Richard Cotton again proved he’s the Bread Making King!

martin — Fri, 04 May 2012 03:19:40 +0000

Nothing quite beats warm bread fresh from the oven and Richard Cotton never disappoints! Have a look at some of our shots from the day! We think these pictures say a million words…

Foccaccia & Levain Bread…….

Como Cob Loaves

There was some Artistry amongst us

Part of what makes our orchard special is that each visiting chef plants a tree! Here is Richard planting an Orange Tree!

Jacques Reymond

martin — Wed, 02 May 2012 01:34:50 +0000

Chef Jacques Reymond is renowned with his fine diner in Melbourne we were all blessed to have him come and share his passion along with awesome tips on creating great food! Guests at Freestyle Escape all enjoyed his genuine hands-on personal approach and sharing stories of France and Melbourne. Jacques cuisine is always innovative and some dishes did take us from our comfort zone – WOW was it worth it though! All participants tried things they hadn’t eaten before. Every dish was a winner!

THE MENU FOR THE DAY WAS
SALT BUSH LAMB LOIN, SLOW ROASTED ONION & CAVALO NERO
Slow Roasted Onions, Loin marinade, Cavalo NeroMUSHROOMS WITH EARTHY FLAVOURS AND HAZELNUTSBLACK MUSSELS SCENTED WITH CORIANDERSEAFOOD AND SPINACH SOUP WITH COCONUT MILK

THAI BEEF SALAD IN BETEL LEAF
Hot and Sour Dressing, Salad, Garnish

CRISPY SKIN SPATCHCOCK WITH AVOCADO AND QUINOA
Deglazing Liquids, Avocado and Quinoa Base, Daikon and Cucumber salad

SPICED STRAWBERRIES WITH LIME AND PEPPER CHANTILLY
Strawberries, Lime and Pepper Chantilly

Here everyone is learning from the Master how to de-bone a spatchcock! All found this to be really interesting and it’s amazing how easy it is once you know how.

Here’s one of Jacques Reymond’s divine recipes we’d like to share:BLACK MUSSELS SCENTED WITH CORIANDER
Serves 4
• I tbsp olive oil
• 2 kg very fresh small black mussels, cleaned of their beards and scrubbed
• 200ml coconut cream
• 100ml cream
• Dill, to garnishCORIANDER PASTE
• ½ bunch coriander, picked and washed
• 1 chilli, deseeded and sliced
• 2 shallots, sliced
• 1 garlic clove, finely sliced
• 1 stalk lemongrass, tender core only, sliced
• 1 tbsp fresh turmeric, grated
• ½ tsp coriander/cilantro seeds, dry roasted and crushed
• 50g palm sugar, grated
• 2 kaffir lime leaves, finely sliced
• 1 tbsp grapeseed oilMethod

1. Blend all the ingredients together. This can be done ahead of time, the day before if preferred
2. In a wide pot with a tight fitting lid, heat olive oil to a high temperature.
3. Add mussels and stir well for 30 seconds. Cover and cook for approximately 2 minutes. As soon as they begin to open strain and reserve the liquid
4. In a frying pan, fry the coriander paste in a little oil until fragrant. Add the cooking liquid from the mussels and bring to a simmer. Whisk in the cream and coconut cream
To Serve

Divide the mussels between 4 bowls, pour over the broth and garnish with a little dill

Here’s some more totally devine dishes we prepared….

Although there was a touch of rain about, it didn’t stop us from having some fun!

At the end of all the fun it was very rewarding to sit down and enjoy the sensational feast!

Dom Rizzo shows us her take on Sicily…

martin — Mon, 19 Mar 2012 03:56:35 +0000

Dominque shared recipes from her new book and signed copies for our class participants! All agreed the Sicilian food was as great as this menu sounds…

ANTIPASTO

Roasted peppers with bocconcini and basil
Fried parmesan fennel
Eggplant fritters with aioli
Warm Olives in herb sauce

PRIMO
Nonna caterina pasta allo zafferano insalata

SECONDO
Sicilian sausages
Oven baked chicken stuffed with radicchio and pumpkin

CONTORNI
Broccoli with green beans almonds and chilli

DOLCI
Hazelnut and espresso tart with double cream
Strawberries in balsamic and mint
Pasta di mandorle

We began with a very interesting Antipasto. Fried parmesan fennel, Eggplant fritters with aioli and warm olives in herb sauce with a little drop of Pinot Grigio.

All the food was simply lovely however I loved the pasta. So fresh, light, colourful and delicious!

There is always lots of fun during our Freestyle Classes and here’s some more evidence! Murray and Duane did a great job with the Sicilian Sausages. the pic below shows the end result…yummo!

Dom has a way of making sensational food that can easily be prepared at home and as you can see from the below the oven baked chicken stuffed with nastutium and caramelised pumpkin was a great one for a dinner party!

Here is the class looking pretty chuffed with their efforts and looking forward to enjoying the feast …which we did..

Luxury Accommodation in Australia & New Zealand

martin — Fri, 09 Mar 2012 01:08:35 +0000

Luxury Accommodation around Australia and New Zealand

Being involved in the luxury accommodation industry and have visited and/or come in contact with many luxury properties around the country. It’s sometimes hard to find quite what you’re looking for when you are just visiting so we’ve decided to put together a series of blogs about luxury properties around this country and New Zealand.

QUEENSLAND

Lizard Island

Lizard Island is truly secluded from the rest of the world. The resort is the northern most resort located on the Great Barrier Reef, with 24 powdery-white beaches and 40 luxurious suites. Little wonder the island consistently makes the Top 10 Hotels of the World list.

Lizard Island is a National Park covering 1,013 hectares with 24 sandy beaches and a lagoon and is accessed by air from Cairns Airport in northern Queensland, Australia.

Qualia

Qualia’s distinctive style combined with its sun-drenched location and intuitive service makes it a luxurious resort on world-class standards. It’s a truly special place where everything has been meticulously considered to relax the mind and completely spoil the senses.

Limes Hotel – Brisbane

The first Australian member of Design Hotels, the Limes Hotel, is located in the hub of Brisbane’s nightlife, also known for its trendy cafes, shops, bars and restaurants – Fortitude Valley.
A stunning yet simple urban retreat, Limes is complete with open-air roof top bar and intimate roof top cinema. Whether staying for a night, a drink, a movie or all of the above, Limes is a great choice.

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NEW SOUTH WALES

Gaia Retreat & Spa

Surrender to the beauty and healing cultures of Gaia Retreat & Spa, nestled on 25 acres in the breathtaking hinterlands of Byron Bay. Perfectly poised on the highest point in the shire, Gaia has 19 beautifully appointed bungalows set in lush subtropical gardens. This exclusive property will seduce you with its endless majestic vistas. Gaia offers sumptuous villa-style accommodation, purpose-driven retreat activities, delicious fresh organic cuisine and a multi Awarding winning Day Spa with Sauna, Pool, Gym and Yoga room. Gaia is an authentic unique Australian retreat experience.

Victoria’s at Wategos

All guest rooms at “Victoria’s” have been tastefully decorated with fine furnishings and luxurious bed linen. The bedrooms are all fully air conditioned, and each room opens onto a balcony or terrace with views, either overlooking the pool and gardens, out to sea and towards the mountains, or an upward view to the lighthouse. Each room features an exquisite marble bathroom, with its own private spa bath. It is a great place to put your feet up and relax whilst absorbing the sea breeze, and in the cooler months it boasts a roaring open log fire place.

Bells at Killcare

Home to the seaside villages of Killcare, Hardy’s Bay, Pretty Beach and Wagstaffe. Pristine beaches and bays meet the Bouddi National Park in this very special place. This stunning peninsula is also home to three properties Bells at Killcare, Pretty Beach House and Bells Beach House.

Lord Howe Island – Capella Lodge

Lord Howe Island — widely regarded as the most beautiful island in the Pacific — is the closest island getaway to Sydney, and a part of New South Wales. It’s less than two hours flying from either Sydney or Brisbane off Australia’s east coast. Capella Lodge is Lord Howe luxury and offers premium boutique accommodation. Commanding stunning ocean and mountain views the lodge affords a civilised, stylish and sophisticated escape.

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VICTORIA

The Bloomfield

When in Melbourne we love to visit the Boutique Hotel in South Yarra. It’s chic location is what makes this boutique hotel even more unique. South Yarra, is one of Melbourne’s most exclusive areas, and the boutique hotel is within walking distance of some of Melbourne’s top restaurants. Located on the corner of Toorak Road and a couple of blocks from Chapel Street (which is one of Melbourne’s prime shopping areas) and only 2 km’s away from the city itself.

Royal Mail Hotel

Another favourite of ours is The Royal Mail Hote. This is a unique destination set in extensive Australian gardens, with stunning views of the Southern Grampians Ranges. Award-winning food and wine, accommodation, conferencing and wedding facilities and the nearby historic Mt Sturgeon Homestead and cottages are all available for guests to explore and enjoy.

The Lyall Hotel and Spa

The Lyall Hotel and Spa is Melbourne’s only privately owned and operated 5 Star hotel offering grand hotel services and facilities on an intimate and personal scale. With 40 suites of contemporary oriental design, the welcoming ambience attracts guests who appreciate personal recognition and attention to their individual needs.

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SOUTH AUSTRALIA

The Louise

Food, wine, luxury accommodation and a genuine welcome await you at The Louise Barossa Valley. Ideally situated in the heart of the legendary Barossa wine country, The Louise offers absolute luxury and inspired design with private spaces, generous ensuites and breathtaking vineyard views. Colocated restaurant Appellation is highly regarded as one of Australia’s finest dining destinations; where fresh, local ingredients, informed service and an award-winning extensive collection of wines ensure a truly memorable dining experience. Appellation and The Louise comprise a destination worthy of a detour.

North Bundaleer

Set in 400 acres of bush and farmland on the edge of the Outback, North Bundaleer is a ‘bizarre, obstinately luxurious triumph of pioneering can-do’.

Just over 2 hours from Adelaide, 30 minutes from the Clare Valley wine country, with views of unforgiving country from the verandas, ‘the sense of folly is intense – and completely exhilarating. Fabulous food, exceptionally friendly hosts – it’s a house party and Peter Carey novel all rolled into one.’

Kangaroo Island – Southern Ocean Lodge

This is a personal favourite of mine! The Southern Ocean Lodge offers total relaxation. Its location, stunning views, contemporary environmental design, locally sourced food and beverages, personalised interpretative activities and modern wellness spa ensures its status as a South Australian icon.

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TASMANIA

The Henry Jones Art Hotel

Located on Hobart’s waterfront and is Australia’s first dedicated art hotel. The site in which it is located dates back to 1804 and the former jam factory has been transformed into an enthralling first class hotel designed by award-winning architects, Morris-Nunn & Associates. The hotel is furnished with over 300 artworks and presents an environment in which people can experience art in a new and more immediate way. The hotel houses 56 rooms and suites all uniquely different and furnished with the hotel’s history and contemporary art as the forefront of each space.

The Islington Hotel

Islington is a very special, small, luxe hotel in Hobart with a long history and a large and delightful garden, affording unique and stunning views of Mount Wellington. Decorated with fine art and furnished with antiques, Islington appeals to those who desire the very best in life, surrounded by personalised service, presented in an atmosphere of serenity, luxury and tranquillity.

Built in 1847, Islington is an outstanding example of Regency architecture recently restored to showcase the property’s original glory and up-dated to include the little necessities and amenities our forebears over-looked, such as a glass enclosed mountain-view pavilion and a cellar stocked with the finest Tasmanian wine.

Quamby Estate

Relax, unwind and leave the cares of the world behind with a stay at beautiful Quamby Estate. This magnificent homestead near Launceston has ten lovingly restored guest rooms within the homely ambience of a boutique guesthouse. The picture book grounds of Quamby Estate boast a tennis court, tree-lined laneways and an impeccably maintained golf course. Enjoy sumptuous meals prepared with fresh Tasmanian produce accompanied by local Tamar Valley wines and use the Homestead as your base for touring Launceston and the north.

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WESTERN AUSTRALIA

Cape Lodge

Sitting on its own secluded vineyard in the heart of the Margaret River Wine Country is one of Australia’s Finest Boutique Vineyard Lodges. As you meander down the winding driveway of our intimate country estate you will discover why Cape Lodge was voted Luxury Travel Magazine’s Best Boutique Hotel in Australia and listed in Condé Nast Traveller’s Gold List in 2011 & 2012.
Surrounded by stunning forest, lake and parkland scenery Cape Lodge is only minutes away from pristine beaches, spectacular coastline and the sparkling waters of the Indian Ocean and neighbours the great Margaret River Wine Estates of Mosswood, Vasse Felix, Cullen and Pierro.
Cape Lodge features 22 rooms and suites, the executive five bedroom Private Residence, an all weather tennis court and a beautiful free form swimming pool.

Sal Salis Ningaloo Reef

Sal Salis Ningaloo Reef is an exclusive safari camp hidden in the white sand dunes of Western Australia’s Cape Range National Park. Nine spacious wilderness tents are just metres from the water’s edge and the world’s greatest fringing coastal coral reef. Sal Salis accommodation and hosting style exudes ‘Wild Bush Luxury’ and Sal Salis guides deliver an extraordinary insight to one of Australia’s best kept natural secrets – Ningaloo Reef. Sal Salis’s ecological principles also ensure that your stay generates a minimal environmental footprint.

Stonebarn

The vision of Sharon and Dion Rangé has been to create an exclusive boutique accommodation experience.At Stonebarn guests enjoy a unique experience centering on the tranquility of nature, the warmth of intimacy,the pleasure of quality, and the magic of discovery…Stonebarn is a very special place.

On a 160 acre estate Stonebarn is set amongst lush forest, trufferie, rivers and dams in the picturesqueregion of Pemberton. The Paris-based Australian architect,Aviva F Shpilman, designed the stone lodge to capture the essence of refinement and comfort. Its tranquil naturalsurroundings, forest trails, fly fishing and secludedbush bath make it a unique hideaway to relax,retreat and rejuvenate.

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NORTHERN TERRITORY

Bamurru Plains

Bamurru Plains is located just to the west of Kakadu National Park on the Mary River floodplains. A profusion of bird and wildlife are on the doorstep of a unique bush camp that exudes ‘Wild Bush Luxury’ and brings a touch of style to a remote and beautiful wilderness.

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NEW ZEALAND

Eagles Nest – Bay of Islands

Here you will find five luxurious Villas all with views to die for. If you’ve ever dreamed of having luxury next to the inspiration of the ocean then this is you place.

Stay tuned….as there’ll be plenty to more to add….

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Martin Boetz from Longrain was again the champion of Thai Cooking…

martin — Thu, 23 Feb 2012 01:33:58 +0000

THE DAYS MENU

Betel leaves topped with grilled prawns with sweet fish sauce

Organic chicken relish with rice cakes

Salted snapper salad

Green papaya salad

Sour orange curry of scallops

White sticky rice parcels with banana & lime sorbet

The freshest of ingredients always help ensure the flavours really shine, we had a great selection to begin the day with

Lots of activity and involvement with everyone learning tips from Martin along the way

Salted Snapper Salad, none of us have had this before and everyone agreed it was a fantastic way to cook up a Snapper….

From this….. To this!!!!

Martin showed us why he’s known amongst the ranks as King of Thai.. have a look at some of the dishes we whipped up…..truly truly devine……

Entertaining is not just about the taste of the food it’s about the presentation and Martin was very forthcoming in showing us how easy it is to plate up great looking food

Naturally after all that hard work we all ‘deserved’ to enjoy the beautiful food. It was a warm day too so we ‘had’ to try a glass of vino as well.

Each of our visiting celebrity chefs plant their chosen tree in our orchard. We now have over 180 different varieties available which is always great. Here’s Martin planting our latest addition, a Kaffir Lime Tree

For more details about Martin Boetz refer to www.longrain.com.au

Tania Hubbard shows us how easy Gluten Free, Grain Free can be…

martin — Thu, 23 Feb 2012 00:50:09 +0000

With a Menu like this, it was sure to be a great day and we all agreed that the food tasted amazing!

Almond & Chia Seed Bread
Garlic & Herb Butter
Ginger & Cinnamon Cookies
Herbed Olive Oil Housemade Cheese
Zucchini Fritters

Tania introduced us to the Art of Gluten Free, Grain Free and explained how easy is was to create gourmet food that could still be enjoyed by everyone.

Here’s a picky of some of the ladies enjoying making the Almond Chia Seed Bread…

And just look at what they created! With some lovely organic butter to top it off.

This was serious delish!!

Ginger & Cinnamon Cookies were next on the Menu and these super easy cookies were just what we needed with a lovely cuppa

Not to be out done by the ladies, here’s some of men getting into the action too….looking pretty chuffed with themselves too I might add!

Tania kept us laughing all throughout the day. Here’s she is cooking up some fab Zucchini Fritters!

This was a great day, all the participants had so much fun and of course the Freestyle Escape experience is never complete without a trip to the orchard to collect fresh produce!

Our Herb Garden is growing

martin — Tue, 10 Jan 2012 02:48:57 +0000

Our herb garden has just had a little make over in readiness not only our upcoming classes Tania Hubbard (Gluten Free, Grain Free) and Martin Boetz (from Longrain) Once this heat has died down a little we’ll be planting vegetables and more herbs specially requested from our guest chefs! That’s what’s so Uber Cool about Freestyle Escape – when you do a class with us you also forage in our Orchard, vegetable and herb garden.

Check out our other chefs coming in 2012! I’m a tad excited.

February 18		Tania Hubbard 		Grain Free, Gluten Free
February 19		Martin Boetz 		Longrain – Sydney/Melb
March 17		Dominique Rizzo		Ready Steady Cook
April 28th		Jacques Reymond 	Jacques Reymond Melbourne
April 29th		Richard Cotton		Brewbakers Brisbane
May 13th		Tania Hubbard 		Grain Free, Gluten Free
June 16th 		Sally Lynch		Taste Trekkers
July 7th		Alex Herbert		Bird Cow Fish - Sydney
August 25th 		Katrina Katani 		Satiate - Bangalow
September 15th	        Warren Turnbull 	Assiette - Sydney
October 27		Ian Curley 		European - Melbourne
November 18th	        Christine Manfield 	Universal - Sydney

NOOSA FOOD AND WINE FESTIVAL – 17,18,19,20 May 2012

Another exciting event we’re involved with is the Noosa Food and Wine Festival. The Hinterland Food Trail – Strings to Straw – will be held at Freestyle Escape with chefs John Barthelmess, Mark Jensen and Cameron Matthews. Stephanie Alexander and myself will be giving tours of the herb garden and orchard. For more details check out: http://www.noosafoodandwine.com.au/download.html

On the Saturday at the Festival, Cameron Matthews from Spicers Clovelly and myself will also be doing a cooking demo.

On the Sunday of the event, my Freestyle Tout team and I will also be at the festival serving up our naughty Desserts

Look at the great new steps we’ve built so that our garden can continue to grow yet still be just as easily accessed.

Sculpting with Kate French – November 2011

martin — Fri, 18 Nov 2011 03:28:40 +0000

The beautiful Kate French always ensures that her classes are a wonderful experience for all and our recent Mask Making class was no exception. It was a fabulously refreshing way to spend Sunday.

Lots of creative minds at work here…

At times there was laughter and fun, other times there was total tranquillity as our sculptors were busy creating…..but as you’ll see there was some great results…Here’s Lizzie preparing her clay…..

A basic shape is then created..

Character is then worked in and the face begins to unfold…

And the results looked fantastic!! Here are some of them…..well done everyone!

Here is the Sculptress herself with one of her own pieces…

Matt Wilkinson’s Cooking Class – November 2011

martin — Tue, 15 Nov 2011 04:15:13 +0000

Matt Wilkinson from Pope Joan in Melbourne entertained us all with his wit and cooking skills! We thank him for this thoroughly enjoyable event!

For Matt’s bit’n'bobs check out his blog

After foraging through the herb garden and planting ‘Beryl’ an Avocado Tree in the orchard, all were ready to cook up a treat! Our heirloom tomatoes were perfect for Matt’s ‘Fresh Tomato Stew’ and the salad at lunch

With lots of chatting and laughter as you can see from these stuffed Bell Peppers and the group at work an amazing lunch was ahead… and yes they did taste as good as they look!

Then onto making Matt’s version of a Panzenella Salad, Crab Creamed Polenta, Tomato Stew, rare seared Tuna, Prawn and Corn Salad and Rice Pudding with Raspberry Sorbet and Strawberries….to finish off.

We’d like to share one of Matt’s Recipes with you…ENJOY!!!

Freestyle Escape Happenings…

martin — Wed, 26 Oct 2011 04:36:15 +0000

Slow Food Noosa

Recently I was lucky enough to attend the Slow Food Noosa President’s Fundraising Dinner held at the Noosa Waterfront Restaurant. The food was devine as was the company.

Great shot here of Katrina Ryan the President. Like to know more? Visit www.slowfoodnoosa.com . Petra Frieser from Regional Foodie and Local Harvest also has a great blog entry worth a look.

FTS Does Team Building at Freestyle Escape with local celeb chef Cameron Matthews from Spicers Clovelly…

Our orchard is looking great and we’ve fruited well during the cooler months which has been wonderful for our cooking classes! We received some fabulous feedback from the Team Building Day held for FTS Tanks and thanks must go to Cameron for again, leading the way to a great day.

Like to know more about Cameron and Spicers Clovelly

Who’s up for some Jam Chutneys & Relish?

A fun day was had by all who attended this month’s Jam class. As you can see from these shots we had a very productive day.

Look who’s coming to our Outdoor Kitchen…

Matt was the former head chef for four years at the 2 hatted Circa the Prince. He now runs his own Restaurant Pope Joan in East Brunswick and a bar called “the Bishop of Ostia”. Matt has a thing for foods in season, farmers markets, local producers and long walks on the beach with his dog Quincy.. Looking forward to his class on 5 November . Places still available , click here to find out more

Gluten Free , Grain Free Queen coming next year…

Very excited to announce that Tania Hubbard will be hosting a series of classes for us. To Tanya it’s about good health and feeling well. It is not a fad diet or a radical way of eating, it is a pattern of eating that easily fits with the design of your life. Tanya will show us how simple this way of life can be. She shares with us her faboulous recipes from her book of which each participant will recieve a signed copy.

For more information click here