Waurn Ponds Estate in Waurn Ponds, Victoria, Australia | Performance & event venue

Waurn Ponds Estate

Locality: Waurn Ponds, Victoria, Australia

Phone: +61 3 5227 3000

Address: Nicol Dr South, Deakin University 3216 Waurn Ponds, VIC, Australia

Website: http://www.waurnpondsestate.com.au

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25.01.2022 If you have a fig tree at home then I am sure that you also are battling the birds at the moment for the figs on your tree like our Executive Chef Adam Draper. He then came up with a plan to beat them by picking the figs while they are still green and hard. He wanted to share with you all his fig preserve recipe: The Ingredients: - 24 cups whole slightly green and unripe figs... - 8 cups water - 10 cups sugar - 1 split vanilla bean - 1 cinnamon quill - 6 whole cloves - 1 teaspoon (peeled) thinly sliced ginger - 7 slices lemon - seeds removed - Pinch of salt The Method: - Wash figs in cool water and remove stems - In a heavy-bottomed pot, combine sugar, water, vanilla bean, cinnamon quill, cloves and ginger in a wide base pot and bring to a rolling boil, stirring constantly until it makes a clear syrup - Add lemon slices, and then gently place figs into boiling liquid - Lower heat to medium and cook figs for about 25 minutes, or until figs seem soft. The figs and preserve liquid should now be a pretty pink colour. (During the cooking process, swirl the pot to stir rather than using a spoon to keep from breaking the figs.) - Once figs are finished cooking, using a slotted spoon, gently fill your hot jars with figs, slice of lemon, and then ladle hot syrup over figs, leaving 2cm from the top of the jar. - Wipe edge with a clean cloth, removing any syrup from the jar rim that would prevent a solid seal. Now, put on the lid. - Gently place the jars in large pot of gently boiling water for 10 minutes. Make sure the water is above the lids. - Keep fig preserve jars at room temperature. - The figs will be ready to eat after 7 days. - And there you have it, you now have some beautiful, delicious homemade whole fig preserve that will go really well with granola, waffles and pancakes.

23.01.2022 Looking for a sweet treat that is sure to impress? Yesterday, Our Chef Katrina Woods demonstrated how we make our White Chocolate Madeleines and wanted to share the recipe: The Ingredients: - 1 cup (250g) butter, melted - 1 cup (300g) caster sugar... - 2 1/3 cup (300g) plain flour (we use gluten free) - 4 eggs - 1 vanilla bean, scraped - 1 cup white chocolate buttons The Method: - In a mixer whisk eggs, sugar and vanilla bean seeds until pale and tripled in volume. - On a low speed, add in flour and mix until combined. - Take bowl from mixer and fold in melted butter till fully combined. - Fold in white chocolate, put into a container and refrigerate overnight. - Once rested overnight spoon into tray and bake at 190 degrees for 9 minutes. - Take out of the tray, serve and enjoy!

23.01.2022 Lemons, Lemons, Lemons! Now is the perfect time to be using lemons, they are in abundance and at their best this time of year. If you don’t have access to lemons on a tree at home, a neighbours or a friends tree, they are now quite cheap at your local fruit and veg supplier. I love using lemons because they are so versatile.... They can be used in baking sweet and savoury and also used for their sourness in hot and cold drinks. One of our favourite things to make with lemons at the Estate is a zesty lemon cake. Continue reading to find out how we make these delicious treats. The Ingredients: - 200g plain flour - 1 teaspoon baking powder - 150g unsalted butter softened and cut into small dice - 2 lemons zested and juiced, you need 2 tablespoons of lemon juice - 150g brown sugar - 4 eggs The Method: - You will need 1 tray non-stick friand or muffin tins - Lightly spray with real ease cooking spray - Set oven to 180 degrees - Sift the flour and baking powder together and set aside - In a kitchen aid mixing bowl beat the butter with the lemon zest and whisk until creamed - Add the sugar and continue to beat until the mixture is light and creamy - Add the eggs one at a time, adding 1 tablespoon flour with each egg whilst beating thoroughly before adding the next egg - Fold in the remaining flour using a large spoon, then fold in the 2 tablespoons of lemon juice - Spoon mixture into the prepared friand or muffin tins - Bake for 12 minutes, they should be springy to the touch - Turn them out onto a wire rack to cool. For the zesty topping The Ingredients: - 170g icing sugar - 1.5 tablespoons lemon juice - Candied yuzu or lemon peel (available from health food stores) The Method: - Sift the icing sugar into a bowl - Beat in the lemon juice a little at a time, until the icing is glossy and fairly stiff - Spread thickly on top of the cake and garnish with candied peel *Makes 9 individual cakes

22.01.2022 Not only is this rug beautiful, but it is also 100% polypropylene which means it is made completely of recycled plastic! Recycling polypropylene helps keep plastic out of landfills to live another life as a colander, food storage container, car part and more!

22.01.2022 Have you been looking for a new gluten free alternative for breakfast? Why not try our homemade granola!? Our Chef Hayden Brown demonstrated yesterday how we make this and wanted to share the recipe: The Ingredients - 2 cups puffed rice - cup pepitas... - cup pecans - cup walnuts - cup pistachios - cup coconut flakes - tsp salt - tsp cinnamon - cup coconut oil melted - cup maple syrup - 1 tsp vanilla extract - cup cranberries - cup currents - goji berries The Method - Combine all dry ingredients together, along with the salt and cinnamon - Mix coconut oil, maple syrup, vanilla extract and pour over dry ingredients and mix together - Bake at 150 degrees till dry (roughly 30 - 40 minutes. Stirring every 10 minutes - Remove from oven and cool - Once cooled, add dried fruits and mix well together - Store in airtight container for up to 1 month

20.01.2022 Meet Josh! He's Head Chef here at the Estate and works tirelessly with the rest of the team to make sure that all of your catering needs are met and exceeded! https://buff.ly/3dVFwmU

20.01.2022 We love getting our hands dirty here at the Estate. Click through to read about what our chefs have been harvesting... https://bit.ly/3k0AyJ8

16.01.2022 Looking forward to when we have guests enjoying the pool again, even in winter... It's heated all year round!

16.01.2022 National Sorry Day acknowledges and raises awareness of the history and continued effect of the forced removal of Aboriginal and Torres Strait Islander people from their families, communities and culture. #NRW2020 #InThisTogether

15.01.2022 Our team are preparing to reopen! Click through to read about how we are working towards our new normal.. https://bit.ly/2ZeQjUr

11.01.2022 Looking for something extra..? We have two beautiful suites available for any VIPs attending your conference.

10.01.2022 Even if its cold out, our 5km walking track is sure to get you up and moving.

09.01.2022 We know conferencing will look different from now on, we’re currently reviewing our new capacities and are looking forward to hosting safe and socially distanced events for you soon.

08.01.2022 Our chef Adam has been kind enough to share a very special recipe that has been in his family since 1962! With the last few months being quite different and having to work from home, I have been revisiting all my cook books for ideas and inspiration and I found my grandmother's recipe book from 1962. My Grandmother was a fabulous cook. Growing up on the farm and eating her food is where I found my inspiration to become a chef. I am humbled to now recreate my grandmother’s ...food for my family. I hope this old recipe puts a smile on your face like it did mine. The Ingredients: - 1 cups mixed fruit - 1 tablespoon butter - 2 tablespoons sugar - 1 cup milk - 1 teaspoon baking soda - 1 cup Self raising flour (sifted) - A pinch of salt - 1 teaspoon mixed spice The Method: - Place mixed fruit, butter, sugar and milk all in a saucepan and bring to the boil (until butter is melted) - Add baking soda and wait until it rises then take off the head - Then add self-raising flour, salt and mixed spice and mix well - Once mixed, place into a greased ceramic bowl - Cover with some grease proof paper and tie with a string. - Fill a pot with hot water just below the string line, then steam in the pot for 2 hours - Simply serve with some pouring cream and a hot coffee Steamed fruit pudding is not just for the holidays!!!!

08.01.2022 It’s World Environment Day! Here at Waurn Ponds Estate we believe it is incredibly important to be environmentally sustainable. That’s why we have been implementing a number of different initiatives to ensure we are being socially and environmentally responsible. As a part of Deakin’s Renewable Energy Microgrid project, we have installed solar panels on the roof of the Estate making it a Carbon Positive building, in that it offsets more carbon emissions than it produces.... For the past couple of years we have been using a Closed Loop System that turns our food waste into compost. We have reduced our general waste bins from 12 to 5, because of the volume of fertiliser produced has exceeded expectations. The organic waste is now being distributed by our Grounds team across the Waurn Ponds Campus. Along with the Closed Loop System, with all the technology that is available today, it was a no brainer that we needed to decrease our paper use and work towards being a ‘paperless’ business. We also collect all milk bottle lids, both from use here at the Estate and also encouraging our staff to do so in their own homes. These are then sent to a company called Envision, who turn these into prosthetic limbs for children.

06.01.2022 If you're looking for ideas on what to cook this winter, our Executive Chef Adam Draper has shared some thoughts that are sure to inspire! https://bit.ly/3ffyklJ

06.01.2022 We're half way through Autumn already and still getting some lovely sunny days! We hope you're making the most of the produce in season at the moment. Not sure what to look out for? Have a read through what Chef Adam Draper recommends. https://waurnpondsestate.com.au//taste-autumn-chef-adam-d/

06.01.2022 Pickling foods in vinegar or fermenting them in brine is one of the oldest food preservation methods which has been used by many cultures for the past 4000 years. Not only do they make a great snack or meal component, they are great for your gut health as well. Here at Waurn Ponds Estate we Head Chef Josh has a fool proof recipe that works a treat every time. ... The Ingredients: - 1 cup caster sugar - 1 cup white wine vinegar - 2 cups water - 1 tablespoon sea salt - 1 teaspoon cumin seeds - 1 teaspoon fennel seeds - 1 teaspoon mustard seeds - 1 bay leaf - 3 sprigs of thyme The Method: - Add all ingredients into a pot and boil for 1 minute - Reduce heat and let simmer for 4 minutes - Let the liquid sit until warm (37 degrees) - Place vegetables into sterilised glass jar and cover with warm pickling liquid - Leave the jars out at room temperature for at least a week before eating (can stay out for up to 6 months) Winter vegetables that are great for pickling: - Carrots - Daikon - Cabbage - Kohlrabi - Fennel - Cauliflower - Onions - Pine mushrooms - Beetroot

05.01.2022 With restrictions easing, it's time to start planning that staff retreat. We'll be ready to host you again starting next month, so get in touch with our team today!

05.01.2022 Our chefs have been trialing some new menu items, and don’t they all look delicious? Keep reading to see what could be served at your next conference dinner. 1. Locally caught snapper, smoked crème fraiche, sea and kitchen garden vegetables, preserved lemon 2. Carpaccio of beetroot, pistachio, goat’s curd, orange, cos heart, fig infused vincotto... 3. Twice cooked Macedon ranges duck leg, breast, silken wattle seed sweet potato, caramelised witlof, coffee sauce

02.01.2022 While our doors may be closed, we are still working hard behind the scenes getting ready to re-open. Check out the new wallpaper in our restaurant!

02.01.2022 Did you know we can organise private yoga sessions for your conference? Chat to us today to find out more! [email protected]