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Posts tagged “Mate Herceg

Hydro to host majestic Blue Mountains grazing event

By Ellen Hill for Escarpment Group         Photos: David Hill

The original Blue Mountains party palace will host a regional food and wine showcase on a majestic scale at the annual Roaring 20s Festival long lunch on Saturday, February 25.

Hydro Majestic head chef Mate Herceg

The mouth-watering feast of shared plates will begin with antipasto by Kinship Kitchen, followed by a chicken and rabbit rillettes with toasted brioche main dish designed by Hydro Majestic head chef Mate Herceg with caper dressing and Parklands Country Gardens & Lodges herb-crusted beef fillet, horseradish crème fraiche and sides of twice-cooked potato and pumpkin, EVOO and carrot, kale and celeriac salad, white balsamic dressing.

 

 

The Majestic Long Lunch will be completed with exceptional regional cheeses from the Carrington Cellars & Deli and a wickedly indulgent dessert by Josophan’s Fine Chocolates.

 

 

The upmarket repast will be held after the attempt for the largest number of costumed people dancing the Charleston hopefully reclaims its Guinness World Record with 1,000 dancers in front of the Hydro Majestic Pavilion at 11am. (Go to hydromajestic.com.au to register and charlestonchallenge.com.au to see a dance tutorial.)
Once the excitement of the Blue Mountains Charleston Challenge has quietened and retro revivalists promenade to glamorous effect, diners will graze on decadent regional fair.

 

They will also glimpse exquisite fashion from yesteryear from the Darnell Collection of International Vintage Couture.

Diners are encouraged to dust off their most sophisticated `20s-inspired costumes befitting the elegant venue (eg: feather boas, spats, fedora hats) to be eligible to enter the prizes galore up for grabs on the day (best dressed lady, man, couples and hats).

 

 

 

Plate Up Blue Mountains food and wine advisory group chairwoman Pam Seaborn said: “The Blue Mountains is fast becoming recognised as a must-visit food destination, with so many fabulous dining venues and chefs doing amazing things with the outstanding fresh, seasonal produce to be found throughout the Greater Blue Mountains and NSW Central West.

“The annual Roaring 20s Festival is a perfect opportunity to show them off – and dress up, dance and enjoy an afternoon with friends at this gorgeous venue too of course.’’

The Majestic Long Lunch will be held at the Hydro Majestic Hotel, Great Western Hwy, Medlow Bath, from 12.30pm to 4pm on Saturday, February 25. Cost: $95pp includes spiced Peach Melba sparkling cocktail on arrival. Bookings and details: hydromajestic.com.au or phone (02) 4782 6885.

  • Escarpment Group is a commercial client of Deep Hill Media

Blue Mountains: Hydro Majestic serves global dining palette

Hydro Majestic sous chef Max Vloet

By Ellen Hill for Escarpment Group               Photos: David Hill

Traditional dishes from exotic global locations infused with local flavours served by staff from around the world: the Hydro Majestic Hotel in the Blue Mountains represents the modern face and cuisine of Australia – as it has for more than a century.

The original Blue Mountains party palace will celebrate its history of cultural diversity during the Australia Day week with a World Degustation Day feast on Friday, January 27.

Hydro Majestic head chef Mate Herceg

Escarpment Group general manager Ralf Bruegger said: “The Hydro Majestic has always embraced cultural diversity, not because its first owner Mark Foy was politically correct but because he genuinely loved people of all races, their culture, art and food – just as we do today.

“In fact, what is seen as progressive, even outrageous today, has always been normal at the Hydro Majestic. I mean, what was normal for a man who liked to dress in his wife’s clothing and held cross-dressing parties for his friends?’’

With the means to satisfy his every whim, the well-travelled Foy had the famous hotel dome pre-fabricated in Chicago and shipped to Australia. Dr George Baur of the Shoeneck health spa in Switzerland was hired to devise and supervise a program of diets and weird and wonderful treatments. Turkish coffee at the Hydro Majestic was served by Turkish waiters, Chinese tea by Chinese waiters.

Louie Goh Mong (“Charlie’’), centre, at the Hydro Majestic

Fascinated by all things Asian, Foy employed many Chinese workers who sold their traditional skills across the Blue Mountains during the Bathurst golf rush era around the turn of the 20th century.

One was Louie Goh Mong, nicknamed “Charlie’’, who worked as a cook at Foy’s Sydney home and managed the mayhem at the Hydro Majestic for 35 years.

Today, staff from 16 language groups work at the Hydro Majestic including English, French, Canadian, Russian, Chinese (all dialects), Portuguese, Vietnamese, Spanish, Italian, Indonesian, Thai and more. Mr Bruegger is German and head chef Mate Herceg has a Croatian background.

People visit the Hydro Majestic from all over the world and we must understand and accommodate their cultural needs,’’ Mr Bruegger said.In an internationally renowned destination such as the Blue Mountains it is expected of us and certainly received by our guests in all other mature tourism regions of the world.’’

Jazz singer Evelyn Duprai

Guests at the World Degustation Day banquet will be treated to global gastronomy through a decadent five-course food safari featuring flavours from all seven continents on Earth infused with the distinctive tastes of the Greater Blue Mountains and NSW Central West.

“We’ll also have a dish that’s quintessentially Aussie, because after all that’s our shared experience and we all love being here in this fantastic country of opportunity and diversity,’’ Mr Bruegger said.

The multicultural feast at the grandest of the grand hotels in the Blue Mountains will be designed and prepared by chefs from various cultural backgrounds with experience at internationally-recognised restaurants around the world including Michelin star restaurant-trained sous chef Max Vloet.

Guests can fully immerse themselves in the sumptuous theme with the dramatic colours and sensual textures of the hotel, the unrivalled views over a jaw-droppingly beautiful landscape set to the dulcet tones of African-Australian jazz songstress Evelyn Duprai.

World Degustation Day will be held at the Hydro Majestic Hotel, Great Western Hwy, Medlow Bath, from 5.30pm to 9.30pm on Friday, January 27. Cost: $145pp includes seven-course dinner, sparkling lychee and mint cocktail on arrival and entertainment. Bookings: hydromajestic.com.au or (02) 4782 6885.

* Escarpment Group is a commercial client of Deep Hill Media

The famous dome over the Casino Lobby


Yule love winter in the Blue Mountains

Yulefest Menus 05

By Ellen Hill for Escarpment Group                Photos: David Hill

Tis the season for fresh mountain air, toasty log fires, indulgent dining and even snow at the original Blue Mountains party palace this winter.

Yulefest Menus 01

 

Each Friday and Saturday throughout July, visitors to the Hydro Majestic Hotel can indulge in a decadent high tea featuring festive flavours such as ginger, cranberry and roast pork.

Alternatively, dine on the sumptuous five-course degustation with a lobster bisque and cream fraiche micro chive amuse, entrée tasting plate, a turkey main course, gin and tonic granita cleanser and traditional plum pudding dessert.

The exquisite experience begins on arrival as guests are wowed with the grandeur of the Casino Lobby featuring the iconic domed roof with spectacular chandelier before walking through the understated elegance and warm ambience of the Wintergarden Restaurant overlooking magical mist-filled valleys.

 

Hydro Majestic Hotel head chef Mate Herceg with the Yulefest degustation in the Wintergarden Restaurant

Hydro Majestic Hotel head chef Mate Herceg with the Yulefest degustation in the Wintergarden Restaurant

Hydro Majestic Hotel head chef Mate Herceg said Yulefest had been a tradition in the area since 1980 and today, winter was the season for which the Blue Mountains was most famous.

It gets us into the festive season twice a year and really, who doesn’t like Christmas?’’ Mr Herceg said.It’s a time to come together, eat, drink warming beverages and share stories.’’

Escarpment Group general manager Ralf Bruegger encouraged guests to fully immerse themselves in the festive atmosphere by staying at least one night at the luxurious Parklands Country Gardens & Lodges at nearby Blackheath.

Yulefest in the Blue Mountains offers the European-style atmosphere people associate with Christmas with a frosty landscape outside and cosiness inside complete with roaring fires, hot food and drinks, traditional decorations and festive music that December really can’t match here, and it’s all just 90 minutes from Sydney.’’

 

Book your winter escape today at hydromajestic.com.au. Phone (02) 4782 6885 for more information.

* Escarpment Group is a commercial client of Deep Hill Media

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Blue Mountains, NSW: Majestic Long Lunch a tasty festival event

Majestic Long Lunch 07

By Ellen Hill for Escarpment Group                  Photos: David Hill

Retro foodies can indulge in some of the most delectable regional fare in true Roaring 20s style when the Hydro Majestic Hotel hosts the Majestic Long Lunch on Saturday, February 6.

Dressed in their most elegant 1920s-style finery, guests can indulge in a generous picnic hamper packed with scrumptious locally-made and sourced fare.

The Majestic Long Lunch will be one of four Roaring 20s-themed events to be held at the original Blue Mountains party palace, including a Gangster Casino Night on Friday, February 5, and the Hydro Charleston Challenge and Shanghai Nights on the Saturday.

The festival will celebrate the sumptuous architecture, saucy clothing, outrageous dancing and jazz music of the hedonistic heyday of Australia’s first tourist destination, the Blue Mountains.

Majestic Long Lunch in the Hydro Ballroom.

Majestic Long Lunch in the Hydro Ballroom.

 

Escarpment Group general manager Ralf Bruegger said: “The food and wine of the Greater Blue Mountains region is absolutely on a par with anywhere in Australia.

“With some of the best chefs in the country, it’s no wonder – and we have more than thirty of them working with us across our four Escarpment Group properties including Mate Herceg who is creating the main course for the Majestic Long Lunch.

“Many of the chefs in this region bring to their menus influences from multicultural backgrounds and training but incorporate the local and regional produce found from a one hundred mile radius of the Blue Mountains. That all creates a flavour unique to the region.’’

 

 

Long LunchGoodies packed into the luxury picnic boxes at the Majestic Long Lunch will include antipasto by Princess Pantry; a main course of Holmbrae chicken marinated in Pig In The House cabernet sauvignon certified organic wine from Orange for 24 hours, house-cured speck, local braised champion mushrooms served with Bakehouse on Wentworth four-hour garlic croutons, crusty French baguette and fresh tossed salads created by Hydro Majestic Hotel head chef Mate Herceg; mouth-watering regional cheeses from The Carrington Cellars & Deli; and a wickedly indulgent dessert by Josophan’s Fine Chocolates.

Each course will be matched with locally produced wines available for purchase from The Majestic Marquee Bar.

John Calton and Lyndey Milan hamming it up at the Majestic Long Lunch in the Hydro Majestic Ballroom.

John Calton and Lyndey Milan hamming it up at the Majestic Long Lunch in the Hydro Majestic Ballroom.

 

Add the most famous hotel in Australia and the magnificent Megalong Valley as a backdrop, a line-up of special guests and leading food identities Lyndey Milan OAM and Joanna Savill, live jazz music, dancing and a fashion parade, and Majestic Long Lunch diners are set for the most deliciously saucy event of the season.

The Roaring 20s Festival will continue throughout February at other venues around the Blue Mountains.

Go to hydromajestic.com.au to book the Majestic Long Lunch ($95 per person), other Hydro Majestic Hotel events and to register for the Hydro Charleston Challenge.

Main course served at the 2015 Majestic Long Lunch in the Hydro Ballroom.

Main course served at the 2015 Majestic Long Lunch in the Hydro Ballroom.

 


Escarpment Group, Blue Mountains: indulgent dining on the edge

Local and regional produce is served throughout Escarpment Group properties

Local and regional produce is served throughout Escarpment Group properties

 

 

By Ellen Hill for Escarpment Group                                        Photos: David Hill

Discerning foodies seeking to savour the flavour of crisp Blue Mountains air and earthy tones of the Central West will find it in every bite served at Escarpment Group properties.

With few exceptions, food and wine served at the Hydro Majestic Hotel, Lilianfels Resort & Spa, Echoes Boutique Hotel & Restaurant and Parklands Country Lodges & Gardens is sourced from within a 100 mile (160km) radius of the kitchen and served to a delectable standard.

Executive Chef of Darley's Restaurant Lee Kwiez.

Executive Chef of Darley’s Restaurant Lee Kwiez.

A growing proportion of ingredients are even sourced from the 1000sqm edible garden at the Parklands property at Blackheath. Menus across Escarpment Group now carry a specially-designed logo printed next to items which include at least 80 per cent local and regional ingredients.

Escarpment Group general manager Ralf Bruegger, himself a career chef, compared the Blue Mountains food scene to that of northern Italy: “The food I have tasted up here is absolutely sensational.

“Our eventual aim is total fruit, vegetable and herb sustainability for all kitchens at all four Escarpment Group properties.

“It makes sense economically, it fits in with our business ethos and our guests expect it.’’

Hydro Majestic Hotel head chef Mate Herceg

Hydro Majestic Hotel head chef Mate Herceg

 

Hydro Majestic head chef Mate Herceg, whose team served 21,000 guests during May alone, said: “Things I can buy locally I will buy locally for my kitchen.

“We roughly know what type of produce is around at what time of year and we talk to suppliers about what’s coming up. We always know that artichokes are good in autumn but don’t use asparagus because it’s not in season here and comes from Peru or Mexico.’’

All items sold at the Hydro Majestic Pavilion are locally sourced from areas such as Lithgow, Orange, Bathurst, Mudgee, the Blue Mountains and Western Sydney.

Escarpment Group restaurants routinely use local and regional produce such as apples, chocolate, berries, herbs, bread, eggs, carrots, nuts, nasturtium flowers, tomatoes, quince, pears, plums, kale, broccoli, carbonero, trout and yabbies. Regional meat is served wherever possible.

Escarpment Group is committed to further developing the Parklands Kitchen garden and has also installed a state-of-the-art composting system which already takes all kitchen waste from Parklands and the Hydro Majestic.

Darley's Restaurant executive chef Lee Kwiez

Darley’s Restaurant executive chef Lee Kwiez

Multi award-winning Darleys Restaurant executive chef Lee Kwiez said: “I grew up on a thirty acre farm at East Kurrajong in the Hawkesbury so I really appreciate quality fresh food.

“It’s easy for us to serve our guests food fresh from the garden. We just send through a list of ingredients we would like to use in our menus and it is grown for us. The gardener also sends us lists of what is in the garden, as do our other local and regional suppliers and we incorporate those ingredients in our menus.’’

While he creates unique fine dining dishes for five-star guests at the hatted restaurant, the underlying influence on Kwiez’s cooking is his childhood.

“Mum was cooking shepherd’s pie when I was 14 or 15 and I thought `I want to be a chef’. For me, it’s all about the flavour – it’s all about the yum. Simple.

“Freshness, seasonality and locally grown: there’s not much of a carbon footprint because you’re not hauling vegetables from here to Sydney and then back again. We’re also looking after other local businesses.’’

(l-r) Darley's Restaurant executive chef Lee Kwiez and Hydro Majestic Hotel head chef Mate Herceg at the Parklands kitchen garden

(l-r) Darley’s Restaurant executive chef Lee Kwiez and Hydro Majestic Hotel head chef Mate Herceg at the Parklands kitchen garden

Mr Bruegger said Escarpment Group was committed to regional produce in its delivery of high-end tourism and hospitality on a scale rarely seen in regional NSW.

“The Blue Mountains has been renowned for its innovative cuisine and fine wines for a long time and we are proud to be a part of that reputation through our established Darley’s and Echoes restaurants at our five-star properties and now the various dining venues at the Hydro Majestic.’’

The full suite of Escarpment Group dining experiences is:

Wintergarden, Hydro Majestic: The light-filled restaurant with spectacular views over the Megalong Valley offers a premium afternoon high tea and a gourmet dinner menu in refined surrounds.

Eastern High Tea in Salon du The at the Hydro Majestic Hotel

Eastern High Tea in Salon du The at the Hydro Majestic Hotel

Salon du The, Hydro Majestic: The Flying Fox and Cat’s Alley have united to form the Salon du The, offering a refined Asian-inspired menu and a range of cocktails and wines with magnificent views of the Megalong Valley.

The Boiler House, Hydro Majestic: Casual all-day dining featuring traditional pizza, pasta and Australian cuisine overlooking the Megalong Valley.

Echoes Restaurant & Bar: The award-winning restaurant offers modern Australian cuisine with Asian influenced menus with specially selected local and important wines. Open daily seven days a week.

Darley’s Restaurant & Bar, Lilianfels: The multi-award winning hatted venue offers modern Australian cuisine served as a la carte or degustation menus with specially selected local and imported wines.

Go to www.escarpmentgroup.com.au for more information about individual properties, events and special offers.

The historic Darley's Restaurant

The historic Darley’s Restaurant