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February 10, 2014

They set out to make a show about Australia's great wine regions....This is what happened in between!

Plonk follows the trials and tribulations of a small television crew as they travel trying to produce a unique, engaging and credible wine program...and failing miserably along the way.

Have a look at the first episode featuring our cellar door and the lovely Clair and Kyeema Vineyard with Andrew and Mark.

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House smoked rainbow trout »

March 1, 2013

House smoked local rainbow trout over grapevine leaves with almond puree, black olive tapenade, puffed grains and watercress.

Kurt added this dish to the menu late last year and it proves to be one of the most popular. The natural earthy flavour of the fish lends itself beautifully to being smoked, add the saltiness of the tapenade and the creamy like texture of the almond puree and you are left wanting more.

Yield 6


6 rainbow trout fillets, pin boned and skinned
300 g pitted black olives
300 g whole blanched almonds
60 g salt
2 anchovy fillets
½ zest lemon and juice
½ cup Chopped hard herbs (thyme, sage, oregano)
1 tbsp rinsed capers
½ clove garlic (germ removed)
Grapevine clippings or Smoking chips
½ clove garlic (germ removed)
100 mL extra virgin olive oil
½ zest lemon
Salt and ground white pepper
2 tbsp extra virgin olive oil
12 small Edible picked flowers
3 cups picked and washed watercress
9 tbsp puffed grains*
2 tbsp olive oil
Pinch salt

For the trout:

  • Set a steamer to 50˚C
  • Mix the chopped herbs and salt together. This will be used to cure the trout fillets. Take your cleaned fillets and dust with the herb salt in a non reactive dish. Allow to cure for 20 minutes then rinse off in cold water.
  • Next lay a trout fillet skinned side down on a chopping board, taking a knife split the trout down the middle length ways. Take one half of the fillet and lay it skinned side up on the other half portion 'head to tail', then wrap with cling wrap and tie in a cylinder shape. Repeat process with remaining trout fillets.
  • Steam the trout cylinders for 20 minutes at 50˚C. Remove from steamer and refrigerate.
  • To smoke the trout set a fan forced oven to 50˚C. Double line a steel oven tray with aluminium foil and lay your dried vine clippings or smoking chips in it. Using a bruleé torch ignited the smoking fuel until it starts to smoulder, then place in the oven. Unwrap the trout fillets and lay them out on a tray. Place the tray in the chamber of the oven and smoke the trout fillets for 20 minutes. Once done plate the fillets and serve immediately or wrap and store in the fridge for later use.

For the tapenade:

  • Rinse your pitted olives in fresh water and double check that they all have been pitted.
  • Place all the ingredients for the tapenade in an upright blender and puree until smooth.
  • Pass through a fine mesh sieve, adjust seasoning and set aside for later use.

For the almond puree:

  • Place the almonds in a medium sized pot and cover with cold water. Bring to the boil over high heat. Reduce the heat and allow to simmer for 5 minutes. Strain the almonds reserving the hot water.
  • Place the almonds with the garlic and lemon zest in an upright blender. Blend on high adding a little hot water at a time to loosen the almonds. Add enough water until the almonds are blending without catching. Add the olive oil and adjust the seasoning to taste.
  • Finish with a squeeze of fresh lemon juice and place in a container for later use.


  • Using a pastry brush or spoon smear a line of tapenade on the bottom of a plate and repeat with the remaining serving platters. Lay the warm trout cylinder across the olive tapenade. Using the almond puree take a table spoon and ladle it over each trout cylinder.
  • Dress the watercress or salad leaves with olive oil and salt, place next to the trout with 1 ½ tbsp of puffed grains*.

Serve with a glass of our wonderful Chardonnay Viognier

*puffed grains can be bought from any health food store or in the health food aisle of your supermarket. They ad some interesting crunch and a nutty flavour to compliment this dish.

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Are your oysters really natural?? »

January 31, 2013

Oyster connoisseurs will not want to miss February at our cellar door! Our amazing Oyster man will be delivering stunning South Coast Wapengo Lake oysters (described as the BEST oysters EVER!) direct to our cellar door where they will be freshly shucked and matched to chilled glasses of our beautiful wine.

Kingfisher Oysters are one of only 13 oyster farmers on beautiful Wapengo Lake. They are cleared by the NSW Food Safety Authority to direct harvest Sydney Rock Oysters, without the need for depuration - that is purification of the product in water cleansed by ultraviolet filters for a period of 36 hours. This process strips some of the flavour from the oyster and further stresses the product before it reaches the customer.

The oysters we are serving are approximately three years old and have spent some of their life in floating baskets, then finished in static baskets, fixed to a post and rail structure to harden the shell and adductor muscle. This process gives them a longer shelf life than if they had spent their entire life in floating baskets.

Kingfisher Oysters is a small operation covering 5.6 hectares, spread over 9 leases in different sections of the lake.

Oyster Menu - February Summerside Festival

* Oysters in the nude (a la natural) - $18 dozen/$10 half doz

Try with Sauvignon Blanc

* Blue Nudes topped with just melted St Agur blue & garden chives $20 dozen/$11 half doz

Try with Riesling

* Oysters with soy, mirin and Doodles Creek Wasabi Mayonnaise $20 dozen/$11 half doz

Try with Rose

* Oysters Kilpatrick with Bungendore bacon and La Barre Worcestershire sauce $22 dozen/$12 half doz

Try with sparkling Shiraz

* Oysters "carpet bag" with Bungendore beef and herb Sausages $22 dozen/$12 half doz

Try with a glass of merlot

* Oysters topped with Eden smoked salmon & creme fraiche $24 dozen/$13 half doz

Try with Chardonnay

Oyster Epicurean Tasting - $40

A dozen oysters different ways matched to tastes of wine

2 x Nudes with sauvignon blanc
2 x Blue nudes with riesling
2 x Soy, Mirin & Wasabi Mayonnaise with rose
2 x Eden smoked salmon & creme fraiche with chardonnay
2 x Kilpatrick with sparkling shiraz
2 x Sausage "carpet bag" with merlot

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