Music for the cook, the winemaker and the guests too.

 

The Zin House aims to create simple, beautiful experiences.

Food and wine are just one part of this.

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So adding music to this mix is perfectly natural.

Some of our loveliest times have been those we’ve shared with guests and music makers.

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Leo Sayer created life long memories and proof that age can improve us; NYE will ensure 1969 deservedly always lives; Seven Sopranos made opera fans of all and brought many to tears with the beauty and melodies that bounced off the house walls and ceilings; Classic Album nights ensure toe tapping camaraderie of crammed tables with friends old and new.

It is on these occasions that food and wine plays second fiddle – tasty and plentiful but never the star. Maybe that is another reason I enjoy these events.

Here are two new acts to Zin – I urge you to join us if you can for fun, music and of course good food and wine.

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Duelling Pianos – On the lawn at The Zin House
Friday 22nd of April

The Duelling Pianos concept is a hit format out of New Orleans.
From Lady Gaga to Gershwin, these two eclectic piano players are as much at ease with the honky tonk of Elton John, AC/DC played on the piano, or the swinging class of Frank Sinatra.
Listeners request the songs – they bring them to life.
The spontaneity guarantees memorable moments, with audience participation and camaraderie along the way.

Tickets are $75 and include a three course sit down dinner
Time: Doors open at 6.00pm and first course is served at 6.30
Booking by phone 63721660

Enquiries to eat@zinhouse.com.au or call us on 6372 1660

Mitch_Grainger_2016Blues with Mitch Grainger
Sunday 1st May 2016

US-based Mitch Grainger returns to Australia in 2016, on tour to follow up his award winning album ‘The Blues’. A master of the blues harp, singer and guitarist, Grainger cut his teeth with Harry Vanda, Alex Lloyd, Bondi Cigars and Papa Lips before re-locating stateside, where he plays harp on sessions from LA to Nashville. In this hi-tech world Mitch Grainger is now collaborating with artists from Hollywood to Botswana, while teaching people from all walks of life around the globe how to play their first ever note on the blues harp, though his wildly successful youtube channel.

Click here to listen to some music samples

Tickets are $75, including a three course sit down dinner.
Doors open at 5.30pm with the first course served at 6.00pm.
There are 40 seats only, tickets can be purchased by calling 02 6372 1660.

 

 

 

 

 

 

 

 

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Old School Cool

Ive just come home from home. After so many years I couldn’t imagine what my mother had in her attic that I needed to sort. But there it was, sandwiched between the grass mat she has to cover her coffin and my grandfathers postcards from the first world war – a box of old school stuff.

And there, on the bottom of this certificate is the last name I couldn’t remember from 1969.  I wrote this story about Alan a few years ago, as a tribute to the power of one special teacher in our lives.

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TO TEACH | TO LEARN | TO EAT | TO CARE
I remember his first name, but not his last. And for forty years it didn’t really occur to me the legacy he left me.

His first name was Alan. I saw him every day and some weekends he’d come to our house. He often chatted to my Dad over a beer.

In a small regional school in New Zealand’s early 70’s students had one teacher for pretty much every subject. I reckon I’m still a gun at fractions because Alan taught us with blocks of chocolate which we broke and rejoined in appropriate quantities.

Alan was a naturalist, no, he didn’t take his clothes off and he couldn’t have been sweeter and more proper. Alan just loved nature and it is that he instilled in us.
The reason this is a shock all these years later is because I realise I want in some small way to emulate what he did with us. And what he did, looking back, was quite extraordinary.

We were all told to go home and grow a garden. To ensure we did and were doing it well he held a competition and went personally to every students house to encourage, cajole where necessary and reward where appropriate. I recall my father reporting back ‘Al’ said that wooden stick with a metal bit on the end is called a hoe. Weeding obviously wasn’t my strength.

We would escape class on hot summer afternoons and go to the river, there to discover the world of tadpoles, water boatmen and dragonflies while trawling bare foot through streams and waterways.

There was great anticipation when we bundled into his beat up old kombi and went to Alan’s own small farm for an excursion for which he provided absolutely no preamble. When we arrived he donned a beekeepers suit and inducted us into the magical world of drones, workers, queens, wax and liquid gold.

At home I became interested in the big orchard out the back and was incensed when my mother wouldn’t send the excess plums to Africa.

So wanting to grow food and share this with others isn’t such an unexpected thing for me to do in middle age. But it might have been had I not had one amazing inspiring teacher. What might I have done or not done if as a nine and ten year old my single educational role model ate fast food, lived with lawns and concrete and shopped only in supermarkets?

This is why School and Community Gardens and the resurgence of interest in growing our own food is so crucial. It is why farmers who can’t feed their own families is so sad. It’s why if you’re not a cook and a gardener you’re only half a cook.

Those of us in regional NSW can be taking a lead in this area. School fetes, serving on the school canteen and P&C meetings are important of course, so too is ensuring that our kids learn the skills to grow the food that will keep them healthy, fit and engaged with nature and its cycles.

There aren’t a lot of Alan’s around anymore, it falls back to us to step up and help. School gardens aren’t the domain of the Ag plot; they should be inclusive of every student.

And maybe if this love of being connected to the land is nurtured more widely, the choice of agriculture as a career might not take some people forty years to come around too.

Lowe Hanging Fruit

January is supposed to start with promises to self on issues of great importance, right? Zin should be getting Zen.

On a farm when everything decides to ripen at once the year starts with the loud demands of rapidly ripening fruit. This is overlaid with the inherited (or absorbed) psychological subtext that ‘waste is sin’. Days start from half sleep mental notes of picking orders, processing possibilities and storage to sale solutions.

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So some plan to drink less (really not helpful to our business) eat less (really bad idea) exercise more (make bread to avoid tuck-shop arms). If you really want to be helpful,  I need you to eat more jam, relish and pie.

When someone skinny, fit and pious arches a brow when you reach for another slice/piece/glass – tell them you’re just doing your bit to help a farmer.

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I don’t know (or choose not to know) anyone who doesn’t like the gift of a jar of homemade jam – it’s like a hug in a jar. If you grow or receive the gift of excess fruit these are my top tips for quick results.

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Jam

2 kg fruit
2 kg sugar
1 or 2 lemons

Boil rapidly for ten minutes or until a little cooled in a saucer sets.
Remove lemon, pour into hot sterilised jar and lid immediately.

That, is it. These tips may help:

If you are using low pectin fruit like strawberries add some jam setter (pectin) or high pectin fruit like apple grated through.

Add a smattering of less ripe fruit to aid setting.

NEVER try to cook more than 2kg at a time.

Add a knob of butter to rid a foamy top

Use the largest pot you can with a heavy bottom (I mean the pot) Smaller pot, smaller batch.

Fruit with stones that are not free may be easier cook and then remove the stone, most will float to the surface. Don’t worry about the odd stone.

If you are too busy for jam, relish or pie right now and the fruit looks like it might crawl off the bench if you leave it one more day, roast fruit with a little butter and sugar and pop in the fridge or freezer. This should only take a few minutes and it will now keep to make some pies or top ice-cream or as a base for a more exotic chilli jam/relish.