New Hunter Valley hotel concept unveiled

Details have been revealed about a new luxury hotel in the Hunter Valley. 

HVL Hotels has announced the launch of Laval Hunter Valley, a "landmark new luxury resort and tourism destination" scheduled to open in the second half of next year. 

The property is set across a 165-acre Estate in Pokolbin that previously housed Lindeman’s Estate and Ben Ean Estate. 

Laval will mark the Hunter Valley’s first new-build luxury resort development of this scale in more than two decades. 

The resort is set to become a major new culinary destination for the region with a dining offering led by leading chef Justin North, including signature Mediterranean restaurant Vallery, an on-site kitchen garden, Cali-Mex poolside bar La Vida, and a social lobby bar.

A drink program curated by wine expert Jon Osbeiston spans a 10,000-bottle cellar and 1,000-strong list celebrating Hunter Valley heritage along with global producers - featuring rare private collections, Coravin by-the-glass access, and an emphasis on local shiraz and semillon.

The new-build luxury resort will feature 65-pavillion-style villas surrounded by 165-acres of commercial vineyards, a Veraia Spa, and one of the world’s largest collections of Gillie & Marc artworks.

The project is expected to generate approximately $49 million per annum in economic activity and create up to 479 jobs in construction and ongoing operations, delivering lasting impact for the region.

“Laval is more than the answer to a longstanding gap in the Hunter Valley’s luxury accommodation segment," says Dominic Lambrinos, managing director of HVL Hotels. 

"It represents an ambition to do something that hasn’t been done before, on the most magical piece of land within the valley. 

"Building from the ground up, we have complete freedom to shape our vision for Laval without constraint. What we’re creating is a unique experience where intentional contrasts unfold at every turn, designed so our guests can experience the joy of feeling something new”

A private helicopter landing facility will enable fly-in, fly-out access. 

Find out more at  https://www.lavalhuntervalley.com.au/

Experts map a new direction for Printhie Dining

Printhie Wines, located at Nashdale, outside Orange in New South Wales, has just given its Printhie Dining restaurant a complete makeover.

The Printhie team has worked with leading chef Justin North and hospitality industry publicist Stephanie Airlie - who work together as AKIN Hospitality - to re-open the eatery "with an exciting change of direction".

"The team has worked closely with the renowned chef Justin North to redefine the restaurant's destination dining experience to reflect the distinct seasonal evolution of Orange and to highlight Printhie's proud connection to this region," the Swift family, owners of Printhie, said on LinkedIn.

"Over the past few months we have been privileged to work with Printhie Wines on a new concept for its on-site restaurant, Printhie Dining," North said.

"With a renewed direction and vision for the restaurant, the unveiling of its new menu is a celebration of contemporary regional dining that offers a connection to place and the distinct seasons of Orange.

"Drawing inspiration from the Swift family’s rich agricultural history spanning four generations in the region, the menu will showcase ingredients sourced directly from the property, regional producers, purveyors and gathered from the surrounding area.

"Together, we have created a new dining experience that features an abundance of high-quality, locally sourced produce."

Printhie Dining opened in 2022 and the wine producer is a member of Ultimate Winery Experiences Australia.

 

“I am honoured to be working alongside the Swift family and passionate Printhie team developing the next evolution of Printhie Dining," says North.

The four-course set menu features a selection of entrées including cured rainbow trout cone

with in-house ponzu and salted cucumber. Other menu highlights include poached Murray

cod and cured pork jowl with anise-myrtle sauce; dry aged duck breast with a pepperberry 

jus and confit leg pressé. 

Fig leaf ice cream and apples cooked in bottle brush syrup picked from the Printhie estate create a standout dessert to finish.

The drinks list has also been updated to feature a selection of cocktails and the wine list has

been extended to include back vintages no longer available to the general public as well as a

selection of European and Australian wines.

The Wine Bar at the cellar door welcomes guests from Wednesday to Sunday, offering

cheese and salumi platters, freshly shucked oysters, and a rotating selection of weekly

seasonal dishes.

Printhie Dining is open for lunch Thursday to Sunday. See https://printhiewines.com.au/dining/ 

Top image: Emily Swift and Justin North