If you see the name Appellation Oysters you know they’re going to be top quality. They sell to top restaurants in Australia and across the world.Read More
A visit here lets you taste some great wines and also experience something most of us never get to do. Monster trucks and wines - who’d have thought?Read More
This amazing oyster place, family owned and established in 1979 is located on the tranquil foreshore of the Crookhaven River.Read More
The famous Berry Donut Van is an institution. So many people make it their first stop in Berry to grab a freshly made hot cinnamon donut and a coffee.Read More
The whipped goats curd arrived in a big creamy delicious mound mixed with truffle honey for some sweetness and topped with shaved almonds.Read More
The fruit salad comes with sides of Byron Bay Brookfarm muesli and vanilla yoghurt, but we added an extra of honey. This really was such an impressive meal.Read More
This sweet frog that was so cute. Filled with marshmallow, it looked great and tasted just as good too. How could you resist those eyes!Read More
What do you start with at a buffet breakfast? Bacon, eggs and a few extras are hard to resist, especially here!Read More
Tasty Eggs Benedict with two toasted English muffin halves, wilted spinach, smoked salmon, poached eggs and Hollandaise sauce.Read More
We savoured to joys of being driven to the Hunter Valley with Zepher Tours, driven around to wineries and eateries and driven back. What a day!Read More
The Sebel Resort & Spa Hawkesbury Valley
61 Hawkesbury Valley Way
Harvest Restaurant is located within the gorgeous and picturesque Sebel Resort. The ambiance here is quiet, relaxing and oh so pretty.
You walk up an impressive grand entrance to an equally grand building and when inside - such a WOW factor.
The restaurant exudes simple elegance and the tables are well spaced.
We started our meal with some drinks - water from Tasmania (We love Tasmania) and Sir had a white - a Pinot Gris which he enjoyed - it was crisp and refreshing and went well with the entrees.
Mlady had an Argentinian Malbec that had a nice spicy aftertaste.
The sweet cherry tomato, crème fraiche and fried shallots blended so well.
It was cool and fresh - and we loved the crunchiness of the fried shallots - a wonderful taste sensation!
With this we also had the Beetroot assiette - pickled golden beetroot, pickled green banana, yellow cherry tomatoes, red beetroot gel and spiced yoghurt.
Mlady especially being a HUGE fan of Salmon and beetroot raved about this. How good was this entrée! You could taste the salmon as well as the smokiness but this was a gentle smoke - did not overpower the taste of the salmon.
The Beetroot assiette was an amazing salad. Both entrees were vibrant in colour and they consolidated so well.
The Wildfire spiced scallops were next - parsnip puree, mango & coriander relish, sweet potato crisps and smoked cherry tomato.
This was elegantly presented and the scallops were cooked lightly - such a delicate dish. The tasty accompaniments enhanced this dainty dish.
We then both had a lovely Tolmer - an organic Cabernet. The one word to described this lovely drop - smooth!
For mains Sir had the Lamb backstrap - leek & spring onion mash, broccolini, tamarind & mint dressing and parsnip crisps.
This was a such an appetising dish. The lamb was nicely cooked - pink with a subtle hint of chimichurri.
Mlady had the Blackened Cajun spiced kingfish - rockmelon prosciutto & radish salad and olive pesto. This came with hand cut chips.This dish had the wonderful crispy skin which Mlady adores. It was delicious fish. The olive pesto and rockmelon prosciutto & radish salad enhanced the fish. This had really great flavours. As the hand cut chips - they were crisp and delectably fluffy.
As a dessert wine we had the superb Botrytis - a sweet dessert styled wine.
For dessert Sir had - Redskin pannacotta - Hint of "explosion", rosella syrup and strawberry crumble.
We grew up with "Redskins" and this was a walk down memory lane. A childhood treat with an adult twist. It was beautifully presented with popping candy - release your inner childhood! Sir loved this!
Mlady as we know is a chocoholic - and she had the Dark Belgian chocolate & coconut parfait.
OMG this arrived in two glasses in a tower of sweet tasty deliciousness. Impressive!
It had the wonderfully yummy dark Belgian chocolate in one glass and the coconut in another. It was like two desserts in one!
You can eat the Dark Belgian first, then eat the coconut parfait afterwards, or the other way around, or combine them both together.
Such an innovative dessert and oh so mouth watering. One of the best!
The food here at Harvest is really exceptional and the servings are so generous.
This lovely restaurant and venue is well worth visiting - Harvest is in such tranquil and enchanting surroundings.
They even have delightful live music on the Baby Grand Piano on Friday and Saturday nights that provides great ambiance.
Sir and Mlady dined as guests of Harvest restaurant and The Sebel Resort & Spa Hawkesbury Valley. Special thank you to Peter Diego for inviting us and also thank you to Chef Pavan for taking time out from his busy schedule to chat with us.
200-212 Hunter St
Doughheads has built a reputation for innovative and droolworthy doughnuts. These certainly aren't your normal doughnuts either. These things are actually more like works of art.
Even though they're in Newcastle people travel there to try their creative treats.
The doughnuts here are so popular that they often have queues there.
It's a small place so the queues even stretch outside their doors.
To be honest - ten doughnuts were bought on this one occasion!
Down the right side of the box from top to bottom it was salted caramel, an amazing nutella filled treat, cinnamon and finally toasted caramel.
Down the left side of the box from top to bottom it was smores, the other outstanding option of maple bacon (with big chunks of maple cured bacon on top), vanilla bean and finally choc mint.
The eating simply confirmed just how good these are. The clear favourites were the maple bacon and the nutella ones.