Made in Mudgee

Words by Gregor Stronach I received an invitation a couple of weeks ago, by email – and it took me all of about 20 seconds of frantically stabbing at my keyboard to type “Yes please, of course, I would love to be there, it sounds amazing!” to lock in my seat at the Crow Bar for the Made in Mudgee event on August 25.

How to UnWINEd on a Friday Night...

"Sumptuous food with complimentary wine choices. A fun, relaxing and educational evening." - Matt Slee, Tulloch Wines

TGIF! After a long week, there is nothing better than settling in with a glass of wine... Our guests at The ArtHouse Hotel were lucky enough to do just that last Friday!

Lounging on the Chesterfields with a Tulloch Cuvee in their hand, our guests were well and truly “UnWINEd”ing into their weekend. As the last guest arrived and the last of the bubbles disappeared... our first “UnWINEd” dinner began.

Lakiesha Mundy

May 4, 2014

Cheese, Mandagery Creek Venison, Midweek Dinner, Orange, Philip Shaw Wines, Printhie Wines, Ross Hill Wines, Second Mouse Cheese Co, Sydney, Taste-E, The Far North, Trunkey Bacon & Pork, Turramurra, Wine dinner, Wine Region

Food, wine and a 'Taste of Orange'...

Lakiesha Mundy

May 4, 2014

Cheese, Mandagery Creek Venison, Midweek Dinner, Orange, Philip Shaw Wines, Printhie Wines, Ross Hill Wines, Second Mouse Cheese Co, Sydney, Taste-E, The Far North, Trunkey Bacon & Pork, Turramurra, Wine dinner, Wine Region

A warmth fills the room as guests filter in to the bar... the hum of conversation and laughter steadily grows, casually interrupted by the pop of a cork followed with a gentle clink of a champagne flute... an event is definitely underway here.

The scents are ambient - a waft of blue cheese, venison stewing on the stove from the kitchen, a yeasty fragrance from the flow of sparkling wine.. the recipe for a great night out!

Upon arrival at The Far North, our host venue for the evening, guests are greeted with a glass of Printhie's sparkling range "NV Swift Cuvee" and a canape of House sugar cured Ocean Trout Crostini with Tzatziki caviar. The Cuvee complemented the oily fish on the Crostini nicely with the richness from the pinot.