When I was growing up, everyone used to marvel at how wonderful it was to be able to get all sorts of produce all year round. Supermarkets were said to be such wonderful time savers and seasonality was a thing that was all but forgotten for most people that didn’t grow their own. Now, the opposite seems to be true and every season we all look forward to the season’s best items. And for winter, truffles are one of the most anticipated. Should you want to make the most of the truffle season, you can either buy them or take advantage of many restaurant’s truffle menus as part of the region’s Fireplace Festival from August 1-31. Which is what Mr NQN and I are doing in Canberra this weekend!
We are headed to Lambert Vineyards to try some of their offering for the Fireplace Festival. The restaurant and cellar door is part of the Poacher’s Way trail which is a collective of restaurants, accommodation and artisans in the area. Here Chef Daniel Flatt from the Ginger Room is the chef at Lambert and his food has a unique take on warming winter meals with an Asian twist from his time at The Ginger Room.
Head Chef Daniel Flatt
Truffles feature heavily in the region during Winter as there are plenty of local truffles. Daniel buys his truffles from Ruffles Truffles and he uses a mixture of A and B grade truffles, the difference being that the A truffles are whole and the B are in pieces. Each week he changes the “Black Diamond Chef’s Whim” menu and there are always three choices to select from.
Truffles were a favourite of Italian composer Rossini and he even leant his name to the truffle dish Tournedos Rossini. He once said “I have wept three times in my life: when my first opera failed, the first time I heard Paganini play the violin and when a truffled turkey fell overboard at a boating picnic.” And that’s pretty much how I would feel if I witnessed the same.
We also try sone of their wines. Mr NQN particularly like the riesling and the pinot gris and I like the pinot gris.
Pizza $29.50
Our pizza comes out first and it’s a thin crispy crusted pizza spread with mushroom truffle duxelle with king brown, shimeji and enoki mushrooms, green onion, slices of black truffle and cheese. It’s well seasoned, the crust is nice and thin and the aroma of truffle is strong.
Jerusalem artichoke and truffle cream, roasted baby beetroot, Tunisian brik pastry and chive oil $23.50. Shot with a Sigma 17-50mm F2.8 EX DC OS lens, ISO 400, focal length 23mm, 1/250 shutter.
A gorgeous looking plate, there were sweet, tender roasted baby beetroot, whole chestnuts, crispy paper thin Tunisian brik pastry triangles and a last but not least, a luscious creamy Jerusalem artichoke and truffle cream (two of my favourite ingredients in one!). There’s a little chive oil to finish it off at the end.
Trio of goose-truffled goose xiao long bao, whiskey smoked breast and goose consoomme with wild mushrooms, braised witlof and shaved black truffle $39.50
This one’s a beauty. So much so that I felt compelled to instagram it straight away. There are four plump truffled goose xiao long bao dumplings. The filling is soft strands of meat rather than mince and there isn’t any soup inside them but they are gorgeous little parcels. They sit in a a goose consomme with wild msuhrooms, sliced wild figs (which truthfully you don’t really need) and green onions. In the centre of a fondant potato round and three slices of whiskey smoked goose. This was rich and delicious but still delicately flavoured and was my favourite main.
Black Angus Eye fillet, warm bean salad, potato puree and pea mousse, horseradish crumble
The eye fillet is actually a course from the degustation menu from the Fireside Festival. There are a seven course dinner on August the 4th at $160 per person or $199 with matched wines. Every Thursday to Saturday in August, there is a five course degustation menu for $99 or $125 with wine pairings or there is also a range of dishes for lunch from Friday to Sunday. We had to check that this was the degustation size or not because it was very large! The eye fillet is done more medium than medium rare although we didn’t ask for medium rare and it wasn’t asked. It’s a nice cut of meat, tender and we appreciate the fact that there is a generous amount of vegetables in this with green beans, peas and broad beans as well as potato puree. The horseradish crumble was subtle as I didn’t really taste it.
White chocolate and truffle bombe alaska $18
The white chocolate and truffle ice cream sat atop a round of butter cake and was surrounded by a spiky hedgehog of crispy edged meringue. It’s surrounded by caramelised roasted hazelnuts which give it a lovely crunch.
And with a farewell to Lambert, we are off in our latest getaway vehicle, the Prius C which is on loan from Toyota. Although the colour is called Sunrise, I prefer to call it orange sorbet. It has all of the features that I like (sat nav, reverse camera). My new favourite feature is where it calculates how much your trip cost in petrol based on $1.50 per litre. And can you see those new plates? I’m now on my green P’s!
We check into Country Guesthouse Schonegg (Swiss German for “pretty corner”, pronounced shoen-eck) where we are greeted by owner Evelyn who along with her husband Richard owns and runs the guesthouse. Also part of the Poacher’s Way trail, it’s a popular choice for locals wanting a break as well as interstate travellers and the welcome is warm and genuine. We check into our room, the Shiraz room which is a top tier room. It’s spacious with king sized bed, comfortable furnishings and a balcony that looks north to a country side vista (although at these temperatures it’s unlikely that we will sit outside! 
).
The bathroom is spacious with a two person spa bath and a separate shower. The only thing I could ask for is more toiletries with only a pump bottle of nice smelling liquid soap on offer (toiletry packages are available for purchase). Also the internet does not work from our room and the floor is cold as it is a tiled floor throughout the room and bathroom but a quick search of the cupboards show that they have plush robes and slippers.
We unpack and before we know it, it is canape and wine time! We take a seat in the comfortable lounge in front of the fireplace where we meet the fellow guests at Schonegg who are all very friendly.
There is a warm canape platter including a serrano ham and blue cheese stuffed mushroom, a sun dried tomato and mushroom puff pastry square which is my favourite as well as a rosemary and sage scone with camembert and feijoa paste. Evelyn offers us a choice of wines and we try a local rose. And just as we are about to settle in we realise that we have a date with Grazing!
Grazing is the kind of place that I’d like to open. Supportive of the local community, housed in a renovated pub, and with fireplaces a plenty it serves what many say is among the region’s best food. New owners Kurt and Tanya Neumann have taken over Grazing from chef Tom Moore. Kurt is the chef and the menu remains seasonal with much of the hallmarks that have made Grazing so well loved.
Owner and chef Kurt Neumann
Warm bread with local olive oil and La Barre blood plum finishing vinegar
If ever you need a gift to bring back to people, La Barre’s blood plum finishing vinegar is an item that I’ve bought many a time. I’ve given it as gifts to friends who love the stuff. Its sweetness reminds me of a beautifully aged balsamic, sweet and tangy and just right.
Split pea and smoked pork hock soup with freshly shaved Braidwood truffle
The soup was from the truffle menu and featured soft pieces of smoked pork hock among the smooth split pea soup. The truffle with that very intoxicating aroma sits thinly sliced on the top.
Scallop ravioli
This dish was created for us but a similar version is on the menu made with prawns. This ravioli has a light scallop mousse filling, hazelnut pesto, verjus, croutons and is topped with salmon pearls and a beurre blanc which lends a richness to the delicious ravioli.
Our next course was a three part tasting platter. The quail is a house smoke portion of quail leg, plump with just the right amount of smoke to it. It sits on a thinly sliced celeriac salad.
Next to this was the venison, served glistening and rare sits on a smear of the smoothest celeriac puree.
And finally, the rabbit roulade slice is filled with prune and pistachio and edged in bacon. It is sweet and savoury at the same time tickling the tastebuds expertly.
Pork croquettes with black pudding and cauliflower
This next dish was a two parter made up with two of the main courses. The pork croquettes is a finely crumbed dark golden cylinder filled with lean pork meat. The croquette itself is a little dry and could use a sauce but the bed of black pudding and cauliflower is creamy and peppery and very moreish.
The second part, the confit of duck is soft and crispy and caramelized on the outside. It is cleverly lightened with a dill, parsley and cabbage herb salad.
Dessert was also a delicious two parter just made for warming up for winter! We started with a bread and butter pudding with a rum and raisin soaked bread and butter pudding with a lovely candied walnut ice cream with caramel swirls and sherry poached grapes in a bed of vanilla custard.
The other part was a baked pomegranate molasses and orange cake which was so soft, warm and tempting with an intriguing flavour to it from the pomegranate molasses and fragrant orange. With our bodies thoroughly warmed, we say a reluctant goodnight.
We sleep well and wake up just in time for breakfast. It’s served quite early for a weekend between 8am-9.30am. There is a continental breakfast selection with much of it house made including three of Eveylyn’s jams and three of her breads.
I take a slice of the apricot and pistachio bread and try it with the jams. The fig and orange jam is a favourite with the orange cutting through the sweetness of the fig beautifully as I find sometimes fig jams can be a bit cloyingly sweet. I have to resist buying this as we already have so many jams at home waiting to be eaten.
Black Forest Pancakes
Along with the continental breakfast we have a choice of hot cooked breakfasts. Richard is the chef here and he used to a restaurant on the premises but now he makes guests platters to eat in their room. Mr NQN’s choice is the black forest pancakes which have cherries inside them, a side serve of sour cream, chocolate and fresh cherries. These are like pikelets rather than syrupy pancakes but a black forest pancake idea is something I’d like to try at home.
Poachie
My poached eggs come with a lovely runny yolk and a generous amount of smoked salmon and herbed creme fraiche on a slice of toasted house baked bread sliced thinly enough so it’s easy to cut through.
Check out is at 11am so we go back to our room and enjoy the view. Mr NQN reads a book while I do a little work but before long we’re off to Lake George, on our way back to Sydney but not without one final stop at winemaker Lerida Estate. In a building that was designed by architect Glenn Murcutt Mr NQN whispers “It looks like a scene from Avatar” when we walk up to it. The estate has sweeping views overlooking Lake George.
A petanque area is set up outside and the cafe is a recent addition since 2005. It was the idea of Anne while her husband Jim tends to the vineyards on weekends. “It’s better exercise than the gym” he says. As we’re visiting mid truffle festival there are three truffle dishes on the menu as well as a cafe style menu that changes weekly. Whilst they don’t do a lot of the baking here, Anne ensures that they get pies from nearby, truffles from just up the road and supplies come from local suppliers.
Lerida Estate is a premium winemaker that has just retained their 5 star winery ranking by James Halliday for the second year. Jim is a no nonsense sort of guy who talks candidly. “I’ve lived through four booms and busts” he says he was formerly at the CSIRO developing new grape varieties for the plant industry and horticulture and finds it “immensely satisfying” going from research to wine making.
Jim Lumbers
A business management consultant from Monday to Friday he tells us how he devised to wine club members to give them substantial discounts beyond 10% off (which is similar to what you would get from many bottle shops). Instead club members get between 25%-35% off as well as special invitations to tasting events. “But you’ve got to love the wine, there’s no use only liking two wines” he adds. Luckily people do and the wines are stocked in Vintage Cellars stores as well as restaurants like Quay, Pier, Flying Fish, Bilson’s and Catalina.
Hot truffle bread $6
The hot truffle bread is pure heaven. Warm and pillow soft and drenched in aromatic truffle butter you just have to forget the calories and eat. There is no other way (and it’s impossible to stop eating it even if you wanted to). They do have the bread available for purchase to heat at home. I try hard to resist buying one to take home with me considering how much we’ve been eating!
Beef, mushroom and Lerida Estate red wine pie $19.50
The pie comes with a buttery pastry and is filled with chunks of tender beef, mushroom and Lerida Estate’s red wine. It also comes with a serve of mashed potato and a dressed side salad. Another comforting meal to ward off the arctic winds outside.
Truffle pasta
The truffle pasta could do with some more truffle, there is one shaving on top and a few bits throughout. The pasta is well cooked and reminds me of egg noodles. It comes with a small serve of parmesan which adds flavour but I’m still craving a tad more truffle and sauce.
The barrel room
Jim tells us there are several events for the August fireside festival including four two and a half hour masterclasses split up into Pinot Noir, Bordeaux blends, Shiraz & Shiraz Viognier and Pinot Gris. Held in the barrel room, participants will be able to undergo barrel tastings and blend from the barrel themselves and taste and benchmark against the great Pinot Noirs from Burgundy.
The classes aim to take away the mystery and make the wines more accessible. Interestingly the blends that the participants make are close to what they would do at Lerida Estate and Jim acknowledges that you should never underestimate people’s palates.
Or, their capacity to eat good food while sitting in front of a fireplace.
So tell me Dear Reader, do you eat seasonally? And what do you look forward to most in winter? And are you a hot weather or a cold weather person?
Canberra’s Fireplace Festival starts August 1st until August 31st, 2012. NQN and Mr NQN visited as guests of The Poacher’s Way and Australian Capital Tourism.
Lambert Vineyards
810 Norton Road, Wamboin NSW
Tel: +61 02 6238 3866
Opening hours:
Thurs – Sat dinner
Fri – Sun lunch
Mount Majura Vineyard
314 Majura Road, Canberra ACT 2659
Tel: +61 (02) 6262 3070
Opening hours:
Thurs – Mon & most Pub Hols
10am – 5pm
Schonegg Country Guesthouse
381 Hillview Drive, Murrumbateman NSW 2582
Tel: +61 (02) 6227 0344
Grazing
Cnr Cork & Harp Streets, Gundaroo NSW 2620
Tel: +61 (02) 6236 8777
Opening hours:
Thurs – Sat dinner
Fri – Sun & most Pub Hols lunch
Lerida Estate
Federal Highway, Lake George NSW 2581
Tel: =61 (02) 6295 6640
Cellar door 7 days + Café Sat/Sun
& most Pub Hols 10am – 5pm
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57 Comments | Add your own
Hi Lorraine, I love all seasons and embrace them! I love sitting on our dock at the cottage, sipping a refreshing beverage, or sitting by the fireplace with a roaring fire sipping on a warming beverage. This retreat looks fantastic.
I rented a Prius a few years back before they were as popular as they are now. I was driving into a parking spot when a guy was walking toward me, mouth hanging open as if he just witnessed an alien from another planet. Apparently he had never not heard a car before. He was seriously spooked.
Your travels never cease to amaze me… I love paging down through these travel posts and drooling over all the fab food and beautiful restaurants. Those black forest pancakes jumped out in particular…
I guess I would be a seasonal eater, although I don’t consciously seek out specific ingredients each season. It’s more like I have cravings. In the summer, I crave all kinds of salads like potato, egg and pasta salads. In winter, I crave stuff like pumpkin pie, lasagna, squash soup, etc. But I think it has less to do with seasonal ingredients for me and more to do with memories evoked by the food in those seasons… And I’m definitely a warm weather person – I don’t like when my toes and fingers are perpetually cold!
Will you please recreate the white chocolate and truffle bombe for us? It looks positively heavenly!
I do buy, cook and eat seasonally. It makes sense for a frugal home cook to buy in food when it is in season as it is cheaper and better for you nutritionally. I try to buy and cook food that is in season but also I tend to cook Italian recipes in winter and Asian through summer.
Lovely post, and you know what’s funny? Split pea and smoked pork hock soup, but without truffles has been cooking slowly on my stove for about 3 hours… Strange coincidence…:)
or I should put a sad face as it is dreadful hot around here… Oh, I know, I need to go to Australia during the hot season in Northern hemisphere! 
Yes, we do eat seasonally most of the time: I want pumpkin in the fall, strawberries in the spring, lots of fresh fruits and vegetables in the summer, and potatoes and beets in the winter. Plus cabbage, we eat over 100 kilograms (I counted last year) of cabbage, and most of it during the winter months…
I like your Prius, nice car, I use to drive one at work.
we tolerate better cold season: when it’s too hot nothing can save you from it.
I am a fiend for eating seasonally! I love how it forces me to fully appreciate the seasons.
In the winter, my favorite is butternut squash, but I love the short, sweet mountain summers…
xxoo,
RMW
Lorraine, you both sure know how to enjoy life…everything just look awesome…thank you so much for sharing all this great places.
Hope you are enjoying your week
Ooooh Lorraine, what a beautiful indulgent couple of days! How I’d love to be there! Guess what? I have never tasted a truffle! Yep! Not too many truffles about in my part of the world. I need to rectify that and find out what it’s all about! In the first photo, I noticed the fire extinguisher and warning is very prominent. Sort of spoils my imagined image of a fireplace!!!
We played pétanque on the weekend to celebrate Bastille Day. It’s like bowls on dirt.
Did you go to Poacher’s Pantry?
Totally craving pizza…
I drive around on green P’s too – but they’re Archie’s, not mine. Congrats on the progression from red to green. What a fabulous trip. I love the look of all of these places and all the wonderfully plated food. I prefer to eat seasonally – embrace what’s just been harvested xx
What a great trip, when I went to France I came back with great ideas of growing my own truffles, unfortunately (or maybe fortunately) the weather in Auckland doesn’t get cold/dry enough in winter
Lorraine, I’m left wondering if it’s possible to get sick of eating truffle after having it so much in a short period? In any case, you’re a lucky girl!
I do eat seasonally. Isn’t it funny how a few years ago we were so smug about being able to have all produce all year round? I think just because we can do something doesn’t mean we should.
I actually wrote an article about this that was published yesterday at Essential Kids. http://www.essentialkids.com.au/family-life/family-home/slow-food-for-fast-kids-20120717-227ry.html
Dear Lorraine,
Looks like a lot of people are getting down on all fours to sniff and get dirty. Isn’t the truffle season just wonderful?
how did I not know about this festival! how awesome!
Grazing would have to be one of the best places to eat. Have had the pleasure 4 times to eat there and its a great place in winter when down Canberra way. The drive to the restaurant is fantastic on a cold winters night. Can’t wait to go back.
Wow all the food looks amazing Lorraine. I want the hot truffle bread….I can smell it now mmmm
I try to eat seasonally , and I dont like to be cold, but i prefer the cold for comfort cooking. Big bowls of soups, mashed potato! I love winter food.
Aha Theresa (above) me too! I was thinking about this the other night – how in winter we are ensconced in a mediterranean or northern European menu and in summer Asian.
Miss NQN a divine post as usual – I watched a TV program about Glen Murcutt’s design for that winery a while back so nice to see it in use.
How interesting, I know nothing about Canberra, but from what I can see here you can eat pretty well there. And I love truffles
(and that Alaska cake looks super cute!!)
Ciao
Alessandra
I do eat seasonally but I don’t know all that much about it. I go by what looks great at the farmers markets!
Why did you not bring home some truffle bread and then share it around?
That thin crust pizza , that white chocolate bombe…
Delicious!!!
As always wonderful post!!
What a wonderful weekend, Canberra really does have so much to offer!
I much prefer to eat seasonally when produce is at its best. I have been tempted with the imported cherries on offer, but have been scoffing early season strawberries instead
I am definitely a warm weather person all the way, I hate the cold. Although, if it is cold, I really enjoy sitting in front of the fireplace, eating and drinking something nice and warming – Almost like I’m hypnotised, I love fireplaces.
I think of truffles so much as a seasonal thing and thought they were only in our hemisphere… DUH. I think truffle bread is going to the top of my bread baking list… can you imagine?? Another great tour, Lorraine
Lorraine, you are bad! Don’t you tell all my secrets!
All of this food is making me hungry. I eat stews and steamed pud seasonally, but I am a warm weather girl at heart – I hate the cold.
Wow what a gorgeous trip. I’m loving it all – the food, accom and the even the car! Nice
I try to buy vegies in season and never buy imported ones, so yes, I guess I am a seasonal cook.
That looks like a fantastic road trip and I think I want to eat ‘most everything you discussed!
Yay! you came to Canberra! This looks so delicious! I hope next time you visit I can meet you to say hi and thanks for being such a wonderful blogger in person!
Oh, that food is almost too lovely to eat. I grew up eating quail, venison, and rabbit regularly, but they were a far cry from these lovely dishes. And that beef eye fillet plate. OMG. Great post. And now I must investigate Australia’s truffles!
I try to eat seasonally. And I am definitely, definitely a hot weather person. Though that fire does look cozy
Have MANY wonderful memories, in front of a fire,
Seems to fill one’s heart and stomach with desire!
At the moment, of winter have had my fill!
BEING cold is not longer a thrill!
LOVE cooking seasonally, always on that search for that next exiting recipe!
The end of any season is always the beginning of another and for PASSIONATELY delights a food and wine lover like ME!
Thank you for a wonderful winter journey around Canberra! Truffles: absolutely love them, but they are SO special I wonder how I would like a whole degustation menu built around them. Love the look of all of the beautiful dishes on the menu you enjoyed, but wonder whether truffles on a pizza is not an ‘overkill’? As years have passed I have become very much a seasonal eater and am truly enjoying thick root vegetable soups and braised lamb shanks and slowcooked casseroles at the moment. As I blog a lot, feel a bit frustrated to make the ‘right’ comments on all the cold drinks, lollipops, salads etc blogs arriving in my box from across the Pond at the moment
! Oh, seasons: definitely spring, a time of rennaisance, first, and autumn second: lovely weather here and comfortable temps!
Okay Daniel Flatt wins the smiling contest hands down. What a gorgeous smile. That’s someone I’d like to know.
What a wonderful weekend away!
Eating seasonally almost guarantees you’ll get the best quality and flavor so that’s what I try to do. I’ll admit to cheating if I’ve got a huge craving for something.
Looks like a gorgeous trip! I’m so jealous of your job.
Oh yay, a Canberra post! I’m (unfashionably) a big fan of travelling to Canberra for weekends, ever since a good friend of mine moved up there for work. So many great restaurants and cafes! I’ve been to Grazing before and really enjoyed it.
I also loved your pics of the guesthouse – seems like a really lovely spot.
Seasonal cooking is important no doubt my friend
– I love the fresh produce better than anything imported anytime!
Your Canberra trip is absolutely fantastic – the dishes you tasted are gorgeous and you share the experience so well!
I would love to see those black forest pancakes replicated!
Cheers
Choc Chip Uru
Oh hoo.. I never thought that Canberra would have so many interesting place to eat…
Thank you for such a brilliant post, Lorraine! Everything looks fantastic and there’s no doubt that Canberra will be put on my list of places to visit (especially in August!)
I think the bombe alaska is my fav though..
Truffle bread eh? I think I really need to try that…
all that food (and accommodation) looked wonderful!
I’m actually really surprised that there such lovely restaurants and places in Canberra
I don’t remember the last time I went there…but I remember I was pretty young and thought it was quite boring because there wasn’t much…but after reading your post…it’s really getting me thinking…maybe it’s time I visited again 
I’m definitely a winter person hehe even though I don’t mind the heat, I must prefer to be rugged up and what I love most about winter is the comfort food! And because it’s so cold I don’t feel bad eating it
omg i love truffle season! you are so spotlit on it
Hurrah Canberra! (But pout pout pout!
) I adore The Ginger Room and Lambert, so I’m not surprised I loved the look of those dishes (chestnuts!). Truffle bread was the first time I really “tasted” and liked truffle (truffle cheese and truffle butter previously hadn’t tasted of anything to me). That looks heavenly!
looks like you had a a wonderful weekend of being spoiled! how wonderful
One of my favourite seasonal ingredient had got to be pine mushrooms – which grown in pine forests around April. You should come with us next year on a mushie hunt! x Bella
What a lovely time you had in my part of the world! Delicious from beginning to end!
I drooled when I saw the truffle and mushroom pizza… and then my jaw literally dropped when I saw the XLBs. OMG!
I love truffles but haven’t had the nerve to cook with them myself. A friend has a business training truffle dogs! The rabbit and smoked quail look wonderful. GG
Oh wow all that food looks amazing! What a wonderful trip!
Yet another delicious post! I can’t believe I’ve never eaten a truffle. I really must do something about that.
Wow truffle overload! I certainly wouldn’t mind eating truffles for a few meals though.
We don’t really get much seasonal ingredients here in KL, usually only the 5-star hotel restaurants serve them.
thanks for the sharing the lovely post.. i really enjoyed reading it.
The food looks amazing.I will now have to satisfy my craving for lox and poached eggs.Not sure I could eat so many dishes with truffles, but I could try. I’m a farmer’s market shopper, but living in Tennessee I have no problem selecting California produce. Otherwise I’d be doomed to sweet potatoes and cabbage all winter long and never know what a lemon or orange tastes like.It’s not realistic to only buy what is grown within a few hundred miles, unless you live in California.
The Trio of goose-truffled goose xiao long bao looks amazing… would be a dish id love!
Yay, Canberra is my current home town & we are spoilt for choice with our homegrown & local produce. Thanks for showcasing our city so nicely. Love Posie
Did you receive any payment or remuneration from Toyota for mentioning them in your blog post?
No Chuck, not a cent. If I did, I would disclose it.
Sensational photos, as usual. And you’ve more than stoked my appetite for winter truffles.
I have really enjoyed this post.Are you going to share any post about fireplace festival in 2013?
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