Hope Estate at The Landing showcases the brand’s range of enviable wine, beer and spirits, complemented by a tapas menu curated by its executive chef Anthony Fullerton. 

Owner Michael Hope says this exciting address is designed to bring a new experience into the city. 

“This is a taster bar in more ways than one.” 

Michael Hope

“Yes, we’re offering tastings of our wine, beer and spirit products and it’s also going to give Novocastrians an insight into what will be on offer at Hope at Honeysuckle when it opens. 

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Not only a trio of words chosen to describe the upcoming Feast in the Shadows degustation dinner at Local Connections, but also terms once used to define its host, Lisa McGuigan. 

Fresh from her home base in the Hunter Valley, Lisa bring her signature style to the University’s unique dining venue for an evening of black and white.

While popular Newcastle chef Alex Hunter delivers a four-course meal to remember, she’ll be transfixing diners with her big personality and extensive wine knowledge. 

Each and every bite is expected to hold a tale of mystery and a symphony of flavour. 

Edible candles, mains in monochrome with hidden surprises, and dessert dripped in syrup are just a few of the delicacies on offer between 6pm and 9pm on Friday 22 September. 

Experience Lisa’s savoir-faire while sipping the darkness from the grape vine as they Feast in the Shadows. 

“A fourth-generation wine maker, Lisa McGuigan, is a big personality with big passions for wine, fashion, music, art and her favourite colour black,” says restaurant manager Yash Kumar.

“A night with Lisa will be an encounter you’ll remember not just for the amazing wines and food, but just for the joy of ‘Lisa’. 

“Combining her talents with the mastery of head chef Alex Hunter, the evening promises a bewitching of flavours that will ignite the tastebuds.” 

Only open in the evenings once each month, this is a chance to enjoy Alex’s Michelin-starred experience in this most unexpected location.  

Local Connections has been dishing up evening meals each month since 2021. 

The aim of the restaurant is to promote local suppliers, growers and producers by serving quality dishes in an on-campus restaurant, aptly named Local Connections. 

Tickets to Local Connections’ Feast in the Shadows event are $110 each and include a drink on arrival as well as a four-course meal. 

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It will only be 10.30am but as the brand’s social media claims ‘Sweet Dreams are made of Cheese’. 

Already popular throughout NSW, the Sydney-based small business is setting up a base at Westfield Kotara Rooftop outdoor undercover dining space. 

Burger Point is owned by husband-and-wife team Tim and Liz Casaje. 

Kotara will be their seventh location. 

The pair draw on their Filipino heritage to create what they describe as “a new breed of American-style burgers that pair sweet with savoury and rewrite the burger rule book”. 

Why Kotara? 

“Newcastle is the largest Australian city outside our capitals, and it was an obvious choice to expand outside of Sydney and stretch the brand North,” says Burger Point marketing manager Issac Martin. 

“Having numerous identical burger shops can be an issue. Burger Point has its own unique point of difference though.  

“Its infusion of Filipino favourites like the Purple Dulce Ube shake or fried chicken and sweet spaghetti, along with classic burger lover qualities like our house ground beef blend and imaginative specials will help us stand out.” 

What burger do you expect will become most popular in Newcastle?  

“Ironically perhaps not even a burger. Our fried chicken and spaghetti (a signature Filipino dish) is massively popular and we haven’t seen anyone else selling it the way we do in Newcastle, so it may just outsell everything,” he said.  

“If we had to choose a burger our iconic Marvin Glaze will definitely always be a talking point with its donut glazed bun, and cheese and bacon topping.” 

What are you expecting from the opening day giveaway?  

“As well as creating awareness and a spectacle for the Hunter residents, we’re fully aware that to be a sustainable business we need the support of our locals and it’s always a two-way street,” he said.  

“We’re happy to give promotions and a cheeseburger to our locals who we hope will become long-term friends and customers.” 

*Nb: Burger Point had originally planned to open a week earlier, with location issues delaying the process.

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The announcement comes just a fortnight after the organisation declared it would spend more than $4 million on an outlet on Blue Gum Road, Jesmond.

Maccas is now set to start work on the Wine Country Drive premises, hoping to inject in excess of $6.5 million into the local economy and creating 200 jobs for construction workers and staff.

McDonald’s Huntlee will be fitted with modern décor and include a dual lane drive-thru, dedicated partner delivery room, McCafe and PlayPlace for customers to enjoy.  

Other features, such as solar panels, a heat recovery water system and LED lights, are likely to help reduce emissions and energy use in the restaurant, while wheel stops will contain recycled materials in the car park. 

It’s understood McDonald’s Huntlee will be owned and operated by licensee Michael Feros.

He joined the franchise almost two decades ago.

Mr Feros now employs more than 400 people across four existing restaurants in Greta, Industrial Drive, Maitland Food Court II and Rutherford.  

“Apart from creating 100 construction roles, we’ll add a further 100 operational jobs once we open,” he said.

“McDonald’s Huntlee is committed to playing an active role in the local community through providing careers, training and development opportunities, as well as supporting charities and groups that are important to our customers and employees.

“We look forward to serving up our great tasting food once the restaurant opens.”  

McDonald’s is currently hiring a variety of crew, barista, management and maintenance roles in restaurants across the Hunter Valley.

For more food and wine stories:

• Grape expectations exceeded by Hunter winemakers
• Local Connections are bringing Italy on a Plate to Newcastle
• OzHarvest to dish up a Feast for the Senses

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After four days of judging, under the guidance of chair Sarah Crowe, 16 local drops picked up trophies or gold medals at the prestigious Royal Agricultural Society (RAS) of NSW event.

Pokolbin’s McGuigan’s and De Iuliis Wines, along with Cessnock’s Silkman Wines and Lovedale’s Gartelmann Wines, were among the big conquerors.

McGuigan’s secured the David Clarke Memorial Perpetual Trophy for Best Semillon and the Dr Henry John Lindeman Memorial Perpetual Prize for Best Mature White for its 2014 McGuigan Bin 9000 Semillon.

De Iuliis Wines snared the RAS of NSW Annual Prize for Best Current Vintage White for its 2023 De Iuliis Semillon Single Vineyard.

The Restaurant and Catering Industry Association Perpetual Trophy for Best Small Producer Wine went to Silman Wines for its 2022 Silkman Wines Reserve Chardonnay.

Gartelmann Wines took home the NSW Department of Primary Industries James Busby Perpetual Trophy for Best NSW Wine for its 2018 Gartelmann Diedrich Reserve Shiraz, which was sourced from a single vineyard in the Orange region.

Gold medals were also presented to McGuigan’s (2018 McGuigan Bin 9000 Semillon), De Iuliis Wines (2023 De Iuliis Semillon, 2022 De Iuliis Single Vineyard Semillon Garden Vineyard), Pokolbin’s Brokenwood Wines (2022 Brokenwood 1899 Old Vines Semillon, 2017 Brokenwood ILR Reserve Semillon, 2022 Brokenwood Indigo Vineyard Chardonnay), Cessnock’s First Creek Wines (2022 First Creek Winemaker’s Reserve Chardonnay), Pokolbin’s Tyrell’s Vineyards (2023 Tyrrell’s HVD Semillon) and Cockfighter’s Ghost (2021 Cockfighter’s Ghost Single Vineyard Cabernet Sauvignon), and North Rothbury’s Mercer Wines (2022 Mercer Wines Tempranillo, 2022 Mercer Barbera).

Ms Crowe said Australians were the real winners.

“Not only are they getting access to some of the best quality wine in the world,” she explained.

“But, they’re getting it at reasonable price points.

“Out of the 30 trophies awarded, about 50% of them are available under $40, and a large portion of these can be snapped up for $30 or less.

“The 2023 Sydney Royal Wine Show has demonstrated that not only are Australian producers delivering incredible wines, but they are doing so at reasonable price points for consumers.

“This year’s Best Wine of Show is a fantastic example.

“Australian Chardonnays are at the top of their game and the Evans & Tate Redbrook Estate Chardonnay is delivering the highest quality at an accessible price for this level of wine.”

Hunter trophy winners and gold medal recipients

McGuigan’s, Pokolbin

• The David Clarke Memorial Perpetual Trophy for Best Semillon for their 2014 McGuigan Bin 9000 Semillon
• The Dr Henry John Lindeman Memorial Perpetual Prize for Best Mature White for their 2014 McGuigan Bin 9000 Semillon
• Gold medal for their 2018 McGuigan Bin 9000 Semillon

De Iuliis Wines, Pokolbin

• The RAS of NSW Annual Prize for Best Current Vintage White for their 2023 De Iuliis Semillon Single Vineyard
• Gold medal for their 2023 De Iuliis Semillon
• Gold medal for their 2022 De Iuliis Single Vineyard Semillon Garden Vineyard

Silkman Wines, Cessnock

• The Restaurant and Catering Industry Association Perpetual Trophy for Best Small Producer Wine for their 2022 Silkman Wines Reserve Chardonnay

Brokenwood Wines, Pokolbin

• Gold medal for their 2022 Brokenwood 1899 Old Vines Semillon
• Gold medal for their 2017 Brokenwood ILR Reserve Semillon
• Gold medal for their 2022 Brokenwood Indigo Vineyard Chardonnay (Sourced in Beechworth in Northeast Victoria)

First Creek Wines, Cessnock

• Gold medal for their 2022 First Creek Winemaker’s Reserve Chardonnay

Tyrell’s Vineyards, Pokolbin

• Gold medal for their 2023 Tyrrell’s HVD Semillon

Gartelmann Wines, Lovedale

• The NSW Department of Primary Industries James Busby Perpetual Trophy for Best NSW Wine for their 2018 Gartelmann Diedrich Reserve Shiraz (Sourced from a single vineyard in the Orange Wine region)

Cockfighter’s Ghost, Pokolbin

• Gold medal for their 2021 Cockfighter’s Ghost Single Vineyard Cabernet Sauvignon (Sourced from their Chairman’s Vineyard in McLaren Vale)

Mercer Wines, North Rothbury

• Gold medal for their 2022 Mercer Wines Tempranillo (Sourced from Hilltops region, Southern NSW)
• Gold medal for their 2022 Mercer Barbera (Sourced from Orange region, Central Ranges NSW)

For more food and wine stories:

• Local Connections are bringing Italy on a Plate to Newcastle
• OzHarvest to dish up a Feast for the Senses
• Recipe: Sour cream coffee cake

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From its cured meats, cheeses, and traditional pastas to its refreshing cocktails and fine desserts. 

Fresh from a recent visit spent soaking up the culture in villages that have won his heart, Alex is now preparing to share his learnings with Newcastle diners at Local Connections’ Italy on a Plate’ event on Friday 25 August. 

The three-hour dining experience, at University of Newcastle’s Callaghan campus, will feature a carefully selected range of dishes inspired by the food served on tables he shared with locals in the villages of Florence, Rome, Priano and the Tuscan region. 

The event will run from 6pm to 9pm. 

It forms part of the Local Connections project, whose ethos includes terms like quality, healthy, sustainable and local. 

“The menu is inspired by my recent trip to Italy,” Alex says. 

“Italian cuisine is definitely my favourite and I have spent a lot of time making pastas and learning Italian techniques over the years.” 

The Italian way of dining he has learned is also about sharing connections. 

And it is pasta that sits at the heart of his cooking. 

“Pasta is definitely a passion of mine and I always make it fresh, hand made here at the restaurant.  

“Gnocchi is probably one of my best, and my favourite.” 

Hunter started cooking in 2008. 

Since then, he has worked in restaurants in Newcastle, the Hunter Valley, Sydney and London, including the highly acclaimed Quay Restaurant, and Bennelong, located in the Sydney Opera House, as well as London’s Michelin star restaurant The Five Fields. 

The menu he has curated for the Italy on a Plate event will include a Limoncello cocktail, antipasti, an entrée, pasta course, meat course and dessert. 

The aim of the restaurant is to promote local suppliers, growers and producers by serving quality dishes in an on campus restaurant, aptly named Local Connections. 

The monthly evening dining experiences allows Alex to bring you the best of his experience in a relaxed, but fine dining event at the restaurant.  

It has been hosting the event each month since 2021 reaching above the daytime menu to connect food lovers with the produce and producers of the region. 

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A vegetarian menu is set to impress patrons at the Multi-Arts Pavilion, mima, in Speers Point Park as part of Lake Mac’s annual Living Smart Festival. 

OzHarvest chefs will prepare a feast using only sustainably sourced and rescued ingredients, in keeping with this year’s “all-taste, no-waste” slogan. 

The three-hour event will take place from 5.30pm to 8.30pm on Saturday 16 September.  

Lake Macquarie City Council manager arts, culture and tourism Jacqui Hemsley said the partnership with OzHarvest aligned perfectly with this year’s ‘War on Waste’ festival theme. 

“There is a firm focus with this event on nothing going to waste,” she said. 

“The vegetarian menu helps protect our planet, and any leftovers will be packaged at the end of the night and redistributed to people in need.” 

The meal is set to include:

Warm aromatic rice and lentil pilaf, caramelised onions and almonds topped with Shawarma spiced mushrooms, house pickles, tahini, and herbs, or

Grilled halloumi, vegan nduja, fennel slaw, aquafaba aioli Burger and twice-cooked potatoes.

Dessert features a chocolate, orange and jasmine slice with earl grey ganache.

Each course is prepared using seasonal, locally sourced ingredients. 

Tickets are $70 and include a drink on arrival, two-course meal and live entertainment, with $5 from each ticket donated to OzHarvest. 

Live music will be provided by the acclaimed Hot Potato Band, an energetic street brass ensemble that has played the likes of the Woodford Folk Festival.  

Feast for the Senses is an over-18s event.  

Tickets are on sale until Monday 4 September or until sold out. 

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You don’t have to be a lover of coffee to appreciate a good coffee cake, this moist buttery delight is sure to impress guests at any brunch date.

Complete with streusel, a cinnamon swirl and a vanilla glaze, this cake can be enjoyed any time of the day and any season on the calendar.  

Ingredients 

For The Cake: 

3/4 cup butter, room temperature 

1/2 cup granulated sugar 

1/2 cup brown sugar 

3 cage-free large eggs, room temperature 

1 tablespoon vanilla extract 

2 1/2 cups all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1 teaspoon salt 

1 cup light sour cream 

For the brown sugar swirl: 

1/2 cup brown sugar 

1 tablespoon cinnamon 

For the Streusel: 

1/2 cup brown sugar 

1/3 cup all-purpose flour 

1 tablespoon cinnamon 

1/2 cup walnuts, chopped 

1/8 teaspoon salt 

1/4 cup butter, room temperature 

Method   

Preheat oven to 350°F. Line a tube pan with baking paper on the bottom, then grease the sides with butter. Set aside. 

In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract. 

In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low-fat sour cream into the wet ingredients until everything is combined. 

To make the streusel, place the walnuts, cinnamon, flour, salt and sugar in a food processor and pulse until the walnuts look well chopped. Pulse in the butter until just combined. 

To make the brown sugar swirl mixture, combine the brown sugar and cinnamon in a small bowl. Stir to combine and set aside. 

Pour half of the batter into the tube pan, then sprinkle with brown sugar mixture. Pour in the rest of the batter, then top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.  

Bake for 50 minutes, then allow to cool slightly before removing from pan. 

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It’s understood the outlet, on Blue Gum Road, will inject more than $4 million into the local economy and create in excess of 200 jobs for workers, during the construction phase, as well as Macca’s staff.

McDonald’s Jesmond is expected to feature modern décor, a drive thru, dedicated partner delivery room, McCafé and PlayPlace.

It’ll also be fully-equipped with solar panels, a heat recovery water system and LED lights, helping to reduce emissions and energy use.

“We are excited to start construction on a new restaurant in Newcastle and create 100 construction jobs, as well as a further 120 jobs once the restaurant opens,” operations manager Matthew Watson said.

“We’re committed to playing an active role in the local community through providing jobs, training and development opportunities, as well as supporting charities and groups that are important to our customers and people.  

“We look forward to serving up our great tasting, quality menu once the restaurant opens later this year.”

McDonald’s is currently hiring a variety of crew, barista, management and maintenance roles in its restaurants across the Newcastle LGA.

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From 30 October to 3 November, the 12 carefully selected Australian wine professionals will be the 2023 participants of the Len Evans Tutorial. 

The coveted course, described by wine guru James Halliday as ‘the greatest wine school on earth’, attracted more than 180 entries from across the country, the most in its 21-year history. 

Successful participants stem from winery groups that stretch from Margaret River to the Barossa Valley and Werribee South. 

The brands they represent include Pikes Wines, Bondar Wines, Accolade Wines, Peter Teakle Wines, Voyager Estate, Brokenwood Wines and Shadowfax Winery. 

Len Evans Tutorial chair Sally Evans said record entries made this year’s selection challenging. 

“As always, it was a difficult decision choosing who should attend the tutorial, even more so in 2023 with record applications,” she explained.  

“I know the entire board is excited about the strength, diversity and backgrounds of this year’s candidates and we can’t wait to welcome everyone to the Hunter.”  

Over the decades, the Len Evans Tutorial has proved to be an invaluable training ground for its scholars, many of whom have gone on to become wine show chairs and senior wine judges, industry leaders and better wine professionals.   

This is the legacy of the his vision.    

Founded in 2001, the tutorial was founded by Len Evans AO OBE in 2001 and is a not-for-profit organisation funded entirely by donations and sponsorships from companies and individuals related to the wine industry.  

All tuition, accommodation, travel, wine and food is covered by Tutorial sponsors and donors.    

The Len Evans Tutorial boasts board members that include Sally Evans (Chair), Tom Carson, Samantha Connew, Sarah Crowe, James Halliday AM, Michael Hill Smith AM MW and Iain Riggs AM.

For more stories like this:

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• Newcastle’s Best Coffee winner 2023
• Cheers to D’Vine long weekend

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