Eat & Drink Magazine #28 Summer 2019 by Eden Enterprises

FREE ISSUE Summer

19/20

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.

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try our

Waygu eye fillet

At Parkers, meat is taken seriously, all the steak is yielded from Prime Australian pasture fed beef, dry-aged for 28 days at strictly controlled temperatures to maximise tenderness and enhance flavour. With six different cuts, offered in various sizes to choose from there is a steak for every meat lover, including our delicious Wagyu eye fillet. But don’t worry if beef isn’t your thing as there is a

chicken breast, lamb chops, the house specialty of pork spare ribs that the meat virtually falls off the bone and even a vegetarian meal. A selection of entrées, salads and side dishes are available 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

tHU

30 Jan

cOnraD sewell big wOrlD tOur C H EC k W H at â&#x20AC;&#x2122; s o n w w w.thegateway hotel .co m .a u f Gateway HotelC o rio

Welcome to the Twenty-Eighth Issue of E&D Magazine, Summer Edition 2019

Publisher/Sales Mark Wilkins Editor/Accounts Donna Wilkins

We are so very happy to be presenting this issue that is affectionately known as 'the little food bible' as we approach the most wonderful time of the year! It is with our utmost appreciation that we express our sincerest thanks to all of the businesses within the pages of this edition for their support and we'd also like to extend a very warm welcome to the new businesses that have joined us for our summertime publication. Also, a special thank you to all of our clients who have supported us throughout the year.

Designer/Production Donna Sceney EDMAG.COM.AU

Writers Dale Cooper Donna Wilkins

Our gratitude is also extended to the numerous establishments who support us through making our magazine available via their businesses. This publication would also not be possible without the dedication of our greatly admired team of contributors who we are so very thankful to.

Photography Mark Wilkins Published By Eden Enterprises Australia Pty. Ltd. Trading as E&D Magazine PO Box 2065 Indented Head, 3223 Victoria

We also extend our congratulations to our clients who have achieved various awards throughout this past year, you are all so deserving of such achievements. We'd like to wish all of our supporters, you the reader, our valued team members and your family and friends, a very safe Christmas and New Year filled with all the very best that life has to offer! May we all take a moment to remember those precious family members and friends who are no longer with us and extend a little Christmas spirit to those who may be experiencing a difficult time throughout this festive season. Mark & Donna Wilkins

Lead Writer Amanda Sherring

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In the kitchen with...

Hayley McCully at Sodi

Creating delicious dishes for all dietary needs all-day ARTICLE BY:Amanda Sherring | PHOTOS BY: MARK WILKINS

These days diners love nothing more than choosing from the many all-day breakfast items on offer at cafés in Geelong. SODI café chef and owner, Hayley McCully, loves making these dishes just as much as we love eating them, and as a result the café has an extensive all-day breakfast range. “That’s always been my thing,” she says of modern Australian café food. “I’ve done other styles of cooking but I love the brunch vibe and what you can do with it.” Having worked at a few cafés on Pakington Street, Hayley has built a firm understanding of what Geelong locals want to eat for breakfast, brunch and lunch. One thing that sets SODI apart from the mecca of cafés on Pakington Street, is their penchant for creating versatile dishes to suit all dietary needs. This is something Hayley is passionate about factoring into every menu she creates for the café. “I personally really like taking on that challenge when writing a menu. You don’t write what you want when creating a menu, you’re trying to look out for every one of your customers,” Hayley says. 12

Sous Chef Daniel Phipps and Owner/Head Chef HayleyMcCully

Southern Fried Tofu Bowl

serves 4 tofu flour: • 1 packet rice flour • 1 packet chickpea flour • ½ cup onion powder • ½ cup garlic powder • ¼ cup Cajun spice • ¼ cup smoked paprika • ¼ cup sweet paprika • ¼ cup parsley flakes • 1 tblsp chilli powder • 1 tblsp salt • 1 tblsp white pepper

pumpkin hummus: • ¼ jap pumpkin • 1 tin chickpeas • 1 lemon • 1 garlic clove • ½ cup tahini • 1 tblsp salt • ¼ tsp cumin • 3 tblsp olive oil

other ingredients: • 2 packets firm tofu • 1 bunch kale • 2 corn cobs • 8 bunches asparagus • 2 avocados • 2 cups quinoa • Olive oil • Dukkah Spice • Black Sesame seeds • 2 cans Coconut Milk • Vegetable Oil (for frying) • 1 lemon

Vinaigrette • 1/2 cup olive oil • 1 tblsp Dijon mustard • 1 tblsp minced garlic • Salt to taste • 2 tblsp fresh lemon juice • 3 tblsp white wine vinegar

Method: 1. First make the hummus, clean and roast the pumpkin with olive oil and salt until soft. 2. Drain the chickpeas and rinse thoroughly, juice the lemon, crush the garlic and combine into a food processor with the tahini, salt and cumin. Add approximately 2 tblsp of water and process. Add the olive oil and process until smooth. 3. Once the pumpkin is cooked, mash with a whisk and cool down, then add to the hummus mixture, season to taste and set aside. 4. Cook the quinoa in a pot of 2 cups of boiling water, then cool. 5. Remove the husk from the corn cob and place over an open flame, rotate until all sides are blackened, finish cooking in an oven for 10 minutes. Strip the corn off the cob and then set aside.

9. Make the vinaigrette, in a measuring cup or bowl, combine all the ingredients and use a whisk to emulsify. Leave aside ready to serve. 10. To make the tofu flour, simply mix all the ingredients together in a bowl. 11. Open the coconut milk cans and transfer into a separate bowl. 12. To flour the tofu, place 1 piece at a time into the tofu flour, then into the coconut milk, and then back into the tofu flour. This creates a thick coating on each piece. Transfer each piece to a tray with baking paper. 13. Spread the hummus on half of the bottom surface of a serving bowl, toss the salad with the corn, kale, quinoa and vinaigrette. Place down the middle of the serving bowl. Slice the avocado in quarters per serve and sprinkle with sesame seeds.

6. Wash the kale thoroughly, pick off the stems and set aside.

Cook the asparagus pieces and lemon cheek on a flat grill or fry pan with olive oil and a pinch of salt until golden. Place on top of the salad.

7. Prep the asparagus, cut the woody end off each stem and blanch in a pot of boiling water, once just cooked transfer the asparagus to an iced water bath to cool down completely. Cut asparagus pieces on an angle and set aside.

14. Heat the vegetable oil in a pan (or use deepfryer) and cook the tofu pieces for about 2-3 minutes until each side is golden and crispy. Drain the tofu pieces on paper towel to remove excess oil then place on top of the salad.

8. Cut the firm tofu into 1cm thick pieces, remove any excess moisture with paper towel and set aside.

15. Drizzle olive oil and sprinkle dukkah over the hummus, and serve. VEGANLICIOUS! 13

SODI CAFÉ

“We can modify nearly our whole menu for gluten free and for other variations like vegan, vegetarian and lactose-free. I feel like our menu is really versatile and really caters for everyone.” Through this challenge of inventing creative and delicious gluten-free dishes, Hayley came up with one of their most popular menu items at the café: cauliflower and parmesan bread. “A lot of people eat gluten-free so it’s good to have those options,” she says. “Instead of your bought in usual gluten-free bread we thought we’d try something different and cauliflower was a big thing. We trialled a few recipes and we ended up coming up with this cauliflower bread and it was so popular. Everyone loves it, so it’ll probably stay there forever.” Another popular menu item for the vegans, vegetarian, gluten-free and lactose-free is the southern fried tofu bowl with roasted pumpkin, hummus, asparagus, chargrilled corn, quinoa and kale salad topped with sliced avocado and sesame. It’s a fresh and healthy dish that can be enjoyed for breakfast, brunch or lunch, and for those who aren’t vegan or vegetarian, some grilled chicken can be added to the dish. “The tofu bowl is great because it’s gluten-free, dairy-free, vegetarian. We use firm tofu and we coat it with coconut milk and our special seasoning and fry it,” she says. While SODI has plenty of dietary friendly and healthy options, the café also caters to the sweet tooths with a decadent French toast available on the menu. Made by soaking the toast in cinnamon, sugar and buttermilk, the French toast is served with grilled peach, fresh strawberries and berry sorbet with a spoonful of white chocolate ganache, caramel brittle and pistachio crumble. Hayley has kindly supplied these recipes and specifically chosen them for their ease to make at home. The key step for each of these dishes is in the final process of putting it all together. As many SODI diners would know, each dish is as Instagrammable as it is delicious. When looking for inspiration while creating new dishes, Hayley brainstorms ideas with the rest of the team as well as trialling techniques and flavour combinations she’s seen in the industry. After dining at one of Heston Blumenthal’s 14 14

Recipe

Cinnamon Sugar Buttermilk French Toast serves 4

Ingredients: egg wash • 6 whole eggs • ⅓ cup castor sugar • 2 tsp vanilla essence • 800ml thickened cream

caramel brittle • 1 cup castor sugar • 1 cup cold water

white chocolate ganache • 2 cups thickened cream • 2 cups white chocolate buttons

cinnamon sugar • 2 cups castor sugar • ½ cup ground cinnamon

other ingredients • 1 buttermilk loaf • 4 whole peaches • 1 packet pistachio kernels • 1 punnet strawberries • 1 berry sorbet (from supermarket)

Cooking Method 1. Begin with the Caramel brittle, place the castor sugar and water into a small pot on a high heat. Use a spatula to scrape down the sides of the pot as the liquid boils and the sugar begins to dissolve. The bubbles in the liquid will become smaller as the praline becomes closer to being done. The liquid will thicken and begin to brown, as it begins to brown very carefully use the spatula to stir gently. Once it has reached a caramel colour, remove from the heat and using the spatula, spread onto a piece of baking paper as thin as you can. Leave this to cool down completely.

5. Using a mallet or mortar and pestle, crush the pistachios to a fine crumb. 6. Slice the peaches into quarters, and lightly grill on a pan or flat grill with a nob of butter, until they have a bit of colour on them. 7. Slice the strawberries ready to serve and set aside. 8. Slice the buttermilk loaf into approximately 2cm thick slices. 9. Dip the buttermilk slices of bread into the egg wash mixture, and place on to a hot grill or fry pan with a nob of butter. Cook for 2-3 minutes or until golden brown on each side.

10. Coat the cooked slices of toast 2. Mix all ingredients for the egg with the cinnamon sugar and wash together with a balloon whisk prepare to serve. in a medium size stainless bowl. 11. Spread the ganache on the Set aside. bottom of a plate, sprinkle with 3. Make the ganache by placing the pistachio crumble and sliced the cream into a small pot on a strawberries before positioning medium heat. Once the cream the toast on top. Scoop out 1 serve begins to get hot, add in the of berry sorbet and sit on top chocolate buttons and whisk until of the toast, snap off a piece of completely dissolved into the the caramel brittle to stick in the cream mixture. sorbet, and place the peaches 4. Make the cinnamon sugar by around the French toast. just mixing the 2 ingredients in a stainless bowl. MIAM!

SODI owner Hayley McCully, is extremely proud to be the recipient of the Highly Commended Best Licensed Cafe Award at the recent 2019 Golden Plate State Awards. Be sure to visit SODI this summer and experience for yourself why Hayley and her incredible team are so deserving of this awesome recognition.

restaurants, it formed the inspiration behind SODI’s signature smashed avocado dish. “A few things that have stayed the past few menus, just because they’ve done so well, are our signature dishes that people come to us for. Our smashed avo we do with a house lemon curd – no one else is doing that so it’s really different but it also works really well,” she says. “Also the eggs benedict, lots of cafés have this because it’s a pretty popular dish but ours is really artistic and a bit unique. So those two are different but really good staple dishes for us. Dishes like that, that everyone else has, you just want to try and have something distinct that’s going to make it pop. Those couple of little elements we have in the benedict and the smashed avo just make them different.” In addition to catering for those with specific dietary requirements, the café also caters for the dietary needs of your furry, four-legged friends. The café is proud to be a dog-friendly café, with a space outside the front and in the rear courtyard to bring your pooch. While you’re enjoying your breakfast and an Ocean Grind blend coffee, your canine bestie can have a puppachino with bacon dust, a dog bone or a dog cupcake. Since opening in September 2018, SODI has become one of the most popular cafés on 16

Pakington Street, with visitors from as far as Melbourne stopping by the dog-friendly café. This success was acknowledged recently at the Golden Plate Awards where SODI received highly commended in the best licensed café category. For Hayley, she just wants to create a space through her café that people can bring their pooch, other family or friends and enjoy a delicious meal. “It’s a good feeling when people eat your food and they really love it. Food just brings people together,” she says. SODI

UU149 Pakington Street

Geelong West VIC 3218

VV FF/sodicafe

0415 659 002

/sodicafe

MMhayleymccully@sodicafe.com.au Opening Hours: Mon-Fri: 7am-4pm Sat-Sun: 8am-4pm

OPEN MONDAY–FRIDAY 7AM–4PM SATURDAY & SUNDAY 8AM–4PM

i CAFÉÉ & TAPAS

∙ 149 PAKINGTON ST, GEELONG WEST ∙ 0415 659 002

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Prawn Espetada

Tempura Prawns

with Chermoula flavouring and a crisp salad with persian feta

with citrus mayonnaise, lime and green tea salt

Chef: Barry Iddles Available at: 360Q

Vegan Bowl poached egg, sweet corn, quinoa, kale, roquette, crispy spiced chickpeas, sweet potato, beans salsa, pumpkin hummus, avocado with spiced lime ginger dressing Available at: 9 Grams, Newtown, Geelong and Mt Duneed

Cherry Wood Cantonese Roast Duck Chef: Brian Anderson Available at: Baah Lah! Dining

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

NOW OPEN 6 DAYS

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

HOME DELIVERY AVAILABLE ON

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

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Wine & Platters Chefs: Win Moore & Amanda Hooper Available at: Banks Road Winery

Pork Medallions wrapped in prosciutto with sage, chat potatoes, shaved fennel & apple salad with cider vinaigrette. Chef: Stuart Sinclair Available at: Belmont Hotel

Herb Potato Gnocchi House-made gnocchi, spring lamb and lonsdale tomato ragu with shaved parmesan Chef: Simon Hilber Available at: BeachHouse Barwon Heads

Salmon Roesti Hot smoked salmon, dill and chives atop lemon infused smashed avocado, scrambled eggs and a house-made potato roesti Available at: Brown Shugar

Suon Ga Chien Sot Cay ngot Crispy fried chicken ribs with sticky spice sauce GF

TRADITIONAL VIETNAMESE CUISINE

Order online: www.hanoikitchen.com.au Catering/Functions/Cooking School Summer Hours: Open Tues-Sat 12 – 2.30pm, 5pm – late Closed Sun, Mon & Public Holidays enquiry@hanoikitchen.com.au | www.hanoikitchen.com.au 37 Hitchcock Ave, Barwon Heads | 03 4202 0525 21

CHEF’S SELECTIONS

Bumble Bee Bao Buns

Portobello Steaks

A delicious selection of Bao buns

with avocado, chimichurri, kipfler potato fries

Chef: Shanny Oh Available at: Bumble Bee Eatery

Chefs: Darryl Yeo & Tanya Gardner Available at: Café Zoo

Breaded Veal Chop

Fresh Tempura Sardines

Breaded Western District Veal Chop, Duck Fat Chats, prosciutto, Sage and lemon Butter

Asian and peanut salad, sweet chilli & lime dressing

Chef: Dale Scanlon Available at: Cremorne Hotel

Chef: tara thyer Available at: Curlewis Golf Club

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f i 23

E & D SUMMER 2019

Life's a cake and Loveit's the icing on top

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

Mother and daughter team, Sonia and Jasmine Nieto 24

Scroll through the Loveit Cakes Instagram account and you’ll find an endless display of vibrant, tempting and extravagant baked creations that will make you wish you had a special occasion to celebrate every day. The picture-perfect creations seen on Instagram are just a small sample of the many weddings, birthdays, engagements and special occasions the Geelong business help people celebrate every single week. These delicious cakes and desserts are made by the passionate mother-daughter duo, Sonia and Jasmine Nieto, in the comfort of their homebased industrial kitchen. Loveit Cakes first started in 2005, after Sonia left her career in retail and soon discovered that her passion for cake baking and decorating could become the basis of a new career.

“Even with the clothing business I always baked,” Sonia says. “I used to come back from work at 10pm or 11pm at night and turn the oven on and start baking. I’ve always had that passion.” After formalising her training in cake decorating, she soon began providing Geelong locals with quality and unique cakes – the first of which was a cake for a christening. Sonia’s passion for food and baking was instilled in her by her own parents growing up, and the same could be said for Jasmine, who often stepped in the front door to the smell of cupcakes baking in the oven. 25

E & D SUMMER 2019

Jasmine soon joined her mother in the business, after she completed a course in graphic design. This extra qualification proved beneficial to the art of cake decorating and the stunning photos that fill the Instagram feed are also credit to Jasmine’s talents. The duo work like a well-oiled machine in the kitchen, making everything from cupcakes and biscuits through to ice cream cake pops and six-tiered wedding cakes. “We offer a really broad range and we love doing it – the little verrines, the sweets, the cakes, we enjoy it and we love seeing everything come together,” Sonia says. “At Christmas we offer desserts like baked cheesecakes and lemon meringues which we love doing as well.” For this year’s Christmas offering, Loveit Cakes will be making gingerbread houses, Christmas wreaths and festive-themed cookie sets. The range comes in two colour choices with white and gold or pink and red. The gingerbread houses are a particularly striking option for Christmas and were recently showcased at a festive-themed photo shoot alongside other local businesses at The Warehouse Geelong. “The gingerbread houses are a real labour of love,” Jasmine says of the detailed creations. Further to these options, Sonia and Jasmine will once again be making cheesecakes and lemon meringues to enjoy as part of your Christmas celebrations. It’s often all-hands-on-deck as the Christmas and wedding seasons ramp up, and the duo can make 26

love it cakes | feature article

upwards of 30 cakes each weekend during peak season – but it’s a busyness they both thrive on. “I think we’re actually more efficient when we’ve got 30 cakes to make,” Jasmine laughs. Aside from the cylindrical shape seen on most cakes, the duo has also created other unique cake shapes like sneakers, castles, Nutella jars, pumpkin carriages and Corona bottles. The limits seem almost endless for what Sonia and Jasmine can recreate in cake-form. A particularly rewarding creation for Sonia and Jasmine was the babushka doll cake they made in October. Standing at approximately half a metre tall, the brightly coloured cake with floral detailing was inspired by an invitation made by fellow local business, Victor Fox Design. It’s not unusual for a cake design to take inspiration from an invitation, and Sonia and Jasmine often ask for you to have some ideas in mind when thinking of what you’d like created. Things to think of are colour palette, style, finish and additional items you’d like for your cake. There’s also the option to put your complete faith in Sonia and Jasmine. “It is really nice when people give us free reign to make whatever,” Jasmine says. With each design, whether it’s an elegant wedding cake or a brightly decorated first birthday celebration, Sonia and Jasmine pride themselves on a cake that not only looks fantastic, but one that tastes just as impressive. Each cake and dessert is made with quality ingredients that are sourced locally, from across Australia and occasionally even from overseas as they search for nothing but the best to use in their creations. 27

E & D SUMMER 2019

As the duo create such a broad range of sweets, their kitchen is stocked with shelf upon shelf of dyes, sprinkles, chocolates and decorative items to assist in making each vision a reality. Jasmine also operates Laser Design Company as a side business and so can provide customdesigned acrylic cake toppers and decorations for Loveit Cakes as part of the service. With all the time and thought that goes into creating a cake, the reward for Sonia and Jasmine is in those final moments. The moment the cake is placed in the room as the centrepiece, when that first slice is cut and then when the last slice is fought over and enjoyed. Once all of that is over, it’s the thanks that makes all the difference. “We’ve had brides on their wedding day sitting at their reception that thought, ‘I need to send Loveit Cakes a message and say thank you’,” Jasmine says. “It’s really nice people send you messages saying thank you.” A quick look through their social media and this sentiment is echoed in the comments and reviews, stating Sonia and Jasmine’s creations were the perfect addition to their special event. All that’s left for you is to find something worth celebrating with a cake and let's face it, life itself is just that.

Loveit Cakes

UUGeelong West VV0400 224 369

FF/loveitcakesgeelong /loveitcakes

MMloveitcakes@yahoo.com.au

CREATING BEAUTIFUL, QUALITY CAKES THAT TASTE AS GOOD AS THEY LOOK, MADE WITH PASSION & PRIDE

LOVEIT CAKES

weddings • birthdays • christenings christmas • all special occasions

F 0400 224 369 I

loveitcakes@yahoo.com.au

CHEF’S SELECTIONS

Bucket O‘Chook Gluten Free Chef: David Warmisham Available at: The Range @ Curlewis

SAT 29 FEB 2020 Pakington Street, Geelong West

www.pakofesta.com.au

Prawn & Lobster Ravioli Miso Broth, prawns and pickled Ginger Chef: Mike Kawana Available at: Fishermen’s Pier

New Menu

body & soul

opening hours: Breakfast & lunch 7 days 7.30am - 4pm dinner: friday & saturday til 10.30pm 3 2 h i g h s t r e e t, d r y s d a l e

5216 3025

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

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Falafel Bowl with beetroot hummus and tahbouli

High Cheese

Available at: Five ft One

Chef: Dylan Keegan Available at: Flying Brick Cider Co

Noodle Stir Fry

Lamb Roast and Pie of the Day

Chicken and vegetable stir fry with noodless

Hannah and Adriana with lamb Roast & pie of the Day

Available at: The Gateway Hotel

Available at: Geelong RSL

Cultured butter. Made fresh on the Bellarine Peninsula. t: 0400 720 113 contact@lardass.com.au www.lardass.com.au

if 33

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Octopus Carpaccio with green olives, fennel, chilli and chives GF

Wok tossed duck breast with thai basil, caramelised chilli peanuts and rice GF

Chef: Damien Rougetet Available at: The Grovedale Hotel

Chef: Hong Lee Available at: Hanoi Kitchen

Portarlington Mussels

Smoked and Fresh Salmon

(Daily Blackboard Recipe)

try the delicious fresh salmon smoked without artificial colours or flavours

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

Vit Xao La Hung

Available at: Jenkins & Son Fresh Seafood

-AWA R D WI N N I N G Overall Hotel of the Year Regional Best Casual Dining Regional Best Pub Bar -AHA Awards 2019

e & d summer 2019

Geelong's Juice Culture wins Champion Australian Beverage article by: Amanda Sherring | Photos: mark wilkins & supplied

Being in business for close to a decade, Juice Culture is continuing to put Geelong on the map in the world of cold pressed juices. Cold pressed juice first appeared in New York City in 1996 and has since taken the world by storm. With many Australian businesses trying their hand at cold pressed juice, Juice Culture is one of the few that has stood the test of time. Recently nominated in the Australian Food Awards, Juice Culture was successful with several awards for its juices, beating out many large, national businesses.

This was the first time Juice Culture nominated for the Australian Food Awards which coincided with the first year the awards has opted to recognise beverage businesses in the country. The team’s success in this inaugural year is testament to the quality of what they are producing. It’s also proof of the passion Antonella has for the business and the importance of why it exists.

“I didn’t really expect it,” owner Antonella Ridgeway says. “It was like the Logies for the food industry. That was a really big deal for us.”

“We do it because we love the product – I’m in it for the product and I want people to love the product. The profit is just like an acknowledgement that you’ve done a good job,” she says.

Juice Culture won the Champion Australian Beverage award for its juice ‘Envy’ as well as a Best in Class recognition in the Best Juice category for the same juice. In the Pressed Juice category, Juice Culture entered five juices and won gold for its blends ‘Circus’, ‘Bling’, ‘Orange Naturelle’ and ‘Envy’ as well as silver for ‘Rawberry’.

For Antonella, her venture into cold pressed juice came from the urge to help her clients when she was working as a personal trainer. Many customers were hoping to get in shape and despite their hard work in each session, they simply didn’t know what they should and shouldn’t be eating at home.

Owner Antonella Ridgeway

“I thought, ‘I can feed these people. They can bring in their Tupperware and flasks and they can fill it and bring it back’. So I started making a combination of blended fruits and vegetables using cold pressed juice. At the time cold pressed juice was the newest thing in America,” she says.

“You have to have a nutritional juice and it has to taste good,” Antonella says. “It doesn’t matter how healthy it is, if it doesn’t taste good, they won’t drink it. So if I wanted to get spinach and celery into them I’ve got to make it tasty. How do you mask those vegetables?”

The gym Antonella worked at loved the idea, and so Juice Culture was born. Since that day Antonella has been perfecting recipes, researching new techniques and seeking out high quality ingredients to make into her juices.

“It also had to look good, because if it looked like mud they wouldn’t go for it. So it had to taste good, look good, be healthy and it couldn’t be overly priced. So you had to take those factors and produce something.”

It’s a fine balance between appearance, taste and nutrition, and it’s a challenge the team are clearly exceeding, with multiple gold awards to verify their success.

Juice Culture now has many juice cleansing customers that have heard about the brand and are after an effective nutritional start to their well-being and weight loss journey.

Juice cleanses can be completed from one through to seven days. Some of the benefits of a cleanse include clearer skin, an increase in energy, stronger immunity, weight loss, an improvement in sleep quality, less abdominal bloating and greater mental clarity. In addition to the variety of juices on offer, Juice Culture also makes the ‘Aztec’ and ‘Honeymoon’ blends which are made from almond milk made in house each week. “We make almond milk ones twice a week. They taste fantastic and people really appreciate it,” she says. “And I know what’s in [the almond milk]. Scotty, he’s a farmer from the Sunraysia district, grows organic grapes and pesticide free

almonds. We get our almonds from Scotty and he brings them down personally. We certainly know where all of our stuff comes from.” In addition to pesticide free almonds from Scotty, Juice Culture sources rhubarb from a farm in Leopold, citrus fruits from the Citrus Packers the next suburb over from them and other Victorian fruits and vegetables from the Melbourne market. Ingredients are then cold pressed on Mondays and Thursdays and distributed throughout Melbourne and Geelong, as far as the Mornington Peninsula, Ballarat, Apollo Bay and all the way to Port Campbell.

Each juice that is made is gently hydraulically cold pressed, whilst chilled, to avoid damaging the delicate nutrients, antioxidants and enzymes in each ingredient. Closer to home, Antonella is currently trialling glass bottles at the East Fruit Market in Ormond Road, East Geelong. The change came via a request from the grocery store owner and has so far exceeded all expectations from the team. The glass bottles look great and have the added benefit of being a guilt-free refreshment that’s good for the planet. “It looks less manufactured, and in fact there’s no wastage because that’s recyclable,” she says. “Everyone is loving the glass.” For the moment, glass bottles of Juice Culture will only be available at the East Fruit Market in East Geelong, before determining how it is best rolled out in other locations around Geelong. 40

Following the successful stint at the Australian Food Awards, Antonella plans to enter Juice Culture in other awards recognising the craft that goes into her juices. If history is anything to go by, Juice Culture will continue to put Geelong on the map with its quality, delicious and nutritious juices.

juice culture

OOwww.juiceculture.com.au

VV0481 251 081

FF/Juice-Culture /instagram.com/juice_culture

MMadmin@juiceculture.com.au

cold pressed juices

become a stockist today

0481 251 081

IF juiceculture.com.au

We deliver to Melbourne, Mornington Peninsula, Geelong, Bellarine Peninsula, Surfcoast, West Coast & Ballarat (min. order applies)

SITIONING • TO

•T R

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

PLASTIC FREE

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

Be sure to visit Greg and the team for a great shopping experience like no other

Trading Hours Monday - Friday: 7:30am - 6:30pm Saturday: 7:30am - 5:30pm Sunday: 8am - 5:30pm

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Porterhouse Steak

Cold Pressed Juice

Served with chips and vegetables (or salad) and your choice of sauce

Envyâ&#x20AC;&#x201C;a blend of mint, apple, orange, spinach, celery & lemon. pressed in Geelong, made with fresh produce sourced from Australian farmers.

Head Chef: Jeremy Talbot Available at: Jokers on Ryrie

By: Juice Culture Available at: juiceculture.com.au

Seafood Platter

Hand crafted butter Fresh small batch churned cultured butter made on the Bellarine peninsula daily.

Available at: King George Fish and Grill

Available at: www.lardass.com.au

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

Open: Mon–Fri 6.30am – 3pm | Saturday 7am – 1pm | Sunday Closed

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Lemon pepper dusted Calamari (GF) Chef: David Hutchinson Available at: Leura Park Estate

Ribs & Chicken Combo El supremo pork spare ribs with Cajun chicken strips, served with fries and salad Available at: Mexican Graffiti

Christmas Boxed Treats Beautiful and unique baked sweets perfect for gifts this Christmas Available at: Loveit Cakes

Daily Fish Special Delicious Snapper with quinoa salad Chef: Will Swinton Available at: Napona

GEELONG the perfect perfectfamily familyvenue venue GEELONGRSL RSL is is the

Bring the whole family !

Join as a member now Great membership joining special

ONLY $10

until Feb 2021 Loads of members beneﬁts! Brand new kids area with large gaming pods, interactive games ﬂoor and TV.

EVERY E E R F T A KIDS E NIGHT Y A D R U T SA 50 BARWONWeekly HEADS RD, BELMONT 50 Barwon Heads Rd, Bistro Hours: P 5249 2444 / geelongrsl.com.au Belmont Lunch: 12–2pm Weekly Bistro Hours 12.00pm-2pm Dinner: 5.30–8.30pm & 5.30pm-8.30pm $10 Membership with Loads of Beneﬁts

GEELONG RSL

(03) 5249 2444 geelongrsl.com.au 47

Jenkins & Son Presenting perfectly smoked Australian salmon and then some

ARTICLE: amanda sherring | photographs: mark wilkins

jenkins & son | feature article

For five generations the Jenkins crew have been fishing the deep-blue-seas to source quality seafood for their customers, catching a variety of species including Australian salmon and trout through to bronze whaler sharks. It’s a craft the family is passionate about and one that’s been honed over several generations.

Peter Jenkins, known by most people as ‘Jerka’, operates Jenkins & Son with his wife Donna and son Ben in Portarlington. What started from a tin shed on his parent’s property over 30 years ago, the business is now one of the major suppliers of seafood in the region, with people travelling from as far as Melbourne to purchase their high-quality products. Fish caught by the Jenkins is also packaged and sent across Australia and occasionally even as far as China. In addition to the 20 plus types of fresh fish available at the coastal store, Jerka recently made the decision to purchase a smoker so they could smoke fish in-house to sell to customers. While it might be new for their store, it’s certainly not new to the Jenkins name, as Jerka’s grandfather smoked blue cod in his own business many years ago.

E & D SUMMER 2019

“I’ve always been interested in smoke ovens because my grandfather had the biggest smokers in Melbourne. They were huge,” Jerka says. “They were catching blue cod from across New Zealand, then they’d smoke it and it would go out to department stores. But I never knew anything about smoking [fish], and I thought I’d really love to learn about it.” Following the purchase, the oven arrived from Queensland and the team set to work on trialling recipes, settings and specifications to achieve the desired result for their smoked fish. Jerka and the team soon learnt the important factors of temperature, moisture content and colouring of the fish. The end result was a completely natural, darker fillet of delicious smoked salmon. 50

“Some of our [smoked salmon] colour looks darker than others, but it’s all natural,” he says. “There’s no preservatives, no nitrate for colour – none of that. All we use is a saltwater brine and that’s it. No sugar for a glaze or anything, so it’s all natural.” With the smoker up and running and fully registered, Jenkins & Son are raring to go with their smoked products. Having perfected the smoked Australian salmon, the family are set to release smoked gemfish, trevally and grenadier – species that have been carefully selected for having the perfect features for smoking. So far the smoked salmon has been receiving rave reviews, with many customers declaring the smoked fish as amongst some of the best

jenkins & son | feature article

they’ve ever tasted. The salmon was also given to a number of top chefs in Melbourne to trial, adding to the positive feedback the product has already received. “If high profile chefs are giving it a 9 out of 10 we must be doing something right,” he says with a smile. The greatest thing about smoked fish, is that the smoked flavours can be enhanced and made into a meal worthy of a fine dining restaurant or simply served as it is with no effort required. “If you’ve got friends over you can put a bit of smoked fish out on some crackers with a bit of cheese and away you go,” Jerka says. Whether you decide to go the easy or fancy course with your smoked fish, the team in-store

can provide advice on complementary flavours and ingredients to pair with the fish. The addition of smoked fish to the offerings at Jenkins & Son is one of the many things that the business does differently in the industry. Right from the beginning, the Jenkins have been known for their unique style of fishing which sets them apart from other fishers in the region - using ‘Seining’ and long-line methods to catch their fish. This method of fishing ensures that fish that aren’t of a commercial size are able to be returned to the sea unharmed – something the family are passionate about maintaining as part of their business. The family have also been experimenting with produce, including the addition of salt and pepper calamari, smoked shark cartilage for dogs, 51

marinara mix made in-house and a variety of fresh deli goods, all available at the Portarlington store. Each addition hopes to make mealtime easier, with all you need for a fresh seafood dish available in store. “We’re diversifying into different areas all the time,” Jerka says of the new additions. With each new concept the business tries their hand at, you can be assured that it will be fresh and of the highest possible quality – something that the Jenkins family has consistently delivered on. “With the fish, it comes off our boat and it’s only 24 hours old by the time it’s processed and it’s just really good. We’re really lucky to have everything at our fingertips,” Jerka says. Throughout the holiday season and the warmer months, nothing is more perfect for summer than savouring some freshly smoked fish along with a cold drink (or two) with family 52

and friends. Whatever seafood you have in mind for your occasion, Jenkins & Son will surely have it waiting on ice in their store for you.

Jenkins & Son

UU42 Geelong Road

Portarlington VIC 3223

VV(03) 5259 2889 MMVia website OOwww.jenkinsandson.com.au II/jenkinsfisheries FF/Jenkins-Son-Fresh-Fish Business Hours: Monday–Sunday 9am-5pm

100% SUSTAINABLE CATCHES

FRESH FISH DAILY • OYSTERS • MUSSELS • CRABS

42 GEELONG RD, PORTARLINGTON | P: 5259 2889 JENKINSANDSON.COM.AU offer

SMOKED SEAFOOD

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Vietnamese Grilled Chicken Tomahawk Rib Eye

Grilled chicken and papaya salad, cumquat chilli dressing, peanuts

Available at: Parkers Steakhouse, Geelong

Available at: Pik Nik CafĂŠ

Gamberi Pizza

Crispy Pork Belly

San Marzano tomato, Fior di latte, prawns, Chilli, Garlic, parsley & Basil

with Fennel and Apple Slaw

Available at: Pizzeria Adamo

Chef: Donna Puglia Available at: Sandstone & Co

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 55

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

2 8 4 torQuaY road, GroV edale | t e l . 5 2 4 4 2 34 3

Sandstone & Co

Flying Brick Cider Co.

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.

Funky, fabulous, fun!

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 58

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’ • A tasting paddle of ciders • 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!) • Great, friendly staff If you haven’t already checked it out, it’s a must. Located at 1251 Bellarine Highway (entry via Swan Bay Road), Wallington, contact Flying Brick Cider Co on 5250 6577 and ask for the Functions Manager.

DELICIOuS CakEs & DEssERts GF & vegan options

ASIAn FuSIOn stREEt FooD Fri & Sat nights

Breakfast & Lunch: Mon–Fri: 7.30am–3.30pm Sat & Sun: 8am–3pm Dinner: Fri & Sat: 5–8pm

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

i 59

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360Q Your catering and function specialists article by: Amanda Sherring | Photos: supplied & Mark wilkiins

Having catered weddings all over the world for celebrities, royals and everyone in between, 360Q owner and celebrity chef Barry Iddles knows a thing or two about what it takes to cater a special event.

Left: Barry Iddles, Owner 360Q

Barry’s work has taken him to venues in far-reaching corners of the globe, but he finds there’s still something that extra bit special about functions at 360Q in Queenscliff. The 140-seat function space features stunning views across Queenscliff Harbour and Port Phillip Bay, the perfect setting for everything from an engagement party or corporate event through to a wedding. Also unique to the venue is the observation tower, where guests can enjoy a unique experience with canapes served prior to their dinner while surrounded by unobstructed, 360-degree views of the Bellarine – creating lasting memories with added 'wow' factor! “It’s a great venue for weddings all year round,” 360Q owner Barry Iddles says of the main function space. “It doesn’t matter if it’s raining or sunny, the views are spectacular. I’ve seen some spectacular rainbows; it’s just amazing.” Three catering options are available when booking; a 5-hour function with canapes, a stunning three-course meal or an elaborate cocktail party-style canapes package. With each package that is selected, the menu can be fully catered to suit all tastes, budgets and dietary requirements. 61

“We tailor our packages with every bride and groom, so every package is unique,” he says.

Barry continues to look for new ways to excite his team and clients.

“It’s about tailoring it to each individual. You might be a Pakistani marrying a Russian, so I can do a fusion of the two cultures – we focus on global food trends.”

Barry recently went on a trip through Europe to further expand his skills of cooking worldly dishes and techniques. In Copenhagen he completed a cheese-making course and in Paris he undertook a croissant-making class – choosing each to learn the authentic and traditional ways to make these items so that he could then share this knowledge with his team and customers at 360Q.

Looking at the restaurant’s seasonal menu is proof enough of the diversity and quality in what the 360Q team produce. The same level of care for diners at the venue is given to those at special functions, with Barry and the team ensuring they exceed expectations to deliver the ‘wow’ factor for your event. This attitude from the team is of no surprise, when an award-winning chef, such as Barry, is at the helm. Despite his successes in the industry, 62

“There’s no substitute for that quality,” Barry says. “If I have a bride having an after [wedding] function or a breakfast, I would make up some homemade croissants. It’s about catering to have that style and class, and identifying how to make

360Q | feature article

dishes properly, easily and the traditional ways to make things.” In addition to catering, the venue has four beverage options which range from the standard package through to the Bellarine Peninsula package – which showcases wines and beers from the region. Some familiar brands in these packages are McGlashan Estate, BAIE Wines, Leura Park Estate, Jack Rabbit Vineyard and Flying Brick Cider Co. Each beverage on the list has earned its place for its quality, complimentary palate and locality. With flexibility a focus at 360Q, Barry and the team can also provide this tailored service off site. Before the year is out, Barry will be

catering a 16th birthday party, a clifftop wedding in Portsea as well as several end-of-year celebrations – all of which have been tailored specifically to their needs. “We cater anywhere in the world, and we can cater anywhere on the Bellarine. If you want a wedding on your farm or in your backyard, we can do that,” he says. “We can do any sort of style of wedding; I can even do a BBQ and a spit roast. And when we do a spit roast it’s not roasted off site, cut up and served cold, it’s a high-end spit.” Barry has a passion for creating ‘wow’ moments at events and works with his team to ensure each inspired detail is brought to life. A recent request saw Barry seek out 100 metal 63

E & D SUMMER 2019

stands and skewers to serve suspended beef espetada (a Portuguese specialty) as part of a private function. On Barry’s recent trip through Europe, in addition to expanding his own skills, he found inspiration for the venue itself. Travelling throughout the continent during winter, he was both amazed and impressed at how much alfresco areas were still utilised during the colder months. This revelation will see shutters installed in the outdoor areas of 360Q so the food, space and views can be enjoyed year-round – with the simple addition of blankets, heaters and heartwarming food during winter. “Coming back from Europe everyone sits outside with blankets and heaters, and it’s very quirky. We have a great outlook out there so it’s time to utilise the view much more than what we do,” Barry says of the change. With a fresh set of skills to introduce to 360Q’s offering as well as the newly invigorated function packages, the Queenscliff venue will surely be a happening space year-round whether it’s celebrating large-scale events or simply stopping by for lunch.

360Q

UU2 Wharf Street East

Queenscliff VIC 3225

VV(03) 5257 4200 OOwww.360q.com.au FF/360queenscliff /360queenscliff

MMenquiries@360q.com.au Business Hours: Mon-Wed 8am-4pm Thu-Sun 8am-10pm 64

360Q cafĂŠ, restaurant and bar is a stunning waterfront venue at Queenscliff Harbour. Our top floor function space offers incredible water views, formal sit-down or cocktail-style tailored menus, and impeccable and professional service. With more than 40 yearsâ&#x20AC;&#x2122; experience in catering and event management, Barry Iddles and the 360Q team are wedding and event specialists.

Harbourside Restaurant Functions and Events

Ask us for a tour of our amazing function space. Restaurant bookings online. For function enquiries, call 5257 4200 or email enquiries@360q.com.au

360q.com.au

2 Wharf Street East, Queenscliff

t. 03 5257 4200

f. 360queenscliff

i. @360queenscliff

Bumble Bee Eatery

360Q

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

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.

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

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

brownshugarcatering.com.au hello@brownshugarcatering.com.au

0432 644 096

Brown Shugar Catering

Leura Park Estate

Brown Shugar Catering, a new touch taking over the Bellarine. Our food; food served with a dash of Pizzazz. A statement piece for you next event. Working with you one on one from planning to presenting. Your dreams our reality.

Life is short, Celebrate well!

We understand that fine food is enjoyed three times: in the anticipation, in the presentation and in the fulfilment. Food is what makes the difference between a good event and a great one. Brown Shugar Catering is a family business backed by industry awarded professionals who are passionate about food and foodservice. Catering all events from Weddings, engagements, corporate events, private events even the ubiquitous sandwich platter. We Truly give your guest something to remember with Brown Shugar Catering. We take pride in what we do, and want your event to be truly unique to you. Creating moments and memories through food Our menus are available on our website, or get in touch with Hollie, our catering coordinator for a bespoke menu.

MMhello@brownshugarcatering.com.au VV 0432 644 096 Hollie Walton OO www.brownshugarcatering.com.au 68

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

E & D functions & catering

2 1 Brown Shugar Catering 2 Q Train 3 360Q 4 Leura Park Estate

E & D functions & catering

1 Q Train 2 Ground Zero 3 Bumble Bee Eatery 4 CafĂŠ Zoo 5 Sandstone & Co

E & D functions & catering

1 1

1 Brown Shugar Catering 2 Sandstone & Co 3 CafĂŠ Zoo 4 Bennetts On Bellarine 5 Mexican Graffiti

E & D functions & catering

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

GROUND ZERo

• NEw Breakfast & Lunch Menu • Fully Licensed • All your function needs

SATURDAY

DINNERS 2 COURSES $35 3 COURSES $45

Mon–Fri: 6.30am–3pm Saturday: 8am–late Sunday: Closed

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

Ground Zero

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!

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.

Bookings Call: 0474 968 309 Email: bookings@theqtrain.com.au 74

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

Book our wood-ﬁred slow roast for your next function

CELLAr DOOr & wOOD FIrED PIZZAS wEDDInGS • PArtIES • FunCtIOnS OPEn: 11am–5pm Thursday–Monday 2171 Portarlington Rd, Bellarine 03 8751 8194 www.bennettsonbellarine.com

Mexican Graffiti

Bennetts On Bellarine

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.

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?

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

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

OPEN LATE

FOR DINNER

FRIDAYS A T I O N S AV

CAFÃ&#x2030;

INDOOR & OUTDOOR AREAS

PRIVATE CATERING FUNCTION ROOMS OPEN 7 DAYS FROM 7AM FULLY LICENSED BEER GARDEN & OUTSIDE BAR PET FRIENDLY

23 High St. Drysdale, Ph: 5251 5333

www.cafezoo.com.au

Café Zoo@ Drysdale 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. To start planning for you next event, please contact one of our friendly staff on 03 5251 5333

CHEF’S SELECTIONS

Drysdale Goats Curd & Beetroot Croquettes Drysdale Goats curd and beetroot croquettes with roquette and hazelnut pesto. (VEG) Wine recommendation – Swan Bay pinot noir. Available at: Scotchmans Hill

Southern Fried Tofu Bowl

Garlic & Chilli Prawns

With roasted pumpkin hummus, asparagus, corn, quinoa & kale salad, avocado & sesame

poached prawns with Garlic and Chilli served with Steamed Rice and toasted Ciabatta

Chef: Hayley McCully Available at: Sodi

Chef: Michael Bishop Available at: Sphinx Hotel

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Scones Housemade lemon myrtle & wattleseed scones with jam and cream Available at: The Base

Beef and Reef Eye fillet steak, prawns and broccolini Head Chef: Ross Sutherland Available at: The Bungalow Restaurant

WINE {DOMAINE} GEELONG prunier Cognac XXO, exclusive to Wine {Domaine} Geelong. Available at: Wine {Domaine} Geelong

77 HIGH STREET, BELMONT | 5243 2802

F belmonthotelgeelong.com.au I

LUNCH: 12–2.30PM | DINNER: 6–8.30PM

DUE TO FIRE DAMAGE, WE WILL REOPEN EARLY 2020

m-f: 8am—3pm sat & sun: 7.30am—2.30pm

359 Pakington Street, Newtown

picketfence3220.com.au 03 4227 0920

mon-fri: 8am—3pm sat & sun: 7.30am—2.30pm

E & D SUMMER 2019

BAAH LAH! 360Q Queenscliff ’s 360Q offers the very best in harbourside dining seven days a week for breakfast, lunch and dinner during summer from December 26 to early February. Our new summer menu offers roasted summer stone fruits on homemade crumpets, coconut panna cotta with summer berries, kick arse danish curried scallop salad, wildly decadent prawn espetada and so much more. Thursday is our locals night with a special menu, with Seniors’ nights on Friday. Enjoy daily wine specials, $10 weekend cocktails and a Sunday roast. Check our website for special events and to book!

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.

2 Wharf St East, Queenscliff

U V

5257 4200 www.360q.com.au