News

Enjoy a beautiful day out in the Ferguson Valley for the tour of the Philharmonic South West Orchestra. Their first stop will be with us at 10am on Sunday the 2nd of April. We will have morning tea and coffee available for purchase.

There is no entry fee for this special event. Last year's event saw over 300 people from Perth and the South West tour along the Music Trail, with this year's attendance expected to rise. That's great news for this picturesque part of the South West.

Why not stay the weekend? We have self-contained accommodation available.

Print your copy of the Ferguson Music Trail brochure  

Ferguson Music Trail 2.4.17devonshire tea

Recipe

Ingredients:Chocolate and caramel tart 2

1 package (about 36) whole Oreos

1 cup (16 tablespoons) butter, divided

2/3 cup packed brown sugar

1 1/4 cup heavy whipping cream, divided

1 (12 oz) bag dark chocolate chips

 

Method:

  1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. 
  2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.) 
  3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set OR refrigerate, covered, until ready to serve. 

Store covered in the refrigerator and serve chilled with thickened cream.

 

Print the recipe

Planning a wedding? Or curious about what’s involved? Come on down to the 2017 Wedding Expo at the Quality Lighthouse Hotel on February 19.

Evedon Park will be exhibiting at the Expo, and we’d love you to come see us at our booth, say hi and find out about our Expo only deal!

Doors open from 10am to 2pm.

Other fellow Bunbury Wedding Professionals members will also be exhibiting at this great event. For more information, check out the event page on Facebook: https://www.facebook.com/events/1395431117164608/

For more photos of our weddings, head to our facebook page!

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Evedon Park is the perfect place to relax by the lake and have a stress-free getaway. Our February special includes two nights in our self-contained accommodation with a cheese and wine platter on arrival for two people for $240. 

Choose from our Evedon Ridge Semillon Sauvignon Blanc or Cabernet Shiraz Merlot to accompany your platter.

 

*not available for bookings made prior to February 1st

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THE Labour Day long weekend (March 6) is not that far away - what a perfect opportunity to take the kids and escape the city for a weekend of bushwalking, kayaking, fishing and soaking up the serene natural surrounds of Evedon Park!

All of our accommodation is self-contained, with fully equipped kitchens and a restaurant on site. Give us a call now and receive 15% off on your long weekend getaway!

9726 3012 or info@evedonpark.com.au    

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ZONTA Club of Bunbury will hold Sunday in the Park at Evedon Park from 4pm on Sunday January 22, 2017.

This event is a great chance to relax and enjoy a lazy Sunday afternoon with members of Zonta, a leading global organisation of professionals whose aim is to empower women worldwide.

Live entertainment from the South West Wind and Jazz Orchestra and Guy and a Girl will accompany a sausage sizzle, cheese platters, wine, beer, spirits and soft drinks.  

Tickets cost $15 per adult, children free, and are available at the gate.

All proceeds from this event go to Zonta community projects.

Strictly no BYO alcohol. This is a smoke free event. Bring some chairs or a picnic rug to sit and enjoy the afternoon.

For more information, contact zontabunbury@yahoo.com.au.

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EATON Recreation Centre will hold a free ANZAC exhibition from January 11-26, commemorating Australia’s involvement in the First World War and all wars.

The exhibition features interactive technology and will put more than 200 artefacts from the Australian War Memorial on display. Eaton is one of three WA locations to host the exhibition, which is on a nationwide tour of 23 towns and cities across Australia between January and April 2017.

A number of locals from Dardanup and surrounds, including Evedon Park owner Tony Jenour’s father, went to both theatres of war in Gallipoli and France. In recognition of their contribution, and those of all who fought for Australia, Evedon Park would like to offer a special discount during the month of January in honour of the ANZAC display.

Three nights for $300 for up to four people.
Valid for the month of January 2017. Click here for more information on this deal.
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INGREDIENTS

225g very soft butter, plus more for the tins

225g caster sugar

225g self-raising flour

1 tsp baking powder

4 large eggs

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing

175g soft butter

350g icing sugar

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

METHOD

  1. Preheat the oven to 180C/160C fan forced. Butter and line the base of two deep 20cm (8 inch) sandwich cake tins.

  1. Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

  1. Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

  1. To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

  1. The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

If you are worried about cutting the cakes in half, you can just sandwich the two cakes together with half the icing in the middle and half the icing on top.

Garnished with a rolled oat crumble and chocolate shavings

 

PRINT THE RECIPE

SPRING is a wonderful time to explore. Here at Evedon Park we’ve just completed the maps of our three new walking trails, ready for you to set out on a family adventure, a solitary ramble or a day of exploration with friends.

The red trail is perfect for families with small children or people who just want to go for a wander in the bush. This short walk takes you to barbecues, where you can sit and relax over lunch and let the kids have a play.

If what you want is a long, scenic walk, check out the blue trail. While it is the longest of the trails, it is a undulating and relatively easy that takes you through beautiful countryside with views of Bunbury and the valley.

For those walkers with a taste for adventure, check out the yellow trail. This walk will take you up steep inclines, through stunning rock formations and iconic grass trees surrounded by natural bushland. 

Each trail has a barbecue along the way, so you can stop for lunch and refreshments and enjoy the beauty of nature. 

IngredientsPavlova

6 egg whites (230g)

200g sugar

1 teaspoon vanilla essence

1 teaspoon white vinegar

1/2 tablespoon boiling water

Method

  1. Pre heat oven to 130*C
  1. Put all ingredients into a bowl. Using an electric hand beater or an electric mixer, beat for 6 minutes or until stiff peaks form.
  1. Line a baking tray with silicon paper. Spoon mixture on tray and using a palate knife or spatula, work into a round shape.
  1. Bake in pre-heated oven for 45 minutes. Turn the oven off and leave the pavlova in the oven and allow to cool.
  1. Once the pavlova is cool, top with whipped cream and desired fruit.

Note: this recipe makes 1 large pavlova or 6 small individual pavlovas. When cooking 6 small pavlovas, bake for 20 minutes.

Print the recipe here

DECEMBER is here - and if you’re sitting at your desk dreaming of sparkling rivers, balmy evenings outdoors and roaming through cool forests, then it’s time to book your family Christmas and New Year getaway at Evedon Park.

Evedon Park is the perfect place to relax by the lake and have a stress-free Christmas. There are kayaks, bushwalking, swimming, and fishing to keep the kids entertained - and they can also bring their bikes!

All of our accommodation is self-contained, with fully equipped kitchens ready and waiting to whip up a Christmas feast.

Accommodation at Evedon Park is limited, so give us a call now on 9726 3012 to secure your summer getaway. 

Mention this newsletter and receive 10% off your accommodation.

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HAVE you got Christmas all wrapped up? No? It’s not too late - how about a voucher to treat your loved one to a weekend getaway or a scrumptious lakeside lunch at Evedon Park?

Our gallery also has local arts, crafts and preserves for unique presents and stocking fillers that support our local arts community.

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OUR restaurant decking has had a revamp.

We brought in 40 cubic metres of sand and two trucks of concrete to construct the new and improved alfresco area. New balustrades and lights finished the job.

Our talented renovators finished the whole job without destroying the grapevines, which we suspended above the decking with rope and cables.

We’ve also upgraded the disabled access ramp onto the new alfresco, completing a fresh and accessible space that is sure to see plenty of fun and entertainment in 2017.

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THE Mandalay Road Wines degustation on November 12 was a huge success.

41 people attended the six course dinner, which became a very special occasion when a couple staying at the venue attended the dinner right after becoming engaged. Mandalay marked the occasion with a congratulations speech and the staff decorated their table with flowers.

Guests at the dinner got to know their Mandalay Wines hosts over the course of the night, as they circulated amongst the tables, topping up glasses and engaging in conversation.

Here are some photos of the amazing food. We were so impressed with Mandalay’s Chardonnay and Durif, we now stock them in the bar.Barramundi with parsnip mash orange glaze and carrot crispsMarron 2Flourless orange and almond lamington toasted coconut white chocolate sauce

Ingredients:IMG 0146 2

300g dark chocolate

2x 175g condensed milk

1t vanilla

120ml water

600ml whipping cream

Method:

  1. Melt the chocolate and the condensed milk over a bain-marie .
  1. When mixed through add in vanilla essence and water, stir in well.
  1. Allow the mix to cool completely - this is important.
  1. Whip the cream and fold the chocolate through
  1. Put into container and freeze. Makes about 2 Litres

 Print the Recipe

DON’T miss your chance to enjoy fine food, fine wine and sparkling conversation at Mandalay Road Wines Degustation on Saturday November 12.

If you haven’t booked your ticket yet for this very special food and wine evening at Evedon Park, now is the time.

Evedon Park chef Jayson will create a six-course degustation menu on the night, with each part of the meal to be paired with a Mandalay road wine.

Mandalay Road will give a talk with each course about why the chosen wine goes with the food, the finer points of each variety and the story of how each wine came to be.

Guests will arrive at 6.30pm for a 7pm start.

Tickets for the six course degustation are $85 per person. Call now to book your table on 9726 3012 or 1800 125 000. Alternatively, email info@evedonpark.com.au

 

WE love to showcase the work of local artists and artisans to our guests. Evedon Park Gallery is always changing to reflect what’s new - including local artwork, hand crafted wood work, homemade soy candles and soaps, and hand illustrated cards and bookmarks of local birdlife.

Come and check out the locally made arts and crafts, and why not stay for Devonshire teas while you;re there? Available Tuesday to Sunday 9.30am to 4pm

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THE red finned perch are biting and are out in force. Some of our guests have caught up to 45 fish in the two days that they stayed with us - and some of those were up to 38cm.

Watch this space, as we are organising a fishing competition with a prize.

SOMETIMES you just need to get out of the house, leave it all behind and have a great meal out in the serenity of the countryside.

Evedon Park’s à le carte lunch menu is available Wednesday to Saturday, including appetisers and light lunch options. Appetisers on offer include Thai fish cakes, marinated chicken wingettes, spiced pork spring rolls with Thai dipping sauce, mushroom arrancini with aioli, coconut prawn skewers, Swedish beef and pork meatballs - feeling hungry yet?

Our carvery lunch buffet is available every Sunday for lunch. Bookings are recommended on 9726 3012.

Wood fired pizzas are available on Friday and Saturday nights, and don’t forget about our Friday night happy hour between 5.30 and 6.30pm for 20 per cent off drinks!

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CHRISTMAS is getting closer, which means it’s time to start planning your corporate Christmas functions - and what better place to celebrate the end of your work year than beautiful Evedon Park. View a sample buffet menu here.

Mention this newsletter when booking your corporate Christmas function and get 15 per cent off your food bill.

We’re also happy to create a menu to suit your needs! Call or email us on 9726 3012 or info@evedonpark.com.au to make an enquiry.

Christmas Buffet

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


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Evedon Park