With the month of June now closed and the financial year over in Australia, we look forward to the month of July, red wine/ stout and warm fires, as we take a look at what is on this month in Margaret River. Maybe it is time for a well earned break??
FEATURED BUSINESS OF THE MONTH
This month’s featured business is no other than Margaret River’s primed brewery – Colonial Brewing Co.
Nestled among vineyards, quaint farms and bordering the Bramley National Park, Colonial Brewing Co really is a little patch of paradise.The terroir of our beer is rugged and diverse, the landscape’s character is coastal and rural. Pristine beaches and walking trails are perfect for adventurers – the weather is mild with plenty of sunshine, and this suits us (and our customers) extremely well.
Colonial Brewery Co is known for friendly service, great food, sublime views and award winning ale, and visiting us is an experience that will be a memorable part of your travels around Western Australia or a fantastic day out. Families love it – with a large playground area, a box of footies and the odd slip’n’slide after a good downpour, kids can run around like kids should while their parents relax and enjoy the atmosphere.
If you wish to know more about Colonial Brewery, you can check out their website and contact details below:
Website: www.colonialbrewingco.com.au
Email: thebrewers@colonialbrewingco.com.au
Address:
Osmington Road
Margaret River
6285 WA
Opening Hours:
Monday – Sunday 11AM – 6PM
Friday 11AM – 10PM
Contact: +61 8 9758 8177
FEATURED RECIPE OF THE MONTH
Our featured recipe for this month is courtesy from head chef of Brookwood Estate Aven Wachmer
Aven Wachmer’s YOGHURT MARINATED “Arkady”
LAMB RUMP W/ CAULIFLOWER AND GLAZED BEETS
Ingredients:
For the Winter Veg
400g cauliflower
1 bunch of baby beetroot
60g flaked almonds (toasted)
200ml red wine vinegar
50g sugar
50 ml olive oil
tbs parsley (chopped)
1 lemon (zest)
1 bay leaf
2 cloves
1 star anise
Sea salt
Fresh ground pepper
For the Lamb Marinade
500g Farmhouse Arkady rump (cap off)
200g greek yoghurt
1 thyme sprig
1 rosemary sprig
2 cloves garlic
Sea salt
Fresh ground pepper
Directions
In a medium bowl add yoghurt, thyme, rosemary, garlic, salt and pepper. Mix ingredients and add lamb rump, cover with yoghurt and marinate for at least 3 hours (overnight ideal).
Preheat the oven to 200ºC.
In a small saucepan put beetroot, vinegar, sugar, spices, salt and pepper and cover beetroot with water. Then put on a medium heat for about an hour or until beets are tender. Once beets are ready, strain off 400ml of the liquid and allow the beets to cool. Put the liquid back in the saucepan and reduce to half the volume. Should make a nice sticky glaze. Peel the beet, cut in half and return them to the glaze.
Cut the cauliflower into 3cm florets and bring a saucepan of salted water to the boil. Add the cauliflower for 3 minutes or until al dente. Then strain and put on an oven tray, drizzle with remaining oil and set aside.
Remove lamb from marinade and pat dry with some kitchen towel. Put a medium fry pan on high heat. When the pan is hot add half the oil and sear the lamb on all sides. then place in the oven for 15 minutes or until cooked as desired. Rest the meat for 5 minutes.
Meanwhile put the cauliflower in the oven for five minutes or until slightly golden. Then put the cauliflower in a bowl and mix with parsley, almonds, lemon zest, salt and pepper.
To serve, slice the lamb rump, put the cauliflower on the base of the plate surrounded by the beetroot and place the sliced lamb on top.
SOMETHING TO DRINK:
2010 Pinot Noir Reserve de la Cave
Grape Varieties
100% Pinot Noir from Woodlands Vineyard
Wine Maker’s Note
On the nose, this wine shows classic Pinot Noir characters of lifted strawberry patch and red berry fruits. The classic varietal characters follow onto the palate. We particularly like the texture of this wine, with the excellent acidity and tannin running through the wine. The finish is cool and intense.
A QUICK VIEW ON WHAT’S IN STORE FOR JULY 2016
| DATE | EVENTS |
|---|---|
| 1 to 2 | “ONLY WHEN I DREAM” |
| 2 | South West Mudfest |
| 2 | Koomal Dreaming Cultural Experiences |
| 2, 16, & 30 | Dunsborough Central Markets |
| 2, 16, & 30 | Vasse Markets |
| 2, 16, & 30 | Busselton Community Garden Local Produce Market |
| 2, 9, 16, 23, & 30 | Busselton Lions Club Saturday Morning Shed Sales |
| 2, 9, 16, 23, & 30 | Farmers Market |
| 2 to 20 | ‘Inside an Artist’s Mind’ a Self Portrait Exhibition |
| 2 to 31 | Art Exhibition – JANINE DADDO “GALLOP” |
| 2, 9, 16, 23, & 30 | Kid’s Movies |
| 3, 17, & 31 | Busselton Rotary Markets @ Signal Park |
| 3 | Studio Bistro Long Table Lunch with Artists |
| 3 | Sweet Sundays High Tea |
| 4 to 6 | Kids School Holiday Workhops |
| 5, 7, 12, & 14 | Megafauna Funshop |
| 9, & 23 | Margaret River Lions Club Garage Sale @ Lions Shed Margaret River |
| 9 to 10 | Domaine Naturaliste Winery Open Weekend |
| 9 | Moorditj Brothers @ Settlers Tavern |
| 9 | DEJA MOO FAIR |
| 10, & 24 | Busselton Foreshore Markets |
| 13 to 14 | The Owl’s Apprentice |
| 16 | Swap – Shuffle – Share |
| 16 | New Afro band Soukouss Internationale play at Settlers Tavern |
| 17 | New Afro band Soukouss Internationale play at Clancys Dunsborough |
| 23 | Books By the Bay – Lovers of Literature Dinner & Reading |
| 23 | HEAL South West Saturday Night Retreat – Soup + Sound |
| 23 | PARIS UNDERGROUND |
Note: To get more details on these events, check out the calendar page.
About Benji
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Retreat – Yelverton Brook Eco Spa
B & B – Heritage Trail Lodge
Apartment – Darby Park
Photography – Ben Knapinski
Colonial Brewery
Olive Oil – Wulura Farms
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