Limwood Lifestyle April 2021 Issue 1

INAUISGSUUREAL APRIL | 2021 HUNTER VALLEY Discover this wine region and their incredible flavours and sights Highlights & Insights Through the Grapevine Fun. Food. Facts. Meet the De Iuliis Family & their Wines An East meets West Wine Pairing All about in-season Asparagus

HEALTHY | HEARTY | HEAVENLY Premium Wines, Gins, Spirits & Gourmet Food from Award-Winning Wineries & Distilleries and Passionate Family- Owned Producers

Find us at: @limwoodgourmet www.limwoodgourmet.com [email protected]

Greetings! What better way to kick off the launch of our only if actual travel is not possible now), we inaugural Limwood Lifestyle publication by can somehow feel like we are just that little acknowledging the work of our incredible team bit closer to them – Emotionally at least, if not in making this happen! physically. Thanks guys for a job well done and it’s This issue, we bring you a feature on an been such fun bringing these incredible Award-Winning Winery in the Hunter Valley stories and nuggets of information to our and our “East meets West” take with one of readers. their delightful wines. Check out our Food & Drink Recipes, Travel Tips in “Spin the Globe” Personally, I am missing family in Australia and an exciting lifestyle segment on Gourmet whilst grounded in sunny Singapore but Groupies Lifestyle Network. raising a toast to them with a gorgeous Australian wine has its way of elevating We hope you enjoy reading this as much spirits! I highly recommend this very “holistic as we have enjoyed putting it together. Stay treatment” for homesickness. tuned for our second issue next month – Cheers! While we yearn for the connections to be made in person with loved ones far away in Cindy Casey Henwood such exceptional times, it seems through Editor-in-Chief food and drink, travel and lifestyle (thoughts 2 | Limwood Lifestyle

Contents 02 | Highlights & Insights INAUISGSUUREAL – De Iuliis Wines 12 | Fun. Food. Facts. Limwood Lifestyle APRIL | 2021 – Asparagus April 2021 HUNTER VALLEY 1issue Discover this wine region and their incredible flavours and sights 14 | The Lifestyle Network 21 10 | Highlights & Insights 14 | Through the Grapevine 26 | Fun. Food. Facts. – Brought to you by Gourmet 31 Hear directly from the De Iuliis Family An East meets West Wine Pairing All about in-season Asparagus Groupies 17 | Healthy. Hearty. Heavenly. PUBLISHER – Chilli Barbecued Haloumi Limwood Lifestyle with Zucchini Salad [email protected] – Summer Seafood Stew – Hot Cross Bun Bread and 26 Phil Henwood Butter Pudding MANAGING DIRECTOR 24 | Cellar & Bar – Through The Grapevine Cindy Casey Henwood An East Meets West Wine Pairing – TGIF! Cocktail EDITOR-IN-CHIEF Dodd’s Gimlet – A Wee Dram Kanjal Rivichandran Balvenie DoubleWood 12yo LEAD PROJECT MANAGER 28 | Spin The Globe - Hunter Valley, Australia Geoffrey Lim CREATIVE DIRECTOR Deryk Low DIGITAL AND CONTENT LEAD Lynne Jong GRAPHIC DESIGNER & VIDEO EDITOR Sarah Tan GRAPHIC DESIGNER Thangammal Rajasuran MARKETING ASSOCIATE Limwood Lifestyle is a monthly publication. All rights to this publication are reserved and no part may be reproduced without the expressed written consent of the publishers. While every effort has been made to ensure that the information in this newsletter is accurate and up to date, the editorial committee will not be responsible for errors made as a result of information received. Opinions expressed are that of the writers or sources and do not necessarily represent the views and opinions of the publishers. Limwood Lifestyle | 3

HIDGEHPLAIRGTHMTSEN&TINHSEAIGDHTS De Iuliis Wines – “Hard to Pronounce, Easy to Drink.” Meet the De Iuliis Family: How they came to lay down roots in the Hunter Valley and their journey into becoming a 5-star Winery. 4 | Limwood Lifestyle

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HIGHLIGHTS & INSIGHTS Originating from Italy, the De Iuliis family have 1 made the Hunter region their home since 1960. After a long and successful career in the Hunter mining industry, Joss and Anna De Iuliis were inspired to follow their family passion for wine and chose a property in the Lovedale Road region of the Lower Hunter Valley, converting a grazing property into a 20-hectare vineyard with the first vines planted in 1990. For the first decade, they provided fruit for some of the Hunter Valley’s biggest names. It was not until their son, Michael, finished his postgraduate studies in Oenology at the world- renowned Roseworthy campus (Adelaide University) in 1999 with remarkable results that the dynamic of the business changed from grape growing to wine making. A new state-of-the-art winery and a modern airy cellar door was built, designed by architect Lionel Glendenning, and completed just in time for vintage 2001. This has been part 2 of the social fabric of our family – Joss De Iuliis. Today, De Iuliis wines are known for their trademark Hunter regionality and commitment to showcasing the very best the Hunter Valley has to offer. The Australian Wine Companion by James Halliday has been rating De Iuliis Wines a 5-star winery since 2010. The family’s vision is to continue producing wines of excellence and outstanding quality from individual paddocks, wines of distinction which they are proud to have their name on. 6 | Limwood Lifestyle

1. Artist’s illustration of the De Iuliis Cellar Door, designed by architect Lionel Glendenning. 2. De Iuliis Wine Barrel. 3. An aerial overview of the De Iuliis property. 3 In Vino Veritas - In Wine, There is Truth! Get behind the scenes as we introduce you to a Hunter Valley 5-star Winery with the De Iuliis Family. Hear from Joss De Iuliis and his son, renowned winemaker, Michael De Iuliis, as they share their heritage and approach to winemaking. Limwood Lifestyle | 7

HIGHLIGHTS & INSIGHTS 4. Winemaker Mike 2021 Vi De Iuliis and trusty Lucy. 5. Harvesting another wonderful vintage at De Iuliis. 4 Meet the Winemaker Michael De Iuliis is a well-known and well-liked Hunter Valley winemaker and wine judge. He has gained a huge reputation for his fresh approach to creating wines truly expressive of his home Hunter region, which are considered as some of the best examples coming from the Hunter Valley. Mike likes to do things differently. He is not bound by tradition. He likes to push the boundaries, introducing new ideas and innovative processes wherever he can. Among many accolades, Mike has been a Len Evans Tutorial Scholar (2004) as well as Finalist at the Young Winemaker of the Year Awards (The Wine Society, 2005). Mike was one of 8 Nominees for the 2013 Gourmet Traveller Wine Winemaker of the Year Award. Mike has completed the Future Leaders Program (Winemakers’ Federation of Australia, 2009) which led to his further involvement in other areas of the Australian wine industry such as wine show judging and his active part in the Hunter Valley community, promoting the wine region numerous events around Australia. His involvement includes the Next Generation Hunter Valley, Pokolbin Reds Rugby team, the Cessnock Council and the Hunter Valley Wine and Tourism Association. Michael De Iuliis ‘has lifted the quality of the wines into the highest echelon’ – James Halliday 8 | Limwood Lifestyle

Vintage Report “After 4 hot dry vintages, we were due a wetter cooler one. As seen on all the weather reports and news channels over the last few months, La Nina has returned. This has seen above average rainfall coupled with cooler average temperatures over this Summer. While cooler and wetter conditions did mean a little less beach time for some of us this holiday period, our vineyard crew were busier than normal, spraying and protecting the crops from potential mildew and fungal infections. Chardonnay was the first to come into the winery on the 15th of January. This year’s Chardonnay is lighter and more delicate than usual. We should see some finely structured and elegant Chardonnay out of 2021. Verdelho looks amazing with some nice tropical and musk flavours. For me, at this stage, the highlight of the vintage is Semillon, with super traditional flavours of citrus and lemongrass, with amazing acidity and structure. Time will tell but I think this could be the pick of the vintage. At this early stage, Shiraz from 2021 are looking more medium bodied, spicy and elegant, more traditional in style and more of that true Hunter regional character. It is a great feeling to have another vintage tucked up safely in tank and barrelled away!“ Cheers, 5 Mike De Iuliis Limwood Lifestyle | 9

HIGHLIGHTS & INSIGHTS 6 Trophy Cabinet 2021 Halliday Wine Companion Awards Gold – 2019 De Iuliis Semillon, 96 points Gold – 2019 De Iuliis Single Vineyard Semillon, 96 points Gold – 2013 De Iuliis Aged Release Semillon, 95 points Gold – 2018 De Iuliis Shiraz, 96 points Gold – 2018 De Iuliis Steven Vineyard Shiraz, 96 points Gold – 2018 De Iuliis Talga Road Shiraz, 95 points Gold – 2018 De Iuliis LDR Vineyard Shiraz Touriga, 96 points Gold – 2018 De Iuliis Limited Release Shiraz, 95 points 10 | Limwood Lifestyle

6. Artist’s illustration of awards won by De Iuliis. 7. The spacious living and dining areas in Winemakers House @ De Iuliis with a well- equipped kitchen and indoor fireplace too. 8. Artist’s illustration map of De Iuliis Cellar Door and their 7 vineyards. STAY 1616 Broke Road, Pokolbin, New South Winemakers House @ De Iuliis Wales 2320, Australia dewine.com.au/accommodation-hunter-valley +61 2 4993 8000 This contemporary split-level house, newly 8 opened in December 2020, enjoys plenty of natural light and is just a hop and a few skips away from their cellar door. Winemakers House @ De Iuliis has 4 bedrooms, spacious living space opening to an enclosed courtyard and all the modern conveniences needed for a memorable weekend away with friends or family. And the best part? All bookings include a Complimentary Premium Wine Tasting! All furry friends welcomed in this pet-friendly property. Limwood Lifestyle | 11

FUN. FOOD. FACTS. During warm Asparagus weather contains (around 32ºC), absolutely asparagus no fat or cholesterol 7can grow up to so it’s pretty inches much the in a single day! perfect diet food! An asparagus plant The body converts asparagusic acid, only 20 years!can last up to roughly found in asparagus, into sulfur-containing compounds, causing your urine to smell funny! 125,000GERMANS LOVETHEIR ASPARAGUS!THEY EATTHEIR WAYTHROUGH TONS A YEAR. 12 | Limwood Lifestyle

WHITE 2,500ASPARAGUS WAS FIRSTGROWN IN GREECE NEARLY ASPARAGUS IS YEARS AGO! ALSO KNOWN AS “WHITE GOLD” OR Asparagus is If the asparagus THE “VEGETABLE rich in saponins, spears aren’t OF KINGS” IN which are a type harvested, they will GERMANY. of phytonutrient start to look like White asparagus credited with ferns and turn into is the exact same reducing cancer big bushy plants. vegetable as risks and assisting green asparagus. in maintaining The difference in blood pressure, colour is due to the regulating green one growing blood sugar and in the traditional controlling blood way above ground lipid levels. (therefore exposed to light) and the white one maturing underground. As far back as 160 BC, asparagus is mentioned in writing. Cato The Elder, a Roman statesman, wrote instructions in a manuscript on how to plant asparagus. Limwood Lifestyle | 13

GGLN Introducing LNiefetTwshetoyrlke Brought to you by Gourmet Groupies 14 | Limwood Lifestyle

THE GGLN LIFESTYLE NETWORK Welcome to the first edition of the Lifestyle Network! In April’s episode of the Lifestyle Network, I’ll be talking about something very dear to my heart… Beer! Join me as I provide personal thoughts on Craft Beer and why I have yet to make the switch to this trendy beverage as my go-to choice for a cold beer. Limwood Lifestyle | 15

Connecting AVAILABLE AT the World of YOUR FINGERTIPS! FOOD, BEVERAGE, LIFESTYLE, PRODUCERS, 24 HOURS/DAY DISTRIBUTORS, OPERATORS & ENTREPRENEURS. 7 DAYS/WEEK 365 DAYS/YEAR 16 | Limwood Lifestyle

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HEALTHY. HEARTY. HEAVENLY. HEALTHY Chilli Barbecued Haloumi with Zucchini Salad Sharing a delicious and healthy salad recipe taken from Australian Women’s Weekly for you to indulge in! 18 | Limwood Lifestyle

Prep + Cook Time: 30 minutes (+Refrigeration) Serves 6 as a starter Ingredients – 125ml Lemon Juice – 90g Honey – 2 tbsps Olive Oil – 1 clove Garlic, crushed – 1 fresh long Red Chilli, thinly sliced – 750g Haloumi Cheese, cut into 1 cm slices – 2 medium Zucchini (240g) – 170g Asparagus, trimmed – ½ cup fresh Mint Leaves – 50G Sorrel Leaves Method 1. Combine juice, honey, oil, garlic and chilli in a small jug. 2. Place haloumi in a large shallow glass or ceramic dish. Pour half the juice mixture over the haloumi; cover, refrigerate for 1 hour. Reserve the remaining juice mixture for dressing. 3. Using a vegetable peeler, peel zucchini and asparagus into long thin ribbons and rounds. Combine zucchini, asparagus and mint in a large bowl; place on a platter. 4. Cook haloumi on a heated oiled barbecue flat plate (or grill plate or pan) over medium-high heat for 1 ½ minute on each side or until browned lightly. Pour any remaining marinade from the dish over haloumi; cook for 1 minute to caramelise. 5. Serve haloumi with salad, drizzled with reserved dressing. Source: Australian Women’s Weekly HOT If you can’t find sorrel, use TIP beetroot (beet) leaves.  Limwood Lifestyle | 19

HEALTHY. HEARTY. HEAVENLY. Prep + Cook Time: 35 minutes Serves 4-6 as a main Ingredients Method – 200g crumbled Chorizo 1. In a large heavy bottom deep skillet or Dutch oven, brown the chorizo in – 2 cups finely diced Fennel (one a little olive oil. (Remove from casing and break up or crumble into small bite-size pieces). Once browned, set aside. Pour off the fat, wipe out skillet large bulb) with paper towel. – 1 cup finely diced Onion (half a 2. In same skillet, heat the olive oil on med-high heat. Add fennel, stirring large Onion) often for about 3 minutes. Add onion, turn heat down to med and saute – 4 Garlic cloves, smashed and both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally, until garlic starts turn golden. Add tomato paste. Turn heat roughly diced up to high, constantly stirring, until paste darkens, about 3 more minutes. – 2 tablespoons Tomato Paste You are basically frying the paste to deepen the flavour of the dish. – 1 cup Dry White Wine – 4 cups Chicken Stock (or a good 3. Add white wine and turn heat down to medium-high, stirring until it cooks down by half, about 2 minutes. Add chicken stock, tomatoes, browned fish stock) chorizo, and fish sauce and bring to a simmer. – 1 teaspoon Fish Sauce (leave out if 4. Add salt and pepper to taste, and chili flakes. If using chorizo, the broth using fish stock) may be salty enough – each chorizo is different. Squeeze with half the – 2 medium Tomatoes- diced (or one lemon. Taste. You want the broth to taste rich and flavourful. can of diced Tomatoes and juices) 5. Add fish, simmer a couple minutes and add prawns, simmer a couple – 240g firm fish like Halibut, Talapia, minutes, then add mussels. Remember the larger the prawns or mussels or fish pieces the longer they take to cook, so look at all your seafood Mahi Mahi, or Salmon ingredients and determine which will take the longest to cook, putting – 450g Mussels (or sub Clams) them in first. – 450g large Prawns, raw, peeled 6. Taste, adjust salt and lemon to your preferences. and de-veined (or sub Scallops) 7. Divide among bowls and Finish with the fresh parsley. – ½ teaspoon Chili Flakes or THE BEST FIRM FISH Cayenne – Salt and Pepper to taste – ½ cup chopped Flat Leaf Parsley – 1 Lemon – Crusty Bread or 1 cup of Cannellini Beans FOR SOUPS OR STEWS: Good crusty bread is easily made by purchasing a quality loaf of 1. Sea Bass 6. Wahoo (Ono) bread and slicing it into thick 2. Halibut 7. Red Snapper slices. Place on a sheet pan and 3. Black Cod 8. Salmon drizzle with olive oil. Place in a 4. Haddock 9. Scallops hot oven until lightly browned. 5. Escolar 10. Shrimp 20 | Limwood Lifestyle

HEARTY Summer Seafood Stew A light and flavourful fennel-tomato broth with Chorizo. This can be made in 30 minutes! Serve with crusty bread to mop up all the juices or if going gluten free, sub cannellini beans for extra heartiness! Source: FeastingatHome.com Limwood Lifestyle | 21

HEALTHY. HEARTY. HEAVENLY. Hot Cross Bun Bread and Butter Pudding If you’re stuck with less than fresh hot cross buns, soak them in gorgeouseggy custard for an Easter Monday bread and butter pudding. Source: bbc.co.uk/food 22 | Limwood Lifestyle

Prep + Cook Time: 30 mins to 1 hour Serves 6 as a dessert Ingredients Method – 6 free-range Egg Yolks 1. For the custard, whisk the egg yolks, whole – 2 free-range Eggs eggs and sugar together in a bowl. – 150g/5oz Caster Sugar – 300ml/½ pint Whole Milk 2. Place the milk, cream and the vanilla pod – 300ml/½ pint Double and seeds into a pan over alow heat and slowly bring to a simmer. Remove from the Cream heat and remove the vanilla pod. – 1 Vanilla Pod, split, seeds 3. Pour the milk and cream onto the egg scraped out mixture and whisk well. – 75g/2½oz Butter – 8 ready-made Hot Cross 4. Butter the hot cross buns, then cut into quarters. Place a layer of the hot cross Buns, halved buns into a 22cm/9in x 10cm/4in, 5cm/2in – 25g/1oz Sultanas deep ovenproof dish. – 25g/1oz Raisins – 25g/1oz Demerara Sugar 5. Sprinkle with some sultanas and raisins and the demerara sugar. Repeat the layers and finish with a final layer of buns. Pour the custard over the buns and leave to stand for 20 minutes. 6. Preheat the oven to 180ºC/355ºF/Gas 4. 7. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil. 8. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top. 9. Serve the pudding with cream or mascarpone. Limwood Lifestyle | 23

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THROUGH THE GRAPEVINE East Meets West Pairing an Australian wine with a popular Asian starter. DE IULIIS VERDELHO + SALT & PEPPER SQUID The De Iuliis Verdelho is renowned for its tropical fruit notes of Pineapple, Passionfruit and Guava. Goes so well with a Salt & Pepper Squid which has crispy, garlicky bits and a touch of chilli. HOT Add more chilli if you like em’ hot! This TIP wine pairs nicely with spicy food so if you love your spice, you’ve found a wine for any occasion. TASTING AROMA WINEMAKER’S NOTES WINERY NOTES Tropical Fruit with lifted Superb vintage growing conditions De Iuliis passionfruit, guava and in 2018 led to the production of this pineapple outstanding Verdelho. Full of rich, WINEMAKER tropical characters of pineapple and Michael De Iuliis PALATE passionfruit, this wine makes an The palate is fresh with excellent accompaniment to Asian style REGION crisp acid and rich tropical dishes, as well as seafood or pasta. Hunter Valley, fruit flavours. Australia Limwood Lifestyle | 25

CELLAR & BAR Dodd’sTGIF! COCKTAIL Gimlet It’s a simple three-ingredient recipe that should be in every cocktail lover’s back pocket. So, grab your favourite bottle of gin, and let’s make a gimlet! 26 | Limwood Lifestyle

Ingredients Method Dodd’s Organic Gin Tasting – 50ml Dodd’s 1. Put all ingredients notes Organic London in a cocktail Dry Gin shaker and Fragrant with juniper, shake hard for 30 angelica and plenty – 25ml Lime Juice seconds. of heat from the – 25ml Gomme cardamom, the 2. Strain and serve botanicals of this big (Sugar) Syrup in a coupe or flavourful gin are set – Lime to garnish martini glass. off by fresh lemon and – Ice Cubes, as undercut by a little 3. Garnish with a sweetness from sugar. needed lime wheel twist. Award-winning HOT We suggest freshly-squeezed Dodd's Organic London A WEE DRAM TIP lime juice. As an alternative to Dry Gin is extraordinarily Gomme or Sugar Syrup, a touch versatile and deserves Balvenie of honey can do the trick. a place in any bar DoubleWood (home bars included!). 12yo Bottling Superb simply with tonic Note or shaken into your favourite cocktail. Balvenie DoubleWood is, to not much surprise, aged Gimlet’s Origin Story in two kinds of oak casks! It was firstly matured in Comprising of gin, fresh lime juice and in British society. refill American oak casks sugar, this cocktail is classified as a Today, fresh lime juice is the before it was treated to a type of gin sour. finish in first fill European preferred choice but for decades, the oak Oloroso sherry butts It is believed that Gimlet was Gimlet was predominately made with for an additional nine created and served to the sailors in Rose’s Lime Juice, a bottled mixture months. The expression the British Royal Navy as a means of of lime juice and sugar that debuted in was launched in 1993, and fighting scurvy, a disease caused by a the 1860s. has become a somewhat deficiency in Vitamin C. iconic whisky over the If using this Rose’s in your drink, years. Even at 12 years old, The best way to get sailors to drink you can skip the simple syrup, because this rich and complex dram lime juice? Mix it with liquor, of course! the cordial is already sweetened. Aim is an excellent example of It did not take long for everyone to for 30 ml of Rose’s to achieve the what the Balvenie distillery notice that this preventative drink is desired balance. can craft. also delicious. The drink eventually made its way Limwood Lifestyle | 27 So, while scurvy may be a thing of into cocktail books - including the the past, the Gimlet is here to stay. By classic 1930 tome “The Savoy Cocktail the mid-20th century, the Gimlet is a Book” by Harry Craddock - with varying popular cocktail with naval officers and recipes, ingredients and proportions.

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Hunter Valley, Australia Check out Australia’s oldest wine region and our top tips on where to visit, eat and stay. Limwood Lifestyle | 29

SPIN THE GLOBE L ocated a mere 2-hour drive from Sydney’s Central Business District, 1 the Hunter Valley is a picturesque region with over 150 wineries, 1. The Hunter Valley gastronomic delights and fun experiences for all ages. It is Australia’s Gardens Lakes Walk oldest wine region with a rich history of viticulture stretching back rotunda is a popular nearly 200 years. spot for weddings. The first sighting of the Hunter River by European settlers was in 1797, when 2. Tastings with a it was discovered accidentally by Lieutenant John Shortland while on a search for smile at the Pukara escaped convicts. The Hunter Valley’s initial value was as a source of timber and Estate Pokolbin coal for steamships. Tasting Room. James Busby, widely considered the father of Australian wine, returned to the Colony of New South Wales after an extensive study tour of Europe’s wine growing regions, with a collection of some 500 vine cuttings drawn from collections and private plantings. In 1825, Busby did the first major planting in the Hunter Valley where he purchased vineyard land between the settlements of Braxton and Singleton and named it Kirkton, after his Scottish birthplace near Edinburgh. Today, the Hunter Valley has a wide array of exceptional wines reflective of their origin. Do not leave without trying their distinctive Semillon and Shiraz, along with their incredible produce from the rolling countryside you see all around you! 30 | Limwood Lifestyle

WHERE TO VISIT 1 Hunter Valley 2 Pukara Estate 3 Hunter Valley Food Gardens Tasting & Wine Tours huntervalleygardens.com.au pukaraestate.com.au/pokolbin- twofatblokes.com.au tasting-room Spread across 14 hectares which “When in Rome..”! A foodie and encompasses 10 internationally Excite your tastebuds as you taste wine lover’s paradise, you will themed gardens, the Hunter Valley the distinctively regional olive oils, be spoilt for choice on which Gardens is a beautiful venue to vinegars and condiments from wineries to visit. Let the awesome explore, picnic and even get married this Australian institution. Their team at Two Fat Blokes solve any (with their own on-site chapel). Pokolbin Tasting Room is in Peppers potential dilemmas for you with Creek Village, right in the heart of their packaged or customised Also located on site is the the Hunter Valley tourist district. tours. The best bit? They do the Hunter Valley Gardens Shopping driving and you let none of those Village which houses a unique incredible wines go to waste! collection of bespoke shops, great selection of dining options and tasting rooms featuring local delicacies. 2 Limwood Lifestyle | 31

SPIN THE GLOBE WHERE TO EAT 1 Restaurant Botanica 2 The Cottage restaurantbotanica.com.au thecottagescone.com Situated in the picturesque vineyard Built in the 1860’s, this quaint guesthouse retreat, Spicers cottage nestled in the main Vineyards Estate, Restaurant street of Scone was originally a Botanica believes that great chefs private hospital, lovingly restored must be great gardeners. by Michael Crouch and his wife, Shanny. Following this ethos, Chef Shayne Mansfield creates seasonal A destination restaurant worth dishes with the freshest of the drive, with their in-house produce picked the same morning. charcuterie and of course, the Showcasing the best of what the incredible creations of Chef and Hunter region has to offer, nothing Co-Owner Colin Selwood (founder freshly picked goes to waste either of Sydney hotspot China Doll) who when Chef has a penchant for has coupled his classic French pickling! training with influences of Asian and Mediterranean flavours. 32 | Limwood Lifestyle

WHERE TO STAY 1 Corunna Station 2 voco Kirkton Park 2 Hunter Valley corunnastation.com.au huntervalley.vocohotels.com Set on 100 acres of private rural With 70 rooms and suites on property, Corunna Station was the their elegant manor estate and largest sheep shearing station in the a Conservatory overlooking Hunter, established in 1880. a stunning 40-year-old Rose Garden, Kirkton Park is in the Located on Hermitage Road and heart of Pokolbin. only minutes from some of the best restaurants and cellar doors in the For a luxurious treat, wake region. up to uninterrupted views of vineyards and the Brokenback There are three farm stay options Ranges in their Signature Suite. to choose from at Corunna. The Cooks House which sleeps 4, The Homestead which sleeps 6 and The Country House that sleeps 10-12 (if all three options are booked together, Corunna Station sleeps up to 22). (THIS PAGE) 2. Enjoy 3 Cedars Mount View a spot of high tea with a view of the cedars.com.au beautiful Rose Garden in voco Kirkton Park, Experience the serenity of space visible from The in one of just four luxury villas Conservatory. 3. A scattered around an ecologically custom built daybed unique 94-acre mountain to enjoy the fireplace valley. Each villa stands alone, in 2-bedroom villa, The hundreds of metres apart from Gums at Cedar Mount each other and completely View. private with expansive views to the mountains. 3 Each secluded villa is individually furnished and specifically designed for couples featuring two-person spa baths and cosy fireplaces. Cedars is an adults-only retreat and an idyllic place to escape, yet it is just a short scenic drive away from the wineries, restaurants and attractions in the heart of Hunter Valley Wine Country. Limwood Lifestyle | 33



Limwood Lifestyle is committed to supporting start-ups and emerging enterprises in the Food, Beverage, Travel and Lifestyle sectors across the globe. Dedicated to your chosen craft and looking for a publication to tell your story? We will love to hear from you! In our monthly publication, we shine a spotlight on passionate entrepreneurs from all corners of the globe and all walks of life. Find out more on limwoodlifestyle.com We look forward to featuring your incredible story! Limwood Lifestyle | 35