The Hunter Blackboard December 2013

FOR YOUR

DIARY

dec

15TH NOVEMBER UNTIL 26TH JANUARY CHRISTMAS LIGHTS SPECTACULAR at Hunter Valley Gardens Open every night (excluding 25th December) this is a magical event the whole family will enjoy!

Exci ng new displays and over a million Christmas lights on show throughout designated areas of Hunter Valley Gardens. Including special guest Santa, entertainment with fes ve food and beverages available for purchase on-site. Also have your photo taken with Santa by a professional photographer. Village Shops and Cafes open late on selected evenings. Special night rates apply.

For more informa on visit www.hvg.com.au or see page 5.

1ST TO 31ST DECEMBER CHRISTMAS NATIVITY EXHIBITION at Morpeth Gallery The annual Christmas NaƟvity ExhibiƟon is held throughout December at Morpeth Gallery. Visit this unique exhibi on and you’ll discover hundred’s of na vi es in all shapes and sizes, made from all manner of materials – glass, wood, resin, n, ceramic, po ery. Light-ups, musicals, modern and tradi onal—every one of the na vi es is for sale.

Visit www.morpethgallery.com.au

SUNDAY 1ST & SUNDAY 15TH DECEMBER SACRED TREE CHRISTMAS MARKETS at Branxton If you’ve left your Christmas shopping to the last minute then this is the place to be! These markets have taken the Hunter Valley by storm and it’s no surprise—the organisers are committed to bringing the community good quality organic foods, arts, handmade goods, fun for the kids and the perfect coffee! Boasting over 100 stalls, these markets are the fastest growing in the valley. The markets are held at the Old St Brigids School Grounds on the corner of Station Street & the New England Hwy at Branxton. For further information visit www.sacredtreemarkets.com.au.

SATURDAYS 7TH, 14TH and 27/28/29TH DECEMBER HAND MADE IN THE HUNTER MARKETS at Kevin Sobels Wines Everything at these popular markets is hand-made by the person selling it—making it the most unique markets held in wine country. Generally held most Saturdays (and the occasional Sunday) at Kevin Sobels Wines. Visit the facebook page for stall and weather info.

SATURDAY 14TH DECEMBER

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 December 2013.

Copyright © 2013 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.

ALICIA KEYS at Hope Estate

SPECIAL OFFERS AVAILABLE

Australian audiences are set for an evening of sultry neo-soul and R&B sophis ca on when ALICIA KEYS brings her Set the World on Fire tour to Australia this December, supported by special guest JOHN LEGEND. The interna onal spotlight locked onto a 20-year-old Alicia Keys with the 2001 release of her debut album ‘Songs In A Minor’. Lead by the massive #1 hit single ‘Fallin’’, the album debuted at #1 on the Billboard charts, going on to sell in excess of ten millions copies worldwide and garner five Grammy Awards. For transport/concert ckets visit www.rovercoaches.com.au.

from 1st December 2013 until the 31st December 2013 inclusive or while stocks last.

TUESDAY 31ST DECEMBER EVERMORE at Harrigan’s Irish Pub Come celebrate New Years Eve 2013 with Evermore at Harrigan's Irish Pub. Evermore are best listened to in large groups and at maximum volume, making them perfect for a great New Year's Eve party for you and your friends. A full line up of entertainment throughout the night will include Brendan Murphy & AGT. Last years New Year's Eve party at Harrigan's SOLD OUT, so book now to avoid disappointment! Visit www.harrigans.com.au for ckets and more

TUESDAY 31ST DECEMBER NEW YEARS EVE at Hunter Valley Gardens Bring in the new year at the Hunter Valley Gardens and enjoy the night with the en re family.

Enjoy the Christmas Lights Spectacular, live entertainment, amusement rides and the best fireworks in the Valley! Visit www.hvg.com.au for more informa on

2

THB DECEMBER 2013

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

FROM THE

EDITORS No ma er who you speak to, young or old, there is a general feeling that Christmas has crept up and taken us by surprise this year! Perhaps this is the sign of a good year – a year to celebrate.

“Dazzling” is really the best way to describe this year’s Christmas Lights Spectacular and we’ve aimed to capture as many lights as possible from this year’s display on the cover!

Fortunately there are s ll 1.49 million lights that we couldn’t fit on the cover, so get along to Hunter Valley Gardens to be dazzled yourself!

THE celebration ISSUE

This special “Celebra on” issue, the last for 2013, delivers a magazine that has con nued to grow and transform, just as the Hunter Valley has. Whilst we can’t boast 180 years in the business, the team at the Hunter Blackboard are proud to have been responsible for bringing all the latest news and events to the 2 million (plus!) visitors to the Hunter Valley each and every year for the past 6 years. The Hunter Blackboard truly is the Number 1 magazine for visitors to Hunter Valley Wine Country.

But it’s not just our visitors who have made the Hunter Blackboard what it is today – it’s the locals who share their stories, the restaurateurs and vignerons who constantly strive for excellence, the a rac ons and shops and every single person who has worked relessly to ensure that the Hunter Valley is the best Wine Des na on in Australia – which we are happy to say – it is! So let’s Celebrate the people behind the scenes, those that have, or will, make your stay one to remember as we bolt full speed into 2014!

Most visits to Wine Country include a drive down Wine Country Drive and past the old brickwork kilns at Po ers – home of the Hunter Beer Co.—the area’s only micro-brewery.

Each year the brewer’s prepare a special “fes ve” brew and this year they’ll be raising their schooners to toast 10 years in the beer brewing business. Stop in, taste this year’s treat and celebrate with them.

This issue we also talk to Liz Jackson about her incredible and somewhat accidental journey into the world of wine to become one of Australia’s most talented winemakers. We also talk to the boys at Oakvale Wines and find out how they’re remaking history.

The Hunter Blackboard is packed with ways to celebrate this fes ve season in Wine Country, from Christmas dinners to sparkling ciders, Christmas shopping to fes ve brews or bringing the new year in with a bang (and a tune or two from Evermore) – it’s all out there for you to revel in. From our family to yours, may this fes ve Of course it wouldn’t be a celebra on season bring great joy…and plenty of without a glass (or two) of sparkles, so bubbles! it’s no coincidence that we look at the Enjoy!

Sparkling Wines of the Hunter Valley in this month’s issue and find out how winemaking “accidents” were responsible for the cork-popping LIKE US ON FACEBOOK bubblies we enjoy today.

Facebook.com/The Hunter Blackboard

DECEMBER 2013

THB

3

THINGS TO DO IN

DECEMBER

WHAT’S ON SHOW?

&

HUNTING

Un l the 8th December, Cessnock Regional Art Gallery will present HunƟng and Gathering, a major exhibi on of contemporary sculpture.

This exhibi on presents the work of some of the state's most exci ng sculptors selected from last year's Sculpture in the Vineyards: Stevie Fieldsend, Jenny Herbert-Smith, James McCallum, Flossie Peitsch, Penny Philpo and Nardja Williams.

GATHERING

This exhibi on is bound by the common theme of hun ng and gathering and, even though these ar sts have not exhibited together before, the clarity of their vision and the quality of their work ensures that this will be an exci ng and engaging show not to be missed.

MAXDUPAIN

PHOTO EXHIBITION

This will be followed from 12th December by Vintage: the lost works of Max Dupain, which brings together two glorious collec ons of forgo en images of wine grape vintages in the Hunter by the legendary photographer Max Dupain.

The McWilliam's Mount Pleasant images are held in the Na onal Library of Australia but are li le known within Dupain's wider opus.

The equally significant Tulloch photographs were gi ed to the family in an album of original photographs printed by Max himself.

Presented together the Mount Pleasant and Tulloch photographs reveal a li le known part of Australia's farming past and the labours of love which produced some of the most memorable wines of the early 1950s.

The Cessnock Regional Art Gallery will close on Sunday 22nd December, and will reopen on 7th January 2014.

4

THB DECEMBER 2013

From its beginnings in 1984, the renowned and much awarded Peppers Guesthouse and Chez Pok restaurant have been considered a mee ng place for the flavours and the people of the Pokolbin region.

This year, Peppers Guesthouse is ge ng into the fes ve spirit by hos ng a number of Christmas inspired events and invite you to celebrate a magical Christmas Eve Starlight Cinema experience under the stars.

Themed with old-fashioned fare with a fes ve twist, you'll be served a deligh ul four-course degusta on dinner in Chez Pok before enjoying a selec on of desserts under the stars including sea-salted caramel popcorn, waffle ice-cream sundae, Christmas ice-creams and fairy floss for just $120 per person (dessert only and movie $40 per person).

On Christmas Day, you get to enjoy a Christmas Day FesƟve Feast with a special French inspired Christmas Lunch menu. Upon arrival you will receive a glass of champagne before enjoying a unique buffet experience that will include a selec on of French inspired food, flambé sta on and gingerbread house for dessert for just $145 per person.

And the fes vi es don't end there,... Peppers would also like to invite you to get friends and family together this fes ve season with a relaxed Christmas Party Barbeque complete with fes ve table decora ons, Christmas bonbons and a Christmas tree in the designated barbeque areas for $48 per person. You can also create your own Christmas Barbeque menu to suit your tastes and select from the range of salads, BBQ meats and vegetables and indulgent desserts.

Local barbeques are available to be held throughout December at any me of day (subject to availability).

To book or for more informa on call 1300 987 600 or (02) 4993 8999.

Dazzling Family Fun...

Backyard cricket, a seafood lunch, movies, par es… this year’s Christmas Lights Spectacular at Hunter Valley Gardens is sure to deliver that ngling sensa on of the holiday season and more. In its seventh year, Christmas Lights Spectacular has the running tle of the largest Christmas lights display in the Southern Hemisphere. With over 1.5 million lights, as well as fireworks on the opening night, the event is a guaranteed way to kick start the fes ve me of year for the whole family.

Kyle McKendry, General Manager of Hunter Valley Gardens says, “This spectacle grows each year and is such an exciƟng place to take the kids. It is so wonderful to see the awe on a child’s face when they see the lights and meet Santa for the first Ɵme. There is so much to explore, such as the Cinderella Castle and New Christmas Marquee as well as all the thrilling sights and sounds. Christmas Lights Spectacular has truly become a hearty family tradiƟon.”

CHRISTMAS

LIGHTS

SPECTACULAR

This year, eat, drink and be merry with an even greater variety of food and beverage stalls. Up un l Christmas, revisit your nostalgic youth to the sound of carols and performers, whilst The Li le Scallywagz and fun amusement rides such as the Flying Bugs and the Ferris Wheel entertain the children.

Christmas Lights Spectacular will be dazzling every night from now through un l Sunday 26th January, 2014 (excluding Christmas Day and night).

Gates open nightly from 6.30pm, with pre-lights entertainment and food stalls. The lights display commences at 7.30pm.

Entry to Christmas Lights Spectacular Adult $22.50 | Children (4-15 yrs) $17.50 Children 3 yrs & Under FREE. Each child will receive a FREE glow s ck.

Family (2adults +1 child) $55.00 Extra Child (with Family Pass) $15.00 Day Night Adult $40.00 Day + Night Child $20.00

In the event of wet weather, please visit the Hunter Valley Gardens Facebook or Twi er page or contact Hunter Valley Gardens to find out if the Christmas Lights Spectacular will be open.

DECEMBER 2013

THB

5

MORE THINGS TO DO IN

DECEMBER

6

THB DECEMBER 2013

DECEMBER 2013

THB

7

s r a e Y 0 1

CELEBRATING

Think of the expression ''bou que beer'' and you immediately associate it with high quality beer coupled with a finely tuned produc on process. These beers are also considered to be a viable match for food, following the popularity of wine and food matching.

The Hunter Beer Company at PoƩers Hotel, Brewery and Resort is one such brewery and this year is celebraƟng 10 years of brewing in the Hunter.

Also in recogni on of their 10th year, Keith and his team are celebra ng with an amazing brewing program that involves 10 new seasonal beers released over a 10 week period - that's one per week! With the ''mother of As the Hunter Valley's first microbrewery, the Hunter Beer Company brews all beers'' saved for the final week - a big classic and strong Belgian beer. a unique range of hand cra ed beers onsite at their premises in Nulkaba, Yet to be released is an oak aged barley beer. With an alcohol content of with all beers brewed from 100% natural ingredients and no preserva ves 10% , this beer has rich, fruit, sweet, malt flavours and is described as the used. Hops used in the brewing process are sourced from the best hop beer equivalent of a dessert wine. Another and most unusual beer that is growing regions around the world and selected true to the style of beers also yet to be released, is the uniquely styled smoked ''saison'' beer with brewed. tart, citrus, earthy and bacon like flavours. Saison beers are typically light, refreshing ales originally brewed in farmhouses in the French speaking For the discerning and even adventurous beer lover, the Hunter Beer regions of Belgium for field workers. This is a beer brewed to be served Company offers an array of mul -award winning beers - from the bold with food.

American style Pale Ale, the dark German styled Bock, the ever popular full strength Lager and the refreshing Kolsch to the pale, light flavoured Belgian The increasing popularity of these hand cra ed beers brewed by the Witbier. There is also a deliciously crisp Ginger Beer, low alcohol beers and Hunter Beer Company confirms that people are becoming increasingly seasonal beers that vary on a regular basis. educated about beer and the different flavours available to them Each December, the brewing team headed by Head Brewer Keith Grice, prepare a unique and special beer just for Christmas. The Christmas Beer which was released on 30 November has been described as ''plum pudding in a bo le - but with alcohol''. This 8% alcohol content beer has been made using ingredients typical of the fes ve season that includes, but is not limited to, cinnamon, vanilla, nutmeg, raisins, figs, honey and more.

8

THB DECEMBER 2013

Visit the Hunter Beer Company's spacious ''beer bar'' and see as well as experience first-hand just how a micro-brewery func ons - talk to the brewer and taste the wide range of beers on tap. Open 7 days a week and un l late on Fridays.

todo

DECEMBER 2013

THB

9

THE ACCIDENTAL r e k a m e Win For somebody who describes her career move into winemaking as a fortunate ''accident'', Liz Jackson has had an incredible journey and rapid rise to become one of Australia’s most talented winemakers.

Having grown up in the Hunter Valley, Liz aƩended the University of Newcastle studying a Bachelor of Science without really knowing what she wanted to do with it.

And the awards just kept coming, with Liz being one of the stars at the 2010 NSW Wine Awards - with five wines featuring in the NSW Top 40, including NSW Wine of the Year.

Although she worked weekends at the Pepper Tree Wines cellar door, Liz only really started her wine industry career in 1999 when she joined Brokenwood Wines as a Lab Technician working with P.J Charteris who she credits for playing a significant role in her career and success to date.

Her success con nued in 2011, when she was named as a finalist in the Gourmet Traveller WINE, Winemaker of the Year Awards, crowned the Winemaker of the Year at the Hunter Valley Legends and Wine Industry Awards, and named as one of the top ten people to watch in SMH Sydney Magazine.

Three years later, found Liz at Tempus Two where she was Assistant Winemaker working under Sarah Kate Dineen - another major influence in In 2012, wines made by Liz con nued to collect gold medal and trophy her career. Liz spent 6 years at Tempus Two, while comple ng her success, including the Best Chardonnay at the Hunter Valley Wine Show, Best White Wine at the NSW Small Winemakers Wine Show and named in Graduate Diploma in Oenology from the University of Adelaide. the “Chairman’s 11″ at James Halliday’s Chardonnay Challenge. Liz also With Sarah Kate's departure from Tempus Two in 2006, Liz was appointed has extensive experience as a Wine Show Judge, having judged at many head winemaker. While some may have doubted her ability to do the job, recognised Wine Shows, including Sydney, Canberra, Adelaide, Cowra and Liz had the support of the McGuigan family and her wines went on to win of course the Hunter Valley. medals and trophies at some of the top wine shows. In 2006, Liz was also awarded the Dux of the Len Evans Tutorial - described as the “most It's always interes ng to find out what winemakers like to make and drink exclusive wine school in the world” and in 2007 was a finalist for Young themselves - and for Liz her first passion in wine is Semillon. With Liz Winemaker of the Year. explaining that “it’s the variety I most love to drink, and to make.”

In 2008 Liz was appointed to her current role – Chief Winemaker at First Creek Wines and First Creek Winemaking Services - the biggest contract winemaking business in the Hunter, where she plays a key role both in the produc on of First Creeks’ own award-winning wine brand, as well as having 27 other wine companies place their trust in her excep onal winemaking skills.

10

THB DECEMBER 2013

And as for her philosophy on making wine - Liz likes to keep it simple .... ''let the fruit do its thing and don’t stuff it up!”

Now-a-days Liz is involved in a completely different challenge and perhaps her greatest achievement - being a mother to two children .

But there is no need to panic as she is now back at work doing what she does best - making great wine.

DECEMBER 2013

THB

11

Remaking History at.. OAKVALE

Oakvale has for many years been considered one of the iconic wine brands of the Hunter Valley and history is about to be repeated thanks to the persistence and passion of its new owners.

Bob Powell (le ) with Dr Stewart Field Winegrowing first began at Oakvale in 1893 when it was acquired by Scoƫsh coalminer, William EllioƩ, who converted it from a dairy farm to a vineyard. For almost a century and during three generaƟons of EllioƩ family ownership, Oakvale was one of the most admired Hunter brands with the EllioƩ name standing proud alongside those of Tulloch, Tyrrell and Drayton.

Fortunately much of this history is s ll evident today. The original winery – the oldest remaining part of which was destroyed by a fire in 1969, was erected on the spot where the present winery stands today and the original 1893 slab hut homestead of the Ellio family is now a museum on the property.

Vine physiology expert and researcher Dr Stewart Field was then also appointed to the role of vineyard manager and charged with the responsibility of achieving the highest quality of fruit from the Hunter vineyards.

The establishment of the strengthened management team has enabled winemaker James to focus on new and improved winemaking techniques and technologies. ''Nothing has been spared in the pursuit of quality and the winery is being equipped with only the best equipment available from around the world'' said Bob Powell.

Unfortunately, once the Ellio family relinquished control in 1985, subsequent ownership saw the focus gradually shi from producing premium wines to genera ng greater volumes of wine at heavily discounted prices.

Oakvale is also one of few wineries to challenge tradi on and start to push the boundaries in winemaking with the purchase of two concrete Nomblot Egg Fermenters which they acquired before the 2012 vintage and put to use for the fermenta on and matura on of the first 2012 Oakvale Hunter Valley ''L’Oeuf'' Semillon''.

That is un l the Becker family purchased the historic property in 2010 with the determina on to reverse this trend and restore Oakvale to its original iconic status and reputa on for producing premium quality wines.

The 600-litre, $6,000 seamless eggs offer excellent thermal iner a, as well as controlled micro-oxida on, and in many ways offer a combina on of some of the best quali es of stainless steel and wooden tanks.

The rejuvena on of this historic Hunter wine brand was the brainchild of film distributor and producer Richard Becker who's long-standing apprecia on of aged Hunter Semillon led him to purchase the Ablington Vineyard Estate, in O'Connors Road in 1995 before purchasing the Oakvale property 15 years later.

''Quality is a word we use a great deal around here'' says Bob. ''As we move forward it is important that quality is used in everything we do - from the quality in wine, we extend this philosophy to the vineyards, winery, cellar door & customer service levels affec ng everything we do''.

A trip to Oakvale is an experience in itself and an opportunity to be part of This bright new chapter in the 120-year history of Oakvale commenced history in its remaking. Visit the 1893 slab hut that was once home to the with a $1 million refurbishment of its tas ng room and winemaking pioneering Ellio family and spend some me in the stunning new cellar facili es - resul ng in a tastefully designed modern cellar door with a large door tas ng the wonderful range of Oakvale wines. plate-glass viewing window into the modern, state-of-the-art winery.

Also, while you are there - try Oakvale's new delicious French style Key to the overhaul was the strengthening of the management team. sparkling Cider, made with 100% Australian apples that were hand-picked Richard's son James, a Charles Sturt University winemaking degree and basket pressed. A great Christmas drink with a difference and perfect graduate, assumed full control of winemaking in May earlier this year and with ham and pork.

Bob Powell - an industry specialist with significant industry and management experience with companies that include Casella Wines, Having shaped the history of wine in the Hunter Valley for 120 years, you Tyrrell's Wines and Pernod Ricard was appointed as general manager. can be sure that Oakvale will con nue to remain family owned and reestablish its posi on as a leading wine producer well into the future.

12

THB DECEMBER 2013

DECEMBER 2013

THB

13

101{Wine Tasting} Becoming an expert wine taster can take many years, but becoming a competent taster is really not all that difficult. The secret is knowing what to look for in a wine of a par cular variety or style

Over Ɵme and with pracƟce it becomes a great deal easier as you become more ''tuned in'' - and let's face it can be a great deal of fun.

texture and body of the wine. By taking in a small amount of air along with the wine, we can use our sense of smell again to help us "taste" more. You may recognise some of the same fruit, floral or spice flavours that you no ced while smelling the wine. You may also no ce a sweetness on the p of your tongue, a sour taste from the acidity of the wine or a slight bi erness from the tannins.

This 5-step process of tas ng wine is a helpful tool for becoming more ''tuned-in'', understand your favourite wines and enjoy each aspect of the wine tas ng experience.

1.

LOOK Pick up the glass by the stem to give yourself a clear view of the wine. Hold the glass up to white light or against a white background like a tablecloth or napkin.

Note the depth of colour. Intensity of colour is some mes a signal of a wine with a heavier body. See if it is clear and free of cork or sediment. White wines tend to appear amber, yellow or gold as it ages, whereas reds can be inky purple, brick red, or many shades in between.

2.

3.

14

4.

FEEL The "weight" or "body" of a wine can be described as light, medium, or full. Whites such as Pinot Grigio are considered light-bodied, while reds such as Shraz are usually medium to full-bodied. Take a sip of wine and focus on how it feels in your mouth. For example, Pinot Grigio will likely feel very light, while Chardonnay will o en have a somewhat "rounder" mouth-feel due to its fuller body.

Note the lingering impression that remains in your mouth a er you swallow the wine. This is called the "finish," and can either be fairly short or quite long.

SMELL Move your glass in small circles to swirl the wine and release the aromas. A er several seconds of swirling, hold the glass up to your nose and inhale - taking in the full range 5. ASSESS What is your overall impression? Did you like the of the wine's bouquet of aromas. The purpose of sniffing wine wine? Assess all previous steps by taking into considera on before tas ng is to give you a preview of what is to come the look, smell, taste and feel of the wine and how they may when sipping . Common aromas you may no ce are floral, or may not all work together. Also consider the balance of the citrus, and tropical fruit for white wines, or berry, dried fruit, wine—do any tastes dominate or is this a well defined bo le. and spice for red wines.

Finally, take me to assess the finish - no ce if the a ertaste in TASTE Take a sip of the wine, and swirl it your mouth. your mouth is pleasant, or whether it lingers with you for awhile.

While the wine is s ll in your mouth, take in a bit of air and let Generally speaking—the longer the finish—the be er the wine. it roll over your tongue, swishing it around to experience the THB DECEMBER 2013

DECEMBER 2013

THB

15

HUNTER VALLEY

Sparkling WINES

Most Australian sparkling wine is produced from Chardonnay and Pinot Noir, but an Australian specialty is Sparkling Shiraz, a red sparkling wine produced from Shiraz grapes.

Whatever the occasion, we have adopted the habit of celebra ng with sparkling wine and are reaching for this ''bubbly wine'' like never before. So brace yourself for the sound of enthusias c cork popping as we get down to the business end of the bubbles this fes ve season.

The best, and most expensive wines are made by the méthode tradi onelle, which is how all French Champagne is made whereas the cheaper and less interes ng sparkling wines are produced by a variety of methods - one being a process similar to making soda water.

With the méthode tradi onelle, the secondary fermenta on occurs in the bo le. The wine is matured on yeast lees before riddling (hand-turning the bo les sequen ally in order to encourage the lees to se le in the neck), removal of lees, disgorgement, dosage and sealing the bo le. The aromas and flavours of true méthode tradi onelle wines come not only from the variety of A li le known fact, and something most grapes used, but also from the yeast in the bo le. The appreciators of sparkling wine would not be longer the yeast are in contact with the wine, the more aware of, is that sparkling wines were originally intense and complex these yeasty characters will winemaking accidents. become.

It would occur when the winemaker, whilst in When it comes to food, Sparkling White Wine can be the process of making wine, would bo le and enjoyed with just about any fare, although pairing it with seal the wine thinking the fermenta on process seafood, tapas or other hors d'oeuvres is the perfect way was complete. But, when sugar was s ll present to get a party started. in the bo le, along with a few living yeast cells, a second fermenta on would occur and because the At Pierre’s Wines in Branxton their range of sparkling bo le was sealed, the carbon dioxide gas would be wines are renowned throughout the region and trapped and when the bo le was opened the wine are never released with less than two years bo le matura on “on lees”. Their range of sparkling wines would be effervescent (bubbling) as well as cloudy from the yeast residue. While drinkers came to love are made by the authen c méthode tradi onelle. You can visit Pierre's Wine at 82 Elderslie Rd - Branxton. the gassy wine, they were less happy with the cloudiness. Fortunately modern winemakers are able Contributed by Peter Went—Pierres Wines. to manage the process and you can be confident in the quality of modern sparkling wines.

Celebrate with T H E Pierres Wines—2010 Chardonnay/Pinot Noir - Méthode TradiƟonelle ZD 10/23 An excellent aperi f style made from 65% Chardonnay and 35% Pinot noir grapes. This tradi onal blend is clean, complex and refreshing. The current release is from the excellent 2010 vintage with an addi onal 23 months maturing on yeast lees in the bo le. The “ZD” stands for Zero Dosage. The 2010 vintage produced wine with excellent natural balance.

Peter Went from Pierre’s Wines believes this wine is so fine it needs no addi on of sugar at disgorging.

16

THB DECEMBER 2013

PICK OF THE CROP

Pierres Wines—2010 Rosé - Méthode TradiƟonelle Dosage: 5g/L 10/23 Produced en rely from their own grapes from the Branxton vineyard. The wine is a pale pink with just a hint of sweetness. The red wine component li s the red fruit aromas and gives a slight smokiness to this complex méthode tradi onelle wine. A li le wood matured pinot noir red wine is then blended with the Chardonnay/Pinot noir tank fermented base wine before bo ling the wine for the secondary fermenta on. This wine is an ideal match for salmon dishes.

DECEMBER 2013

THB

17

18

THB DECEMBER 2013

BEHIND THE

What is “Reserve” Wine?

Reserve wine is a term given to a specific wine to imply that it is of a higher quality than usual, or a wine that has been aged before being sold, or both. It derives from the prac ce of giving premium wines extra ageing before releasing them for sale, meaning that certain casks or cuvées would be “reserved” (as, in held back).

In general the term "reserve" is meant to indicate a wine that is special, or at least different in flavour or ageing poten al.

Cellar Door

December is the ideal me of the year to be in the vineyards. With the start of Summer, the bunches of grapes are now very obvious on the vine although green and hard with very li le sugar and high in organic acids.

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

First Creek Tour & TasƟng Packages: See a working winery and bo ling line in ac on. Designed to suit all levels of wine experience... Ph: 4998 2992.

2014 Promising to be a Good Year for the Hunter Valley: The upcoming harvest could be a vintage to remember. Early signs indicate that the hot and dry condi ons are producing grapes with concentrated flavours - due for harvest in January which will then become 2014’s wines Hunter DisƟllery Releases Australia’s First Organic Gin: Copperwave Gin is dis lled in the tradi onal London Gin method, but with one major excep on. To ensure the absolute balance of the 11+ botanicals, the botanicals are dis lled separately in flavour groups, then the various components are blended as would a fine wine be blended. This ensures a high quality product, and manages the seasonal varia ons of the botanicals. Hunter Dis llery is at 1686 Broke Rd - Pokolbin.

Hunter Beer Co's new Christmas Beer: Each December, the brewing team headed by Head Brewer Keith Grice, prepare a unique and special beer just for Christmas. The Christmas Beer, which was released on 30 November, has been described as ''plum pudding in a bo le - but with alcohol''.

Hunter Beer Co. is at Po ers Hotel Brewery Resort - Wine Country Drive.

Momentous announcements from the past year:

•

Gartelmann 2009 Benjamin Semillon and the Lakes Folly 2011 Chardonnay were among four class trophy winning wines that made Australia the top na on of the 2013 Six Na ons Wine Challenge this year

•

Bou que wine producers in the Hunter claim 9 of the 14 trophies at the 2013 NSW Small Winemakers Wine Show at Forbes.

•

Lakes Folly turns 50 this year!

•

Neil McGuigan takes out the Interna onal White Winemaker of the year award at the Interna onal Wine Challenge for the second me

•

Ian Scarborough named as the 2013 Hunter Valley Wine Industry Living Legend and Peter Hall named 2013 Winemaker of the Year.

•

Renowned Hunter winemaker Jim Cha o moves from Pepper Tree Wines to join the McWilliam's group and Pepper Tree Wines announces the appointment of Sco Comyns as Chief Winemaker.

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...the Summer/ Autumn 2014 Issue is out now!

DECEMBER 2013

THB

19

20

THB DECEMBER 2013

DECEMBER 2013

THB

21

WHAT’S IN YOUR GLASS This Christmas?

WHAT’S NEW IN FOOD

Christmas is the ideal me to try new wines whether it be with ham, turkey, goose or seafood. So, if you are looking for new wine op ons to complement your holiday meal, then look no further.

In the days of rigid serving rules, matching wine with food meant "white with fish and red with meat." Today, the best food and wine pairing is the combina on you like best.

Generally, wines and foods belonging to the same culture are the most compa ble - for example - Italian food o en goes best with Italian wines.

Red dinner wines are usually dry and rich, some mes with a tart or astringent quality. Due to these quali es they o en pair well with hearty or highly-seasoned foods, such as beef, pork, game, duck, goose, and pasta dishes. Similarly, white dinner wines are lighter in body and flavour and can be dry and tart or sweet and fragrant. Serve these white wines with foods such as chicken, turkey, fish, shellfish, ham, and veal. Rosé wines are pale red wines that can be either dry or sweet. These wines complement ham, fried chicken, shellfish, cold beef, picnic foods, and buffet foods.

22

THB DECEMBER 2013

When it comes to Christmas dinner - pair a sweet smoked ham with a sweet wine such as Chenin Blanc, Gewürztraminer, or Riesling. If you enjoy rosé wines, now's the me to pop the cork.

If your Christmas turkey menu features sweet side dishes such as glazed carrots or sweet potatoes, choose a white wine with similar sweetness, such as a Chenin Blanc or Gewürztraminer. If your menu items are savoury, you can lean toward a Sauvignon Blanc, or even a light, fruity Chardonnay. If your turkey includes a spicy sausage stuffing, reach for that lightly chilled Pinot Noir.

A dessert and wine match is most successful when the sugar/acid balance on the plate and in the glass are similar. With Christmas fruitcake, open a dessert wine such as a light dessert Riesling, tawny port or an Australian liqueur muscat. Dessert wines which are heavier and sweeter than dinner wines should be served alone or with other post Christmas dinner favourites such as fruits, nuts, pies, dessert cheeses, cakes, and cookies.

Bon ape t and Merry Christmas to all!

DECEMBER 2013

THB

23

WHAT’S NEW IN FOOD

Under the Table

With December comes warmer Summer days and nights - ideal for late morning breakfasts, that lazy lunch in the sun or dining outside under the stars at one of the many local restaurants and cafes do ed around the Hunter Valley.

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

''Two Fat Blokes Gourmet Kitchen'' will be opening at the de Iuliis property on Broke Rd - Pokolbin. The gourmet kitchen will offer an all day menu with food, beer and wine matching, degusta on menu op ons and daily specials as well as a range of deli- products on offer. The restaurant / cafe will be open 7 days a week with breakfast on weekends.

New name for Roberts: Roberts Circa 1876 is the new name for the Hunter Valley's most iconic restaurant - a strong recogni on of its heritage and the restaurants original slab co age. ''Twenty-Three-Twenty" is Hunter Valley Chocolate Co's new and recently opened chocolate tas ng and retail outlet at 2320 Broke Rd Pokolbin. The new outlet features a large viewing window where the Chocola ers and Fudgemakers can be seen making the chocolate and fudge for the 4 retail outlets. Twenty-Three-Twenty also has a large Coffee Lounge area, a terrific range of gelato and frozen yoghurt together with a wine sales and tas ng area.

Fireside Sundays at Twine Restaurant: Put a li le spark in your Sunday with Fireside Sundays at Twine Restaurant and celebrate Turkish Cuisine throughout December. Sunday night fireside dining is about cooking over a open fire to create a unique casual dining experience. It starts with a house made mezze plate followed by the fireside dinner (Turkish) and a tantalizing dessert. Every Sunday at Twine Restaurant from 5:30pm last bookings 7:30pm. Cost: $45 pp (kids under 12 eat free). Ph: 4998 7449 Locals Night at The Verandah Restaurant on Sunday the 1st of December is ''Christmas Treats''. 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 Locals Night at Roberts Circa 1876 on Tuesdays and Wednesdays - BYO No Corkage. Ph: 4998 4998 Ditch the car and enjoy your dinner! Blaxlands Inn provides a courtesy vehicle that seats 12 people available for local pick up and drop off for dinner at Blaxlands Inn. Ph: 0458 875 502 / 4998 7550 Burger Craze: Tuk Tuk Hunter Valley Burger Company at the Tempus Two complex is all the craze at the moment - serving burgers with a difference - and that difference is the Umami flavour.... Great views sensa onal burgers, hotdogs, skewers ands rolls at great prices. Ph: 4998 6980.

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.

24

THB DECEMBER 2013

TWENTY-3TWENTY NOW OPEN 2320 BROKE RD, POKOLBIN

NEW STORE FOR

Hunter Valley Chocolates Chocolate is a joy to give and a joy to receive and each of us has an intensely personal history with this sweetest of substances which has so many things wrapped up in it - roman c memories, love, childhood, happiness and that grin-induced feeling of being rewarded.

Nothing can s mulate the senses and create a sense of euphoria as decadently and effec vely as chocolate.

Universally adored, chocolate is one of life's perfect indulgences and in some parts of the world chocolate has also proved to be a big tourist drawcard. Here in the Hunter Valley, the Hunter Valley Chocolate Company is the sweetest and most addic ve a rac on around.

Established in the Hunter Valley more than 14 years ago, the Hunter Valley Chocolate Company is one of the biggest tourist a rac ons in the region. It's so popular that they have now added a fourth retail outlet known as ''Twenty-3-Twenty'' at 2320 Broke Rd in Pokolbin to the three outlets they already have.

This new loca on along with the original factory at Lovedale features a large viewing window where the Chocola ers and Fudge-makers can be observed busily making the range of chocolate and fudge for all four outlets. The new loca on also has a large coffee lounge area, a terrific range of gelato and frozen yoghurt and a wine sales and tas ng area.

Belgian chocolate has always been the indulgence of the rich, the food for lovers and the favourite of the masses. Firm in the belief that a quality product can only be created using the best ingredients – the Hunter Valley Chocolate Company use only the best Belgian couverture chocolate together with Australian dried fruits and nuts. Fillings and flavourings are kept very simple as it is the chocolate that should be the experience.

If you're mad about chocolate, you'll love the Hunter Valley Chocolate Company's exquisite range of chocolate. So take the me to visit their new retail outlet at Twenty-3-Twenty with its coffee lounge and wine tas ng bar and see for yourself what everyone is talking about.

tasty w

t s i w t a ith

If you are looking for somewhere to eat that is slightly different, innova ve and even adventurous - then Shakey Tables won't disappoint.

Located on Wine Country Drive and owned by Simon and Paula Rengger, Shakey Tables offers innova ve, classically inspired, contemporary Australian cuisine - that is truly adventurous with some twists on old favourites that will keep you guessing.

You just have to love the name - which is derived from the assortment of funky tables and chairs throughout the dining area. The restaurant itself is housed in a wooden lodge-styled building and the wood theme con nues throughout the restaurant with its polished floorboards, wooden wine racks and wooden tables and chairs upholstered in no less than 10 different colours. The flair for visual s mula on is obvious throughout the restaurant - invi ng you to explore the collec on of eclec c furniture, tall candle holders dripping with melted wax, vibrantly coloured so furnishings and thought-provoking art on display on every wall.

Ar st-turned-chef Paula Rengger's colourful pain ngs brighten the walls, and the plates coming out of the kitchen are just as crea ve.

Paula's Sco sh heritage is evident in the impressive menu which has been known to include such delights as haggis rolled in venison, and roast pigeon stuffed with black pudding.

For the avid food lover, a dinner at Shakey Tables is a must and a great opportunity to experience Paula's crea ve talents that stretch from the kitchen to the amazing pain ngs that adorn the restaurant walls.

Bookings are essen al and you can view their menus at their website: www.shakeytables.com.au.

DECEMBER 2013

THB

25

FOCUS ON

ALEXIS AGAPIOU EXECUTIVE CHEF | CHEZ POK HUNTER VALLEY

Growing up in Townsville, with an Italian mother and Cypriot father Alexis Agapiou grew up with strong culinary influences and with food being very much a part of everyday family life. This was par cularly influenced by his grandparents who lived in Cyprus before moving to Australia but brought with them a love for cooking tradi onal Cypriot cuisine. As his family also owned a wedding func on centre, Alexis developed an interest for hospitality and in becoming a chef.

Commencing his appren ceship in Townsville, Alexis le for Melbourne to con nue his training at the Hotel Sofitel on Collins Street. He then spent a year working in each restaurant under seasoned chefs such as Marcus Moore and Stuart McVeigh before being promoted and literally working his way up 35 floors to the mul -award winning Le Restaurant. Alexis was part of the team that won Le Restaurant their second hat.

In July 2004, Alexis le to gain further experience at other awarded restaurants in Melbourne that include the Crown’s flagship modern Australian restaurant - Number 8 as well as working at the world-class Le Meridian at Rialto and as sous chef at The Hotel Windsor .

Wan ng to pursue a career overseas, Alex le for the United Kingdom in 2009 where he worked at the Waterside Inn in the 16th century village of Bray. Owned and operated by Michelle Roux, the three star Michelin restaurant is considered to be the ul mate in fine dining, with twenty five chefs catering to over one hundred guests, eighteen hours a day.

A er a year in England, during which he also worked at The Hilton Park Lane Hotel, Alexis decided to follow his families culinary roots which took him to Cyprus as Chef de Cuisine at the Coral Beach Hotel in Paphos. Here Alexis re-discovered real, tradi onal food prepared and cooked in the authen c Cypriot manner. Something that has influenced his cooking ever since.

Soon a er his return to Australia at the beginning of 2013, Alexis took up the posi on of Execu ve Chef at the popular Chez Pok restaurant located at Peppers Guesthouse in Pokolbin where he is charged with reinvigora ng Chez Pok's overall food and wine experience.

With his training and extensive background in French cuisine, Alexis's menus at Chez Pok con nue to retain a French theme - although s ll influenced by his Cypriot and Italian background.

When not in the kitchen, Alexis spends his me relaxing with his girlfriend - trying out other Hunter restaurants and keeping fit.

26

THB DECEMBER 2013

DECEMBER 2013

THB

27

IT’S SUMMERTIME

In the Hunter

Summer is the me when the earth awakes from its cooler weather slumber and the grape vines and local fresh produce is at its very best.

This is the season to vigorously indulge in the disƟncƟve gourmet through over 300 acres of natural bush-land with glorious views of the Watagans, Brokenback Range and even Barrington Tops. foods and wines that this unique part of the country is famous for.

Alterna vely - experience new heights with a breathtaking early The Hunter Valley, with its clean air, rich soils and hot summers is a morning view of the Hunter Valley from a hot -air balloon and natural sanctuary where people work closely with the land and the experience the Hunter Valley at its very best. fresh produce and wines are renowned for being amongst the best Today, the Hunter Valley is as much about food as it about wine, in Australia. Whether you are up for a peaceful encounter with with its strong food and wine culture reflected in its world class nature, an outdoor adventure or a decadent food and wine tas ng restaurants , abundant fresh regional produce and a full range of experience, there is something for everyone - and there is no wine styles and varietals - one to match every meal. be er me than Summer when all the colours and flavours really The tastes of the Hunter Valley are as diverse as they are delicious. come to life.

If you s ll have room a er sampling all the cheese, chocolate, In Summer the region becomes a tapestry of green with lush olives and other gourmet goodies the local producers have to vineyards star ng to become heavy with low hanging bunches of offer, why not se le down to a long, lazy lunch with a glass of grape working to become sweeter for January's harvest. Walk, chilled locally grown wine. There is no shortage of dining op ons in drive or cycle through sweeping natural landscapes in the wine country - with al fresco dining a popular op on at this me of countryside and quiet country lanes - whilst enjoying some of the the year. local produce along the way. From premium wine tas ngs, to local Bou que produc on cra beers, ciders, vodkas, gin and schnapps hand made cheeses, hand made cookies, olives, oils, apple ciders and chocolates and even bou que hand cra ed beers, vodka and are also a must try. With tradi onal procedures and the finest quality ingredients, Hunter breweries and dis lleries take the art of schnapps—the Hunter Valley has it all. crea ng a fine drop to a completely new level.

For those who like a gentle view of nature there are numerous For a totally unique tas ng experience visit the Hunter Dis llery on walking tracks and bush trails through na onal parks or for something more s mula ng meander through 25 acres of Hunter Broke Rd, where you will find an enormous selec on to taste… straight from the test tube!

Valley Gardens and enjoy the sensa onal sights, colours, and fragrances of the ten stunning feature gardens. If you are feeling So get out there - explore, discover, appreciate the wonder and tantalise more adventurous take an early morning or a ernoon horse-ride your taste buds with the best the Hunter has to offer.

28

THB DECEMBER 2013

! e g a l l i V e h t t A

SPEND THE DAY

Imagine this.... over 23 bou que shops and restaurants clustered among landscaped gardens, with ample parking, an enclosed children's playground and a relaxed and friendly (no stress) atmosphere. Why would you bother to shop anywhere else?

With an abundance of choice, every visitor is sure to find that special something. Hunter Valley Gardens Shopping Village has a welcoming ambience and village charm that makes everyone feel like a local. And if you need a break from shopping, relax with a coee at your choice of cafÊs, or simply take a stroll through the beau ful gardens.

And best of all it is just up the road - in fact it's right on your doorstep!

OPEN

TUES-SUN 10AM-4.30PM

DECEMBER 2013

THB

29

COMING UP January UNTIL 26TH JANUARY—CHRISTMAS LIGHTS SPECTACULAR at Hunter Valley Gardens Open every night this is a magical event the whole family will enjoy! Exci ng new displays and over a million Christmas lights on show throughout designated areas of Hunter Valley Gardens. Including special guest Santa, entertainment with fes ve food and beverages available for purchase on-site. Also have your photo taken with Santa by a professional photographer. Village Shops and Cafes open late on selected evenings. Special night rates apply. For more informa on visit www.hvg.com.au

1ST- 19TH JANUARY - SCHOOL HOLIDAYS PETTING ZOO at Hunter Valley Gardens Bring the family out to Hunter Valley Gardens during the January School Holidays and enjoy hands on fun with Hunter Valley Zoo. There will be lots of different farmyard and na ve animals plus rep les. Help feed and care for these animals including Goats, Guinea Pigs, Lambs, Kangaroos, Echidna, Snakes, Lizards, Baby Crocodile, Tortoise and more! Make a day of it by purchasing day + night ckets and enjoy the Pe ng Zoo during the day and return to the Christmas Lights in the evening. For more informa on and online ckets visit Hunter Valley Gardens website www.hvg.com.au or call 4998 4000

SATURDAY 11TH/SUNDAY 12TH JANUARY -2014 TASTE OF THE WORLD BEER FESITVAL at NEWCASTLE HARNESS RACING CLUB. Enjoy fine cra and bou que beers, Interna onal cuisine, award winning Hunter Valley wines and great local cheeses at the 2014 Taste Of The World (TOTW) Beer Fes val. Now in it’s 4th year, the TOTW Beer Fes val will be held at the Newcastle Harness racing Club, located at the Interna onal Sport Centre Broadmeadow; the sports and entertainment hub of Newcastle. Saturday's event is from 5-10PM, and includes a fantas c night of harness racing. Sunday runs from noon ll 6pm. For more informa on: www.tasteoŌheworld.com.au

FRIDAY 18TH and FRIDAY 31ST JANUARY – NEWCASTLE PERMANENTS CINEMA UNDER THE STARS By popular demand, Newcastle Permanent's Cinema Under the Stars has come back to Cessnock with a special screening of the family-friendly Despicable Me 2 at King Edward Park in Newcastle on January 18th, followed by Monsters University at Turner Park in Cessnock on January 31st. Entry is free so gather your friends and family and relax with a picnic as the sun sets and the screen lights up. Entertainment starts at 5.30pm and the movie will screen at sundown (approximately 8pm - depending on where you are). Visit the website for more informa on and movie previews: www.newcastlepermanent.com.au/cinema.

JANUARY 18TH & 19TH—HISTORIC MORPETH CRUISE from Newcastle to Morpeth Morpeth was once the gateway to inland Australia and one of the busiest trade ports in NSW. Re-live the historic voyage from Newcastle to Morpeth in modern day style and comfort with NOVA Cruises. Upon arrival wander down cobbled streets to find colonial sandstone buildings occupied by modern and invi ng cafes, pubs, galleries, museums, bou ques, an que shops and local businesses. Enjoy Morning Devonshire tea served on board the vessel and sample some local produce from unique Morpeth businesses including wines from the Morpeth Dis llery, fudge from Miss Lilly's Lollies, and sourdough from Arno 's Bakehouse on-route to Morpeth. For more informa on visit www.novacruises.com.au

30

THB DECEMBER 2013

26 JANUARY – AUSTRALIA DAY EXTRAVAGANA at Bimbadgen Australia Day is more than just the first long weekend of the year. It's a ripper day to celebrate everything that's awesome about being an Aussie.

With January 26th just around the corner, Bimbadgen is preparing to host an Australia Day Extravaganza to remember. Aussies who want to celebrate this great na on are invited to rock on in the Bimbadgen courtyard with OZ rock classics and a stellar barbecue that will sizzle from 10am to 4pm. Slip on your thongs and make sure to ask the chef to 'throw another shrimp on the barbie!' For those who would prefer to celebrate the day with a fine dining experience, Esca Bimbadgen will host an Australian inspired four course menu that is sure to rock your world.

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

AUSTRALIA DAY – 26 JANUARY 2014 THE NATIONAL MARITIME FESTIVAL IN NEWCASTLE. Newcastle's Australia Day Na onal Mari me Fes val is a one day spectacular event including cross harbour swims, ducks for dollars and a number of addi onal mari me ac vi es including jet ski racing, ski racing, a tug boat ballet and harbour tours. Throughout the day live entertainment is provided for visitors alongside kids amusements, food stalls and a range of interes ng, informa ve and historical exhibits.

Overhead aerial acroba c displays and flypasts compliment the water ac vi es into the early a ernoon as Australia Day celebra ons all over Newcastle conclude with the light of day. In recent years the event has provided a fantas c opportunity for the community to par cipate in a family friendly environment with a focus on local entertainment and highlights. For more informa on visit www.newcastle.nsw.gov.au/ about_newcastle/events/australia_day_2014

Disc ver HunterValleyShopping.com.au

Shop BEAUTIFUL

THINGS An exquisite array of spectacular jewellery, stylish watches, amazing giftware and home wares. 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.

CHRISTMAS IN THE VINES Where it is Christmas every day. Come on in to our little cottage, and see the great Christmas bargains in store.

GEMS4U Visit Gems4u and select from a wonderful range of amazing and unique pieces—Gemstones, Minerals, Fossils, Beading and Gift Certificates.

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

Dine AND THE WINNER IS OSCARS Serving tasty gourmet picnics, fish, sandwiches, our famous gourmet pies, pizza and pasta, there is truly something for all tastes and pockets! Phone 4998-7355.

BLISS COFFEE ROASTERS CAFÉ Relax and enjoy a delicious light meal or sweet treat and a blissful cup of coffee. Phone 4998-6700.

TASTE OF THE COUNTRY Experience a Taste of the Country in this award winning café and retail outlet.

This popular café is like walking into an old fashioned, country kitchen. Phone 4998-6605.

THE CELLAR RESTAURANT Rustic Mediterranean cuisine in a relaxed, friendly environment. Open for lunch and dinner Monday to Saturday. Bookings recommended. Phone 4998 7584.

Pamper

THE TWIG A gorgeous selection of home furnishings

Savour HUNTER VALLEY CHOCOLATE COMPANY 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 valley. and Beauty Spa in one location, innovative & deluxe THE WAITERS FRIEND A great selection of quality treatments in an environmentally friendly setting, the salon can cater to any need. Phone 4998-6844. kitchenware and barware and some of the best prices anywhere in Australia.

AQUA GOLF & PUTT PUTT 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 WILSON & HUNTER Summer is heating up at Wilson of the village is a genuine general store servicing the 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.

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 BROKE ROAD, stocking unique colourful wine glasses, original artworks, products: full PBS prescription service, medicines, POKOLBIN homewares, $20 summer hats, jewellery, shot glasses, vitamins, skin care, cosmetics, hair care, fragrances, OPEN 7 DAYS magnets, souvenirs & much more. sunglasses and much more. Phone 4998 6677 FROM 10AM

Play

Essentials