl

with the roasted garlic. Add the eggplant, parsley, olive oil

and lemon. Season to taste and keep warm. Cook the borlotti

beans in a pot with salt and bicarbonate soda, starting with

cold water. When cooked, strain, keeping a small amount of

the cooking liquor.

4. Season the lamb and brown in a pan before putting into a

preheated oven at 180°C. Cook for 20 minutes or until the

lamb reaches the desired temperature. Remove and rest for

10 minutes.

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

Assemble all the ingredients on a plate starting with the beans,

eggplant caviar and salsa verde. Carve the lamb into chops

and place in the centre of the plate.

ROCK Restaurant brings a new dining benchmark to the Hunter Valley. Chef Andrew Clarke and his team

are committed to sourcing the highest quality regional produce at both ROCK and its casual, daytime

sibling - Firestick Café, which overlook the original block of 90-year-old shiraz vines at the Poole’s Rock

Wines estate in Pokolbin.

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

Wines portfolio.

San Martino Restaurant AT HuNTER RESORT


LINGuINI

100g flour1 eggPinch of salt

Prawn sauce200g green prawns10g fresh garlic40g red chilli½ lemon100gm vongola (small clams)80ml white wine1 medium tomato80g butter2 slices of brown bread20ml olive oil1sm bunch lemon basil50g parmesan

Serves 2

1. For the linguini, mix flour, salt and egg together to form a

dough. Work until smooth and allow to rest for 20 minutes.

Continue to roll through a pasta machine until on the second

last setting. Cut into fine strips. In a pot of boiling salted water

add the pasta and cook for five minutes or until al dente.

2. For the prawn sauce, dice tomato, garlic and chilli. Juice the

lemon. Wash all seafood. Toast bread and crush in your hands

into rough breadcrumbs. Cover breadcrumbs in olive oil, add

chopped lemon basil and put on a tray in the oven to dry

out at 160°C. Place a frypan over the heat and add butter,

prawns, vongola, white wine, tomatoes, lemon juice, chilli and

garlic. Add linguini and toss through the prawns and vongola.

Place in a bowl and top with parmesan and breadcrumbs.

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

Now under the close eye of Phillip Collis - he and his talented team continue the tradition of being one

of the Wine Country’s finest restaurants. Open every evening, tables are candlelit with white damask,

service is personal, the atmosphere intimate and relaxed, and an award winning wine cellar - all is simply

amazing.

Tamburlaine Wines


TASTING NOTES

Tamburlaine 2004 Members’ Reserve Hunter ChardonnayA hot vintage saw this fruit picked very early. The barrel fermentation and fruit salad varietal characters

combine to produce a powerful wine with good acidity. Keep for the medium term in a good cellar.

The screw cap ensures consistent quality from bottle to bottle.

Tamburlaine 2004 Members’ Reserve Hunter VerdelhoThis variety is exceptionally well suited to the Hunter Valley, and the 2004 drought conditions ensured

a fabulous Verdelho loaded with fruit salad and honeysuckle aromas. The palate is rich and generous,

showing tropical fruits and a long, spicy finish. While a refreshing drink now, it will reward those who can

cellar for five years or more as strong, honeyed flavours develop.

Tamburlaine Vineyard was established in 1966, then bought by the current owners, Mark and Lou

Davidson, with the help of a small group of private investors, in 1985. They have since added a further

100 hectares of cool climate, high altitude vines in Orange NSW to their holdings. At Tamburlaine, a

total Environmental Management System has been evolved for the past seven years, encompassing

reprocessing and reuse of winery wastes, ongoing chemical reduction, and replacement with organic/

biodegradable solutions, energy conservation measures and changed soil and water management

practices.

Tatler Wines


LAMB SOuVLAKI SKEWERS

½ tbsp crushed garlic½ tbsp cumin½ tbsp sweet Hungarian paprika½ tbsp dried coriander¼ tsp cayenne pepper½ tsp smoked paprika¼ tbsp ground black pepper¼ tbsp oregano1 tbsp Tatler extra virgin olive oil680g lamb rump

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

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

Coat the lamb with spice paste.

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

Thread four pieces of lamb onto each skewer.

4. Char grill until medium rare.

5. Serve with thickened minted yoghurt.

Tatler is about mouth-watering Mediterranean inspired tapas, award winning estate grown wines and icy

cold draught beer.

With stunning views of the Brokenback Range, stylish modern cellar door and relaxed atmosphere, Tatler

is the ideal way to enjoy Wine Country.

Terroir Restaurant AT HuNGERFORD HILL


yIN AND yANG OF CHOCOLATE

Chocolate Mousse 100g Callebaut 811 Dark Chocolate,

chopped finely40ml pure cream55g egg 100ml thickened cream

Yin and Yang 240g Callebaut 811 Semi Sweet Dark

Chocolate Callets 80g Callebaut White Chocolate

Callets, melted with a little creamDark Chocolate MousseChinese egg roll wafers4 large strawberries

1. For the mousse, melt chocolate and pure cream over a low

heat. Whip the thickened cream until firm peaks are formed.

Quickly whisk in the egg yolk into the melted chocolate and

then fold in the whipped cream.

2. For the yin and yang, take a 50mm wide x 33cm long piece

of acetape, smear over with a quarter of the melted 811 dark

chocolate and using a pastry scraper wipe of 35mm off each

end and then gather up each end to stick them together

and bend around to form a tear drop shape and then place

in a 80mm pastry cutter to obtain the yin and yang tear drop

shape.

3. When the chocolate is set, pipe in freshly made chocolate

mousse into the shape and, using a pallete knife, smear over

to make sure it is full and wipe off any excess.

4. To serve take off the tape and place on the plate and then

place one of the Chinese egg roll wafer on the side next to the

chocolate drop.

5. With the dark chocolate mousse tear drop using a hot

parisenne cutter, scoop out a perfect ball and fill this in with

some hot white chocolate sauce.

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

Enjoy lunch or dinner in the beautiful and relaxed atmosphere of the multi award-winning Terroir

Restaurant at Hungerford Hill. Chef de Cuisine Darren Ho’s menu brings together the freshest regional

produce to create stylish modern Asian meals with a contemporary Australian twist, complemented by

Hungerford Hill’s exceptional wines. Recently awarded 2006 National Best Restaurant in a Winery, Terroir

at Hungerford Hill is the must-visit dining experience in the Hunter Valley.

Tower Estate Wines


TASTING NOTES

2004 Hunter Valley Shiraz2004 was a cooler and wetter year in the Hunter Valley, as so often happens after coming off a drought

year such as 2003.

This did not seem to particularly concern our two Shiraz vineyards, as they are mostly unirrigated and

planted on slopes, thereby allowing excess moisture to run off.

As in previous years the grapes were hand picked and then hand sorted, before being de-stemmed,

cold soaked and then fermented. Barrel maturation took place in predominately French Oak, of which

one third was new, for a period of 20 months.

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

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

Wine Maker: Dan Dineen

1000 cases made

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

The philosophy of Tower Estate is to create wines of classic style from fruit sourced from the Australian

region that best suits a particular grape variety. Our wines thus reflect the true regional characteristics

of each selected style. Tower Estate was the passion of Len Evans AO OBE, a celebrity that was at the

pinnacle of the Australian wine scene for decades.

Tulloch Wines


TASTING NOTES

Tulloch Verdelho, 2006

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

Today, while semillon may well be the grape of the Hunter, Tulloch Verdelho has grown to be an

exceptionally popular style, attracting people daily into the Cellar Door.

The style produced is one of a classic fruit driven wine, displaying ripe fruit characters balanced by a

lively, crisp and long finish. Cold fermentation in stainless steel with limited skin contact, the wine is then

bottled early to retain the freshness of the primary fruit.

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

The finish is clean and lingering, inviting another sip.

Cellaring: An ideal wine to drink in its youth.

The Tulloch story began in 1895 when John younie Tulloch accepted an unusual settlement of a debt,

a 43 acre property in Pokolbin. From a small beginning of five acres of shiraz vines, today the family

tradition continues producing wines sourced from the best of Hunter Valley fruit.

Located in the heart of the Wine Country on the corner of DeBeyers and McDonald’s roads, a modern

cellar door set amongst landscaped gardens and picturesque views, welcomes visitors to experience a

taste of the true heritage of the Hunter.

Vittorio’s AT POKOLBIN VILLAGE RESORT


MEDIuM RARE CHARRED KANGAROO FILLET SERVED ON ITALIAN POTATOES AND SEASONAL VEGETABLES WITH A MANGO LIME CHuTNEy

Meat180g kangaroo loin fillet

Italian potatoes100g desiree potatoes, peeled and

diced1 sprig rosemary2 cloves garlicOlive oilSeasonal vegetables2 dutch carrots2 broccolini stems2 asparagus spearsButterSalt and pepper

Mango and lime chutney2 limes, segmented¼ cup champagne vinegar2cm ginger, grated2 red chilies, sliced1 mango, skinned and diced1 tsp salt and pepper

Garnish½ mango cheekFresh raspberries

1. Char grill kangaroo until medium rare, do not overcook as

meat will become too tough.

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

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

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

4. Sauté ginger, chilli for two to three minutes. Add lime

segments, mango and zest, cook for a further four to five

minutes. Add vinegar and simmer for five to 10 minutes. Season

with salt and pepper.

5. Place roasted potatoes in centre of plate, place steamed

vegetables on top of potatoes, place char grilled kangaroo

on top of steamed vegetables. Spoon chutney over meat,

garnish with half a mango cheek and fresh raspberries.

Nestled in the heart of the Hunter Valley Vineyards, Pokolbin Village Resort is the home of the award-

winning Vittorio’s Restaurant. Offering all day dining, either indoor or alfresco, the open kitchen and

contemporary style décor provides a comfortable environment perfect for couples, families or groups.

using the freshest of local produce at all times the menu provides a delectable mix of delicious Modern

Australian Cuisine with a strong Italian influence.

Warraroong Estate


TASTING NOTES

2005 Semillon This Semillon shows intense characters of citrus on the nose and tropical fruits of lemon and grapefruit

on the palate. The style is fresh and vibrant with purity, balance and it is amazingly delicate. An ideal

accompaniment with any seafood. Drink now while young and vibrant, or consider cellaring for 10 to 15

years to enjoy the unique oily and toasty characters of bottle aged Hunter Valley Semillon.

Winner of four trophies, two at the 2005 Hunter Valley Wine Show; one at the 2005 Hunter Valley Boutique

Wine Show, and one at the 2006 NSW Small Winemakers Show. Gold Medal at the 2006 Hunter Valley

Wine Show and 2006 Hunter Valley Boutique Wine Show.

2006 Verdelho

Made from low yielding vines, the ripe fruit used to make this wine has resulted in a great bouquet with

a full flavoured palate. Verdelho is very popular with all foods and is fast becoming a very popular wine

variety. Enjoy this wine while it retains its youthfulness as it is designed to be a drink now style. One of the

top 40 wines at the 2006 NSW Wine Awards and a gold medal at the 2006 Hunter valley Boutique Wine

Show.

2006 Long Lunch WhiteThe Long Lunch White is a classic dry white style wine made from a blend of estate grown grapes

producing a light easy drinking wine with a fruit driven palate, with a slight residual palate sweetness.

Bronze medal at the 2006 Hunter Valley Boutique Wine Show.

2004 Chardonnay

Estate grown, our Chardonnay has a peach and melon bouquet and the palate shows well integrated

oak and the creaminess of extended French Oak barrel ageing on lees.

Gold Medal at the 2006 Hunter Valley Boutique Wine Show.

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

Blending tradition with modern technology, Warraroong Estate’s Hunter Valley vineyard specialises in

white wines, and produces the highest quality, multi Trophy and Gold, Silver and Bronze medal winning

varietal wines that demonstrate the distinctiveness of the unique Lovedale area. Bottled wines from our

vineyard are available from the most picturesque Hunter Valley recently renovated cellar door, right

within our working winery. Our year old Olive Grove makes a beautiful entry to the property.

Wine Country Café


WINE COuNTRy CAFÉ`S POPuLAR ‘HONEyCOMB CHEESE CAKE‘

250g packet Arrowroot biscuits 150g butter, melted 900ml thickened cream1½ cups caster sugar9 teaspoons gelatin¾ cup water3 x 375g packaged cream cheese3 tsp vanilla essence540g of choc coated honeycomb, keep some for decorating top125g dark choc chips

Serves 16 to 18

1. Line a 28cm spring form tin with baking paper. Crush the

biscuits until fine, add melted butter until just combined and

then press mixture evenly over base of prepared tin, cover and

refrigerate for one hour.

2. Sprinkle gelatin over water in a cup, stand cup in a pan of

simmering water, stir until dissolved then cool.

3. Beat the cream cheese, vanilla, sugar in a small bowl with

mixer until smooth. Beat the cream in a separate bowl until

stiff.

4. Stir gelatin mixture into cheese mixture with half the cut choc

honeycomb pieces, then fold in cream.

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

until set.

6. To decorate melt 125g dark choc chips with an equal amount

of cream in the microwave for 40 seconds, stir until combined

then pour evenly over cake and decorate with extra choc

honeycomb.

7. Serve with fruit, couli and vanilla icecream.

Rita and Rod Hunt started at Wine Country Café in December 2002. Situated at the Visitor’s Information

Centre, we serve customers from every corner or the world. We have become well known for our large

serve healthy gourmet sandwiches, our always good, local Peaberrys coffee and our great display of

cookies, slices and tempting cakes. Our cafe-made Honeycomb Cheese Cake is undoubtedly our most

popular. When you are next in the vineyards, we will see you there.

Wyndham Estate Wines


TASTING NOTES

Region Selection Shiraz 2000

Cost & availability - $35, limited availability

Awards - 3 Gold, 2 Silver, 2 Bronze

Tasting Notes - at 7 years of BM

Analysis - Alc -13.0%, TA - 5.5 g/l, pH - 3.55

Wine Style - The Hunter, as a region is renowned for producing medium bodied savoury reds.

Stylistically the fruit profile of Hunter wines are more reminiscent of old world wine producing areas with

an iconic earthy leather note that has grown to become the finger print of a region that has produced

award winning red table wines for the past 180 years.

The fruit was sourced from selected parcels of old vine Shiraz from our Hunter Vineyards. Holding firm to

the regional style, this wine received only eight months of oak maturation in older barrels leaving the fruit

profile relatively unadorned of any overt oak influence.

The classic Hunter Wine style demands bottle maturation and accordingly our 2000 vintage was released

from cellaring, five years after its bottling date of January 17, 2006.

Bouquet - Ripe plum, leather and some liquorice, accompanied with the more savoury developmental

tobacco characters of bottle age.

Palate - Hunter wines are all about structure and balance! The palate weight of a Hunter Shiraz, is more

akin to a Margaret River wine, medium bodied in comparison to the wines of South Australian or Northern

Victorian.

Fine-grained fruit tannins and a generally lower alcohol levels combine to create elegant wines better

suited for dining and enhanced by their ability to age gracefully.

This wine tends to show more of the pronounced spiciness of Shiraz’s fruit spectrum in the mouth than on

the nose and is picking up some of the fruitcake-like flavours associated with aged wines.

“Where Australian Shiraz Began”

For more than 175 years Wyndham Estate has set the bench mark for quality Australian wines. It proudly

wears the title of industry pioneer, having exported wines since the 1880s.

In 1828 George Wyndham established his “Dalwood” vineyard on the Banks of the Hunter River. In 1830

Wyndham planted the first commercial plantings of Shiraz in Australia, then knows as Black Cluster and

by 1835 Wyndham made his first Australian wine.

Eucalypt Forest, Maitland Region

159

Located in the heart of the Hunter Region, Hunter River Country

is the perfect venue for a touch of history, culture, cafes and

festivals.

Shop for arts and crafts in the picturesque village of Morpeth,

experience ‘life inside’ the Maitland Gaol or take a leisurely

walk in one of the many historic towns.

Marvel at the achievements of the past at the annual Hunter

Valley Steamfest. Kick up your heels at the Morpeth Jazz

Festival. Follow the food and wine trail at the Lovedale Long

Lunch.

Take in a historic tour of old homes, civic buildings and

churches from the 19th century, especially during Heritage

Month celebrations.

Experience the cultural attractions of Maitland City Art Gallery

and Brough House, with historical and contemporary art works

including Aboriginal bark paintings.

Tour the impressive Tocal Homestead, where convict buildings

date from 1822. While you are there, take a rainforest walk in

the rural area near Paterson.

Enjoy a ride on a train the old fashion way at the Richmond

Vale Railway and Mining Museum, located on Mulbring Road.

Savour tasty meals at riverside cafes, historic homesteads,

aromatic gardens, exotic teahouses, friendly pubs, and

country-style cafes.


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

2. Toss pumpkin pieces in olive oil, sesame oil, salt and pepper

and then roast for 10 minutes at 200°C. Just before the

pumpkin is ready toss lightly with sweet soy and caramelise

slightly in oven.

3. Heat oil and butter in a small pan and sear pork until slightly

brown. Place in a warm oven to rest through.

4. Reduce the red wine by two thirds, add red currants and beef

stock. Reduce again and season. Blanch asparagus.

5. Place asparagus on top of roast pumpkin on centre of plate,

top with pork then drizzle with sauce and serve.

Hunter River Hotel


SPICED PORK FILLET ON SOy ROAST PuMPKIN

1kg pork tenderloin400g butternut pumpkin400g young asparagus30ml ketchup monis5g ground cumin5g ground coriander2g ground chilliOlive oilSoy sauceSesame oil10g unsalted butter1 lemonRed wineBeef stock100g red currantsSalt and pepper

Situated in the rapidly developing East Maitland area, the Hunter River Hotel has undergone a

complete renovation to be one of the region’s leading entertainment venues.

In addition to the beer garden, TAB and gaming areas there is a large restaurant area complete with a

children’s play area.

The Old George & Dragon Restaurant


LOIN OF LAMB WITH BASIL CASHEW PESTO AND PROSCIuTTO

4 x 180g loins of lamb - fully trimmed25ml olive oilProsciutto, thinly sliced250g spinach25g butter200ml good meat stock

Pesto 100g fresh green basil leaves60g roasted unsalted cashew nuts60g parmesan4 cloves of garlic100ml olive oil

Serves 4

1. For the pesto, finely chop nuts in a food processor, but not fully

ground. Put to one side. Blitz the basil with the olive oil and

parmesan, which has been coarsely grated, and the cloves of

garlic. Add to the chopped cashew nuts. Any pesto left can

be put in a jar, covered with olive oil and kept in the fridge for

another time.

2. Brown the loins of lamb briefly on each side in a frying pan in

a little olive oil. Remove and place on a roasting tray leaving

space around each loin. Spread a heaped teaspoon of pesto

over the top of each loin and cover length ways with a full

slice of prosciutto. Place in hot oven, 220°C, and cook for six

minutes for medium, longer if you prefer well done.

3. When the lamb is cooked to your liking remove from oven to

a dish to rest for a few minutes. Deglaze the roasting pan with

the stock - put in a pan and reduce to a sauce consistency.

Add any juices from the resting dish before serving.

4. Wilt the spinach in a hot pan with the melted butter turning

constantly. Place the spinach in the centres of four main

course plates, top with the loins, and surround with some

sauce.

Operated since 1982 by Jenny and Ian Morphy, recipients of the Restaurant and Catering Association’s

Hall of Fame 2006. The cuisine is produce driven as Ian, the chef, decides on the menu on a daily basis

according to the availability of fresh produce. Described as Anglo/French food and responsive to the

seasons, there is an emphasis on rich sauces, game dishes and, in the warmer months, fish and shellfish

dishes.

The Only Place Indian Restaurant


PRAWN PuLuSu

18 king prawns, green with tails2 medium onions, chopped2-3 cloves garlic2cm ginger1 tsp tamarind paste¼ tsp chilli powder2 tsp coriander powder2 tsp cumin powder1 tsp tumeric powder

cup coriander leaves1 spring curry leaves1 tsp vegetable oil1 tsp mustard seedsSalt to taste2 cups cooked basmati rice

Serves 2

1. Chopped onions, garlic cloves, ginger and coriander mixed

together make a fine paste. Heat the oil in a pan on medium

flame. Add mustard and curry leaves, after sizzling add the

paste, stir it for five minutes. Add all the above powders and

one cup water. Stir it well. Cook for five minutes, add tamarind

paste and king prawns.

2. Serve with rice and roti, optional.

The family owned business, founded by Rajoo and Shaloo Gurram, was established in 1998. It has two

locations; Stockton Street, Nelson Bay, and High Street, Maitland. The multi-award-winning restaurant has

twice won the State awards for 2003 and 2006 for its authentic Indian cuisine.

Treehops Restaurant


HONEy MuSTARD GLAZED DuCK BREAST

4 duck breasts200g green beans6 large potatoes, peeled2 cloves garlic, crushed50ml milk200ml creamSalt and pepper3 tbsp clear honey2 tbsp Dijon mustard2 tbsp seeded mustard1 tbsp soy sauce160ml red wine jus

1. Slice the potatoes 3mm thick. Layer in a 15cm baking tray,

lined with greaseproof paper. Season as you go, adding garlic

between the layers of potato. Pour over the milk and cream

and bake at 180°C for about an hour.

2. Cover with greaseproof paper and press with a weight. Leave

overnight in a refrigerator. Cut into four rectangles.

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

sauce.

4. Lightly score the fatty skin on the duck breasts and rub with a

little salt. Season the other side with salt and pepper. Seal skin

side down in a hot frying pan until skin is golden brown. Turn

over and seal the other side.

5. Place duck breasts skin side up on a baking sheet along with

the cut out gratin potatoes. Cover each breast with a tbsp of

the honey mustard glaze.

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

7. Heat the red wine jus. Blanch the green beans in boiling water

for three minutes, season with salt and pepper and add a little

butter.

8. To serve, slice the duck breasts and put on serving plate with

the gratin potato and green beans. Pour around the red wine

jus and a drizzle of the honey mustard glaze.

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

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

Our aim is to provide warm and friendly service in a comfortable environment. We use the freshest

available ingredients sourced from local suppliers and providers.

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

Watagan Mountains

169

Fresh clean air and water, pristine wilderness and rich farmland

are the qualities that gave birth to Essentially Barrington – an

alliance of speciality food producers from the Gloucester and

Barrington districts of NSW.

As individual businesses and a not-for-profit association, we are

building a reputation for the Gloucester region as a premier

speciality food producing area of NSW and as a gourmand

tourist destination.

The decline of the timber and dairy industries in the area has

encouraged some farming and other businesses to diversify

into such industries as goat cheese, alpaca meat, silver perch,

speciality beef, organic herbs, goat meat, boutique vineyards

and added value products using local ingredients.

By working together as a group, a variety of produce can be

delivered to the same destination. Farmers markets are not

only a great outlet, but an opportunity to communicate with

the consumer and give awareness to the area the products

originated from.

It soon become evident that the Gloucester and Barrington

areas were an exciting destination for visitors and with the

help of funding from the Department of State and Regional

Development, promotional material and a brand for the area

was produced.

In 2006 with further funding, a quality brochure was printed for

the Essentially Barrington Gourmet Farm Gate Tour.

This two-day tour invites visitors to experience and saviour the

freshest produce that the Gloucester and Barrington districts

have to offer. It offers visitors the chance to learn about the

lives of the dedicated people who have a passion about what

they do.

This tour features visits to six farms and includes a picnic lunch

on the banks of the river, while a six-course regional cuisine

dinner highlights the local produce to perfection.

Barrington

Barrington Perch

Lahey Downs

Barrington Bucks

Barrington Beef



Barrington PerchThe fresh water silver perch is farmed at Gloucester by the Native Fish Growers group of producers.

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

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

Trudgalong Farm serves Barrington perch to tour groups for lunch and dinner and packs can also be

bought to take home. you may like to catch your own from ponds on the farms.

Barrington BucksTrudgalong was one of the pioneers of boer goats in Australia, buying one of the first calves released

from quarantine.

Imported from South Africa, the boer goat produces a quality meat which is low in fat and cholesterol. It

has the same cuts as lamb and similar flavour and makes a wonderful curry.

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

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

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

Then food grade ice, home-grown herbs and spices are added and the mixture is pumped into a natural

skin, giving a product that is gluten-free, with no MSG, preservatives or chemicals.

With a fat content of 1.85g on average and a cholesterol level of 5.25g on average, Lahey Downs is the

first producer of alpaca viande in Australia.

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

The World Heritage listed Barrington Tops provide the pure mountain water and pristine environment ideal

for raising cattle.

Free from genetic modification, antibiotics, hormonal growth promotants and chemical residues,

Barrington Beef is the purest beef on the market.

Quality and consistency are guaranteed through the Meat Standards Australia grading system and the

meat is available at selected butchers, Growers Markets or home delivery can be arranged.

PRODuCT INFORMATION

Fresh air, clean water, pristine wilderness and rich farmland are the qualities that give Barrington perch,

goat, alpaca and beef their distinctive flavour. The Essentially Barrington alliance of speciality meat and

fish producers broaden product choices for restaurants, distributors and consumers.

Capparis Goat Cheese

Perenti Café

Hillview Herb Farm

Alderley Creek Wines



PRODuCT INFORMATION

Capparis Goat CheeseCapparis is a farm-based goat milk cheese producer with a growing reputation. The farm is in the

Bowman River Valley close to Gloucester.

The cheese is made by Aled Hoggett who has scored a range of medals for his cheese, including the

prestigious Royal Dairy Award for the maker of the best goat cheese in the 2006 Royal Easter Show.

Capparis focuses on a restricted range of five high quality cheeses, ranging from a mature blue vein to a

light, full flavoured fresh cheese.

Hillview Herb FarmHerbs are grown by a network of farms in the pristine wilderness and rich farmland of Gloucester and our

aim is to supply high quality, fresh culinary herbs, salad greens and preserves.

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

Pots of herbs are available from our nursery and Hillview stocks dried herbs, honeys, vinegars, sauces and

oils made exclusively from our produce.

Hillview is open for farm visits.

Perenti CaféPerenti Café is a chic, modern café in the main street of Gloucester and is widely know for it’s superb

coffee, fresh healthy lunches and delicious cakes and sweet treats.

Perenti has an extensive range of hand-made chutneys, confitures, salad splashes and meat rubs which

are available from the café and selected stores throughout the State.

It’s the perfect place to stop and revive when travelling along the Thunderbolts Way.

Alderley Creek WinesAlderley Creek Wines is a boutique vineyard and historic homestead just outside Stroud.

Alderley House, built in 1833, was once a horse station and has also been a midwifery, coach stop,

butchery and bakery. Surrounded by English-style gardens and verdelho and chambourcin vines,

Alderley house is now a beautifully restored home and cellar door owned by John and Dianne Stephens.

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

The pristine Barrington surrounds are backdrops to tasty Caparis Cheese, aromatic Hillview Herbs, and

mountain fresh Alderly Creek Wines. you can feast on some of the freshest food and wines you will ever

taste at Perenti Café and Catering.

Sand Dunes, Stockton Bight

175

Take a two and a half hour drive north of Sydney to the water

playground of Port Stephens, a pristine region that is reputed to

be the water paradise of the Hunter.

Enjoy a scenic dolphin-watch cruise on the waterways, while

taking in the picturesque views of the bay. Marvel at migrating

whales as they perform their graceful acrobatic displays.

Go snorkeling or diving at Fly Point Marine Park or take a boat

dive outside the Port. Explore the sea caves, walls, and sponge

gardens, or one of the many fascinating wreck dives.

Learn to surf at one of the pristine beaches. Get close to nature

on a sea-kayak tour, take a ride in a jet boat or control your

own jet ski, parasail or take an adventure on a duck dive tour.

Drop a line in the best fishing spots along the eastern seaboard

or take a deep-sea fishing adventure. Play a game of golf or

have a round on the driving ranges.

Take a 4WD or 6WD tour or your own quad bike to explore the

massive sand dune systems of the 30km long Stockton Beach,

the largest coastal sand dune system in Australia.

Discover koalas in the wild along the tree-lined banks of

Tilligerry Creek or visit the habitat centre to be amazed at the

natural wonders of the area.

Climb or drive up the Tomaree Headland to admire the

spectacular views of the bay and the offshore islands.

Visit the theme parks or be inspired by wonderful local arts,

crafts and museums. Take a self-drive tour to the Williams River,

Tanilba House, Sketchley Cottage and Tomago House.

Taste the abundance of seafood, fresh and straight from the

sea at the many seafood restaurants. Enjoy premium Hunter

beef and a selection of fine wines from Port Stephens and the

Hunter.

Port Stephens

Catch at Shoal Bay AT SHOAL BAy RESORT & SPA


WHOLE LOBSTER ON TOMATO AND HERB RISOTTO WITH LIME AND SAFFRON FROTH AND CRuSTACEAN OIL

1 live lobster (cooked or frozen would also be suitable)

Risotto2 shallots, diced1 clove garlic1 tsp tomato paste4 tomatoes, peeled, deseeded and

diced50g butter100ml fish stock100ml chicken stock60ml white wine100g Arborio rice30g parmesan cheese, grated2 tsp chopped herbs, chervil, thyme,

parsley and chivesSalt and pepper

FrothJuice of 3 limesPinch of saffron threads or saffron

powder1 shallot, chopped2 tbsp white wine90ml vegetable stock90ml creamSalt and pepper

Crustacean oilShells from the lobsterClove garlicA few sprigs of thyme100ml vegetable oil

1. To prepare the oil, crush the shells and place the shell into

the oven and roast for about 20 minutes on a medium heat.

Put remaining ingredients into a saucepan with the shells and

cook for two to three hours.

2. To prepare the risotto, sweat the shallot and the garlic. Add

the rice and fry lightly for one minute over a low heat, add

the tomato paste and cook out for about one minute. Add

white wine and reduce. Add the chicken and fish stock slowly,

stirring constantly. When all liquids are added the rice should

be cooked; season and just before serving add the herbs,

diced tomato and the shaved parmesan cheese.

3. Prepare the froth by soaking the saffron threads in the wine

to extract colour and flavour. Sweat the shallot and add the

wine, reduce and add the vegetable stock, reduce and add

60ml of the cream, reduce until it has thickened and add to

the remaining cream. using a balloon whisk, beat the mix until

it becomes frothy. Season.

4. To cook the lobster, boil in plenty of salted water. Cook for five

minutes and remove. Allow to cool. Remove the flesh and

reserve the head for garnish.

5. To assemble place a ring of risotto in the centre of the plate,

arrange the sliced lobster on risotto and place the head on as

garnish. Drizzle with crustacean oil and then coat liberally with

lime and saffron froth.

With commanding views over the water, Catch at Shoal Bay offers diners the best in local seafood and

produce. Catch at Shoal Bay offers those celebrating a special occasion the perfect venue with stylish

ambience and friendly, yet sophisticated service. Catch has breathtaking views over Shoal Bay and uses

high-quality, fresh local seafood.

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

Mumm’s On The Myall Café


CRISP FRIED TuNA WITH SALAD OF PICKLED CABBAGE AND GLASS NOODLES

4 x 160g tuna steaks1 wasabi paste4 sheets nori 4 sheets spring roll wrappersKetchup manisSprinkling sesame seeds, toasted

Salad½ Chinese cabbage, finely shredded1 small red onion, finely sliced2 long red chillies, deseeded and

juilienned½ cup of mint, finely chopped½ cup cooked vermicelli noodles

Dressing½ tbsp caster sugar½ cup Marukan rice wine vinegar

1. Place all salad ingredients into bowl and mix. Combine

dressing ingredients and add to salad just before serving.

2. Spread wasabi onto tuna steaks. Wrap in spring roll wrappers

like a parcel. Secure with a flour and water paste.

3. Heat oil. Fry tuna until pastry becomes golden brown. Cut and

place onto salad. Drizzle ketchup manis over tuna. Sprinkle

over the sesame seeds.

Just a 50 minute drive up the freeway from Newcastle is the peaceful, river front town of Tea Gardens.

Mumm’s specialises in fresh local seafood and is on the river in the Commercial Fish Co-op. The owner is

a fifth generation fisherman with 30 years of experience in the seafood industry.

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

Nicole’s Art Gallery & Café


ROAST TOMATOES AND CORN CAKE STACK

2 cups self raising flour2 tins creamed corn3 eggsSalt and pepperEnough milk to make a thick batter1 cup diced red onion1 cup chopped spring onion250g mushrooms6 roma tomatoes

1. Add flour, eggs, salt and pepper. Add cup of milk and more

if needed until you get a smooth thick batter with no lumps.

Add corn and onion, mix, and let rest for 20 minutes. Cook in

batches of about two tablespoons of mixture into a hot oiled

pan.

2. Cut six roma tomatoes in half. Place on oven tray. Drizzle with

olive oil until soft.

3. Cut mushroom into quarters. Place in hot pan with a little

butter. When golden take off heat. Add a handful of baby

spinach, toss and let wilt.

4. To serve place corn cake in centre of plate then add a

spoonful of mushroom mix then another corn cake. Then add

more mushroom mixture, leaving corn cake on top. Place

tomatoes around the stack. Finish with a dollop of fresh ricotta

cheese.

Nicole’s Art Gallery and Café is housed in a 100-year-old cottage on the Myall River in the historic town

of Tea Gardens. The tranquil landscape gardens are the perfect environment to enjoy the delicious

gourmet meals, homemade cakes and Hunter Valley coffee. Soak up the art, food and atmosphere at

Nicole’s - it makes for the perfect day trip from Newcastle or weekender from Sydney.

Rock Lobster Restaurant


MOROCCAN PRAWNS

4 tsp roasted cumin seeds *4 tsp roasted coriander seeds *2 cups fresh coriander,

finely chopped *2 tbsp grated ginger *2 tbsp paprika *2 tbsp tumeric *2 tbsp sea salt *2 garlic cloves crushed *½ cup lemon juice½ cup olive oil1 tbsp Tabasco *

1. Mortar together all the ingredients marked *.

2. Mix into combined olive oil and lemon juice. Peel and de vein

prawns leaving tails on. Toss in marinade and refrigerate for at

least two hours.

3. Lightly oil a heavy based pan and cook on high for a few

minutes until prawns are cooked, tossing frequently. Do not

overcook prawns. Serve immediately.

The award winning Rock Lobster Restaurant is situated on the waterfront at Nelson Bay. Offering both

al fresco and indoor air-conditioned dining, the restaurant has magnificent water views. The menu

includes fresh local lobster and seafood platters as well as non-seafood options. Blackboard specials are

available every day. Special dietary requirements catered for as well as children’s and group menus. We

are open every day for lunch and dinner, bookings recommended.

Sandyfoot Café & Bar AT SHOAL BAy RESORT & SPA


BRAISED LAMB SHANK ON GARLIC POLENTA WITH BABy VEGETABLES AND A RED WINE JuS

4 lamb shanks

For the braising 1 onion2 carrots2 sticks celery½ leek1 bay leaf7 peppercorns1 tbsp tomato paste100ml red wine2 litre beef or lamb stock

Polenta400g polenta, fine8 cloves garlic, lightly crushed600ml vegetable stockSalt and pepper100g butter50g grated parmesan cheese

VegetablesTurned or baton carrotsZucchini batonsAsparagusCelery batons

1. To prepare the shanks, sear the lamb in a pan and cook until

crisp on all sides. Remove from the pan, add onion, carrot,

celery and leek and roast gently. Add tomato paste and cook

out. Then add the red wine, reduce to half volume and add

stock. Add lamb shanks back to pot and bring to the boil and

then simmer until tender. When cooked, remove the meat,

strain the juice and reduce until a coating consistency has

been achieved. Strain and season.

2. To cook the polenta, sauté the cloves of garlic gently in a

pot, then add the stock and stir in the polenta slowly to avoid

lumps forming. Cook over a low heat and when cooked,

whisk in the butter and the cheese. Season and adjust the

consistency.

3. To assemble, place a quenelle of polenta in the centre of the

plate, sit the lamb shank on top and drizzle with lamb sauce.

Arrange the cooked vegetables around the polenta and

garnish with a sprig of rosemary.

Alfresco style dining at its best, this casual café and premium wine bar is opposite stunning Shoal Bay

and is the ideal place to relax, and enjoy a coffee or a glass of wine. Sandyfoot Café and Bar offers a

selection of delicious yet light dishes throughout the day. It has alfresco, beachfront dining, quality coffee

and a delightful menu.

Tillermans Restaurant


SuMMER PuDDING

Loaf of bread, crusts removedBerry liquid1 cup water 1 cup sugar1 cup blackberries or mulberries1 cup redcurrants2 cups raspberries

1. Place all the berry liquid ingredients into a saucepan. Stir over

low heat until sugar is dissolved, then bring to boil. Strain fruit,

keeping both the fruit and liquid. Leave to cool.

2. Cut bread slices into triangles, and then line pudding bowl

or loaf tin with bread. Fill to top with cooked berries. Spoon

over some reserved berry liquid. Cover with more bread slices.

Cover with plastic wrap, place a weight on top and refrigerate

for at least 24 hours.

3. unmould onto a serving platter and serve with remaining berry

liquid, double cream and some fresh berries.

Owned and operated by Peter and Kerry Hodges since 1996, Tillermans is situated in the old general

store on the banks of the Myall River at Tea Gardens. Tillermans is a great place to relax over coffee or

sample the award-winning modern Australian lunch and dinner menus. Outdoor seating, along with two

private dining rooms, helps make this northern NSW landmark a destination for both locals and visitors

alike.

Lake Macquarie

189

The largest inland salt lake, Lake Macquarie is four times larger

than Sydney Harbour and embodies a water-lovers paradise.

Take the family on a beach outing, surfing at Redhead or

Blacksmiths beaches, or discover the intriguing marine life in the

beachside rock pools.

Experience the rainforests of the Watagan Mountains, with its

many opportunities for bushwalking, picnicking and enjoy the

great diversity of native flora and fauna.

Absorb some of the Lake history with visits to the charming

mining village of Catherine Hill Bay and the Awabakal Nature

Reserve above Dudley Bluff.

Visit historic Cooranbong, a thriving arts and craft centre, with

shops and galleries displaying many unique gifts.

Discover the changing exhibitions at Lake Macquarie City Art

Gallery, stroll next door to a tasty meal at Awaba House or

enjoy the sculptured gardens and lakeside picnic area. Visit

Dobell House at Wangi, the home of renowned Australian artist,

Sir William Dobell.

Plan a shopping trip to boutiques at the lakeside suburbs of

Warners Bay and Toronto, or the large suburban shopping

centres of Glendale and Charlestown.

Stroll along the waterfront centres with their great range of

restaurants, boutiques and galleries showcasing local art and

craftwork. Enjoy a summer weekend taking in the action of the

sailing regattas, while relaxing at one of the nearby cafes or

restaurants.

Lake Macquarie

Balcony 644 AT GuNyAH HOTEL


SINGAPORE CHILLI GARLIC MuD CRAB

Mid North Coast mud crab, about 1kg50g fresh garlic 50g fresh chilli10g ginger50g shallots10g coriander1 tsp fish sauce2 tsp sugar1 tsp sesame oil3 tsp soy sauce20g cooking wine100g corn flour50g plain flour

1. Place fresh mud crab in the cool room for about 20 minutes,

then take out and clean crab completely.

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

ready to cook.

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

4. Put mud crab in wok, stir fry together for five minutes then

add stock, soy sauce and sugar. Put lid on and simmer for

five minutes until cooked. Add 2 teaspoons of oil, then serve

onto plate in an interesting style with selected garnish. Add

coriander for decoration.

The Gunyah Hotel is perfectly located to take advantage of the fantastic view it has to offer across

Belmont Bay.

There are wines and great steaks on offer in the Family Bistro, along with accommodation, T.A.B and full

bar facilities, and now it has a fine dining restaurant upstairs.

Balcony 644 specialises in fresh, local seafood, including mud crabs and lobsters, which are kept under

the eye of our chef in tanks.

Live Sparks Café


WARM VEGETABLE SALAD

100g green beans150g roasted, cubed butternut

pumpkin90g balsamic mushrooms120g oven roasted tomatoes30g spanish onion30g baby spinach30g pine nuts30g pesto50g fetta cheese1 tbsp olive oil 30g mixed lettuce leaves

1. Top and tail the beans and blanch for 30 seconds. In a large

pan, heat olive oil, onion and pine nuts. Cook until toasty

brown, then add pumpkin, mushrooms and tomato. Heat a

further three minutes until all vegetables are warmed through.

Finish off with green beans, pesto and fetta.

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

as a base.

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

Live Sparks Café is on The Esplanade at Warners Bay and has beautiful views of the shores of Lake

Macquarie. Our open plan dining area and outdoor seating allows picturesque and relaxing views of the

lake.

With the combination of excellent staff we have a reputation for our creative breakfast, lunch, dinner

and healthy kid’s menus.

Milano’s on the Lake


PINEAPPLE BuGLES

4 baby pineapples, or one large110g desiccated coconut175g sugar2 vanilla pods2.5cm fresh ginger, finely choppedJuice of 2 limes4 tbsp rum

Serves 2 to 4

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

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

2. In a saucepan mix the sugar, seeds from the vanilla pods,

ginger, chilli and the lime juice.

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

Dry the pineapples with a clean towel then pour the hot syrup

into a tray and roll the pineapples one by one in the sugar

syrup and then in the coconut. Allow to set.

4. To serve place on a plate covered with flaked ice, pour on the

rum and ignite. The flame will dance around the leaves for a

spectacular end to your meal.

5. Serve with vanilla bean icecream or sorbert.

The main channel into Lake Macquarie from the sea runs right past the Pelican Boutique Marina and the

unique restaurant and function centre Milano’s on the Lake.

Milano’s has made superb use of this truly stunning location, one of the few waterfront sites on the east

coast with sunset views across the water.

The restaurant has a deep water mooring for boats and the veranda is perched over crystal clear water

with abundant sea life.

Salina Restaurant


BARBECuE GARLIC PRAWNS WITH LEMON AND ARTICHOKE RISOTTO

Garlic prawns50 large green prawns, head and tail

on, body peeled, deveined 4 cloves garlic, crushed2 tbsp chopped parsley100ml olive oil Sea salt, cracked pepper

Risotto1 medium brown onion, finely

chopped75ml olive oil 1½ tbsp freshly minced garlic500g Arborio rice200ml white wine1500ml chicken stock, hot400g artichoke hearts, sliced2 lemons, grated zest and juice2 tbsp sea saltFreshly cracked black pepper100g butter¾ cup freshly grated parmesan

Garlic cream sauce3 cloves crushed garlic 100ml white wine600ml thickened cream1 tbsp cornflour mixed with cold water

to a paste

Serves 8-10 main size

1. For the prawns, mix all the ingredients together in a large bowl,

refrigerate for at least one hour, barbecue when required.

2. For the risotto, heat olive oil in a large pot and sauté onions

and garlic until soft, about five minutes on a medium heat.

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

absorbed.

4. Begin adding the stock, a quarter at a time, stirring well after

each addition. When half the stock has been absorbed,

add the artichokes, zest and juice. Continue adding stock as

required, stirring occasionally.

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

pepper.

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

7. Add cream bring to the boil.

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

season.

Named after one of the most beautiful islands in the Mediterranean, Salina Restaurant mixes the best

Australian ingredients with the wonderful influences of Italy. Producing stunning desserts including home-

made gelato, and a full selection of fresh seafoods, meat and chicken dishes, even gourmet pizzas and

pasta.

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

The Station Masters Café


LEMON MyRTLE AND CHILLI SQuID SALAD

200g squid tubeGround lemon myrtle and ground

chilli powder mixed with self raising flour

Green mesculan salad mixSliced red capsicumCherry tomatoes, halvedSliced fresh button mushroomsOnion sprouts Sliced lemon

1. Place the green salad mix in the bottom of flat bowl. Top with

sliced red capsicum, cherry tomatoes and mushrooms.

2. Rinse the squid tube and cut into thin rings. Remove excess

water and coat the squid rings in the seasoned flour mix. Deep

fry for about one minute, remove and drain. Place the rings

on top of the salad, garnish with onion sprouts and lemon

quarters. Drizzle with your favourite salad dressing.

The Station Masters Café has a unique setting and philosophy. It is a place where people can come to

enjoy the atmosphere with family and friends and have a chance to appreciate the food that has been

prepared fresh for the day’s dining experience.

Dining at Station Masters gives you the chance to sample an ever-changing menu and to escape the

hustle and bustle of everyday life.

Vita Lakeside Dining


RABBIT BRAISED IN RED WINE WITH BORLOTTI BEAN, PORCINI AND TRuFFLE OIL

1 New Zealand white haired rabbit, approx 1.6kg

750ml babera or substitute red wine1 brown onion, finely choppedSage sprig, chopped1 tbsp olive oil2 cloves garlic, crushed1 cup plain flour200ml vegetable oil1½ litre duck stock10g dried ceps porcini mushroom

Borlotti beans250g dried borlotti beans1½ litre duck stockSalt and pepper25g butter½ onion2 cloves garlicTruffle oil

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

Place rabbit in a bowl with onion, garlic, sage, red wine, olive

oil, salt and pepper. Cover with cling wrap and marinate over

night. Cover the borlotti beans with water and soak overnight.

2. In a bowl, mix the flour with salt and pepper. Dust each rabbit

joint in flour mix, reserving the marinade. Gently fry the rabbit

joints until golden brown. Drain off excess oil on kitchen paper.

3. In a braising dish place the rabbit, reserved marinade, porcini

mushroom and duck stock. Cover and braise for up to two

hours at 200°C, until the meat comes off the bone.

4. Drain soaked beans. In a saucepan sauté onion and garlic in

butter. Add beans, duck stock and salt and pepper. Bring to

boil and simmer for about 25 minutes until cooked.

5. Remove joints of rabbit from braising dish and strain the sauce.

Bring strained sauce to the simmer, add sugar to taste. Add

rabbit back in with strained borlotti beans. Serve with finely

chopped sage, truffle oil, and a good glass of red.

A passion for excellent food and a desire to create and express his own culinary ideas is what led chef

Carl Tabone to open Vita regional Italian restaurant in the picturesque town of Wangi Wangi on Lake

Macquarie. With a focus on producing everything from raw ingredients, many hours are spent making

traditional loaves, fresh pastas, gnocchi, stocks and sauces, gelato and desserts.

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

true Italian experience.

Flame Tree Flowers

Appendices

203

Restaurant Details & Maps

Newcastle

Wine Country


Barrington

Port Stephens

Lake Macquarie

Recipe Index

202

205

209

210

211

213

214

3. Atlas Café Restaurant A: Shop 3/35 Hunter St Newcastle NSW 2300 P: +61 (0)2 4926 1014 F: +61 (0)2 4926 1017 E: [email protected]

4. Bacchus A: 141 King St Newcastle NSW 2300 P: +61 (0)2 4927 1332 F: +61 (0)2 4969 6343

1. 2 Blend Café A: 104 Elder St Lambton NSW 2299 P: +61 (0)2 4957 1722 E: [email protected]

2. Anchors Seafood Restaurant A: 129 Lambton Rd Broadmeadow NSW 2292 P: +61 (0)2 4952 9188 F: +61 (0)2 4957 1543 E: [email protected] W: www.anchorsseafood.com

20

27

717

22

11

19

28

29

3031

3233

34

37

36

35 389

4

13

12

2318

25

14

15

10

16

26

21

3

6

24

1

82

5

WHARF RD SCOTT S

T

HONEYSUCKLE DR

WORKSHOP WAY

KING STHUNTER ST

DA

RBY ST

UN

ION

ST

MEM

ORI

AL

DR

GLEBE RD

OCEAN ST

JOH

N P

DE

HELEN ST

WA

TKINS ST

SCENIC DR

HICKSON ST

GLEBE RD

JAM

ES ST

PACIFIC HWYBRU

NKER RD

NORTHC

OTT D

R

BRIDG

ES RDTU

RTO

N R

D

GRIFFITHS RDYOUNG RD

DONALD ST

PARRY ST

PARK

AV

ENU

E

NEWCASTLE RD

ELDER ST

CRO

UD

AC

E ST

LOO

KOU

T RD

CARN

LEY

AVE

PARK AVENUE

TUDOR ST

BELFORD ST

LAMBTON RD

MAITLAND RD

BRUN

KER

RDBEA

UM

ON

T ST

PAC

IFIC H

WY

OR

CH

AR

DTO

WN

RD

LAMBTON RD

HA

NN

ELL ST

ALBERT ST

PARRY ST

WA

TT ST

PAC

IFIC ST

ALMA RD

HOBART RD

NEWCASTLE

MARYVILLE

WICKHAM

MAYFIELD

LAMBTON

BROADMEADOW HAMILTON

ADAMSTOWN

THE JUNCTION

BAR BEACH

MEREWETHER

5. Bali Corner A: 65 Hunter St Newcastle NSW 2300 P: +61 (0)2 4929 5961 F: +61 (0)2 49295961 E: [email protected]

6. Bar Beach Kiosk A: Memorial Dr Bar Beach NSW 2291 M: +61 (0)400 461 410 E: [email protected]

Newcastle

205

14. Engine Room Restaurant & Bar A: E1 ‘The Boardwalk’ 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4926 4200 F: +61 (0)2 4926 4200 E: [email protected] W: www.engineroom.net.au

15. Euro Patisserie A: 68 Orchardtown Rd New Lambton NSW 2305 P: +61 (0)2 4957 7188 F: +61 (0)2 4929 1233 E: [email protected] W: www.europatisserie.com.au

16. Euro Bar ‘n’ Grill A: 79 Beaumont St Hamilton NSW 2303 P: +61 (0)2 4962 3053 F: +61 (0)2 4961 4509

17. Fisher’s @ Honeysuckle A: Shop 2 Boardwalk South Newcastle NSW 2300 P: +61 (0)2 4926 2722 F: +61 (0)2 4926 5793 W: www.fishershoneysuckle.com.au E: [email protected]

18. Grower’s Best A: Shop 35 Marketown Newcastle West NSW 2305 P: +61 (0)2 4929 2211 F: +61 (0)2 4929 2311

19. Hobarts Restaurant at Wests A: 88 Hobart Rd New Lambton NSW 2305 P: +61 (0)2 4935 1300 F: +61 (0)2 4935 1477 E: [email protected] W: www.westsnewcastle.com.au

20. Honeysuckle Produce Markets A: 6 Workshop Way Newcastle NSW 2300 P: +61 (0)2 4927 5366 F: +61 (0)2 4927 5367 E: [email protected] W: www.honeysucklemarkets.com.au

7. Bogie Hole Café A: 33 Hunter St Newcastle NSW 2300 P: +61 (0)2 4929 1790 F: +61 (0)2 4929 1790 E: [email protected]

8. Brasserie 88 at Wests A: 88 Hobart Rd New Lambton NSW 2305 P: +61 (0)2 4935 1300 F: +61 (0)2 4935 1477 E: [email protected] W: www.westsnewcastle.com.au

9. The Brewery Restaurant A: E2 ‘The Boardwalk’ 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4929 5792 F: +61 (0)2 4926 1828 E: [email protected] W: www.breweryrestaurant.com.au

10. The Clarendon Hotel A: 347 Hunter St Newcastle NSW 2300 P: +61 (0)2 4927 0966 F: +61 (0)2 4925 3900 E: [email protected] W: www.clarendonhotel.com.au

11. Commercial Fishermen’s Co-operative Ltd A: 97 Hannell St Wickham NSW 2293 P: +61 (0)2 4965 4229 F: +61 (0)2 4965 4252 E: [email protected]

12. The Dockyard A: Lot 13-14 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4915 6558 E: [email protected] W: www.thedockyard.com.au

13. Emerald Gardens at Wests A: 88 Hobart Rd New Lambton NSW 2305 P: +61 (0)2 4935 1300 F: +61 (0)2 4935 1477 E: [email protected] W: www.westsnewcastle.com.au

21. Hot Rock Food Service + Catering A: 10A James St Merewether NSW 2291 P: +61 (0)2 4927 1218 F: +61 (0)2 4929 4740 E: [email protected] W: www.hotrock.com.au

22. Impact Espresso Bar A: 4/79 Beaumont St Hamilton NSW 2303 P: +61 (0)2 4961 2894 F: +61 (0)2 4961 3513 E: [email protected]

23. Kati Alo A: 116 Darby St Cooks Hill NSW 2300 P: +61 (0)2 4929 5545 F: +61 (0)2 4961 4027 E: [email protected] W: www.katialo.com

24. Larnna Thai A: 1 South Boardwalk Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4926 2481 F: +61 (0)2 4926 2491 E: [email protected]

25. Martines’ A: 28 Alma Rd Lambton NSW 2305 P: +61 (0)2 4957 1690 F: +61 (0)2 4957 0588 E: [email protected]

26. Mary Ellen Hotel A: 57 Railway St Merewether NSW 2291 P: +61 (0)2 4963 1100 F: +61 (0)2 4963 6547 E: [email protected] W: www.maryellen.com.au

27. Newcastle Kitchen & Cutlery A: 156 Brunker Rd Adamstown NSW 2289 P: +61 (0)2 4969 4188 F: +61 (0)2 4962 3737 E: [email protected] W: www.nkc.net.au

34. Silo Restaurant & Lounge A: 1/18 Honeysuckle Dr The Boardwalk Newcastle NSW 2300 P: +61 (0)2 4926 2828 F: +61 (0)2 4926 3838 E: [email protected] W: www.silolounge.com.au

35. The Source Café A: Shop 1/74-76 The Lane Maryville NSW 2293 P: +61 (0)2 4940 8023 F: +61 (0)2 4960 9753 W: www.sourcecafe.com.au E: [email protected]

36. The Stag & Hunter A: 187 Maitland Rd Mayfield NSW 2304 P: +61 (0)2 4968 1205 F: +61 (0)2 4960 1505 E: [email protected] W: www.thestag.com.au

37. Swell@Merewether Espresso Bar A: Merewether Surf Club Merewether NSW 2291 M: +61 (0)421 061 531 E: [email protected]

38. Twist Café Bar A: N3 ‘The Boardwalk’ 1 Honeysuckle Dr Newcastle NSW 2300 P: +61 (0)2 4926 1766 F: +61 (0)2 4926 1722 E: [email protected] W: www.twist.net.au

28. The Olive Branch Café A: 116-120 Hannell St Wickham NSW 2293 P: +61 (0)2 4969 8066 F: +61 (0)2 4969 8073 E: [email protected] W: www.salvos.org.au

29. Paul’s Asian Affair Restaurant A: 22 Alma Rd New Lambton NSW 2305 P: +61 (0)2 4952 5989 F: +61 (0)2 4950 9057 E: [email protected]

30. Q Tea A: 1/50 Beaumont St Hamilton NSW 2303 M: +61 (0)413 996 990 F: +61 (0)2 4969 7733 W: www.qtea.com.au E: [email protected]

31. Red Heifer Grill & Carvery A: 471 Hunter St Newcastle NSW 2300 P: +61 (0)2 4929 2274 F: +61 (0)2 4929 5749 E: [email protected] W: www.cbdhotel.com.au

32. Scotties A: 36 Scott St

Newcastle NSW 2300 P: +61 (0)2 4926 3780 F: +61 (0)2 4926 3780

33. Scratchleys on the Wharf A: 200 Wharf Rd

Newcastle NSW 2300 P: +61 (0)2 4929 1111 F: +61 (0)2 4929 6988 E: [email protected] W: www.scratchleys.com.au

207

2930

31

32

33

34

35

14

4

2

1

20

12, 18

10

19

18

25, 22

11

15

21

5

17

27

8

28

24

3

9

7, 2616, 6

23

13

ABERDARE RD

DETAIL NOT SHOWNAPPROXIMATE DISTANCE 12KM

LANG ST

NORTHCOTE ST

1ST ST

MITC

HELL AV

VIC

TORIA

ST

ALEXA

ND

RA ST LANG ST

WOLLOMBI RD

TO SYDNEY VIA FREEWAY

MOUNT VIEW RD

WIN

E CO

UN

TRY DRIV

E

OAKEY CREEK RD

DEBEYERS RD

BROKE RD

BROKE RD

EKER

TS R

D

GILLARDS RD

WIN

E CO

UN

TRY DR

IVE

LOVE

DA

LE R

D

MAJORS LANE

WILDERNESS RD

CA

MP R

D

TO MAITLAND, NEWCASTLE AND PACIFIC HWY

OLD NORTH RD

NEW ENGLAND HWYH

ERITA

GE

RD

MISTLETOE LANE DEASEYS RD

PALMERS LANE

MC

DO

NA

LDS

RD

HER

MITA

GE

RD

DALWOOD RD

THOMPSONS RD

HA

LLS

RD

AD

AM

’S P

EAK

RD

MILLBRODALE RD

WO

LLO

MBI

RD

WO

LLOM

BI RD

TO SINGLETON VIA NEW ENGLAND HWY

BROKE

BRANXTON

NORTH ROTHBURY

ROTHBURY

POKOLBIN

LOVEDALE

GRETA

KURRI KURRI

WESTON

3. At the Vintage A: Vintage Dr Rothbury NSW 2320 P: +61 (0)2 4998 6789 F: +61 (0)2 4998 6788 E: [email protected] W: www.thevintage.com.au

4. Audrey Wilkinson Vineyard A: De Beyers Rd

Pokolbin NSW 2320 P: +61 (0)2 4998 7411 F: +61 (0)2 4998 7824

E: [email protected]: www.audreywilkinson.com.au

1. Adina Vineyard, Olive Grove & Café Adina A: 492 Lovedale Rd Lovedale NSW 2321 P: +61 (0)2 4930 7473 F: +61 (0)2 4930 7953 E: [email protected] W: www.adinavineyard.com.au

2. Allandale Winery A: 132 Lovedale Rd Lovedale NSW 2320 P: +61 (0)2 4990 4526 F: +61 (0)2 4990 1714 E: [email protected] W: www.allandalewinery.com.au

5. Australia Hotel A: 136 Wollombi Rd Cessnock NSW 2325 P: +61 (0)2 4990 1256 F: +61 (0)2 4990 6799 W: www.australiahotel.com.au E: [email protected]

6. Binnorie Dairy Cheese Factory A: Cnr Hermitage Rd & Mistletoe Lane Pokolbin NSW 2320 P: +61 (0)2 4998 6660 F: +61 (0)2 4998 6661 E: [email protected] W: www.binnorie.com.au

Wine Country

14. Kevin Sobels Wines A: 5 Halls Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7766 F: +61 (0)2 4998 7475 W: www.sobelswines.com.au

15. Lake’s Folly Vineyard A: Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7507 F: +61(0)2 4998 7322 E: [email protected] W: www.lakesfolly.com.au

16. The Mill Restaurant at Tuscany Wines Estate Resort A: Cnr Hermitage Rd & Mistletoe Lane Pokolbin NSW 2320 P: +61 (0)2 4998 7288 F: +61 (0)2 4998 7277 E: [email protected] W: www.tuscanywineestate.com.au

17. Oishii Japanese & Thai Restaurant A: Tempus Two Winery, Cnr McDonalds & Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7051 F: +61 (0)2 4998 7051 E: [email protected] W: www.tempustwowinery.com.au

18. Old Brickworks Brasserie at Potters Hotel & Brewery A: Wine Country Dr Nulkaba NSW 2325 P: +61 (0)2 4991 7922 F: +61 (0)2 4991 7933 E: [email protected] W: www.pottersbrewery.com.au

19. Pepper Tree Wines A: 86 Halls Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7539 F: +61 (0)2 4998 7746 E: [email protected] W: www.peppertreewines.com.au

7. Bluetongue Brewery Café at Hunter Resort A: Hermitage Rd

Pokolbin NSW 2320 P: +61 (0)2 4998 7777 F: +61 (0)2 4998 7787 E: [email protected]

8. Bread Basket A: 161 Lang St Kurri Kurri NSW 2327 P: +61 (0)2 4936 2226 F: +61 (0)2 4936 2226 E: [email protected]

9. Café Crocodile A: 1616 Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7076 F: +61 (0)2 4998 7076 E: [email protected]

10. Chez Pok at Peppers A: Ekerts Rd Pokolbin NSW 2320 P: +61 (0)2 4993 8999 F: +61 (0)2 4998 7739 E: [email protected] W: www.peppers.com.au

11. Esca Bimbadgen A: 790 McDonalds Rd Pokolbin NSW 2320 P: +61 (0)2 4998 4666 F: +61 (0)2 4998 7732 E: [email protected] W: www.bimbadgen.com.au

12. Hunter Beer Co. at Potters Hotel & Brewery A: Wine Country Dr Nulkaba NSW 2325 P: +61 (0)2 4991 7922 E: [email protected] W: www.hunterbeer.com.au

13. Keith Tulloch Wine A: Hunter Ridge Hermitage Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7500 F: +61 (0)2 4998 7211 E: [email protected] W: www.keithtullochwine.com.au

20. Pipette at Cypress Lakes Resort A: Cnr McDonalds & Gillards Rd Pokolbin NSW 2320 P: +61 (0)2 4993 1555 F: +61 (0)2 4993 1598 E: f&[email protected] W: www.cypresslakes.com.au

21. Pokolbin Estate Vineyards A: 298 McDonalds Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7524 F: +61 (0)2 4998 7765 E: [email protected] W: www.pokolbinestate.com.au

22. Poole’s Rock Wines Cellar Door & Winery A: DeBeyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7356 F: +61 (0)2 4998 6866 E: [email protected] W: www.poolesrock.com.su

23. “redsalt” at Crowne Plaza Hunter Valley A: Wine Country Dr Lovedale NSW 2321 P: +61 (0)2 4991 0900 F: +61 (0)2 4991 0999 E: [email protected] W: www.crowneplaza.com/huntervalley

24. Robert’s Restaurant at Pepper Tree A: Halls Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7330 F: +61 (0)2 4998 7329 E: [email protected] W: www.robertsrestaurant.com

25. ROCK Restaurant & Firestick Café A: DeBeyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 6968 F: +61 (0)2 4998 6987 E: [email protected] W: www.rockrestaurant.com.au

209

32. Vittorio’s at Pokolbin Village Resort A: 188 Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7670 F: +61 (0)2 4998 7377 E: [email protected] W: www.pokolbinvillage.com.au

33. Warraroong Estate A: 247 Wilderness Rd Lovedale NSW 2321 P: +61 (0)2 4930 7594 F: +61 (0)2 4930 7199 E: [email protected] W: www.warraroongestate.com.au

34. Wine Country Café A: 455 Wine Country Dr Pokolbin NSW 2320 P: +61 (0)2 4990 9208 F: +61 (0)2 4990 9245 W: [email protected] E: www.winecountrycafe.com.au

35. Wyndham Estate Restaurant A: 700 Dalwood Rd Dalwood NSW 2335 P: +61 (0)2 4938 3444 F: +61 (0)2 4938 3555 E: [email protected] W: www.wyndhamestate.com

26. San Martino Restaurant at Hunter Resort A: Hermitage Road Pokolbin NSW 2320 P: +61 (0)2 4998 7777 F: +61 (0)2 4998 7787 E: [email protected]

27. Tamburlaine Wines A: 358 McDonalds Rd Pokolbin NSW 2321 P: +61 (0)2 4998 7570 F: +61 (0)2 4998 7763 E: [email protected]

28. Tatler Wines A: 477 Lovedale Rd Lovedale NSW 2321 P: +61 (0)2 4930 9139 F: +61 (0)2 4930 9145 E: [email protected] W: www.tatlerwines.com

29. Terroir Restaurant at Hungerford Hill A: 1 Broke Rd Pokolbin NSW 2320 P: +61 (0)2 4990 0711 F: +61 (0)2 4990 0700 E: [email protected] W: www.hungerfordhill.com.au

30. Tower Estate Wines A: Cnr Halls & Broke Rds Pokolbin NSW 2320 P: +61 (0)2 4998 7989 F: +61 (0)2 4998 7919 E: [email protected] W: www.towerestate.com

31. Tulloch Wines A: 638 Bebeyers Rd Pokolbin NSW 2320 P: +61 (0)2 4998 7580 F: +61 (0)2 4998 7226 E: [email protected] W: www.tulloch.com.au

Rockpools, Dudley Beach

211

4

2

3

1

MAITLAND

EAST MAITLAND

MORPETH

PATERSON

VACY

SWAN ST

NEW ENGLAND HWY

TOC

AL

RD

GRE

SFO

RD R

D

SUMMERHILL RD

MELBOURNE ST

DETAIL NOT SHOWN

APPROXIMATE DISTANCE 13KM

DETAIL NOT SHOWN


DETAIL NOT SHOWN



3. The Only Place Indian Restaurant A: 1/539 High St Maitland NSW 2320 P: +61 (0)2 4933 7433

A: 10/17 Stockton Rd Nelson Bay NSW 2315 P: +61 (0)2 4984 4414 F: +61 (0)2 4984 4464 E: [email protected] W: www.theonlyplace.com.au

1. Hunter River Hotel A: 10 Melbourne St East Maitland NSW 2320 P: +61 (0)2 4933 7244 F: +61 (0)2 4934 8738 E: [email protected]

2. The Old George & Dragon Restaurant A: 48 Melbourne St East Maitland NSW 2323 P: +61 (0)2 4933 7272 F: +61 (0)2 4934 1481 E: [email protected]

4. Treehops Restaurant A: Eaglereach Wilderness Resort Vacy NSW 2421 P: +61 (0)2 4938 8298 F: +61 (0)2 4938 8349 E: [email protected] W: www.treehops.com.au

GLOUCESTER

STRATFORDWAUKIVORY

FORBESDALE

RAWDON VALEBARRINGTON

STROUD

STROU

D RD

THE

BUC

KETT

S W

AY

CH

UR

CH

ST

THUNDERBOLTS WAY

SCONE RD

BOW

MA

N FA

RM

RD

BOWMAN RIVER RD

WAUKIVORY RD

FAULKLAND RD

FAIRBA

IRNS LN

STANTO

NS LN

BUC

KETT

S RD

7

3

1

4

5

2

6MO

PPY

RD

Barrington1. Trudgalong Farm

(Barrington Perch & Barrington Bucks) A: 58 Stantons Lane Gloucester NSW 2422 P: +61 (0)2 6558 3097 F: +61 (0)2 6558 3125 E: [email protected]

2. Lahey Downs A: 2549 Waukivory Rd Gloucester NSW 2422 P: +61 (0)2 6558 0971 E: [email protected]

3. Barrington Beef A: Rawdon Vale, 70 Moppy Rd Gloucester NSW 2422 P: +61 (0)2 6558 5540 E: [email protected] W: www.barringtonbeef.com

4. Capparis Goat Cheese A: 1333 Bowman River Rd Gloucester NSW 2422 P: +61 (0)2 6558 5565 or +61 (0)2 6558 5557 F: +61 (0)2 6558 5557 or +61 (0)2 6558 5565 E: [email protected] W: www.capparis.com

5. Hillview Herb Farm A: 5 Fairbairns Lane Gloucester NSW 2422 P: +61 (0)2 6558 2369 F: +61 (0)2 6558 2369 or +61 (0)2 6558 8335 E: [email protected]

6. Perenti Café A: 69 Church St Gloucester NSW 2422 P: +61 (0)2 6558 9219 F: +61 (0)2 6558 9219 E: [email protected] W: www.perenti.com.au

7. Alderley Creek Wines A: Bucketts Way Stroud NSW 2425 P: +61 (0)2 4994 5556 W: www.alderleycreekwines.com.au

213

SOLDIERS POINT

SHOAL BAY

TEA GARDENS

BOB’S FARM

STOCKTON

6

4

NELSON BAY

NELSON BAY RD

MED

OW

IE RD

VICTORIA PDE

TERAMBY RD

32

NELSON BAY RD

SALA

MA

ND

ER W

AY

SOLD

IERS POIN

T RD

MYA

LL ST

PACIFIC HWY

MA

RIN

E DR

5 1SHOAL BAY RD

Port Stephens

1. Catch at Shoal Bay at Shoal Bay Resort & Spa A: Beachfront Shoal Bay NSW 2315 P: 1800 181 810 F: +61 (0)2 4984 1315 E: [email protected] W: www.shoalbayresort.com

2. Mumm’s on the Myall Café & Restaurant A: 46 Marine Dr Tea Gardens NSW 2324 P: +61 (0)2 4997 1162 F: +61 (0)2 4997 0925

3. Nicole’s Art Gallery & Café A: 81 Marine Dr Tea Gardens NSW 2324 P: +61 (0)2 4997 2922 F: +61 (0)2 4997 2933 E: [email protected]

4. Rock Lobster Restaurant A: upstairs, shop 20, d’Albora Marina Teramby Rd Nelson Bay NSW 2315 P: +61 (0)2 4981 1813 F: +61 (0)2 4984 9477 E: [email protected]

W: www.rocklobsterrestaurant.com.au 5. Sandyfoot Café & Bar at Shoal Bay Resort & Spa

A: Beachfront Shoal Bay NSW 2315 P: 1800 181 810 F: +61 (0)2 4984 1315 E: [email protected] W: www.shoalbayresort.com

6. Tillermans Restaurant A: 77 Marine Dr Tea Gardens NSW 2324 P: +61 (0)2 4997 0138 F: +61 (0)2 4997 0138 E: [email protected] W: www.tillermans.com.au

Dudley Beach

215

1

2

5 4

CHARLESTOWN

BELMONT

TO NEWCASTLE

SOLDIERS RD

LAKE MACQUARIE

TO SYDNEY

WATKINS RD

6WANGI WANGI

BOORAGUL

VALENTINE

SWANSEA

PELICANC

HARLESTO

WN

RD

BRIGHTON AVE

KING STMEDCALF ST

WANG

I RD

TORONTO

WARNERS BAYTHE ESPLANADE

HIL

LSBO

RO

UG

H R

D

PAC

IFIC H

WY

3

Lake Macquarie1. Balcony 644 at Gunyah Hotel

A: 644 Pacific Hwy Belmont NSW 2280 P: +61 (0)2 4945 4603 F: +61 (0)2 4945 9878 E: [email protected]

2. Live Sparks Café A: 2/450 The Esplanade Warners Bay NSW 2282 P: +61 (0)2 4948 4655 F: +61 (0)2 4948 469 E: [email protected]

3. Milano’s on the Lake A: 89 Soldiers Rd Pelican NSW 2281 P: +61 (0)2 4972 0550 F: +61 (0)2 4971 5098 E: [email protected] W: www.milanosonthelake.com.au

4. Salina Restaurant A: 787 Pacific Hwy Belmont South NSW 2280 P: +61 (0)2 4945 3005 F: +61 (0)2 4945 3005 W: www.eatlocal.com.au/salina

5. Station Masters Café A: 98 Brighton Avenue Toronto NSW 2283 P: +61 (0)2 4959 8455 F: +61 (0)2 4959 8411 E: [email protected]

6. Vita Lakeside Dining A: Shop 1, 226 Watkins Rd Wangi Wangi NSW 2267 P: +61 (0)2 4975 4588 F: +61 (0)2 4975 1408

Seafood

Atlantic salmon on rosemary smashed chats with wilted spinach and dill aioliBarbecue garlic prawns with lemon and artichoke risottoBeer batter fish and chipsBeer battered fish with lime aioliCrisp fried tuna with salad of pickled cabbage and glass noodlesFillet of wild barramundi with bullhorn pepper, dried chilli, verjuice and super fino caper beurre blancKing prawn and blue swimmer crab cannelloniKuala lumpar king prawnsLemon myrtle and chilli squid salad

Linguini with prawn sauceMixed seafood grillMoroccan prawnsMoroccan squid saladPrawn pulusuSalt and pepper dry spiced scallops with chilli cucumber dipping sauce and steamed riceSeafood platter for two with char grilled seafood antipastoSeared sea scallops with braised pork belly, carrot puree and pickled shimeji mushroomsSingapore chilli garlic mud crabSteamed whole silver perch with chinese rice wine and gingerWhole lobster on tomato and herb risottoGrilled yamba prawns with celeriac puree

Meat & poultry

Beef fillet on potato and macadamia rosti topped with tempura asparagus, king prawns and balsamic red wine jus

Beef tataki

Braised lamb shank on garlic polenta

Breast of duck with seared seafood scallops and veloute of pea

Char grilled lamb fillets

Chicken breast stuffed with mushrooms topped with a sweet onion crust

Chicken supreme on zucchini and kumara rosti in pink peppercorn sauce

Deboned moroccan spiced quail on couscous with a coriander and pickled peach salad

Grilled lamb salad, with mint pear and honey dressing

Herb and parmesan crusted veal cutlet with zucchini flower and rocket salad

Honey mustard glazed duck breast, gratin potatoes, green beans and red wine jus

Hunter lager lamb

Jambalya

Lamb ragout

Lamb rump with ras el hanout and raisins

Lamb souvlaki skewers

Lemon, thyme and chilli roasted lamb rump with corn fritters, roquette and macadamia pesto and onion jam

Loin of lamb with basil cashew pesto and prosciutto

Medium rare charred kangaroo fillet served on italian potatoes and seasonal vegetables with a mango lime chutney

Oven roasted chicken breast with a crunchy cashew cracked pepper and lemongrass crust

59195

9971

17713

11765

197137

11181

9 163

337375

18955

175125

69119183

2545 2339

1035335

165121

951521

14127

161149

79

Recipe Index

217

Oven roasted lamb rump, cassoulet and truffled forest mushroom jam

Plum glazed duck breast

Rabbit braised in red wine with borlotti bean, porcini and truffle oil

Roast tomatoes and corn cake stack

Roasted lamb rack with eggplant caviar

Seared kangaroo loin on roast pumpkin with riberry, quandong, onion jam tart

Slow roast rack of lamb with sweet kumera croquette and fig and onion chutney

Spiced pork fillet on soy roast pumpkin, asparagus and red currant jus

Thai beef wrap

Wok seared quail served with lime chilli noodles

Zatar roasted lamb rump with almond tabbouleh, broad beans and a warm fetta dressing

Dessert

Affogato

Black label scotch whisky fudge cake

Pineapple bugles

Summer pudding

Thin and crispy apple tart with Q tea traditional chai gelato and Q tea turkish apple syrup

Vanilla baked cheesecake with seasonal fruit

Wine Country Café`s popular ‘honeycomb cheese cake‘

yin and yang of chocolate

Miscellaneous

Balinese fried noodles - mie goreng bali

Cassolette of fresh farmed hunter valley snails with mushroom, speck and red wine in a snail vol-au-vent

Oven roasted capsicum filled with spinach, kumera and leek risotto

Salad of shaved fennel, crispy pear and provolone with an ‘espretto’ of raspberry

Tartare sauce

Vegetable panini

Warm vegetable salad

10531

199 179135

51 83

159 41 47

107

91131193 185

6737

153143

17 133

63771981

191

Marketing Advisers for Professionals Pty Ltd

T/A MAP Marketing

ABN 38 003 493 007

“Villa Franca” 2 Scott Street

Newcastle NSW 2300

Phone: +61 (0)2 4929 7766

Fax: +61 (0)2 4929 7827

www.mapmarketing.com.au

[email protected]

Publisher: MAP Marketing

Editor: Jenny McElhinney

Email: [email protected]

Landscape Photographer: Geoff Woods

Phone: +61 (0)2 4944 9227

Mobile: +61 (0)411 825 766

Food Photographer:

Luke Bennett, MAP Marketing

Graphic Designers:

Katie Hurst, MAP Marketing

Luke Bennett, MAP Marketing

Acknowledgement: Thank you to Luke Stronach and his team at www.eatlocal.com.au for their help and for the online distribution of Hunter Food and Wine 2.

Published 2007

Copyright © MAP Marketing 2007

Photography Copyright © MAP Marketing & Geoff Woods 2007

Printed in Hong Kong by Toppan Printing Co (Aust) Pty Ltd

All rights reserved. No part of this book may be reproduced in any form without the prior written permission of both copyright owners

and the publisher.

ISBN 0 9756915 4 6

cover307.indd 2 15/3/07 15:26:52














Maria Charlton

Publisher

MAP Marketing

+ 61 (0) 2 4929 7766

[email protected]

















Jenny McElhinney

[email protected]

cover307.indd 1 22/3/07 9:29:39














Maria Charlton

Publisher

MAP Marketing

+ 61 (0) 2 4929 7766

[email protected]

















Jenny McElhinney

[email protected]

cover307.indd 1 22/3/07 9:29:39

Documents

Hunter Food & Wine 3 (Ed 3. 2007)