April 2007

It's time to start raiding the wood pile and get those open fires roaring!! Nights are definitely getting colder, while we still have a few of those superb sunny days to enjoy the verandah.

The grapes are harvested, daylight savings has finished and the new menu has started. What's more, Mother's Day is just around the corner, to be closely followed by our next Chef's Table Dinner and in between we have Chestnut Month. Find out more about all of our upcoming events below!

Mothers' Day

Don't forget Mothers' Day on Sunday May 13th. Cheek to Cheek will be back playing at Wild Cattle Creek, and as always, the kitchen will be preparing a special 3 course lunch. $60 p.p includes your sumptuous lunch, a glass of Wild Cattle Creek sparkling upon arrival and a special gift for the mums. Mothers' Day always fills fast, so do book early to avoid disappointment! A $50 deposit per booking is also required. Either book through our website, or phone the restaurant on 0359 643694.

Chestnuts

May is the month to celebrate chestnuts. Scott will feature a chestnut dish on the specials board every week during May, and we have some great recipes booklets as well. John Morton from Chestnuts Australia, will again do fireside presentations on Sunday May 6th at 3.00pm, AND Saturday May 12th at 3pm. He will talk bout chestnut varieties, growing, preparation, roasting (live demonstration!!) and recipes.

Chef's Table Dinners

Mushroom Dinner June 1st. George will again work with the kitchen brigade to bring to you a very delectable menu featuring mushrooms, to coincide with Mushroom Mania promotion in June. $60 per person will include 4 course dinner, wine and a special gift bag. Vikki Leng of Australian Mushroom Growers, will also be in attendance to answer your questions about mushrooms and provide some lively discussion! Don't delay, bookings are now being taken!.

Vintage 2007

A reminder to all of those visiting the vineyards of not only the Yarra Valley, but any region, please do not enter the vineyard areas. Phyloxera is a devastating disease that can cause growers severe hardship and decimate the wine industry, and it is easily spread from one property to the next through soil particles carried on shoes or vineyard equipment.

Cellar Door

Our 2006 Wild Cattle Creek 2006Pinot Noir and 2005 Cabernet Sauvignon are now available. For the month of May only you are able to purchase a dozen Pinot Noir for $170. This is $90 off the regular price and is only available at the Cellar Door. The Pinot Noir is showing great potential, so be sure to get up to Wild Cattle Creek during May to take advantage of this special offer. Don’t forget to visit www.wildcattlecreek.com for updated tasting notes and to place an order.

2006 Wild Cattle Creek Pinot Noir

Characteristics

• Colour: Rich garnet
• Nose: aromas of spice with suggestions of clove, overlaying strawberry.
• Palate: sweet fruit over youthful acidity with a finish of soft chalky tannin.
• Food Matches: particularly well complimented by duck confit, and also braised pork belly

Functions

The Chardonnay Room is available for all of your function requirements. Be it birthday or anniversary celebrations, christening luncheons, meetings, corporate seminars, product launches or conferencing. We have a range of menus available from finger food to 5 course degustation: for a truly memorable occasion that will have your guests talking for weeks afterwards. We are also happy to tailor a package to suit your individual requirements of food and beverages. Visit our website for our customer testimonials and function information.

Recipé

Chestnut and Mushroom stuffing

Quite appropriate as we head into chestnut month (May) and Mushroom Mania (June). We use this stuffing to fill chicken breast fillets and bake them in the oven. Serve with carrot mash and a creamy sauce.

• 50 gm butter
• 100gm chestnuts – peeled
• 1 small onion – sliced
• 250gm mushrooms
• 2 tbsp chopped parsley
• 2 cloves garlic – chopped

1. Roast chestnuts in oven at 160 °c until golden: approx 10, minutes
2. In a heavy based pan, melt butter and sautee onion and garlic until transparent.
3. Add mushrooms and fry until golden. Add parsley and chestnuts and remove from heat
4. Place mixture in food processor and blend coarsely.

Coming Events

• May 6th
  Chestnut Roasting
• May 13th
  Mothers' Day
• May 27th
  Mainstream playing rock/pop
• June 1st
  Chef's Table Dinner #4 - 'Mushrooms'
• June 10th
  Mainstream playing rock/pop
• June 24th
  Mainstream playing rock/pop
• July 13th
  New Release Wine Dinner

Links