Anyway....once we picked up our jaws from off the ground and contained ourselves we ventured into the cellar door area. Greeted by very sharp, shiny and knowledgeable staff we tasted a Pinot and Shiraz at the hand crafted tasting bench which is the centrepiece of the space.
Apparently when Geoff Hardy wasn't creating exceptional wines, in his spare time he crafted the tasting bench from a 400 year old piece of Redgum. And so there we are at the lakeside cellar door, surrounded by quality wine, and expert guidance and if thats not enough enticement for one day, they offer tasting platters full of regional produce!
Lovers of our quality red, Pete and I sampled the Shiraz
and Pinot Noir.
Time does not permit me to publish the accolades bestowed upon the K1 wine portfolio. Needless to say, with a background of 5 generations of wine making and viticultural experience in the family, the result is a polished, quality range, that the Greek and I purchased, yet realised wouldnt fit back in the suitcase or hand luggage...so we just drank what we couldnt squeeze in
On the day we visited the 'special of the day' was freshly picked regional strawberries and icecream. Considering we passed a strawberry farm on the drive through to K1, I have a hunch these were most likely just off the bush.
Next time we will be sure to linger longer. According to staff, due to the popularity of their platters and ambience of the deck setting, its advisable to phone ahead and book. We really cannot wait to venture back to K1 as it ticks all the boxes for ambience, knowledgeable and friendly staff, food, wine...tick, tick....tick!!..bliss...
Image: savit keawtavee / FreeDigitalPhotos.net
Ingredients (serves 4)
- 250g packet rice stick noodles
- 2 lemons, juiced
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil
- 2 chicken breast fillets, thinly sliced
- 500g green prawns, peeled, deveined
- 3 green onions, thinly sliced diagonally
- 2 small red chillies, deseeded, finely chopped
- 2 eggs, lightly beaten
- 1 cup bean sprouts, tails removed
- 1/4 cup roasted peanuts, finely chopped, optional
- 1/2 cup coriander leaves
- lime wedges, to serve
- Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
- Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
- Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
- Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
- Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.