Eat & Drink Magazine #33 Autumn 2021

FREE ISSUE AUTUMN

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2021

Once the old Fire Station, BeachHouse Barwon Heads showcases some of the Bellarine Peninsula’s finest produce, wine, beer & cider.

BeachHouse serves up a modern Australian cuisine for breakfast, lunch, dinner and all times in between. The BeachHouse function space is perfect for a work celebration or family gathering and caters for 35 guests seated or 60 guests “cocktail style”.

Whether it be a casual drink with friends or celebrating a special occasion, the friendly BeachHouse staff are happy to accommodate.

48 Hitchcock Ave, Barwon Heads | P. 03 5254 3376 info@beachhousebarwonheads.com.au | beachhousebarwonheads.com.au

BREAKFAST WEEKDAYS - 9 til 11.30am | WEEKENDS - 8 til 11.30am GRAZING 11.30am til late | LUNCH 12 til 3pm | DINNER 5.30pm til late COURTESY BUS AVAILABLE 7 NIGHTS A WEEK

48 Hitchcock Ave, Barwon Heads | P. 03 5254 3376 info@beachhousebarwonheads.com.au | beachhousebarwonheads.com.au

WINE BAR|BOTTLESHOP COFFEE|EVENTS|ONLINE STORE

4/130 Shannon Ave, Geelong West | 03 5298 2491 @thefoxandhen

Shop online: thefoxandhen.com.au

OPEN 7 DAYS 7.30AM –3PM | aLL day BreaKfasT & LunCh | GREAT COFFEE & CAKES 84 neWComBe sTreeT, PorTarLinGTon | 0438 805 176 | f

Australia’s Premier Rail Restaurant

THE Q TRAIN IS TAKING BOOKINGS

Back on track

FOR MARCH - JULY 2021

(03) 4238 3930 bookings@theqtrain.com.au www.theqtrain.com.au

Asian & Mediterranean influenced cuisine in a relaxed atmosphere with exceptional service

food | wine | coffee

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Open Tues 5.30pm–10pm Wed–Sun 9am–3pm, 5.30pm–10pm 24 Hodgson Street, Ocean Grove www.napona.com.au Call for reservations 5256 3153 Walk-ins welcome

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Welcome to the Thirty-Third Issue of E&D Magazine, Autumn Edition 21

Publisher/Sales Mark Wilkins Editor/Accounts Donna Wilkins

With the arrival of Autumn, we hope that the first two months of 2021 have brought hope and opportunities to begin enjoying activities and socialising once again.

We hope that many of you will venture out and experience the wonderful hospitality of some of the fabulous restaurants, cafés, local producers, wineries and venues within this issue.

Designer/Production Donna Sceney EDMAG.COM.AU

The most anticipated Autumn event that we tend to look forward to is Easter. However, another important family event throughout Autumn is celebrated on Sunday, May 9, when we find ourselves honouring that special lady in our lives, our Mum! Please consider securing a booking at one of the many venues within this magazine for a celebratory dining experience with your Mum or another special someone in your life.

Writers Kate Armstrong Chloe Cicero Graham Sutherland Donna Wilkins Photography Mark Wilkins Published By Eden Enterprises Australia Pty. Ltd. Trading as E&D Magazine PO Box 2065 Indented Head, 3223 Victoria

We also take this opportunity to extend our sincerest appreciation to each and every business, new and existing, who have supported this publication. We want your business to get back on its feet and hope that E&D Magazine can assist our local venues in accomplishing a return to better times.

Printed By Printgraphics Pty. Ltd.

Our sincerest appreciation is also extended to our entire team of dedicated professionals who are also responsible for making this well received little 'Food Bible' of ours possible.

E&D Contact Details Mob: 0438 297 969 mark@edmag.com.au

Lastly, we would like to wish you all an amazing Autumn and a safe and happy Easter holiday season.

*Please note that some images presented in this publication were taken prior to the onset of COVID-19 guidelines.

Mark & Donna Wilkins

Torquay Visitor Information Centre 77 Beach Rd, Torquay P: 5261 4219 Lorne Visitor Information Centre 15 Mountjoy Pde, Lorne P: 5289 1152

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146 Pakington St Geelong West | 5221 0377 mon-fri 11am – 10pm Sat-sun 9am – 10pm

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TORQUAY 40 The Esplanade Torquay | 4216 6864 mon-fri 11am – late Sat-sun 7am – late

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In the kitchen with...

Jackson Donaldson at Little Mussel Café

Flexing more than mussels at Little Mussel Café ARTICLE BY: Kate armstrong | images BY: MARK WILKINS & supplied

Tracy used to sell her mussels from a retail outlet and café at the factory premises of Advance Mussel Supply, a family business that she runs with her husband, Peter.

In December 2019, having outgrown the space, she moved the shop and café to the current premises – an historic homestead on Portarlington’s charming main street.

The shop sells an ever-growing list of mussel produce, created by Tracy herself: mussel pies, smoked mussels, arancini balls, and scallop pies. There’s even mussel jerky, dehydrated mussels (“We’re the only ones who do it,” says Tracy).

Jackson Donaldson, Head Chef

Tracy Bold, Owner

If there’s just one place you should ‘mussel in’ on over Easter, this is it. Welcome to Little Mussel Café in Portarlington whose owner, Tracy Bold has been growing mussels for nearly 35 years.

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The café, meanwhile, is a delightful large and airy space with characteristic wooden floors and a verandah. A separate, semi-open marquee is located within the pretty grounds.

Here, you can enjoy everything from a tap beer to a coffee and cake (made in house), or it’s the perfect place for a function; it caters to 120 people. But Tracy is used to big numbers.

Advance Mussel Supply grows between 300 and 500 tonnes of mussels a year on their 16 leases (of three hectares each) around Clifton Springs and Portarlington. Whereas mussel harvesting used to be a very labourintensive process, these days state-of-the-art boats use hydraulics and mechanics to do the physical work: winching up the lines of mussels that grow on a series of long ropes, as well as knocking off the mussels, and sorting them on a conveyor belt.

Recipe

Char grilled tuna niçoise salad single serve

Ingredients:

Cooking Method

Salad greens

Salad greens

Vinaigrette

1. Place chat potatoes in small saucepan on stove and just cover potatoes with cold water on medium heat, if they start to boil rapidly turn the heat down, you want to ensure potatoes are cooked tender so that they will hold form and not crumble.

This is a simple vinaigrette with a good punch of well-balanced flavours.

• 10 green beans • 2 free range Eggs • 10 Kalamata olives • ¼ red onion • 6 anchovy fillets • 6 cherry tomatoes • 3 chat potatoes • baby cos lettuce – 6-8 leaves • cucumber – approx 1/6

Vinaigrette

• pinch salt • pinch pepper • 2 tsp Dijon mustard • 1 tsp sugar • 1 tsp crushed garlic • 4 tbsp white vinegar • Dill- couple of sprigs finely chopped • Parsley -couple sprigs finely chopped

Bluefin tuna steak • 180-200g Tuna Steak • salt • pepper • olive oil

2. Bring small saucepan of water to boil, add tablespoon of white vinegar (helps to hold egg whites tight to shell if the egg starts to crack). Once boiling, place eggs in water and put timer on for 6½ minutes for medium soft boil eggs.

Once cooked, place pot under cold running water to cool off eggs. This will stop the cooking process. (add ice if available) Once cooled, peel and quarter the eggs.

3. Bring small saucepan of water to boil, once boiled place green beans in pot, this is called blanching.

Beans only need to be in water for 45 seconds, before you can strain them and place in cold water to stop the cooking process. After beans are cooled, cut the top and tail of the beans, cutting to desired size.

Place all ingredients except olive oil in a small mixing bowl and gradually whisk in olive oil to emulsify all the dressing together.

tuna 1. Preheat your grill or pan to a high heat.

2. Season tuna with salt and pepper and a drizzle of olive oil.

3. Place tuna steak on grill or in pan, cooking for 2-3 minutes on each side to prevent overcooking. Fresh tuna steaks should be cooked medium rare.

4. Place tuna on salad, drizzle remaining vinaigrette over entire salad.

Best served with fresh lemon or lime wedges.

You can also Substitute fresh tuna for tin tuna for best result use tuna in olive oil not a brine.

4. Peel and finely slice a quarter of a red onion and cut your potatoes and cherry tomatoes into quarters. Cut cucumber into fine slices.

5. Grab a medium size mixing bowl, tear cos leaves into desired size, add all salad ingredients into the bowl. Toss through with half of the vinaigrette and place on your serving plate.

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Once back on land and in the factory, located several kilometers from the café, the mussels and oysters are packaged into bags and boxes and shipped to wholesalers who distribute them to top restaurants and suppliers around the country.

Plus, of course, some of the sweetest and plumpest molluscs are saved for their café where they’re served up in a variety of dishes, overseen

by Head Chef Jackson Donaldson.

With more than 17 years’ experience as a chef in and around Geelong (including three years at the Portarlington Pub), Jackson is responsible for devising the café’s varied menu and overseeing its quality. And, while mussels and locallysourced seafood are among the most popular menu items, there’s plenty more besides.

The café’s seasonal menu appeals to all tastes and dietary needs: beef, lamb, pork, chicken, and vegan dishes, too. The ultra-fresh meats and vegetables are sourced locally where possible.

The desserts cover the sugary gamut: banana split and Eaton mess, to panna cotta and the best home-made vanilla slice this side of the peninsula. Nevertheless, the mussels are magnets, especially for visitors to the area.

The staple mussel menu includes the likes of a coconut curry to a hot chili tomato brew. And the seafood dishes range from calamari to a mussel chowder.

“I love working with these Portarlington mussels; they’re among the most famous in the world. They’re fresh off the boat. Sometimes they’ve been harvested an hour or so before and we cook them for our customers,” says Jackson.

And that’s not all.

Thanks to the bay’s good water quality (Tracy is responsible for assessing this regularly), the mussels are an excellent average size - think plump. Plus the flavour is a pleasant balance of sweet and salty.

Given Jackon’s enthusiasm for local produce, he’s the perfect person to share recipes of his two popular café dishes (see previous page and opposite): tuna niçoise and Moroccan chicken.

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Recipe

Moroccan couscous with chicken breast Serves 2

Ingredients: Pumpkin purÉe

• 150g pumpkin • pinch garlic powder • pinch cumin • pinch chili flakes • pinch smoked paprika • pinch salt • 2 tbsp olive oil • pinch pepper

Moroccan couscous

• ½ cup couscous • ¾ cup boiled water • 1 tbsp olive oil • 2 tbsp fine diced cucumber • 1 tbsp fine diced red capsicum • 1 tbsp fine diced red onion • 2 tbsp fine diced dried cranberries • 2 tbsp fine diced sun dried tomatoes • ½ tsp garlic powder • ½ tsp onion powder • ½ tsp ground coriander • ½ tsp sweet paprika • ½ tsp ground cumin • ¼ tsp ground turmeric • pinch cracked pepper • ¼ tsp salt

Chicken breasts

• 2 free range chicken breasts, skin on • salt • pepper • olive oil

Cooking Method Pumpkin purÉe

Chicken breasts

Pre heat oven to 150°C

1. Pre heat oven to 180°C

Dice pumpkin into 1cm squares, toss with olive oil and all of the spices. Place on a baking tray with grease proof paper, roast until soft which will take approximately 20 mins.

2. Pre heat saucepan to medium to high heat

Tip all roasted pumpkin into a food processer and blitz until smooth, you may need to add more olive oil if the puree is too thick.

Moroccan couscous Place couscous, olive oil and all dry spices in a small heat proof bowl, add boiled water, stir with a fork, glad wrap and let sit for 3 minutes, ensure you use a fork to fluff the couscous after it rests.

Finely dice red onion, cucumber, sundried tomatoes, cranberries and capsicum. Once done add to your couscous and use a fork to mix through.

3. Season chicken with salt and pepper 4. Drizzle olive into a hot pan, place chicken skin side down until you have a golden brown colour on the skin (about 3 minutes), then turn and cook other side for another 3 minutes.

5. Place chicken breast on an oven tray with grease proof paper, bake for 15-20 minutes until just cooked.

6. Rest for 5 minutes before serving.

7. Place couscous onto the serving plate, smear your pumpkin puree on the side of your plate and place the chicken on top.

Serving suggestion: add blanched broccolini for added vegetable intake

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But before you prepare both dishes at home, we’ll cut to the chase: what are Jackson’s secrets to their success?

For the chicken, Jackson says: “Make sure you get a crispy skin and ensure the meat is juicy.

And follow the instructions for the seasoning.

You want the perfect balance of salt and pepper and spices so that all the flavours complement and balance each other.”

For the niçoise, it’s more about following the classic recipe with no tweaks. Well, except for one: chargrilling the tuna medium rare and serving the steak whole – rather than flaked – over the salad. Jackson also cautions against overcooking the tuna and the egg. You want to maintain a touch of creaminess in the yolk. And, he advises, stick to the timings given. But when it comes to flexing ‘mussels’, Tracy is your person.

Known as “Mussel Mamma” or simply “Tracy Mussels”, Tracy enjoys educating consumers about molluscs. She’s been featured on TV programs including Postcards, Coxy’s Big Break, and A Moveable Feast. And it’s paid off.

“When we first started many people thought mussels were fishing bait only! Now, keen home cooks, including executive chefs, love them,” says Tracy.

Then of course there’s the health benefits of mussels. They’re the perfect source of Omega 3, believed to be helpful for cardiovascular disease and arthritis. And that’s not all – they’re good for the environment.

“Mussels and oysters are filter feeders, so they clean the bay,” says Tracy. But back to the Little Mussel Café and store. Oh, and Easter plans.

If you’ve no plans for Easter, make them now. Order some delectable products: throw in a handful of mussels (a mere $6 per kilogram) to a paella or a marinara mix, or toss on a barbecue. Or better still, reserve a café table ahead to avoid disappointment. Whichever you choose you’re in a win:win situation - you’re onto the real thing.

“We’re paddock to plate. You can come here to buy fresh products to prepare at home. Or sit here, eat, and enjoy the surroundings.” says Tracy.

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Mussel myth Shouldn’t eat mussels if the shell doesn’t open when cooking? It’s a myth!

Tracy explains that a mussel doesn’t open when its inductor muscle - that enable the shell to open, close, breathe and eat - doesn’t shrink (and therefore release) in the cooking process.

In fact, it’s okay if this happens as the closed shells are like little pressure cookers and will cook the mussel perfectly.

Little Mussel Café

UU40-42 Newcombe St

Portarlington VIC 3221

VV03 5259 1377 FF littlemusselcafe littlemusselcafe

MMtbold@bigpond.net.au OOwww.advancemussel.com.au/ shop_cafe

Opening Hours: Wed 5pm-late Thu-Sat noon-late Sun noon-5pm (check website for hours due to Covid restrictions)

LUNCH & DINNER COFFEE & CAKE FULLY LICENSED FUNCTION SPACES

40 NEWCOMBE STREET, PORTARLINGTON ph 5259 1377 Please refer to website for opening hours and bookings www.advancemussel.com.au Fresh Portarlington mussels, Angasi & Pacific oysters, soused and smoked mussels also available in our retail outlet – enter via Harding Street

At Parkers, meat is taken seriously, all the steak is yielded from Prime Australian pasture fed beef, dry-aged for 28 days at strictly controlled temperatures to maximise tenderness and enhance flavour. With six different cuts, offered in various sizes to choose from there is a steak for every meat lover, including our delicious Wagyu eye fillet.

2 Shorts Place, Geelong Ph: 5221 8485 | Open Tues – Sat from 6pm parkerssteakhouse.com.au

try our

Waygu eye fillet

But don’t worry if beef isn’t your thing as there is a chicken breast, lamb chops, the house specialty of pork spare ribs that the meat virtually falls off the bone and even a vegetarian meal. A selection of entrées, salads and side dishes are available, including a separate dessert menu – prepared home style on the premises.

2 Shorts Place, Geelong Ph: 5221 8485 | Open Tues – Sat from 6pm parkerssteakhouse.com.au

CHEF’S SELECTIONS

Smashed Avo Avocado with goat cheese, mint, lemon, olive oil & dukkah with poached eggs & bacon on sourdough Chef: Ihab Housaiki Available at: 9 Grams, Newtown

Banks Rd Grazing Selection

Available at: Banks Road Winery

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Archive Grazing Platters

Chef: Prepared by the fabulous team in the Archive Deli Available at: Archive Wine Bar

Barwon Heads Brewing Co Available in pale Ale, Mid Strength and Draught Available at: BeachHouse Barwon Heads

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All you need is love.

But a little chocolate now and then doesn’t hurt.

– Charles M. Schulz (of Snoopy fame)

If there’s one diary date to make before Easter, it’s a visit to Moorabool Valley Chocolate. For over 16 years, local chocolatier Lynne Meek has been creating and churning out artisanal chocolates from a quaint 1920’s farmhouse in Batesford, west of Geelong.

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Moorabool valley chocolate | feature article

ARTICLE BY: Kate Armstrong | images: supplied

Having learned her craft at the Melbourne’s prestigious Savour Chocolate & Patisserie, Lynne first dabbled in making chocolates to help her daughter who ran a chocolate shop.

“I’ve always liked doing creative things and didn’t realise just how creative you could be with it,” Lynne says.

Her ‘sweet support’ soon exploded into a full time business. She started making chocolates from the kitchen of her home. The business soon expanded to include Moorabool Valley

Chocolate Café, located in the same Batesford premises (more on this later).

These days, around 50 chocolate designs – of around 100 – are on display in the café at any one time. As well as creating these mouthwatering bites of heaven, Lynne is also the chief taster, along with her colour artist. For flavours are key here.

All the chocolates are made in house and, where possible, natural products are used for the fillings (with the exception of the colourings, 23

E & D AUTUMN 2021

fondant filling and the Turkish delight). And, there’s something for everyone: vegan options, as well as sugar-free and gluten-free choices.

Flavours vary from raspberry (‘raspberry blossom’) to vanilla fondant (‘walnut cream’), almond (‘almond cluster) to ginger (‘ginger truffle’). The most popular flavour? Caramel.

The signature chocolate, named the ‘Moorabool Valley chocolate’, is a chunky chocolate caramel nougat. Hint: it resembles a well-known chocolate bar that comprises similar ingredients (think the name of a planet).

Scrumptious!

But the true standouts, especially at this time of year, are the Easter offerings. So where better to fill the Easter Bunny’s delivery basket than here? Moorabool Valley Chocolate creates stunning Easter-themed animals, from the characterized, cutesy-style bunny to a very realistic and almost life size furry rabbit. And rejoice! If you’re after the chocolate Bilbies, there are burrows of them here.

Then there’s the superb array of hand-painted eggs. Each one is designed individually and then painted by a chocolate artist.

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Colouring chocolate is a complex process.

The various hues are first mixed into white chocolate. These are then painted painstakingly one by one into a mould, after which the usual chocolate is applied. The results are fabulous.

But the ultimate sweet gift? Lynne’s personalized Easter eggs. She can add a name to any egg, or produce plaques to accompany an egg.

She even adds chocolate touches that relate to someone’s interests.

For something different again, choose from a menagerie of dogs and kittens, or massive freckle lollypops. The current runaway bestseller is the delightful range of builders’ tools – hammers and saws and the like – comprising milk, dark, white and marbled chocolate. It’s special, if labour intensive stuff.

To keep stocks going and to fulfil the custom orders, one to four people work full-time on the chocolate production line (you can watch them through the viewing window).

Lynne has whipped up so many chocolates – before, during and after Easter - she’s lost count of how many kilograms of chocolate she’s churned through. “We put it out and get it out!

Moorabool valley chocolate | feature article

Chocolates fly out the door,” she says. But it’s no easy task.

After all, chocolate is not easy to work with.

Her secret? “You have to understand your medium, what you’re working with, the idiosyncrasies of the chocolate; it has its own character.”

“We use good quality chocolate (60% cacao content); and of course, we’ve taste tested a lot of chocolate to get it right,” says Lynne. But that’s not all.

“Tempering the chocolate is the most important thing. Most people overheat it when they melt it and set it in a mould. Then they wonder why they can’t get it out of mould, or it doesn’t have a nice snap [that good chocolate should have],” says Lynne.

Back to the products. If you’re after something personalized for a special occasion, Moorabool Valley Chocolate has you covered. Why? A retired information technology (IT) teacher, Lynne is a whizz on the computer. This means she knows how to print photos and custom designs onto chocolate that are applied to cake toppers or chocolate shapes.

“If you can see it on a computer screen you can print it out on chocolate,” says Lynne. And that’s not all.

Custom-made chocolate animals are a winner. Lynne’s stock of moulds includes a large number of common dog varieties. (Lynne’s extraordinary collection moulds are sought from around the world). Send in a photo of your pet pooch and Lynne will reproduce its markings.

In coloured chocolate!

Or, perhaps, shoes are more your thing? The chocolate stilettos here would make the famous shoe designer, Manolo Blahnik, jealous. The near-life sized shoe can be painted in any colour and pattern. The choccie-filled sky is the limit.

“If someone thinks of something, we’ll have a go at doing it,” says Lynne.

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Moorabool Valley Chocolate’s latest foray is an indigenous range using the likes of lemon myrtle and strawberry gum. Lynne says that she is still tweaking the recipe to successfully pair the flavours with the right chocolate.

Finally, and not to be missed, the café itself is a cosy nook that has a wood fire for winter and a beautiful verandah for warmer temperatures.

The menu features a tasty array of home-made items from quiches and toasted sandwiches, to pies and roulades. All the bread is made on the premises. And of course, chocolate themed desserts rule (don’t miss the chocolate ice-cream shell filled with chocolate ice-cream!). If you’ve already had your chocolate fix, lemonade scones will keep you happy, as many of the regular customers, aged from five to 95 attest.

So, with Easter around the corner, get your imaginations going on your own gift designs (order now!) or a Bilby and eggs. Or pop in at any time for an iced (or hot) chocolate, a wholesome snack, and some beautiful - and delectable - off-the-shelf chocolates.

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Moorabool Valley Chocolate

UU320 Ballarat Road

Batesford VIC 3213

VV03 5276 1422 FF mooraboolvalleychocolate mooraboolvalleychocolate

MMinfo@mooraboolvalleychocolate. com.au

OO mooraboolvalleychocolate.com.au Opening Hours: Tue-Sat: 10.30am-5pm

“The perfect gift the whole family will love”

moorabool valley

chocolate

light lunches | devonshire teas | homemade cakes & slices hot chocolate | gluten-free & vegan* *according to availability

‘BELLErIVE’ 320 BALLArAT rOAD, BATESfOrD VIC 3213 (1 ST ENTRANCE ON LEFT AFTER FREEWAY) SUN-MON: CLOSED | TUES-SAT: 10.30AM-5PM

www.mooraboolvalleychocolate.com.au | p: 5276 1422

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AN

SITIONING • TO

•T R

quality produce local products quality wholesale flowers & plants friendly staff gluten free range

PLASTIC FREE

11 Ormond Road, East Geelong | Ph 5221 4860 www.eastfruit.com.au

Be sure to visit Greg and the team for a great shopping experience like no other

Trading Hours

Monday - Friday: 7:30am - 6:30pm Saturday: 7:30am - 5:30pm Sunday: 8am - 5:30pm

CHEF’S SELECTIONS

Portarlington Mussels smoked bacon, potato, cider, cream, sourdough toast

Experience an 8 course Degustation Board which matches fresh local produce with Bennetts’ range of maritime influenced cool climate wines.

Available at: BeachHouse Barwon Heads

Available at: Bennetts On Bellarine

Graze Boxes

Zoo Big Breakfast

Beautifully presented and featuring the finest range of cheese, meats, fresh produce and accompaniments.

Istra bacon, eggs with hollandaise, baked tomato, mushrooms, sauteed spinach on sourdough

Available at: Boxed & Boards

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Bellarine Tasting Boards

Chef: Marc Rodway Available at: Café Zoo

Authentic French Breads, Baked Fresh Daily

- OPENING HOURS Wednesday – Friday 7.30am—3pm | Saturday & Sunday 7.30am—2pm

9 0 PAK I NGT ON S T, GEELO N G W E S T P: 4208 0754 w w w. l e f o u r n i l f re n c h b a ke r y. c o m . a u

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Wondering where to ‘net’ your Easter seafood feast?

Jenkins & Son, in Portarlington, has you covered.

ARTICLE BY: Kate Armstrong | images: mark wilkins

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Jerka and Donna Jenkins, owners of this popular seafood retailer, sell a fabulous range of freshly caught fish, including King George whiting, flathead, calamari, garfish and flake (shark). Then there’s a superb marinara mix and house-made salt and pepper calamari. (The crustaceans, Donna explains, are largely outsourced to ensure the best quality, such as Sea Bounty mussels from Portarlington, oysters from Coffin Bay and crayfish from Apollo Bay). And as for the price? It’s ridiculously good value.

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“People perceive seafood to be ‘up there’ in price. But fish isn’t expensive. Six fillets of King George whiting cost around $12. And it’s sooo fresh,” says Jerka. And he should know.

Jerka comes from a long line of family fishermen who’ve plied their trade in the region for over 100 years. Even his body tattoos - a ship, sharks, and a mermaid (or possibly more; they’re not all visible to the public) - leave no doubt of his trade.

Jerka’s real name is Peter but he earned his nickname after a well-known footballer of the 1970s. Well, not earned exactly. It was a tongue in cheek moniker; Jerka confesses he was a terrible footballer because he was too busy fishing instead. The ocean, boats and fishing was in his blood, after all. And, indeed, he started young, clocking up many fish-focussed years.

When he was 14, Jerka left school to fish with his father and support the family business, eventually taking over. Fishing was seasonal at this time so he worked many other jobs including on trawlers and scallop boats. He also worked on the Queenscliff ferry for 15 years – all the while fishing on alternate weeks - and obtained qualifications as a First Mate and then a Skipper.

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Around 10 years ago, his son, Ben, took over the company fishing license and became the family’s fifth generation of fishermen. He has fished Port Phillip Bay and now fishes in Corner Inlet, near Wilson’s Promontory.

Ben crams in 14 hours of hard yakka during his night shifts. He uses sustainable fishing methods – seine net, ring net, mesh netting and longlining. Seine nets are ‘shot’ in a circle and the fish are caught – and still able to swim - in a holding bag. The netting size of allows the smaller ones to swim away.

For the customer, this ensures a high quality and ultra-fresh product. “The fish are caught today and trucked tomorrow,” says Jerka.

Back in Portarlington at the shop and factory, it’s all hands on deck for Jerka and Donna, too.

Donna tackles all the bookwork for both the commercial fishing business and the shop. Jerka prepares, fillets and co-ordinates the transport of the hauls to food suppliers, local restaurants and food outlets. They also sell through their shop; up to around 20 fish varieties are available at any

jenkins & son | feature article

one time. This is a 24-hour operation and old fishermen’s late-night habits die hard.

“We answer phones in the middle of the night and no one sleeps. Anyone can be calling us: Ben, the fish agents, or truck drivers on the road with fish. I sleep with one eye open!” laughs Jerka.

Indeed, the day I chat with Jerka, he’d been filleting the fish at the shop since 3am. On other

days, he might get up at the crack of dawn to head to the fish markets in west Melbourne, Yarraville and Williamstown. But, it seems, fisherfolk get hooked on their lifestyles.

Even several retired local fishermen, itching to keep their hands in, help make and repair nets and leads for the company.

“We’re all passionate about fishing. We’re very lucky. We work ‘cos we enjoy it. And, if you enjoy it, it feels like you don’t really work hard,” says Jerka.

But for both Donna and Jerka, customer satisfaction is vital. Clients range from the many locals – families and elderly folk – to the likes of Lindsay Fox who lands his helicopter several times a year to get his catch of fresh delights, all without casting a line. Jenkins & Son also provides to wholesalers and restaurants, including the local hotel and golf club, as well as many Bellarine and Geelong restaurants (see below).

As for foodie trends? Donna says they’ve really noticed the emphasis on sustainable and farm-to-plate products, but says she doesn’t understand the fuss; for them, this is nothing new.

“Twenty years ago everyone, especially those from European backgrounds, bought whole

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fish. We used to plonk bins of fresh catch on a table and customers would buy hundreds of kilograms worth. And they’d prepare and serve the fish whole,” Donna says.

These days, she adds, people want ‘sustainable’ and fresh, but (ironically) they like their fish filleted.

And if that’s not enough, Jerka’s big personality, gravelly voice and swarthy fishermen looks has landed him roles in on TV, including advertisements for a law firm, along with SBS TV’s Mercurio’s Menu, with Matt Moran on Paddock to Plate. He even took Brynne Eddleston (former wife of Geoffrey Eddleston) out fishing for an episode of My Bedazzled Life, a reality TV programme.

But back to the Easter preparations. What’s the tastiest way to cook your fish? Donna reckons the best way to prepare flounder (note: and only flounder) is to steam it with a dab of butter. For flathead or King George whiting, however, dip the fillet in egg and breadcrumbs (she’s a fan of panko) and then lightly fry it in a shallow pan.

But, Donna advises, at the end of the day it doesn’t matter whether you steam, fry, or barbecue your fish. If it’s fresh it will be delicious.

And, she warns, the simpler the better.

“People put all this stuff on it and then you can’t taste the fish! It’s easy: don’t overdo it.”

Though if there’s a place where you simply must over indulge for Easter, this is it.

Happy feasting!

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Jenkins & Son sells to local Portarlington and Geelong restaurants including Pier St, Edina Waterfront Cafe, Fine Aromas Cafe, Scotchman’s Hill, Bennetts on Bellarine, Pasquini’s Deli, Saints and Sailors, and King George Whiting Geelong, a fish ‘n chip shop.

To cater to requests for recipes, the shop also stocks the likes of paella pans, olive oil, and panko packets. Plus house-made seafood sauce and tartare (made to a secret recipe).

Jenkins & Son

UU42 Geelong Road

Portarlington VIC 3223

VV FFJenkins & Son Fresh Fish 03 5259 2889

jenkinsfisheries

MMjenkinsfisheries@hotmail.com OO jenkinsandson.com.au Opening Hours: 9am-5pm daily

100% SUSTAINABLE CATCHES

FRESH FISH DAILY • OYSTERS • MUSSELS • CRABS 42 GEELONG RD, PORTARLINGTON | P: 5259 2889 JENKINSANDSON.COM.AU

CHEF’S SELECTIONS

Pancake Stack Delicious, fluffy pancakes drizzled with maple syrup and completed with icecream, fresh berries and banana Chef: Lucky Available at: Cheeky Cow

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Pan-seared Japanese Scallops

Huevos Rancheros

served on top of smoked salmon, accompanied with dill mayo and a tangy mango salsa

fried Egg with spicy tomato & avocado salsa, and house made flat bread

Available at: Fishermen’s Pier

Chef: Pat Lamanna Available at: GZ Café

NOW OPEN 7 DAYS

8 6 YA R R A S T R E E T NOW OPEN 7 DAYS 5PM—9.30PM

GEELONG

5222 8390

f

ORDER ONLINE TAKEAWAY & DELIVERY PIZZERIAADAMO.COM.AU OR SCAN TO USE OUR APP

KIOSK OPEN: MON-TUES 8.30AM–2PM WED-SUN 8.30AM–3PM

geelong’s riverfront restaurant bar & cafe

RESTAURANT OPEN: WED,THURS & SUN 12 NOON–3PM FRI-SAT 12 NOON–3PM & 5.30PM UNTIL LATE

DINNER

FRI & SAT BOOK NOW!

KIDS OUTDOOR PLAYGROUND • COFFEE & CAKE • FUNCTION ROOMS 40 WINDSOR ROAD, NEWTOWN P: 5221 2200 • WWW.BARWONEDGE.COM.AU 39

CHEF’S SELECTIONS

Vegetarian Spring Rolls

Ca Cuon Banh Trang

with lettuce leaf, fresh herbs, nuoc cham chay dipping sauce

fried Whole Baby Snapper

Chef: Hong Lee Available at: Hanoi Kitchen

Chef: Hong Lee Available at: Hanoi Kitchen

Smoked and Fresh Salmon

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Veggie Burger

try the delicious fresh salmon smoked without artificial colours or flavours

Aromatic vegetable patty, cheese, lettuce, tomato, onion, coriander, chipotle aioli and garlic aioli.

Available at: Jenkins & Son Fresh Seafood

Available at: King George Fish and Grill

OPEN 7 DAYS 8AM–2PM

DONI BAR

HAPPY

FRI & SAT 5PM–LATE

HOUR FRI & SAT 5.30-6.30pm $10 COCKTAILS* $20 COCKTAIL JUGS W BOARDS

i CAFÉÉ & TAPAS • 149 PAKINGTON ST, GEELONG WEST • 0415 659 002 f GRAZING BOARDS • COCKTAILS • PANINIS • BAR MENU

CHEF’S SELECTIONS

Hand crafted butter

Freshly baked bread

fresh small batch churned cultured butter made on the Bellarine peninsula daily.

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Available at: www.lardass.com.au

Available at: Le Fournil French Bakery

Ribs & Chicken Combo

Handmade Fine Chocolates

El supremo pork spare ribs with Cajun chicken strips, served with fries and salad

Delicious gifts for giving over Easter or special occasions

Available at: Mexican Graffiti

Available at: Moorabool Valley Chocolate

feature

all day breakfast coffee cakes catering cooking classes open tues – fri: 8am – 3pm sat – sun: 8am – 1pm

1 martin st, east geelong ph: 5229 6131 43

The Sprout About

Mexican Graffiti

The Sprout about Café is becoming East Geelong’s go-to eatery. Christina La Fornara has put her heart and soul into the food sprouting from her kitchen.

The experienced cook not only serves food, but she is offering cooking workshops, catering, and cakes made to order. Chris delights in experimenting with creating new and exciting raw slices to tempt those dietgoers so that you can be both naughty but healthy.

Her Italian heritage influences her cooking style, as her hearty meals are sure to bring a bit of nostalgia to your experience.

The café supports international coffee roasters, Julius Meinl, whose rich chocolate undertones are enhanced when perfectly paired with Chris’ family recipe of Italian canoli filled with chocolate and lemon custard.

The menu includes a range of all-day breakfast and lunch options that offers gluten free, vegan and vegetarian options as well as take home meals if you are ever in need of a quick dinner selection.

The ambiance of this quaint little café is sure to allow you to relax and sit down with a good book while enjoying a Julius Meinl coffee. The friendly staff offer service with a smile, operating Monday to Saturday from 8am.

Mexican Graffiti is so much more than just a restaurant, it's an opportunity to try Mexican food at an entry level in a fun, casual setting. Relax in a friendly family atmosphere inside or enjoy the casual ambience of the new alfresco area out front.

Open for takeaway or dine in 6 days a week, from 11am until late (closed Mondays).

The menu includes Californian-style choices and the full range of classic Mexican flavours including gluten-free, vegan and vegetarian options.

Frozen Margaritas and Daiquiris are a popular choice with diners, as is the large range of local and imported beers that pair perfectly with Mexican flavours, as well as a well-established ranges of wines.

Mexican Graffiti is located at 43 Yarra Street, Geelong. Gift vouchers are available for your foodie friends.

Noble Foods

Taste Jamaica

Noble Foods’ has years of experience specializing in corporate & school meetings luncheons and dinners, funeral services, open days, private functions and birthday parties.

Taste Jamaica Café is much more than a café. It’s a Jamaican experience.

Utilizing only quality produce, right down to the top shelf bread in our sandwiches, we have an extensive range of food made on the premises including cocktail foods, salads, canapes, lasagnes, quiches, signature risotto cakes and fruit platters to name a few, coupled along side our range of over 30 different petit desserts, a full range of cakes and slices, we guarantee it will satisfy your guests appetites. We can even assist in catering for both vegan and gluten free guests at your request. Pick up or delivery throughout the Geelong and Bellarine district 7 days a week is available.

Call into the shop, grab a catering brochure (or download from our website) and have a chat to either Carol or Nicole who can recommend, work out your guests needs along with quantities and bring your next event to fruition.

We serve authentic Jamaican cuisine using Jamaican imported sauces and spices.

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Take-away orders can be made on 5223 1093. Now’s also a good time to start thinking about your birthday celebrations or Christmas break-ups or any other function that you have in mind. Book now on (03) 5222 2036.

Located in the Little Pakington courtyard you can hear us and smell us before you see us. With Reggae tunes playing and Jerk Chicken wafting in the air adding to the experience.

An open space that is very relaxing and a perfect spot to just chill and enjoy the environment feeling like you are in Jamaica without leaving Geelong.

A perfect spot to have a private function with our upstairs Bar & Grill setting. Whether it’s a Christmas break up party, a birthday party, engagement party, Anniversary and even a wedding – we have you covered.

We can cater to all your needs with amazing food, wonderful music and second to none hospitality.

We dare you to come in and Taste the Difference!!

UU 6/112 Pakington St, Geelong West VV (03) 4226 3735 OO www.tastejamaica.com.au

Boxed & Boards

Café Zoo@ Drysdale

If you would like food to be a spectacular centerpiece at your event, Boxed and Boards will make sure your guests are blown away from the minute they set eyes on your platters.

Located a stone’s throw from the Geelong CBD, and nestled amongst some of the Bellarine Peninsula’s finest Wineries, Café Zoo at Drysdale is an ideal venue to hold your next function or event. With beautiful gardens, a character building and committed friendly staff, we will make sure your event is a memorable one.

We have a mix of indoor and outdoor areas that can accommodate a variety of different functions and events, such as our private Gallery which seats 8-10, a rear Function Room with French doors to an adjoining private courtyard, our popular Yak Shak which seats 6-8 as well as the undercover marquee and lawn areas.

We can cater for anything from a stand up gathering with drinks and finger food for 100+ guests to a small intimate celebration.

We believe great events require great food which is why we only use the best produce sourced locally wherever possible together with a selection of excellent wines. Our range of packages and menus have been designed to suit your event, or we can tailor something just for you.

Founder, Zara Ramia started by creating memories for her family and friends many years before she decided to turn this hobby into a flourishing business.

She is well known for her incredible Grazing Boxes and Boards featuring the finest range of cheese, meats, fresh produce and accompaniments.

Boxes make a thoughtful gift and can be delivered as far as Lorne and Colac. (see website for delivery areas) Whatever the occasion, let Boxed & Boards create an unforgettable experience for you and your loved ones to enjoy!

OO boxedandboards.com.au MMboxedandboards@gmail.com

To start planning for you next event, please contact one of our friendly staff on 03 5251 5333

GZ Café

Portarlington Golf Club

With a quirky and industrial feel and located in the heart of Drysdale, GZ offers something different for your next celebration.

Wanting to have a special event, Life celebration Corporate golf day or wedding? PGC caters for gatherings of 12-250 guests.

Whether that may be a canape style function with a grazing table or a sit-down event, we are happy to tailor a menu just for you. We cater for vegans and vegetarians, serving up modern Australian food influenced by Italian and Mediterranean cuisines.

The recently refurbished clubhouse and terrace offer ample entertainment facilities, multiple function areas and a childrens playground.

There is no venue hire fee, our packages are affordable and there is plenty of room for live music. Just sit back, relax, and let us handle it for you.

For further information, please email groundzer0drysdale@gmail.com.

UU 34 Murradoc Rd, Drysdale VV 5251 5100 MMemail groundzer0drysdale@gmail.com FF groundzer0drysdale

Overlooking the picturesque course, the View Room offers a great area for meals with friends and family or just a catch up for drinks on the terrace with a selection of cocktails and beer on tap to choose from.

Head Chef Robert (Bob) Byrne has created healthier meals with great variety on the menu. There is a focus on keeping it local with ingredients like Portarlington fresh Mussels and locally supplied tomatoes. Featuring local wineries from the Bellarine Peninsula and Geelong region such as McGlashan’s Wines, Craft Beer on tap from Brewicolo Brewing Co.–Ocean Groves Craft Brewery and Anther Gin, distilled in Geelong’s historical Federal Woollen Mills.

UU 130 Hood Road, Portarlington VV (03) 5259 2492 OO www.portarlingtongolfclub.com.au 46

AuThEnTiC JAMAiCAn CAFÉ & FOOD PRODuCTS

ROOFTOP BAR | FunCTiOnS | PARTiES | CORPORATE EvEnTS | MEETinGS

open wed, thu, sun 11.30am—7.30pm fri-sat 11.30am—11pm 6/112 PAKinGTOn ST, GEElOnG WEST | 4226 3735 TASTEJAMAICA.COM.Au

Boxed N article by: chloe Cicero | images: supplied

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Catering for a function can be one of life’s biggest stresses. But never fret, Boxed and Boards is here for all your grazing table and grazing box needs.

Zara and Eleni Ramia

Catering for a range of events, from corporate meetings, birthday parties, brunches and weddings.

Regardless of your event, Boxed and Boards can cater for them all.

Boards 49

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Meet Zara Ramia, honorary labelled meat and cheese lover. Having over 13 years in the hospitality and events industry, founder Zara, is no stranger to making sure the client leaves 100% satisfied with the outcome. Zara, who is also the owner of Five Ft One café on Pakington street says “Boxed and Boards started by creating memories for my family and friends for many years, before it was decided to turn this from just a hobby, to a flourishing business”. Working alongside her sister Eleni, this dynamic duo aims to see any event out from start to finish.

Zara is quite well known for producing incredible grazing boxes and boards that look too good to eat, ensuring guests and customers are blown away from the moment they set eyes on the completed product. Knowing that food is almost always the stand out centrepiece at most events, Zara has made sure to source only the best products for her tables and boxes. These tables and boxes always include the finest range of cheeses, meats, fresh produce and accompaniments. Included in this carefully picked range of supplies, is produce from small businesses, such as Nardi Fruits, The Fresh Food Merchant for meat and cheeses and Charli & Co flowers.

They also use the services of The Wright Way Delivery to transport and deliver grazing boxes wherever they need to go.

Zara insists that Boxed and Boards like to

use Australian Cheeses and Meats wherever they can, however, they do dabble in international cheeses for certain tables and boxes upon request. For whatever event or occasion you are planning, the team at Boxed and Boards would love to create that unforgettable experience for you and your loved ones to enjoy.

Whilst the grazing tables are show stoppers of any occasion, with a unique table being created for every customer; the grazing boxes are also quite popular among many clients. The ordering process is quite easy, with boxes coming either in a standard or customised option. For example, boxes needed for corporate purposes come complete with alcohol, a lunch box type scenario, as well as any corporate branding needed alongside the grazing. Boxes are also popular as gifts for loved ones, with many orders being for new parents, housewarming, birthday or anniversary gifts. You name it, Boxed and Boards can cater for it.

Aiming to meet the high expectation of clients, Boxed and Boards ensures their grazing tables meet all your grazing needs, with a selection of delicious, in season produce sourced through their suppliers. Ensuring your tables are perfectly suited to your event and keeping in mind all dietary requirements and special requests, priding themselves in taking the stress off you to organise the catering for your guests.

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Contact Boxed and Boards, or Zara directly to get a quote, and they will do their best to make sure your requests are looked after.

“We have started working with a lot of brides and wedding organisers, to create spreads for Bridal Showers, Proposals, Wedding Parties and Wedding Days, which we absolutely LOVE”. It’s so special to be chosen to be a part of these once in a lifetime occasions. “We also have a collaboration with Vanessa from A Simple Wish Events, which we have had from the beginning.

Vanessa’s business offers Boho Picnics and styling for events, which go hand in hand with our cheeseboards and tables.

A Simple Wish Events is a family owned and operated business, which was created because of their love for making memorable moments, being around friends, family and meeting new people – tied in with a passion for styling.

Their aim is to make special events fun, stylish and stress-free for as many people as they can.

Offering a range of services such as Boho Pop Up Picnic set ups, backdrop and prop hire, event styling and on the day support and coordination for any special event. They aim to make your special day everything you have wished for and more – and they always make sure they provide a high level of customer service whilst creating and styling your dream event. They are always on the lookout for stylish and unique products and props to be added to their collection, so if you can’t see what you are after, get in touch with them, they may just be able to help or at least point you in the right direction. The beauty 52

about A Simple Wish is that they can cater for all types of occasions such as bridal showers, christenings, birthdays, engagements, weddings, baby showers, corporate events and so much more; which is what makes them the perfect partner for Boxed and Boards to collaborate with. They absolutely love being able to join together with other like-minded small business owners, helping each other out when they can. Vanessa and Zara are quite lucky to be able to cater for a lot of wedding proposals, which is extremely special to be a part of. In the near future, they are also aiming to be collaborate with a business that has a cocktail cart, so that clients can book a full event through them.

To order or enquire about ordering one of these cheese-filled masterpieces, get in contact with Zara by email, social media or visiting the website. Make your next event unforgettable, and let the brains behind Boxed and Boards help you bring your vision to life.

boxed and boards

UUGeelong

OOwww.boxedandboards.com.au boxedandboards

graze boxes | graze tables | using the finest range of fresh produce

& &

boxedandboards@gmail.com boxedandboards.com.au

BR E A K FA S T | B R U NC H | S AL AD S | G R AB AN D GO | CO F F EE 1 4 PAKIN G TON STREET, G EELON G W E S T

Open: Mon–Fri 6.30am – 2pm | Saturday 8am – 1pm | Sunday Closed 53

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1 Portarlington Golf Club 2 Taste Jamaica 3 Taste Jamaica 4 The Sprout About 5 Café Zoo

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CAFÉ

INDOOR & OUTDOOR AREAS

PRIVATE CATERING FUNCTION ROOMS VEGAN OPTIONS AVAILABLE FULLY LICENSED BEER GARDEN & OUTSIDE BAR PET FRIENDLY

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23 High St. Drysdale, Ph: 5251 5333

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www.cafezoo.com.au | open 7 days from 7.30am

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1 Noble Foods 2 Ground Zero 3 Mexican Graffiti 4 Café Zoo

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NEW Breakfast & Lunch Menu • Fully Licensed • Functions & Catering Mon–fri: 6.30am–2.30pm Saturday: 8am–12pm Sunday: Closed 1/34 Murradoc Road, Drysdale | Phone 03 5251 5100

f groundzerocafe.com.au i

130 Hood Road Portarlington | 5259 2492 | portarlingtongolfclub.com.au

COURTESY BUS THURSDAY, FRIDAY & SATURDAY FROM 5PM open 7 days | lunch from 12 midday – 2pm | dinner from 5.30pm – 9pm

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ARTICLE BY: kate armstrong | images: mark wilkins

Hospitality a brewin’ in the Barwon Heads community Welcome Barwon Heads Brewing Co

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No-one could be more suited to launch a microbrewery named Barwon Heads Brewing Co. than Tom Andrew. Not only was the 25-year-old ‘born and bred’ in Barwon Heads, but the Andrew name is embedded in the community, thanks to the family’s longstanding support in community clubs and programs.

And that’s not all. Since 2008, the Andrew family has run the town’s popular BeachHouse restaurant, after converting it from a former café into a chic eatery and bar.

Tom Andrew, Director

The microbrewery is their latest foray into the food and beverage scene. And, if their past success is any indication, this too, will be a winner.

Especially under the management of Tom, who has years of both hospitality courses and experience behind him, starting as a kid when he used to collect and clean glasses at BeachHouse, then run by his parents Leanne and Brian (also a high profile local builder), before Tom took over the reins in 2017.

Tom admits that demand for his brews is fermenting at a faster pace than he’d imagined.

Sporting and community clubs are keen supporters, especially given the brew company’s nod to Barwon Heads in its name. It’s been a pipedream for some time.

“Eventually, after visiting several gastropubs and breweries, Dad and I, both very hands-on types, realised that ‘we can do this!’ says Tom. They set to work, converting sheds in the creative industrial park at Ocean Grove into a microbrewery. And, as Tom admits, when he starts something, he’s not going to let complicated science get in the way.

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“It’s like a chemistry lab and that’s the serious part. It is complex to brew liquid that people are going to consume,” he says. But after a lot of hard work, they’ve finally got it in the – err - can.

Barwon Heads Brewery Co. will brew 3,000 litres of three different beers (yes, that’s 9,000 litres): a draught, mid-strength, and pale ale, with plans to brew more styles in the future. The brews come in cans and kegs only (no glass).

Tom runs through the styles and alcoholic content (ABV) like an old-school cicerone (beer taster): the draught (ABV 4.3-4.5%) is the general crowd pleaser for young and old. Well balanced.

Easy drinking, Approachable. “The traditional beer drinker won’t be offended by it,” he adds.

The mid-strength (ABV 3.5%) is full flavoured, as opposed to watery, so you still feel like you’re drinking a beer. And to top it off, the Pale Ale (ABV 4.5-4.8 %) is a standard, accessible ale that’s not ‘super hoppy’ so that folk who don’t necessarily drink pale ales can enjoy it.

So when can punters try the brews? Around June this year, estimates Tom. “We are 98% of

barwon heads brewing co | feature article

the way there with the recipe. We have a few minor tweaks to perfect it to ensure it transfers successfully to larger batches,” Tom says.

As for the branding? Created by Torquay designer, Jessie Jungalwalla of Craft Instinct Torquay, it’s among the coolest around. The logo veers towards the traditional (think beer labels of the 1970s) and it’s a far cry from the trend towards overly-floral designs that belong on a cordial bottle. Instead, the logo’s letters - consistent across all beers - are mono-coloured and eye catching. Each beer type has a different coloured can: navy blue for the draught, cream for the mid-strength and turquoise for the pale ale.

The microbrewery – two large sheds comprising the cold store and the brewery with fermentation tanks – is located in nearby Ocean Grove and is not open to the public. But Tom says that in the future, perhaps, he’d like to offer drinks and casual bites from an on-site kitchen and a bakery.

In the meantime, the place to try Barwon Heads Brewing Co. beers is at The BeachHouse,

located on Barwon Heads’ main street. This beautiful building, a converted fire station, features original floor boards and windows and contemporary chic décor. The photos that line the walls depict Barwon Heads and the Bellarine Peninsula of yesteryear.

As for the cuisine? Breakfast, lunch and dinner menus feature a tasty range of modern Australian dishes that use local products where possible (the meat is from Benno’s Meating Place, next door) and dishes change seasonally.

A couple of menu-stayers include salt and pepper calamari, fillet steak, and beer battered local Whiting. And there’s a kids’ menu, too.

“Our goal has always been to be something for everyone. On any one day, elderly clients might have a morning coffee and cake; middle-aged professionals share food with wine for lunch; while workers have a couple of beers on the front deck on their way home,” says Tom. It’s the type of place where loyal customers drop by out of hours, but Tom insists on making them a coffee anyway. Where, for the past 65

decade, a local family of five has dined every Wednesday. And where discerning Melburnians drop by for a special night out and declare the steaks the ‘best ever’.

Tom hopes his hospitality philosophy will be reflected in his brews. “Our main point of difference isn’t necessarily to say they are the best beers they’ve ever drunk (although of course we’d love that!) but instead, the connection to Barwon Heads. For visitors and locals to sip on a beer and say ‘how much do we love spending time here’.” And that’s just the beginning.

Barwon Heads Brewing Co.

“I want to nail the three beers for the first 12 months to make sure we’re happy with them. I don’t want to rush,” says Tom. While Tom might not be in a hurry, beer lovers are counting down the days to sample Barwon Heads’ newest offering. Be among the first to drop by to try. To give the brews a ‘thumbs up’. And to experience a taste of Barwon Heads’ and its hospitality.

beachhouse

UU48 Hitchcock Avenue

UU48 Hitchcock Avenue

VV03 5254 3376 FF Barwon Heads Brewing Co.

VV03 5254 3376 FF Beach House Barwon Heads

Barwon Heads VIC 3227

@bhbrewingco

MMhello@barwonheadsbrewing.com.au OObarwonheadsbrewing.com.au Available from: Barwon Heads Brewing Co. beers will be on tap and in cans from BeachHouse from June, 2021, onwards.

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Barwon Heads VIC 3227

@beachhousebh

MMinfo@beachhousebarwonheads. com.au

OObeachhousebarwonheads.com.au BeachHouse Opening Hours: Mon–Fri: 9am–late Sat and Sun: 8am–late (kitchen shuts around 9pm)

AVAILABLE SOON AT BEACH HOUSE BARWON HEADS & OTHER VENUES hello@barwonheadsbrewing.com.au @bhbrewingco 03 5254 3376 barwonheadsbrewing.com.au

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CHEF’S SELECTIONS

Gourmet Napona Pizza with tomato, mozzarella, salami, prawns, capsicum and onion Chef: Will Swinton Available at: Napona

Beetroot Cured Salmon Salad Salmon cured in beetroot with pickled cucumber, radish, beetroot, fennel and soft middle-eastern yoghurt cheese Head Chef: Robert (Bob) Byrne Available at: Portarlington Golf Club

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Waygu Eye Fillet Available at: Parkers Steakhouse, Geelong

Pan-fried Barramundi served with creamy mash & broccolin, finished with a tomato & basil salsa Available at: Sandstone & Co

PIK NIK AUTUMN PIKNIK PIKNIK is a unique fully licensed cafe and pantry housed in an invitingly converted service station.

Match our ever changing fresh menu with a fantastic selection of local wines and beers. Try our house made ice cream and pick up some of our relishes & preserves on your way through. Freshly baked alchemy sourdough & pastries are baked onsite and available daily.

AUTUMN TRADING HOURS: Wed – Fri 7am–2.30pm Sat – Sun 7am–3pm 1195 Queenscliff Road, Swan Bay 3225 (03) 5258 5155 piknik.com.au info@piknik.com.au

Portarlington Mussels in a creamy white wine and garlic broth Wine recommendation: 2019 Scotchmans hill Riesling Available at: Scotchmans Hill

Garlic & Thyme Mushrooms on la Madre Ciabatta with crumbled feta, poached eggs, pine nuts & fried enoki Available at: Sodi

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CHEF’S SELECTIONS

Jerk Pork Ribs

King Fish Sashimi

slowly cooked in a charcoal BBQ for added smokey flavour

fine sliced king fish, wasabi aioli, chilli, micro herbs, lime dressing

Chef: Damian Rosevelt Available at: Taste Jamaica

Chef: Jackson Donaldson Available at: The Little Mussel Cafe

Australia’s Premier Rail Restaurant

THE Q TRAIN IS TAKING BOOKINGS

Back on track

FOR MARCH - JULY 2021

Two Sugars Napoli Pizza with tomato, mozzarella, anchovies, olives, fresh tomato, capers & oregano (03) 4238 3930 bookings@theqtrain.com.au www.theqtrain.com.au

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Available at: Two Sugars Café, Torquay

Cultured butter. Made fresh on the Bellarine Peninsula.

i www.lardass.com.au f

E & D AUTUMN 2021

9 grAMS 9 Grams cafe/restaurant is now in four great locations: Newtown, Geelong, Mt Duneed and Torquay.

We stock Brunetti cakes and two kinds of coffee beans; Pulse blend, that is served best with milk, and Single Origin coffee from Ethiopia, that is used for short blacks.

We have great all day breakfast & lunch menus and are open 7 days a week from 7am to 4pm.

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5222 2715 newtown 5221 7301 Geelong 0488 777 770 Mt Duneed 5249 5577 torquay

Read more: Back Page

ArCHIVE WInE BAr The Garden at Archive is perfect for relaxing on a sunny day with a glass of wine, grazing platter and exceptional service.

The Shed at Archive is a unique function space that will ensure your next event makes a great impression.

Contact functions@archivewinebar.com.au for more information.

Monthly wine tastings in the Shed at Archive are hosted by Graham Sutherland - ED Mag’s Good Drop reviewer and Educator at Geelong Wine School.

Open Thursday to Sunday.

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140 high St, Belmont

BAnkS rOAD Established by Will and Avanelle Derham in 2002, planting first Pinot and Chardonnay then expanding to Pinot Gris, Sauvignon Blanc and Shiraz. Minimalist intervention from the low yielding vineyard encourages high natural acidity and sugar levels, resulting in well-structured, elegant wines, made on-site in the winery. The cellar door and restaurant offers a wonderful grazing menu featuring locally inspired shared plates and seasonal dishes in a relaxed setting.

Open: Thurs–Sun 11am–4pm. Extended hours during peak periods.

BArWOn EDgE BOAT HOuSE Situated along the Barwon River walking track offering family friendly dining along with unique, tranquil & isolated grounds just 10 minutes drive from the centre of Geelong.

In addition to visiting the kiosk or restaurant for a meal or coffee and snacks you can book a private function in a room or the entire restaurant, or select a customized set menu to suit your needs for that smaller special occasion. See our advertisement on page 39 or check our facebook page for current hours.

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600 Banks Road Marcus hill 3222

U

40 windsor Rd, newtown

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03 5258 3777

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5221 2200

archivewinebar.com.au 03 5241 9030

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Read more: pages 94-95

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BArWOn HEADS BrEWIng CO Barwon Heads Brewing Co is the heart of a local Barwon Heads family. We have spent time creating passion, perfection and heart by putting in long hours sourcing quality ingredients to bring you quality beer brewed for Barwon Heads.

Offering pale ale, draught and mid-strength to be released in the coming months, with plans to expand the range in the future.

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Available soon at Beachhouse 48 hitchcock Ave, Barwon heads and other venues barwonheads brewing.com.au

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BEACHHOuSE BArWOn HEADS BeachHouse Barwon Heads is to be found in the town’s old fire station.

This beautifully renovated venue is a fusion of café and restaurant styles. A relaxed café environment during the day, serving brilliant coffee, then makes way for magnificent modern Australian cuisine and a thoroughly enjoyable dining experience in the evening hours.

Open seven days.

BEnnETTS On BELLArInE Positioned on the corner of Macadams Lane Portarlington Rd. With views over the vines to the You Yangs, enjoy sitting under the sugar gums & taste a comprehensive wine-tasting menu.

Our Cellar Door is set against the backdrop of a rustic 100 year old dairy. Drop in & chat with Jamieson Bennett who offers friendly old fashioned hospitality & quality wines.

Visit bennettsonbellarine. com for opening hours.

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48 hitchcock Ave, Barwon heads

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2171 portarlington Rd, Bellarine

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5254 3376

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03 8751 8194

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BOxED & BOArDS If you would like food to be a spectacular centerpiece at your event, Boxed and Boards will make sure your guests are blown away from the minute they set eyes on your platters.

Incredible Grazing Boxes and Boards featuring the finest range of cheese, meats, fresh produce and accompaniments. Boxes make a thoughtful gift and can be delivered as far as Lorne and Colac. (see website for delivery areas) Whatever the occasion, let Boxed & Boards create an unforgettable experience for you and your loved ones to enjoy!

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boxedandboards. com.au

M boxedandboards@ gmail.com Read more: page 48-53

MONT H LY HIG H T E A BOOkInGS ESSEntIAl

fOOD | W In E | COf f EE CAtER In G | f U n C tIOn S EV En tS | h IG h tEA f U l lY l IC En SED

O p E n 7 DAYS 9 A M– 2 . 3 0 p M D I nnE R : f RI & SAt f RO M 6 p M

284 torQuay rd, grovedale | 5244 2343 sandstonecafe.com.au eat@sandstonecafe.com.au

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CAfé ZOO Café Zoo is a great family café with a welcoming and friendly atmosphere. Bring the kids, your friends and even your dogs. Everyone is welcome!

The café is fully licensed offering excellent wines and boutique beers, and an extensive menu, indoor or outdoor dining, free wifi, private areas for meetings or functions, a baby change table, room for prams plus plenty of local artwork on display.

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CHEEky COW Providing friendly service, together with their award winning coffee and fresh café style food. Directly across the road from the dog friendly beach in Collendina, there is ample parking, and a park out the back - perfect for dog lovers and parents with kids. Spacious and suitable for large groups, private functions, wheelchair & pram access, and a large outdoor area. You can ‘Tap and go’ or text your order on 0405 020 040. Now with me&u contactless ordering, cutting down on queues and improving social distancing.

EAST fruIT MArkET Proprietor Greg Holt is passionate about fresh healthy produce and old fashioned customer service.

Greg’s East Fruit Market is a one-stop gourmet grocery, encompassing everything from fruit and vegetables to flowers and a large selection of gluten-free products, sourced locally wherever possible.

Opening hours: Mon to Fri:7.30am–6.30pm Saturday: 7.30am–5.30pm Sunday: 8.00am–5.30pm

fInE ArOMAS CAfE Bringing a taste of Italian coffee culture to the main street of Portarlington with our popular Antico blend, this family owned and run business offers an all day breakfast menu and selected family friendly lunches.

Fully licensed and air conditioned, you can sit back and enjoy the relaxed ambience indoors and outdoors with our slightly quirky style and layout and beautiful gardens.

Come and join us 7 days a week between 7.30am and 3pm.

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131 Ocean throughway, Ocean Grove (opp 7w)

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11 Ormond Road East Geelong

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84 newcombe Street, portarlington

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5255 1677 txt 0405 020 040

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5221 4860

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0438 805 176

23 high St, Drysdale 5251 5333

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fISHErMEn’S PIEr Purveyors of fresh local seafood in Geelong since 1971. Fishermen’s Pier is the regions premier fine dining waterfront restaurant and is a must visit when driving through. Enjoy superb seafood in an exceptional atmosphere. We offer express lunches Monday to Friday for those quick business meetings or midweek catch ups with friends. We are committed to providing you with exceptional service and a memorial dining experience.

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fIVE fOOT OnE Delicious food, great coffee and friendly service in buzzing Pakington Street. ∙ ∙ ∙ ∙ ∙

Breakfast Brunch Salads Grab + Go Coffee

Open Monday to Friday 6.30am—2pm Saturday 8am—1pm

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gZ CAfé GZ is a fully licensed café located in the heart of Drysdale, bringing you good times and great food and coffee. We believe GZ is an extension of our family where everyone can come together face to face again.

Our menu caters for vegans and vegetarians, serving up modern Australian food influenced by Italian and Mediterranean cuisines. We are open 6 days a week from 6:30am-2:30pm Monday to Friday and 8am-12pm Saturdays.

HAnOI kITCHEn With an enviable reputation as Geelong’s premier Vietnamese Restaurant, Hanoi Kitchen have been serving traditional Vietnamese cuisine in Barwon Heads for the past 4 years. Now a destination for foodies from the region and afar, Hanoi Kitchen draws diners regularly from Melbourne to enjoy their flavoursome dishes.

Owners Hong and Nick Lee have 20 years of international hospitality experience running 5 and 6 star properties, which shows in the quality of the service they deliver.

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Bay end of Yarra St, waterfront, Geelong.

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14 pakington Street, Geelong west

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34 Murradoc Rd, Drysdale

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37 hitchcock Ave, Barwon heads

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5222 4100

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0418 464 484

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5251 5100

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4202 0525

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Do you remember dining out in the Autumn and Winter months? article by: supplied | image: supplied

Well we remember them the way we used to do them.... rolling along Swan Bay as the frost settles on the trees and kisses the water, watching the kind of views you only get beside the sea.

Now, with our new (old!) steam engine rolling along the tracks around the bay as you travel up the hill into Suma Park, see the winery vines all covered over for the winter as the vines drop their leaves in preparation for the chilly months ahead. The farms hosting crops and livestock display luscious green grass as the soil regenerates in preparation for re cropping. This is not a sight city folk see often; however, we are fortunate enough to see it every year. This year join us as we travel through the heart of The Bellarine on the warm heated carriages of The Q Train, while you enjoy your degustation menu sourced from these very farms.

tastebuds of all this region has to offer, and food dancing around the centre of our mouths as we finalise the first degustation menu back. Victoria is reminded of famous the Elton John song “this train don’t stop there anymore” as popular rolling restaurant venue The Q Train oils its wheels, dusts off the whistle cords in the locomotives, rolls the sheets off the tables (Downton Abbey Style) and prepares the kitchen to start preparing its award-winning degustation menu once again.

With steam in our veins as the steam locomotive prepares to haul the train, wine at the tip of our tongue enriching and reminding the

Enjoy the Bellarine’s Winter charms, because all you need is to book, as we can help you take care of the rest.

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JEnkInS & SOn frESH SEAfOOD Peter & Donna Jenkins are legends in the seafood industry and his son now represents the fifth generation fisherman in this family business. A lifelong resident of Portarlington Peter says the quantity and health of seafood in Corio Bay is now extremely good and Jenkins and Sons also sources from local fishermen. All seafood sold at the premises can be purchased whole or filleted.

Jenkins have a large variety of fresh fish, mussels, calamari and also fresh bait for all anglers. Now also supplying smoked seafood.

kIng gEOrgE fISH & CHIPS King George has all your favorites of a local fish and chip shop plus a variety of healthy salads and fresh seafood platters!

Fully licensed with a seating capacity of 85 including alfresco with breath taking water front views.

With a relaxed casual dining experience you are not only spoilt for quality at King George, but for choice.

Open Tueday - Sunday 11.30am—8pm Closed Mondays.

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42 Geelong Rd, portarlington

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100 western Beach Rd, Geelong

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5259 2889

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5221 6267

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MExICAn grAffITI Mexican Graffiti is the most fun restaurant south of the border! Open 6 days a week from 11.00am until late, closed Mondays. Dine in, enjoy our great new alfresco area out front or take away.

Air-conditioned and heated for your comfort. Our menu offers a large range of dishes to choose from, including gluten-free, vegan and vegetarian options. Sit back and enjoy one of our delicious margaritas or Coronas.

Our staff look forward to welcoming you and making this a most enjoyable dining experience.

MOOrABOOL VALLEy CHOCOLATE If you are after something a little different visit Moorabool Valley Chocolate chocolaterie and tea rooms where the chocolates are carefully hand-made in a modern chocolate kitchen attached to a 90-year-old farmhouse. There’s great coffee, hot chocolate and cold drinks, cakes and slices and, of course, wonderful chocolates. The owners are always experimenting with new flavours and combinations to add to the product range and while you’re there, have a look at the village made almost entirely from chocolate!

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lardass.com.au

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nAPOnA At Napona, it’s all about creating a positive, lasting impression. Expect to find fine food featuring both Asian & Mediterranean influences in a relaxed & friendly dining atmosphere.

From the breakfast menu to the full degustation menu & everywhere in between, Napona is known for high quality dining & contemporary style. Also offering pizzas for takeaway, pickup and delivery.

Open Tues 5.30pm—10pm, Wed to Sun 9am—3pm, 5.30pm—10pm

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“Bellerive”, 320 Ballarat Rd, Batesford

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24 hodgson St, Ocean Grove

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03 5276 1422

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5256 3153

43 Yarra St, Geelong.

5222 2036

LArD ASS BuTTEr Founded by a dairy farmer’s daughter from Western Victoria, Lard Ass values the simple, age-old approach to creating tasty, creamy butter using natural lactic cultures.

We single batch churn cream ripened to produce a flavour that is buttery and creamy. Our cultured butter is ideal for cooking, baking or simply devouring on fresh bread. Available in salted and unsalted varieties as well as a range of naturally flavoured butters. 100% Australianowned and made on the Bellarine Peninsula.

Read more: pages 22-27

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LE fOurnIL frEnCH BAkEry Introducing a touch of France to Pakington Street, Le Fournil has a delicious range of freshly baked breads, cakes and pastries.

Perfect for the in-office snack, or a cake and coffee catch-up with a loved one, Le Fournil is renowned for putting smiles on dials. The almond croissants come highly recommended.

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90 pakington St, Geelong west

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4208 0754

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nOBLE fOODS Large selection of TakeHome meals both fresh and frozen plus the usual faves such as Quiches & Lasagnas, risotto cakes, and many more. A vast selection of Gluten-Free is also available. Ask about our special Seniors Meals offer.

Drop into the shop, grab a coffee and indulge in a piece of cake from our large selection and see what’s on offer this week, or if you don’t want to miss out, go online to order by the close of Monday night for Friday delivery.

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35 Ash Rd, leopold 5250 6445

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‘TAP & GO’ OR TXT YOUR ORDER, BOOKINGS OR ENQUIRIES

Ocean Grove’s Chic Little Secret

0405 020 040

OPEN 7 DAYS amazing coffee plenty of parking fantastic food child friendly great customer service dog friendly dine-in or take away directly opposite the beach (7W)

131 Ocean Throughway, Ocean Grove • PH: 5255 1677 www.cheekycow.com.au

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PArkErS STEAkHOuSE Parkers Steakhouse uses only the finest range of produce, ensuring your dining experience is both unique & delicious. The steaks on offer at Parkers Steakhouse represent the very best in grass-fed Australian beef, so whether you fancy fillet, rump, T-bone or porterhouse then you’ll be in luck when you pay a visit to their Geelong location.

Their dedication to quality, service & the delivery of the ultimate Steakhouse experience, certainly sets them a breed apart.

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5221 8485

POrTArLIngTOn gOLf CLuB This modern clubhouse offers something for everyone with the newly built View Room and outdoor terrace overlooking the magnificent golf course.

Ample entertainment, kids playground and a great menu too! Open 7 days a week for lunch and dinner.

Or visit the PGC café for a barista coffee & cake deal.

Bar snacks are available all day. A courtesy bus operates Thurs- Fri from 5pm. Call 5259 2492 for bookings.

130 hood Rd, portarlington, Vic

V 5259 2492 M info@portarlingtongolf. com.au Read more: pages 58-59, 68 78

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92A newcombe Street portarlington

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0413 507 757

2 Shorts pl, Geelong

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PIEr VIEW LOLLy SHOP Located in Portarlington’s main street, our shop stocks a large variety of pick and mix lollies, prepacked and jar boiled lollies, candy & chocolate bars from England, America and New Zealand along with a selection of Dutch liquorice.

We also have a large range of gluten free lollies as well as diabetic chocolate.

There’s also milk-shakes, thick-shakes, slush puppies and 20 delicious flavours of locally made Nordenfine Ice Cream available in tubs and cones.

PIknIk Housed in an invitingly converted service station, PIKNIK sources all of the very best produce the Bellarine Peninsula has to offer. PIKNIK is a unique fully licenced cafe & pantry at the heart of the Bellarine taste trail. Match our ever changing fresh menu with a fantastic selection of local wines & beers. Try house-made ice cream or select one of our delicious cakes. Alchemy sourdough bread & pastries now baked in-house daily by Nathan Chinn. Why not pick up some wonderful preserves from the pantry on your way through?

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1195 Queenscliff Rd, Swan Bay 5258 5155

PIZZErIA ADAMO Located in the heart of Geelong, Pizzeria Adamo brings a slice of Italy to you!

Our authentic Neapolitan style wood fired pizza and pasta dishes will have you thinking you are in Italy.

Local and imported wine & beer. Fresh home made Italian desserts and coffee.

We welcome one and all with friendly service. Open 7 days 5pm—9.30pm This venue definitely sets the scene for your next night out! Or order online: pizzeriaadamo.com.au

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86 Yarra St, Geelong 5222 8390

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SAnDSTOnE & CO We use the finest & freshest ingredients to create simple & hearty food that is made with love & will fuel your soul & warm your heart.

The bright & open lightfilled space creates a warm & relaxing ambience, the perfect place to soak up the warmth of the winter sun.

Serving up modern Australian cuisine 7 days a week from 9am-3.30pm breakfast, brunch, lunch, morning & afternoon tea.

Open for dinner on Friday & Saturday evenings from 6pm. Fully licensed serving local beer & wines.

SCOTCHMAnS HILL Nestled on the highest point on the Bellarine, Scotchmans Hill offers spectacular panoramic views across rolling vineyards to the Melbourne skyline.

Scotchmans Hill’s knowledgeable, passionate and friendly staff take visitors on a journey of fun and informative tastings that encourage an appreciation of wine for years to come.

Enjoy magnificent wine and a mouth-watering menu at a cellar door that boasts beautiful decor, a fantastic alfresco area for the warmer months and a cosy fireplace for those cooler months.

Open 11.30am - 4pm, 7 days

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284 torquay Road, Grovedale

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190 Scotchmans Road, Drysdale 3222

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149 pakington Street, 3218, Geelong west

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5244 2343

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03 5251 4431

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0415 659 002

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SODI CAfE Have you experienced the Sodi Tapas experience yet?

Our philosophy is simple - Share the Love of Great Food & Great Company!

Sodi Cafe Open 7 days 8am - 2pm Doni Bar Open Fri & Sat 5pm – late Grazing boards, cocktails, paninis, bar menu Happy Hour 5.30–6.30pm $10 Cocktails* & $20 Cocktail Jugs w boards

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Wine Geelong Update

With President, Robin Brockett article by: chloe Cicero | images: supplied

After the crazy year that was 2020, we’re so glad that things are finally starting to bounce back from the few lockdowns that we all experienced. Plenty of people are finally back to being out and about and wanting to taste and buy local more than ever before.

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Robin Brockett, Wine Geelong President 80

The impact that lockdown inflicted on not only our members, but everyone, was nothing short of great, with many members not being able to open their cellar doors and restaurants to the public for months.

While many businesses adapted, by ramping up their online sales and offering takeaway meals instead of their regular restaurant and cellar door options. These new adaptations worked well for everyone, businesses and customers alike, with both local businesses and national outlets opting to buy local, and stock wines from producers that normally wouldn’t be offered, helping boost sales for many of the small producers in our lovely region.

To top off the past year being a crazy unexpected roller coaster, we started vintage not knowing what would happen, or if we were even going to be able to complete our 2020 vintage season. We were lucky enough to be primary producers, so thankfully we were able to get through not only our vintage, but also through

our pruning season and beyond. It is with great pleasure that I can say the Vintage 2021 is now here, and even though the past year was a whirlwind of adapting to new situations, we did it.

From a business point of view, COVID has made us all re-evaluate what we do, and thankfully made our businesses more robust. While our cellar doors had to change how we presented our wines to the public, it wasn’t necessarily a bad thing.

We have upgraded from just standing by a tasting bar, sampling and looking at wines, and are now able to offera sit down tasting experiences, which are much more one-on-one and informative.

Now we are able to talk people through the wines on a more personal level, which has not only been a far better experience for the visitors, but the staff as well.

The past twelve months have been quite difficult for Wine Geelong, with all our events 81

cancelled due to restrictions or lockdowns or something else that COVID threw our way.

and blended with a fresh tank of the fermented portion.

But this year we will be starting to initiate our events again, with the hope that we are somewhat back to normal again soon. Starting with our Winter Shiraz Weekend, planned for the first weekend in July. We then hope to be able to hold the Geelong Wineshow in October, and depending on restrictions, fingers-crossed we are able to go ahead with the much loved, Toast to the Coast, in November.

To make things even better, this wine will age well, and can be enjoyed over the next few years, and while is great on its own, it also pairs well with seafood.

One of the main highlights to come out of 2020 would have to be the first new wine to the Scotchman’s Hill brand in 20 years, the brand new Pinot Gris. Lucky for us, it has been well received by the public, and we are so excited to share what we have produced. Our vineyards are producing at a level of quality that has allowed us to add this new wine.

This Pinot Gris is a complex and powerful wine, rich in texture and flavour, it delivers more than your average Pinot Gris, exceeding all expectations. A large portion is wild fermented in 2–3 year old French oak barrels, 82

Wine Geelong

UUPO Box 7230

Geelong West VIC 3218

VV0417 476 698 OOwww.winegeelong.com.au FF @winegeelong II@winegeelong MMinfo@winegeelong.com.au

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Also stocked is an impressive range of authentic Jamaican food products for you to enjoy at home.

Imported brands include Grace Foods, Jamaica Blue Mountain Coffee, Dunn’s River, Dalgety Tea & Encona Sauces. Available in store or order online: tastejamaica.com.au

THE fOx & HEn The Fox and Hen is the newest blend of coffee house and wine bar.

Serving a passionately curated selection of coffee, food and wine, the bar provides locals with the best of both worlds.

Weekly wine specials, Live Music 6-8pm Thursday’s and an ever changing selection of cheeses, charcuterie and sweet treats. Consider us your new go-to!

Open Monday to Wednesday 8am-1pm and Thursday to Saturday 8am-Late.

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6/112 pakington Street Geelong west

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4/130 Shannon Ave Geelong west

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40 newcombe Street, portarlington

THE Q TrAIn The Q Train is a travelling restaurant departing principally from the historic Drysdale Railway Station, just an easy 15 minute drive from Geelong. The Q Train will take you to Queenscliff via Suma Park and then return to Drysdale, 3 hours later. Never before has Australia seen a heritage rail line used for showcasing local food, wine, beer and cider. We serve local produce on every journey from the comfort of our refurbished dining cars; providing every customer with a delicious rail journey, and unique views of Swan Bay and the Bellarine. Wine and dine in style with The Q Train.

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4226 3735

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5298 2491

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(03) 5259 1377

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TASTE JAMAICA Bringing the true taste of Jamaica to you, the people. Taste Jamaica serves delicious Jamaican cuisine from their café in Geelong West. Dine in, takeaway or delivery available.

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THE LITTLE MuSSEL CAfE Located in the main street of Portarlington with stunning views of Port Phillip Bay. Sit on the deck or inside the cafe and watch our boats pull into the pier and deliver some of the days catch directly to us.

The Little Mussel Cafe’s delicious seafood menu is still available but we have added a changing scrumptious lunch and dinner menu.

Great coffee and cakes, fully licensed.

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4238 3930

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now available online www.edmag.com.au

THE SPrOuT ABOuT Local food lover Christina La Fornara has opened her own little food haven, after accumulating over 18 years of hospitality experience.

With few café’s in East Geelong area, The Sprout About is establishing quite a following, with many locals flocking to try dishes made with fresh, local produce, keeping a rustic feel. The menu offers an all-day breakfast and a variety of lunch options as well as an array of sweets to entice those with a sweet tooth.

Follow us on social media to find out our daily specials.

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1 Martin St, East Geelong 5229 6131

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TWO SugArS Drawing on a wealth of experience cultured both locally and internationally, Two Sugars’ management have brought the aromas, textures and flavours of Italy to Geelong and the Surfcoast without neglecting modern Australian dining.

Now in 3 great locations, East Geelong, Geelong West and most recently, Torquay.

Don’t forget to try their delicious cake, specialty coffee, tea and juices too.

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5221 0377 pakington St 4222 9094 Ryrie St 4216 6864 torquay Espl

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Bennetts on Bellarine Picture this, it’s a Sunday afternoon, the sun is out and you’re feeling like wine, food, music and fun with friends. If you haven’t uncovered it already - Bennetts on Bellarine could be your new regular. article by: chloe Cicero | images: supplied

As long as you are open minded and enthusiastic about great food and wine, and are keen to let your hair down, Bennetts on Bellarine is the place for you

Bennetts’ ethos is to provide a casual, relaxed and welcoming atmosphere, enabling both drinkers and diners to feel comfortable, almost as though the space is an extension of their own living rooms. With overwhelmingly beautiful views of the Bennetts Estate vineyard and gumtrees in the foreground, plus views of the You Yang Mountains further afield, we couldn’t think of a more idyllic backdrop for a second living room.

Bennetts on Bellarine is a small family owned and operated business, with a philosophy based around fun, food and of course, great wine.

The business might carry a new kid on the block tag, but by occupying a front block on the highly frequented McAdams Lane, the history and tradition that is etched into its story speaks for itself. The three heads emblazoned onto the Bennetts label reflects the three generations tending to the vines, with owner Jamie Bennett, being wedged respectively between his father and son.

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After running a raft of Melbourne hotels, Jamie moved down to build the business with his mum Gill, who had purchased the property nearly a decade ago.

For this mother and son duo, the wine business presented an ideal opportunity to share this beautiful part of the world, with as many people as possible.

It is this emphasis on sharing with others, that has formed the basis for how the team has etched their own character and unique style.

Whether you are part of a family, group, couple or attending a function – as long as you are open minded and enthusiastic about great food and wine, and are keen to let your hair down, Bennetts on Bellarine is the place for you.

And Bennetts is not just about the food and wine. On a Saturday and Sunday afternoon, you can look forward to relaxing with local musicians, with the team at Bennetts being longstanding music enthusiasts. There is a rotating roster

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Owner, Jamie Bennett & Manager, Tom Overman

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of musicians that appear on both afternoons, also including Bennetts’ ‘Sunset Sessions’, where DJs from the Melbourne community radio station PBS spin some smooth breezy tracks next to the vines from 6-9pm.

Owner Jamie saw this as a great opportunity after lockdown to engage a new crowd and have a little fun in the meantime, saying “we love our live music and started seeing that there were plenty of groups who loved being out through dusk when wineries were closing, so we thought ‘why not throw them a little bit of a party?’”. Jamie admits that the crowds have been steadily gathering for this and honestly, who can blame them?

Bennetts Wines have gradually built a reputation for being vibrant, fresh and highly easydrinking styles, replicating this in their varietals such as Sauvignon Blanc, Pinot Gris, Semillon and Pinot Noir. The favourable growing conditions throughout 2020 are already beginning to reap rewards, with the 2020 Pinot Noir, Pinot Gris and Semillon becoming standouts, and wines that the team cannot wait to get in front of intrepid tasters.

As well as the incredible wines, you can’t go past the food options Bennetts has to offer. Head Chef Hayden Burge has been a linchpin in the kitchen, constantly plating up delicious share options such as wood fired pizzas, Bellarine cheese platters and rotating seasonal dishes that keep the hordes of hungry diners happy through the summer months.

However, if you are looking for a more immersive food and wine experience, Bennetts also offers a Degustation Tasting option, which features 8 smaller dishes, all matched to the range of cool climate wines.

The Bennetts Degustation Boards are $75 per person, and can only be booked at www.bennettsonbellarine.com.

The menu at Bennetts features produce from a range of boutique local suppliers which include but are not limited to the Bellarine Smokehouse, Portarlington’s Mussel Café, Wallington Honey, Screaming Seeds Spices, Manzanillo Olive Grove and Meredith Dairy. Additionally, given the unique size and location of the premises, Bennetts are lucky to be able to cater for a wide range of events. There are many event packages 89

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available, including options that cater for weddings and larger functions. All information regarding weddings and other packages are available via the website or by contacting Kelly Dalton at bennetts@bennetts.info To put it very simply, if you’re looking for food, wine, music and a whole lot of fun, Bennetts has to be added to your next Bellarine adventure.

bennetts on bellarine

UU2171 Portarlington Road Bellarine VIC 3223

VV FF BennettsOnBellarine 03 8751 8194

bennettsonbellarine

MMbennetts@bennetts.info OObennettsonbellarine.com Opening Hours: Thu-Mon: 11am-5pm

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CASuAL GrAZInG • DEGuSTATIOnS • LIVE MuSIC • EVEnTS 2171 Portarlington Rd, Bellarine 03 8751 8194 bennettsonbellarine.com OPEn: 11am–5pm Thursday–Monday

THE

GOOD DROP WITH

GRAHAM SUTHERLAND

Lead Educator of Geelong Wine School Wine Director of Archive Wine Bar

Lethbridge

2020 Dr Nadeson Riesling Western Victoria

9.7% abv

Locally made by Dr Ray Nadeson using grapes sourced from the cool climate of Henty in far Western Victoria. The wine spends a short time on skins and is fermented in a mixture of 2500lt foudre (large oak barrels) to impart texture and in stainless steel to retain acidity and freshness.

The wine displays aromas of fresh lemon zest, green apple & white flowers on the nose. On the palate there are flavours ripe lemon, white peach and nectarine, a touch of residual sugar helps to balance the vibrant acidity.

Food pairing: Green papaya salad with chilli prawns RRP: $35

LETHBRIDGE

2016 Vero Tempranillo Surf Coast sub-region

13.3% abv

Grown on a small vineyard in the Surf Coast sub-region near Waurn Ponds.

The wine has aromas of baked strawberry and black plums, the oak use has given the wine a hint of vanilla and charred wood, on the finish the wine is starting to display aged characteristics of leather and earthy spice.

The palate is vibrant and juicy ripe strawberry, cooked black plums and vibrant spice, the tannins are chalky and support the vibrant fruit.

Food pairing: Chorizo paella with roasted red capsicum RRP: $48 92

Geelong now has its very own Wine School offering internationally recognised accreditations from the London-based Wine and Spirits Education Trust (WSET).

All successful students receive a certificate and lapel pin from WSET.

LEVEL 1 AWARD IN WINES

LEVEL 2 AWARD IN WINES

LEVEL 3 AWARD IN WINES

6 hour course on a Saturday or over two Monday nights.

Learn about the main types and styles of wine through sight, smell and taste, while also gaining the basic skills to describe wines accurately, and make food and wine pairings.

16 hour course delivered over four Monday nights. Expand your understanding of wine from a global perspective and learn more about international wine standards. Suits wine lovers, including wine industry professionals, who would like to deepen their knowledge, particularly of European wine.

30 hour course delivered flexibly both in person and online. For individuals seeking to delve deeper into the world of wines, this qualification provides a detailed understanding of grape growing and winemaking.

Saturday 20 March (one day) Mondays 3 & 10 May (6-9pm) Saturday 15 May (one day)

Commences 15 March

Commences 10 May

5% discount when you use the code EDMAG at checkout on any of the above courses.

SPECIA L LIMITED OFFER

geelongwineschool.com.au Contact Ingrid 0403302400 | info@geelongwineschool.com.au

CELLAR DOOR & CAFÉ

WINE TASTING | GRAZING MENU | FUNCTIONS

Open Thurs–Sun Cellar Door: 11am–4pm Restaurant: 12 noon–4pm extended hours during peak periods

CELLAR DOOR & CAFÉ

WINE TASTING | GRAZING MENU | FUNCTIONS

600 Banks Rd, Marcus Hill 03 5258 3777 www.banksroad.com.au

If

THE

GOOD DROP WITH

GRAHAM SUTHERLAND

Lead Educator of Geelong Wine School Wine Director of Archive Wine Bar

Bennetts on Bellarine

2020 Sauvignon Blanc Bellarine Peninsula

11.6% abv

From the Andresen Vineyard on the Bellarine Peninsula, the wine has aromas of peach and touches of tropical fruit with fresh grass.

The palate is crisp and dry with lime zest, fresh herbs, green apple and refreshing acidity.

Food pairing: Pomegranate, pumpkin & goats cheese salad RRP: $35

Bennetts on Bellarine 2020 Pinot Noir Bellarine Peninsula

12.6% abv

Very light in appearance the wine displays aromas of red cherry, raspberry and a touch of floral aromatics with some delicate spice.

The palate has flavours of red cherry, raspberry and cranberry with subtle spice and delicate tannins.

Food pairing: One of the delicious pizzas at Bennetts on Bellarine while relaxing under their beautiful gum trees.

RRP: $35

96

Scotchmans Hill 2020 Pinot Gris Bellarine Peninsula

13.5% abv

A mixture of older French oak barriques and stainless steel tanks were used in the fermentation & ageing of this Pinot Gris from the Bellarine Peninsula.

The wine has a slight golden colour and has aromas of nashi pear, lemon and aromatic baking spices. The palate vibrant fruit with pear skin, lemon and red apple, a touch of creamy complexity from the barrel and long finish.

Food pairing: the Smoked Salmon Risotto at the Scotchmans Hill Bistro RRP: $35

Scotchmans Hill

2019 Mount Bellarine Shiraz Bellarine Peninsula

14% abv

Grown on the slopes of Mount Bellarine in the heart of the Bellarine Peninsula, this is a deep coloured, highly aromatic Shiraz.

The wine displays aromas of blackberry, white pepper, crushed violets and a touch of dried herbs.

The palate is dark fruited, blackberry, earthy spice, black olive with vibrant tannins and a luscious mouthfeel..

Food pairing: Scotchmans Hill Lamb Backstrap and pea smash on a cool Autumn day RRP: $35

97

THE

GOOD DROP WITH

GRAHAM SUTHERLAND

Lead Educator of Geelong Wine School Wine Director of Archive Wine Bar

McGlashan

2019 Single Stave Chardonnay 13.5% abv Bellarine Peninsula From the Wallington Estate, a portion of the chardonnay is fermented in oak barrels to impart flavour & texture into the wine.

A nice golden colour the wine displays ripe nectarine, yellow peach and toasty oak aromas of vanilla & cedar.

The palate has flavours of ripe nectarine, ripe lemon, a touch of grapefruit and a creamy, toasty finish.

Food pairing: Enjoy while looking out over the vineyard and enjoying one of Russell McGlashan's Abalone Pizzas!

RRP: $28

McGlashan 2019 Pinot Noir Bellarine Peninsula

13% abv

Estate grown on the Wallington Estate the wine is a perfect example of Bellarine Peninsula Pinot Noir.

Aromas of black plums, black cherry, raspberry and a touch of earthy spice from well handled oak use.

The palate is black cherry, satsuma plums and aromatic spice, the tannins are delicate and the oak is well integrated giving the wine a touch of spice and structure.

Food pairing: Crispy Peking duck pancake RRP: $34

98

Dine in | Online Orders | Takeaway hanoikitchen.com.au

Catering| Functions | Cooking School enquiry@hanoikitchen.com.au 37 Hitchcock Ave, Barwon Heads | 03 4202 0525 Open: Tues 5–8pm Wed to Sat 12–2.30pm & 5–8pm Closed: Sun & Mon

A L L DA Y B R E A K FA S T & LUNCH O P E N 7 DA Y S

1 Malop St, Geelong | 5221 7301 1/343 Pakington St, Newtown | 5222 2716 101 Unity Dr, Villawood, Mt Duneed | 0488 777 770 Shop 5/4–6 Gilbert St, Torquay

i www.9gramscafe.com.au f