The alarm went off on a Sunday morning at 5:45am. It wasn’t a pretty sight, I had only had a few hour’s sleep and I make it a rule to sleep in on Sundays. Unless of course I’ve got something I’ve been looking forward to all week and that was the Lovedale Long Lunch. The nice people at Tourism NSW are taking a bus load of us from Sydney to the Hunter Valley for this annual event where you can participate in a progressive lunch across seven vineyards in the Hunter Valley that pair up with seven restaurants. For $42 people can buy a main meal, a cheese or dessert course and tasting glass which allows you to sample the wines at each winery. The bus was a great idea as it would allow us to enjoy ourselves tasting the wine without having to worry about getting back home.
We got onto the bus with the other journalists from Masterchef magazine, Ninemsn, Daily Telegraph and Getaway and everyone is friendly and excited. We all have a little breakfast box packed for us and we take the 2.5 hour drive to the Hunter Valley napping and chatting on the way. We use the time to go through the menus to see what we like the sound of. There are gluten free as well as vegetarian options at some.
Wandin Valley
First stop: Wandin Valley Estate! We survey the location and see that there are bales of plastic wrapped hay for people to sit on and there are two wine tasting areas. The first tasting area has the more premium wines where there is a $5 refundable entry upon purchase and then there’s a second a free wine tasting area. Mr NQN has become a bit of a wine lover so he became rather excited at the idea of coming along and he goes forth to try the wines here. He finds that the premium wines are worth trying as do the rest of the group who like the sparkling red.
As it’s rather early we walk around and take a look at the River Flats Estate produce that is sold here and try some of the cheeses. I like the feta cheese marinated with garlic and dill and we buy some of that. Their signature item is the pineapple and macadamia chutney which they’ve completely sold out of but they offer us a sample of it. It’s gorgeous and such an unusual pairing with a slight tingle to it. It sounds like everyone else loved it yesterday having depleted their supply! 
Succulent barbequed pork loin on roasted seasoned cocktail potatoes, topped with white balsamic apples and finished with an orange & red current glaze
It’s not long before we see the plates of food being carried past us by hungry punters so we buy our first main, a pork loin which is tender and juicy served with halved roasted cocktail potatoes and a tangy white balsamic apples. There is a generous serve of the orange and red currant glaze which is perhaps a bit too generous (it’s quite jam like) but the pork is so deliciously cooked so we scrape the glaze off and eagerly feast on it.
Trio of cheeses accompanied by chutney and crackers
The three cheese are Jindi Blue, A Wattle Valley Brie and a Cheddar. The serving size is generous and it comes with a spiced chutney that is aromatic with cloves, cinnamon and other Christmassy spices although the cheeses themselves are supermarket cheeses and not quite as special.
Gartelmann
Jan Gartelmann from Gartlemann Winery
Onto our second stop: Gartelmann Winery! When we last visited the Lovedale Long Lunch it was on a Saturday and things were busy and hot with people all over the grounds in various strange outfits. This Sunday is quieter and we all agree that this is the day to go. Sundays are when people recover from their Saturdays here we are told.
We’re offered a taste of the Liqueur Muscat which comes in this gorgeous Italian bottle which makes it impossible to ship so it is only sold at the cellar door.
Cured Ocean Trout with a carrot and cucumber salad, creme fraiche and salsa verde
The menu has changed somewhat as they weren’t able to source barramundi so we try the cured ocean trout on a bed of carrot and cucumber “noodles” and topped with streaks of a creme fraiche and salsa verde. The trout is very fresh and nicely paired with the creme fraiche and piquant salsa verde.
White and Dark Chocolate Brownie, with rich dark chocolate sauce and soft cream
I try a little of Michael’s white and dark chocolate brownie and whilst the flavour is there, the brownies have been made ahead of time and have been refrigerated so that sadly the gooey brownie texture is absent.
The wine purchase made here were the Gartelmann 2009 Benjamin Semillon and Mr NQN enjoyed the 2008 Merlot.
Tatler Wines
Onto our third and penultimate stop: Tatler Winery! The atmosphere at Tatler is wildly different. There are people dancing to the Black Eyed Peas and Justin Timberlake’s Sexy Back. There’s an element of a wild country style party and I suppose as time passes in the day, people get a bit tipsier. There’s a strong breeze and we plonk down at a table in the centre of it all.
Tapas of char grilled king prawns marinated in chilli and garlic & smoked Atlantic salmon and crab rolls with zesty lime dressing, served with a “classic Greek salad”.
Not quite tapas but you get the drift, the plate arrives of three skewers of barbecued prawns with four prawns to each stick. It’s great value and a large serve and the prawns are cooked well with a light char on them and they sit on a Greek salad with lettuce, tomato feta and olives.
Crunchy nougat & honey semi freddo with compote of Autumn berries
The nougat and honey semi freddo ice cream is a big hit with the table with the toasted almonds although we didn’t get the autumn berry compote. The almond count is generous in it and there’s a crunch from the honey toffee.
Duo of cheeses with home made Tatler quince paste and water crackers
The cheese plate here like the rest of the dishes is also generous in proportion and it comes with a creamy blue cheese and a brie which are both quite gorgeous, especially combined with the home made quince paste.
The wines divided people here – Mr NQN likes a lot of the wines here as do a lot of wine critics but our group are torn with liking some and not liking others. We end up purchasing a wine here, the “Over the Ditch” Semillon Sauvignon Blanc which is 55% Australian Semillon (what the Hunter Valley specialises in) and 45% Sauvignon Blanc from New Zealand, thus the “Over the Ditch”.
Allandale Winery
“I’ve saved you a cheesecake” Tanya from Allandale Winery who arranged today’s itinerary tells us. I’m relieved although I wonder whether it was one slice of cheesecake for the ten of us (which I’ve done, hey a taste is a taste!) or a slice each. Thankfully it’s a slice each. As we reach here at 3pm they’ve sold out of the lamb shanks (waaah!) but there are still serves of the curry left.
Malaysian prawn and calamari curry with roast pumpkin, coriander and kaffir lime rice dumplings
We take a seat at a table while the sun starts to set and try out the seafood curry which is unexpectedly served on a plate rather that in a bowl. The laksa curry is fragrant with shrimp paste and the rice dumplings are unusual with a crusty layer on the outside. The seafood is tender and generously portioned out and the whole thing is topped off with rocket salad which is of course not an Malaysian ingredient but gives it a peppery flavour.
Chocolate caramello cheesecake with vanilla bean crème anglaise
The item that had us all swooning with the chocolate caramello cheesecake. It’s a large slice – ambitiously so and after having so many courses and cheeses and desserts if it were half the size it would have been just about perfect for us. There’s a bottom layer of biscuit crumbs and a layer of caramel and chocolate and throughout the cheesecake there are specks of caramel and chocolate.
Chef Andy Wright comes out and we ask him about coking for a crowd. He gives us the lowdown on the quantities used at this year’s Lovedale Long Lunch. They baked 120 whole cheesecakes which each yielded 12 slices and for this they used:
480 eggs
80kg cream cheese
30 litres of double cream
28 kilos of brown sugar
7kg Alpen blend chocolate
14kg of biscuit crumbs
10kg of butter
For their mains, they used 1270 lamb shanks, 120kg of prawns and 95 kgs of calamari and 210 tins of coconut milk for the curry!
The wine purchases made here were the 2004 Semillon and the Anna 2009 Semillon Sauvignon Blanc dessert wine.
After our bellies are filled (or more than filled let’s be honest) we climb back onto the bus for our drive home where we chat and nap peacefully, some in rather “jollier” states than others… 
So tell me Dear Reader, have you ever had a progressive lunch or dinner?
NQN and Mr NQN attended the Lovedale Long Lunch as guests of Tourism NSW.
Lovedale Long Lunch
15th and 16th May, 2010
Hunter Valley
http://www.lovedalelonglunch.com.au/
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42 Comments | Add your own
Some are jollier than some for sure ;0)
Glad to see that someone’s enjoying ‘la dolcissiama vita’.
Looked like a really nice lunch that I certainly wouldn’t refuse ;o)
I’ll take the nap too while we’re at it!
The cheesecake recipe was very welcomed. Thank you.
Have a great evening and flavourful wishes, Claudia
That cheesecake looks delicious.
That’s such a good idea… the bus and the winery tour. My Ma has been wanting to try out the Hunter Valley for years… so that’s an option. I think I’d rather stay the night though. Makes it more fun! x
I don’t know what I’m salivating over more — the nougat semi freddo or that chocolate cheesecake or that ultra cool muscat bottled. All I know for sure is I need to hang up a sign in my house that says, “Dessert and Bullshit Area.” Hah. Love it!
Great looking lunch. After so much food I would be tempted just to curl up to sleep.
That sounds like it would have been a wonderful trip! Good food, good wine AND good views of the Hunter. I’ve never had a progressive lunch – is this one by invitation only?
The Mclaren Vale wineries are celebrating the “Sea & Vines” festival this weekend. I suspect there will be quite a few long lunches today!
What a fabulous display of food. Looks like a great day.
That cheesecake looks and sounds divine. I’m a sucker for cheesecake!!
I’ve had a regressive dinner before – starting with dessert? Yes please!!
Sounds like a great day! Hopefully you got to catch up on some sleep on the bus trip home..
At the moment this is my kind of bulk cooking. My current job finishes shortly and I will scale back to a bit more intimate cooking. I can say that it’s been an education and I sure have lost weight working so hard!
Sounds like hard work, all of this eating good food and cheese and wine. LOL at the plastic-covered hay. So much for that authentic jab up the backside!
Oh goodness, so many large servings of food! But what I want to know is whether the caramello cheesecake tastes similar to the koala with which it shares its name?
I was just going to say that I’ve bought that Jindi Blue at the supermarket before – as you remark, it’s nice enough, but it *is* a supermarket cheese!
Right now I’d kill for that muscat bottle and the ocean trout though. Then I’d do penance so I could have some cheesecake. Cheesecake is my irresistable dessert, but I’ve never had a choc-caramel one before…
I have!! It was soooo much fun, I really enjoyed it. Actually, you’ve inspired me to organise one!!
Hi Lorraine…must confess I have never been to anything like this…now I’m hungry and I haven’t had breakfast yet!!! A delicious post, I think I’m off now to have some cheese♥x
I have been badgering my girlfriends to do a progressive dinner for ages. I think they’re a great idea!
Yours looked amazing – all that good food and wine must have made up for the horrendously early morning start
What an amazing event! I was literally drooling as I was reading this!!!
Never! Sounds wonderful though! I could live on the desserts and cheeses – that nougat icecream looks right up my alley!
Sounds like a good day out. When I was a teenager, we often had progressive dinners at each other’s houses … one friend’s parent would do entree, another soup, another dinner, dessert, coffee etc. No alcohol back then because of our ages, but it was a fun night to get together without one parent having to do all the work. The food was nowhere near as good as this though ..think reheated frozen quiche, packet chicken noodle soups, frozen reheated pizzas, sara lee danish for dessert. Shudder.
That. Plate. Of. Prawns. Oh my! What fabulous value!
I have never had a progressive lunch. It looks like a lot of fun, drinking and eating. I cannot eat that much food, but certainly would try to. Some of your cheese looks different than ours does and the names are unfamiliar. Love prawns and the music and dessert though I cannot say I have seen chocolate cheesecake, just white cheesecake here. Love chocolate though. Some interesting differences and fun to get to go along with you on your adventures. As usual a great post.
I always plan to go to this and miss it every year! Looks like a wonderful day out!
Looks fantastic! I wanted to go, but the drive up meant I couldn’t be bothered. The bus option sounds great!
And that cheesecake looks heavenly, a very generous serving too!
Oh, I’ve been wanting to go on the Lovedale Long Lunch for ages but alas, I’ve missed it again this year. There’s just too much happening out there to partake in. Loved the post Lorraine
I haven’t but man would I love to. It definitely sounds like my kind of thing (copious amounts of good food!)
OH what a trip down memory lane! It has been more than 10yrs since I last went to the Lovedale Long Lunch. Its good to see they are still going strong and their passion for Hunter Valley wines. progressive dinners have fallen from fashion, of late, but I’m all for them!!(esp. one that involes a vineyard or two)
melt in your mouth yum!
you’d find me in the area designated by the second-to-last arrow on that hilarious sign…
what a gorgeous array of food and drink you tried–excellent excursion, i’d say.
The pineapple and macadamia chutney must be too good for a complete sold-out! Wow!
Ooh this sounds like a lovely day – and the bus is a particularly good idea. I actually can’t recall having had a progressive lunch like this, so am going to make a point of doing so in either the Barossa Valley or McLaren Vale regions when I next pay a visit to Australia.
Miss B xx
You had me at barbecued pork.
This is definitely an event worth getting up early for, lol! I’m sorry the chutney was sold out, it sounds fantastic. The nougat and honey semi freddo has totally captivated me!
We just got back from our first trip to the Hunter Valley and thoroughly enjoyed ourselves. Now just waiting for my 4 cases of wine to arrive, which included a bottle of the Gartlemann Muscat, so hopefully it does ship OK! Our favourite dining experience was dinner at Muse – AMAZING!!!
mmm
River Flats! They have the best caramelised balsamic vinegar, and delicious dakar!!
I love it when there is food at a tasting! I attended a tasting at a golf course when I was in Oregon last month and the food really helped me appreciate the wine more. It was fun also because my non wine drinking friend went and hit balls on the driving range, so I felt like I had more time to taste.
The food also made it possible for me to drink more wine, because once I hit about the third winery, I start to get a little tipsy!
Thanks for stopping by. BTW, I am also an avid “Dexter” fan. It makes me a little homesick for Florida, though..
I’ll take the muscat, the honey nougat semi-freddo and the ocean trout. And, to think also, you didn’t need to worry about driving. I’d get up at 5:00 a.m. for this!
We did a winery tour in Hunter Valley as well, but I think a cheese tour would be more for my liking.. The food looks delicious!
Looks like a perfect day! Is there a better combination than cheese and wine? I don’t think so! That reminds me, I haven’t had cheese and wine for a while. We might have to do that tonight.
That cured ocean trout looks lovely!!!
and i was laughing hard when i saw the sign ‘Bulls*** area’…that’s so funny =P
I’ve just come back from the Hunter Valley, though I skipped Lovedale this time round.
I did try the Allandale sticky though, and it is divine!
oh look at all that wine 7 cheese yummy! i miss huntervalley will have to go back sometime again this yr
looks like there’s a few similar dishes to what was served last year. it’s a good thing to go on Sunday because Saturdays are using really busy and lots of coach loads of people coming up for the day. the Crunchy nougat & honey semi freddo with compote of Autumn berries looks new and looks pretty good.
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