Recipe from Ebonnie Newby, head chef at Bimbadgen Winery Restaurant, Hunter Valley, NSW.


  • 170g piece of ocean trout – bones removed

  • 3 scampi tails – removed from there shell

  • 3 spring onions – cut in half and roasted

  • Carrot & ginger emulsion

  • Baby herbs

  • 40g brown onion

  • 80g peeled carrot

  • 20g butter

  • 20g ginger

  • 30 ml white wine

  • 50 ml cream

  • Salt & pepper


  • 1.

    Cut the carrot and onion into small pieces

  • 2.

    In a saucepan , cook the carrot,onion in then butter

  • 3.

    When carrot and onion is slightly broken down , add the ginger and then continue to cook

  • 4.

    When vegetables are broken down , deglaze with white wine

  • 5.

    Add the cream and continue to simmer for a further ten minutes

  • 6.

    Blend until sauce consistency then season with salt & pepper

  • 7.

    Heat a pan with a little oil and butter

  • 8.

    Place the ocean trout in hot pan skin side down

  • 9.

    Season with salt & pepper

  • 10.

    Cook for 3 minutes and then turn the trout and reseason

  • 11.

    Whislt trout is cooking , warm the carrot emulsion and place the spring onions back in the oven

  • 12.

    Poach the scampi in the carrot emulsion

  • 13.

    On the plate place a large spoons worth of emulsion in the centre of the place and smear around slightly

  • 14.

    Place 3 scampi tails around the plate and then put spring onions on top

  • 15.

    Place the trout in the centre of the place

  • 16.

    Garnish with baby herbs


Bimbadgen (formerly known as Bimbadgen Estate), high on the hill in the heart of the Hunter Valley, recently unveiled its new look branding across all its working areas. The fresh new style is just the beginning of several initiatives being rolled out by the winery and its premium on site restaurant Esca Bimbadgen. As part of the rebrand Esca Bimbadgen has supplied some recipe’s from its mouth watering fine dining menu.

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