When we think about holidays, the memories of what we ate and drank always looms large in the memory. With so much time to both dream of holidays past, and plan for more holidays in the future, why not revisit memories of the Hunter Valley with this gorgeous three course meal inspired by some of our signature restaurants and producers.
Enjoy Pukara Estate's Garlic Prawns with their delicious Garlic EVOO. The rich flavour of roasted garlic perfectly matches the olive oil and can be used in every dish in the kitchen. This oil is for garlic lovers, drizzle it over salads, potatoes, seafood or meat. Try drizzling over a fresh pasta dish or crusty bread in the oven for instant garlic bread.
INGREDIENTS
- 6 green prawns, shell on
- 1 Tbsp Pukara Estate Garlic Extra Virgin Olive Oil
- 2 Tbsp butter
- 1 red chilli, sliced
- ½ lemon, juice
- Pukara Estate salt
METHOD
1. Place prawns in a bowl with butter, garlic EVOO, chilli and lemon juice and sit onto a warming plate for approx. 5 minutes until butter has melted.
2. Once butter has melted, mix everything together and place prawns onto char grill and cook for approx. 2 minutes on each side.
3. After approx. 4 minutes, remove prawns from char grill and add a drizzle of garlic EVOO and lemon juice and a pinch of salt over the top.
TIP: Best Hunter Valley wine to accompany this dish is the Andrew Thomas Semillon.
Pukara Estate - "The freshness, flavour and quality of our products are testament to the creativity, passion and commitment of our entire team. Our extensive range of products offer something gourmet for everyone to identify with, enjoy and indulge!"
For more information visit their website.
Enjoy a piece of Harrigan's Hunter Valley at home with this recipe for their Southern Fried Chicken Burger with Maple Bacon, Slaw & Peri Peri Mayo.
Makes 4
INGREDIENTS
- Chicken (tenderloins, breast, or thigh)
- 4 x brioche or milk burger buns
- Sliced cheese
- Cos lettuce
- Smoked bacon
- Maple syrup
- Peri peri mayo
MARINADE
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
- 1 tbsp corn flour
- 1 tsp each of paprika, cumin, coriander, garlic, pepper
CHICKEN COATING
- 500g self-raising flour
- 500g corn flour
- 1 Tbsp salt & pepper
- Spices of your choice (for an easy decision just add a packet of taco seasoning!)
SLAW
- Assorted cabbage
- Carrot
- Mayo
METHOD
1. Make chicken coating flour in advance to infuse the flour.
2. Cut chicken and marinate in mixture overnight.
3. For the slaw, finely slice cabbage, grate the carrot, and mix with mayo. Add a pinch of seasoning.
4. Coat chicken in flour mix, 2 or 3 coats is ideal before beginning to shallow or deep fry the chicken. Once coating is browned, set aside on a cooling rack to drain excess oil.
5. Drizzle maple syrup onto bacon and cook in pan. Layer onto chicken, top with cheese and then place in the oven until chicken is fully cooked (if chicken is already cooked from frying only do this until the cheese is melted).
6. Toast buns and start assembling the burgers with lettuce, slaw, chicken, bacon, and cheese. Top with peri peri mayo.
7. Serve with a side of fries, your favourite beer (Harrigan's have given us their recommend Hunter Valley wines to accompany (or just quietly you could enjoy a Guinness!) ENJOY.
TIP: Best Hunter Valley whites to accompany this dish are Scarborough Yellow Label Chardonnay and Tempus Two Copper Wilde Chardonnay.
Harrigan's Hunter Valley is the perfect place to dine and relax with family, friends or both! Harrigan's bistro includes an open fireplace for extra warmth in the colder months, and in the summer months, the new spacious outdoor alfresco areas are the perfect spot to enjoy a relaxed meal.
Savour the flavours of the Éléments Bar & Dining Red Wine Poached Pear with Citrus Salad & Vanilla Bean Ice Cream dessert, from your very own kitchen.
Makes 4
INGREDIENTS
- 6-8 pears, peeled & cored
- 250g caster sugar
- 1 litre red wine
- 1 lemon, zested and juice
- 1 lime, zested and juice
- 1 orange, zested and juice
- 1 cinnamon quill
- 1 vanilla bean, split
- Citrus segments – to serve
- Vanilla bean ice cream – to serve
METHOD
1. Peel the pears and remove the core. Set aside.
2. Add all the liquid ingredients to a large saucepan and bring to the boil.
3. Add pears. Bring liquid back to the boil and then turn down to a simmer. Cover with parchment paper.
4. The pears will take around 30-40 minutes depending on the size. Turn off when still slightly tender and allow to cool in liquid.
5. Preferably, leave overnight to infuse flavour.
6. Serve warm with citrus segments and vanilla bean ice cream. Enjoy
TIP: Best Hunter Valley reds to accompany this dish are the McGuigan Personal Reserve Tawny Port and Moorebank Muscat Liqueur.
Located onsite at Mercure Resort Hunter Valley Gardens, Éléments Bar & Dining serves up the perfect Wine Country dining experience. The title Éléments is derived from the natural elements of fire, water and soil, components that resonate with the Hunter Valley region and are reflected in the entire restaurant experience. These basic elements and quality produce are transformed by Executive Chef Michael Watson who has created a menu with an elements base, influenced by the flavours of France and Italy. For more information, visit their website.
