News Archive

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June 2010 Newsletter

What a difference a month makes!

This time last month I wrote about still having good beach days in late May. The beach gods have turned the temperature down a fair bit so now it's only for the brave and foolhardy - or those with a wetsuit.

Despite the chill there's still a lot happening around the Northern Beaches. Read on for some ideas over the next few weeks.

Hope to see you soon.

Paul Cutler
Sales Manager

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Contents (scroll down to view):

• Inspiration of the Month
• A Taste of the Mirage - A winter seafood special
• Winter Conference Special - A good time to save on meetings
• Trivia Time - What you really didn't need to know about the World Cup
• Upcoming events - What you really didn't need to know about the World Cup
• Conference Tips - Theme your conference or event!

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Inspirational quote

'Success is about having, excellence is about being. Success is about having money and fame, but excellence is being the best you can be.'

- Mike Ditka

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A TASTE OF THE MIRAGE - Pink Snapper with Anise Tomato Sauce

Ingredients

• 3 tablespoons olive oil
• I tablespoons garlic, finely chopped
• 1/2 cup spring onions, finely chopped (separate white bulb from green tops)
• 1/4 teaspoon anise seeds, lightly crushed
• 1 tsp capers, drained and rinsed twice
• 1 cup peeled, seeded and chopped tomatoes with juice
• 1/2 cup fish stock 1/2cup white wine
• 1 teaspoon grated orange zest
• 2 tablespoons sliced, pitted black Kalamata olives pinch sea salt
• pinch ground black pepper
• 4 snapper boneless
• 2 tablespoons flour
• sprigs of coriander or dill for garnish

Method

Heat half the olive oil in a heavy-based saucepan over medium heat. Add garlic and spring onion bulbs, cook without colouring for three minutes.

Stir in anise, capers, tomato and fish stock, simmer for around five minutes until most moisture evaporates and sauce thickens. Turn off heat, stir in orange zest and olives. Season to taste. Keep warm while you fry the fish as described below.

NOTE: A tiny dash of Pernod or Ouzo adds a lovely flavour to the sauce. Add to pan after cooking garlic and onion.

Fish

Heat remaining oil in a non-stick frying pan over high heat. When oil is hot, lightly dust fish in flour and put in pan skin side up. Reduce heat to medium and cook until golden brown and inside of fillet is slightly opaque, around two to three minutes. Turn over and cook other side. Remove fish and place on serving plate.

Gently re-heat sauce, add green diced spring onion and spoon over fish. If sauce seems too thick, add a little more stock. Garnish with herbs.

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Winter Conferencing - Book now and save

We have some great winter conference offers for the months of June to August. Contact us now and save up to $28 per person per day.

For details email conferences@newportmirage.com.au

*Some Booking conditions apply

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TRIVIA TIME - What you really didn't want to know about the Soccer World Cup!

At every Soccer World Cup the host nation comes up with a mascot, usually an animal native to that country. This year host nation South Africa have as their mascot...

a. Barry - a koala with a six pack
b. Zakumi - a leopard with green hair
c. Naranjito - an orange

Click the email address below, type 'trivia time' in the subject line, send and you will receive the answers shortly! Every response will go into the draw for a $50 Newport Arms Gift Voucher. paul.cutler@newportmirage.com.au

Congratulations to Grant McPhee for his quick response last month.

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UPCOMING EVENTS

New Zealand Winemakers Dinner
Our good mates at Montana and Stoneleigh are flying over one of their senior winemakers and a cargo load of their latest releases on the 24th of June. Teamed up with some of head chef, Dave Bells spectacular dishes, this will not be a night to be missed. The last NZ winemakers dinner was a sell out, so book early to avoid disappointment. Click here for more information.

The Pub to Pub is on!
Winter for many means the running season. The famous pub to pub charity fun run is on again on the 22nd of August. Get a group together and run, walk or wander along 13 km of some of Sydney's best beaches to finish up with lunch at the Newport Arms. Start training now!

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Team Tips - What's Hot for teambuilding

iadventure Race

This month we bring you the newest, and soon to be most popular, team building option.

Simon Rintel from Two Inspire calls this the second generation adventure race. As iphones become more and more popular, Two Inspire has incorporated them into their famous Palm Beach Adventure Race.

Teams use maps and a free GPS application on their iphone when given their first iclue. They then encounter a variety of challenges along the way progressing from clue to clue. The iphones camera and video is also used as an important part of the race.

Teams follow a theme that is blended into the race, reflective of their companies objectives and values - or it can be just a good old-fashioned team racing environment with everyone getting to know each other and having fun out of the office.

For more information visit the Two Inspire website.