Sunday Life Open House presented by Adairs

Date: Saturday 10 August

Time: 9:30 am

Food lovers are often design lovers – so we’ve got a tasty event for you. 

Join us at the first Sunday Life Open House presented by Adairs home tour for a look-see of a stunning Mornington home.

Not only will you get a walk through a stunning six-bedroom manor by Cahill Building Group, but columnist, writer and interior stylist, Heather Nette King, will be hosting. You’ll get to ask her all your burning questions about interiors, styling, and design.

After the tour, Simon Tarlington, the talent behind Wowee Zowee Bar, Loosies Diner, Slims Hot Pizza & Upstairs, Rudy’s Fried Chicken, and Humdinger Bar, has designed a menu for us especially for the event. The vibes are retro Palm Springs garden party meets native Aussie produce, and we hope you’re in love with it as much as we are. Local Mornington Peninsula wine will be poured courtesy of Spritzecco and Range Life Wines, including a Yuzo Spritz and a Davidson Plum Spritz to complement Simon’s menu.

MENU

Saltbush & Native Pepper Prawn Cocktail

Lemon Myrtle Chicken Terrine, Potato & Wattle Bread

Curried Barramundi Deviled Egg, Smoked Roe

Baby Cucumber, Macadamia Cream

Duck Kabanos, Pickled Onion, Smoked Cheese

Got great taste in food AND design? Book your tickets and we’ll see you there.

Date: Saturday, 10 August 2024
Time: 9:30am – 11:00am
Where: Mornington, Victoria. Please note the exact location will be revealed to ticket holders prior to the event
Ticket Price: $109.00 per person
Ticket Inclusions: Guided house tour with design expert, brunch and take home gift bag

Make yourself at home – in the country’s most beautiful homes – with Sunday Life Open House presented by Adairs.

If you would like to participate with another guest, please let us know by emailing foodandlifestyleevents@nine.com.au
This event offers a set menu, Gluten Free and Vegetarian options are available, please advise of your requirements at the checkout.
This event is strictly 18+. Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
A Humanitix ticket administration fee of 2% per transaction + $1.50 per ticket, will be payable on each booking (inclusive of GST). This will be displayed as ‘booking fee’ upon checkout.
We only accept Visa, Mastercard and American Express cards for credit and debit card purchases. No other card types will be accepted for payment.

Missed out on tickets? Don’t worry, we’ve got you covered. Check out Simon’s infamous Wattle, olive & potato bread with honey truffle butter recipe (serves 6).

INGREDIENTS

500g flour / 600ml water / 2 large Dutch cream potatoes / 5g sea salt / 5g white sugar / 5g dry yeast / 80g pitted Kalamata olives / 12g roasted wattle seed / Semolina to dust cake tin / 120ml olive oil / 100g salted butter at room temperature / 10g fresh or frozen truffles / 20g honey / Loaf pan 24cm x 13cm x 6.5cm

METHOD

  1. Preheat oven to 220 degrees celsius, full fan
  2. Peel potatoes, cut into quarters and add to a pot with water, boil until fully cooked
  3. Once potatoes are fully cooked, blend with the cooking water and leave to cool to room temperature
  4. Once the potato mix is cooled to room temperature add wattle seed, sugar and yeast
  5. In a separate bowl mix flour and salt, then combine potato mix gradually until well mixed with no lumps
  6. Chop olives to a tapenade and add to dough
  7. Lightly grease loaf pan with olive oil and dust with semolina, pour remaining olive into cake tin
  8. Add dough to loaf pan and leave to prove until it doubles in size
  9. Once proven, bake in the oven for 10-minutes, then turn the oven turn down to 190 degrees celsius and bake for a further 15-minutes
  10. Once baked, remove bread from the oven and leave in pan for 5-minutes, then turn out onto a cake rack
  11. For honey truffle butter, bring honey to boil in a small saucepan – remove from heat just as it starts to caramelise, then leave to cool slightly
  12. Grate truffle into the cooled honey
  13. Add butter to stand mixer with a paddle and mix on full speed
  14. Gradually add honey and truffle mix to the butter while mixing, and keep mixing until well combined
  15. Remove from the mixer and roll in baking paper, leave to set in fridge – butter is best made a day before and will keep wrapped in fridge for up to two weeks
  16. To serve, remove butter from the fridge until it’s back to room temperature, then lather on to thick sliced bread (around 2cm in size)