Eat & Drink Magazine #23 Spring 2018 by Eden Enterprises

FREE! ISSUE # 23 spring 2018

tuesday octoBer 30th, 2018 at 6:30pm, lord oF the isles taVern.

The most anticipated event on the Lord of the Isles calendar. Includes dinner, wines and tasting of the 2014 Penfolds Grange. $250 per person. Tickets via (03) 52 242 522

Functions

Full Conference Facilities including Media Screens and the latest Nightlife Music

Christmas...

is just around the corner! Contact us and book now for your end-of-year functions.

Feature dish special Baileys cheesecake

with Malteser crumb and fresh berries

Courtyard dining now available all-day, 7 days a week come and try our Ă la carte courtyard menu with pub favourites! Now available from 11:30am - late, 7 days a week. Bistro open from 11:30am - late, 7 days a week for all day dining, too!

3 West Fyans street, neWtoWn Vic 3220 | (03) 52 242 522 inFo@lordislestaVern.com | WWW.lordislestaVern.com

400g Rib Eye on the bone Chef: Peter Mallock

At Parkers, meat is taken seriously, all the steak is yielded from Prime Australian pasture fed beef, dryaged 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. 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 of the bone and even a vegetarian meal. A selection of entrées, salads and side dishes are available as well as a separate dessert menu – prepared home style on the premises. Parkers Steakhouse aim to give you a unique and most importantly memorable experience.

- geelong 2 Shorts Place Ph: 5221 8485 Open 7 nights a week from 6pm

www.parkerssteakehouse.com.au 4

Welcome to the Twenty-Third Issue of E&D Magazine, Spring Edition 2018 With the arrival of spring, it’s time to lose the layers, emerge from hibernation and step on out and enjoy all that this much anticipated season of renewal has to offer. If you’re considering a weekend wander, then be sure to put a spring in your step for the 17th and ever popular Toast to the Coast held on November 3-4 and enjoy some good food, wine and a good time at a choice of locations across our magnificent wine region. However, to avoid disappointment, don’t delay and secure your tickets as soon as possible. We would like to thank both our existing and new clientele for their support along with that of our much appreciated team of contributors, all of whom have made this edition possible. We would also like to take this opportunity to congratulate Kayla Wade of Newtown for winning the 9 Grams prize from our winter edition competition. This issue we, along with the generosity of our very good friends at Hanoi Kitchen in Barwon Heads, would like to treat a lucky reader to experience the delicious and beautifully balanced flavours of Vietnamese cuisine to the value of $50. For the opportunity to be included in the draw for this special prize, simply mail your full name and contact details to Eat and Drink Magazine, Editors Promotion, PO Box 2065, Indented Head, 3223 to arrive no later than November 12. Mark & Donna Wilkins

Publisher/Sales Mark Wilkins Editor/Accounts Donna Wilkins

EDMAG.COM.AU

Designer/Production Donna Sceney Writers Amanda Sherring Talin Hadlow Dale Cooper Donna Wilkins Photography Mark Wilkins Published By Eden Enterprises Australia Pty. Ltd. Trading as E&D Magazine PO Box 2065 Indented Head, 3223 Victoria Printed By Print Graphics Pty. Ltd.

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

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

moorabool valley fIl light lunches devonshire teas • homemade cakes & slices • hot chocolate • •

‘Bellerive’ 320 Ballarat Rd Batesford (1st entrance on left after freeway) P/F:

5276 1422

made from quality couverture chocolate

•

gluten-free and vegan according to availability

Mon-Tues: Closed Wed-Sat: 10am-5pm Sun: 11am-5.30pm

In the kitchen with...

Simon Hilber at BeachHouse Barwon Heads

Modern Australian Cuisine brings a sea change to the BeachHouse ARTICLE BY Amanda Sherring PHOTOS BY MARK WILKINS

When Tom Andrew’s family took over the BeachHouse in Barwon Heads in 2008, Bouillabaisse was added to the menu and one decade on it remains a favourite with both tourists and locals. While the Bouillabaisse is still a popular item, locals have been introduced to a whole new list of favourites with the addition of head chef Simon Hilber. Working as head chef for three months of his six months at the Barwon Heads restaurant, Simon has previously worked at the luxury resort Qualia on Hamilton Island, with Nick Holloway at the award-winning Nu Nu restaurant in Tropical North Queensland and with award-winning Executive Chef, Marty at Oakdene on the Bellarine Peninsula. Simon says, “I worked for Jane-Therese Mulry, and she was Marco Pierre White’s first female head chef and so that was a big learning experience in a short amount of time.” “[Oakdene Vineyards] was also a good stepping stone from the get-go for me and set a really good platform.” Moving states three times, the addition of twins brought Simon and his young family back to his hometown on the Bellarine Peninsula – where it all began. Simon continues, “I’ve been cooking for 14 years. I actually started in Barwon Heads and I was a kitchen hand At the Heads many years ago. That was pretty much the start of my career.”

Recipe

Western Plains Pork Belly with cannellini bean puree, spring vegetables & mustard paper

cured pork belly

cannellini bean puree

spring vegetables

Ingredients:

• 2-3kg boneless pork belly cured overnight with: • 300g sea salt • 300g sugar • 80g five spice • 1Lt apple cider

• 300g cannellini beans soaked overnight • 1 brown onion roughly diced • 6 cloves garlic, halved • 1Lt chicken stock • 100g butter

• Heirloom carrots including tops and baby turnips

Method:

2. Drain well.

1. Rinse cured pork belly under cold water and place in a deep baking tray.

1. Add onion, garlic, soaked beans and stock to a pot, simmer until beans are tender and then pass through colander retaining stock.

mustard paper

2. Braise with apple cider at 175C for 3 hours or soft to touch, remove from tray and section into 180g pieces.

3. Return pieces to tray, drizzle with olive oil and dust with sea salt. Finish in 180°C oven for 11 minutes or until skin is crispy.

Method: 1. Cook in water, olive oil and salt until tender.

Ingredients: 2. Transfer colander ingredients to a blender along with butter and 150ml chicken stock and blitz until smooth. Season to taste and serve at room temperature.

• 100g oats • 600ml full-cream milk • 15g black mustard seeds

Method: 1. Add oats and milk to a medium pot. Cook over medium heat until oats are soft. Transfer to a blender and blitz until smooth. Add mustard seeds to mixture and stir through.

2. Spread mixture thinly on silicone mat or baking paper. Bake at 185C in a fan forced oven for 20 minutes checking after 10 minutes or until the mixture crisps up like a biscuit. Let stand at room temperature to cool.

Assemble ingredients and serve.

beachhouse barwon heads

The lifestyle change has allowed Simon and his family to slow down, and the family-friendly focus of the BeachHouse Barwon Heads has encouraged him to do just that. Venue manager Tom says, “Being such a small town, everyone knows that our family owns the business. Everyone comes in and they know Simon is the chef and he’s putting the food out and that Tom is looking after us.” That’s not to say things have slowed down in the kitchen for Simon. Operating breakfast, lunch and dinner seven days a week, the Barwon Heads restaurant averages 600 dishes daily – and that’s not even the busiest day. Credit goes to the front of house and kitchen team, who work like a well-oiled machine keeping everyone that walks through the doors a satisfied customer.

favourite on the menu is probably the Thai red duck curry – it’s been selling really well.” Having just released a new menu in May, Simon is already working on creations for the next menu. Locality of produce is an important aspect when considering elements for each dish, and one that Simon takes seriously. Meat is often supplied from Benno’s Meating Place next door, with seafood from throughout the region. Simon and the team are proud to source produce from The Egg Man, free range of course, Zeally Bay Sourdough, Lonsdale Tomato Farm, Maggie’s Kitchen for preserves and Lighthouse Olive Oil to name but a few. Simon says, “We’re utilising local produce as much as we can, that’s a big element for us here.”

Tom says, “Some of the new stuff Simon’s putting on the menu has been going nuts.”

A dish utilising produce from a local vineyard, and one Simon is familiar with, is the Blue Swimmer crab dish. The soft sweet crab meat mixture is presented as a solid cylindrical shape, and served with a sticky radicchio made with Oakdene Pinot Noir. The whole dish is completed with a display of crispy lotus root positioned on top.

“The soft shell crab tacos on the grazing menu and the pulled pork sliders have been very popular. My new

Simon says, “It’s made of really simple, earthy colours and flavours.”

Since Simon has implemented changes to the menu, feedback indicates that diners are loving the modern Australian cuisines Simon blends into the menu each season.

Recipe

Blue Swimmer Crab with sticky radicchio and lotus

Blue Swimmer Crab

Sticky Radicchio

Lotus Root

Ingredients:

• 200g cooked and shelled crab meat • 40g mayonnaise (Hellman’s is fine) • 30g chopped chives, reserve 10g • Salt to taste

• 500ml local pinot • 100ml red wine vinegar • 100g caster sugar • 500g radicchio lettuce

• 1 lotus root cleaned and dried

Method:

- In a pot, reduce pinot, red wine vinegar and sugar until a sticky consistency is present. Add cored and quartered radicchio to pot, wilt until soft and cool in fridge overnight.

- Place crab meat in a bowl, add mayonnaise, chives and salt to taste, while gently stirring mixture.

Method:

Method: - Slice lotus thinly using a mandoline or v-slicer being careful of fingers. Shallow fry in cotton seed oil until golden brown, drain and season

to assemble: With a round cutter centred on a plate add the crab mixture to the base and press down gently before carefully removing. Then add the sticky radicchio and lotus root on top and garnish with reserved chives.

beachhouse barwon heads

“Predominantly the crab is on the base, then the radicchio and lotus root on top along with some micro herbs.” Visually it’s a textural delight, with the lotus root the rough surface that gives way to the silky, smooth layers underneath. It tastes as good as it looks – each layer serving as a new sensation yet working together perfectly. A reoccurring item on the menu, and one soon to be reinvented for spring, is the ever-popular variations of pork belly. The spring menu adaptation sees Western Plains pork accompanied with a cannellini bean puree, steamed vegetables of heirloom carrots and turnips and the curious addition of mustard paper. Simon says, “[The mustard paper] is similar to a porridge base and we blitz it really fine and add some mustard seeds to it. We cook it really thin and it crisps up like a biscuit, it’s more of a textural component.” “Our pork has been braised in Flying Brick apple cider, and the cannellini bean gives it a nice starch component.” Well-crafted dishes like this are seen throughout the menu, with a hint of Simon’s influences and his partiality for seafood a few of the personal touches. Items like the seafood linguine, Malaysian Portarlington mussel laksa and the grilled saganaki are a few of Simon’s variations to the menu. Simon says, “My style is more modern Australia, which is pretty broad, but I do have an influence of Mediterranean and Asian.” A new head chef can occasionally signify instability in the kitchen, but relationships run strong throughout the venue. Many of the chefs in the kitchen have experienced life as a head chef in their career, and Simon has been lucky to work with his sous-chef at another venue. Simon says, “All the staff get along really well so it’s really nice to be here.” “It makes it easier coming to work when you’ve got a really good team in the kitchen and friendly staff out the front as well.” As for when he’s not at the BeachHouse, Simon is helping to take care of his new twin babies or planning ingredient combinations for his next seasonal menu.

BeachHouse Barwon Heads

UU48 Hitchcock Avenue Barwon Heads VIC

VV OOwww.beachhousebarwonheads. (03) 5254 3376 com.au

@beachhousebh

FF @beachhouseBH Opening Hours: Mon-Fri: 9am-9pm Sat/Sun: 8am-10pm

RESPECT THE HISTORY ENJOY THE FUTURE Meals available

7 Days a Week Lunch 12pm – 2:30pm Dinner 6pm – late weekend snack menu 2:30pm – 5:30pm

$12 lunch specials In the publIc bar monday – SaTURday

live Music FRiday SaTURday SUnday

158 Mckillop st, geelong p. 5221 3707 enquiries@elephantandcastle.com.au | www.elephantandcastle.com.au 17

350g Scotch Fillet

Grilled Atlantic Salmon

Kids Burger

Smokey Bourbon BBQ Pork Ribs

KIDS MEALS AVAILABLE... 7 Palmerston St, Drysdale VIC 3222 | Ph: 5251 5551

E & D spring 2018

13TH BEACH GoLF LInKS Come and experience the sweeping views across Lake Murtnaghurt and our top ranked golf courses. We welcome everyone to enjoy dining at our relaxed clubhouse setting, with lunch available 7 days a week and breakfast served on weekends. Group bookings are welcomed and we have plenty of room for the kids to run around, so make sure you come in and experience what’s on offer.

U V

1732 -1770 barwon heads Rd, Connewarre

9 GrAMS 9 Grams cafe/restaurant is due to open September 2018 in the new Worksafe Building 1 Malop Street, Geelong City. We stock Brunetti cakes & Veneziano coffee along with having a great breakfast & lunch menu. Opening hours: Monday – Friday 7am – 4pm.

1 Malop st, Geelong

read more: page 90

paired with amazing new release 2017 scotchmans hill Chardonnay

Café de Paris Porterhouse Steak

Available at: scotchmans Hill

Available at: sphinx Hotel

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Coconut Prawns

Mt Vesuvius Pizza

Coconut crumbed prawns with mango aioli

house made napoli, hot sauce, hot salami, red onion, roast capsicum, olives, mozzarella cheese, chilli, bacon & rocket

Chef: Lee smaldon Available at: The Bungalow restaurant

Chef: Vaughan smith Available at: The Federal

cominG soon to GeelonG

authentic Greek cuisine thE GREEK

@ CUstOMs hOUsE

www.thegreekcustomshouse.com

Crispy Battered Chicken buttered green pea mash, traditional Vietnamese salad Available at: The Lord nelson

E & D spring 2018

Epicurean Adventures & Transport with

Wine Wheels ARTICLE BY:AMANDA SHERRING | PHOTOGRAPHS: SUPPLIED

Not long after the Bellarine Peninsula was opened up further to Melbourne tourists via the Port Phillip Ferries service, the introduction of Wine Wheels opened it up even more with an epicurean tour of wineries throughout the region.

Jack Rabbit wedding and events manager Kristie Luscott says, â&#x20AC;&#x153;We were thrilled to launch Wine Wheels. It was born from the idea of us wanting to offer Bellarine winery tours and enticing visitors to explore our region from Melbourne and afar. It just teed up nicely with the new ferries coming to town.â&#x20AC;? Operating for just under a year, the tour bus runs four days a week on Tuesday, Thursday, Saturday and Sunday. Times coincide with the ferry service allowing tourists and locals alike the chance to experience the wonders of The Bellarine.

E & D spring 2018

Kristie says, “It’s been fantastic for us to reach out to those who would otherwise not know of us or The Bellarine. We’ve designed the tours to give you an immersive epicurean feel to what the Bellarine can offer.”

A ‘Thursday Tasting Tour’ will lead you to Flying Brick Cider Co. for tastings followed by lunch at Leura Park Estate which features delicious Al Fresco platters of local produce and gourmet stone based pizzas prior to a tasting at Jack Rabbit.

A charismatic bus driver guides each tour, with additional information about the destination provided within the venue during the tastings.

The weekend tours include Flying Brick Cider Co. and Yes said the Seal wine tastings before enjoying Al Fresco platters and gourmet pizzas for lunch at Leura Park Estate.

There are several packages available to enjoy, each one honing in on Bellarine ‘hot spots’. The ‘Tuesday Tasting Tour’ will take you to Flying Brick Cider Co. for a tasting of naturally crafted boutique ciders as well as the refined stable of Yes said the Seal wines and then on to a tasting and lunch at the House of Jack Rabbit Cellar Door & Café or upgrade to the Vineyard Restaurant for a two-course lunch option.

Tour prices begin at $55 with a $70 upgrade option available on Tuesdays for a two-course lunch at the Jack Rabbit Vineyard Restaurant. Kristie says, “Here at Jack Rabbit on Tuesdays you can have lunch with us. Our menu at the House of Jack Rabbit Cellar Door & Café is always seasonal and delicious but you can also choose to upgrade to

wine wheels | feature article

the Restaurant. So if more of a fine dining experience is preferred, you can enjoy a sensational two-course lunch in the Restaurant. Both the Cellar Door Café and Jack Rabbit Restaurant have epic views so it’s just a case of what style of dining experience is called for!” These views of mention are the unrivalled sights across the bay to Geelong, the You Yangs and Melbourne. Kristie adds, “It’s really quite breathtaking.” Tours are also customisable, with the option to add in seasonal experiences or events such as picking berries from Tuckerberry Hill farm in Drysdale. Alterations can also be made to include sister winery Leura Park Estate, which is well known for its stable of premium wines and rustic chic boutique feel. Kristie says, “There’s so much on offer on The Bellarine to enjoy...customised tours allow us to showcase what’s happening here on The Bellarine and get people out and about.”

Each fine establishment offers a 10% discount on take away wine/cider purchases, meaning you can return home and continue to savour the beautiful Bellarine. The Wine Wheels bus operates at a capacity of 20 people. Tours are able to cater for small groups but can also access extra resources to accommodate larger parties. So far, Wine Wheels has seen Hen’s parties, corporate events, 50th birthdays and many other milestones and celebrations shared on the bus. Kristie continues, “It’s a really enjoyable day out based around food and wine, but it’s also a little bit of an adventure as well. We’ve made it something a bit special in that regard.” New tour inclusions currently being planned will embrace the adventurous spirit of visitors, adding a sporting element to the tour. A visit to Jack Rabbit Vineyard will be accompanied by an action packed

wine wheels | feature article

detour to Curlewis Golf Club to experience the stateof-the-art new driving range, impressive Mini Golf, XGolf and dining facility. Wine Wheels takes the stress and navigation out of your hands and allows visitors and locals of the region to completely immerse themselves in some of the best local produce, sights and businesses of the Bellarine. Also, be sure to consider a ‘Tasting Tour Voucher’ when considering a future gift and delight someone with an ‘Epicurean Adventure’ filled with wine, cider, food and fun! Kristie says, “For me, being able to sit back and relax on the bus is a real treat, there’s beautiful countryside here on The Bellarine—rolling hills with cattle on one side. Then you’re here with bay views and the vineyards, it’s pretty spectacular. I think being a local you don’t always appreciate it.”

wine wheels

UU1401 Portarlington Road, Curlewis, Victoria 3222

VVPh: 0477 007 502 MMEmail: cheers@winewheels.com.au OOWebsite: www.winewheels.com.au Bellarine Tasting Tours: Tuesday, Thursday, Saturday and Sunday subject to change. Pick up from the Portarlington Ferry Terminal.

In addition to the tours, Wine Wheels is also happy to organize personalised economical group return transport from within the Geelong and Bellarine district when dining at its partner venues including Curlewis Golf Club, Flying Brick Cider House, Jack Rabbit Vineyard and Leura Park Estate. 91

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Mixed Onion Tart red wine and balsamic reduction, local olive oil, goats cheese Chef: David Warmisham Available at: The range @ Curlewis

hand made Gnocchi

Sunday Roast

Delicious gnocchi, perfect for a tasty lunch

Roast beef, gravy, vegetables

Chef: Chris La Fornara Available at: The sprout About

Chef: Chris sierra Available at: The Valley inn

OPEN 7 DAYS 7AM - LATE

Driving Range 18 indoor/outdoor driving bays

Mini Golf Step into spectacular

PGA Pro Lessons

XGolf

Trackman Golf performance technology High performance sessions

Enter the future. Play the world.

ALL DAY DINING. EVERY DAY CORPORATE EVENTS & CONFERENCES. FUNCTIONS & PARTIES 1201 Portarlington Rd Curlewis VIC 3222 P: 03 5251 1111 E: therange@curlewisgolf.com.au curlewisgolf.com.au 94

Special Events This September Wed 05 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong - 5:00pm-10:00pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $15 Enq - 5222 8390 Fri 07 - FISH AND CHIP FRIDAY 360Q Restaurant, Queenscliff - From 5:00pm Delicious flathead fillets, crunchy chips, tartare sauce and lemon. COST $25 Enq - 5257 4200 Mon 10 & Tue 11 - STEAK & DRINK NIGHT Main Bar, Elephant & Castle Hotel, Geelong - From 6:00pm Choose one of four steaks and four sauces. Includes a glass of house wine or pot of Carlton Draught. From $23 Enq - 5221 3707 Thu 13 - CURRY & DAHL COOKING CLASS The Sprout About, East Geelong - 4:00pm-6:30pm Digest fresh cooking hints and a delicious dish. COST $55 Enq - 5229 6131 Thu 13 - TRIVIA Lord of the Isles Tavern, Newtown - From 7:30pm NEW Courtyard Menu available & GREAT Prizes + jackpot. FREE Entry Enq - 5224 2522 Sun 16 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff - 6:00pm-7:30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $40 Enq - 5257 4200 Wed 19 - TRIVIA Front Bar, Elephant & Castle Hotel, Geelong - 7:30pm $20 Chicken Parmi with chips and salad + pot available for all trivia players + plenty of prizes. FREE Entry Enq - 5221 3707

*All details correct at time of printing* 96

Thu 20 - SIX-COURSE DEGUSTATION LUNCH The Q Train, Queenscliff - 11:30am-3:00pm Experience amazing dishes and scenic views travelling the Bellarine Railway. TICKETS $119 Enq - 0474 968 309 Fri 21 - BECCY COLE-LIONESS TOUR DINNER AND SHOW The Gateway Hotel, Corio - 5:30pm A night with one of the nation’s bestloved and most celebrated artists. TICKETS $62.55 Enq - 5275 1091 Sat 22 - FIRST CLASS DEGUSTATION LUNCH The Q Train, Drysdale - 12:30pm-4:00pm Experience prestigious dining with matching wines and scenic views travelling the Bellarine Railway. TICKETS $159 Enq - 0474 968 309 Sun 23 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff - 6:00pm-7:30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $40 Enq - 5257 4200 Wed 26 - CYRIL’S FAREWELL TESTIMONIAL DINNER The Sphinx Hotel, North Geelong - 6:30pm-10:30pm Includes 2-course meal, 4-hour basic alcohol package, interview & audience Q&A session with the players, stand up comedian, memorabilia auction and raffles. TICKETS From $145 Enq - 5278 2911 Thu 27 - SEAFOOD NIGHT Elephant & Castle Hotel, Geelong - From 6:00pm With salad or veg + chips(except seafood pho). Includes a glass of house wine or pot of Carlton Draught. FROM $22 Enq - 5221 3707 Fri 28 - FISH AND CHIP FRIDAY 360Q Restaurant, Queenscliff - From 5:00pm Delicious flathead fillets, crunchy chips, tartare sauce and lemon. COST $25 Enq - 5257 4200

Special Events This October Wed 03 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong - 5:00pm-10:00pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $15 Enq - 5222 8390 Fri 05 - FISH AND CHIP FRIDAY 360Q Restaurant, Queenscliff - From 5:00pm Delicious flathead fillets, crunchy chips, tartare sauce and lemon. COST $25 Enq - 5257 4200 Mon 08 & Tue 09 - STEAK & DRINK NIGHT Main Bar, Elephant & Castle Hotel, Geelong - From 6:00pm Choose one of four steaks and four sauces. Includes a glass of house wine or pot of Carlton Draught. From $23 Enq - 5221 3707 Thu 11 - CLASSIC SWEET COOKING CLASS The Sprout About, East Geelong - 4:00pm-6:30pm Digest fresh cooking hints and delicious treats. COST $55 Enq - 5229 6131 Thu 11 - TRIVIA Lord of the Isles Tavern, Newtown - From 7:30pm NEW Courtyard Menu available & GREAT Prizes + jackpot. FREE Entry Enq - 5224 2522 Sat 13 - SIX-COURSE DEGUSTATION DINNER The Q Train, Drysdale - 6:30pm-10:00pm Experience amazing dishes and scenic views travelling the Bellarine Railway. TICKETS $119 Enq - 0474 968 309 Sat 13 - ADELE “THE TRIBUTE”MEAL & SHOW The Sphinx Hotel, North Geelong - 7:00pm Celebrate the UK’s most popular female artist with a journey of soulful music. TICKETS $58.34 Enq - 5278 2911 Wed 17 - TRIVIA Front Bar, Elephant & Castle Hotel, Geelong - 7:30pm $20 Chicken Parmi with chips and salad + pot available for all trivia players + plenty of prizes. FREE Entry Enq - 5221 3707

Fri 19 - THE UNITED NATIONS COMEDY GALA MEAL & SHOW The Sphinx Hotel, North Geelong - 6:00pm-10:00pm Prepare yourself to witness a comedy show for the ages with six comedians. TICKETS $85 Enq - 5278 2911 Sun 21 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff - 6:00pm-7:30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $40 Enq - 5257 4200 Thu 25 - SEAFOOD NIGHT Elephant & Castle Hotel, Geelong - From 6:00pm With salad or veg + chips(except seafood pho). Includes a glass of house wine or pot of Carlton Draught. FROM $22 Enq - 5221 3707 FRI 26 - SIX-COURSE DEGUSTATION DINNER The Q Train, Drysdale - 7:00pm-10:30pm Experience amazing dishes and scenic views travelling the Bellarine Railway. TICKETS $119 Enq - 0474 968 309 Sat 27 - CHEESE WINE N DINE TOUR Presented by The Bungalow Restaurant, Drysdale Exclusive guided winery tour, award winning local cheese matched with Scotchmans Hill wines and dinner. COST $99 Enq - 5216 3025 Tue 30 - 2014 PENFOLDS GRANGE RELEASE DINNER Lord of the Isles Tavern, Newtown - 6:30pm Includes 6-course dinner, matching wines from Penfolds Bin release & tasting of the 2014 Penfolds Grange. TICKETS $250 Enq - 5224 2522

*All details correct at time of printing* 97

Special Events This November Thu 01 - SEAFOOD NIGHT Elephant & Castle Hotel, Geelong - From 6:00pm With salad or veg + chips(except seafood pho). Includes a glass of house wine or pot of Carlton Draught. FROM $22 Enq - 5221 3707 Tue 06 - MELBOURNE CUP CULINARY CARNIVAL Jack Rabbit Restaurant and The House of Jack Rabbit, Bellarine Celebrate the race that stops a nation in style. Enq - 5251 2223 Wed 07 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong - 5:00pm-10:00pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $15 Enq - 5222 8390 Thu 08 - TRIVIA Lord of the Isles Tavern, Newtown - From 7:30pm NEW Courtyard Menu available & GREAT Prizes + jackpot. FREE Entry Enq - 5224 2522 Fri 09 - STARS The Gateway Hotel, Corio - 6:00pm Catch this iconic Aussie band as they reunite for a night of country rock. TICKETS $71.40 Enq - 5275 1091 Sun 11 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff - 6:00pm-7:30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $40 Enq - 5257 4200 Wed 14 - TRIVIA Front Bar, Elephant & Castle Hotel, Geelong - 7:30pm $20 Chicken Parmi with chips and salad + pot available for all trivia players + plenty of prizes. FREE Entry Enq - 5221 3707

*All details correct at time of printing* 98

Thu 15 - VEGAN COOKING CLASS The Sprout About, East Geelong - 4:00pm-6:30pm Digest fresh cooking hints and a delicious dish. COST $55 Enq - 5229 6131 Sun 18 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff - 6:00pm-7:30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $40 Enq - 5257 4200 Wed 21 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong - 5:00pm-10:00pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $15 Enq - 5222 8390 Fri 23 - FISH AND CHIP FRIDAY 360Q Restaurant, Queenscliff - From 5:00pm Delicious flathead fillets, crunchy chips, tartare sauce and lemon. COST $25 Enq - 5257 4200 Mon 26 & Tue 27 - STEAK & DRINK NIGHT Main Bar, Elephant & Castle Hotel, Geelong - From 6:00pm Choose one of four steaks and four sauces. Includes a glass of house wine or pot of Carlton Draught. From $23 Enq - 5221 3707 Wed 28 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong - 5:00pm-10:00pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $15 Enq - 5222 8390 Fri 30 - FISH AND CHIP FRIDAY 360Q Restaurant, Queenscliff - From 5:00pm Delicious flathead fillets, crunchy chips, tartare sauce and lemon. COST $25 Enq - 5257 4200

RESPECT THE HISTORY ENJOY THE FUTURE

LIVE MUSIC FRIDAY SATURDAY SUNDAY

158 MCKILLOP ST, GEELONG P. 5221 3707

BLACK ANGUS EYE FILLET WITH HONEY ROSEMARY KIPFLER POTATOES AND FRENCH BEANS

COMING SOON — FREE ENTRY SAT 15 SEPT

SAT 22 SEPT

SAT 13 OCT

TOTALLY 80s

THE AUSTRALIAN EURYTHMICS SHOW

THE GYPSY FLEETWOOD MAC TRIBUTE SHOW

All your favourite hits that had you screaming in front your TV set as you watched Countdown as a kid

A live rockfest of your fave Eurythmics tunes. The closest thing you’re ever going to get to the real thing.

Formed in 2006, the “Gypsy” are the original Melbourne Fleetwood Mac Tribute.

enquiries@elephantandcastle.com.au | www.elephantandcastle.com.au 99

E & D spring 2018

Wine Geelong Update

With President, Scott Austin Words by: Amanda Sherring | Photos supplied by:SUPPLIED

Wine Geelong entered the second half of 2018 with a successful third year of the Winter Shiraz Weekend. Held on July 7 and 8 the wellestablished event saw hundreds of locals and visitors enjoy what wineries in the region have to offer.

100

Each winery that took part offered something unique to visitors with a variety of masterclasses, live music and an abundance of gourmet produce. Amongst the lovely landscapes of the amazing Moorabool Valley, Austins & Co. hosted a wine, chocolate and cheese themed event as part of the celebrations. The weekend saluted Shiraz, one of Geelongâ&#x20AC;&#x2122;s finest offerings. The cool climate, spicy style grown and made here, stands to become even more popular over time. Itâ&#x20AC;&#x2122;s certain that with the fourth incarnation of the event next year it will be its strongest yet.

E & D spring 2018

“If you look long term at the impact of warmer temperatures in our country, Geelong will only gain a greater reputation as an ideal place to grow this variety,” Wine Geelong President Scott Austin says. “People are drinking more of the cool climate style Shiraz’. It generally has a more elegant, spicy profile and is very drinkable. People are trending towards wines of lower alcohol, refined, but still with great flavour.” August marked the release of the 2019 James Halliday Wine Companion. Wineries eagerly awaited the release, with our region often highlighted for producing high-quality wines. Provenance Wines, which recently opened a new cellar door within the Fyansford Paper Mills complex, was awarded the 2019 Best Value Winery in Australia, with three wines awarded 97 points, another three awarded 96 and a final three scored 95. “I sought to make it clear the award wasn’t driven by low prices: the first requirement was, and remains, above-average quality, with price looked at in the context of that quality,” James Halliday said in a newsletter announcing the award. Other wineries recognised in the Wine Companion include Clyde Park Vineyard with a score of 97 for their Chardonnay and Pinot Noir, Scotchmans Hill with two wines in the best of the year category and

12 scoring above 94 points and Oakdene Vineyards scoring 94 points or above for nine of their entered wines—among many others. Further accolades for the community came with Gourmet Traveller Australia’s Best Cellar Door Awards acknowledging Provenance Wines, Scotchmans Hill, Jack Rabbit Vineyard and Oakdene Vineyards. Another opportunity to acknowledge the region comes with the Geelong Wine Show, which celebrates its 20th year this spring. Presented by Wine Geelong, judging takes place at the Royal Geelong Show on October 16 and 17 with an awards night set for October 20. A public tasting at Geelong Cellar Door on October 21 will close formalities and allow those outside the industry to applaud our local winemakers. The event overall serves as a chance for wineries in the region to celebrate each other’s work and contribution to the industry. “The Wine Show provides a great opportunity for winemakers to benchmark themselves against each other,” Scott says. “The judges have extensive international experience and their feedback is invaluable. We love to see winemakers and growers be rewarded for their hard work and take a night out to celebrate together.”

101

E & D spring 2018

The great success for the region fuels Wine Geelong into its 17th year of Toast to the Coast. Tickets are now available for this year’s event scheduled for the Melbourne Cup weekend on November 3 and 4. More than 15 wineries across the Bellarine Peninsula, Surf Coast and Moorabool Valley will participate in the weekend, allowing wine lovers to immerse themselves in the award-winning wines and cellar doors of the region. The wineries will open their doors for masterclasses, special tastings, local food and produce as well as great entertainment. Sunday, November 4, serves as a family friendly day and the perfect opportunity to enjoy the offerings of the region with the young ones in tow. “It’s amazing how this just continues to grow and is clearly the must-do event on the calendar. At Wine Geelong, we encourage people to explore and discover places they may not have seen before,” Scott says. Scott and the team at Wine Geelong are excited to welcome new member, Three Colours Wine. Produced in the region by Johnny Clark, the name takes inspiration from the three colours of wine that are made by the business: white, red and rosé. Johnny has just returned to his hometown of Geelong after spending an inspiring year in Provence, France. The knowledge acquired while overseas has

102

helped shape much of the techniques, flavours and practices of Three Colours Wine. “We are thrilled to be gaining new members and we wish Johnny and his team every success. We will no doubt be tapping into his knowledge and recent experiences to share this together with all our makers,” Scott says. Well past the halfway mark for 2018 and it’s been an exciting year for Geelong winemakers. With many events, awards and celebrations yet to come, the remainder of the year is looking to be just as thrilling as the beginning. For all events and wine industry updates, visit winegeelong.com.au or follow Wine Geelong on Facebook or Instagram.

Wine geelong

MMinfo@winegeelong.com.au OOwww.winegeelong.com.au #geelongwine

FF @winegeelong

103

CHEF’S SELECTIONS

Surf & Turf buttery mash, seasonal greens and bisque jus Chef: sean tandy Available at: Torquay Hotel

WINE {DOMAINE} Geelong’s bespoke premier spirits Destination Available at: Wine Domaine

104

FEAST Geelong

• Quality Chef prepared food made on site • Locally roasted coffee from Ocean Grind, Torquay • 100% Plant Based Food • Huge Gluten Free Range • Healthy beverages including smoothies and keﬁr • Specialty take home products

5 Ormond Road, East Geelong | 0476 212 054 105

E & D spring 2018

Toast to the Coast

Celebrating Geelong’s Wine Region ARTICLE AND PHOTOGRAPHS SUPPLIED & Ferne millen photography

Melbourne Cup Weekend November 3—4 106

toast to the coast | feature article

The annual Toast to the Coast event celebrating the iconic Geelong Wine region is set to be held over the Melbourne Cup long weekend of November 3-4 from 10am-5pm. Showcasing our three magnificent sub-regions – each offering a variety of unique and exciting food, wine and entertainment options – guests can indulge in the very best of the Surf Coast, Moorabool Valley and Bellarine Peninsula, including public access to some wineries that do not have regular opening hours. Wine Geelong President Scott Austin, said that the event offered an incredible regional experience with patrons able to taste their way across a diverse selection of award-winning Geelong wineries. “Now in its 17th year, we’ve really focused on making this year’s Toast to the Coast a premium experience; we want to attract the serious wine drinkers but we’ve got something for everyone.” “Every year we have been fortunate with the weather and it’s such a good opportunity to bring together family and friends for the weekend. All of the wineries want to provide a great experience to really showcase all that our region has to offer.” This year’s event features more than 20 participants including guests hosted at other venues. This also includes an incredible six 5-star wineries, as rated by the Halliday Wine Companion 2019, being Austins & Co., Clyde Park, Oakdene, Scotchmans Hill, Spence Wines and Yes said the Seal.

107

E & D spring 2018

Over the two days, the region’s cellar doors will also deliver a varied program of features including complimentary wine tastings, local caterers, food vans and producers, vineyard restaurants and cafes offering special weekend menus, masterclasses, vineyard and winery tours, wine education and appreciation classes, new wine releases, rare back vintage tastings, luncheons, dinners and functions, gourmet food sales, live music and children’s activities. The event has long attracted wine connoisseurs from around the country – with Geelong being just an hour from Melbourne and Avalon Airport conveniently located at the gateway to the region – Toast to the Coast is one of the most anticipated events on the wine calendar.

108

Weekend passes include unlimited entry to participating venues and a commemorative take-home wine glass which acts as a ticket for complimentary wine tastings at all host vineyards. Cases of wine will be available for purchase over the weekend at all participating wineries, with special deals and free delivery a bonus at some venues. Toast-goers are encouraged to stay the weekend to experience all that Geelong – a burgeoning tourism and foodie destination – has to offer. There will also be plenty of family-friendly activities on the Sunday. Tickets are now available and are again expected to sell-out so be sure to take advantage of the Early Bird Offer to avoid disappointment. Please note there

toast to the coast | feature article

Toast to the Coast 2018 Participants Participants will be pouring their finest over two days of wine, food, music and fun!

SURF COAST Barwon Ridge Wines, Barrabool Bellbrae Estate, Bellbrae Mt Duneed Estate, Waurn Ponds Nicolâ&#x20AC;&#x2122;s Paddock, Waurn Ponds MOORABOOL VALLEY Austins & Co., Sutherlands Creek Clyde Park Vineyard & Bistro, Bannockburn Del Rios of Mt Anakie, Anakie Moorabool Ridge, Lethbridge Spence Wines, Murgheboluc BELLARINE PENINSULA

will be no on the day ticket sales, pre-sale only. Also note that private charter bus registration is essential via the website.

Basils Farm, Swan Bay Bellarine Estate, Bellarine Finesse Wines, Leopold - Guest of Leura Park Jack Rabbit Vineyard, Bellarine - Guest of Leura Park Leura Park Estate, Curlewis McGlashan Wallington Estate, Wallington Oakdene Vineyards, Wallington Ponda Estate, Wallington Guest of Wayawu Estate Scotchmans Hill, Drysdale Terindah Estate, Bellarine Wayawu Estate, Leopold Yes said the Seal, Wallington - Guest of Leura Park

For more information please visit www.toasttothecoast.com.au

toast to the coast 2018

UUSurf Coast - Moorabool

Valley - Bellarine Peninsula

OOwww.toasttothecoast.com.au Melbourne Cup Weekend 2018: November 3â&#x20AC;&#x201D;4

109

110

E & D spring 2018

McGlashan

Wallington Estate Award Winning Wines and so much more... ARTICLE BY: AMANDA SHERRING | PHOTOGRAPHS: MARK WILKINS & SUPPLIED

A photograph hanging on the wall in the cellar door depicts the moment Russell McGlashan jumped into the unknown. Taken in 1995, Russell stands on an empty field with his two daughters where a thriving vineyard is now located.

111

E & D spring 2018

“We bought the land in 1995 and there was nothing here—it was a big vacant paddock,” owner Russell McGlashan says. Working as an abalone diver at the time, alongside his wife Jan, the pair were running out of space at their Ocean Grove property and needed some extra room. The 63-acre estate in Wallington went on the market and it was the perfect solution to their situation. “It was 63 acres so it was a bit too big just to build a shed, so we decided to plant grape vines because we were interested in wine,” Russell says.

112

Enlisting the help of chief winemaker at Scotchmans Hill, Robin Brockett, the newcomers to the wine industry learnt the best varieties for the region and just how well-suited their soil was for producing wine. Aside from making use of the large estate, the initial concept was to produce fruit to sell to other wineries as well as making small batches of wine to supply to restaurants. While selling these grapes back to Robin at Scotchmans Hill, he commented on how well the fruit and wine was tasting. Recognising the potential of the wine, Robin suggested McGlashan Wallington Estate enter in the Geelong Wine Show that year.

mcglashan estate winery | feature article

“We did and we were away on holidays when a friend rung up and he said, ‘I’m at the Geelong Wine Show and your Pinot Noir has just won a gold medal’,” Russell says. Judged by renowned wine critic James Halliday, the success for the McGlashans marked a turning point in their business. Not long after winning the gold, McGlashan Wallington Estate was also mentioned in the Halliday Wine Companion and phone calls started coming in with requests to sample the award-winning Pinot Noir.

“Once we got into his book people started ringing up and saying, ‘Can we have a taste?’. We said not really because we don’t have any where to taste it,” Russell laughs. “So we set up a room in our house and had a little tasting room. People just started coming and so we decided to start doing a cellar door.” The sudden demand enabled McGlashan Wallington Estate to expand its offerings, and in 2004 they planted two new varieties of wine: Pinot Gris and Shiraz. Three to four years of maturing and running tastings from their home and the cellar door was complete.

113

E & D spring 2018

Twenty-three years after that initial photo was taken, the winery boasts nine varieties, many of which are award-winning, a stunning cellar door and a small batch of pale ale, lager and ginger beer which is only available on site. Time has also made experts of Russell and Jan when it comes to the wine itself, with Russell completing all of the viticulture of the grapes on site before delivering them to Scotchmans Hill.

“We separate the fruit when we pick it and a quarter of it goes into old oak for a little bit of the process,” he says. The result is a brilliantly straw-coloured wine with hints of peach and apricot and a dry finish. There is also a traditional French-style Chardonnay that has been in oak for 12 months.

“After that, Robin and I go through the styles and wine making process and selection of oak. He basically selects all the oak for us and we have a chat every now and then and go through the process,” he says.

Retiring from abalone diving two years ago, the remnants of Russell’s career are scattered throughout the cellar door. A known collector, relics from the bottom of the ocean and his love for music and cars are all on display. On the weekends Russell exhibits his car collection for appreciation.

Unique to McGlashan Wallington Estate, and a favourite of Russells, is the lightly oaked ‘single stave’ Chardonnay.

McGlashan Wallington Estate is truly unique in that the personality and life of its owners shines all through the wine tasting room. One corner reflects Russell’s

114

mcglashan estate winery | feature article

time spent in the ocean, another corner reflects his love for cars after being a mechanic and throughout are souvenirs from both of their travels. Each table you take a seat at is from a different country, with each one representing a destination that Jan and Russell have visited. “The tables in the cellar door are actually from all different countries,” Russell says. “There’s an Indian, French Provincial, Chinese Mahjong, Moroccan and Singaporean one. We bought the first one from India and thought maybe we should get more.” The cellar door itself overlooks the thriving vineyards and rolling hills of the estate. Built for all conditions, a covered outdoors area with a wood oven is perfect for entertaining and often plays host to large groups during the annual Toast to the Coast event and the like.

A new addition to the vineyard will be four selfcontained cottages currently under construction. Adjacent to the cellar door and looking over the vineyard, each cottage will have its own verandah, BBQ, carport and outdoor heating. It’s a clever enhancement to the winery that will allow for a completely immersive experience at the estate, whether it be overnight or across a weekend. Not yet fully realised, Russell is excited for its potential and awaits its completion around November this year. With gourmet grazing platters available at the cellar door and an array of wood oven pizzas—including the iconic Russ’s Abalone Special—a whole experience can be had at the winery. Produce is sourced locally, with Portarlington mussels, Pacific oysters, Bellarine Golden Olive Oil and fruits and vegetables from the region as well.

115

E & D spring 2018

The success and accolades they receive now serve as validation for what the family has overcome, as the vineyard almost didn’t happen. Planted in 1995, this year was also a historical flood year for the region resulting in the Barwon River peaking at 5.23 metres. 1996 was also a wet year, and the challenging conditions were made worse with 10 years of drought to follow. “We actually ran out of water altogether in 2007,” Russell says before adding, “we almost gave up, but we stuck at it.” And good thing they did, as McGlashan Wallington Estate is an exemplary addition to the region that arose from humble beginnings.

116

McGlashan Wallington Estate

UU225 Swan Bay Road, Wallington, 3222

VVPhone: 5250 5760 VV0409 237 181 / 0409 016 840 OOwww.mcglashans.com.au MMmcglash@pipeline.com.au FF @McGlashansEstate Opening Hours: Fri-Sun: 11am – 5pm

Award Winning Wines - Gourmet Platters - Wood Oven Pizzas Functions

225 Swan Bay Road, Wallington Vic 3222 Phone: 03 5250 5760 117

w i t h D a l e C oo p er f r o m W i n e { D oma i n e }

Baie wines

2017 SHIRAZ

Bellarine Peninsula

14% abv

Vivid purple in colour. Bright blackberries, spice and liquorice on the nose enticing you to delve deeper. Similar characters flood the mid palate filling each and every part of the mouth. The poise of this wine at this stage of its life is exceptional. The French Oak has been used to perfection. Food: Chargrilled Eye Fillet Steak Drink: 2019 â&#x20AC;&#x201C; 2030

Baie wines

2018 PINOT gRIS Bellarine Peninsula

Shimmering light gold in colour. Upfront aromas of Banana & Lantana with a touch of sherbet. The ever so slight change in style has seen this wine lead into a local classic, which sells out well before the next vintage. This has all the hallmarks that you look for: poached pear (Nashi) and apples with an oily textural mouthfeel. Bravo once again. Food: Creamy Seafood Linguine Drink: 2018 â&#x20AC;&#x201C; 20

118

119

Santa & d'sas

2017 pinot noir 13.4% abv Yarra Valley

Bright red in colour. Since trying this wine around a month ago I new that this was something special. I jumped at the chance to review it as I have leisurely consumed a bottle or 2 recently. Now for the review. Bright red in colour. Bright cherry, undergrowth, broken twigs & chamois tannins. The palate weight and mouthfeel of this wine is impeccable. Food: Medium-rare Game Drink: 2018 â&#x20AC;&#x201C; 2024

McGlashan

2017 pinot noir Wallington Estate

13%ABV

Light/Medium red in colour. Notes of Raspberries, strawberries and dusting cocoa on the nose.Bright cherries and rose notes fill out the mid palate whilst displaying a slippery mouthfeel. This is a well balanced Pinot Noir showing all the right characters in all the right places. Food: Sea bass ceviche Drink: 2018 â&#x20AC;&#x201C; 2024

120

Cellar Door | Cafe Grazing Menu | Functions Fireside Shiraz tastings, Shiraz Masterclasses & winter warmer restaurant specials 7th & 8th July

Opening Hours: Thursday â&#x20AC;&#x201C; Sunday from 11am

provenance wines

2017 golden plains pinot noir 13.2% abv Geelong

Sourced from 3 Vineyards, Darriwill Ceres, Scotsburn Sinclair Ballarat and Pierrepoint Henty. This is a well weighted Pinot Noir showing great complexity. I’m not sure how Scott Ireland comes up with the breakdown percentages of the Vineyards or whether their are different clonal selections from each Vineyard but whatever it is he has crafted this wine to perfection. Take my advice and grab a bottle or 2 whilst it’s still available. Food: Only if really necessary. Drink: 2018 – 2030

provenance wines

2015 GEELONG shiraz Geelong

Vivid purple/red in colour. It’s not only the intensity of the fruit blackberries, spice,pepper and a lick of liquorice it’s also the palate that shows great complexity (mouthfeel). Showing great regional provenance. A classic example of what can be done with cool climate Shiraz. Recent Winner Gold Medal- Royal Melbourne Wine Show. Food: Lamb backstrap Drink: 2018 – 2030 122

123

Bannockburn vineyards

2005 chardonnay Bannockburn

14% abv

Exceptional light gold in colour for its 13th Birthday. Notes of honeycomb ice-cream, butterscotch and vanilla custard. It has a mouthfeel that most winemakers and tasters can only dream of. This wine is under cork and has performed exceptionally well. I am not sure if it could have faired any better under stelvin. Figs & French Oak fill out the back palate dovetailing like a Mastercraftmen. WOW! Food: Lobster. Drink: 2018 â&#x20AC;&#x201C; 2020

Bannockburn vineyards

2015 shiraz Bannockburn

14% abv

Deep Red in colour.. Initial notes of olive tapenade and dark berries. After a 10 year hiatus from Bannockburn Matt Holmes is doing what he does best, producing an aromatic textural well balanced wine. With around 20% whole bunch and the use of indigenous yeast this shows the full expression of the site & the great vintage that 2015 was in Geelong. It has complexities, finesse & polish to burn. Food: Charcuterie platter. Drink: 2018 â&#x20AC;&#x201C; 2030 124

Experience the Scotchmans Hill Cellar Door

125

clyde park

2017 ESTATE PINOT NOIR Bannockburn

13%ABV

Medium Red in colour. Initially aromas of strawberry compote before moving onto violets and spices. Complexity is the first word that comes to mind. The brambly flavours carry well onto the palate. Approachability is the key here. Silky mouthfeel showing enough grip (tannins) to see a long life ahead. Each way bet, drink now or cellar for 10 years. Food: Peking Duck. Drink: 2018 – 2028

clyde park

2017 fumÉ blanc Bannockburn

13%ABV

Shimmering light gold in colour showing great clarity. Subtle notes of stone fruits and light gun smoke. It is the texture of this wine that strikes me first, followed by the vast array of flavours. There are also some waxy notes (lanolin) on the finish. I’m liking the style. Food: Pan Fried Scallops. Drink: 2018 – 2022

126

BISTRO 7 DAYS FROM 11.30AM

SUNDAY LIVE MUSIC

FUNCTIONS/CATERING/EVENTS

WOOD OVEN

GROUP BOOKINGS

WHAT’S NEW AT CLYDE PARK Come and visit cellar door and taste our ‘2017 new releases’ – Open 7 days a week 11am – 4pm With fantastic views, the freshest food and a wide selection of wines and beverages available 7 days a week why not visit Clyde Park today. 2490 Midland Highway, Bannockburn Geelong 3331 www.clydepark.com.au Email: events@clydepark.com.au Phone 03 52 817 274 127

w i t h D a l e C oo p er f r o m W i n e { D oma i n e }

Banks road

will's selection 2015 PINOT NOIR

Bellarine Peninsula

Medium Red in colour. From the onset you know you have stumbled across something special. Classical Pinot Noir notes of damp earth and truffles. Will has thrown everything at this wine. Svelte tannins and great use of quality Oak. Supple mouthfeel although the intensity of the fruit is quite remarkable. Food: Grilled Spatchcock with Root Vegetables Drink: 2018 â&#x20AC;&#x201C; 2030

Jack rabbit

2017 PINOT NOIR Bellarine Peninsula

Light red in colour showing great clarity. Quite muted on the initial nosing. Sweet strawberries/ raspberries on the palate. This is in the lighter spectrum of Pinot Noirs but 10/10 for approachability. Unbeatable for value as a wine by the glass or simply over lunch. Food: Seared salmon Drink: 2018 â&#x20AC;&#x201C; 2022

128

85 MCADAMS LANE BELLARINE VIC 03 5251 2223 www.jackrabbitvineyard.com.au FOLLOW US ... O P E N 7 D AY S 1 0 . 3 0 A M â&#x20AC;&#x201C; 5 . 0 0 P M , D I N N E R F R I D AY & S AT U R D AY N I G H T S

129

BELLS BREWING CO

citra PALE ALE

5% ABV

Medium amber in colour. Showing great beading and compact head. It immediately showcases the roasted malts. It uses a relatively new Nelson Sauvin hops developed in New Zealand, which displays fruit characters not to dissimilar to Sauvignon Blanc. Hence the name. Finishes clean & crisp. Great local craft beer. Food: Freshly caught seafood

BELLS BREWING CO

malted double India pale ale

7.5% ABV

Deep amber in colour. Crystal & Munich malts play the leading role. Itâ&#x20AC;&#x2122;s robust, yet creamy mouthfeel. A mix of 3 different hops allows this beer to fully express itself, showing flavours of pine needles through to citrus notes. Food: You can be a little more daring with this beer pouring into a large Snifter beer glass and serving with Mushroom Risotto. Bravo! 130

Perfect venue to relax with mates, a casual night out for dinner with our extensive bar menu or somewhere to celebrate a momentous occasion with FREE function room hire. Also, with the recent addition of the Carlton Draught Brewery Fresh Tank beer and the new FROTHY beer, you can be always assured youâ&#x20AC;&#x2122;re grabbing the freshest beers going around.

336 Pakington Street, newtown BiStro oPen: Mon - thurS 11:30am til 2:30pm & 5:30pm til 9:00pm Fri, Sat & Sun All Day, 11:30am til late www.thecremornehotel.com.au (03) 5221 2702

Christmas is Coming... Come and chat to the staff about organising your next function with free room hire.

131

132