Serves 4 

Ingredients

3 x 4 cutlets racks of lamb, (allow 3 cutlets per person) 

For the marinade

2 tbsp chopped parsley  6 cloves garlic, chopped finely  3 tsp Dijon mustard  100ml olive oil  2 tbsp honey  1 lemon, juice and zest  Salt and freshly ground black pepper  Sprigs of flat leaf parsley, garnish   Coriander sprigs, to garnish  

For the salsa 

2 tbsp chopped coriander  2 tbsp chopped parsley 2 tbsp chopped mint  3 tbsp olive oil ½ large cucumber, deseeded, diced and drained of excess juice 1 red onion, diced 1 large tomato, deseeded and skinned, diced 1 tbsp lime juice  2 garlic cloves, finely chopped  2 tsp Dijon mustard 200g Greek natural yoghurt

Method

Preheat oven to 200C/fan 180C/gas 6. 

To prepare the marinade, mix the parsley, garlic, mustard, oil, honey and lemon juice and zest in a bowl, whisk together and spread over the racks of lamb. Leave to infuse for an hour at least.

To make the salsa, separately blitz 1 tbsp chopped coriander, 1 tbsp chopped parsley, 1 tbsp chopped mint and the tbsp olive oil and set aside. Then combine all other ingredients, season to taste and put in a serving bowl.  Drizzle the flavoured oil over the top and set aside whilst waiting on the lamb to finish cooking

To finish the lamb, Heat a large frying pan with a little oil on a medium to high heat, pat dry the lamb and place into the pan and sear until brown and caramelised.   Transfer the racks of lamb to a roasting tin and place in the oven for about 10 minutes for medium, basting with the glaze from time to time. 12 to 14 minutes for well done. Allow the racks to rest in a warmer for 10 minutes.

To serve, place onto a serving board or platter and serve with yoghurt salsa and a salad, garnishing with the remaining herbs.

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Smoked Mackerel Pate

Ingredients

300g Smoked Mackerel 1 Small lemon 280g creme fraiche or mascarpone cheese Ground pepper

Optional 1 tsp Horseradish 

To serve with toasted Sourdough Bread

Method

Remove the skin off the mackerel Put the cheese or creme fraiche into the blender/processor Add in desired amount of lemon juice Flake the fish into pieces with hands, add into blender Season with pepper, add the horseradish here if you choose Blitz for a few seconds, check for desired texture, blitz again if needed Spoon into dish or individual ramekins Chill for a few hours or overnight

Serve with toasted sourdough bread

Download a printer friendly version here

smoked mackerel pate

Snowy Mountain Apple

Ingredients

7 Bramley Apples

6 tsp soft brown sugar

6 tsp golden raisins

Chopped pecan nuts

3 egg whites

190 g caster sugar

Note Instead of raisins and sugar you could fill the apples with Apple Jelly

Method

Peel and core the apples. Place sugar, raisins and pecans in the hollow. Place apples in a baking dish, add a small amount of water to the bottom. Bake in oven 160 degrees 25/30 mins Approx.
Whisk egg whites on own until stiff gradually add the sugar, continue beating. Allow apples to cool slightly then top with egg white. Bake in oven at 170 degrees for 10 to 15mins until golden.

Download a printer friendly version here

Snowy mountain apple

Fethard-on-Sea or Fethard is a village in southwest County Wexford in Ireland. It lies on the R734 road on the eastern side of the Hook peninsula, between Waterford Harbour and Bannow Bay. 

The village has a population of 311. It lies in the Fethard electoral district in the Wexford constituency. Its main industries are fishing and tourism. 

Hook Lighthouse 

Explore the oldest operational lighthouse in the world. Voted one of Ireland’s favourite attractions, Hook Lighthouse in Wexford is truly one of a kind.

Purpose built 800 years ago by Knight William Marshal, take a step back in time and enjoy a guided tour hearing tales of medieval times and life as a light keeper.

Take in the spectacular view from the balcony with miles of sea rolling out before you. Enjoy the visitor centre with gift shop, artwork shop, exhibits and café. Guided tours are on offer 7 days a week sharing with visitors one of the greatest experiences on Ireland’s Ancient East.

Newfoundland is a large Canadian island off the east coast of the North American mainland, and the most populous part of the Canadian province of Newfoundland and Labrador. It has 29 percent of the province’s land area. The island is separated from the Labrador Peninsula by the Strait of Belle Isle and from Cape Breton Island by the Cabot Strait. It blocks the mouth of the Saint Lawrence River, creating the Gulf of Saint Lawrence, the world’s largest estuary. Newfoundland’s nearest neighbour is the French overseas community of Saint-Pierre and Miquelon.

With an area of 108,860 square kilometres (42,031 sq mi), Newfoundland is the world’s 16th-largest island, Canada’s fourth-largest island, and the largest Canadian island outside the North. 

The provincial capital, St. John’s, is located on the southeastern coast of the island; Cape Spear, just south of the capital, is the easternmost point of North America, excluding Greenland. It is common to consider all directly neighboring islands such as New World, Twillingate, Fogo and Bell Island to be ‘part of Newfoundland’ (i.e., distinct from Labrador). By that classification, Newfoundland and its associated small islands have a total area of 111,390 square kilometres (43,008 sq mi).

jelly bean row

O’Brien’s Whale and Bird Tours

Voted best boat tour by Newfoundlanders! View 1/2 a million Atlantic Puffins. Watch playful Humpback Whales. Sail past towering Icebergs. 30+ years, experience.

Award Winning Boat Tour: Daily tours May through September. 2hour adventure. Transport Canada Certified.

Step aboard and set sail to Atlantic Puffins, Humpback Whales and Icebergs. Watch as seabirds dive for food, Bald Eagles soar overhead and the sun glistens off of towering icebergs. Cruise with us to the Witless Bay Ecological Reserve, home to the largest Atlantic puffin colony in North America (500,000+) and millions of other seabirds including: Common Murre, Black-legged Kittiwake and Razor-bill Auk.  Enjoy a spectacular performance by Humpback whales as they frolic, breach and pectoral fin slap right before your eyes. A show not to be missed! With the largest population of Humpbacks returning each summer, there are bound to be a few breath-taking moments. Showtimes and routines vary as we are dealing with Mother Nature. Breathe in the fresh ocean air and feel the chill as you sail past 10,000year-old icebergs. These glacial giants come in all shapes and sizes and only 10% appear above the surface of the ocean. Let your imagination run wild! Come for the whales, countless seabirds and Newfoundland charm. Come to experience our rugged coastline and enjoy the famous O’Brien’s hospitality.  The best time for Seabird viewing is from May until early September, Whale sightings are highest in July and Icebergs can typically be seen from May until early June. It is important to note that icebergs do not frequent our waters every year, for the latest Iceberg reports visit IcebergFinder. Sightings vary by season and cannot be guaranteed (birds, whales and icebergs).

Ride in Comfort

Unwind during this two-hour tour aboard one of our Transport Canada Certified, custom built, stable passenger vessels. Our new Atlantic Puffin vessel is equipped with a fully enclosed heated cabin with panoramic viewing, canteen, bar, and restrooms. Non-motorized wheelchair accessibility. Ample rail space on the upper and lower deck provide picture perfect views. 

O’Briens boat tour

September Tours

Seabirds begin taking flight back out to sea in early September, at this time we change our tour route slightly and it becomes a geological adventure. Sail along the rugged coastline, named Top Coastal Destination in the World by National Geographic. Enjoy the view as you sail past sea stacks, caves and waterfalls. Next take in the view of a natural wave powered geyser, locally known as the Spout.

We Filmed the following for the show – Humpback whales (mum and baby) + we saw Puffins, kittiwakes, razorbills, common murres.

Tour Guide: Noah O’Brien

Contact Name: Emily Carew 

Address: 22 Lower Rd, Bay Bulls, NL A0A 1C0, Canada

Phone No: 001 709-753-4850

Email: info@obriensboattours.com

Website: https://www.obriensboattours.com

Social Media Websites:

Facebook: https://www.facebook.com/obrienswhalebirdtours

Instagram: https://www.instagram.com/obrienstours

Twitter: https://twitter.com/obrienstours

The Rooms

The Rooms is Newfoundland and Labrador’s largest public cultural space. It represents and showcases our province to itself and to the world. Both a destination and a journey, The Rooms is where the province’s most extensive collection of artefacts, art and historical records come together to create meaningful and memorable visitor experiences that share who we are and how we came to be.

The Tour on camera consisted of the following:

  • The First World War exhibition:
  • The Connections Gallery (Fishing):
  • The Irish exhibition (TALAMH AN ÉISC: THE FISHING GROUND):

Tour Guide: Larry Dohey 

Contact Name: Jena Mitchell (Manager, Marketing & Development)

Address: 9 Bonaventure Ave, St. John’s, NL A1C 5P9, Canada

Phone No: 709-757-8090

Email: information@therooms.ca

Website:  https://www.therooms.ca/

Social Media Websites:

Facebook: https://www.facebook.com/TheRoomsNL

Instagram: https://www.instagram.com/therooms_nl

Twitter: https://twitter.com/TheRooms_NL

The Rooms

Mallard Cottage 

Built in the late 18th or early 19th century, Mallard Cottage is one of the older structures in 

Newfoundland. Patterned on the thatched-roofed cottages in Ireland, the dwelling is a 

one-and-a-half-storeyed building with a hipped roof & central chimney. 

The Mallard Cottage, an 18th Century Irish-Newfoundland vernacular style cottage, is recognized as a National Historic Site of Canada, as being one of the oldest wooden buildings in North 

America. As of November 2013, the Mallard Cottage has taken on its new life as a one of a kind venue, where the team can celebrate Newfoundland & Labrador’s incredible purveyors, through 

showcasing the provinces’ vast array of wild game, seafood & produce, displayed alongside a vital piece of Newfoundlands built heritage.

The Dish Catherine tasted on camera:

Cold Water Shrimp, tiny sweet shrimp caught offshore of NL and northern Europe.  Also known an Icelandic Shrimp with radish, rhubarb. 

Contact Name: Todd Perrin 

Address: 8 Barrows Rd, St. John’s, NL A1A 1G8, Canada

Phone No: 001 709 687 5788

Email: Todd@mallardcottage.ca

Website: http://mallardcottage.ca/

Social Media Websites:

Facebook: https://www.facebook.com/themallardcottage

Instagram: https://www.instagram.com/mallardcottage

Twitter: https://twitter.com/mallard_cottage

mallard cottage

The Night Market, St. John’s

This is a local market held in St. Johns. It consists of a whole host of food vendors and other market stalls. 

Tour Guide: Kevin Massey 

Address: 8 Military Road, St. John’s. NL. A1C 2C4

Organised by: Aryn Ballett (of Scout Clothing)

Social Media Websites: None for the Market or Aryn Ballett only the Clothing Store

Facebook: https://www.facebook.com/scoutstreetstyle

Instagram: https://www.instagram.com/scout.street.style

Spindrift swirl fine Marshmallows 

Spindrift Swirl Fine Marshmallows has been operating since the spring of 2016, offering marshmallows, marshmallow treats, and hot chocolate mixes at the St. John’s Farmers’ Market and various other market events in the Avalon region. Our marshmallows are made by hand with high-quality ingredients (primarily pure cane sugar and kosher beef gelatin) and flavored with a variety of natural and artificial flavors and spice infusions. We take great care to create only gluten-free products.

The company name comes from a line in the Ode to Newfoundland: “Though spindrift swirl and tempest roar, we love thee Newfoundland”. Several of our products play with local themes and food traditions, such as our popular marshmallow icebergs, “Snow Squalls” (square snowballs), and Lassy Bun flavour (based on a traditional molasses cookie, common throughout the province and a very nostalgic flavour for most Newfoundlanders).

Contact Name: Monica Squires (Owner)

Phone No: 001 709-727-2189

Email: spindriftswirlmarshmallows@gmail.com

Social Media Websites:

Facebook: https://www.facebook.com/spindriftswirl

The St. John’s Fermentary (kombucha made of NL ingredients)

My name is Sondra, I studied natural health consulting and holistic nutrition. But my real passion is for wholesome food and fermentation! We are The St. John’s Fermentary, the first kombucha brewery in Newfoundland! We have been open for almost two years, and we work very closely with the local community. Our products are sold at local businesses and markets! We make all of our kombucha locally, from scratch, with organic or local ingredients. We are very proud of what we do!

Contact Name: Sondra Nurse (Owner)

Phone No: 0017097497993 

Email: info@thestjohnsfermentary.ca

Social Media Websites:

Facebook: https://www.facebook.com/thestjohnsfermentary

Instagram: https://www.instagram.com/thestjohnsfermentary

Big Boy Baos

Opened last year, we serve traditional Chinese street food! A traditional Chinese steamed roll with a variety of fillings, including meat and vegetables. All baos come with an assortment of crispy bits, cucumbers, scallions, carrots, pickled onions, and jalapenos.

Contact Name: Ken Pitman (Owner)

Phone No: 001709 699 7132

Email: info@bigboybaos.com

Social Media Websites:

Facebook: https://www.facebook.com/bigboybao

Instagram: https://www.instagram.com/bigboybaos

big boy bao

The Old Dublin Bakery 

After moving to Newfoundland in 2004 I worked a number of years in several places around St John’s area not really finding what I was looking for professionally. A couple of personal tragedies later and I found myself selling a small amount of baked goods at a Sunday market.

I diligently pushed myself more and more until I find myself where I am today, one of the most popular vendors at the biggest market in the province, having several employees, a beautiful commercial kitchen to work in and as I write this, just agreeing to purchase a 25 foot cube van to be able to grow my business with in the future.

I was lucky to be able to come here when I did for many reasons and thankfully after begrudgingly entering the course, the Culinary Arts degree I did in Cathal Brugha st really opened the door for me. I’ve been drawing from my experiences of 5 years full time in college and all the work experience I gathered in Dublin to create a business that meets my desire to bake with the niche of fresh baked, European influenced food. 

My most popular items have always been breakfast pastries including THE Cinnamon bun, as it’s known around here, croissants, scones, turnovers and the list goes on. All handmade of course. I plan to grow the business to include my family and my 3 children and utilize the small-town niche and my love of baking as much as possible.

Contact Name: Kevin Massey (Owner)

Phone No: 0017097270469

Email: theolddublinbakery@gmail.com

Social Media Websites:

Facebook: https://www.facebook.com/TheOldDublinBakery

Cape Spear Lighthouse National Historic Site

It’s the most easterly point in Canada and all of North America and one of the top Newfoundland attractions. It’s incredible to see the views out over the ocean and imagine that Ireland is the next closest point in 

Europe. There are two lighthouses there, one a traditional looking, tall white lighthouse and the second, the original you can go inside. The second is also beautiful, was used until 1955 and it’s the oldest surviving lighthouse in the province.

The lighthouse features a restored 1840-era kitchen and there is some very interesting culinary history associated with the site, such as how the influx of American and Canadian soldiers during the Second World War brought new foods and recipes to the light keeping family at Cape Spear. 

Tour Guides:

  1. For the Lighthouse – Stacy Rehel (Interpretation Coordinator).
  2. For the Historic Kitchen (which is in the Lighthouse), Sean Kennedy (Heritage Presenter).

Address: Blackhead Road, Cape Spear, St. John’s, NL A1C 5H2, Canada

Website: https://www.pc.gc.ca/en/lhn-nhs/nl/spear/index?utm_source=gmb&utm_medium=capespear

Social Media Websites:

Instagram: #CapeSpearNHS

Twitter: #CapeSpearNHS

Parks Canada Agency (Cape Spear Lighthouse is Managed by Parks Canada Agency)

Contact Name: Danni Yetman

Phone No: 709.772.3266

Email: Danielle.Yetman@canada.ca

Website: https://www.pc.gc.ca/en/index

Social Media Websites:

Facebook: https://www.facebook.com/ParksCanada

Instagram: https://www.instagram.com/parks.canada

Twitter: https://twitter.com/ParksCanada

Chafé’s Landing

Chafe’s Landing is conveniently located in the heart of scenic Petty Harbour, just minutes from the capital city of St. John’s, Newfoundland & Labrador.

Situated in a renovated 19th century home, Chafe’s Landing is the perfect place to enjoy a fantastic lunch or dinner from a very diverse menu with selections to please even the most discriminating tastes.

The dishes Catherine and the Contestant tasted on Camera: 

  • Cod Fish Cake – salt cod mixed with mashed potato, fried onions and savory. They are a 

traditional Newfoundland dish. Fisherman used to salt and dry the catch to preserve it for the winter months and when it’s needed it’s soaked in several waters to remove the salt. They serve the cod cakes with a garden salad and house made vegetable pickles. 

  • Cod Tongues – are a local delicacy. They aren’t actually tongue’s but a part of the muscle from the back of the cod’s neck. These are coated with flour and fried milk n salt pork. 
  • Moose Madness – a French fry poutine dish. It’s a mound of fries topped with ground moose, moose sausage, peas, onions, mushrooms and moose gravy. 
  • Local Dessert – a partridgeberry pudding with sauce.

Contact Name: Angela Chafe (Owner)

Address: 11 Main Rd, Petty Harbour, NL A0A 3H0, Canada

Phone No: +1 709-747-0802

Email: info@chafeslanding.com / angelachafe@hotmail.com

Website: http://www.chafeslanding.com

Social Media Websites:

Facebook: https://www.facebook.com/ChafesLanding

Instagram: https://www.instagram.com/chafeslanding

Twitter: https://twitter.com/ChafesLanding

Get ‘Screeched In’ Ceremony 

A screech-in is a ceremony is performed by many who choose to visit Newfoundland. 

Newfoundlanders hold the ceremony for “mainlanders” or those who “come from away.” The ceremony involves a short recitation, a shot of screech and kissing a cod. You wear a hat and you get a certificate in the end declaring you an honorary Newfie.

Keith Vokey is a Master Screecher. Keith is the son of Merle Vokey (the creator of the tradition).

Contact Name: Keith Vokey 

Phone No: +1 709 325 3474

Email: kvokey@hotmail.com   

Social Media Websites:

Twitter: https://twitter.com/screechinguy

screechin

Jack Axes

Started by a pair of cousins, Jack Axes is an expanding chain of urban hip axe throwing lounges. Founded on the belief that accessibility is powerful, we’re attracting a new crowd to the sport we love. More than just a business, we are a diverse community brought together by the thrill of axe throwing and an appreciation for well-crafted brews and the community.

Contact Name: Bobbi Collins (General Manager)

Address: 152 Water St, St. John’s, NL A1C 1A9, Canada

Phone: +1 709-221-6525

Email: info@jackaxesinc.com

Website: https://www.jackaxesinc.com

Social Media Websites:

Facebook:  https://www.facebook.com/JackAxesInc

Instagram: https://www.instagram.com/jackaxesinc

Twitter: https://twitter.com/jackaxesinc

jack axes

“An Cabhan” is an old Irish word meaning “The Hollow” – and in a simple way that says a lot about this place. Cavan is a refuge, a place to rejuvenate, a shelter from stress.

Cavan exudes a kind of supernatural calm with its misty lakes, dusky forest parks and drumlin-strewn land. It’s not really surprising that Jampa Ling, one of Ireland’s most important Buddhist Centres, is located here.

But calm doesn’t mean there’s nothing to do! With 365 lakes and counting, Cavan is a paradise for anglers. Lough Oughter and Lough Sheelin are stand-out spots. The lakes also provide lots of opportunity for water sports.

Don’t miss Lough Oughter Castle, a 13th Century circular tower sitting on a dot of a crannóg island. Forest Parks lining the lakes, like Killeen and Dún an Rí, are havens for bird watchers and naturalists.

If you’re looking for a more challenging hike, the 26km Cavan Way which runs from Blacklion to Dowra through the Cuilcagh Mountains is a must. You’ll pass a myriad of prehistoric remnants including parts of the Black Pig’s Dyke which once separated Ulster from the rest of Ireland. It’s thought that it was built to protect from invasion or cattle raiding. You’ll also see the Shannon pot, the source of Ireland’s longest river which might just inspire you to take a cruise.

The Kingfisher Cycle Trail is another great option. Cavan is perfect destination for quiet getaways, romantic breaks and family holidays. Accommodation ranges from contemporary hotels and island lodges to friendly B&Bs or lakeside chalets.

Explore miles of forest trails in one of Cavan’s forest parks –  some of the most charming in the country.  Famous lakeside Killykeen Forest Park between Cavan town and Killeshandra, celebrated Dun a Rí near Kingscourt, beautiful Castle Lake, Bailieborough and historic Deerpark just outside Virginia are all different but strikingly beautiful in their own right.

https://www.thisiscavan.ie
https://www.discoverireland.com

 

Killykeen Forest Park

Killykeen Forest Park is located in a very scenic area of Co Cavan. It lies on the shores of Lough Oughter which is part of the River Erne system. The forest park consists of approx 240 hectares. The predominant species are Norway and Sitka Spruce with a considerable amount of mixed woodland including Ash, Oak and Beech. Lough Oughter is renowned for course fishing with the main species of fish being pike, bream and perch.

There are many signposted walks along the lake shore and through the woods and the lake is very popular with anglers, who fish primarily for pike, bream and perch. It is also home to a huge variety of water fowl and birds, especially mallard, tufted duck and, in the winter, wigeon and pochard.

 

Oughter Castle

The romantic looking Oughter Castle stands on a island on the lake looking forlorn but interesting, and it has had a very interesting history. It dates back to the early 1200’s, when it was built by the O’Reilly clan, then as now one of the foremost families in the area. They lived there for over 300 years and the building served them as home and fortress.

When the English crown sought to quell dissent in the area by sending in loyal planters in the early 17th century, the castle and its surrounding lands were granted to a Captain Hugh Culme. He didn’t live in the castle, but instead built a house on the lake shore.

However he ended up in the castle anyway. During a rebellion in 1641 the castle was retaken by Irish rebels and the good Captain became a prisoner in his own castle.

Among the Irish rebels who used it as a prison was Owen Roe O’Neill, who died while staying there, allegedly poisoned by agents of the English court.

The castle has been a ruin since it was raided by Cromwell in 1653, and is accessible only by boats, which can be hired locally.

https://www.dochara.com
https://www.discoverireland.ie

 

Drumelis, Co. Cavan

Drumellis is in the electoral division of Castlesaunderson, in Urney Civil Parish, in Barony, in Co. Cavan, Ireland. The Irish name for Drumelis is Droim Oilí.

Local Landmarks nearby:

  • Farnham Estate, Cavan
  • Cavan Golf Club
  • Slieve Russell.
  • Killykeen Forest Park,
  • Shannon Pot in the Cuilcagh Mountains

Neighbours TV Show

Neighbours is an Australian television soap opera. It was first broadcast on the Seven Network on 18 March 1985. It was created by TV executive Reg Watson, who proposed the idea of making a show that focused on realistic stories and portrayed adults and teenagers who talk openly and solve their problems together.

Although successful in Melbourne, Neighbours underperformed in the Sydney market and struggled for months before Seven cancelled it. The show was immediately bought by rival network Ten.

The show’s storylines concern the domestic and professional lives of the people who live and work in Erinsborough, a fictional suburb of Melbourne, Victoria. The series primarily centres on the residents of Ramsay Street, a short cul-de-sac, and its neighbouring area, the Lassiters complex, which includes a bar, hotel, cafe, police station, lawyers’ office and park. Pin Oak Court, in Vermont South, is the real cul-de-sac that has doubled for Ramsay Street since 1985. All of the houses featured are real and the residents allow the production to shoot external scenes in their yards. The interior scenes are filmed at the Global Television studios in Forest Hill.

Through its entire run in Australia, Neighbours has been screened as a twenty-two-minute episode each weeknight in an early evening slot. Neighbours moved to Ten’s digital channel, Eleven on 11 January 2011, and it is currently broadcast each weeknight at 6:30 pm. The show is produced by FremantleMedia Australia and has been sold to over sixty countries around the world, making it one of Australia’s most successful media exports.

Catherine + the Irish contestants tour consisted of the following:

  1. Lassiters complex – this is the main outdoor set, which features the exteriors sets such as Harolds café, Lassiters Hotel – iconic Neighbours set.
  2. Inside studio where Filming occurs.
  3. Famous Ramsay Street approximately 1.5 kilometres away – it’s an actual street, not a set.

Contact Person: Kelly Davis, Melbourne Communications Manager, FremantleMedia Australia

Phone: +61 3 8833 3312/M: +61 (0) 413 009 545

Address: Fremantle Media Studios, 100 Hawthorn Road, Forest Hill

Email: Kelly.Davis@fremantlemedia.com.au

 

Colonial Tramcar Restaurant


A famous fleet of historical trams that have become The Colonial Tramcar Restaurant. These glossy burgundy restaurants on wheels are the first Traveling Tramcar Restaurants in the World and ensure a delightful, innovative approach to dining. As they cruise the city streets of Melbourne, diners can enjoy their seasonal menu, quality Australian wines or make a selection from their fully stocked bar at an all inclusive price.

The Colonial Tramcar Restaurant Company Limited formed in 1981 to operate restaurant trams and the first restaurant trams ran on 2nd November 1982 (Melbourne Cup day). The restaurant, which has one lunch and two dinner sittings each day, advises booking well in advance. The trams are boarded from the Clarendon Street Junction stop near the Melbourne Exhibition and Convention Centre. They then run on selected standard tram routes through the city and some nearby inner suburbs, returning to their origin. The ride in the restaurant tram is generally quite steady. Food is prepared offsite in a commercial kitchen and is loaded onto the trams in a raw form. Each tram has its own chef and all of the food is freshly cooked as the tram is moving. The menu provides a limited choice, as does the wine list. However, unlimited alcohol is included in the fixed, prepaid meal price.

Catherine and the Irish contestants were served the Pumpkin Veloute and Charcuterie.

Here are the ingredients that were used:

Pumpkin Veloute
Soup
pumpkin
butter
milk
salt/pepper
Tortellini
goat cheese
spinach
chive
parsley
lemon
sugar
flour
Gremolata
Bread
Sage
Garlic
Salt
Olive Oil
Charcuterie
Duck Terrine
Duck leg
salt/pepper
olive/canola oil
bay leave
thyme
garlic
Pate
chicken liver
pork fat
gelatine, milk, egg
butter, salt, garlic, spices, maize
brandy, preservative (250, 252), colour (120)
Aspic Jelly: Port, Gelatine
Kangaroo (olive oil, salt, pepperberry)
Dressing
olive oil
honey
rosemary
soy sauce
salt
white wine vinegar
Cornichons
Dijon Mustard/micro herbs

Contact: Raffelle Lawrence

Phone No: +61 3 9695 4000

Email: raffelle@tramrestaurant.com.au

Website: http://www.tramrestaurant.com.au

 

The Hotel Windsor

Brimming with old world charm and the grandeur of a bygone era, The Hotel Windsor is an integral part of Melbourne’s cultural and historical fabric. Established in 1883, it predates many other great Victorian hotels world wide, and is the last remaining grand heritage hotel of its kind in Australia.

Over its rich history, the hotel has hosted royalty, distinguished guests and celebrities, and continues to charm today, with its acclaimed Traditional Afternoon Tea and exceptional service.

The Hotel Windsor is Australia’s most loved and renowned grand hotel, pre-dating The Savoy in London, The Plaza and The Waldorf Astoria in New York, The Ritz in Paris, and Raffles Hotel in Singapore. Established in 1883, it combines the classic beauty and architecture of the Victorian age with the graciousness of that bygone era. Located across the stately Parliament House and next to the famous Princess Theatre, The Hotel Windsor is only steps away from Melbourne’s luxury boutiques, theatres, laneways and Chinatown, with the picturesque Treasury, Fitzroy and Carlton Gardens a short walk from our doorstep.

On 3 June 1923, with renovations complete, the hotel hosted a luncheon attended by His Royal Highness, The Prince of Wales. In honour of this occasion, the hotel was appropriately renamed The Windsor.

The Hotel Windsor has been a home away from home for many famous Australians during their stay in Melbourne. Former Prime Minister Sir Robert Menzies kept Suite 306 at The Hotel Windsor for many years; it is now known as the Sir Robert Menzies Suite in his honour. Notable international guests included members of the English cricket team, who were frequent guests at the hotel, despite patriotic local factory workers’ efforts to disrupt their sleep by ‘accidentally’ knocking over the empty milk churns in the laneway.

Stars from the world of film and theatre have always been drawn to the elegance and style of The Hotel Windsor. Sir Laurence and Lady Olivier (Vivien Leigh), opera performer Emma Calve, Barry Humphries and Dame Edna Everage are regulars, Meryl Streep set up a personal gym in her accommodation during the filming of Evil Angels. Renowned actors Sir Anthony Hopkins and Gregory Peck have occupied Suites at The Hotel Windsor whilst in Melbourne, as has sporting legend Muhammad Ali.

An essential Melbourne Experience, The Hotel Windsor has perfected their high tea experience having served more than two million guests since it opened in 1883.

Held in the elegant One Eleven lounge, Afternoon Tea is served on traditional three-tiered silver stands with ribbon sandwiches, savoury pastries, French patisserie, and freshly baked scones with housemade Windsor jam and double cream. A selection of 11 teas including the house Windsor blend is served in elegant silver teapots and Noritake crockery. Sparkling wine and French Champagne is also offered.

Catherine + the Irish contestants enjoyed the following Afternoon Tea:

  • Savoury Pastries
  • Lamb and rosemary pie
  • Sweet Selection
  • Coconut Yuzu – Coconut dacquoise, yuzu cream, vanilla coconut diplomat cream, mirror glaze
  • Irish Dream – Baileys mousse, hazelnut dacquoise, orange jelly, coffee ganache
  • Ribbon Sandwiches
  • Egg mayonnaise with capers and curry butter
  • Smoked salmon, cream cheese, and snow pea shoots
  • Cucumber and ricotta cheese with herbs
  • Chicken with celery and walnuts
  • The Hotel Windor’s Famous Traditional & Sultana Scones
  • Baked fresh daily and served with thick double cream and Windsor jam

Contact: Cassandra Goh, Marketing Manager

Address: 111 Spring St, Melbourne VIC 3000, Australia

Phone No: +61 (0) 404 843 332 (Mobile)

Email: cgoh@thw.com.au

Website: https://www.thehotelwindsor.com.au/

 

Queen Victoria Market

Also known locally as Vic Market or Queen Vic. It’s a major landmark in Melbourne and at around seven hectares (17 acres) it’s the largest open-air market in the Southern Hemisphere.

Queen Victoria Market is an authentic, bustling, inner-city market that has been the heart and soul of Melbourne for 140 years. Home to over 700 small businesses, it’s a great place to discover fresh and specialty produce, hand-made and unique products, great coffee and food, souvenirs and clothing.

Enjoy the abundance of fresh food, the vibrant and multicultural atmosphere, friendly banter with the traders, and all the special events and festivals.

Be sure to take the Ultimate Foodie Tour, a delicious and fascinating guided walking tour of the iconic Queen Victoria Market. Taste the freshest produce, discover unique ingredients, learn tips and tricks for shopping and cooking, discover the market’s history and meet the traders. The two-hour guided walking tour includes generous tastings, a market shopping bag and a $5 market voucher. Tours are $69pp and run Tuesday, Thursday and Saturday. Bookings essential.

The Night Market, which runs Wednesday nights in summer and winter, is a great place for food, drinks, music, shopping and fun. The Market also offers a historic venue space with a range of indoor and outdoor spaces.

The historical importance of the Market has been recognised with its addition to the National Heritage List.

City Ambassadors provide roving customer service on every market day, helping visitors explore all the sights and delights. The friendly volunteers are approachable and equipped with extensive local knowledge and complement the market’s visitor experience team. Keep an eye out for the ambassadors in their distinctive red uniforms next time you’re at the market.

Location:

Cnr Elizabeth and Victoria streets, Melbourne VIC 3000

On our food tour we visited the following stalls:

  1. Seafood & Oyster Spot: Coffin Bay Oysters
  2. Chicken Pantry: Grilled Kangaroo
  3. Curds & Whey: Warrnambool butter
  4. Gewurzhaus: Applewood smoked salt
  5. Fresh Generation: Fingerlime

Contact: Bettina De Chateaubourg, Tour Manager + Tour Guide

Phone No: 0437 190 249

Address: Queen St, Melbourne VIC 3000, Australia

Website: http://www.qvm.com.au/

 

ShanDong MaMa (Dumplings Restaurant)

Busy Chinese restaurant in an arcade, known for homemade dumplings with meat, seafood and veggies.  Owners Ying Hou and her mother Meiyan Wang (better known as  “Mama”) serve traditional recipes from the fishing town of Yantai on the Chinese Shandong Peninsula. which is best known for its seafood dishes.

Catherine tasted the following:

  1. Black Fungas Salad with aged Vinegar Dressing.
  2. Sweet n’ Sour shredded Chinese Cabbage.
  3. Sweet n’ Sour Cucumber Salads.
  4. Drink – jasmine tea + special 8 treasure tea.
  5. Dumplings –
  • Mackeral Fish Dumplings – fish, ginger, chinese chives, coriander.
  • Zucchini Vegan Dumplings – zucchini, bean curd, coriander, spring onion.
  • Squid Ink Dumplings – chicken basil, Tasmania squid coriander.
  • Beef Panfried Dumplings – beef mince, onion, coriander, “thirteen spice”.
  • Melbourne Panfried Dumplings – seafood marinara, lemon peel, parsley, garlic, chicken.

Contact: Ying  Phone No: 0487711999 (Ying) / 03 9650 3818

Address: Mid City Arcade, 7/200 Bourke St, Melbourne VIC 3000, Australia

Email: Shandongmamaying@gmail.com

Website: https://m.facebook.com/shandongmama

 

The Fergusson Winery (Yarra Valley Wine Region)

In a valley home to 50 wineries and 110 vineyards, rows of trees protect 20 acres of harvesting land. The first planting took place in 1968 by two brothers. They made it a home. They hung their family crest on a farmhouse wall … and they gave the land their namesake, Fergusson. The Fergusson vineyard was originally planted in 1968 with the classic French grape varieties, including Chardonnay, Pinot Noir, Shiraz and Cabernet Sauvignon.  In the following years the vineyard saw its first commercial vintage, a communal restaurant, the birth of their children, who along with their mother, would later become the keepers of the land. And then, the end of an era – the entire estate burned in the fire of 1989.  Not a single vine was harmed.

The following year saw the bearing of a record vintage. The following decades saw the ebbs and flows of winemaking, and farming, and cooking, and community, and family life. It’s a rich history that continues to grow through the preservation and transformation of the land and the people who occupy it.

Today, half a century later, the family continue to share their passion for the drop through a vineyard experience that sees you eating, drinking and escaping into a natural and relaxed setting.

Celebrating Fifty Years 1968-2018

The restaurant overlooks the calming vineyard and showcases the high open ceilings, hand sawn rustic  furniture with a cosy open fireplace as the centre point.

  1. 2016 Jock’s Cabernet Sauvignon Rose
  2. 2015 Louise Pinot Noir
  3. 2014 Jeremy Shiraz Reserve

Then she tried Fergussons’ traditional Ned Kelly Beef Pies, covered with gravy and served with Buttery Leek Potato Mash and our damper-style Beer Bread.

Contact: Bronni Bowen (Marketing + PR)  Address: 82 Wills Road, Dixons Creek VIC 3775

Phone No: 0417 029 746

Email: bronni@bbmediamanagement.com.au/info@fergussonwinery.com.au

Yarra Ranges Tourism 

Contact: Natalija Mackenzie / Tourism Sales Officer

Address:  PO Box 903, Lilydale VIC 3140

Phone No: 8739 8000

Email: info@visityarravalley.com.au

 

Yarra Valley Chocolaterie + Ice Creamery

Set amongst one of Australia’s premium wine regions and surrounded by picturesque Yarra Valley vistas, our Chocolaterie combines a stunning showroom, chocolate production area and an all day Café set on 40 acres of emerging orchard, landscaped gardens, sweeping lawns and reclaimed wetlands.

We welcome everyone with free chocolate and ice cream tastings, the chance to watch the art of chocolate making by our team of talented European Chocolatiers and our showroom choc-filled with over 250 different chocolate products.

Belgian Head Chocolatier Thomas Wierinck and Catherine enjoyed a Truffle tasting :

  1. A new truffle Thomas created called ‘Pink Diamond’ (which was Catherine’s favourite and she specifically mentioned Murray River Salt which is added).
  2. Bush Tucker (which she also loved and mentioned Lemon Myrtle).
  3. Other flavors that were tasted included Rum & Raisin, Dulce De Leche and finished with Melba Lucia, a truffle infused with a local red wine by De Bortoli Winery up the road from Yarra Valley Chocolaterie.

Finally Catherine tried her hand at making a chocolate bar  with a variety of ingredients we use in our chocolate making classes.

Contact: Leanne Neeland (Managing Director)

Address:  35 Old Healesville Rd, Yarra Glen VIC 3775, Australia

Phone No: +61 3 9730 2777  Email: leanne@yvci.com.au

Website: https://www.yvci.com.au

Melbourne is state capital of Victoria and the second-most populous city in Australia and Oceania. Melbourne consists of 31 municipalities with a population of around 4.5 million approximately 19% of the national population and its inhabitants are called Melburnians.

Melbourne rates highly in education, entertainment, health care, research and development,  tourism and sport, making it the world’s most livable city—for the seventh year in a row in 2017, according to the Economist Intelligence Unit. The climate, waterfront location and nightlife make it one of the most vibrant destinations in Australia.

It is a leading financial centre in the Asia-Pacific region, and ranks among the top 15 cities in the world in the Global Financial Centres Index.

Referred to as Australia’s “Cultural Capital”, it is the birthplace of Australian impressionism, Australian rules football, the Australian film and television industries, and Australian contemporary dance. It is recognized as a UNESCO City of Literature and a major centre for street art, music and theatre.

It is home to many of Australia’s largest and oldest cultural institutions such as the Melbourne Cricket Ground, the National Gallery of Victoria, the State Library of Victoria and the UNESCO World Heritage-listed Royal Exhibition Building.

Melbourne was founded in 1835 when settler John Batman declared at a point on the northern bank of the Yarra River (at the end of where William Street is now) would be “the place for a village”. In 1837, surveyor Robert Hoddle designed Melbourne’s central grid pattern which was aligned with the Yarra River and consisted of main thoroughfares 30 metres wide with narrower east-west service lanes. This grid became Melbourne’s central business district, bounded by La Trobe Street, Spring Street, Flinders Street and Spencer Street. This created a spacious layout for the city centre which has allowed Melbourne’s tram network to remain in place despite demand for road space.

The suburbs immediately surrounding Melbourne (starting from the north and going around clockwise) are North Melbourne, Parkville, Carlton, Fitzroy, East Melbourne, Richmond, South Yarra, Prahran, St Kilda, Albert Park, South Melbourne, Southbank, Docklands and West Melbourne.

Melbourne’s city centre is characterised by spacious, tree-lined streets, many with tram lines running along them. The retail precinct includes the Melbourne Central Shopping Centre complete with its own underground railway station, the Bourke Street Mall, the Swanston Street Mall, and Collins Street which is home to exclusive fashion and jewellery stores. Chinatown, located along the eastern end of Little Bourke Street, features traditional Chinese shopping and dining experiences, established during the gold rush of the 1850s. A well-know landmark is Federation Square which is situated across the road from Flinders Street Station and opens out onto the Yarra River and adjacent parkland, featuring cafes, restaurants and a large central square.

Melbourne is a mix of old and new. Exclusive shopping arcades and the bustling Queen Victoria Market, along with historical landmarks from centuries ago, blend in with modern office towers. The Rialto Towers in Collins Street is the central business district’s tallest building, rising to a height of 251 metres. Views of Melbourne’s city skyline can be enjoyed from the taller Eureka Tower across the Yarra River in neighbouring Southbank or the Melbourne Star Observation Wheel at Docklands. Across the Yarra River is Melbourne Park and Olympic Park, featuring international standard sporting and entertainment arenas.

We visit the largest open air market in the Southern Hemisphere, the Queen Victoria Market sampling lots of local foods, we learn all about the foods the indigenous people used to eat – bush food, at the South Melbourne Organic Store, we visit iconic Neighbours TV Show set, we take a ride on the only Tramcar Restaurant in the World, The Colonial Tramcar Restaurant, experience afternoon tea at The Hotel Windsor renowned for its tea tradition. As many Asians populate the city today, there are lots of Asian eateries so we pay a visit to one of many dumpling houses followed by a trip to the Yarra Valley Wine Region to visit a local winery and the famous Yarra Valley Chocolaterie.

Everywhere you turn there’s something special to see and do in Victoria – from sandy beaches and snow-capped mountains, to zoos and aquariums, historic sites, bars and cafes, white-water rafting, spas, wildlife and wineries, or drives along Victoria’s breathtaking coastline.

https://www.visitmelbourne.com
https://www.australia.com
https://www.travelvictoria.com.au/melbourne/

 

The Yarra Valley

Less than an hour from Melbourne, the Yarra Valley is a whole life experience away, offering quality local food and wine, breathtaking scenery, romantic hideaways and indulgent adventures.

The Yarra Valley is recognised as one of the world’s premier wine growing regions with over 80 sensational cellar doors, superb restaurants serving fresh regional produce, luxury accommodation, iconic scenery and stunning artwork. The Yarra Valley is a cool climate region with average temperatures of:

Summer – 26.6°C

Autumn – 20.4°C

Winter – 14.1°C

Spring – 19°C

The State & National Parks in the Yarra Valley are free to enter.   Recognised as one of the world’s great cool climate wine producing regions, the Yarra Valley not only has a rich history of wineries but also a significant history with beer and cider production dating back to early 1800s.

The Yarra Valley has over 90 cellar doors, plus many more vineyards. Along with the famous Domaine Chandon (Moet & Chandon’s Australian winery), De Bortoli and Yering Station, there are many other mid-size and boutique cellar doors that provide an intimate wine experience, unlike many other wine regions.

https://visityarravalley.com.au/about-the-region

Yarra Ranges Tourism  Address:  PO Box 903, Lilydale VIC 3140

Phone No: 8739 8000

Email: info@visityarravalley.com.au/info@yarrarangestourism.com.au

 

NATIF Foods

The South Melbourne Organic Store (within South Melbourne Market)

Trading since 1995. Your local organic foodstore and greengrocer.

A dynamic, organic foodstore with seasonal, certified organic fruit and veg, groceries, dairy, dried fruits, nuts, grains, bread, coffee, herbs, spices and lots more. It’s all so delicious; you’ll walk out with much more than you came for.

Address: Stall Number: 51, Coventry St, South Melbourne

Email: smmarketorganics@gmail.com

Website: https://southmelbournemarket.com.au/traders/south-melbourne-market-organics

 

NATIF Foods

Owner Julie is a Nutritionist & Wellness Consultant. About 17 years ago after studying Naturopathy, the seed of NATIF was sewn. Owning a 25acre herb farm, Julie lived the ‘naturopathic way’ for 3 years and after reading books on Australian Native Foods, it made sense to her then that she should plant and grow them. She had travelled the outback, visiting National Parks from Darwin to Perth, North Queensland to Uluru and across the southern and eastern borders, walked hundreds of kilometers into remote parts of Australia looking for bush foods and amazing landscapes and felt a connection, a belonging and understood how Indigenous people must feel about this land and the ‘Dreamtime’. After studying Human Nutrition and Nutritional Medicine and in her spare time studying and researching the nutritional benefits of Australian native foods, her intuition was telling her to use and work with native foods.

The following fresh foods were demonstrated in the bamboo bowls:

Fresh Quandongs, Muntries fresh and freeze-dried, Fresh Kakadu Plum, Freeze dried Riberries, Whole dried Pepperberries.

In the glass containers there were dried native foods:

Rivermint, Quandong halves, Pepperberries, Mountain Pepperleaf, Sultana dried Riberries, Saltbush, Lemon Myrtle, Aniseed Myrtle, Strawberry Gum, Peppermint Gum, Cinnamon Myrtle, Davidson Plum pieces, Bush Tomato, Saltbush and Sea Parsley.

The packaged 20g zip-lock bags in the persplex display were some of the NATIF Range of herbs, spices, fruits, teas and seeds as follows:

Fruits: Davidson Plum powder, Desert Lime powder, Kakadu Plum powder, Quandong powder, Riberry Powder

Herbs & Spices: Aniseed Myrtle, Bush Tomato, Cinammon Myrtle, Lemon Myrtle, Mountain Pepperleaf and Pepperberries,  Peppermint Gum and Strawberry Gum, Quandong halves, freeze-dried Riberry, Saltbush, Sea Parsley, Salty grape.

Seeds: Wattleseed Grind 120g and Wattleseed 20g.

Julie sources Australian native foods from all over Australia from Indigenous and non-Indigenous harvesters and growers.

Name: Julie Merlet (Natif Foods)

Phone No: 61 418125349

Address: Stall Number: 51 (South Melbourne Market Organic Store), Coventry St, South Melbourne

Email: hello@natif.com.au

Website: www.natif.com.au

Season 3 Episode 6 – Contestant Info

We first meet Felicity and her husband Peter at Killykeen Forest Park to find out who is the family member living away from home.  Later Felicity rustles up the dish that reminds Eoin of home in Drumelis, Atlantic Seafood cooked in a coconut broth, basil & truffle mash + crisp green veg.

Catherine then travels to Melbourne in hope to replicate Felicity’s dish and bring a taste like home over to Eoin who has just gotten engaged to Julz and is looking to impress with a dish from home.

Eoin has lived abroad for 10 Years.  He moved away from Ireland initially because he wanted to do a bit of Travel and enjoy a Holiday! Eoin has many hobbies, which include cooking and he’s a big fan of sports, in particular he plays golf and pool and is a big rugby fan. He’s also a keen poetry reader. He recently got engaged to his Australian fiancé Julz.

Felicity is a part time cook. Pre-retirement in Ireland and Dubai she was employed as a PA. Her husband is Peter McGrath, a retired Architect. They have two children Eoin 31 who lives in Melbourne and Rory 29 who works abroad on contract.

Atlantic Seafood Cooked in a Coconut Broth

Atlantic Seafood cooked in a coconut broth, basil & truffle mash & crisp green vegetables.

Generally, I prepare the stock in advance and then bring to the boil & add the fish just before serving. I ask my fishmonger give me fish bones to make the stock, otherwise fish or chicken stock cubes can be used.

The fish mixture is a matter of personal choice, however I usually use (cut up into even pieces):

2 salmon darnes
2 pieces of hake
1 bag of mussels
about 16 scallops
8 Dublin Bay prawns to garnish… when available (alternatively I buy large raw frozen prawns).

Sauce:

2 onions, 1 carrot & 2 stalks of celery finely chopped
2 tablespoons olive oil and 1 tablespoon of butter
3 cloves garlic and 1 knob of ginger finely chopped
1 mild chilli chopped
1 teaspoon of crushed fennel
1 teaspoon of sumac
Half tablespoon of cumin and coriander seeds roasted and crushed
4 crushed cardamom pods
2 pints of fish stock
2 tins of full fat coconut milk
Juice and rind of two to three limes
Seasoning… If needed
Pinch of sugar to taste, a touch of fish sauce and sweet chilli sauce
Roux to thicken slightly

Garnish:

Baby tomatoes
Chopped chives, coriander, dill, basil

Method:

  1. Sweat onions, carrot and celery in oil and butter till soft on a very low heat.  About 10 minutes.
  2. Add the garlic, ginger and spices and lime rind.
  3. Then add the stock.  Cook for about 20 minutes.  Strain through a sieve.
  4. Add the coconut milk, lime juice
  5. Adjust the seasoning
  6. Thicken marginally

Finally:

  1. Bring the sauce up to a simmer.
  2. Drop in the tomatoes and cook for approx 2 minutes.  Add the mussels, salmon, hake and prawns.
  3. Bring just to boil as fish will continue to cook.
  4. Add the herbs and serve immediately.

Basil mashed potato with truffle oil:

Roosters, cut into quarters, about 10 cooked in stock with 3 cloves of garlic.

  1. When soft place in a colander.
  2. Add cream, butter and milk to the sauce.  When boiling add back in the potatoes. Basil leaves and whisk until creamy and light.
  3. Finally sprinkle over the truffle oil before serving.
  4. The potato can be cooked in advance and heats very successfully in a microwave.
  5. Serve with asparagus and fresh greens, 2 bunches of asparagus, and 2 heads of broccoli.