By the time Lee Kernaghan was 27 he was ready to give it all up. He’d been working in the music business for 10 years; http://mwcdc.org/buy-brand-viagra his then current gig playing covers at the local pub in Albury barely gave him enough money to survive. But Kernaghan decided to give music one last chance, and in 1991, he recorded The Outback Club. ‘Boys from the Bush’, the album’s signature track, became a mega hit, and the album won Best Country Album at the 1993 ARIA awards.
In the past two decades, Kernaghan has sold two million albums on the Australian market and released 31 #1 hits, establishing himself as an Australian music legend. Returning to play CMC Rocks the Hunter this year, Lee talks to us about his music and why he loves the Hunter Valley.
Q. What made you want to get into music?
I grew up in a
musical family – Dad (Ray Kernaghan) was a multi-platinum selling recording artist through the ’70s and ’80s. I joined Dad’s band when I was about 13 and started writing songs for him – he recorded some of them on his early albums.
Q. Was there ever a moment when you thought you might do something else?
Well, I went to night school and did four years of a real estate business course, so that was a backstop for me, but fortunately I didn’t have to do it for too long.
Q. What do you think it is about your music that people connect to?
It’s like that famous saying – there’s three chords and the truth. And that’s what I do, I just try and tell the story of my generation, living and working on the land. When you’re talking about real people and real-life experiences I think it really resonates in the hearts and minds of people all over the country.
Q. Do you enjoy playing live?
Let’s put it this way: I don’t need drugs because I’ve got a legendary country crowd to play to. I think that’s as big a high as anyone’s ever going to get.
Q. Do you still get nervous before you perform?
Q. How do you psyche yourself up before a performance?
Well, The Wolfe Brothers and I usually form a huddle and have a shot of Fireball Whisky, which the boys discovered when they were recording in Nashville.
Q. You’ve played CMC Rocks several times before. What’s the best thing about the festival for you?
It’s the sheer magnitude of the event. When you arrive you really do feel like you’ve touched down in the centre of the music universe.
Q. What’s your favourite thing about the Hunter Valley?
I remember having a very good time at Petersons Wines (laughs), during one of my tours a while ago.
Q. You’re on the road a lot. Do you like constantly travelling or does it get tiring?
No, it’s one of the great privileges of my life to be able to travel around Australia and see as much of the country as I do. And I get to do it playing the music that I love.
Q. Have you ever been star-struck?
Meeting Garth Brooks. It was just such an honour to meet him and shake his hand.
But at the heart of it I am just a big, genuine country music fan. I’ve got a huge CD and vinyl collection that pays tribute to all my country heroes.
Q. Do you have a favourite song to perform?
‘Flying with the King’. It’s a true story about a flight I took across Australia. I boarded the flight in Sydney and as I reached my allocated seat I realised I was seated next to ‘the king’ of country music, Slim Dusty. The memories of that experience will always live in my heart and that’s what the song’s about.
Q. What do you think is the secret to staying successful?
Well, some of the best advice that my Dad ever gave me was, “I understand you want to do music, mate, and that’s great, but just don’t get a swelled head and don’t believe your own publicity.” So I kind of live by that.
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For more than 40 years, Daryl Braithwaite has been at the heart of Australian rock ‘n’ roll. In the ’70s he had us singing to the triumphant pop classic ‘Howzat’, in the ’80s we were getting down to ‘One Summer’, then in the ’90s came ‘The Horses’, a solid feel-good Australian anthem. We caught up with Daryl to ask him about A Day on the Green, his new album, and the most outrageous thing he’s ever had a fan do.
Q. What is it about A Day on the Green that appeals to you?
It’s the whole set-up. I like that you drive up to it and as you get closer you can sense that there’s something going on over the next hill or mountain. Then you get closer still and you can hear the music, and then you just see thousands of people all getting together to have a good time. It’s what I envisage Woodstock was like.
Q. What do you like most about playing live?
If I said it wasn’t an egotistical thing, then I’d be lying, but it’s also seeing the elation and happiness on people’s faces, and knowing that I must have something to do with that. I was talking with a friend of mine the other day who’s a criminal defence barrister, and he looked at me and said, “Daryl, I deal in misery. You deal in happiness.” And that’s what I’ve dedicated my whole life to… just making people feel good.
Q. ‘Not Too Late’ is the signature track on your new album Forever The Tourist. What does the song mean to you?
Well, the song is really saying it’s never too late to go back to a relationship or work something out but for me the song kind of means it’s never too late to have a go at something, like it’s never too late to achieve success on the charts or be backed by a big record company.
Q. You’ve been performing since the ’70s, do any of your original groupies still follow you around?
There are a handful of devoted fans but one that particularly comes to mind is Sophie. God bless her heart, she has walking sticks but whenever we play in Melbourne, even if it’s a midnight gig, I look down and there’s Sophie.
Q. What’s the weirdest thing you’ve ever had a fan do?
The other weekend I had a girl, she was probably in her mid-20s, who got onstage and started playing with my shoes as I was singing. Then she wrote on Facebook afterwards ‘I really liked playing with your shoes.’ It was really weird!
Q. What did you do?
(Laughs) I just stood there! But it’s those sorts of things that make my job exciting. There’s not many people that can go to work each day and have all these different and unusual things happen to them. It certainly keeps things interesting.
Q. Is there a song that you especially like performing?
There are a few but one that’s really built in momentum over the last decade is ‘The Horses’. People just seem to relate to it in so many ways. It always has a big effect.
Q. Do you think you’ll ever stop performing?
I was thinking about that the other week, but for me I think the question really is not ‘when will I stop?’ but ‘how do I stop?’. I don’t think I could do it;
I’d go mad or something. Hopefully if I get sick and die it’ll be onstage. I know it sounds bizarre but giving performing up would just be too difficult.
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Sally grew up in the Hunter Valley and after a brief foray in the hospitality industry, returned to the wine fold and now works for the company her parents Ian and Merralea started in 1987. The self-confessed “chardonnay queen” – Scarborough specialises in Chardonnay – was awarded the Hunter Valley Rising Star of the Year Award in 2013. When Sally is not conducting research to find the best Chardonnay in Australia, the keen baker can be found experimenting with various cakes.
Q. What did you want to be when you were growing up?
When I was in Year 7 I wanted to be a lawyer, it was pretty good at debating and thought that was all being a lawyer was about – arguing your point. I must say I am still pretty good at that.
Q. When did you first become interested in wine?
Growing up in a wine family you are immersed in wine from a very young age. I remember when I was about eight sitting on our verandah at Tulloch Wines (my father was the winemaker at Tulloch then) and I had my first sip of Champagne. It was Pol Roger, and even though I was very young and didn’t know anything about making wine, I knew there was something special about it.
Q. No job is perfect, so what gets up your nose about your current job? And yes, you must answer!
That market research often ends up with me having a hangover….
Q. What advice do you have for someone who wants to do what you do?
Research, research, research, read, learn, implement, read some more, learn some more…. My role in the business is marketing and sales and I am forever updating my skill set. I particularly look to other industries as to how they are looking to implement changes and use new technologies to be ahead of the pack.
Q. What do you wish more people knew about your company?
That we make wines with fruit only sourced from the Hunter Valley and we are pretty passionate about that!
Q. What is your favourite wine variety and why?
Chardonnay of course! I love Chardonnay because it has so
many different flavour profiles, whether you are enjoying a Chardonnay from Tasmania, the Yarra Valley, Margaret River or the Hunter Valley there is always something to love about the different guises of the fabulous Chardonnay grape (and yes I am biased).
Q. If you were trying to impress someone, what wine would you open?
Chablis – always Chablis and if money was no option it would be Raveneau Montée de Tonnerre.
Q. What would you like to be served at your last supper?
Sashimi and Hunter Valley Semillon; XO pippies and Australian Riesling; roast chook and Chardonnay; beef tartare and a light, dry Rosé, and Pyengana cheddar and a Hunter Valley Shiraz.
Q. Your favourite thirst-quencher after a hard day’s work?
I do love a cider, because unlike the rest of the wine industry I actually don’t like beer, but it has to be a dry cider. I do love Pipsqueak – delicious and a great thirst-quencher after a hard day selling wine.
Q. What wine experience, for whatever reason, is the one you’ll never forget?
My Pol Roger moment when I was about eight. Ian was great mates with the lovely Douglas Lamb, who imported Pol Roger at the time ,and I remember so distinctly both Dad’s and Douglas’s total admiration for what was in the glass and when I was allowed a sip, well that was it. I have had the pleasure of drinking what are considered to be far more superior Champagnes over the years, but I will always have a soft spot in my heart for Pol Roger.
Q. If you had to sit next to one person on a long-haul flight, who would it be and why?
Facebook COO Sheryl Sandberg, she’s cutting edge, been involved with two of the most influential start ups in the world (Google and Facebook) and she is woman. I can’t even think of where I would begin if I was able to pick her brain.
Q. What’s something few people know about you?
I’m a pretty good photographer and I love taking photos and sharing them with our fans on our Facebook page.
Q. If money was no object, you would…
Holiday twice a year in Los Roques (Venezuela’s spectacular archipelago in the Caribbean), oh and buy private jet to get there!
Q. How would you sum up the Hunter Valley in 10 words or less?
One of the most beautiful but testing places to live.
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Words and Images by Jessica McLeish, McLeish Estate Wines
Under the intense heat of summer, the Hunter Valley looked picturesque with lush vineyards full of ripe bunches of grapes, ready for the vignerons to test before harvesting. The 2014 vintage provided consistently dry and warm days that saw the Hunter Valley’s vintage begin in January and finish incredibly early in mid-February.
McLeish Estate Wines are celebrating their 29th Vintage this year and owner Robert McLeish believes, “the quality of a vintage starts with delivering the best grapes to the winemaker.” It was unusual in itself to see vintage start and finish in such a short space of time; with this year’s harvest beginning in early January with the Chardonnay to create the sparkling wines; followed by the traditionally early ripening iconic Hunter Valley Semillon that is hand harvested on the McLeish Estate. The 2014 Vintage saw the completion of the reds by mid-February, which has meant that after coming back from the New Year break, there was not a lot of time to prepare before all of the vineyard crews started brandishing their orange handled secateurs to cut the brilliant bunches from the vines. their buckets at the ready to gather all the clean, ripe fruit.
Despite starting early, Hunter Valley wineries have claimed to have found a sense of calm in not having to rush to beat the uncertainty of Mother Nature this year. Throughout the 2014 Vintage the region welcomed the perfect balance of long warm days, low humidity and cool nights, leading to ideal ripening periods for both the white and reds in the region – giving way to excellent fruit quality with great varietal flavour and colour intensity. As wine producers, this calm vintage style can only be celebrated when we look back at the regions past experiences of incredibly turbulent weather patterns that see the producers in a real rush to have all the grapes securely in the winery before the summer rains.
While this vintage was unique in how effortlessly the harvesting and processing of the wines has happened, there are some aspects of vintage that never change. With the early mornings remaining the same, watching the sunrise over the undulating mountains is an all to familiar sight for the crews who begin harvesting as early possible. The timing n which the grapes reach the winemakers is crucial to the quality. They need to come off the vines as early in the morning as possible to be processed when the fruit is still cool and full of the most vibrant fresh flavours – it also serves the purpose of beating the midday heat for the hard working picking crews!
This vintage we can boast the best Hunter Valley varietals of Semillon, Verdelho, Chardonnay and Shiraz are going to produce the most incredibly rewarding wines that are reflective of the cracking 2014 Vintage. Now that all the grapes are harvested and the vineyards are being nurtured into dormancy, our winemakers have been busy overseeing the wines as they go through fermentation in either stainless steel or barrel. The Semillon will be bottled early to retain lovely vibrancy and freshness for us to enjoy with a big bucket of prawns come mid-year 2014. On the other hand, we will
have to wait patiently for the Hunter Valley Shiraz as it will spend up to 18 months maturing in oak barrels. But I promise the patience and time spent on the 2014 Vintage is worth the wait!
We all know that planning your perfect wedding day can be a massive job, but it doesn’t have to be. If you consider having your special day in the Hunter Valley, immediately you will relax knowing that you can come to the Hunter Valley Gardens Wedding Fair and our team of wedding professionals
will help you plan the perfect day, all in the one place.
On Sunday 23rd of February 2014, between 10am and 3pm, Hunter Valley Gardens will host an unforgettable Wedding Fair – with entry free for wedding couples. You can bring your groom, mother or a bridesmaid along. Extra tickets are available if you wish to bring a whole group.
There are many decisions to make when planning your big day, the dress, the cake and in what car you will arrive – where does one begin? This year Hunter Valley Gardens has made this easy with our Wedding Fair, which will assist couples in planning their big day.
Only a short drive from Sydney, guests will be amazed by the picturesque backdrop of the Brokenback Ranges and the sensational sights, colours and fragrances of Hunter Valley Gardens.
With ten internationally themed display Gardens, couples can choose the perfect backdrop for their ceremony with six beautiful locations available including the Waterfall Outlook, Sunken Garden, Lake’s Walk Rotunda, Oriental Pagoda, Formal Garden and the picturesque Chapel.
The best part about having a wedding at the Gardens is that everything is in the one location. You can have your ceremony in one of our stunning locations, then while you and your bridal party are capturing the moment in our amazing photography locations, your guests can relax with canapés and pre-dinner drinks in the Oriental Garden.
Hunter Valley Gardens has an award winning catering team with delicious menu options and offers the beautiful Garden Terrace for your ideal wedding reception.
The first 150 couples to arrive that have registered online will be treated to a free promotional bag full of ideas for your special day. We also have some great lucky door prizes on the day.
For any media enquiries or images please contact Marketing Manager, Alena Pople on 02 4998 4092 or email email@example.com
Chef Ben cialis Armstrong,
Recently returned from France where he spent the last 6 years working for world renowned chef’s The Pourcel Brothers. His role as corporate http://ahlp.org/viagra-online-cheap/ executive chef saw him traveling all over France and the World opening restaurants for the Brothers. Such restaurants as “Maison Pourcel” and “French Pavilion, universal expo 2010″ in Shanghai, “Yazhou” in Beirut, “Sea Sens, Hotel V” in Cannes, “Carre Blanc” in Palavas, France, “Dsens” in Bangkok, “Sens” in Paris.
Ben also assisted Jacques Pourcel on promotions to Saigon, Hanoi, generic viagra 100mg New York, Lisbon, Berlin, New Delhi, Mumbai, Marrakech. In his down time from traveling Ben also worked as assistant head chef to Laurent Pourcel at “Le Jardin des Sens” 3 Star Michelin, Montpellier, France.
Now as Executive Chef of Villa du Pays restaurant at Leogate Estate Wines owned by Bill and Vicki Widin, Ben is creating a Modern French cuisine with a country feel as well as a dry aged grass fed Black Angus program producing steaks of a very high quality.
When and where did your passion for French cuisine first start?
My passion for French cuisine started at a very young age (around 10-12 years old) as my father was very well known for his French influenced cuisine in the 80s and 90s. Not only in his restaurants but at home my father and I cooked and ate a lot together and I developed the same passion for the cuisine eventually driving me to spend a long time in France to soak up the tradition of the cuisine “a la francaise”.
Name 3 key ingredients your fridge/pantry is never without in creating French cuisine?
After spending most of my time in the South of France close to the Mediterranean my preferred items to have in the fridge/pantry at the restaurant would be good olive oil, lemons and other citrus for seasoning and truffle products. At home I could say that France has rubbed off on me and good crusty bread and French butter that I get imported as well as a good blue cheese with honey is a must.
Does the Australian adaptation of French Cuisine differ from
traditional French methods?
Yes and no. Produce is the key to traditional French cuisine and living in such a multi cultural country we have an array of great produce but very different to France. Cream, butter and cheese is different here as is a lot of small goods like terrines, pate, olives, bread. Foie gras has not found its place yet in Australia especially the fresh Foie gras which I miss so much, but in saying that there is a lot of other great produce available here in Australia such as a wide array of vegetables and fruits influenced by Asia and other countries. Also our meat and seafood is sort after all over the world. As far as methods are concerned classic French cuisine has been taught in france for hundreds of years and us Australian’s only understand a small piece of this rather extensive repertoire of culinary excellence. The stereotypical Frenchman with the beret on his head and a baguette under his arm eating snails and frogs leg is what most people think when we say french food but I can assure you that it is much deeper than this and I have dedicated my life to understanding as much as I can about this gorgeous and interesting cuisine.
traditional French methods?
Do you have a secret to share about the Hunter Valley?
In my spare time out of the kitchen I love to try and research different wines in the hunter whether it be beautifully noted Muskets and late harvest Semillon’s, thick buttery Chardonnays and gorgeous full bodied Shiraz to go with a great brie, wash rind or blue with quince paste sitting on a hill in Mount View looking over the vines of the hunter. You can’t get much better than that!! This is the reason why I live and work here in the Hunter. A small piece of France in Australia.