Eat & Drink Magazine #24 Summer 2018 by Eden Enterprises

FREE ISSUE summer

2018

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

Full Conference Facilities including Media Screens and the latest Nightlife Music

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with peanut butter ice cream, covered with rich chocolate sauce

3 west fyans street, newtown viC 3220 | (03) 52 242 522 info@lordislestavern.Com | www.lordislestavern.Com

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

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

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wrapped in proscuitto with saffron, pea, asparagus and Parmesan risotto, red wine jus 3 west fyans street, newtown viC 3220 | (03) 52 242 522 info@lordislestavern.Com | www.lordislestavern.Com

400g Rib Eye on the bone Chef: Peter Mallock

At Parkers, meat is taken seriously, all the steak is yielded from Prime Australian pasture fed beef, dryaged for 28 days at strictly controlled temperatures to maximise tenderness and enhance flavour. With six different cuts, offered in various sizes to choose from there is a steak for every meat lover. But don’t worry if beef isn’t your thing as there is a chicken breast, lamb chops, the house specialty of pork spare ribs that the meat virtually falls of the bone and even a vegetarian meal. A selection of entrées, salads and side dishes are available as well as a separate dessert menu – prepared home style on the premises. Parkers Steakhouse aim to give you a unique and most importantly memorable experience.

- GeelonG 2 Shorts Place Ph: 5221 8485 Open 7 nights a week from 6pm

www.parkerssteakhouse.com.au

FRi

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Welcome to the Twenty-Fourth Issue of E&D Magazine, Summer Edition 2018/19 We’re very happy to be presenting this issue of what is affectionately known as ‘the little food bible’ as we approach this wonderful time of the year! We’d like to express our sincerest thanks to every business 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. We’re also grateful to the numerous establishments who support us through making our magazine available via their businesses. Of course, this publication wouldn’t be possible without the dedication of our greatly admired team of contributors who we’re so very thankful to. We’d like to extend our congratulations to our supporters, Flying Brick Cider Co., Frankie Wine Bar & Eatery and Q Train for their achievements at the 2018 Golden Plate Awards. It’s with great pleasure that we also congratulate Mr & Mrs Craven of Collendina on winning the Hanoi Kitchen prize from our spring edition competition. This issue we, along with the generosity of our very good friend Santosh, would like to treat a lucky reader to a delicious experience to the value of $50 at Red Radish in Geelong West. To be in the draw for this special prize, simply mail your full name and contact details to Eat and Drink Magazine, Editors Promotion, PO Box 2065, Indented Head, 3223 to arrive no later than February 4, 2019 or alternatively, email donna@edmag.com.au. 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 filled with all the very best that life has to offer!

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

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

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In the kitchen with...

Sam Winchcomb at Elephant & Castle Hotel

Bringing exciting flavours to traditional dishes ARTICLE BY Amanda Sherring PHOTOS BY MARK WILKINS

For Elephant & Castle head chef, Sam Winchcomb, his journey in the food industry has brought him full circle back to the 130-year-old Geelong venue.

“I actually started here about 10 years ago as an “It was good though because you appreciate workapprentice and just sort of progressed along the way,” ing that hard and the reward of the customers walking Sam says of returning to the Elephant & Castle. past you and always congratulating you and thanking you for your time.” Following his apprenticeship, Sam worked at various venues throughout Geelong developing his skills On his return to Australia, Sam continued his career before he took on the challenge of working in a fast- in the industry working at a variety of venues throughpaced fine dining restaurant in Manchester, England. out Geelong, when he was soon offered a position to join the team again at the Elephant & Castle. For over a year, Sam experienced the fast pace of the industry and enjoyed its rewards alongside a team “After a year or so working there I came home and of more than a dozen chefs each night. was working casually around Geelong for a bit and my old chef was still here. He asked me to come back and “I think the longest hours I did one week was 75-80 that was about four and a half years ago,” Sam says. hours,” he says.

Recipe

Prosciutto Wrapped Chicken Breast stuffed with goat cheese, spinach and dates

serves 4

Ingredients: • 4 chicken breast fillets, skinless • 12 long prosciutto slices • 200g of soft goat cheese • 50g of dates, diced • 100g of spinach, chopped • 2tbsp olive oil

Method: 1. Place chicken breast on a chopping board and cover with wax paper. Using a mallet, start in the middle of the chicken, where the thickest part is and pound out chicken breast so to make flat. 2. Lay chicken on top of 3 slices of slightly overlapping prosciutto.

4. Roll into a sausage shape and wrap tightly with cling film.

7. Finish in a large frying pan with olive oil over medium-high heat. Cook chicken breasts for about 6 minutes until browned on all sides. Slice into four medallions and serve with roasted kipflers and garlic tossed broccolini and bok choy.

3. Combine dates, goat cheese and spinach together in a bowl. Pipe one quarter of the mixture across the flattened chicken breast.

5. Repeat for remaining prosciutto, chicken and mixture.

to serve: Serve with red wine jus.

6. Cook in a steam oven or in simmering water for 40 minutes or until the core temperature reaches 75°C.

elephant & castle hotel

With new owner Darryn Lyons, who purchased the business in 2012, the Elephant & Castle was unrecognisable when Sam first returned approximately five years ago. The refreshed space highlighted Darryn’s extensive prized photography collection with images of James Dean, Elizabeth Taylor, Princess Diana and many more lining the walls. Combined with an array of collectables, taxidermy animals and vintage items, these changes added a modern flair to the previously dull space. Amongst his favourite elements of working at pubs, Sam lists the ability to please people with the dishes he creates while bringing exciting flavours to traditional meals. Since Sam rejoined the team, his influence from his time abroad and finding his feet at pubs early in his career are felt throughout the menu. As a result, one of Sam’s favourite dishes at the moment is one from England. “The beef Wellington is one of my favourite dishes at the moment; it’s a very traditional English dish,” he says. “We just started to put it out here and people love it and it’s one of our signature dishes.”

Recipe

Chocolate Mousse Cake

MERINGUE BASE AND LID

chocolate mousse

to assemble:

Ingredients:

• 100g hazelnut meal • 1tbsp corn flour, sifted • 4 egg whites • 240g sugare

• 125ml thickened cream • 200g dark cooking chocolate • 200g white cooking chocolate • 4 egg yolks • 2 egg whites, whisked until soft peaks form • 375ml of cream, whipped

To assemble, place meringue base in an expandable cake tin, then add mousse and allow to set in the fridge slightly before adding the lid.

Method: 1. Preheat oven to 120C (100C fanforced). Draw a desired size of cake lid and base onto non-stick baking paper and place on two baking trays. 2. Use an electric mixer to whisk the egg whites in a large bowl until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves, scraping down the side of the bowl occasionally. 3. Use a large metal spoon or spatula to fold in sifted corn flour and hazelnut meal. 4. Split the mix between the two trays. Use a metal spatula or the back of a spoon to spread to the desired size. Reduce the oven temperature to 100C (80C fanforced). Bake in the lower half of the oven for 60 minutes or until dry and crisp. Turn oven off and leave meringues inside for 2 hours to cool completely.

Method:

to serve: Serve cut into wedges and decorate as desired.

1. Heat the thickened cream and both chocolates over a double boiler of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Set aside for 5 minutes to cool slightly. 2. Use a metal spoon to stir the egg yolks into the chocolate mixture. Don’t overstir or the chocolate can harden. 3. Gently fold half of the whipped cream into the chocolate mixture until it’s almost combined. Fold in the remaining whipped cream. 4. Gently fold half of the whisked egg whites into the chocolate mixture. Gently fold in remaining whisked egg white. Place mousse in fridge for 15 minutes before assembling.

elephant & castle hotel

“There’s a lot more salads getting ordered and the sandwiches and wraps are walking out the door.”

Made with a side of truffle mash and red wine jus, it reinforces Sam’s joy in bringing exciting flavours to well-established dishes. Other popular dishes at the venue are of course the chicken parmigiana which is made with 100% chicken breast and with a variety of different toppings, the crispy skin Atlantic salmon and the four choices of quality cut steaks. Another menu item, that has been so popular it has returned in many different iterations, is the stuffed roast chicken. “It’s been on the menu two or three times on rotation,” Sam says, confirming the chicken dishes’ popularity. “At the moment it’s stuffed with dates, spinach and goats cheese and wrapped in prosciutto and served with Kipfler potatoes and greens.” The dish offers a homely experience, with the added elegance of the flavours within it. When recreating the dish at home, Sam says there is one integral step in ensuring the quality of the chicken is maintained. To ensure the chicken breast stays tender, he emphasises the importance of steaming the chicken when it’s stuffed and wrapped. If this step isn’t possible at home, a substitute for this method can be done by wrapping the chicken breast and simmering it in 80 degree water for about 20 minutes. Greens are best served with a slight crunch and the red wine jus helps bring the flavours of the dish together. The seasonal menu change in September brought a variety of lighter options and salads to enjoy as we enter the warmer weather. Such additions, and ones that are gaining in popularity, are the house-smoked salmon salad, the Thai beef salad and the quinoa salad with honey-glazed Dutch carrots, vegetables and a Chardonnay vinaigrette. “We’ve extended our lunch menu too, to make a bit more of an express menu at lunch,” Sam says.

All dishes made in-house by the team in the kitchen, this also extends to the desserts. Offering a range of favourites from house-made waffles layered with fresh berries, ice cream and ganache through to a deconstructed meringue pie, and the indulgent chocolate meringue mousse cake is always a favourite for those seeking something extra after lunch or dinner. The mousse cake is made even more extravagant with its garnishes of honeycomb shards and silky smooth vanilla bean ice cream. While Sam takes the lead creating each new menu, he works with his sous chef Shaun San Martino, the kitchen team and the Elephant & Castle owners in creating the perfect balance and variety to offer diners. “We all work together on it,” Sam says. With each menu there is often a tasting night between the owners and the team, offering the perfect setting to experience how the flavours all work together. This current menu went off without a hitch and was launched in September. “Nearly every night a staff member will get a dessert [each shift],” Sam says smiling. Passionate about fresh and local produce, Sam will continue to deliver a diverse and sophisticated menu that echoes the vibrancy of the items lining the wall of the Elephant & Castle.

elephant & castle Hotel

UU158 McKillop Street Geelong VIC 3220

VV(03) 5221 3707 OOwww.elephantandcastle.com.au FF @elephantcastlegeelong @elephantcastlegeelong

MMenquires@elephantandcastle.com.au Opening Hours: Sun–Thurs: 11.30am–11pm Fri–Sat: 11.30am–11pm

RESPECT THE HISTORY ENJOY THE FUTURE MEALS AVAILABLE

7 DAYS A WEEK LUNCH 12PM – 2:30PM DINNER 6PM – LATE WEEKEND SNACK MENU

2:30PM – 5:30PM

$12 LUNCH SPECIALS IN THE PUBLIC BAR MONDAY – SATURDAY

LIVE MUSIC FRIDAY SATURDAY SUNDAY

158 MCKILLOP ST, GEELONG P. 5221 3707 enquiries@elephantandcastle.com.au | www.elephantandcastle.com.au 17

350g Scotch Fillet

250g Eye Fillet

Kids Burger

Smokey Bourbon BBQ Pork Ribs

KIDS MEALS AVAILABLE... 7 Palmerston St, Drysdale VIC 3222 | Ph: 5251 5551

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

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

f i

CHEF’S SELECTIONS

Wood ﬁred Pizza with garlic prawns

Vietnamese rice pancake of pork belly, bean shoots, fresh Asian herbs & nouc cham dressing

Executive Chef: Ambrose Wilkins Available at: 13th Beach

Chef: Barry Iddles Available at: 360Q

Sticky Beef Ribs Chinese style sticky braised beef ribs Chef: Barry Iddles Available at: 360Q

Banh Xeo

9 Grams Poach Zaatar labne, avocado, tomato, olives, pomegranate, danish feta, beertoot borani, poached egg on sourdough Available at: 9 Grams, 1 Malop Street

all Day tapas Open 7 Days for All Day Breakfast & lunch (7:00am – 3:00pm) Dinner (5:00pm – 9:00pm)

1/100 pakington St, Geelong West | ph. 03 4227 0757 21

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Chargrilled Lamb Wine & Platters Chef: Katarina Pastrovic Available at: Banks road Winery

Warm Duck Rolls with chilli, kaďŹ&#x192;r caramel sauce Chef: Simon Hilber Available at: BeachHouse Barwon Heads

served with pumpkin, cous cous, red cabbage and macerated currants with chermoula and tahini dressing Head Chef: Zac tanner Available at: Barwon Heads Hotel

Citra Pale Ale by Bells Brewing Co. Available at: See stockists in feature article

new Summer Menu

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Tasting Plate

Pulled Pork Burger

Various cheese & wine platters available

with purple cabbage slaw and fries

Available at: Bennetts on Bellarine

Available at: The Cheeky Cow

Five Spice Duck Pancakes

Crispy Duck & Spring onion Croquettes

with cucumber, green onion, coriander, hoisin vinaigrette, kewpie

pea puree, salad leaves, grain mustard dressing

Chef: Dale Scanlon Available at: Cremorne Hotel

Chef: tara thyer Available at: Curlewis Golf Club

oyster bar & grill

OPEN 7 DAYS

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

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

www.scullys.com.au |

info@scullys.com.au 25

CHEF’S SELECTIONS

Grilled Jumbo Prawns conﬁt garlic, herb butter, puffed rice, pea salad Chef: David Warmisham Available at: The range @ Curlewis

SAT 23 FEB 2019

BBQ Pork Ribs

www.pakofesta.com.au

Chef: peter Malloch Available at: DJ’s Smokehouse

Pakington Street, Geelong West

Smokey Bourbon BBQ pork Ribs

OPENING SOON

AT OUR BIGGER & BETTER LOCATION Check our facebook page for updates

NOW OPEN:

TUES - SAT FOR DINNER 5PM - 10PM

DELIVERY AVAILABLE: TUES - SAT 5PM - 10PM

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

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E & D summer 2018

Moorabool Valley Chocolate Introduces ‘Ruby’ Chocolate ARTICLE BY: amanda sherring | PHOTOGRAPHS: SUPPLIED

Eighty years on from the creation of white chocolate, and a fourth variety has finally been created. Invented by one of the world’s biggest chocolatiers, the Swiss-Belgian chocolate business Callebaut, the new variation, known as ruby chocolate due to its iconic pink-colouring, was launched in Shanghai last year.

moorabool valley chocolate | feature article

It wasn’t until September this year that ruby chocolate hit Australian shelves, and Moorabool Valley Chocolate owner Lynne Meek was one of the first to obtain it. Making a special trip to Melbourne, she picked up the pink-coloured chocolate buttons and became the first business in the region to experiment with the chocolate. “I went down to Melbourne to pick it up, and when I picked it up we brought it home and made something with it,” Lynne says. Unlike its predecessors of white, milk and dark chocolate, the ruby chocolate is processed in a completely different way to give it its distinctive pink colouring and unique taste. The process, while rumoured amongst those in the industry, hasn’t been released to the public. However, the chocolate still comes from the same source of the Cacao bean. “[Callebaut have] put seven years of research into it,” Lynne says.

“It’s pink and it doesn’t have the chocolate flavour that you’re used to. It’s more of a light flavour, a slightly fruity flavour, and we find it goes really well with things like freeze dried raspberries and nougat. Things that help to compliment the flavour.” These flavours highlighted by Lynne are seen in the various different forms that the ruby chocolate is available in at the chocolaterie. The chocolate can be purchased from Moorabool Valley Chocolate as a block or mixed with nougat, berries and vanilla in a variety of individually crafted chocolate pieces. Some of Lynne’s ruby creations to date include solid bars and bites, ruby nougat, raspberry rose truffle, ruby rocky road, vanilla ruby, ruby bubbles and pearl and ruby speckles as well as ruby torte and ruby ice cream shells filled with ruby berry ice cream. For Lynne, she’s continuously looking for new developments and exciting chocolate ideas from around the world to inspire and implement within

E & D summer 2018

her business. She has often ordered chocolates unavailable in Australia from overseas to see what the industry is creating elsewhere. “We’re always looking for new ideas and ways to keep people interested,” she says. Such new ideas recently involved celebrating the Mexican Day of the Dead festival with colourful chocolate skull creations. Previously Lynne has also created a month showcasing dark chocolate in its many flavours, forms and functions. These events add breadth to Moorabool Valley Chocolate’s range while educating customers on chocolate’s versatility. While there will always be experimentation within the business, there are many favourites that will be available permanently as part of the central range. Nostalgic treats such as the honeycomb, nougat and marshmallow are part of this collection and are highly celebrated. Another popular creation is the Moorabool Valley Chocolate signature caramel and nougat layer, which is often only made by Lynne. “We’ve always had a signature chocolate which is a caramel and nougat layer together. That has our logo on it and we have trouble keeping up with that,” she says. With a team of four chocolatiers in house, chocolates are often made on Mondays and Tuesdays, with the odd chocolate made in front of customers during the businesses open days on Wednesday to Sunday. “Something I do enjoy, and customers very rarely see me doing it, is making honeycomb. It’s spectacular,” Lynne says smiling. “As you boil up your sugar, then you add the bicarb soda and you’ve got this big fluffy mass that you pour out onto the table. I don’t think I’ve ever had a customer watch me do that.” Within the central and rotating range is also a variety of vegan chocolates. As many creations use Callebaut dark chocolate as a base, there is no milk product present. To keep it entirely animal-product free, Lynne works with a range of fruit purées, glucose, sugar and other substitutes to create flavoursome fillings.

“The perfect gift the whole family will love”

moorabool valley

chocolate

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

‘BELLERIVE’ 320 BALLARAt ROAD, BAtESFORD VIC 3213 (1ST EnTrAnCE On LEFT AFTEr FrEEWAY) MOn-TUES: CLOSED

WED-SAT: 10AM-5PM

SUn: 11AM-5.30PM

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

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E & D summer 2018

Further to this, Lynne is passionate about stocking a large range of nut-based milks in the café to ensure all dietary requirements and needs are met and to compliment the vegan chocolates available in house. “Some of the vegan chocolates are very popular and move incredibly fast,” Lynne says. As well as offering sweet treats to go, customers can dine in at the café and select from a range of lunch-style meals as well as indulgent treats like the cupcake sundae, lemonade scone or Belgian-style waffle. Virtually everything at the café is made in-house utilising local produce where possible. With Christmas fast approaching, Lynne is once again hand-painting the iconic chocolate Santas in a variety of Australian settings. Last year saw two Santa variations; one where he enjoyed a cool drink on a deck chair and another where he was making a sand castle on the beach. These, along with other Christmas

moorabool valley chocolate | feature article

creations including reindeer, snowmen, trees, puddings and pralines, serve as the perfect Christmas treats to be admired and then enjoyed during the festive season. Hampers will also be available for giving those on your list an entirely locally made gift. As popularity of the ruby chocolate continues to grow, Lynne and the team will explore new ways to showcase its original flavour. Be sure to visit Moorabool Valley Chocolate to experience the world’s fourth chocolate variety and the new flavours it brings forth. Also, don’t forget to select a Christmas creation or two for yourself or someone special. Please be advised that Moorabool Valley Chocolate will be closed from 22.12.18 - 17.1.19 inclusive. Should you find yourself experiencing any withdrawals during this time, please know that Moorabool Valley Chocolate treats are also available from The Pink Carnation Flower and Gift Shop in Hamlyn Heights and The Village Store in Newtown.

moorabool valley chocolate

UU'Bellerive' 320 Ballarat Road Batesford VIC 3213

03 5276 1422

OOmooraboolvalleychocolate.com.au FF @mooraboolvalleychocolate @mooraboolvalleychocolate Opening Hours: Mon–Tue: Closed Wed–Sat: 10am–5pm Sun: 11am–5pm

A fresh look for a

Geelong Favourite WORDS: ELLIE GARDNER | PICTURES: MARK WILKINS

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

Be sure to visit Greg and the team for a great shopping experience like no other. Trading Hours Monday - Friday: 7:30am - 6:30pm Saturday: 7:30am - 5:30pm Sunday: 8am - 5:30pm

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

11 Ormond Road, East Geelong | Ph 5221 4860 www.eastfruit.com.au 35

CHEF’S SELECTIONS

Prosciutto wrapped Chicken Stuffed with goats cheese, spinach and dates Chef: Sam Winchcomb Available at: Elephant and Castle Hotel

Dual Linguine

Beef Sirloin

of squid ink and lemon zest, with Moreton Bay Bug, prawns, Scallops, pipis

potato dauphinoise, sautéed spinach, mushrooms and Shiraz butter

Chef: Frankie Han Available at: Fishermen’s Pier

Chef: nick Aylward Available at: Flying Brick Cider Co

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Succulent Roast Lamb

Roast of the Day

Crispy roast potatoes, mint jelly and vegetables

Roast lamb, gravy & vegetables

Available at: The Gateway Hotel

Available at: Geelong rSL

Seafood Platter with hot smoked salmon, marinated portarlington mussels, lemon dill tiger prawns, vongole, scallops Chef: Damien rougetet Available at: The Grovedale Hotel

Goi Ga local free-range chicken, shredded vegetables, bean shoots, fresh herbs, sesame crackers Chef: Hong Lee Available at: Hanoi Kitchen

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

i CAFÉÉ & TAPAS

∙ 149 PAKINGTON ST, GEELONG WEST ∙ 0415 659 002

f 39

CHEF’S SELECTIONS

Daily Special Portarlington Mussels Chef: Adrian tozer Available at: The House of Jack rabbit Cellar Door & Café

Shellﬁsh Platter

Available at: King George Fish and Grill

orders@kossiesfreerangeeggs.com.au 0432 689 833

MULTIPLE FUNCTION SPACES · ROOFTOP BAR · 3 UNIQUE LEVELS

191 MOORABOOL STREET, GEELONG 03 5229 9407

I @ nhgeelong

www.nationalgeelong.com.au 41

CHEFâ&#x20AC;&#x2122;S SELECTIONS

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

Prime 400g Porterhouse pasture-fed, northern Rivers porterhouse pepper sauce, chips and salad Available at: The Lord nelson

Nachos Supreme

Handmade Fine Chocolates

With melted cheese, guacamole, frijoles, salsa, sour cream & jalapenos

Delicious gifts for giving over the festive season

Available at: Mexican Graffiti

Available at: Moorabool Valley Chocolate

GEELONG RSL CLUB

DINING, FUN & GAMES

For All Ages!

BECOME AN RSL MEMBER AND ENJOY THE BENEFITS:

• • Discounts on every drink, meal and show • • Exclusive function room hire rates • • Access to members-only activities • • Eligible for excellent prizes •

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(03) 5249 2444 | info@geelongrsl.com.au | 50 Barwon Heads Road, Belmont, VIC 3216 43

CHEF’S SELECTIONS

Fried Quail

Big Breakfast

with lemongrass and chilli

premium bacon, free-range eggs, toast, tomatoes, avocado, emu sausage & mushrooms

Chef: Will Swinton Available at: napona

Available at: Café narana

Pork Spare Ribs Eye Fillet Available at: Parkers Steakhouse, Geelong

8 hour slow cooked Chef: head Chef Jemma haldane Available at: Pekish @ City of Geelong Bowls Club

NOW OPEN

chRIStMAS DAY LUNch “The Real Greek” Family Style Share Menu adults $150 Children $75 2 to 12 people

BooKINGS cALL 5246 6500 eat@thegreekcustomshouse.com www.thegreekcustomshouse.com 45

E & D summer 2018

Pako Festa 2019

Embracing Generational Culture and Cuisine ARTICLE BY: luisa lafornara | PHOTOGRAPHS: SUPPLIED

Pako Festa was born 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 community-driven social event that celebrated the regionâ&#x20AC;&#x2122;s diverse cultural communities.

In 1983 the very first Pako Festa attracted 12,000 people and in 2018 (36 years later), more than 100,000 people attended; 5,000 people participated in the street parade and 10,000 people performed across five presentation stages. These days the festival is organised by Diversitat

pako festa recipe cards | feature article

(previously known as Geelong Ethnic Communities Council Inc.) and has become Australia’s largest free to attend celebration of multi-arts and cultural diversity. Remaining the same throughout the years is the fact that Pako is about community and is led by community. The event continues to celebrate and highlight the extraordinary contribution made to this country by individuals, cultural groups and multicultural communities throughout Geelong and across Australia. Pako Festa is held annually on the last Saturday of February in Pakington Street, Geelong West, ‘the multicultural heart of Geelong’, it will incorporate an extravagant street parade featuring approximately 90 floats along with hundreds of performers representing 45 affiliated ethnic communities and close to 60 other community groups and organisations. The street will be lined with stalls selling traditional foods in addition to arts and crafts while six separate stages in the precinct will present performances of music and dance as well as interactive workshops and exhibitions. Pako Festa offers FREE entertainment for the entire family to enjoy across all six stages in addition to the great Pako Festa Street Parade which begins at 11am

with spectacular colour, music, movement and creativity from around the globe. Local community groups involved in the event, whether it be in the street parade, cooking up a storm or performing on the day include: Afghan, Bosnian, Brazilian, Chinese, Croatian, Dutch, Fijian, Filipino, French, Greek, Hazara, Hungarian, Indonesian, Iranian, Iraqi, Irish, Italian, Japanese, Karen, Karenni, Lao-Thai, Lithuanian, Macedonian, Maitri, Maori, Nepalese, Nigerian, Polish, Russian, Scottish (Highland), Serbian St Nicholas, Serbian Youth Club, Sikh, Slovenian, Spanish, Syriac, Ukrainian and Wathaurong Aboriginal Co-op. 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 Pako Festa. Since its inception the festival continues to be a major event on the community calendar, and in 2019 Pako Festa celebrates 37 years of operation on Saturday 23 February from 9am-5pm. The festival theme for 2019 is ‘Generations’, the importance of embracing culture, respecting its past, present and future.

pako festa recipe cards | feature article

FOOD GLORIOUS FOOD Pako Festa has always presented a unique once a year opportunity to sample unfamiliar cuisine from foreign lands, or to revisit popular international dishes, in this unique multicultural street party celebration that Geelong has enthusiastically embraced since 1983. In pop-up food vans and marquees throughout the length of Pakington Street, Geelong West and at West Park, passionate volunteer local community groups will represent the culture and cuisine of their homelands with lovingly prepared home-cooked food. So, what are the Pako Festa Communities Cooking? The local Greek community will serve up traditional souvlakis, while the Dutch community will satisfy your sweet tooth with traditional Oliebollen (Doughnuts), traditionally served at New Year Celebrations. Be challenged by the Indonesian community and try to choose between Chicken Satay, Nasi Goreng, Mie Goreng, Beef Rendang, Curry Puffs or Spring Rolls. The Filipino community will prepare the popular ‘Inihaw’ (Pork skewers), this dish has been a highlight since the inaugural event in 1983 and continues to live up to its reputation. Cevapi is a grilled dish of minced meat, either lamb, veal, pork or beef. It’s a type of kebab, found traditionally in the countries of south-eastern Europe. Pako

Festa is the only event where you can sample a variety of Cevapi from our local Croatian, Macedonian, Bosnian and Serbian communities, each with their own special spice and unique style. If kebabs are more your style, visit the Russian food stall and Iranian stall, you won’t miss the sizzle and aromas of the chicken, lamb and beef over hot coals wafting through the street. For a dish suitable for vegetarians you can’t go past the Polish stall offering traditional Pierogi Dumplings and discover Tofu Puffs from the Indonesian stall. New community food stalls to Pako Festa in 2019 include Nepalese, Pakistani and Indian, who collectively will add new tasty vegetarian and non-vegetarian options to the extensive food choices already on offer at Pako Festa. Finally, if dessert is your weakness you can’t go past the Slovenian stall offering traditional Apple Strudel and Streusel Cake. The French community will tempt you with a collection of packaged treats, and you can find pancakes at either the Russian or Croatian community stalls. The Greek, Serbian, Nepalese and Macedonian food stalls also have a variety of sweets on offer. The event program map will highlight the locations of all community food stalls so there is no excuse to miss out on your entree, main, snack and dessert on the day! Each of these diverse cultural groups have agreed to share with Pako Festa audiences and Geelong, their treasured family recipes of traditional dishes

E & D summer 2018

passed down through generations which are indicative of their culture. In celebration of the 2019 theme of ‘Generations’, a series of locally produced recipe cards will be available to collect only on the event day, featuring international recipes from numerous diverse community groups in Geelong. Travel the world on your dinner plate, with the delicious series of Pako Festa recipe cards presented by Pako Festa, in partnership with Geelong’s multicultural community and supported by local publications, Eat & Drink Magazine and On Pako and beyond... . Patrons of the event can visit Geelong’s very own local community food stalls and with any purchase collect recipes featuring signature dishes from communities including Bosnian, Croatian, Dutch, Filipino, French, Greek, Indonesian, Iranian, Indian, Lao Thai, Macedonian, Maori, Pakistani, Polish, Russian, Serbian, Slovenian and Ukrainian. So in 2019, Pako Festa visitors can once again celebrate Geelong’s extraordinary cultural diversity and taste a vast array of delicious cuisine from far-flung corners of the globe plus, they can also take away from the festival traditional recipes to recreate a collection of signature dishes at home. We urge you to support these local communities to ensure they can continue to share their culture and traditions with the Geelong community for many more years into the future! The 2019 Pako Festa is being delivered by Diversitat and is supported by The Victorian State Government, Victorian Multicultural Commission and the City of Greater Geelong. In addition, it could not be delivered without the support of the local diverse communities,

Pakington Street traders and many other local and non-local organisations and businesses. Pako Festa continues to offer overwhelming participation and exploration of culture, place and person. As a great ambassador of multiculturalism, Pako Festa encourages understanding, tolerance and acceptance of the social and cultural diversity in the midst of our community. Most importantly, it promotes co-operation, sharing and improvement of inter-community relations and is a major fundraiser for the local CALD communities. Be sure to save the date, Saturday 23 February 2019 and join us at Pako Festa and share in the enriching connections of community and culture. To keep up to date on all the 2019 activities and the full program visit: www.pakofesta.com.au and facebook Pako Festa is ‘access friendly’ allowing people of all abilities to enjoy the enriching experience of multiculturalism.* pako festa

UUPakington Street

Geelong West, Victoria

VV (03) 5221 6044 When: Saturday 23 February 2019 9am-5pm

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 51

Sprout About

Flying Brick Cider Co.

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.

Funky, fabulous, fun!

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.

STEAKHOUSE ♦ FUNCTIONS ♦ COCKTAILS ♦ TAPAS

OPEN 7 DAYS

The Lord Nelson, Cnr Malop & Bellerine Streets, Geelong t. 5222 8756 e. info@thelordnelson.com.au www.thelordnelson.com.au f

breakfast

coffee

lunch

dinner

functions

pan-asian cuisine • cocktails • wine tastings •

open midday - late 7 days

9-11 malop street, geelong p 5223 1228 www.frankiebar.com

GrOUnD ZEro

• Bre a k fa st • l u nc h • Coffe e

now open

FrIDAYS for drinks & nibbles until 7.30pm

mon–thurs: 7am–4pm fri: 7am–7.30pm Sat: 8am–3pm Sun: 8am–2pm

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

Ground Zero

At The Lord Nelson, we pride ourselves on our impeccable service and attention to detail when it comes to functions.

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.

Events are our specialty. Whether you are planning your 18th Birthday, your wedding reception or anything in between, the staff at The Lord Nelson will help to organize everything down to the finest detail. Whether planning a stand up function with platters or a sit down meal, we can cater to all your needs. Our facilities are among the best in Geelong. With areas such as our newly renovated Beer Garden and the ‘Parlour’, our rooms are an individual as each function we host. From floor plans to entertainment and decorations, we will help guide your function to ensure it’s a stress free, memorable event. To discuss hosting your function at The Lord Nelson please contact our Functions Manager, Jenna Hamill on 0458 926 750 or email info@thelordnelson.com.au

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

BEER GARDEN FUL L Y LICE NSE D

PRIVATE FUNCTION ROOMS EN QU IRE TO DAY

PET FRIENDLY WE ARE OPEN

7 DAYS

CAFÃ&#x2030;

INDOOR & OUTDOOR AREAS

23 High St. Drysdale, PH: 5251 5333

www.cafezoo.com.au

f dinny-goonan-Wines

i dinnygoonan 55

E & D functions & catering

5 1. Anyone for champagne at 360q 2. Sphinx Hotel 3. The Lord Nelson 4. Flying Brick Cider House 5. Sphinx Hotel 6. The Sprout About 7. Flying Brick 8. Muck-up day celebrations at Mexican Graffiti

E & D functions & catering

13 13

14 9. Pekish @ Geelong 10. Ground Zero 11. Sharing is caring at Frankie 12. Mexican Graffiti 13. CafĂŠ Zoo 13

E & D functions & catering

17 14. Noble Foods 15. Pekish @ Queenscliff 16. Jack Rabbit 17. Q Train 18. 360q

Café Zoo@ Drysdale

Dinny Goonan Wines

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.

Set amongst the vines, the Cellar Door at Dinny Goonan Wines offers an authentic wine-tasting experience. Gather some friends, make yourself comfortable outdoors under the gum trees and enjoy a cheese platter with a glass or two of beautiful wine or a coffee made from locally roasted beans. Browse the produce table crowded with local preserves, oils and olives. This small and unpretentious winery is an absolute gem, producing multi award-winning cool climate Shiraz, deliciously crisp Riesling, Pinot Grigio, Pinot Noir, Rose, Sparkling and Dessert style wines from grapes grown on the estate. Dinny Goonan Wines is steeped in tradition; all 10,000 vines are individually hand-pruned each year and all the fruit is hand-picked come harvest time. Such attention to detail is reflected in the quality of the wines on offer. Visit the winery, meet Scout, the winerywonder-dog and talk to Dinny about what makes his wines so fabulous. Situated on the edge of the Otways just half an hour from Geelong, reward yourself with the pleasure of the lesser travelled path. Discover something special in the hinterland of the Otways and go on to explore the organoleptic delights of the Otway Harvest Trail.

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

JACK RABBIT VINEYARD

360Q

When only the best will do. . .

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

When it comes to functions, Jack Rabbit Vineyard offers the ultimate on so many levels. Offering a brilliant and diverse range of function options, the team at Jack Rabbit’s aim is simple – to ensure your event is great! If you are seeking a more formal affair, the Restaurant at Jack Rabbit is the place to be with its provincial styling, personalised table service and fine seasonal menu. For a more casual style event, the House of Jack Rabbit cellar door, café and tasting room is just the ticket. And with the recently opened ‘Creepy Shed’ at Jack Rabbit... Get excited!! What to expect at your Jack Rabbit Vineyard occasion... • Unrivalled panaromic views • Sublime photo opportunities • Fine, contemporary cuisine • Sophisticated cool climate wines • Engaging, intimate atmosphere And that’s just the beginning... Our highly experienced, welcoming and dedicated staff are always at your disposal to ensure your special event is just that, special! Contact us on (03) 5251 2223. 62

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

Noble Foods

The Q Train

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

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!

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

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

Sphinx Entertainment Centre

Mexican Graffiti

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.

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.

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

Pekish @ Queenscliff David Wertiechowski has expanded his Pekish catering business from Melbourne to the Bellarine Peninsula. A recent partnerhip with the Vue Grand in Queenscliff has become the magnificent jewel in his crown to accompany his other venues in Altona and Geelong. David and Kate Matherson, Vue Grand General Manager, are now feverishly dedicating their time to restore the iconic hotel to its former beauty. The Vue Grand Hotel provides a backdrop for casual dining on Hesse Street, where locals and tourists can watch the world. The roof top bar is open (weather permitting) with magnificent views of Queenscliff and its surrounds. The Grand Dining Room opens Friday and Saturday nights (except when closed for Weddings) offering Chef ’s frequently changing seasonal menu and a more formal level of service. The Pekish team mission is for customers to ‘taste how much they care’ with a focus on fresh, real produce. David is passionate about home cooked style meals, with sauces and stocks made from honest ingredients. His charter is to produce consistently good pub style food. His customers are loyal, many holding countless family celebrations across his venues, returning for the service levels, quality and value.

Vietnamese Grilled Chicken & Green Mango Salad Chef: Scott Marshall Available at: Pik nik Café

Fresh Seafood Linguine tossed with olive oil, chilli, garlic, basil, seafood bisque, vine ripened tomatoes and Australian seafood. Chef: David Wertiechowski Available at: Pekish @ Queenscliff Vue Grand

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

fUnCtIOnS - WEDDInGS | CONFERENCES | SpECIAl OCCASIOnS

‘A place where memories are made and moments are treasured, with over 6,000 events celebrated - the Iconic Vue Grand Hotel - 1881 ’

altona | gEElong | QUEEnSclIff

CHEFâ&#x20AC;&#x2122;S SELECTIONS

Sweet Potato Bites

Seafood Cioppino

with crispy bacon, avocado, feta & pepitas

paired with amazing new release 2017 Scotchmans hill Chardonnay

Chef: Santosh parajuli Available at: red radish

Rib Eye Steak

Available at: Scotchmans Hill

Smoothie Bowl

with double-fried chat potato and broccolini

Chocolate & peanut butter smoothie with fresh fruit, granola & chia

Chef: if known Available at: Scullyâ&#x20AC;&#x2122;s Oyster Bar & Grill

Chef: hayley McCully Available at: Sodi

Enjoy our delicious new summer menu â&#x20AC;&#x201D; in the sun, overlooking the beach, with glass in hand. Perfection.

CHEF’S SELECTIONS

Café de Paris Porterhouse Steak

Summer Cocktails

Available at: Sphinx Hotel

Available at: The Bungalow restaurant

Rosemary Gin fizz, Moscow Mule, paloma

King Prawns

Grape must, farro koliva. A selection from the grazing style menu – a nod to the seafood tarernas of Greece with a contemporary Australian twist

okonomiyaki

Chef: Peter Conistis Available at: The Greek Customs House

Chef: Aaron templeton Available at: Frankie

Japanese Savoury pancake

CHEF’S SELECTIONS

∙ W W W.

Available at: The national Hotel

∙

Great Selection of Lunch and Dinner dishes

788 788

Our extensive range of premium mini buses and limousines (including our dedicated 13 seater “wine bus”) allows The Murrell Group to design a “tailor made” transport experience for group sizes both large and small. With sedan limousines all the way through to our 24 seater buses we’re bound to have a vehicle option to suit your specific requirements. We take a great deal of pride in our commitment to delivering an excellent customer service experience from your very first chat with us right through to being dropped home at the end of the day. And to top it all off we’re a local family business with nearly 55 years of operation in Geelong!

pasture-fed, northern Rivers porterhouse pepper sauce, chips and salad Available at: The Lord nelson

. AU

Prime 400g Porterhouse

Tailor made winery tours designed by our friendly team of expert personal transport providers.

C M

RELL.

i murrellgroup MURRELL G R O U P

murrell chauffeur drive

11 - 15 Douro St North Geelong | www.murrell.com.au | office@murrell.com.au

CHEF’S SELECTIONS

Pinenut & Lemon Encrusted Salmon with fennel, roma tomatoes, goats cheese and asparagus Chef: Sean Tandy Available at: Torquay Hotel

13tH BEACH GOLF LInkS Come and experience the sweeping views across Lake Murtnaghurt and our top ranked golf courses. We welcome everyone to enjoy dining at our relaxed clubhouse setting, with lunch available 7 days a week and breakfast served on weekends. Group bookings are welcomed and we have plenty of room for the kids to run around, so make sure you come in and experience what’s on offer.

1732 -1770 Barwon heads Rd, Connewarre

5254 2922