News

 

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 Dean Flaxman! You're our September winner! We'll be in touch!

 

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Come and taste the wines from the award-winning Talisman Wines, who won several awards at the Geographe Wine Show and was voted Small Producer of the Year by the West Australian Wine Guide 2017!

Tastings are available Wednesday to Sunday 10am 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/ 

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

 

 

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.

Cheese and wine platters034Winter Special 1

 

 

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

 

 

 

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Come 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.

Winter Special 1s012s070

 

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.

Winter Special 1s106s041

 

 

 

 

 

 

 

 

Workhsop DL Flyer Evedon Park 003

 

 

 

 

 

 

 

 

 

 

 

 

 

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/ 

 

Purple sunsetLittle birdRestaurant verandah

 

 

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

 

 

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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directions to
Evedon Park