MULBERRY LODGE COUNTRY RETREAT
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Mulberry Lodge Gift Voucher

8/12/2016

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Looking for the perfect gift for a special person, couple, parents or perhaps a special friend? A Mulberry Lodge Luxury Country Retreat Gift Voucher could be your perfect gift.

There are 2 options:
Buy a 1/2/3 night voucher ( $295 per night)
 
or
​

Buy a voucher for $100 ( or any other amount) and the recipient can put this towards a stay of any number of nights. All gift vouchers will include a gourmet hosted breakfast.  


Vouchers bought for stays of 2 nights or more will also include  lots of added extras:
  • A bottle of McLaren Vale Wine
  • A welcome cheese platter
  • Homemade cookies
  • Local sweet treats and almonds
  • Discount vouchers for local restaurants and wineries
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Views over the vineyards from the Lodge and looking back to the property from the rose garden

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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 early booking recommended 

Contact Hazel to arrange a Gift Voucher
​E: hazel@mulberrylodgewillunga.com   
T: 0424 825 965
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Flavours of South Australia

4/6/2016

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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  


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Banana, Coconut and Goji Berry Bread

28/5/2016

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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.   
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Ingredients 
  • 35g (1/3 cup) rolled oats
  • 2 tablespoons coconut sugar
  • 75g (1/3 cup) solidified coconut oil
  • 4 eggs
  • 40g (1/3 cup) coconut flour
  • 40g (1/3 cup) almond meal
  • 2 tablespoons chopped goji berries cranberries ( I used dried cranberries as I didn't have any goji berries)  
  • 2 teaspoons of baking powder/gluten free baking powder
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed
Method: 
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.
PRINT
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Cycle, Walk or Horse Ride the Shiraz Trail from Mulberry Lodge Country Retreat

16/5/2016

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Part of the longer Coast to Vines Trail, the Shiraz Trail runs through the McLaren Vale wine area and links the historic towns of McLaren Vale and Willunga. The old railway track -now cycle, walking and horse track  - is situated at the base of the stunning Willunga Hills in the McLaren Vale wine region and offers a gateway to the many riches the region has to offer, from quality wines and local fare to fascinating heritage.  The Shiraz Trail can be accessed from the Mulberry Lodge Paddock and is a 2km cycle south into historic village of Willunga or north 7km into the township McLaren Vale. There are a number of cellar doors and Providores easily accessible from the trail between McLaren Vale and Willunga. 
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Cycling From Willunga to McLaren Vale (9km ride) you can easily access the following cellar doors close to the track:
  • Battle of Bosworth (Organic wines)
  • Primo Estate ( Offering Mulberry Lodge guests the Joseph VIP Experience)   
  • Hugh Hamilton
  • Wirra Wirra
  • Pertaringa
  • Serafino
  • Oxenberry
  • Hardy’s Tintara
  • Shingleback 
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Primo Estate Wines - The Joseph Experience
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Hugh Hamilton Wines
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​On a Saturday morning after a gourmet breakfast at Mulberry Lodge pick up our Lodge   bikes and head out of our paddock - say hello to our pet  sheep on the way. First head South into Willunga a 2km cycle to visit the local Willunga Farmers market  on every Saturday morning. You’ll find fresh regional produce on offer and meet some local characters. On the second Saturday of each month the Quarry Market is also on selling gifts, and crafts.  If you’re interested in the heritage of the area, head up to the Old Court House and Police museum at the top of the High street. You’ll find interesting and historical information about Willunga and the surrounding area.   If you’d like to taste some wine before leaving Willunga, the High Street has 1 cellar door Hither & Yon. When you’re finished at Hither & Yon stop by deRosa Kitchen  cafe next door to pick up some local cheeses and delicacies. 
When you enter the McLaren Vale township section of the trail don’t forget to call into Bracegirdles for coffee and cake and perhaps buy some of their award winning chocolates.
  
​Further down the track through McLaren Vale stop by the Almond Train to stock up on almonds and olives and other local produce or perhaps sample one of their legendary milk shakes in the cafe. 
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The Almond Train
PictureShingleback Wines Cellar Door
 At the end of the McLaren Vale section of the Trail you’ll come to Shingleback Winery where tapas and platters are available with your wine tasting. 
​If by any chance you’re all out of puff, filled up with beautiful food and wine and can’t face the cycle back to the Lodge give us a call and we’ll come and pick you up with your haul of goodies.  Alternatively enjoy a leisurely 9km cycle back to the Lodge.      


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Poached Eggs & Salmon in Potato Rosti Baskets

5/5/2016

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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. 
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​Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins
 
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
Basil pesto
 
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.
  1. Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil.  Coarsely grate the potato. (I use the large grater attachment attach in  my food processor) It takes about 30 seconds to grate the potatoes using the food processor. 
  2. Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
  3. Bake for 35-40 minutes or until brown and a little crisp.
  4. Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
  5. Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
  6. Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.
Click the document below to download and print the recipe.  
potato_rosti_baskets_with_poached_eggs_and_smoked_salmon.pdf
File Size: 271 kb
File Type: pdf
Download File

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Mulberry Lodge Oat & Raisin Cookies

16/4/2016

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As we meander through Autumn thoughts turn to spending lovely weekend afternoons in the kitchen trying out new recipes and making some of the old favourites. These gorgeous oat and raisin cookies are one of  my favourites and real hit with our guests. Sit back and enjoy with a lovely mug of hot chocolate and toast your tootsies by the wood fire. The original recipe for these cookies came from  http://www.simplegourmetcook.com/ Thanks for sharing  
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 egg
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.
 
ENJOY 
Oat & Raisin Cookies
File Size: 58 kb
File Type: docx
Download File

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Mulberry Lodge Spicy Plum Jam

29/11/2015

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At the Lodge we're blessed to have an abundance of fruit trees around the property including - plum, nectarine, peach, fig, apple, pear and cherry, orange, lemon, lime and mandarin - I try to use as much fruit as possible in jams, chutney, sauces, cakes and desserts. 

At this time of year our plums are just about ready to harvest and one of my favourite jams to make is my  Plum Jam. I serve this to our guests at breakfast and I'm often asked for the recipe as its quite unusual so I thought that I'd share it with you.    
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 Makes 7 Cups
 
Ingredients 
1 tsp black peppercorns
1 tsp star anise seeds
6 cloves
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
  
Method
  1. Place a couple of small saucers in the freezer to chill. Place spices, bay leaves wine and 1 cup of sugar in a large wide heavy based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool strain through a fine sieve over a bowl
  2. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
  3. Uncover pan. Add lemon juice and remaining sugar. Cook stirring until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming from the top for 45-50minutes or until jam jells when tested.
  4. To test place a small spoonful; on a chilled saucer then return to freezer for 1 minutes. Run your finger through the chilled jam; it should be the consistency of honey and wrinkle slightly when pushed.
Once at this stage pour into hot sterilized jars and seal  

Enjoy on hot buttered toast - YUM!!
Print Recipe
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Spinach, Sun Dried Tomato & Feta Muffins

16/9/2015

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Makes 12 muffins
 Ingredients:
  • Canola oil, to grease
  • 375g (2 1/2 cups) self-raising flour (I use half plain and half wholemeal) 
  • 3 red onions sliced finely
  • 1Tbsp of brown sugar
  • 2 Tbsp of balsamic vinegar 
  • 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
  • 150g full cream feta, crumbled
  • 110g (1/2 cup) chopped semi-dried tomatoes
  • 2 tablespoons finely grated parmesan or vegetarian hard cheese
  • 330ml (1 1/3 cups) milk
  • 90g butter, melted
  • 1 egg
  • 1 tablespoon chopped fresh dill
  • Half tsp of salt 
  • 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra
Method:
Preheat oven to 200°C. 
  • Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease or insert muffin cases.
  • Add sliced red onions, brown sugar and balsamic vinegar to a pan and sauté onions until soft (about 8 minutes)  
  • Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, caramelized onions and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
  • Spoon mixture into prepared pans or muffin cases. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.
ENJOY !! 
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.    
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Launch of Mulberry Lodge Promotional Video

17/2/2015

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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 Sweet Shute 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. 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

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 Delicious Mulberry Crumble Cake !

17/2/2015

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We have a huge Mulberry Tree on our driveway which produces the most magnificent Mulberries during November each year. I'm always looking for lovely recipes for Mulberries and thought this one was perfect. as a special after dinner desert or for afternoon tea on the lawn at Mulberry Lodge. I found this delicious recipe at Cook Republic 

 MULBERRY CRUMBLE CAKE  RECIPE  - Click the more button for the recipie



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    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 her own recipes, activities and experiences in the Fleurieu Peninsula and also South Australia.

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Mulberry Lodge Country Retreat
PO Box 850, 202 Main Road
Willunga
SA, 5172


T: 0424 825 965
E: hazel@mulberrylodgewillunga.com

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