Here we are in November, the weather has warmed up, the race that stops a nation is done and dusted for another year so its time to think about Christmas. At Bent, we have been thinking about it for a while with beautiful gifts in Bent on Life just waiting for you to come and find them. We are working on our gourmet hampers for 2011 and busily printing up gift vouchers for the cookery school, the café and Bent on Life. Christmas party bookings are coming in and we even have a few corporate cooking classes booked. Cooking is a great team building exercise and afterwards you get to sit down together and eat the fruits of your labours with a nice glass of wine.
Mid North Coast Hinterland Experience
|Andrew and Therese with guests at Near River|
|Rhonda and Stephen|
|Garlic at Near River|
Then it was back to check on the suckling pig for dinner. In the evening, 30 people gathered at the cookery school at a long white table to savour 4 courses of local food and Cassegrain wine all from within a 100 mile radius. Greg cooked up a storm, with local oysters, cheeses, produce, beef and pork all on the menu. To see the menu, click here. The following day we enjoyed a 100 mile cooking class conducted by chef Eric Robinson with free range eggs, asparagus and baby spinach all from Near River and locally smoked bacon from Mentges Meats in Taree. Eric showed us how to make the perfect hollandaise and we enjoyed local strawberries and Marrook Farm Quark with The Other Chef Toffee Apple Syrup for a brunchy dessert.
|Greg and Lauren with guests at Linga Longa|
|Mmm this little piggy is looking divine|
|Check - table is set|
|Stone Oysters 3 ways with Cassegrain Edition Chardonnay Pinot|
|Linga Longa Beef Carpaccio with Marrook Farm Brinawa and Wilmaria EVOO|
|Lis and Vern Harvey|
|Grahame and Greg with the suckling pig|
|Hastings Pannacotta with Near River Rhubarb, Lime and Ginger compote|
|Brunch cookery class with Eric Robinson|
|Eric and class|