News

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

 

 

Stay two nights midweek for $250 for two people with a cheese and wine platter included!

Evedon Park is the perfect place to relax and have a stress-free getaway this winter. All of our accommodation is self-contained with fully equipped kitchens and private verandahs with views of the lake. Get away from the city's hustle and bustle and sit by the cosy slow combusion fire with your favourite book and glass of wine.  

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 $40 per person for the package.
Stay must be between Monday to Thursday. Valid for the month of August. Offer must be used for stay during August. Not valid for current bookings.

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Lemon tartServes 12 to 16

Ingredients

Filling

4 lemons

375g caster sugar

6 eggs

300ml pure cream

1 egg, lightly beaten

Icing sugar, to serve

Pastry

250g plain flour

70g icing sugar

70g caster sugar

120g chilled unsalted butter, chopped into small cubes

3 egg yolks

20ml thickened cream

Method

  1. To make the pastry, combine the flour, icing sugar and caster sugar in a food processor, then add the butter and pulse until the mixture resembles breadcrumbs. Add the egg yolks and cream and process until it forms a ball. Form the pastry into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  1. Roll the dough out on a floured surface to 5mm thick. Gently place into floured 28cm round tart tin with a removable base, allowing the extra pastry to overhang the edges. Preheat the oven to 180*C.
  1. Line the pastry with baking paper, fill with rice and blind bake for 20 minutes. Remove the paper and rice, brush with beaten egg and bake for a further 5 minutes until golden brown.
  1. Remove the tart case from the over and reduce the temperature to 150*C. Use a sharp knife to trip around the edges and remove excess pastry.
  1. To make the filling, juice the lemons and strain the juice; you should have 250ml. Whiz the juice and sugar in a blender. Add the eggs and combine until the sugar has dissolved. Add the cream and mix well.
  1. Pour the mixture into a tart shell and bake for 35 minutes or until the filling is just set.
  2. Let cool to room temperature and dust with icing sugar to serve. If you want to be fancy, sprinkle the top with extra sugar and take to it with a blow torch.

Serves with double cream.

 

PRINT THE RECIPE

 

 

 

s026Come join us after work for a drink in our bar, themed to the style of an English pub. An atmosphere conducive to relaxing and unwinding by the fire. We would love for you to join us on Friday night for happy hour from 5:30 to 6:30. We also have delicious pizzas on Friday and Saturday nights.

Win a weekend at Evedon Park! Just drop your business card in the jar on the bar. We will have a $50 restaurant voucher up for grabs every month and a draw every 6 months for a weekend away in our lakeside accommodation.

Coming to stay? We now offer beverages at competitive rates and from time to time offering local wine specials. Pre-order your refreshments and they will be in your accommodation awaiting your arrival. Why not order a cheese platter to accompany?

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Stay midweek for three nights for $300 for two people!

 

Evedon Park is the perfect place to relax and have a stress-free getaway this winter. All of our accommodation is self-contained with fully equipped kitchens and private verandahs with views of the lake. Get away from the city's hustle and bustle and sit by the cosy slow combusion fire with your favourite book and glass of wine.  

Our onsite restaurant is open for lunch and Devonshire teas from Wednesday to Sunday and dinner for wood fired pizzas on Friday and Saturday nights. Breakfast is available all week. Don't forget about our Friday night happy hour with 20% off drinks! Please keep these hours in mind when making your booking.

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 $20 per person per night. 
Stay must be between Monday to Thursday. Valid for the month of July. Offer must be used for stay during July. Not valid for current bookings.

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We've started work on a nature playground for the kiddies! Send us your ideas on what you'd like to see included in the playground. 
Watch this space as we build this new adventure!

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Ingredientspancakes

 2 eggs

2 cups self-raising flour

1 cup milk

1 tsp turmeric

2 tsp honey

½ tsp vanilla bean paste

 

Method

  1. Put all ingredients into a bowl and mix together with a stick blender until well incorporated. For best results, set aside to rest for 30 minutes.
  1. In a heated, greased frypan pour in approximately one cup of mixture. Once bubbles reach the surface, flip the pancake over.
  1. Serve with a vanilla greek yoghurt, original maple syrup and your favourite seasonal fruits.

Makes 4 large pancakes or lots of little ones.

 

PRINT THE RECIPE

 

 

Two nights accommodation for two people for $250 with a $50 restaurant voucher included!

 

Evedon Park is the perfect place to relax and have a stress-free getaway this winter. All of our accommodation is self-contained with fully equipped kitchens and private verandahs with views of the lake. Get away from the city's hustle and bustle and sit by the cosy slow combusion fire with your favourite book and glass of wine.  

Our onsite restaurant is open for lunch and Devonshire teas from Wednesday to Sunday and dinner for wood fired pizzas on Friday and Saturday nights. Breakfast is available all week. Don't forget about our Friday night happy hour with 20% off drinks! Please keep these hours in mind when making your booking.

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 $40 per person.
Valid for the month of June. Offer must be used for stay during June. Not valid for bookings made prior to 1st of June 2017.

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To book your place for this Creative Photography Workshop, click on the link below! 

Watch this space for more photography workshops to come.

http://www.thephotographyboutique.com.au/photography-workshops/ 

 

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Luff 7.10.16

 1st to the 17th of July

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, lunch and Devonshire teas. Wood fired pizzas are available for dinner on Friday and Saturday nights.

Mention this newsletter when making a booking and receive 10% off your accommodation! Does not apply to current bookings. Valid for the July school holidays only.

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Enjoy three courses of homemade Sunday roast goodness by the fireplace!  

Lunch starts with soup of the day and bread rolls followed by the wood fired roast of the day and all the trimmings. For sweets, enjoy the chef's selection of hot and cold desserts and a tea and coffee station. 

Lunch is served from 12pm to 2pm. Adults are $38 per person, kids between 5 and 14 are $20 per person and kids under 5 eat free! Give us a call to make your booking on 9726 3012.

Breakfast is also available from 8am to 10am, and Devonshire teas until 4pm.

The carvery is available every Sunday until the end of September

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This dessert is perfect for these colder nights setting in. Make it at home or try it in our restraurant!

Service with cream or ice cream.   

Spiced Pear Cake

For Topping:
2 1/2 firm pears
1/4 cup unsalted butter
3/4 cup packed light brown sugar
For Cake:
2 1/2 cups plain flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses
1 cup boiling water
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten

 

Make Topping:

  1. Peel and core pears and cut each into 8 wedges.
  1. Melt butter in pan over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of pan and cook, undisturbed, 3 minutes (not all sugar will be melted).
  1. Arrange pears decoratively in an oiled cake tin and pour sugar over pears.

Make Cake:

  1. Preheat oven to 180°C.
  1. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  1. Pour batter over topping in cake tin, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  1. Cool cake in tin on a rack 5 minutes. Run a thin knife around edge of tin, then invert a large plate with a lip over tin and, using pot holders to hold tin and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

 

PRINT THE RECIPE

 

 

Enjoy a Christmas feast on Saturday the 1st of July. 

Sit down to a three course christmas buffet complete with Christmas tree, table decorations and Christmas crackers! The menu is $48 per person, kids 5 to 14 $25 per person and kids under 5 eat free!

Starter

Soup of the day

Freshly baked Evedon Park bread

Main Course

Roast turkey

Baked ham

Roasted potato

Roasted pumpkin

Cauliflower cheese

Roasted root vegetables

Steamed greens

Desserts

Pavlova with fresh fruit and berries

Christmas pudding with custard and ice-cream

Cheese platter with crackers and fruit

Tea and coffee station with chocolates

 

Book your table to avoid missing out. 9726 3012 or info@evedonpark.com.au

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MeatballsSwedish meatballs

1 Large Brown onion, peeled and diced

2 Table spoon Butter

2/3 cup milk

4 slices of bread cut into pieces

2 eggs

450 gram ground pork mince

675 gram ground beef

2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

2 teaspoon black pepper

Sauce

1 large brown onion

2 teaspoon garlic minced

300ml sweet wine (moscato)

3 x 420gram tin of diced tomato

½ teaspoon cumin

¼ teaspoon salt

¼ teaspoon black pepper

 

Meatballs

  1. Sauté the onion with the butter until soft and set aside.
  1. Mix together the bread and the milk, set aside to soak foe 15 min.
  1. When bread has soaked up the milk blend it and pour it into a large mixing bowl.
  1. Add the onion to the bread mix. Add all remaining ingredients.
  1. With your clean hands mix the ingredients together until well combined.
  1. Using a tablespoon measure out the mix and form the meatballs. You should get about 40.
  1. Heat some butter in a fry pan and sauté the meatballs until lightly brown. You don’t need to cook them all the way through just brown them at this stage.

Sauce

  1. In a pot sauté the onion and the garlic. Add the tomato, cardamom, cumin salt and pepper.
  1. Bring the sauce to a boil, and cook for 10 mins.
  1. Add the moscato and the meatballs and cook for another 8 minutes to cook the meatballs.

 

Print the recipe

 

 

Two nights accommodation for $250 with a cheese and wine platter for two people. Save up to $125!

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 info@evedonpark.com.au

Extra people are $50 for the package.
Valid for the month of May. Offer must be used for stay during May. Not valid for bookings made prior to 1st of May 2017.

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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. The buffet is available between 11:30am and 2pm. Morning and Afternoon teas will also be available from 9am to 3pm. Don't forget about the wine tastings with Talisman Wines!

Mother's Day carvery lunch buffet includes:Mothers day 2

Soup of the day with bread rolls

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Wood fire roasted beef
Wood fire roasted pork
Roasted potato
Roasted pumpkin
Cauliflower cheese
Mixed root vegetables
Steamed greens 
Yorkshire puddings 

***

Chef's selection of hot and cold dessert
Cheese platter
Tea and coffee station

 

Adults are $38pp, kids between 5 and 14 $20pp, kids under 5 eat free! Bookings are recommended as we sell out fast! Give us a call on (08) 9726 3012 or email us info@evedonpark.com.au to make your booking

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Mother's Day Family Portraits 

Have your family portrait taken while you are enjoying your Mother's Day lunch outing at Evedon Park. The family is already in one place and dressed for a day out that is all about mum, so why not get that family photo you've been chasing?

You will be in the talented hands of Sarah who has years of experience photographing portraits and weddings. Bookings are required and you can contact Sarah on 9791 7797.

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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.

Method

  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 

 

 

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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 http://talismanwines.com.au/

Vineyard

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

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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.

 

FJ Holdens Pizza NightFJ Holden

 

 

 

 

 

 

 

 

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