Great Local Dining- The Zin House

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Mudgee is well known for it’s great wine and local produce which also means it has some great cafes and restaurants. One I’ve been wanting to try for a while is The Zin House. I’ve sampled some of the Kim Curry (the chef)’s food before at Lowe’s Cellar Door horizontal tasting this year as part of the Mudgee Food and Wine Festival, but haven’t eaten in the restaurant.

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A tiny wedge of a generous vegetable and herb garden that provides produce for the menu. Blue Borage flowers are starring here.

Before Aimee went home, Gemma, Aimee and I made our way to The Zin House for their five course menu with matching wines. The Zin House restaurant is situated within the Lowe’s Family wines estate – an ideal setting with rolling Mudgee hills and a wonderful vegetable garden providing supplements for the restaurant.

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My favourite for the evening – Saffron Rag Pasta. Wonder if I’ll ever get my Saffron Crocuses to produce?

 

 

 

 

 

We weren’t disappointed with the meal which delivered on every course. It was hard to choose a favourite but the Saffron Rag Pasta with garlic, chilli, mushroom and zucchini was mine and has tempted me to drag out the infrequently used pasta machine. My fellow diners praised the Limoncello Cured Trout Gravlax and the Slow Cooked Five Spice Pork Shoulder.

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The Limoncello Cured Trout Gravlax was hard to beat. That’s the Sorrel, Fennel Flower and Cucumber Salad alongside.

I was inspired by the use of many of the herbs I grow but don’t use. I always have a mound of Sorrel which usually goes to the chooks or  compost, but the Cucumber, Fennel Flower and Sorrel Salad will most likely put a stop to that. We had Borage flowers on the house-made herb butter, Mint in the Salsa Verde and Lemon Verbena (which I also grow) in the Honey and Lemon Verbena Ice-cream. Even the Peppermint Tea was a lovely glass teapot housing fresh mint leaves.

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And the Slow Cooked Five Spice Pork Shoulder.

The wine was predominantly and unsurprisingly Lowes Wines and well chosen as companions to the dishes. Service was excellent, including the offer of a break between courses with a recommended walk around the vegetable gardens and property in the dusk.

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Apricot Crostada with Honey and Lemon Verbena Ice-cream. I think the Verbena will be put to work in an ice-cream or sorbet in future.

 

 

 

It was one of the better dinners for some time and a great finish to a wonderful Christmas break.

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Puts my little Strawberry patch to shame! A lovely shot of part of the vegetable garden and orchard with the rolling landscape of Mudgee in the background.

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