Eat & Drink Magazine #25 Autumn 2019 by Eden Enterprises

FREE ISSUE AUTUMN

2019

Functions ContaCt us for our varying range of menus and room options. Canapé/CoCktail FunCtions ∙ set Menus ∙ private Dining

Full Conference Facilities including Media Screens and the latest Nightlife Music

Feature dish special BomBe alaska

filled with raspberry and blackberry ice cream, hazelnut crumb, fruit coulis and dark chocolate web 3 west fyans street, newtown viC 3220 | (03) 52 242 522 info@lordislestavern.Com | www.lordislestavern.Com

Courtyard dining now available all-day, 7 days a week Bistro open from 11:30am - late, 7 days a week for all day dining. Come and try our Ă la Carte Courtyard menu with puB favourites!

Now available from 11:30am - late, 7 days a week.

Feature dish special veal holstein

crumbed veal scallopini with fried hens egg, capers, white anchovies, fresh lemon served with mash potato, green beans and red wine jus 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.parkerssteakhouse.com.au

FRI

12 APR

sara sTOrer DIn nEr an D SHoW (DoorS 6pM )

$ 6 6 .3 0 SHoW onlY (DoorS 8pM )

$ 3 9 .8 0 c H Ec K W H At â&#x20AC;&#x2122; S O N www.thegateway hote l.com .a u f Gateway Hote lC or io

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

Welcome to the Twenty-Fifth Issue of E&D Magazine, Autumn Edition 2019 As we celebrate this wonderful season of colour, we hope 2019 has been good to you so far and continues to be as you venture out to explore and experience our wonderful region and the many culinary delights that it has to offer and special events. Some of the upcoming autumn events to look forward to include the St Patrick's Day Street Party at the Elephant & Castle Hotel on 17 March, the Sara Storer Dinner & Show at the Gateway Hotel on 12 April, Good Friday on 19 April, Easter Sunday on 21 April, The Otway Food & Fibre Showcase at the Colac Showgrounds on 28 April and the Adam Harvey Dinner & Show at the Gateway Hotel on 10 May. Of course, the most important family event throughout autumn is celebrated on 12 May, when we honour that special lady in our lives, our Mum! An event that you may even like to treat Mum to is the Pinot Affair at the Paper Mills on 25 May. As always, we'd like to take this opportunity to extend our sincerest appreciation to each and every business who has supported this publication and we'd also like to extend a very warm welcome to the new businesses that have joined us for our autumn publication. Our sincerest appreciation is also extended to our entire team of dedicated professionals who are also responsible for making this edition possible. We're also grateful to the numerous establishments who support us through making our magazine available via their businesses. It's with great pleasure that we congratulate Mr & Mrs Maclean of Herne Hill on winning the Red Radish prize from our summer edition competition.

Publisher/Sales Mark Wilkins Editor/Accounts Donna Wilkins Designer/Production Donna Sceney EDMAG.COM.AU

Writers Amanda Sherring Sue Rawkins 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. E&D Contact Details Mob: 0438 297 969 mark@edmag.com.au

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

Mark & Donna Wilkins

FR EEmer

ISSUE

sum

2018

Another way for you to engage with ED Magazine...

now available on issuu.com

O eat & drink geelong on www.issuu.com 8

ONE STOP CONCEPT SHOP

CAFÉ HAIR

MASSAGE

NAILS

Grilled steak focaccia with chutney & fries

Healthy foods ∙ Panini ∙ Salads ∙ Muesli ∙ Grab + Go ∙ Coffee 1 4 PA K I N G T O N S T R E E T, G E E L O N G W E S T

0418 464 484

FUNCTIONS WEDDINGS EVENTS

In the kitchen with...

Adamo Serra & Laura Signorello at Pizzeria Adamo

Pizza and Pasta Perfection ARTICLE BY: SUE RAWKINS PHOTOS BY: MARK WILKINS, SUE RAWKINS

Yarra Street is now the new home for handmade pizzas and pastas with that authentic Neopolitan-style flavour and flair.

Pizzeria Adamo made the move from Ryrie Street to their new premises in Yarra Street in early December of last year. Their authentic wood fired pizzas and house-made pastas proved to be so popular that they needed the extra room to be able to seat more hungry customers. The new pizzeria’s friendly and inviting red and black colour scheme with lots of reclaimed wood features and red-checked tablecloths has a rustic/

contemporary vibe, and can seat up to 70 people. Their takeaway and delivery options are also very popular. Owners and partners Adamo Serra and Laura Signorello, both of Sicilian heritage, say that, “Food is the heart and soul of everything”. Geelong-born Adamo was originally a tiler but had always wanted to open his own pizzeria and when he met Laura who had 10 years in the liquor industry, they decided to make that dream come true.

Recipe

Pizza Diavola – The Devil This pizza base dough recipe will make 5-6 home-style pizza bases each pizza serves 5-6

for pizza dough base:

for topping:

Ingredients:

• 1 kg ‘00’ flour • 32.5g salt • 1-2g fresh yeast • 700ml cold water • 10ml (approx) olive oil • 1 teaspoon caster sugar

• Fior di latte cheese • San Marzano tomato sauce • 5-6 slices Sopressa salami (hot & spicy) • ’nduja* (hot & spicy salami paste) • Black or Kalamata olives • Fresh basil

Method: -for making by hand (not in a mixer) 1. Add yeast to cold water and allow to dissolve for a couple of minutes. 2. Place flour in a large mixing bowl. Create a well in the centre and add water and yeast mix, salt and caster sugar. 3. Add oil and mix by hand for 15-20 minutes. Dough should be a consistent texture; soft but not sticky. Allow to rise for a few hours.

Method: 1. On freshly stretched pizza dough base, add swirl of San Marzano finest Italian tomatoes simply made into a sauce with a pinch of salt and fresh basil. 2. Sprinkle over the light, fullflavoured, textured fior di latte cheese.

to serve:

3. Add the freshly, sliced spicy Sopressa salami.

Lightly season with salt and pepper and add fresh basil.

4. Squeeze on some ’nduja – a delicious spicy salami paste.

*For those unfamiliar with ’nduja paste, it is a smooth, spicy, fiery paste from Calabria, Italy. It is made from pork meat, extra virgin olive oil and Calabrian chilli pepper. It can be spread onto rustic, artisan breads or on pizzas or mixed into sauces and other pasta dishes. It pairs well with both fish and meat dishes.

4. Place in fridge overnight.

5. Add black or Kalamata olives.

5. Next day, remove, and allow to come up to room temperature.

When cooking at home, it is best to use a woodoven or a pizza stone in a pre-heated oven.

6. Cut dough into ball sizes of 260270g and allow to rise for a couple of hours. They will then be ready to hand stretch.

Pizzeria Adamo cook their pizzas in a special woodoven set at 400°C for approximately 90 seconds.

Pizzeria adamo

Adamo says, “Our pizzas are Neopolitan-style. The difference is in the way they are made and cooked.” Adamo and pizza-maker Tom Nikolovski, make an average of 12 kilos of dough every day. Adamo says, “Our dough is allowed to rise over 48 hours so that it becomes light, flavoursome and delicious.” “We use quality toppings, some locally sourced, and we don’t overload our pizzas with too many ingredients and flavours.” “The pizzas are cooked in our special wood-fired oven, made by Mesiano Wood Ovens in Melbourne, and are cooked in as little as 90 seconds at a temperature of 400 degrees.” The wood-fired oven is a spectacular statement piece in the pizzeria. It takes pride of place at the front and is a beautiful aqua blue mosaic piece of art.

Their most popular pizza is the classic Margarita, and the Gnocchi Bolognese, handmade by Laura to her grandmother’s recipe, is a firm favourite with their customers. Laura says, “Gnocchi is notoriously difficult to make. It has to be light and fluffy, not thick and stodgy. I make a batch two or three times a week. Our pastas are freshly-made and are not the dried variety.” In true Italian family tradition, Adamo’s mother, Mary, makes their Tiramisu – always a dessert favourite. They also have a cream coffee which has a softserve kind of texture, also served as a dessert. Laura takes me through into the spotless kitchen to show me how to put together her handmade Gnocchi Bolognese. The gnocchi - plump little pillows of potato, eggs and flour - are waiting to be gently lowered into boiling water.

The wood they use to fuel it is red gum, and the oven can hold up to ten pizzas at a time. Adamo, however, prefers to cook only three or four at any one time.

Laura says, “There is no set cooking time for gnocchi – as soon as they rise to the surface of the boiling water, they are ready to serve. It probably takes about two minutes or so.”

Adamo says, “This method of cooking gives the pizzas a fluffy, light, blistered crust.”

While we wait for the gnocchi to cook, Laura adds a generous quantity of the Bolognese sauce she had

14 14

Gnocchi Bolognese

Recipe

serves 4

Gnocchi

Ingredients: • 8 medium-sized pink Desiree potatoes • 1 egg • 4 handfuls of plain flour

Method: Tip: Generally two mediumsized potatoes make one average serve. 1. Boil potatoes until fork goes into potatoes easily. Strain and allow to cool for 15 minutes. 2. Mash potatoes using a rice smasher, add egg and start off with adding two handfuls of flour. This is an old family recipe, therefore there are no exact measurements. If dough is too sticky, add more flour – generally another two handfuls should do it. 3. Cut off a small square from the dough and roll into a long log approximately 1cm in diameter, then cut into little pillows. 4. Place gnocchi into boiling water. There is no set cooking time for gnocchi – as soon as they rise to the surface of the boiling water, they are ready to serve. (Approximately 2 minutes)

bolognese

Ingredients: • 1 carrot, diced • 2 celery sticks, diced • 1 medium-sized onion, diced • 2 cloves garlic, diced • 1 cup red wine (any) • 500g premium beef mince • 1 kg peeled tomatoes in tins (San Marzano if possible) • 2 x 700g passata (tomato puree) • 2 tbsp tomato paste • Salt and pepper to season • Parmesan cheese for topping

Method: 1. Fry carrot, celery, onion and garlic together until soft. 2. Add in beef mince and fry until brown. 3. Add in red wine and wait until it has evaporated. 4. Pour in peeled tomatoes and passata, season with salt and pepper and add tomato paste. 5. Allow to simmer on a low heat for a minimum of two hours. mixture. Gently fold in remaining whisked egg white. Place mousse in fridge for 15 minutes before assembling.

to serve: Add cooked gnocchi to sauce. Divide among serving bowls and sprinkle with Parmesan cheese.

pizzeria adamo

prepared earlier, to a pan to heat through. This sauce actually takes Laura about 30 minutes to prepare and about three hours to cook. The now perfectly cooked gnocchi were crowding the top of the water, and Laura scooped them up and tossed them into the Bolognese. A quick stir and the dish was ready, just needing a sprinkling of Parmesan cheese to make it complete. Colourful tasty and hearty, using premium ingredients and lots of Laura’s nonna’s knowledge, this Gnocchi Bolognese would be a perfect family meal at any time. Then it was Adamo’s turn to show me how his Diavola (Devil) Pizza is made. Adamo skilfully hand-stretches the soft, silky dough and then lifts and twirls to stretch it further. This smooths it out, ready for its toppings. Over at the pizza-making bench, he adds a swirl of San Marzano tomato sauce to the dough, followed by creamy fior di latte cheese and some slices of freshlysliced Sopressa salami which is hot and spicy. Then, ’nduja – a hot and spicy salami paste – is squeezed on and black olives sprinkled over. He scoops up the pizza with the pizza peel (the thing that looks like a shovel with a long handle) and

then quickly shunts it to the back of the incredibly hot oven to cook. 90 seconds or so later, he brings it out. The crust has bubbled and blistered and the ingredients have melded together in a triumph of spicy colour, taste and texture. A sprinkling of fresh basil leaves and it is ready to portion up into six slices, perfect for one or two people, but beware – it’s not called the Diavola for nothing!

PIZZERIA ADAMO

UU86 Yarra Street

Geelong VIC 3220

VV(03) 5222 8390 OOwww.pizzeriaadamo.com.au FF @pizzeria.adamo212 @pizzeria.adamo.geelong

MMinfo@pizzeriaadamo.com.au Opening Hours: Mon: Closed Tue–Thu: 5pm–9.30pm Fri–Sat: 5pm–Late Sun: 5pm–9.30pm

N OW AT O U R B I GGE R & B E TTER LO C ATIO N

NOW OPEN 6 DAYS

NOW OPEN: TUE - THU: 5PM - 9.30PM FRI - SAT: 5PM - LATE SUN: 5PM - 9.30PM

DELIVERY AVAILABLE: TUE - SUN: 5PM - 9PM

8 6 YA RRA S T R E E T G E E L O NG 5222 8390

CHEF’S SELECTIONS

Wood ﬁred Pizza

Grilled Red miso Salmon

with garlic prawns

pickled vegetables, black sesame rice

Executive Chef: Ambrose Wilkins Available at: 13th Beach

Chef: Barry Iddles Available at: 360Q

Caprioska Cocktail

9 Grams Breakfast Spread favourite assorted all day breakfast dishes served at all our venues

Chef: Barry Iddles Available at: 360Q

Available at: 9 Grams, Newtown, Geelong and Mt Duneed

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

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Vanilla Bean Panna Cotta Wine & Platters

served with fresh raspberries and meringue kisses

Chef: Katarina Pastrovic Available at: Banks Road Winery

Head Chef: Mark Woolnough Available at: Barwon Heads Hotel

Craft Beers Roast Pork Rack

A selection of craft beers on offer at Bells Beach Brewing

with butternut puree, local beetroot, radish leaves, feta cheese, watercress, pistachio & house pickled onion Chef: Simon Hilber Available at: BeachHouse Barwon Heads

Available at: Bells Beach Brewing

FULL GLUTEN FREE MENU fresh, susTainaBLe AUSTRALIAN SEAFOOD open 7 days for lunch & dinner FULLY LICENSED WITH THE BEST WATERFRONT VIEWS IN GEELONG

takeaway available 100 Western Beach Road, Geelong Waterfront kinggeorgefishandgrill.com.au | 03 5221 6267

f i 21

CHEFâ&#x20AC;&#x2122;S SELECTIONS

mr Benedict poached eggs on hash brown, feta cheese, avocado, bacon, hollandaise sauce & chilli jam

Roasted Pork Chop with braised red cabbage, apples, prunes, cider gravy and crackling

Available at: CafĂŠ Zoo

Chef: Dale Scanlon Available at: Cremorne Hotel

Americana Burger

Salmon & Dill Croquettes

Angus patty, cos, tomato, crispy bacon

pickled cucumber, romesco sauce

Chef: David Warmisham Available at: The Range @ Curlewis

Chef: Tara Thyer Available at: Curlewis Golf Club

New Autumn Menu

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Wine and Cheese Platter proserpina Sparkling Riesling paired with a delicious cheese platter Available at: Dinny Goonan Wines

Scotch Fillet

lamb Back Strap

300g Oakdale MSA Scotch fillet

Moroccan spice rub, smashed kipďŹ&#x201A;ers, green beans & mint yoghurt

Chef: Sam Winchcomb Available at: Elephant and Castle Hotel

Chef: Leigh Gill Available at: Emerge

oyster bar & grill

OPEN 7 DAYS

• Specialising in fresh seafood • Also a wide range of steak & beef from our grill • Icy cold Carlton Draught & Pale Ale on tap

Shop 4/4 Wharf Street East, Queenscliff Harbour 3225 (03) 5258 4377 |

www.scullys.com.au |

info@scullys.com.au 25

CHEF’S SELECTIONS

Whole lobster

Tasting Plate

can be ordered natural, mornay or garlic butter

pâté, cured meat, chicken & pork terrine, sun dried tomato, pickled cucumber, aged cheese, relish, house made breads

Chef: Frankie Han Available at: Fishermen’s Pier

Chef: Nick Aylward Available at: Flying Brick Cider Co

Noodle Stir Fry

Chicken Parmigiana

Chicken and vegetable stir fry with noodles

with chips and salad

Available at: The Gateway Hotel

Available at: Geelong RSL

ALL DAY tAPAS Open 7 Days for All Day Breakfast & lunch Dinner available Thursday & friday Mon, Tues, Wed: 8am – 4pm Thurs & fri: 8am – 4pm, 5pm – 9pm Sat & Sun: 8am – 3pm

1/100 pakington St, Geelong West | ph. 03 4227 0757

E & D AUTUMN 2019

I scream for ice cream! PIKNIKs and ice cream â&#x20AC;&#x201D; what could be nicer?

ARTICLE BY: sue rawkins | PHOTOGRAPHS: mark wilkins, steve howell

What do we all cry out for on those hot, sultry summer days? Why, ice cream, of course. That cool, creamy hit of flavour is also the ideal antidote to tingle on our taste buds and soothe a dry sore throat. Actually, a delicious scoop or two of your favourite ice cream always makes for the perfect treat no matter what the season or situation.

pik nik icecream | feature article

About halfway along the Queenscliff Road at PIKNIK, owned and operated by David and Denise Humphris, Denise has been, literally, churning out her house-made ice cream since 2016, and it has become a firm favourite with locals and visitors. Their chiller cabinet is filled with favourite flavours including vanilla bean, chocolate, coffee, apple sorbet, berry sorbet, strawberry, salted caramel and an intriguing vegan-friendly Black Hawaii which is made with coconut and chocolate. Denise was kind enough to scoop me a tasting of a combination of a portion of Black Hawaii with mixed fruit sorbet, producing a heavenly flavour of a coconutty jammy lamington – to die for!

The ice creams have an intense flavour and are very creamy. Denise uses seasonal produce including fruit from Lomas Orchards in Wallington and Sungold full cream milk from Warrnambool – a delivery being made by Cain Mahoney just as I was chatting to Denise and David. Can’t get fresher than that! To make a batch of ice cream, Denise starts early in the morning, while the kitchen is cool, to make the anglaise which is the creamy base. It has to be cooled in the fridge for a few hours and then poured into the Telme Italian churner. It takes about 30 minutes to churn each batch. The longer it churns, the lighter the ice cream.

E & D AUTUMN 2019

In the PIKNIK kitchen, the churner had just finished a batch of vanilla bean ice cream and I watched as Denise skilfully poured out the ice cream into five-litre stainless steel containers, ready for the chiller cabinet. Denise had recently made a batch of plum jam from a fruit bonanza that Lomas Orchards had kindly donated. She also used this for her new plum jam ice cream and dehydrated some plum slices to decorate the top. Had to have a taste, didn’t I? It was, of course, plummily delicious. PIKNIK’s David Humphris says, “Each week during summer time we make about 25 litres of vanilla, 10 litres of coffee and about 5 litres of each of the other flavours. They are all gluten free.” “The ice cream is served in waffle cones and cups and we also have 500ml take-home packs”. “We also use it in our spiders and milk shakes, and our iced coffee has vanilla and also coffee ice cream which is combined with our Allpress espresso coffee.” I asked David what he thought about the new fad of ice cream flavours using ingredients such as thyme or basil and he said, “Well, they are definitely interesting, but we have found that ours are good quality and have stood the test of time and are what our customers like.” As for PIKNIK’s other offerings, David continues, “We’ve got the weekend cellar door, next door, with Anthony Brain from Livewire Wines on The Bellarine.

PIKNIK is a unique fully licenced 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 house made ice cream, freshly baked cakes & pastries and pick up some of our wonderful take home meals and preserves on your way through. Check out our pop up cellar door every weekend featuring Livewire wines.

AUTUMN PIKNIK

AUTUMN TRADING HOURS: Wednesday – Sunday 7am–3.30pm 1195 Queenscliff Road, Swan Bay 3225 (03) 5258 5155 piknik.com.au info@piknik.com.au

He gives wine tastings and showcases our region’s fine wines. This is a great drawcard for us.” “We’ve got a big, long table in there which we use for functions and big luncheons. We make all the food here, and also supply catering for outside events such as birthdays and weddings.” “Our chef, Rachel Elliott, is heading up the kitchen. She is very passionate about what she is doing and likes the freedom which she has here.” “We’re doing our monthly dinners now that the summer season is over, which is a menu event. We’ll get 40 people in to cook and cater for and we’ll get Anthony involved in that, too.” “We are keen on showcasing seasonal and local produce where we can; tomatoes from up the road at Lonsdale Tomato Farm and goats cheese from Drysdale. Our bread comes from Alchemy Bakery in Queenscliff. We work with a lot of local businesses around the area.” “The Bellarine is really going from strength to strength now. People are discovering PIKNIK and that’s the way we like to roll. We are unique in where we are and what we do.”

“Our preserves, chutneys, jams and pickles are going really well for us. Mangoes are in season, and a new batch of mango chutney is being made in the kitchen right now.” “Lunch and breakfast is served as usual, and we have a new range of take-home meals – such as a beef cheek rendang curry and Drysdale goat’s cheese tart. We’ll be adding more week-by-week.” PIKNIK is certainly a popular spot. As I took my leave of this charming venue, tables for breakfast were filling up with hungry customers and Rachel was preparing mounds of golden, crusty toast for hearty plates of eggs. I drove home with the taste of Black Hawaii still tantalising my taste buds. Aloha!

PIKNIK

UU1195 Queenscliff Road Swan Bay VIC 3225

VV03 5258 5155

OOwww.piknik.com.au MMinfo@piknik.com.au FF @PiknikBellarinePeninsula @piknikcafe Opening Hours: Mon–Tue: Closed Wed–Sun: 7am–3.30pm Monthly Dinners: 6pm

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Functions & Catering

half Shell Scallops

available from Ground zero

with a mild chorizo and romesco salsa, ruby grapefruit, watercress and a pedro Ximenez dressing

Chef: Pat Lamanna Available at: Ground Zero

Chef: Damien Rougetet Available at: The Grovedale Hotel

Ca Chien Gion Sot me Cay

Pork Belly

Crispy whole fish, tangy tamarind and chili sauce, fresh herbs

roast pear & zucchini salad, sweet & sour pine nut & currant sauce

Chef: Hong Lee Available at: Hanoi Kitchen

Chef: Adrian Tozer Available at: The House of Jack Rabbit

A fresh look for a

Geelong Favourite WORDS: ELLIE GARDNER | PICTURES: MARK WILKINS

East Fruit Market opened in 2008 and has been offering a range of high quality, locally sourced and sustainable food products ever since. Owner Greg Holt is committed to continuously growing the business to allow for an even better customer experience. The team at this warm and welcoming produce outlet are what separate East Fruit Market from the rest it’s the focus on customer experience, and the ‘old fashioned service’ that customers keep coming back for. Greg says, “Spending time on the shop floor and talking to customers is what I love - discussing what is in season and the new products we have. That’s what we are all about, and my customers are often the ones that direct me to certain local producers and suppliers.” Indeed, East Fruit Market is more than just your average fruit and vegetable shop. The first thing you notice when walking in is the vast variety of products on offer, and of course, the smiling faces behind the counter.

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

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

11 Ormond Road, East Geelong | Ph 5221 4860 www.eastfruit.com.au 37

CHEFâ&#x20AC;&#x2122;S SELECTIONS

herb crusted Snapper Fillet oven baked with a scallop and pear salsa served with whipped potato, green beans and a tomato cucumber dressing

ShellďŹ sh Platter

Head Chef: Jeremy Talbot Available at: Jokers on Ryrie

Available at: King George Fish and Grill

hand crafted butter

French Pastries

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

Selection of freshly baked pastries & croissants

Available at: www.lardass.com.au

Available at: Le Fournil French Bakery

OPEN SUNDAY–THURSDAY 7AM–5PM FRIDAY–SATURDAY 7AM–LATE

i CAFÉÉ & TAPAS

∙ 149 PAKINGTON ST, GEELONG WEST ∙ 0415 659 002

CHEF’S SELECTIONS

Stunning Stone Based Pizzas Chef: David Hutchinson Available at: Leura Park Estate

Bombe Alaska filled with raspberry and blackberry icecream, hazelnut crumb, fruit coulis and dark chocolate Chef: Stuart Sinclair Available at: Lord of the Isles

NATIONAL CELTIC

FOLK FESTIVAL

7–10 June 2019

CONCERTS • THEATRE • STORY • MASTER CLASSES DANCE • SINGING • PIPES & DRUMS SESSIONS • ‘TRAD TALKS’ WORKSHOPS • CHOIRS • ARTS MARKETS BUSKING • SESSIONS • PROCESSIONS & GATHERINGS

A Unique Folk Festival... That Must Be Experienced! Short Stack Pancakes Served with creamy vanilla ice cream, fresh berries and drizzled with maple syrup Available at: Café Narana

Four days, across 14 venues, featuring 200+ artists, with over 100 performances, master classes & Workshops… and so much more!

7–10 June 2019 Nestled into the cosy seaside town of Portarlington on the beautiful Bellarine Peninsula, Australia.

www.nationalcelticfestival.com

FIND US ON: Facebook • Twitter • Instagram

www.nationalcelticfestival.com

GEELONG RSL CLUB

DINING, FUN & GAMES

For All Ages! NEW LUNCH & DINNER MENU

BECOME AN RSL MEMBER AND ENJOY THE BENEFITS: • Discounts on every drink, meal and show • Exclusive function room hire rates • Access to members-only activities • Eligible for excellent prizes

new

KIDS LOUNGE

ig i

ana

NOW OPEN

ke C hic

SUPPORT YOUR CLUB – SUPPORT YOUR COMMUNITY

JOIN TODAY

w w w.g e e l o n g r s l .c o m . a u

(03) 5249 2444 | info@geelongrsl.com.au | 50 Barwon Heads Road, Belmont, VIC 3216

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Beef Ribs Available at: Parkers Steakhouse, Geelong

Gamberi Pizza Napoli sauce, fior di latte, prawns, parsley, basil and garlic. Available at: Pizzeria Adamo

lime Spider & Ice Coffee Barista: Gemma Shapter Available at: Pik Nik CafĂŠ

Pako Vibes Breaky poached eggs with cheesy sauce, potato rosti, bacon, spinach, avocado, pepitas & pomegranate Chef: Santosh parajuli Available at: Red Radish

CHEF’S SELECTIONS

Tasting Platter

Scotchmans mussels

A delicious selection of cheeses, dried fruits, nuts and bread to savour over wine

paired with amazing new release 2017 Scotchmans Hill Riesling

Available at: Salty Cow Café & Wine Bar

Available at: Scotchmans Hill

French Toast

Chef: Hayley McCully Available at: Sodi

Fish of the Day Grilled Atlantic salmon with chips and salad

Available at: Sphinx Hotel

modern australian cuisine

open for lunch tues – sat 11.30am–3pm from $15

open for dinner tues – sat 5.30pm–late

open sundays for large bookings specialising in steaks, gluten free, vegetarian & vegan options available

112 ryrie St, Geelong tel: 5229 5511 emergedining.com.au

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Bungalow Poached Eggs House-made beetroot chutney, smashed avo, Drysdale goats curd & dukkah on sourdough Available at: The Bungalow Restaurant

Seafood Platter with fresh oysters, prawns, mussels and smoked salmon Available at: Scullyâ&#x20AC;&#x2122;s Oyster Bar & Grill

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 (1ST ENTRANCE ON LEFT AFTER FREEWAY) MON-TUES: CLOSED WED-SAT: 10AM-5PM SUN: 11AM-5.30PM

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

MONDAY – WEDNESDAY 7AM – 3PM

THURSDAY – SATURDAY 7AM – Late

SUNDAY

9AM – Late

4/130 Shannon Ave, Geelong West F I @thefoxandhen V 5298 2491 47

CA F É & W IN E B A R 1373 Murradoc Rd, St Leonards Tel: 0409 030 084 Closed Mondays Open: Tue–Fri: 8am–3.30pm Sat & Sun: 8am–4pm

feature

all day breakfast coﬀee cakes catering cooking classes

open

mon – fri: 8am – 4pm sat: 8am – 2pm

1 martin st, east geelong ph: 5229 6131 49

Sprout About

The Q Train

The Sprout about Café is becoming East Geelong’s new 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.

Want to host a unique and memorable party? The Q Train can be chartered privately for your special event. Our fully licensed Club Loco Bar Car, or the elegant Q Class Dining Cars, or even the exclusive First Class Private Dining Car could become your own celebratory venue! You can hire one, two or three carriages or even The Q Train in its entirety for your special occasion. Celebrate weddings, birthdays, anniversaries, work functions, Christmas parties or any other function you can think of, by chartering a carriage or the entire train for your exclusive use. Why not private charter The Q Train to take care of everything! Imagine your guests reactions when they discover your function will be held on a private train! The entire train can be hired out at any time for groups 70 or more (Food of your choice / Degustation and Drinks). Club Loco can be hired out for groups of 20 or more (Drinks and Finger Food). The Q Class Dining and Bar Cars can be hired out for groups of 30 or more (Degustation and Drinks). Contact us below, or give us a call to discuss your bespoke function!

Bookings Call: 0474 968 309 Email: bookings@theqtrain.com.au

JACK RABBIT VINEYARD

Flying Brick Cider Co.

When only the best will do. . .

Funky, fabulous, fun!

When it comes to functions, Jack Rabbit Vineyard offers the ultimate on so many levels. Offering a brilliant and diverse range of function options, the team at Jack Rabbit’s aim is simple – to ensure your event is great! If you are seeking a more formal affair, the Restaurant at Jack Rabbit is the place to be with its provincial styling, personalised table service and fine seasonal menu. For a more casual style event, the House of Jack Rabbit cellar door, café and tasting room is just the ticket. And with the recently opened ‘Creepy Shed’ at Jack Rabbit... Get excited!!

If you’re looking for a great venue that offers something a bit different, look no further than Bellarine hot spot, Flying Brick Cider House. Whether it’s a casual, outdoor get together, a special occasion or an ‘any excuse will do’ kind of function, Flying Brick Cider House guarantees you’ll be flying high and smiling big.

What to expect at your Jack Rabbit Vineyard occasion... • Unrivalled panaromic views • Sublime photo opportunities • Fine, contemporary cuisine • Sophisticated cool climate wines • Engaging, intimate atmosphere

• An onsite cidery crafting up specialty boutique batches

And that’s just the beginning... Our highly experienced, welcoming and dedicated staff are always at your disposal to ensure your special event is just that, special! Contact us on (03) 5251 2223. 52

Think. . . • Contempory, retro-inspired venue • Amazing food without the ‘fancy’ • A tasting paddle of ciders

• An awesome line up of the best Bellarine wines around (not to mention a healthy selection of beers, soft drinks, tea and fair trade coffee!) • Great, friendly staff If you haven’t already checked it out, it’s a must. Located at 1251 Bellarine Highway (entry via Swan Bay Road), Wallington, contact Flying Brick Cider Co on 5250 6577 and ask for the Functions Manager.

GROUND ZER0 Brea k f a s t

•

lunch

•

Coffee

For all your

CATERING & FUNCTION needs

Mon–Thurs: 7am–3.30pm fri: 7am–4pm Sat: 8am–3pm Sun: 8am–12pm

f 1/34 Murradoc Road, Drysdale | Phone 03 5251 5100 i

On the rise with flavours and functions ARTICLE BY: AMANDA SHERRING | PHOTOGRAPHS: mark wilkins

For Patrick and Grace Lamanna, food has always been at the centre of their family. Grace and Patrick both have farming blood in their heritage, with Grace’s greatgrandfather’s farm on acreage in Drysdale.

ground zero CAFÉ | feature article

Grace had previously worked in the hospitality industry and Patrick has spent his career establishing himself as a respected chef. Most recently he worked at fine-dining restaurant, Napona, in Ocean Grove. “Food has always been a part of our household,” Grace says. It’s almost of no surprise the duo ended up owning a café in Drysdale, however, it certainly was a bombshell at the time. “I was at a point in my career where I either took the next leap or went for another head chef role,” Patrick says. Initially applying for a chef position advertised at Ground Zero café, it was during the interview when

the previous owner made Patrick aware the business was also on the table. With the idea of owning a business already in his mind, Patrick and his partner Grace decided then and there to “give it a shot” and soon took over the business in January 2018. Life instantly went from a simple career change, to their current lifestyle being flipped on its head. This sudden change of direction, while at times challenging, has enabled the family to pursue something they lived and breathed every day. A little more than a year on from taking over the business, and food is becoming a bigger focus for the Murradoc Road café. Previously known as somewhere

E & D AUTUMN 2019

just to grab a quick coffee in the morning, thanks to the dedication Patrick has brought to the kitchen, Ground Zero is now seen as the perfect location for breakfast and lunch in Drysdale. “We’re getting to the point where people are coming in for the food and not just coming here for coffee,” Grace says. “The focus has been about making it about the food and high quality food too.” Everything at the café is made in-house, with Patrick arriving at the business at 6am each morning to freshly bake the bread for the day’s trade. Slices, salads and other treats are made by Patrick and the team, highlighting just how focused the couple are on ensuring quality within their offerings. Local produce such as Portarlington mussels, Banks

Road wine and Manzanillo Grove olive oil are all used across their menu. This focus on the kitchen has allowed the couple to experiment and introduce new flavours to residents of Drysdale. Patrick and Grace are hoping with these changes they can present locals with something they’ll love and expand on their food experiences. A beef salad made with capsicum, feta, tomato and rocket, is just one of the many new dishes residents are loving and this one in particular gives a nod to Patrick’s childhood on his family’s dairy farm. “I’ve got memories of my father...walking in from the dairy farm and having second breakfast at 9am. He’d have beef in garlic, oregano and seasonings like that. For me that’s what we marinade our beef in,” he says.

ground zero CAFÉ | feature article

With the beef in the salad seasoned in a similar manner, it’s shown that even the Drysdale residents appreciate the stronger flavours Patrick also enjoyed in his childhood. It’s also a chance for Patrick to celebrate his upbringing in his food. Other loved dishes are the Sichuan spiced calamari with chilli, radish and tatsoi salad and the house made gnocchi special with puttanesca sauce – which sold out in a day when it was last on the menu. “We’ve got that good balance at the moment,” Patrick says of the menu. “Anything Mediterranean based has really taken off and I didn’t expect that. I’ve got an Italian background so I love cooking anything Italian.” While flavours are changing in the kitchen, things are also changing elsewhere in the business. Coffee

is now made using Allpress beans, in a decision that was described to the couple as “ballsy” but one that has more than paid off. There are further changes in the pipeline, however, Grace and Patrick want people to become accustomed to the flavours coming out of the kitchen before they undergo any other alterations to the space. “Before we change too much we want people to know us for what we are,” he says. So far the changes have been welcomed by locals, and by one local in particular. “He loves it, anyone would think he owns the place,” Grace says of their son, Dominic, with a smile. Dominic can be spotted inside the café, enjoying the newly arranged furniture and cosy couch corner.

E & D AUTUMN 2019

“We really wanted to make it more inviting so we could have people sit and have six couples sitting on the couch and not have them feel uncomfortable in sharing,” Patrick says. Come night time and the café transforms into a function space suitable for birthdays, engagement parties and gatherings. Catering is of course kept in house, with Patrick putting together each menu around the needs of the hirers. “We will work around what their needs are,” Patrick says, “We’re pretty flexible.” As catering is a new element of the business, Patrick is quite flexible on packages and requests. Unsurprisingly, it gives Patrick another chance to do what he loves: experiment with flavours. The café was recently hired to cater for a local primary school’s lunch packs. Making a mixture of salads, focaccias and quiches, it was a fun challenge in thinking up creative, inspiring lunches for children. Patrick hopes to do more of these catering requests in the future, but in the meantime, he’ll continue to explore with flavours at Ground Zero and create new dining experiences for residents every day.

*Foodie Fact* Tatsoi, which is pronounced ‘that SOY’, is a lush and versatile Asian green cultivated all over the world. It’s of harvestable size in 45-50 days and can survive temperatures below zero. It has a pleasant sweet aroma and a tangy mild mustard flavour. It’s mostly used for salads but may also be added to soups or stir fry dishes for extra flavour and texture at the end of the cooking process. You may even like to steam it and serve as an accompaniment to fish, chicken or other proteins. Or, use it to make a delicious pesto. It is high in Vitamins A, C and K; beta-carotene, calcium, iron, phosphorous and potassium.

ground zero cafÉ

UU1/34 Murradoc Road Drysdale VIC 3222

VV03 5251 5100

OOwww.groundzerocafe.com.au FF @groundzer0drysdale @ground_zero_cafe Opening Hours: Mon–Thu: 7am–3.30pm Fri: 7am–4pm Sat: 8am–3pm Sun: 8am–12noon

360Q

Café Zoo@ Drysdale

Restaurant 360Q is the crown jewel of Bellarine waterfront venues. Our upstairs function space is so magnificent, one happy couple who held their reception with us waited three years for 360Q to reopen before they married. The views and catering are that good. With more than 40 years’ experience, owner Barry Iddles and the 360Q team are specialists in cocktail style or formal sit-down weddings, engagement and birthday parties and ticketed performance events. Our world class chefs are inspired by the flavours of Southeast Asia, Sri Lanka and India and incorporate the freshest local produce. Canapes include sweetcorn and jalopeno fritters, grilled barramundi with Balinese marinade and our famous homemade sausage rolls served with our NBKA secret recipe chutney. That’s why 360Q is Queenscliff ’s number one venue on TripAdvisor. Packages start from $95pp. 360Q is just a few minutes’ walk from Searoad Ferries and the town of Queenscliff. Visit our website to book and send a function enquiry.

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.

UU 2 Wharf St, Queenscliff VV (03) 5257 4200 OO www.360q.com.au

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

Mexican Graffiti

Sphinx Entertainment Centre

Mexican Graffiti is so much more than just a restaurant now days. Now offering banquet menus for large functions, cinema dine-out packages and gift vouchers, it also offers the opportunity to try Mexican food at an entry level. Mexican Graffiti still has Californian-style choices and the full range classic Mexican flavours. Customers can relax in a friendly family atmosphere and enjoy a quite bite to eat or takeaway, every day of the week from 11am until late. The early bird specials, served up until 6.30pm, are an ideal way to try Mexican food without hurting your budget.(Prices starting from as little as $10.00). For those game enough, Mexican Graffiti has a new tequila shot straight out of Mexico with the worm and the theme: “Drink the worm and feel the burn”. Frozen Margaritas and Daiquiris are also available, and large range of local and imported beers, as well as a well-established ranges of wines. Mexican Graffiti is located at 43 Yarra Street, Geelong. 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.

We pride ourselves on serving high quality meals with exceptional customer service. Our approach to food is reflected in the look and feel of our venue, that is: warm, comfortable, inviting and fresh. We work with our clients to provide a personal and pleasurable experience. From 30 guests to 350 guests, we can cater for all budgets and any event. Whether it is a seated meal or cocktail party, our catering consultant can design a menu and experience to suit everyone. The Luxor Lounge provides the perfect atmosphere and functionality for weddings, engagements or corporate functions. With superb cuisine, ample parking, decorating and entertainment services - we have your special night covered! DREAM MENU

Entree: Honey Mustard Beef Salad Main: Atlantic Salmon Fillet with a rocket, parmesan and balsamic salad with Pumpkin Crisps and Hollandaise Sauce Dessert: Homemade Sticky Date Pudding with Butterscotch Sauce

BEER GARDEN & OUTSIDE BAR FULL Y LICE N SE D

PRIVATE CATERING & FUNCTION ROOMS ENQUI RE TODAY

PET FRIENDLY WE ARE OPEN

7 DAYS CAFÃ&#x2030;

INDOOR & OUTDOOR AREAS

23 High St. Drysdale, PH: 5251 5333

www.cafezoo.com.au

Ground Zero

Café Narana

Functions and catering made easy! •• Flexible Menu Options •• Affordable Packages •• Offsite catering delivered •• Fantastic indoor to outdoor area Consider us for your next office staff meeting, morning teas or conference lunches. We provide outside catering for groups of 5 to 50, offering sandwiches, house made slices/cakes/muffins and Allpress coffee to go. For private in-house functions we have capacity for up to 50 people. With a quirky and industrial feel, Ground Zer0 offers something different for your next celebration. 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. There is no venue hire fee, our packages are affordable and there is plenty of room for live music. Just sit back and relax, let us handle it for you. For further information, please email groundzer0drysdale@gmail.com.

Cafe Narana is one of Geelong’s hidden gems, with a brand new breakfast and lunch menu featuring dishes infused with native ingredients and Indigenous flavours. Narana has become a popular dining destination, for locals and visitors alike, seeking a dining experience with a difference. We recently introduced a brand new selection of freshly baked housemade cakes with an indigenous twist - think wattle seed scones with wild rosella jam and freshly whipped cream, finger lime cakes and lamingtons and indulgent chocolate macadamia brownies just to name a few of the treats on offer. Narana also offers venue hire for small or large functions with conventional and indigenous inspired catering options available ranging from tasting platters to BBQ's. The dining area in its unique native garden setting and our striking ceiling mural, are just a small part of the total Narana experience. Where else can you pat a live kangaroo after coffee! Sit outside and take in your surrounds from the sunny alfresco deck or venture indoors where the fireplace becomes a sought after spot during the cooler months.

UU 34 Murradoc Rd, Drysdale VV 5252 5100 OO email groundzer0drysdale@gmail.com

UU 410 Surfcoast Hwy, Grovedale VV 5241 5700 OO www.narana.com.au

E & D functions & catering

2 1 Ground Zero 2 Q Train 3 Jack Rabbit 4 360Q

1 1

E & D functions & catering

6 5

E & D functions & catering

9 5 360Q 6 Sphinx Hotel 7 The Sprout About 8 Flying Brick Cider House 9 Sphinx Hotel 10 Cafe Narana 11 Flying Brick 12 Muck-up day celebrations at Mexican Graffiti

E & D functions & catering

13 Q Train 14 Ground Zero 15 Mexican Graffiti 16 Cafe Zoo 17 Ground Zero 13

Great selection of

KIDS MEALS available

A Unique Folk Festivalâ&#x20AC;ŚThat Must be Experienced! Four days, across 14 venues, featuring 200+ artists, with over 100 performances, master classes & Workshopsâ&#x20AC;Ś and so much more! Nestled into the cosy seaside town of Portarlington on the beautiful Bellarine Peninsula, Australia.

national celtic festival | feature article

National Celtic Festival ARTICLE and photographs supplied

The National Celtic Folk Festival comes to Portarlington on the Northern Bellarine Peninsula, over the June long week-end. This winter event commences on Friday evening, 7 June and concludes on Monday afternoon, 10 June. The festive extravaganza will showcase some of the worldâ&#x20AC;&#x2122;s most culturally rich performers. The program offers a diverse range of art forms, along with the many interpretations of Celtic and Folk culture within the Australian setting. Come along to concerts, master-classes, workshops, theatre/ spoken word events, competitions, forums, singing sessions, dance gatherings, pipe bands, multi-arts community projects and markets.

E & D AUTUMN 2019

The festival market features stalls selling an array of goods and crafts profiling local designers, Celtic wares and fare and a variety of local produce. Visit clans and associations from across Australia with displays including Celtic martial arts and the resident Vikings who settle in for the weekend to present traditional Viking practices of wrestling, crafts and iron mongering. This year the festival will welcome the Australian Highland Cattle show! This National Show is a great place to see the best of the breed, with cattle appraised by an international host judge. Highland cattle were imported into Australia by Scottish migrants in the middle of the Nineteenth Century. From young blood to veteran artists, fiddles to feet tapping, there’s something for everyone in 2019. GENERAL INFORMATION From near and far we come together in the wonderful township of Portarlington to Unleash the Spirit, Discover the Passion and Experience the Culture. An easy 90-minute drive from Melbourne, the small town of Portarlington is ready to welcome

you with open arms. Nestled between the Bellarine Peninsula’s renowned vineyards and the famous mussel farms of Corio Bay, this normally quiet bayside village comes to life with the music, laughter and passion of the Celtic spirit. This winter festival is regarded as Australia’s premier Celtic Folk Festival and attracts over 16,000 people to the region over the three-day long weekend event each June. The National Celtic Festival program offers a broad and diverse range of arts experiences that capture the Celtic culture in its many interpretations within the Australian setting. The festival showcases National and International artists and attracts local, intrastate and interstate visitors to the region. With a reputation that grows each and every year, this is Australia’s largest and most diverse Celtic gathering. The setting of the Portarlington foreshore and surrounding township is an ideal location for the festival and showcases the region. The festival caters for all age groups and for a diversity of cultural and family groups. The festival has become an annual event for families and friends to gather, offering time to relax and experience the

depth of Celtic culture through the festival’s cultural diverse arts program. LINE-UP The National Celtic Festival is set to shine amidst the sparkling Portarlington foreshore this June long weekend. Boasting crowds of over 16,000 and performances across 14 stages, the festival is the premier Celtic gathering in Australasia and it’s easy to see why it has become such a draw card for audiences, with its breadth of artistic talent, rich in culture. The festival attracts some of the best and most diverse Celtic and Folk acts from across the country and the globe, bringing with them a twist of blues, classical, jazz, indie, rock and much more. Lovers of culturally rich music, dance and arts rejoice - the National Celtic Festival reveals a broad bevy of talent as part of its line-up announcements. On the International front, the National Celtic Festival will give a big winter welcome to the likes of DUNCAN CHISOLM. A highly acclaimed Scottish fiddler and composer, Duncan Chisholm received 2018’s Composer of the Year AND Album of the Year (Sandwood) at the Scots Trad Music Awards (known as the Folk Oscars) in Perth, Western Australia.

Duncan will be composing for our KIN IN THE COMMUNITY project (to be performed by acclaimed Scottish and Australian musicians), but he’ll also be performing throughout the festival with his very own show! We’re so excited to have him and cannot wait to share these performances with you! Also from Scotland, the new band INYAL have crafted a sound that owes as much to their traditional roots as it does to the rhythms of modern Scotland. Joining us from the East coast of Canada is the Lumber Jills – an award winning fiddle, piano and step dance group with Acadian, Scottish and Irish ancestry that burns in their fiery traditional tunes. Traditional Irish masters joining the festival include Eileen O’Brien, Angela Usher and Mary McNamara along with fellow countrymen and banjo and flute pair, Maggie Carty & Máirtín Staunton, plus Irish Brisbane based high energy band, Sasta. Joining an already exciting and eclectic lineup of musical showcases, Japanese-Australia based Tim Scanlan Trio promise to get you on the dance floor along with Scottish ska band the Caledonian Castaways, Rich Davies & The Low Road and Celtic rock outfits Claymore and Zeon.

E & D AUTUMN 2019

Australian artists flying the Folk and Celtic flag include Cat Canteri, Austral from Adelaide and folk icons Bush Gothic.

The festival is committed to developing a rich and broad arts festival, where the performing and literary arts feel right at home within our festival program.

The National Celtic Festival is not limited to just music, with countless, theatre, comedy, literature and instrumental workshops included in the diverse range of activities on offer across the weekend.

Amongst this years program we bring special guest - International theatre group C21 from Belfast, Ireland. C21 Theatre Company is dedicated to providing audiences with high quality theatre which is entertaining, thought provoking and memorable.

There’s always a full dance program at the National Celtic Festival, something for all ages. You can participate in workshops, Ceilis or simply be inspired as you watch one of the many displays. Community arts projects will feature across the festival again this year. The Festival uses a range of venues within the town to house these eclectic and energetic sessions, including community halls and spaces, the hotel, restaurants, cafes and churches. Marquees are also set up on the foreshore to provide additional venues - and a beautiful backdrop. MARKETS Visitors will be treated to The Folk Market which plays host to over 100 stalls and food vendors, bursting with fine food and fresh produce from a wide range of food trucks, along with delicious local wines, craft brews and spirits from Victoria’s bespoke distilleries. The atmosphere is otherworldly and the vibe exhilarating with punters participating in anything from jousting tournaments and traditional Viking practices to gorging on a buffet of Celtic delicacies. THEATRE, WORDS, STORY Not just a great music festival, but a great festival of theatre, words and story. 72

The company will present ‘May the Road Rise Up’, a new comedy by the renowned Irish play write Rosemary Jenkinson and Directed by Stephen Kelly. This one-woman dark comedy set in contemporary Belfast that is an energetic, funny and compelling tale of how easy it is, with the right (or wrong) combination of events, to slip into homelessness. Head to the festival website for full details and further festival information and to book tickets.

national celtic festival

UUVarious locations,

Portarlington VIC 3223

OO FF @nationalcelticfestival

www.nationalcelticfestival.com

@nationalcelticfestival When: 7-10 June, 2019 Queen's Birthday Long Weekend

CHEF’S SELECTIONS

Smoked Duck Breast with sweet potato, cauliﬂower truﬄe pureé and harissa Chef: Sean Tandy Available at: Torquay Hotel

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 5254 2922

Read more: page 119

food wine coffee Open 7 days Sun–Mon 8am–4pm Tues–Sat 8am–11pm Call for reservations 5256 3153 Walk-ins welcome 24 Hodgson St, Ocean Grove p 5256 3153 f l www.napona.com.au

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

100% SUSTAINABLE CATCHES

42 GEELONG RD PORTARLINGTON JENKINSANDSON.COM.AU P: 5259 2889 Fresh fish daily Oysters Mussels Crabs 103

Special Events This March Thu 07 - SEAFOOD & RIBS NIGHT Elephant & Castle Hotel, Geelong VIC - From 6pm Choose one of four seafood meals or beef ribs. Includes a glass of house wine or pot of beer/cider. FROM $20pp Enq - 03 5221 3707

Wed 20 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390

Sat 09 - ITALIAN NIGHT Pizzeria Adamo, Geelong VIC - 5.00pm-Late Enjoy a night of live music and entertainment by Francesco Melli with an authentic 4-course set menu. COST $55pp Enq - 03 5222 8390

Thu 21 - SEAFOOD & RIBS NIGHT Elephant & Castle Hotel, Geelong VIC - From 6pm Choose one of four seafood meals or beef ribs. Includes a glass of house wine or pot of beer/cider. FROM $20pp Enq - 03 5221 3707

Sat 09 - PIKNIKER'S MONTHLY DINNER Piknik Cafe, Swan Bay VIC - 6.00pm Enjoy this Labour Day long weekend with a special menu event created from seasonal and local produce. Bookings essential - 03 5258 5155 Sun 10 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200 Wed 13 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390 Sun 17 - ST PATRICK'S DAY STREET PARTY Elephant & Castle Hotel, Geelong VIC - 11am-11pm Live performances, comedy hypnotist show, family area with free popcorn and face painters, Irish food, BBQ, Mr & Mrs St Pat's Day & Riverdance comps+more! FREE Entry Before 4pm Enq - 03 5221 3707

*All details correct at time of printing* 104

Sun 24 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200 Wed 27 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390 Wed 27 - JACKPOT TRIVIA Elephant & Castle Hotel, Geelong VIC - 7.30pm $20 Parmi and pot available for all trivia players + a massive array of prizes. FREE entry Bookings essential - 03 5221 3707 Thu 28 - MORNING MELODIES WITH ARNIE GRIVES Gateway Hotel, Corio VIC - 10.30am Enjoy morning tea and a 'One-Man Party' prior to a buffet lunch. (Including $2 Voucher) COST $22pp Enq - 03 5275 1091 Sun 31 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200

Special Events This April Wed 03 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390 Wed 03 - JACKPOT TRIVIA Elephant & Castle Hotel, Geelong VIC - 7.30pm $20 Parmi and pot available for all trivia players + a massive array of prizes. FREE entry Bookings essential - 03 5221 3707 Thu 04 - SEAFOOD & RIBS NIGHT Elephant & Castle Hotel, Geelong VIC - From 6pm Choose one of four seafood meals or beef ribs. Includes a glass of house wine or pot of beer/cider. FROM $20pp Enq - 03 5221 3707

Sun 14 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200 Wed 17 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390 Thu 18 - SEAFOOD & RIBS NIGHT Elephant & Castle Hotel, Geelong VIC - From 6pm Choose one of four seafood meals or beef ribs. Includes a glass of house wine or pot of beer/cider. FROM $20pp Enq - 03 5221 3707

Sun 07 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200

Sun 21 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200

Wed 10 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390

Wed 24 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390

Wed 10 - JACKPOT TRIVIA Elephant & Castle Hotel, Geelong VIC - 7.30pm $20 Parmi and pot available for all trivia players + a massive array of prizes. FREE entry Bookings essential - 03 5221 3707

Sun 28 - OTWAY FOOD & FIBRE SHOWCASE Colac Showgrounds, Colac VIC - 9am-4pm Enjoy a family day out discovering some of the best Otway produced food and fibre and so much more including workshops and activities for the children. ENTRY Gold coin donation Enq - Facebook @otwayfoodandfibe

Fri 12 - SARA STORER-DINNER & SHOW-18+ Gateway Hotel, Corio VIC - 6.00pm Enjoy a night with one of Australia's mostloved country music singer-songwriters and winner of 21 Golden Guitars and an ARIA Award for Best Country Album. TICKETS $66.30pp Enq - 03 5275 1091

Sun 28 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200 *All details correct at time of printing* 105

Special Events This May Wed 01 - JACKPOT TRIVIA Elephant & Castle Hotel, Geelong VIC - 7.30pm $20 Parmi and pot available for all trivia players + a massive array of prizes. FREE entry Bookings essential - 03 5221 3707

Wed 15 - JACKPOT TRIVIA Elephant & Castle Hotel, Geelong VIC - 7.30pm $20 Parmi and pot available for all trivia players + a massive array of prizes. FREE entry Bookings essential - 03 5221 3707

Thu 02 - MORNING MELODIES WITH CLIVE JONES Gateway Hotel, Corio VIC - 10.30am Enjoy morning tea before 'Rockin & Rollin' prior to a buffet lunch. (Including $2 Voucher) COST $22pp Enq - 03 5275 1091

Sun 19 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200

Sun 05 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200

Wed 22 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390

Wed 08 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390 Thu 09 - SEAFOOD & RIBS NIGHT Elephant & Castle Hotel, Geelong VIC - From 6pm Choose one of four seafood meals or beef ribs. Includes a glass of house wine or pot of beer/cider. FROM $20pp Enq - 03 5221 3707 Fri 10 - ADAM HARVEY-DINNER & SHOW-18+ Gateway Hotel, Corio VIC - 6.00pm Enjoy an incomparable night with this Australian loved and celebrated entertainer and country music purist along with special guest guitarist, Judah Kelly. TICKETS $61.20pp Enq - 03 5275 1091 Sun 12 - THREE-COURSE ROAST SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - 6.00pm-7.30pm Includes a warming soup, a hearty roast main meal and a dessert. COST $42.50pp Enq - 03 5257 4200

Thu 23 - SEAFOOD & RIBS NIGHT Elephant & Castle Hotel, Geelong VIC - From 6pm Choose one of four seafood meals or beef ribs. Includes a glass of house wine or pot of beer/cider. FROM $20pp Enq - 03 5221 3707 Sat 25 - PINOT AFFAIR Paper Mills, Fyansford VIC - 12pm-5pm Celebrate Geelong's finest Pinot Noir at this exciting event while being treated to live music. Includes a commemorative glass & unlimited Pinot tastings. TICKETS From $45pp Enq - www.winegeelong.com.au Wed 29 - PIZZA WEDNESDAYS Pizzeria Adamo, Geelong VIC - 5.00pm-9.30pm Indulge in your favourite pizza all to yourself. Shared pizzas will be charged at normal prices. COST $13pp Enq - 03 5222 8390 Thu 30 - MORNING MELODIES WITH ALEX KYLE Gateway Hotel, Corio VIC - 10.30am Enjoy morning tea and be entertained by 'Mr Variety' prior to a buffet lunch. (Including $2 Voucher) COST $22pp Enq - 03 5275 1091

*All details correct at time of printing*

TRADITIONAL VIETNAMESE CUISINE

Order online: www.hanoikitchen.com.au Catering/Functions/Cooking School Hours: Open 11am – Late, Tuesday – Sunday | Closed Monday enquiry@hanoikitchen.com.au | www.hanoikitchen.com.au 37 Hitchcock Ave, Barwon Heads | 03 4202 0525

e & d AUTUMN 2019

Wine Geelong Update

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

As the weather gradually changes from balmy summer nights to crisp mornings and mild days, this transition in climate should also spark a change in your choice of wine. During autumn, Wine Geelong president Scott Austin recommends a pinot noir to compliment the changing weather.

108

Geelong is well known for its pinot noir across the region, and to celebrate, Wine Geelong welcomes back the Pinot Affair event for its second year in 2019. Pinot noir across the region is currently being bottled, ready for hundreds of wine enthusiasts to enjoy at the annual event in May.

“Autumn is the perfect pinot noir weather; a light red to take you from mild afternoons to chilly evenings,” Scott says.

“More than 21 Geelong pinot noir producers will be under the one roof offering tastings of more than 60 wines from the Moorabool Valley, Surf Coast and Bellarine,” Scott says.

“Pinot noir is also so versatile when it comes to food matching. Take it to dinner and it will most likely match with everyone’s dinner choices.”

The first year sold out in rapid time, and this year is expected to follow suit. Taking place on Saturday, 25 May at the Paper Mills in Fyansford, tickets are currently on sale with a discount on offer for early

e & d AUTUMN 2019

bird purchases, however, these early bird tickets are limited so don’t delay. Following closely behind the Pinot Affair event is the fourth instalment of the Winter Shiraz Weekend held on July 5 – 7. This event aims to showcase the region’s award-winning shiraz over a two-day celebration of wine, food and entertainment in the midwinter glow. The weekend kicks off with a Friday night of tastings across various venues in Geelong on July 5 and dives head first into two days of pure shiraz appreciation. This is a free event that gives Geelong residents the chance to meet our region’s knowledgeable vignerons and producers.

While it may be towards the end of the year, plans are already being made for the annual Toast to the Coast celebration. This will be the 18th instalment of the event, which is the biggest calendar event of the year for Wine Geelong. While balancing his role as president with Wine Geelong, Scott’s wine brand 6Ft6 has been keeping just as busy. The winery was recently the exclusive wine partner of the Alfa Romeo Portsea Polo in January this year. The Polo is the first major event of the Melbourne social calendar and includes three thrilling polo matches with some of the world’s best players while enjoying additional entertainment of DJs, celebrity

109

spotting, the fashion parade, divot stomping and more. “We had such a great day at the Polo with 6Ft6,” Scott says. “Over 5,000 people drank 6Ft6 wines while watching the latest fashions and the polo of course. The event ran so smoothly, the weather was perfect and the entertainment was a-plenty throughout the day.” While great exposure for the winery, it’s a great means to shine a spotlight on the Geelong region as a whole and the many talented wine producers within it. “One of the main reasons we were approached to sponsor the event by the organisers TLA is because we are a local winery,” he says. “We have a long term agreement and over time we believe it will assist to lift the profile of Geelong wine collectively.” Other celebrations within the Wine Geelong community included Provenance Wines’ ‘Stomp Fest’, Leura Park’s ‘A Midsummer Night’s Dream’ and a blind rosé tasting among the whole wine community. Scotchmans Hill is also the official wine partner of the 2019 Sydney Gay and Lesbian Mardi Gras, which Scott says “is such a fantastic opportunity for them and Geelong wine”. The winery will be taking its Swan Bay range to the event, which includes pinot noir, chardonnay sparkling, sauvignon blanc, chardonnay, pinot noir, shiraz, pinot grigio and the recent award-winning pinot noir rose. The new Swan Bay prosecco, which is a first for the winery, will also be launched at Mardi Gras.

110

It’s a win for Scotchmans Hill that’s celebrated throughout the region, and that’s the great thing about Wine Geelong, it’s never about one winery’s success over the other. The community exists and works to support each other in various ventures and this includes supporting each other in the craft of wine making as well. “The great thing about Geelong wine is the sense of community – we support each other,” Scott says. “Wine Geelong is filled with members who are so talented and passionate about wine and delivering amazing experiences for our customers. I seek advice from neighbouring wineries to discuss the viticultural changes of the season, share feedback from winemakers on our wines and swap notes where we can on all aspects of our businesses.” With so many reasons already to celebrate Geelong wine in 2019, it’s the perfect excuse to stop by your local bottle shop, pick up a local wine and give a toast

wine geelong

FF Facebook: @winegeelong @winegeelong

OO MMEmail: info@winegeelong.com.au www.winegeelong.com.au

cELLAR DOOR & WOOD FIRED PIZZAS OPEn: 11am–5pm Thursday–Monday 2171 Portarlington rd, Bellarine 03 8751 8194 www.bennettsonbellarine.com

OPEN 7 DAYS

Ocean Grove’s Chic Little Secret

FROM 8.00AM

amazing coﬀee plenty of parking great customer service child friendly dog friendly fantastic food dine-in or take away directly opposite the beach

131 Ocean Throughway, Ocean Grove • PH: 5255 1677 cheekycow.com.au 111

Dinny Goonan Wines ARTICLe by: SUE RAWKINS PHOTOGRAPHS mark wilkins,and supplied

Having a distinctive, unique name will help any wine stand out from its competitors, and Dinny Goonan Wines certainly does that.

112

dinny goonan wines | feature article

Dinny Goonan’s family came to Australia from County Galway, Ireland in the 1850s, ‘Dinny’ being a derivative of ‘Dennis’. Dinny, originally from Melbourne and working in community services in local government, always wanted to work for himself. Dinny says, “A nine-to-five existence didn’t appeal to me. I wanted an interesting challenge that put yourself on the line. It’s about satisfaction and having a high quality of life.” “I did a Viticulture Diploma by Distance Education while I was working full time. Then I went looking for some land, which is the property we have now. We’ve owned it since 1988.”

The vineyard is situated in Bambra on the Winchelsea-Deans Marsh Road. Back in the 1980s an empty cow paddock became the dream site for Dinny to plant a small sample of mixed grape vines and to establish his first vineyard. Dinny says, “We were the first to plant in the area and we didn’t know which varieties would work, so we put in a trial block of different varieties to see how they would go.” “When they started to produce fruit, I then went back and did a Wine Science degree, again by Distance Education, and then expanded the vineyard.” Dinny’s second-eldest son is also a winemaker and is joining with Dinny this year. He has been building

113

his winemaking experience all around Australia and New Zealand. Dinny continues, “This year is our milestone, our twentieth commercial vintage. With my son Angus joining us we are entering a new phase. We are hoping to expand.” “Up until now, we had been focusing on making one good white wine and one good red wine – a reisling and a shiraz.” “The next step is to move to a new red and a new white, which will be a pinot noir and a chardonnay, so we’ll move to four wines.”

“Geelong is known for pinot and chardonnay and it is important to have the variety that is associated with that area.” All of Dinny Goonan’s wines are made from their own grapes. It is a 50 acre property with 14 acres of vines. All the vines are hand-pruned and handpicked and the wines are made, bottled, and labelled onsite on the estate. They have embraced the concept of biological farming which is a soil management system based around compost.

“We are in the process of doing that now. We released our first pinot this year and the chardonnay will be released next year.”

Dinny explains, “The skins and the seeds from our fruit after processing, are made into compost and we are returning that to the soil. We are not using any artificial fertilisers or chemicals anymore.”

“It’s involved taking that first block we planted and now grafting the whole block to pinot noir. It’s a lot of work but it means that we now have one productive variety.”

“It’s about all the micro-organisms that get into the soil structure and feed the vines. We are really seeing quite a marked difference in the vines from doing that.”

114

T W O G E N E R AT I O N S O F W I N E M A K I N G

Meet the people who grow the grapes and make the wine. Try the Trophy and Gold Medal winning wines; sit on the deck overlooking the vines and enjoy a cheese platter with a glass of wine or a coffee.

OpEN 11AM â&#x20AC;&#x201D; 5pM WEEKENDS & pUBliC HOliDAYS 880 Winchelsea-Deans Marsh Rd, Bambra | Tel 5288 7100 0438 408 420 dinnygoonan.com.au f Dinny-Goonan-Wines i dinnygoonan

Meredith says, “We don’t mow between every row, leaving little ‘insectariums’ to let the bugs thrive.” “It doesn’t always look as neat, but there’s a purpose to it. You can walk along the vines and tap them with a piece of paper and see the hundreds of insects that drop out. They are the good ones – the ladybirds, the lacewings and the harlequin spiders – they’re all the good guys.” Dinny continues, “It’s about natural, biological control. You need to create the habitat that supports the predatory insects. Every seventh row we leave an unmown strip of grass for flowers and the insects can go and feed there.” “We’ve planted 6000 trees here now as it is a very windswept area being on the edge of the Roaring Forties, and we have a wide variety of bird life. They have heaps of food!”

116

“Our busy, friendly cellar door is open November to June and our wine tastings are free. We also provide tasty cheese platters, using local cheeses.” “We have a lot of people that return every year because of the personal connection we have with them.” “People that live in Melbourne come down to holiday on the coast and nowadays, visiting wineries is all part of their vacation experience.” Dinny has been President of the Geelong Wine Show, helping to organise that event as well as instigating, along with others, the Otway Harvest Trail, with an annual Twilight Festa held on January 25, which is growing in popularity every year. Dinny Goonan has definitely achieved the recognition he sought in the early days of starting out, and is excited about entering a new phase and producing new wines with son, Angus by his side.

dinny goonan wines | feature article

A summary of Dinny Goonan’s recent wine awards: Shiraz 16 - 1 Gold Shiraz 15 - 1 Trophy and 3 Gold Shiraz 14 - 1 Trophy and 2 Gold Shiraz 13 - 2 Trophies and 5 Gold Shiraz 12 - 2 Gold Riesling 18 - 1 Trophy and 1 Gold Riesling 17 - 1 Gold

DINNY GOONAN WINES

UU880 Winchelsea-Deans Marsh Rd Bambra VIC 3241

VV03 5288 7100 MMinfo@dinnygoonan.com.au FF @Dinny-Goonan-Wines @dinnygoonan

OO www.dinnygoonan.com.au

Riesling 16 - 1 Gold Cellar Door: November – June Sat/Sun: 11am-5pm

117

w i t h D a l e C oo p er from W i ne { D oma i ne }

SANTA & D'SAS

2017 valentino fiano 13.5% abv King Valley

Light straw in colour. Named after Matt’s late Father (Valentino), this is a single vineyard wine. Honeydew is the first aroma to present. Up til a couple of years ago this would be seen as an alternative Wine varietal, now it’s becoming close to mainstream. Originally grown in Italy, it has found a new home in Australia. On the palate it displays hazelnuts & pine needles on this mid weighted palate. It has swallowed up the 100% French Oak with occasional lees stirring adding extra complexities Food: Roasted Free range chicken Drink: 2019 – 2027

SANTA & D'SAS

2015 VALENTINO SANGIOVESE 14% abv Heathcote

Medium red in colour. Notes of tobacco, cherries and cloves. Ripe fruit as you would expect from Heathcote. This wine takes a little while to open up as it is tightly wound like a spring so be patient. On the palate cherries, oregano and mixed herbs. Think Margarita Pizza. Firm tannins and acidity will ensure a long life. Food: Spaghetti Bolognese Drink: 2019 – 2027

118

JACK RABBIT

2016 CABERNET SHIRAZ 13.5% abv Geelong

Medium red in colour. This blend was the backbone of the Australian wine scene in the 80’s & 90’s. It fell away for a number of years as people were chasing single varietal wines. Fast forward til the present and they are starting to make a resurgence, and why not it contains two noble grape varieties. Black currant, leather and tobacco melded with blood plums & spices. I really enjoy the palate weight and concentration of fruit flavours. The mouthfeel is on song enhanced further by the use of French Oak. Food: Pink Lamb with red wine jus Drink: 2019 – 2028

Flying Brick cider house

spiced cider

Bellarine Peninsula

8% ABV

Shimmering gold in colour. Don’t expect this to be a fully carbonated Cider, it’s more like a table wine with spritz.The label reads 100% Australian apples infused with citrus peel & an array of exotic spices. I get that, I pick up notes of cinnamon, orange & 5 spice. Medium dry with a lick of fruit sweetness. They also suggest it can be heated on the stove. (PS pour it into a saucepan). I also get that! Food: Peking Duck Drink: Now 120

BANKS ROAD

2018 PINOT GRIGIO Bellarine Peninsula

12.2% abv

Almost clear in colour. Aromas of fresh apples, nashi & bosc pear. Very aromatic on the nose for a Grigio, but I prefer it that way. Lemon pith on the front of the palate evolving to a more textural mouthfeel displaying stone fruits. It shows great balance and palate length. I feel this sits nicely between an Italian Grigio & a French Pinot Gris. Food: Shellfish with mango sauce Drink: 2019-2021

BANKS ROAD

growers range 2014 Cabernet sauvignon Pyrenees

13% abv

Brick red in colour. Initial nose of black currant/ cassis and tobacco leaf. Similar characters fill the palate with an almost creamy, textural mouthfeel. As you would expect coming from the Pyrenees there is a lick of menthol. The back palate showcases fine tannins with balancing acidity. Food: Pot Roast Drink: 2019 â&#x20AC;&#x201C; 2025

122

Wine Tasting | Grazing Menu Functions Our Cellar Door and Cafe is open Thursday to Sunday from 11am

Check our website & facebook page for updates on extended opening hours

600 Banks Road, Marcus Hill - 0431 896 331 www.banksroad.com.au

scotchmans hill

CORNELIUS AIRDS VINEYARD 2015 blanc de blanc 11.5% abv

Bellarine Peninsula

Light straw in colour, with medium beading. It displays a complex nose of yeast with underlying fruit characters of stone fruit, baked apples. This is a high end Blanc de Blanc (White from White) Chardonnay sparkling which spends time on both yeast lees and French Oak. It spends 3 years in bottle before being disgorged. Great mouthfeel that carries the flavours from the front to the back of the palate. It shows a clean pair of heels with acid kept in check. Food: Cold hors d'oeurvres Drink: 2019 â&#x20AC;&#x201C; 2023

scotchmans hill

2017 pinot noir Bellarine Peninsula

13.5% abv

Medium red in colour This is a vibrant, perfumed that sings once swirled in the glass. Made from clonal selections of MV6, 114 & 115 which showcases the best of both worlds. Characteristics of violets, cherries and bramble. The palate weight and silliness is what sets this wine apart. There is around 15% whole bunch which is less than previous years. My tip is to buy a dozen a drink over the next 12 years. Bravo Robin and Marcus. Food: Spatchcock Drink: 2019 â&#x20AC;&#x201C; 2031 124

Experience the Scotchmans Hill Cellar Door

190 Scotchmans Road, Drysdale 3222 Cellar Door: 7 Days, 10:30am - 4:30pm Kitchen: 7 Days, 11:30am - 4:00pm Phone: 03 5251 3176

dinny goonan

2018 Proserpina sparkling riesling Deans Marsh

It is unusual to find a sparkling wine made from Riesling in Australia which is a pity because the natural acidity of the variety lends itself so well to the sparkling wine style. Dinny Goonan’s 2018 Sparkling Riesling which he has called Proserpina after the Roman goddess of Spring is packed with zingy citrus fruits - think lemon, lime and grapefruit - that dance in your mouth. The wine is crisp and refreshing with an appealing green apple character that lingers in your mouth. Perfect at the end of a hot day. Food: Canapés Drink: Tonight

AUSTINS & CO

2016 SHIRAZ

Moorabool Valley, Geelong

14.5% abv

Full red in colour with purple rim showing beautiful polish. Intense aromas of spice, liquorice & cured meats. It displays more white pepper than black. The palate shows intensity and similar of that to the nose. Attention has been paid to the fruit , oak & acid levels here as they sing in harmony. It has all the polish and poise that you would expect. A great example of cool climate Shiraz. Food: Szechuan pepper steak medium rare Drink: 2019 – 2030

126

10am

- 5pm

premium cool maritime climate wines

w i t h D a l e C oo p er from W i ne { D oma i ne }

great ocean road gin

split point navy strength gin

Surf Coast

57% ABV

This is the second in a series of Gins from Great Ocean Road Gin. The new Navy Strength Gin ‘Split Point’ is named after the famous local landmark, Split Point Lighthouse. Great Ocean Road Split Point Gin sits at 57% abv and is packed with intense flavour – citrus, juniper and local coastal botanicals including salt bush, hop wattle, local honey and kelp.

bells beach brewing

point addis pale ALE

5% ABV

Pale with a slight haze in colour. There is a lot going on in this beer, it goes back and forth between tropical and citrus characters. Mid weighted beer using a combination of American & New Zealand Hops. This is a beer that could sit proudly at any dinner table. Not sessional but a great beer all the same. Food: Home made Hawaiian Pizza Drink: Now

128

bells beach brewing

bomboras blonde

4% ABV

Blonde in name, blonde in colour. Fine consistent beading. An uncomplicated beer without trying to be something itâ&#x20AC;&#x2122;s not. Using Gladfields English Ale Malt and a single hops variety, with a touch of ( can I say English toffee/ caramel) finishing clean and crisp. Food: Flathead tails Drink: Now

bells beach brewing

saison

5.2% ABV

Amber in colour. Traditionally brewed in Belgium in the 1700â&#x20AC;&#x2122;s. This Farmhouse Ale was brewed for seasonal field workers (Les Saisonniers) for refreshment after a day at work. This is a fruit driven beer using both wheat & barley malts. This is a fruit driven beer using both Wheat & Barley malts, with the use of Belgium yeast and New Zealand Rakau Hops. A great local representation. Food: Slow cooked lamb with root vegetables Drink: Now

130

ask us about our free function room hire

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 addition of the Carlton Draught Brewery Fresh Tank beer, you can be always assured youâ&#x20AC;&#x2122;re grabbing the freshest beer 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

ALL DAY BREAKFAST & LUNCH â&#x20AC;&#x201C; OPEN 7 DAYS 1 Malop St, Geelong | 0488 453 388 1/343 Pakington St, Newtown | 5222 2716 101 Unity Dr, Villawood, Mt Duneed | 5291 9727

i 132