The Hunter Blackboard | January 2015

The No.1 magazine for visitors to Hunter Valley Wine Country

JA N UA RY 2 0 1 5 | I S S U E # 9 5

HUNTER

THE

BLACKBOARD

THE

Summer ISSUE

The Hunter’s boutique beers

MEGA BUGS!

Animatronic marvels

THAT’S THE SPIRIT! Hunter Distillery

COOL FOODS

For hot Summer day days

HunterValleyOnline.com.au

jan F O R Y O U R D I A R Y

Thanks to Brent Legge of Flashme Photography for our deliciously thirst-quenching Summer cover.

Shot at Hunter Beer Co.

THE HUNTER BLACKBOARD IS PROUD TO PARTNER WITH...

UNTIL 26TH JANUARY | CHRISTMAS LIGHTS SPECTACULAR | Hunter Valley Gardens Every year Hunter Valley Gardens bring thousands of families together to celebrate the magic of Christmas at the Christmas Lights Spectacular. Open every night with over 1.5 million Christmas lights on show throughout designated areas of Hunter Valley Gardens. Special guest Santa Claus, live entertainment and food and beverages available for purchase on site. There’ll also be Santa photos (for kids of all sizes) taken by a professional photographer. Special night rates apply. This is an event the whole family will enjoy (closed Christmas Day). For more informa on visit www.hvg.com.au

3RD—26TH JANUARY | MEGA BUGS | Hunter Valley Gardens | This month we welcome the BIGGEST display of animatronic bugs in Australia! Featuring Spider-saurus and a towering 8 metre Praying Man s, plus many more mega creatures from the underworld! See the amazing scorpion, wasp, grasshopper, ants and beetles, ladybird, giant snail, bees and bu er ies, cen pede, cicada, dragon ies and caterpillars. Discover mega creatures from the underworld as you explore the gardens! For ckets visit www.hvg.com.au

10TH—31ST JANUARY | AFC Asian Cup| Hunter Stadium plus exhibi on matches at Cessnock| The 16 best Football teams in Asia will meet in Sydney and Newcastle in January 2015 to compete for the AFC Asian Cup, the most sought-a er trophy in Asian football. Be part of the biggest football tournament to take place in Australia as the region's dynamos ba le it out. This is your chance to see world-class football right here in Australia. With cket prices from $5 for kids and $40 for families, it's an a ordable op on for all football fans and a real highlight of the school holidays over summer. For more informa on visit www.afcasiancup.com/host-ci es/en/newcastle

SUNDAY 25TH JANUARY | GARLIC & CHILLI FESTIVAL| Kevin Sobels Wines| If you’re looking for a day of spice, heat, sweetness or mild nu ness or if you just love garlic and chilli then circle Sunday, 25th January 2015 in your diary for our rst-ever Hunter Valley Garlic and Chilli Fes val. The grounds of Kevin Sobel Wines will come alive with the fragrant essence of these two culinary stars as three local fresh garlic growers – Pokolbin Purple; Moore Wollombi Garlic and Macquariedale Organic Farm – join other local producers of garlic and chilli valueadded products for the inaugural Hunter Valley Garlic and Chilli Fes val. For more informa on visit handmadeinthehuntermarkets.com.au

MONDAY 26TH JANUARY| WOLLOMBI AUSTRALIA DAY MARKETS | Wollombi Sales Yards | Visit Wollombi Markets on Australia Day for this great market of over 100 stalls, including local produce and cra s, plants, clothes, tools, bric-a-brac and much more. For more informa on visit www.wollombimarkets.com

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SPECIAL OFFERS AVAILABLE from 1st January 2015 until the 31st January 2015 inclusive or while stocks last.

MONDAY 26TH JANUARY| AUSTRALIA DAY CELEBRATIONS | Civic Green Singleton| Celebrate Australia Day 2015 in Singleton with markets and entertainment on the Civic Centre Green. Come down to the Civic Centre from 8.30am for the Australia Day Ci zenship Ceremony and get your obligatory Aussie barbecue breakfast. Get up close and personal with some of Australia’s favourite (and most dangerous) rep les, with a special visit from Hunter Valley Zoo. There will be a variety of market stalls and food stalls opera ng throughout the a ernoon, these will include cra and jewellery stalls, clothing and a variety of other interes ng wares. Food stalls will o er a delicious choice of healthy food op ons. For more informa on visit www.singleton.nsw.gov.au

GET MOBILE! WEDNESDAY 28TH JANUARY | KENNY ROGERS FAREWELL DOWN UNDER TOUR | Newcastle Entertainment Centre | Grammy Award-winning country superstar and contemporary music icon, Kenny Rogers returns in January and February for his nal performances ever in Australia, on the Farewell Down Under Tour.This year, Kenny has earned a Grammy Award nomina on and CMA Award nomina on, along with long- me friend and collaborator Dolly Parton, for their duet, “You Can’t Make Old Friends,” which is the tle track of Rogers’ current cri cally acclaimed 32nd studio album. The magical Kenny & Dolly reunion was only their 3rd me in the studio together since their Real Love hit in 1985. For more informa on and cket sales visit www.nec.net.au

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from the

EDITORS Welcome to our 95th issue and the rst issue of the Hunter Blackboard magazine for 2015. On behalf of the team at WCP Media, we would like to wish all our readers the very best for this new year.

May it also be a year of ne wine, fabulous dining and loads of fun lled ac vi es much like the contents of the Hunter Blackboard magazine!

Summer is now well and truly upon us and as always, Hunter Valley Gardens swing into ac on with fun outdoor ac vi es for the kids. This month they are hos ng the biggest display of animatronic bugs in Australia - featuring an 8m high praying man s, a spider-saurus and many more similar mega creatures from the bug world.

Of course the Christmas Lights Spectacular con nues un l the 26th of January as well - so you can enjoy two events for the price of one!

This months ''Summer Issue'' of the Hunter Blackboard is full of the things we like to do most of at this me of the year and that is celebrate, eat great food and drink superb wines.

If upscale comfort foods, gluten free and veggies galore was the big thing in 2014 then nd out what the next big food trends are for 2015 on page 22 of this issue. You can be sure we will all eat be er for them!

Also, nd out also what the cool foods are for a red hot summer in this issue and

what restaurants are serving them up on their menus.

This issue also celebrates two top rated pples as well as the people behind the businesses that make it all possible. Read about the outstanding achievements of our very own Hunter Dis llery on page 16 and the success of one of Australia's smallest cra beer breweries - the Hunter Beer Co. on page 11. A trip to both venues for a tas ng this Summer is a must!

At this me of the year more champagne, wine and beer is consumed than at any other me of the year and while you may s ll hear the thrilling ''pop'' of the Champagne cork, have you no ced that the more subtle ''pop'' of the wine cork is missing? Are you one to miss the romance of the wine cork stopper? Find out what happened to the cork on page 29.

Finally don't miss out on some great events happening this month with the Garlic and Chilli Fes val at Kevin Sobels Wines on 25th January and the tradi onal Wollombi Australia Day Markets on Monday 26th January.

January is also the start of vintage in Hunter Valley and despite the December storms, the 2015 vintage looks set to be a good one!

Have a wonderful year everybody!

HIGHLIGHTS MEGA BUGS | Animatronic Marvels |

Do your kids love all things creepy crawly? These school holidays Hunter Valley Gardens will be home to Australia’s largest animatronics bug display.

HERE’S CHEERS | Celebra ng the Hunters Bou que Beers| A er one too many rounds served up with schooners of factory-line formula ons, an increasing numbers of Aussie beer drinkers are looking for something more.

THAT’S THE SPIRIT! | It’s long been renowned for its world class wines and it’s fast earning a reputa on for award-winning cra ales. But did you know the Hunter is also home to another top-ra ng pple?

HUNTER BLACKBOARD MAP | A popular addi on to each and every issue. Use it to nd your way around Wine Country...

FOOD TRENDS 2015 | 2014 was all about quonoa, kale and the rise of ‘clean ea ng’. But mes are changing and there’s a whole new range of food trends that are slowly emerging and are predicted to make a splash in 2015. ...

INTERNATIONAL RECOGNITION |For Hunter Wines | The success of these two wines con rms the Hunter Valley's reputa on as one of the world's great Shiraz-growing regions ...

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T H I N G S TO D O

HOT CHILLI Hunter Valley!

If you’re looking for a day of spice, heat, sweetness or mild nu ness - all lovers of garlic and chilli make sure you put Sunday 25th January in your diary.

BLACK HARVEST Works by Andy Devine & Peter Tilly 8th January - 1st February, 2015 Art enthusiasts of the Hunter Valley are extremely lucky to have the opportunity to experience this major exhibi on from two of the Lower Hunter's nest ar sts, Andy Devine and Peter Tilley.

It is extremely rare for two individual ar sts with established careers and iden able styles to share more than ideas and actually make artworks together. In Black Harvest we are very fortunate to experience both the individual works of Peter Tilley and Andy Devine along with the results of such collabora on.

Andy Devine and Peter Tilley arrived in the port city of Newcastle from very di erent backgrounds in di erent eras, Peter when it was dominated by steel and Andy in its current coal phase. However both immediately embraced this o en contradictory place and its industrial landscape which locates and informs so much of their work.

We are very fortunate to see the results of their collabora on in Black Harvest. The Gallery is open from Tuesdays to Sundays. Entry is free.

The grounds of Kevin Sobels Wines will come alive with the fragrant aroma of these two essen al culinary ingredients as garlic growers – Moore Wollombi Garlic, Pokolbin Purple; and Macquariedale Organic Farm – joined by chilli grower, Angie Miller (aka The Hot Chilli Woman) band together to showcase their handmade and homegrown products. Other local producers of garlic and chilli value-added products will also be par cipants in the the inaugural Hunter Valley Garlic and Chilli Fes val.

We are fortunate to have three local fresh garlic growers in the vineyard area.

Natalie, from Moore Wollombi Garlic, grows both the Italian Red and Purple varie es as well as one known as Elephant Garlic. Elizabeth Durbin, from Pokolbin Purple, organically grows the Italian Red and 2 varie es that have been dubbed Pokolbin Purple and Pokolbin Rojo. Ross MacDonald, at Macquariedale Cer ed Organic Garlic grow only Italian Purple. Each of these growers will be more than delighted to chat with you about the work they do and tell you about their product.

While there may be others in the local area who are cul va ng chilli, Angie is the only one we are aware of. Currently, Angie grows and uses in her chilli sauces and salsas Bahut Jaolikia (1,400,000 SHU), the Naga Scorpion Trinidad (1,800,000 SHU) and the ho est chilli in the world – the Carolina Reaper (2,200,00 SHU). SHU stands for Scoville Heat Unit which is a measure of the hotness of chilli. The hotness is dependent on how much capsaicin oil it contains – the more oil, the ho er the chilli. To let you know how hot the Carolina Reaper is, Angie dons safety gear (protec ve goggles, breathing mask and rubber gloves) to work with her Carolina Reaper chilli and includes a roll of toilet paper with every bo le of sauce made from this chilli!

Be it fresh, plaited, bulbed, cloved, smoked, pickled, jerky-ed, dried, sauced, sausaged, jammed, condimented, chocolated, raw tas ngs, baked in breads, on pizzas or in delicious home style Lebanese cooking, all tastebuds will be catered for. In case the tantalising aromas prove a li le spicy you can also quench any heat with a Kevin Sobels cellar door wine-tas ng just steps away!

Not only is this a wonderful opportunity for culinary connoisseurs, or backyard barbequing experts to explore the di ering avours in familiar, or inven ve, combina ons, it’s also a way to show support for our local farmers and producers and a rm the work that they do by making them the stars for the day.

“This is exci ng mes for the Hunter's quality garlic and chilli growers. A chance for lovers to meet the makers, and experience the di ering avours and health bene ts rst hand,” said Elizabeth Durbin of Pokolbin Purple and secretary of the Australian Garlic Industry Associa on.

For further informa on, contact Handmade in the Hunter Markets at handmadehunter@iprimus.com.au and get updates about the fes val on our facebook page www.facebook.com/handmadehuntermarkets

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CHRISTMAS LIGHTS ATTRACTING...

Do your kids love all things creepy crawly? These school holidays Hunter Valley Gardens will be home to Australia’s largest animatronics bug display.

This rst of a kind event gives you the chance to get up close and personal with numerous giant animatronic creatures, including an 8-metre praying man s and a 4-metre bu er y, as they mimic life-like insects.

This inaugural exhibi on will showcase everything from beetles, cen pedes and cicadas, scorpions and snails, who will call Hunter Valley Gardens their home from the 3rd-26th January, 2015. With these gigan c cri ers ranging in height, it’s the perfect school holiday ac vity.

Come and discover the hidden world of insects this January, and take advantage of two family friendly events for the price of one. Interact with animatronic bugs by day and night, and enjoy the dazzling Christmas Lights Spectacular from 6.30pm un l Monday 26th January, 2015.

Night Entry to Mega Bugs and Christmas Lights Spectacular: Adult $25.00 Children (4-15 yrs) $20.00 Children 3 yrs & under FREE. Family (2 adults + 2 children) $77.00 Extra Child (with Family Pass) $17.00 Day + Night Adult $44.00 Day + Night Child $21.00 The Mega Bugs Exhibi on is open from 9am- to 4pm and 6.30pm-10pm daily. To nd out more about Mega Bugs, please call 02 4998 4000 or visit www.hvg.com.au. In the event of wet weather, please visit the Hunter Valley Gardens Facebook or Twi er page or contact Hunter Valley Gardens to nd out if the Christmas Lights Spectacular will be open.

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DOUBLE, DOUBLE TOIL & TROUBLE Saturday 21st February will play host to this season’s Shakespeare in the Vines. Presented by Essen al Theatre it is the bloody thriller Macbeth, set amongst the picturesque Calais Estate Vineyard in the Hunter Valley.

This is the 13th season for Essen al Theatre’s na onal Vineyard tour and the cast includes: Mar n Blum, Amanda LaBonte, Michael Wahr, Karlis Zaid, Sophie Lampel, Olivia Mon cciolo, Tim Paige and Mia Landgren Calais Estate is set on a beau ful vineyard estate, the perfect se ng to be taken on a journey of bold theatre under the stars. Gates will open at 4.30 and there will be live music, food and drink available with the performance commencing at 6.30 and a wine bar a er the performance.

There are mul ple cket op ons from general admi ance and hamper packages through to a VIP lunch which includes a winery experience and a 6 course degusta on lunch with matched wines hosted by the owners of Calais Estate. Purchase ckets through Ticketek www. cketek.com.au

LINGER LONGER SUNDAY’S

At Pokolbin Village

Pokolbin Village with its charming and friendly 'Village' atmosphere is a popular des na on for visitors to the Hunter Valley. A trip to this centrally located and busy li le “hub” will reward you with a deligh ul range of bou que specialty shops and eateries.

Take the me to browse around and you’ll nd some real gems! Tempt Hunter Valley - a charming store o ering a wonderful selec on of art, jewellery, gi ware, home-wares, mirrors, lamps and furniture. You’ll also nd a fabulous selec on of handbags, gloves, hats, belts, glasses and scarves at surprisingly reasonable prices.

If you're planning a Hunter Valley Wedding drop into the new studio o ces of MMG Photo Cinema who are professional wedding photographers and videographers based in Pokolbin Village.

Live entertainment Sundays (second & last Sunday of each month) are just another reason to visit. Pop in on the rst or last Sunday in January to listen to great live music, enjoy a great meal, pick up a bargain and linger longer at Pokolbin Village!

In January the feature acts will include Tim Pringle. Tim is a full me professional wedding and func on singer with a di erence!

He has opened concerts for Kate Ceberano and Chris ne Anu... played shows with members of Tina Turner's band, the Choirboys & Rose Ta oo... and performed live with Paul Kelly’s drummer, James Morrison’s violin player and S ng's guitarist.

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E X P LO R E T H E

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From the moment you walk into this gorgeous store you are mesmerised by the selec on of unique tableware imported from France. The beau ful Provence collec on includes 100% chic co on tablecloths, servie es, aprons, oven gloves, bread baskets and plas c bag holders all of matching designs. Their designs will inspire you with the di erent colours and mo fs of lemons, poppies, cicadas, olives, lavender and many others.

There are also beau ful Marat Avignon cushion covers to update your decor and others that incorporate the best known works of Monet. Also available for sale are interes ng objets d’art, French soaps and beauty products, French nned food such as foie gras, mustard and cassoulet as well as French umbrellas and paper servie es.

A er establishing their successful store in Morpeth, owners - husband and wife team, Dominique and Angela Wehrle decided to open a second La Belle France shop at Peppers Creek Village. Open 7 days 10am ~ 5pm.

Phone: 418 665 328. For more informa on visit their website at www.labellefrance.com.au

At Hunter Valley Re ec ons Day Spa they believe in 'Insanely Great Treatments'. They think treatments shouldn't just be good they should be so great that they are a memorable experience for each and every client.

Their specialised sta o er you an experience every me you visit. Also on o er are the popular double treatment rooms where you can relax with that special someone or friends together.

Hunter Valley Re ec ons Day Spa o ers an extensive range of treatments for you to choose from, including 1/2 day packages. A er your treatment relax on their deck with a glass of wine, tea or co ee.

Set in the vines at Adina Vineyards you can relax and enjoy your spa treatments then visit the cellar door and taste some of Adinas remarkable award winning wines or enjoy a leisurely lunch at Emerson's restaurant—it’s all in one convenient loca on on Lovedale Rd at Lovedale. For more informa on visit www.re ec onsdayspa.com.au

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HERE’S

By Michelle Meehan

“It’s about people who have been bitten by the beer bug and they’re looking for something that’s a bit different … beer that has taste that’s easy to recognise.

Keith “The Brewer” Grice

to the Hunter’s boutique beers Rich passionfruit and grapefruit avours balanced by caramel and toasty biscuit malt sweetness make this a avour sensa on…

It’s the sort of richly detailed descrip on of avour you’d expect to nd on a wine label – not on the back of a beer bo le.

When you talk to Keith, his unbridled love of and enthusiasm for the beers he brews is clear – as is his belief of what is driving this exodus from commercial concoc ons to cra beer brews.

“The main reason is avour - cra beer has avour,” said Keith.

But a er one too many rounds served up with schooners of factory-line “It’s about people who have been bi en by the beer bug and they’re formula ons, an increasing numbers of Aussie beer drinkers are looking for looking for something that’s a bit di erent … beer that has taste that’s easy something more. Something that is not just brewed – but instead to recognise.” something with character and avour. Something that has been cra ed.

Keith also believes that one of the big di erences about the cra beer It’s a phenomenon that has been sweeping bars and bo le shops across industry is that its very much a people business - where people can get to Australia for the past few years – with the Hunter right at the forefront of meet and talk to the people who are brewing the beer. the cra beer revolu on.

“Genuine cra is small scale and that’s one of the things that I love about For more than a decade, the Hunter Valley has been home to one of where I work, that you can walk in and you meet the people who are Australia’s smallest cra beer breweries, the Hunter Beer Co. brewing the beer that ends up in your glass.” he said Located in the grounds of Po ers Hotel and Brewery at Nulkaba, the And just what ends up in your glass in the tas ng area— which was built in business was established by the Colismo family in 2003 and originally 2011 and won Po ers the Best Bou que Beer O ering tle at the 2014 contracted to brew St Arnou beers for a Sydney-based cra beer company. AHA NSW Awards for Excellence in November last year— is an everchanging proposi on.

It didn’t take long before the Hunter microbrewery branched out to release its own agship beer—the Hunter Kolsch, quickly followed by a European While Hunter Beer Co. con nues to brew its classic styles, there is always style Lager and a dark Bock beer. Three years down the track, Hunter Beer something new on tap to tempt the tastebuds of the cra novice and Co had added several more varie es to its regular line-up as well as a range connoisseur alike. of seasonal beers.

In 2014 this included everything from their Slaked Magpie vanilla milk By 2006 a purpose-designed building had been constructed to house the porter, to Liquid Bacon – a beer that, despite not containing any trace of actual meat, s ll managed to deliver the sumptuous smell and taste of brewery and a year later head brewer Keith Grice joined the opera on. smoked bacon.

In 2007 Hunter Beer Co. and Po ers Hotel and Brewery were purchased by current owners Hamish and Pru Ord, who set about expanding the brewery More recently Hunter Beer Co. o ered up its annual Christmas Ale – a dark and spicy beer with a Belgium twist that tasted of a fes ve fruit cake, as and crea ng the wonderfully designed tas ng room and bar. well as a mixed berry beer perfect for summery Sunday a ernoons.

Keith is also s ll behind the bar - and the fermenta on tanks - as he con nues to inspire and set the direc on for the Hunter Valley while the January will also see Hunter Beer Co. enter the growing mid strength cra beer industry across the country expands at an exponen al rate. market with an American IPA style beer packed with tropical fruit avours.

“The industry and Hunter Beer Co. have gone gangbusters,” he said.

“Variety is what drives the market at the moment,” Keith said.

“The volume of beer that we produce has grown drama cally with the Hunter Beer Co. now producing three mes as much beer than we did a few years ago''

“The people who are cra beer fans might have their favourites they come back to regularly, but they also enjoy trying things that they have never tasted before and so you see all the cra breweries doing what we have been doing the whole me, they’re playing around, they’re experimen ng, they’re innova ng, and they are con nually bringing out something that has never been done before.”

This phenomenal growth of the cra beer industry is re ected throughout Australia with the number of breweries in Australia now numbering somewhere between 200 and 250 breweries—with almost half that number opening in the last two to three years. Similarly in the Hunter Valley, two new breweries have been launched with Hope Brewhouse and the Lovedale Brewery both opening in the last 12 months.

(Images courtesy of Brent Legge Flashme Photography & shot at Hunter Beer Co.)

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COOL FOODS In some countries, the coldest, sweetest dishes are considered the best dishes and designed to be shared. For the not so hungry, the chefs have foods for summer. In others, the ho est dishes are considered the best now expanded their menu to include a selec on of Mezedhes - which are way to beat the heat. Whatever the logic, we're ready to dig into all these small tasty dishes similar to the dishes that make up the Meze Feast. summer foods. (Images courtesy of Brent Legge Flashme Photography & shot at Ridgeview Restaurant)

Eat Meze Style Convenient, easy to eat and quick to serve, meze (or mezedhes), have made their way from the bars and restaurants of Greece, Cyprus and the Balkans to gradually capture the a en on and appe tes of diners all over the world and are a joy to share with family and friends.

Meze is a word with its roots steeped in an quity. The word and its usage came to Greece from Turkey and is a dish - hot or cold, spicy or savoury, o en salty - that is served, alone or with other mezedhes, as a separate ea ng experience.

A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word "meze" means "taste" or "snack" and the concept is very similar to the tapas of Spain, but with di erent ingredients.

Popular meze dishes include Babaghanoush which is eggplant (aubergine) mashed and mixed with seasonings, Halloumi cheese which is usually sliced and grilled or fried and Afelia - diced pork marinated in wine with coriander seed, then stewed. Also popular is Souvlakia or bite sized meat cubes (lamb is very common), grilled on a skewer over charcoal. Seafood dishes such as grilled octopus, may also be included, along with salads, sliced hard-boiled eggs, garlic-bread, Kalamata olives, fava beans, fried vegetables, fresh Greek sheep, goat or cow cheeses. Other dishes may include fried sausages and meatballs like Ke ĂŠdes.

Dine the Tapas Way

The word "tapas" is derived from the Spanish verb ''tapar'' - meaning "to cover". Tapas are not a par cular type of food but instead they are small por ons of appe sers or appe te teasers designed to accompany one's sherry or other aperi f and are intended to be served and consumed quickly. They may be served cold (such as mixed olives, cured ham or cheese) or warm such as Solomillo a la Castellana which is fried pork scallops, served with an onion. In some bars in Spain, tapas have evolved into an en re, and o en sophis cated, cuisine.

Types of tapas vary widely and range in scope from simple yet delicious fare such as meatballs with sauce (or AlbĂłndigas), cured Serrano ham to more complex dishes like ''Bacalao'' which is salted cod loin sliced very thinly and usually served with bread and tomatoes, sautĂŠed garlic prawns in peppercorn sauce (called Gambas), or Mejillones rellenos - stu ed mussels.

Tapas o er the perfect combina on of all things that Spaniards hold dearest to them - which is food, drink and great conversa on. When you bite into tapas you are sampling not only the foods of Spain, but taking a journey through over 700 years of Spanish culinary history.

If you are tempted by the idea of tapas dining then The Verandah Restaurant at Calais Estate in Pokolbin specialise in modern Tapas style dining.

A favourite at the Verandah is the Tapas Tower (serves two people) which consists of house made dips with crisp at bread, orange and spiced mixed There's plenty to like about Meze dining and RidgeView Restaurant - on olives, charred red capsicum lled with house made labna, rocket and Sweetwater road in Pokolbin specialise in Middle Eastern and parmesan salad, rockmelon wrapped prosciu o, grilled haloumi with Mediterranean inspired cuisine. rhubarb compote, cumin and cayenne baby calamari with lime aioli, Spanish croque es, grilled chorizo, lime and paprika chicken skewers, Asian With a choice of meat, seafood and vegetarian op ons, RidgeView cater for style pork belly and crispy chat potatoes with garlic. all dietary requirements . A popular choice at RidgeView is the Cypriot Meze - a four course banquet meal (Meze Feast) made up of many small A erwards try their Spanish churros in orange sugar with warm chocolate sauce. YUM!

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WHEN IS A GLASS‌

Just a Glass?

On a recent visit to my favourite gi gallery - The Wine Glass Gallery at Hunter Valley Gardens Shopping Village, I was taken aback by the overwhelming selec on of wine glasses that lled the shelves. So many shapes and sizes, some with stems and some without.

wine to the p and sides of the tongue to taste its sweetness, while the glass for more mature white wines is straighter and taller - direc ng the wine to the back and sides of the tongue where the bolder avours can be tasted.

There are many reasons why wine glasses come in di erent shapes and it is important to understand the characteris cs of some basic wine types and the way we taste. Apparently wines have needs too and all good wine glasses are shaped in a way that will direct the wine to that part of the mouth where its avour can be most appreciated. Therefore, for those who wish to expand on their enjoyment and apprecia on of wine, the choice of wine glass can become a li le more intricate with speci c types of glasses to match certain wines.

Red wine glasses on the other hand are slightly larger than white wine glasses and hold up to sixteen ounces. The reason for this is that the complex aromas and avours of red wine require a glass with a larger surface area to allow the wine to come into contact with more air. As a result, the bowl of red wine glasses tend to be more full and round with a larger opening to allow the drinker to easily dip their nose into the glass to detect the aroma.

For red wines, the choice is between a Bordeaux or Burgundy glass. The di erence between the two being that the Bordeaux glass is taller, yet the bowl is not quite as large. This glass is designed for a heavier and more full bodied red wine such as Cabernet and Merlot. The tallness of the glass Every wine glass will have a slightly di erent shape, depending on the type allows the wine to proceed directly to the back of the mouth to maximize of wine that par cular glass is to be used for, but it is the bowel of the glass its avour for the drinker. that serves the most important purpose and it is here you will nd most of The Burgundy glass is for a lighter, more delicate wine such as Pinot Noir. It the varia on in wine glasses. is not as tall, but the bowl is larger than the Bordeaux glass, direc ng the In all types of wine glasses, both red and white, the bowl must be large wine to the p of the tongue where its more delicate avours can be enough to swirl your wine, opening it up to more air and allowing its tasted. aromas to be released.

A dessert wine glass should be smaller to more easily direct the wine to the Sparkling wine glasses (or utes) are tall and thin and because sparkling back of the mouth - where it is less overpowering. Dessert wines generally wines are carbonated, the utes are designed to encourage carbonated have a higher alcohol content, making the small glass perfect for a smaller bubbles to remain ac ve in the glass. If sparkling wine was to be served in a serving. shorter, fa er wine glass, it will be exposed to air more quickly, causing the These basic ''rules'' rela ng to wine glass selec on are not necessarily sparkling wine to go at. And where would the fun be then? universal. For instance when travelling through Italy or France you may see White wine glasses are tulip shaped and are typically medium in size, wine being served tradi onally, in small, simple water glasses - with no ranging from eight to fourteen ounces. The bowl of this glass is more Uconcern of shape, size or type of stem and the wine s ll tastes great. shaped and upright with the rim tapered inward to a slightly narrower opening direc ng the white wine's aroma to the nose, greatly enhancing I suppose this would be one of those moments when a glass is just truly a the wine's avour for the drinker. glass.

There are four basic types of wine glasses red, white, sparkling, and dessert.

With white wines, there is a choice of two types of wine glasses, one for younger, crisp whites and one for more mature, fuller wines. The wine glass for younger white wines has a slightly larger opening direc ng the

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THAT’S THE SPIRIT!

By Michelle Meehan

It’s long been renowned for its world class wines and it’s fast earning a reputa on for award-winning cra ales. But did you know the Hunter was also home to another top-ra ng pple?

“In December 2011, we bought a business that had been opera ng in a shed and because we had to build the dis llery and tas ng centre at Pokolbin—by the me we actually began opera ng it was 2012''.

More commonly associated with the ice and snow of far o Russia, a variety of avoured vodkas, as well as a number of other speciality spirits being dis lled right here in the Hunter - have been gaining a en on from discerning drinkers both home and abroad.

''We thought there was an opening for something di erent in the valley, and it appears we were right, because the business has really taken o '''

The luscious liqueurs are being produced in the thick of the region’s wine country by the award-winning team at Hunter Dis llery, located at 1686 Broke Road, Pokolbin.

The dis llery business was purchased in late 2011 by business partners Peter Clarke, Joe Slupik and Peter McLean who, seeing a gap in the market, embarked on a journey to produce high quality, top shelf spirits using the nest organic ingredients on o er.

“When we built the shed we thought that it would last us for 10 years but we’ve outgrown it already.”

“We’re looking for the

While it may seem a tough task to en ce both locals and visitors away from the popular and well-worn winetas ng trail, Mr Clarke said se ng up in the heart of Wine Country had been more of a help than a hindrance.

same sort of people who come to the valley for wine but we’re offering them a product that “That’s been part of the a rac on, I’ve lost count now but I think there’s 140 or so wineries in the valley and the perhaps they didn’t comment we get from customers is ''we’ve been to ve expect to find.” wineries and we’ve had enough wine'', he said.

Hunter Dis llery began producing a small range of premium Valli label vodkas based on the products made by the former business owners, including tradi onal, lemon myrtle and vanilla varie es, before spicing up the line with their own limited edi on and specialty avours such as chilli, chocolate and co ee vodkas.

In response to their growing success the business partners also decided to construct a state-of-the-art dis llery on the Broke Road site, as well as a tas ng centre where customers could come to sample their rapidly expanding range of products.

And come the customers did, with the tas ng centre now full to burs ng most weekends as people partake in the unique “test tube tas ng” experience, which gives them a chance to sample from the dis llery’s full range of vodkas, liqueurs, schnapps, gin and speciality spirits.

“This is our third year of opera on,” Peter Clarke said.

Mr Clarke commented that the dis llery will need to expand to make more product and to cope with the growing numbers of people wan ng to taste their unique range of spirits.

“We’re looking for the same sort of people who come to the valley for wine but we’re o ering them a product that perhaps they didn’t expect to nd.”

Of course, the fact Hunter Dis llery is o ering a product that has drawn praise from wine and spirit drinkers, corporate clients and compe on connoisseurs alike doesn’t hurt their chance for success either!

The Valli vodkas have previously won gold at the pres gious San Francisco World Spirits Compe on and silver at the London Interna onal Wine and Spirit Compe on, while more recently Hunter Dis llery picked up two silver and three bronze awards for various vodka, gin and liqueur products at the 2014 Royal Melbourne Fine Food Awards.

With that sort of reputa on, it’s no wonder Hunter Dis llery is high on the list of the must-try experiences our wonderful Wine Country has to o er.

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WHAT’S NEW IN FOOD

Under the Table With January comes warmer Summer days and nights - ideal for a late morning breakfast or brunch, that long lazy lunch in the sun or dining outside under the stars at one of the many local restaurants and cafes.

Here are some of the latest happenings on the Local Food Scene.

New address for Sabor in the Hunter Dessert Bar: Sabor is opening up their second dessert bar at Lambloch Estate on Broke Rd early in 2015!

Sabor will s ll con nue to operate from Wilderness Rd, Lovedale.

Restaurant Eighty Eight (at Peppers Convent) - The restaurant of the moment with all items being ethically sourced, organically grown on the property, gathered or acquired locally or sustainably farmed. Breakfast, Lunch, High Tea or Dinner - Phone: 4998 4999 LEARN to make Paella: Sunday 22nd February, Paella Cooking Classes 9:30 - 12:30 at the Verandah Restaurant $90 per person. To Book: Phone 4998 7231 Hunter Valley Garlic & Chili Fes val - Sunday 25th January at Kevin Sobels Wines. For more info see www.handmadeinthehuntermarkets.com.au Pokolbin Kitchen - long lazy Sunday lunch. Enjoy endless amounts of seafood and local wine every Sunday a ernoon from 12.00 throughout Summer with the new seafood and wine bu et at Pokolbin Kitchen. To book Ph: 4998 7000. éléments - the new Restaurant for Mercure Hunter Valley Resort: Mercure Hunter Valley Resort unveils a brand new restaurant, éléments, in a drama c transforma on from the previous Hunter Valley Steakhouse... éléments is open seven nights for dinner, and for lunch on weekends. To book Ph: 4998 2000.

Sunday Tastes: Sundays night dining at Twine Restaurant is about crea ng a unique casual dining experience which starts with a house made mezze plate followed by their "Tastes from around the world" dinner (January is Summer Treats) - followed by a tantalizing dessert. Every Sunday at Twine Restaurant from 5:30pm last bookings 7:30pm. Cost: $49 pp. Kids under 12 eat FREE (1 kid per paying adult, Sunday kids menu applies). Bookings essen al: Ph: 4998 7449 Locals night at Roberts Circa 1876: Every Monday, Tuesday and Wednesdays night. To book phone: 4998 4998.

Locals Night at The Verandah Restaurant - 1st February with the theme being "Verandah Favourites Night". Starts at 6:30pm with complimentary canapés and bubbles, followed by a 5 course Tapas Style degusta on. $50 per person BYO No corkage. Bookings essen al: Ph: 4998 7231 Gourmet Secrets in a Jar - Ma 's Produce: Renown local chef Ma Dillow has revealed his line of gourmet produce with a wide range of ''chef -only avours'' available to everyone to use in their kitchens. Ma 's growing line of gourmet condiments and a variety of seasonal speciali es are available at restaurants and select cellar doors and also online at www.ma sproduce.com.au For a comprehensive list of local restaurants, dining reviews and food and wine trail maps for each of the 5 key wine growing areas - see the latest issue of Wine & Dine in the Hunter and the Wine & Dine MAP.

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FOODTRENDS 2014 was all about quonoa, kale and the rise of ‘clean eating’. But times are changing and there’s a whole new range of food trends that are slowly emerging and are predicted to make a splash in 2015. ...

Grazing or small plates for sharing

Seaweed

More and more restaurants are featuring small plates on their menus.

These are meant for the table for a few people to pass and share. This trend takes its cue from tradi onal Spanish tapas where guests can sit and leisurely graze from many di erent dishes at once.

Seaweed - a form of edible algae which is considered to be high in bre and a complete source of protein, is very popular in Asian cultures and cuisines - especially Japanese, Chinese and Korean dishes. Seaweed is also high in iodine and purportedly excellent for detoxing and weight loss.

Every country has their own version of this style of dining - whether it be tapas (Spain), mezze (Middle East), picadas (Argen na), pe scos (Brazil), cicche (Venice - Italy) or anju (Korea), the common theme amongst them all is that they are designed to be shared and served at ease and encourage conversa on.

There is a large range of edible seaweeds on the market, with the more common ones being wakame and kombu - and they are all set to transi on from sushi rolls to dinner plates with chefs serving it in salads, seasonings and sauces.

The Rise of the "Flexitarian Being Flexitarian sees you following a plant based diet with the occasional inclusion of meat. Ever heard of meatless Mondays? Interest in vegetarian menu op ons, has been rising in recent years and meatless/vegetarian menu items in restaurants are a hot trend.

Vegetarian food is no longer the crunchy preserve of a small minority but instead is hi ng the mainstream as a new crop of vegetarian restaurants open up to cater for the rising demand for meat-free dining op ons.

Need more proof? According to Google Trends, the public interest in a vegan diet is far higher than ever before.

Indigenous ingredients Australian chefs have been exploring this country’s na ve bush foods for decades, while indigenous Australians have been aware of their many wonderful avours and proper es for over 40,000 years.

The trend for food rooted in terroir has given rise to the second wave of indigenous ingredients being included on restaurant menus. Whether it is Akudjura - a ground bush tomato which is easily mixed into salad dressings, bread dough, and cheese dishes or the meat of the moment (wallaby) these foods include some stunning applica ons of brilliantly di erent tastes, avours and presenta ons.

Kangaroo which is now easily available from most supermarkets is also increasingly hopping on to more menus.

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Beverages are also ge ng into the algae ac on, with a sprinkle of seaweed added to smoothies and juices. I have also heard of a brewing company in the USA releasing a seaweed-infused cra beer.

Fermented foods Fermented foods are foods which undergo a process called lactofermenta on - crea ng a food which acts as an excellent probio c and with great health and diges on bene ts.

While they have been around for ages in Asian grocers and con nental delicatessens, fermented and pickled foods such as kimchi, sauerkraut and miso are increasingly being used in restaurant kitchens and are also making their way onto the shelves of specialty stores.

Fermented foods have a complex avour and are a great addi on to main meals or just as a side dish or snack.

Paleo Diet The Paleolithic, or paleo, diet which encourages people to shed pounds by s cking to low-carb, high-protein, all-natural foods is showing some serious staying power with Paleo cafes popping up in all major ci es.

Also known as the “caveman diet,” the diet consists mostly of sh, freerange meats, eggs, vegetables, fruit, and nuts. Paleo dieters avoid processed oils, re ned sugars, grains, re ned salt and potatoes.

Real Food Is the New Fast Food No, it’s not the end of burgers and fries- instead it’s the dawning of an age of a ordable, quick, even healthier foods. The growing move towards healthier ea ng, which is more a decision made around lifestyle than for diet reasons, has propelled many former fringe foods such as kale and vegetable juice, quinoa and organic produce into the mainstream, with more on the way. You can be sure we’ll all eat be er for it.

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BEHIND THE

In January the grapes are lling out as they ripen and develop full colour.

Sugar levels are gradually building and the grapes are monitored for sugar content and acid level in prepara on for harvest. The period January to February is when harves ng of the fruit typically occurs with the winemaker and vineyard manager working closely to determine the op mum me to pick the fruit to ensure the best wine quality.

Here are some of the latest happenings on the local Wine & Beer Scene.

Hunter Valley Vineyards holding out for a great 2015 Vintage: Hunter Valley Winegrowers are expec ng a good vintage this year despite the recent storms that lashed parts of the region mid December. Ascella Wines in Milbrodale was one of the worst a ected but remain posi ve with owner Barb Brown saying that this year's harvest has the poten al to be one of the best.

Haven for Beer Lovers! From just one brewery 12 months ago, the Hunter Valley is now home to three cra beer breweries - The Hunter Beer Co at Po ers Hotel Brewery and Resort in Nulkaba, Hope Estate Brewhouse on Broke Rd and the Lovedale Brewery at Crown Plaza. The Hunter Resort on Hermitage Rd also provides a selec on of Ma lda Bay Beers at their onsite Brewhouse.

Wine Industry Welcomes Free Trade Deal (FTA): News of the free trade deal with Australia's largest and second-largest agricultural export markets - China, valued at $9 billion, and Japan valued at $3.8 billion have been welcomed across the wine industry. The Chinese deal means that tari s on Australian wine exports would be reduced from 14% for bo led wine and 20% for bulk wine to zero within four years. Now the latest free trade agreement: the Korea - Australia Free Trade Agreement (KAFTA) means two tari cuts for Australian industries - bene ng the Australian beef, dairy, grains, sugar, hor culture, seafood and wine sectors.

Hunter Valley Medal Haul - NSW Wine Awards: The annual awards, judged by a panel headed by Hunter Valley winemaker PJ Charteris, a racted a record 828 entries from throughout NSW. The Hunter Valley's winemakers took home 4 trophies from this years awards:

• Trophy for Best Young Semillon - won by Silkman Wines with their Silkman 2014 Reserve Semillon

• Trophy for Best Organic Wine of Show won by Tamburlaine Wines for their Tamburlaine Organic Reserve Sauvignon Blanc 2014 .

• Trophy for Best Young White Other Varie es - Bimbadgen Estate 2014 Vermen no

• Trophy for Best Mature Dry White - McGuigan Wines Vineyard Select 2005 Semillon Appointment for Neil McGuigan: Now in its 46th year, the Interna onal Wine and Spirit Compe on (IWSC) has appointed Neil McGuigan, chief winemaker for McGuigan Wines, as its 2015 president.

For a comprehensive list of local wineries, top drops and food and wine trail maps for each of the 5 key wine growing areas - see the latest issue of Wine & Dine Hunter Valley and the Wine & Dine MAP

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Hunter Valley Wines earn

International Recognition

The success of these two wines con rms the Hunter Valley's reputa on as one of the world's great shiraz-growing regions ...

Leogate Estate's owners Bill and Vicki Widin are rm believers in “reward for e ort”, which probably has a lot to do with why the 2011 ''The Basin Shiraz'' was awarded the James Rodgers Trophy for the Best Wine in its First Year of Produc on at the 2014 Interna onal Wine Challenge in London (IWC) - one of the biggest and most in uen al wine compe ons in the world.

“Len Evans would be delighted. His favourite vineyard has been honoured as having produced the grapes for the World’s Best New Wine.” said Bill Widin.

Leogate Estate’s Brokenback Vineyard in Pokolbin was one of Len Evans’ Rothbury Syndicate vineyards planted in the 1960’s and are situated on a low hill with direct east and west facing blocks.

In 1988 Rothbury sold the ridge sec on of the vineyard to Murray Tyrrell.

Later, as a result of its 1996 takeover of Rothbury Estate, Foster’s Group and Tyrrell’s shared ownership of Brokenback Vineyard.

This excep onal wine which sells for $115 had earlier also been awarded the Trophy for the best Hunter Valley Red Wine with judges describing the Vicki and Bill Widin, an accountant by profession who branched out into wine as a “re ned, cool Shiraz style with bright fruit, savoury notes, supple farming and grazing also own the 5870-hectare Middlebrook Park Black tannins and great drinkability. Lovely freshness on the palate which li s and Angus ca le stud at South Tamworth. Their long- me love of wine led them lengthens the overall avour”. to buy the Foster’s sec on of Brokenback in November 2007 and then In addi on to winning this most pres gious of trophies, Leogate Estate also purchase the Tyrrell’s sec on in early 2008. claimed a silver medal for its “Western Slopes” 2011 Reserve Shiraz. A In 2010 the Widins recruited former Briar Ridge winemaker Mark Woods, signi cant result for not only Leogate Estate but also the Hunter Valley. forming a team that has since upgraded and expanded the vineyard, built a new winery and luxurious cellar door as well as the Villa du Pays Restaurant More than 10,000 wines overall from every important wine-producing and func on centre. region were evaluated by 400 judges over three tas ng rounds in anonymous "blind" tas ngs. Wines that get over 85 points enter the second "This win is incredibly exci ng for Leogate Estate and our winemaking round and win gold, silver and bronze medals. In the nal round, wines that team," said Vicki Widin on returning to Australia a er the awards have been awarded gold medals then compete for rst place in their ceremony. respec ve categories.

"But it's also a wonderful win for the Hunter Valley and Hunter Valley The success of these two wines con rms the Hunter Valley's reputa on as Shiraz. The result demonstrates what the Hunter Valley does best - we one of the world's great shiraz-growing regions, and was an even sweeter make some of the best Shiraz in the world in a style that is truly victory for the winemakers given the IWC is considered "The Oscars" of the synonymous with the region.'' wine world.

The 2011 The Basin Reserve and 2011 Western Slopes Reserve can be Upon accep ng the trophy at the gala dinner, owners Bill and Vicki Widin purchased through Leogate's wine club or at the cellar door on Broke Rd, a ributed the Trophy to both Chief Winemaker Mark Woods’ superior Pokolbin winemaking skills and the late Len Evans’ a en on to detail in establishing the Brokenback Vineyard - now making up Leogate Estate.

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TOUR THE VINEYARDS

WHY DRIVE WHEN YOU CAN TAKE A TOUR? The Hunter Valley is home to approximately 140 wineries / cellar doors each o ering a wide variety of wines to choose from. With so many to choose from it is o en di cult to navigate your way around.

Find out why we embrace our wine industry so much and discover for yourself the people, landscape, tradi ons and lifestyle behind one of the world’s greatest wine regions.

With a wine tour this problem is resolved and you can begin the process of learning more about wine, the Hunter Valley's wine history and how to taste wine all at your own pace and even share in the experience with others and without the concerns of drinking and driving.

Meet the winemakers, the brewers or the local providores who will be only too pleased to share with you their winemaking stories, their bou que beers, cheeses, chocolate, olives, oils and tell you the secrets behind what makes their produce so special. Enjoy!

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GOOD OLD CORK?

Anyone who has popped open a bo le of wine will agree that it is one of the few sounds in the world that brings true joy to the listener. But from the vast amount of wines that now have screw caps it is highly possible that the sound of a popping cork just may d isappear altogether.

Personally, I like the convenience of the screw-cap and the fact that I no longer need to '' sh'' dry cork out of my glass, but despite all that I do miss the roman cism and tradi on that comes with the cork.

But it seems the ght is not over. In a bid to win back customers, the natural cork industry is launching a new adver sing campaign directed at Northern California winemakers.

Assis ng them in raising awareness about the bene ts of natural cork wine closures are 5 wineries that include Bogle Vineyards, Francis Ford Coppola Winery, Grgich Hills Estate, Jordan Vineyard & Winery, and Rutherford Ranch Winery. Their argument is that they use cork because they believe it to be be er for their wine and is consistent with their commitment to sustainability.

Cork stoppers became the industry standard for wine bo le seals probably going as far back as the 1600s. A er what must have been more than 300 years of market dominance, natural cork producers' global market share has declined over the last decade from about 95% to 75%. In response, they've invested hundreds of millions in new technology and tes ng to address cork taint, and they've launched a series of marke ng campaigns funded by the Portuguese government - cos ng millions of dollars.

So What Happened ?

The two biggest problems in using cork as a wine sealer is the shortage of quality corkwood and TCA: trichloroanisole.

With the explosion of world wine produc on over the last 50 years there has hardly been enough cork to go around. While this presents a big problem, the biggest may be the e ects of TCA, commonly known as cork taint. TCA is a chemical compound of phenols, chlorine and mould which forms naturally in cork forests and occurs frequently in a winery if the wrong cleaning solu ons are used. TCA found in a cork will taint the aromas and avours of the wine, resul ng in musty odours similar to wet dog or soggy cardboard. It is es mated that between 3-5% of all wine is a ected by TCA.

The Alterna ve Manufacturers of alterna ve wine bo le seals have made several a empts to take market share away from cork manufacturers. In spite of these e orts, cork remains the dominant wine bo le seal.

Having said that, from the mid 1990’s metal caps (or screw caps) have captured the a en on of the wine industry interna onally and have gained widespread acceptance in New World wineproducing regions such as the U.S.A, Australia, New Zealand and South Africa—and especially for those varietals that are supposed to be consumed a year or two a er bo ling.

At the same me, plas c corks began making inroads with some of the biggest wine producers by o ering compe ve pricing and predictable performance.

If this is a debate over tradi on versus quality, at the end of the day, the cork industry is the horse versus the car. Never-the-less, experts in the eld have been quick to suggest that it is premature to signal cork's demise. Alterna ve closures are a rela vely new technology and no-one knows for sure if they can preserve a ne wine for decades. Cork, on the other hand, is a simple, proven product and with history on its side.

While the debate over how to seal a bo le of wine rages on, the outcome may have li le consequence to the typical consumer. For most of us, it doesn't really ma er what the closure is for the vast majority of our day-to-day wine that we drink each week.

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IN THE VINEYARD‌.

It’s that me of year when the vineyards are now burs ng with life and lush green foliage - thanks mainly to the early Spring rains which signalled the start of ''budburst'' (or bud break) - when the vines show the rst signs of new growth and buds begin to burst, bringing the vineyard to life. The ming of budburst depends very much on the grape variety and the temperature of the soil - vines grown in warmer soils will bud earlier than those grown in cooler soils.

With Spring the buds develop new shoots and leaves triggering the start of the grape owering process. As the days get warmer, the shoots grow longer and the grape ower begins to form grape berries (this is called ''berry set''). The vineyard teams now get busy monitoring the vines and crop thinning wherever necessary to meet op mum yield levels per acre.

Fruit Ripening Summer ini ates the start of the ripening process or ''verasion''. This is probably the most cri cal stage in the grape growing season as the berries start to change in colour, the skin begins to so en and the actual structure of the juice starts to change with sugar accumula on. The levels of acidity are reduced and avour and tannin development start within the berries.

Generally verasion takes place 4 to 6 weeks before harvest depending on the weather, loca on, variety and degree of ripeness required.

Canopy management in Summer is par cularly important to ensure there is su cient shade protec on and exposure to air for the fruit. Berry size (and bunch weight) increases drama cally over this period and berry growth is closely monitored to prepare for vintage. As the vines con nue to ripen ne ng is o en required to protect the ripening fruit from birds and other pests.

Vintage Time Vintage (harves ng) in the Hunter Valley normally takes place toward the end of January and February con nuing to the end of March. As the Lower Hunter has an average annual rainfall of 700mm per year, with the we est months being January and February, it o en makes vintage especially challenging for winemakers.

When the grapes reach a suitable composi on of sugar (baumĂŠ), acid and avour levels, the winemaker makes the decision when to pick. Harves ng is then done by hand or machine depending on site requirements and generally takes place in the cool of the morning or night to ensure op mum preserva on of fruit.

Semillon is low in alcohol (generally between 10.5% alcohol & 11.5% alcohol) and is one of the rst grape varie es to be harvested with Chardonnay & Verdelho usually requiring further ripening. The red varie es are picked a er the whites.

The Vintage of the Century.

As well as being one of the earliest on record for most grape growers in the Hunter, the 2014 Hunter Valley vintage was considered one of the best ever with many winemakers comparing it to the great vintages of 1937, 1954 and 1965.

In a welcome change to many previous rain-a ected vintages, the 2014 vintage presented perfect ripening condi ons resul ng from the heavy November rains, followed by loads of sunshine without any 40 degree-plus days.

The end result being grapes harvested at op mum ripeness with excellent varietal avour.

Here's hoping the 2015 Vintage turns out to be the same!

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VERDEL...WHO? A perfect wine for summer, Verdelho is a typically fresh, and avoursome wine, with a lovely balanced palate of fruit and a popular alterna ve to the market-dominant Sauvignon Blanc. While it is usually sold as a straight varietal, Verdelho also blends well with Chardonnay and Semillon.

Verdelho grapes were rst cul vated in Portugal in the 1400’s and have been planted mostly on the island of Madeira, which lends its name to 4 main types of Madeira wine. The grape is used to make either a dry table white wine or a sweet, for ed wine.

The characteris cs of Verdelho varies signi cantly according to the climate, growing condi ons, and the wine-maker’s art as well as when the grape is picked. From cool to warm climates the varietal character will change from herbaceous, grassy and spice through to the more tropical avours of pineapple, melon, guava and fruit salad.

These fruity white wines are also su ciently adaptable to meet a number of food pairing op ons and are perfect for summer or lunch me meals - pairing well with seafood, lighter meats such as veal, pork, or chicken and hard cheeses. The spicy varie es of Verdelho work well with roasted vegetables and pesto, while sweeter varie es go nicely with more Asian in uenced dishes.

Verdelho is also ideal without food, say for a late a ernoon drink with friends. You can try Verdelho wine with tapas or appe sers, such as a couple of freshly shucked oysters.

So if you are looking for a avoursome, everyday drinking wine that goes well with a wide variety of food, look no further than Verdelho.

If you’re a er some great local Verdelhos then it’s di cult to go past this pair. The Adina Vineyard 2014 Verdelho has beau ful banana aromas with overtones of peach and honey dew. It is well balanced and has a fresh, crisp nish on the palate. The Wynwood Grey Gum Verdelho is typical of the Verdelho variety displaying tropical fruits, pear and passion-fruit with a hint of spice. Both are tas ng now at Cellar Door.

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COMING UP

in the Hunter

FRIDAY 6TH FEBRUARY CINEMA UNDER THE STARS (RIO 2) Maitland Park, Maitland SATURDAY 7TH FEBRUARY CINEMA UNDER THE STARS (THE LEGO MOVIE) Turner Park, Cessnock

SATURDAY 14TH FEBRUARY STING & PAUL SIMON Hope Estate Paul Simon and S ng will bring their On Stage Together tour to the Hunter Valley.

The out door show features two of music’s most iconic singers/ This season, come sing with songwriters blending their voices princesses, y with dragons and build your imagina on with Lego at and their bands while performing their best-known songs, both the largest free outdoor cinema together and apart. event in the country!

On the bill this year is The Lego Movie and Rio 2. Entry is FREE so gather your friends and family and relax with a picnic as the sun sets and the screen lights up.

Gates open at 5.30pm to a fantas c line-up of local entertainment, before the movie screening at sundown.

For more info visit newcastlepermanent.com.au

As long- me friends, S ng and Paul Simon’s concept for the “On Stage Together” tour originated at the Robin Hood Founda on bene t in 2013 where they performed together for the rst me.

Both ar sts, known for exploring world rhythms, have pushed the boundaries of popular music and con nue to speak to genera ons of fans.

What a great way to spend Valen nes Day with a loved one!

SUNDAY 15TH FEBRUARY SACRED TREE MARKETS at Branxton

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SATURDAY 7TH MARCH HISTORY OF THE EAGLES LIVE IN CONCERT at Hope Estate

Legendary Swedish pop-rockers ROXETTE play Bimbadgen on Saturday 28 February with special guests Eurogliders, Dragon and Boom Crash Opera.

Join the Eagles under the stars at Hope Estate as they take a journey through their remarkable catalogue of hits. Their unforge able tunes and soaring harmonies will make this a night to remember.

One of Sweden’s nest exports, Roxe e's hit singles include Listen To Your Heart, The Look, How Do You Do, Joyride, It Must Have Been Love and many many more.

The legendary ‘Hotel California’ ou it will perform their careerspanning “History Of the Eagles” concerts, which sees members Glenn Frey, Don Henley, Joe Walsh Arguably one of the world’s most successful power-pop duos, Roxe e and Timothy B Schmit deliver an incredible three-hour songfest of this year celebrate the 25th classic Eagles hits, including tracks anniversary of their juggernaut hit the band had never previously single The Look reaching #1 on the Billboard US Chart in 1989. This track performed live. kicked o one of music’s longestWith those unmistakable West running pop careers with the duo Coast harmonies and the selling more than 75 million albums songwri ng gems of Glenn Frey and worldwide to date.

Don Henley, don’t miss your chance to see the Eagles make history!

For more informa on and cket sales visit adayonthegreen.com.au For more informa on visit www.hopeestate.com.au

From March 13th to 15th, Hope Estate will host the 1st Annual Camp re Fes val, with 3 days of top class Aussie ar sts headlined by John Butler Trio, Kasey Chambers and Lee Kernaghan, Ash Grunwald and many more!

Featuring enhanced staging, an amazing line-up of acts, an exci ng range of camping op ons, and a variety of food and beverage op ons, it’s a great chance to spend 3 days with your friends enjoying all that Wine Country has to o er. Camping is available onsite from bring-your-own tent to 5-star glamping.

2015

SATURDAY 14TH & 28TH FEBRUARY HANDMADE IN THE HUNTER MARKETS at Kevin Sobels Wines

CAMPFIRE FESTIVAL

For more informa on visit www.hopeestate.com.au

SATURDAY 28TH FEBRUARY ROXETTE in A Day on the Green at Bimbadgen

Tickets are on sale now for this all new annual event. For more informa on go to www.camp refes val.com.au. To book ckets call 1800 777 444 or go to cketek.com.au The Star Studded Line-Up (so far) includes: John Butler Trio Lee Kernaghan | Kasey Chambers Shannon Noll | Ash Grunwald | Beccy Cole Mental as Anything The McClymonts | Wendy Ma hews | We Two Thieves The Wolfe Brothers | The Wolverines | Amber Lawrence Kevin Benne and The Flood | The Bob Corbe Band | Chelsea Basham Greg Champion | Chris e Lamb And more to be announced ...

t’s ’ neever been easier... r

The mostt popular guide to Hunter Valley cellar doors, restaurants and gourmet foods and the only publication with a specific focus on wine and food.

Includes Incc handy Wine & Food Trail Maps for each wine producing area as well as dining reviews and wine tasting notes.

EEN IN AS S

Look for the gold sticker at featured restaurants and wineries.

LLEY ER VA

HUNT

M AG Z I N E A

NEW ISSUE OUT NOW!

Shop AUSTRALIAN ALPACA BARN

specialises in quality Australian Alpaca fashion, homewares and accessories. Alpaca coats, sweaters, shawls, scarves, gloves, socks, beanies, throw rugs, bedding, yarn and alpaca toys.

BEAUTIFUL

THINGS An exquisite array of spectacular jewellery, stylish watches, amazing giftware and homewares. Gifts for all ages and occasions collected from all corners of the world.

CANDELABRA One of Australia's most famous boutique candle stores—the stunning fragrances, colour and endless variety of product is truly amazing.

HUNTER VALLEY CHRISTMAS SHOP Nestled in the heart of the Hunter Valley, is a magic land where it is Christmas every day of the year!

PULP ADDICTION Satisfy your paper cravings with our delightful range of designer stationery which is guaranteed to intrigue and delight.

THE TWIG A gorgeous selection of home furnishings and personal giftware unlike anything else on offer in the valley.

THE WAITERS FRIEND A great selection of quality kitchenware and barware and some of the best prices anywhere in Australia.

VILLAGE BOOKS A fantastic range of fiction, non-

Dine

Savour

AND THE WINNER IS OSCARS Serving tasty HUNTER VALLEY CHOCOLATE COMPANY

gourmet picnics, fish, sandwiches, our famous gourmet Established more than ten years ago the ORIGINAL pies, pizza and pasta, there is truly something for all Hunter Valley Chocolate Company & Fudge Factory tastes and pockets! Phone 4998-7355. is one of the premier attractions in the area.

HUNTER VALLEY CUPCAKES & CAFÉ Relax & HUNTER VALLEY COOKIES Hand-made enjoy a light breakfast, a tasty lunch or just premium cookies in designer gourmet flavours. indulge with the delicious gourmet cakes & speciality Cookie tastings daily, delicious coffee and gluten cupcakes plus a great coffee or tea! free cookies.

TASTE OF THE COUNTRY Experience a Taste of HUNTER VALLEY LIQUEURS & BAERAMI the Country in this award winning café and retail outlet.

This popular café is like walking into an old fashioned, OLIVES Extra virgin olive oils, infused olive oils, vinegars and a large range of specialty liqueurs and an country kitchen. Phone 4998-6605. impressive array of bottles to customize your selection.

THE CELLAR RESTAURANT Rustic Mediterranean cuisine in a relaxed, friendly THE BRITISH LOLLY SHOP The largest range environment. Open for lunch and dinner Monday to of imported English Confectionary. All your old Saturday. Bookings recommended. Phone 4998 7584. favourites, humbugs, sherbet lemon, come in and sample our hospitality.

THE GARDEN CELLARS Mount Eyre/Three Ponds Cellar Door. See the Tunnel Of Beer or taste 17 flavoured organic vodkas.

ZEN HAIR SKIN BODY A full Hairdressing Salon and Beauty Spa in one location, innovative & deluxe treatments in an environmentally friendly setting, the salon can cater to any need. Phone 4998-6844.

Pamper

Play

Essentials

fiction, and children’s books and a unique collection of POKOLBIN CONVENIENCE STORE In the heart quality toys, games, souvenirs and gifts. of the village is a genuine general store servicing the WILSON & HUNTER All the latest fashion from Pokolbin area with everything you might need while Camilla, Mela Purdie, Verge, Katherine, Samantha Wills, visiting the Wine Country.

Metalicus, Bleu Blanc Rouge,Tilly Rose,Tolani and more…

POKOLBIN VILLAGE PHARMACY Offering you WINE GLASS GALLERY An extraordinary gift friendly, professional service as well as a wide range of gallery… colourful, handmade and crystal wine glasses, original artworks, homewares, new season scarves & products: full PBS prescription service, medicines, handbags, jewellery, shot glasses, magnets, souvenirs & vitamins, skin care, cosmetics, hair care, fragrances, sunglasses and much more. Phone 4998 6677 much more.

AQUA GOLF & PUTT PUTT If you fancy a bit of action then visit our Aqua Golf and Putt Putt Golf Course—fun for the whole family!

Win cash & prizes! Phone 4998-7896.

BROKE ROAD, POKOLBIN OPEN 7 DAYS FROM 10AM