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 News
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Our web site
is always interested in news about developments in the South
Burnett's wine and food industries.
You're most welcome
to send any news tips directly to Jason Ford
via email. Include
your phone number if you have more details you'd like to discuss. |
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You can find out more about the South Burnett on the following web sites:
South Burnett Online
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New A La Carte Winter
Menu For Bell Tower
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30th April
2003: The Bell Tower
Restaurant's executive chef Steve Gudzinski will be unveiling
his 2003 winter a la carte menu on Thursday 8th May. As with previous
menus, Steve will be offering restaurant-goers the latest in cutting edge
Australian cuisine. "Our guests have come to expect a high level of quality
from the Bell Tower and the new winter menu isn't going to disappoint", Steve
told me. The menu will showcase the best of fresh local produce and is themed
on warming diners' winter-weary appetites. Some things to look out for? Steve's
award-winning Smoked Muscovy Duck with Green Peanut and Citrus Glaze was
the first thing that caught my eye. This dish was last seen by spectators
at the 2003 PCA Regional Culinary Competition, where it took out the top
award. But a spectacular tuna nicoise salad, homemade sweet potato gnocchi,
local Paradise Creek eye fillet and mediterranean-styled pork fillet weren't
far behind. Fans of desserts, meanwhile, will probably rupture their tastebuds
on the work of the Bell Tower's resident pastry chef Karen Ford. How about
a caramelised passionfruit and banana crème brulee, roasted coconut
ice cream, nougat semifredo or warm apples calvados? All I can suggest is
that you phone (07) 4162-7000 and book early! [PS: The Bell
Tower's fortnightly Sunday spit roasts are also continuing to do a roaring
trade - you'll need to book for those too if you want to be sure of a
seat]
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Australia's Biggest
Feijoa Plantation Opening In 2004
-
 27th
April 2003: Jackie Casey of the
Feijoa Australia
Plantation at Lower Wonga will be returning to New Zealand soon for
the third installment of her scholarship to study Feijoa fruit cultivation.
Last October - as part of $33,000 marketing study grant - Jackie spent two
weeks mastering the craft of potting, seeding, grafting and budding these
exotic fruit trees. Then in January this year she returned to NZ again for
pre-harvesting training. And next week she'll learn about the final harvesting
process as well as meeting up with a New Zealand juice company. Jackie believes
that the valuable skills and contacts she's gained from her studies will
be crucial to the success of her family's Feijoa plantation, which is now
the largest in Queensland (1800 trees). Feijoa fruit is a winter crop and
the trees are harvestable at four years of age but hit full maturity and
maximum production from five years of age onwards. Most of the Kilkivan crop
is only three years old and Jackie isn't expecting the plantation's first
harvest until 2004. But she tells me that - as with grapes - the South
Burnett's unique geographical position could yield a Feijoa crop
months before New Zealand and earlier than any of Australia's
southern growers: a distinct export advantage. If you don't want to wait
until next year to experience the refreshing taste of Feijoa, though, you'll
be able to sample them from Jackie's stall at the
Goomeri Pumpkin Festival
on Sunday 25th May with some fruit she's imported from a Victorian
Feijoa producer.
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Stan The Man Serves
Up Stunning Pub Grub
-
 24th April 2003:
Zany South Burnett chef Stan "The Man" Stanaway - who helped launch
the Burning Beats Cafe in September last year - has resurfaced with his own
a-la-carte restaurant inside Kingaroy's Club Hotel. The new restaurant
(formerly Barbella's) has been completely redecorated and now features a
bright and spacious interior, cosy bar and comfortable padded cane chairs.
Stan's fondness for eclectic foods is reflected in his menu which offers
a small but tempting selection of dishes that cover the gamut of meat, poultry
and seafood. One that deserves special mention is the Stifado Octopus
that became his signature dish during the time he commanded Burning Beats'
kitchen. Stan's new restaurant has now been operating for about 8 weeks and
opens for lunches Tuesdays to Fridays and dinner from Tuesdays to Saturdays
(when it trades right through to 9:30pm at night,
every night). While the food on offer is more traditional than
the Beats' Asian and Indian fare, it follows all the traditions of Aussie
pub grub: good, wholesome, well-cooked food and lots of it!
A recent Good Friday seafood night saw a crowd of more than 40 descend on
the venue where a few lucky patrons got to chow down on 1.9 Kg chilli
mud crabs for an astonishing $50 while others feasted on whole fresh fish
bigger than their plates for $30. Bookings at Stan's aren't 100% necessary
yet but will probably be advisable in the near future.
| South
Burnett Restaurant Fast Facts |
Restaurant:
|
Stan's
A-La-Carte Restaurant |
Address:
|
169
Kingaroy Street, Kingaroy
(inside the Club Hotel) |
Contact details:
|
Phone:
(07) 4162-2204 |
Open:
|
Lunch:
Tuesday-Friday 12:00pm-200pm
Dinner: Tuesday-Saturday 5:30pm-9:00pm
(functions by arrangement) |
Average entree:
|
$6.00 |
Average main:
|
$12.50 |
Average dessert:
|
$4.00 |
Licensed?
|
Yes |
| Type of Cuisine: |
Fresh, locally
sourced South Burnett produce (seafoods from Deception Bay) with very generous
portion sizes. Meals and beverages are prepared using rain water and all
salads are served with a balsamic vinegar dressing. The menu changes
periodically. |
|
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Endeavour Foundation
Black-Tie Dinner At Stuart Range
-
 21st April 2003: One for your social calendar if you
love great local foods and wines: Ralph Huston and Jennie
Munro (ie the Car 134 Great Endeavour Rally team) are putting on a special
black tie dinner at
Stuart Range Estates winery
in Kingaroy on Friday 16th May as an Endeavour Foundation fundraiser.
After spending a Sunday afternoon with SRE's charismatic winemaker Ross
Whiteford recently, Ralph and Jennie managed to persuade Ross, Stuart
Range, members of Team South Burnett, the Kingaroy TAFE's hospitality students
and yours truly to create a special black tie function for them. And on Friday
16th May invited guests will have the opportunity to "Taste the Magic" of
the South Burnett's unique and diverse produce, all accompanied by outstanding
Stuart Range Estates wines hand-picked by Ross (who'll be on hand to give
a brief outline of each one and share his experiences in the art and science
of winemaking while the rest of us attend to the catering). The evening will
take place amongst the barrels, pipes, vats and perfumes of SRE's maturing
new season vintages and Peter Cupples from Brisbane will provide the
entertainment on the night. Peter is one of Australia's favourite
singer/songwriters and is currently recording an anthem for the Make a Wish
Foundation. Unfortunately the dinner is by invitation only - but if
you'd like to attend, you could try giving Jennie Munro a call on (07)
4162-7893. Seats are very limited, though: first in, best dressed!
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South Burnett Now
#2 On Wine Tonnages
-
18th April
2003: Just how big is the South Burnett's wine industry? It's
only been in existence for a decade - but according to the most recent data
available from the Queensland State Government our region is now the second
biggest grape growing are in the State (next to the Granite Belt, which
has been growing grapes since the 1890s) and catching up fast! In fact, the
South Burnett and the Granite Belt between them now account for almost
80% of the State's wine production while the remaining 7 regions put
together account for the balance. Here's the official break-down based on
the total area under vine at the end of 2002:
| Rank |
Region |
Plantings
(ha) |
%
Of Total |
| 1 |
Granite Belt |
640 |
48.5%
|
| 2 |
South
Burnett |
400 |
30.3%
|
| 3 |
Darling
Downs |
100 |
7.6% |
| 4 |
Gold Coast Hinterland
& Scenic Rim |
50 |
3.8% |
| 5 |
North Burnett
and Central Queensland |
40 |
3.0% |
| 6 |
Inglewood
District |
30 |
2.3% |
| 7 |
Sunshine Coast
and Hinterland |
20 |
1.5% |
| 7 |
Somerset Valley
& D'Aguilar Ranges |
20 |
1.5% |
| 7 |
Maranoa (Roma,
Surat & St George) |
20 |
1.5% |
|
2002
Queensland Total: |
1,320
ha |
100% |
|
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Hospitality
Workers Forging Successful Local Careers
-
 15th April 2003: The popular Kingaroy Hotel-Motel has
a new chef! Clinton Smoothy began running the hotel's kitchen last
month after a short stint at the Bell Tower Restaurant and hopes to extend
the huge revival the Kingaroy has enjoyed since it was purchased from the
Journey group last year by implementing some some fresh new ideas. Clinton
originally did his apprenticeship at
Rosellas Restaurant on
the Bunya Mountains under the guidance of well known chef Rex Parsons.
But when he graduated he decided to remain in the local area rather than
look for opportunities elsewhere. In this regard, he represents a new breed
of South Burnett chef: ones that are now deciding to forge successful careers
right here in our booming hospitality and tourism industries
rather than moving to the cities. It's a seismic shift in the attitude of
young hospitality professionals that flies in the face of most other rural
areas - but it makes sense. After all, the South Burnett is now home to many
first class food service establishments with some of the most skilled staff
in Queensland. So why bother uprooting? To reward Clinton's loyalty to the
region he's been invited to join Team South Burnett, the group of local chefs
that will be competing at the LifeStyle Channel Australian Regional Culinary
Competition being held in Adelaide this October.
-
Eating Out In The
South Burnett Over Easter
-
 12th
April 2003: Several years ago when I first came to the South Burnett
I can clearly recall that the Easter break was a desert for dining.
Every single restaurant in the region shut their doors for the entire four
days. And when I asked why the answer was pretty much the same from Blackbutt
to Bells Bridge: "Oh, everyone here goes away for Easter," I was told. Well
that may - or may not - be true. But what certainly is true these days is
that lots of tourists use the Easter break to come and visit
us - and closed restaurants when we have high tourist traffic
isn't a particularly good look. But this year I'm pleased to report that
the penny seems to be dropping in our hospitality trade as more operators
begin to realise the value of the South Burnett's growing tourist industry.
While many restaurants will continue their long-standing tradition of closing
up for the entire four days, quite a few good eateries have decided to stay
open this year and trade right through the break - including several that
will be opening on Good Friday. I think that's
really good news! Not just for tourists, but also for the many
locals who don't go away for Easter. You can find out more
about what restaurants will be opening this Easter on the
South Burnett's Daily Events
Calendar.
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Kingaroy Cheese Now
Available In The Hunter Valley
-
 9th April 2003: One of the South Burnett's most spectacular
food success stories over the last couple of years has been Kingaroy
Cheese. The company was established in the old Kingaroy Butter Factory
(part of winemaker
Stuart Range Estates'
complex) a few years ago when the dairy industry began to be deregulated.
It's gone from strength to strength ever since, with its small but excellent
range of fresh specialty cheeses being picked up by a wide range of Australian
food distributors. The latest addition to the company's distribution list
is Redgate Farms in Newcastle - a family owned business that showcases
regional produce throughout the Hunter Valley and in Sydney. They're so impressed
with the products that Kingaroy Cheese's cheesemaker Chris Ganzer has
been invited down to Newcastle over the May long weekend to talk about cheese
and wine to local audiences. Chris will also be holding a wine making dinner
at the Crown Plaza in the heart of Newcastle while he's there. When you
considering that the Hunter is one of Australia's oldest cheesemaking regions
and has also become one of the country's best-known wine regions over the
last 30 years, this is equivalent to taking coals to Newcastle. But it's
also a tribute to the increasing skills base that our region's food producers
and winemakers are developing.
-
New Release, New
Logo For Captains Paddock
-
 6th April 2003: Popular local winemakers Peter Eaton
and Maryanne Pidcock from
Captain's Paddock Vineyard
at Booie have just released a new white: their 2002 Bottom Paddock
Chardonnay. It's a dry, crisp unwooded chardonnay that goes beautifully
with chicken or fish dishes when chilled. It saw its first public airing
at the recent Wine & Food In The Park Festival in Kingaroy where
it was met with the sincerest flattery any winemaker can receive
(sales!) and had its second public outing last Friday night
at the Wondai Shire Regional Art Gallery's monthly tastings where
it also scored a universal thumbs-up. Bottom Paddock Chardonnay is made from
the Paddock's own Booie vineyard grapes and was blended by Stuart Range Estates.
Apart from being the first 2002 vintage release for the vineyard this wine
is also special for another reason - it's the first one that carries the
Paddock's striking new logo and house colours (black and gold), replacing
the charcoal-grey horse that's served as the vineyard's emblem for the last
three years. Next in line? A 2002 wooded chardonnay which Peter and Maryanne
expect will be ready to go on the shelves in about 4 to 8 weeks after it's
had time to adjust to bottling. Photo: Peter and Maryanne with
their new 2002 Bottom Paddock Chardonnay, Captain's Paddock logo and house
colours.
| South
Burnett Wine Summary |
Release:
|
2002
Bottom Paddock Chardonnay |
Winemaker:
|
Captains
Paddock Vineyard, Cafe & Cabins
18 Millers Road, Kingaroy |
Contact details:
|
Phone:
(07) 4162-4534
Web:
http://www.captainspaddock.com.au
Email:
wine@captainspaddock.com.au |
GI: |
100%
South Burnett |
Volume:
|
750ml
(7.7 standard drinks) |
Grapes:
|
Chardonnay |
Alcohol Content:
|
13.0% |
Preservatives:
|
Sulphur
dioxide |
Cork:
|
Ref
1A |
Price:
|
$14.00
single bottle ($152 per dozen)
|
|
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Why Not Chew Into
A Piece Of Paradise?
-
 3rd April 2003:
Back in December last
year I wrote a story about Kumbia's Dandilla Pastoral Company,
who were raising Wagyu beef cattle for the Japanese market and getting $3,000
a head for them at a time when most traditional beef cattle producers were
lucky to get $300. So now I'm very pleased to draw attention to another
innovative South Burnett cattleman: Mike Bishop, who opened Paradise
Creek Meats at the old Wooroolin Butchery late last year. Rather than
just be a traditional country butcher, Mike's shop specialises in
smallgoods, sauces, designer pies, gourmet chicken
products and ready-to-go stirfries. He also retails his own premium
quality meat, which is grown on his Paradise Creek cattle property near the
Nanango State Forest. The beef is Meat Standards Australia (MSA) graded,
which guarantees both tenderness and consistency. Mike's beef made its public
debut at the 2002 Regional Culinary Competition when former Bell Tower Restaurant
Chef Michael Collins won gold for his
Tenderloin Steak With Booie
Rum recipe. And ...you guessed it! The tenderloin he used came from
Paradise Creek. Over the last year the butchery has steadily developed a
loyal following from both local residents and wholesale customers. Mike is
now the exclusive supplier to Cherbourg and Murgon Hospitals and enjoys a
major share of the local hotel market too. The next time you're in Wooroolin,
why not drop by and see what the fuss is about? The store is located on the
Bunya Highway, and you can phone them on (07) 4164-2177 or (another
innovation!) contact them
via email.
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