I Love Canberra

For the second year in a row I have ventured down the Hume to stop over in Canberra on the way to Thredbo. It's a good idea for a few reasons: it's a great way to break up the trip being only about three hours south of Sydney; it's a really pretty town; culturally exciting; and the food is amazing.

We stayed at the Hyatt Hotel which is such a lovely way to remind your senses that you are on holidays. It oozes classic old world charm and I always request to stay in the heritage part of the hotel where the walls in the hallways leading to your room are adorned with photographs of past politicians. If the walls could talk it would be very interesting.

We booked a table at the highly recommended Italian & Sons and were not disappointed. What a meal, and so professionally executed both from the kitchen and the wonderfully informed and friendly people on the floor.

We started with garfish and the most lovely peperonata, dotted with toasted pine nuts and plump little currants. With a squeeze of lemon to spike things up it was a perfect way to start.

Next up we ordered a salad of witlof, cos, apple, and house smoked ricotta di Buffalo. So fresh and crisp.

For the main we shared a couple of dishes, although, the one that stood out for me was the beef short ribs cooked slowly in wine and served with polenta.

Dessert was the bomb! Italian ricotta doughnuts rolled in cinnamon with a nice scoop of mascarpone ice cream on the side.

The next morning on our way to visit a couple of local wineries, we dropped in on the Londsale Street Eatery.

They served brekky all day and are roasting their own coffee beans on site. We had a large brekky of braised beans, poached eggs, bacon, and sausage with a nice piece of pissaladiere bumped up on the side which I thought was a groovy idea. The coffee was outstanding too.

On the way to the snowy, we diverted west to visit one of my favourite wineries Helm Winery. The 2014 1/2 dry Riesling is my pick at the moment. Quite fruit driven, made in the style of many of the famous German and Austrian wines, and just fab served alongside a spicy Thai curry dish.

Well stocked and happy, we head off down the road with bellies full and a boot full of wine to Thredbo vowing to return on our way back to town.

Happy eating,
Simmone x

Pancakes, Doughnuts and Sour Apple Schnapps

Last week I took a road trip with my best buddy down to Thredbo. It was my first time ever on the snow so I was super excited although I had plenty of trepidation as well.

We drove via Canberra and stayed at the beautiful and majestic Hyatt Hotel, where the service and warmth of the hospitality was outstanding.

After a visit to the National Art Gallery to see the Turner exhibition and a cosy drink by the fire in the hotel bar, we ventured off to Italian and Sons for dinner. Spaghetti with scampi and a bottle of Soave was the order of the day, along with the best foccacia ever.

Spaghetti with scampi accompanied by a bottle of Soave

The next day we continued along our way across the Great Snowy hydro scheme and into the beautiful wilderness that is our Snowy Mountain range. We stopped at the Wild Brumby Schnapps distillery and picked up a bottle of caramel, peach and sour apple schnapps for our bed time tipple.

Winter wonderland

 

Pine needles in a hanging basket

We stayed at the oldest ski lodge in Thredbo, the Kosiosko Alpine Lodge, and I could really feel the history there. It was just great because they have a resident cook there named Carolyn who prepared a lovely hot brekky each morning and a gorgeous meal each night after we got in from carving up the slopes. I would have loved to have been able to put her in my suit case and bring her home with me!





Now isn't it interesting how food always tastes so much better when you haven't had anything to do with the preparation of it?! On the very first morning we woke up to the fluffiest flipped pancakes with crispy smoked bacon and lashings of maple syrup....... heaven!!!



Off to the slopes!

Of course, the first morning on the snow was frustrating and painful, spending most of it on my bum, wondering who's great idea this was anyway? Although, after a coffee and a few just-friend cinnamon dougnuts, we were back on Friday flats and it was finally clicking in.

Over the week we indulged in many beautiful meals at the lodge. One interesting salad as a starter - rocket and "P" salad. Made up of rocket and all things starting with "P": pear, prosciutto, pumpkin and parmesan. Fantastic!

Every evening Carolyn would deliver a dessert which left us heading off to bed with bellies full, our bodies sore and our hearts content. Strawberry souffle, figgy pudding, warm chocolate brownies, and yummy and light meringue roulade mmm.........

We skied for a week and before we knew it, it was time to say goodbye to the magical ambience of Thredbo village life, lovely Carolyn and our new friends we had made at the lodge.

The bath tub at the Hyatt was calling and the old bones could do with a soak so we made a beeline for the luxury of that and a dinner in Canberra at the renowned Waters Edge before we hit home.

Braised pork cheek, jowl and crackling with celeriac puree, and port poached pear

 

Chargrilled kingfish, Jerusalem artichoke, kale and pickled hazelnut

 

The food at Waters Edge was divine and long with the wine, many coming from the Canberra district, we agreed it was such a lovely way to finish our adventure.

On the way home we also took a slight detour to Jeir Creek vineyard to purchase a case of their 2009 chardonnay ;)

Bottle of Jeir Creek 2009 Chardonnay ;)

 

 

Rocket and "P" Salad

Ingredients

1 bag of wild rocket

1/2 butternut pumpkin, peeled

2 firm pears

10 slices prosciutto, baked until crisp

60g parmesan, shaved

 

Balsamic Dressing

1 teaspoon Dijon mustard

1 teaspoon runny honey

100ml balsamic vinegar

300ml olive oil

Salt & pepper

 

1. Chop pumpkin into chunks, drizzle with olive oil and season with salt and pepper. Bake in a moderate oven until lightly caramelised.

2. Slice pears and place in water with a squeeze of lemon.

3. Whisk all dressing ingredients together.

4. Layer all salad ingredients, finishing with parmesan and prosciutto. Drizzle with balsamic dressing. Enjoy!

 



Happy skiing,
Simmone x