Four times a year, as one season changes to the next,Wyndham Estate hosts a Seasons Plate lunch at it its historic Hunter Valley winery in New South Wales, where up to 400 guests enjoy a specially designed lunch on a specially designed plate.
'The Seasons Plate Cookbook' is a celebration of the 10th anniversary of these magnificent occasions, and within its pages you will find recipes from some of the legends of the Australian food world as well as top international chefs.
An array of dishes, specially created by each chef to reflect the new season, will inspire and delight you. There are simple yet effective recipes for easy spring and summer dining, such as Salad of Spanner Crab, Shaved Fennel and Mustard Cress with Citrus Vinaigrette or Roast Suckling Lamb with Rosemary and Roast Potatoes. For golden autumn days enjoy Slow-Roasted Duck with Steamed Figs, Star Anise and Mustard Fruits or Marmalade, Ginger and Chocolate Pudding. Or cheer up chilly winter nights with Candied Orange Rice with Buttered Almonds and Baked Rhubarb Sauce.
Sumptuous photography by acclaimed photographer Adrian Lander captures the beauty of the Hunter Valley and all the excitement and atmosphere of the Seasons Plate lunch events. There is also a colourful and fascinating history of Wyndham Estate and the Seasons Plate lunches by writer Michael Harden. Highly regarded wine writer, Peter Bourne, has contributed a useful and comprehensive section on the importance of matching food and wine. Also included are tips to help you make the right wine selection, whatever the dish.
We invite you to share in this unique celebration of the seasons and to bring a touch of Hunter Valley magic
into your own kitchen.
