Hunter Valley News from The Hunter Blackboard

AUGUST 2010

Hunter Valley Semillon & Seafood Festival 2010

ALVIN QUAH ANNOUNCED AS CELEBRITY COOK AT HUNTER VALLEY SEMILLON & SEAFOOD FESTIVAL

MasterChef series 2 favourite Alvin Quah will host three unique seafood cooking demonstrations at the Hunter Valley Semillon & Seafood Festival on Saturday October 9^th, 2010. The popular contestant was the fifth runner up in this year’s hugely successful TV show, and now fans have the opportunity to get the inside scoop on those culinary techniques Alvin picked up from the ruthless Masterchef judges.

Guests will also have the opportunity to quiz Alvin on his time in the Masterchef kitchen and get some tips on creating the perfect dish, as well as finding out what he’s been up to since leaving the show, in an on stage Q& A session. Alvin will also participate in some of the fun master classes on the day. Rowena Hawkins, General Manager of Business Development, Hunter Valley Wine Industry Association says, “We are so excited that Alvin will be part of this year’s main event. Masterchef was hugely popular so we know that visitors to the event will love watching Alvin work his magic on stage as he creates some unique seafood delights that people will be able to try at home in their very own kitchen.”

The Hunter Valley Semillon & Seafood Festival, running from October 8 to 10, 2010, is the most popular event on the Hunter Valley social calendar. This year’s celebrations will be more exciting than ever as the festival will undergo a major revamp with the announcement of a new format over the three days.

The Main Event on October 9, usually hosted in April, has been moved to October to coincide with the launch of the 2010 Hunter Valley Semillons. At the main event, visitors will be some of the first in Australia to taste these new wines and mingle with some of the world’s most renowned winemakers who will give them the ‘low down’ on the vintage.

This year’s festival will also see the introduction of the Hunter Valley Semillon and Seafood on site Restaurant and the ‘Oyster and Semillon Bar’, a perfect way to indulge in the best the Hunter Region can offer. Visitors will be able to sample some of the country’s best Semillon with the most delectable seafood in Australia.

The all-day celebration will showcase over 150 Semillons. The interactive, fun and educational event will also include a series of masterclasses, activities and VIP experiences, such as ‘Hunter Valley Wine Show Trophy and Medal winning Semillon’ Masterclass with the Wineman Peter Bourne, and some of the region’s top winemakers; seafood talks; a ‘Museum to current release Semillon’ Masterclass; and a boutique Semillon maker’s marquee.

And for those who love their ‘wine and food pairing’...and seeing their favourite winemakers sweat a little under pressure...last year’s highly successful ‘Winemaker’s Cook Off’ will be hosted once again, and the antics they get up to will be nothing short of entertaining. Here, local wine makers and chefs are paired up and a surprise bag of ingredients is unveiled. They are then put to the test as teams pitted against each other to see what they come up with, with the audience ultimately voting for their favourite dish!

Set amongst the stunning vineyards and spring sunshine, there will be live music, local restaurants with their seafood specialties, seafood farmers offering platters of fresh crab, prawns, and juicy local oysters from Port Stephens, and Hunter Valley cheeses and olive oils available for tasting and purchase. Guests will be encouraged to bring their picnic rug, enjoy a glass of their favourite Semillon with friends and family, and relax on the lawn whilst soaking up the atmosphere.

Entry to the event this year is free, and the key to enjoying wine on the day is a souvenir wine glass that can be purchased for $6.00. Semillons will be available to buy by the glass and for tasting, and wonderful offerings will be available from local restaurants and producers for set prices.

Master classes and VIP experiences, the Seafood Cooking Demonstrations and tables at the onsite restaurant and Semillon and Oyster Bar can be booked in advance, and tickets are available on line. It is recommended to book experiences early to avoid disappointment. The event will be hosted from 11am to 4pm in the heart of the Hunter Valley Wine Country, in the grounds of Tyrrell’s Vineyard, Broke Road, Pokolbin.

Weekend Events – From October 8 to 10, 2010

A series of over 20 experiences involving Semillon and Seafood, indulgent wine dinners, weekend packages, private tastings, masterclasses, special releases and much more will be on offer throughout the weekend long festival.

AUGUST 2010

THE GROWING TREND..ORGANIC & BIODYNAMIC WINES

Considered to be one of the fastest growing trends in Australian wine, demand for Australian organic and biodynamic wine has continued to increase in 2010 despite the Australian wine industry experiencing one of the largest surpluses in history.As wine industry bodies declare the current crisis the worst in twenty years, many organic and biodynamic wine producers have reported record sales in the past year and have received international acclaim from the world’s top wine critics.

Australia’s largest certified organic wine producer Tamburlaine, has seen a 70% increase this financial year in exports for its organic and biodynamic wine in both Australia and overseas. Production in 2010 was around 80,000 cases, 30% of which went to customers in 12 countries.“In Tamburlaine’s largest export markets, including Sweden, China and the USA, there has been strong sales growth and interest in our entire range of organic wines,” says Mark Davidson, chief winemaker and managing director at Tamburlaine.

“It’s rewarding to see so many people appreciating wine that is made from organically-grown grapes. Organic viticulture means grapes are grown without the use of synthetic chemical fertilisers, pesticides and herbicides. As a consequence, our wine contains no residues of these synthetic products and represents the true flavours of where it is grown. “Before we fully converted our vineyards to organic growing, we tested and tasted the results. In all cases, we found our organic grapes produced brighter, more vibrant wines, which seemed to carry a little bit more flavour” Davidson said.

Tamburlaine is the only certified organic producer in Australia to receive a five red-star rating for three years in a row by wine commentator James Halliday. The practice of biodynamics in viticulture (grape growing) - a form of organic farming using techniques to optimise natural systems, has also become popular in recent years in several growing regions, including France, Switzerland, Italy, Austria, Germany, Australia, Chile, South Africa, Canada, and the United States.

In 2006, Macquariedale Estate was the first vineyard in the region to receive biodynamic certification. According to Ross McDonald of Macquariedale “The resulting produce grown naturally the way nature intended, regains its fullness of flavour, richness of colour and diversity of aromas. By practicing biodynamic viticulture, we secure a better and healthier future for our land, our plants, ourselves and our customers.”

True to the growing trend – De Bortoli Wines vineyard in the Hunter Valley now also farms organically with the vineyard now certified in conversion. "Our new philosophy is driven by our desire to leave a legacy for future generations, an idea that has resonance for any family-owned company" – The De Bortoli Family. Both Macquariedale and Tamburlaine will be show-casing their wines at the Sydney Organic Expo from 20–22 August.

JULY 2010

It's Coming Up Roses at Hunter Valley Gardens...

For those who love all things rosy, Hunter Valley Gardens is proud to announce its inaugural ‘Winter Rose Pruning Event’ to be hosted from July 1st to 31st, 2010. With over 35,000 rose bushes in 186 different varieties to prune, visitors to Hunter Valley Gardens throughout July will learn that anybody can grow roses with the correct knowledge on planting, pruning and striking cuttings. Sean O’Brien, Horticulturist, Hunter Valley Gardens said, “It's easy to understand why people love roses. Apart from their fragrant blooms, they flower for up to six months of the year, and are among the toughest and most forgiving of all plants. They will continue to flower even if you neglect them, but they do benefit with a good winter prune and our special event will show rose enthusiasts just how.”

The event will feature a program of daily demonstrations and talks with Hunter Valley Gardens’ highly knowledgeable and qualified Horticultural Team. And for visitors keen to put their newly learnt skills to practise, each adult will receive a free rose cutting from rose bushes featured at Hunter Valley Gardens, chosen specifically for their amazing fragrance and form. These will be available in the Garden Shed Shop upon departure. Each day the Amphitheatre will be abuzz with talks and demonstrations including rose pruning demonstrations and talks on how to grow your own roses from cuttings. In between program items, guests will be able to meander through the 10 stunning themed gardens, or enjoy a cup of coffee and a bite to eat at Hunter Valley Gardens Terrace Restaurant, whilst taking in the magnificent views.For more information contact Hunter Valley Gardens on 4998-4000 or visit their website at www.hvg.com.au.

Organic? Biodynamic? What’s THE BUZZ?

Organics/Biodynamics is a hot topic of conversation in the Australian wine community and indeed across agricultural communities in general—but what does it all mean? And more importantly—can you taste it?

What is Organic? Organic wine is wine made from grapes grown without the use of synthetic pesticides, fungicides and artificial fertilisers on the farm and without unnatural wine additives which can end up in the wine as residues. For Mark Davidson of Tamburlaine Organic Wines, switching to organic was a logical progression from the eco-friendly viticulture practices he had always pursued. “In the winery it’s relatively easy to make our organic fruit into organic wine” Mark says. “Yeast ferments are much easier to achieve without the effects of agrichemical sprays used in non-organic vineyards. Natural fining agents like milk and egg are perfectly acceptable in organic wine production. And be not confused - sulphur dioxide is allowed in organic products. High sulphurs were once some level of insurance against random oxidation under cork seals but the movement to screw caps means lower sulphur additions & therefore reduced risk of health issues like allergies, headaches and asthma – if you tend to open young whites in particular, you should notice a positive difference”.

Many people confuse "organic" with "preservative-free" wine. The former is always made with organic grapes using organic methods, whereas the latter has a radically reduced amount of sulphur dioxide, and is not always made with organically grown grapes.

Biodynamic on the other hand is simply a form of organic farming using techniques to optimise natural systems. Biodynamic growers put a greater emphasis on the vines and since they believe that plants respond to all the various forces of nature they also time their activities with the cycles of the moon, planets and stars. In 2006 Macquariedale Estate was the first vineyard in the region to receive biodynamic certification. According to Ross McDonald of Macquariedale “The resulting produce, grown naturally the way nature intended, regains its fullness of flavour, richness of colour and diversity of aromas. By practicing biodynamic viticulture, we secure a better and healthier future for our land, our plants, ourselves and our customers.”

With an increasing number of producers turning to organic farming, De Bortoli Wines, with its 34 hectare property, is the Hunter Valleys newest organic producer of fine table wines.

So that’s the Buzz! Oh—and to answer the question of whether you can taste it or not—you’ll need to find that one out for yourself!

JUNE 2010

From Saturday 12 June to Monday 14 June, Hunter Valley Gardens will host the inaugural FlavourFest, to be held during the Hunter Valley Wine and Food Month.

The three day culinary extravaganza will feature fine food, exquisite wine, cooking demonstrations and celebrity guest hosts including Peter Evans, Tobie Puttock and Janelle Bloom, along with inspiring music, flavours and sounds of the Hunter and beyond, all inside Australia’s largest and most spectacular display gardens. Kyle McKendry, General Manager says, “Hunter Valley Gardens is excited to announce the launch of FlavourFest this June long weekend. There will be plenty for the whole family to enjoy with interactive activities sure to make it a memorable long weekend for everyone.”

Located in the Lakeside Amphitheatre, the Main Stage will feature a full programme throughout the three days of the festival, including celebrity guests such as Janelle Bloom (Ready Steady Cook), Toby Puttock (Jamies Kitchen) and Pete Evans (My Kitchen Rules) who will be joined by local chefs and industry experts to provide cooking demonstrations, and share their stories. In addition to celebrity chefs, cocktail flairing and mixology will be a highlight with the Australian Flair Masters. World champion bartenders from Goldfish Bar in Sydney and Twisted Liquid, plus many more will compete in the highly artistic world of cocktail mixing as they fight it out to win the Masters title.

A Marketplace will showcase the very best fresh produce, gourmet foods, sweet delights and exotic flavours, and the region’s most acclaimed boutique wines and beers will be located next to Eat Street at the large Beer, Wine & Cocktail Hall. At Eat Street guests can go on a culinary adventure with a selection of foods including Thai, Japanese, Peruvian, Turkish, Italian and German and then sit, relax and enjoy Flavours of Music from around the world, with 45 minute performances throughout the day featuring Scottish, African, Jazz and more on the Concert Stage.

The Seminar Stage will entertain all day long with interesting facts from the masters in cheese making and wine making. In addition, Hunter Valley Gardens horticultural staff will be displaying their very best fresh garden herbs and vegetables and will be available to give expert advice to those keen to start their own veggie patch at home.There will also be a range of fun and quirky entertainment with roaming musicians, clowns, and balloon art sure to keep both the young and young at heart smiling and entertained. For more info contact Hunter valley Gardens on 4998 4000

Australian International Beer Awards 2010 The Hunter Valley has the WORLD’S BEST Porter!!

The brewing team at Hunter Beer Co., led by Head Brewer Keith Grice, are ecstatic with their recent win at the Australian International Beer Awards— the world’s second largest beer competition with over a thousand entries from 34 countries. Their Chocolate Porter was awarded a Gold medal and the prestigious Champion Porter trophy. The brewery also picked up 5 silvers and a bronze for their beers including the Kolsch, Bock, Pale and Lager.

Keith says, “It was an amazing experience to receive this sort of recognition in one of the world’s premier beer events, but the thing I really like about the Porter is you don’t have to be a beer aficionado to enjoy it – it’s a very easy drinking, flavoursome beer.” Keith also praised the efforts of the rest of the brewery team, “We have a great little team – and a big hats off to Jess who not only brewed the Champion beer, but more importantly helps to create a fun workplace and that comes through in the beers we make.”

The Hunter Chocolate Porter is an authentic version of the porter style; flavoursome with great complexity and perfect for drinking as the weather turns colder. Drop in and try a pint today!

A Trio of Wine & Food Indulgences

Throughout June the Mercure Resort Hunter Valley Gardens will host a trio of very special Wine & Food Month events. In Les Grand Vins Dinner on Friday 4th June, three renowned Executive Chef’s from three separate well established Accor properties have teamed up for this night of culinary delight. Each will present one dish for this three-course dinner, while the Hunter Valley Wine Society will match each course with the perfect wine.

Every day throughout June visit the Mercure Resort library between 5pm and 6pm to take the Shiraz & Steak Matching Challenge. Match three premium cuts of beef with three premium Hunter Valley Wines. Free when dining at Hunter Valley Steakhouse, otherwise $15pp.

The Fireside Indulgence and Ultimate Dining Experience will see you enjoying a private fireside dinner for 2 people.

Contact the Mercure Resort Hunter Valley for details of all events on 4998 2000.

MAY 2010

Awesome Beer Brewed Locally!!

Beer is part of the Australian culture, but the $4.9 billion industry is undergoing a dramatic change.

The Australian beer market is undergoing the sort of renaissance seen in the wine sector 20 years ago, with an increasing number of microbreweries fast emerging to satisfy beer drinker’s thirst for new, innovative and interesting beers. In many ways Australia is very quickly catching up with America and the rest of the world in terms of craft brewing - people are becoming increasingly educated about beer and more aware of boutique producers, non-mainstream brands and the different flavours in beer. The beer market is following the same trend as most other food products, where people are tending to focus more on flavour, the result being that there is a move away from industrial mainstream beer to premium boutique beers, including hand-crafted varieties.

Think of the expression "boutique beer" and you immediately associate it with high quality beer coupled with a finely tuned production process. Boutique beer producers claim that their product is not only of consistent quality and superb taste, but also possesses a “new energy” as brew-masters try to avoid any type of pasteurisation in order to offer beer-lovers the most original and natural taste. These beers are also being seen as a viable match for food, following the popularity of wine and food-matching.The Hunter Beer Company is one such brewery. As the Hunter Valley’s first established microbrewery, it is a true beer haven – and situated right here in Wine Country.

Since it was first established in 2003, The Hunter Beer Company has been brewing a unique range of hand-crafted beers onsite at their premises in Nulkaba, with all beers brewed from 100% natural ingredients and no preservatives used. Hops used in the brewing process are sourced from the best hop growing regions around the world and selected true to the style of beers brewed. The Hunter Beer Company has also started growing their own hops!

For the discerning and even adventurous, The Hunter Beer Company offers a wide selection of award winning beers. From the bold American style Pale Ale, the dark German styled Bock and the ever popular European style full strength Lager - through to the refreshing Kolsch, the pale yet light flavoured Belgian Witbier and the deliciously crisp Ginger Beer. There are also low alcohol light beers and seasonals that vary on a regular basis.Brewery tours operate daily, giving an insight into the brewing process and the opportunity to sample these award winning beers.To book a tour phone 4991 792.

Making Fudge at the Hunter Valley Chocolate Company

Hand-Made - The passion behind our local produce.

From cheese to chocolate to olives and oils—a vast quantity of our Hunter Valley produce is made by hand, and not only can you taste it throughout the gourmet produce trail, you can also learn some skills to take home by watching the experts at work. At the Hunter Valley Chocolate Factory you can see both chocolate and fudge being created through the large glass viewing windows (visit the Factory Shop in Lovedale Rd Lovedale for this experience). The vast array of fudge flavours can be tasted at this venue (try the Peanut Butter Fudge—it’s to die for!) Fudge tasting is certainly a difficult job—but someone’s got to do it!At the Hunter Valley Cheese Factory local award winning cheeses are all hand made—you can see it being made in the factory’s “make-room” and learn all about cheese making by staying for one of their daily cheese talks. Try their amazing “Branxton Brie” with a fine glass of Hunter Valley Port…..

Hand-Picked Hunter Olives

During “Olive Season” you’ll witness a hive of picking activity at the growing number of olive groves throughout the Hunter Valley and at local olive mills where the olives are processed to create table olives or oils for the table. A visit to Adina Olive Mill (Lovedale) enables visitors to see first hand through viewing windows the vast array of equipment used to turn the olive from the tree to the olive in your pantry. Many local groves send their olives to this facility for processing. Table olives take at least 6 months and go through a myriad of processes before landing on the shelves. If you’re looking for an olive treat try Wilderness Grove’s new Green Verdale Olives in yummy marinades from www.wildernessgrove.com.

The Where To Guide to the Hunter Valley

Looking for a cup of coffee, breakfast, that light lunch, gourmet foods, an art gallery, a wine tour, beauty treatment or massage, a place to buy essentials or that special gift, a wedding supplier, golf course, something to do with the kids or where to enjoy a beer at the end of the day? You need a copy of The Where to Guide to Hunter Valley! Pick up your copy today from leading accommodation providers, cellar doors, the Visitor Information Centre and many other outlets.
Or visit www.wheretoaustralia.com