We’re open every day in December except 19th, 25th and 26th and closing early at 4pm on Christmas Eve (to help Santa get down the chimney).
We’re then open every day til New Year’s Eve and closing early on New Year’s Eve (to celebrate that we’ve made it to the end of the year in one piece).
We’re closed New Year’s Day and then open every day up to and including 8th Jan. Then we’re back to business as usual – open 10am to 5pm Thursday to Monday.
This edition is packed full of articles about and interviews with Yarra Valley and Dandenong Ranges‘ winemakers, including a great piece on our amazing talented female winemakers. Worth a read.
That’s right – we’re finally having the holiday we didn’t have over Christmas and New Year. It’s been a busy time what with vintage following on from school holidays so we’re looking forward to a week off together on the beach. So – make a note in your diaries – we’ll be closing from 14 – 22 March, re-opening on Thursday 23rd.
While Eric’s out there in all weather, pruning, I’m happy as Larry in the toasty warm kitchen, making up batches of jam! Eric’s Mum passed on her jam making recipes to me years ago which are considered ‘family heirlooms’ and they are always my go to recipe, however I do have a bit of a ‘thing’ about jam making books!
Don’t look at me like that!! I know – it’s not uncommon for people to collect things, but books on jam making?! I suppose it’s quite niche! I can see seven jam books here in the kitchen! It’s got to the point that Eric has implemented a new rule – 1 in, 1 out!
I can totally justify it in my head – after all ‘it’s for work’ – and it is. I currently make nine jams which we sell in the cellar door (and here online) and I’m toying with making a new marmalade. A citrus marmalade, with pink lime, grapefruit, lemons – ooh, I can taste how tart and zingy it’s going to be already.