Gab & Gobble
Gab and Gobble @Toms
Join our winemaker for a long, lazy ploughmans lunch of our homemade cheeses, smoked meats, pate, pickles, chutneys and breads.and a glass of wine, whilst he entertains you with anecdotal wine stories from around the world.
Where: Toms Waterhole Wines
Longs Corner Rd., Canowindra
NSW Australia
Time: 12 mid-day
Bookings: Essential - Phone Jan on (02) 6344 1819
Dates: Sundays 19 September, 17 October, 21 November
Also: Montgolfier Balloon weekend 20/21 November 2010
CC2010
[ photo : geofflubich ]
Well, Canowindra Challenge has come and gone with a week filled with excitement and community involvement. As stated at the awards ceremony tonight in Memorial Park, Canowindra there is plenty to look forward to with talk already of running the event next year.
Many thanks to all of our wonderful sponsors and a huge thankyou to our volunteers who have made this event possible. A special mention also to all of you who traveled long distances to be part of the Canowindra Challenge 2010 event.
See more images from this event here
To access the Canowindra Challenge 2010 Programme please click on the image below.
You can also read more about the setup for the Canowindra Challenge 2010 by visiting the main Canowindra Challenge page.
Updated Canowindra Challenge Programme
To view the latest updated details of what’s happening in Canowindra April 5th to 11th have a look here or to see the Official programme here.
All pilots wishing to attend are reminded that your registration forms are due in now.
Please note a change for the master briefing to 3.00pm Monday 5th April not Sunday as previously circulated.
Another change is that students with instructors and low hour pilots may attend as non-competing “Fiesta” attendees with free registration.
Invitations sent out
Invitations to all balloonists to participate in next years Canowindra Challenge Balloon competition have now been sent out
Hot Air Ballooning with MotionX-GPS
Hot Air Ballooning with MotionX-GPS
Tony is a hot air balloon pilot, taking flight from scenic sites in Colorado near the Rocky Mountains. He uses MotionX-GPS to create tracks for sharing with clients, and to maintain a logbook of his flights. Using the MotionX’s easy sharing features he can email track stats to clients with a link to view the track in Google Maps, as well as post directly to Facebook to share with friends. He uses the GPX file from the email to create graphic elevation profiles using uTrack and stunning 3D flight profiles in Google Earth.
Tony told us, “I am using Fullpower’s MotionX-GPS app for tracking our pleasure balloon flights in beautiful Colorado. I use the track recorder page to help track fuel usage during the flight. Most of our clients like to know how high we got and how far we traveled on the flight. MotionX-GPS makes it so easy to let them see all of the specifics of the flight they just took. I normally post the flight to my Facebook page before we even have the balloon packed up. If you are looking for an app for any outdoor activity, MotionX-GPS is for you.”
And how about this guy??
Sky Writing with MotionX-GPS
Del Olson has been flying a 1949 Cessna C-140A airplane and using MotionX-GPS in a very unique way. He has been skywriting with the GPS track! Here are a few pictures, his track details and an account of his most recent flight.
Read more at courtesy of EDUPOV and Mobilisethis
Could this be the future of judging balloon competitions?
All participants in the 2010 Canowindra Challenge are guaranteed of free software for i-phones and Google phones that will incorporate “Live to Web” applications.
Freshly grown gourmet
Story courtesy of Canowindra News
Hospitality students hosting a Lunch on the Lawn last week didn’t let water restrictions or the heat get the better of their event last week, creating their own unique interpretation of the theme.
Supported by Canowindra companies such as Gaskill Greens, Jo Robson, Swinging Bridge, Toms Waterhole, TAFE students from the Cowra campus played an integral role in the Sydney International Food Festival held throughout October.
They hosted a 100 Mile Lunch on the Lawn, utilising produce and wines from producers in a 100 mile radius.
“But because there was no beautiful lawn outside, we brought the lawn in,” laughed Dianne Johnson Head Teacher Lachlan Cluster, at the inside, air conditioned event.
To read the full story click here
Fingers crossed for final
Canowindra News Article
Three businesses in the Central West have been nominated as
finalists in the 2009 NSW Tourism Awards.
Canowindra’s The Old Vic Inn, Balloon Joys Flights and the Black Sheep in of Molong, are in the
running for the 2009 NSW Tourism title.
For the Old Vic Inn, this is the second time they have been finalist, actually winning the state wide
competition last year.
This is the time Graham and Jan Kerr of Balloon Joy Flights have been in the state awards.
“We were very excited to find out we were finalists. It is fabulous for business and nice to be recognised,” Mrs Kerr said.
International interest grows
New enquiries have come in today from USA from balloonists who are coming south of the Equator next March and April. They will start by attending New Zealand’s long running balloon event:
Balloons over Waikato
New Zealand’s premier hot air ballooning event!
24-28 March 2010
This post will serve as an initial invitation to all New Zealand balloonists to attend our
Canowindra Challenge 5th to 11th April 2010
Of course Leeton will also be hosting a balloon event over Easter which is 2nd to 5th April 2010.
19 days of almost non stop ballooning!!!!
Smoked Meats
Graham’s recipe for Rare Honey Glazed smoked beef. This is one of the specialty meats that we serve on our ploughman’s lunches at Toms Waterhole Wines.
Use a whole fresh silver-side of beef and cold smoke for eight hours at under 50 degrees Celsius using American oak chips that have been soaked in Toms Waterhole Shiraz for a minimum of twelve months. Baste the outside every hour with wild bush honey. Then raise the temperature of the oven to 100 degrees Celsius and cook until the internal meat temperature reaches 60 degrees for ten minutes. This will give you perfectly rare beef. I use a meat thermometer to gauge the “doneness”.
A bit about smoking meats at home. Search on google for “wood for smoking meats” and you will find numerous sites with lots of info but in Australia, hickory, the traditional smoking wood, is expensive as it is all imported. Of course oak chips are imported also but after the winery is finished with them you won’t pay nearly as much for them as when they are new and unused. The link below has a very detailed description of woods used for smoking around the world. Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
You may even wish to try this recipe for a your own baked ham for Christmas.
If you would like to try out using our Shiraz soaked U.S. Oak chips order them from our on-line shopping cart.
