Postcard from Mudgee – Trelawney Farm

Mudgee’s Trelawney Farm is the kind of place you never (ever) want to leave. I love every room, detail and corner of this unique place and am already scheeming to get back there soon, this time with a bunch of friends for a nice long weekend (who’s in?).

The generous family behind this farm, recently offered to put me up at Trelawney for a night and as I needed to visit Mudgee to do some interviews for the book, it was perfect timing. Actually it was just plain perfect. Trelawney is about four kilometres from the centre of Mudgee and smack bang in the middle of some of the region’s best cellar doors and wine trails. The house itself sleeps up to 12 people, and from the fabulous outdoor bath to the pizza oven, library, kids room full of old school toys and blackboards, it’s one of the most gorgous places I’ve ever stayed.

This trip was fleeting and busy with appointments but I did do a bit of research for the return version which I hope will be soon and with the kids and friends in tow. Mudgee Region Tourism’s website is loaded with great tips on where to eat, sleep and play and honestly, this region has just so much to offer but for now, and for what it’s worth, here’s a little collection of things we hope to do next time.

• Save up and book Trelawney House for a couple of nights.
• Have breakfast, lunch or dinner at the Market St Cafe (pictured above and below) for local produce cooked beautifully and served up with a good dose of friendliness.
• Head to Mudgee’s iconic Roth’s Wine Bar for dinner and some excellent live music (by our mate and wine bar co-owner Kyle Manning).
• Do some wine tasting and share a cheese plate at the stunning Logan Wines tasting room (pictured below).
• Mosey on over to Di Lusso Estate (just around the corner from Trelawney Farm) for wood-fired pizzas and bocce.
• Have a shopping spree at the monthly Mudgee Farmers Market (third Saturday of the month) or if we can’t swing it to visit that weekend, a bit of a stock up at the gorgeous Mudgee Corner Store.
• Drop in to at the High Valley Cheese and Wine Co to pick up some locally made cheese and other goodies.

Porcini, chicken and barley stew

Because it was a chilly Sunday night when we visited and I just get excited cooking in new kitchens, this little soup came together very painlessly while we caught up with Mudgee-based friends who popped round for dinner and a glass of wine. It was perfect and easy. Serves 4.

30g dried porcini
2 tbsp olive oil
500g chicken thigh fillets, cut into strips
2 onions, sliced
2 garlic cloves, chopped
1 cup pearl barley
3 cups chicken stock
handful chopped parsley

Cover the porcini mushrooms with boiling water (about 1 cup) and soak for 5 mins or until softened.
Heat half of the olive oil and brown the chicken until lovely and golden on all sides. Remove from pan and reduce heat to medium. Add the remaining oil and cook the onion for a few minutes, add the garlic and cook for another minute.

Return chicken to pan, add the barley, stock, porcini and soaking liquid. Reduce heat to low and simmer for 30 mins or until barley is tender. Scatter with parsley and serve with bread or crackers.