The Zin House aims to create simple, beautiful experiences.
Food and wine are just one part of this.
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.
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.
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 firstname.lastname@example.org or call us on 6372 1660
Blues 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.
Monday is menu day, the day when we plan what will be on the weekends menu. This is never final as every trip to the garden reveals another opportunity and the days menu is not printed until just before service.
Sean and I hold our planning meeting in the garden. So decisions are made by the three of us.
We had a vague idea before hitting the outdoor office that we would combine confit garlic and poached egg in a dressing for my new favourite thing – Carlo Colaiacomo’s Wagyu prosciutto.
But horseradish pushes the garlic sideways this week, along with the addition of French radish discovered in a corner when the last tomatoes came out.
The rocket is growing like groundcover (now that, is a micro-herb) so we’ll add to the ever favoured sorrel and dress the lot with limes which are still mid-season.
The red onions are way off but we decide to use the tips this week and see how they go in the salad.
Jerusalem artichokes seem to be a bottomless pit so they will go with the slow cooked lamb this week alongside a salad of pink grapefruit and pomegranate.
The artichokes can be oven roasted just like potato or make a decadent mash as follows.
Just another day at the office.
Jerusalem Artichoke Mash
Thouroughly wash as many as you wish to cook.
Roughly chop them and then saute in a heavy bottomed pan with a good amount of butter, approx 100grams per kilo.
Add enough cream to almost cover and cook slowly until very mushy. season with good salt and white pepper. Puree in a processor or drum sieve.
Serve with any meat, fish or add stock to use as a soup.
I need guinea pigs. Not to add to the menagerie, certainly not to cook (all those little bones) but to try out this recipe.
Last week we filmed an ad for Origin Energy that is based around a recipe. The ravioli I chose seemed easy to me, then I had to provide the recipe and it seemed to be an awful lot of steps.
I’m a much better cook than I am recipe writer.
So I’m hoping some of you will try it out and get back to me if I’ve missed something obvious in the steps or there is some other way I could make it simpler to follow.
Or you could just come into the Zin House and have me cook it for you 🙂
The ad airs on channel 7 in May.
Three Cheese Ravioli with Pumpkin, Mushroom and butter cooked Sage
Pasta • 250 grams plain flour • 2 eggs • 1 egg yolk • 1 tsp salt Method: Combine all ingredients into a pliable ball, either by hand or machine. Add a little more flour or beaten egg to get this consistency if necessary. Rest the dough, covered, for an hour or until you are ready to use it. Pass through a pasta roller until you have sheets that are thin but still workable. On a flat lightly floured surface use a round cutter (between 80mm and 90mm is usual) to make the ravioli base, three or four per person for an entree size and a few more as a main course. Using your fingers or a pastry brush, sparingly wet the edge of one half of the pasta circle with a little water. Place a rounded teaspoon of filling (recipe follows) in the centre and fold in half. Gently push the seam together to seal. Set aside on a baking paper lined tray, do not let them overlap. At this stage the ravioli will keep well for a day or so or freeze for use directly from the freezer. They are now ready to be cooked, not too many at a time, in gently boiling water until they rise to the surface.
Three cheese filling: • 50 grams butter • 1 tablespoon olive oil • 1 medium sized brown onion, finely diced • 2 cloves garlic, finely chopped • 100 grams fresh curd goats cheese* • 100 grams fetta* • 100 grams Parmesan • 2 eggs • 1 tablespoon each fresh chive and parsley, finely chopped • 1 teaspoon salt flakes • 1 teaspoon freshly ground pepper Method: Melt the butter and oil in a pan, and the onion and garlic and sauté gently until starting to caramelise. Combine this with all the other ingredients to create the ravioli filling *We use local cheeses from Jannei Goat Dairy (Lidsdale) and fetta from High Valley (Mudgee)
Roast pumpkin • Approx 500 grams pumpkin • 1 large red onion, large dice • A few cloves garlic, roughly chopped • 2 large mild red chillis, sliced • Olive oil • Salt & pepper Method: Slice the pumpkin, leaving skin on. Place in a roasting dish and scatter over onion, garlic and chilli. Sprinkle with salt and pepper and olive oil. Roast in a moderately hot oven (200 degrees Celsius) until cooked through, crispy and golden. Set aside in a warm place.
Mushrooms • 4 medium flat mushrooms*, sliced • 100 grams butter Method: Melt the butter and sauté the mushrooms until just colouring, do not overcook them. Set aside in a warm place.
*We use local mushrooms from Mel and Trent at Mudgee Mushrooms
Sage • A large bunch of fresh sage leaves • 100 grams butter Method: Heat the butter until it has melted and is just starting to colour. Add the sage leaves and shake or stir to ensure they are covered by the butter. Remove from the heat when the leaves are crisp and before the butter or leaves burn. To serve Place the cooked ravioli on the base of a serving platter. Top with pumpkin and mushroom and finally the sage. Drizzle with any leftover butter the sage has been cooked in. Finish with a little finely chopped chive and black pepper if you wish.