Eat & Drink Magazine #39 Spring 2022

FREE spring2022ISSUE 39 EAT&DRINK MAGAZINE NOW IN ITS 10 YEAR TH

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

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.

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

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

moorabool chocolatevalley *according to availability www.mooraboolvalleychocolate.com.au | p: 5276 1422 i ‘BEllERIvE’ 320 BAllARAT ROAD, BATESFORD vIC 3213 (1sT ENTRANCE ON LEFT AFTER FREEWAY) sUn-MOn: CLOsED | TUEs-sAT: 10.30AM-5pM “The perfect gift the whole family will love” light lunches | devonshire teas | homemade cakes & slices hot chocolate | special dietary needs catered for* FRESH FISH MUSSELSOYSTERSDAILYCRABS 42 GEELONG RD PORTARLINGTON JENKINSANDSON.COM.AU P: 5259 2889 100% SUSTAINABLECATCHES 4

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Mon - Sat 10am - 4pm 2230 Portarlington Rd Bellarine 0414 019 036

Contact Details

Writers Tom ChloeDonnaMackenzieOvermanpennycookWilkinsCicero Photography Mark

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Acknowledgement of Country Eden Enterprises Australia Pty Ltd respectfully acknowledges the Traditional Custodians of the land and country on which we publish, the Wadawurrung People of the Kulin Nation. We pay our respects to their Ancestors, to Elders past, to Elders present and to emerging leaders, recognising their continuing connection to land, water, culture, and community.

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lorne Visitor information Centre

Magazine

With so much fine wine and good food on offer across our region, we really are spoilt for choice.

torquay Visitor information Centre

We would also like to take this opportunity to acknowledge and pay special thanks to Robin Brockett for all his contributions to our magazine during his time as president of the Geelong Winegrowers Association.

26 moorabool st, geelong P: 1800 755 611

We’d like to thank both our clientele and team of contributors for their amazing support in making this edition possible.

andareboundariesownership*mark@edmag.com.au969pleasenotethatallrelatedrightswithintheofcopyrightlawreserved,protected,enforced. WINE BAR & STORE COFFEE SHOP 4/130 Shannon Ave, Geelong West | 03 5298 2491 @thefoxandhen Shop online: thefoxandhen.com.au 8

Wishing you all a safe, happy, and sunny spring.

Mob: 0438 297

Publisher/Sales Wilkins Wilkins sceney, iconography Wilkins supplied

Mark

Editor/Accounts Donna

With the arrival of spring, it’s time to lose the layers, emerge from hibernation and step outside and enjoy all that this much antici pated blooming season has to offer.

Be sure to put a spring in your step when you do venture out and support some of the fabulous restaurants, cafés, and wineries within this issue along with some of the other wonderful busi nesses featured.

geelong Visitor information Centre

thirty-ninth

EDMAG.COM.AU

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Mark & Donna WIlkInS

In addition, we’d like to extend our congratulations to Robin and all the team at Scotchmans Hill on celebrating 40 years of wine making and to Will Derham and all the team at Banks Road on celebrating 20 years of winemaking.

Welcome to the issue of E&D , Spring Edition 2022

Open Tues 5.30pm–10pm Wed–Fri 9am–3pm, 5.30pm–10pm Sat–Sun 10am–3pm, 5.30pm–10pm 24 Hodgson Street, Ocean Grove www.napona.com.au

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From his dishesfavouritehowamateursharingBarbagallorestaurant,influencedsicilianJulianiswithuschefs,towhipupfanitalianlikeapro.

Julian Barbagallo at i Ragazzi

ARTICLE BY: MackEnzIE PEnnycook | ImAgEs BY: Mark WIlkInS anD SUPPlIED Owner and chef, Julian Barbagallo

Master the art of i Ragazzi cuisine in your own kitchen

12

In the k I tchen w I th...

13 R EC ip E

ServeS 1

•

5. Add the cavatelli to salted boiling water.

6. Once the cavatelli come to the top of the water remove and strain. Add to your sauce of choice and serve.

Cavatelli Pasta Dough

2. Knead again, the dough should be smooth and soft, like a cheek. If you press into the dough, it should bounce back.

•

Ingredients:

Cooking Method:

3. Cut into thick strips and roll out on a dry flat surface.

• 350g semolina 150 ml warm water 1 teaspoon salt Water for boiling

4. Cut into small bite sizes and use a fork to roll the pasta against, better yet use a gnocchi board to form the indentation. This will create a curl and make the pasta longer.

•

Recipe

1. Mix semolina and water in a mixer until mixed together. Finish off kneading by hand on a flat dry surface until you end up with a clean surface and clean hands. Leave to rest for 20 minutes covered with a wet cloth.

For the first time, we are accessing the kitchen of one of Geelong’s best chefs. Julian, a Geelong local, is revealing his tricks of the trade alongside his family recipes to help level up the cooking game of at-home chefs in the Geelong region.

It’s not often that at-home chefs are given the opportunity to learn the secrets of the trade from culinary experts, but Julian, owner, and head chef of the Uber popular Italian restaurant, i Ragazzi, is willing to let some of his (and his Nonna’s) secret recipes out of the bag.

The recipes that he’s decided to divulge are perfect examples of this simple philosophy. Julian has chosen to share his arancini, which are little deep fried rice balls filled with home made tomato sauce and Parmesan cheese, and his cavatelli pasta which is a gnocchi style pasta with ridges made for soaking up your sauce of choice.Julian

In case you’re not quite across all the lingo, Julian has broken down exactly what arancini is in layman’s terms for those of us who aren’t already pros in the kitchen.

Julian’s arancini which is chock full of cheesytomatoey goodness and his cavatelli pasta which he’s selected to impart with home cooks, are two of his most popular menu items.

A much-loved Italian restaurant, i Ragazzi is located in Newtown, it is the brainchild of Julian Barbagallo who loves nothing more than to cre ate simple, fresh, and delicious Italian homestyle dishes for the people of Geelong.

14in th E kit C h E n with i RAGA zzi

has been serving up mouth-watering meals to his customers since the conception of i Ragazzi, with his inspiration continuously sourced from his Italian heritage.

“It’s Italian, homestyle cooking”, Julian says. “It’s just simple, two to three ingredients in one dish and just a focus on flavours that work the best together.”

1. Boil rice in salted water until soft firm texture. Rinse off all the starch under cold water and leave to cool down.

Cooking Method:

•

3. Roll out each ball at 70g coating them in breadcrumbs.

Arancini

ServeS 4

R EC ip E

•

4. Deep fry until golden brown. remove with a slotted spoon and drain on paper towel before serving.

15 Recipe

Ingredients:

•

2. Once completely cool, add all ingredients and combine.

• 500g arborio rice 250 ml tomato sauce 250g grated parmesan 175g toasted breadcrumbs 2 large eggs 1 tablespoon salt

16

“Our arancini are these little deep fried rice balls,” says Julian. “They’re filled with tomato sauce and Parmesan cheese and then coated in toasted breadcrumbs.”

“Still to this day, my arancini aren’t good enough for her,” he laughs, “Hers will always be theHisbest.”cavatelli pasta has been super popular with i Ragazzi customers, he serves the little morsels of semolina goodness with a pork mince and broccoli sauce, their ridges (the most impor tant part of the cavatelli) make them a perfect accompaniment to any of your favourite home made sauces.

“Everyone loves both these recipes,” says Julian, “Particularly the cavatelli, I wasn’t sure how it would go just because so many people don’t know what it is, but we’ve had really great feedback.”

I RAgAzzI U 361B pakington Street newtown ViC 3220 V 0452 609 i_ragazzi_geelong361 O www.iragazzi.com.au M julianbarbagallo94@hotmail.com Opening Hours: Wed-Fri: 5-10pm sat & sun: 12 noon-10pm

The arancini recipe used at i Ragazzi has been personally handed down from Julian’s Nonna, and he wouldn’t dare change the famous fam ily

If cooking isn’t your forte and you’re not feel ing up to trying something new in the kitchen, then be sure to visit this ever-popular restaurant and savour a little taste of Italy whipped up by Julian himself.

If like most amateur chefs, you’re not com pletely sure what cavatelli pasta is, you’re not alone. Julian says he specifically chose to share his cavatelli recipe because of how little-known it is, and how simple it is to make.

“Most people don’t know what cavatelli is, let alone how to make it,” says Julian. “It’s like small gnocchi, its shaped by rolling the dough off the back of a fork so you get these little ridges that are perfect to hold sauce.”

Gone are the days of looking at a recipe and being overwhelmed by hard to source ingredi ents and an extensive method. Both these recipes have only a few ingredients you can easily find at your local supermarket and only ten steps com bined. Extravagant and over the top meals are out at i Ragazzi, and simple, fresh, and flavour some dishes are in.

Both dishes are clear favourites at i Ragazzi, with feedback from customers confirming that the arancini and the cavatelli pasta have made a name for themselves at the restaurant.

In addition to the arancini and cavatelli, i Ragazzi has a whole lot more on offer. There are other antipasti to choose from as well as an assortment of thin and crispy pizzas and other fresh homemade pastas (the pappardelle duck ragu is one of Julian’s personal favourites). Add a salad and treat yourself to one of the tempting desserts along with a beverage of your choice. Gluten free options are also available.

“Thisrecipe.arancini is my Nonna’s recipe,” he says. “She hasn’t ever changed it; she’s kept it the same forJulianyears.”says that even though the arancini is one of his most ordered menu items and is made using the exact recipe his Nonna created, his Nonna’s will always be the best.

If you’re looking for a way to impress your guests at your next dinner party, or perhaps you’re hoping to master the art of traditional Italian cooking, these two easy and delicious recipes are perfect for at-home chefs.

fresh, handmade pasta • authentic pizza Wednesday to Friday 5pm – 10pm saturday & sunday 12 noon – 10pm iragazzi.com.au 361B pakington street, newtown 0452 609 361

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 •COMMI T TED TO • ENVIRONMENTAL SUSTAINABILITY

Be sure to visit g reg and the team for a great shopping experience like no other t rading h ours Monday - Friday: 7:30am - 6:30pm Saturday: 7:30am - 5:30pm Sunday: 8am - 5:30pm

Ražnjići (diced pork), Ćevapi (Croatian sausage), beer battered chips, kupus (cabbage salad) and Ajvar (roasted red pepper sauce)

Available at: 9 grams, newtown

DOM Special

locally inspired shared plates and seasonal dishes

Available at: Banks road Winery

CHEF’S SELECTIONS

Grazing menu

with poached eggs, broccolini, feta, spiced beetroot, bruschetta salsa, relish, roquette and balsamic glaze

Barwon Heads Brewing Co.

Available at: BeachHouse Barwon Heads

20

Available in Draught, pale Ale and Mid Strength - shown here with soy-glazed prawn and ginger dumplings.

Mushroom Bruschetta

SPRING TRADING HOURS: Wednesday – Sunday 7am–2.30pm 1195 Queenscliff Road, Swan Bay 3225 (03) 5258 5155 piknik.com.au info@piknik.com.au CLOSED Monday & Tuesday SPRING PIKNIK

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Husband and wife duo, Mike and Keri Burnell are taking over the sauce game with their legendary Worcestershire that’s been passed down for three generations.

Freddie’sthatWorcestershirelegendaryTheisCorporal ARTICLE: MackEnzIE PEnnycook | ImAgEs: Mark WIlkInS anD SUPPlIED 22

him that I had the Worcestershire sauce that Mum and I make from my grandfather’s recipe.”

It was with the encouragement of Jamie that Mike finally decided to take the leap and share his family-famous sauce recipe with the world.

“I gave him some of my family’s Worcestershire sauce and he just told me, ‘Mate you’ve really got to do something with that’, and then Corporal Freddie’s was born.”

23

“We had this BBQ breakfast over the wedding weekend, and he asked us if we had any Worcestershire or HP sauce for him, I told

Corporal Freddie’s is a versatile Worcestershire sauce that has been around for many decades, with Mike’s grandfather conjuring up the recipe that would be passed down to his daughters, and eventually to his grandson Mike.

Mike and Keri Burnell, founders of Corporal Freddie’s Fine Sauce Co., have bottled a delicious, old-fashioned, thick Worcestershire sauce that is the perfect accompaniment to any meal.

The brand was built following an idea suggested by their good friend in 2017, after Mike’s family had been making and sharing the sauce with close friends and loved ones for three generations.“Ourfriend from the UK, Jamie, was visiting us for our wedding in 2017,” shares Mike.

Keri said that even though they knew they had a good product, it still took a while for them to get Corporal Freddie’s up and running as it was the couple’s first business venture.

“It took about a year for us to really make something of the business,” says Keri.

Mike really aimed to honour his granddad when turning this humble sauce into a business, in fact the business name is based entirely around the mastermind who penned the original Corporal Freddie’s Worcestershire sauce on his return from the war.

the flavour profile is like no other and it cements itself as a opposedalmostaccompanimentstand-alonetoeverymealastobeingjustanaddedingredient.

“My grandfather really just made it for himself after coming back from the war,” says Mike.

“It was really something only made for family and friends, and then when he passed, Mum and my aunty made it and then they shared that recipe with me.”

Corporal Freddie’s is a completely familyowned and operated enterprise, with Mike spearheading the cooking, labelling, and delivery of the sauce while Keri manages all that happens behind the scenes regarding the website, emails, and the day-to-day administration of the company in general.

“

“We had to figure out how to make a sauce that’s only been a homemade sauce into something bigger and on a larger scale.”

“My granddad made this sauce predominately when he came back from the war, he was a Lance Corporal in the army and his name was Fred,” says“JamieMike.suggested the name Corporal Freddie’s and that’s really how it was born.”

Mike has recently resigned from his job to focus on the production of the tasty condiment full-time, making sure there’s always enough supply of the Geelong made goodness that is Corporal Freddie’s.

24

Corporal Freddie’s is more than just your typical Worcestershire sauce, the flavour profile is like no other and it cements itself as a standalone accompaniment to almost every meal as opposed to being just an added ingredient.

If you’ve never experienced the moreish, salty pleasure that is Worcestershire sauce you wouldn’t be alone, even Keri admits to having her eyes opened to the flavoursome and multipurpose condiment by Mike’s family.

“Everyone always thinks they’ll just use it in a soup, or a stew and you definitely can,” says Keri.

When you purchase a bottle of Corporal Freddie’s for the first time you receive a card outlining 101 ways to use it, be it as a finishing, dipping or cocktail sauce or as a marinade or flavour enhancer, the options are truly endless.

“Corporal Freddie’s isn’t one that’s just going to sit in your cupboard, its different.”

“We get a lot of people saying they don’t use their Worcestershire sauce and it just sits in the cupboard,” says Keri.

“I was introduced to it through his family and it’s just so good, I have it almost every day these days.”

“It’s just me cooking the sauce these days,” says“He’sMike.full-time sauce now!” laughs Keri.

One of Mike and Keri’s favourite ways to use their family-famous sauce is on a hot breakfast, saying that they can’t imagine eating eggs without having their sauce.

“I never even had Worcestershire sauce before I met Mike,” laughs Keri.

25

If you’re wondering how to get your hands on a bottle of Corporal Freddie’s, I don’t blame you, the extremely tasty sauce is naturally thick, has no preservatives and no artificial flavours, it really is just good old-fashioned Worcestershire sauce made with 99% Australian ingredients.

You can find Corporal Freddie’s at selected stockists (listed on their website), at local markets and online. Bonus if you’re a local in the

“But there’s so many more ways to use it, it adds flavour, it’s a flavour you really want to taste, it adds so much to a meal.”

COR p ORAL FREDDIE s FI n E s Au CE CO | f EAt URE AR ti C l E

26E & D spring 2022

There’s a great deal coming for Corporal Freddie’s, with in-store tastings on the way at many local stockists as well as a gluten-free Worcestershire sauce coming soon.

Keri and Mike have big dreams when it comes to Corporal Freddie’s and their desire to give Mike’s grandad the legacy, his sauce deserves. They’re aiming to be a household staple.

“We are working on a gluten-free version of Corporal Freddie’s at the minute” shares Keri.

With a 100% taste guarantee that you’re going to love Corporal Freddie’s or get your money back, there’s never been more incentive to add something new to your sauce rotation.

“We really want everyone to know Corporal Freddie’s by the end of summer,” says Keri.

“We’re really going to be everywhere.”

Regarding sharing, be sure to try your hand at Mike’s nan’s easy-peasy homemade sausage rolls. (see page 28) Like Freddie’s sauce, which features in her recipe, it’s been handed down through the generations and is still being made and enjoyed by the family today.

“For us, we are really using this time to go all in, we’ve been doing it on the side for a couple of years, but we are making the switch to really going for it fully.”

“After we’ve mastered that we are going to bring out our second product, which is really exciting and should be available next year.”

Geelong or Bellarine region with free delivery or pickup from Newcomb available.

“We have our regular markets every month but coming into spring and summer we are really excited to be doing more markets,” says Keri.

It’s not every day we have the chance to experience a family secret sauce recipe, and Mike and Keri have been kind enough to share theirs with the world.

To purchase a bottle of Corporal Freddie’s or to find stockists, head to www.corporalfreddies. com.au and see what all the fuss is about.

Corporal Freddie’s is the perfect accompaniment for adding dimension and immense flavour to any meal, the thick sauce is homemade, and completely vegan, which is a big bonus for all the plant-based folks out there.

The sauce is like no other Worcestershire sauce you would have previously experienced, and there’s a good reason the recipe has stayed the same for close to 100 years.

CORPORAl FREDDIE’S FInE SAuCE CO. U newcomb ViC 3219 V 0415 301 010 F Corporalfreddiescorporalfreddies M info@corporalfreddies.com.au O www.corporalfreddies.com.au Opening Hours: Mon-Fri: 9am-5pm sat & sun: Closed

There’s even a top-secret new product being planned for Corporal Freddie’s in the coming months, hopefully for release by early 2023!

AVAILABLE AT LOCAL MARKETs & sTOCKIsTs OR ORDER OnLInE: corporalfreddies.com.au 15% OFF FOR ED SPRInG READERS: uSE CODE EDSPRInG15 VEGAn SMAll-BAtCh WORChEStERShiRE SAUCE hAnDCRAftED in GEElOnG • fAMilY RECipE SinCE 1946 • Tranforms your everyday meals with a simple drizzle • soThicker-than-the-rest,itwon’trunoff your plate • Great as a cocktail, dipping or finishing sauce, marinade or flavour enhancer

Cook for 20-25 minutes or until golden brown and enjoy with some Corporal Freddie’s on the side for dipping!

6.

5. sprinkle flour onto a chopping board and roll mixture into a long sausage Cut pastry sheet in half Wet the sides (lengthways) place half your long sausage on each pastry half and roll up Ensure the seam is underneath at the bottom Brush the top with milk (or an egg) Top with sesame seeds if you like to be a bit fancy Cut pieces into your desired size (small and bite sized are ideal)

Nan's Sausage Rolls Ingredients: • 250g sausage mince • 1 tsp mixed herbs • 1 onion (finely chopped) • ¾ cup breadcrumbs • 2 tbsp Corporal Freddies Worcestershire sauce • salt and pepper to season • 4 sheets of puff pastry • Milk or egg (for brushing top) • (Option) 1 carrot (grated) • (Fancy option) sesame seeds Cooking Method: 1. pre-heat oven to 200˚C (fan-forced) 2. Line large baking tray with baking paper 3. Thaw puff pastry 4. Meanwhile, mix all ingredients together R EC ip E MakeS approx. 32-48 pieceS

7.

9.

11.

12.

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10.

range (cold smoked, hot smoked & tuscan seasoned), pâté selection and smoked salt. $149.95

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

Available at: Café Zoo

C h E f ’S SE l EC ti O n S29

Smokin’ Smokehouse Box

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

premium box includes tasmanian salmon, barramundi, rainbow trout, nz Öra king salmon

Zoo Big Breakfast

Chef: Marc rodway

Available at: Bennetts On Bellarine

Available at: BeachHouse Barwon Heads

Indonesian Fried Chicken

served with sweet chilli sauce and kewpie mayonnaise

Bellarine Tasting Boards

lamb wrapped in a warm pita with lettuce, tomato & onion with home made tzatziki sauce

Available at: Fishermen’s pier

Tuna Sashimi

Corporal Freddies

Chef: sourav roy

South Australian tuna sashimi style served with pickled vegetables, wasabi paste, ginger, chilli, black caviar

30

Available at: MarkOs Charcoal Chicken & souvlaki Bar

Lamb Souvlaki

Vegan, small-batch Worcestershire Sauce, handcrafted in Geelong, available at local markets and stockists or order online.

Available from: corporalfreddies.com.au

M hello@barwonheadsbrewing.com.au I @bhbrewingco 03 5254 3376 barwonheadsbrewing.com.au Barwon Heads Brewery 29-31 Sinclair Street Ocean Grove Beach House Barwon Heads 48 Hitchcock Avenue Barwon Heads Style Bar Barwon Heads 1/77 Hitchcock Avenue Barwon Heads AVAILABLE AT:

Boxed & ARTICLE BY: chloE cIcEro anD Donna WIlkInS | ImAgEs: SUPPlIED 32

Boards

Catering for a function can be one of life’s biggest stresses. But never fret, Boxed and Boards is here for all your grazing table and grazing box Cateringneeds.for a range of events, from forBoardsevent,randparties,meetings,corporatebirthdaybrunchesweddings.egardlessofyourBoxedandcancaterthemall.

33

34

Aiming to meet the high expectations of cli ents, Zara ensures her grazing boxes, boards

Zara Ramia, honorary labelled meat, and cheese lover has more than 13 years’ experience in the hospitality and events industry.

Working alongside her sister Eleni, this dynamic duo aims to see any event through from start to finish.

The boxes, boards and tables always include the finest range of cheeses, meats, fresh produce, andIncludedaccompaniments.inthecarefully selected range of supplies is produce from small businesses such as Nardi Fruits, The Fresh Food Merchant for meat and cheeses and Charli & Co flowers.

event or occasion, you are plan ning, the team at Boxed & Boards would love to create that unforgettable experience for you and your loved ones to enjoy.

35

Boxes are also popular as gifts for loved ones, with many orders being for new parents, house warmings, birthdays, or anniversary gifts. You name it, Boxed & Boards can cater for it.

Zara says, “Boxed & Boards started by cre ating memories for my family and friends for many years, before it was decided to turn this from just a hobby to a flourishing business.”

Founder of Boxed & Boards, Zara is no stranger to making sure that clients are 100% satisfied with her service.

While the grazing tables are showstoppers of any occasion, with a unique table being created for every customer; the grazing boxes are also quite popular among many clients.

Zara insists that Boxed & Boards like to use Australian cheeses and meats wherever they can, however, they do dabble in international cheeses for certain boxes, boards, and tables uponForrequest.whatever

The ordering process is quite easy, with boxes coming either in a standard or custom ised option. For example, boxes needed for cor porate purposes come complete with alcohol, a lunch box type scenario, as well as any corporate branding needed alongside the grazing.

Knowing that food is almost always the stand out centrepiece at most events, Zara sources only the best quality products available.

Zara is quite well known for producing incredible grazing boxes, boards and tables that look too good to eat, ensuring customers and their guests are blown away from the moment they set eyes on the magnificent spread.

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

The Boxed & Boards team feel so lucky and special to be chosen to be a part of these once in a lifetime occasions.

Zara says, “We also have a collaboration with Vanessa from A Simple Wish Events, which we have had from the beginning. Vanessa’s busi ness offers Boho Picnics and styling for events, which go hand in hand with our cheeseboards and

There’s also the option to include a bottle of sparkling, chardonnay, or pinot noir.

If your occasion is a morning gathering, don’t hesitate to order the Boxed & Boards delicious breakfast graze box filled with fresh fruit and pastries, mini muffins, granola pots and mini croissants, choose between ham and cheese or plain with jam or a mixture of both.

The savoury boxes which also make an amaz ing gift for all occasions are available in three different sizes being small, medium, and large. Each one includes Brie cheese, cured meats, wafer crackers, marinated vegetables, dip, fresh seasonal and dried fruits, pretzels, and chocolate.

To obtain a quote or place an order for a Boxed & Boards masterpiece, be sure to visit the website. For general enquires please feel free to touch base with Zara via email.

BOxED AnD BOARDS U Geelong ViC 3220 F boxedandboardsboxedandboards M boxedandboards@gmail.com O www.boxedandboards.com.au

Make your next event unforgettable and let the brains behind Boxed & Boards help you bring your vision to life.

36

Zara says, “We have started working with a lot of brides and wedding organisers, to create spreads for Bridal Showers, Proposals, Wedding Parties and Wedding Days, which we absolutely LOVE”.

They ensure your tables are perfectly suited to your event and keep in mind all dietary require ments and special requests, priding themselves in taking the stress off you to organise the cater ing for your guests.

For those needing to cater for special dietary requirements, Zara accommodates gluten-free, dairy-free, vegetarian, and vegan.

Feel relaxed knowing that they will do their absolute best to make sure your expectations are not only met but exceeded.

Shouldtables.”you happen to be planning a picnic of your own, be sure to order a Boxed & Boards savoury graze box, you will not be disappointed.

and tables meet all your grazing needs, with a selection of delicious, in season produce sourced through her suppliers.

More: page 9, back cover

Openhours.seven days.

BeachHouse Barwon Heads is to be found in the town’s old fire station. This beautifully renovated venue is a fusion of café and restaurant styles. A relaxed café environment during the day, serving brilliant coffee, then makes way for magnificent modern Australian cuisine and a thoroughly enjoyable dining experience in the evening

V 5254 3376

U 93 Separation Street Bell park

9 gRAMS

U 2230 portarlington Rd Bellarine ViC

read more: pages 29, 71

CROATIAn CluB gEElOng

E & D spring 2022

U 600 Banks Road Marcus hill 3222 V 0455 594 391

V 0434 229 680

V 0415 208 787 newtown

9 Grams cafe/restaurant is now in four great locations: Newtown, Geelong, Mt Duneed and Torquay. We stock Brunetti cakes and two kinds of coffee beans; Pulse blend, that is served best with milk, and Single Origin coffee from Ethiopia, that is used for short blacks. We have great all day breakfast & lunch menus and are open 7 days a week from 7am to 4pm.

V 5249 5577 Mt Duneed

U 48 hitchcock Ave, Barwon heads

V 5278 2596

Winners of Silver and Bronze 2019 Australian Food Awards. It’s simple. Pure taste. Our premium products are cured and hot smoked. We also sell cold smoked NZ Ōra King Salmon. Other products include NT Barramundi, Tasmanian Salmon, Goulburn River Rainbow Trout, Port Lincoln King Fish, Victorian Western District Eel and Geelong Salt Flakes.

More: pages 20, 61–67

Offering pale ale, mid strenth and draught initially, with plans to expand the range in the future.

Also available at Beachhouse and Style Bar, hitchcock Avenue, Barwon heads

Proud to offer a unique, relaxing and friendly place for all. With delicious bistro meals for lunch and dinner - whatever the occasion we use only the freshest, best quality ingredients to prepare our meals. As well as great meals we also offer a wide range of wines, both local & Croatian. If it’s a function space you’re after, whether for a small lunch with friends or for a large wedding, we will assist you to create that special occasion and make it an event to remember.

V 5221 7301 Geelong

BARWOnBEACHHOuSEHEADS

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.

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

V 5249 5577 torquay

Cellar door open Wed-Sun 11am–4pm, restaurant WedSun 12pm–4pm, dinner Sat from 6pm. Bookings essential.

V 03 8751 8194

Goats Cheese Tart

CHEF’S SELECTIONS

Available at: napona

Drysdale goats cheese, roasted pumpkin & spinach tart with beet salad

Available at: pik nik Café

Chef: Julian Barbagallo

with tomato, mozzarella, salami, prawns, capsicum, onion

Chef: Will swinton

38

mozzarella filled with stracciatella cheese, grilled leeks & salsa verde

Bo Luc Luc - Wok Tossed Beef

Burrata

Napona Pizza

tender marinated wok-tossed beef, oyster sauce, sichuan pepper and onion

Head saha

Mixed

Smoked Mushroom Party

chef: sonet

smoked mushrooms, battered enoki, grilled broccolini, poached egg, macadamia crumb on sourdough with beetroot dust

Smoked Salmon

40 T r a d i t i o n a l S u n d a y r o a s t s e r v e d w i t t h e s i d e s f i t f o r a Q u e e n i n c l u d i n g p o t a t o a n d Y o r k s h i r e p u d d i n g $ d e s o n e E v e r y S u n d a y L u n c h & D i n En h & n n C l a s s i c B r i t i s h R o Ca h a • Small serve available for children and seniors $�� • Vegan plant-based roast available • Please note Sunday Roast is the only available menu on Sundays in the bistro • $�� Need something else to keep the children happy Chicken Nuggets & Chips ��.� Bowl of Seasoned Fries 8.�

Gin soused smoked salmon with whipped goats curd, cucumber and capers Head chef: Andrea Brown Available at: scotchmans Hill

Available at: saha Canteen now available online www.edmag.com.aueat&drinkgeelongO on www.issuu.com FREE spring2022ISSUE 39 EAT&DRINK MAGAZINE NOW IN ITS 10 YEARTH

• all day breakfast • coﬀee & cake • courtyard • catering • cooking classes open mon – fri: 8am – 3pm sat: 8.30am – 1pm 1 martin st, east geelong ph: 5229 6131 & 41 takeaway,functionscatering

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

Open for takeaway or dine in 6 days a week, from Tuesday–Sunday (closed Mondays).

We are always open for take away coffee, desserts, lunch, and a large range of fresh or frozen nutritious meals; available for pickup or delivery every Friday. Our range includes roast packs to curries and everything in between. We have your parents covered as well with our special Seniors Meals that are freshly cooked weekly. Our shop is always stocked with lasagnas, pies, fresh and frozen quiches and a dedicated gluten-free range of products. You are welcome to come and get take away or dine in.

The Australian Croatian Association also known as the Croatian National Hall or “The Dom” to the locals was formed in September 1957 by the local Croatian Community of Geelong to create a place of comfort and welcome where you can enjoy the wide range of Croatian culture. Today we are proud to offer a unique, relaxing and friendly place to all.

The Sprout about Café has to be East Geelong’s go-to eatery. Christina La Fornara has put her heart and soul into the food sprouting from her kitchen. The expe rienced 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 diet-goers so that you can be both naughty but healthy. Her Italian heri tage 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 veg etarian 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 Friday from 8am, Saturday from 8.30am.

Oh, and don't forget to start you Saturdays off with Ket Baker and La Madre breads baked fresh that morning. For catering enquiries, call into the shop, grab a catering brochure (or download from noblefoods.com.au).

42

Noble Foods

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

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

Mexican Graffiti

Croatian Club Geelong

The Sprout About

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

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

U 93 Separation Street, Bell park V (03) 5278 2596

We have a wide range of delicious bistro meals for lunch and dinner and a specialty seafood night on Friday’s. Whatever the occasion we use only the freshest, best quality ingredients to prepare our meals. As well as offering a wide range of food we also offer a wide range of wines, both local and Croatian wines. Over the last 60 years we have been offering functions of all sizes right through to 250 people. Whether it’s a small lunch with friends or a wedding with a large number of guests our experienced functions manager will assist you to create that special occasion and make it a memorable event.

O croatianclubgeelong.com.au M functions@ahdgeelong.om.au

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

U 149 Minerva Rd, newtown

Call Ash on (03) 5259 2492 to get your party started!

44

V 5298 1921

With an extensive menu of roast and fried chicken, schnitzel, burgers, roast vegetables, salads, sides and beverages. There is something for everyone!

Take your event to the next level.

Under new management, MarkO’s Charcoal Chicken and Souvlaki Bar is serving up the fresh and delicious ﬂavours of the WhyMediterranean.nottryatasty Gyros?

Eat in, outdoor seating, takeaway or delivery 11am—8pm.Openavailable.Tuesday–Sunday,

Located a stone’s throw from the Geelong CBD, and nestled amongst some of the Bellarine Peninsula’s fin est 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.

V 5298 3333

Portarlington Golf Club

And of course, we pride ourselves in sourcing local and sustainable produce.

Why not contact us to discuss your options and put together a feast to remember. Open 7 days a week 10.30am–8pm and stockists of Bannockburn Free Range Chicken.

Whether you’re planning a quiet family get-together or a massive wedding, we can do it all.

Choose from a great selection of salads, dips and roast vegetables. There is something for everyone.

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

CHICK’n RAnCH

More: pages 30, 44, 48-53

We have set menus that feature a tasty mix of modern and traditional cuisine – the flavours you’d expect from our beautiful neck of the woods, but with influences from around the world. But we are more than happy to tailor make something specifically for you.

From sit-down meals to canapés or share tables to cocktails, our functions team is extremely flexible and knows exactly how to make your party memorable.

O www.portarlingtongolf.com.au

Planning a special event, family gathering or just needing a day off from the kitchen? Chick'n Ranch can assist with your catering and function needs, to make your day so much less stressful.

With large private indoor spaces and our spectacular Terrace overlooking the pristine golf course, we have the perfect location for your next function.

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 some thing just for you.

V (03) 5259 2492

V (03) 5298 1921

Eat in, takeaway or delivery available. Save time and phone your order in before you pick up.

U 149 Minerva Road, newtown

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.

U 130 hood Road, portarlington

More: pages 30, 44, 48-53

MARKO’S

U 13 Minerva Rd, herne hill

Café Zoo@ Drysdale

Chick'n Ranch

Take a night off cooking! Open 7 days a menuoffering10.30am–8pmweekandanextensiveofroastedandfriedchicken,chips, salads, roast vegetables and drinks. Why not try a delicious burger or chicken parmi and chips?Large variety of meal packs to choose from.

- Since 195793 Separation St, Bell Park Ph. 5278 2596 ahdgeelong.com.au Wed, Thurs, Fri: 12 noon–2.30pm, 5.30–8.30pm Sun: 12 noon–2.30pm OPEN FOR LUNCH & DINNER FUNCTION ROOM CATERING FOR UP TO 250 GUESTS

1 portarlington golf Club 2 The sprout About 3 noble Foods 4 portarlington golf Club 5 Croatian Club geelong 1 2 34 E & D f U n C ti O n S & CAt ER in G 5 46

47 E & D f U n C ti O n S & CAt ER in G 1 Chick'n ranch 2 Mexican graffiti 3 Croatian Club geelong 4 Café Zoo 1 432 47

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Owner, Tony Kopty

Don’t wing the catering for your next event, contact Chick’n Ranch instead! tony kopty spearheadingis the Chick’n anddelicioushisvenueacquiringGeelongexpansionRanchinafteranothertoslingfreshandcateringmealsfrom. ARTICLE BY: MackEnzIE PEnnycook & Donna WIlkInS | ImAgEs: Mark WIlkInS

49

“I’veenterprise.hadChick’n

He also has the Chick’n Ranch food van which operates from Mill Road in Lara on Friday and Saturday evenings.

catering option that is bound to please even the fussiest of eaters appeals to you, then look no further than one of Tony’s very suc cessful businesses. You can organise catering utilising menu items from the Chick’n Ranch or MarkO’s.“Weoffer catering out of Chick’n Ranch and out of MarkO’s,” says Tony. “I’m currently in the middle of setting up an extensive menu for cater ing for both venues.”

Chick’n Ranch choices include roast rolls with gravy, schnitzel burgers, wraps, salads, and scal loped potatoes with MarkO’s offering souvlakis and HSPs, otherwise known as halal snack packs, consisting of layers of hot chips, halal-certified doner kebab meat, cheese, and sauces in a con venient serving box.

Just recently Tony also purchased MarkO’s Charcoal Chicken & Souvlaki Bar on Minerva Road in Herne Hill.

The venues are also ideal options when con sidering a caterer for all occasions. With so much variety and a whole lot of flexibility, Tony is taking the hard work out of catering your next event.Ifa

The catering possibilities from both eateries are wide-ranging when it comes to the selection of foods available. Choose from an assortment of meats, hot vegetables, fresh salads, and the always popular hot chips.

Chick’n Ranch was a venture originally started with his brothers but has since become a solo

Ranch for going on 14 years now,” says Tony.

Chances are if you’re from the G-town region you’re familiar with the extremely popular Chick’n Ranch in Newtown. Established by Tony Kopty, it’s the perfect place to grab a bite to eat if you’re after something quick, fresh, and delish.

Tony, who is a chef by trade and has been cooking at venues in Geelong since he was 17, has had the well-known eatery for 14 years.

“This is super new,” says Tony about MarkO’s. “We’ve had this place for six weeks; we took over the existing business that was here for about 18 months.”BothChick’n Ranch and MarkO’s tick all the boxes and deliver full marks in terms of being a one-stop shop if you’re seeking appetising food.

50

When it comes to catering, MarkO’s have been exploring the possibility of introducing a completely new route for the Geelong region whereby people can purchase meat marinated to their liking, and then take it home to cook it themselves.“Wearegoing to start offering a new service where customers are able to buy the meat that they’re after to take home and cook on their barbecue,” says Tony. “It’s sometimes hard for people to get good meat, marinated properly with good flavours so we’re trying to make that service available to our customers.”

No event is too big or too small for Tony and his stellar team, they’re well accustomed to cater ing large scale functions, as well as smaller, more intimate gatherings.

“We really try to cater to each customers indi vidual needs,” he says. “Everyone’s different, and everyone wants different things, and we try and work with what people want and also really aim to work within people’s budgets.”

Catering to people’s budgets is a real focus for the team at Chick’n Ranch and MarkO’s. With a wide variety of fresh and tasty food, there’s ample options for people to successfully cater any event no matter their budget.

“We really do anything from 10 people to over 150 people,” laughs Tony. “We can really cater anything from a small gathering to big birthdays and things like that.”

Tony's new acquisition, MarkO's

“Our catering is really extensive,” says Tony. “We do all kinds of things, we do platters of dif ferent vegetables, meats like chicken, beef and pork and also salads and even gravy.”

Chick’n Ranch and MarkO’s have different menus, so the catering available at each venue

does differ. However, Tony and his team are will ing to go to extensive lengths to ensure people’s likes, dietary requirements, budgets, and cater ing goals are all met and exceeded.

51

no event is too big or too small for tony and his stellar team, they’re well accustomed to catering large scale functions, as well as smaller, more intimate gatherings.

52E & D spring 2022

The two Chick’n Ranch businesses, Newtown, and Lara, as well as MarkO’s in Herne Hill, are suitable for every occasion. Whether you’re just wishing to purchase an easy lunch or dinner or planning to cater your next big birthday bash, be sure to contact Tony and his team.

Twoenquiries.ormore weeks’ notice is ideal for Tony and his team. However, if your notification time frame is tighter, the teams at Chick’n Ranch and MarkO’s will still be able to assist you in a pinch.

CHICK’n RAnCH U 149 Minerva Road newtown ViC 3220 V 03 5298 1921 F ChiCk n-RAnCh Opening Hours: 711am-8pmDays MARKO’S CHARCOAl CHICKEn & SOuvlAKI BAR U 13 Minerva Road herne hill ViC 3218 V 03 5298 3333 F Souvlaki-BarMarkos-Charcoal-Chicken-andO www.markos.com.au Opening Hours: Tue-sat: 11am-8pm sun & Mon: Closed CHICK’n RAnCH vAn U 5 Mill Road (next to Apco) lara ViC 3212 V 0498 025 984 F ChiCk n-RAnCh Opening Hours: Fri & sat: 4.30-8pm

Tony is aiming for MarkO’s to have a com prehensive gluten-free menu, going above and beyond to fit-out a separate section of the venue with grills and fryers to ensure all gluten-free food prepped onsite is 100% gluten-free.

To enquire about catering, call 03 5298 1921, or feel free to visit any one of the three business locations in Newtown, Herne Hill, or Lara.

The third business Tony has under his belt is the Chick’n Ranch food van that operates out of Lara. There you can find his famous gluten-free fried chicken if you’re wanting a fried food fix minus the gluten.

“It’s lighter than your run-of-the-mill fried chicken,” says Tony about his gluten-free cre ation, “It’s not so oily or so heavy.”

“We have cheaper types of meat on offer like a pork or a chicken,” says Tony. “We also offer people variations on veggies to fit their budgets, for example going for roast potatoes instead of scalloped potatoes if they’re after something cheaper.”Ifyou’re looking for catering that accom modates dietary requirements, look no further than MarkO’s with both gluten-free and vegan options available.

“There’s a completely gluten-free menu here that I’m currently working on extending,” he says. “We have a completely different section in this kitchen for the gluten-free items so that we can do our best to ensure it is suitable for those who have allergies. We do cater to people who want to have vegan options as well.”

The friendly staff members at all three loca tions are always ready and willing to help with any

While MarkO’s already has a gluten-free menu available, Tony is working on expanding it to provide customers with even more choice.

Charcoal Chicken & Souvlaki Bar 149 Minerva Rd Newtown phone 5298 1921 Eat in • Takeaway • Delivery 13 Minerva Rd Herne Hill Phone 5298 3333 Eat in • Takeaway • Delivery

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

5pm–10pm

E & D spring 2022

Sat & Sun: 12noon–10pm

V 5222 4100

Mexican Graﬃti is the most fun restaurant south of the border! Open 6 days a week from experience.thiswelcomingOurmargaritasenjoytariangluten-free,tooffersforAir-conditionedareaenjoyclosedTuesday–Sunday,Mondays.Dinein,ourgreatnewalfrescooutfrontortakeaway.andheatedyourcomfort.Ourmenualargerangeofdisheschoosefrom,includingveganandvege-options.SitbackandoneofourdeliciousorCoronas.stafflookforwardtoyouandmakingamostenjoyabledining

With an enviable reputation as Geelong’s premier Vietnamese Restaurant, Hanoi Kitchen have been serving traditional Vietnamese cuisine in Barwon Heads since 2016. Now a destination for foodies from the region and afar, Hanoi Kitchen draws diners regularly from Melbourne to enjoy their ﬂavoursome dishes.

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