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The launch of our new partnership with Talisman Wines over the Easter weekend was a great success! The flight of five wines with complimenting canapes was thoroughly enjoyed by all. It is a lovely addition to our restaurant menu available from Wednesday to Sunday. Wine tastings are also available for the fives days of the week.


The tasting flight menu consists of the following.

2016 Riesling - Mango Salsa

2013 Chardonnay "Gabrielle" - Grilled Sardines and Ratatouille

2015 Rose "Arida" - Confit Chicken and Mushroom Tart

2015 Merlot - Herb Lamb Cutlet with Blackberry Jus

2011 Malbec - Chimichurri Brushetta with Steak


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IngredientsPotato and Pumpkin Korma Curry

2 large brown onion sliced

Korma spices

6 clove garlic chopped

2 Tbsp desiccated coconut

2 Tbsp slivered almonds

1 Tbsp garam masala

2 cup diced tomato

1 tsp ground ginger

1 cup water

2 tsp ground coriander

1 tin coconut cream

2 tsp paprika

4 cooked royal blue potatoes large diced

2 tsp turmeric

700g (1/4) jap pumpkin large diced

In a small Frypan toast the spices for 1-2 minutes until nice and aromatic.

Remove from pan and allow to cool.

1 punnet cherry tomato

½ tsp sea salt

Spinach and roughly chopped coriander

Slices of red capsicum or chilli to garnish

Cooked rice.


  1. In a large pot (4L) sauté the onion and garlic with olive oil until soft. Add 3 Tbsp of the spice mix and almonds, allow the spices to cook into the onion and almonds for about 1-2 min.
  1. Add the diced tomato and 1 cup of water stirring to create a sauce and then add the coconut cream, potato and pumpkin.
  1. Bring to boil and then simmer for about 20 min or until the sauce is thick and pumpkin is cooked. Be sure to stir regularly to prevent sticking to the bottom. The stirring will also break up the potato and pumpkin a little adding to thickening of the curry.
  1. Once cooked turn off and add the cherry tomatoes to the curry and stir in.
  1. Serve on rice and spinach. Sprinkle with fresh chilli or red capsicum and fresh coriander.

Serves a family of 4 with leftovers. Vegan.


Download your copy of the recipe 





Starting this Easter we will be opening our doors to Talisman Wines offering wine tasting five days a week! The tastings will be available during restaurant hours Wednesday to Sunday. 

Join us for the opening of our new partnership on Easter Friday the 14th of April between 12pm and 4pm. We will have a wine and canape tasting plate available at $28pp. The platter includes five canapes that have been paired to match five wines from the awarding-winning Talisman Wines. This tasting plate will become an excellent addition to our restaurant menu. Book your table today! 9726 3012

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."


Stay tuned as this new adventure begins. Please show your support by sharing the great news!

Visit Talisman Wines website


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Have a great night out with friends or perhaps a special someone. Be chauffeured in style to dinner in a vintage class FJ Holden, then after a great night out, be dropped safely at home. 

Dinner includes a wood fired pizza of your choice, a dessert and a glass of our Evedon Ridge Semillon Sauvignon Blanc or Cabernet Merlot. Don't forget about our Friday night happy hour with 20% off drinks between 5:30pm and 6:30pm.

Give Michael or Jennifer a call on 0438 681 886 to make your booking.


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Spoil Mum by taking her out for lunch this Mother's Day. We will have our three course country roast buffet on the menu with soup, wood fired beef and pork with all the trimmings, and the chef's selection of desserts with tea and coffee. Lunch is available from 11:30am to 2pm. Adults are $38pp, kids between 5 and 14 are $20, and kids under 5 eat free!

We also have breakfast from 8am and Devsonshire teas available from 8am to 4pm. 

Reserve your table now as we book out fast! Call us on 9726 3012 or email at


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Are you attending the Groovin' the Moo concert on the 13th of May? Looking at booking accommodation for you and your mates? Check out this package we've created!

Self-contained accommodation for the 12th and 13th of May, wood fired pizzas on Friday night, breakfast on Sunday morning, and transport with Australia's Own FJ Holdens to and from the Groovin' the Moo event for $435 for two people. Extra people are $110 for this package.

If you and three of your mates book this package, that works out at $81.90 per person per night!

For more information about this package or if you'd like to make a booking, call us on 9726 3012 or email us at to secure this deal!

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Two nights bed and breakfast package for two people for $250! Save up to $150! Extra people are $80 for the package.

We've extended our March Special into April!

Evedon Park is the perfect place to relax by the lake and have a stress-free getaway. All of our accommodation is self-contained with fully equipped kitchens and private verandahs with views of the lake. Our onsite restaurant is open for breakfast, lunch and Devonshire teas from Wednesday to Sunday with daily specials, and dinner for wood fired pizzas on Friday and Saturday nights. Don't forget about our Friday night happy hour with 20% off drinks! This bed and breakfast package is available any day of the week. 

To take advantage of this great deal, give us a call or send us an email. 9726 3012 or

*Valid for the month of April. Offer must be used for stay during April. Not valid for bookings made prior for the 1st of April.

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It won't be long until the kids are back on holidays from April 7th. Keep the kids busy with fishing, kayaking, bush walking at Evedon Park... Bring their bikes and scooters!

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...

Kids who stay during the April school holidays will receive a cupcake and milkshake in the restaurant. Mention this newsletter when making a booking and receive 10% off your accommodation! Does not apply to current bookings.



Drive and discover the Ferguson Valley with its new revitalised map! Here is a news article from the South Western Times.

The Ferguson Valley Map

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600g plain flour

6 large egg


1. Place the flour on a clean bench or in a bowl. Make a well in the centre and crack the eggs into it. Using a fork beat the eggs until smooth. Still using the fork, start combining the flour with the eggs until it is not too sticky.

2. Flour your hands and start kneading the flour and egg into a nice smooth, silky, elastic dough. Put into a bowl and cover with cling film and refrigerate for 30min before rolling and shaping.

3. Shown in the picture I have rolled the dough out into sheets and then cut large ribbons, using a sharp knife. Or if you like keep it in sheets to make a lovely lasagne.

4. Cook the pasta in salted, boiling water for five minutes.

Download the Recipe Here

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We’ve used this pasta for one of our daily specials in the restaurant:

“Homemade pasta and meatballs with a tomato, basil and moscato sauce”









Ferguson Hart Estate's Sauvignon Blanc Semillon 



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A trophy winner at the Geographe Wine Show 2014 for "Best White Blend"

"The bouquet is bursting with wonderful tropical fruit and grapefruit aromas. The palate mirrors the bouquet but adds layers of fruit intensity, a lovely balanced fresh acidity sustaining a crisp, clean finish and a long lingering intensity.

A superb wine with food or just a glass on the balcony."

We stock this beautiful wine in our English-styled bar. Over the month of March, we will have a special price on this fruitful wine. Enjoy a glass or two with your lunch, or perhaps just on its own sitting on our balcony with picturesque views of the lake and natural Jarrah forest. 

You can purchase cases of this wine from Ferguson Hart Estate by calling Merv or Jan Hart at the vineyard on 9728 0144. 








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  

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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



  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:

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





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    

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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


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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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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


  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



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. 

Contact Details


1800 125 000
+618 9726 3012

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

Email us:

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evedonMap205 Lennard Road Burekup
Only 15 minutes
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