4 Oct 2014

outing - Mudgee 酒鄉之旅


  Against all odds, we planned this Mudgee trip the week prior. Mudgee is a renowned wine region in Australia, but it doesn't mean anything to a wine dummy. The main reason we made this trip was because of information I heard from a Pilates mate regarding the relaxing life style, the gourmet food, and the picturesque scenery...etc, and the most important of all it was Spring!

  On an early and gloomy Sunday we headed to Mudgee via the Blue Mountains region, accompanied by rain, before first arriving into Leura for breakfast. The wet and chilling weather made me wonder how would our Mudgee trip  would  end up.  Through the winding and misty roads we carried on heading north and on some occasions we broke through the clouds, when we would enjoy the view of mountain ridges covered with blue haze in the distance.

  We finally got ride of the misty weather when we started to descend, and the closer we headed to Mudgee the nicer weather was. By the time we arrived in Mudgee, it was all sunshine and blue skies, Mudgee is indeed a wonderful town.

  We had an hour to kill before lunch, therefore we walked around the CBD of Mudgee. There are many historical buildings along the high streets, it's very nice to see that all the historical buildings have been well maintained. The sidewalks are very wide, tourists can stroll along busy street slowly and comfortably without worrying about blocking somebody's way. The cherry and other fruit tree' flowers were blooming at the time and when the wind blew a few cute little pinky petals would fall onto passersby's heads or roll along with their footsteps - the Spring time in Mudgee is very romantic.

  It's time for lunch, we drove away from the CBD and quickly found ourselves in the middle of vineyards. Our destination, Zin House *, is located inside the Lowe Winery. After passing a hilly road, a rusty-chic sign welcomed us. Zin House sits on top of a hill over looking endless vineyards and bush lands.

  The interior of Zin House is simple yet elegant and when we walked in to the restaurant an open plan kitchen welcomed us, oh yes, this is the reason we came here. I couldn't avoid to study a few ingredients displayed on the counter and started to imagine the delicious meal we were going to have.

  There are only a few large tables in the restaurant, diners share the table together. We were assigned to a room on the left corner of the restaurant where we shared the table with 2 other couples. At the beginning we had some concerns of sharing a table with people we don't know but when the meal and wine were served one after another we found ourselves busy enjoying the delicious food and wine and the strangers sitting next to us were no longer strangers, they were just like friends we haven't seen for a long time - it's an amazing experience.

  I quite like the idea that the chef, Kim Currie *, has "cook simple, cook from scratch, cook local" and she delivered this concept well through her cuisine. It's real food that Zin House offered and they are gourmet real food.

  The long lunch finished before 5 o'clock and we were too full and comfortable to make a move but the winery counter was about to close and we would certainly regret it if we couldn't get the delicious wine that we just had during the meal, so we headed off to the winery.

  With great satisfaction we headed to our accommodation, Kirima Cottage, which is located in the the suburb of Mudgee. Kirima Cottage is in  tranquil bushland, the interior is basic, but a comfortable bed and wood burner are all we needed. (The only thing bothering me is probably the loo. It's a composting toilet which means that, when you open the toilet cover, you will see a deep dark hole instead of white porcelain with a pool of clean water. I found it too hard to relax while my imagination was going wild...of course none of my crazy imaginations came true during my stay.)

  We visited a few more wineries and a cheese farm before heading back to SYD the next day. This Mudgee trip was a very good surprise, it had much more to offer than we expected, we will surely make a 2nd visit.


x        x      x


  這次出遊是經過計劃的 (真是太意外了!).

  上 Pilates 課程時, 聽聞同班學員提起 Mudgee, 描述鄉村景致, 酒莊佳釀甚美, 立馬搜尋 Mudgee 旅遊官網搞定住宿, 在 Tripadvisor 上參考旅客美食餐廳評鑑, 訂好餐廳, 週末便收拾好包袱, 趁著中秋假期尋酒去.

  何先生可能太久沒放風了, 亦或太期待下午一點鐘的預約美食, 雪梨到 Mudgee 不到300 公里, 竟訂定了出發時間:七點!但既被吵醒之, 則甘願出發之. 我們在藍山區的雅致小鎮, Leura, 稍歇吃早餐, 雖然春天的腳步近了, 但山區凝結的冷空氣還是讓人直打哆嗦. 用完早餐, 我們便一路在藍山出沒不定的雲霧陣中穿梭, 繼續北上 Mudgee. 沿途可遠眺藍色薄霧圍繞的山嶺峽谷, 近看橫陳公路邊的袋鼠屍體, 不覺路途迢迢.

  離開地勢高的藍山, 愈往 Mudgee 靠近, 天氣便愈清朗, 溫暖陽光, 穿過白雲, 普照一望無際的葡萄園, 橄欖樹園, Mudgee 的鄉村景色果然名不虛傳啊! 此刻的葡萄藤雖只露出黑色枯枝, 但和煦的陽光, 已讓老藤甦醒, 另一季轉化金色陽光為豔紅佳釀的過程即將展開.

  如我預期的, 猴急的我們早到了, 離午餐時間還有一個小時, 但在 Mudgee 小鎮逛逛也是件樂事. 小鎮的市中心由兩條交叉的主要街道組成, 街道寬敞, 街旁栽種的櫻花樹和桃樹 (?), 開花正盛, 信步閑逛, 櫻吹雪一路吹拂, 為小鎮浪漫加分不少.

  研究完 Mudgee, 該赴午餐的時間也到了. 預定的餐廳, Zin House*, 位在 Lowe 酒莊葡萄園裡, 車子在葡萄田中慢慢開著, 偶遇牛群停下活動, 端詳我們這兩位城市佬. 很快的跟農村格格不入之感在到達餐廳之際便消失了,  俐落店招, 簡約庭院設計, 讓餐廳和諧地銜接了鄉村與城市的落差. 推開大門, 開放式廚房就坐落在明亮高挑的大廳中, 還未用餐, 食客眼睛已飽覽挑人食慾的食材, 對即將享用的餐點有了無限的想像.

  餐廳只提供數張大餐桌, 我們在左側餐間和另兩對客人共用一張大餐桌. 與陌生人共餐, 尷尬嗎? 令我意外的是, 完全不會. 午餐從一點開始, 近五點結束, 席間我們偶爾私下對話, 偶與其他食客閒聊, 伺者穿插送餐與伺酒時, 提供了餐點, 飲酒, 與當地時事話題, 我們在行雲流水中慢食, 不覺日頭西沉.

  Zin House 主廚提供的是 ”真食物“ , 端上桌的道道餐點有如鄰家好手藝大姐隨意從廚房端出的菜餚般溫馨可親, 但入口的滋味, 卻是費人疑猜的巧妙搭配, 最可貴的是, 主廚烹調食材絕大部分出自家有機菜園, 或Mudgee當地農家產地直送.

  長長的午餐在近五點結束, 原因是 Lowe 酒莊五點打烊, 我們得趕在酒莊關門前買酒呢! 我們買的當然是剛才用餐時的佐餐酒, 餐廳配的六種酒, 杯杯順口, 瓶瓶香醇, 真恨不得每種都買個一打, 還好我們的膽固醇指數跟荷包幫我們踩了煞車, 不至於在現場揮灑激情.

  晚上我們住宿的地方是 Mudgee 郊外的小木屋, Kirima Cottage, 大大的林子裡, 只有三間木屋, 連民宿主人都懶得打理我們, 將鑰匙放在木屋裡, 我們自行入住. 木屋裡很簡單, 但一應俱全, 唯一讓我這城市佬不適應的只有廁所 (廁所採有機分解方式處理, 因此打開馬桶蓋, 看見的不是白白的瓷器, 中間一個水池, 而是一個又深又黑的大洞, 黑洞底下是什麼, 我看不清楚, 也不想看清楚..., 只想在想像中的怪物從黑洞冒出來之前快快解急)

  隔天我們又造訪了幾家酒莊, cheer 製造商, 帶著心滿意足又罪惡的心態, 我們返回了雪梨.


* Zin House : zinhouse.com.au
* Zin House chef, Kim Currie's blog : zinhouse.com.au/blog/


藍山大峽谷 / a lookout of Capertee Valley from one of lookout in Blue Mountain
斜坡上的葡萄園 / vine yard on the slope



Mudgee 鎮街道 / CBD of Mudgee

Mudgee 兩條主要商業街道 / High streets roundabout


Mudgee 老建築 / one of gorges Historical buildings in Mudgee 


Zin House 餐廳 / Zin House main entrance 


餐廳大廳 / The lobby and open plan kitchen of Zin House 


我們的西側用餐間 / the west corner dining room 


窗外美景 / a window of a stunning view 


當日菜單 / Menu of the week


當日食材 / the ingredients used for the meal 

Lowe 酒莊一景 / a view of Lowe Winery

Lowe 酒莊角落品酒區 / the front of Lowe Winery cellar door

Mudgee 落腳處 / our accommodation in Mudgee - Kirima Cottage

繼續尋酒, Huntinton Winery / more wine tasting, Huntington Winery

Logan 酒莊品酒區 / Logan winery cellar door


Logan 酒莊品酒區 / Logan winery cellar door 


- the end -






























27 Apr 2014

outing - mollymook 雪梨南海岸一日遊


As usual, we plan our trips on impulse.

This time, the word of "gourmet food" and "southern coast" popped into our heads, then in the next second we were heading on our way to Bannisters Restaurant in Mollymook.

www.bannisters.com.au/restaurant/

Bannisters is actually a boutique hotel located on a piece of quiet coastline, visitors will certainly appreciate the broad view of the coast. Despite the remote location the restaurant was popular and, as expected, no table was available for walk-in guests.

After enjoying the coastal view, we headed to the main beach of Mollymook - it's a beautiful sandy beach, the bright sunshine enchanced the colour of blue water and white sand. The cafe next to the beach was packed with people, we didn't fancy fish and chips either, therefore we gave it a miss.

According to Tripadvisor, a winery restaurant - Cupitt Winery in Ulladulla has good reviews so we decided to give it a try. There was no doubt that Cupitt's Winery was a nice choice, it is located on a hill offering a panoramic views of rolling hills and wineyards.

http://cupittwines.com.au/

The restaurant was fully booked but the tables in the courtyard and on the lawn were available so we ordered simple food and drinks from the bar and then enjoyed the picturesque view while soaking up  the golden sunshine.

The trip might have been rushed in the planning but the beautiful scenery along the road didn't fail us, no wonder the southern coast is such a popular tourist destination.


x               x             x


 一如往常, 我們的出遊都是靠一時激起的熱血促成的.

天外飛來一個 "美食", 搖頭晃腦晃出一位英國名廚 "Rick Stein", 加在一起變誕生了一個探訪以 Rick Stein 之名開業, 位於雪梨南海岸 Mollymook 小鎮的海鮮餐廳 - Bannisters的小旅行.

www.bannisters.com.au/restaurant/

Bannisters 實際上是一家時尚旅店, 隱身於 Mollymook一幽靜崖邊, 獨攬遼闊海景.
雖然餐廳位置偏僻, 但毫不影響饕客的腳步, 所以不可能有座位給一時興起的唐突訪客, 我們由雪梨開了三個多小時的車, 尋得餐廳位置, 只得了個 "客滿" 訊息, 我們一點也不意外. 在飯店附近繞了繞, 便轉往Mollymook鎮上找餐廳.

Mollymook 也有南海岸線有名的白沙灘 (離 Mollymook 不遠的 Jarvis Bay 有世上最白沙灘的稱號), 碧海白沙在豔陽下特別耀眼, 可惜我們隨身的是毛線衣, 並非泳衣, 未能應和海浪聲聲誘人的邀約. 長假其間, 遊客眾多, 鎮上只有兩家擠滿遊客的簡餐廳. 尋餐未得, 只能繼續前往下個鎮覓食.

搜尋 tripadvisor, 得知附近一家頗受好評酒莊餐廳 Cupitt Winery , 便從善如流的循線前往.

http://cupittwines.com.au/

也許是抵達時機恰巧, 下午的陽光給葡萄園灑上金光, 讓青草地顯得生氣蓬勃, 散坐綠地的訪客笑語聲碰撞出歡樂的因子, 讓我們甫下車, 雙腳便逕自被輕快的氣氛吸引進美麗酒莊.

隨機客當然還是與正式餐廳的佳餚無緣, 但酒莊中庭與草平不拒客, 我們從吧台點了簡餐, 飲料, 便安然地沉浸在夢幻金光裡.

匆促的一日遊, 雖然與美食無緣, 但一路輕鬆愜意, 還是為我們在澳洲的美好時光添一章節.



The grand view of the south coast near Bulli
前往目的地途中的海岸觀景台



We had tea break at Berry
又在 Berry 小鎮停下喝杯茶



The courtyard of Little Fork Cafe
咖啡廳中庭


Berry is a nice town with lots of things to offer,
it is worth to spend time to explore
Berry小鎮看似普通, 但信步閒逛, 會發現許多有趣商店, 頗有歷史的老房子


Berry High street / Berry 鎮街景


Berry High street / Berry 鎮街景



Mollymook beach / Mollymook 沙灘


Cuppit Winery Restaurant / Cuppit 酒莊餐廳

a vew of the countryside / 酒莊一景

vines bathing in the sun / 金光下的葡萄藤

winery bar / 酒莊一景

Pizza with rosemary, green olives and fresh ricotta
青橄欖, 鮮奶酪比薩

Ploughman's plate with Sauvignon
農夫餐配白酒

- the end -

2 Jan 2014

2013 Christmas / 2013 的耶誕節



老何的耶誕節又到了, 今年老何很賣力, 親手做了低脂, 低糖什錦水果酥餅和Christmas pudding.
這是我們成家後的第三個耶誕節, 胸有成竹的我們, 在節日前兩週開始製作甜點, 佈置耶誕裝飾, 前一週擬好耶誕菜單, 前一天把所有未採買的食材購齊.

我們這兩隻驕傲的兔子, 耶誕節當天, 睡得飽飽才起床, 吃了個長長的早餐, 好整以暇地拆禮物後, 才緩緩進入廚房準備耶誕餐, 如此拖拉的結果便是下午四點才有耶誕大餐可吃.
慶幸的是今年第一次嘗試的烤火雞十分成功, 皮脆肉嫩, 我想事先將火雞以鹵水浸泡是成功重點之一 (食譜請見此文最下方).

這隻近四公斤的火雞, 我們當天只吃了半邊雞胸的三分之二, 其他的部份如何處理呢?
Andy 在隔天再度發揮大英帝國子民與生俱來的烘焙技能, 做了 Boxing Day Pie , 把部份火雞肉, 跟剩餘的烤馬鈴薯, 烤橄欖菜芽, 都丟進派裡烤了. (食譜請見此文最下方)
再來又吃了火雞肉沙拉, 火雞肉三明治, 大部份的火雞便差不多解決了, 僅剩一小部份, 放進冷凍庫當備菜.
火雞架子熬了兩公升的高湯, 也進了冷凍庫備用 - 家規第一條: 不浪費食物!

經過這密集的火雞料理後, 何家廚房再有火雞出現的機會應該是一年後了...

After practice from the past 2 Christmases this big event is no longer a task to Family H.
We worked on Christmas decorations 2 weeks before the holiday, fixed the Christmas menu a week ahead, and finished off all the shopping by 24Dec.

However, on Christmas Day, we had probably taken it too easy before heading to the kitchen to prepare meal. We had a late breakfast, took quite some time to unwrap the presents, read the cards, and played around with our Christmas present - coffee bean grinder - we ended up having our Christmas lunch at 4pm..., fortunately it was A successful meal!

The Christmas menu of 2013 was:

Tiger Prawn with peach salsa and crushed macadamia nuts
Roasted turkey with brown and white sauce
Potato gratin
Roasted Brussels sprouts and apple with walnuts
Home made Christmas pudding
Cheese selection
* please see recipt source at the bottom of this post *

The prawns were very fresh and went well with fragrant peach salsa, the turkey was tender and juicy. Andy made some white sauce to go with the turkey, which was a thumbs up.

The healthy Christmas pudding was made with almond meal and dates, which was much lighter than the traditional pudding, the accidity of chunky appricot balanced the sweetness of the dates.

We ate 2/3 of half a turkey breast, what did we do with the rest of the turkey?
Andy used part of the meat, left-over of potato gratin and Brussels sprouts to make a Boxing Day Pie, following the recipie of celebrity baker, Paul Hollywood.
We finished most of the left over with turkey salad, turkey sandwich in the following days.
With the turkey bones we had made 2 litres of stock for future use. House rule no.1 - Don't waste food!

After the turkey feast, we shall not see a turkey menu for quite a long time.

Merry Christmas and Happy 2014 to everyone!


 
送火雞進烤箱前必須好 善待牠.
Massaging the turkey before roasting


 
近 3 個小時的烘烤期間, 定時淋高湯保溼
Basting turkey every 30mins
 

 
兩人耶誕餐完成, 雖然已經很晚了...
Our 3rd Christmas meal was again successfully done, although it's late...
 

 

 
隔天很認真的做了火雞派
Making Boxing Day Pie
 

 
老何的第一個火雞派就這麼輕鬆地完成了...
Voila! there is the first Boxing Day Pie from pastry chef of Family H.
 

 
雖然都是剩菜, 但烤肉跟奶油馬鈴薯, 烤蔬菜一起在派皮裡悶烤,
又是一種不同的滋味.
The pie didn't last long as it was full of flavour with
a bit of left over from each dish.



Menu receipts:

Tiger Prawn with peach salsa and crushed macadamia nuts
(recipe: www.goodfood.com.au/good-food/christmas-feasts/macadamia-recipes-grilled-prawns-with-lime-and-queensland-cake-20131216-2zfs5.html)

Roasted turkey
(recipe: http://thebigoldsmoke.blogspot.com.au/2010/12/blog-post_26.html)

Potato gratin
(recipe: www.goodfood.com.au/good-food/cook/recipe/gratin-dauphionois-20131223-2zu89.html)

Roasted Brussels sprouts and apple with walnuts
(recipe: http://ohmyveggies.com/recipe-roasted-brussels-sprouts-apples)

Home made Christmas pudding
(recipe: www.thehealthychef.com/2013/12/gluten-free-healthy-christmas-pudding)

Boxing Day Pie
(recipe: www.bbc.co.uk/food/recipes/hand-raised_boxing_day_84945)

- the end -