Crowne Plaza Newcastle
Benjamin Christie drives 2 hours north of Sydney to visit his mate, Nick Flynn who is Executive Chef of the new Crowne Plaza Newcastle. Nick, apart from looking after banqueting and room service also heads up the Crowne Plaza’s Breeze restaurant and bar. The menu presents a range of renowned Hunter Valley produce and native ingredients in a fresh, modern style. Two of the dishes Nick presents are Laksa lemak ayam (chicken with noodles in a spiced coconut broth) and Lemon aspen crème caramel with rosella compote.
The Crowne Plaza Newcastle is located directly on the foreshore of Newcastle Harbour and nestled amongst the historical maritime buildings of the Honeysuckle Precinct. The hotel has been built to reflect the harbour’s excitement, with most rooms looking directly onto the fascinating activity of ferries, trawlers, rowers and fishing boats. The harbour and Port of Newcastle remains the economic and trade centre for the resource-rich Hunter Valley and for much of the north and northwest of New South Wales. Newcastle continues to be the world’s busiest coal export port with over 3,000 shipping movements each year.
With the closure of the BHP steel works in 2000 many see the era of heavy industry as past. However, this vision contrasts with Newcastle’s role as a massive coal export point and the Hunter Valley’s ongoing role in coal and aluminium production. And in spite of the extractive industries prominence, Newcastle is a great place to visit to explore its coastal scenic beauty, night-life and great dining venues.
Cnr Merewether Street and Wharf Road
Newcastle, NSW, 2300
Dining Downunder Cookbook
This Australian recipe of Chocolate mousse tart with gumleaf cream and wild rosella flowers is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.