Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
Lunch Fri – Sun 11:30 – 3:00pm
Platters available
Mon – Thu 11:30 – 3:00pm
No BYO

Cellar Door and Farm Shop
Open Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Poachers smoked chicken pasta with lemon, tarragon and walnuts

Serves 4

Ingredients

200g Poachers smoked chicken breast
with tarragon and lemon zest, sliced
knob of butter and drizzle of oil for frying
sea salt Š akes
350g tagliatelle pasta
1 clove fresh garlic, crushed
200g tenderstem broccolini, cut into Š orets
100g creme fraiche
40g parmesan,  nely grated
60ml liquid chicken stock
50g walnut kernels roasted and chopped

Method

In a large, non-stick frying pan, brown the chicken and garlic with a knob of butter and drizzle of olive oil.Boil the tagliatelle in salted water. For the last three minutes of cooking, add the tenderstem broccolini.
Drain and toss in the pan used for browning the chicken along with the creme fraiche, parmesan and chicken stock. Mix well over a medium to low heat until warmed through and the cheese has melted into the sauce. Serve the pasta tossed with walnuts and
seasoned with sea salt flakes.

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  • The Poachers pies are part of our weekday menu.
  • A charcuterie board ready to share.
  • Vineyard is looking great, but it's even better in the bottle! Come out to Poachers and try the wines this weekend!
  • Keeping the grass green so that it is soft, lush and ready for the weekend.

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  • Tart to toast the week with.⠀
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  • Stunning spring weather, just the perfect time to visit the countryside.

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  • Our Shiraz block getting some under vine love today 😍#organics
  • Sorry Mr Monsanto we have finally finished lifting our 75 kilometers of dripper tube. This will allow us to mow undervine, stop the use of herbicides and head down a new path of organics 🙌
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  • Mulching canes straight back into our soils. #happyvines
  • Edie’s 1st birthday 🎂 such a lovely year with the little miss.
  • A crispy start on the farm this morning.