Archive for June 13th, 2012

13
Jun
12

Celebrate the Olive Harvest @ Montalto in July

Abundance at Montalto Vineyard and Olive Grove is an annual event which celebrates the launch of the bounty of this year’s olive harvest over the weekend of July 7 and 8, 2012. This year will be the biggest yet as Montalto marks the 10th anniversary of this family-friendly celebration on Victoria’s Mornington Peninsula.

The Abundance weekend gives olive lovers the chance to taste the first of the new season’s range of Montalto olives and olive oils and to see, smell, touch and taste their way through a range of olive-related market stalls and cooking demonstrations. Enjoy a drink at the martini bar (each complete with olives, of course!), relax with an olive oil massage, learn about growing olives and find the ideal olive tree for your own garden at the olive tree nursery.

For an unforgettable shared table lunch, book into the Montalto Restaurant as chef Barry Davis will celebrate the flavours of the Mediterranean and the versatility of Montalto’s estate grown olives and seasonal oils. Alternatively choose a more casual wood-fired pizza and a glass of wine in the Piazza & Garden Café, with live music across both days of the event. After lunch, take on friends in a bocce battle or win new ones as you vie for the championship crown in in the olive pit spitting competition.

Abundance at Montalto is for family and friends, so bring the children, who’ll enjoy having their faces painted and taking a tour on the ‘olive express’ to meander amongst the estate’s 1500 olive trees on a tractor complete with covered carriage and other fun activities.

There is also natural wetlands that provide refuge for over 90 species of native birds and animal life and a permanent outdoor sculpture collection to explore and Montalto’s superb wine range to experience in the cellar door.

Abundance at Montalto

July 7 and 8 2012, 11am to 5pm

Montalto Vineyard & Olive Grove

33 Shoreham Road, Red Hill South

All weather event. Free entry. Pay as you go for meals and some activities.

Restaurant lunch: ($90 per person, Saturday and Sunday, 3 course set menu with an olive martini on arrival)

For Restaurant lunch bookings – P: 03 5989 8412

W: www.montalto.com.au

13
Jun
12

Enzo’s Chestnut Soup

INGREDIENTS

1 Kg Chestnuts
1 Onion, chopped
1 Celery stalk, chopped
1 Litre of Vegetable Stock
Extra Virgin Olive oil
Salt & Cracked Pepper
Toasted croutons
METHOD
Cut the chestunts at the top with a sharp cerated knife being careful not to cut yourself and boil in salted water for about half and hour or even better in a pressure cooker for about 10 minutes.
Let cool slightly and peel both layes of skin off the chestnuts and place in a saucepan with enough stock to cover.
Sauté onions and celery in a little oil for about 10 minutes and add chestnuts and stock to pot and simmer for about five minutes and then blend with a hand held blender until you have a velvety consistancy.
Season to taste with salt and serve hot drizzled with extra virgin olive oil and cracked pepper.
Sprinkle over toasted croutons for that extra crunch
It is quite a difficult process of peeling the chestnuts but be patient and remove all the skin just leaving the chestnut itself.



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