Eat & Drink Magazine #36 Summer 2021/22 by Eden Enterprises

FREE ISSUE SUMMER

21/22

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 BAR & STORE COFFEE SHOP

4/130 Shannon Ave, Geelong West | 03 5298 2491 @thefoxandhen

Shop online: thefoxandhen.com.au

OPEN 7 DAYS 7.30AM –3PM | all day breaKfast & lunCh | GREAT COFFEE & CAKES 84 neWCombe street, Portarlington | 0438 805 176 | f

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

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 Tues–Sat from 6pm ALL bookings to be made online at parkerssteakhouse.com.au

Dine in | Online Orders | Takeaway hanoikitchen.com.au

Catering| Functions | Cooking School enquiry@hanoikitchen.com.au 37 Hitchcock Ave, Barwon Heads | 03 4202 0525 Open: Tue to Thur 5–8.30pm Fri to Sat 12–2.30pm & 5–9pm Closed: Sun & Mon

Welcome to the Thirty-Sixth Issue of E&D Magazine, Summer Edition 21/22

Publisher/Sales Mark Wilkins Editor/Accounts Donna Wilkins

Once again, like so many others, we're thrilled to be back in business and showcasing a selection of other local businesses throughout our beautiful region, just in time for the season of celebrations and renewed hope. While we're always genuinely appreciative of every business that supports our publications, we continue to be so as we all travel this path towards a better future. We are very much aware that every business that has contributed to this issue has experienced another extremely challenging year, however, they have all expressed a positive eagerness and desire to be part of this summer edition and for that we convey a huge THANK YOU!

Designer/Production Donna Sceney EDMAG.COM.AU

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

Of course, this magazine would also not have been achievable without the efforts and commitment of our greatly respected and excellent team who we are, as always, immensely grateful to. As we embrace this joyous time of the year following the varied challenges that we've all recently encountered, may we 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 family’s unknown to us, who have endured the heartfelt loss of a loved one throughout the difficult circumstances of this past year. We'd like to take this opportunity to wish all 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 2021, 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

Writers Kate Armstrong Chloe Cicero Graham Sutherland Donna Wilkins

Printed By Printgraphics Pty. Ltd. E&D Contact Details Mob: 0438 297 969 mark@edmag.com.au geelong Visitor Information Centre 26 moorabool st, geelong P: 1800 755 611 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 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, Pacific oysters, soused and smoked mussels also available in our retail outlet – enter via Harding Street

café • pizza • restaurant • bar twosugarscafe.com

PAKO

146 Pakington St Geelong West | 5221 0377 mon-fri 11am – 10pm Sat-sun 9am – 10pm

RYRIE

404 Ryrie St East Geelong | 4222 9094 mon-sun 8am – 4pm

café • pizza • restaurant • bar twosugarscafe.com

TORQUAY 40 The Esplanade Torquay | 4216 6864 mon-fri 11am – late Sat-sun 7am – late

NOW OPEN IN TORQUAY

E & D summer 21/22

Will Swinton at Napona

Where There’s a Will, There’s a Way ARTICLE BY: Kate armstrong | images BY: MARK WILKINS

Unless you’re Will Swinton, the owner-chef of restaurant Napona, a smartly presented, casual eatery, 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. The result? A revised menu and a fabulous new-look deck. It features undercover seating for 40 people, along with elegant lighting and heating. The menu includes lighter dishes - entrées such as calamari, sichuan & chilli salt plus pizzas and desserts, prepared and served by a team of 20 or so friendly staff.

Owner and chef, Will Swinton

How many chefs share the recipes of their most popular dishes with restaurant clients? That’s right. Very few. 12 12

Inside, the restaurant comprises contemporary, blond-wood décor in a light-filled room. The updated menu, for which Will sources all meats and seafood direct from local producers, consists of modern Australian dishes with Mediterranean flavours. Mains include Western Plains Pork with roast fennel, pear and romesco. Or Spaghetti of Portarlington Mussels with calamari, fish and prawns in Lonsdale Tomatoes. And rejoice! Will has reintroduced a four-course degustation style menu, with paired wines. And that’s not the only change.

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.

During the height of Covid, Will needed to create a take-away menu for his local clients who, he says, have supported him throughout the past 18 months along with nonlocals when they were able to travel. 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 revised restaurant menu too. (To keep up with demand and quality, Will 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 visit 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. “I’m a stickler for doing things correctly. You’ll rarely get a bad result,” says Will. 14

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!)

E & D summer 21/22

“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 readers and customers? I realise it’s because Will has a huge heart. He’s 16

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. Sweet indeed.

Napona Restaurant

UU24 Hodgson Street

Ocean Grove VIC 3226

VV03 5256 3153 FF @eatatnapona @napona.restaurant

OOwww.napona.com.au Opening Hours: Wed-Sun: 9am-3pm (breakfast & lunch) Tue-Sun: 5.30pm-10pm (dinner) (Proof of COVID-19 double vaccination or valid exemption is required.)

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

food | wine | coffee

fli

Open 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

fli

OPEN 7 DAYS 8AM–2PM

DONI BAR

HAPPY

FRI & SAT 5PM–LATE

HOUR FRI & SAT 5.30-6.30pm $10 COCKTAILS*

i CAFÉÉ & TAPAS • 149 PAKINGTON ST, GEELONG WEST • 0415 659 002 f GRAZING BOARDS • COCKTAILS • PANINIS • BAR MENU

CHEF’S SELECTIONS

Pork Benedict BBQ pulled pork, sweet potato crust, roasted capsicum, grilled broccolini, poached eggs, hollandaise, apple & fennel slaw on sourdough Chef: Ihab Housaiki Available at: 9 Grams, Newtown

Sashimi Sliced ocean trout, green nam jim, soy and coriander Available at: Banks Road Winery

The Grazing Table at Functions@Archive Chef: Prepared by the fabulous team in the Archive Deli Available at: Archive Wine Bar

Barwon Heads Brewing Co Available in pale Ale, Mid Strength and Draught with more to follow Available at: BeachHouse Barwon Heads

330 PAKINGTON ST NEWTOWN WINTERSCAFE.COM.AU T. 5221 8832 OPEN MON–FRI: 7.30AM–3PM SAT & SUN: 8–2.30PM

Owner and head baker, Miek Paulus

100% Sourdough on the Rise on the Bellarine ARTICLE BY: chloe cicero | images: mark wilkins and supplied 22

Did you know that there are only approximately 30 bakeries that purely sell 100% sourdough products WORLDWIDE? And Geelong just happens to be home to one of them, the artisan bakery that is, Ket Baker.

Ket Baker not only provides G-Towners with delicious sourdough bread, but out-oftowners as well. Ket Baker is also known for their tasty sourdough pastries which are well sought after. While starting out as an Electrical Engineer, owner-operator, and head baker Miek Paulus stumbled upon sourdough and undeniably fell in love instantly, becoming a self-proclaimed sourdough nerd. Founding Ket Baker in 2016, Miek learnt her basic baking skills in her home country of Belgium where she completed her pastry training, and then further perfected these skills following a move to Australia. She then decided to share her love of sourdough with our town and surrounding region. Bringing a little bit more of her homeland to here, the name ‘Ket Baker’ is inspired by Belgian slang. While it roughly translates into ‘young street urchin’, it is more of an expression or an attitude. It is an individual way of thinking, a free-spirited, tearabout approach to the world. It is the charming delinquent, with a good heart and a wildly independent streak. This is what the team at Ket Baker like to 24

think they bring to the bread loving community of Victoria, and they most certainly do. Featuring an extensive range of naturally fermented products to choose from, these tasty goodies include sweet and savoury sourdough loaves, such as walnut & honey loaves, and olive loaves, along with sweet and savoury sourdough pastries including crème koeks, croissants, Danishes and more. This flavoursome variety is sure to satisfy the tastebuds of everyone. Each recipe and product is carefully trialled and perfected before being released to the public. It took Miek 10 months of thorough preparation to start up, working very hard to ensure the sourdough pastries were just right, and even now, she continues to hone her skills every day. After plenty of trialling and practicing, making bread became a whole lot quicker. Now they are working on a bread roll. While some things take a bit longer, they are very much worth the wait. Miek said that perfecting her sourdough Panettones took more than two months of intense practise, with undoubtedly lots of sampling.

ket baker | feature article

What makes Ket Baker even better, is that they’re dedicated to sourcing products from local producers whenever they can. These include Bellarine Smokehouse, Caravan Eggs, Drysdale Cheeses, Lard Ass, Mount Zero Olives, Wattle Grove Honey, Wes Eggs and more. By using such a wide range of local products, Ket Baker helps to promote other small businesses, which given the tough and trying times of COVID, is always appreciated. It’s no secret that baking bread can be tricky. It is after all, a work of art, and sourdough has its very own story. Miek chose to establish a purely sourdough bakery because sourdough is beautiful to work with, there’s a sense of deep connection with your dough. It has a soul all its own. It takes time to get to know it, and in Miek’s opinion, it makes for quite a beautiful journey. If you didn’t think sourdough could be any more appealing, you were wrong. It has been proven that sourdough is better for your gut heath than regular breads. This is because there are no preservatives, no improvers, just flour, water, and salt. The flour that Ket Baker uses is ASP certified and spray and chemical free or biodynamic decently sourced. SO why

would you look anywhere other than a purely 100% sourdough bakery? You’re right. You wouldn’t. Each product at Ket Baker is created with great care and baked in small batches, to ensure their uniquely delicious flavours and high quality. Every croissant is handcrafted, which then takes five days to develop the intense flavour profile and texture, making them one of the most popular products the bakery sells and which they are known for. The Shed Bakery, home to Ket Baker, opened in July 2020 and is situated at Wallington on the beautiful Bellarine Peninsula. Featuring a dine-in café where you can see where the sourdough is made, you can relax and enjoy a farm view with a sourdough treat and a cup of coffee. Ket Baker sourdough products are also available at various wholesale stockists and cafés across Geelong, the Bellarine Peninsula and Surf Coast. These include but aren’t limited to East Geelong Wholefoods and Noble Foods in Leopold. You will also find them at popular markets across Geelong and Melbourne. A full list of current locations can be viewed on their website. 25

Should you find yourself hosting a special Christmas gathering this year and are still deciding on a star attraction for your festively spread table, then nothing will impress your guests more than the 2021 Ket Baker Christmas cake. This impossible-to-resist amazing work of art has a sweet centre consisting of passionfruit crèmeux enveloped with a fine Italian chocolate mousse coated with a dark chocolate mirror glaze. Based on a delicious crisp cookie base and garnished with house made decorations, more than one serve may just be highly desirable. These pre-ordered and prepaid delectable Christmas cakes will be available for pickup from the bakery on December 24 from 8am to 6pm. To place an order of your own, don’t delay, visit www.ketbaker.com.au today! 26

ket baker

UU377 Grubb Road

Wallington VIC 3222

FF @KETBAKER1 @ketbaker

MMmiek@ketbaker.com.au OO ketbaker.com.au Opening Hours: Tue – Fri: 8am-6pm Saturday: 8am-5pm Sunday: 9am-3pm

GEELONG & THE BELLARINE’S FINEST SOURDOUGH PASTRIES

OPEN TUE–FRI: 8AM–6PM SAT: 8AM–5PM SUN: 9AM–3PM CLOSED MONDAYS

fi 377 Grubb Rd Wallington ketbaker.com.au miek@ketbaker.com.au

CHEF’S SELECTIONS

Portarlington Mussels smoked bacon, potato, cider, cream, sourdough toast

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

Available at: BeachHouse Barwon Heads

Available at: Bennetts On Bellarine

Graze Table

Zoo Big Breakfast

Beautifully presented and featuring the finest range of cheese, meats, fresh produce and accompaniments.

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

Available at: Boxed & Boards

Bellarine Tasting Boards

Chef: Marc Rodway Available at: Café Zoo

Cultured butter. Made fresh on the Bellarine Peninsula.

i www.lardass.com.au f

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

E & D summer 21/22

Experience a Vietnamese Journey of the Senses ARTICLE BY: Kate Armstrong | images: mark wilkins

HANOI KITCHEN | feature article

Earlier this year, when food journalist-cum-TV-personality Matt Preston included Hanoi Kitchen’s delicious crispy chicken wings in an article on his 2021 bucket list of dining experiences, they flew out the door. But crowds of locals and visitors have flocked to the Bellarine Peninsula’s only Vietnamese restaurant since its opening in 2016. Even during Covid, when the only options were delivery and take away, Hanoi Kitchen was flat out serving hungry locals. After all, as many of us have discovered, the easiest way to travel is through our tastebuds.

To provide a culinary journey of Vietnam and to share their love of the culture and cuisine, owners Nick and Hong Lee offer cooking classes at their cosy restaurant, a converted heritagelisted cottage on Barwon Head’s main street. The classes provide an all-embracing experience in Vietnamese cuisine, with a glass of bubbly. Think fun! Enjoyment is important. This is especially so for Nick who, in his previous executive roles at luxury resorts around the globe, was frustrated when students could merely view a cooking lesson from afar, often via a mirror that was suspended above a prepping station. So, while working in Vietnamese resorts, he introduced cooking classes where each participant had their own station complete with chopping board and knives. It was a crowd pleaser. But there was one fault out of his control: the student’s prepared ingredients were whisked away to be cooked in the resort kitchen. “We could never guarantee it was ‘their’ food they were eating,” he says. In their classes, students not only prepare a selection of dishes – snack, salad, soup, curry, fried rice, or noodles – but they have their meal cooked in front of them. Born and raised in Vietnam, Hong is the youngest of five children who grew up around her mother’s market stall. Along with her siblings – two are chefs in foreign embassies and

two run food stalls in markets in Hanoi – she inherited her mother’s passion for fresh produce and cooking. As a teenager, Hong trained at Hanoi’s renowned French Hospitality Academy before honing her culinary skills over the years at some of Vietnam’s leading luxury hotels, including the Victoria Hoi An Resort and the prestigious Four Seasons Nam Hai Resort. Meanwhile, Nick held executive positions in hotels around the world, including the Victoria Hoi An Resort, which is where he met Hong. The two married and spent the next decade gaining global experience. While Hong took a break, Nick added high-end establishments to his CV: The Farm at Cape Kidnappers in Hawkes Bay, New Zealand and Qualia on Hamilton Island, Australia. Eventually, they chose to settle in Barwon Heads with their two children, attracted by both the lifestyle and opportunities. They wanted passionately to share the tastes of Vietnam, first through their restaurant, Hanoi Kitchen, and then through cooking classes. Nick acknowledges that the interactive classes don’t make you a MasterChef. But, he says, you enjoy a true Vietnamese experience while gaining an appreciation of the flavours that make up Vietnamese cuisine. Not only do you learn about dish ingredients – herbs and spices and sauces 33

Hong Lee ready to share her Vietnamese cuisine tips with her class

– but where you can source the produce, from the basil leaves and lemongrass to the pandan leaf and fresh ginger. “People are often overwhelmed by a new cuisine and all its ingredients and where to get them, so we hope to take the fear out of cooking something new,” he says. The classes are held around a communal table, sometimes outside on the restaurant terrace (heated in winter). A copy of the menu and recipes are at your fingertips. Hong, whose gentle demeanor, and huge smile captivates the most distracted of students, feeds you fascinating snippets about Vietnam’s culinary delights, including the philosophy behind Vietnamese meals (very social and communal, where dishes are served simultaneously). Then it’s time for action. She undertakes three dishes that include Cha La Lot (wrapped betel leaves with pork and beef), Banh Xeo (Vietnamese rice pancake with pork belly and prawns), and Nem Cuon Tom Thit (pork and prawn rice paper rolls). As she chops, rolls, mixes, and samples, she explains each step. “We cook each dish in front of you. And you 34

hanoi kitchen | feature article

eat it. It’s cook-eat-cook-eat-cook-eat!” explains Hong. While Hong’s knowledge is profound, she is also very generous in sharing it, as former student, Jessie Coffetti, attests. Jessie says the class gave her a huge appreciation for Vietnamese cuisine, especially how sauces balance a meal. “Hong taught us that Vietnamese cooking is less about quantities, and more about your own taste. There is no ‘right’ or ‘wrong’; you can flavour something to how you prefer it to be - sweet versus sour - and it was fascinating to grasp this while preparing the dishes,” she says. “Overall, I loved the friendly, intimate environment and the way Hong taught us about the role of cuisine in the Vietnamese culture,” she says. And that’s not all Hong wants to share. “I hope my cooking classes will help people understand the Vietnamese kitchen. To break the fear of learning how to prepare Vietnamese food. To illustrate that it’s simple and basic,” Hong says. “I’d like people to understand the taste and 35

E & D summer 21/22

through touch; they feel and prepare all the ingredients. “Preparing food comes from love. If you enjoy [that], it’s easy to do,” she says. While Hong has had to temporarily put her cooking classes on hold in keeping with COVIDSafe guidelines, there’s nothing stopping you from making a restaurant reservation where you can still get your fingers around a rice paper roll. Add a selection of other dishes and you will have sated your appetite for ‘travel’. So, this summer, forget about your passport. Instead, head to Barwon Heads and take a culinary journey through Vietnam with Hanoi Kitchen. See the vibrancy of the culture through the restaurant’s décor, hear the replicated sounds of a Hanoi market with its atmosphere, smell the aromatic impossible-to-resist dishes, feel the textures as you savour your selected fingerfood and taste the authentic delicious flavours. And better still? You will have experienced the very best of authentic Vietnamese cuisine without having left the country. 36

HANOI KITCHEN

UU37 Hitchcock Avenue.

Barwon Heads VIC 3227

VV FF HanoiKitchenBH 03 4202 0525

hanoikitchen3227

MMenquiry@hanoikitchen.com.au OOhanoikitchen.com.au Opening Hours: Tue-Thu 5 –8.30pm Fri & Sat: noon –2.30pm, 5 –9pm Closed Sun & Mon

WINNERS OF

AUSTRALIAN GOOD FOOD GUIDE REGIONAL AWARD

nEW R E d n U T GEMEN A N A M

oPEnInG hoURS: TUE–FRI 7AM–4PM SAT 7AM–LATE SUN 8AM–4PM

taPaS & CoCKtaIlS SATURDAYS 3.30PM–LATE

32 hIGh StREEt, dRYSdalE 5216 3025

thebungalowrestaurant.com.au

CHEF’S SELECTIONS

SAT 26 FEB 2022 An exciting new format coming in 2022!

Lobster Ravioli

Steak Sandwich

with local King prawns, cherry tomato & shallots, in a lemon butter caper and white wine sauce Chef: Muhammad Available at: Fishermen’s Pier

Chef: Pat Lamanna Available at: GZ Café

fresh, handmade pasta • authentic pizza Wed–Thu: 5pm–10pm Fri, Sat, Sun: 12noon–10pm 361B Pakington Street, Newtown

0452 609 361

iragazzi.com.au

CHEF’S SELECTIONS

Tom Rim

No.17 Pizza

King prawns sauteéd with chilli, tomato, fish sauce and black pepper

Mozzarella, spicy italian sausage, peppers and basil

Chef: Hong Lee Available at: Hanoi Kitchen

Chef: Julian Barbagallo Available at: i Ragazzi

Sourdough Fruit Loaf

try the delicious fresh salmon smoked without artificial colours or ﬂavours

100% sourdough with no commercial yeast gives this fruit loaf it’s fine ﬂavour profile, full of fruit; fresh apple/pear, sultanas, currants, a small amount of peel (in house made from spray free lemons), figs and apricot

Available at: Jenkins & Son Fresh Seafood

Chef: Miek Paulus

Smoked and Fresh Salmon

Available at: Ket Baker

OAD DOWNL TO P OUR A P R E D R O

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8 6 YA R R A S T R E E T NOW OPEN 7 DAYS 5PM—9PM

GEELONG

ORDER ONLINE TAKEAWAY & DELIVERY PIZZERIAADAMO.COM.AU

5222 8390

USE OUR APP SCAN HERE TO DOWNLOAD

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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CHEF’S SELECTIONS

Hand crafted butter

Supreme Nachos

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

Crispy corn chips topped with melted cheese, guacamole, frijoles, salsa, jalapenos, sour cream

Available at: www.lardass.com.au

Available at: Mexican Graffiti

Gelato

Gourmet Napona Pizza

treat yourself to authentic italian gelato and sorbet made onsite at Miss Gina Gelato

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

Available at: Miss Gina Gelato, Clifton Springs

Chef: Will Swinton Available at: Napona

takeaway, catering functions

• all day breakfast • coﬀee & cake • courtyard • catering • cooking classes open mon – fri: 8am – 3pm sat: 8.30am – 1pm

1 martin st, east geelong ph: 5229 6131 43

The Sprout About

Noble Foods

The Sprout about Café has to be East Geelong’s go-to eatery. Christina La Fornara has put her heart and soul into the food sprouting from her kitchen. The 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 diet-goers 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 Friday from 8am, Saturday from 8.30am.

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

Taste Jamaica

Mexican Graffiti

Taste Jamaica Terrace Restaurant is much more than a restaurant. It’s a Jamaican experience.

Mexican Graffiti is so much more than just a restaurant, it's an opportunity to try Mexican food at an entry level in a fun, casual setting. Relax in a friendly family atmosphere inside or enjoy the casual ambience of the new alfresco area out front. Open for takeaway or dine in 6 days a week, from Tuesday–Sunday (closed Mondays). The menu includes Californian-style choices and the full range of classic Mexican flavours including gluten-free, vegan and vegetarian options. Frozen Margaritas and Daiquiris are a popular choice with diners, as is the large range of local and imported beers that pair perfectly with Mexican flavours, as well as a well-established range of wines. Mexican Graffiti is located at 43 Yarra Street, Geelong. Gift vouchers are available for your foodie friends.

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 44

State Health guidelines permitting for dining and catering, if in doubt, just phone us. In the meantime, we are always open for take away coffee, desserts, lunch and a large range fresh or frozen nutritious meals available for pickup or delivery every Friday, ranging from roast packs to curries and everything in between. We have your parents covered as well with our special Seniors Meals offer that is freshly cooked weekly. Don't forget the shop is always stocked with lasagnes, pies, quiches fresh and frozen and a dedicated gluten-free range of products, just like supermarkets, you are permitted to come and get take away, and when not in lock-down, dine in. Oh and don't forget to start you Saturdays off with Ket Baker and La Madre breads baked fresh that morning. For catering enquiries, call into the shop, grab a catering brochure (or download from noblefoods.com.au).

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

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Portarlington Golf Club Take your event to the next level. With large private indoor spaces and our spectacular Terrace overlooking the pristine golf course, we have the perfect location for your next function. From sit-down meals to canapés or share tables to cocktails, our functions team is extremely flexible and knows exactly how to make your party memorable. Whether you’re planning a quiet family get-together or a massive wedding, we can do it all. We have set menus that feature a tasty mix of modern and traditional cuisine – the flavours you’d expect from our beautiful neck of the woods, but with influences from around the world. But we are more than happy to tailor make something specifically for you. And of course, we pride ourselves in sourcing local and sustainable produce. Call Ash on (03) 5259 2492 to get your party started!

UU 130 Hood Road, Portarlington VV (03) 5259 2492 OO www.portarlingtongolf.com.au

GZ Café With a quirky and industrial feel and located in the heart of Drysdale, GZ offers something different for your next celebration. Whether that may be a canapé style function with a grazing table or a sit-down event, we are happy to tailor a menu just for you. We cater for vegans and vegetarians, serving up modern Australian food influenced by Italian and Mediterranean cuisines. 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 1/34 Murradoc Rd, Drysdale VV 5251 5100 MMgroundzer0drysdale@gmail.com FF @GZcafedrysdale

Boxed & Boards

Café Zoo@ Drysdale

If you would like food to be a spectacular centerpiece at your event, Boxed and Boards will make sure your guests are blown away from the minute they set eyes on your platters.

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.

Founder, Zara Ramia started by creating memories for her family and friends many years before she decided to turn this hobby into a flourishing business. She is well known for her incredible Grazing Boxes and Boards featuring the finest range of cheese, meats, fresh produce and accompaniments. Boxes make a thoughtful gift and can be delivered as far as Lorne and Colac. (see website for delivery areas) Whatever the occasion, let Boxed & Boards create an unforgettable experience for you and your loved ones to enjoy!

OO boxedandboards.com.au MMboxedandboards@gmail.com

To start planning for you next event, please contact one of our friendly staff on 03 5251 5333 46

AUTHENTIC JAMAICAN TERRACE RESTAURANT

RooFToP TERRACE | FUNCTIoNS | PARTIES | CoRPoRATE EvENTS | MEETINgS

open thu, fri, sat 12pm—11pm sun 12pm—9.30pm 6/112 PAKINgToN ST, gEEloNg WEST | 03 4226 3735 tAStEJAMAICA.COM.Au

E & D summer 21/22

The Most Fun Functions South of the Border article by: chloe Cicero | images: supplied

Whether you’re looking to dine-in for a fresh bite to eat, or you’re just after some delicious food to takeaway or be delivered to your door, Mexican Graffiti, the most fun restaurant south of the border, has you catered for, six days of the week, from Tuesday to Sunday. 48

However, if you are looking for a venue with a fun atmosphere, where the staff are always welcoming and – pardon the pun – full of beans, then Mexican Graffiti is the place to book for all your upcoming events. Complete with a function room upstairs, Mexican Graffiti has no limits to what kind of occasion they can host. Think birthdays, Christmas parties, Hen’s nights, family catch ups and more, you name it, and they’ll be super excited to host it. What makes Mexican Graffiti the perfect place for your next gathering? Well, in addition to offering free room hire, they also have cheap cocktails, and a vast and affordable flavoursome menu that caters for everyone, so why would you look elsewhere? This long-standing, family-friendly venue has all your Mexican favourites on offer, including traditional menu items such as nachos, tacos, burritos and fajitas, and most definitely not forgetting ever popular Tequila and Margaritas. Have your guests order from the main menu or alternatively, a restricted menu is available if required. Their extensive catering menu also offers plenty of options for vegan, vegetarian, and gluten intolerant diners. The team at Mexican Graffiti understand that almost all party’s kick-off with a few drinks that are a little stronger than the softer kind, so make sure you look through their large cocktail list, and then order one or three of their must have fishbowls. But if cocktails aren’t really your drink of choice, that’s okay, because you can also choose from Corona buckets or other local and imported beers as well as a great variety of assorted spirits, wines and more. 50

In terms of booking your next function at Mexican Graffiti, upstairs is more suited to bookings of 45 or less, but if you have a bigger party in mind, there is always the downstairs area for larger bookings. There is also an al fresco area available for limited guests and ample parking at the rear of the restaurant. Reservations are essential, so to secure a space and confirm the menu for an upcoming event, email juliehardy7@hotmail.com, or telephone 03 5222 2036. Should you wish to treat a foodie family member or friend, gift vouchers are available and make an ideal Christmas or any time present. Be sure to chill out at Mexican Graffiti this summer in the comfort of their air-conditioning with a special amigo or two and enjoy a mouthwatering frozen Margarita or ice-cold Corona.

Mexican Graffiti

UU43 Yarra Street

Geelong VIC 3220

VV FF @Mexican-Graffiti 03 5222 2036

@mexicangraffitigeelong

MMjuliehardy7@hotmail.com Opening Hours: Tue-Thu: 4pm-late Fri-Sun: 11.30am-late Closed Mondays

E & D functions & catering

1 Portarlington Golf Club 2 Café Zoo 3 Noble Foods 4 Café Zoo 5 Mexican Graffiti

NEW Breakfast & Lunch Menu • Fully Licensed • Functions & Catering Mon–fri: 6.30am–2.30pm Sat 8am–12pm Sun: Closed 1/34 Murradoc Road, Drysdale | Phone 03 5251 5100

f groundzerocafe.com.au i

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

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

Night mArket Café zoo • Drysdale 23 high St

On the following Fridays 6pm–late •2021• 17 DEC •2022• 28 JAN 25 FEB 25 MAR 29 APR Proof of vaccination required for entry as market is held at a licensed venue

For more information: Kristie 0413 605 057

E & D functions & catering

1 Taste Jamaica 2 Ground Zero 3 Boxed & Boards 4 Mexican Graffiti 5 The Sprout About

graze boxes | graze tables | using the finest range of fresh produce

& &

boxedandboards@gmail.com boxedandboards.com.au

BR E A K FA S T | B R U NC H | S AL AD S | G R AB AN D GO | CO F F EE 1 4 PAKIN G TON STREET, G EELON G W E S T

Open: Mon–Fri 6.30am – 2pm | Saturday 8am – 1pm | Sunday Closed 57

CHEF’S SELECTIONS

Sweet treats Waygu Eye Fillet Available at: Noble Foods

Vietnamese Noodle Beef Salad Spicy beef with wombok, carrot, chilli, mint, coriander and toasted peanuts with fresh Vietnamese lime dressing

Available at: Portarlington Golf Club

Available at: Parkers Steakhouse, Geelong

A match made in heaven Dark chocolate, anise & blackberry indulgence Wine recommendation: Cornelius Strathallan Syrah Available at: Scotchmans Hill

gelato

we’ve relocated to

Clifton Springs

Open Wed – Sat: 1pm—8pm Sun: 1pm—7pm

47 Centaurus Ave. Clifton Springs 0419 876 966

CHEF’S SELECTIONS

Sodi Share Plates

Jerk Platter

delicious selection of share plates to enjoy during catch-ups with friends

Jerk chicken and Jerk pork, BBQ wings, casava chips, fried plantain, olive bread, coleslaw and dipping sauces.

Available at: Sodi

Come in and taste the Diﬀerence Available at: Taste Jamaica

New faces at The Bungalow

Masterchef Mussels

A big welcome to new owners of the Bungalow, Kellie, Chris and Lani.

Mussels fresh from our farm, with cherry tomatoes, garlic, onion, parsley, white wine and cream Chef: Phil Bitton Available at: The Little Mussel Café

100% SUSTAINABLE CATCHES

FRESH FISH DAILY • OYSTERS • MUSSELS • CRABS 42 GEELONG RD, PORTARLINGTON | P: 5259 2889 JENKINSANDSON.COM.AU

CHEF’S SELECTIONS

Maccheroni all’amatriciana

Belgian Waffles

pancetta, mild chilli in napoli sauce

peanut butter panna cotta, chocolate sauce, banana mousse & peanut caramel head chef: Simon Paramanov Available at: Winter’s Café

Available at: Two Sugars Café, Torquay

hungry? Find all the best venues around Geelong, the Bellarine, Golden Plains, Surf Coast and the Otways by following ED Magazine on Instagram

FR EEER

ISSUE

SUMM

21/22

@eatdrinkmagazine 62

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.

V V V V

5222 2715 newtown 5221 7301 Geelong 0488 777 770 Mt Duneed 5249 5577 torquay