Eat & Drink Magazine #27 Spring 2019 by Eden Enterprises

FREE ISSUE

SPRING

2019

Once the old Fire Station, BeachHouse Barwon Heads showcases some of the Bellarine Peninsula’s finest produce, wine, beer & cider. BeachHouse serves up a modern Australian cuisine for breakfast, lunch, dinner and all times in between. The BeachHouse function space is perfect for a work celebration or family gathering and caters for 35 guests seated or 60 guests “cocktail style”. Whether it be a casual drink with friends or celebrating a special occasion, the friendly BeachHouse staff are happy to accommodate.

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

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

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

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

2 Shorts Place, Geelong Ph: 5221 8485 | Open 7 nights a week from 6pm parkerssteakhouse.com.au

Book now for

cHRiStMAS LUNcH & DiNNER

Welcome to the Twenty-Seventh Issue of E&D Magazine, Spring Edition 2019 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 18th and ever popular Toast to the Coast held over the Melbourne Cup long weekend on Saturday November 2 and Sunday November 3 and enjoy some good food, fine wine and a great time at a choice of locations across this magnificent wine region that we are so lucky to have on our door step. This year’s event has actually undergone a little renewal with a change to the format. Enjoy the Saturday touring the wineries as in previous years and experience the coming together of many producers under the one roof as they showcase their finest drops at The Pier on the Geelong Waterfront on the Sunday. However, to avoid disappointment, don’t delay and secure your tickets as soon as possible. In addition to Toast to the Coast, this season of spring brings many special events for you to add to your calendar, details of which can be found within the following pages along with some wonderful reading with the enclosed articles. And of course, when it comes to wining and dining throughout our region, we are spoilt for choice with the array of options within this little food bible, as it is affectionately known. As always, 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. Mark & Donna Wilkins

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

Lead Writer Amanda Sherring Writers 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 Printgraphics Pty. Ltd. E&D Contact Details Mob: 0438 297 969 mark@edmag.com.au

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In the kitchen with...

Hong Lee at Hanoi Kitchen

Sharing Authentic Vietnamese Cuisine in Barwon Heads ARTICLE BY:Amanda Sherring | PHOTOS BY: MARK WILKINS

As a young girl, Hong Lee was surrounded by the vibrant colours, aromas and flavours of the food markets in Hanoi, Vietnam. Her mother lived and breathed traditional cuisine, and often shared this passion with the rest of her family – which included Hong and her sisters. “Growing up my mum was always cooking, and I had already been chopping from when I was very small and tasting the flavours,” Hong says. Being so present during her mother’s cooking at home and at the food stall, cooking became second nature to Hong. As she describes it, she just had a “feeling of the flavours”. This feeling for the food allowed Hong to bring an authenticity to Vietnamese food on the Bellarine that had never been experienced before. Opening Hanoi Kitchen in Barwon Heads in November 2016 with her husband Nick, the pair finally had the chance to settle down and continue working in an industry they both loved.

Hong Lee, Hanoi Kitchen

“There was no Vietnamese [in Barwon Heads]. There were other Asian styles in Ocean Grove, but I really wanted to offer Vietnamese here,” Hong says.

Recipe

Nem Chay Vegetarian Spring Rolls serves 4—6

VEGETARIAN SPRING ROLLS

Dipping Sauce

Ingredients:

• 200g of grated carrot • 100g finely chopped shitake mushrooms • 100g black fungus mushroom (soak in warm water for 30 mins minimum and wash well and dry) • 2 finely chopped brown onions • 1 bunch finely chopped spring onions • 1 bunch finely chopped garlic stems • 1 bunch washed and finely chopped coriander • 100g bean vermicelli rice noodles (soak in warm water for 30 mins minimum and drain) • 1 large clove of garlic • 50g chopped ginger • 1 whole free-range egg • 1 tsp salt • 1 tsp ground black pepper

• ½ cup soy sauce • ½ cup rice vinegar • ½ cup brown sugar • ½ cup lemon juice • 1 tbsp chilli and garlic finely chopped • 1 tbsp finely chopped ginger • 2 tbsp honey

CONDIMENTS

Ingredients: • 2 litres of vegetable oil for frying • 2 packets of rice paper roll 22cm (have backup for rolling errors) • 3 bunches Vietnamese lettuce (washed) • 1 bunch Vietnamese mint • 1 bunch coriander • 1 bunch mint • 3 sliced chillies

Dipping Sauce Preparation Mix all of the dipping sauce ingredients into a jar and stir vigorously until all the sugar and honey has dissolved.

Cooking Method: 1. Use blender to chop rehydrated black fungus and noodles. Ensure not to dice too finely, you can also chop with a knife to ensure you do not chop to finely. 2. Add all ingredients (except oil and rice paper) into a large mixing bowl and mix well but gently .

5. Add 3/4 of a cup of the mixed ingredients onto the centre of the moist rice paper. Fold the bottom of the paper over the mix, then fold both sides in, then start to roll from the bottom up until the roll is complete. Ensure the roll is as tight as possible and no mixture can escape. 6. Heat oil in deep fryer to 150°c. 7. Roll all spring rolls before starting first fry. 8. Do not cook too many at one time to avoid the rolls sticking together. Cook for 7 minutes. 9. Once cooked, remove the roll and place on a cooling rack or tray. 10. Just before you plan to eat, heat the oil to 180°c for 2nd fry to ensure golden crispiness. 11. Arrange all the condiments on a large round plate and individual dipping bowls for each person eating.

12. Cook all the spring rolls and place them on kitchen paper to 3. Prepare a bowl of warm water to absorb the oil on the outside. use for dipping rice paper. 4. Dip two rice papers (use two papers for a thinker wrapping) into the warm water and place the shiny side of the paper facing up.

To serve: The traditional Hanoi way of eating these spring rolls is to wrap the roll with the fresh lettuce and herbs, then dip into your dipping sauce and enjoy!! 13

hanoi kitchen

“Now we’ve been here for three years and everyone just loves it.” While it’s been some time since Hong has lived in her hometown of Hanoi, Vietnam, her mother’s influence is still present in every dish that leaves the kitchen. Looking through the menu, it’s clear to see that it’s a reflection of Hong’s life and passions on paper, taking the dishes from the streets of Vietnam to the plates of Hanoi Kitchen. “My mum has retired now but my two sisters are still working in the markets and they are very busy. They still use my mum’s recipes too and do what she taught them to do, so it just keeps going,” Hong says. “Most of my dishes are Hanoi dishes and the ones I grew up with. They include my family tastes, family tips and things that I know from growing up with my mum.” This experience Hong shared with her mother growing up is something she hopes to recreate through the newly started cooking classes at Hanoi Kitchen. Over a lunchtime on either a Thursday or Friday, food lovers can book a three-course lunch with Hong that they’ll all cook together – starting with the popular rice paper roll. “It’s really fun when everyone gets to have a go themselves,” Hong says. “Rice paper rolls [are something] you can also take home to show the family.” The group will then move on to a Vietnamese salad before trying their hand at a main dish, which Hong says she’ll tailor to the tastes of the group. It’s at this step where Hong will share perhaps one of the most important elements of mastering Vietnamese cuisine – the sauce. “I’ll do three different sauces so they’re learning those flavours and they can use them on different dishes,” she says. “I’m from the north so it will be very balanced, spicy and sweet,” she says before continuing, “The south is more sweet and sour and sometimes more spicy as well.” With the popularity of rice paper rolls in Western culture, the importance of spring rolls is often forgotten. Called ‘nem’ in Vietnam, they 14 14

Recipe

Cha Ca Marinated Ling fish, fresh tumeric, galangal, bean shoot, dill, rice noodle and dipping sauce serves 4—6

Marinated ling fish, vegetables & noodles

Ingredients: • 1 kg Ling fish fillet, cleaned, boned, pat dried and cut into 2cm x 3cm pieces • 200g rice vermicelli noodles • 100g bean shoots • 2 cups dill cut into 4cm lengths • 2 cups spring onion cut into 4cm lengths • 2 cups fresh herbs (mint, Vietnamese mint, coriander) • 3 limes cut into wedges • 1 cup crushed roasted peanuts • 1 tbsp finely chopped golden shallots • 2 tbsp finely chopped galangal • 1 tbsp finely chopped turmeric • 1 tsp finely chopped garlic • 1 tsp finely chopped ginger • 1 tbsp shrimp paste • 1 cup vegetable oil • 2 tbsp fish sauce • 2 tbsp rice wine • ½ tsp ground pepper • ½ tsp salt flakes

dipping sauce

Cooking Method

Ingredients:

1. Making fish paste, place shallots, galangal, turmeric, garlic, ginger and shrimp paste into blender and process until smooth.

• ½ cup fish sauce • ½ cup rice vinegar • ½ cup brown sugar • ½ cup lemon juice • tbsp chilli and garlic finely chopped

2. Place the Ling fish in a mixing bowl. Pour over the fish paste, fish sauce, 2 tbsp vegetable oil, rice wine, pepper, salt and slowly toss to coat. Divide into 4 serves, cover and refrigerate for 45 minutes to 1 hour. 3. Bring a pot of water to boil and add the noodles and simmer for 8 minutes. Drain, rinse and drain again. 4. Meanwhile, for dipping sauce, add all the ingredients into a bowl and stir well. 5. In a frying pan over medium heat, add 2 tbsp oil and add the 1st serve of fish to the pan and gently fry until golden in colour. 6. At the last minute of frying add a handful of chopped spring onions and dill and fold through gently. 7. First, neatly arrange the noodles, fresh herbs, bean shoots, dipping sauce, crushed peanuts and wedge of lemon on a large platter or plate. Add freshly fried fish on top of the noodles and serve. 15

hanoi kitchen

are a very famous item in Hanoi and one that features on the restaurant’s menu. The crispy fried vegetarian spring rolls wrapped with lettuce leaf, with fresh herbs and nuoc cham chay come as a three-piece or as part of the popular Hanoi tasting plate for two. While nem is a similar dish to the rice paper roll, there are a few more critical tricks when making them to ensure you get the crunchy, flavour-filled morsels at the end. “If you chop the vegetables too fine or put too much egg in the mixture, it will be too wet,” Hong says. “As soon as it gets wet and if you’re not rolling tight and firm, the spring roll will explode and you won’t be able to fry it.” Aside from the greatest tip of practice makes perfect when assembling, Hong recommends to try and use all your fingers while paying particular attention to the movement of your hands. “To get more confident in rolling you have to keep rolling,” she says. “You learn how to move your hands better. But it’s just about having fun.” Another popular dish at Hanoi Kitchen, and iconic in Hong’s hometown, is the cha ca. Cooked at the restaurant using Ling fish, rather than white fish used back in Vietnam, the flavoursome dish is made to be shared and enjoyed. “The Ling fish here is more tender and moist. So we serve it with herbs, rice noodles, peanuts, the sauce on the side and lemon and chilli,” she says.

and dinner choose from a mix of wok-tossed Moreton Bay Bugs, BBQ pork banh mi, crispy fried chicken wings served with Hong’s grandma’s dipping sauce, green papaya salad and much more. Having headed back home to visit her family in Hanoi during August, Hong hopes to implement a whole new range of ideas to serve to Barwon Heads locals and visitors for the spring menu. “Getting new techniques, you have to feel it and see it and try it,” she says. “So that’s why it’s good to go back home and see my mum and family but also to get a new dish and ideas.” No matter what new dishes she introduces, she’ll be cooking it with the passion of her grandma, her mother and her two sisters. “I’ve got my memory and my love and my own passion in there,” Hong says patting her chest smiling.

The fish itself is marinated in a paste of fresh turmeric, garlic, galangal, shrimp paste, fish sauce, salt and pepper before it’s pan fried. The golden pieces of fillet are served with bean shoots, rice noodles, nuoc cham and a fresh sprig of dill.

UU37 Hitchcock Avenue

“The smell and flavours are delicious. In my home the whole family would sit down and have all the bowls of everything and my mum would come out with the fish and put it in the middle and we’d all share that,” Hong says.

VV03 4202 0525 OOwww.hanoikitchen.com.au FF/HanoiKitchenBH

It’s this practice of sharing food with loved ones that Hong loves to create at Hanoi Kitchen. When these moments happen, it’s a nod back to when she grew up and there would rarely be a meal that wasn’t shared. The menu is filled with items to share, but also ones you’ll be happy to keep to yourself. For lunch 16

HANOI KITCHEN Barwon Heads VIC 3227

/hanoikitchen3227

MMnick@hanoikitchen.com.au Opening Hours: Tues-Sat: 12-2.30pm and 5-9pm Sun-Mon: Closed

TRADITIONAL VIETNAMESE CUISINE

Order online: www.hanoikitchen.com.au Catering/Functions/Cooking School Hours: Open Tues-Sat 12 – 2.30pm, 5 – 9pm | Closed Sun & Mon enquiry@hanoikitchen.com.au | www.hanoikitchen.com.au 37 Hitchcock Ave, Barwon Heads | 03 4202 0525

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Grilled Barramundi

Pumpkin, Cashew and Coconut Masala

with cauliflower tabouli and greens Chef: Barry Iddles Available at: 360Q

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Buttermilk & Vanilla French Toast fresh berries, lemon curd, timtam soil, hazelnut praline, raspberry pear, vanilla coyo & caramel frangelico sauce Available at: 9 Grams, Newtown, Geelong and Mt Duneed

Wine & Platters Chef: Amanda Hooper Available at: Banks Road Winery

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Smashed Avocado Pork Belly

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green papaya, nahm jim and peanuts Chef: Craig toohey & Ryan Vickery Available at: Barwon Edge Boathouse

Chef: Simon Hilber Available at: BeachHouse Barwon Heads

Wood-ﬁred oven roast

Slow roasted lamb and suckling pig are now available for your gathering or function at Bennetts On Bellarine

Function Buffet

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Selection of gourmet cheeses, fruit, antipasto, breads

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CHEFâ&#x20AC;&#x2122;S SELECTIONS

Steamed Bao Buns

Five Spice Duck Breast

roast pork belly, cucumber, coriander, bean shoot salad and nahm jim

sweet potato gingered mash, green beans, orange jus

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f i 23

Bellarine Country Butchers

E & D SPRING 2019

Traditional quality at its best

ARTICLE BY: amanda sherring | PHOTOGRAPHS: mark wilkins and supplied

bellarine country butchers | feature article

The Beestons are hardly a new name to the meat industry. With close to 40 years of experience making smallgoods and fresh meat products, the family are well-known across Victoria for their high-quality produce.

E & D SPRING 2019

They’re particularly well known in Portarlington, where they operated a traditional butcher shop for 6 years before trying their hand at industrial-scale production. After almost 10 years since the family owned a store on the Bellarine, the Beestons decided to return to what they knew and loved – upholding the traditional butchery craft with a shop closer to home. That shop turned out to be an existing butcher shop on the main street in Queenscliff, a building steeped in history having served as a butchers for almost 100 years. Receiving the keys to the business in early June, the Beestons hit the tools and undertook three consecutive weeks of renovations. A complete overhaul of the layout, while maintaining 26

its heritage, has created more space for products, extra spots to showcase other local produce and a better experience for customers. The finishing touch came with a fresh coat of paint and the family business name proudly painted on the front in maroon and cream – ‘Bellarine Country Butcher’. “Business is great, and it’s improving every day,” Andrew Beeston says of the new store. A review online declares the Bellarine Country Butchers as the “best family butcher around”. It’s a big claim, but one that’s backed up with decades of experience and happy customers. With many more reviews echoing this same sentiment, it all leads back to the family’s passion to uphold heritage style butcher shops.

bellarine country butchers | feature article

“We want to give that experience. You can walk in and we’ve got meat on the rail and hanging in the fridge. It’s how a butcher shop should be,” Andrew says.

Portarlington butcher shop. The cabanossi is available in plain or cheesy and is already being used at local cafes and restaurants – as are many of their other products.

“We’re just trying to have a traditional butchers – there’s not many of us left.”

“We’ve got pretty good recipes from previous shops, but you’re always tweaking things and changing it to people’s tastes,” Andrew says.

In honouring the craft, there’s an extra element of love and care that goes into what the family produce, something that simply can’t be matched at a supermarket. The Bellarine Country Butchers specialise in pork and smallgoods that are house smoked, with bacon hock, legs of ham, bacon rashers and bacon bones all available in store. Of all their smoked goods, their cabanossi is easily one of the favourites, and an item many locals will remember from the days of their

Changes have come with providing options that are even easier for time-poor families to pick up and easily cook at home. Items like the readyto-eat smoked chicken breast, Mumma Beeston’s home made sausage rolls, lamb curry puffs, and beef pies made in-house are popular due to the short amount of time required to cook them. If it’s not in the display cabinet or hanging in the coolroom, it’s not necessarily off limits. With notice, the Beestons can source almost any meat that’s on your grocery list. 27

E & D SPRING 2019

“We get a lot of random requests, where they say, ‘I don’t know if you have this’ and we’ll say, ‘We don’t but we can get it tomorrow’. People really appreciate that service,” Temikka says before Andrew adds, “And that creates a business.” No matter how unusual the request, the family are happy to accommodate it. Things like rabbit, marrow bone, a spit roast, beef brisket and cevapi have all been recently requested and sourced for customers. It all comes back to that traditional experience of the old-days, where the quality of the produce matched the quality of the service. “We can provide for them and if we can’t we’ll get it,” Andrew says. “People can come in here and we can make up what they want, and you can’t do that in a supermarket.” How the meat is processed when it arrives at the butcher shop also lends itself to having greater quality when it hits your plate. “We slow the process down and dry hang meat, so the flavour enhances as the quality enhances. We can guarantee everyone’s steak is going to be bloody good,” Andrew says smiling. Even if you’re not confident in the kitchen, each family member who works behind the counter is a wealth of knowledge and can provide the tips needed to help achieve that “bloody good” steak. It’s all part and parcel of shopping with a local butcher, and particularly with the Beestons. They care about the produce from the moment it’s delivered to their door right through to when you take that first bite at home for dinner. That’s why almost a decade since the Beestons have run a butcher shop on the Bellarine, loyal shoppers who heard they’d returned have been travelling from Portarlington to Queenscliff to shop with them once again. “We get to know the customers really well and that makes them want to come back,” Temikka says. 28

bellarine country butchers | feature article

Just as passionate about the craft and family business as her dad Andrew is, Temikka hopes to one day manage the Bellarine Country Butchers shop as her own and carry on the Beeston name. “I’m being more involved than I ever have before and learning all the ropes rather than just bits and pieces,” Temikka says. “It’s a good challenge.” She’s currently being trained in the butchery trade, preparing her for the day she’ll follow in the footsteps of her dad and continue the family name synonomous with the industry. “I’ve got the best teacher I could have. If I could ever learn from someone I’d like to learn from Dad,” Temikka says smiling in Andrew’s direction. “No short cuts. Just like how they did it in the old-days.” With four decades behind them, the Beestons will continue to operate as a traditional butcher shop for many more years to come. For now, they’re just happy to be ‘home’ once again on the Bellarine serving up bloody good steak.

BELLARINE COUNTRY BUTCHERS

UU82 Hesse Street

Queenscliff VIC 3225

03 5258 1742

FF/bellarinecountrybutchers /bc_butchers

MMbc_butchers@outlook.com Opening Hours: Monday-Friday: 7am-6pm Saturday : 7am-2pm Sunday: Closed

CHEF’S SELECTIONS

Atlantic Salmon

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Lamb Roast and Pie of the Day

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hannah and Adriana with lamb Roast & pie of the Day

Available at: The Gateway Hotel

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Smashed Pumpkin

Nem Chay

with poached eggs, beetroot hummus and goats feta

Crispy fried vegetarian spring rolls, lettuce leaf, fresh herbs, nuoc cham chay

Chef: Pat Lamanna Available at: Ground Zero

Chef: Hong Lee Available at: Hanoi Kitchen

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Pork Belly

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Special Events This September Sun 01 - FATHER’S DAY LUNCH Banks Road Vineyard, Marcus Hill VIC - 11.30am-1.30pm/2pm-4pm Delight in 2 courses including 2 glasses of matched wine (soft drink for children). COST Adults $65 Children up to 12Yrs $20 Bookings Essential - 0431 896 331 Sun 01 - CELEBRATE FATHER’S DAY The Gateway Hotel, Corio VIC 12pm-2pm/5.30pm-8.00pm Enjoy a seafood buffet for lunch or dinner. COST Adults $30 Seniors $25 Children 2-6Yrs $7 Children 7-12Yrs $15 Bookings Essential - 03 5275 1091 Sun 01 - LOCAL PRODUCE DEGUSTATION LUNCH The Q Train, Drysdale VIC 12.45pm-3.45pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930 Fri 06 - PASTA & RISOTTO COOKING CLASS Leura Park Estate, Curlewis VIC - 5.30pm-9.00pm Join Jack Rabbit’s Executive Chef Dwayne Bourke and knead, roll and revel in all the tricks, tips and tastes of pasta and risotto and an array of sauces. TICKETS $157.15 with many inclusions Enq - www.leauraparkestate.com.au Sat 07 - LOCAL PRODUCE DEGUSTATION DINNER The Q Train, Drysdale VIC 6.30pm-9.30pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930

*All details correct at time of printing* 38

Thu 12 - LOCAL PRODUCE DEGUSTATION LUNCH The Q Train, Drysdale VIC 11.45am-2.45pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930 Sun 15 - 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 Fri 20 - SENIORS’ LUNCH / DINNER & WINE SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - From 11.30am Guests over 60 can enjoy a main meal from a specially curated menu & can purchase a special Seniors’ Wine of the Day for just $5 a glass at lunch / dinner. FROM $22pp Enq - 03 5257 4200 Sat 21 - PEEBLES PRINT PRIZE LUNCHEON 360Q Restaurant, Queenscliff Harbour VIC - From 12.30pm A stunning two-course grazing luncheon following the announcement of the biennial Peebles Print Prize 2019 winner and official exhibition opening. COST $45pp with drinks at bar prices Enq - www.trybooking.com/BDPGE Sat 21 - CREEDENCE CLEARWATER TRIBUTE SHOW+DINNER 360Q Restaurant, Queenscliff Harbour VIC - 6.30pm Enjoy a rockabilly good time with tribute band ‘Hey Tonight’ along with a sumptuous three-course dinner inclusive of beer, wine, sparkling and soft drinks. TICKETS $120pp Enq - 03 5257 4200 Thu 26 - MORNING MELODIES WITH ALEX YAROSH The Gateway Hotel, Corio VIC - 10.30am Enjoy morning tea before being amazed at this extraordinary guitarist prior to a buffet lunch. (Including $2 voucher) COST $22pp Enq - 03 5275 1091

Special Events This October Fri 04 - SENIORS’ LUNCH / DINNER & WINE SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - From 11.30am Guests over 60 can enjoy a main meal from a specially curated menu & can purchase a special Seniors’ Wine of the Day for just $5 a glass at lunch / dinner. FROM $22pp Enq - 03 5257 4200 Sun 06 - 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 Fri 11 - LOCAL PRODUCE DEGUSTATION LUNCH The Q Train, Drysdale VIC 11.45am-2.45pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930 Sat 12 - LOCAL PRODUCE DEGUSTATION LUNCH The Q Train, Queenscliff VIC 12.45am-3.45pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930 Sun 13 - 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 Tue 15-Wed 16 - 21ST GEELONG WINE SHOW Waurn Ponds Estate, Deakin Geelong, Waurn Ponds VIC Enjoy a showcase of quality and diverse wines from big and small producers from across the Geelong Wine Region. Enq - 0417 476 69

Sat 19 - LOCAL PRODUCE DEGUSTATION DINNER The Q Train, Drysdale VIC 6.30pm-9.30pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930 Fri 25 - DIESEL-SUNSET SUBURBIADINNER+SHOW-18+ The Gateway Hotel, Corio VIC - 6.30pm Be sure to catch the evolution of Diesel along with his 3 piece ‘power house’ band as they showcase a new album as well as previous hits and favourites. TICKETS $66.50 Enq - 03 5275 1091 Fri 25 - LOCAL PRODUCE DEGUSTATION DINNER The Q Train, Drysdale VIC 7.00pm-10.00pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930 Sun 27 - 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 31 - MORNING MELODIES WITH MARCIA RAE The Gateway Hotel, Corio VIC - 10.30am Enjoy morning tea before travelling down memory lane with a tribute to female artists from the ‘50s & ‘60s prior to a buffet lunch. (Including $2 voucher) COST $22pp Enq - 03 5275 1091

*All details correct at time of printing* 39

Special Events This November Sat 02 - 18TH TOAST TO THE COAST Wineries, Bellarine Peninsula/ Moorabool Valley VIC - 10am-5pm Tour some of the finest wineries in the region with tastings complemented by delicious food available for purchase while enjoying various entertainment. FROM $40pp Enq - info@winegeelong.com.au

Thu 07 - OAKS DAY LUNCHEON 360Q Restaurant, Queenscliff Harbour VIC - From 12.00pm Three-course luncheon with sparkling, wine & beer, racing sweeps & entertainment. Raising money for the Smith Family via the Ocean Grove Evening VIEW Club. COST $95.00pp Enq - www.trybooking.com/BEQLK

Sat 02 - LOCAL PRODUCE DEGUSTATION LUNCH The Q Train, Queenscliff VIC 12.45am-3.45pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930

Fri 08 - LOCAL PRODUCE DEGUSTATION DINNER The Q Train, Drysdale VIC - 7.00pm10.00pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930

Sun 03 - SUNDAY FUN DAY Leura Park Estate, Curlewis VIC - 10am-5pm Celebrate the hottest new wine brand in the region ‘Cat out of the bag’ with live music & loads of fun! Fine wine & great food available for purchase. TICKETS $22.08 including glass & tastings Enq - www.leuraparkestate.com.au Sun 03 - 18TH TOAST TO THE COAST The Pier, Geelong Waterfront VIC - 11am-2pm / 3pm-6pm Sample some of the finest wines in the region with delicious food options available for purchase while enjoying live jazz. Includes a Plumm glass. FROM $55pp Enq - info@winegeelong.com.au Sun 03 - LOCAL PRODUCE DEGUSTATION LUNCH The Q Train, Drysdale VIC 12.45am-3.45pm (approx.) Enjoy a gourmet adventure with an exquisite menu showcasing the region’s best while travelling the Bellarine Railway aboard this award winning restaurant. FROM $129pp Enq - 03 4238 3930

*All details correct at time of printing* 40

Fri 15 - COOL CHANGE-LRB STORY-DINNER+SHOW-18+ The Gateway Hotel, Corio VIC - 6.00pm A night not to be missed! A tribute to the Aussie Rock Legends who became The Little River Band. Celebrate music history and all of LRB’s greatest hits! TICKETS $61.20 Enq - 03 5275 1091 Sun 17 - 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 28 - MORNING MELODIES WITH TONY DIAMOND The Gateway Hotel, Corio VIC - 10.30am Enjoy morning tea before being entertained with popular classic hits that you know and love prior to a buffet lunch. (Including $2 voucher) COST $22pp Enq - 03 5275 1091 Fri 29 - SENIORS’ LUNCH / DINNER & WINE SPECIAL 360Q Restaurant, Queenscliff Harbour VIC - From 11.30am Guests over 60 can enjoy a main meal from a specially curated menu & can purchase a special Seniors’ Wine of the Day for just $5 a glass at lunch / dinner. FROM $22pp Enq - 03 5257 4200

OPENING IN MID SEPTEMBER

WOODOVEN PIZZA & HANDMADE PASTA • MODERN AUSTRALIAN CUISINE 55 WALLACE STREET, MEREDITH | 0430 781 918 • AT STEEL ART AUSTRALIA • 41

CHEFâ&#x20AC;&#x2122;S SELECTIONS

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

Noodle Salad

Available at: Noble Foods

Quinoa Super Bowl Rib Eye on the Bone Available at: Parkers Steakhouse, Geelong

Quinoa, brown rice, amaranth, lentils, avocado, red onion, parsley, feta, sherry vinaigrette Chef: Geoffrey Jeon Available at: Hanners Restaurant

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

CHEF’S SELECTIONS

Selected Dishes Vietnamese Grilled Chicken Available at: Pik Nik Café

Chef: Tanjil Ahmed Available at: Rustic Ram

Sweet Corn & Zucchini Fritters

Red WineBraised Braised Beef Cheeks Red Wine Beef Cheeks.

with avocado smash and wild rocket Chef: Donna Puglia Available at: Sandstone & Co

paired Paired with 2016 Scotchmans hill Hill Shiraz Available at: Scotchmans Hill

PI C KE T

FE N C E

Over 150 lolly varieties including gluten and sugar free Local Nordenfine ice cream served in original or waﬄe cones & cups Milkshakes & Thickshakes English, New Zealand & American chocolate bars m-f: 8am—3pm sat & sun: 7.30am—2.30pm

359 PAKINGTON ST, NEWTOWN picketfence3220.com.au

03 4227 0920

Catering for weddings & parties

92A NEWCOMBE ST, PORTARLINGTON pierviewlolly@outlook.com

0413 507 757

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

CHEF’S SELECTIONS

Seafood Paella

Scones housemade lemon myrtle & wattleseed scones with jam and cream

Chef: Michael Bishop Available at: Sphinx Hotel

Harissa spiced cauliﬂower steak french lentils, quinoa, green beans, toasted seed, Drysdale goats cheese, roasted pepper mojo Head Chef: Jotti Singh Available at: The Bungalow Restaurant

Available at: The Base

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 47

The Sprout About

Sphinx Entertainment Centre

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.

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

360Q

Sandstone & Co

The chefs at waterfront restaurant 360Q are singlehandedly reinventing fusion cuisine on the Bellarine Peninsula. With a diversity of industry experience across Australia, New Zealand, and Southeast Asia, 360Q’s flavours are creating a stir. And, when paired with the restaurant’s location at Queenscliff Harbour, first class service and events management expertise led by owner and chef Barry, it’s an unbeatable combination for functions of all shapes and sizes. Barry and the 360Q team are specialists in cocktail style or formal sit-down weddings, engagement and birthday parties, Probus and car club functions and ticketed performance events. 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 for functions start from $95pp.

Our mission is simple… wonderful coffee, fresh tasty food and amazing service. We never underestimate the power of a simple greeting… a smile and a friendly face is always on the menu, with old-fashioned service takeing pride of place at Sandstone.

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.

UU 2 Wharf St, Queenscliff VV (03) 5257 4200 OO www.360q.com.au 50

Let us cater for your birthdays, anniversaries, corporate events, affordable weddings & engagements with bookings available for 5 to 80 guests. Our monthly High Teas are delicious & fit for a queen complete with white linen table clothes & beautiful vintage china. Sweet & savoury delights are served on our gorgeous 3 tier rose gold cake stands. A great way to celebrate a special occasion, baby shower, hens party or a catch up with friends. These events book out quickly so bookings are essential $39 per person includes a glass of champagne. Sandstone's elegant yet relaxed atmosphere & commitment to customer service assures that your dining experience is one to remember. We are family friendly & love our little customers just as much as the grown ups. Our outdoor courtyard is the perfect place to visit with your pooch.

VV (03) 5244 2343

Owner Cindy peters

2 8 4 TORQuAy ROAD, gROV EDALE | T E L . 5 2 4 4 2 34 3

f 51

E & D SPRING 2019

Café Zoo Making Moreish Meals and Magic Memories

ARTICLE: amanda sherring | photographs: mark wilkins and supplied

As one of Drysdale’s original households built in the 1800s, the Café Zoo building has played a key role in making hundreds, if not thousands, of memories. 52

Marc & Julie Rodway, Café Zoo More recently, Café Zoo helped create fond memories for 120 guests as the café played host to an engagement party turned surprise wedding. Dressed up with festoon and fairy lights, the venue was radiant as attendees drank and ate their way through the evening – unbeknownst to what was ahead. “The venue is just beautiful at night-time,” owner Marc Rodway says. A secret aisle and reception were carefully decorated and hidden from guests in the garden out the back. When the right moment came, owners Marc Rodway and Julie-Anne Nott revealed the adorned wedding area and directed the stunned guests to take their seats. “Only the bridal party knew, and it was just magic,” Julie-Anne says. “That’s probably been one of our favourite functions for sure.”

“For us to be a part of their special day is just wonderful,” she adds. It’s a magical moment to be a part of and just one of the many memories Marc and Julie-Anne have helped create since taking over the business almost four years ago. Over the years the team have helped locals celebrate everything from sweet 16th birthday parties through to Wedding Anniversaries. Each function is shaped closely with customers, making sure every element is considered in keeping you and your guests happy. Varying room sizes give further flexibility, with options for intimate gatherings and morning teas through to whole venue functions utilising the recently landscaped garden outdoors. All up there are nine different spaces to choose from, with options both indoor and outdoor. 53

E & D SPRING 2019

“A lot of people don’t know that, they’ll come and just think it’s the marquee and the front section,” Julie-Anne says. “They’ve got no idea how big it is,” Marc adds smiling. A great event is nothing without quality canapes to keep guests feeling full and content. Everything from small seafood bites through to sliders and sausage rolls can be requested for 54

your next event with options for both set and customisable finger food menus. “One, it looks great and, two, it tastes fantastic and it’s filling. One of the great pieces of feedback we’ve had from customers is, ‘We can’t believe the price and the value for money with the quality’,” Marc says of the catering options. Having worked in the hospitality industry for close to 30 years, Marc is passionate about food.

cafÉ zoo | feature article

In those years he’s learnt not to overcomplicate things, as he says, at Café Zoo they make “simple food done well, with quality ingredients”. This ethos applies to both their functions and work as a café seven days a week.

browns, Istra bacon, fresh avocado, feta cheese and homemade chilli jam. The Mrs has everything the Mr has, but with a generous serving of Atlantic salmon.

Produce is sourced free range, organic and locally where possible, with bacon from Istra Smallgoods in Daylesford and baked goods from Alchemy Bakery in Queenscliff.

While these two dishes are popular on the breakfast menu, Marc and Julie-Anne struggle to identify just one dish that stands out as the most popular item ordered – there are simply too many.

Marc comments specifically on the difference quality free range eggs make. Sourced from a farm in Werribee, a free-range egg instantly elevates the flavours with each dish and is a noticeable difference from businesses that use caged eggs.

Items like the roast lamb Zoovlaki, steak sandwich and vegetarian big breakfast are all commonly requested. Customers are really spoilt for choice, with an extensive breakfast and lunch menu with over 50 dishes to choose from.

Popular dishes utilising the free-range eggs include the cleverly named Mr Benedict and Mrs Benedict – each one a twist on the breakfast favourite. The Mr is topped with hash

Part of the wide-ranging menu comes from the team’s belief in keeping dishes interesting, varied and creative. There truly is something to suit everyone who walks through their door. 55

With assurances in organic and free-range pork and egg, Marc also adds that there is very little that is pre-prepared and left sitting around in the kitchen. “It’s all fresh and it’s all cooked to order,” he says. The café caters to most dietary requirements, with a range of vegetarian, vegan and gluten-free options. There’s even plenty to choose from for the little ones. As a proud family-owned business, Marc and Julie-Anne work across all areas of the café. With the kitchen being a particular favourite for Marc. “My time out to switch my mind off from things is to go in the kitchen and cook,” Marc says. The duo is also passionate about having the right coffee. When they took over the business almost four years ago, they decided to change to a blend they knew and loved. The café uses Lavazza Blend 1 coffee, which is the only blend roasted in Melbourne – all others are roasted in Italy. “It pretty much comes straight off the production line to us, and I grind it to serve too,” Marc says. If coffee isn’t your style, the venue has a liquor license during the day as well as a range of teas, milk shakes, spiders and a fridge full of options to quench your thirst. Add in the friendly service and Café Zoo truly is making great food memories every single day. 56

By keeping things simple while ensuring quality with each step of the process, Marc and Julie-Anne have managed to create a welcoming, relaxed atmosphere right on the main street in neighbourhood friendly Drysdale.

need catering? Café Zoo offer catering services from morning teas to luncheons, intimate gatherings, birthdays, engagements, weddings and anniversaries. Everything is completely customisable to suit your requirements, offering the choice of a set menu of finger food for events and functions.

cafÉ zoo

UU23 High Street

Drysdale VIC 3222

VV03 5251 5333 OOwww.cafezoo.com.au FF Via website Via website

MMenquiry@cafezoo.com.au Opening Hours: Open 7 days Licensed to midnight for Functions

CAFÃ&#x2030;

INDOOR & OUTDOOR AREAS

PRIVATE CATERING FUNCTION ROOMS OPEN 7 DAYS

FULLY LICENSED BEER GARDEN & OUTSIDE BAR PET FRIENDLY

23 High St. Drysdale, Ph: 5251 5333

www.cafezoo.com.au

Leura Park Estate

Café Zoo@ Drysdale

Life is short, Celebrate well!

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.

This popular Bellarine winery’s tagline sums up why people keep returning to Leura Park Estate. Here, premium wine, lovely food and an understated elegance rule supreme. Party goers, families and friends of all ages are at home. ‘The Vault’, a popular space for larger groups and private parties, is an imposing Opera House-esque living art form. Although constructed of concrete waves the ambience and interior is warm, funky and inviting. Culinary offerings for your function are vast and delicious – whether you opt for a more casual Grazing Menu, assorted stone based pizzas, a gourmet BBQ package or perhaps a canape cocktail-style affair, Chef David ‘Hutch’ Hutchinson has got you covered. Functions and conferences for up to 80 are catered for. The sun may not be shining but great sounds still are. Celebrating its 11th year of live music on Sundays, the regular cast of local, loved musicians revive covers from the 70’s, 80’s, 90’s and beyond.

UU 1400 Portarlington Road, Curlewis VV 03 5264 3333 Open Thursday–Sunday 10am–5pm OO www.leuraparkestate.com.au 58

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

Breakfast & Lunch: Mon–fri: 7.30am–4pm Sat & Sun: 8am–3.30pm Dinner: fri & Sat: 5–8pm

1/63 Vines Road, Hamlyn Heights | Ph 03 5278 2005

E & D functions & catering

1 Q Train 2 Ground Zero 3 Café Zoo 4 Café Zoo 5 Sandstone & Co

E & D functions & catering

7 6 Peppers The Sands Resort Torquay 7 Q Train 8 360Q 9 Leura Park Estate

E & D functions & catering

6 1 Bumble Bee Eatery 2 Sphinx Hotel 3 The Sprout About 4 Leura Park Estate 5 360Q 6 Sphinx Hotel 7 Flying Brick 8 Muck-up day celebrations at Mexican Graffiti 9 Noble Foods

E & D functions & catering

1 1

1 Noble Foods 2 Sandstone & Co 3 Bennetts On Bellarine 4 Bennetts On Bellarine 5 Peppers The Sands Resort Torquay

RESTAURANT | WEDDINGS | FUNCTIONS

2 Sands Boulevarde, Torquay | 03 5264 3333 | peppers.com.au/sands

Hanners Restaurant, Peppers The Sands Resort Torquay Set overlooking the stunning golf course, Hanners Restaurant & Bar is the perfect place to host your next function or event, or to just relax and enjoy an intimate dinner for 2. Choose from alfresco dining on the large balconies or soak up the spectacular views from inside with the grand floor to ceiling windows. The Surf Coast region provides an abundance of fresh food and gourmet wines, influencing Peppers The Sands Resorts’ passion for using local produce and wines across our menus. Our inspired team of chefs aim to ensure your event is unique and one that all of your guests will remember. At Hanners Restaurant & Bar, we cater for small intimate groups along with large functions of up to 500 people. Our dedicated events team will tailor a package that’s perfect for you. To start planning your next event, please contact our events team.

UU 2 Sands Boulevarde, Torquay VV 03 5264 3333 OO www.peppers.com.au/sands MMsands@peppers.com.au 66

Mexican Graffiti 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.

CELLAR DOOR & WOOD FIRED PIZZAS WEDDINGS • PARTIES • FUNCTIONS OPEN: 11am–5pm Thursday–Monday 2171 Portarlington Rd, Bellarine 03 8751 8194 www.bennettsonbellarine.com

BOOK OUR WOOD-FIRED SLOW ROAST FOR YOUR NEXT FUNCTION

The Q Train

Bumble Bee Eatery

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!

Bumble Bee Eatery offer a great variety of Asian fusion meals, coffee and incredible cakes and desserts; lovingly created inhouse by pastry chef, Shanny Oh. Fully licensed and supporting local wineries, the venue has a 60 person capacity for dining in. They cater for private parties, corporate functions, birthdays, engagements & weddings; offering delicious savoury and sweet canapes, banquets, sharing platters and birthday cakes. They also host baking activities and classes for kids and adults, which can be included as part of a birthday party package. Classes include: cookies, cupcakes, mini cakes and 3D jelly cake. On Friday and Saturday nights Bumble Bee hold their popular Asian fusion street style food theme nights. Get in quick before the specials are snapped up quickly by hungry regulars. Family friendly, great staff and good vibes. Open for breakfast & lunch: Mon-Fri: 7.30am-4pm, Sat-Sun: 8am-3.30pm; Dinner Fri-Sat: 5-8pm

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

UU 1/63 Vines Road, Hamlyn Heights VV 03 5278 2005 FF bumble-bee-eatery

Bennetts On Bellarine

Flying Brick Cider Co.

Christmas is coming fast so why not book in your party and celebrate with a locally farmed family-style lamb roast or a whole suckling pig with all the trimmings that has been slow roasted for 10 hours in the wood fired oven and matched with a bottle of our Bellarine Pinot Noir?

Funky, fabulous, fun!

You'll feel right at home when you walk through the door of this small family run winery. With friendly staff, stunning views and a casual, relaxed setting that is perfect for celebrations ranging from a small birthday to an all inclusive private wedding.

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. Think. . . • Contempory, retro-inspired venue • Amazing food without the ‘fancy’

Enjoy the wide range of wines with a degustation paired food & wine tasting. Or sip on a glass of your favourite drop while grazing on a magnificent charcuterie board, pizza or a delicious home style roast. With live music on Sundays featuring different artists, you won't want to leave.

• A tasting paddle of ciders

Portarlington Wine Tours run a service direct from the Portarlington ferry around Geelong and the Bellarine. Local pickups & returns also available 0490074494.

• Great, friendly staff

OO www.bennettsonbellarine.com VV Cellar Door: 8751 8194 68

• An onsite cidery crafting up specialty boutique batches • 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!) 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.

simply good

food

every time...

• catering • breakfast • lunch • take home meals •

cateringforallyourfunctionneeds www.noblefoods.com.au

Ash Rd, Leopold 5250 6445 Mon-Fri 8-4 Sat 8-1

NOBLE FOODS FOOD STORE

Ground Zero

Noble Foods

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.

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

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

Smashed Avo With house lemon curd, feta, teardrop tomatoes, black sesame & mint Chef: hayley McCully Available at: Sodi

70 70

Utilizing only quality produce, right down to the top shelf bread in our sandwiches, we have an extensive range of food made on the premises including cocktail foods, salads, canapes, lasagnes, quiches, signature risotto cakes and fruit platters to name a few, coupled along side our range of over 30 different petit desserts, a full range of cakes and slices, we guarantee it will satisfy your guests appetites. We can even assist in catering for both vegan and gluten free guests at your request. Pick up or delivery throughout the Geelong and Bellarine district 7 days a week is available. Call into the shop, grab a catering brochure (or download from our website) and have a chat to either Carol or Nicole who can recommend, work out your guests needs along with quantities and bring your next event to fruition.

WINE {DOMAINE} GEELONG Great gifting lines for fathers Day. Available at: Wine {Domaine} Geelong

GROUND ZER0 Breakfast • lunch • Coffee • Catering & functions

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

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

E & D SPRING 2019

360Q Queenscliff ’s 360Q offers the very best in harbourside dining seven days a week for breakfast and lunch and dinner Thursday to Sunday during spring. Our menu is brimming with fresh local produce from across the Bellarine and imbued with global ﬂavours. Think Belgian waﬄes, Sri Lankan sticky beef ribs for lunch and vegan cherry and chocolate brownie. Thursday is our locals night with a special menu, with Seniors’ nights on Friday. Enjoy daily wine specials and a traditional Sunday roasts. Check our website for special events and to book a table!

2 Wharf St East, Queenscliff

5257 4200 www.360q.com.au

360Q With million-dollar water water views, gourmet chefs and five-star service, why would you book your next function anywhere else? Our first-ﬂoor events space has ﬂoor-to-ceiling windows for sensational views over the marina and the Bay. Menus and beverage packages are tailored to suit your needs. Barry Iddles and his team are skilled at all manner of function, whether it’s a sit-down or cocktail-style harbourside wedding, big birthday, engagement party or anniversary. Call for an appointment and the team will show you around.

U V

9 GRAMS 9 Grams cafe/restaurant is located in Pakington St, Newtown. The cafe’s name sake reﬂects our passion for coffee; nine grams is the standard amount of coffee in a shot. We stock Brunetti cakes and two kinds of coffee beans; Bella blend, that is served best with milk, and Single Origin coffee from Ethiopia, that is used for short blacks. We have a great breakfast & lunch menu and will be opening soon for dinner of Friday, Saturday & Sunday nights. Open 7 days a week from 7am to 4pm.

BANKS ROAD Established by Will and Avanelle Derham in 2002, planting first Pinot and Chardonnay then expanding to Pinot Gris, Sauvignon Blanc and Shiraz. Minimalist intervention from the low yielding vineyard encourages high natural acidity and sugar levels, resulting in well-structured, elegant wines, made on-site in the winery. The cellar door and restaurant offers a wonderful grazing menu featuring locally inspired shared plates and seasonal dishes in a relaxed setting. Opening Hours Thurs–Sun from 11am

2 Wharf St, Queenscliff

1/343 pakington St, newtown

5257 4200 www.360q.com.au

600 Banks Road Marcus hill 3222

5222 2715

0431 896 331