Steve and Shelley Wright are marine scientists who have given up their research to wine and dine visitors to Port Stephens.
Steve is the captain and Shelley the crew of Champagne on Ice, a French designed Beneteau Oceanis 46. Together, the Anna Bay couple help to operate Blue Water Sailing charters from The Anchorage Port Stephens at Corlette.
Food & Wine had the pleasure of jumping aboard one of their popular two-hour sunset cruises recently. The year-round cruises feature Port Stephens oysters and a gourmet cheese and fruit platter, as well as a selection of predominately Hunter Valley wines and beer.
"We anchor at a secluded cove to watch the setting sun before returning to The Anchorage's marina," Dr Shelley Wright said.
"Other charters can be tailored to suit, such as exclusive cruises for small groups, seafood lunches, learn-to-sail courses and morning harbour cruises. Our oysters are sourced locally from Port Stephens oyster farms and all our seafood supplied by the local seafood market, collected fresh before each cruise."
You can tell. The oysters were juicy and succulent and a hit with all on board.
"We have sailed together for 35 years," Dr Wright said.
"We decided we wanted to learn to sail when moving to Queensland from New Zealand in the '80s. We bought a small sailboat with a hole in its hull - it's all we could afford back then - fixed it and taught ourselves to sail on Gladstone Harbour, hitting just about every sand bank in the harbour in the process. We have owned (and built) a number of sailing boats since then.
"Steve worked with the National Parks and Wildlife Service for 26 years before a restructure saw his job become redundant. He decided to turn his passion for sailing into career and set about training to become a Master Mariner and commercial vessel captain.
"Our daughter is training to be a reptile keeper at Oakvale Wildlife Park and, with Port Stephens being one of the best waterways in NSW, it was a logical choice to move here.
"The opportunity to work aboard Champagne on Ice enables us to share our love of boats and the marine environment with guests from around Australia and the world."
In addition to plating up a platter to remember, Dr Wright knows all about barnacles. Ask her about them. They're actually very interesting creatures.
Keep it local
If you can, consider buying local this Christmas. King Street Confectionary has shelves full of goodies, made on site at the old-fashioned Raymond Terrace store. Pre-order by December 14.
One to watch
What a year it has been for former Maitland chef Josh Niland. His two-hatted Paddington restaurant Saint Peter has made it to the World's 50 Best Restaurants' "discovery" list, along with this commendation: "Not every restaurant can legitimately claim to be spearheading a movement. Yet this cool, concrete-clad spot takes the great Australian seafood tradition to previously unexplored heights. Rising star Josh Niland favours techniques typically associated with meat. Dry ageing in custom designed cool rooms, whole fish butchery and imaginative use of offal are all key components of his menus, which change daily to reflect that morning's catch. John Dory livers piled on toast sit alongside albacore aged for as long as 41 days, while five-year-old rock oysters are ideal slurped alongside a thoughtful selection of regional Australian wines."
Beer festival at Kotara
Beerhaus and Aussie craft brewer Pirate Life are hosting a beer festival at the Westfield Kotara bar and restaurant on Saturday, December 7, from 2pm. A Pirate Life tap room, or dedicated section of the bar, is coming to Beerhaus which already boasts 40 beers on tap. For the festival, Pirate Life will take over 20 of those taps, pouring limited-edition brews. The festival will also launch Summer Hour, with food, beer and cocktail specials running between 6pm and 7pm daily.
Dumplings in the Vines
We reckon Amanda's on the Edge at Pokolbin is on to a winner with its inaugural Dumplings in the Vines event this Thursday, November 28. For $45 you get prawn dumpling soup; duck gyoza; mushroom and tofu gyoza; lamb pot-sticker dumplings; pork shu mai (served with eight-hour cooked chilli garlic sauce and chilli soy dipping sauce); and mango pancakes. Yum.
Taco Bell launch delayed
As mentioned in an updated version of last week's Food Bites column, Taco Bell is not opening this week at Jesmond, as previously anticipated. Here is the official statement: "Due to unforeseen circumstances, the launch of Taco Bell Jesmond planned for Tuesday, November 26, has been postponed as the power needs some urgent adjustments. While disappointing, an additional week will ensure we bring our customers the very best experience Taco Bell has to offer. A new opening date will be announced [this] week."
Burgers and bao at The Corner
Rascal has a new burger of the week - The Scomotose - with $2 from every purchase going to the NSW Rural Fire Service. The coal bun contains fried chicken, buffalo turkey, slaw, jalapenos, pickles, onions and habanero sauce. Speaking of Rascal, The Corner at Charlestown where they are setting up a second restaurant is a hive of activity. Bao Brothers' Dave Griffin told Food & Wine it reminded him of The Block. Bao Brothers have a "house party" competition to celebrate the opening of their new flagship store at Charlestown. Go to their Facebook page for details.
Win a cookbook
Pardiz is a personal journey into Manuela Darling-Gansser's "paradise past". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a compilation of memories, stories and recipes that underline the depth and broad appeal of this enduring food culture. Manuela shows how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. Pardiz is out now through Hardie Grant, RRP $29.99. Food & Wine has a copy to give away. To enter, send the word "Pardiz" with your name, address and number to freelunch@theherald.com.au. Entries close on Monday at 9am.
