Cool cui­sine for the win­ter chills

Cold weather means crack­ling log fires, pris­tine slopes, and warm­ing, de­li­cious food.

Sunday Star-Times - - TRAVEL -

Get an in­ner glow at Hent­ley Farm in the Barossa, South Aus­tralia

There is noth­ing pre­dictable about lunch at Hent­ley Farm, from the farm­house-meets-ware­house in­te­ri­ors to the sleek cut­lery propped against a rus­tic piece of wood. The de­gus­ta­tion meals start small – per­haps a lightly poached quail egg on a puffed quinoa cracker – but build from there. By the time you’ve worked your way through the en­tire meal, washed down with some beau­ti­ful Barossa shiraz, you’ll be en­joy­ing an in­ner glow.

See hent­ley­

Sip next-level hot choco­late at Schoc Choc, New Zealand

It is no sur­prise that New Zealand’s best choco­latier also serves a knock­y­our-socks-off hot choco­late. The only sur­prise is which ver­sion it will be serv­ing when you rock up to one of its out­lets (it has two: in Welling­ton and Grey­town).

Schoc Choc’s ro­tat­ing se­lec­tion teams the 60 per cent dark choco­late blend with a range of flavours such as rose, or­ange and gera­nium or pink pep­per­corn. See

Savour souf­fle at Or­ange’s cosiest restau­rant, New South Wales, Aus­tralia

Scored a seat on one of the invit­ing ban­quettes? Well done, your din­ner at Lolli Re­dini is off to a good start. If you re­ally want to make the most of your meal at Or­ange’s best-loved eatery how­ever, the next step is crit­i­cal. Or­der the twice-baked gruyere cheese souf­fle.

It is never off the menu, and with good rea­son. With its scat­ter­ing of hazel­nuts and a spinach and pear salad, this is win­ter-warmer cook­ing at its best. See lol­lire­

Com­bine fon­due and to­bog­gans in Alpiglen, Switzer­land

Think of it as a ‘‘fon­due jacket’’. On dark win­ter evenings in the alpine vil­lage of Alpiglen, lo­cals feast on cheese fon­due and drink beer and cherry brandy to pre­pare for a favourite win­ter ac­tiv­ity: to­bog­gan rac­ing.

A snowy, flood­lit to­bog­gan slope be­gins near the restau­rant and ends at a pub and train sta­tion in an­other vil­lage far be­low. From there, it’s a case of drink, ride, re­peat.

See myswitzer­

Snug­gle up for lunch or din­ner at Coonara Springs, the Dan­de­nongs, Vic­to­ria, Aus­tralia

The Dan­de­nong Ranges, just un­der an hour from Mel­bourne, may not boast the ritzy restau­rants of other Vic­to­rian re­gions, such as neigh­bour­ing Yarra Val­ley, but there’s nowhere more his­toric and snug for a win­ter lunch or din­ner than Coonara Springs.

The old­est restau­rant in the Dan­de­nongs, and pos­si­bly in Aus­tralia, dat­ing to the late 19th cen­tury, boasts two-sided open fire­places with views of nearly two hectares of gar­dens lead­ing to the epony­mous gar­dens and Yarra Val­ley. See

De­vour hot waf­fles in Brus­sels

The Bel­gians do a nice line in street food but, on a crisp win­ter’s day, noth­ing of­fers a quicker boost than a fresh-from-the-grid­dle waf­fle eaten on the run. There are ven­dors on vir­tu­ally ev­ery cor­ner; opt for a Brus­sels waf­fle – lighter and fluffier than the Liege waf­fle – with just a sprin­kling of pow­dered sugar. Per­fec­tion. See maison­dan­

Go cafe-hop­ping in Reyk­javik

Ice­land’s quirky, walk­a­ble cap­i­tal has more than a dozen cof­fee houses that are per­fect for es­cap­ing the win­ter chill. Stand­outs in­clude Sto­fan, which trans­lates to Liv­ing Room, and looks like grandma’s lounge with its cosy so­fas, wooden cof­fee ta­bles and an­tique paint­ings and maps, and Reyk­javik Roast­ers, which has a huge roast­ing ma­chine and a vin­tage vinyl player pump­ing out clas­sic tunes. See vis­itreyk­


Hent­ley Farm in Aus­tralia’s beau­ti­ful Barossa re­gion is a great win­ter get­away.

Oliebollen – what’s not to love about deep-fried balls of dough?

Ja­panese hot pot on a cold day al­ways hits the spot.

Coonara Sprints is the old­est restau­rant in Aus­tralia’s Dan­de­nongs.

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