Central Coast Home & Lifestyle Magazine Summer 2016

Photo by DC images

Firescreek Winery is a multi-award winning, unique local winery specialising in wine made from fruit, flowers and herbs. Situated in the picturesque Matcham/Holgate Valley, new owners Nadia & Francis, have already won a bronze medal for their first superb and creative tasting Pear and Feijoa wine, which sold out in less than 3 months. Firescreek Fruit wines follow the seasons of mother nature, taking the best fruits of the season and turning them into wine. As with grape wines, the process takes around one year, but instead of using grape, fresh picked fruits, flowers and herbs are used instead - making for interesting taste sensations, Over 12 varieties of handmade wines are produced on site per annum, with wines ranging from dry to sweet. Current vintages include Passionfruit and Mango, Blackcurrant and Coffee, Rose Petal and Guava, Strawberry and Apple, and soon to be coming Nectarine and Peach Wine. If you are interested in trying something new for your taste buds or finding a unique locally made gift, this place is well worth a visit. Open 5 days a week Wednesday - Sunday Cellar door Wine Tastings: 10:30am- 4:30pm 192 Wattle Tree Rd, Holgate www.firescreek.com.au Central Coast’s Unique Fruit, Flower and Herb Winery some of which are made nowhere else in the world. They have also recently bottled their unique Rose Petal and Guava wine, made from the guavas and roses organically grown on the property - you can really smell the rose bouquet with an aroma similar to that of Turkish Delight. They will soon be bottling their delicious Passionfruit and Mango which is sure to be a hit with family and friends and is perfect for Summer BBQ’s. Visit Firescreek Winery and enjoy a complimentary wine tasting and you are welcome to take a leisurely stroll throughout the beautiful 2.5 acres of gardens.

Cherry Glazed Roast Pork serves 8 2.2 Kilo Pork Roast 6 garlic cloves, peeled and chopped 2 long red chillies, chopped 1 tsp sea salt flakes 1 tsp black peppercorns Method: 1. Untie pork and remove rind and excess fat. Roll again and tie to secure. Use a small sharp knife to cut 2cm-deep slits in pork. Place in a roasting pan. 2. Process garlic, chilli, salt, peppercorns and coriander seeds in a small food processor or mortar and pestle until finely chopped and add cherries and process until a paste forms. Pour over pork, pushing into the incisions. Cover and refrigerate 1 hour. 3. Preheat oven to 180 C or 160 C fan. Roast pork 30 mins then reduce heat to 170 o C or 150 C fan. Roast for another hour or until cooked through. Cover loosely with foil. Rest for 10 mins. 1 tsp coriander seeds 1/2 cup pitted cherries

& Lifestyle Magazine | Summer 2016

44 Home