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Upcoming Events
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02-Sep-2009 - Chocolate Recipes
See the fabulous recipes from the Chocolate Festival 2009!
ED HALMAGYI COOKING DEMONSTRATIONS
PAN-ROASTED VENISON LOIN WITH BITTER CHOCOLATE MOLE POBLANO
Serves 4
4 x 200g venison loin fillets
celery salt and pepper
2 Tbsp mustard seed oil
1 red onion, diced very finely
2 garlic cloves, minced
1 Tbsp extra virgin olive oil
1 Tbsp dark cocoa powder
2 mulato chillies, ground
4 chipotle chillies in adobo sauce
1 tsp ground cinnamon
1 tsp red wine vinegar
2 cups red wine
150g dark chocolate, grated
½ cup peanuts, toasted
½ cup breadcrumbs, toasted
chargrilled eggplant salad, to serve
1 Season the venison with celery salt and pepper, then drizzle generously with mustard seed oil. Set a large heavy frying pan over a medium-high heat and sear the venison on all sides. Cook until medium.
2 Meanwhile, sauté the onion and garlic in olive oil until just softened, then add the cocoa, chillies and cinnamon and fry for 1 minute. Add the vinegar, wine and chocolate and simmer gently until the chocolate melts, then stir in the peanuts and breadcrumbs and pulse in a food processor until smooth.
3 Carve the venison and arrange on a bed of chargrilled eggplant salad. Serve topped with mole sauce.
PISTACHIO-DARK CHOCOLATE LADY’S FINGERS WITH LAVENDER-SCENTED CARAMEL CUSTARD
Serves 4
2 cups pistachio kernels, toasted lightly
1 cup pure icing sugar
¼ cup cocoa butter, melted
100g dark chocolate, grated
4 egg whites
12 sheets filo pastry
25g unsalted butter, melted
½ cup dark brown sugar
600ml thickened cream
1 cup Irish whiskey
1 tsp dried lavender flowers
4 egg yolks
2 Tbsp caster sugar
1 tsp plain flour
1 Preheat oven to 200C. place the pistachios, icing sugar, cocoa butter, dark chocolate and egg whites in a food processor and pulse until a coarse paste forms.
2 Brush the filo with meted butter and assemble three sheets on top of one another. Halve lengthways then place a log of the pistachio paste at one end. Fold in the sides, then roll up. Arrange on a lined oven tray and bake for 18-20 minutes, until golden brown and crisp.
3 Meanwhile, place the brown sugar in a saucepan and set over a high heat. Cook, stirring often, until a caramel forms. Add the cream, whiskey and lavender and simmer for 5 minutes. Whisk the yolks, caster sugar and flour together then pour in the cream mixture. Return to the saucepan and cook until juts thickened. Strain into an ice bath. Serve 2 lady fingers per person with a puddle of the custard.
CAULIFLOWER AND WHITE CHOCOLATE CRESPELLE WITH HAZELNUTS AND TOKAY
Serves 4
½ head cauliflower, cut into florets
1 cup ricotta cheese
2 Tbsp grated parmesan
2 Tbsp grated Gruyere cheese
2 Tbsp grated white chocolate
celery salt and ground white pepper
2 cups milk
1 cup plain flour
1 tsp ground nutmeg
cooking oil
100g unsalted butter
½ cup hazelnuts, chopped
1 lemon, juiced
¼ cup Tokay liqueur
½ bunch sage, chopped
shaved pecorino, to serve
1 Preheat oven to 190C. Steam the cauliflower until just tender then set aside to cool. Combine with the ricotta, parmesan, Gruyere and chocolate in a food processor. Season with celery salt and white pepper, then pulse until a coarse paste forms.
2 Whisk the milk flour and nutmeg together. Set a large heavy non-stick frying pan over a medium heat and spray with cooking oil. Cook 8 eight crepes. Divide the cauliflower mixture into eight then wrap with the crepes and roll up. Cut into pieces and arrange on a baking tray. Bake for 20 minutes.
3 Place the butter in a saucepan and set over a medium heat. Cook until beginning to brown. Add the hazelnuts and cook until the butter begins to foam. Pour in the lemon juice, Tokay and sage. Serve the crepe rolls topped with hazelnut butter and shaved pecorino.
BAKED CHOCOLATE-RUM TORTE WITH HONEYCOMB AND MILK CHOCOLATE-THYME SAUCE
Serves 4
400g dark chocolate
250g unsalted butter
4 eggs
4 egg yolks
100g caster sugar
2 Tbsp dark rum
200g almond meal
½ cup white sugar
¼ cup liquid glucose
2 tsp bicarbonate of soda, sieved
300ml cream
¼ bunch thyme
200g milk chocolate
raspberries, to serve
1 Preheat oven to 190C. Melt the dark chocolate and butter together. Whisk the eggs, yolks and sugar together on high speed for 10 minutes until a firm foam forms. Fold the chocolate mixture, egg foam, rum and almond meal together the pour into a lined 23cm cake tin. Bake for 20-25 minutes, until firm.
2 Meanwhile, caramelise the white sugar and glucose in a large saucepan over a medium heat until dark golden. Remove from the heat and whisk in the bicarbonate of soda. Pour onto non-stick baking paper and set aside to cool.
3 Pour the cream, thyme and milk chocolate into a small saucepan and set over a medium heat. Simmer until smooth and aromatic.
4 Serve slices of torte with a puddle of sauce, some shard of honeycomb and raspberries.
GIANDUJA AND CHESTNUT-ROASTED CHICKEN WITH HERB SPÄETZLE
Serves 4
¼ cup unsweetened chestnut puree
75g unsalted butter
75g Gianduja chocolate, grated coarsely
1 lemon, juiced
4 chicken supremes
celery salt and pepper
2 Tbsp extra virgin olive oil
1 cup plain flour
1 cup milk
2 eggs
2 Tbsp mixed herbs, chopped finely
¼ cup mustard seed oil
baby carrots, to serve
1 Preheat oven to 210C. Mix the chestnut puree, butter, chocolate and lemon juice in a small bowl until smooth. Pull the skin back from the chicken and press the chestnut mixture underneath. Season with celery salt and pepper and drizzle with olive oil. Arrange in a roasting dish and bake for 20-25 minutes.
2 Whisk the flour, milk, eggs and herbs together and season with salt and pepper. Pass though a colander into a saucepan of boiling water. Cook until they float then scoop off and toss in mustard seed oil.
3 Carve the chicken and serve on a bed of spaetzle with baby carrots.
CHOCOLATE-CHERRY KAISERSCHMARRN WITH MARMALADE SOUP
Serves 4
1 cup self-raising flour
2 Tbsp icing sugar
2 Tbsp cocoa powder
½ cup buttermilk
2 Tbsp butter, melted
2 eggs, separated
½ cup pitted cherries, chopped roughly
300ml cream
1 egg
1 yolk
1 Tbsp plain flour
75g caster sugar
2 Tbsp marmalade
½ cup dessert wine
1 Sift the flour, icing sugar and cocoa powder together. Whisk the buttermilk, butter and yolks together in a large bowl. Whisk the egg whites to soft peaks in a large bowl, then gently fold together with the four mixture and buttermilk mixture. Fold in the cherries, then pour into a large non-stick frying pan and set over a medium heat. Cook until beginning to set, then flip and fry on the reverse side until just cooked.
2 Pour the cream into a medium saucepan and bring to a boil. Whisk the egg, yolk four and caster sugar together, whisk into the cream and cook until thickened. Add the marmalade and dessert wine and pulse with a stick blender until smooth. Serve chunks of pancake on a puddle of sauce.
COPPA, MUSHROOM AND ROASTED GARLIC RISOTTO WITH SALSA MARRONE
Serves 4
150g coppa, diced
2 tsp unsalted butter
1 brown onion, diced
200g button mushrooms, sliced finely
2 heads garlic, roasted
salt and pepper
2 Tbsp extra virgin olive oil
200g Arborio rice
1 cup dry white wine
500ml chicken stock, hot
100g parmesan, grated
½ bunch sage leaves
2 cups baby spinach leaves
1 cup walnuts, toasted
2 Tbsp cocoa powder
2 Tbsp walnut oil
75g dark chocolate, grated
¼ bunch thyme chopped
1 Sauté the coppa in butter for 4 minutes in a large saucepan over a medium heat until lightly browned. Add the onions and mushrooms and cook for 2 more minutes. Squeeze the garlic into the mixture, season generously with salt and pepper, then transfer to a plate.
2 In the same saucepan, fry the rice in olive oil for 2 minutes. Pour in the wine and cook until absorbed. Fold in the mushroom mixture then begin adding the stock one ladle at a time. Cook until all the stock has been added, then fold in the sage, spinach and parmesan.
3 Meanwhile, combine the walnuts, cocoa, walnut oil, chocolate and thyme in a food processor. Pulse until a coarse paste forms. Serve the risotto with a large spoon of the salsa.
TWIN CHOCOLATE PALASCINTA TORTA WITH VINEGARED RASPBERRIES
Serves 4
1 cup plain flour
¼ cup icing mixture
1 cup milk
½ cup apple juice
cooking oil spray
750g cream cheese
150g caster sugar
½ cup hazelnut oil
200g dark chocolate
2 Tbsp honey
200g white chocolate
2 punnets raspberries
¼ cup pure icing sugar
2 Tbsp raspberry vinegar
1 Whisk the flour, icing mixture, milk and apple juice together. Cook as crepes in a non-stick frying pan over a medium heat using cooking oil spray.
2 Combine the cream cheese, caster sugar and hazelnut oil in a mixer and beat on medium speed until smooth. Divide into two bowls. Melt the dark chocolate and stir into one half of the cream cheese mixture with the honey. Stir the white chocolate into the other.
3 Assemble layers of crepes, alternating with dark chocolate and white chocolate cream. Mix the raspberries vinegar and icing sugar and steep for 5 minutes. Serve slice of torta with a pile of vinegared raspberries.
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02-Jan-2010 - HVG's All Things Slimey Kidspace School Holidays ProgramFrom Saturday 2 January to Sunday 17 January 2010, Hunter Valley Gardens ‘Kidspace’ Program will host “All Things Slimey” themed school holiday activities, giving families the opportunity to experience reptiles first hand, with many entertaining and educational events daily.
Kyle Mc Kendry, General Manager says, “Our school holiday themes have become a huge attraction for families because they allow parents to get outdoors with their kids and have a lot of fun.”
Activities and entertainment taking place at Hunter Valley Gardens during the January school holidays include:
Treasure Hunt:
All Day
Every child will be given a treasure hunt map on entry, helping them to explore the many themed spaces at Hunter Valley Gardens. With prizes to be won, it is sure to keep the children occupied!
Face Painting:
10am - 2pm in the Storybook Garden
Be enchanted by the face painting fairy, who will be on hand with a variety of reptile designs.
Roaming Reptiles:
11.30am – 12pm
Spot roaming reptiles as they wander throughout the Gardens with a handler. Children are able to hold and get their photo taken with the animals.
Slimey Hands On Finger Painting:
1pm – 2pm
Join in on some slimey craft activities and play with goop!
Croc Stars Show:
2pm – 3pm in the Amphitheatre
Experience the high energy of the Croc Stars show, with live reptiles such as lizards, turtles, crocodiles and snakes which are sure to entertain.
Jumping Castle:
10am - 2pm in the Formal Garden
Jump to new heights on Hunter Valley Gardens very own Story Book Garden themed jumping castle ($3 per go).
Entry to the Gardens is $22.50 per adult and children 16 and over, $12 for children between 4-15 years of age with children 3 years and under admitted free. For further information regarding the “All Things Slimey” themed January school holiday activities at Hunter Valley Gardens please call 02 4998 4000 or visit www.hvg.com.au Read More |
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07-Feb-2010 - Wedding Open Day
Calling all Brides to Be! Hunter Valley Gardens & The Barrel Room at Tempus Two will host a Wedding Open Day on Sunday 7th February from 10am to 4pm, a must visit for couples planning an upcoming wedding. Offering everything required for an unforgettable day, including the use of a beautiful 150 seat chapel, a picturesque backdrop in award winning gardens and enchanting reception venues, Hunter Valley Gardens is sure to make every wedding one to remember.
Couples attending the Open Day are invited to wander through the 10 International display gardens and discuss their wedding plans with Hunter Valley Gardens wedding team and local wedding suppliers who will be on hand to help with ideas for the perfect day.
For those in need of inspiration for that gorgeous wedding frock, fashion parades will be held throughout the Open Day, showcasing this year’s trends in bridal wear.
If a reception venue is the order of the day, the beautiful Garden Terrace within Hunter Valley Gardens and The Barrel Room at Tempus Two Winery, only a stone’s throw away, will be available for viewing in full reception set up with one of Hunter Valley Gardens award winning chefs ready to discuss the appetizing menu options.
Every couple attending the Open Day will go into the draw to win some great prizes including special offers provided by participating wedding suppliers.
Hunter Valley Gardens Wedding Experts Carly Harper and Sarah Hingeley say, “Our spectacular gardens and reception venues lend themselves to fabulous wedding settings that are proving to be very popular. We do everything possible to ensure a perfect event for the bride and groom and their guests, so that the day leaves a wonderful lasting memory for all.”
~ Book your Garden Terrace reception on the day and receive 50% off your wedding ceremony or;
~ Book your Barrel Room reception on the day and receive FREE room hire and 50% off your wedding ceremony.
Admission to view Hunter Valley Gardens for the Open Day is free for wedding couples. For further information and bookings please contact Sarah or Carly on 02 4998 4000 or email weddings@hvg.com.au Read More |
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20-Feb-2010 - Village VIBES
Village Vibes "the village comes alive"
Hunter Valley Gardens Shopping Village - The 3rd Saturday of every month - from 10am
· Artisans & Growers markets
· Entertainment all day
· Food and wine
· Coffee
· Unique specialty shopping
· Children’s playground
· Face painting
Hunter Valley Gardens Shopping Village
Broke Road, Pokolbin
(02) 4998 4000 - info@hvg.com.au
And for those looking to spend a weekend to remember in the Hunter Valley, there is accommodation available at Harrigan’s Irish Pub from $189.
For further information, visit www.hvg.com.au or call 02 4998 4300 - enquiries@harrigans.com.au Read More |
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21-Mar-2010 - HUNTER VALLEY GARDENS IS ROCKING SENIORS WEEK IN MARCH 2010
FREE Soft Serve Ice-cream – every day
Seniors who visit Hunter Valley Gardens throughout Senior’s Week will receive a free soft serve ice-cream. They will be given a voucher which they can redeem any at the Garden Terrace Milk Bar.
Guests are welcome to still sit down and have morning tea or lunch in the Garden Terrace Restaurant.
The King is not dead, he is alive, well and performing at Hunter Valley Gardens for Seniors Week 2010!
Steve King is Australia’s best Elvis Tribute Artist with looks and vocals closest to the real king. You’ll be rocking to the sounds of Blue Suede Shoes, Teddy Bear, Rubberneckin’ and Suspicious Minds, mesmerised by the classics; Love Me Tender, Can’t Help Falling in Love and Are You Lonesome Tonight, and blown away by the powerful ballads; My Way, If I Can Dream and American Trilogy
Supported by his stunning Las Vegas Show Girls, you’ll be spellbound by their glamorous costumes and dazzling routines.
SPECIAL GUESTS
BRIAN MCGUIGAN – Saturday 27 & Sunday 28
Inspired by the winemaking heritage of both his father Percy and grandfather Owen, Brian McGuigan has been at the forefront of the Australian wine industry for more than 40 years.
Growing up on a vineyard following his winemaking father in the Hunter Valley instilled Brian’s passion for wines. Starting as an apprentice and learning the ropes from industry icons Brian quickly became one of the wine industries best winemakers, viticulturists and marketers.
Brian has had a massive influence, not only on the Hunter Valley, but also the Australian wine industry. This has been recognised in being awarded the Australian Medal and more recently as a Hunter Valley Living Legend.
Brian will match the wine with the food from the cooking demonstration & chat about his life experiences.
GRETTA ANNA – Sunday 28
Join NSW Seniors Week Ambassador Gretta Anna Teplitzky and head chef from The Hunter Valley Gardens Nick Vivian for a cooking demonstration for one of Gretta’s famous recipes. Renowned Hunter Valley winemaker and NSW Seniors Week Ambassador, Brian McGuigan will join her in complementing the dish with local wines from the Hunter.
Gretta Anna Teplitzky is the retired owner and principal of a very large cooking school in Sydney, Australia. Many Australian housewives from the 1970s grew up with her wonderful recipes from such books as 'The Gretta Anna Recipes' and More Gretta Anna Recipes’ One of her children Martin (Bon Cafard Restaurant, Berowra Waters Inn) followed her footsteps into the kitchen now this has passed onto the next generation with grandson Miro who has just completed his first cookbook dedicated of course to his famous grandmother!
Garden Talks and Tours – everyday
Each day the trained horticultural staff at Hunter Valley Gardens will provide a selection of Garden talks and tours, which will be of interest to all gardening enthusiasts.
Nursery Rhyme Talk and Tour
Have you ever wanted to know the history behind some of our most well known and loved nursery rhymes? Well join our staff in the Storybook gardens for a fascinating talk and tour.
History of Hunter Valley Gardens Talk
Learn the history behind this award winning and internationally acclaimed display garden. From the vision of one man, to an international success story.
Rose Talk
Our expert horticultural staff will show you that anybody can grow beautiful roses with the correct knowledge on planting; treating pests and diseases; the use of fertilisers; pruning methods; and watering.
Oriental Garden Talk
Learn about the concepts and key differences between Oriental and Western Gardens and explore the cultural and historical background to Japanese horticultural design.
Cooking Demonstration - everyday
Skilled and experienced chefs will temp your taste buds with country style home cooking recipes and demonstrations utilising the fresh produce of the Gardens and the Valley
This includes demonstrations from Hunter Valley Gardens very own Chefs and Louise Jamieson from Taste of the Country.
Retirement Village Expo – Wed 24 & Thur 24 March 2010
Hunter Valley Gardens Welcomes Retirement Villages to exhibit during Seniors Week and show all the great options for retirement living.
Fire safety – everyday NSW Fire brigade will show how a small kitchen fire can soon become out of control, prevention and how correctly extinguish a fire.
Entry to the Gardens during Seniors week is $10 for seniors (normally $17), $22.50 per adult, $12 for children between 4 – 15 years of age with children 3 and under free. For further information regarding NSW Seniors Week activities including a full schedule at Hunter Valley Gardens (Broke Rd, Pokolbin), visit www.hvg.com.au or call 02 4998 4000.
Ph 02 4998 4000 for more information. Broke Road Pokolbin NSW 2320. www.hvg.com.au
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02-Apr-2010 - HUNTER VALLEY GARDENS TO HOST FAMILY FUN THIS EASTER LONG WEEKENDThis Easter long weekend, from Friday 2nd April to Monday 5th April, 2010, Hunter Valley Gardens will be a highlight for people of all ages with lots of fun activities, entertainment, giveaways and great prizes to be won. The action packed schedule will kick off the April School Holiday KidSpace program themed “Get up and Groove”, which will run from Saturday 3rd April to Sunday 18th April 2010.
Kyle McKendry, General Manager says, “There’s plenty for the whole family to enjoy at Hunter Valley Gardens this Easter long weekend. With interactive activities such as our annual Giant Easter Egg Hunt it is sure to be a memorable Easter long weekend for everyone.”
Activities to be held during Easter will include:
Hunter Valley Gardens Train
Parents and Children can enjoy a train tour around the Gardens.
A charge of $7.00 per Adult and $5.00 per child will apply.
Storybook Garden Jumping Castle
Hunter Valley Gardens very own Storybook Garden themed Jumping Castle will be onsite everyday. A $3.00 charge will apply.
The Jitter Jacks Show
The children will excite as they join in the fun with Stacy, Luke and their lovable friend Yoyo the grooving Jitter Jack performing at Hunter Valley Gardens at 2pm each day.
The interactive musical adventures, will keep the children smiling and grooving along to lively Jitter Jacks songs and popular children’s nursery rhymes making their Jitter Jacks experience one not to forget.
Easter Craft
Children will be able to make their own Easter Bonnet, Easter Basket and Origami Bunnies with the help of our host. Craft materials will be supplied and children can model their Easter bonnet around the Garden.
Giant Parachute and Games
Children can come and play under the 13m wide giant parachute which will keep them enthralled as they work as a team to keep balls and other items in the air.
Egg and Spoon & Sack Races
Join in the fun of these long established family activities which will take place in the Formal Garden daily. Go in a race with the kids with lots of photo opportunities and memories to be made.
Hatching Chickens
Come and watch real baby chickens as they hatch from their eggs and take their first steps.
Colouring competition
Kids will have the opportunity to colour in one of the Gardens Easter pictures for a chance to win a Hunter Valley Gardens kids merchandise pack.
On Easter Saturday and Sunday, 3rd and 4th April 2010, there will be additional activities taking place to celebrate Easter including:
Giant Easter Egg Hunt
Hunter Valley Gardens has been hosting its Giant Easter Egg Hunt for 6 years and it has proven to be a day of fun and adventure as children participate in the search for thousands of brightly coloured plastic eggs. Every child receives a gift at the completion of the hunt.
Easter Bunny
The Easter Bunny will be on site all day and will show up at the hunt and organised activities, so keep an eye out for him!
The Easter bunny will be bouncing around Hunter Valley Gardens Giant Easter Egg Hunt and activities throughout the day – so keep your eye out for him.
Easter Hat Parade
Hunter Valley Gardens will host its annual Easter Hat Parade where Children can bring along their decorated Easter bonnet and compete with great prizes to be won.
Entry to the Gardens is $22.50 per adult and children 16 and older, $12 for children between 4 – 15 years of age with children 3 years and under admitted free. For further information regarding Easter and/or School Holiday activities at Hunter Valley Gardens (Broke Rd, Pokolbin), please call 02 4998 4000 or visit www.hvg.com.au Read More |
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Pokolbin Weather
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