Summer at Linnaeus
best served with family & Friends
Summer at Linnaeus Collection has been a season of reconnection. It’s offered us the opportunity to slow down, let go of distractions and to be fully immersed in the joy of the present moment. It’s provided the perfect setting to reconnect with ourselves, with the ones we love and with mother nature.
And then there’s the food! So much of summer get togethers in our household is about indulging in those ‘special occasion’ dishes that appear once or twice a year on our table. You can find some of these recipes celebrating and blending our multicultural family heritage in our previous blog post, Linnaeus Christmas Recipes.
On that note, we wanted to share with you what we got up to at Linnaeus Collection over the past couple months. We kicked off the holiday season with a long table lunch at the new Maple Cottages featuring some of our favourite local businesses. Henry from Henry Clive Bar popped in and taught us how to make a few of his favourite cocktails*. Followed by a feast provided by our friends at The Blue Swimmer, Gerroa who put on a delectable spread showcasing the best local produce from oysters, prawns and kingfish ceviche to smoked lamb shoulder*, snapper, spiced chicken and duck fat potatoes. A mouth watering menu served with a crisp glass of local wine from the Berry Bottle Shop was enjoyed by all.
*keep scrolling for recipes.
In tandem with our celebration of festive flavours, we also paid a visit to some of our favourite local cafes and eateries. We were joined by our friends from The Berry Tea Shop for afternoon tea, who brought some delicious, home baked scones and sweet treats to enjoy with some of our freshly brewed Linnaeus Collection x The Berry Tea Shop teas of course!
Celebrating the art of preparing and drinking tea, artisanal baked treats, and laidback ambiances, Berry town couldn’t be a better location to stop and appreciate the simple things and all in good company.
There was plenty an opportunity to explore the stunning beaches of the South Coast but staying at Linnaeus Collection also allows you to relax at your chosen holiday home if you feel like being lazy as guests have access to a pool at every property. If and when you’re up for it, a leisurely walk along the white stretch of sand at Seven Mile Beach could be the perfect way to enjoy the sunset (only a quick 10-15 minute drive away depending on where you’re staying) and on those cooler days we’d suggest to head over to Boongaree - Rotary Nature Play Park for the kids to enjoy.
Our Concierge Service can help you plan the relaxing holiday experience you’ve been longing for whether that be hosting your very own long table lunch with cocktails and a spot of afternoon tea as we did, a welcome picnic pack or fruit platter on arrival or even an in house massage.
Let a Linnaeus Collection stay be your guide to an unforgettable experience. It’s a place where every moment is a treasure, every experience a luxury. We invite you to kick back – cocktail in hand – and soak up the last days of summer with us.
Peter, Nadia and the Linnaeus Collection Family
our Summer Recipes
Cocktails by Henry Clive Bar
APEROL SPRITZ
Aperol - 60mls
Prosecco - 90mls
Lots of ice
Top up with soda water
Shake, shake, shake
Then add a little bit of love and an orange slice as garnish!
FRENCH MARTINI
Chambord - 30mls
Vodka - 30mls
Pineapple juice - 60mls
Shake and serve in a fabulous martini glass
Smoked Lamb shoulder by The Blue Swimmer
ingredients
1 x 1.5kg lamb shoulder (feeds approximately 6 people)
4 cups of Mesquite wood chips
1 tbs of rosemary salt
2 carrots
1 big Spanish onion
4 garlic cloves
3 cups of beef stock
1 cup of red wine
1 cup of water
1 sprig of rosemary
Method
Soak your smoking wood chips for 30 minutes
Put half the soaked woodchips in your smoker and start it up, you want it to reach about 250° before putting the meat in
Rub rosemary salt on the lamb shoulder and let sit while the smoker goes up to temperature
Quickly put the meat in the smoker (don't let all the smoke escape!)
Turn down the temperature to +190° and let the meat smoke for a total of 4 hours. Every hour, make sure that the wood chips are still smoking. If they're too burnt, add more of the soaked chips to keep the smoke going
Once the meat is done smoking, put it in a deep tray and add the other ingredients
Cover with foil and put in the oven at 170° for 4 hrs
Once the cooking time is finished, carefully remove the foil (careful of the hot steam)
Strain the liquid into a pot and reduce the stock until it thickens and the flavour intensifies. You can add onions and carrots to give it more taste before boiling
Serve and enjoy!
