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Winter
Fireside
Special
Wine, port, chocolates and
marshmallows are complementary with all winter bookings. Our cheese
platter, however, comes at an additional cost of $12. It includes a
selection of local cheeses, cheese biscuits and membrillo paste and
needs to be ordered at time of booking.
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To accompany the cheese platter, we have a
small cellar of local wines from which you can choose a
complementary bottle to your taste
Of course, later in the evening, you can curl up
by the
fire with a glass
of Currency Creek
Personal Stock
Tawny Port, vintaged
from Grenache and Shiraz grapes and aged in old oak. (Toasted oak and
dried fruits are the first impression on the nose...
)
 and
talking of toasting - there are
marshmallows... or you could just relax with a good book, or
play cards or a board game by the fire. |
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The Cheese
Platter
Let us tempt you on a winter's evening with our classic combination
of local cheese and Membrillo, the famous Spanish quince
paste, made
with quinces from our Brooklands orchard.
It is an ideal accompaniment to
cheese and we are fortunate to have fine cheese makers from whom
to choose our cheeses. These include the multi-award winning
Alexandrina Cheese Company and
Hindmarsh Valley Dairy. One of Australia's best known chefs,
Neil Perry, chose Hindmarsh Valley Dairy's "Cumulus" cheese,
which is a traditional French style goats' curd, to use not only
on Qantas flights, but also to be on the cheese menu in his
flagship restaurant, Rockpool, in Sydney. The McCaul family
began making cheese in 1902 and third generation Dan McCaul and
his family are continuing the tradition of manufacturing premium
quality cheeses at the Alexandrina Cheese Company. The
traditional methods of cheese-making that have been passed down
result in boutique cheeses possessing subtle variations in
flavour.
(If you have a favourite style
of cheese, let us know when you book and we will do our best to
make sure it is included on the platter.)
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Our quince tree bears a
profusion of blossom in September and is laden with fruit
ready to pick by April.
For the making of membrillo, we simmer ripe quinces
slowly with cane sugar and a hint of lemon juice until thick and
a rich amber colour, then the membrillo is baked in a slow oven
until ready to be cut into squares.
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