olume 2 | APRIl 2013

mother’s Day 2013

Wedding Special Intimate Buffet menu

Cooking Class Series at hundred acre bar Advertise with us!

in this issue

BOOK NOW wine & produce

event series!

Hello!And a very warm welcome to April and the second edition of Hillstone HARVEST for 2013!

In this issue we focus on the new wine and produce event series being run in the Living Room at hundred acre bar. Hosted by our very own Executive Chef, David Nield, this series shines a spotlight on the many and varied producers and winemakers that our great country has to offer.

We also have a look at a great autumn recipe from Head Chef, Rob Demasi and don’t forget to join us for our Wedding Showcase and see our venue and wonderful suppliers on show!

Mother’s Day is also just around the corner to be sure to discover what’s on at our venue and over at Saint Lucy to treat mum to a fun-filled day out!

The Editor

Volume 2 APRIL 2013

10

CONTENTS8

6

5

3

7

Cooking Class Schedule

Recipes

MelbourneCup - SaveThe Date!

Wine and Produce Series

Wedding MenuSpecial Out Now!

Mother’s Day Celebrations

Wedding 2013 Menu Special

Looking for a menu that is sure to impress and delight your guests yet still within budget? Then this Intimate Buffet is the ideal option for you, with a fresh and tantalizing array of items for guests to help themselves!

3 hour duration of beverages

Platters of antipasto w dips, salumi & olives, warmed breads & lavosh Tomato arancini w smoked aioli & oregano salt

Baskets of freshly baked sourdough & turkish baps

Crisp green garden salad w fetta & aged balsamic

Caesar salad w boiled egg, smoked bacon, anchovy mayonnaise & baby gem lettuce

Baked potato gratin w prosciutto, parsley & parmesan

Seared swordfish fillets w passata, capers & basil Charred chicken breast w goats cheese, beetroot & dressed rocket

Roasted lamb leg w house made mint sauce Baked pork loin w smashed apples

Platters of sweet treats & petit desserts

Vittoria coffee & Twinings tea selections

$98.50 per person Minimum spends apply. Menu valid until 28 February 2014. PLUS choose from these amazing extras! (choose 1 complimentary item for Saturday weddings and 2 items for Friday or Sunday weddings) Your Ceremony (at a special rate) Luxury Audi Transfer Champagne Cocktails

Click here to find out more!

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Wedding 2013 Menu Special

Hillstone St Lucia’s

Wedding Open NightThursday, 11 April 2013

5.30pm until 7.30pm

PLUS Don’t Forget...

Menu Specials

Pizza/Pasta & Peroni $20

Wednesday and Thursday evenings

Burger Special & Chips $12.5

Friday afternoons from 4.30-6pm(Cooked on the BBQ by Chef Jye!)

WE LOVE!

Pimms $9.5/$25 jug Monday to Friday 3-5pm

at Saint Lucy

Mother’sDAY 2013

Sunday 12 May 2013Join us and celebrate in style! Hillstone St Lucia is currently taking bookings for breakfast and lunch at hundred acre bar and for all day Brunch at Saint Lucy!

PLUS enjoy a glass of bubbles or ‘mumosa’ cocktail on arrival!

Click here to find out more!

SAVE THE DATE

Melbourne CupTuesday 05.11.2013

at hundred acre bar

Exclusive event packages also available for private event spaces

including the Rose Courtyard.

AVOID DISAPPOINTMENT.JOIN US FOR THE RACE

THAT STOPS THE NATION IN 2013.

Wine and Produce Seriesat hundred acre bar

1. Wednesday 29 May 2013 Bouchon Wines present LAKE BREEZE with winemaker Greg Follett.Join us for an evening of fine red wines and delicious pasta!

2. Wednesday 31 July 2013Bouchon Wines present STELLA BELLA with winemaker Stuart Pym.

Join us for an evening of red wines and hearty meat dishes!

4. Wednesday 20 November 2013 Bacchus Wine Merchant presents

CHRISMONT with winemaker Arnie Pizzini. Join us for an evening of refreshing white wines and fine seafood!

3. Wednesday 4 September 2013Fine Wine Partners present CORIOLE with senior winemaker Alex Sherrah. Join us for an evening of fine dessert wines with a selection of cheese and chocolate!

Click here to

book in!

event details 6.00pm until 8.00pm $40.00 per person per classHosted by Executive Chef, David Nield

12 June 6pm Winter Warmers

3 July 6pm

Kid’s Class 10-14yrs

28 August 6pm Seafood Special

30 October 6pm Italian Night

27 June 6pm Kid’s Class 6-10yrs

24 April 6pm Just a Quickie

11 December 6pm Festive Feast

Cooking Class Series 2013

at hundred acre bar

click here to book in!

JAZZ

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hundred acre bar Sundays 3-6pm

5 April East of the Sun12 April Golden Child19 April Robbie Balmer 26 April Golden Child

7 April Tim O’Brien Jazz Trio14 April Four by Five Trio21 April Golden Child 28 April Four by Five Trio

Saint Lucy Fridays 5.30-7.30pm

Pan Fried Baramundi on Broad Bean, Fried Potato & Fennel Salad

The perfect autumn dish - simple

and light yet flavour-packed!

Tartare Sauce 4x egg yolks

25ml lemon juice1tsp mustard

250ml vegetable oil2 large gherkins, finely chopped

50g capers, finely chopped1 bunch flat leaf parsley, finely chopped

Place all ingredients in a bowl except for the oil. Using a hand whisk or a food processor, add oil slowly to the mix ensuring that it doesn’t split. Season well.

Ingredients4x 250g barramundi fillets (skin on)250g cleaned broad beans2x finely shaved fennel bulbs½ finely sliced red onion2 large potatoes100g spinach50g butter250ml sauce vierge100ml tartare sauce

Method1. Pre heat oven 2200C.2. Heat butter in a pan until melted. Once frying, place the fish fillets skin side down and cook for two minutes on each side seasoning as you turn them.3. Remove fish from the pan place on tray in the oven for 7 minutes.4. Meanwhile, boil and dice two large potatoes, before frying them gently in a pan until crisp and golden.5. Place the onion, fennel, broad beans and spinach in a bowl and dress with 50ml of the oil from the sauce vierge. Season well and place in the middle of each plate. 6. Place potato cubes over the salad.7. Spoon the ‘chunky’ parts of sauce vierge around the salad, place the fish fillet on top and finish with a dollop of tartare.

Sauce vierge6 tomatoes, seeded and finely diced1bunch shallots, finely sliced1 red onion, finely dicedZest of 2 lemons150ml olive oil Salt and Pepper

Place ingredients in a bowl, mixing gently and season to your liking.

Pan Fried Baramundi on Broad Bean, Fried Potato & Fennel Salad

media kit

Advertise with HARVEST from as little as $300.00 and showcase your business product or service to over 4000 potential customers!

2013 2013 2013 2013 2013

Click here to find out more!

Harvest

feast with others...

hundred acre bar

St Lucia Golf LinksCarawa Street

St Lucia Q 4067

07 3870 3433

www.hillstonestlucia.com.au

Hillstone St Lucia

St Lucia Golf Links

Carawa Street

St Lucia Q 4067

07 3870 3433

www.hillstonestlucia.com.au

Saint Lucy caffè e cucinaBlair DriveThe University of QldSt Lucia Q 4067

07 5635 5980www.saintlucy.com.au

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