To celebrate the season for summer picnics in Victoria’s Yarra Valley, Domaine Chandon is repeating their sold out event in 2013 by hosting their 2nd Secret Garden Party at the Coldstream winery on February 8, 2014.
For those that live in Victoria, Chandon is generously giving away 2 tickets valued at $150 to one lucky Est Magazine reader* who, like us, can think of no better way to spend an afternoon in February. So forget about Feb Fast and enter to win to come and join us in the garden for an afternoon of champagne sipping paired with delectable canapés and live music amongst the vines.
How to enter
To enter our giveaway be sure to be a subscriber and then forward any of the the Est Mini Issue mail-outs on to a friend by February 4th 2014. Full terms and Conditions are available HERE >>
If you’re already a subscriber that’s great, so all you have to do is forward one of our Friday Mini Issues on to a friend to enter.
If your not one to miss out then you can buy your tickets here - but be quick!
The Secret Garden Party
WHEN Saturday 8 February 2014
WHERE Domaine Chandon 727 Maroondah Highway, Coldstream
TIME 3:00pm to 6:00pm
DRESS Garden party chic
* Entry for 18yrs and over only.
If you are looking to break free from the city and breathe in that clean country air while the weather is warm, you can take your own picnic in the vines with a pre-ordered hamper from Chandon filled with paté, Serrano Jamon, kalamata olives and salted caramels – paired with a bottle of bubbles of course.
Or make a reservation to sample the fine summer fare created by Chandon’s Greenpoint Brasserie Head Chef. Who doesn’t like a drive in the countryside, especially when good food and wine are waiting to greet you!
For a teaser of what you will find on the menu at the Greenpoint Brasserie, we have the perfect Potato and Leek Tart recipe for you to try here…
POTATO AND LEEK TART
Serves 4 – 6 people
Special equipment
4 x removable base individual flan tins OR 1 x 23 cm removable base flan tin
Ingredients
Tart
4 large leeks washed and finely sliced
6 cloves garlic finely chopped or minced
Extra virgin olive oil
Butter puff pastry (enough to cover the bottom of the flan tin/s)
600g kipfler potatoes washed
Accompaniments
Trussed cherry tomatoes, 2 trusses of 8-10 tomatoes each
1 x 250g tin Yarra Valley Dairy Persian Fetta
100g fresh roquette
Dressing
1 tablespoon Dijon mustard
40ml white wine vinegar
½ teaspoon castor sugar
Sea salt and ground black pepper
100ml grape seed oil
1 tablespoon of whisked egg
Method
Preheat oven to 170C.
Tart
1. In a large pot, cover the kipfler potatoes with cold water and bring to the boil. Once boiling, reduce to a simmer and cook potatoes until soft (roughly 40 mins).
2. Meanwhile, cover the bottom of a thick based sauce pan with extra virgin olive oil and add the garlic, sliced leeks and a good pinch of sea salt. Place them on a low to medium hotplate/burner. Low and slow is key here; the longer the sauté without colour the better. The leeks should be soft and sweet.
3. Lightly grease the flan tin/s with extra virgin olive oil and carefully line with puff pastry. Prick the pastry in a few spots with a fork.
4. Fill the tarts with an even coating of the braised leeks and garlic.
5. When the potatoes are cooked allow to cool and slice them into rounds approximately 1.5 cm thick. Lay the potatoes out in the tart on top of the leeks.
6. The tart is now ready for the oven.
Dressing
1. Place the egg, mustard, vinegar and sugar in a blender and blend on high speed. With the blender still on, slowly pour in the grape seed oil. The dressing should emulsify and become an opaque white color. Season with salt and pepper.
The home stretch
1. Place the trussed tomatoes (about four fruit per vine) on a tray, season them well and drizzle with extra virgin olive oil.
2. Place the tarts in the oven and set a timer for 10 minutes. At the 10 minute timer, add the tray of tomatoes and bake for a further 15-20 minutes. When the tart is cooked and the tomato skins are blistering nicely, remove from the oven.
3. Dress the roquette and set on the plate. Place the tart and tomatoes and crumble the Persian feta.
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