Mango Hill Cottages & Hill Of Promise Winery
- Complimentary Breakfast
- Private Cottage
- Double From $150 Per Night
- Free Wine Tasting!
You stay for the little things you can’t buy.
Birds in all shapes and sizes gravitate towards a place that provides shelter, food, variety in foliage, corridors of plantings.
We are privileged to be surrounded by birdsong – Rufous Whistlers, Grey Shrike Thrushes, Spangled Drongoes, Mr Willy Wagtail and the Red Wren (when you can catch him, he is super speedy!)all freely offered in joy.
‘Cosiness’ is one of those evocative words that can mean different things to different people. If it means a ‘little place and space’ where you can leave aside the hassles of the day to day world of dead-lines, decision-making, time-tables then timber in all its nuances certainly helps create an ambience of cosiness that nurtures.
It’s what we like to offer our guests.
Another reason to choose BNB.
Details such as these – homemade yoghurt, that’s why!
July – the month when we celebrate our gorgeous Winter weather along with the magnificent produce of the Bundaberg-Childers region.
Terranzo the Winemaker & Maria the Little Cellar Rat are busy fine-tuning the menu for our LONG TABLE CHILDERS FESTIVAL DINNER IN THE WINERY.
We always have a great time… come and join us.
Still some seats left. $70 pp Delectable 3 course meal with Hill of Promise wines and fortifieds to match.
Frid 26th July 2019 6.30 arrived for 7pm sit down 1st course.
Cellar Door: 4126 3470 m: 0408 875 305
IF YOU PROVIDE IT, THEY WILL COME.
A bit of a scrub, an empty out and refill with fresh water.
Within minutes,they arrive. In for a dip, hop on a rock, shake those tail feathers and off they go.
Such a reward for just a little effort.
We so love our trees (even if they do involve pruning, raking leaves…. but of course, that makes fabulous compost and mulch)
Apart from the shade, flowers and assorted other beauty, trees and shrubs bring our feathered friends.
The Spangled Drongo is such a show off and don’t we love those ‘show-offy’ ways of his. If he’s not swooping and whooping and diving, he’s sharing his vocal talents with all and sundry. He’s a fabulous mimic.
Thank you Mr SPANGLED DRONGO with your shiny-green black coat and fish-tail.
The Little Cellar Rat likes to use sweet potato, English potato, eggplant, capsicum and carrot as a basis then depending on availability, $$ etc, add in parsnip, swede and even zucchini.
For potatoes, sweet potatoes, carrots, swede: Scrub and leave the skin on OR peel, (depending on how they look) and cut into large chunks or ‘fat fingers’. Microwave or steam for 4-5 minutes then throw into a deepish pan with chunks of capsicum, eggplant and zucchini. Massage everything with just little olive oil and roast in a VERY HOT OVEN, checking occasionally, until you get a chargrilled look.
Cool a little and put into a large bowl with torn basil leaves, de-seeded large green olives and a sprinkling of fresh lemon thyme if you have some.
It is the small touches that make a difference, touches such as some local Fortified Red (yes… we used to say PORT but that, joins the likes of CHAMPAGNE) When it’s chilly and damp outside, a nip of THREE RIGHT HANDS fits the bill nicely.
THREE RIGHT HANDS FORTIFIED RED – Made on site by hosts MARY AND TERRY BYRNE. Lipsmackingly good!
Yesterday is history, tomorrow is a mystery, today is a gift… that’s why it’s called ‘the present’.
It might sound a little corny but hey, corny’s good, just like the gift of a country sunrise, unfettered and available to all.
The Little Cellar Rat is really a lark, bathed by the sun each morning.
PUMPKIN AND SWEET POTATO SOUP RECIPE AS PROMISED:
500 g of diced pumpkin and sweet potato
200 g diced potato
2 x cloves garlic (minced)
750 ml stock or water (I use just water)
2 large tablespoons of coconut cream
2 tablespoons of desiccated coconut (optional)
2 tsp green curry paste
salt to taste.
Now I am not into gadgets, but I LOVE my KAMBROOK SOUP MAKER.
You bung everything into the KSM and let it do its thing – approx 22 mins all up. perfetto!!
IF you DON’T have one, again bung everything into a big saucepan and cook then blend with a stick blender. Maybe add the coconut cream at the end.
This will keep in the fridge for a week or more…. and improves with ‘fridgering’. (Yes, I made that one up. Like ‘cellaring’ for wine….. but you know what I mean.
buona cucina! buon appetito!
The Perfect Stop-Over Point to
Explore South East Queensland
- Located at our winery - Hill Of Promise!
- Situated half-way between Brisbane & Rockhampton
- 40 minutes to Bundaberg
- 50 minutes to Maryborough
- 30 minutes to Woodgate beach
- 60 minutes to Hervey Bay & Departure points for Fraser Island & Lady Elliott Island
- 2.25 hours to 1770 - The departure point for Lady Musgrave Island