If you go

Townsville Bulletin - - The Goss - The writer was a guest of Tower Es­tate townsville­bul­letin. com. au

Tower Lodge is about two hours drive from Syd­ney or 35 min­utes by chop­per. High tea on week­ends is $ 42 pp or $ 56 pp with cham­pagne. Reser­va­tions es­sen­tial. Call 02 4998 7022. More info www. tow­er­estate. com. For trans­port by he­li­copter go to www. he­lichar­ter. com. au. al­mond prailine, fen­nel puree, med­jool date sauce; sor­bet, crisp lemon roll, rasp­berry powder, co­conut and white chocolate; minia­ture pe­tit fours which in­clude tiny rasp­berry mac­a­roons.

Ex­ec­u­tive chef Daniel Hunt was head chef at multi-award win­ning Roberts Restau­rant from 2003, and even­tu­ally be­came Tower’s ex­ec­u­tive chef.

He even likes to cook when he’s off duty. His favourite meal to cook for friends and fam­ily is scal­lops with cele­riac puree and crisp leeks with truf­fle oil.

Hunt has de­signed sea­sonal de­gus­ta­tion menus us­ing lo­cal Hunter Val­ley pro­duce paired with one of six op­tional wine lists, fea­tur­ing a se­lec­tion of pre­mium lo­cal and im­ported va­ri­eties along with Tower Es­tate’s own wines.

High tea, cre­ated by pas­try chef Carla Wile, is $ 42 a head and is open to Hunter Val­ley vis­i­tors on week­ends.

Wile makes the best lam­ing­tons I’ve ever tasted. Se­ri­ously. The sponge is feather light and the dark chocolate coat­ing has a magnificent bit­ter­choco­late rush.

The Tower Lodge tea blend vanilla and rose petals – is rec­om­mended.

Room rates range from $ 710 to $ 810 per night and in­clude ac­com­mo­da­tion for two, full buf­fet and a la carte cooked break­fast, com­pli­men­tary af­ter­noon tea, pre-din­ner drinks and an evening turn-down ser­vice. – with highly

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