LOCAL PATRONAGE SUCCESS (Shelter Brewing Co

profile Local patronage success

IT’S hard to believe from the steady throng of patrons that there was ever a time of community backlash over then proposed Shelter Brewing Co. Impossible to miss, the behemoth black building stands proudly opposite the iconic Busselton Jetty.

Busselton can be a tough crowd to crack, but once opened to the public in November 2020 the feedback and patronage from locals and visitors alike has been positive and constant.

Catering for a diverse range of clientele in a tourist hot spot can be a difficult balance to achieve, but the menu at Shelter is carefully considered and built around families, easy dining, incredible views, smashable beers and a local wine list with great selection by-the-glass.

Head Chef Julian Bergerhoff’s extensive experience in large scale venues, including the Accor Group, positions him well to bring food options that appeal to all. 12 hour slow cooked beef brisket, chilli mussels and pork ribs perfect for sharing sit alongside a great range of pizzas and burgers, smaller offerings to snack on, healthy salads and something sweet to top it all off. Impressively, everything is made from scratch and on site – no short cuts or cheap substitutes in sight.

Dietary requirements are well covered as most of the menu caters for coeliac / gluten free / vegetarian and vegan diners, which makes the experience of dining at Shelter easy to navigate, relaxed and delicious for everyone.

Dedication to quality and consistency is evident in the effort the kitchen goes to for their delicious pizza. Imported Caputo Saccorosso ‘OO’ Flour from Italy is proved for 48 hours under the careful watch of Shelter’s Italian pizza chef Mattia. At peak times with 1,000 crusts prepared daily the dough machine supplied by Moffat is an invaluable piece of kitchen equipment.

The Prawn Pizza sampled had nice fluffy dough with a good rise in the crust. Good hints of chilli and garlic allowed the flavours to combine with the succulent prawns without being overpowering. The delicious range of pizzas on offer include vegan and vegetarian options and gluten free bases are also available.

The delicious Salt and Pepper Squid (gf) was gently but generously coated with a crispy and salty rice flour, then quickly fried so the squid was still tender and juicy.

The Burger’s meat patty is a custom brisket and chuck blend and cooked till just pink, tender and juicy, and the pickles, onion jam, and aioli are all house made.

The Beef Brisket, slow cooked for 12 hours, pulled apart as perfectly cooked brisket should, and the sweet, sticky sauce that is accented by fresh tomato salsa, adding a nice touch of acid to the sweetness. An easy substitute of soft corn tortillas instead of flour tortillas makes this dish accessible to GF diners to be able to share confidently.

Food of this volume, quality and consistency cannot be produced without the best of equipment behind the scenes. Julian has used Moffat kitchen equipment in many venues for many years, and choosing them to fit out the kitchen at Shelter was in the initial kitchen planning. “It’s a relief to use consistent and good quality equipment. The service, parts and warranty offered by Moffat is second to none,” said Julian. “The equipment for a venue this size needs to be heavy duty and reliable, and Moffat doesn’t disappoint.”

Shelter Brewing Company is well on its way to becoming a ‘must-go-to’ Busselton food and beer destination. It’s a terrific building that brings a cohesive experience to the foreshore area and, as a Busselton local, it’s a landmark I’m already proud to call ‘our own’.

Shelter Brewing Co. 11 Foreshore Parade, Busselton Ph: (08) 9754 4444 www.shelterbrewing.com.au

By Melanie Casey