November 2006

As we approach an early summer, the Spring menu will change slightly at the end of November due to early availability of our local produce. The lamb on the spring menu will stay, as it has a refreshing summer flavour to it, served with tzatziki and a watermelon and mint salad. The popular salt and pepper calamari with lemon parsley linguine remains, as does the kangaroo. Keep an eye out on the specials board for cherries, strawberries and other summer fruit desserts! Don't delay, get in soon to taste the new seasons temptations!

Our Light Meal menu is available from 11.30am until late and offers some great options for light lunches, evening suppers in the wine bar or on the verandah, or snacks in between meals! Enjoy a Dip and Pate platter, asparagus salad, the buffalo sausages with mash or the salt and pepper calamari to name a few. Prices range from $7.50 to $18.00. Available Wednesday to Sunday.

Don't forget our 2 course Lunch Special - only $27.50 which includes two courses and a glass of Wild Cattle Creek Wine. Our current menus are available on our website

A reminder to the people that book Christmas Functions: dates are filling up fast, so to ensure you get your preferred date, book with Jeynelle now. Christmas menus start at just $35.00 and we can accommodate up to 150 guests.

Please contact Jeynelle to book your date:
Email: jeynelle@rusticcharm.com.au
Phone: 5964 3694

Chef's Table Dinner #2

Scott and the kitchen brigade will be serving their second dinner on November 30th, featuring some "classic cuisine" specially prepared with the assistance of our good friend and highly acclaimed chef, George Hill. Following on from our first Chef's Table on October 30th, which featured classical dishes combined with modern, fresh seasonal produce will feature in our next dinner. Numbers will be limited, so make sure you book in early. Both Scott and George will be in attendance to chat with guests over the course of the evening and each guest will receive a special memento of the evening. $75 per person includes hors douvres, 3 course dinner, Wild Cattle Creek wine, a recipe and a wine glass to take home.

Cellar Door News

Get onto the Wild Cattle Creek website to place your wine orders via the online form at www.wildcattlecreek.com or visit the Cellar Door and take advantage of our November wine special: 2003 Cabernet Merlot $132 per dozen ($11 per bottle). Don't miss our first sparkling: the Pinot Chardonnay due out at the start of November. Yarra Valley Preserves' range of products is now available in the Cellar Door. Yarra Valley Preserves are responsible for the lovely chutney and jam aromas wafting throughout the vineyard as they busily cook away downstairs in their new home.

Spring Fizz Dinner

Our first sparkling wine will be released on November 3rd. The sparkling Pinot Chardonnay has been fermented in the bottle before being hand riddled and disgorged. It is a fresh creamy sparkling with a crisp finish. The menu for the evening will kick off with some scrumptious hors douvres served with Rose and Sparkling wine, and without giving away too much, the Sparkling wine will be used as an ingredient in some of the dishes. Get some friends together and book your table now. $75 p.p.

Chef's Recipe - Lemon Curd Tart

For all of those who have asked (and those that haven't!) here is the basic recipe we use. We combine lemon aspen with the lemon juice, which is probably what gives it the extra zing that you all love and keep coming back for!

1. Sift flour and icing sugar and then blend with lemon zest in a food processor.
2. With the motor running, scrape in vanilla bean seeds and add the butter, egg and lemon juice and work until the dough forms a ball. Wrap in plastic and refrigerate for 2 hours.
3. Roll out pastry until 5mm thick and line a 30cm flan tin with removable base. Refigerate for 45 minutes before baking.
4. Blind bake the pastry shell in a 160°c oven for approximaltey 20 minutes, or until crisp and pale golden.

1. In a large bowl, whisk yolks and caster sugar until light and fluffy.
2. Place bowl over a bain-marie and add slowly add lemon juice, while whisking until the mixture thickens.
3. Add butter one piece at a time, stirring in thoroughly before adding the next piece. The mixture should be of a thick consistency. Remove from heat and stand it over an ice bath to cool.
4. Once cooled, pour into tart case and refrigerate overnight.

Chef's tip: It is best to chill bowls and food processor blades when making pastry, especially when making pastry in the warmer months. If pastry is not holding together, put back in the fridge for 10 minutes.

Wild Cattle Creek in the city

As part of the Australian Wine and Food Exhibitions, Wild Cattle Creek regularly attend city venues. Make sure you come and visit us for a tasting and to pick up some exclusive exhibition specials. October 27th to 29th, you will find Joan at Forest Hill Chase, and in at "The Dome", Collins Street on 1st and 2nd November. Keep an eye on the Coming Events page at the Wild Cattle Creek website to find out where we will be and what specials are on offer.

Coming Events

• November 5th - Mainstream playing rock/pop
• November 7th - Cup Day with live music by Mainstream, sweeps and glorious food
• November 19th - Mainstream playing rock/pop
• November 26th - Mainstream playing rock/pop
• November 30th - Chef's Table Dinner #2
• December 10th - Mainstream playing rock/pop
• December 17th - Mainstream playing rock/pop
• December 31st - Richie and the Royals. Rock and Roll dinner dance $85 per person

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