Hunter Food

Bluetongue Brewery AT
When the winemakers of the Hunter want to enjoy a cleansing ale, they gather
at the Bluetongue Brewery at Hunter Resort. This specialist microbrewery brews
sensational premium beers including Premium Lager and the unique Bluetongue
Alcoholic Ginger Beer. You can taste all the beers with the innovative Bluetongue
tasting paddle. It holds a selection of the available beers on tap. The Bluetongue
bar has an all-day casual menu including a selection of homemade pies, pizzas,
salads and antipasto.
PUMPKIN AND BINNORIE FETTA PIZZA
7g dried yeast
350g strong flour, found packaged as
pizza flour or bread flour
250ml tepid water, about 25°C
3 1/2 teaspoons fine salt
3 tablespoons olive oil, this is optional,
the oil will give a softer crust, no oil will
give a crunchier crust
roasted pumpkin pieces
Binnorie Fetta
Napolitan sauce
fresh rosemary sprigs
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HUNTER RESORT
Mix the yeast, a large pinch of flour and a tablespoon of the water
together in a small bowl and set aside for 15 minutes or until bubbles
appear. This lets you know that the yeast has started fermenting. If
nothing happens, discard the mixture and start again.
Mix the flour and 2/3 of the water in a large bowl until a shaggy dough
appears. Add the yeast mixture and enough of the remaining water to
make a soft dough that doesn’t stick to your fingers.
Knead the dough on a bench using your body weight to compress it as
you go. Keep kneading until the dough becomes smooth, about eight
to 10 minutes. Flatten this out to a disc and sprinkle on the salt and the
olive oil if you are using it. Continue kneading for another two minutes to
distribute the salt.
Place the dough in an oiled bowl and cover with plastic wrap. Sit the
bowl in a warm, draught-free spot for 1 1/2 hours. By this stage, it should
have tripled in size and begun to collapse. The dough is now ready to
use. If you are not going to use it immediately divide it into the pieces
you need and refrigerate to slow down the fermentation.
Heat oven to 250°C. Roll out pizza dough. Spread with tomato Napolitan
sauce and scatter the roast pumpkin, Binnorie Fetta and some fresh
rosemary and cook for 10 minutes.
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