If you cannot view this page click here

August 2007

We know the new vintage is underway when we see Bernie out in the cold driving wind pruning the vines and preparing for the months ahead! The much needed rain has filled the dam and the tanks to capacity, which will hopefully see us through the next summer.

But it has not put a damper on our Sunday music afternoon, as Mainstream continue to play throughout the winter. In fact, most Sundays book out earlier in the week so it is best to book ahead to avoid disappointment.

On Friday 13th, we held our 2nd annual Wine Release Dinner. A fantastic night was had by all: it was great to get an insight into the trying 2007 vintage from both Graham and Jeff, and to also get some hints on matching food and wine. The wine trivia was dominated by John Morton (he knows a lot more than just chestnuts!), Wendy Bartsch (did she have any help from a quieter counterpart?) and the overall winner, Peter Green (we think he may have had some cheat sheets somewhere!).

Don't forget our July and August special of $38.50 dinner including a glass of Wild Catte Creek wine, or coffee and cake Monday for $7.50.

Don't let the cold weather deter you, as the fire is always burning and weeknights and weekdays can offer a more relaxed and intimate dining experience.

Chef's Table Dinners: Game Dinner

Scott and the kitchen brigade are now busy preparing for Chef’s Table Dinner #5, a menu that will highlight game meats with some fantastic recipes and information to be shared. We will also be matching some beers to our dishes for something a little different.

So, if you ever wanted to experiment with different types of game (Duck, rabbit, buffalo, boar, kangaroo, venison) this is the dinner for you! Scott and a special guest will also be on hand to share some information on the different cuts and products available. $65 per person include a 4 course dinner and matching beer and wine.

Cellar Door

If you have not been to the cellar door lately, now is the time to visit. We have some great specials on offer including:

  • Cleanskin Cabernet Sauvignon 2003 $72 per dozen (limited quantities left!)
  • Sauvignon Blanc 2006 $120 per doz
  • Cabernet Merlot 2003 $120 per doz

Some new vintages and varieties have joined the stables:
Shiraz, Sauvignon Blanc and Cabernet Sauvignon. We are also anticipating the release of more Sparkling wine and the 2006 Chardonnay late September.

    Shiraz 2006

    Deep purple-red in colour. Aromas of white pepper and spice with hints of vanilla and licorice. Dark cherry flavours over white pepper and clove. The oak is restrained to allow full fruit expression. Alcohol warmth is in balance and fills the palate out with suggestions of sweetness. A cool climate Shiraz with good depth and structure.

    Food Match: pepper and spicy dishes, such as our Bush herbed Kangaroo (which may appear at our next Chef's Table) or even a steak with a rich mushroom sauce.

    Sauvignon Blanc 2007

    Aromas of grapefruit and hints of lantana. Flavours of grapefruit and pear with suggestions of grassiness. A crisp, clean finish.

    Food Match: lightly cooked seafood dishes, such as sauteed mussells.

  

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

You may like to forward this eNewsletter to a friend.


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

Christmas Functions

Now is the time to start preparing for your Christmas function. The Chardonnay Room can cater for up to 90 guests and if you are wanting to book out the venue exclusively, we can cater for up to 150 guests.

Menus start from just $35 and our Event Manager can assist you with booking a DJ, jukebox, staff thank you gifts, invitations, band or theming your whole event to make your party a great success. From finger food to garden BBQ to Degustation, we can tailor a package to suit your needs.

For groups of less than 20, there will be a Christmas Restaurant menu available from November 24th. It will consist of a choice of 3 entrees, 3 mains and 3 desserts for your guests to choose from.

Discounts will apply to mid week bookings.

Phone Jeynelle now for further information and to secure your date.

Chef's Recipe

This recipe is for the braised pork that was matched with the Wild Cattle Creek Pinot for entrée at the Wine Release Dinner. It will serve 4 people as a main, or 6-8 as an entrée.

Braised Pork Belly with Prunes and Apricots

Spice Mix

  • 1tsp ground cumin
  • 1/2 tsp native thyme
  • 2 tsp sea salt flakes
  • 1 tsp ground cinnamon
  • 1 tsp mountain pepper

1 kg boned and rolled pork belly (or loin)

  • 1/3 cup olive oil
  • 1/2 cup Pinot Noir
  • Grated zest of 2 oranges
  • 10 dried apricots
  • 2 cups beef stock
  • Salt & pepper for seasoning
  • 1/2 cup vintage port
  • 1/4 cup orange juice
  • 10 prunes (pitted)
  • 1 small onion (diced)
  • 2 bay leaves

Combine the spice mix and rub over the pork. Leave to marinate for at least 2 hours.

In a very hot pan, heat the olive oil and lightly brown the pork, taking care not to burn the coating. Remove from pan and set aside.

Add the onion to the pan and sautee until transparent. Add the port and pinot and reduce to half.

Add the prunes and apricots, bay leaves, orange juice and stock and bring to the boil.

Place the pork in a roasting tray and pour over the stock and season to taste. Cook in slow oven for 2-3 hours. Pork should be tender but not falling apart.

Slice and serve with saffron rice or soft polenta.

Winners

Congratulations to our winners over the last two months:

  • Cellar Door 2 bottles of wine: Katrina Bumpstead
  • Bridal Expo Lunch for 2: Rebecca Webb

Coming Events

  • 12th & 26th August – Mainstream playing rock/pop
  • September 2nd – Fathers Day – International Beers for tasting
  • September 7th - Chef's Table Dinner #5: GAME
  • October 13th & 14th – Shedfest. Shedfest website
  • November 6th – Cup Day in the Vineyard

Visit our websites for further information.
© 2007 Rustic Charm Restaurant