Stephane Pois
Stephane's blog… all about the Art of Wine, Wine Tours around the Hunter, Food and Wine Matching and Wine Appreciation Classes

IN NEWCASTLE OUR WINE CLASSES ARE HELD REGULARY AT CROWN PLAZA, ON LAST THURSDAY OF EACH MONTH.
CLASS PRICES: $50.00
During the night you will be invited to sample 3 Whites and 3 Reds from different Australian wine-growing regions.
What colour is the wine? How do we taste? How do we drink wine? How to match wines and food? How do we smell? What are faults in wines? Learn the secrets of the trade!

Date: Thursday 30th April 2010 – Time: 6.30pm to 8.30pm

Quality,Quality………………from fruit to the glass, just a pure delight to discover. At Pierre’s Wines they produce quality wines from fruit they grow themselves. Great display of  true varietal flavour and regionality.By the way you need to try their Sparkling Wine, Methode Traditionelle, the wine are bottled by hand,every single movement is made by hand……..

Wine is one of the most civilized things in the world and one of natural things that has been brought to the greatest perfection.

I offers a greater range  for enjoyment and appreciation than possibly any other purely sensory thing that can be purchased.

Newcastle Farmers Market – see Stephane at Newcastle Farmers Market every Sunday at 9.30am 10.30am and 11.30am prepare a fantastic meal with farm fresh produce.

Pukara Estate is located in Upper Valley, about 10 kms from Denman. By the way great food and wine festival in May….

The estate produces distinctive, sophisticated and flavoursome extra olive oils of the highest quality.

When I stoped at Pukara I had the premium extra virgin olive oil is made from the finest olives grown of the Estate , very complex and well balanced .

Great with salad or simply as a marinated

I loved them all, I think this is a great reflexion of the terroir(soil).

Try their black Olive tapenade with a nice baguette…

Great caramelised balsamic vinegar, which tastes amazing with fresh strawberry and meringue.

Thank you for the marvellous tasting.

www.pukaraestate.com.au

situated in the beautiful Lovedale region of Hunter Valley Wine Country exclusive stylish and contemporary environmentally smart accommodationwith stunning views self-contained luxury cottages offering both romantic couples accommodation and luxury group accommodation for friends or family in the Hunter Valley wine region of NSW, comprising Pokolbin, Rothbury, Lovedale and Mount View.

www.blackwattleluxuryretreats.com.au

The Beekeeper, the bee’s, the nectar, the plants, the honey…..

Honey production being one of the most sustainable and oldest “wild harvest” pursuits know man.

Middlebrook Honey is a small beekeeping specialising in producing and packaging high quality Premium Australian bee Products which have had a little or no processing.

Thank to Mr Scott Middlebook a 3th generation beekeeper who believe with such a great passion in producing naturals products from sustainable natural resources.

I have learned so much with you Scott,

Merci

Great for cooking or simply on a piece of toast, or just for dipping in your tea.

Situated on the Great Dividing Range, nestled above the village of Nundle.

When I first discovered Arc-en-ciel, that was at the Newcastle farmers market, not because that was a French name…may be…. laughs.

I was absolutely amazed by the quality of their product, whole fresh trout, smoked trout pate, rainbow trout caviar fingerling….

I could have picked every single produce for my hampers…. love the rainbow trout caviar with oysters and of course with some very fine bubbles and of a good company.

I did tried their ginger infused caviar, so well balance, very delicate flavours, superb with roe fish…..

www.rainbowtrout.com.au

-600g Chicken breast fillets, trimmed

-350g Chicken thigh fillets,trimmed

-300g Chicken minced or veal or pork

-¼ teaspoon of nutmeg

-2 tablespoon of marjoram

-40g pistachios

-7 to 10 slices of middle cut bacon,rind removed or prosciutto

-Salt(sea salt),about 1 tablespoon,taste

Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.

Tip:You can use your hand.

Place slices of bacon across base in a loaf tin,

Than pack chicken mixture.

Cover terrine with foil and bake at 180C for 1 hour.

Cool terrine to room temperature,then refrigerate overnight

The Farmers Market now has a resident chef, a French chef no less, to demonstrate some wonderful dishes made from ingredients from our farmers and producers.

Stephane Pois will be at the markets every Sunday in the grassed area next to the cattle pavilion. Several times during the market he will be whipping up delights and you can sit and watch as he prepares and cooks the meals, you’ll even get to taste test.