News

s014Two nights bed and breakfast package:
Midweek for $300
Or
Weekend for $350


Wake up to the fresh country life and enjoy a plated cooked breakfast in our lakeside restaurant. 

Is it time to escape with your sweetheart to a romantic getaway, and watch the sun set over the lake from a private veranda? Or perhaps take the family kayaking and bushwalking for a weekend? 

Then it’s time to escape the hustle and bustle of city life, at a secluded resort deep in the rolling hills of the Ferguson Valley. You can relax in self-contained accommodation, enjoy restaurant food, and explore nature at Evedon Park.


*Special includes two people. Extra people are $80 per person for the package. Valid for stay during February 2018. Not valid for current bookings.

Midweek is Monday to Thursday ; Weekend is Friday to Sunday.s106s070

 

 

 

 

 

 

 

 

 

 

Roasted Pumpkin Cannelloni

sphoto 28Serves 4-6 people

Ingredients

1 onion diced

1 tsp garlic minced

500g roasted pumpkin skin off

1/2 tsp salt

1 pinch pepper

100g baby spinach

2 Tbsp chopped basil

200g feta diced

12 - 14 cannelloni tubes

800g of tomato pasta sauce

500g grated cheese

Tomato pasta sauce

1/2 onion

1 tsp garlic minced

800g tin diced tomato

2 Tbsp chopped basil

100ml red wine

Salt and pepper

Method

Tomato pasta sauce

  1. In a pot, fry the onion and garlic in a little olive oil.
  2. Add the diced tomato, red wine, basil and a good pinch of salt and pepper.
  3. Bring the sauce to a boil reduce heat and simmer for about 10 minutes.
  4. Remove from heat.

Cannelloni

  1. In a saucepan fry the onions and garlic with a little olive oil. Add the roasted pumpkin, salt and pepper. With a wooden spoon, break down and slightly mash the pumpkin in the pot.
  2. Add the spinach and the basil stirring into the pumpkin mixture.
  3. Fold in the feta and then remove the mixture from the heat and allow to cool.
  4. Fill the cannelloni tubes with the pumpkin mixture.
  5. Pour half of the tomato pasta sauce into a baking dish and lay the cannelloni into the sauce, trying to fill the tray as best you can.
  6. Cover the cannelloni with the tomato pasta sauce. You may require more sauce depending on how many gaps there are to fill in your baking dish.
  7. Sprinkle the top with cheese and bake at 200c for 30 to 35 minutes checking with a skewer to see if the pasta is cooked.

PRINT THE RECIPE

 

 

 

24th February 2018 & 26th May 2018

23621958 903764299775370 7302437217680439534 nIn the breathtaking beauty of mother nature and the Ferguson Valley come join us for a weekend of relaxation, yoga and just totally unwinding yourself with other women in the beautiful location of Evedon Park located in the lush Ferguson Valley. 

Take time out from your everyday world and immerse yourself into the natural surroundings and awaken your senses and allow your soul to reconnect with your inner self. 

We will create a space for you to let your wellbeing flower with feminine yoga practice and wellness sessions all created for women. A space to forget your demands as a woman and remind yourself to rejuvenate and leave the weekend with a sense of peace and laughter. 

We will be staying in the lovely wood cabins set in the forest and overlooking the little lake and enjoying water activities, some reading time and even a glass of wine at sunset, if you feel.

The event details

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Planning a wedding? Put Sunday the 18th of February 2018 in your diary!

Incase you missed us at the Vintage Bride Wedding Fair in Perth last week, we will also be exhibiting at the Lighthouse Wedding Expo from 10am to 2pm!

Exhibiting along side other Bunbury Wedding Professionals, come and see a range of local wedding suppliers all in one easy place. 

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For your chance to win, simply drop your business card into the jar on the bar!

There will be a monthly $50 restaurant voucher drawn and every 6 months for the chance to win a weekend for two!

Congratulations to Roy Spurr! You're the winner of a weekend away! We'll be in touch!

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French fruit toast with berries and cream

A simple recipe to do with the kids. Perfect for your Christmas brunch with the family.

IngredientsDSC 3062

(serves one)

2 eggs

2T milk

2 slices thick cut fruit toast

Method

  1. Blend the eggs and milk together.
  1. Soak the fruit toast in the egg mixture.
  1. Cook toast in the fry pan on medium heat until coloured. Turn and cook the other side.
  1. Serve with thick cream and berries and dust with icing sugar.

 

PRINT THE RECIPE

 

 

FLYER FOR MUSIC IN THE PARK 2018  

 

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With the jolly man in the red suit fast approaching, now is the time to book your Christmas and New Year's accommodation! Take the family away for a well deserved break in a stress-free environment. Bring the kids bikes, go fishing and kayaking, go for a picnic and explore the walking trails on the property. There's plenty for the family to do! 

 

All of our rooms are self-contained with fully equipped kitchens, ready to whip up a Christmas feast! With views of the lake from your private verandah, there's no better way to wake up on Christmas morning than with a cup of coffee and picturesque views, surrounded by your loved ones.  

 

Don't miss out on that family holiday, call us today and wake up to the fresh country life!

9726 3012 or email us at info@evedonpark.com.au

 

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Stay two nights midweek with breakfast included for $280 for two people! Save up to $110!

 

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Evedon Park is the perfect place to get away from the city's hustle and bustle, relax and have a stress-free holiday this spring. All of our accommodation is self-contained with fully equipped kitchen and private verandah with views of the lake. 

Our onsite restaurant is open for lunch, wine tastings and Devonshire teas from Wednesday to Sunday and dinner for wood fired pizzas on Friday and Saturday nights. Breakfast is available all week (bookings required). 

To take advantage of this great deal, give us a call or send us an email. 9726 3012 or info@evedonpark.com.au

Extra people are $80 per person for the package.
Stay must be between Monday to Thursday. Valid for the month of November. Offer must be used for stay during Novemebr. Not valid for current bookings.

 

 

 

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Cured BeefIngredients

400g course sea salt

600g granulated sugar

10g springs of rosemary

1tsp course black pepper

1 fillet of beef

 

 

 

Method

  1. Mix salt, sugar and rosemary together. Stir in vinegar and pepper.
  2. Sprinkle a little salt mixture onto the base of the tray you are going to sure the meat in. Lay the fillet on the layer of salt.
  3. Cover fillet with remaining salt mix. Cover and put in fridge for 12 to 24 hours. The length of time depends on how well cured you like the fillet. I like it at 12 hours or overnight. Check by cutting one in the middle. If done, remove and scrape the salt mix off. If not done, make sure to cover and return to fridge.
  4. Slice fillet into strips length ways to get long slices about 4 to 5cm in diameter.
  5. Store the fillet wrapped or in an air-tight container in the fridge until you need them.
  6. This is a short curing process. The meat will only last about 7 to 10 days.
  7. Slice thinly and serve.

PRINT THE RECIPE

 

 

 

 

Marinated steakIngredients

¼ cup olive oil

¼ cup Worcestershire

2 Tsp balsamic

2 tsp Dijon mustard

2 tsp chopped garlic

2 tsp chopped anchovies

2 pinches salt

2 pinches pepper

600g of rump steaks

 

Method

  1. Mix all ingredients together in a bowl. Cover and marinate over night in the fridge.
  1. Cook the steaks on a BBQ hot plate or char-grill to desired taste.
  1. Remove steak and set aside to rest for a few minutes. Serve with your favourite salad. We serve the steak with a potato salad and poached egg.

This recipe if perfect for those springtime family BBQ’s.

 

PRINT THE RECIPE

 

 

 

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Simply drop your business card into the jar on the bar for your chance to win!

There will be a monthly $50 restaurant voucher drawn and every 6 months for the chance to win a weekend for two!

Congratulations to Meredith McDermott! You're our October winner! We'll be in touch!

 

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Come and taste the wines from the award-winning Talisman Wines. This family owned and operated winery won several awards at the Geographe Wine Show and was voted Small Producer of the Year by the West Australian Wine Guide 2017! What a great effort!

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Set up in our bar, themed to the style of an English pub, tastings on offer are the Riesling 2016, Chardonnay "Gabrielle" 2013, Rose "Arida" 2017, Shriaz 2011 and Malbec 2011. Tastings are available Wednesday to Sunday 11am to 4pm.

 

 

 

A little about Talisman Wines...

"Talisman Wines is a small family run winery based in the Ferguson Valley in the Geographe Wine Region of Western Australia. The Robinson’s founded the label in 2009 after a number of years selling their prized fruit to larger, more commercial producers. The story of Talisman is one of passion, drive and commitment to producing interesting boutique wines of exceptional quality.

The Talisman vineyard is situated high in the hills of the Ferguson Valley. The unique site is surrounded by the Wellington National Park and was initially purchased for is extreme beauty as a weekend escape for the family. Years later in 1999 with the help of local viticulturist, Victor Bertola, the vineyard was planted. Inspired by their favourite wines, select varieties were matched with the most suitable slopes and soil types on the property. The vineyard now produces Sauvignon Blanc, Riesling, Chardonnay, Shiraz, Cabernet, Merlot and the alternative varieties Malbec and Zinfandel. The superb quality fruit is complimented by the delicate winemaking style of Peter Stanlake who works his magic to create Talisman’s award winning wines."

Visit Talisman Wines website http://talismanwines.com.au/ 

Order Talisman Wines http://talismanwines.com.au/our-wines/

 

Vineyard

Zinfandel 2012xChardonnay Gabrielle 2012xRiesling 2013xSauvignon Blanc 2013xMalbec 2011x

 

 

 

 

 

 

 

 

It was very disappointing to see that our brand new post and rail fence and strategically placed rocks that are used by most of our brides for their wedding photos, were graffitied with orange paint over the September long weekend. Here are some of the photos of the damage. 
We hope you share our dilemma as to where we go from here.

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DSC 3784Now's the time to book your Christmas function! 

We can cater for up to 100 people seated in the restaurant or up to 150 people for an outside cocktail function. There’s plenty of space to set up a live band or a DJ, while our newly revamped alfresco area makes a fantastic dance floor.
Our 16 self-contained cabins and two storey apartments can sleep up to 70 guests, while all your catering needs are taken care of by our chef. We can even tailor-make a menu to suit you.

Give us a call on 9726 3012 or send us an email to info@evedonpark.com.au to discuss your catering and party requirements! 

 

sDSC 3832319Christmas Dinner

 

 

 

 

 

 

Chicken Roulade with Couscous and Port Glaze

 JHarrison Evedon 3974 2

 

Makes six small serves or 3 larger serves


Ingredients:

3 x small chicken breast

Couscous

1x cup couscous

1 1/2 cups boiling water

2 teaspoon olive oil

1 x table spoon olive oil

1x glove garlic chopped

1x small brown onion diced

1x orange zest grated and juiced

8 fresh dates chopped

1x medium capsicum dices

10 Leaves basil chopped

2/3 cup moscato

1 x table spoon butter

Pinch of salt and pepper

Creamy date mixture

180g Cream cheese diced

5 fresh dates chopped

Zest of half orange

1/4 cup moscato

Glaze

1/2 cup orange juice

2 table spoon brown sugar

1 table port

1/2 teaspoon butter

 

Method:

Creamy Dates

  • Soften the cream cheese in the microwave. Place the remaining ingredients into a small pot and bring to a simmer while stirring, this will break down dates and become a paste remove from the heat and fold the date mixture in to the cream cheese and set aside to cool.

Glaze

  • Place the orange juice and sugar into a small pot, bring to a boil and simmer for 5 minutes.
  • Add the port and simmer for another 2 minutes remove from the heat, add the butter and stir in.

Couscous

  • place the couscous in a bowl, stir in the 2tsp of olive and add the boiling water, give a stir through cover with clingwrap and set aside for 5 min. Give the couscous a stir recover with clingwrap and set aside.
  • In a fry pan lightly brown the onions, garlic with the remaining olive oil. Add the dates, capsicum, 1/2 of the orange zest, basil and lightly cook. Add the couscous, moscato, salt, pepper and butter. Give this a good stir to combined all ingredients. Best served straight to the plate.

Chicken Roulade

  • Lay the breast on your board and slice horizontally 5mm slices, as you would if you where making schnitzel, use a mallet to flatten the slices if you need to. You should get 2 good slices from a small breast.
  • Lay the slices out on your bench and put a line of creamy date mixture down the centre of the chicken. Roll the chicken over the date mixture away from tucking the chicken under the date mix tightly to hold it in and finish rolling the chicken. Repeat this with all of your chicken.
  • Lightly fry the chicken roulades in a frypan with olive oil regularly turning to evenly cook.
  • Once cooked serve over couscous with port glaze.

 

PRINT THE RECIPE

 

 

 

Luff 7.10.16

22nd September to 9th of October

Keep the kids busy with fishing for red finned perch, kayaking on the dam and bush walking through the hills at Evedon Park... Bring their bikes and scooters too!

Explore what the Ferguson Valley has to offer! Go for a drive to the quirky Gnomesville, and so the parents don't miss out on all the fun, visit the many wineries, breweries and galleries...

Give mum a rest from the kitchen! Our restaurant is open Wednesday to Sunday for breakfast (bookings required), lunch and Devonshire teas. Wood fired pizzas are available for dinner on Friday and Saturday nights.

 

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pancakesStay two nights midweek with breakfast included for $280 for two people! Save up to $100!

Evedon Park is the perfect place to get away from the city's hustle and bustle, relax and have a stress-free holiday this spring. All of our accommodation is self-contained with fully equipped kitchen and private verandah with views of the lake. 

Our onsite restaurant is open for lunch, wine tastings and  Devonshire teas from Wednesday to Sunday and dinner for wood fired pizzas on Friday and Saturday nights. Breakfast is available all week (bookings required). 

To take advantage of this great deal, give us a call or send us an email. 9726 3012 or info@evedonpark.com.au

Extra people are $80 per person for the package.
Stay must be between Monday to Thursday. Valid for the month of September. Offer must be used for stay during September. Not valid for current bookings.

 

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Evedon Park 0006Spring: Come and explore the beauty of the natural surroundings at Evedon Park this spring.

There are plenty of beautiful wildflowers to discover around Evedon Park.

Spring is here, the wildflowers are in bloom and the waterfall is flowing. It’s beautiful all year out here, but there’s something special about those first few weeks of sunshine, blooming flowers and flowing water. Whether you book an overnight stay and spend a day exploring for wildflowers along our walk trails, or just drop in for a Devonshire tea and a ramble, now is the time to come out and explore!

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Camp Quality Wescarpade

Saturday the 2nd of September 2017

 

We're raising funds for the Camp Quality Wescarpade so get a group of friends together for a great night out for a great cause!
It is a music themed quiz night from the 60's to the 90's and there'll be raffles and door prizes too. Don't forget to dress up!


Arrive from 5pm and the first question starts at 7pm!


Tables of 8 are available for $250 with finger food included on arrival. Wood fired pizzas are available from 5pm to 8pm and the bar is open all night.
Give us a call now to book your table! 9726 3012

Wescarpade

Camp Quality Logo

 

Contact Details

 

1800 125 000
+618 9726 3012

OFFICE HOURS
Tuesday - Sunday 9am - 5pm
Monday 9am - 1130am


Email us: info@evedonpark.com.au

Find Evedon Park

 

evedonMap205 Lennard Road Burekup
Only 15 minutes
from Bunbury


Click Here for
directions to
Evedon Park