Peppers Southern Highlands Conference Specials!

 

It’s all about getting the most out of your next conference. 
Set amidst the picturesque Southern Highlands, Peppers Manor House and Peppers Craigieburn provide a unique, idyllic setting for the ultimate corporate event.

PEPPERS CRAIGIEBURN, BOWRAL
From $179* per night single share including buffet breakfast. 
The historic Peppers Craigieburn combines a purpose built conference centre, professional facilities, tranquil surrounds and friendly service to deliver the ideal conference destination.

PEPPERS MANOR HOUSE, SUTTON FOREST
From $199* per night single share including buffet breakfast. 
Peppers Manor House is a charming retreat that combines an Australian country house experience with deluxe accommodation and modern business facilities, providing the perfect destination for your event.

YOUR SOUTHERN HIGHLANDS CONFERENCE PACKAGE
Day delegate package from $65* per person. 
Book your conference prior to 30th June 2012 and receive a complimentary camp fire experience with hot chocolate and marshmallows plus one free nights accommodation for one room including buffet breakfast.

Experience Peppers. Call 02 4861 5793 or email info@shce.com.au
*Terms and conditions apply. Subject to availability. Based on minimum of 20 room nights.

Autumnal Team Building Delights At Biota Dining, Bowral.

Autumn sees the harvest of fabulous  kitchen garden produce and what better way to experience it than by joining cooking classes hosted by Biota Dining Owner and Executive Chef James Viles.

From the art of sour dough to salami, plot to plate cuisine  and impressive dinner party menu inclusions, let James and his Biota team host your group for a cooking class. It can be as simple or complex as you like but will be sure to bring the 'Master Chef' competitor out in all of you!

Class times are limited so for more information contact SHCE on   p: 02 4861 5973    e: info@shce.com.au

Need A Cozy Conference Venue this Autumn?

Available for exclusive use , Tree Tops Edwardian Guest House in Bundanoon, is the perfect Autumn hideaway offering a comfortable, warm environment in which to relax , with hosts Karin and Harry ensuring your conference is a seamless and enjoyable one .

This deligtful venue  offers a unique alternative to conventional conferencing….nestled in the heart of a sleepy country village, far from the worries of the working world, delegates will experience an unforgettable getaway with colleagues. The  Guesthouse can accommodate up to 30 people for conferences - 12 in single rooms (4 spa suites and 8 standard ensuite rooms), and 18 in shared accommodation or two bedroom family suites.

All rooms have private facilities. Bedrooms are well furnished, some with antique brass beds or four poster beds. The main living rooms, dining rooms and guest areas of the Guesthouse are comfortably decorated with some antiques and lovely artwork. Only one conference booking is taken at one time, giving you privacy and exclusivity.

There are a number of break-out rooms in the house, and in the garden there are a number of seated private areas.

Other Guest facilities include: Billiard Room- Games area- Log fires in winter- In house massage (by appointment)- Photocopying, fax and computer facilities- Telephone line for computer link up.

Team building activities such as popular Murder Mysteries and Team pursuits in the surrounding scenic outdoors are also available on request.

Rates include all meals , morning and afternoon teas, accommodation, and use of conference room and standard conferencing equipment.

Throughout the months of April and May , take advantage of a 10% reduction in B&B rates for corporate group bookings of two days or more.


For more information contact SHCE on   p: 02 4861 5973    e: info@shce.com.au

Rain Couldn't Dampen Celebrations for Award Winning Wines!

When torrential rain and flood warnings hit the Southern Highlands over the weekend , regrettably the inaugural  Dan Murphy's Australian Highlands Food and Wine Festival 2012 was forced to literally take a 'rain check' until 2013.

Behind closed doors however, sheltered from the storms, nothing could dampen the announcement of the results of The 2012 Dan Murphy's Australian Highlands Wine Show at a Gala dinner on Friday night, following two days of intense judging and tastings at the industry only event.

Much to the delight of the local Food and Wine industry , Southern Highlands winery Tertini Wines scooped the pool of the major awards winning Best Wine in Show for their Tertini 2008 Riesling which also won Best White Wine in Show, and  their  Tertini 2009 Pinot Noir winning Best Red Wine in show.

Over 200 wines from across Australia’s highest altitude wine regions were judged against each other by a panel of 6 judges including Nick Bulleid, Huon Hooke and Christain Gaffey. The Southern Highlands confirmed their increasing reputation as a premium cool climate wine region, taking out 6 of the 9 trophies awarded on the night.

Major Trophy results were;

Best Wine in Show – Tertini 2008 Riesling

Best Red Wine in Show – Tertini 2009 Pinot Noir

Best White Wine in Show – Tertini 2008 Riesling

Best Chardonnay in Show – Cherry Tree Hill 2009 Reserve Diana Chardonnay

Best Riesling in Show – Tertini 2008 Riesling

Best Pinot Noir in Show – Tertini 2009 Pinot Noir

Best Cabernet Sauvignon in Show – Freeman Vineyards 2010 Cabernet Sauvignon

Best Shiraz in Show – Z4 2009 Shiraz

Best Red Wine Blend in Show – Robert Stein 2009 Reserve Cabernet Sauvignon Shiraz

Chairman of Judges Nick Bulleid commented on the very high standard of all gold medal winning wines, as well as the major trophy results confirming other recent wine show results for the winning wines.

Chief Steward and wine show organiser Mark Bourne commented that “The Inaugural Dan Murphy’s Highlands Wine Show, based on wines grown above 500m in altitude, has proved an outstanding success and is looking forward to future shows with increasing entries from across Australia’s highest altitude wine regions”

Full results will be posted on the wine show website www.australianhighlandswineshow.com.au

For more information and to purchase Tertinis award winning wines visit: www.tertiniwines.com.au

Ella’s Holiday To Hit The Right Note At The Dan Murphy’s Australian Highlands Food and Wine Festival 2012.

Popular local band Ella’s Holiday will set the tone  for a fabulous food and Wine Festival as they entertain the masses with their acclaimed smooth Jazz , Blues and Soul Tunes.

The band is not short of exceptional talent either!

Lou, the lead vocalist has worked with the likes of Glen Cambell, Fleetwood Mac and renowned music industry identity Geoff Harvey.. With vocals that have Jazz enthusiasts swooning, even Barry Humphries was stopped in his tracks and offered his kind compliments recently!

Noel on piano, vocals and songwriter Is a true genius on keyboards. Currently writing for the band he was recently chosen to accompany legendary Little Pattie for performances in Canberra; no rehearsal was needed as Noels talents led the way!

Dave on drums studied with jazz great Mel Lewis and Australian drummer Alan Turnbull. He has played and performed throughout Australia since 1975 and currently teaches drums in several schools and at Power Point music Bowral.

So if you are a fan of Sinatra, Krall, Gardot , Peroux and Geyer, you will love Ella’s Holiday. Don’t miss them!

 Dan Murphy’s Australian Highlands Food and Wine Festival 2012

Saturday 3^rd  March 10am – 6pm & Sunday 4^th March 9am – 4pm

Bong Bong Picnic Race Course , Kangaloon Rd , Bowral

More Vineyards Putting The 'Wine' Into The Dan Murphy's Australian Highlands Food and Wine Festival.

Cuttaway Hill Wines : the family owned Cuttaway Hill Wines is cradled in the cool climate wine region of the Southern Highlands and owned and operated by the Bourne family on the outskirts of Mittagong and Bowral.

All vineyard sites are at an altitude above 550m and predominantly north-facing, providing good sunlight exposure for most of the daylight hours. Traditional harvest dates for this premium cool climate region are generally mid March through to mid May.

Cuttaway Hill wines are made entirely from grapes grown in the Southern Highlands and each vineyard provides a unique character that gives the wine lover a true taste of the Southern Highlands in a glass and its national and international award winning wines are building a strong reputation among wine connoisseurs.

Cuttaway Hill's range of premium quality table wines artfully blend traditional and new world wine styles and include classic varieties that are full flavoured and combine cool climate complexity and wide appeal to represent the unique terroir that is the Southern Highlands and Cuttaway Hill.

Wines of note: 2004 Lawrence Sparkling Cabernet Sauvignon, 2006 & 2008 Chardonnay, 2008 & 2009 Sauvignon Blanc.

Diamond Creek Estate : Established in 1997, Diamond Creek Estate is an award winning family owned and operated vineyard and olive grove.

Diamond Creek Estate is situated on the northern slopes of Mittagong, around 120 kms south of Sydney.

The property for many years was dairy country, enjoys rich basalt soil, northern sun and although at an altitude of 680 metres, it has a unique topography, which leaves it relatively immune from frost. This creates an ideal microclimate for cultivating premium quality, cool climate wine grapes and the finest olives for extra virgin olive oil.

The vineyard occupies around 15 acres and a similar area is dedicated to olive trees.

The vines are subject to intensive management for improvement, hand pruned and leaf-plucked as required. They are personally tended, cropped for optimised yields to produce premium quality cool climate wine grapes. Diamond Creek Estate Wines are produced only from estate grown grapes.

Wines of note: 2006 Noble Diamond Botrytis, 2006 Diamond Creek Sauvignon Blanc, Pinot Noir and Cabernet Sauvignon.

Farago Hill Wines was established by Ricardo Farago and Katrina Hill in Canyonleigh .The vineyard was planted in 2003 with the intention to produce wine equal in quality to that of the best Pinot Gris regions in Europe.

 Following planting, high caliber, viticultural practices were implemented, including minimal irrigation and constant hand tending of the vines.

Five years later, the combination of the terroir, which has been compared by experts to that of the best Gris regions in France, the micro-climate and hard work has produced an excellent wine that they are very proud of.  The result is due to a combination of nature, their experienced consultant, and an outstanding winemaker, Suzanne Little, who has a long list of top wines to her name, including the Reserve range of Rosemount Estate.

Wine of note : The 2008 George Ellis Pinot Gris , the first public release and it, together with subsequent releases have been met with accolades.

Glenfion Wines: is a family owned boutique vineyard based in Canyonleigh. A partnership between Laird, Jenny and Andy Stewart making wines of distinctive character that are a true expression of the environment in which they grow.

Wine of note: The 2008 Mongrol Block  100% Shiraz.

For tickets  visit www.australianhighlandswineshow.com.au.

For further details contact:

Southern Highlands Corporate Events on p: 02 4861 5973 e: info@shce.com.au

More Than Just A Tipple At The Dan Murphy's Australian Highlands Wine Show!

The Southern Highlands is now well and truly recognized for it’s blossoming Food and Wine Industry both by consumers and Industry professionals alike. The many Vineyards which call the region home, have no doubt contributed greatly to the evolution of excellent cool climate wines in NSW and many will be on show at this years Dan Murphy’s Australian Highlands Food and Wine Festival , with wines available by the glass , which is more than just a tipple!

 Don’t miss the following Vineyards :

 Tertini Wines : is dedicated to producing premium, cool climate wines with a particular interest in alternative varieties. The wines are subtle and elegant, with excellent fruit characters arising from the long, slow ripening period and our commitment to hand pruning, hand picking and low cropping. High natural acidity gives the wines a clean finish and good cellaring potential.

Tertini’s “Yaraandoo” vineyard is located near the historic village of Berrima in the Southern Highlands, an emerging cool climate region in New South Wales, at the relatively high altitude of 715 metres.

Although the vineyard is young, with the first plantings in 2000, it has produced outstanding fruit from the start.

Tertini’s viticulturist is a cool climate/Southern Highlands specialist who applies all his knowledge to obtaining the best possible results in the vineyard. Vines are hand pruned and then hand picked to ensure that only the best fruit is selected each year. The Vineyards winemakers are also cool climate specialists who apply their expertise and experience through careful, meticulous handling in the winery.

Wines of note: Tertini Riesling 2008 and 2010, Tertini Pinot Noir 2009

Centennial Vineyards is located just minutes from the historic township of Bowral, just over an hour south of Sydney. This premium cool climate vineyard at over 760m in altitude (in winter snow is possible) ensures grapes ripen slowly with enhanced flavour and intensity. Slow ripening together with fastidious attention to viticulture and low cropping levels, results in premium quality fruit, creating wines of elegance and distinction. Centennial wine has been acknowledged at wine shows, internationally and nationally, with over 330 medals from trophy to bronze, all in the vineyards first three years. The vines are planted over 80 acres consisting of Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, Albariño, Pinot Meunier, Pinot Noir & Tempranillo.

Wines of note: Centennial Vineyards N/V Sparkling Pinot Chardonnay, 2005 Reserve Cabernet Merlot and Brut Rose.

Cherry Tree Hill Wine : The Cherry Tree Hill wine label, the culmination of twelve years of hard work, is now producing enough top quality wine to offer to the public.

Gabi Lorentz has had a deep love for wine since childhood, when his grandfather used to take him on a horse and cart through his vineyard in Hungary, where they produced some of the most revered wines in the country.

As a result of this lifelong passion, in 2000 Gabi decided to produce his own fine boutique wines on the family estate in the Southern Highlands. His son David manages the vineyard and overseas every aspect of the business from growing and harvesting the grapes to bottling and selling the wine.

Initially Cabernet Sauvignon and Riesling grapes were planted in 2000. Merlot, Sauvignon Blanc and Chardonnay were then planted in 2001. Ian Evans, who lives with his family on the property, is revered as the best vigneron in the Southern Highlands.

The team at Cherry Tree Hill is dedicated to producing a range of award winning quality boutique wines at affordable prices. So far, many of their wines have been recognized with accolades at several shows including the prestigious Sydney Royal Wine Show and Sydney Boutique Wine Awards.

Wines of note: 2011 Sauvignon Blanc, 2005 & 2006 Riesling and the 2006 Cabernet Merlot.

Gates open Sat 3^rd March 2012 10am -6pm and Sun 4^th March 9am – 4pm.

For tickets and event details visit www.australianhighlandswineshow.com.au

Just When You Thought There Couldn't Be More Talent!

The talent just keeps on coming for the Dan Murphy's Australian Highlands Food and Wine Festival 2012!

Robin Murray is Owner and Executive Chef of  the popular Centennial Vineyards Restaurant.

His provenance is from a family that has a tradition in the Hotelier Industry in Scotland,going back several generations.

Robin trained at the internationally renowned Caledonian Hotel (the “Grand Dame of Edinburgh”) and the Gleneagles Hotel (“The Palace in the Glen”) in Scotland.

Before arriving in Australia he was Chef Operator at the Murray Family owned and operated Mansefield House Hotel. On his arrival in Australia, he held executive positions with the Windsor Hotel and the Sofitel Hotel in Melbourne.

From its historic buildings, wineries, crafts, farming and agriculture it was only a matter of time before Robin, as a passionate restaurateur saw the unique opportunity the Southern Highlands provided  when he was first introduced to the area.

Centennial Vineyards Restaurant is a jewel in the Southern Highland’s crown. With food and wine bringing a dining experience to local, interstate and international guests, encompassing produce and wines that come from its very own doorstep.

As a great supporter of local industry there is nothing Robin loves more than finding new sources of ingredients from local growers and producers. As an expert in charcuterie, Robin’s pancetta and proscuitto are second to none.

In addition to his Owner /Operator responsibilities Robin also finds time to run a highly successful cooking school from Centennial Vineyards Restaurant and is regularly travelling overseas, teaching and/ or judging international competitions.

Luke Latimer Is owner and Executive Chef of Onesta Cucina, Bowral.

With an extensive knowledge and passion for Italian seasonal cooking, Luke Latimer and his wife Gemma moved to the Southern Highlands region for the simple life and have never looked back. 

Luke has been working in the hospitality industry for just over twelve years after honing his skills working in a number of Sydney's top eateries including Fuel Bistro, Fratelli Paradiso and of course Cafe Sopra.

Growing up in Sydney's Eastern Suburbs, Luke got a taste for cooking at an early age - Living in an apartment above his Uncle's Bondi Restaurant how could he not, often hanging around the kitchen sampling the food and chatting to the chefs.

In his early 20's he headed off to England to play professional cricket. When he returned to Australia, he enrolled in a commercial cooking course at Ryde TAFE, working at the City Marina Cafe in Darling Harbour during his training - he made head chef at the Cafe just before the 2000 Olympics.

With a good grounding in fast, simple food Luke left Sydney in 2006 and moved to Bowral to start a family and his own honest kitchen, Onesta Cucina.

Mark Stone is a Chef Patissier with extensive experience in the UK, France and Australia at some of the finest International Establishments including the Savoy Hotel, Marco Pierre White’s Les Saveurs Restaurant and Bluebird on the Kings Rd in London.                                          

In Australia his expertise has left a mark on Sydney’s Bilsons, Bennelong, Wild Fire and Est. He has worked as a food stylist on movie sets, implemented HACCP programs for the Qantas vendor assurance program, and appeared on television with Kerri Anne Kennerley and the popular Sunrise morning show team. Mark has also demonstrated the Haute Couture of pastry by working with the renowned French cuisine brand Lenotre , spending 3 months in Paris earning the accreditation to then reproduce the bbrands exceptional signature creations for  high end hotels, first class Airport  lounges and restaurants throughout  Metropolitan Sydney and around Australia. He is currently the only Australian Chef to hold this esteemed qualification.

His passion for his craft and commitment to local produce has now seen Mark open his own Patisserie Company in Marrickville Sydney as well as run the popular Stones Restaurant based in The Southern Highlands at Eling Forest Winery.

There will be plenty to learn taste and savor so don’t miss the culinary demonstrations at the Dan Murphy’s Australian Highlands Food and Wine Festival!

Gates open Sat 3^rd March 2012 10am -6pm and Sun 4^th March 9am – 4pm.

For tickets and event details visit www.australianhighlandswineshow.com.au

Hats Off To These Talented Chefs!

Don't miss your chance to meet and savour the talents of 3 of the Southern Highlands well known Chefs, all multiple recipients of coveted Sydney Morning Herald Hat Awards.

Richard Kemp, owner and Executive Chef of Eschalot Restaurant was Sydney born and trained,but takes his culinary inspiration and philosophy from his European heritage. – simple , fresh local produce, handled with respect and served with beautiful wine , friends and laughter .

Influenced in his early years by Anthony Mussara, Serge Dansereau and Peter Doyle, Richard’s travels took him to Canada for 10 years.  There he embraced the regional food movement in the mid 1990’s. From British Columbia to Prince Edward Island and the Okanagan Valley, Richard fine-tuned his culinary skills in small fine dining restaurants, hotels and also as Product Development Chef for a 14-location chain restaurant.

On his return to Australia, Eschalot was born and continues to be a ‘must visit’ restaurant situated in one of the Southern Highlands marquis buildings.

Eschalot has been fortunate to receive numerous industry awards as well as a coveted SMH Good Food Guide Hat for 5 years.

James Viles Restaurant Chef and Director of Biota Dining was the youngest chef to be awarded a Chef's Hat in 2004 at the age of 23 during his time at Bowral’s  acclaimed The Schoolhouse Restaurant. James has worked internationally as Executive Chef at The Chedi Muscat, GHM Hotels (Voted No. 1 Resort - Middle East, African and Indian Ocean by Conde Nast Traveller’s Awards 2008), at the Jumeirah Emirates Towers, Dubai, and alongside two-star Michelin Chef Hans Haas of Tantris (Munich) and Alain Ducasse of Spoon (Hong Kong). 

Closer to home, he gained invaluable knowledge in the kitchens at The Observatory, Mint Bar & Dining (The Intercontinental), The Sofitel Hotel Melbourne, Jonah's Restaurant and Milton Park. James’s individual flair and innovation are an amalgamation of his overseas and local experience resulting in the April 2011 launch of his own restaurant - Biota Dining in Bowral. 

The food is produce and technique driven with a close affiliation to nature: “Biota is a dining experience supporting both local farmers and growers. We focus on artisanal produce and incorporate seasonal botanicals in all aspects of our menus and environment. Our constant study of and devotion to the extraction of taste and aroma in all plant form is an integral part of our cycle”.

James has made regular appearances on TV including Channel Nine’s Fresh program and on radio. He has hosted cooking classes and made festival guest chef appearances both nationally and overseas. Biota has recently been voted in the Top 100 Restaurants in Australia by Australian Gourmet Traveller and as a Finalist in “Best Regional Category”. Biota also received a coveted Hat in the Sydney Morning Herald Good Food Guide 2011 and became a finalist in their “Best New Restaurant” category. Biota also took top gong this year for Time Out Sydney’s ‘Best Outta Town’ restaurant.

Warrick Brook , Executive Chef at Montfort’s of Peppers Craigieburn , started in the industry as an apprentice at the iconic Sydney Opera House and has since worked with various high profile Chefs throughout  his career including:  Anders Ousback, Kylie Kwong, Mark Best, Tim Pak Poy, Anton Ross, Rubin Murray & Gary Farrell.

He has previously been awarded 3 consecutive single regional SMH Food Guide Chef Hats in 2004, 2005 & 2006 whilst working at Lynwood Café, also achieving the Illawarra & Southern Highlands Business Awards – Best Restaurant in 2010.

Warrick has been living and working in the Southern Highlands for the past 10 years and has based his style of food on sustainable local produce which has given him numerous ties to the local producers and growers.

Warrick’s food ethos is sustainable food that is uncompromised.

Richard, James and Warrick will be appearing at The Dan Murphy's Australian Highlands Food and Wine Festival March 3rd  & 4th 2012.

For more information regarding this event please contact:

Southern Highlands Corporate Events  on p: 02 48 5973 e: info@shce.com.au or visit www.australianhighlandswineshow.com.au

Dan Murphy's Australian Highlands Food and Wine Festival Boasts Some Delicious Talent!

 Bowral will stage the much-anticipated Dan Murphy’s Australian Highlands Food and Wine Festival 2012 at Bong Bong Picnic Race Course, throughout which an exceptional array of culinary talent will be show cased.

The Southern Highlands has long been established as home to a thriving food and wine industry, one passionately supported by many of it’s local eateries.

On March 3^rd - 4^th 2012, the industry and many local restaurants will be showcased in an event tipped to become the largest Food and Wine Festival in Regional NSW.

Some of the delicious draw cards at the event include six of the regions most acclaimed chefs and restaurateurs, who will be demonstrating their culinary skills, knowledge of local produce and flair for creating exceptional dining experiences. 

By attending this fabulous festival, you will get to meet and sample the delicious cuisine of James Viles, Director and Executive chef  of Biota Dining - winner of Time Out Sydneys Best Outta Town Restaurant, Richard Kemp - owner and Executive Chef at the infamous 'must visit' Eschalot Restaurant in Berrima,  Warrick Brook - Executive Chef at the charming Montfords of Peppers Craigieburn, Mark Stone Chef Patissier extraordinaire from Stones Patisserie  and Executive Chef of Stones Resturant at Eling Forest Winery, Robin Murray Owner and Executive Chef of Centennial Vineyards Restaurant an expert in charcuterie  and Luke Latimer, Owner and Executive Chef of Italian favourite Onesta Cucina.

Don't let your taste buds miss this !!!

For more information regarding this unmissable event please contact:

Southern Highlands Corporate Events  on p: 02 48 5973 e: info@shce.com.au or visit www.australianhighlandswineshow.com.au