Eat & Drink Magazine #33 Autumn 2021 by Eden Enterprises

FREE ISSUE AUTUMN

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

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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

Over 150 lolly varieties including gluten and sugar free Local Nordenfine ice cream served in original or waﬄe cones & cups Milkshakes & Thickshakes English, New Zealand & American chocolate bars Open 10am - 5pm daily, with extended hours during school holidays

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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

café • pizza • restaurant • bar twosugarscafe.com

PAKO

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

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café • pizza • restaurant • bar twosugarscafe.com

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

NOW OPEN IN TORQUAY

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. 12

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

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. 13

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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. 14 14

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. 16

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

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

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. 22

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

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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. 24

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. 25

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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.

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

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

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

Wondering where to ‘net’ your Easter seafood feast? Jenkins & Son, in Portarlington, has you covered. ARTICLE BY: Kate Armstrong | images: mark wilkins

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.

“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. 34

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

E & D AUTUMN 2021

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! 36

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

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

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

Smoked and Fresh Salmon

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.

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.

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

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

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. 51

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

E & D functions & catering

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

CAFÉ

INDOOR & OUTDOOR AREAS

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

23 High St. Drysdale, Ph: 5251 5333

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

E & D functions & catering

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

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

E & D functions & catering

1 The Sprout About 2 Boxed and Baards 3 Boxed and Boards 4 Noble Foods 5 Portarlington Golf Club

ARTICLE BY: kate armstrong | images: mark wilkins

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

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. 64

“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

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. 66

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

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

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

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

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.

V V V V

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