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

Juice of 3 oranges

2 tablespoons honey

Vanilla bean

Pineapple, cut into chunks

Method: Heat the orange juice, honey and vanilla bean until a syrup forms, about 10 minutes. Remove the pod and then set to one side while you thread pineapple chunks onto a metal skewer. Pour the syrup over the pineapple then chardgrill for a few minutes on each side. Serve with some vanilla honey yoghurt.

Assorted seafood (salmon chunks, octopus, scallops, prawns)

Dressing:

Quarter of a cup of olive oil

1 clove of garlic, finely chopped

Tablespoon of coriander seeds

Teaspoon of wholegran mustard

Fresh tarragon

Splash of lemon juice

Wooden skewers soaked in water.

Method: Combine the olive oil, garlic, coriander seeds, mustard and tarragon with a splash of lemon juice and let sit for 30 minutes.

Thread the seafood onto the skewers and cook on the barbecue or the grill, about three to four minutes on each side and drizzle with the dressing when served.

4 beetroots
Small onion, chopped finely
Teaspoon cumin seeds
2 teaspoons of mustard seeds
Quarter of a cup of sugar
Third of a cup of cider vinegar
Tablespoon of balsamic vinegar
Rind and juice of one orange
Half a cup of water

Method:  Peel the beetroots then grate them. In a large pan add the olive oil and onion.  Heat for about five minutes then add cumin, mustard, stir then add beetroot, sugar and the rest of the ingredients.
Bring to the boil and cook for about 45 minutes. Cool then bottle. The relish will last for a month stored properly in the refrigerator.

1kg leek, cut them lengthways, rinse with water and chop the white sections coarsely

500g potatoes, peeled and chopped

80g unsalted butter

Sprig fresh thyme

Sprig of parsley

Salt and pepper

Quarter of a cup of water

300m of cream

Fresh chives, chopped finely.

Method: Melt the butter and add the leeks and cook until soft, not browned, stir in the potatoes with the thyme and parsley and season. Add the water and let the mixture simmer for about 30 minutes. Transfer the vegetables into a food processor and blend, then transfer into a clan saucepan and add the heavy cream, whisking constantly over a low heat. Remove from heat when combined and chill for about two hours. Serve with a sprinkling of chopped chives.

Claude’s Cafe is located in Leichhardt, Sydney.

Great atmosphere…..cosy booths,brilliant place to keep in mind for a intimate breakfast or your every day “Pause Coffee”.

Wine tasting will happen every month,we will keep you updated.

2 Hubert Street Leichhardt (Corner of William Street)

FOR ART’S SAKE! Born in Newcastle, KHOLT is a Hunter Valley based artist with a portfolio comprising of pieces as rich and varied in style as her own aesthetic bent. Originally specializing in abstract female portraiture, KHOLT has moved from abstract expressionism in charcoal and acrylic, through finely tuned portrait on canvas, various toothed papers and hessian, to the naive contemporary using a limited palette. From pop art landscapes to the more primitive in portraiture, KHOLT uses a combination of traditional and non traditional techniques, all the while holding true to her keen sensibilities. KHOLT is inspired by the concepts of context, emotional connection, and her ever evolving sense of self. Having won highly regarded awards and commendations in recent times.

kholtoriginals: Just a great connection…… Just a Great artist….Just a delight and inspiration.

Thank you very much for last  night. We really enjoyed ourselves and you helped to make Jonathan’s 50th birthday lots of fun.  We look forward to maybe using your services again in the future. Best wishes, Debbie

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Tonic Hunter Valley Hotel Pokolbin is one of the best luxury 4-5 star hotels in Pokolbin, Australia. Located in the prime location of 251 Talgar Road, Lovedale, NSW 2320.

Tonic Cool Pool Hunter

Great weekend away,corporate ,party…….

Deep bath

Tonic with a twist…