The Hunter Blackboard | June 2014

FOR YOUR

THE HUNTER BLACKBOARD IS PROUD TO PARTNER WITH...

june 1ST JUNE 2014 | JAMES BLUNT at the Civic Theatre Newcastle | James Blunt shot to fame in 2006 with the smash singles 'You're Beau ful' & 'Goodbye My Lover' from his pla num selling album 'Back to Bedlam', one of the UK's best-selling albums of the 2000's. Bringing a full band with him for the tour and renowned for his charm and grace on stage, Australian audiences will surely be cap vated when he returns for his first visit since 2011, playing songs from his highly an cipated new album as well as a collec on of hits. For more informa on visit ww.civictheatrenewcastle.com.au

1ST—30TH JUNE 2014 |HUNTER VALLEY WINE & FOOD MONTH throughout the Hunter Valley | Hunter Valley Wine & Food Month is a month-long celebra on of the region’s unique culture of fine wine and food. Throughout the month of June, visitors can take part in a series of in mate themed ac vi es that are sure to delight and inspire. And of course, no trip to the Hunter Valley would be complete without a visit to a local winery and sampling a few of the world-class wines from Australia's most historic wine region. For more informa on visit www.winecountry.com.au

EVERY FRIDAY & SATURDAY IN JUNE |STEAK & SHIRAZ MATCHING at Hunter Valley Steakhouse | The Hunter Valley Steakhouse at Mercure Resort Hunter Valley Gardens is offering the perfect steak and Shiraz matching experience from 5-6pm each Friday and Saturday night throughout June. For only $15pp (free when dining a erwards) you will be served samples of different Hunter Valley steaks accompanied by Hunter Valley Shiraz, and we challenge you to iden fy the best match. Aiding in your selec on will be some tas ng notes and, of course, our Chef’s selec on to see how well you do. Bookings are recommended—visit www.mercurehuntervalley.com.au

EVERY SUNDAY IN JUNE 2014 | PAELLA CLASSES at The Verandah Restaurant Learn how to cook Spanish Paella and tasty Churritos in a hands-on cooking lesson in the Calais Estate Barrel Room with Chef and Owner of The Verandah Restaurant, Ma Dillow.

Enjoy a menu of Spanish Iberico Jamon with fresh baked Spanish bread, served with Calais Estate in house made Sparkling Wine, Spanish Paella, served with Sangria and Spanish Churros with chocolate dipping sauce, served with Dessert wine. The cost is $90 per person—for more informa on visit www.verandahrestaurant.com.au

5TH—9TH JUNE 2014 | WILDLIFE ART EXHIBITION at Morpeth Gallery | World Environment Day celebra ons con nue at Morpeth Gallery over the June long weekend where some spectacular Australian wildlife artworks will be on display. What be er way to appreciate our natural environment and its inhabitants than by browsing the work of some of Australia’s finest ar sts in the field and taking a piece home with you to admire on your wall every day!

Meet and watch Natalie Jane Parker, Stephen Jesic and James Hough pain ng in the gallery, they combine hours of research, careful cra smanship and a en on to detail in order to give life to their works. For more info visit www.morpethgallery.com

PUBLISHED BY: WCP Media

ADVERTISING ENQUIRIES: PH +61 2 4967 3200 HunterValleyOnline.com.au enquiries@wcpmedia.com.au WCP MEDIA 12 Hanbury St, Mayfield NSW 2304 June 2014.

Copyright © 2014 WCP Media.

Published monthly by WCP Media.

All rights reserved. Permission to reprint or quote excerpt granted by wri en request only. While every a empt has been made, WCP Media cannot guarantee the legality, completeness or accuracy of the informa on presented and accepts no warranty or responsibility for such.

SPECIAL OFFERS AVAILABLE from 1st June 2014 until the 30th June 2014 inclusive or while stocks last.

6TH—8TH JUNE 2014 | MERRIWA FESTIVAL OF THE FLEECES | This annual event is held to commemorate the area’s involvement with the Australian Wool Industry. The feature event is the Running of the Sheep, where over 1500 sheep wearing Red Socks lead the parade down the main street of Merriwa. With an opening night of entertainment on the Friday, events are held mainly on the Saturday. The event started in 1990 and now a racts over 4,000 visitors to the town.

28TH JUNE—13TH JULY 2014 |SNOW TIME IN THE GARDEN at Hunter Valley Gardens | Chill out these school holidays and enjoy ice ska ng on the 14 x 35 metre Real Ice Ska ng Rink. Join in other Snow Time fun including a 25 metre Ice Toboggan and play in the man made snow! There will be lots of fun for the whole family with games, hearty food, Husky dogs and warm beverages. Plus see the amazing ice sculptor carve something incredible on the weekends. Check the website closer to the date for more informa on and a full program. This is a day and night event running from 9.00am – 9.00pm every day. For more informa on visit www.hvg.com.au.

thb 2 | JUNE 2014

GET MOBILE! View this month’s issue of The Hunter Blackboard on your iPhone, iPad, android tablet or android phone. Simply download the QR Code and get mobile!

from the

EDITORS June is possibly one of the best month’s to visit the Hunter Valley—it is certainly one of the best month’s to live here!

Despite the unseasonably warm weather, it’s s ll chilly enough in the evenings to crank up the open fire and enjoy one of the Hunter Valley classic wines while toas ng one’s toes!

height! Hopefully we’ll get to each and every event over the month and we’ll come out the other end with a few new skills (and some addi onal winter padding!)

tours & lunches to learning how to create our favourite fare...there’s even breakfast in the air—which is certainly taking Wine & Food month celebra ons to a new

Pu ng this issue together has certainly made us all excited about ge ng out there and tas ng the treats on offer...we hope you enjoy it too!

June also brings with it the World Cup in Brazil—but who needs that when we’ve got the Interna onal Beer Cup happening In this issue we look at four of the right here in the Hunter Valley! Visit the varie es of wine that the Hunter Valley is Garden Cellars over the month of June to perhaps best known for...Semillon, taste the compe tors and cast your vote!

Chardonnay, Shiraz and Merlot. Find out If you have a specific interest in food, all about the history of each variety, how then you may have heard the term best (and how long) to keep it, how to “food miles” men oned before now - a match it to your meal and more importantly our top pick for each variety. term that refers to the distance food has traveled from where it was originally June is Wine & Food month in the Hunter grown to your dinner table (or “from the Valley and there’s a plethora of special paddock to the plate”). If you’ve ever events with a wine & food focus to enjoy. grown your own veggies or kept a Even our local markets are ge ng into couple of chickens in the back yard you’ll the food & wine swing with a focus on understand the joy that comes from stalls providing related items. “growing your own” and in this issue we consider the importance of shopping We’ve chosen 12 events to enjoy over locally for produce. this month, ranging from progressive

HIGHLIGHTS THE TOP 12 THINGS TO DO THIS MONTH It’s Wine & Food Month in the Hunter Valley and a plethora of special events are on offer...

THE INTERNATIONAL BEER CUP | Forget the World Cup and go to the Garden Cellars for their Interna onal Beer Cup in this June!

FROM THE PADDOCK TO THE PLATE | Food Miles...Why do they ma er? If you have a specific interest in food, then you may have heard the term before...now find out why its so important.

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

FOUR HUNTER VALLEY CLASSICS | Chardonnay, Semillon, Shiraz and Merlot...up close and personal!

CLEAN & GREEN | ORGANIC & BIODYNAMIC WINEMAKING Drama

c changes to our planet have changed the way we think about winemaking...

8 10 12 18 24 28 JUNE 2014 | 3

thb

T H I N G S TO D O

Cessnock Regional Art Gallery is pleased to present Landscape from Two Points of View un l the 8th of June, featuring the works of two very widely exhibited painters, Peter Griffen and Debra Liel-Brown.

Peter and Debra met at art school in Sydney and first exhibited together some twenty years ago. Since that me they have developed ever strengthening professional reputa ons, exhibi ng widely across Australia and interna onally.

It is amazing that a er this length of me, with so many differences in their individual life's journeys that their work should s ll sit so well beside each other. While their work is quite different stylis cally, both celebrate the roles of chance and chaos in the crea ve process. It is this spontaneity and risk that helps define the individuality of their work.

As Peter said, "A pain ng is not a work of art un l it seems to be imbedded with that indefinable life force that enables it to resonate with nature."

From 12th June, the Gallery will present People and Place|Coal and Community, a celebra on of the history of coal in the region.

Many of the towns and ci es within the greater Hunter region owe their founda ons and their economies to the coal industry. From the first discovery of coal in Newcastle in 1797, it has shaped the growth of our landscape as it has shaped our communi es.

This exhibi on assembles items from several important collec ons of archives and private material on the coal community, its people and their place. With thousands of early photographs and records, images from this living archive present photographs, maps and artefacts that describe in cap va ng detail the way in which we have lived and worked in the Hunter since its very beginnings.

Where inspiration beams, the community shines and the trees are more than they appear to be…..

Sacred Tree Markets is an event built on the premise that when people see beauty in those around them it causes beau ful things to happen.

Every 3rd Sunday of the month over 90 outstanding ar sts, designers, growers, makers, healers and lovers of all things beau ful gather to consciously create a stunningly beau ful, inspira onal and upli ing event in the grounds of an old primary school in Hunter Valley Wine Country.

The unique culmina on from a talented energe c healer and a member of the local wine industry, Sacred Tree Markets began in September 2012 and now draws visitors from as far as Sydney, Port Stephens and the Upper Hunter who gather each month– a racted by the vibrant and eclec c vibe. The grounds are laden with a gamut of unique and designer wares to tempt any seasoned shopper.

Each month the air fills with unmistakably upli ing beats of African drummers, sacred sounds and Indian kirtan music, whilst the seduc on of interna onal cuisine will keep any tastebud happy.

Grab a coffee, sample local produce, award winning cheeses, Hunter Valley wines, divine chai, amazing swee es and delicious handmade teas.

Follow the vintage vibes for a treasure trove of upcycled finds, visit a master palmist, ask for guidance from your angels or allow any of the excep onal healers to show you how to recreate peace at home.

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

thb

4 | JUNE 2014

ICE ICE BABY! It’s Snow Time in the Garden...

On Saturday June 28th Hunter Valley Gardens will transform into a Winter Wonderland as ‘Snow Time in the Garden’ kicks off. The event runs from June 28th to July 13th, 2014 with more than 12 fun ac vi es on offer in the same venue, it is guaranteed fun for the whole family.

The two week event will give children and adults alike the chance to enjoy all things winter, without having to travel to the snow! The perfect school holiday fun! Whether you want to be part of the Husky Racing Demonstra ons, go Tobogganing or watch a Kangaroo ice sculpture carved from scratch, there really is something for everyone.

Go Ice Skating… Daily 10am – 9pm (last session 8.30pm)..

Kick off your Snow Time fun with a spin around a real Ice Ska ng Rink, fi ed with disco lights and music! Ska ng sessions will run for 20 minutes and can fit up to 200 skaters at any me. With sessions star ng at 10.00am every day, and ska ng equipment provided, make sure you don’t miss out!

Husky Racing Demonstrations … Come and see the amazing husky dogs and their trainers as they show you what these amazing animals can do! You’ll see how the huskies react to voice commands, how they are harnessed and how they are trained to run in teams. These dogs and their trainers are interna onal compe tors, so it’s definitely not one to miss (note this is a day event and is on specified dates—see website for details)

Snow Dog of the Day... Daily 10.00am – 2.00pm—Each day there will be a different breed of cold climate dog, giving you the opportunity to interact and spend me with these rare and beau ful animals.

With loads more on offer—like Live Ice Sculp ng and the daily Snowball challenge you won’t want to miss this fun event. For more details visit www.hvg.com.au or grab a copy of next months Hunter Blackboard for your chance to win a Family Pass!

June is Wine & Food Month in the Hunter Valley - a month long celebration of the tastes that make our stunning area Australia’s “must visit” wine region. From progressive lunches to indulgent dinners, master classes , extra special tastings and exhibitions, breakfast in the air ...even our local markets have taken up the wine & food challenge!

Throughout these pages you’ll ind a selection of great things to see and do during the awesome month of June!

Local markets are gaining increasing popularity as a convenient and fun way to shop. They also play an important part in helping to maintain the link between rural and urban popula ons by drawing a en on to the surrounding area and providing both an outlet and sales channel for local products and produce.

No local market does this be er than Hand Made in the Hunter Markets where you are guaranteed that all goods are locally produced and hand made by some of the Hunter's co age industries. Every item is 100% handmade.

This month Hand Made in the Hunter Markets are ge ng in the spirit of Wine & Food Month by pu ng on markets with an abundance of locally made and grown produce, gourmet foods and wine products.

This June why not take your search for culinary delights to new heights or simply WOW your partner with a “Breakfast in the Air” flight courtesy of Balloon Alo and Peterson House?

Specially designed as part of Hunter Valley’s Wine and Food Month, the flights will take place at sunrise every Saturday in June and will include delicious breakfast canapés and Peterson House bubbles for passengers to enjoy as they float over the picturesque vineyards.

Chef Chad Pridue from Peterson’s Restaurant Cuvee has created the special in-flight menu incorpora ng the best local seasonal ingredients.

The “Breakfast in the Air” menu will feature granola shots, vegetable fri atas, smoked salmon corn cakes with crème fraiche, freshly baked muffins, Danishes and croissants plus a seasonal fruit pla er.

The team at Balloon Alo has also designed a table that will be fi ed in the middle of the balloon basket especially to hold the lavish breakfast spread.

On board to serve up your “Breakfast in the Air” meal will be Peterson House wait staff who will also provide the Champagne to enjoy as you take in the spectacular views.

“Breakfast in the Air” flights are scheduled for every Saturday in June weather permi ng. Tickets are available for $319pp however spots on the balloon are limited. To book your flight cket phone a member of the Balloon Alo reserva on team on 1300 723 279.

Balloon Alo also offer sunrise balloon adventures with gourmet champagne breakfasts, proposal packages and exclusive VIP flights for two - just perfect for that special occasion.

thb 6 | JUNE 2014

Stallholders include The Hot Chilli Woman; Casbar’s Kitchen and Garden providing award winning jams, bu ers, pickles and sauces; Pure Greed with their range of chutneys and pestos; Riverflats Estate with a range of olives, olive oil, dukkah, fe a cheese, balsamic vinegars and caramelised soy sauce; Contango Coffee Roasters; Murrel’s Beef Jerky; Beelish - with an amazing range of honey and beeswax products; Oscar-Woo Pet Food and Exquisite Cakes by Lennert.

Those stallholders with wine related products include: Classy Coolers; Vought Wooden Furniture providing wine barrel furniture and homewares; Ally’s Glass Chimes including wine glass chimes, squashed wine bo le cheese pla ers and squashed wine bo le clocks; Scrappy Bags providing quilted wine carry picnic bags; Bill the Leather Guy with leather wine carriers; Collie’s Place selling wine tea towels and hand towels; Canny Glass Crea ons supplying fused glass cheese pla ers and handmade glass handled pate knives; John Simmons Fine Art Photography with a range of winery photographs and Wild Woman Wear providing wine themed bracelets and earrings.

Also while you are at the markets - pop in to Kevin Sobels Wines to try their range of excellent wines and introduce yourself to ''Archie" - a 2 year old full bred St Bernard and a real life wine-dog!

If you love food then there is this kitchen cafe gourmet delicatessen that you just have to visit….

Two Fat Blokes Gourmet Kitchen and Euro Deli on Broke Rd in Pokolbin is a very different type of food experience. A er three years of success with Two Fat Blokes Gourmet Tours, owner Jan Molenaar decided that he could add to the “food lovers” experience by opening a cafe style delicatessen serving a unique combina on of matching wine and / or beer with food. The menu boasts 3 wine and food (mini-degusta on) tas ng pla ers, a beer and food tas ng pla er and an pasto pla ers. Cheese and wine tutorials are also held everyday at 11am and 3pm where you can try 9 different cheeses with 9 different wines.

A recent introduc on is the tradi onal Swiss Cheese Fondue - a bubbling pot of 3 types of Swiss cheeses with white wine, Kirsch, garlic and paprika served with sourdough bread to dunk in the melted cheese. There is also a Valrhona Chocolate Fondue with strawberries, marshmallows, pineapple chunks and Bisco . What be er way to escape the cold weather and spend some me with friends and family when not in a hurry?

Two Fat Blokes Gourmet Kitchen Cafe & Euro Deli is open 7 days a week for breakfast and lunch and the delicatessen offers a great range of local cheeses, smallgoods and olive oils etc. at reasonable prices. They also have BBQ packs, ready cooked meals, picnics and every second Sunday of the month they hold their Mediterranean Feast. Bookings for the cheese & wine experience are essen al on 4998 6699.

Located at DeIuliis Wines and next door to Bu erflies Gallery at 1616 Broke Road Pokolbin.

JUNE 2014 | 7

thb

things to do this month….

Steak & Shiraz Matching Cheese and Wine Tutorial Tour de Lovedale at The Hunter Valley Steakhouse

Two Fat Blokes Gourmet Kitchen

throughout Lovedale

The Hunter Valley Steakhouse at Mercure Resort Hunter Valley Gardens is offering the perfect steak and Shiraz matching experience from 5pm each Friday and Saturday night throughout June.

For only $15pp (free when dining a erwards) you will be served three different steaks accompanied by Hunter Valley Shiraz.

PH 4998 2000 (Bookings Recommended)

Gain an insight into the world of cheese and wines in this fun and informa ve session. Match 9 different wines with 9 different cheeses. When: Daily throughout June - 11am & 3pm. Cost: $25pp. Loca on: Two Fat Blokes Gourmet Kitchen - 1616 Broke Rd Pokolbin.

PH 4998 6699

Visit picturesque Lovedale and follow the Tour de Lovedale Wine & Food Trail to discover bou que, and family wineries run with passion, taste handmade chocolates, the famous Sabor Dessert Bar, olives, gourmet and smoked produce, eclec c restaurants, locally made art and more.

Visit www.lovedalehuntervalley.com.au for details

The Garden Party at Roberts Circa 1876

Savoury Sips & Sonnets at The Sebel Kirkton Park

Relax in the Sebel homestead lounge whilst sampling a choice of unorthodox savoury treats Stroll through Roberts Circa 1876's organic garden with Execu ve Chef George Francisco and and non-tradi onal wines with special featured bush poetry readings* and mulled wine by the a glass of Champagne Tai nger and then sit fire. Bookings required. When: Every Wednesday down to a three course lunch featuring produce - Sunday in June from 4pm to 7pm. Cost: $45 pp. from the garden. Sponsored by Champagne Where: The Lounge @ The Sebel Kirkton Park, Tai nger. When: Sunday 22nd June - 12pm.

336 Oakey Creek Rd - Pokolbin. PH 4998 7680.

Cost: $75pp. Where: Roberts Circa 1876, Halls (*Bush poetry readings are held on Saturday 4pm Rd, Pokolbin PH 4998 4998 to 5pm and Sunday 3pm to 4pm).

Trust the Chef at Twine Restaurant

Enjoy five courses matched with wines while the chef cooks in front of you! Sample Menu includes Stuffed Zucchini flowers; Prawn and Mud crab wontons; Iberico jamon with poached quail eggs; Lamb cooked two ways and so centred chocolate souffle. Bookings essen al. When: Every Saturday throughout June from 7pm. Cost: $120 per person. Where: Twine Restaurant - 310 Oakey Creek Rd, Pokolbin. PH 4998 7449

Ocean to the Paddock Degustation Dinner at RidgeView Restaurant

Execu ve Chef Donna Hollis and her team draw inspira on from the local culinary offerings to bring you a seven-course degusta on dinner matched perfectly with estate-grown RidgeView wines. Meet the RidgeView crew and embark on a gastronomic journey up the Valley (from the Ocean to the Paddock). Cost: $125 per person including matched wines to 7 courses. When: Sat 14th June - from 6:30pm. Loca on: Ridgeview Restaurant - 273 Sweetwater Road Pokolbin.

PH 6574 7332

Eat - Drink - Run First Creek Wines

A progressive lunch for those who are serious about their food and wine. Travel by bus between four of the Hunter's leading venues, while you dine on oysters, canapés and tas ng plates prepared by renowned local chef Ma Dillow coupled with matching Hunter wines.

When: Every Saturday and Sunday in June 10am to 3pm. Cost: $110 pp - includes transport, food and wine. Venue(s): First Creek Wines, Gartelmann Wines, The Deck Cafe, Verandah Restaurant & Twine Restaurant. PH 4998 7293

Breakfast in the Air

Balloon Aloft & Restaurant Cuvee Experience the wide open skies whilst enjoying a selec on of Peterson House breakfast canapés and bubbles whilst floa ng above the picturesque Hunter Valley with Restaurant Cuvee & Balloon Alo . Bookings essen al. When: Each Saturday in June from Sunrise. Cost: $319.

Where: Meet at Peterson House - Corner Broke Rd and Wine Country Drive - Pokolbin.

PH 1300 723 279

Paella Cooking Classes at The Verandah Restaurant

Take part in a hands-on paella cooking class and learn how to cook authen c paella all washed down with sangria in the Calais Estate Barrel Room. The fun and fes ve class led by chef/ owner Ma Dillow of The Verandah Restaurant includes a 3 course Spanish lunch matched with Calais Estate sparkling, Sangria and Dessert wine.

Cost: $90 per person. When: Every Sunday throughout June 10:30am - 1:00pm. Where: Verandah Restaurant - 151 Palmers Lane Pokolbin. Bookings required. PH 4998 7231

Olive Oil Discovery Tour Learn How to Make Cheese at Adina Olive Mill

Hunter Valley Cheese Factory

The Olive Mill at Adina Vineyard opens its doors for a fantas c olive and olive oil educa on and tas ng session. Discover how olive oil is made and what ''extra virgin” means. You will also learn the difference between good and bad olive oils and your knowledge and enjoyment of olive products will be enhanced by this event. Each par cipant will receive a bo le of extra virgin olive oil or a jar of table olives. Bookings are essen al. Cost: $25 per person. When: Every Saturday throughout June From 11am. Where: Adina Vineyard - 492 Lovedale Road, Lovedale.

PH 4930 7473

Learn how to make cheese at this special workshop instructed by Hunter Valley Cheese's Senior Cheese Maker and Specialist. Includes ar san cheese tas ngs & wine matching; cheese making workshop; and a cheese making kit and recipes to use at home. Bookings essen al.

When: Saturday 7th June 6pm to 8.30pm. Cost: $75pp Where: Hunter Valley Cheese Factory 447 McDonalds Rd - Pokolbin. PH 4998 7744

JUNE 2014 | 9

thb

We’ve got the Interna onal Beer Cup! Get into the Garden Cellars during June to taste the 16 compe tors—you be the judge (no video-refs allowed!)

Here’s a selec on of the compe ng beers to wet your appe te….

KENYA …. Tusker Malt Lager is brewed from 100% African ingredients that are all locally sourced. Malt is sourced from the Plains of the Ri Valley. Spring water is from the Aberdare Mountains and all the yeast is developed locally. The corn starch is sourced from a local Kenyan company. This means that you feel closely connected to the origins and roots of Tusker.

USA At the height of the heat in the heart of the summer, we felt that the only cure was a raging mouthful of fresh hops and malt.

Cau on: May remove enamel from teeth.

This is Lagunitas IPA pumped up by about 30%!

BELGIUM This Trappist Beer possesses a beau ful coppery colour that makes it par cularly a rac ve. Topped with a creamy head, it gives off a slight fruity apricot smell from the fermenta on. The aroma felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell.

MEXICO Pacifico originated in Mazatlan, Mexico, in the early 1900s and has since become Grupo Modelos leading brand for the region.

It’s a Pilsner-style, clear beer with a refreshing, smooth taste.

Most of the Pacifico produc on takes place at its brewery in Pacifico, in the Mexican state of Sinaloa.

SCOTLAND Sheepshaggers Gold...the best beer baaaa none! An excep onal con nental style beer with good body and refreshing a ertaste.

thb 10 | JUNE 2014

NETHERLANDS Desperados is a highly refreshing gold coloured and full bodied lager beer with the extra kick and the exo c imagery of the tequila flavouring.

GERMANY Konig Ludwig Weissbier This is Royal Barvarian Hefeweizen.

Why are the Bavarian Royal Family and King Ludwig so important to brewing history? The Bavarian Royal Family had sole rights to brewing Hefe-Weizen on Bavaria for over 200 years.

BRAZIL Palma Louca lager beer from Rio, Brazil, the carnival capital of the world. A typical, refreshing and smooth, Brazilian style lager.

CANADA Moosehead Lager is a smooth clean-tas ng lager that offers a good balance between malt sweetness and hop bi erness.

AUSTRALIA …. Rock’s Brewing Governor Golden Ale is brewed with Australian ale malt, along with Munich and Crystal malts, “The Governor” is the perfect Friday night knock-off beer. The use of all new Australian hop varie es Topaz and Galaxy – along with the latest American hop variety, Mosaic – gives The Governor aromas of citrus and stone fruit on the nose. Actually, with its refreshing, light bi erness, this Golden Ale is the perfect any me beer (ok we may be a bit biased here!)

JUNE 2014 | 11

thb

FROM THE PADDOCK...

Food Miles...

Why do they matter?

If you have a specific interest in food, then you may have heard the term “food miles” mentioned before now - a term that refers to the distance food has traveled from where it was originally grown to your dinner table (or “from the paddock to the plate”).

Food travels further nowadays mainly for three reasons: we buy seasonal food all year round; we buy more processed food and, we like to pay as li le for it as possible. We as consumers are also directly responsible for increased food miles as we now tend to travel further for our shopping and use the car more o en to do it.

The best me to eat something is soon a er it’s harvested. Once fruit and vegetables have naturally ripened, their flavours have reached their peak and it is all downhill from there.

Given how large and globalised the market for food has become these days, food miles can get pre y high. This is what allows us to have fruit that is not typically grown in Australia, such as drinking coconuts and out of season fruit such as cherries, available in Winter in our stores. These foods are being trucked in from all over Australia and shipped or flown in from other parts of the world.

food miles and there is a growing move toward a zero-solid waste goal while sourcing local and offering food and beverages that are cer fied as sustainably grown, harvested, produced and processed.

Here in the Hunter Valley a growing number of local restaurants are doing their bit to improve on reducing food miles and waste by buying local and Food that is transported by road produces more carbon emissions than any suppor ng local food producers or growers located within a certain other form of transported food. Road transport produces 60% of the distance, recycling waste and making be er use of kitchen scraps and world's food transport carbon emissions compared to air transport which growing their own fruit, vegetables, honey and eggs. produces 20% and rail and sea transport which each produce 10%.

More and more restaurant owners and chefs are looking for ways to reduce

While there is a significant difference between “local” food miles and “global” food miles, does it really ma er and why are food miles important?

Damage to the environment: It is important to minimise food miles as it involves the heavy consump on of fossil fuels and other problems associated with the transporta on of foods and other produce. This damage includes carbon dioxide emissions, air pollu on, conges on, accidents and noise.

At Roberts Restaurant Circa 1876, Execu ve Chef George Francisco has made it a priority to minimise the restaurants impact on the environment.

George has achieved this by suppor ng local producers wherever possible and crea ng a thriving market garden to provide the restaurant with many of its ingredients. There is also a greenhouse full of seedlings ensuring future crops and George has also taken to making his own jams and pickles and harves ng his own honey. According to George the market garden should guarantee a con nuous supply of organic fruit and vegetables throughout winter. Also located nearby is the well established chicken coop with chickens that are laying well and supplying the kitchen with eggs. There has also been a significant decline in kitchen waste with the chickens feeding on edible kitchen scraps and all oyster, clam and mussel shells crushed and recycled to create pathways now visible around the restaurant.

Food safety: Much of the food we import is grown in countries severely lacking in food regula on, increasing the chance of unsafe products reaching Australia. Australia doesn’t have sufficient resources to effec vely Similarly RidgeView Restaurant on Sweetwater Road in Pokolbin are monitor all “fresh” food products coming into the country. commi ed to crea ng a stable, sustainable and environmentally friendly More processing and lower nutrient density: Fresh produce and environment for their restaurant. Head Chef Donna Hollis and her team raw foods have very short shelf lives and are intended to be consumed create a new menu each season u lising the fresh herbs and vegetables soon a er they are harvested. These foods are not designed to travel great from their well established kitchen garden and other locally sourced distances and therefore when transpor ng these foods across the country produce. Organic eggs from their free range chickens are also included in or between states, this food must be kept from spoiling for weeks at a me. the breakfast meals.

This has been made possible by temperature controlled supply chains – a These are just two of many local restaurants that are focused on improving series of storage and transporta on ac vi es that seek to keep the food their understanding of the environment and community in which we all live cold as it travels, thereby extending shelf lives. and looking for methods to eliminate waste and ways to give back to Frozen foods can be preserved for months at a me. However, regardless nature before taking from it. of the process involved, nutrient density naturally degrades over me. The longer produce remains frozen before it is consumed, the fewer nutrients it will have.

thb 12 | JUNE 2014

JUNE 2014 | 13

thb

Me encanta comer paella

If you love to eat it Then learn to cook it!

With winter now upon us and temperatures on the decline, it's me to rug up and turn to comfor ng warm meals such as casseroles, soothing stews, hearty soups and even paella.

The one thing we do know is that tradi onally paella is made on a Sunday and because women need a day o from cooking it is usually made by the men. It is therefore no surprise that on every Sunday in June you too can experience the passion of Paella-Making with local paella expert - Ma For many, the popular Spanish dish paella is a favourite Winter meal, so Dillow. Ma is the owner and head chef of The Verandah Restaurant in this June why not take a trip to the coast of Spain right here in Pokolbin Pokolbin, a tapas style restaurant strongly influenced by Ma 's frequent and learn how to make one of the tas est and most flavoursome dishes in visits to Spain. Paella fits the ''sharing'' nature of tapas style dining as it is the world. cooked over the stove and o en eaten straight from the pan - the perfect Paella is a tradi onal Velencian rice dish that originated in its modern form communal dish. in the mid-19th century in Valencia, on the east coast of Spain. There are This June take part in a hands on paella cooking class and learn how to three widely known types of paella: Valencian paella, seafood paella and cook authen c Spanish paella with Ma Dillow and reap the rewards of mixed paella but there are many others as well. The basis for a good paella your labour by ea ng it for lunch. This fun and fes ve class is followed by is white rice, green vegetables and sofrito (a sauce consis ng of garlic, three course lunch which includes: Spanish Iberico Jamon with fresh baked onion, paprika, peppers and tomatoes cooked in olive oil) - a er that it's Spanish bread served with Calais Estate in house made sparkling wine; up to the crea ve talents of the cook.

Spanish paella served with sangria (deadly but delicious Spanish wine As with all dishes created in rural townships, the consistency, ingredients punch) and Churros - a Spanish style donut, with chocolate dipping sauce served with Apera. and especially the taste varies from village to village and even household to household. Some say true ''Paella Valencia'' must be cooked outside Classes are held on every Sunday in June with classes star ng at 10:30am over a fire made of orange branches, dished up with a boxwood spoon and finishing at 1pm. Cost is $90 per person and bookings are essen al. and eaten only at midday.

To book phone 4998 7231

thb 14 | JUNE 2014

JUNE 2014 | 15

thb

WHAT’S NEW IN FOOD

Under the Table June is a great me to visit the Hunter Valley with most restaurants working to their new Winter menus and the milder temperatures making a late morning breakfast or brunch a temp ng op on.

Alterna vely take advantage of the cooler a ernoons and evenings and dine al-fresco.

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

Farm Gate at Roberts Circa 1876 - Execu ve Chef George Francisco invites you to wander through their Market Garden - picking fruit, vegetables and edible flowers with your own hands. Open weekends 12.00am to 2.00pm. Also selling jams, honey, muesli and other handmade products. Halls Rd Pokolbin - Ph: 4998 4998 Learn To Cook Spanish Paella: Learn how to cook authen c Spanish Paella at the Calais Estate Barrel Room with Ma Dillow - owner and chef of The Verandah Restaurant. Cost $90 per person. Dates for 2014 are: 1st June; 8th June; 15th June; 22nd June; 29th June; 21st September. Ph: 4998 7231 New Cafe and General Store for Lovedale: Paul and Jane Brazier have opened their new Lovedale Store & Cafe on Lovedale road Lovedale, serving coffee, snacks, light lunches and a range of general produce - specialising in local and organic produce.

Fireside Sundays at Twine Restaurant: Put a li le spark in your Sunday with Fireside Sundays at Twine Restaurant and celebrate ''FRENCH cuisine'' throughout June. Sunday night fireside dining is about cooking over an open fire to create a unique casual dining experience. It starts with a house made mezze plate followed by the fireside dinner and a tantalizing dessert. Every Sunday at Twine Restaurant from 5:30pm last bookings 7:30pm. Cost: $49 pp (kids under 12 eat free). Ph: 4998 7449 Locals Night at The Verandah Restaurant is on Sunday the 1st June, with the theme ‘“Asian Night”. The evening starts at 6:30pm with complimentary canapes and bubbles, followed by a 5 coarse Tapas Style degusta on. $50 per person BYO (no corkage). Ph: 4998 7231

Centrally located in the heart of Pokolbin, just a short stroll from the world class Hunter Valley Gardens and within easy access to wineries and golf clubs, The Cellar Restaurant offers rus c Mediterranean inspired cuisine in elegant yet relaxed surroundings.

The sandstone and glass building features lush indoor gardens intermingled with white clothed tables and a huge welcoming fireplace in the centre. The ambience is sophis cated yet relaxed with welcoming staff and country-friendly service. The restaurant is fully air condi oned during the warmer months, and in winter the cosy open fire and flickering candles impart warmth and elegance.

Chef and proprietor Andrew Wright pays tribute to the region using locally sourced produce wherever possible. His menu changes regularly reflec ng what is in season now.

The Hunter focussed wine list is moderately priced and offers a great selec on of current vintage wines as well as fine examples of aged Hunter Semillon, Chardonnay and Shiraz.

Two Fat Blokes Gourmet Kitchen / Cafe & Euro Deli: now offering wine and cheese matching tutorials with 9 different cheeses and 9 different wines ($25 pp) as well as Swiss Cheese Fondues and Valrhona Chocolate Fondues. Bookings for the cheese & wine experience are essen al on 4998 6699.

Industry Long Lunches: Each month during 2014, Twine Restaurant is partnering with six different local Hunter Valley wineries to bring you a six course degusta on on Mondays for lunch. Lunches start at 12 midday with complimentary sparkling or beer on arrival and then followed by a 6 course degusta on with 6 wines from 6 Hunter Valley Wineries. Dates for next 3 lunches are: 2nd June; 14th July and 11th August. Cost $60 per person. Ph: 4998 7449 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.

FROM THE LAND OF PLENTY During June, The Cellar Restaurant teams up with Tulloch wines every Mon– Sat (Lunch & Dinner) to present diners with 3 courses (with 2 glasses of wine) for only $70pp. Bookings recommended. PH 4998 7584

 Entrée: BBQ Kangaroo Fillet wi h fe a dolmade, tomato, olive crumbs and tzatziki w/glass of Tulloch Viognier.

 Main: Mandagery Creek venison pie with kipflers and crushed minted peas with a glass Tulloch Pokolbin Dry Red.

 Dessert: Local goat’s cheese with lavosh and muscatels. Tea or coffee.

thb

16 | JUNE 2014

JUNE 2014 | 17

thb

To Wine & Dine in The Hunter Valley.

LLEY

WINTER | SPRING 2014

HUNTER VA

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

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

EEN IN AS S

ER VA

HUNT

M AG ZI N E A

CELLAR DOORS | RESTAURANTS | LOCAL PRODUCE | TRAIL MAPS | REVIEWS

Pick up your copy today.

LLEY



D T Y D

Not only does Blaxlands Inn serve up some of the best steaks around, but now due to the ever increasing demand for their steaks they are now providing wholesale meats, BBQ packs and wines from the cellar door alongside the restaurant.

So why are their steaks are so good?

Blaxlands Estate is owned by the Clarke family who are fourth genera on ca le breeders and the meat comes from their Snake Creek Ca le Company in Mandurama in Central West NSW. The Clarke's have been breeding Angus ca le for some me and Snake Creek Ca le Company is MSA accredited. Snake Creek Ca le Company wines are also available in the cellar door to complement their range of meat products.

All Blaxlands meat, served in the restaurant and wholesale meats sold in the cellar door are Cer fied Australian Angus Beef and MSA graded for quality **.

BBQ packs are now available for local accommoda on suppliers and locals, with a full range of BBQ packs including packs of Rump, Scotch Fillets, Striploin, Barramundi, Pork Cutlets, Lamb Racks, Chicken Breast, and Sausages available, which come with salads and cornbread as well as Breakfast and Cheese and wine packs.

Drop in to see what they have in store or pre-order your BBQ pack for collec on. Deliveries are available for up to 15 km radius with $50 min spend.

To order call: 02 4998 7802 or email: info@blaxlandsinn.com.au or text: 0400 309 271 ** Cer fied Australian Angus Beef is an ISO Accredited Quality Assured beef product from Australian grown Angus Ca le produced to the highest of standards. Cer fied Australian Angus Beef is an independently monitored program that supplies a superior, safe, healthy and marbled beef meal every me. The program suppor ng Cer fied Australian Angus Beef guarantees the consumer will consistently enjoy a safe, healthy, tasty, tender, juicy and delicious beef meal.

JUNE 2014 | 21

thb

FOCUS ON

MICHAEL EVANS

HEAD CHEF | BLAXLANDS INN

Now here is someone who knows how to cook a steak!

Born in Belmont but raised in Narrabri - New South Wales, Michael commenced his career in the hospitality industry at 18 years of age. His has been an interes ng career working with a variety of cuisines from modern pub food to Italian and contemporary French to 5 star Ă la carte.

Looking back, Michael's entry into the world of food was driven by a need to get a full me job and a more secure and reliable form of income. As a result he decided to become a chef and started his appren ceship at Casminios in Armidale in 2004 where he discovered that he had a knack for food prepara on and that he really enjoyed it.

A er leaving Caminios, Michael joined Rene on the Muse before joining Hogs Breath Cafe and Restaurant in Tamworth where he worked for 2 years.

Michael then le Tamworth for the Hunter Valley in 2008 where he was employed as FlambĂŠ Chef at Casuarina Estate before joining Cypress Lakes Resort where he worked for four years and which eventuated in him becoming Head Chef. ''What I like about being a Chef is being able to use my own crea vity to come up with stunning foods that taste as good as they look and smell'', says Michael. ''To be able to take raw ingredients and turn them into dishes that are appealing, not just from taste but also sight and smell''.

Michael has been very influenced in life by his grandparents with whom he was very close, but it is wife and 2 young sons that give him his drive and ambi on - to become the best he can in life and make them proud.

At Blaxlands Inn Restaurant, Michael feels as through he has ''come home'' - he gets to work with wholesome, hearty and high quality produce, create well priced food and work within a great environment.

thb 22 | JUNE 2014

JUNE 2014 | 23

thb

FOUR H.V.

CHARDONNAY

Chardonnay is one of the world’s greatest grape varie es that grows well in a variety of loca ons throughout the world. Ranging from unwooded, light and fresh to full-bodied barrel fermented and aged, this versa le grape can produce a range of styles that can be matched with just about any food The year 1971 saw the first commercial bo ling of Chardonnay - an event that sparked the beginning of the Australian chardonnay craze. By the late 1980s and 1990s, Chardonnay became very fashionable as the stereotypical drink of young socially aware men and women.

Such was the demand for Australian Chardonnay in the late 1980’s, that the area of Chardonnay vines increased more than fivefold during the decade so that in 1990, Chardonnay, became Australia’s most planted white wine grape variety.

But then it all changed and very quickly too... This peak in popularity in the late 1980 and early 1990's gave way to a change in tastes. The market was drinking more red wine and there was a backlash from consumers disenfranchised by the bu ery taste and high level of oak used in these wines. Chardonnay sales declined as consumer tastes turned towards lighter wines such as Pinot Grigio and the crisp, juicy cool-climate Sauvignon Blanc.

Despite this setback, this adaptable and hearty grape remains one of the most widely-planted grape varie es worldwide, is planted in more wine regions than any other and is an important component of many sparkling wines around the world, including Champagne.

Chardonnay is making a comeback with styles that are not as heavy as the past but instead lighter, more elegant, a li le more subtle and of course have a li le less oak.

A grape offering this kind of variety and quality was never going to be eclipsed for long and it is a great me for wine consumers to revive this interest in what is considered to be one of the world's great wines.

When it comes to food, Chardonnay has the poten al to be paired with a wide range of food types and is most commonly matched with poultry dishes, pork, seafood or recipes that have a heavy cream or bu er base.

Enjoy the bu ery taste of a good Chardonnay with mild cheeses or a crab cake appe zer. Oysters and salmon also pair well with the citrus flavours of a crisp Chardonnay.

IVANHOE WINES CHARDONNAY 2013 This 2013 Chardonnay from Ivanhoe Wines in Pokolbin has great colour and the beau ful oak character enhances the luscious fruit on the palate.

There is a hint of stone fruit and ripe berry. 40% of the wine was stored in French and American Oak. The oak character almost gives this wine a bu ery and rich feel. A very enjoyable drop that is great to enjoy now, or would benefit with cellaring for a couple of years.

Food Match: It’s richness and complexity would pair well with crispy skinned chicken with fresh herbs and lightly grilled marinated lamb with wild rice.

Serve chilled. Alcohol 13.5%

SEMILLON

O en referred to as ''Australia’s unique gi to the wine world'', Hunter Valley Semillon is a unique white wine which keeps ge ng be er with age and is considered to be the highest quality and best example of dry white Semillon wine produced anywhere in the world.

Apart from being one of the most mispronounced wines, Semillon is also one of the world's leading varie es of grapes and while the exact origin of the Semillon grape is difficult to establish, it's home is considered to be the South West of France - more specifically Bordeaux, where it is the most widely planted white grape in the region.

At one stage Semillon was considered to be the most planted grape in the world. In the 1820's the grape covered over 90 percent of South Africa's vineyards, where it was known as Wyndruif, meaning "wine grape" and in the 1950s, Chile's vineyards were made up of over 75% Semillon.

The Semillon grape is then considered to have made its way to Australia in the early to mid 1800's where it is now widely grown in vineyards throughout the country, especially in the Hunter Valley where it was originally known as "Hunter River Riesling." From these early days, the variety has formed a unique associa on with the Hunter Valley and its "terroir" with the region producing a style that has not been replicated anywhere else in the world.

Australia's best Semillon is the dry style from the Hunter Valley, where the fruit is picked early, with low sugar levels and fermented dry without the use of oak and then bo led. Classic Hunter Semillon is restrained, with piercing acidity and lemon flavours. As a cellaring wine it is one of the greatest wines in the world and can be cellared for a good 20 years and even longer. Over me it mellows from a fresh, tangy, fruity and pale coloured white wine into a deeper coloured so er and richer wine evolving through an array flavours, slowly developing into richer and more honeyed characters that match with many different foods.

When young Semillon is just perfect with fresh oysters, prawns and simply cooked white - fleshed fish. When more aged (10 years or more) it goes with smoked trout or salmon, grilled fish, roast chicken, creamy pastas, lemon based sauces, shellfish and most other seafood as well as semi hard cheese.

FIRST CREEK WINES WINEMAKERS RESERVE SEMILLON 2011 This mul -award winning wine won Trophy for Best Varietal Semillon at the 2013 Sydney Royal Wine Show and Gold at the 2012 NSW Wine Awards, the 2012 Hunter Valley Wine Show and the 2012 Royal Melbourne Wine Show as well as Top Gold at the 2011 Rutherglen Wine Show Pale straw in colour with a green hue, this wine has a vibrant citrus zest aroma and a delicate citrus palate with fine minerality that leads to a seamless acid backbone, delivering a wine with great line and length.

Food match: Fresh seafood, especially oysters!

Cellaring: This wine has aging poten al of 10-12 years

CLASSICS SHIRAZ

Shiraz (or Syrah) is a dark-skinned grape that is thought to have originated from the Rhone wine-growing area of France but is now grown throughout the world and used primarily to produce rich, strong red wines which can be both varietal or blended. Cu ngs of Shiraz vines first arrived in Australia in the early 1830's when an immigrant Scotsman by the name of James Busby, made a trip back to Europe to collect cu ngs from vines for introduc on to Australia. By the 1860s, Syrah was established as an important variety in Australia.

Shiraz is without doubt Australia's favourite and most important wine variety and has played a crucial role in the development of our wine industry, both within Australian and overseas. Today, Shiraz is the most widely planted grape variety in Australia where it accounts for 40% of all red grapes planted in Australia. Australia is also the world's second largest Shiraz grower, a er France.

The beauty of Shiraz is that it is extremely flexible in its ability to adapt to virtually any combina on of climate and soil and can be made into a range of styles, defined by the terroir of the region and the winemakers skill. In an a empt to allow for regional characters to be expressed, many winemakers are moving away from 100% new American oak, preferring the use of older barrels or French oak. Smaller amounts of Syrah are also used in the produc on of other wine styles, such as rosé wine, for fied wine, Port wine and sparkling red wine.

The climate in the Hunter Valley consists of high temperatures during summer, with the majority of rainfall occurring between January and April. Despite the region’s tough growing condi ons, the Hunter Valley produces some of the most famous Shiraz in Australia.

The typical young Hunter Valley Shiraz is a medium bodied wine showing red and dark berries, spices and a great deal of tannin. However, its real character is seen in wines with longevity. With age, the wines become a far more complex, full bodied, yet smooth and richly flavoured wine with some earthy tones.

The bold flavours gives Shiraz the reputa on as a very food-friendly wine, and pairs well with rich foods. This wine is a good match with veal dishes, lamb, steak (especially peppery steaks), kangaroo, roast duck, Indian and Middles Eastern dishes, chocolate and smoked cheese, cured or smoked meats.

MERLOT

Merlot is most famous in its homeland of Bordeaux in France where it is o en used to produce some of the world's most famous and most expensive wines and is renowned for its wonderfully fruity, rounded, even fleshy character.

In Australia it is considered to be one of the most important red grape varie es - coming in 3rd a er Shiraz and Cabernet Sauvignon. Merlot’s popularity is due to the fact that it is so er, frui er, and earlier-maturing than cabernet sauvignon, yet displays many of the same flavours – cherry, currant, plums and raspberries along with mint and tobacco.

Tannin levels also tend to be lower than other red grape varie es and the skin is a deep colour. Merlots also possess a rich and ample so ness that many Cabernets lack.

Merlot blends very well and is also a highly sought a er straight varietal.

Although enjoyable as a varietal wine, it is most successful when blended with Cabernet Sauvignon - contribu ng to the depth of flavour and ability to age that Merlot lacks. Merlot also has the ability to so en the severe and tough nature of a young Cabernet.

Merlot is grown in just about every region of Australia, only shying away from the coldest of wine growing regions and can tolerate and even thrive in poor condi ons including bad quality or moist soils. The Hunter wine region has extensive plan ngs of Merlot and the summer heat is considered to provide the ideal growing condi ons for this versa le grape variety. In recent years Hunter Valley Merlot has experienced a surge in popularity and is o en considered to be more robust and fleshy than other well regarded varie es with a rich bouquet delivering one of the most pleasurable wine experiences.

When it comes to food matching, Merlot has the ability to match well with all different types of food including Italian-style, red sauced pastas or even salads and is a perfect wine with Winter beef stews and roasts.

The agile sweet fruit characters of some Merlots are best to match with roasted meats or Mediterranean vegetables that compliment the variety. For cheese, pate or game, try a Cabernet Merlot blend, where you can enjoy all the supple sweet fruit characters of Merlot, enhanced with some acidity and tannin from the Cabernet. Light bodied Merlots can go well with shellfish like prawns or scallops and is a fine wine to enjoy on its own.

RIDGEVIEW WINES IMPRESSIONS SHIRAZ 2011

WYNWOOD ESTATE GREY GUM MERLOT 2013

RidgeView's aim in making this wine is to leave an impression.

The 2011 ''Impressions'' Shiraz was handpicked from their ''Effen Hill'' vineyard and displays a bright red colour with a vibrant purple hue and aromas of raspberry and cherry. The generous palate is long and complex, beau fully balanced between layers of ripe red berry fruits and a refined tannin structure combined with subtle French oak characters.

Fermenta on occurred in a tradi onal open fermenter, during which me the ferment was rou nely ‘pumped – over’ to enhance flavour and tannin extrac on. The wine then received 9 months matura on in French oak barriques, 30% of which were new. This has resulted in a wine with li ed berry fruit and integrated oak characters. These flavours persist on the palate and are supported by fruit sweetness and fine tannins giving the palate length and persistence.

Food match: Enjoy with any red meat dish.

Food match: Enjoy with pork or lamb dishes.

Cellaring: Drinking well now - medium term cellaring of 4 -6 years will allow for further complexity.

Cellaring: With careful cellaring this wine will con nue to develop over the next 5 years.

BEHIND THE

June is typically the start of pruning - when each vineyard is pruned to establish the right amount and quality of wood for the coming year.

Pruning removes the woody growth of the past season and sets the vine up for the coming cycle to begin. Even at this stage the yield is being established as the number of shoots are set in the pruning phase.

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

Top Job: Hunter-based winemaker Samantha Connew has been appointed chair of judges of the Sydney Wine Show, becoming the first woman in the role. Samantha's 15-year wine industry career includes interna onal experience in Spain, Italy and the US and in Australia where she was winemaker-manager at Tower Estate and senior winemaker in McLaren Vale for 10 years. Samantha won the tle of 2007 Interna onal Red Winemaker of the Year at the Interna onal Wine Challenge in London. She succeeds another Hunter winemaker, Iain Riggs, as the Sydney Wine Show chair of judges.

Tin lla Aged Wines Tas ngs: Tin lla Estate are making their 2009 Merlot Cabernet, 2002 Semillon and some 10 year old Red and White Ports available for tas ng every day throughout June from 10.30am to 6pm. Ph: 6574 7093.

Take ''The Very Best Trophy & Award Winning Wines'' Trail:

♦

RidgeView Wines: Taste RidgeView's 2009 ''Genera ons'' Reserve Semillon, 2011 ''Impressions'' Chardonnay and the 2011 ''Impressions'' Shiraz. Every Wednesday - Sunday in June between 10am and 5pm at RidgeView Wines - 272 Sweetwater Rd - Pokolbin.

PH 6574 7332

♦

First Creek Wines: Visit First Creek to taste their HV Wine Show winning 2011 Winemaker's Reserve Semillon and 2011 Winemaker's Reserve Chardonnay every day in June from Monday to Saturday 9.30am - 5pm and Sunday 9.30am to 4pm. First Creek Wines - 600 McDonalds Rd - Pokolbin. PH 4998 7293.

Fireside Port & Cheese Tas ngs: Join the Tin lla family by the fire and learn about different winemaking techniques while tas ng a range of delicious ''soul warmers'' - liqueur wines made from Semillon, Chardonnay, Cabernet and Shiraz as well as examples of vintage and barrel aged styles.

Every Saturday in June 4.30pm to 6.00pm. Cost $30pp. Bookings required: Ph: 6574 7093 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.

thb 26 | JUNE 2014

the perfect winter warmer Gl端hwein (Glow wine in German) - reminiscent of a European Christmas and Austrian ski holidays is a hot, spiced wine also known as 'mulled wine' or 'spiced wine' and consists of wine and spices heated to just below boiling point before drinking.

Mulled wines are an ancient drink with a long history da ng back to as far as 500BC where spices and herbs were added to wine for health reasons as well as to improve the taste.

In Australia it is known as a very tasty drink that warms up the body and is popular in the snowfields and for that ma er anywhere cold.

Ingredients: (for 10 people) 2 bottles of good quality red wine 2 cups of water 6 cloves 2 cinnamon sticks 2 oranges - cut into bite-size pieces oranges for decoration Put all ingredients in a pot and bring it close to boil. For additional taste cut 2 oranges into bite-size pieces and add to the wine.

Let simmer.

Remove cloves and cinnamon stick before serving it into lightly pre-warmed glasses. Decorate glasses with an orange slice.

Enjoy and drink responsibly!

JUNE 2014 | 27

thb

Clean and Green is the Mantra of Today "We are helping wines catch the climate and soil" Nicolas Joly (renowned French biodynamic winemaker) Drama c changes to our planet have changed the way we think about those components we typically take for granted - the water we drink, the food we eat, the air we breathe and the way we treat the land that makes this all possible. This has led many farmers and vi culturists to move towards more sustainable farming methods and a be er understanding of biodynamic and organic farming and winemaking.

A er beginning as a co age industry in the 1970s, organic winemaking in Australia has gained significant popularity to the point where there is now a fast growing number of organic farmers in the Australian (and global) wine industry. At the same me, a growing number of skilled and business -savvy wine-makers have embraced innova ve produc on processes and cu ng-edge technology to produce cri cally acclaimed and commercially successful organic wines.

Organic wine is wine made from grapes grown in accordance with principles of organic farming and like organic foods, is produced without the use of ar ficial chemical fer lizers, pes cides, fungicides and herbicides. It is said that there are an es mated 1500-2000 organic wine producers globally, with more than 885 of these organic producers based in France alone.

Bio-dynamic farming, o en referred to as ''an advanced method of organic farming'' is all of the above but goes further by introducing the principles established in 1924 by Austrian philosopher Rudolf Steiner, who advocated a system that emphasises manure and compost - and an astrological approach to plan ng and harves ng based on the phases of the moon and the stars.

For a start, it's a method of cul va on that is rapidly catching on among wine producers - especially in France (par cularly Burgundy and Alsace). In addi on, besides those already cer fied as biodynamic, there are also those who are experimen ng with part of their produc on. It is a very rapidly changing picture. Here in the Hunter Valley Tamburlaine, Macquariedale, Krinklewood and Ascella Pure Wines are the most recognised organic and biodynamic wine producers.

Some farmers take addi onal steps beyond standard organic winemaking to apply sustainable farming prac ces. Examples include the use of compos ng and the cul va on of plants that a ract insects that are also beneficial to the health of the vines.

Mark Davidson, Chief Winemaker and Managing Director of Tamburlaine Organic Wines in Pokolbin and Australia’s largest producer of organic wines, is one of those who brought some hard-nosed business sense to what had long been regarded as a hippie pursuit.

First established in 1966, Mark has maintained a pioneering vision and turned Tamburlaine into Australia’s largest organic wine producer with a 5star “outstanding” ra ng by James Halliday. Tamburlaine has organic and biodynamic vineyards in the Hunter Valley and the Orange highlands of NSW. Its 93-hectare Orange property has also integrated biodynamic methods into its organic management system and is now one of the largest cer fied organic vineyards in the Southern Hemisphere.

At Tamburlaine, all organic waste – plant material, grape skins, office paper, food scraps, manure and leaves are composted and used to fer lize vines, drama cally reducing the amount of waste heading to landfill. In place of pes cides, sheep are used to control the weeds and grass growing underneath the vines. Vehicles and equipment run on bio-fuel. The insides In more prac cal terms, biodynamic farming focuses on having healthy, of the oak barrels used to store wine are routed out, extending their alive, nutrient rich soils and a well balanced environment to allow the plant working life from five to nine years. Rainfall is collected for winery and to effec vely channel and u lise everything it needs to grow. Prac ces general use. include the use of specific herb and mineral prepara ons to enhance the vitality of plants, soils, composts and livestock. Manual or mechanical weed A er conduc ng an energy audit a few years ago, Davidson was able to cut control, nontoxic pest management, and sustainable animal husbandry are his energy consump on in half by making some rela vely minor changes to also employed. Biodynamic farming also mes specific vineyard and winery the way his business used electricity, par cularly in its refrigera on opera ons to coincide with cosmic rhythms, par cularly lunar cycles. systems. The result? A $110,000 saving on the annual electricity bill and 740 tonne reduc on in the amount of carbon dioxide pumped into the To become a cer fied biodynamic producer, a farm needs first to cer fy atmosphere each year. organic, and then if biodynamic principles are added to the farming With the growing interest in organics and biodynamics, it makes absolute program, then the term biodynamic can apply. It's hard to get an accurate sense - if not marke ng sense, to follow the sustainable path. It's a path number of just how many wine producers are employing biodynamic that also leads to wines that deliver more flavour, have more character and principles. rejoice in their unique personality.

thb 28 | JUNE 2014

What does it mean when a wine is described as being ''tannic'' ?

In wine, tannin is a textural element that makes wine taste dry. The astringency from the tannins is what causes the (tannic) dry and puckery feeling in the mouth following the consump on of unripened fruit or red wine.

Depending on the amount and nature of its tannin, you can describe a red wine as astringent, firm, or so .

Grape tannin comes from the skins, seeds and stems of a wine grape. For this reason, red wines tend to have higher tannins than white wines because the extended contact of the grapes to the juice gives the tannin me to dissolve in the alcohol and the water in the wine.

JUNE 2014 | 29

thb

I know this great little place

OGISHI CRAFT CENTRE In fact it is absolutely and wonderfully unique!

Ogishi Cra Centre is the owned and managed by glass ar st Setsuko Ogishi - one of very few women glassblowers in Australia.

Setsuko has been working with glass for over twenty years, exhibi ng throughout Australia (including Parliament House in Canberra) and interna onally and has won numerous Awards for excellence in her cra . Her plates, bowls, vases, paperweights, perfume bo les, even small birds and mushrooms are unique.

Located on Wilderness Rd (at the intersec on with Wine Country Drive), Ogishi Cra Centre is one of only a few glassblowing studios in Australia, and the only one in the Hunter Valley which is open to the public. Here you can take part in glass blowing lessons with Setsuko and her husband Yutaka, teaching and assis ng you to create your own glass pieces. There are also workshops that include wine bo le cheese pla er making.

Visit the gallery to view Setsuko's glass art on display as well as a variety of Australian made fine cra s that are perfect for gi s, special occasions or as a wonderful memento of your me in the Hunter Valley. See some of her new work that involves exquisitely cra ed glass fruit - chilli peppers, pumpkins, egg plants, garlic, grapes etc and glass chocolate that look so real you will be tempted to try it.

Recently Setsuko extended her talent to another long me passion chocolate making (real ones this me). Visitors to the gallery can sit and enjoy Ogishii chocolates with a cup of delicious coffee or tea surrounded by beau ful glass works with sea ng inside the gallery or outside on the verandah overlooking the vineyards and mountains. All chocolate is created onsite in Setsuko's chocolate kitchen behind the gallery. An en re experience in itself and well worth the visit...

New Store for old Favourite The Australian Alpaca Barn opened its first store in Morpeth approximately 10 years ago before deciding to open a second outlet at Peppers Creek Shopping Village in Pokolbin. Now visitors to the Hunter Valley can visit their third and most recently opened store at Hunter Valley Gardens Shopping Village.

Originally established to sell and promote Australian Alpaca products made from alpaca fibre grown in Australia, the Australian Alpaca Barn have grown with the industry to now specialise in the sale and promo on of quality alpaca products manufactured in Australia, New Zealand and Peru and have aligned themselves with the top manufacturers in Peru to offer a comprehensive range of alpaca products, fashion and accessories that are luxuriously so , amazingly warm and lightweight.

A collec on of real and glass chocolates from Ogishi—can you spot the difference?

thb 30 | JUNE 2014

The Australian Alpaca Barn supplies alpaca coats, alpaca jumpers, alpaca scarves, alpaca gloves, alpaca beanies, alpaca socks, alpaca kni ng yarn, alpaca throw rugs, alpaca knee rugs, alpaca bedding, alpaca pillows and alpaca teddy bears and offer quality Alpaca products suitable for every occasion.

O N E FO R T H E

A Village Atmosphere

in the heart of Pokolbin

7-9 June 2014 The Vintage Art Show & Sale The long weekend in June sees the second Vintage Art Show & Sale to be held at The Carriage House at The Vintage, Rothbury.

Ten ar sts from the Lower Hunter Region will be exhibi ng their work showing a range of subject ma er from portraits to landscapes and abstracts. The show will be officially opened by Dr John Barnes, Director of Cessnock Regional Art Gallery and will be open to the public from from 10am to 4pm on Sat and Sun and 10am to 2pm on Mon. All welcome.

On Broke Rd at Pokolbin you’ll find a range of bou que specialty shops and a convenient on-site restaurant in a relaxed country village se ng.

Whether it be for a chilled bo le of Hunter Valley wine, cheese or chocolate pla ers, gi ware, clothing or a gourmet meal Pokolbin Village caters for all….

Vi orios Café Restaurant—The perfect place to enjoy a sumptuous breakfast, lunch or gourmet dinner. Morning and a ernoon tea are also available.

Hunter Valley Smelly Cheese Shop—Stocking an impressive selec on of delicatessen products and produce from Australia and overseas.

The Pokolbin General Store—Offers a large range of take away foods including fresh sandwiches, toas es and pies, coffee and snacks along with local produce, gi s and memorabilia as well as all the li le things you le behind. There is also a news stand updated daily with local and na onal media.

Tempt & Vixen - A charming store offering unique gi s & homewares.

Specialising in a gorgeous selec on of art, jewellery, handbags, fashion accessories, gi ware, mirrors, lamps, furniture and naughty items. You will be sure to find something to TEMPT! The Pokolbin Chocolate and Jam Company—Specialises in exquisite hand-made chocolates, chocolate products, jam and local produce. For the lolly lover you’ll find all your old favourites and some new ones!

From bull's eyes to old-fashioned liquorice all taste buds are covered.

Pokolbin Winemakers Outlet—Pokolbin’s wine retail outlet with a difference! A hand selected range of premium wines sourced from bou que and larger wine producers of the Hunter Valley. With an excellent range of 100% Hunter wines and friendly knowledgeable staff to guide you through the wine subtle es and tastes.

JUNE 2014 | 31

thb

Attend a Mastercl ass

Winter means comfort food and for many that's cheese as it means so many dierent things and has nostalgic value to so many dierent people.

Australians love cheese and consume an average of 11.7 kg of cheese each per year - albeit far less than the French who consume around 26.3 kg of cheese each per year and where it is a key part of their daily diet.

While cheese has been a fundamental part of our diet for thousands of years, its origins date back to the Middle East somewhere around 7,000 B.C. with the earliest cheese being a form of sour milk which came into being when it was discovered that domes cated animals could be milked.

Tradi onally, cheese styles were associated with their region of origin. In Europe regional cheese varie es reflected local condi ons, lifestyles and the crea vity of the local cheese-maker.

Hard cheeses, such as Parmesan were made popular by Roman legionnaires who favoured a cheese that could withstand the harshness of long distance travel while the more delicate so ripened cheeses, such as Brie, were only available at market stalls. With the introduc on of the railway system local farmhouse opera ons were provided with access to more distant markets and cheese-making (using tradi onal recipes) could begin outside the region of the cheese's origin.

With today's technology, communica ons and new a tudes about doing things crea ve, cheese-making is now fast catching on and more and more people are willing to learn how to make cheese so they can make it at home.

Now you too can make cheese! This month go from cheese lover to cheese maker and join Hunter Valley Cheese Co's Senior Cheese Maker and Specialist as they break down the mystery of ar san cheese-making and learn how to prepare and age simple tradi onal style cheese at home and understand the regional and seasonal varia ons of farmhouse cheese.

Workshop includes Ar san Cheese Tas ng & Wine Matching; Cheese Making Workshop and a cheese making kit and recipes to use at home.

Bookings essen al. Saturday 7th June from 6pm to 8.30pm. Cost: $75.

Where: Hunter Valley Cheese Factory - 447 McDonalds RD - Pokolbin - Ph: 4998 7744. www.huntervalleycheese.com.au

thb 32 | JUNE 2014

Olives, are one of the oldest foods known to man and are thought to have originated in Asia Minor before quickly spreading from Iran, Syria and Pales ne to the rest of the Mediterranean between five and seven thousand years ago. The olive tree is among the oldest known cul vated trees in the world - being grown before the wri en language was invented, is men oned in the Bible, depicted in ancient Egyp an art, and played an important role in Greek mythology. It has also been regarded as a symbol of peace and wisdom.

The health benefits of olives and olive oils are significant and have been known for thousands of years. They are high in an oxidants and free of cholesterol, and are the basic building block of the so-called Mediterranean diet In the past several hundred years the olive has spread to North and South America, Japan, New Zealand and Australia where the olive industry is made up of those that either grow olives for table fruit or grow olives for oil, or in some cases both. In Australia, the table olive industry is rela vely small mainly due to the high cost of labour. As a result, the majority of olives grown are made into olive oil.

The renaissance of the Hunter Valley as an olive producing area dates back to some trial plan ngs that took place in the early 1990s. Today there are numerous growers and producers do ed throughout the Hunter with one of the most prominent being Adina Vineyard & Olive Grove in Lovedale which has an extensive plan ng of more than 2000 olive trees and an on-site processing facility. They also source olives from a number of quality producers in the Hunter Valley.

Learn more about olives and olive oil. If you are interested in learning more about olives and olive oils, Adina Vineyard & Olive Grove is opening its doors every Saturday in June for a fantas c olive and olive oil educa on and tas ng class. Here you can discover how olive oil is made, learn what ''extra virgin'' means and much more.

The class also includes a take-home bo le of extra virgin olive oil or a jar of table olives. Bookings are essen al. Every Saturday in June from 11am.

Cost is $25 pp. Loca on: Adina Vineyard & Olive Grove - 492 Lovedale Rd - Lovedale. Ph: 4930 7473. www.adinavineyard.com.au

JUNE 2014 | 33

thb

COMING UP 28TH JUNE TO 13TH JULY SNOW TIME IN THE GARDEN at Hunter Valley Gardens Chill out these school holidays and enjoy ice ska ng on the 14 x 35 metre Real Ice Ska ng Rink. Join in other Snow Time fun including a 25 metre Ice Toboggan and play in the man made snow! There will be lots of fun for the whole family with games, hearty food, Husky dogs and warm beverages. Plus see the amazing ice sculptor carve something incredible on the weekends. Check the website closer to the date for more informa on and a full program.

This is a day and night event running from 9.00am – 9.00pm every day. For more informa on visit www.hvg.com.au.

12TH JULY THE WOLLOMBI PICNIC Grays Inn, Wollombi The second in the series of 3 picnics over Autumn, Winter & Spring, this is a sophis cated, quirky & fun day in the beau ful Grays Inn Wollombi Garden. Combining fantas c live music, lawn games, stalls, great wine & a choice of 2 delicious picnic hampers, the Wollombi Winter Picnic is sure to be a beau ful day in the warm winter sunshine. Tickets are just $60 per couple including a choice of 2 hampers and a glass of wine on arrival

12TH & 26TH JULY HANDMADE IN THE HUNTER MARKETS at Kevin Sobels Wines 5TH—7TH JULY 2014 CHOCOLATE FESITVAL at Hunter Valley Gardens This amazing event will immerse you in a chocolate experience you will never forget, while enjoying family fun and ac vi es inspired by chocolate. There will be delicious stalls along with entertainment, demonstrations, ac vi es and compe ons.

Don’t miss out on this chocolatey delight! Snow Time in the Garden is also running during this event

thb 34 | JUNE 2014

18TH-22ND JULY SINGLETON ART PRIZE Singleton Civic Centre From humble beginnings 32 years ago, “The Singleton Art Prize” has matured into one of the largest regional art prizes in NSW, and one of the most pres gious. It con nues to feature prominent and up-andcoming Australian ar sts. In a typical year, an average of 1500 visitors pass through the Singleton Civic Centre to enjoy up to 800 pain ngs at the Singleton Art Prize, resul ng in substan al art sales and great exposure for emerging talent.

20TH JULY HUNTER VALLEY RUNNING FESTIVAL Start & Finish at Hunter Valley Gardens It’s not everyday that you get to run through world famous gardens, historic homesteads, interna onal golf resorts and of course, some of the most famous wineries in Australia.

Mix that with a huge selec on of races, a friendly country race crew, loads of prizes and you have an event not to be missed.

14TH-31ST JULY WINTER ROSE PRUNING at Hunter Valley Gardens Ever wondered how it’s done?

We have 35,000 roses to prune, let us show you how! With demonstra ons and talks throughout the day, be sure you are caring for your roses correctly. There will be free rose cu ngs on departure.

20TH JULY SACRED TREE MARKETS at Branxton

morpethhuntervalley.com.au It must be Morpeth

Shop

Dine

Savour

AUSTRALIAN ALPACA BARN specialises in quality AND THE WINNER IS OSCARS Serving tasty HUNTER VALLEY CHOCOLATE COMPANY Australian Alpaca fashion, homewares and accessories. gourmet picnics, fish, sandwiches, our famous gourmet Alpaca coats, sweaters, shawls, scarves, gloves, socks, pies, pizza and pasta, there is truly something for all tastes and pockets! Phone 4998-7355. beanies, throw rugs, bedding, yarn and alpaca toys.

BEAUTIFUL THINGS An exquisite array of THE VILLAGE COFFEE SHOP & CAFÉ Relax spectacular jewellery, stylish watches, amazing giftware and enjoy a delicious light meal or sweet treat and a and home wares. Gifts for all ages and occasions blissful cup of coffee. Phone 4998-6933. collected from all corners of the world.

TASTE OF THE COUNTRY Experience a Taste of CANDELABRA One of Australia's most famous the Country in this award winning café and retail outlet.

This popular café is like walking into an old fashioned, boutique candle stores—the stunning fragrances, colour country kitchen. Phone 4998-6605. and endless variety of product is truly amazing.

THE CELLAR RESTAURANT Rustic Mediterranean CHRISTMAS IN THE VINES Where it is Christmas cuisine in a relaxed, friendly environment. Open for every day. Come on in to our little cottage, and see the lunch and dinner Monday to Saturday. Bookings great Christmas bargains in store. recommended. Phone 4998 7584.

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

Pamper

Established more than ten years ago the ORIGINAL Hunter Valley Chocolate Company & Fudge Factory is one of the premier attractions in the area.

HUNTER VALLEY COOKIES Hand-made premium cookies in designer gourmet flavours.

Cookie tastings daily, delicious coffee and gluten free cookies.

HUNTER VALLEY LIQUEURS & BAERAMI OLIVES Extra virgin olive oils, infused olive oils, vinegars and a large range of specialty liqueurs and an impressive array of bottles to customize your selection.

THE BRITISH LOLLY SHOP The largest range of imported English Confectionary. All your old 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.

and personal giftware unlike anything else on offer in the ZEN HAIR SKIN BODY A full Hairdressing Salon and Beauty Spa in one location, innovative & deluxe valley. treatments in an environmentally friendly setting, the THE WAITERS FRIEND A great selection of quality salon can cater to any need. Phone 4998-6844. kitchenware and barware and some of the best prices AQUA GOLF & PUTT PUTT anywhere in Australia.

If you fancy a bit of action then visit our Aqua Golf and VILLAGE BOOKS A fantastic range of fiction, nonPutt Putt Golf Course—fun for the whole family! Win fiction, and children’s books and a unique collection of cash & prizes! Phone 4998-7896. quality toys, games, souvenirs and gifts.

POKOLBIN CONVENIENCE STORE In the heart of the village is a genuine general store servicing the WILSON & HUNTER Summer is heating up at Wilson and Hunter with a burst of colour. The latest from Camilla, Pokolbin area with everything you might need while Mela Purdie, Verge, Katherine, Samantha Wills, Metalicus, visiting the Wine Country.

Play

Essentials

Bleu Blanc Rouge,Tilly Rose,Tolani and more…

POKOLBIN VILLAGE PHARMACY Offering you

WINE GLASS GALLERY An extraordinary gift gallery,

friendly, professional service as well as a wide range of products: full PBS prescription service, medicines, vitamins, skin care, cosmetics, hair care, fragrances, sunglasses and much more. Phone 4998 6677

hand blown colourful wine glasses, original artworks, homewares, new season scarves & handbags, jewellery, shot glasses, magnets, souvenirs & much more.

BROKE ROAD, POKOLBIN OPEN 7 DAYS FROM 10AM