Eat & Drink Magazine #32 Summer 2020/21

FREE ISSUE SUMMER

32

20/21

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

BeachHouse serves up a modern Australian cuisine for breakfast, lunch, dinner and all times in between. The BeachHouse function space is perfect for a work celebration or family gathering and caters for 35 guests seated or 60 guests “cocktail style”.

Whether it be a casual drink with friends or celebrating a special occasion, the friendly BeachHouse staff are happy to accommodate.

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

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

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

WINE | COFFEE FUNCTIONS

4/130 Shannon Ave, Geelong West | 03 5298 2491 Mon–Wed: 8am – 1pm

Thurs–Sat: 8am – Late

OPEN 7 DAYS 7AM –3.30PM | aLL day BreaKfasT & LunCh | GREAT COFFEE & CAKES 84 neWComBe sTreeT, PorTarLinGTon | 0438 805 176 | f

A L L DAY B R E A K FA S T & LUNCH O P E N 7 DAY S

n ow open Shop 5/4-6 Gilbert St, Torquay

i www.9gramscafe.com.au f

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

FUNCTIONS

WEDDINGS

EVENTS

*10% surcharge applies for weekends

FINE DINING

··· PRIVATE FUNCTION ROOM AVAILABLE Seats 10-30 People ··· BAY END OF YARRA ST, GEELONG | P: 5222 4100 | OPEN 7 DAYS www.fishermenspier.com.au

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Welcome to the Thirty-Second Issue of E&D Magazine, Summer Edition 20/21 Like so many others, we’re extremely happy to be back in business and presenting this issue of what is affectionately known as ‘the little food bible’, just in time for the season of celebrations.

While we’re always sincerely grateful to every business that supports our publications, we have never been more appreciative as what we are now for that support. We are very much aware that every business that has contributed to this issue is operating at reduced capacity due to COVID-19 guidelines, however, they have shown great enthusiasm in wanting to be part of this summer edition and for that we express a big THANK YOU! Of course, this publication would also not have been possible without the efforts and dedication of our greatly admired and professional team who we are, as always, so very thankful to.

As we all go about this joyful time of the year following the various challenges that we’ve all experienced, may we all take a moment to not only remember our own family and friends who are no longer with us, but to also spare a thought for those families unknown to us who have experienced the heartfelt loss of a loved one during the difficult circumstances of this year.

We’d like to take this opportunity to wish all of our supporters, you the reader, our valued team members and the family and friends of you all, a very safe Christmas and New Year.

Having made it through 2020, may you all choose to celebrate this festive season by supporting one of your favourite local businesses by means of a special treat just for you because you deserve it!

Mark & Donna Wilkins

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

Writers Amanda Sherring Kate Armstrong Dale Cooper Donna Wilkins Photography Mark Wilkins Published By Eden Enterprises Australia Pty. Ltd. Trading as E&D Magazine PO Box 2065 Indented Head, 3223 Victoria Printed By Printgraphics Pty. Ltd. E&D Contact Details Mob: 0438 297 969 mark@edmag.com.au

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

*Please note that some images presented in this publication were taken prior to the onset of COVID-19 guidelines.

Over 150 lolly varieties including gluten and sugar free Local nordenfine ice cream served in original or waffle cones & cups Milkshakes & Thickshakes English, new Zealand & American chocolate bars Open 10am - 5pm daily, with extended hours during school holidays

92A NEWCOMBE ST, PORTARlINGTON | 0413 507 757 pierviewlollyshop.com.au | pierviewlolly@outlook.com 8

LUNCH & DINNER COFFEE & CAKE FULLY LICENSED FUNCTION SPACES

40 NEWCOMBE STREET, PORTARLINGTON ph 5259 1377 Please refer to website for opening hours and bookings www.advancemussel.com.au Fresh Portarlington mussels, Angasi & Pacific oysters, soused and smoked mussels also available in our retail outlet – enter via Harding Street

CHEF’S SELECTIONS

Lebanese Cuisine Over the Summer 9 Grams will be serving up delicious, authentic lebanese Cuisine on friday and Saturday evenings

Banks Rd Grazing Selection

Chef: Ihab Housaiki Available at: 9 Grams, newtown

head Chef: Brad hawker Available at: Banks Road Winery

Smashed Avocado sunflower dukkah, chilli jam, lemon, poached eggs Chef: Simon Hilber Available at: BeachHouse Barwon Heads

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

Available at: Bennetts On Bellarine

moorabool valley

chocolate

“The perfect gift the whole family will love”

light lunches | devonshire teas | homemade cakes & slices hot chocolate | gluten-free & vegan* *according to availability

‘BEllERIVE’ 320 BAllARAT ROAD, BATESfORD VIC 3213 (1ST EnTRAnCE On LEFT AFTER FREEWAY) SUn-MOn: CLOSED | TUES-SAT: 10.30AM-5PM

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

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Poached Eggs on Muffins with spinach, feta, asparagus, smoked salmon, yellow pepper mojo and hollandaise Chef: Darryl Yeo Available at: Café Zoo

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Crispy Pork and Prawn Spring Rolls Nem Ran Gion

Catering| Functions | Cooking School enquiry@hanoikitchen.com.au

Open: Tues 5–8pm Wed to Sun 12–2.30pm & 5–8pm

Steamed Duck Bao Vit Bao

Dine in | Online Orders | Takeaway hanoikitchen.com.au Crispy Jumbo King Prawns Tom Com Chien

37 Hitchcock Ave, Barwon Heads | 03 4202 0525

In the kitchen with...

Will Swinton at Napona

A Huge Heart Shares His Wave of Favourites ARTICLE BY: Kate armstrong | images BY: MARK WILKINS

Unless you’re Will Swinton, the owner-chef of Restaurant Napona and The Deck at Napona, two smartly presented, casual eateries in-one, nestled behind the main strip of Ocean Grove. (I’ll get to his famous recipes, later.)

During the Covid lockdown – and inspired by his sister’s wise view that the enforced Covid break would “force people to work on their business, not in their business” – Will set about revitalising his ten-year old restaurant.

Owner and chef, Will Swinton

How many chefs share the recipes of their most popular dishes with restaurant clients? That’s right.

Very few.

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The result? A revised menu and a fabulous new-look deck. It features undercover seating for 40 people, elegant lighting and heating, along with a new name: ‘The Deck at Napona’. The Deck’s menu includes lighter dishes - entrées such as a tasting plate of ham hock terrine and grilled sardines - plus pizzas and desserts, prepared and served by a team of 20 or so friendly staff.

Inside, the original Napona Restaurant comprises contemporary, blond-wood décor in a lightfilled room. The menu consists of modern Australian dishes with Mediterranean flavours (all meats and seafood are sourced direct from local producers). Think lamb rump with smoked eggplant, grapefruit and hummus. Or gnocchi with

Recipe

Napona Pizza A 12″ inch pizza is normally cut into 8 slices and serves 3-4 people

Ingredients:

Cooking Method

Sourdough Pizza Dough

pizza dough

Pizza topping

(makes 7x12” inch pizza bases)

1. In a large bowl, mix 500g flour with 180g starter and 375ml water, cover and leave overnight.

1. Roll a 250g ball pizza dough and stretch to fit 12” inch tray.

• 1 kg pizza flour • 180g sourdough starter (alternatively, use an extra 100g flour, 80ml warm water, 2tsp yeast) • 750ml water • 2 tsp salt

pizza topping • 50g crushed tomato • Good pinch Italian herbs • 100g shredded Mozzarella cheese • 8 slices good quality hot salami • Handful sliced capsicum • Handful sliced onion • 100g green Tiger prawns, peeled, tail on

2. Knead in remaining flour, water and salt. Cover, allow to double in size.

3. Knead dough, separate into 250g balls, set aside and allow to double in size again.

If you don’t have starter

2. Top with tomato, Italian herbs, Mozzarella cheese, capsicum, onion, salami and prawns.

3. Bake in hot oven. (Home oven at 250°C will take approx 10 mins but watch to be sure.)

4. Serve with your favourite beverage and enjoy.

1. Add yeast to 830ml warm water and allow to ‘bloom’.

2. In a large bowl, place 1.1kg pizza flour and 2 tsp salt. Add water and yeast mix.

3. Knead ingredients into ball, cover, allow to double in size.

4. Knead, separate into 250g balls, set aside on bench and allow to double in size again.

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shadows of blue [cheese], cream and roast capsicum. And rejoice! Will has reintroduced a four course degustation style menu, with paired wines. And that’s not the only change.

During the height of Covid, Will needed to create a take-away menu for his local clients who, he says, supported him throughout the ordeal.

Given the longstanding popularity of Napona’s quality sourdough bread, it was a no-brainer.

He introduced sourdough pizzas with delectable gourmet toppings. The response was immediate. Takeaway pizza sales shot up from zero to 300 per week. And they’re now an important item on the restaurant menu, too. (To keep up with demand and quality, Will recently installed a new electric stone-based pizza oven.)

In fact, the starter – the live culture needed to make sourdough - was one of the first things Will created when he opened the restaurant ten years ago with his wife Kristy, front of house manager.

This isn’t surprising, given Will’s university background in science, as he says he loves processes and “working out how things function.” (On top of this, he has over 20 years’ experience as a chef, first in a French bistro in the UK, then at a southwestern grill in Canada, Cumulus Inc. in Melbourne, and ten years as a restaurateur.)

So, while you can come to Napona to munch on a mighty good pizza, Will generously shares the recipe to these pizza creations.

And what, in his opinion, is the secret to a good pizza? Answer: good preparation.

16 16

Recipe

Dark Chocolate Fondant Serves approximately 6 depending on mould size

Ingredients:

Cooking Method

chocolate fondant

1. Preheat the oven to 200°C.

• 225g 70% cocoa dark chocolate, chopped • 225g butter, unsalted and diced • 1/2 cup caster sugar • 4 whole eggs • 4 egg yolks • 1/2 cup plain flour

2. In a bain-marie or double boiler, melt the dark chocolate, butter and sugar until just melted and sugar dissolved. Avoid overheating.

For greasing moulds

4. Whisk in plain flour till combined and smooth.

• 25g butter, unsalted • 1/4 cup plain flour

To serve • good quality vanilla bean ice cream • berries of your choice

3. Remove from heat, gradually whisk in eggs and egg yolks.

Mixture will thicken.

5. Using a Dariole Mould, grease with butter, covering all inside surfaces well, coat with flour, shake excess flour from mould. Repeat for each mould.

8. Remove from oven and allow to stand for a few minutes before turning out onto plates or into bowls.

to serve Serve with good quality vanilla bean ice cream and berries of your choice. Enjoy!

chef's tip Mixture can be placed in tub and refrigerated to make it easier to use later when needed.

6. Divide fondant mixture into moulds, smooth the tops with the back of a warm spoon.

7. Arrange moulds on baking tray and bake in 200°C oven for 8 minutes. The fondants should appear cooked on top, but should not be completely set. (It can take some experimentation with your oven and the size of your moulds!)

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in the kitchen with napona

“I’m a stickler for doing things correctly. You’ll rarely get a bad result,” says Will.

“This means a good base. Not crazy thin but thin enough. And crispy.” And that’s not all.

“A high protein pizza flour for the elasticity. Good technique. And good quality ingredients,” he says.

Will and his pizza crew, a team of four, make the dough and leave it to proof. The dough is then knocked back to allow time to develop the sour dough flavour. It’s a 24-hour process.

Napona doesn’t cut corners with the toppings; they slice their own ham and hand cut all the vegetables.

As for the crowd favourites? The pizza that spins out the door is the ‘Napona’, their own creation that comprises tomato, mozzarella, salami, capsicum, onion and green prawns (these are fresh prawns, not pre-cooked). But good ol’ Margarita and even Hawaiian (hello, 1970s!) are on the topping menu, too.

If Napona’s new additions – pizzas – are scrumptious, their most longstanding item on the dessert menu is unbeatable: Enter the dark chocolate fondant, a hot chocolate cake-cumsoufflé with a core of molten chocolate. It’s the perfect people pleaser.

“When we took it off the menu customers got very cross!” says Will. They reinstated it immediately.

“It’s one of the ultimate choccie experiences because you have the chocolate cake and liquid gold [hot melted chocolate],” says Will. He says one little girl has been coming with her parents since she was a baby. (Napona has many return customers).

“She loves the fondant so much that if she could have it first up, she would. Every time she visits, I watch her reaction when she cracks open the cake,” he says. And yes, it’s a delighted smile.

And a mouth smeared with chocolate.

At this point of the chat with Will, I am curious. A self-confessed chocoholic, I wonder why on Choccie Earth would he be happy to give this Holy Grail of chocolate recipes away to rapturous customers?

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I realise it’s because Will has a huge heart. He’s a super nice guy. Though he claims it’s because of his scientific mind; if people want to know how it’s done, he’s happy to share that information.

“I think the chocolate fondant recipe is special because in a restaurant you have to wait for it (around 20 minutes). It looks fantastic, and people wonder how it’s done. But they are scared to do it at home,” he says. But, he adds, it doesn’t take long to master.

“My recipe makes it even simpler because you can pre-prepare the mix and then cook it later.

“We’ve always wanted people to walk away from Napona with an experience that satisfies them. And that they think they’ve received value.

“I’d hope that if they prepare the recipe, they’ll love it. And then they return,” says Will.

The location of this pram friendly restaurant opposite a pleasant park also allows for streetside parking, making for an easy access dining experience.

My final advice: do visit Napona! Indulge in the fresh cuisine. Relax in the chic beach ambience. And don’t (don’t!) skip the chocolate fondant.

Sweeet indeed.

Napona Restaurant and The Deck at Napona

UU24 Hodgson Street

Ocean Grove VIC 3226

VV03 5256 3153 FF @eatatnapona @napona.restaurant

OO

www.napona.com.au

Opening Hours: Wed-Sun: 9am-2.30pm (breakfast &lunch) Tue-Sun: 5.30pm-late (dinner) (Due to Covid guidelines, please make a reservation to avoid disappointment)

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

food | wine | coffee

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Open 7 days Tues 5.30pm–10pm Wed–Sun 9am–3pm, 5.30pm–10pm 24 Hodgson Street, Ocean Grove www.napona.com.au Call for reservations 5256 3153 Walk-ins welcome

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Breakfast Lunch Dinner Functions

146 Pakington Street, Geelong West | twosugarscafe.com | ph 5221 0377 f

Breakfast Lunch Functions

NOW OPEN

404 Ryrie Street, East Geelong | twosugarscafe.com | ph 4222 9094 f

CHEF’S SELECTIONS

Seafood Platter for Two Seasonal assortment of hot and cold seafood (Gf) Available at: Fishermen’s Pier

Tom Com Chien Crispy jumbo king prawns in spiced pork mince and young green rice, with smoked chili mayo Chef: Hong Lee Available at: Hanoi Kitchen

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Fish and Chips with a healthy dose of salad and veg Available at: King George Fish and Grill

AN

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

Dairy Queen Churns Out Udder Deliciousness ARTICLE BY: Kate Armstrong | images: Nikole ramsay

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lard ass | feature article

Owner, Monica Cavarsan (2nd from left) and her all-girl team

"We're an all-girl team, here," jokes Monica Cavarsan, the personable owner of Lard Ass, a Bellarine-based butter producer located in Ocean Grove.

She’s not referring only to her staff of three (who are indeed all female), but to her precious commodities that fill the factory floor: two butter churns and two fermentation tanks that the team calls Betsy, Bertha, Rosie and Flamingo (her latest addition, a state-of-the-art 300 litre tank from Italy).

Then there is the company’s name, Lard Ass, intended as a humorous term of endearment that’s synonymous with rich – and very delicious – foods. Fun labels aside, this is serious stuff.

It’s been a rapid three-year rise to success for Monica, the self-taught butter maker. In 2017 she officially started making cultured butter the old-fashioned way, first from her garage and using a 50-litre churn (imported from Poland), then a small factory.

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E & D summer 20/21

When her business expanded further, she and her husband, Mike, outfitted a larger factory in Ocean Grove. Somehow, during that time, she squeezed in an apprenticeship in Wisconsin, the prime dairy state of the U.S. In the last two years, Lard Ass has notched up numerous awards, including finalist in the 2019 and 2020 Geelong Business Excellence Awards, Regional Produce Award in the 2019 Golden Plate State Awards (Chef ’s Choice), and four silver medals in the 2019 Australian Food Awards.

It’s easy to see why.

The company’s cultured butters and cream products fly off the shelves. Even during the peak Covid period, Monica made around 700kg of cultured butter a week. This includes salted and unsalted varieties and flavoured options: roasted fennel seed; smoked garlic; sweet vanilla; smoked salt; black garlic; and smoky Pomodoro (sundried tomato).

Then there are cream products: pure cream, crème fraiche (fermented cream), and buttermilk, a delicious butter by-product.

The flavouring ingredients are sourced locally (the only exception is vanilla which comes from overseas) and each 150g roll of butter is wrapped in 100% compostable parchment paper, “the only butter made in Australia to be treated in this authentic and ‘green’ manner,” says Monica.

Each week, Lard Ass supplies restaurants and cafes, grocers, distributors, wineries, bakeries, ice-cream makers and caterers. Plus many enthusiastic home bakers who’ve churned out treats during Covid times.

Monica, the ultimate dairy queen (she’s dressed in white, from her hair net to her gum boots), is also an expert multi-tasker. While chatting, she weighs, cuts, wraps, and packages up several online orders. Occasionally she disappears to attend to a technical task:

she says that as a child she really didn’t know about the chemistry of dairy products. What she’s always known, however, is taste: “I knew what off milk tasted like and what rancid butter tasted like. And that’s a good start!” she laughs. “My mum used to make butter and I remember how good the flavour was.”

And flavoured butters are just her thing.

“What’s good about butter is it’s a good medium to carry a lot of seasonings and flavours and it does the work for you. You’ve just got to find that nice complement.”

Her favourites? The vanilla butter for fruit loaf (it highlights the spices and gives a nice buttery hit). The fennel butter on sourdough, baked potatoes or fish. And the black garlic butter for red meat or chicken tenderloins. As for Mediterranean-themed smoky Pomodoro? It’s just the thing for chicken.

Monica puts in long hours, working from 6am to 7pm, and she spends a lot of time on the road to sell her wares at farmers’ markets in Melbourne and around regional Victoria. She enjoys the face-to-face feedback, good and bad.

“I love it when an elderly person says, ‘this is what butter should taste like!’ or ‘I remember butter tasting like this’”.

But Monica says, her most valued critics are her French-Australian market customers, lifelong butter consumers and makers of very (very) good butter.

“There’s nothing like French butter. So when French customers compliment you, you know you’ve done a good job!” (Monica even sourced her initial milk cultures - used to make butter - from France and Quebec, a French-Canadian city).

“I won’t be long… I just have to finish this churn here. And then I’m culturing the cream: I’ve got to inoculate it with bacteria.” It’s a scientific process indeed.

Children, too, are honest judges. “I love it when the kids drink my buttermilk. They adore it because it tastes like a natural yoghurt. Proper cultured buttermilk (not the imitation in the supermarket) is such an undervalued thing. It contains extremely good bacteria. And when you bake with it it’s amazing.”

And Monica clearly knows her buttery stuff – she grew up on a dairy farm after all – but

Overall, for Monica, it’s about bringing awareness to the market about what good butter is:

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lard ass | feature article

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E & D summer 20/21

“Proving to people that supermarket butter – a high volume, high intensity product that is not a true cultured butter – has no flavour.”

But for Monica, the hard work is not only about taste alone. To achieve top results she experiments, fails occasionally and learns on the job: “At the beginning, for example, it wasn’t being kneaded enough. Or there was too much water.

Or it was too sticky. Or too greasy. This affects the shelf life.” All her experimentation paid off.

These days, Monica churns out cultured butters that you can add to meats, fish, and vegetable dishes, as well as pasta and rice. “You can zhoosh up a meal with a spoonful of my flavoured varieties, rather than having to throw in herbs yourself.

It’s the perfect short cut.”

Her final buttery tips for the reader? “Cultured butter is hand-crafted from single batch turned cream. It has no stabilisers nor additives. While the culture is the preservative, it will nevertheless, go off eventually. It’s a perishable and made with fresh cream so is not meant to last forever.”

But that’s ok, because it will leave you wanting more and wanting to spread the mouthwatering word of deliciousness.

Retail stockists include: Annie’s Provedore, Barwon Heads Bliss+Co Wholefoods, Ocean Grove Cafe Go, Geelong Common Ground Project, Freshwater Creek East Fruit Market, East Geelong Farmer’s Market, Marcus Hill Geelong Fresh Foods, Geelong West Greavesy’s Fruit N Veg, Terang Harvey’s of Highton IGA Barwon Heads IGA Point Lonsdale Lucas Brothers Butchers, Warrnambool No. 16 Beach General Store, Rye Obelix & Co. Delicatessen, Fitzroy North Otway Finest, Bell Park Paddlewheel Store, Prahran Market Paddock to Table, Laverton Peach’s Torquay Pronto Fine Food Merchants, Warrnambool Ruby Goose Foods, Trentham The Village Store, Newtown Valerie’s Pantry, Belmont Wes Eggs - Delivery, Maud Wildings Pantry Essentials, St Leonards See website for more details.

lard ass (plans to open to the public this summer)

UU5/10 Sykes Place

Ocean Grove VIC 3226

VVTelephone: 0400 720 113 FF @lardassbutter @lardassbutter

MMcontact@lardass.com.au OO lardass.com.au Opening Hours: Mon-Fri: 9am-3pm (extended hours during summer; ring ahead) 30

Cultured butter. Made fresh on the Bellarine Peninsula.

i www.lardass.com.au f

CHEF’S SELECTIONS

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

Available at: www.lardass.com.au

Gourmet Napona Pizza with tomato, mozzarella, salami, prawns, capsicum and onion Chef: Will Swinton Available at: napona

Fettuccine Bolognese

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traditional rich tomato & onion Bolognese sauce

Waygu Eye Fillet

Available at: Pizzeria Adamo

Available at: Parkers Steakhouse, Geelong

NOW OPEN 7 DAYS

86 YA RRA S T R E E T G E E L O N G 5222 8390 NOW OPEN 7 DAYS 5PM—8.30PM

ORDER ONLINE TAKEAWAY & DELIVERY PIZZERIAADAMO.COM.AU OR SCAN TO USE OUR APP

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CHEF’S SELECTIONS

Portarlington Mussels Alchemy Bread & Pastries

in a creamy white wine and garlic broth

freshly baked in-house at pik nik

Wine recommendation: 2019 Scotchmans hill Riesling

Baker: nathan Chinn Available at: Pik nik CafĂŠ

Available at: Scotchmans Hill

Chargrilled Octopus

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Reggae Rhythms Smoothie

with confit white bean, romesco, almond

Chef: Damian Rosevelt Available at: Taste Jamaica

Chef: Russell Hall Available at: Terindah Estate

OPEN 7 DAYS

Ocean Grove’s Chic Little Secret

TXT YOUR ORDER, BOOKINGS OR ENQUIRIES

0405 020 040

amazing coffee plenty of parking great customer service child friendly dog friendly fantastic food dine-in or take away directly opposite the beach (7W)

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

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100% SUSTAINABLE CATCHES

SMOKED SEAFOOD

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

FRESH FISH DAILY OYSTERS MUSSELS CRABS 35

CHEF’S SELECTIONS

Five Spice Calamari

Two Sugars Eggs Benedict

flash-fried seasoned calamari strips with thai inspired rice noodle salad, creamy sweet chili dressing, lemon and lime

poached eggs, grilled ham, sautéed spinach, hollandaise sauce with paprika served on a charcoal brioche bun

Chef: Jackson Donaldson Available at: The Little Mussel Cafe

Chef: Kristian Ruggeri Available at: Two Sugars Café, East Geelong

Smashed Avo WINE {DOMAINE} GEELONG prunier Cognac XXO, exclusive to Wine {Domaine} Geelong.

Available at: Wine {Domaine} Geelong

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with feta, poached egg, fresh chilli, parsley, a medley of fresh tomato with a hint of lemon and mint on sourdough toast Chef: Darryl Yeo Available at: Café Zoo

BREAKFAST@ PET FRIENDLY GREAT INDOOR AND OUTDOOR AREAS VEGAN OPTIONS

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9 gRAMS 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. Newtown will be serving Lebanese Cuisine Fri & Sat evenings over the Summer period.

V V V U

5222 2715 newtown 5221 7301 Geelong 0488 777 770 Mt Duneed torquay

Read more: Back Page

23 High St. Drysdale, Ph: 5251 5333 www.cafezoo.com.au | open 7 days from 7am

9 gRAMS 9 Grams cafe/restaurant has now brought it’s great coffee and delicious all day breakfast and lunches to Torquay. With an established following in it’s other locations in Geelong, Newtown and Mt Duneed, the cafe’s name sake reflects their passion for coffee; nine grams is the standard amount of coffee in a shot.

They 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. Open 7 days a week from 7am to 4pm.

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Shop 5/4-6 Gilbert St, torquay

Read more: page 5

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

Open: Thurs–Sun 11am–4pm. Extended hours during peak periods.

BEAChhOuSE BARWON hEADS 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 hours.

U

600 Banks Road Marcus hill 3222

U

48 hitchcock Ave, Barwon heads

V

03 5258 3777

V

5254 3376

Read more: pages 68-73

Open seven days.

Read more: page 2-3 37

e & d summer 20/21

Freshly Baked In-House Bread Proves a PIKNIK Favourite It transpires that being “smack bang in the middle of nowhere” and located in a former Golden Fleece petrol station is an advantage during Covid-19. That’s according to Dave Humphris, the friendly owner of the popular Piknik café restaurant and pantry.

article by: Kate Armstrong IMAGES: mark wilkins 38

Owners, Denise and Dave Humphris 39

Piknik, a welcoming four-roomed fully licenced café restaurant (one of the rooms was the mechanic’s garage), is seven kilometres north of Queenscliff in Swan Bay, on the beautiful Bellarine Peninsula.

Dave, along with his wife Denise, Piknik’s co-owner, says they’ve survived these challenging times largely thanks to loyal customers who, understanding the gravity of the situation, have driven from around the Bellarine to support them. And, with the easing of restrictions, something else is in the wind.

Dave reckons the customers are catching a whiff of Piknik’s freshly baked sourdough breads and pastries (more on this later), plus their regular internationally-inspired menu including Asian and European dishes served for breakfast

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and lunch, from Wednesday to Sunday.

Piknik also offers a selection of 25 wines by the bottle, and 10 by the glass (most are local wines with a few interstate and European options).

“We offer basic food, done well. And there’s something for everyone,” Dave says.

The crowd favourites? A scrumptious Mediterranean-style calamari salad with housemade mayonnaise, and the Drysdale goats cheese caramelised onion tart with a beetroot salad. Plus flavoured ice-creams that are churned on site. But that’s not all.

There’s also a range of incredible French-style pastries – croissants and escargots – made by Nathan Chinn, the former owner-baker at the ultra-popular

Alchemy Woodfire Bakehouse in Queenscliff.

“A lot of Piknik customers - local seniors to tradies who pass by in the morning, families with young kids - travel far and wide just to get Nathan’s croissants and escargots. People love his products. Eating them is like being in France,” Dave says. (I confess to know: these are amazing, especially when accompanied by a perfectly-prepared Allpress coffee made by Piknik’s longstanding barista, Gemma.) Regulars also come for Piknik’s relaxed ambience and hospitality.

“We want clients to be able to relax and have a good time with people they’re with. We want to offer simply-prepared, quality produce so that people enjoy their dishes. So that they walk out with a smile on their face,” Dave says.

Enter Nathan’s sourdough breads. For the past

five years, Piknik has sourced Nathan’s breads from Alchemy Woodfire Bakehouse both for bruschettas and as an integral part of their signature dish: scrambled eggs and slow roasted mushrooms.

A few months ago, however, Nathan dropped some news that went down like, err, a sunken loaf: he’d decided not to renew his lease; Alchemy Woodfire Bakehouse was closing. The Piknik team was devastated.

“We thought, what are we going to do without his bread? With Nathan’s huge following, and such quality bread to accompany our dishes, it would be such a loss if his product was not out there,” Dave says.

He and Denise let an idea ferment. It took one night. They came to an easy decision.

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E & D summer 20/21

They invited Nathan to come on board at Piknik. To their delight, he accepted. He – along with his equipment and his original leaven, the starter required to make sourdough – moved in the next day. (Everything, that is, except ‘Gwenda’, his nickname for the temperamental woodfire oven that was built into the original bakery premises.)

Nathan is a methodical and modest person. I meet him in the Piknik kitchen while he’s preparing dough and cutting it into portions – these he will leave to proof, before baking the next day.

He follows a traditional and labour-intensive method that takes 24 hours to make a loaf.

Given Nathan’s experience, Dave is thrilled to have him as Piknik’s in-house baker. He first started making bread 20 years ago, after finding the sourdough breads a little too sour for his taste.

the correct stage. Letting the process take hold.

Letting dough rest properly. Rise really slowly.

No preservatives. Patience. Not rushing it too much,” Nathan says.

Dave, however, is in more of a hurry. Each day, he can’t wait to welcome customers: “We love showcasing our fresh and vibrant summer flavours and wine. To welcome people in to enjoy our food - including Nathan’s bread and baked delights.”

As for the impact of Covid?

“It has made people even more appreciative. For that reason, we are so fortunate down here [in regional Victoria] as people have had the freedom to actually get a coffee and one of Piknik’s quality croissants.”

“These are such simple pleasures. And our customers walk out of here happy.”

“I prefer a slightly sweeter aftertaste. My loaves have the density and crispy crust, but without the tangy flavour. It’s more like the oldstyle bread before the days of preservatives.”

To experience your very own taste of happiness, be sure to enjoy a little Piknik time on the beautiful Bellarine when you next have a moment to spare.

The one difference at Piknik? A high-class combi-steam oven, not a woodfired one.

Piknik’s freshly baked goodies include a mouthwatering choice of sourdoughs: five different whites, and fruit, mixed seed, and stone ground whole wheat. Then there are baguettes and ciabattas - olive and rosemary ciabatta or plain. Plus croissants, escargots and pastries. All are for separate sale, so you can grab a treat or three as you leave!

But Nathan is happy: “The breads are more consistent out of the combi oven. I don’t miss having to prepare all the wood and light the oven. It was a lot of work.”

How does this affect the flavour? Sure, it doesn’t quite have wood-fired aspect but, as Nathan explains, it doesn’t need to: it comprises top quality ingredients, including Lauke flours and good grains.

If his bread is good, his croissants are superlative. Making them is a three-day process that produces, in Dave’s words “French Heaven”.

So what does Nathan love about baking?

“You’re producing something from start to finish. I like seeing it coming out of the oven, the sense of purpose when I see the end result.

The thought that people are going to enjoy what I’ve done.”

“I hope they can taste, and notice, the difference between my bread and mass produced varieties.”

His secret? “Time. Doing every process at 42

Piknik

UU1195 Queenscliff Road Swan Bay VIC 3225

VV FF @PiknikBellarinePeninsula Telephone: 03 5258 5155

@piknikcafe

MMinfo@piknik.com.au OO piknik.com.au Opening Hours: Wed-Sun 7am-2.30pm (extended hours dependent on Covid guidelines; ring ahead)

PIK NIK SUMMER PIKNIK PIKNIK is a unique fully licensed cafe and pantry housed in an invitingly converted service station.

Match our ever changing fresh menu with a fantastic selection of local wines and beers. Try our house made ice cream and pick up some of our relishes & preserves on your way through. Freshly baked alchemy sourdough & pastries are baked onsite and available daily.

TRADING HOURS: Wed – Fri 7am–2.30pm Sat – Sun 7am–3pm OPEN 7 DAYS from Wed 30th DEC – Sun 31st JAN 7am–3pm 1195 Queenscliff Road, Swan Bay 3225 (03) 5258 5155 piknik.com.au info@piknik.com.au

E & D summer 20/21

BENNETTS ON BEllARINE Positioned on the corner of Macadams Lane Portarlington Rd. With views over the vines to the You Yangs, enjoy sitting under the sugar gums & taste a comprehensive wine-tasting menu.

Our Cellar Door is set against the backdrop of a rustic 100 year old dairy. Drop in & chat with Jamieson Bennett who offers friendly old fashioned hospitality & quality wines.

Visit bennettsonbellarine. com for opening hours.

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2171 portarlington Rd, Bellarine

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03 8751 8194

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CAfÉ zOO Café Zoo is a great family café with a welcoming and friendly atmosphere. Bring the kids, your friends and even your dogs. Everyone is welcome!

The café is fully licensed offering excellent wines and boutique beers, and an extensive menu, indoor or outdoor dining, private areas for meetings or functions, a babychange table, room for prams plus plenty of local artwork on display.

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ChEEKy COW Providing warm, friendly service, together with their award winning coffee and fresh café style food, the Cheeky Cow is an Ocean Grove institution. Directly across the road from the dog friendly beach in Collendina, there is plenty of parking, and a park out the back - perfect for dog lovers and parents with kids. Open plan, spacious area suitable for large groups, private functions, wheelchair & pram access, and a large outdoor seating area. Check cheekycow. com.au or facebook for current hours.

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131 Ocean throughway, Ocean Grove (opp 7w)

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5255 1677 txt 0405 020 040

23 high St, Drysdale 5251 5333

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fIShERMEN’S PIER Purveyors of fresh local seafood in Geelong since 1971. Fishermen’s Pier is the regions premier fine dining waterfront restaurant and is a must visit when driving through. Enjoy superb seafood in an exceptional atmosphere. We offer express lunches Monday to Friday for those quick business meetings or midweek catch ups with friends. We are committed to providing you with exceptional service and a memorial dining experience.

SAT 29 FEB 2020

Pakington Street, Geelong West PAKO fESTA www.pakofesta.com.au Saturday 27 February, 2021 Celebrate and embrace the multi-arts and cultural diversity of the Geelong region at this much loved community festival.

Travel the world on your dinner plate with delicious food offerings and experience night projections on the West Town Hall, Geelong West.

For more information go to: www.pakofesta.com.au

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pakington Street, Geelong west

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03 5260 6000

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EAST fRuIT MARKET Proprietor Greg Holt is passionate about fresh healthy produce and old fashioned customer service.

Greg’s East Fruit Market is a one-stop gourmet grocery, encompassing everything from fruit and vegetables to flowers and a large selection of gluten-free products, sourced locally wherever possible.

Opening hours: Mon to Fri:7.30am–6.30pm Saturday: 7.30am–5.30pm Sunday: 8.00am–5.30pm

fINE AROMAS CAfE Bringing a taste of Italian coffee culture to the main street of Portarlington with our popular Antico blend, this family owned and run business offers an all day breakfast menu and selected family friendly lunches.

Fully licensed and air conditioned, you can sit back and enjoy the relaxed ambience indoors and outdoors with our slightly quirky style and layout and beautiful gardens.

Come and join us 7 days a week between 7.30am and 3.30pm.

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11 Ormond Road East Geelong

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84 newcombe Street, portarlington

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Bay end of Yarra St, waterfront, Geelong.

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34 Murradoc Rd, Drysdale

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5221 4860

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0438 805 176

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5222 4100

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5251 5100

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gz CAfÉ GZ is a place for friends, it’s an extension of our family where we provide quality food, coffee, and good times. Our menu caters for vegan and vegetarian, offering modern Australian with a hint of Mediterranean influence. We are fully licensed and open 6 days a week from 6.30am – 2:30pm Monday to Friday, 8am – 12pm Saturday with summer nights coming in January.

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feature

all day breakfast coffee cakes catering cooking classes open wed – fri: 8.30am – 3pm sat – sun: 9am – 1pm

1 martin st, east geelong ph: 5229 6131 45

NEW BREAKFAST & LUNCH MENU • FULLY LICENSED • FUNCTIONS & CATERING

Mon–fri: 6.30am–2.30pm Saturday: 8am–12pm Sunday: Closed

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

Ground Zero

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.

With a quirky and industrial feel, GZ offers something different for your next celebration.

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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, relax, and let us handle it for you.

For further information, please email groundzer0drysdale@gmail.com.

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

AUTHENTIC JAMAICAN CAFÉ & FOOD PRODUCTS

DINE IN | TAKEAWAy | DELIVERy | JAMAICAN FOOD PRODUCTS

open mon-thurs 10.30am—6.30pm fri-sat 10.30am—8.30pm 6/112 PAKINGTON ST, GEELONG WEST | 4226 3735 TASTEJAMAICA.COM.Au

Taste Jamaica

Mexican Graffiti

Taste Jamaica Café is much more than a café. It’s a Jamaican experience.

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.

Located in the Little Pakington courtyard you can hear us and smell us before you see us. With Reggae tunes playing and Jerk Chicken wafting in the air adding to the experience.

We serve authentic Jamaican cuisine using Jamaican imported sauces and spices.

An open space that is very relaxing and a perfect spot to just chill and enjoy the environment feeling like you are in Jamaica without leaving Geelong.

A perfect spot to have a private function with our upstairs Bar & Grill setting. Whether it’s a Christmas break up party, a birthday party, engagement party, Anniversary and even a wedding – we have you covered.

We can cater to all your needs with amazing food, wonderful music and second to none hospitality.

We dare you to come in and Taste the Difference!!

UU 6/112 Pakington St, Geelong West VV (03) 4226 3735 OO www.tastejamaica.com.au 48

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.

E & D SUMMER 20/21

Welcoming Terindah Events by Truffleduck article and images: supplied

Terindah Estate has recently engaged Truffleduck catering to deliver outstanding weddings, tailored event management and exceptional food.

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We leave nothing to chance, planning and executing every detail to perfection, so you can relax and enjoy the day.

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Capacity The wonderful thing about hosting an event at Terindah Estate is our flexibility with capacity.

We have the ability to cater large-scaled events, to small intimate settings.

Weddings at Terindah Estate Terindah Estate is truly a wedding photographer’s playground with an abundance of picturesque locations to enjoy with your nearest and dearest. Say ‘I do’ on the rolling lawn with the You Yangs and ocean behind you, follow with canapés amongst the vineyard before moving through to the event space with floor to ceiling windows showcasing views of the vineyard

and bay. Terindah can accommodate wedding ceremonies and receptions for up to 200 guests.

At Terindah we have you covered for whatever Mother Nature throws your way. If it’s a glorious sunny day, the rolling hills overlooking the ocean and the You Yang mountains provide the perfect backdrop to your ceremony. If the skies are grey and the wind is chilly, there are indoor and undercover weather alternatives to keep your guests cosy as you say ‘I do’.

Your wedding day memories last a lifetime, so we create an exceptional party that brings together the people, the food, and the views that you love the most. From the first hello to the last

goodbye, and all the moments in between, every guest will be treated like one of the Terindah & Truffleduck family.

What makes Truffleduck and Terindah Estate the perfect partnership for your next event?

We belong together. Truffleduck’s delicious distinctive food served in ingenious ways paired with award winning Terindah Estate wines, we accompany each other perfectly. Truffleduck’s ability to produce extravagant banquets, shared platters or rustic-styled mini meals means your guests are at ease with their surroundings.

Our food and our team simply fit, letting the 51

significance of the occasion shine through.

Your wedding will be carefully planned and the menu designed to suit your style. Create your point of difference by partnering with Truffleduck and hold your next event at one of the most stunning locations on The Bellarine.

Tell me about Terindah Estate’s wines.

Terindah Estate is located in the historical Geelong wine region which boasts some of Australia’s finest winemakers. Low rainfall, cool winds across the bay and a cool climate ensures wines with great flavour. Terindah Estate produces Sparkling, Pinot Gris, Chardonnay, Rosé, Pinot Noir, Zinfandel & Shiraz.

The vineyard is managed by Tim Byrne (appointed in 2013). Tim ensures grape quality and fruit characters are ideal at harvest, to 52

capture the unique characteristics of each vintage and varietal style to produce exceptional wines, with the guidance of highly esteemed Winemaker John Durham. Tim focuses on organic practises in the vineyard.

Tell me about Truffleduck’s food.

We began as a small café in James Street, central Geelong in 1988. Some said we were ahead of our time – even then, powers that be whispered about creating a central foodie + art hub.

Our tiny team offered two things unheard of in Geelong at that time: breakfast and bagels.

Unable to source premium bagels elsewhere, we made ours onsite with an authentic Jewish recipe. We soon became known as a team who made things happen. Our innovative approach drove opportunities. Demand for what we did

created a need for after-hours events. Demand for after-hours events created a need for external catering. We began planning and creating superb food experiences at other venues and developed an excellent reputation for delicious food, superb presentation and premium event planning.

Weddings, parties, corporate events, Geelong, Bellarine Peninsula, Surf Coast and beyond became our signature.

Is there accommodation nearby?

In fact, yes! Terindah Estate has a glamping village of 15 luxury bell tents with sea views to die for! If your idea of the perfect getaway is delicious food and wine, waking up to breathtaking views across the ocean, access to a private beach and pink sunsets across the bay, this might just be for you!

terindah Events

by Truffleduck

UU90 McAdams Lane Bellarine VIC 3223

VVTelephone (03) 5251 5536 OOwww.terindahestate.com /terindahestate

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events by

90 McADAMS LANE, BELLARINE VIC 3223 | (03) 5251 5536 | TERINDAHESTATE.COM WEDDINGS | CORPORATE EVENTS | PRIVATE FUNCTIONS 54

SPECTACULAR BAY VIEWS | EXCEPTIONAL FOOD

CAFÉ

INDOOR & OUTDOOR AREAS

PRIVATE CATERING FUNCTION ROOMS VEGAN OPTIONS AVAILABLE FULLY LICENSED BEER GARDEN & OUTSIDE BAR PET FRIENDLY

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23 High St. Drysdale, Ph: 5251 5333

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www.cafezoo.com.au | open 7 days from 7.30am

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1 Terindah Estate 2 Taste Jamaica 3 Taste Jamaica 4 The Sprout About 5 CafĂŠ Zoo

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Terindah Events

by Truffleduck

Café Zoo@ Drysdale

Bringing together award-winning wines, delectable food and spectacular views across Port Phillip Bay, is The Bellarine Peninsula's most beautiful boutique venue - Terindah Estate.

Terindah Estate is the perfect venue for hosting weddings, private functions and corporate events. The first Terindah Estate private event was held in 2006, in The Shed, where until 2011 all special occasions and celebrations took place. In February 2012, the first event in the purpose built Event Space occurred. The Event Space dining room can accommodate up to 200 guests seated, together with the Verandah Deck, Mezzanine Deck and Cellar Door, the spaces on the Terindah property are flexible and can be easily configured for any occasion and group size.

Terindah Estate have recently engaged Truffeduck Catering to deliver outstanding events, tailored event management and exceptional food.

UU 90 McAdams Lane, Bellarine VV (03) 5251 5536 OO www.terindahestate.com

hANOI KITChEN With an enviable reputation as Geelong’s premier Vietnamese Restaurant, Hanoi Kitchen have been serving traditional Vietnamese cuisine in Barwon Heads for the past 4 years. Now a destination for foodies from the region and afar, Hanoi Kitchen draws diners regularly from Melbourne to enjoy their flavoursome dishes.

Owners Hong and Nick Lee have 20 years of international hospitality experience running 5 and 6 star properties, which shows in the quality of the service they deliver.

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

JENKINS & SON fRESh SEAfOOD Peter & Donna Jenkins are legends in the seafood industry and his son now represents the fifth generation fisherman in this family business. A lifelong resident of Portarlington Peter says the quantity and health of seafood in Corio Bay is now extremely good and Jenkins and Sons also sources from local fishermen. All seafood sold at the premises can be purchased whole or filleted.

Jenkins have a large variety of fresh fish, mussels, calamari and also fresh bait for all anglers. Now also supplying smoked seafood.

KINg gEORgE fISh & ChIPS King George has all your favorites of a local fish and chip shop plus a variety of healthy salads and fresh seafood platters!

Fully licensed with a seating capacity of 85 including alfresco with breath taking water front views.

With a relaxed casual dining experience you are not only spoilt for quality at King George, but for choice.

Open Tueday - Sunday 11.30am—8pm Closed Mondays.

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37 hitchcock Ave, Barwon heads

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42 Geelong Rd, portarlington

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100 western Beach Rd, Geelong

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4202 0525

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5259 2889

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5221 6267

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lARD ASS BuTTER Founded by a dairy farmer’s daughter from Western Victoria, Lard Ass values the simple, age-old approach to creating tasty, creamy butter using natural lactic cultures.

We single batch churn cream ripened to produce a flavour that is buttery and creamy. Our cultured butter is ideal for cooking, baking or simply devouring on fresh bread. Available in salted and unsalted varieties as well as a range of naturally flavoured butters. 100% Australianowned and made on the Bellarine Peninsula.

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lardass.com.au

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e & d summer 20/21

A reimagined Pako Festa 2021 article by: Luisa La Fornara | images: supplied

Saturday 27 February Pakington Street, Geelong West & Various Locations

Pako Festa dates back to 1983, when the Geelong Ethnic Communities Council Inc. (previously known as Geelong Migrant Resource Centre) gathered with Geelong West traders and Geelong West City Council with an ambitious idea for a communitydriven social event that celebrated the region’s diverse cultural communities. 59

Much has changed since 1983 when the very first Pako Festa attracted 12,000 people. In 2020 (38 years later), more than 110,000 people attended, 5,000 people took part in the street parade and performed across five performance stages.

These days the festival is organised by Diversitat (previously known as Geelong Ethnic Communities Council Inc.) and has become one of the largest free to attend celebrations of multiarts and cultural diversity. Remaining the same throughout the years is the fact that Pako Festa is about community and is led by community.

The event continues to celebrate and highlight the extraordinary contribution of individuals, cultural groups and multicultural communities throughout Geelong and across the region.

Pako Festa, held annually, is Geelong’s much loved, award-winning, community street festival – the biggest of its kind in Australia. A very important aspect of Pako Festa is in its provision for Culturally and Linguistically Diverse (CALD) communities to continue to affirm and honour their contributions to the festival as they have done over its 38-year history. Since 60

its inception Pako Festa continues to be a major event on the community calendar.

Organisers anticipate a broader event for 2021 across more locations in Geelong than just Pakington Street, but still with the traditional cultural food offerings, music and displays. The Pako Festa message of diversity, togetherness and inclusion is more important now than ever before.

The 2021 reimagined event starting Saturday 27 February runs until the end of March.

Themed “Elements of Culture”, it will focus on cultural food, traditional costumes, music, entertainment, art installations and night projections.

Elements of Culture Visual & Audio Night Projection.

Saturday 27 February-Saturday 13 March @ 8.30 - 11.00pm Geelong West Town Hall, 153 Pakington Street, Geelong West VIC 3218

This photographic project pays tribute to the important contribution our local diverse communities have made to the success of Pako Festa over its 38 years. The project will capture up to

Photograph: Chrissie Francis Makeup and Hair: Tahnee Powell from Make & Do

40 cultures over the next two years as we move closer to Pako Festa’s 40th Birthday in 2022.

Geelong photographer Chrissie Francis was commissioned to capture images that reflect Geelong’s rich and diverse community, elements of culture and most importantly a level of pride in each portrait.

For 2021 up to 30 community portraits will form a new visual and audio night projection, allowing us all to discover further the traditions and important elements of other cultures. We thank the communities for sharing, preserving

and teaching us more and more each year about cultural diversity.

Pako Festa “Elements of Culture” Community Portrait #12, Representing The Ukrainian Community Geelong

The history of the Ukrainian floral headdress dates back to ancient times. The Ukrainian flower crown, known as a vinok is a type of wreath which traditionally is worn by girls and young, unmarried women. There are about 80 61

kinds of wreaths and all of them are closely associated with holidays and different events.

Each flower and ribbon in a Ukrainian vinok has a meaning because it is not only a thing of beauty but also a lucky charm. One of the oldest Ukrainian symbols is the head wreath woven from grasses and flowers and decorated with bright ribbons.

There can be up to 12 different flowers in one wreath. Each flower means something: roses stand for love, lilies are symbols of purity and innocence, cornflowers – simplicity and modesty, daisies – peace and tenderness, and the symbol of Ukraine, the guilder rose, is a symbol of maiden beauty.

The vinok was always decorated with different coloured ribbons, which were cut longer than a girl’s braids in order to hide them.

The 2021 Pako Festa is delivered by Diversitat and is supported by The Victorian State Government and the City of Greater Geelong.

In addition, it could not be delivered without the support of the Pakington Street Traders, the local diverse communities and many other local and non-local organisations and businesses.

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Come and join us at Pako Festa and most importantly discover and share the enriching connections of community and culture. To keep up to date on all the 2021 activities and the full program, visit www.pakofesta.com.au and facebook.

E & D summer 20/21

MOORABOOl VAllEy ChOCOlATE 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!

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“Bellerive”, 320 Ballarat Rd, Batesford 03 5276 1422

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PIER VIEW lOlly ShOP Located in Portarlington’s main street, our shop stocks a large variety of pick and mix lollies, prepacked and jar boiled lollies, candy & chocolate bars from England, America and New Zealand along with a selection of Dutch liquorice.

We also have a large range of gluten free lollies as well as diabetic chocolate.

There’s also milk-shakes, thick-shakes, slush puppies and 20 delicious flavours of locally made Nordenfine Ice Cream available in tubs and cones.

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92A newcombe Street portarlington 0413 507 757

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MEXICAN gRAffITI Mexican Graffiti is the most fun restaurant south of the border! Open 6 days a week from 11.00am until late, closed Mondays. Dine in, enjoy our great new alfresco area out front or take away.

Air-conditioned and heated for your comfort. Our menu offers a large range of dishes to choose from, including gluten-free, vegan and vegetarian options. Sit back and enjoy one of our delicious margaritas or Coronas.

Our staff look forward to welcoming you and making this a most enjoyable dining experience.

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24 hodgson St, Ocean Grove

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5256 3153

43 Yarra St, Geelong.

5222 2036

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PIKNIK Housed in an invitingly converted service station, PIKNIK sources all of the very best produce the Bellarine Peninsula has to offer. PIKNIK is a unique fully licenced cafe & pantry at the heart of the Bellarine taste trail. Match our ever changing fresh menu with a fantastic selection of local wines & beers. Try house-made ice cream or select one of our delicious cakes. Alchemy sourdough bread & pastries now baked in-house daily by Nathan Chinn. Why not pick up some wonderful preserves from the pantry on your way through?

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NAPONA At Napona, it’s all about creating a positive, lasting impression. Expect to find fine food featuring both Asian & Mediterranean influences in a relaxed & friendly dining atmosphere.

From the breakfast menu to the full degustation menu & everywhere in between, Napona is known for high quality dining & contemporary style. Also offering pizzas for takeaway, pickup and delivery.

Open Tues 5.30pm—10pm, Wed to Sun 9am—3pm, 5.30pm—10pm

1195 Queenscliff Rd, Swan Bay 5258 5155

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PARKERS STEAKhOuSE Parkers Steakhouse uses only the finest range of produce, ensuring your dining experience is both unique & delicious. The steaks on offer at Parkers Steakhouse represent the very best in grass-fed Australian beef, so whether you fancy fillet, rump, T-bone or porterhouse then you’ll be in luck when you pay a visit to their Geelong location.

Their dedication to quality, service & the delivery of the ultimate Steakhouse experience, certainly sets them a breed apart.

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2 Shorts pl, Geelong 5221 8485

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PIzzERIA ADAMO Located in the heart of Geelong, Pizzeria Adamo brings a slice of Italy to you!

Our authentic Neapolitan style wood fired pizza and pasta dishes will have you thinking you are in Italy.

Local and imported wine & beer. Fresh home made Italian desserts and coffee.

We welcome one and all with friendly service. Open 7 days 5pm—8.30pm This venue definitely sets the scene for your next night out! Or order online: pizzeriaadamo.com.au

SCOTChMANS hIll Nestled on the highest point on the Bellarine, Scotchmans Hill offers spectacular panoramic views across rolling vineyards to the Melbourne skyline.

Scotchmans Hill’s knowledgeable, passionate and friendly staff take visitors on a journey of fun and informative tastings that encourage an appreciation of wine for years to come.

Enjoy magnificent wine and a mouth-watering menu at a cellar door that boasts beautiful decor, a fantastic alfresco area for the warmer months and a cosy fireplace for those cooler months.

Open 11.30am - 4pm, 7 days

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190 Scotchmans Road, Drysdale 3222

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03 5251 4431

86 Yarra St, Geelong 5222 8390

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Wine Geelong Update

With President, Robin Brockett article by: Amanda Sherring | images: supplied

“Like many industries COVID-19 has had a huge effect on the Geelong wine industry,” Wine Geelong president Robin Brockett says.

“Many of the wineries have restaurants which have either been closed or severely restricted. A lot moved to takeaway food as either delivery or premade and reheat meals. This was very successful for those that took part in this.”

With cellar doors closed during this time, online sales became the way through an uncertain time. The industry pivoted further into the online space with virtual wine tastings and sessions with winemakers. These virtual events exploded as wine lovers sought out the experiences they’ve come to love over the years.

After a year unlike anything we’ve experienced before, the wine industry, like most industries, has faced many challenges as it adapted to closures and shifted to this new online world of connecting with customers. .

As restrictions now begin to ease and cellar doors reopen, supporting local by visiting a winery in person, choosing a bottle of local wine at the shops or attending COVID-safe events will be the best way to help see this industry through.

“Supporting local will ensure our local winemakers thrive and grow into the future,” Robin says.

“For those who haven’t tried local wines in the past it allows them to see how great our wines are. For those who have in the past it’s a great chance to get reacquainted with the wines.”

“Visit the wineries and vineyards locally but if you can’t do so, buy local wines when out dining or in a bottle shop seek out and 65

purchase the local product. It not only helps the wineries but also the business you are buying from.”

Many cellar doors are now offering a more intimate wine tasting experience as they reopen.

Sessions are now seated and provide a one-onone experience to delve into the wine, the flavours and the wine-making process.

Pinot Noir. As described by James Halliday, the release has a perfumed bouquet of red berries, rose petals and spice that leads into a wondrously fine, elegant and long palate.

This title is a win for the whole region, and one that reaffirms our status as producing exceptional quality Pinot Noir, among many others.

While there have been closures to venues and event cancellations, wine makers have been busy behind the scenes ensuring vines continue to flourish throughout the season and future vintages develop bold flavours.

“Bannockburn’s Best Pinot Noir award in Australia was a fantastic achievement. Hats off to Matt Holmes and his team. It shows what an outstanding region we have for Pinot Noir,” Robin says.

“This year’s season is shaping up very well,” he says. “After a cold wet winter and wet spring, the vines are looking magnificent and are now starting to flower. The vines across the whole region are looking the best they have for years.”

Wineries from the region also featured heavily in the recently released 2021 Halliday Wine Companion, which serves as a must-have guide for wine lovers. This year’s results are the greatest to date for our region, with 22 wineries rated in the top 20% of all Australian wineries.

“We are well set up for another great vintage which is now only about three months away. The 2020 vintage was smaller than normal although the quality, especially with the whites, is looking very good. Year after year we just seem to keep making outstanding wines as a region.”

The ‘outstanding wines’ Robin mentions were recently acknowledged by respected wine critic and vigneron James Halliday.

The 2017 Bannockburn Serre Pinot Noir was recently crowned as James Halliday’s 2021 Best 66

In the companion, 13 wineries were given 5 red stars, showing great consistency over a long period, with another 9 wineries given 5 black stars. A further three wineries made the Top 100 list for Australia.

Adding to Bannockburn’s great achievement, Pinot Noirs produced by Robin Brockett Wines, Banks Road, Clyde Park, By Farr and Scotchmans Hill achieved tremendous results for the region.

“This achievement just reinforces what an outstanding region we have with passionate winemakers. It keeps the bright light of the Geelong region shining strongly. It will draw more people to the region and make people sit up and take notice of all our wineries and wines,” Robin says.

In amidst a challenging year, Scotchmans Hill also found time to add a new variety to its range – with the addition of a Pinot Gris.

This is the first time in 20 years a new wine has been produced under the label, so it’s a particularly exciting milestone for the team at Scotchmans Hill and one that Robin suspects will be a great hit over summer.

“It is very exciting and has already been received extremely well in the market. The wine is very complex and has some barrel ferment characters along with fruit intensity,” he says.

As wine lovers are now able to visit cellar doors once again, it comes at a perfect time to celebrate the achievements of the local wine industry during a very challenging year. So make a booking with your favourite cellar door or pick up a bottle of local wine and let’s cheers to the world-class wines we have on our door step and reward ourselves for making it through 2020.

Wine Geelong

UUPO Box 7230

Geelong West VIC 3218

VV0417 476 698 OOwww.winegeelong.com.au FF @winegeelong II@winegeelong MMinfo@winegeelong.com.au

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Grape Fun For Everyone At Banks Road Winery

article by: kate armstrong | images: mark wilkins and supplied

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A giant toothbrush, a massive leaf, and a ‘he-man’ holding up a log are not the first things you’d associate with a winery. Except, that is, if you’re visiting Banks Road Winery. Here, giant sculptures dot the grassy landscape, giving young ones a chance to run amok while parents enjoy some adult fun by indulging in good food and fine wine.

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Enter the estate, meander past six hectares of vines and a winery complex and up a small rise.

At its peak, sits Banks Road’s wonderful tasting room and café: a glass cube, trimmed in funky black and red. The gorgeous vista encompasses the vineyard and open grassland, that’s dotted with the giant quirky artworks. And it gets 70

better: Youngsters are welcome to explore among them, giving time and space to the grownups.

For 18 years, Will Derham, and his wife Avanelle, have operated this boutique winery, located at the junction of Banks Road and the Bellarine Highway in Marcus Hill on the Bellarine Peninsula.

and Soho Road 2017 Barrique Eight Pinot Noir scored a whopping 97/100 from James Halliday.

This is not altogether surprising.

Agriculture is in Will’s DNA. As a child, he spent much time on his grandmother’s farm in Hamilton where he admired her gardening and farming skills.

“Gran was always out beavering away with plants. She instilled in me a knowledge, appreciation and affection for plants and animals,” he says.

During my visit, it’s a glorious 19 degrees and even the squawking magpies seem to be celebrating the arrival of the sun. The vines shimmer.

Will’s philosophy is simple: “Healthy soil means healthy vine equals great tasting fruits.”

Thanks to Will’s natural farming practices, Banks Road Winery’s soils are landing A+ scores.

So, too, are his well-structured, elegant wines.

The winery produces six wine varieties: pinot noir, pinot gris, shiraz, chardonnay, sauvignon blanc and rosé. Of these, the pinot noir (70% of their production) is their standout wine. His Banks Road 2017 Will’s Selection Pinot Noir

After school (where physics and mathematics were his strong points) he completed a business degree and worked in real estate. Eventually, on coming to a crossroads in his career, he decided to work on weekends at a tasting room at Shadowfax Winery in Werribee. It was a pivotal experience.

“It was an entrée, but I loved it. And I realised I wanted to return to the land,” says Will. “After all, vignerons are farmers; we farm fruit,” he says.

“My philosophy was always about minimal intervention in the wines: just really simple, honest wine making,” says Will. But that’s not all.

“Ninety percent of the success of the wine is what goes on in the vineyard. It’s about the terroir, where a wine tells a story of what happened 71

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to that vine in that spot. Right through to the journey to becoming a wine in the bottle,” says Will. That also includes the grape picking.

The vintage – all grapes here are picked by hand – is Will’s favourite part of the job. The grapes are prepared and fermented at the onsite winery (this is another thing of beauty: it’s crammed with stainless steel tanks, a bottling machine and French oak barrels). Here, more magic takes place, with as little interference as possible, until it’s time to reveal them to the wine-drinking world.

“I always get nervous at the release of a new wine,” declares Will. He needn’t be.

Nine of his current release wines have received 90 plus scores (out of 100) from Australia’s wine guru and critic, James Halliday.

Accolades aside, Will says he wants people to have an enjoyable experience. He says, “For me, it’s all about the holistic experience: Wine, food, friends, and ambience.”

So what of the café’s cuisine? It’s prepared by recent recruit Chef Brad Hawker, who brings twenty years of experience at the likes of Marty at Oakdene, The Grand Hotel Warrandyte, and Circa: The Prince Of Wales Hotel in St Kilda.

The entire menu – except for a few items like cheeses - is made inhouse, and most of the produce is sourced within a 10km or so radius.

“It’s restaurant-quality cuisine made with integrity, from fresh produce and served casually,” says Brad.

You can savour a snack and/or share plates, or choose a main, such as Wagyu cheese burger on a brioche bun or Lamb Navarin (the sheep are from the property).

“I want to show the same passion for food as Will does for wine,” says Brad. As such, with access to the fertile on-site kitchen garden, Brad is whipping up some delectable treats: terrines and charcuterie. Porcini arancini. Popcorn chicken (a must try!). Caesar salad. And yes, gluten free and vegetarian options always feature.

For those of you interested in wine tasting, be sure to book a ‘Food and Wine Experience’ - a tasting flight of six wines and shared pairing plates. (Please call 0455 594 391 to confirm wine 72

tasting opportunities due to Covid guidelines.)

Have a sweet tooth? Indulge yourself with a French cannelé, a vanilla and rum-flavoured pastry with a caramelized crust that oozes custard. It’s a mouth-watering winner.

So, too, are the excellent coffees made by Elly Brown, the friendly restaurant manager and barista.

As for Will’s passion for wine and hospitality?

He says: “It’s a lovely industry to be in.

Ultimately, I just want visitors to come and have a nice time – from a wine or a coffee, to a fuller tasting and meal experience.”

Come along! The young ones can play among the sculptures and the adults can take delight in some ‘zen moments’ while relishing fabulous food and wonderful wine.

Then, prior to departing, treat yourself to a bottle or more from the cellar door so you’re able to experience another Banks Road fine wine at home.

A purchase of four bottles or more from the cellar door (or six online) attracts a 10% discount while online wine club members receive a 20% discount.

So, with the festive season upon us, don’t delay, purchase your wine today!

banks road winery

UU600 Banks Road

Marcus Hill VIC 3222

VV FF @banksroadvineyard

Telephone: 03 5258 3777

@banksroadvineyard

MMcellardoor@banksroad.com.au OObanksroad.com.au Opening Hours: Thu-Sun: 11am-4pm (Please ring to confirm prior to visiting due to Covid guidelines)

CELLAR DOOR & CAFÉ

WINE TASTING | GRAZING MENU | FUNCTIONS Cellar Door and Café open 11am—4pm Thursday to Sunday, extended hours during peak periods

600 Banks Rd, Marcus Hill 03 5258 3777 www.banksroad.com.au

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TASTE JAMAICA Bringing the true taste of Jamaica to you, the people. Taste Jamaica serves delicious Jamaican cuisine from their café in Geelong West. Dine in, takeaway or delivery available.

Also stocked is an impressive range of authentic Jamaican food products for you to enjoy at home.

Imported brands include Grace Foods, Jamaica Blue Mountain Coffee, Dunn’s River, Dalgety Tea & Encona Sauces. Available in store or order online: tastejamaica.com.au

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6/112 pakington Street Geelong west 4226 3735

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ThE SPROuT ABOuT Local food lover Christina La Fornara has opened her own little food haven, after accumulating over 18 years of hospitality experience.

With few café’s in East Geelong area, The Sprout About is establishing quite a following, with many locals flocking to try dishes made with fresh, local produce, keeping a rustic feel. The menu offers an all-day breakfast and a variety of lunch options as well as an array of sweets to entice those with a sweet tooth.

Follow us on social media to find out our daily specials.

TERINDAh ESTATE Bringing together award-winning wines, delectable food and spectacular views across Port Phillip Bay, is The Bellarine Peninsula’s most beautiful boutique venue - Terindah Estate. Less than 80 minutes from Melbourne’s CBD and only 20 minutes from Geelong, we offer cellar door wine tastings as well as exquisite dining options with extended trading hours in our busy summer months. As per its name Terindah is Indonesian for ‘most beautiful’’.

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90 McAdams lane, Bellarine VIC 3223

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(03) 5251 5536 www.terindahestate.com

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ThE fOX & hEN The Fox and Hen is the newest blend of coffee house and wine bar.

Serving a passionately curated selection of coffee, food and wine, the bar provides locals with the best of both worlds.

Weekly wine specials, Live Music 6-8pm Thursday’s and an ever changing selection of cheeses, charcuterie and sweet treats. Consider us your new go-to!

Open Monday to Wednesday 8am-1pm and Thursday to Saturday 8am-Late.

Great coffee and cakes, fully licensed.

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40 newcombe Street, portarlington

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5298 2491

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(03) 5259 1377

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Geelong West

TWO SugARS Drawing on a wealth of experience cultured both locally and internationally, Two Sugar’s management have brought the aromas, textures and flavours of Italy to East Geelong without neglecting modern Australian dining.

TWO SugARS Drawing on a wealth of experience cultured both locally and internationally, Two Sugar’s management have brought the aromas, textures and flavours of Italy to Geelong West without neglecting modern Australian dining.

Now open and serving breakfast till 3pm, lunch 12-4pm; they also cater for functions.

Delicious cakes, specialty coffee, tea, and juices.

Providing all day breakfast, lunch and dinner, along with delicious cakes, specialty coffee, tea, and juices. The traditional wood-fired pizza is delicious. Great selection of Italian & Australian beer and cocktails.

1 Martin St, East Geelong

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404 Ryrie Street, East Geelong

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146 pakington Street, Geelong west

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5229 6131

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4222 9094

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5221 0377

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The Little Mussel Cafe’s delicious seafood menu is still available but we have added a changing scrumptious lunch and dinner menu.

4/130 Shannon Ave Geelong west

East Geelong

Read more: page 21

Sit on the deck or inside the cafe and watch our boats pull into the pier and deliver some of the days catch directly to us.

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ThE lITTlE MuSSEl CAfE Located in the main street of Portarlington with stunning views of Port Phillip Bay.

Read more: page 20

Read more: page 9

Hungry?

Find all the best venues around Geelong, the Bellarine, Golden Plains, Surf Coast and the Otways by following Eat & Drink Magazine on Instagram.

@eatdrinkmagazine

THE

GOOD DROP

WITH

DALE COOPER

FROM

WINE {DOMAINE}

banks road

12.3 abv

2019 Pinot Grigio Bellarine Peninsula Light straw in colour.

This wine really shows the difference between Gris & Grigio displaying more subdued aromas of apple and fresh pears and a line of salinity. A well balanced wine showing a degree of tension from the acid. Banana esters fill out the back palate.

Food: Chicken & Mango Salad Drink: 2020-2023

BANKS ROAD 2018 pinot noir Bellarine Peninsula

13.5% abv

Medium red in colour, showing great clarity.

I’ve been a big fan of Will’s winemaking skills over the past few vintages making wines that are varietally correct. To show someone a Geelong Pinot Noir with typical characteristics you would find it hard to find a more complete wine. Dark cherries, damp earth and strawberries abound with a mid weighted palate that dovetails seamlessly into a long finish.

Food: Mushroom Risotto Drink: 2020-2029

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terindah estate

2019 Single Vineyard chardonnay Bellarine Peninsula

12.5% abv

Light to mid straw in colour.

Complex nose of melon,fig and stone fruits. Similar characters flood the mid palate which shows a degree of malo giving it a creamy, textural mouthfeel. The oak has been used to perfection playing a support role.

Fruit /Oak/ Balance tick tick & tick. A wine of stature and finesse.

Food: Lobster Drink: 2020-2025

terindah estate

2018 Single Vineyard Pinot Noir Bellarine Peninsula

13.5% abv

Deep garnet in colour.

A very expressive Pinot Noir thrusting itself onto the main stage.

Undergrowth/ damp soil and stalks. A very complex Pinot with what I would expect partial whole bunch into the ferment. Layers of brambly fruit on the palate like boysenberries and wild raspberries with a touch of spice dovetailing into a tight long finish.

Food: Tea Smoked Duck Drink: 2020-2027

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Bannockburn vineyards 1314 AD Blanc 2019 Bannockburn

13.5% abv

Mid straw in colour.

Normally a Chardonnay, but with reduced yields has changed the breakdown of the wine to Chardonnay with Sauvignon Blanc & Riesling.

With the base of this wine being dictated by Chardonnay it protrudes rockmelon and white peach before moving onto tropical notes before finishing with just a lick of orange blossom.

It’s a mid weighted wine that well balanced showing great control in the blending process.

Food: Potato & Rosemary wood fired Pizza Drink: 2020-2022

Bannockburn vineyards 1314 AD pinot noir Bannockburn

13.5% abv

Bright crimson in colour.

This is a fruit forward Pinot Noir from a warmer vintage in Geelong. I like what Matt Holmes has done here making the 1314 Pinot Noir more approachable in its youth showing more bright fresh fruit than the more powerful whole bunch firm tannins Bannockburn Pinot Noir. Don’t be fooled though! It might be more consumer friendly but there is some serious fruit in this wine.

Food: Lamb Shanks with root vegetables Drink: 2020–2025

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santa d'sas nv prosecco

11.3% abv

Good fine beading upon pouring.

Initial nose of apples and stone fruit. This Prosecco is actually made from the Glera grape which has long origins with the regions of Veneto and Friuli Italy and which has now found a home in the King Valley in Victoria.

This Prosecco is quite perfumed and clean on the palate making it a great aperitif. Certain to be a hit this Summer with fresh seafood as an accompaniment.

Food: Fresh Seafood Drink: Now Closure: Crown seal

santa d'sas 2018 pinot noir

13.7% abv

Bright red in colour.

Bright cherry , undergrowth, broken twigs get this wine off to a great start before moving onto a well weighted palate displaying more of the same. The mouthfeel of this wine is impeccable. A wine that over delivers for the price.

Food: Medium rare game Drink: 2020–2028

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CASuAl GRAzING • DEGuSTATIONS • lIVE MuSIC • EVENTS 2171 Portarlington Rd, Bellarine 03 8751 8194 bennettsonbellarine.com OPEN: 11am–5pm Thursday–Monday

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Jack Rabbit 2019 RosÉ 13% abv Bellarine Peninsula

Light copper in colour.

Aromas of strawberries, cherries & watermelon. Cherry notes continue onto the mid weighted palate in which shows promising line and length.

With Summer fast approaching its time to get on your Rose.

Food: Chilled Watermelon Salad Drink: 2020-2021

Jack Rabbit 2020 P2 Bellarine Peninsula

12.5% abv

P2 is a blend of 2 Pinot Varieties; one being red & the latter being white, although Gris means grey in French but that’s another story.

Crunchy red fruits jumps from the glass on the initial nosing. Similar notes fill the mid- palate with a well balanced finish with a deft touch of smoke & spice from what you would expect from time in oak.

Food: Duck with cherry sauce Drink: 2020–2025

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Leura Park 2019 riesling Bellarine Peninsula

11.5% abv

Light straw in colour.

Upfront aromas of citrus,lemon lime.

On the palate searing acidity with notes of kafir lime leaves. It’s not that often you see a Riesling from the Geelong region and I’m not totally sure why not. A wine built with the future in mind.

Food: Freshly caught whiting Drink: 2020–2030

Leura Park 2018 RosÉ Bellarine Peninsula

13% abv

Light red in colour with a bronze rim.

This is a 50/50 blend of Shiraz & Pinot Noir.

Upfront aromas of crunchy red fruits, think orchard picked apples which gives it its power before moving onto the more aromatic strawberries & raspberries.

Food: Tuna Steaks Drink: 2020-2022

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A L L DA Y B R E A K FA S T & LUNCH O P E N 7 DA Y S

1 Malop St, Geelong | 5221 7301 1/343 Pakington St, Newtown | 5222 2716 101 Unity Dr, Villawood, Mt Duneed | 0488 777 770 Shop 5/4–6 Gilbert St, Torquay

i www.9gramscafe.com.au f