ISSUE 01 . 2014
escape, entertain and enjoy
Inspired by our region’s richness, The Poacher’s Way brings together a collection of local artists, chefs, winemakers, and rural hosts who each have a fascinating story to tell and a wonderful product to share. We invite you to explore the region – to taste the wines, enjoy fine local cuisine, discover delicious local products, visit galleries or race across the hills on horseback ….. all before settling in for the night at one of our divine accommodation options. Located throughout the Canberra region from Murrumbateman to Bungendore to Lake George and surrounding NSW, The Poacher’s Way represents a way of life and provides a unique journey experience for visitors. We hope you enjoy your Poacher’s Way experience.
Susan Bruce
Experience our way… The Poacher’s Way thepoachersway.com.au
Old Saint Luke’s Studio
Canberra Beaver Galleries East Hotel French Black Truffles of Canberra Mount Majura Vineyard Pod Food Silo Bakery Two Before Ten Bungendore/Lake George Bungendore Wood Works Gallery Lerida Estate
Our Members
Gundaroo Capital Wines Epicurean Centre Grazing Gundaroo Colonial Inn Old Saint Luke’s Studio Tallagandra Hill Hall Poachers Pantry Murrumbateman Burnelee Excursions on Horseback Clonakilla Winery Country Guesthouse SchÜnegg Eden Road Wines Flint in the Vines Four Winds Vineyard Jeir Creek Wines Robyn Rowe Chocolates Shaw Vineyard Estate
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FEATURES
INSIDE STORY
SNIPPITS
regulars
2 Old Saint Luke’s The story of the rebuild
16 Discover Four Winds Vineyard New cellar door
20 Burnelee Excursions On Horseback
22 Fun Pétanque
20 Gundaroo Colonial Inn Little bit of history
Inside Recipe 21 Pod Food 27 Poachers Pantry
6 Clonakilla Winemaker of the Year 10 Tallagandra Hill From Olympian to winemaker
16 Robyn Rowe Chocolates Centenary Chocolates 17 Flint in the Vines Celebrates the season
12 Capital Wines Epicurean Centre The perfect match
18 Bungendore Wood Works Gallery Hannah Cabinet
15 East Hotel A new Canberra hot spot
18 New Members Come on Board Two Before Ten and Eden Road Wines
20 Poachers Pantry Makes the top 100 20 Tallagandra Hill Sassy the dog
24 Wines What we’re excited about this season 25 What I am Loving… Two Before Ten’s Jarrod Deaton 26 Essentials
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'Being so big, it takes us nearly a week to just load the kiln, with each individual piece carefully positioned.'
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Old Saint Luke’s Studio The Story of the Rebuild
As Ian Jones, Moraig McKenna and their young daughter drove home after catching up with friends for Moraig’s birthday dinner in Gundaroo they discovered that their home and ceramics gallery had been destroyed by fire. It was Friday 13 May 2011 and as they came up the driveway they realised something was wrong, seriously wrong… ‘We still have no idea how it started, but we came home and our house and gallery was gone and with it, all of our ceramic work and business software,’ says Ian. Housed in the historic Old Saint Luke’s Church near Gundaroo which dates back to 1848, Ian says there was never any question that they would rebuild. ‘While it was devastating, it really was a no brainer that we would repair the extensive damage. The inside was completely burnt out so all the timberwork had to be replaced, the stonework repointed and the lime mortar in the
stonework cleaned out.’ While it was painstaking work, Ian says their home and gallery is now bigger and better than before, and they have been able to build a small classroom. Ian and Moraig, who have been specialising in wood-fired ceramics since 1984, say the new classroom will allow them to pass on their passion and knowledge to others as another arm of the business. ‘We will start out with wheel work courses on Saturday’s and Wednesday’s and see how we go from there. It is something we have wanted to do for a while, and it is something I really enjoy having taught ceramics at TAFE’, says Ian. Standing idle since the fire, Ian and Moraig were also looking forward to firing up their purpose-built nine-metre ‘Anagama’ kiln last August. Fired up twice a year for five days straight, the wood ash creates a natural glaze - a unique quality that makes their ceramics highly sought
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‌the new classroom will allow them to pass on their passion and knowledge to others. 4
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after around the world. ‘Being so big, it takes us nearly a week to just load the kiln, with each individual piece carefully positioned. And keeping the wood up to the kiln is an enormous task - for each firing we go through 12 tonnes of wood. As you would imagine, there is a lot of collecting wood beforehand and generally we are able to source the Radiata pine from sawmill waste in Canberra,’ says Ian. Complimenting their ceramic range which includes, pots, vases, tea pots and coffee mugs is also the work from their wood-fired salt kiln. This smaller kiln sees salt thrown into the kiln once it reaches its maximum temperate to create a salt glazing effect.
and combine this with a white porcelain style clay, with the local clay mostly suitable for hand building. Ian and Moraig officially re-opened their studio last August, marking the occasion with a garden exhibition of their new works. ‘We cranked up the pizza oven and put on some local wines, and invited visitors to view our latest works. Having been kept away from the wheel for so long we were excited to be back into it all again and to present our latest collection,’ concludes Ian. Old Saint Luke’s Studio is open on weekends from 10am to 5pm, or by appointment. For more information on their pottery classes, email Ian and Moraig at laughingfrogpot@netscape.net
The uniqueness of Ian and Moraig’s work can also be attributed to the mix of clays that they use, sourcing material from a local decomposed granite deposit. ‘We generally use two-thirds of clay from the deposit
Old Saint Luke’s Studio Shingle Hill Way Gundaroo NSW 2620 laughingfrogpot@netscape.net Open Sat/Sun & most Public Hols 10am–5pm P. 02 6236 8197 oldsaintlukesstudio.com.au
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Clonakilla Winery Our very own Australian Winemaker of the Year
Chosen from a field of eight finalists selected by the Gourmet Traveller WINE magazine’s tasting panel, Tim was announced the winner at a gala dinner in Sydney. This was on the back of making the finalist shortlist twice previously – in 2003 and 2007. ‘It is such a great honour to be recognised in this way, and to be singled out from a field of revered winemakers from around the country makes it even more exceptional,’ said Tim.
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Awards such as this help the whole region and the district continues to cement itself as a leading producer of cool-climate wines and a premium wine region in Australia. Hailing from Murrumbateman, Tim is the chief winemaker at Clonakilla, a family business. Tim’s father planted the vineyard in 1971 – making it one of the earliest in the region. Inheriting his father’s passion for the industry, Tim was inspired to travel to Côte-Rôtie in the Rhone Valley of France in 1991 where he discovered Shiraz Viognier – which Tim describes as the ‘turning point.’
Portrait photography by David Reist
Tim Kirk from Clonakilla Winery, Murrumbateman, has once again cast the spotlight onto the district with news that he is the winner of the highly coveted Australian Winemaker of the Year Award.
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Awards such as this help the whole region and the district continues to cement itself as a leading producer of cool-climate wines and a premium wine region in Australia. 7
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Upon returning home, Tim started to experiment with Shiraz Viognier which is now Clonakilla’s flagship wine. And it was this blend which was singled out at the Gourmet Traveller wine awards with Chairman of the panel, Peter Forrestal noting it as a ‘benchmark for style and a world-class red in its own right.’ It is also rated highly by James Halliday, with the 2012 vintage scoring the highest points in the country for a Shiraz Viognier with 97 points. However, Tim said he is more excited about the 2013 vintage, which is set for release in September. ‘I think it will challenge the history of this region, and may even be better than 2009. It will be breathtaking.’
…benchmark for style and a world-class red in its own right. 8
Clonakilla Winery / 3 Crisps Lane Murrumbateman NSW 2582 Open 7 days 10am–5pm P. 02 6227 5877 / clonakilla.com.au
Explore the region, discover a new favourite venue and escape.
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Tallagandra Hill from Olympian to winemaker
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Brad Schafferius isn’t one to do things by half. So when this Olympic sailor and successful CEO decided to go back to his farming roots no one questioned if he would succeed. Brad’s passion for agriculture came early in life when, at just three years of age, he had his first vegetable patch on the edge of a small Queensland country town. In the early 90s Brad started out in his search for a farming venture that would suit his family, lifestyle and desire to grow something. A few years later Brad and his family, Annemaree and three young sons, moved to their 38-acre property near Gundaroo. Annemaree, a city girl through and through was reluctant but it didn’t take long for her to fall in love with the land–and the boys of course just loved the space. The couple studied viticulture and winemaking and have both immersed themselves in Tallagandra.
The first vines were planted in 1998 and the impressive and very modern cellar door opened in 2006. Today it is a place for people to come, to sit and relax, to talk and to share the experience of great wines and it is safe to say that Brad succeeded in his quest – the result is a first class winery and cellar door. It’s Annemaree who will welcome you to the cellar door/coffee shop so drop in to taste the collection of quality cool climate wines.
Tallagandra Hill / 1692 Murrumbateman Road Gundaroo NSW 2620 Open Sat & Sun/public hols 10am–5pm P. 02 6236 8694 / tallagandrahill.com.au
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Capital Wines Epicurean Centre THE PERFECT MATCH
A trip to Gundaroo isn’t complete without stopping in at Jennie and Mark Mooney’s Capital Wines Epicurean Centre. The couple transformed the old stables at the Royal Hotel into a modern and welcoming venue that sets the stage for matching delicious morsels of the best regional produce with the award winning drops from the Kyeema Vineyard and winery.
Capital Wines Epicurean Centre 42 Cork Street Gundaroo NSW 2620 Open Cellar Door: 7 days 10am-5pm and for weekend breakfast from 9am Kyeema Vineyard: Appt only P. 02 6236 8555 / capitalwines.com.au
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Mark and Jennie together with, Andrew and Marion McEwin have established Capital Wines as one of the region’s most critically acclaimed wineries. The wine hails from the Kyeema Vineyard and winery, located near Murrumbateman on an elevated granite hill with breathtaking views through to the Brindabellas. Keep an eye out for some fun events at the cellar door too, there’s always something happening.
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East Hotel A Canberra Hot Spot The family-owned East Hotel continues to cement itself as a wonderful Canberra experience and the perfect base for exploring the Poacher’s Way. From the moment you set foot into the foyer you realise that this hotel is different in so many ways. It’s instantly a feast for your eyes with beautiful artwork, stunning interior design and you can’t help but grin when you spot the retro bikes – and yes, you can take them out to explore the neighbourhood.
you would expect in a premium hotel plus extras like Nespresso coffee machines, a beautiful library and there’s even a providore stocked with a fine selection of cheeses and delicious smallgoods. East is home to the fabulous OX Eatery that also boasts a fine collection of local and vintage wines and rare whisky and it is just down the road from the renowned Silo Bakery.
With 140 contemporary apartments in a range of configurations, EAST offers all of the modern facilities
East Hotel / 69 Canberra Avenue Kingston ACT 2604 02 6295 6925 / easthotel.com.au
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inside
Photo. Lauren Campbell
story
Four Winds Vineyard Discover Four Winds Lovers of cool climate wines have another reason to venture out to Murrumbateman, regarded by many as an exceptional wine producing region particularly for Shiraz and Riesling, with the opening of the region’s newest cellar door in March 2013. Four Winds Vineyard now boasts a new spacious cellar door to showcase it’s award winning wines. The place has plenty of character with much of the building and fit out created from old, re-purposed materials found on the property. Wood from picking bins clad the outside of the cellar door, while the pendant lights over the bar are a feature, crafted out of wine barrels.
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‘2013 was a huge year’ says one of the owners Sarah Collingwood, ‘we opened the cellar door; were recognised as a five-star winery by James Halliday and to top it off we won the Visitor Experience Award at the Canberra and Capital Region Tourism Awards.‘ The inviting atmosphere of this family owned and operated vineyard has seen many a visitor pull up stumps in the cellar door or on the adjacent deck overlooking the vines. And with the wood-fired pizza oven in operation each weekend, it makes the perfect accompaniment to a glass of their handcrafted wine. The cellar door is open on Saturday and Sunday’s as well as public holidays from 10am to 5pm, or by appointment. 9 Patemans Lane, Murrumbateman NSW 2582. fourwindsvineyard.com.au
Robyn Rowe Chocolates Centenary Chocolate 2013 was a monumental year for Canberra with the Centenary. And as it wouldn’t be a birthday celebration without chocolate, Robyn Rowe Chocolates were given the honours to craft a centenary chocolate. 'Denis and I attended a centenary meeting', says Robyn. ‘We went with the desire to be involved in the centenary celebrations and met Jeremy Lasek, The Executive Director of the Centenary of Canberra and mentioned that we were chocolate makers. When Jeremy realised this, he said, ‘We haven’t got a centenary chocolate …yet?’. So the seed was sown. ’
Coming up with the design was the easy part, it showcased the Canberra100 logo which they had made in Belgium and set in gold. ‘We had no specific guidelines to follow in regards to flavour so after tossing around many ideas, we chose a sea salted caramel filling, which has proven to be a favourite with all ages.’ With each chocolate carefully handcrafted using traditional European methods, keeping up with demand has been huge. ‘We have sold out numerous times and our chocolates have also proved to be very popular at our Chocolat D’Or outside of Murrumbateman,’ says Robyn. robynrowechocolates.com.au
Flint in the Vines Celebrates the season Flint in the Vines is the perfect all year round venue with sweeping lawns to embrace the warmer weather and a fire to warm you in the cooler months.
place for everyone to come and enjoy quality, seasonal food in an inviting setting at a reasonable price.’
Located just on the outskirts of Murrumbateman on the picturesque Shaw Vineyard Estate, Flint in the Vines has cemented itself as not only an exceptional dining experience but also the setting events for outdoor events. This summer and autumn the grounds have been host to weddings, outdoor cinema, live music, theatre and festivals.
While summer and autumn have been all about celebrating the seasons with a lot of great outdoor events we're really excited about our new menus and the events in store for winter', says Jai. 'We've just started lighting the fire and already our Wednesday offer (a main course and a glass of wine for $29) is proving popular, people are really enjoying a glass of wine by the fire and a mid-week night out.'
Jai Dawson who owns and operates Flint together with his partner Kate says ‘Flint is a wonderful, relaxed venue to visit with friends and family. ‘We’re not a fine dining venue, it is a
Flint in the Vines is open for lunch from Thursday to Sunday and on public holidays. Open for dinner from Wednesday to Saturday. flintinthevines.net.au
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New Members Come on Board The Poacher’s Way are delighted to welcome two new members to the association; Canberra coffee hotspot, Two Before Ten and award-winning Murrumbateman winery, Eden Road Wines. Established by friends and work mates, Jarrod Deaton and Chris Dennis back in 2008, Two Before Ten is not only a café but a coffee company and roasting house. Located in the heart of Canberra, coffee lovers weave a well-worn track through their doors for their hand-crafted roast. While the name reflects their idea of the perfect morning, with ‘two coffees
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before 10am’ there is lots on offer with great food, coffee classes and the popular ‘Ten Yards’ regional produce dinners. Eden Road Wines has taken the wine world by storm in the few years since its establishment, winning the coveted Jimmy Watson Memorial Trophy for its first vintage of The Long Road Shiraz in 2008. Since that time, the Murrumbateman vineyard has added a number of awards to its name, particularly for its Shiraz, Chardonnay and Pinot Noir varieties. Under the helm of passionate winemakers, Nick Spencer and Hamish Young their wine label of the Road to Eden depicts their aim to create great Australian wine.
Bungendore Wood Works Gallery Hannah Cabinet to stay in Bungendore Due to popular demand and substantial interest by patrons the magnificent Hannah Cabinet will remain at Bungendore Wood Works Gallery. The Hannah Cabinet is Geoff Hannah’s latest masterpiece and was made over a six year period using 34 different Australian and international timbers, four species of shell and 17 varieties of precious stone with extensive marquetry inlays on 18 doors and on, and in, 140 drawers. www.bungendorewoodworks.com.au
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Taste the best of the region at a Poacher's Way venue 19
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SNIPPETS
Burnelee Excursions on Horseback /
Did you know that you ride through natural bushland as part of the ride on Burnelee Excursions on Horseback? Lindsey Butt and his family showcase spectaclar views, natural bushland and open grazing country as part of the rides on their 4000 acre property near Murrumbateman.
Gundaroo Colonial Inn / The National
Trust has defined Gundaroo as being of historic significance with most of the older buildings constructed in the period 1860-1890 still in good condition. The range of building styles includes slab huts, wattle and daub, stone and locally fired brick. The Gundaroo Colonial Inn, built in 1872 is a great place with character, lovingly restored it is now a hub for the community and visitors.
Poachers Pantry Makes the top 100
As part of the Canberra Centenary Program last year a list of 100 things to like about Canberra was created and celebrated. Poachers Pantry made the list and is now cemented forever as part of history.
100 THINGS TO LIKE ABOUT CANBERRA
Click here TO SEE THE whole list
AUSTRALIAN NATIONAL UNIVERSITY AUSTRALIAN PARLIAMENT HOUSE AUSTRALIAN WAR MEMORIAL BEAUTIFUL, CRISP, SUNNY WINTER DAYS BEAUTIFUL COLOURS OF AUTUMN BE HOME FROM WORK IN 10 MINUTES BE IN A CITY ONE MINUTE & IN THE COUNTRY THE NEXT BEING ABLE TO SEE THE STARS & MOON AT NIGHT BEING SURROUNDED BY GREEN SPACE BEST CYCLE & RUNNING PATHS IN AUSTRALIA BEST OF CITY & BUSH LIVING BEST KEPT SECRET BEST PLACE IN AUSTRALIA BIG CITY SERVICES BRODBURGER BRUMBIES RUGBY BUSH CAPITAL CALM & PEACEFUL SUBURBS CANBERRA-ONLY PUBLIC HOLIDAYS CANBERRA BALLOON FESTIVAL CANBERRA CAPITALS CANBERRA HANDMADE MARKET CANBERRA RAIDERS CANBERRA ROLLER DERBY LEAGUE CANBERRA WINERIES CHOKU BAI JO CLEAN ENVIRONMENT CLOSENESS TO SYDNEY CULTURE OF BACKYARD VEGETABLE GROWING CUTE SUBURBS LIKE MANUKA & KINGSTON DAWN SERVICE – AUSTRALIAN WAR MEMORIAL DENDY CINEMA DICKSON ASIAN NOODLE HOUSE, LAKSA
DRIVING BACK INTO CANBERRA & SEEING BLACK MOUNTAIN TOWER POP UP OVER THE HORIZON EACH SUBURB HAS A THEME – EACH STREET A STORY! EACH SUBURB HAS ITS OWN LOCAL SHOP EARLY MORNING FOG ON THE LAKE EASY TO GET AROUND ENGAGED & EDUCATED POPULACE WITH PROGRESSIVE VIEWS & A TRULY OPEN ATTITUDE TO DIVERSITY EXCELLENT PUBLIC SCHOOLS FANTASTIC VIEWS OF THE MOUNTAINS FARMERS MARKET ON A SATURDAY FLORIADE / NIGHTFEST FOOTY GAMES AT BRUCE STADIUM FOUNTAIN AT LAKE BURLEY GRIFFIN FOUR DISTINCT SEASONS FREE AMAZING ATTRACTIONS FRESH AIR FRESH FRUIT & VEG MARKETS GARDENS AT OLD & NEW PARLIAMENT HOUSE GAREMA PLACE CAROUSEL GOOD LIFE BALANCE GREAT PLACE TO RAISE THE FAMILY HIGH STANDARD OF LIVING & GOOD QUALITY OF LIFE HIGH TEA AT HYATT HOTEL IT’S MY HOME IT’S THE CAPITAL CITY OF AUSTRALIA IT’S A PLANNED CITY KOKO BLACK LACK OF HUMIDITY LIBRARIES ACT LONG SUMMER EVENINGS MOUNT STROMLO OBSERVATORY MULTICULTURAL FESTIVAL NATIONAL ARBORETUM
NATIONAL ARCHIVES OF AUSTRALIA NATIONAL CARILLON NATIONAL FILM & SOUND ARCHIVE NATIONAL GALLERY OF AUSTRALIA NATIONAL MUSEUM OF AUSTRALIA NATIONAL PORTRAIT GALLERY NATIONAL ZOO & AQUARIUM NATURE PARKS & RESERVES AT YOUR DOORSTEP NETWORK OF BIKE PATHS THAT LINK THE SUBURBS NO TRAFFIC OR TRAFFIC JAMS OLD BUS DEPOT MARKETS OLD PARLIAMENT HOUSE OUTDOOR LIFESTYLE PARLIAMENTARY TRIANGLE POACHERS PANTRY PROXIMITY TO THE COAST QUESTACON SAMMY’S KITCHEN SCOTTY & NIGE FROM 104.7 SENSE OF PRIDE AMONGST CANBERRANS SKYFIRE STUMBLE ON KANGAROOS SUMMERNATS SUMMER SOUNDS & JAZZ IN THE GARDENS - AUSTRALIAN NATIONAL BOTANIC GARDENS TAP WATER THAT TASTES BETTER THAN ANY BOTTLED SPRING WATER TELSTRA TOWER THE LAKES TIDBINBILLA NATURE RESERVE TREASURES OF THE NATIONAL LIBRARY OF AUSTRALIA TREE-LINED STREETS & BOULEVARDS UNCLUTTERED & RELAXED CITY VIEW FROM THE AUSTRALIAN WAR MEMORIAL DOWN ANZAC PARADE WEEKEND BREAKFAST AT TILLEY’S WIG & PEN WILDLIFE AT YOUR DOORSTEP
CANBERRA100.COM.au
have for many years received a very warm welcome from the resident pooch - the lovely black and white Border Collie know as Sassy. Sassy is such a part of the Tallagandra story that the 2011 Cabernet Sauvignon was named after this much loved family pet. She is a fun loving dog and it was an easy drinking wine so the fit worked. ‘Our three boys grew up with Sassy’ says Annemaree Schafferius, ‘she moved here to Tallagandra with us just a month after she joined our family, that was 15 years ago now. ‘They say that dogs shouldn’t eat grapes but Sassy has eaten plenty in her time.’
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ZOO 48942
Tallagandra Hill / Visitors to Tallagandra Hill
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inside Recipe
pod food Spiced lamb with barberry, yoghurt, smoked eggplant puree & cauliflower Ingredients 600g lamb rump 2 spring rosemary 40ml Olive oil Sea salt 200g cauliflower 3x eggplant 200g yogurt 100g barberry's 1x pomegranate 1 tsp cumin 1 tsp fennel 1 tsp coriander Juice of 1 lemon 30g coriander 30g parsley
method Smoked eggplant puree Place whole eggplants (one by one) directly over a gas flame for approx 5 minutes either side. It should appear ashy and burnt. Scrape all the flesh from the eggplants and place in upright blender with cumin blend on high and slowly add olive oil until thin and smooth. Yogurt dressing In upright blender, blend yogurt. Whist blending slowly add vegetable oil till thick. Cauliflower and pomegranate salad Cut cauliflower into 1cm pieces, deep fry at 180˚C till golden. Dressing Roast off cumin, coriander and fennel. Finely chop fresh coriander leaves and stalks, and parsley, zest lemons and juice. Remove seeds from pomegranate. Combine all ingredients together.
Barberry puree Soak dried barberries for an hour. Drain (keeping the liquid) blend with half the liquid and add olive oil. Note: barberries are available from most middle eastern grocery shops and markets. Sous Vide lamb rump Buy the lamb rump ‘Cap On’ with the fat still on. Trim the lamb rump leaving some fat on the rump. Fill a vacuum bag with lamb, rosemary, salt, olive oil. You can use zip lock bags and a pot of boiling water to create an air tight bag. To sous vide at home you will need a digital thermometer, heat 4-5lt of water slowly until it reaches 58˚C and move the pot half off the flame until the temperature is consistently at 58˚C. Hint. Induction cook tops are great for this or use a large pan underneath your pot to soften the heat from the flame. Cook the lamb rump for 3.5hrs at 58˚C once cooked place on BBQ or hot pan to render down some of the fat to give you a nice a caramelised crust.
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Pétanque
The unofficial and simplified rules
Pétanque can be played at Lerida Estate
Playing surface / Pétanque, also known as Boules, is played
that they are serialised, have their weight and their make engraved and are the only types authorised by the ‘Federation Internationale de Pétanque and du Jeu Provencal’ (FIPJP) at competition events.
coche. The player should stay in the circle until their boule has landed. The next player from the other team will have their throw. They will step into the circle and try to land their boule closer to the coche - it is fully allowable to knock your opponents boule out of the way as part of the process. In fact as one becomes more experienced, this strategy becomes an important and integral part of the whole game strategy. The boule closest to the coche is said to be “holding the point.” The other team must then continue throwing their boules until they are holding the point or they run out of boules. Team members are not required to play in any particular order when throwing their boules; however, they must only throw their own boules and they must throw their boules one at a time from within the starting circle. They must also only throw their own boules, they cannot borrow boules from a team mate. If they take the lead (hold the point), the other team then tries to reverse the situation by landing a leading boule.
Starting a game / Deciding who goes first is normally done
Winning the End / Once a team has thrown all its boules, the
outdoors on any reasonably firm surface. Hard surfaces like concrete or asphalt or very soft surfaces like a fine beach sand or long grass are not recommended. Ideal surfaces are clay based with either shell or fine quarry stone topped. Any place that is open and fairly flat is a potential site.
Teams / These can be made up of Singles (one player on each side), Doubles (two players on each side), or Triples (three players on each side). In a Singles competition each player plays with three balls. Same in a Doubles competition. However in a Triples competition, each player plays with two balls.
The Boules / Competition balls are different from leisure balls in
other side is allowed to throw their remaining boules. Once all boules are thrown, the points are counted. The team that has their boule closest to the coche wins that end. Additionally, they also get an extra point for each boule that is closer to the coche than their opponents closest boule. Only one team scores points per end. You cannot score negative points.
with a toss of a coin. The team that wins the coin toss chooses the starting location and then selects one of their players to throw out the coche. The starting location is indicated by a circle that is 30 to 45 cm in diameter and should be at least a metre away from any dead ball line. The circle should be drawn with a stick (or with anything hard) so that it can be quickly and easily localised. The player who leads off, stands with both feet inside the circle and throws the coche. The coche can be thrown in any direction but must come to rest within 6 to 10 metres of the starting circle and one metre away from any obstacle or dead ball line.
Beginning a New End / Once the points are tallied, the next end begins with the previous end’s winners drawing a new starting circle. The team that won the previous end then selects a team player to toss out the coche to start the process all over again.
Throwing Your Boules / Boules must be thrown from within
Winning the Game / The first team to 13 points wins the game.
the starting circle and with both feet on the ground. The aim is to throw the boule so that it comes to rest as close to the coche as possible. The ball while play is allowable to touch or move the
There is no minimum or maximum number of ends that must be played. Depending on the organisers some games may be played to 11 points.
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wines
Eden Road Wines 2011 Nebbiolo
Jeir Creek Wines 2011 Viognier
Lerida Estate 2013 Pinot Grigio
The wine is vibrant and perfumed with classic rustic edges and is bound together by its fine grained tannins so is a great addition to our existing wines. Nebbiolo is from a small, free draining vineyard site in Gundagai.
This wine reverts to the broad, luscious style of 2011, where the 2012 was more lean and elegant. The subtle background apricot and ginger flavours are greatly enhanced by mouth-filling lusciousness.
This wine is a very light straw colour with a youthful green hue. The nose is bursting with honeysuckle, violets, apple, pear and citrus aromas, while the palate shows rich full flavours backed by a crisp acid finish.
Mount Majura Vineyard 2013 Riesling
Shaw Vineyard Estate 2013 Riesling
Tallagandra Hill 2009 Sparkling Chardonnay
Our most intense and exciting Riesling yet. Very fragrant with lemon, lime, florals and aniseed. The palate is very taut, has intense flavour, and great steely length.
A fresh and lively Riesling with a floral nose and palate of tropical fruits with a palate of intense guava and lime. Well balanced acid with a long finish. Drink now or cellar.
Just released, our first sparkling white. An elegant wine with rich fruit flavours, a yeasty nose and a full clean palate. Serve this wine as an aperitif or match it with barbecued scallops topped with black caviar.
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Jarrod Deaton
Photo. Scottie Cameron
Poacher's way
what
i am loving..
Photo. Lee Grant
Photo. Lee Grant
from two before ten
We caught up with Jarrod to find out what he is loving right now and here is what he had to say:
1/ Planning my wedding with my beautiful fiancé which includes our trip to Japan. 2/ NewActon – one of the most exciting places in Canberra. A. Baker, Mocan and Green Grout, Palace Cinema and everything in between. 3/ Autumn is here and it is absolutely one of my favorite times in Canberra. 4/ Italian Sauce Day – This time of the year each year it’s time to make another years worth of pasta sauce after which we cook up a fresh batch, bake some bread and enjoy some good times over a glass of wine. 5/ Cold Brew Coffee – specialty coffee roasted lighter, ground and soaked in water overnight… served on ice it’s the most refreshing way to enjoy coffee on hot days… absolutely love it!
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Here’s a collection of Poacher’s Way products to inspire you this season…
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essentials
A ‘gumboot tour’ through the vines and winery at Mount Majura Vineyard.
The Cheese Room at Silo Bakery… does it get any better than this?
Fresh home-grown produce – from the gardens at Grazing, Gundaroo.
Discovering a new favourite destination – we’re loving Eden Road Wines. Beaver Galleries 8 – 27 May Robert Boynes - paintings David Frazer - prints Daehoon Kang and Joung Mee Do objects and jewellery
29 May - 17 June Christina Cordero - works on paper (detail: left)
Amanda Shelsher - ceramics (detail: right)
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Waking up in the country to a beautiful breakfast… Country Guesthouse Schönegg
Smoked duck breast with orange & walnut salad poacher’s way
inside Recipe
Poachers Pantry Ingredients 3 Poachers Pantry duck breasts 2 oranges 100g baby spinach 100g walnuts Dressing 2 tbsp soy sauce 1 tbsp balsamic vinegar 1 tsp sesame oil 2 tsp caster sugar
method Stir dressing ingredients together in a bowl until sugar has dissolved. Segment oranges and roast walnuts (rubbing skin off). Cook duck breasts skin side down in hot frying pan until crisp. Turn over and rest in pan. Next, slice breast diagonally. Mix with baby spinach, oranges, walnuts and dressing. Serves 4
For stockists got to / poacherspantry.com.au
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Held during the month of February, Summerside Festival celebrates everything good about summer in the Canberra region – with dining events celebrating local and seasonal produce, opportunities to taste the best of the region’s wines, as well as innovative and exciting performances, events and exhibitions.
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