The Hunter Blackboard January 2014

HunterValleyOnline.com.au

MEZE DINING

In Wine Country IIInn WWWiinnee CCCoouunnttrryy ARTING AROUND

Summer Food to Share

HUNTERTHE

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

JANUARY 2014

Sizzling

Shop ‘til you drop!

The No.1 magazine for visitors to Hunter Valley Wine CoB L A C K B O A R D

SUMMERIssueSummerTHE

WHITES

Match Your Wine to your Cheese M t h Y Wi tCHEESE PLEASE!

THB January 2014 Cover FINAL.ai 1 3/12/2013 1:23:57 PM

2 | JANUARY 2014

thb

F O R Y O U R

DIARY

jan

FRIDAY 18TH and FRIDAY 31ST JANUARY NEWCASTLE PERMANENT’S 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.

15TH NOVEMBER 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

FRIDAY 18TH & SATURDAY 19TH JANUARY 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 �nd colonial sandstone buildings occupied by modern and invi�ng cafes, pubs, galleries, museums, bou�ques, an�que shops and local businesses. For more informa�on visit www.novacruises.com.au

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SATURDAY 25TH JANUARY— CELEBRATE! at Gartelmann Wines. Join all-Australian singer & performer Pat Drummond from 12 noon at Gartelmann Wines to celebrate the Cellar Door’s 15th Birthday! It’s also 60 years since local wine iden�ty, Jorg Gartelmann arrived on our fair shores. Come and celebrate our milestones with some great music, fabulous Gartelmann wines and delicious, dis�nctly Australian fare from The Deck Café. Entry is free so come along and celebrate! Limited places are available on the deck so bookings are appreciated. Phone 4930-7113 or visit www.gartelmann.com.au.

1ST TO 19TH JANUARY SCHOOL HOLIDAY 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 di�erent 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

AUSTRALIA DAY – SUNDAY 26TH 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 �ypasts 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.

SATURDAY 11TH & SUNDAY 12TH JANUARY 2014 TASTE OF THE WORLD BEER FESTIVAL at NEWCASTLE HARNESS RACING CLUB. Enjoy �ne 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.tasteo�heworld.com.au

�

JANUARY�2014�|�3 � thb�

EDITORS

LIKE US ON FACEBOOK Facebook.com/The Hunter Blackboard

Welcome�to�2014�and�another�year�of��ne�wine,�fabulous�dining�and�loads�of�fun��lled�ac�vi�es�throughout�the�Hunter�Valley�and�throughout�the�pages�of�your�favourite�magazine,�The�Hunter�Blackboard!�We�hope�this�is�your�best�year�yet!��

Summer�is�well�and�truly�upon�us�and�as�the�buzz�of�the�cicada’s�in�the�bush�accompany�our�every�waking�moment,�it’s��me�to�get�out�there�and�taste�everything�that’s�on�o�er�throughout�Wine�Country,�from�great�local�produce�at�the�growing�number�of�markets�to�the��ne�Summer�fare�served�up�on�our�restaurant�tables.��

Nothing�says�Summer�like�seafood�and�matching�wine�to�some�seafood�can�be�tricky.�In�this�issue�we�give�you�a�hand�by�matching�di�erent�wine�varie�es�to�the�great�Aussie�oyster.��

School�holidays�swing�into�ac�on�at�Hunter�Valley�Gardens,�where�you�can�s�ll�enjoy�the�Christmas�Lights�Spectacular�right�up�un�l�Australia�Day�as�well�as�some�terri�c�school�holiday�ac�vi�es�of�the�four�legged�kind.��

January�and�February�sees�“Vintage”�in�the�Hunter�Valley�and�First�Creek�Wines�will�be�celebra�ng�by�providing�visitors�with�the�opportunity�to�see�the�wine�produc�on�process��rst�hand�before�enjoying�a�fabulous�feast�at�the�winemakers�table...this�is�certainly�an�experience�you�won’t�want�to�miss.��

Hunter�Valley�Cheese�Company�will�also�be�launching�it’s�Summer�Cheese�Sale�with�great�bargains�each�and�every�day.��

Their�hand�made�cheeses�are�a�highlight�of�many�a�stay.�January’s�a�great��me�to�visit�the�sale�and�a�Cellar�Door�(or�two)�then�put�together�a�cheese�picnic�using�our�great�guide�to�

wine�and�cheese�matching�on�page�16.�

Pat�Drummond�will�also�be�making�a�quick�trip�to�Wine�Country�this�January�when�he�

stops�in�to�perform�at�the�Gartelmann�Milestones�Celebra�on�

on�the�25th.�For�those�who�have�seen�Pat�in�ac�on�you�know�you’re�in�for�an�a�ernoon�of�great�music,�lots�of�laughs�and�some�great�wine.��

The�Hunter�Valley�is�fast�becoming�a�popular�shopping�des�na�on�and�in�this�issue�we�explore�some�of�the�“gems”�we’ve�discovered.�Gi�s�and�home�wares,�local�produce,�jewellery�and�gemstones,�fashion,��books�and�fabulous�art�and�cra��are�all�on�o�er,�enabling�visitors�to�take�home�that�very�special�momento�and�locals�to��shop�local.�

Speaking�of�art,�there�are�some�amazing�galleries�in�the�area�that�are�well�worth�a�visit�this�Summer�with�some�local�galleries�also�giving�you�the�opportunity�to�meet�the�ar�st�and�even�take�some�lessons�yourself.��We�“Art�Around”�in�wine�country�on�page�12�of�this�issue.��

2014�looks�set�to�be�a�fabulous�Vintage�and�an�equally�inspiring�year�for�the�Hunter�Blackboard.�We�have�great�plans�for�2014…�look�out�for�our�easy�to�use�map�in�every�issue��from�February�onwards,�its�just�the�start�of�things�to�come.�Enjoy!��

THE�summer�ISSUE�

f ro m � t h e �

4 | JANUARY�2014�thb�

t h i n g s � t o � d o � i n �J A N UA R Y

Vintage: the lost works of Max Dupain, �is�an�exhibi�on�that�brings�together�two�glorious�

collec�ons�of�forgo�en�images�of�wine�grape�vintages�in�the�Hunter��heart�of�Australia’s�wine�world�in�the�mid�20th�century��by�the�legendary�photographer�Max�Dupain.��

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.�

Dupain�took�the�photographs�on�commission�as�part�of�his�commercial�prac�ce,�and�his�skill�in�capturing�the�arcadian�beauty�of�the�everyday�work�of�vignerons,�grape�harvesters�and�cellar�hands�represents�a�sublime�encounter�between�the�world�of�art�and�the�world�of�wine.��

Vintage�runs�un�l�19th�January,�and�will�be�followed�from�23rd�January�by�An Open Secret: reposi�oning abstrac�on.��An Open Secret�presents�works�from�the�Pandora�Group�of�female�ar�sts�from�the�Lower�Hunter.�

This�exhibi�on�aims�to�posi�on�women�as�a�signi�cant�force�in�new�abstrac�on,�and�features�works�by�Sally�Bourke,�Helen�Dunkerley,�Annemarie� Murland,�Linda�

Swin�eld,�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?�

“From the Centre Squared” by Patricia Wilson�Adams

Just add Romance The�country�estate�of�Peppers�Guesthouse�sets�the�scene�for�a�roman�c�gourmet�weekend�in�the�Hunter�Valley.�Just�for�the�occasion�there�will�be�a�Pop�Up�Cellar�Door,�serving�famous�Hunter�Valley�wines�coupled�with�delicious�canapés�served�on�the�verandah�or�in�the�guest�lounge.��

On�Saturday�join�winemakers,�local�producers�and�Chez�Pok�Execu�ve�Chef�Alexis�Agapiou�for�a�gourmet�BBQ�lunch�hosted�by�Gourmet�Traveller�WINE�writer,�Nick�Stock.��

Nick�Stock�is�one�of�Australia’s�most�proli�c�wine�commentators�whose�involvement�in�wine�stretches�well�beyond�wri�ng�to�radio�and�television�broadcas�ng,�wine�show�judging,�public�speaking,�educa�ng�and�winemaking.�

His�frank�and�fearless�style�has�made�him�one�of�the�most�popular�and�widely�read�Australian�wine�cri�cs,�culmina�ng�in�his�global�recogni�on�as�Best�Drinks�Journalist�at�the�World�Food�Media�Awards�in�2007.�

A�er�breakfast�on�Sunday�morning,�explore�the�culinary�delights�of�the�region�using�your�Food�Trail�Map.�Stop�for�a�picnic�on�the�way�and�enjoy�your�gourmet�hamper�in�the�beau�ful�Hunter�Valley�surrounds.�Go�home�refreshed.�

The�package�also�includes�2�nights'�accommoda�on�in�a�Vintage�Room,�breakfast�daily�and�a�gourmet�hamper�on�arrival.��

For�more�informa�on�phone�Peppers�Guesthouse�on��4993�8999�or�visit�www.peppers.com.au. �

A�GOURMET�EVENT�AT�CHEZ�POK�

�


Why not take the family out to Hunter Valley Gardens during the January School Holidays (1st—19th January) and enjoy hands on fun with Hunter Valley Zoo!�

There�will�be�lots�of�di�erent�farmyard�and�na�ve�animals�plus�rep�les.�Help�feed�and�care�for�these�animals�including�Goats,�Guinea�Pigs,�Lambs,�Kangaroos,�Echidna,�Snakes,�Lizards,�a�Baby�Crocodile,�Tortoise�and�more!�

The�Peng�Zoo�event�runs�daily�from�10am�–�2.00pm�and�is�an�experience�children�will�love�and�remember.�The�great�thing�about�Hunter�Valley�Zoo�is�that�the�handlers�are�very�knowledgeable�and�passionate�about�all�creatures�and�encourage�everyone�to�learn�more�about�these�fabulous�animals.�

Make�a�day�of�it�and�get�back�to�nature.�Spread�over�60�acres�it�is�a�property�that�can�be�explored�with�something�new�and�exci�ng�around�every�corner.��

Christmas�Lights�Spectacular�will�con�nue�to�dazzle�every�night�un�l��Sunday�26th�January.�Now�in�its�seventh�year,�the�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��reworks�on�the�opening�night,�the�event�is�a�guaranteed�way�to�kick�start�the�fes�ve��me�of�year�for�the�whole�family.�Gates�open�nightly�from�6.30pm,�with�pre�lights�entertainment�and�food�stalls.�The�lights�display�commences�at�7.30pm.��

Why�not�make�the�fun�last�by�purchasing�day�and�night��ckets�and�enjoy�the�Peng�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.�

leapin’ lizards!

SCHOOL�HOLIDAY�Action!�

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��nd�out�

if�the�Christmas�Lights�Spectacular�will�be�open.��


m o r e � t h i n g s � t o � d o � i n �J A N UA R Y

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.�

First�Creek�wines�have�been�cra�ing�wines�of�excep�onal�regional�quality�since�1996.�A�talented�and�highly�acclaimed�

team�of�winemakers�led�by�Liz�Jackson�and�Greg�Silkman�(who�is�also�First�Creek’s�Managing�Director)�are�regarded�as�amongst�the�best�winemakers�in�Australia,�so�much�so�that�over�25�wine�companies�in�New�South�Wales�also�trust�First�Creek�to�make�wine�from�a�range�of�unique�vineyards�and�microclimates�within�Australia.��

Throughout�this�year’s�vintage�Greg�Silkman�will�provide�visitors�with�a�behind�the�scenes�look�at�Vintage�2014�–�something�never�o�ered�before!��

Greg�will�lead�you�on�a�guided�tour�of�Vintage�2014,�and�explain�the�processes�involved�in�geng�the�wine�from�vine�into�bo�le.�Start�at�the�crusher�where�the�aromas�of�freshly�crushed�grapes��ll�the�air,�see�the�fruit�as�it�is�processed�and�learn�about�the�fermenta�on�choices�for�di�ering�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�above—we�thoroughly�recommend�this�event�for�both�the�novice�and�avid�wine�connoisseur�alike.��

top�PICK�

�


AT�HARRIGAN’S��IRISH�PUB�

From�the�moment�you�walk�in,�you�know�you're�in�a�good�place�to�be.�Even�the�ceilings�are�decorated�–�by�ar�sts�own�in�from�Ireland��with�Irish�sayings,�like�"Céad�Mile�Failtá",�which�means�'A�hundred�thousand�wel�comes'.��

Walk�a�li�le�further��into�the�warm�stone�and�gleaming�wood�of�the�Sports�Bar��and�you'll��nd�a�vast�array�of��ne�Irish�beers,�as�well�as�the�pick�of�the�Aussie�beers,�all�on�tap.�Many�a�person�has�spent�lively�hours�over�a�pint�of�the�good�stu��or�a�glass�or�more�of�the�local�Hunter�wines!��

And,�like�any�good�Sports�Bar�should,�Harrigan's Irish Pub has�a�TAB,�an�ATM�machine�and�gaming�room.�

Once�you've�enjoyed�a�meal�here,�you�will�understand�why�Harrigan's�has�won�Best�Country�Bistro.�Daily�chalkboard�specials�go�quickly,�with�the�Beef�and�Guinness�Pie�and�tender,�char�grilled�steaks�heading�the�list.�Diners�can�eat�indoors�or�in�the�fantas�c�outdoor�area�overlooking�the�vineyards,�which�is�great�for�families.�

Every�Wednesday�visitors�can�enjoy�“Curry�in�a�Hurry”�where�diners�choose�from�4�delectable�freshly�made�Indian�curries,�just�$20�per�person�with�a�glass�of�house�wine�or�a�James�Squire�Indian�Pale�Ale.��

Of�course�Harrigan’s�is�a�great�haunt�for�locals�too.�The�“knock�o�,�kick�back�and�unwind”�specials�run�Monday�to�Thursday�from�4�6pm.�Meet�up�with�friends�and�relax�a�er�a�long�hard�day�at�Harrigan’s.��

A thousand welcomes’

8 | JANUARY 2014 thb

With Summer temperatures reaching average temperatures of around 25 degrees (C), crisp, lower�alcohol white wines are the answer to those sweltering days and evenings and they complement those typical Summer dishes such as salads, dips, cold meats and grilled �sh. It's also the season to celebrate, so the ques�on we should also be asking is ''what should we be toas�ng with?'' Pung those refreshing lagers aside for a minute, there's a whole range of Summer white wines to consider � and it's a long list at that. Sparkling Wines: One of the most popular wines at this �me of the year and a wine that is great on its own or coupled with appe�zers or an opening course in a meal. Sparkling wines pair well with raw or steamed shell�sh, shrimp, salami, smoked salmon, stu�ed mushrooms, Brie & Gouda cheese, sweet bread and mascarpone cheese and fruit�based desserts. Semillon: Semillon is the most renowned white variety in the Hunter Valley and when young is renown for its crisp, fresh and zesty style with a natural acidity and lemony characters. These wines make wonderful Summer wines and pair well with uncomplicated foods such as salads, most seafood � grilled �sh, prawns, oysters, simply cooked white�eshed �sh as well as semi hard cheeses. As an aged wine (10 or more years) with mul�ple layers of avours , it goes well with a wide range of foods that include baked dishes, creamy pastas, smoked trout or salmon and roast stu�ed chicken. Sauvignon Blanc: A very versa�le and food�friendly wine that matches well with most foods that include fresh salads, creamy pasta dishes, spicy Thai food., fresh seafood, scallops and white �sh � especially when served with a garlic sauce. It is also known as one of the few wines that can pair well with sushi and is terri�c with appe�zers such as cheeses (especially Chevre ), dips and an�pasto pla�ers. Semillon Sauvignon Blanc: A lovely Summer wine with avours and aromas that can include melon, pineapple, citrus, guava, passionfruit and herbal notes. It generally has a refreshingly intense and pure avour with a tangy acidity. These wines pair well with seafood � simple grilled �sh, garlic prawns, char�grilled squid also turkey, barbecued meats and goats cheeses and Asian cuisine. Pinot Gris / Pinot Grigio: An excellent partner to food due to its good palate weight and subtle varietal character. The fresh lighter styles go well with oysters, shell�sh, mixed fried seafood or an�pas� and garden salads and is also su�ciently versa�le to go with seafood pasta dishes or with tomato and basil based pasta sauces � whereas the richer full bodied styles are well matched with roast chicken, pork or veal and even many seafood dishes.

Riesling: It's a wine that has considerable avour and acidity without necessarily having a high alcohol content with avours ranging from peach to melon and from honeydew to apricot. Riesling is mul��talented when it comes to being paired with food and goes well with pasta, pork, turkey, grilled �sh and Chinese cuisine. The more expensive Rieslings are dessert wines that are late harvested and can be enjoyed on their own or a�er a meal, but are o�en paired with desserts. Gewurztraminer: Also known as Traminer is easy to recognise by its heady, aroma�c scent. It's versa�lity and high natural sugar means it can be made into a wine with a bone�dry �nish through to semi� sweet or sweet wine styles. Highly perfumed and quite full bodied with an intense and complex bouquet o�ering an explosion of exo�c fruits such as lychee, passion fruit, pineapple and mango characters. Pairs beau�fully with spicy dishes and strong cheeses. Also ideal with Asian foods such as Indian, Vietnamese, Malaysian. Smoked salmon is also a perfectly good match. Verdelho: Verdelho is a great wine to be enjoyed on its own � say for a late a�ernoon drink with friends. You can try Verdelho wine with tapas or appe�sers, or try it with couple of freshly shucked oysters. Verdelho wines are su�ciently adaptable to meet a number of food pairing op�ons and are perfect for Summer or lunch�me meals and pair well with seafood, lighter meats such as veal, pork, or chicken and hard cheeses. The drier styles of Verdelho are beau�fully matched to lighter Asian inspired dishes of veal, chicken and pork. Viognier: Viognier shows its �nest colours when paired with food. The lighter more re�ned styles suit seafood, par�cularly prawns, lobster and mussels. Richer wines are well matched to spicy Thai cuisine, Chinese and Mexican dishes, medium to strong and salty cheeses, strong avoured �sh dishes, also pork and chicken based meals and fresh fruit. Chardonnay: Chardonnay is one of the most widely grown grape variety in the world, and can produce from medium to full�bodied. For many casual drinkers, it is the quintessen�al white wine and although it is a dry wine, it can posses much broader avours and a so�, fruit driven style than many other whites. The last 20 years has seen a shi� in style moving from deep golden, heavy rich style chardonnay with melon and oily bu�erscotch avours to lighter, paler acidic chardonnays with greater structure and notes of white fruity essences. Chardonnay has the poten�al to be paired with a wide range of food types and is most commonly matched with roast chicken, turkey and other game birds, pasta dishes in cream sauce, poached salmon and Thai cuisine. Chardonnay is also great with creamy so� brie or camembert cheeses.

As the warmer temperatures arrive and

people slip into celebra�on mode , it's �me to stock up

with wines for summer drinking and although it may

have felt like Summer for some �me already, the season's

arrival has only just become o�cial.

�



SHOP ‘TIL YOU

Thankfully, shopping in the Hunter Valley goes way beyond the typical large and overcrowded mall where you frustra�ngly spend half your �me looking for that elusive parking spot before having to wrestle your way through crowds of shoppers.

Instead,�shopping�in�the�Hunter�Valley�is�an�enriching�hassle�free�experi�ence�full�of�adventure�and�even�be�er�when�spent�with�friends,�a�partner�or�family.�Work�your�way�through�these�di�erent�and�truly�unique�experi�ences�all�within�close�proximity�to�each�other�and�discover�why�shopping�in�the�Hunter�Valley�can�be�so�rewarding�and�fun.��

For�the�ul�mate�shopping�experience�that�is�packed�with�discovery�take�a�trip�to�Hunter Valley Gardens Shopping Village�located�en�route�and�a�short�walk�to�the�world�famous�gardens�themselves.�As�Pokolbin's�town�centre,�Hunter�Valley�Gardens�Shopping Village�is�extraordinary�tranquil,�pictur�esque�and�with�its�own�charm.�Here�you�will��nd�a�variety�(23�in�all)�of�galleries,�fashion�stores,�home�ware,�gi��shops�and�other�bou�que�special�ity�shops�to�choose�from�as�well�as�the�other�a�rac�ons�that�include�the�beau�ful�Chapel,�mini�golf�and�an�aqua�golf�driving�range.�And�just�when�you�need�a�break�there�is�a�choice�of�5�restaurants�and�cafes�where�you�can�enjoy�a�much�needed�co�ee,�tea�or�a�delicious�meal.��

Browse�your�way�through�a�mix�of�ten�jewellery,�gi�,�candle,�gem,�home�furnishing�,�kitchenware,�book�and�fashion�shops.�For�that�unique�gi��or�wedding�present�with�a�di�erence�make�sure�you�visit�the�extraordinary�Wine Glass Gallery �or�The Twig or�the�very unique Christmas in the Vines.�Pop�into�Australia's�most�famous�bou�que��candle�store��Candelabra�or�stock�up�on�kitchenware�and�barware�at�The Waiters Friend.�Sa�sfy�your�paper�cravings�at�Pulp Addic�on�with�their�extensive�and�intriguing�range�of�designer�sta�onery.�For�those�with�an�interest�in�fashion,�take�a�peek�in�Wilson & Hunter. It�doesn't�end�there�as�you�can�always�head�towards Gems4U to�view�a�range�of�gemstones,�minerals,�fossils�and�beads and�even�buy�a�current�release�next�door�at�Village Books. Buy�wine,�beer�and�even�schnapps�at�the Gardens Cellars and�right�next�door�at�the Hunter Valley Cookie Co you�will��nd�the�best�and�tas�est�hand�made�cookies�around.�

�

Finally,�when�you�are�all�shopped�out,�take��some�personal��me�to�pamper�yourself�at�Zen Hair Skin Body.��

Pokolbin Village�with�its�charming�and�friendly�'Village'�atmosphere�is�another�popular�des�na�on�for�shoppers.�Here�you�will��nd�a�deligh�ul�range�of�bou�que�specialty�shops�and�a�convenient�on�site�restaurant��Vi�orio's Restaurant,�which�serves�some�of�the�best�co�ee�around.�Just�next�door�to�Vi�orio's�is�Tempt Hunter�Valley��a�charming�store�o�ering�a�wonderful�selec�on�of�art,�jewellery,�gi�ware,�home�wares,�mirrors,�lamps�and�furniture.�Adjacent�to�Tempt�is�Vixen��the�sister�store�to�Tempt�where�you�will��nd�a�fabulous�selec�on�of�handbags,�jewellery,�gloves,�hats,�belts,�glasses�and�scarves�at�surprisingly�reasonable�prices�and�just�ideal�for�that�perfect��nishing�touch�to�complete�an�ou�it�or�if�you�just�want�to�spoil�yourself�or�someone�else.�D'Vine in the Hunter�also�provides�women's�jewellery�and�fashion�accessories��basically�"everything�a�girl�wants�in�the�one�store�and�more"!�

Also�on�Broke�road��and�just�past�Harrigans�Irish�Pub,�you�will�discover�a�quaint�group�of�shops�known�as�Peppers�Creek�.�It�is�here�that�you�will�discover�the�renowned�Australian Alpaca Barn ��which�has�a�second�store��located�in�the�historic�town�of�Morpeth.�These�wonderful�and�friendly�shops�specialise�in�high�quality�Australian�alpaca�fashion�products�and�ac�cessories��all�luxuriously�so��and�warm�and�perfect�for�any�me�of�the�year.��

Of�course�you�cannot�visit�the�Hunter�Valley�without�tas�ng�and�buying�the�very�best�local�produce�it�has�become�famous�for.�Take�your�choice�of�re�gional�foods�that�include�jams,�preserves,�fudge�from�The Australian Re�gional Food Store�at�the�Small�Winemaker�Centre�on�McDonalds�Rd�and�a�large�variety�of�delicious�local�hand�made�cheeses�from�the�Hunter Valley Cheese Factory�located�across�the�road�at�McGuigans�Cellars.�If�you�love�farm�fresh�olives,�oils�and�tapenades�then�look�no�further�than�Pokolbin Estate�on�McDonalds�Rd�and�Adina Vineyard�in�Lovedale.�

Finally,�if�you��nd�yourself�in�the�Hunter�over�a�weekend�then�take�the��me�to�experience�a�truly�unique�skill�by�visi�ng�Ogishi Cra� Centre�which�is�only�open�on�weekends�and�where�you�will��nd�individually�hand�blown�glass�products�in�every�colour.�Perfect�for�that�ultra��unique�gi�.��

With the season for giving now behind us ... January is

the season for shopping. You just may pick up that bargain you’ve been

looking for!

�


TWENTY-3-TWENTY

NOW OPEN 2320 BROKE

ROAD


With the region’s unique natural beauty and stunning landscapes as inspira�on, it not surprising that the Hunter Valley is home to some of our most talented ar�sts and that the region has many local art galleries exhibi�ng a range of contemporary and tradi�onal arts and cra�work.

Art is part of the Hunter Valley lifestyle and art galleries and cra� centres can be found in every town � invi�ng locals and visitors to browse and select a piece that captures their heart and imagina�on.

Studios throughout the region o�er the chance to visit ar�sans at work and many local wineries, cafes, restaurants and retail outlets feature permanent and touring exhibi�ons, merging the pleasures of food, wine and the arts.

The Cessnock Regional Art Gallery plays host to an ever changing variety of local and touring exhibi�ons and through an exci�ng and contemporary program across all forms of the visual arts, aims to inspire local residents, to showcase Hunter Valley ar�sts and to add a new dimension to the cultural life in the Cessnock area. For informa�on about current and upcoming exhibi�ons see page 4 of this issue or visit www.crag.net.au

Morpeth Gallery in Morpeth includes an excellent selec�on of �ne tradi�onal Australian landscape and wildlife art. For twenty years the gallery has specialised in selling only Tradi�onal Australian Art – landscapes, seascapes & wildlife, by many of Australia’s most renowned ar�sts. The art gallery specialises in investment art with sta� present to assist in any selec�on of pain�ngs that will not only enhance any home or o�ce but will also appreciate in value over �me. Morpeth Gallery is located at 5 Green St Morpeth and open Thursday to Sunday or by appointment. Visit www.morpethgallery.com

Another favourite des�na�on amongst art lovers is Setsuko Ogishi Art Glass Studio in Lovedale � one of only a few glassblowing studios in Australia, and the only one in the Hunter Valley open to the public. Setsuko has been working with glass for over twenty years, exhibi�ng throughout Australia and interna�onally and has won numerous Awards for excellence in her cra�. For those wan�ng to explore this fascina�ng skill, Setsuko provides glass blowing lessons during the months of April, June, July, October, November and December as well as cra� workshops where you can learn to make your own cheese pla�er from a wine bo�le. Visitors are welcome to visit and see a real glass ar�st's studio and browse through the gallery. Gi� vouchers are also available. Visit www.ogishi.com.au

Further down Wilderness Rd, at Emmas Co�age Vineyard Gallery, art lovers can mix their apprecia�on of art with wine tas�ng and even a meal while browsing through the gallery. Resident ar�st Megan Barrass started her art life as a graphic ar�st before conver�ng to producing �ne art 15 years ago. Megan's art now adorns the private and corporate art collec�ons of people all over the world. For more info visit www.emmasco�age.com.au

Apart from having some of the most highly awarded wines, Mistletoe Winery on Hermitage Rd is also home to the Mistletoe Sculpture Garden and Pokolbin Gallery where you can see limited edi�on prints, pain�ngs in all media, ceramics and exclusive hand�made jewellery. The Sculpture Garden is currently exhibi�ng over 30 external works in materials such as stainless steel, copper, ceramic, granite and concrete. Visit www.mistletoewines.com.au

Also on the art trail and just outside Wollombi, is the De�ance Sculpture Park at The Gate Gallery � a permanent sculpture park celebra�ng the wealth of talent in Australian sculpture. Fi�y outdoor works by prominent and emerging Australian and Interna�onal sculptors may be viewed throughout twenty acres of beau�ful gardens surrounding The Gate Gallery. Visitors and collectors can enjoy the works all year round and all works are for sale. See www.de�ancegallery.com for more informa�on.

A visit to Wollombi can also include a tour of Sculpture in the Vineyards � an annual exhibi�on of large scale outdoor sculptures along the Wollombi Valley Wine Trail. Now in its 11th year, this free to public exhibi�on features over 100 works by emerging and established ar�sts Australia wide. This month long event runs throughout the month of November and although the “o�cial” part of the exhibi�on is now over, many works are no doubt s�ll available for viewing when visi�ng the local wineries in Wollombi. Visit www.sculptureinthevineyards.com.au.

For those who appreciate the �ne cra�smanship and skills involved in working and designing with wood, the Australian Woodwork Gallery has been purpose built to showcase the beauty and diversity of Australian �mber and the crea�vity and skill of the cra�smen using tradi�onal techniques but with modern technology. Works of some of Australia's leading designer/makers are on show with woodcra� that includes, furniture, home�wares, kitchenware, personal accessories, musical instruments and �ne art woodcra�. Visit www.australianwoodwork.com.au

Whether you are a collector, or someone looking for that special piece to adorn your walls or garden at home, discovering the art trails of the Hunter Valley could help you to

unearth that "special and unique" piece of art to be

treasured.

ARTING AROUND In Wine Country

Background image courtesy Twine Restaurant

�



In the Vineyard {January}

With�the�start�of�Summer,�bunches�of�grapes�become�very�obvious�on�the�vine��although�s�ll�green�and�hard�with�very�li�le�sugar�and�high�in�organic�acids.��

The�vi�culturists�and�vineyard�managers�are�predominantly�concerned�with�vine�and�fruit�protec�on�at�this��me�of�the�year��protec�ng�the�grapes�from�birds�and�insects.��

This�is�the�period�when�véraison,�or�berry�coloura�on�and�so�ening�typically�begins�and�the�grower�starts�to�es�mate�the�total�amount�of�fruit�for�the�current�vintage.�The�winemaker�then�uses�this�informa�on�to�calculate�how�much�tank�and�barrel�space�will�be�needed�once�the�grapes�are�harvested.�.��In January�the�grapes�are��lling�out�as�they�ripen�and�develop�full�colour.�Sugars�are�gradually�building�and�vi�culturists�start�to�taste�and�monitor�the�grapes�for�sugar�content�and�acid�level�in�prepara�on�for�harvest.�This�is��me�when�harvest�and�crush�equipment�is�tested�for�problems�and�pickers�employed.�New�barrels�are�soaked�in�prepara�on�for�the�new�harvest.��

The�period�January to February�is�when�harves�ng�of�the�fruit�typically�occurs�with�the�winemaker�and�vineyard�manager�working�closely�to�determine�the�op�mum��me�to�pick�the�fruit�to�ensure�the�best�wine�quality.��

The�decision�to�harvest�grapes�is�typically�made�by�the�winemaker�and�determined�by�the�level�of�sugar�(called�“Brix”)�and�acidity�of�the�grapes.�Other�considera�ons�include�phenological�ripeness,�berry�avor,�tannin�development�(seed�colour�and�taste)�and�of�course�the�overall�condi�on�of�the�grapevine�and�weather�forecasts�are�always�taken�into�account�as�well.��

Here�in�the�Hunter�Valley�because�of�our�warmer�condi�ons�vintage�can�commence�very�early�in�January�with�grapes�for�Semillon�being�the��rst�variety�to�be�picked��being�low�alcohol�(between�10.5%�and�11.5%�alcohol).�Chardonnay�is�also�picked�around�the�same��me.��

Harves�ng�may�con�nue�into�March�for�late�picked�wine�varie�es�and�depending�on�the�temperatures�and�how�the�vintage�year�developed�over�the�summer�period.��

Once�harvested,�the�ripe�grapes�are�conveyed�to�the�de�stemmer�and�crusher�where�the�leaves�and�stems�are�removed�before�the�grapes�are�crushed.�The�wines�then�go�to�the�fermenter�for�primary�fermenta�on�(conver�ng�of�sugar�to�alcohol�and�CO²)�before�then�going�to�the�press�to�separate�the�wine�from�the�grape�skins�and�seeds.�Most�white�wines�are�pressed�prior�to�fermenta�on.�The�wine�is�then�se�led�in�large�stainless�steel�tanks�or�upright�oak�tanks�for�se�ling�before�then�being�transferred�into�smaller�oak�barrels�for�ageing.�

What's happening at

this �me of the year in the Vineyard?

�



Both are fermented products and require pa�ence, care and moderate temperatures to mature naturally. Although a highly subjec�ve topic, matching cheese and wine can be a great deal of fun and also one of the most di�cult things to get right.

Let’s�start�with�the�more�obvious�ones.�Perhaps�the�best�method�to�pair�wines�with�cheeses�is�to�go�by�the�same�simple�standard�that�applies�to�all�regional�cuisine�and�wine�pairing�–�loca�on.�The�connec�on�between�the�food�of�a�region�and�the�wine�therein�is�a�strong�one�and�one�that�has�been�created�over�many�hundreds�of�years.�O�en�the�wine�from�a�par�cular�area�reects�the�style,�weight,�avours�and�aromas�of�the�local�diet,�and�vice�versa.�

Another�method�of�matching�a�delicious�bo�le�of�wine�to�one�of�these�creamy�gourmet�delights�is�to�weigh�the�style�of�the�cheese.�Fresh�and�creamy�cheeses�that�would�otherwise�be�overshadowed�by�a�heavy�red�with�lots�of�tannins�needs�the�crisp�acidity�of�white�wines�to�bring�out�their�full�range�of�avours.�On�the�other�hand,�the�harder�a�cheese�is�the�be�er�it�will�react�to�a�wine�full�of�tannins.�

While�there�are�no�hard�and�fast�rules�to�wine�and�cheese�matching,�the�following�''rules�of�thumb''�tend�to�work�well:�

�� Match�white�wines�with�so��cheeses�and�those�with�stronger�avours�� Match�red�wines�with�hard�cheeses�and�those�with�milder�avours�� Fruity,�sweet�wines�and�dessert�wines�work�well�with�a�wide�range�of�

cheeses�and�therefore�the�safest�op�on�when�presented�with�a�cheese�pla�er�

�� The�more�pungent�the�cheese�the�sweeter�the�wine�should�be��Another�handy��p�is�to�consider�the�texture,�colour�or�avour�of�the�cheese�when�choosing�a�wine.�A�sparkling�white�wine�for�example�goes�well�with�a�Brie�or�Rico�a,�fruity�avours�in�cheese�go�well�with�fruity�wines,�weigh�er�cheeses�match�well�with�weigh�er�wines�and�the�whiter�and�fresher�the�cheese,�the�whiter�and�crispier�the�wine�choice�should�be.�

Below�is�a�rough�guide�of�the�most�common�cheese�and�wine�pairings.�

Cream and So� Cheeses (Brie,�Camembert�and�Rico�a):�Because�these�cheeses�can�be�very�rich,�and�mouth�coa�ng,�they�need�to�be�paired�with�a�wine�that�is�high�in�acidity.�When�it�comes�to�the�white�wines�for�Brie�and�Camembert,�Chardonnay�is�a�good�bet,�as�is�a�Sparkling�White�Wine�and�Pinot�Gris�(or�Pinot�Grigio).�A�Semillon�Sauvignon�Blanc�or�a�Sauvignon�Blanc�is�amazing,�as�is�a�nice�Riesling.��

��

�

If�you�must�match�a�red�wine�with�these�cheeses,�choose�one�that's�very�high�in�acid,�like�a�Merlot�or�a�Pinot�Noir.��

Goats Cheese:�This�cheese�can�be�very�tangy,�quite�salty�and�have�an�intense�avour.�The�tang�of�the�cheese�and�the�sal�ness�of�it�requires�a�high�acid�white�wine�as�it�would�clash�with�a�red�wine�or�other�type�of�wine.�The�perfect�wine�for�pairing�with�goats�cheese�is�Riesling,�Chenin�Blanc�or�Sauvignon�Blanc.�

Mild Cheeses (Mozzarella, Monterey Jack and some milder Cheddar):�These�cheeses�have�some�avour�to�them,�but�are�not�par�cularly�pungent�and�go�well�with�a�variety�of�wines�due�to�their�texture�and�mild�avour.�The�best�wines�to�serve�with�these�cheeses�are�full�bodied�white�wines.�The�white�wines�that�can�stand�up�to�the�avour�of�the�cheese�and�make�a�good�match�include�Chardonnay,�Sauvignon�Blanc,�Pinot�Grigio�and�Viognier.�If�you'd�like�to�match�a�red�wine�with�a�mild�cheese,�make�sure�you�s�ck�to�a�lighter�type�of�red�wine�so�it�does�not�overpower�the�cheese.

Medium Cheeses (Cheddar, Colby, Edam , Gouda). All�cheeses�of�moderate�avour�intensity.�A�dry�white�Riesling�or�even�a�Pinot�Gris�are�a�good�match,�as�well�as�light�and�moderate�red�wines�such�as�Merlot,�Pinot�Noir,�and�even�Shiraz.�

Pungent Cheeses (Blue Cheese, Parmesan, mature aged Cheddar ):�These�cheeses�have�very�dis�nct�and�strong�avours�and�demand�a�full,�tannic�red,�such�as�Cabernet�Sauvignon,�Shiraz,�Cabernet�Merlot,�or�Shiraz�that�will�stand�up�to�a�strong�avoured�cheese.�Port�is�the�classic�accompaniment�to�most�cheese,�and�goes�par�cularly�well�with�strongly�avoured�ones.�One�of�the�most�classic�of�pairings�is�that�of�English�S�lton�and�Port�wine,�both�vintage�and�tawny.�Dessert�Wines�are�also�a�good�match�for�these�cheese�types.��

Smoked Cheese:�The�salty,�bacon�taste�of�smoked�cheese�is�so�dis�nc�ve�that�it�is�very�di�cult�to��nd�a�wine�that�can�live�up�to�it,�without�altering�the�avour�of�the�wine.�An�Australian�Shiraz�would�be�the�most�preferred�match�here�which�is�richer�than�many�others.�A�sweet�dessert�wine�(Sauternes)�will�withstand�the�smoky�avour.�

These�are�just�a�few�examples�of�the�hundreds�of�wonderful�pairings�between�wine�and�cheese.�Cheese�comes�in�all�shapes�and�sizes�and�can�be�hard,�so�,�smoked,�poached�or�cured.�The�very�nature�of�cheese�makes�it�a�perfect�partner�with�the�myriad�of�di�erent�styles�of�wine.�While�some�versions�may�work�be�er�than�others,�each�is�at�the�very�least�unique.�So�don't�hesitate�to�experiment�as�there�are�plenty�of�exo�c�and�interes�ng�cheeses�out�there�just�wai�ng�for�a�glass�of�wine�and�a�pale�e�to�play�with.�

CHEESE PLEASE!�

Is there anything be�er to serve with wine than cheese? They are two of

life's great culinary pleasures and have a

strong a�nity going back thousands of years.

�


ERNEST HILL 2013 Cyril Semillon

A family owned winery, the philosophy at Ernest Hill is to produce premium estate grown Hunter Valley wines. This wine is a classic Hunter white – winning double gold at the 2013 China Wine Awards and gold at the

Bou�que Wine Awards in 2013! From fruit hand picked in late January, this wine is showing a lovely �ght tangy acid structure with an abundance of strong lemon�lime characters. Best consumed on hot days accompanied by 1kg of fresh Crystal Bay king prawns. Enjoy this wine whilst young and zesty or cellar for up to 7 years.

GARTELMANN WINES 2013 Jessica Verdelho

Gartelmann Wines have a reputa�on for producing some of the Hunters best wines that have gone on to achieve a range of accolades. The 2013 Gartelmann Jessica Verdelho � a Winestate Top 40 Best Buy � is a refreshing,

vibrant, fruit�driven wine, made from 100% Verdelho. Pale straw in colour, the nose shows li�ed citrus blossom layered over ripe melons, grapefruit and musk. The palate is textured with layers of white peach and delicate Muscat characters. Enjoy with seafood, spicy foods or just on its own.

GUNDOG WINES 2013 Wild Semillon

This is Hunter Semillon, but not as you know it! With the Wild Semillon, Gundog push the boundaries of conven�onal winemaking by fermen�ng a por�on of the wine on skins (like a red wine) using natural or “indigenous” yeast. The aim is to create a very textural and

complex style of Semillon that showcases another side of this great wine grape. The 2013 Wild Semillon is very aroma�c, o�ering lemongrass, peach and some herbal tea leaf notes. The palate is bright and eshy with some residual sweetness to o�set phenolics (tannin) and acidity. A fantas�c companion to Asian inspired seafood dishes!

CALAIS ESTATE TAMBURLAINE ORGANIC WINES 2013 Wine Lovers Verdelho

ADINA VINEYARD 2013 Verdelho

A stunning Hunter Verdelho from the 2013 vintage. In keeping with the extremely popular 2012 Verdelho, this wine shows a purity of varietal character. Li�ed tropical fruits and citrus blossom aromas hit the nose with a twinge

of spice. The palate is similarly concentrated with punchy tropical fruit avours, balanced with a zippy fresh acidity. A touch of natural residual sweetness complements a wider array of cuisine. The perfect accompaniment to a hot summer day! Cellar for up to 12 months and enjoy when s�ll young and fresh.

A wonderful wine, intense in avour and richness. A por�on of the grapes were picked early to capture the crisp acidity and a light spiciness while the remaining fruit was allowed to

ripen to allow the tropical fruit avours to fully develop. The bouquet has orange blossom, passionfruit and apricot aromas and a palate of fresh, tropical fruit avours of pineapple and passionfruit with a zesty citrus �nish. This wine is an excellent accompaniment to full avoured spicy, aroma�c dishes, par�cularly foods of Asian inuence. Cellar for up to 5 years.

2013 Verdelho A superb well rounded, fruity, crisp white wine displaying aromas of intense sweet tropical fruit with li�ed stone fruit characters and a palate of rich tropical fruits and honey avours, further complimented by banana and overtones of

peach and honey dew. The natural high acidity of this wine ensures that it is best consumed when young but will con�nue to be appreciated for the next 4 years. Perfect with �sh, veal and chicken dishes – especially when tried with a chilli skewer and black pepper on the BBQ.

�


todo�


P I C K � O F � T H E � C R O P �FIRST CREEK WINES | 2013 VERDELHO�First�Creek�Wines�have�been�cra�ing�wines�of�excep�onal�quality�since�1996�–�producing�a�great�diversity�of�wine�styles�from�the�Hunter�Valley�as�well�as�examples�from�other�regions.��

The�2013�Verdelho�was�harvested�in�the�cool�of�the�night�to�prevent�oxida�on.�This�premium�Verdelho�from�the�Hunter�Valley�was�then�crushed,�pressed�and�cold�se�led�before�fermenta�on�in�stainless�steel�with�neutral�yeast�to�allow�natural�fruit�expression.�Minimal�handling�to�bo�ling�allowed�the�natural�CO2�to�linger�giving�the�wine�a�zesty��nish.��

This�Verdelho�is�bright�straw�green�in�colour�with�li�ed�tropical�and�citrus�aromas�with�hints�of�spice�and�a�medium�bodied�palate�with�layers�of�ripe�tropical�fruits�and�melon,��nishing�with�a�zippy�acidity.�Perfectly�matched�to�Asian�or�lightly�spiced�foods.�

H U N T E R � V A L L E Y �Verdelho

Verdelho�is�one�of�Australia's�niche�white�wine�varie�es.�It�is�a�typically�fresh,�and�avoursome�wine,�with�a�lovely�balanced�palate�of�fruit.�Verdelho�is�also�a�popular�alterna�ve�to�the�market�dominant�Sauvignon�Blanc�and�while�usually�sold�as�a�straight�varietal,�also�blends�well�with�Chardonnay�and�Semillon.��

Verdelho�wine�comes�from�Verdelho�grapes��small,�hard,�gold�coloured�and�thick�skinned�grapes�that�were��rst�cul�vated�in�Portugal�in�the�1400’s,�and�planted�mostly�on�the�island�of�Madeira,�which�lends�its�name�to�4�main�types�of�Madeira�wine.�The�grape�is�used�to�make�either�a�dry�table�white�wine�or�a�sweet,�for��ed�wine.�The��rst�Australian�plan�ngs�of�Verdelho�were�thought�to�have�been�in�Camden,�southwest�of�Sydney�but�since�then�many�other�wine�regions�including�the�Hunter�Valley�have�been�producing�very�dis�nc�ve�styles�of�wine,�with�Verdelho�from�the�Hunter�Valley�displaying�a�spiciness,�both�on�the�nose�and�the�palate.�The�characteris�cs�of�Verdelho�varies�signi�cantly�according�to�the�climate,�growing�condi�ons,�and�the�wine�maker’s�art�as�well�as�when�the�grape�is�picked.�From�cool�to�warm�climates�the�varietal�character�will�change�from�herbaceous,�grassy�and�spice�through�to�the�more�tropical�avours�of�pineapple,�melon,�guava�and�fruit�salad.�

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

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

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

“My wine philosophy is simple: I only produce wines that I would like to drink – and that means

immediately approachable and with balance.”

Gartelmann Wines� have� much� to� celebrate� a�er� 15� years� of� producing�some�of�the�Hunter�Valleys��nest�and�most�awarded�wines�and�it�being�60�years�since�Jorg�Gartelmann’s�arrival�in�Australia.�

In�1953�Jorg,�his�siblings,�his�mother�and�his�stepfather�migrated�to�Australia�from�Bremen�in�North�Germany�via�the�SS�Anna�Saleen�where�Jorg�later�carved�out�a�successful�career�in�the�computer�industry.��

In�1996,�a�er�Jorg�su�ered�a�heart�a�ack�and�underwent�bypass�surgery,�he�and�wife�Jan�quit�the�computer�business�and�Sydney�to�move�to�the�Hunter�Valley�where�they�bought�a�rundown�vineyard�in�the�Lovedale�area.�The�vineyard,�planted�in�1970�and�known�as�George�Hunter�Estate,�o�ered�enormous�poten�al�and�in�1997�Jorg�commenced�making�a�limited�amount�of�wine�under�the�Gartelmann�label�before�moving�into�full�produc�on�in�1998��specialising�in�the�classic�Hunter�Valley�varie�es�of�Semillon�and�Shiraz�while�also�producing�Verdelho,�Chardonnay,�Merlot,�Cabernet,�and�Liqueur�Muscat.�

A�er�ten�years�of�hard�work,�some�major�improvements�and�winning�numerous�medals�and�trophies,�Jorg�and�Jan�were�approached�to�sell�the�vineyard�but�retained�the�property�on�Lovedale�Rd�on�which�the�cellar�door�is�located.��

With�the�sale�of�the�vineyard,�Jorg�decided�to�adopt�the�ways�of�the�French�and�become�a�‘negociant’��buying�especially�selected,�high�quality�grapes�to�produce�wine�under�his�label.�Jorg�also�oversees�everything�from�grape�selec�on�and�produc�on�to�when�the�wine�is�eventually�bo�led��ensuring�the�Gartelmann�quality�and�style�is�retained�in�every�bo�le.��

The�awards�have�not�stopped��with�the�Gartelmann�2009�Benjamin�Semillon�being�among�one�of�four�class�trophy�winning�wines�that�made�Australia�the�top�na�on�of�the�2013�Six�Na�ons�Wine�Challenge.�Gartelmann�Wines�also�received�a�gold�medal�for�their�2010�Rylstone�Cabernet�Sauvignon�at�the�2013�Bou�que�Wine�Awards.�Other�accolades�for�this�wine�include�4½�Stars�Winestate�Magazine�and�93/100�James�Halliday.��

On�Saturday�25th�January�Gartelmann�Wines�will�be�celebra�ng�its�15th�Birthday�with�live�entertainment�on�the�deck�from�all�Australian�singer�Pat�Drummond.�Join�Jan�and�Jorg�as�they�celebrate�with�some�great�music,�fabulous�wines�and�delicious�food�from�The�Deck�Café.��

Milestone Celebration At Gartlemann Wines

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B E H I N D T H E

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

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

Ernest Hill Wines gain interna�onal recogni�on: Following on from earlier successes, Ernest Hill submi�ed wines to four pres�gious interna�onal wine shows with the following results:

��AWC Vienna: 1 gold, 4 silver and 2 bronze (8 wines submi�ed) �� Interna�onal Wine and Spirits Compe��on London: 3 silver (3 wines

submi�ed) ��China Wine and Spirits Awards Hong Kong: 1 double gold, 2 gold, 1

silver, 2 bronze (6 wines submi�ed) ��New Zealand Interna�onal Wine Show: 3 silver, 3 bronze (6 wines

submi�ed) Awards for Excellence: Hunter regional venues were well represented at the recent AHA NSW awards for excellence with Harrigans Irish Pub in Pokolbin taking out the award for Best Retail Liquor Outlet and Po�er Hotel & Brewery in Nulkaba winning the award for Best Pub TAB � Country

Pokolbin Estate – Tops for Semillon: Pokolbin Estate have won Winestate Australasian Semillon of the year 4 �mes in 8 years and Top 5 Semillon in Australasia for 2013!

Na�onal Wine Show Awards: At the recent Na�onal Wine Show Awards McWilliam’s Wines took out the Best Semillon Trophy for their 2007 Mount Pleasant Lovedale Semillon. Gold awards went to Bimbadgen Winery for their 2013 Semillon and Tyrrell's Vineyards for their 2012 Belford Semillon and the 2005 Vat 1 Semillon. Australian Vintage also won gold for their 2005 McGuigan Bin 9000 Semillon as did Thomas Wines for the 2011 Kiss Shiraz.

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

World Beer Fes�val in Newcastle on Saturday 11th and Sunday 12th January: Enjoy �ne 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 its 4th year � the TOTW Beer Fes�val will be held at the Newcastle Harness Racing Club in Broadmeadow. Visit www.tasteo�heworld.com.au

Lindeman's to bring back regional wines. Lindeman’s is to focus on wines from the Hunter Valley as part of a drive to push the more premium, regional wines in its por�olio. Lindeman's are also aiming to get more

bo�le�aged Hunter wines back on the market – a style with which Lindeman’s used to dominate the tas�ng circuit

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.

How much wine does one vine produce? It depends on many factors such as the vine's age, the variety being grown, the growing condi�ons, the style of wine being made and,

importantly, the quality of the wine. The volume of fruit harvested is determined by many natural factors as well as by the winemaker who decides just how many bunches should remain on the vine during the growing season. Deciding on bunch numbers assists in the management of yields and the overall quality of the wine � and is o�en based on a leaf to fruit ra�o.

As a rule of thumb, it takes just over a kilo of grapes to produce enough juice for one bo�le of wine, but depending on the factors men�oned above, one vine might produce enough fruit for just a single bo�le of high quality wine, or enough for several bo�les.

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A�er all the rich ea�ng over the Christmas period, is there anything more en�cing than a full plate of oysters and a glass of crisp white wine?

Finding�a�wine�to�match�the�briny�richness�of�oysters�is�easier�than�you�may�think.�There�are�numerous�types�of�oysters�with�varying�avours�and��nishes��leaving�a�wide�range�of�wine�op�ons�to�pair�with�these�tasty�li�le�molluscs.��The�most�classic�pairing�with�oysters�is,�of�course,�Sparkling�Wine�or�Champagne.�The�crisp��zziness�of�these�wines�marries�nicely�with�the�avour�of�most�oysters��cung�through�the�richness�and�enhancing�the�subtler�avours�and�especially�good�when�the�oysters�and�the�Sparkling�Wine�are�both�served�chilled.�

For�me,�a�bone�dry�Riesling,�Hunter�Semillon�or�Chardonnay�are�a�good�match�to�the�dis�nc�ve�seaweed,�salty�and�mineral�tastes�that�these�wines�have�to�compete�with.�Chardonnay�may�not�always�be�considered�the�ideal�choice�for�raw�oysters�but�can�be�superb�when�paired�with�cooked�oysters�and�especially�when�served�in�a�creamy�sauce�or�chowder.��

Sauvignon�Blanc�o�ers�another�lean�and�focused,�mineral�driven�choice�and�the�brisk�acidity�and�citrus�tartness�of�these�wines�go�well�with�raw�oysters.�Taking�a�sip�of�a�refreshing�Sauvignon�Blanc�can�be�like�a�fresh�squeeze�of�lemon�as�both�tend�to�cut�through�the�rich,�succulent�texture�of�the�oyster��preparing�the�palate�for�another.��

Sauvignon�Blanc�also�works�par�cularly�well�when�served�with�Asian�avours�as�they�o�en�are�in�Australia.��

Another�exci�ng�op�on�is�a�Pinot�Grigio�which�follows�the�northern�Italian�winemaking�styles�and�tends�to�have�crisp,�bracing�acidity�and�a�focus�more�on�minerality�than�on�frui�ness�

There�are�many�wines�to�choose�from�out�there,�but�as�long�as�you�choose�something�light�with�a�tart�edge,�it�should�pair�well�with�oysters.�Wine�isn’t�the�only�op�on�you�have�when�searching�for�the�right�accompaniment�for�oysters.�A�good�smooth�and�malty�cra��beer�can�really�complement�the�avour�of�oysters�as�well.��

SUMMER Decadence

Match your Wine to your Oyster At�Twine Restaurant at�Wynwood Estate, the�“Oyster�Plate�done�6��

di�erent�Ways”�(pictured�above)�is�the�perfect�opportunity�to�match�your�wine�to�your�oyster!�Twine�only�use�the�freshest�oysters�sourced�

from�Port�Stephens�Holbert�Oyster�Farm.�They�are�plump�oysters��and�as�Holberts�deliver�fresh�direct�from�the�farm�they�always��

receive�the�cream�of�the�oyster�crop.�

The�Twine�Oyster�Plate�includes�an�oyster�created�in�each�of�the��following�ways,�served�on�a�bed�of�sea�salt….�

�� Oyster�in�shell�with�cucumber�&�chilli�sorbet�� Oyster�in�shell�with��smoked�salmon�crème�fraiche�and�salmon�caviar�

�� Oyster�in�shell�with��tomato�gazpacho�� Oyster�in�shell�with��tru ed�thyme�and�prosciu�o�crumbed�with��

parmesan�cream�� Oyster�in�shell�wrapped�in�pance�a�

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WHAT’S NEW IN FOOD

With January comes warmer Summer 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. Winner ''Best Restaurant � Country'' � For the second year in a row, 221 Restaurant & Bar at the Royal Oak Hotel, Cessnock has won "Best Restaurant � Country" at the Australian Hotel Associa�on NSW Awards for Excellence.

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

Fireside Sundays at Twine Restaurant: Put a li�le spark in your Sunday with Fireside Sundays at Twine Restaurant and celebrate Summer Treats throughout January. Sunday night �reside dining is about cooking over an open �re to create a unique casual dining experience. It starts with a house made mezze plate followed by the �reside dinner (Summer Treats) 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 Roberts Circa 1876 � Tuesdays and Wednesdays � BYO � No Corkage. Ph: 4998 4998.

Next 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 canapés and bubbles, followed by a 5 coarse Tapas Style degusta�on. $60 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. Latest Sweet Spot to Open in the Hunter: Twenty�Three �Twenty � located at 2320 Broke Rd Pokolbin is the latest addi�on to the Hunter Valley Chocolate Co's stable of retail outlets. The new outlet features a large co�ee lounge, a terri�c range of gelato and frozen yoghurt and a wine tas�ng area. There is also a large viewing window where the fudge makers and chocola�ers can be seen making the chocolate and fudge for the 4 retail outlets. Not to be missed!

Best Burgers in Town � Umami Flavour: Tuk Tuk Hunter Valley Burger Company at the Tempus Two complex is all the craze at the moment � serving burgers with a di�erence � and that di�erence is the Umami avour.... Great views sensa�onal burgers, hotdogs, skewers ands rolls at great prices. Ph: 4998 6980.

Things were always going to get interes�ng when Execu�ve Chef George Francisco joined Roberts Restaurant Circa 1876 and set about de�ning a new culinary direc�on for the landmark restaurant. Now diners at Roberts Circa 1876 get to experience the culinary delights created by this chef who has been awarded no less than 7 hats in the 12 years he has been in Australia. George started his career in 1980, working under renowned chef, Marcel Desaulniers and working at some of the best restaurants on the US West Coast including working at San Francisco's Star’s under Jeremiah Tower and Mark Franz followed by his �rst head chef role at the now famous Café Claude before moving to the Miyako Hotel as Execu�ve Chef of YoYo Bistro. George then later went back to work for Chef Mark Franz as Chef de Cuisine of the very famous and s�ll opera�ng, Farallon Restaurant in San Francisco. George then made the decision to move to Australia in 2001 �rm in the belief that Sydney had incredible poten�al for being ''a major force in the world's food scene." Upon arriving in Australia George was the Execu�ve Chef at Wild�re Restaurant at Circular Quay in Sydney before establishing his own restaurant � the cri�cally acclaimed Dish in Sydney’s Northern Beaches which earned 3 chefs hats over a 3 year period. George then joined Jonah’s at Whale Beach where he was the Execu�ve Chef for 5 years earning 4 hats in that �me. George’s modern Australian style of cooking has a de�nite French inuence, but it is his passion for loca�ng and using the best and freshest local produce that ensures diners at Roberts Circa 1876 are treated to a truly memorable dining experience. But George claims that his food is not all about France, instead it's about using French techniques coupled with local produce and seasonal ingredients. Since arriving in the Hunter, George has put his own personal stamp on Roberts Circa 1876 � refurbishing the restaurant and redesigning the menu to which he has added some of his signature dishes. One of his latest projects has been to team up with hor�culturalist Elisa Fitzpatrick to establish a spectacular organic market garden which drives the restaurants menu and adds to the self su�ciency of the property. The garden is testament to his love for growing things and his passion for food and has enabled George to live out a career�long dream of seng up a sustainable restaurant which also includes harves�ng his own honey. The garden is also home to a charisma�c bunch of chickens � all named a�er English Chefs � that parade up and down the garden fer�lizing the soil as they go and supplying the kitchen with eggs. With George as the chef, Roberts Circa 1876 is now one of the most popular restaurants around and with its unique seng amongst the vineyards in a Na�onal Trust slab co�age dated 1876, the restaurant o�ers diners elegance and a sense of history coupled with a most memorable dining experience. When not in his kitchen or organic garden, George can be found caring for his own garden at home, sur�ng at Anna Bay or at spending �me with his partner and two children.

FOCU

S O

N

GEORGE FRANCISCO EXECUTIVE CHEF | ROBERTS CIRCA 1876

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.

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

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

A meze is a big part of the dining experience in Eastern Mediterranean, Middle Eastern, and Arab countries. The word "meze" means "taste" and/or "snack" and the concept is very similar to the tapas of Spain, but with di�erent ingredients. When served with alcohol like anise�avoured liqueurs such as raki, ouzo or wine, a meze is a main meal and the perfect addi�on to any group gathering.

Popular meze dishes include Babaghanoush or eggplant (aubergine) mashed and mixed with seasonings; Halloumi cheese served sliced and grilled or fried; Afelia consis�ng of diced pork marinated in wine with coriander seed and then stewed and Souvlakia which is diced meat cubes (normally lamb), grilled on a skewer over charcoal. Seafood dishes such as grilled octopus, may also be included, along with salads, sliced hard�boiled eggs, garlic�bread, Kalamata olives, fava beans, fried vegetables and fresh Greek goat or cow cheeses. Other dishes may include fried sausages and meatballs like ke�édes.

Unlike appe�zers which are intended to whet the appe�te for the meal to come, it is common for groups of family and friends to gather or go out for mezedhes and share several of these deligh�ul dishes � which not only provide a wonderful variety of avour and texture sensa�ons, but also creates the kind of happy and even noisy atmosphere for which Greeks are renowned for.

Here in the Hunter Valley, RidgeView Restaurant and Execu�ve Chef Donna Hollis have introduced a refreshingly di�erent style of dining with a menu that includes tradi�onal and contemporary Middle Eastern and Mediterranean inuenced dishes � all complemented by an excellent selec�on of wines. There is a real emphasis on fresh local produce with much of the vegetables, herbs and salads grown in the kitchen garden. Like most Mediterranean inuenced cuisine, the avours change with the season and the menus change accordingly to match the seasons and seasonal produce.

A popular choice at RidgeView is the Cypriot Meze � a four course banquet meal (Meze Feast) made up of many small dishes and designed to be shared. For the not so hungry RidgeView have now expanded their menu to include a selec�on of mezedhes � small tasty dishes similar to the dishes that make up the Meze Feast.

There's plenty to like about meze dining � so if you're in the mood for a fun and social meal with a loved one or a group of friends then RidgeView Restaurant on Sweetwater Rd will not disappoint. They serve breakfasts Friday to Sunday but lunch and dinner is available Thursday to Sunday Bookings are a must � ph: 6574 7332.

Image courtesy Ridgeview Restaurant

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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.��

SATURDAY 1ST FEBRUARY 2014—HUNTERS & COLLECTORS at Bimbadgen Estate��From�their�beginnings�back�in�1981,�Hunters�&�Collectors�were�always�something�of�an�anomaly.�In�their�earliest�forms�the�band�was�a�loose,�ambi�ous�musical�collec�ve�who,�in�the�words�of�Rolling�Stone,�"�lled�an�art�rock�void�in�Melbourne".�Their�rise�from�cult�status�to�suburban�beer�barn�favourites�through�to�the�top�of�the�charts�was�gradual�and�decisive.�Throughout�their�career,�the�only�thing�that�remained�constant�with�the�band�was�their�insistence�that�they�would�do�things�their�own�way,�in�their�own�good��me.�The�mighty�Hunters�&�Collectors�are�back.�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�

COMING UP

markets�feb�

SATURDAY 22ND AND SUNDAY 23RD FEBRUARY 2014 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.�

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�covet�ed�Mark�Richards�trophy�as�well�as�a�share�of�the�$US155,000�prize�pool.�Also�con�rmed�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�sur�ng�community.�For�more�informa�on�visit�www.surfest.com.�

SATURDAY 15TH FEBRUARY 2014 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.�

Photocredit: RedMonkey Photography Newcastle

Photocredit: Mar�n Philbey

morpethhuntervalley.com.auIt must be Morpeth

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

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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

The Hunter Blackboard January 2014

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Transcript of The Hunter Blackboard January 2014