June 2007

Can you believe we are halfway through the year? The rain has greened up the lawns and the vines are now bare, but the fires are roaring inside and the new winter menu is here.

Those lamb shanks are back served with delicious potato and parsnip dumplings. As we celebrate Mushroom Mania in June, the Swiss brown mushroom soup is sure to be a winter favourite, especially with the crispy pancetta and paremsan herb toast.

Mainstream will continue to play throughout winter on Sunday afternoons. These Sundays are proving to be extremely popular, so don't forget, to avoid disappointment, bookings are essential.

Not to be missed: New Release Wine Dinner on Friday 13th July. Last year's dinner was heaps of fun: the wine trivia and blind tastings brought out the competive streak in some otherwised "reserved" guests. $55 inlcudes 3 courses matched with Wild Cattle Creek Wines.

Restaurant Manager

In late April we welcomed Louise Andrews to the team as the new Restaurant Manager. Some may recognise Louise from Sweetwater Café and Eleanor's at Chateau Yering where she worked for over three years. Louise brings with her a wealth of both hospitality and local knowledge and expertise gained over 16 years in the industry. Originally from New Zealand, she and her family have now established themselves in the Yarra Valley, so she also brings with her that fun easy going Kiwi attitude! Just don't ask her for the footy score!!

Chef's Table Dinners

On June 1st George again excelled with a Mushroom Mania Dinner. Vikki Leng representing the Australian Mushroom Growers, supplied us with a fantastic array of mushrooms! Our tastebuds were awakened with the strong hearty flavours of a double mushroom consomme, an orzo risotto with honey brown and shiitake mushrooms topped with golden needles and the mushroom, onion and cheese pie with the herb crusted salmon was sensational... and the poached pear meringue "mushroom" was George's piece 'de resistance. For more information on Mushroom Mania visit the website.

George and Scott will continue with the Chef's Table Dinners throughout the year, each with a different theme. So if mushrooms weren't your thing, keep an eye out for something that takes your fancy, or even take up the challenge of something a little different.

Vintage Update

Winter pruning is now in full swing at Yarra Junction vineyard, with Wandin to commence in late June. The Sangiovese at Wandin will also undergo its first pruning.

We welcomed recent rains which have given us a good run off into the dams and with more expected duirng winter and spring we will be in a good position for watering next vintage.

At Cellar Door we now have Yarra Valley Preserves' new product: Black Truffle infused olive oil. It makes a great salad dressing and Scott is more than happy to provide you with more recipes or serving suggestions.

Don't forget to book for the New Release Wine Dinner on Friday July 13th. You will enjoy the recent additions to the Wild Cattle Creek range matched with 3 magnificent courses and also some fun and games during the night!

Visit our websites for further information.

• wildcattlecreek.com
• rusticcharm.com.au
• wallacehouse.com.au

Contact Us

Email Us Here
ph: 0359 64 3694
fax: 0359 64 2505
473 Warburton Hwy
Wandin North, VIC, 3139

PO Box 302,
Wandin North, VIC, 3139

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Winter Weddings at Rustic Charm.
The all-seasons venue.
Check our web site for details

NEW HOURS

As of February 1st 2007, we will no longer be open on Sunday nights or Tuesdays. (unless by prior arrangement)

Lunch:
Wednesday to Monday
Dinner:
Wednesday to Saturday

Chef's Recipe - Onion and Cheese Mushroom Pie

We made these as individual mini pies as an accompanient to herb crusted salmon for the mushroom dinner. It would go well as an entrée with Wild Cattle Creek 2006 Pinot Noir.

Line a pie mould (or moulds) pastry. Prick with a fork (this prevents rising) and then bake blind (weight down the pastry with beans in baking paper or baking weights) in a hot oven until half cooked. Heat butter in a heavy pan and saute onions and garlic until browned. Add mushrooms and continue to saute. Add parsley, grated cheese, nutmeg and cornflour (cornflour will take away the excess moisture of the mushrooms). Add salt and pepper to taste then fill pastry shell(s) with the mushroom mixture. Cover with a puff pastry lid and cook until golden brown. Serve immediately. * We used field mushrooms, shitakes and oysters.

Winter Special Offer

During July and August we will again offer our "Locals Night" menu on Wednesday and Thursday evenings. For $38.50 you can enjoy 2 courses and a glass of Wild Cattle Creek wine for dinner. And, when you dine at Rustic Charm during July and August, you will also go in the draw to win a Golf Lesson at Heritage Golf and Country Club with Martyn Andrews, Teaching Professional.

Coming Events

• June 24th and July 8th - Mainstream playing rock/pop
• July and August - Weds & Thurs nights - $38.50 2 course dinner and wines
• July 13th - New Release Wine Dinner - $55 pp 3 course dinner and wines
• Friday September 7th - Chef's Table Dinner #5 - Game dinner
• October 13th and 14th - Shedfest
• November 6th - Cup Day in the Vineyard