the hunter blackboard february 2014

IN THE HUNTER VALLEY Sharing the Love

BEST WINES For Summer BBQ’S..

IT’S VINTAGE In Wine Country...

Love in the Air High Al tude Proposals!

Just a Splash Cooking with Wine...

2 | FEBRUARY 2014 thb

F O R Y O U R feb

SATURDAY 15TH FEBRUARY—DOLLY PARTON at Hope Estate Iconic singer,

songwriter, musician, actress and philanthropist Dolly Parton returns to Australia a er a widely successful 2011 tour. "Australia, here I come again. We have a lot of new and exci ng things for the show and can't wait to share it with you. I love my fans in that part of the world. You've been so very good to me for so many years and I know that we're gonna have a wonderful me. It's a long way from home in your part of the world, but I always feel like I'm right at home. So Australia, I'm coming home. Wait up!" .For more informa on and cket sales visit Ticketek.

SATURDAY 1ST FEBRUARY —HUNTERS & COLLECTORS at Bimbadgen From their beginnings back in 1981, Hunters & Collectors were always something of an anomaly. This powerhouse Australian ou it is once again set to enthral and thrill not only devotees from the past, but also a whole new genera on of music lovers. Hunters & Collectors will be joined at Bimbadgen Winery by You Am I, Something For Kate and Bri sh India. For more informa on and cket sales visit www.adayonthegreen.com.au

SATURDAY 22ND & SUNDAY 23RD FEBRUARY ‐ BRUCE SPRINGSTEEN at Hope Estate A er delivering in March 2013 what many cri cs and fans declared the ‘greatest rock and roll show on earth,’ Bruce Springsteen and the E Street Band are headed back to Australia in February for their most extensive tour of our shores to date. Springsteen and the E Street Band’s marathon performances, infec ous energy and ability to cap vate audiences did not go unno ced with the Wrecking Ball tour being awarded the 2013 Helpmann Award for ‘Best Interna onal Contemporary Concert’ and both fans and cri cs heralding it as the tour of the year. For more informa on and cket sales visit Ticketek.

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February 2014. Copyright © 2014 WCP Media.

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18TH TO 23RD FEBRUARY—SURFEST 2014 Merewether Beach Newcastle Reigning ASP World Champion surfer Joel Parkinson will compete in the 2014 Surfest program for the much coveted Mark Richards trophy as well as a share of the $US155,000 prize pool. Also confirmed for the 2014 Surfest program is elite women’s surfer, Dimity Stoyle, who will defend her 2013 crown in the $40,000 Hunter Ports Women’s Classic. This is great news not only for Newcastle but also for our surfing community. For more informa on visit www.surfest.com. Photocredit: RedMonkey Photography Newcastle

EVERY WEEKEND THROUGHOUT FEBRUARY—WINEMAKERS TABLE at First

Creek Wines Enjoy a guided tour of Vintage 2014 with winemaker and Managing Director Greg Silkman to learn about the processes involved in ge ng the wine from vine into bo le. Start at the crusher, see the fruit as it is processed and learn about the fermenta on choices, and taste fermen ng wines direct from the tank before visi ng the bo ling line. Then, join Greg at the Winemaker’s Table and enjoy a selec on of First Creek’s best wines expertly matched with some seriously good food from The Verandah Restaurant. Visit www.firstcreekwines.com.au

SATURDAY 15TH & SAT/SUN 22ND/23RD—HAND MADE IN THE HUNTER

MARKETS at Kevin Sobels Wines These local markets have the reputa on for being the longest running, 100 per cent handmade market in the winery area. In fact, it is one that tour buses regularly plan into their i neraries. Every item in every stall is handmade by the person selling it to you and they love to talk about their work and ideas. They take great pride in the fact that when you buy something from here, you are taking a li le bit of the Hunter home with you. For more informa on visit www.handmadeinthehuntermarket.com.au.

20TH FEBRUARY TO 2ND MARCH ‐ NEWCASTLE CRAFT BEER WEEK at various loca ons throughout Newcastle Now in its third year, Newcastle Cra Beer Week is back! Running from 20 February to 2 March 2014, Newcastle Cra Beer Week is a celebra on of all things cra beer. Like a lot of good ideas, this one came together over one or two good beers. Commencing in 2011, Newcastle Cra Beer Week (NCBW) has posi oned itself as one of the key events in the Australian Cra Beer diary, with events happening in a range of venues throughout Newcastle and the Hunter and including our very own Hunter Beer Co. For more informa on visit www.newcastlecra beerweek.com.

FEBRUARY 2014 | 3 thb

EDITORS February...the month of Romance….and also our first ever “Romance” issue of The Hunter Blackboard!

The Hunter Valley is one of this state’s favourite roman c des na ons, with couples making up almost a third of holiday makers to the area.

Favourite ac vi es include enjoying restaurant meals and wine tas ng, visi ng our local a rac ons as well as taking tours and enjoying roman c ac vi es such as balloon flights, picnicking and horseriding. We’re also told that the Hunter Valley is one of the best (and most successful!) places to propose!

With this in mind, this month we look at sharing the love in Wine Country…

There’s a plethora of terrific things to do in the area as a couple. From discovering the area on a bicycle for the more ac ve to relaxing and being pampered, there’s plenty of ways to discover the area and spend precious

me together.

If popping the ques on is on your mind, check out our great ar cle on page 10 about high al tude proposals for some inspira on.

Of course we are also right in the middle of Vintage 2014 and there’s

some serious business happening in our vineyards. Find out what’s happening in the vineyards with our focus on this year’s vintage on page 14.

In another first, this issue of The Hunter Blackboard sees the inclusion of a great new map of the area—making it easier than ever for visitors to navigate the mul tude of wineries, restaurants, a rac ons and ac vi es available to them—we are sure you will find the map an extremely useful addi on to your stay in the area.

If you love your wine, this issue also has some really useful ps about drinking wine at your summer BBQ as well as using wine to cook with.

And like all good roman c meals, we end with a look at our Dessert wines...or S ckies. Enjoy!

THE romance ISSUE

f ro m t h e

AUSTRALIAS’s MUST VISIT WINE REGION Now has a must-visit website!

For all your visitor informa on needs including the handy on‐line visitor informa on library visit….


t h i n g s t o d o i n F E B R UA R Y

An Open Secret: reposi oning abstrac on presents works from the Pandora Group of female ar sts from the Lower Hunter.

This exhibi on aims to posi on women as a significant force in new abstrac on, and features works by Sally Bourke, Helen Dunkerley, Annemarie Murland, Linda Swinfield, Lezlie Tilley and Patricia Wilson‐Adams.

Cessnock Regional Art Gallery is open Tuesdays to Sundays from 11AM un l 4PM daily. Entry to the gallery is free. For more informa on visit the website www.crag.net.au.

WHAT’S ON SHOW?

If you’ve ever wondered how your favourite drop came to be, then a visit to First Creek Wines during 2014 Vintage (January and February) is a must.

Throughout this year’s vintage Greg Silkman (winemaker and Managing Director) will provide visitors with a behind the scenes look at Vintage 2014 – something never offered before!

Greg will lead you on a guided tour of Vintage 2014, and explain the processes involved in ge ng the wine from vine into bo le. Start at the crusher where the aromas of freshly crushed grapes fill the air, see the fruit as it is processed and learn about the fermenta on choices for differing

wine styles. Taste fermen ng wines direct from the tank and merely days old, before moving on to the bo ling line, where ‘hands on’ winemaking now enters the highly mechanised process of bo ling.

Then, join Greg at the Winemaker’s Table and enjoy a selec on of First Creek’s best wines expertly matched with some seriously good food from The Verandah Restaurant.

Cost and booking details are below—we thoroughly recommend this event for both the novice and avid wine connoisseur alike.

Step up to the Table FOR YOUR EXCLUSIVE FOOD & WINE EXPERIENCE


On Sunday 23rd of February 2014 between 10am and 3pm, Hunter Valley Gardens will host an unforge able Wedding Fair.

Planning a wedding can seem like a daun ng task for some couples. From the dress, to the cake and to what car you arrive in, how does one know where to begin? This year Hunter Valley Gardens has made this easy with a Wedding Fair which will assist couples in planning their big day.

Only a short drive from Sydney, guests will be amazed by the picturesque backdrop of the Brokenback Ranges and the sensa onal sights, colours and fragrances of Hunter Valley Gardens.

With ten interna onally themed display Gardens, couples can choose the perfect backdrop for their ceremony with six beau ful loca ons available including the Waterfall Outlook, Sunken Garden, Lake’s Walk Rotunda, Oriental Pagoda, Formal Garden and picturesque Chapel.

There are so many decisions to make when planning your wedding a professional opinion can be very useful. Hunter Valley Gardens have a dedicated wedding team and local wedding suppliers will be on hand to provide ideas and advice.

Hunter Valley Gardens Wedding expert Kylie Berryman states, “The best part about having a wedding at the Gardens is that everything is in the one loca on. You can have your ceremony in one of our stunning loca ons, then while you and your bridal party are capturing the moment in our amazing photography loca ons your guests can relax with canapés and pre‐dinner drinks in the Oriental Garden.”

Hunter Valley Gardens has an award winning catering team with delicious menu op ons and offers the beau ful Garden Terrace for your ideal wedding recep on.

Admission to view Hunter Valley Gardens for the Fair Day is free for wedding couples, and the first 150 couples to arrive that have registered online will be treated with a free promo onal bag full of ideas for your special day. There will also be some great lucky door prizes on the day.

For further informa on, bookings and to register please contact Kylie from the Wedding Team on 02 4998 4084, [email protected] or visit www.hvg.com.au.

A Day to Cherish...

at HUNTER VALLEY

Gardens Photocredit: Photography on Hermitage


m o r e t h i n g s t o d o i n

F E B R UA R Y

Beer is normally the choice of beverage to celebrate the lack of romance in your life, so does beer have any place in a roman c dinner or as part of a special occasion like Valen ne's Day? Absolutely and here's why. Beer has undergone a metamorphosis, largely driven by the cra beer revolu on and there are now thousands of unique and posi vely elegant beers available, some even packaged a lot like sparkling wine and far be er value for money. Also, unlike ‘’bubbly’’ which only comes in a grape

flavour, beer is regularly brewed with many different ingredients crea ng a wide variety of interes ng flavours to match every palate and in this case, your significant other’s preferred taste –banana, honey, apple, raspberry, cherry, spices, oyster, chocolate and many, many more.

Chocolate, tradi onally a vital part of any roman c evening, is also the perfect partner to many beers ‐ crea ng their own special romance and like many successful romances, they have a great deal in common. Both have both been around for hundreds of years and derive their magnificent flavours from roas ng and fermenta on.

Can beer be roman c? Absolutely! Visit The Gardens Cellars, explore the Tunnel of Beer featuring over 800 different local and imported beers and see for yourself.

ROMANCING THE….Beer?


There are few se ngs more beau ful and more roman c than the Hunter Valley. Vineyards, mountains and picturesque valleys combine to form the perfect backdrop for any roman c weekend away or special occasion ‐ whether it be a wedding, honeymoon, anniversary or just me spent together. Think luxury bou que accommoda on, vineyards, bird filled waterways and dams, quaint historic villages and towns, rugged mountains, lush gardens and parks with picnic areas, candle‐lit dinners, relaxing day spas and delicious world class wine ‐ that's the romance of the Hunter Valley.

But true romance is all about doing something special or unexpected with or for someone you love, even though you don't have to. The diversity of the Hunter Valley ensures that there is something for everyone ‐ whether you are a lover of wine, food, art, adventure, nature, shopping, history or simply wish to be pampered and indulged. Either way, you are guaranteed to have the me of your life and with it some las ng memories.

Go Horse‐riding...Is there anything more enjoyable and roman c than rising early and watching the sun rise as you and your horse move through the quiet of the morning or an early evening ride with your partner enjoying each other’s company as you watch the sun set behind the mountain range just ahead of you? Life just does not get be er than that. It may have started as a novelty, but the idea of taking a leisurely ramble in wine country on horseback has a roman c appeal that's catching on. An a ernoon spent on a noble steed that ends with you tas ng last year's golden vintage or a relaxed dinner at a local restaurant could well be a delicious memory in the making. Ride with Hunter Valley Horse Riding & Adventures Phone: 4930 7111

Experience New Heights ...Go Ballooning ….Definitely one for the roman cs! Thinking of proposing or declaring your love? Then this is the way to do it. A breathtaking early morning view whilst cuddling up in a hot‐air balloon is a wondrous way to view the Hunter Valley vineyards and mountain ranges. Ascending in a hot air balloon and cruising over the picturesque landscape of the Hunter Valley vineyards is for many of us a rarely presented thrill of a life me and the best way to create a life me memory. Balloon Alo is the market leader and offers sunrise balloon adventures with gourmet champagne breakfasts, proposal packages and exclusive VIP flights for two which would be just perfect for that special occasion. Ph: 1300 723 279

Dine Alfresco… In the warmer weather, there's nothing be er than dining outdoors and there's something about ea ng outdoors that makes the conversa on flow more naturally and everything seems to taste extra delicious. With the Summer temperatures generally si ng in the mid to late 20's, we should be in for some sunny days and warm evenings, just perfect for the romance of dining alfresco. There is no shortage of fabulous restaurants and cafes offering outdoor dining in the Hunter Valley, so why not head out for a long lunch or early dinner under the stars and be romanced by the local countryside, vineyard and mountain views as you dine alfresco ‐ Hunter style. To dine alfresco consider: Hunter Valley Steakhouse; The Verandah Restaurant at Calais Estate; Twine Restaurant at Wynwood Estate; RidgeView Restaurant; Wandin Wine Bar & Diner at Wandin Hunter Valley; San Mar no Restaurant at Hunter Resort; Roberts Restaurant; Blaxlands Inn; The Deck Cafe at Gartelmann Estate; Emerson's at Adina Wines and The Cellar Restaurant.

Wine Tas ng for Two… Wine and romance go hand in hand and the Hunter Valley is renown for having some of the finest wines in the world. So put your taste buds to the test with wine tas ngs at any of the 140 + cellar doors in the Hunter Valley and taste the difference. Try the dis nc ve and superb wine styles of Hunter Valley Semillon and Shiraz that simply cannot be replicated in any other wine region as well as the many other varietals grown in the Hunter. To explore beyond the cellar door and increase your wine knowledge then book your spot at First Creek's Winemakers Table for a behind the scene's look at Vintage 2014 followed by a selec on of First Creek's best wines expertly matched with some seriously good food from the Verandah Restaurant. Phone: 4998 2992 to book. Alterna vely a end the Hunter Wine Theatre at Hunter Resort on Hermitage Rd for a short film that follows the grape through the winemaking process into the bo le. Times are 11am and 2pm. Contact 4998 7777

Take a stroll through Hunter Valley Gardens … A visit to world renown Hunter Valley Gardens is a wonderful way to relax and spend some quiet me together whilst you wonder through spectacular gardens spanning over 25 acres ‐ taking in the sensa onal sights, colours, and fragrances of the ten stunning feature gardens ‐ with a new discovery at every turn. Ph: 4998 4000

Romance HUNTER VALLEY

Style


Treat yourself and be Pampered …. Take me out for yourself or with your other half and indulge in some personal ''you me'' ‐ it's worth it. Beauty therapies are well known for their relaxa on benefits which can linger for several days and provide you with the added advantages of lowering your blood pressure, improve peripheral circula on, improve skin tone and appearance, reduce muscle tension as well as many other stress‐related symptoms. Day spas can also help with skin condi ons, improve circula on, simulate cellular ac vity, and balance your skin. A trip to the day spa can be a truly holis c experience. Our choice: Zen Hair Skin Body at Hunter Valley Gardens Shopping Village; Reflec ons Day Spa at Adina Vineyard and The Golden Door Elysia at Cypress Lakes.

Browse around the Local Markets...They are a great deal of fun and a great ac vity to do with your partner while picking up a great deal at the same me. Some of the most popular and fastest growing markets to establish a presence in the Hunter Valley are: Sacred Tree Markets held on the third Sunday of each month in Branxton and Handmade in the Hunter Markets at Kevin Sobels Wines on Broke Rd Pokolbin which operate on the 2nd and 4th Saturdays of each month and Saturdays and Sundays of long weekends.

See Wine Country by Bicycle….Exploring wine country on a bike is a great way to spend some me together and get an up‐close look at the beauty of the countryside while s ll visi ng vineyards for tas ngs.

You can rent a bike and do a self‐guided tour at your own pace using wine and food trail maps available in Wine & Dine in the Hunter.

Don't worry if you're not in p‐top shape simply hire a tandem and share the load!! If you like things a bit slower‐paced, you can ditch the wheels and hike around the wine and food trails instead. Bike hire from Grapemobile Bicycle Hire ‐ phone 4998 7660.

No ma er how you plan your roman c Hunter Valley, just don't forget to pack your camera, so you can capture the magic!

Spa Elysia is a haven of relaxa on and healing, located within Golden Door Health Retreat. Be indulged with a wide selec on of body treatments, massages, facials and healing treatments from our highly specialised therapists and prac oners.

Enjoy a day of pure relaxa on combining spa treatments, use of the steam room and spa bath, a leisurely swim in our heated indoor lap pool or simply take some well deserved me out with a book or magazine in our spacious relaxa on room.

Spa Elysia at Golden Door Health Retreat is the largest day spa in Australia boas ng 26 wet and dry treatment rooms, including a double room to share with a friend or loved one, purpose built Vichy shower rooms, manicure and pedicure beds, separate male and female facili es including luxurious change areas, relaxa on lounges, steam rooms and spa baths, private sun gardens surrounding the outdoor resort pool, 25 metre heated indoor pool and a purpose built signature Watsu pool suite.

Take me out together for Valen ne’s Day and experience a Roman c Indulgence package at Spa Elysia. The 80 minute treatment for couples includes a full body exfolia on, a nourishing milk bath soak with rose petals & so candle light, followed by a hot stone massage for only $300… OR ...Arouse the senses with a 50 minute Tandem Aromatherapy massage and take home complimentary his & hers luxurious BABOR products for only $230 .

Contact Spa Elysia on 4993‐8500.

Relax, Indulge and be Pampered this Valentine’s Day with someone special.....


What be er way to celebrate your love than with the thrill of a roman c balloon flight? It's no wonder that so many people choose balloon flights as the occasion to ‘pop the ques on’ ‐ they simply ooze romance as they majes cally and so gracefully move across the sky.

The breathtaking view and early morning silence from an hot‐air balloon is a wonderful way to experience the Hunter Valley as you look over an unparalleled panorama, with vineyards stretching in every direc on like a patchwork quilt toward the distant mountain ranges.

Escape from the world as you and your partner absorb the natural beauty of the Hunter Valley wine region and experience the romance and wonder that comes with an hot air balloon flight.

Award winning company, Balloon Alo is Australia's longest opera ng ballooning company ‐ providing the very first passenger balloon flights in Australia in 1980 and now flies approximately 7,000 people each year in Australia alone.

Balloon Alo flights offer pleasurable sunrise balloon adventures that include gourmet champagne breakfasts, special occasion flights and exclusive VIP flights for two. Exclusive flights for 3 to 6 passengers also offer a gourmet hamper and champagne on board.

In fact Balloon Alo 's flights are so roman c even the pilots end up ge ng hitched. Such was the case with Chief Pilot Ma Scaife and Nicola Cronin (now Mrs Scaife!).

''With hundreds of marriage proposals taking place on board our flights each year, Balloon Alo 's VIP flights for two people are extremely popular for proposals'' says Nicola, who is also Australia’s youngest female commercial balloon pilot. ''The VIP flights provide a more personal and in mate flight experience where passengers enjoy the privacy of their own balloon''.

Balloon Alo can also supply a “will you marry me?” banner which the ground crew strategically place so the pilot will fly over it at just the right moment! A complimentary proposal package is also available with VIP flights for two and includes a bo le of premium local sparkling wine presented by the pilot.

Summer special flight prices start at $279 per person for the group flight and from $1,250 for the VIP flight for two. So bring your special love and we will provide the champagne when you land!

*Pricing on Balloon Alo ’s different packages and gi cer ficates can be found at www.balloonalo .com.

Love in the Air HIGH ALTITUDE PROPOSALS!


For lovers of Cra , Art & Chocolate…

A Glass Studio, Art Gallery & Chocolate Café all in one!

Book a glass blowing lesson!

Now taking bookings for April to June 2014

OPEN FRI to MON 11AM-4PM 540 Wilderness Rd, Lovedale PH 4998 7979


In Australia the barbecue is a widely recognised na onal pas me and a great social custom that involves a variety of foods that include seafood, poultry and red meats.

So when it comes to selec ng the wine to go with your chosen barbecued meal, it can o en prove to be quite a confusing if not daun ng task. You just do not want to get it wrong...

In the days of rigid serving rules, matching wine with food meant "white with white meat and red with red meat''. Today, the best food and wine pairing is the combina on that you like best and wine drinkers should not limit themselves to any single category. At the end of the day it is the type of food that will determine the best match for the wine glass. What is important is that you drink those wines you like and be prepared to exper‐iment with different varietals.

The basic element of matching wine with food is to have an understanding of the balance between the ‘weight’ of the food and the weight (or body) of the wine. For example a lightly flavoured dish should be accompanied by a mildly flavoured wine. Similarly a rich and hearty dish should be paired with a bold, full flavoured wine.

BBQ‐friendly Red Wines to Consider:

Cabernet Sauvignon is a popular wine for barbecues and perfect for steaks, burgers and those meats with a high fat content and overflowing with protein. A young Cabernet Sauvignon loves grilled dishes, as the charred nature of the meat complements the bi er edge of the tannin in the wine. When it comes to sauces, select dark and rich sauces like a dark mushroom sauce, red wine reduc ons, or a hearty peppercorn sauce.

Zinfandel is arguably the perfect barbecue wine ‐ vibrant and full‐bodied with hints of black cherry and black pepper, making it ideal to serve with barbecue food. Pair it with saucy ribs for a tasty treat.

Merlot wines, with their characteris c fruit‐forward flavour profile, sup‐port many spicy barbecue meals such as grilled steak, lamb or pork chops and barbecued chicken as well as summer salads.

Shiraz is another varietal that makes the grill‐friendly wine list and is delicious with just about any red meat. Being a big fruit driven wine, it goes very well with spicy barbecues and grilled meats. Pair it with grilled steaks, smoked brisket, or any other smoked meat.

Pinot Noir is a very flexible and food friendly wine and a safe wine to serve at any barbecue. It is easy to drink and works well with red meat, as well as fish. Serve with beef burgers, grilled salmon tuna or swordfish or grilled chicken, mushrooms, vegetable and haloumi skewers.

Rose ‐ s ll or sparkling is another category that pairs well with seafood, especially with a thicker mea er fish such as tuna or swordfish and espe‐cially when adding some spice to the dish. This wine is also the perfect partner to barbecued prawns, Moreton Bay bugs and eggplant skewers.

BBQ‐friendly White Wines to Consider:

Semillon is one of the best‐kept secrets of the wine world and also the perfect partner for seafood and generally works well with everything from barbecued fish to asparagus to calamari. A young zesty Semillon is the ideal match to delicately flavoured dishes such as lightly cooked shellfish ‐ especially those with Asian flavours. A rich and complex aged Semillon is more suited to fully flavoured dishes, such as grilled fish (especially grilled salmon) or lobster.

Chardonnay wines work well for most barbecue occasions and are great choices to take to a barbecue when you don't know exactly what is on the menu. They are perfect when paired with grilled fish such as tuna or swordfish and chicken. It is also great with fresh grilled corn on the cob covered in bu er. An un‐oaked Chardonnay is especially well paired with fresh cod, trout, grilled salmon or lobster.

Riesling is the perfect varietal for barbecued prawns, chicken and a vari‐ety of grilled vegetables and even grilled pineapple.

Pinot Grigio wine can be served with grilled vegetables and shrimp and is also great with pork and chicken.

Sauvignon Blanc wines have a herbaceous quality that supports mari‐nades and sauces with similar a ributes. For example, grilled chicken doused in Italian dressing or grilled fish with dill and lemon are unbeatable when matched with a Sauvignon Blanc

If you can't decide or everyone at the table is ea ng something different, select a Pinot Noir or a Chardonnay and you will not disappoint.

FOR SUMMER BBQ’S

The cricket is on the television, the cicadas are

chirping and the beaches are chokkas. Yes, it's the height

of an Australian Summer and there is no be er me to

bring out the Barbie!


This years vintage

has caught winemakers on

the hop ‐ coming in 2 weeks

earlier than the typical

Hunter Valley

harvest...

An unusually hot Winter followed by a cooler Spring has led to one of the earliest vintages for the Lower Hunter Valley in recent history with harves ng commencing in the first week of January ‐ two weeks earlier than most other years. Harvest for most Hunter Valley vineyards typically begins in the third week of January or around Australia Day.

The months leading up to Vintage 2014 could not have been be er for grape growers, with August proving to be an unseasonably hot month which then brought on an early Budburst followed by a cooler September and October. November brought with it good and much needed rains followed by a warm, but not too hot December and perfect condi ons for grape ripening.

The result being that Hunter Valley winemakers and vignerons such as Mark Davidson from Tamburlaine Organic Wines and Stephen Drayton from Ivanhoe Wines are upbeat about this years vintage ‐ expec ng a good quality and high yield crop. Early signs indicate that 2014 is shaping up to be an excellent vintage for both Hunter Valley reds and whites.

About Vintage (occurring January to April)

In wine making terms ''vintage'' is the process of picking grapes (harves ng) and crea ng the finished product. In some parts of the world it is also known as ''the crush''.

January ‐ February is when harvest of the fruit typically occurs. The winemakers and growers work closely together to determine the op mum

me to pick the fruit to ensure the best wine quality. White grapes are pressed off the skins, the juice chilled to prevent oxida on, and inoculated with yeast. Red grapes are crushed and inoculated with yeast, and the ensuing fermenta on on the skins allow for colour and flavour extrac on.

March can be a con nuance of harvest, depending on the temperatures and how the vintage year developed over the Summer. Fermenta ons are monitored by checking how rapidly the grape sugars decline as the alcohol level increases.

April is typically the comple on of harvest. All the wines are now in the tanks or barrels. The winery crush equipment is thoroughly cleaned and put to rest un l next year. In the vineyard, the grower may perform some post‐harvest irriga on and fer liza on of the vines before they go dormant.

In the Northern Hemisphere vintage normally takes place between August & October while in the Southern Hemisphere it typically occurs between February and April each year. However, taking into considera on the various grape varie es that need to be picked at different mes,

the wine styles and climate condi ons ‐ the harves ng of grapes no doubt takes place somewhere in the world every month of the year. Here in the Hunter Valley, because of our warmer condi ons, vintage can commence very early in January with Semillon being the first variety to be picked for sparkling wine, followed by Chardonnay, Semillon and Verdelho. The reds varie es are picked a er the whites ‐ which generally takes place late in January or early February. .

The harves ng of the grapes is understandably one of the most cri cal stages in the wine making process. The ming of the harvest is determined by the ripeness of the grape which is measured by the sugar content as well as acid and tannin levels. Currently tas ng is the only way to measure tannin ripeness. The decision when to pick the grapes is also made in conjunc on with the decision of what style of wine the winemaker intends to produce (eg: dry vs sweeter).

The weather plays a crucial role in deciding when to pick with the threat of rain, hail, humidity and heat poten ally delaying vintage or at worst damaging the grapes and even bringing about various vine or grape diseases such as Botry s (Grey Rot or Noble Rot).

In addi on to having to decide on the ming of when to pick the grapes, the winemaker also needs to decide on what methods to use. Harves ng is done by hand or machine depending on site requirements and generally takes place in the cool of the morning or night to ensure op mum preserva on of fruit.

The ques on of using mechanical harves ng versus tradi onal hand picking using back packers or contractors has been a topic of some conten on in the wine industry. The introduc on of mechanical harves ng of grapes has to be one of the most significant changes in vineyard management with the primary benefits being the rela vely low cost and far greater efficiency. A mechanical harvester can operate 24 hours a day and in extreme heat condi ons picking up to 200 tons of grape compared to 2 tons by an experienced picker. However, mechanical harves ng is not without its disadvantages which include harvesters not being able to dis nguishing between ripe, unripe or unhealthy, and even ro en bunches or poten ally breaking the skins of the grape which can cause oxida on and interfere with the aroma c quali es of the wine.

Never‐the‐less, despite the costs, some wineries in the Hunter con nue to prefer using human pickers with the main advantage being the gentler handling of the grapes and inherent knowledge and ability of the picker to choose only healthy bunches.

Vintage 2014


SUNDAY FEB 2ND Broke Village Markets.

This li le market is a must‐see.

Set in the beau ful, sheltered park in the main street of Broke, the market is a relaxing way to add to all that Broke Fordwich has for visitors and locals.

SUNDAY 9TH FEB Wine Country Markets at Potters a mixed market of ar sts, growers, po ers, handmade and other eclec c stalls with live music, cafe and wine tas ng. Take some me to wander around, enjoy lunch at the Brickworks Brasserie or take a tour of the brewery at Hunter Beer Co. Wine Country Drive (Cnr Fleming St), Nulkaba

SATURDAY FEB 15TH AND SAT/SUN FEB 22ND/23RD Hand Made in the Hunter Markets. 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.

SUNDAY FEB 16TH Sacred Tree Markets. 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.

markets feb

Is your idea of a lazy weekend filled with delicious chocolates and other such treats? Ours is and if you are a devotee to the joys of

chocolate, desserts and all other sweet things in life then I know this great li le place you should visit...

Sabor in the Hunter is a dessert bar in Lovedale, offering an abundant range of classical and seasonal desserts paired with

wines, dessert wines, Ports and liqueurs from the Hunter region. Sabor is a favourite spot for both locals and tourists who are either drawn to it by reputa on or simply come upon it by accident ‐ either way nobody leaves without planning to return.

This local sweet spot is owned and managed by Fernando and Renata who can trace their family recipe for Portuguese Chocolate Mousse back 60 years to a li le Portuguese village known as Poeares da Regua. They are also the creators of Casa De Sabor ‐ Sabor's Portuguese Mousse & Rice Pudding sold in gourmet Delicatessens and other great stores throughout Sydney.

Their range of desserts is extensive ‐ ranging from tradi onal cheesecakes, classic chocolate cakes and ramisu to macaroons, Portuguese Tarts and their award winning Portuguese Chocolate Mousse. They have also created an indulgent chocolate dipping plate using Callebaut (Belgium couverture chocolate). All of which should be coupled with their selec on of Hunter Valley’ Dessert Wines, Ports & Liqueurs.

For the kids, they have a chocolate dipping plate (including marshmallows, honeycomb, poco loco s cks), assorted ice cream flavours, cupcakes, chocolate mousse and more.

They also offer a gluten free range, light meals and for those who le their sweet tooth at home ‐ they offer a variety of savoury light meals, cheese plates and barista made coffee.

My favourites? I have many ‐ but here I will men on just two. The first being the dark chocolate volcano paired with Emma's Co age Perfect Dessert Wine and the other the tradi onal Portuguese Chocolate Mousse with the Allandale ''Anna'' Semillon ‐ Sauvignon Blanc. Just fantas c. Go on indulge yourself !!

I know this great

little place

Open Friday to Sunday (and Monday on public holidays) ‐ 319 Wilderness Rd, Lovedale


P I C K O F T H E C R O P TAMBURLAINE ORGANIC WINES | 2013 RESERVE MUSCAT

From Australia’s largest producer of organic wines, this 2013 Reserve Muscat from Tamburlaine Organic Wines comes with toffee, nuts, orange peel, caramel and raisin flavours that linger.

Try on its own or with blue cheese, or your favourite dessert.

Alc/Vol 18% | RRP $29.00

THE HUNTER VALLEY Sticky

Dessert wines ‐ o en referred to as “s ckies” (perhaps due to the delicious “s cky” texture of the wine), are luscious a er‐dinner drinks that linger on your palate more deliciously than any mousse, cake or tart. Dessert wines go well alongside a well‐made dessert, or can stand alone as a replace‐ment for dessert at the end of a meal.

Fermented in the same manner as conven onal white wines, Dessert wines tend to be intensely flavoured, deeply gold in colour with bouquets of dried apricots, rich sweet flavour and a sharp acid finish. The types of desserts that a dessert wine can go with are limitless but the general rule is for the dessert wine to be sweeter than the desserts to avoid having the dessert over‐power the dessert wine.

Dessert wines are tradi onally made from grapes that are harvested later in the season. This allows the concentra on of grape sugars in the grape and a naturally occurring fungus, botry s cinerea (or “noble rot”) to a ack the grape, gradually drawing the moisture from the berry and intensifying the sugar concentra on, acidity and fruit flavour.

Types of Dessert Wines

Late Harvest is a term applied to wines made from grapes that are le on the vines late during the harvest so that they ripen to their fullest. Late harvest is usually an indica on of a sweet dessert wine such as late harvest Riesling, Pinot Gris or Semillon. The grapes are le to dry on the vines to naturally dehydrate un l they resemble raisins before being picked and dried indoors or they are le on the vineyard ground to shrivel in the sun.

Liqueur Muscat is a for fied wine from the Muscat Blanc à Pe ts Grains which is a white wine grape and considered one of the oldest grape varie‐

es in existence (also known as Brown Muscat grapes). The wine is sweet, dark and highly alcoholic with similari es to the Portuguese for fied wine Madeira. Liqueur Muscat essen ally starts out as a late harvest wine, with the grapes le on the vine longer than usual ‐ un l they are prac cal‐ly raisins and very sweet.

What is ACIDITY in wine?

Acids are very important structural components of wine. If a wine is too low in acid, it tastes flat and

dull. If a wine is too high in acid, it tastes too tart and sour. Usually, the winemaker can easily manipulate the acidity.

The acid in wines is derived from the grapes used to make the specific wine and allows wine to maintain its freshness while also molding its flavour components. A wine with well‐balanced acidity is not only a joy to drink, but also makes for excep onal food‐pairing versa lity.


B E H I N D T H E

With harves ng now underway, this is when it all happens... Eyes are on the weather forecast, tongues are tas ng sugar levels daily while conversa on is heavy with expecta ons and hopes for the 2014 vintage. In the Hunter Valley and due to our warmer condi ons, vintage commences as early as January.

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

The Passing of a Hunter Valley Living Legend. On the 14th of January 2014, Mr Perc McGuigan passed away aged 100. Inducted as a Hunter Valley Living Legend in 2007, Mr. McGuigan devoted more than 30 years of his life to winemaking and started the McGuigan dynasty which his sons Brian and Neil have carried on. Mr. McGuigan celebrated his 100th birthday in November last year.

A posi ve and yet early start to 2014 Vintage for the Hunter Valley: An unusually hot Winter followed by a cooler Spring has led to one of the earliest vintages for the Hunter Valley in recent history. This year, the harves ng of some grape varie es commenced in the first week of January ‐ two weeks earlier than normal with harves ng in a typical year star ng around the third or fourth week of January. With near perfect ripening condi ons wine growers are expec ng a good vintage with early pickings of Semillon, Chardonnay and Verdelho grapes looking really good.

Average value of wine exports rise: The average value of Australian wine exports con nued to rise last year while wine exports declined overall according to the Wine Export Approval Report December 2013, released by Wine Australia. The average value of exports increased by 1 per cent to A$2.59 per litre, mainly due to a 3 per cent increase in the average value of bo led wine to A$4.58 per litre. Australia remains well‐placed in China, second behind France and is achieving the highest average value among the top 10 impor ng countries.

Newcastle Cra Beer Week is back! One of the key events in the Australian Cra Beer diary is back for a 3rd year from 20th February to 2nd March. Events will be held at a range of venues throughout Newcastle and the Hunter ‐ including our very own brewery Hunter Beer Co! See www.newcastlecra beerweek.com.

China's thirst for wine con nues unabated: China is expected to drive global wine consump on in the coming years as it becomes the fastest‐growing market in the world. This thirst for wine is driven by an increasing thirst for wine knowledge. China's growing thirst for Australian wine is driving the rise in Australian wine exports, with ever‐increasing volumes of locally produced wine shipped to the world's most populous na on. In 2012‐13, Australian wine worth $215 million was exported to China, but in just 12 months this figure is expected to reach $248m.

New Cellar Door for Pokolbin. Moon Mountain Vineyard is now open on Broke Rd in Pokolbin

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.


Ma has had a fascina ng and illustrious career in winemaking which now involves opera ng his own wine business and cellar door ‐ Gundog Estate on McDonalds Rd in Pokolbin as well as Burton Interna onal Wine Consultants, a company he founded in 2010. Through this business, he provides a consul ng service covering all major aspects of wine produc on and wine business, to other small wine producers. Ma also has extensive experience expor ng wine to numerous countries including the US, Japan, Denmark and China. Drawing on this experience, Ma also assists Australian and Interna onal businesses in the establishment of new export trade.

Ma has been involved at various levels of winemaking and wine business management for the last twelve years. Star ng out as a Trainee Winemaker in the Hunter Valley, Ma then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. Ma finally returned to the Hunter where he se led at Wandin Valley Estate in Lovedale where he had the dual role of Winemaker and General Manager. During his me at Wandin Valley, Ma ’s wines gained many accolades, and in 2010 was recognised as the “Hunter Valley’s Rising Star” at the Hunter Valley Wine Industry Awards.

Ma is passionate about single vineyard wines, regional expression and premium grape varietals. He believes well made wine should clearly reflect where the fruit is grown, and tell a story about the par cular vineyard and season. Ma is now making four different Hunter Semillons and Shiraz from the Hunter Valley and Murrumbateman in the ACT. He and wife Renee run the Gundog Estate cellar door from the historic Pokolbin school house, next to Lindeman’s Wine on McDonalds Road. They are also construc ng a cellar door at the Gundaroo family property in the Canberra District owned by parents Sharon and Geoff, which has 2.5ha each of Chardonnay and Cabernet Sauvignon.

It comes as no surprise to many that under Ma ’s management and winemaking, Gundog Estate have been awarded a pres gious five star winery ra ng from Australia’s leading wine cri c – James Halliday.

FO

CU

S

ON

MATT BURTON OWNER & WINEMAKER | GUNDOG ESTATE


WHAT’S NEW IN FOOD

With February comes warmer days and nights ‐ ideal for late morning breakfasts or brunch and 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.

New Coffee Shop at Hunter Valley Gardens Shopping Village. Bliss Coffee at Hunter Valley Gardens is no more. In its place is new coffee shop The Village Cafe ‐ where you can relax and enjoy a sweet treat and blissful cup of coffee.

Spanish Paella Classes: Learn how to cook authen c Spanish Paella, Super tasty Churros and of course Sangria at the Calais Estate Barrel Room with Chef and owner of The Verandah Restaurant ‐ Ma Dillow. Cost $90 per person. Stay tuned for upcoming dates or con nue to read this column to keep up to date on dates:

Dates for 2014 are: 2nd February; 30th March; 1st June; 8th June; 15th June; 22nd June; 29th June; 21st September. Ph: 4998 7231

Fireside Sundays at Twine Restaurant: Put a li le spark in your Sunday with Fireside Sundays at Twine Restaurant and celebrate Moroccan Cuisine throughout February. 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 (Moroccan) and a tantalizing dessert. Every Sunday at Twine Restaurant from 5:30pm last bookings 7:30pm. Cost: $50 pp (kids under 12 eat free). Ph: 4998 7449

Locals Night at Roberts Circa 1876 ‐ Tuesdays and Wednesdays ‐ BYO ‐ No Corkage. Ph: 4998 4998.

Locals Night at The Verandah Restaurant is on Sunday the 2nd of February with the theme ''Verandah Favourites 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

Emerson's Cafe & Restaurant ‐ now at Adina Vineyard in Lovedale is introducing a new and exci ng way to dine with his ''Chef's Table Dinner'' ‐ an exclusive opportunity to dine right in the middle of all the ac on in Emerson's kitchen. To enquire about the Chef's Table phone 4930 7029.

''Two Fat Blokes Gourmet Kitchen''. Jan Molenaar from Two Fat Blokes Gourmet Tours has opened his new gourmet kitchen and Euro ‐ Deli at De Iuliis Winery on Broke Rd in Pokolbin. The restaurant / cafe has an all day menu offering wine and food matching, charcuterie pla ers, daily specials on fresh foods, pasta, seafood, streak and chicken. The Euro‐deli also has an outstanding local and interna onal range of deli products. Open 7 days with breakfast served on Saturday and Sunday.

Queen's former head chef to promote Australian wine and food. The Australian wine industry has recruited one of the Queen's former head chefs ‐ Bri sh Michelin‐star chef, Roger Jones, to promote Australia as a leading wine producer and a land of fine dining.

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.

The word "tapas" is derived from the Spanish verb ''tapar'' ‐ meaning "to cover". Tapas are not a par cular type of food and there are no rigid rules defining their taste, design or structure. In general, they are small por ons of appe sers or appe te teasers designed to accompany one's sherry or other aperi f and are intended for instant gra fica on ‐ served and consumed quickly.

They may be served cold such as mixed olives, cured ham or cheese, or warm such as solomillo a la castellana which is fried pork scallops, served with an onion. In many venues, bars and restaurants, tapas have evolved into an en re and o en sophis cated, cuisine.

Types of tapas vary widely and range in scope from simple yet delicious dishes such as meatballs with sauce (or albóndigas), cured serrano ham to more complex dishes like ''bacalao'' which is salted cod loin sliced very thinly and usually served with bread and tomatoes, sautéed garlic prawns in peppercorn sauce (called gambas), chorizo al vino which is chorizo sausage slowly cooked in wine, or mejillones rellenos ‐ stuffed mussels.

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

Whether is called tapas, divvy dishes or mezedhes, just about every cul‐ture has their version of these tasty li le dishes. Italy has the an pasto pla er, Turkey and Cyprus the meze, Mexico its antajitas, Argen na has the picada and Venice the cicche which are typically eaten for lunch or as late‐a ernoon snacks.

The common theme amongst them all is that they are designed to be shared and served at ease and encourage conversa on because people are not so focused upon ea ng an en re meal that is set before them.

If you're in the mood for a fun and social meal with a loved one or a group of friends then local favourites serving tapas, meze or divvy style meals include RidgeView Restaurant, The Verandah Restaurant, Twine Restaurant, Wandin Wine Bar & Diner and Emerson’s Café & Restaurant.

Buen ape to!

IT’S FARE TOShare


THE T P FIVE Romantic FoodsThe candles are lit, Barry White’s playing softly in the background and the table’s set for romance. There’s only one thing missing...the gourmet fare!

Whether you're dining out or ea ng in, you might as well make your meal as “hot” as possible ... even if it's served cold. Knowing what to order (or serve) for that roman c dinner for two can be tricky, so lets unravel the mystery and look at the top 5 foods that most certainly should be on any “Table for Two”…..

For Starters…..Did you know that Chickpeas were believed to have aphrodisiac proper es in ancient Roman history? This makes hommus a very provoca ve appe zer. Put a Mediterranean twist on your roman c meal and hand feed your lover bits of pita bread dipped in hommus.

Known as the culinary symbol for passion, Oysters have long‐earned their roman c reputa on for their salty, sweet taste and velvety texture. Whether you pile them with chopped vegetables, lime juice, and herbs or just prefer their raw taste, oysters will add a roman c allure to any meal. If you find the thought of shucking a li le too difficult, head over to Twine Restaurant at Wynwood Estate for their “Oyster Plate done 6 ways” which is simply to die for (and will win you BIG brownie points!)

For Mains….Basil not only makes the meals smell and taste be er, but it also has a lot of beneficial effects on human body. Basil has a fantas c aroma that is said to have an aphrodisiac effect; it is also very s mula ng. Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so roman c!

An English herbalist from the 17th century, Nicholas Culpepper, wrote that Asparagus "s rs up lust in man and woman." In 19th century France, bridegrooms were served three courses of the sexy spears at their

prenup al dinners. Apparently for a good reason: asparagus is a great source of potassium, fibre, vitamin B6, vitamins A and C, and thiamin and folic acid—which is said to boost histamine produc on—add it to your pasta!

And finally….The ul mate sexy food...Chocolate has earned its crown as the most sensual and roman c foods, as its aphrodisiac power traces back hundreds of years in history. Ea ng chocolate releases endorphins in the brain which makes a person feel happy and loved. Throw some strawberries in the mix (one of the foods people think of most o en before roman c encounters) and let the evening unfold.

What to Drink… Bubbles of course! Make it extra roman c by making it a “Blush”. Our pick from the Hunter Valley would have to be Pierres Wines—2010 Rosé ‐ Méthode Tradi onelle. 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. This wine is an ideal match for your basil & asparagus pasta (add a bit of smoked salmon for the perfect wine & food match!)


The Vertical Wine Tasting A ver cal tas ng is carried out by tas ng a single wine varietal from the same producer but from several vintages and is a great way to experience how different vintages can vary in the world of wine.

For example, you may set up a ver cal tas ng to feature Pokolbin Estate's Reserve Shiraz from 2004, 2005 and 2006. Tas ng the same varietal of wines from the same maker and the same vineyard and leaving the produc on year as the “single” variable allows you to see how significant or how subtle a wine can change from one vintage year to the next. This kind of tas ng also allows you to experience just how unique weather pa erns may affect the grapes from one year to the next. Many factors play a part in a wine’s vintage heritage and these can be interes ng points of observa on and conversa on.

MIXING IT UP A LITTLE! The Horizontal Wine Tasting The horizontal tas ng is conducted by focusing on a specific wine varietal (Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Semillon, etc) from a single year, but from mul ple producers. For example tas ng a 2006 Shiraz from 5 or 6 different wineries ‐ and comparing each against the other.

Horizontal tas ngs can be done with wines from the same region or you can mix it up by selec ng wines from different regions within the same country or wines from different countries. What is important is that the varietal and year remain the same for all wines.


Home cooking can experience some surprisingly common drawbacks when it comes to cooking with wine.

Other than helping you relax a er a long day, wine has three main uses in the kitchen ‐ as a marinade, a cooking liquid and as flavouring for a finished dish.

Cooking with wine brings addi onal flavour to the food being prepared and is used to intensify and enhance the flavour and aroma of food. Think of flavouring a recipe with wine in the same way you would by adding a spice or herb. The flavours tend to mellow the longer you cook the wine in the dish. For best results, wine should not be added to a dish just before serving as the wine needs to simmer with the food, or sauce, to combine with the flavours. When the wine is heated, the alcohol and the sulfates found in wine are cooked off, leaving only an aroma and light taste.

For a long me, cooks believed that undrinkable wine, or wine they would normally dispose of, should be added to the saucepan. The reality is you can cook with all types of wine, regardless of the variety or price range ‐ however there is a single most important rule when it comes to cooking with wine: Only cook with wines that you would drink. If you do not like the taste of a wine, you can be assured that you will not like the dish you choose to use it in. Also, refrain from using ''cooking wines'' as they tend to be cheap, salty and o en include addi onal spices or herbs that do li le to enhance your recipe.

That is not to say you need to use expensive wines. A simple, good quality wine, that you enjoy, will provide the same flavour to a dish as a premium wine ‐ so save the premium wine to serve with the meal.

A common ques on, is what colour wine to use ‐ red or white. Red wines tend to bring colour, clarity and a dis nctly dry characteris c to the foods they are added to while white wines are known to bring an acidic quality with a bit of tanginess.

Use red wines for red meat dishes and for flavouring red sauces with red meat. For example, a robust red wine would be ideal for hearty stews with lots of heavy root vegetables. Try to avoid using very tannic and oaky reds like Cabernet Sauvignon as the oak and tannins concentrate in the cooking process crea ng a very strong flavour which could overpower your dish.

Lighter wines tend to work best in cooking as they are not as overpowering. Use white wines with recipes that include fish, shellfish, seafood, poultry, pork or veal and if you are making a cream sauce or seafood soup.

It also helps to bear in mind that ''what goes together grows together.'' In other words whenever possible use regional wines when cooking regional cuisine.

But always remember ‐ cooking with wine should be fun. If you are just star ng out, don't over complicate it, keep a young bold red such as a Merlot in readiness for that favourite spaghe bolognaise or a dash of Chardonnay for your Creamy Chicken Marsala recipe. Also, always be prepared to experiment by using different wines in your cooking ‐ that extra splash or two of wine is sure to make your favourite recipe a winner at the dinner table!

JUST A SPASH Cooking with Wine


SATURDAY 8TH MARCH 2014

JOHN FARNHAM & LIONEL RITCHIE at Tempus Two Superstars Lionel Richie and John Farnham will perform in a co‐headlining tour with their own bands at Tempus Two Winery on Saturday 8th March 2014.

Five‐ me Grammy winner Lionel Richie is a music icon known for his solo hits and as a member of the Commodores. Collec vely he has sold more than 100 million albums, and wri en and recorded chart‐topping hits including “Hello” “Easy” and “All Night Long.”

John Farnham, a master performer whose classic album “Whispering Jack” is owned by one in four Australians, has a long‐held nickname that s ll says it all: The Voice. This year, Farnham was voted best Australian singer of all me in a poll of 100 singers and musicians.

Lionel Richie and John Farnham promises to be a not‐to‐be‐missed concert at a unique loca on. Witness these two incredible performers singing all the hits — old, new and reimagined. For more informa on visit www.tempustwo.com.au

SATURDAY 22ND MARCH 2014

JIMMY BARNES IN A DAY OF CLASSIC AUSSIE ROCK! A Day on the Green at Bimbadgen

Due to overwhelming demand, the very‐popular a day on the green classic Aussie rock show is back! The concerts held in the past two years have absolutely gone off, but we’re predic ng this year’s event may well up the ante even further.

Bimbadgen Winery will rock to the sounds of Jimmy Barnes, the Angels with Dave Gleeson, Ian ‘Mossy’ Moss, Richard Clapton, Daryl Braithwaite and Boom Crash Opera. That’s six incredible acts and more than five hours of some of the greatest Australian rock ever produced!

For more informa on and ckets visit www.adayonthegreen.com.au.

14TH—16TH MARCH 2014

CMC ROCKS THE HUNTER

at Hope Estate This 3‐day fes val, held at Hope Estate in the beau ful Hunter Valley NSW, is one of the biggest and most‐an cipated music events each year.

Execu ve Chairman of Chugg Entertainment, Michael Chugg said, "Toby Keith, Kellie Pickler, Craig Campbell and now Gretchen Wilson, Clay Walker, James Reyne, Blackjack Billy to name a few… This is the most interna onal ar sts we’ve ever had at CMC Rocks so it’s going to make an

unbelievable weekend of music”.

Now in its seventh year of opera on and fourth year in the Hunter, CMC Rocks the Hunter fes val has established itself as the biggest Interna onal Country and Roots Fes val outside of North America and one of the premiere events on the Australian music calendar.

For more informa on and cket sales visit www.cmcrocks.com.

march

SATURDAY 8TH & SUNDAY 9TH MARCH 2014

MAITLAND TASTE FESTIVAL throughout Maitland The Maitland Taste, Food, Wine and Music Fes val returns to Maitland City Centre this year over two days in March for a colourful celebra on of the Hunter’s finest food, wine and music.

Cooking demonstra ons will showcase the talents of some of the Hunter’s most renowned chefs, who will get the taste buds ngling as they slice, dice and sauté their way to foodie heaven. Esteemed winemakers from around the region will also be on hand to complement the smorgasbord of treats.

Atmospheric entertainment will be provided by local musicians and there will be plenty of children's entertainment and ac vi es. Don’t miss the Maitland Fes val, Saturday 8 and Sunday 9 March 2014!

28TH—30TH MARCH 2014

KURRI KURRI NOSTALGIA FESTIVAL throughout Kurri Kurri The Kurri Kurri Nostalgia Fes val is now in its second decade and has es‐tablished itself as one of the Hunter's premier fes vals, featuring all things 1950s ‐ rock n roll, cars, music, fashion and dancing.

The three day program of events includes the Show and Shine vintage car display, retro market stalls, talent quests, fashion parades, Rock n Roll dancing and plenty of live entertainment in the main street of Kurri and at the local clubs.

Most of the events are free with entry to the various club shows and dance events varying in price. Check out the website for a program of events and loca on map

Dine 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.

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

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

VILLAGE BOOKS A fantastic range of fiction, non-fiction, and children’s books and a unique collection of quality toys, games, souvenirs and gifts.

WILSON & HUNTER Summer is heating up at Wilson and Hunter with a burst of colour. The latest from Camilla, Mela Purdie, Verge, Katherine, Samantha Wills, Metalicus, Bleu Blanc Rouge,Tilly Rose,Tolani and more…

WINE GLASS GALLERY An extraordinary gift gallery stocking unique colourful wine glasses, original artworks, homewares, $20 summer hats, jewellery, shot glasses, magnets, souvenirs & much more.

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

Pamper

BROKE ROAD, POKOLBIN OPEN 7 DAYS FROM 10AM

AQUA GOLF & PUTT PUTT If you fancy a bit of action then visit our Aqua Golf and Putt Putt Golf Course—fun for the whole family! Win cash & prizes! Phone 4998-7896.

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.

THE VILLAGE 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.

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.

Play

POKOLBIN CONVENIENCE STORE In the heart of the village is a genuine general store servicing the Pokolbin area with everything you might need while visiting the Wine Country.

Essentials

POKOLBIN VILLAGE PHARMACY Offering you 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

Shop Savour

HunterValleyShopping.com.au

the hunter blackboard february 2014

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