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olume 6 | AUGUST 2013

in this issue REAL Wedding Meet the Family Recipe Baked Lamb Rack Q&A with Executive Chef - David Nield

FOOD ISSUE Lamb


Hello!

Welcome to August and our warm and hearty Food Edition of Hillstone HARVEST! In this issue we have a chat to Executive Chef, David Nield, to find out more about... you guessed it... lamb! Hillstone St Lucia has the pleasure of using Sovereign lamb from the lush Goldfields region of Victoria and Dave has shared the perfect winter lamb rack recipe, (to be enjoyed with Jens’ Wine Pick this month)! We also share some beautiful memories of Aimee and Sean’s winter wedding as well as the latest Meet the Family event. We hope you enjoy this latest issue of Hillstone HARVEST and hope to see you soon at one of our upcoming events!

The Editor

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Volume 6 AUGUST 2013

CONTENTS 3

4

Recipes

Jens’ Wine Pick

10

Events at Hillstone St Lucia

7-8 12

Christmas Events

12

Meet the Family! REAL WEDDING Aimee & Sean

13


Baked Lamb Rack

w Fried Cauliflower, Spinach, Parsnip & Cherries

Try this delicious dish with Jens’ Wine Pick of the Month! Juan Gil’ Monastrell Jumilla, Spain

“The Monastrel has a very dark cherry color with purple tones. Powerful aromas of red berries and a toasted and smoked nose comes from ageing in oak barriques. The wine has good structure with ripe and sweet tannins.”


KEY INGREDIENTS 1 lamb rack (with 8 pins/bones) 200g cherries 200g baby spinach (washed) 3 large parsnips Delicio u s and 1 garlic clove w hearty inter f 1 large cauliflower am ily Salt and pepper dish... *additional ingredients included below.

the pe

rfect

METHOD 1. Begin by cutting your lamb rack into four portions (two bones per portion). Run your knife along the bone toward the meat and remove any excess fat from the bones to make them more pronounced (this is for presentation purposes only). Lightly season and set aside in the fridge. 2. Place your peeled and chopped parsnips into a saucepan, cover with a mixture of half water and half milk, add the crushed garlic clove and season well. Bring to the simmer and cook until tender, before draining the excess liquid. Puree until smooth and then set aside in the saucepan. 3. In a second saucepan, place the pitted cherries. Add 50 grams of brown sugar, 4 black peppercorns, 1 cup of water, 2 tblsp of red wine vinegar and ¼ cup of red wine. Cook on a low heat until the cherries have softened but still hold their shape. The liquid will thicken slightly which makes the perfect sauce for the lamb. 4. Cut the ‘flowers’ of the cauliflower away from the steam (each piece should be about the size of a 50c piece). Blanch he florettes in hot water and refresh straight away in ice water. This will stop the cauliflower from cooking further and allow it to still have a little texture. You now have all of the key elements prepared for the dish! 5. Bring a frying pan up to temperature and add canola oil or vegetable oil and allow to heat. Place your lamb racks in, fat side down and cook until browned (be sure to turn and seal all sides!). Season and place on a baking tray in the oven for approximately 12 minutes at 170oC. 6. Meanwhile, heat a little vegetable oil in a frypan so that you can shallow fry the cauliflower. When the lamb is a few minutes away from being ready place the parsnip puree back on the heat, stirring to avoid colouring. 7. Pull the lamb out of the over and rest for 5 minutes. 8. Place the cauliflower into the oil and shallow fry until golden, remove and place on paper towel. 9. Take the spinach and mix it into the parsnip puree, spoon this onto a warm plate, place the lamb rack on top, add the cauliflower around the lamb and top with the cherry sauce.


cutive e x E

Davi d f N he

C

KITCHEN Q&A

ld ie

with Executive Chef, David Nield

“Here at Hillstone St Lucia, we use Sovereign lamb. Based out of Victoria, Sovereign has supplied our lamb for the last three years. It has a typical mild lamb flavour and is not overpowering like mutton. It’s very unique and is plump and juicy as lamb should be.” Why Lamb? Lamb for us works so well because it is a real favourite with our local customers. In the last few years, lamb in particular has skyrocketed in price. It is seen as an expensive cut of meat, in particular the racks and cutlets. We are able to offer it to our customers at a reasonable price and as an option aside from eye fillet and other red meats. Tips? The best tip I can give for cooking lamb is to season well. It is also very important to seal the lamb fat side down, as this allows the fat to render slightly and gives that typical “fatty” lamb flavour. As always, make sure you rest the lamb well before serving. Favourite winter meal? Lamb shank risotto. Risotto is a hard thing to cook and if you get it right it can be better than any expensive restaurant meal.


Saint Lucy In the News “A highlight of our visit was the service, which was prompt, friendly and unfailingly efficient.”

“Bright cusions provide

pops of colour and a long bar with vintagestyle stools provides the best view of the adjacent grass tennis courts.”


With over 25 years in the industry the perfect event, whether it be a anniversary, retirement, engag Weddings

Corporate E

School Even Our experienced events team will work with you to deliver an event that is exactly as you want it to be – succulent food, stunning views, friendly service... boundless possibilities!


y, Hillstone St Lucia can assure you a gala dinner, conference, birthday, gement or wedding celebration!

Events

Private Events

nts

Golf Events


Saint Lucy Events at

Have you booked your event at Saint Lucy yet? Now is the time to secure your Christmas and End of Year Celebrations!


Meet t he Family

Winners!

Hillstone St Lucia are pleased to offer Meet the Family events for all of our wedding couples. This event (pictured) held in June showcased gorgeous wedding cakes, our lolly buffets and introduced Scott and Stacy from Dawes Fine Art Wedding Photography who gave away an amazing engagement shoot on the night! (Congratulations to the lucky winners - Melissa and Keith!)

Meet the Family events are held monthly in The Boardroom at Hillstone St Lucia.


private event menu!

hundred acre bar menu!

Book in!

Melbourne Cup SAVE THE DATE Tuesday 05.11.2013

Book a table at hundred acre bar OR Book a private event space (minimum spends apply) in one of our private function rooms! AVOID DISAPPOINTMENT. JOIN US FOR THE RACE THAT STOPS THE NATION IN 2013.

SEE MENUS & BOOK IN HERE!


Christ mas Event s... r a b e r c a d e

r d n u h

u n e M uffet

B s a m Christ

u n e M s Set

a m t s i r ar Ch

b e r c a d e r d n hu

u n e M t n e v E s a m

t s i r h C a i c u L t S e

Hillston

Did you know that there are many ways to celebrate Christmas at Hillstone St Lucia and hundred acre bar? Have a look at the links above for all of our available menus and special offers!

Click here to find out more!


AIMEE & SEAN Saturday, 4 AUGUST 2012 The Rosewood Room & LIBRARY BAR FLOWERS LYNCH MARKET FLOWERS CAKE HILLSTONE ST LUCIA Photography TWK STUDIOS

“Enjoy every moment of the day and rem is just the first step of a wonderful life tog


member that this gether.�


a

Hillstone St Luci

hundred acre bar

s St Lucia Golf Link et Carawa Stre St Lucia Q 4067

St Lucia Golf Links Carawa Street St Lucia Q 4067

07 3870 3433

07 3870 3433

cia.com.au

www.hillstonestlu

www.hillstonestlucia.com.au

Email Us!

Talk t o Us!

Saint Luc

y caffè e

cucina

Blair Driv e The Univ ersity of Qld St Lucia Q 4067 07 5635 www.sain

5980

tlucy.com

.au

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We would love to hear your feedback and suggestions on what you would like to read about in Hillstone HARVEST! Please send any comments to the editor.


Hillstone HARVEST August 2013