News Archive

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July 2010 Newsletter

It's all good news!

Well the end of financial year has come around and the news from our clients and guests is all rosy. Conferencing is busy during a traditionally quiet winter time. Someone has let out the news about how good the food is here!

This month Mitch, one of our kitchen team, shares his favourite lamb recipe with us. This is one of my personal favourites here at the Mirage and if I wasn't doing Dry July again I'd team it up with a good drop of red.

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 - The ultimate winter dish with a good wine
• Summer Conference Special - book for summer and save
• Trivia Time - the last word on the World Cup
• Upcoming events - Speakers corner Legends Lunch, the famous Pub to Pub
• Conference Tips - Keep them awake!

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Inspirational quote

'If you ever need a helping hand, you'll find one at the end of your arm ... As you grow older you will discover that you have two hands. One for helping yourself, the other for helping others.'

- Audrey Hepburn

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A TASTE OF THE MIRAGE - The ultimate winter dish with a good wine

Ingredients - Serves 4-6

• 1 shoulder of lamb, bone in, about 1.5-2kg
• 1 tablespoons olive oil
• 5 garlic cloves, peeled
• 4 eschallots
• 2 tablespoons rosemary leaves
• 2 tablespoons sage
• 1 teaspoon fennel seeds, dry toasted
• 1 ¼ cups white wine
• 5 tablespoons red wine vinegar
• sea salt and freshly ground black pepper

Method

Preheat the oven to 160C.
Using a small sharp knife, trim the lamb of most of the surface fat, then season the meat liberally all over. Place a large frying pan (big enough to hold the lamb shoulder) on the hob over a medium heat; if you need to, you can separate the shank and the neck so that it fits the pan. Add the olive oil and when the pan is really hot, put in the lamb shoulder. Brown the meat well on all sides, turning as necessary; it will take about 10 minutes to achieve a good colour all over.

Transfer the meat to a roasting tray and pour off the fat from the pan. Return the pan to a low heat and add the garlic and shallots and cook a little, add the rosemary, sage and fennel and stir. Pour in the wine and let it bubble to remove the alcohol and reduce by about a third. Add the lamb back into the dish, pour over the red wine vinegar and put the covered dish into the oven at 160C for 3 hours. After an hour take the lid off a little.

An hour before the end of the cooking, take the meat out of the oven and drain the juices from the pan. Put the meat back into the oven. Let the juices cool and the fat will solidify on the top. Take this off and then heat the juices. When these are boiling, pour over the lamb in the pot.

Place the meat on a platter, pouring all the juices and scrapings from the bottom of the pot over the top. Serve with a salad of bitter greens, dressed with a red wine vinaigrette or steamed vegetable of your choice. Note: Goes well with a good glass of red. Our Winebay.com.au suggested wine: Taylors Estate Clare Valley Shiraz

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Summer Conference offer - Book now and save

The winter may seem endless, particularly during a dark, cold and wet day. Summer will be upon us before you know it and this is where the Mirage comes into its own - a great spot on Pittwater and close to the beach. We have an early booking special for meetings confirmed before 31 August.

For details email conferences@newportmirage.com.au

*Some Booking conditions apply

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TRIVIA TIME - The last word on the Soccer World Cup - and then no more!

Last month we asked about the animal that was the Mascot for the world cup, but towards the end another animal got headlines around the world for it's very accurate predictions on winners. It was;

a. Clarabelle - the yodelling cow
b. Paul - a psychic octopus
c. Barry - a shy, but highly intelligent hamster

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

Christmas Parties - already?
We are starting to get requests for Christmas parties for the Mirage and Newport Arms. If it's a gathering of 20 to a full on event for 350, contact us now to receive your package. Functions start from $29 per person. Book before 31 August for our early bird special offer valued at over $300.

Speakers Corner Rugby Legends Lunch
Returning for his seventh year, Phil Kearns will bring along another two rugby greats as his guinea pigs and will no doubt spend the whole afternoon taking the mickey out of each other. This luncheon regularly has sell-out attendances and is a measure of the interest and respect they have earned. 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 - Keep them awake - 5 great ideas to keep your team interested during your meeting

1. Open with impact - consider having a light-hearted opening that embraces the location, conference theme and the nature of your attendees. How about an official welcome outdoors?

2. Conference survival kits or 'fun packs' - small or large can be given on arrival or on each chair. Beroccas for the morning after?

3. Play upbeat music for participants to hear as they enter the main venue and to start as they leave. Choose music and lyrics that reflect the theme of the conference.

4. Turn on the lights. If you have to turn lights off for a presentation, then keep a spot light on the presenter and turn the lights on again after the presentation. Darkness naturally encourages people to sleep.

5. Organise fun 'tea' breaks - How about a themed break? Instead of traditional tea/coffee and biscuits, consider alternatives such as bowls of fruit, popcorn, ice creams, fairy floss, bags of lollies, hot dogs, soft drinks or perhaps something grown or produced close to your conference venue. You may be able to get sponsorship for these items.