Have a look at some of the other pages on my website for more information on the accommodation and experiences that your special person/couple will enjoy when staying at Mulberry Lodge.
Voucher valid for 2 people for the Garden Retreat Suite until 30th Sept 2017 but early booking recommended.
Contact Hazel to arrange a Gift Voucher
T: 0424 825 965
From farm gates to cellar doors and hidden bars to extraordinary restaurants, prepare to immerse yourself in the best of South Australia’s culinary scene.
Within these pages you can journey from the remarkable restaurants in Adelaide to the world-renowned wineries and producers of the Barossa, McLaren Vale and Clare Valley.
For a complete culinary adventure, travel from the Southern Flinders Ranges all the way down to the Limestone Coast or across to the Eyre Peninsula, sampling an abundance of fresh produce on your way.
Best of all, you’ll be able to replicate your incredible dining experiences with a host of signature recipes to try at home!
Check out the video here: Flavours of South Australia
Purchase the book online from: Smudgeeats.com.au
Delicious, healthy, and gluten free!
You know on those days when you look at the fruit bowl and there's 2 or 3 overripe bananas that no one wants to eat and you think Banana Loaf here we go again! Well this week I decided that I was bored of my usual recipes and started hunting for something a bit different and something a bit more healthy. I came across a cracker of a recipe on Taste.Com. The recipe uses coconut flour, coconut oil and coconut sugar, oats, flaxseed (which I actually omitted as I didn't have any) and I used cranberries in place of the goji berries. I was blown away with how healthy and delicious this loaf was. Make sure you use gluten free baking powder if you want the gluten free version. I'm sure you'll enjoy it. This link will take you to the recipe in Taste.Com or click on the button below to Print.
Preheat the oven to 180°C/160°C fan forced. Grease and line the base and sides of a 7 x 22cm (base measurement)loaf pan, allowing the edges to overhang.
Combine 3 tsp of the oats, 2 tsp of the flaxseed and 1 tsp of the coconut sugar in a small bowl. Set aside. Use electric beaters to beat the coconut oil and remaining sugar in a bowl until pale and creamy. Beat in 1 egg and 1 tbsp of the coconut flour. Repeat with the remaining eggs and coconut flour until combined.
Add the almond meal, chopped cranberries or goji berries) baking powder, cinnamon, banana and remaining oats and flaxseed to the egg mixture and stir to combine. Spoon into prepared pan. Smooth the surface, then sprinkle with the reserved oat mixture.
Bake for 1 hour or until firm and a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer. The potato rosti baskets can be frozen. If you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer.
Prep Time 20 mins (+10 minutes cooling time)
550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.
ESCAPE, INDULGE, RELAX AT MULBERRY LODGE
$450 for a 2 night get away for 2 people, $650 for 3 nights or $800 for 4 nights during July and August will include:
Theses special rates are available for bookings from 1st June through to 30th August and can be booked by emailing your enquiry to firstname.lastname@example.org or phone Hazel on 0424 825 965. You can check availability of your dates by clicking on this link to the: booking calendar but bookings for this package should be made directly with Hazel.
Preheat the oven to 160 degrees. Line baking trays with baking paper.
1 cup + 1 teaspoon all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons crystal sea salt
1/2 cup + 3 1/2 tablespoons lightly packed light brown sugar
1/4 cup + 1 1/2 tablespoons granulated sugar
11 tablespoons butter, room temperature
1 1/4 teaspoons vanilla paste (I used vanilla extract)
2 cups old-fashioned oats (do not use instant)
1 cup raisins
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a separate small bowl, whisk together the sugars until no lumps remain.
In the bowl of a stand mixer, cream the butter on medium speed. Add the sugars and mix for 3-4 minutes until mixture is light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and mix on low until just combined (do not over mix). Again, scrape down the bowl again. Add the dry ingredients in two additions while mixing on low speed. Mix until just combined. Add the oats and let the stand mixer go around for about 10 revolutions to combine. Then add the raisins until they are just incorporated do not over mix. ( I sometimes also add 40g of chopped cranberries)
Refrigerate the dough for 30 minutes.
To make 6 large cookies, use an ice cream scoop and divide the dough into 6 equal portions. Roll them into balls and place 3 on a cookie sheet. To make smaller cookies, portion the dough into desired amount of equal pieces and roll them out.
Bake at 160 degrees for 21-23 minutes if you made 6 cookies. If you made 12 cookies, bake at 160 degrees for 18-20 minutes, adjust time accordingly.
Set the pans on a cooling rack for 5-10 minutes and then transfer the cookies to the rack to cool completely.
Makes 6 large cookies or 12 regular.
Makes 7 Cups
1 tsp black peppercorns
1 tsp star anise seeds
1 cinnamon stick
2 dried bay leaves crumbled
2 cups dry red wine
1.25Kg of whole sugar
2kg plums quartered and stoned
1/3 cup (80ml) of lemon juice
Enjoy on hot buttered toast - YUM!!
Preheat oven to 200°C.
These scrumptious savoury muffins are one of my favourites and are perfect for breakfast, brunch or picnics. They're easy to make and made in batches of 12 you can freeze any that don't get munched right away. I like to serve them warm and they go into our guest breakfast hampers as part of our weekday breakfasts.
We're very pleased to present our new promotional video which we hope you enjoy and share with your friends and family. Big thanks to Sally from WoodleyLane for the very professional production, and I had the chance to play production assistant on the day of filming. It was a long day for such a short promotional film but great fun and a real insight into film making. Check out Sally's blog which is about home décor & diy to gardens, good food, good wine, recipes & local experiences. We were also very lucky to have the services of Paul Beck from Helivista to take up our Cameraman Mal Hamilton to capture the aerial footage.
Click on the Mulberry Lodge logo above and it will take you to my Mulberry Lodge YouTube Channel where you'll find not just our video but other beautiful short videos of the Fleurieu Peninsula and South Australia
Hazel and husband Nik own and run Mulberry Lodge Country Retreat which is a beautiful and unique mud brick property in the McLaren Vale wine region of South Australia. It's our home and business and run as a hosted luxury, country escape for the discerning traveler. We aim to provide our guests with a wonderful relaxed and indulgent experience. Through the blog Hazel will be sharing information about regional food, including her own recipes, local wineries to visit, events, activities and experiences in the Fleurieu Peninsula and also South Australia.
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