Hot granny Yarra Valley

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A flight attendant rolling a trolley down the aisle gave me a broad red lipsticked smile. I decided the only thing I could do was to sleep the remaining time off because once we hit Melbourne, it was just a little over an hour's drive to get to the Yarra Valley where plenty of food and wine awaited us. One of my advertisers lastminute. Read on for details and report back on what delicious things there were to see and do! It's not just wine in the Yarra Valley as there are several breweries in the area that offer an alternative to Hot granny Yarra Valley. And sometimes, when you're away and you're eating a lot of food, the place Hot granny Yarra Valley really want to eat at is a place that cooks the same kind of food as you eat at home.

And serendipitously, we find some of those dishes at Hargreaves Hill Brewery. Mr NQN goes for the beer tasting paddle. It's a shot glass of their six hand crafted beers ranging from a pale honey coloured Hefeweizen, to their maiden beer "Pale Ale" to the AD which uses Belgian Special B malt yeast from Belgium. I must admit my pick was their deep, dark Stout, a dead ringer for its chocolate and espresso flavours. What does ESB stand for? Their Extra Special Bitter battered onions rings served with a garlic aioli and a fat wedge of lemon.

They're crunchy, a touch greasy what onion rings aren't? Although we were still full from the food that we ate that afternoon, all s were quickly forgotten once this hit the table. Bold with garlic, onions and white wine and fresh flavours of parsley this came with two large slices of char grilled bread, nice and smokey from the grill. The mussels were tender and spooning these up with the vivid pomodoro sauce and bread reminded me of home. This dish is just like something that I would cook at home. The gnocchi, larger and a tad heavier than the one I make is served with a flavoursome mix of wild mushrooms, bacon, walnuts and Persian feta cheese with an olive oil based sauce.

It's simple but the flavours go perfectly together for a filling, Autumnal dish. I must admit one of my weaknesses is iceberg lettuce. I know that sounds awfully odd, but I love the crunch of this simple lettuce. This is dressed in a creamy dressing and given crunch from sunflower and sesame seeds and flavour from romano cheese and chives.

In the interests of research, we thought that we should give this a try but we couldn't have finished a whole serve of this as it usually comes as two or three pieces of chicken. The chicken is moist and we're given a filleted thigh piece with a thin crunchy coating of batter.

To accompany it is not a traditional kind of bbq sauce but something more along the lines of a kasundi. And if you're new to town or looking to meet locals, Monday nights play host to a Foodies table.

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Here a winemaker comes by to chat to patrons while they do a wine tasting. The tasting is then followed by dinner at a large communal table where diners can chat and meet each other. There was one going on that evening and the dish on offer was a fish pie with scallops and mussels. The other thing apart from food specifically dairy that the Yarra Valley is historically known for producing is wine.

Specifically Pinot wine varieties and Yarra Yering with its impressive wine selection specialises in reds. Vines at Yarra Yering were first planted in by Dr Bailey Carrodus who believed in the edict that the "vineyard makes the wines. This means that the root systems need to reach out lower to get moisture.

Across the 70 acres, there are 26 varieties, planted above elevation and above the frost line, some in terrace patterns. Since the beginning, all of the grapes have been hand picked and hand harvested. He hired him to take over the wine making and five days later after appointing him, Dr Carrodus passed away.

If you are lucky to get a peek into the winery, you'll find a rather different way of making wine. Instead of huge stainless steel vats, you'll see custom made half tonne wooden crate vats. This allows them to explore the nuances of wine and the smaller batches allow him to tweak and play with each grape variety or planting introducing what he wants to create the wine that he wants to make in his head.

All of the grapes are single estate and grown on the property and all are made to cellar for about years. Their ature wine is the Dry Red series of which there are three. During the tasting, you can taste the difference in varietals like the Underhill versus the Dry Red Wine No. And Dry Red No. Archie the wine dog and wine speckled dog-and yes this bundle of energy features in the Wine Dogs book! By now, we had tasted a good amount of wines and I know this sounds very Real Housewives but the next best thing to do is go shopping after wine either that or tweet.

So we stopped at Healesville to take a poke around the shops. Clarence is a treasure trove of quirky goodies and fresh flowers. It's a perfect present store for quirky friends-flamingoes anyone? How about a long drinking straw that spells out "Life sucks"? The Healesville store is where all of the Kennedy and Wilson chocolates are made. And the other best seller is the bloke friendly rusty tool kit! It's getting to that time to check into our Hot granny Yarra Valley for the next two nights. We're staying at Balgownie Estatea large 68 suite property.

The suites are made to take in the expansive, rolling lush green of the vineyard and you could quite conceivably take up meditation there it's so serene a view. We're staying in the De Castella section in room which is a one bedroom privilege spa suite. It's sizeable at 55 m2 and features a large lounge room area past a basic kitchenette area with microwave. There is a dining or work table for four in the left hand corner and a couch for two as well as a comfy Hot granny Yarra Valley for one.

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Hot granny Yarra Valley large flat screen television faces opposite. A Nespresso machine and tea bags sit by the mini bar provisions. I always love checking out a bathroom and the feature of this one is the round spa bath with a clear glass section so that you can look out onto the vines.

The amenities are good-there are shampoo, conditioner, shower gel, body lotion, vanity kit with cotton buds, tips and emery board, shower cap all by Appelles Apothecary on the two sink vanity. A second lot of these are on the couch along with robes and slippers. The bedroom is colourful, modern and spacious. The late afternoon sun bathes the room and there's also a large flat screen television there as well as complimentary bottles of water by the bed. And hooray-free wireless internet in rooms! Dinner is just across the path is Rae's Restaurant and it's nice to be dining so closeby, especially as the Hot granny Yarra Valley bath is calling us.

The view afforded by the floor to ceiling glass windows is of the grounds and the three metallic kangaroo statues. The first of the menu details nine local producers that they support by featuring their produce on the menu. We start with the regional tasting platter which has a fantastic range of goodies from Yarra Valley Persian feta, sun dried tomato pesto, grilled eggplant, zucchini, sun dried tomatoes, air dried beef, prosciutto, smoked salmon with ocean trout caviar and rocket, pickled onions, marinated artichokes, olives, cornichons, caper berries, toasted bread, crackers and wafer crackers as well as two types of sausage.

And I have to say that we enjoyed everything, particularly the tomato relish, Persian feta and sun dried tomato pesto. We ordered the vine smoked eye fillet as our main as they use grape vines to smoke the beef. I can't say that it added much in the way of aroma I've never really smelled a grapevine but the steak was cooked medium rare just as ordered and accompanied by a fondant potato, Dutch carrots, Lyonnaise onions and flavoured with Balgownie's shiraz red wine and thyme jus.

John Dory is a favourite fish of mine. This one had two fillets that were saffron infused and served on a slice of peppery eggplant and a tomato and fennel salsa. Whilst we both liked the vegetable components, the John Dory didn't quite hit the mark and I like John Dory best when it is simply pan fried in butter with the skin on. Dessert time!

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We went with the chocolate dessert where it had a thin coating of milk chocolate spray painted around the chocolate bavarois. On top was hazelnut praline which added a nice crunch to it and there was also a raspberry cream which wasn't really needed.

To the side are two chocolate sticks crunchy with cereal inside. The banana semi freddo is a rectangle of frozen banana ice cream, tasting of real banana. On top is a layer of maple gel and there is also a caramel sauce with it. Len Rayner reels off the list of the fruit in his orchard. Apart from stonefruit like peaches and plums, there's an impressive range of items from cape gooseberries, goji berries which taste so different from the dried that we often seepepino, Dutch medlar, kia berries, Brazilian cherry, Irish strawberry, Chinese raisin, feijoa, white sapote and countless more including hybrid varieties like peachems and apriums apricot plums.

It's a considerable effort to make what would have been a four month season on the farm into a year round venture for visitors. The farm tour experience is Len's way of connecting customers with farms.

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He will admit that he under estimated the of people that are interested and now he provides farm tours on his blue tractor. He shows them the range of fruit that is available and allows them to taste it.

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He estimates that these pomegranates will grow up to one kilo in size. All of the fruit in the orchard will be sold either on site or at the local farmer's markets. The apricot tastes of pure sweet apricot with a creamy texture while the white nectarine reflects the fruit's own delicate perfume.

Hot granny Yarra Valley

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