Eat Drink Mornington Peninsula 2020

EAT.DRINK mornington peninsula

2020

From earth to sea, abundance for all to share

All things delicious on the Mornington Peninsula

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EAT.DRINK . . . ENJOY

Welcome to the 2nd edition of Eat.Drink, a celebration of the culinary delights found on the Mornington Peninsula and Greater Frankston.

Lisa Walton, her partner Archie Mitchell, photojournalist Isabella Rose plus the team at Mornington Peninsula Magazine take you on a journey through our best eateries, wineries, distilleries, cideries, breweries and the dedicated and talented people behind them.

This year we have more than 110 foodie hot spots plus amazing storytelling about why this region is an Eat.Drink haven. Gather around communal tables, explore your favourites and experience the new players as we take you through every area and uncover the most amazing venues.

Let Eat.Drink take you from earth to sea — there’s abundance for all to share.

OUR COVERS

All covers and above: Photography and styling by Isabella Rose Photographer Food art by chef Mark Poulter Tableware by Made In Japan www.eatdrinkmorningtonpeninsula.com.au

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SECTIONS OUR TEAM PUBLISHER/DESIGNER Lisa Walton PHOTOGRAPHERS Isabella Rose Photographer Steve Brown (landscapes) FEATURE WRITERS Richard Cornish, Max Allen, Isabella Rose, Lisa Walton, Kate Sears, Liz Rogers, Tom Portet CLIENT RELATIONS Molly Mitchell, Belinda Timmerman, Anna Georgiou PUBLISHER’S ASSISTANT Belinda Timmerman SUB EDITOR Geoff Scott DISTRIBUTION Archie Mitchell WEBSITE AND SOCIAL MEDIA Jasmine Forecast, Kate Sears ALL ENQUIRIES 9708 8222 JOIN OUR TRIBE eatdrinkmornpen

Published by Morn Pen Mag Pty Ltd ABN 55 621 041 512 11/1140 Nepean Highway, Mornington Victoria 3931 Phone 9708 8222

SECTIONS Mount Eliza Mornington Mount Martha Moorooduc

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Safety Beach Dromana McCrae Martha Cove

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Rosebud Capel Sound Tootgarook Rye

88-99

Blairgowrie Sorrento Portsea

104-113

St Andrews Beach to Flinders

118-125

Somers Balnarring Tyabb Bittern Hastings

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Main Ridge Red Hill Merricks Shoreham Point Leo Arthurs Seat

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Frankston and Surrounds

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MAPS Beer Cider + Spirits Trail Map Mornington Peninsula Wine Map

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DIRECTORIES Markets 190 Directory 192 Annual Events

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RECIPES Fresh tomato, olive and preserved lemon sauce

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Casarecce with peas

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Gnocchi with broccolini and spiced walnuts

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Apple and mixed berry crumble

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Fettuccine with mushroom and lemon

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WILSONS WINE CELLAR P.53

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CONTENTS Your passport to foodie heaven by Richard Cornish

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A Peninsula brimming with winemakers, brewers and distillers

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FROM SALT WATER Environmentally-friendly aquaculture with Peter Lillie

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FROM INDIGENOUS Respect, understanding and equilibrium with Lionel Lauch

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FROM RICH HISTORY A supermarket success story

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Almost 100 and the show goes on

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THE SEASONS Changing seasons reveal the many facets of the Mornington Peninsula

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FROM FIRE Environmentally-conscious coffee brewing down south

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FROM GARDEN AND SEA Fresh simplicity with Liz Egan

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FROM EARTH Guy Mirabella’s passion for seasonal sufficiency

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Mushroom meandering and truffle hunting

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FROM AIR Mastering the Peninsula’s micro-climate with Gary Mehigan

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FROM BRANCH A glimpse into generational orchardists with Bianca Paganoni

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FROM PIONEER Primary farming on the Mornington Peninsula

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FROM AIR The brilliance of Mornington Peninsula bees with John Winkels

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FROM DEDICATION Hands-on hinterland cherry and avocado-growing with Trevor Holmes

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FROM GENERATION Dedicated peony farming with Jillian Holmes-Smith

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Sorrento’s seaside sophistication attracts thousands at the turn of the century

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Proud Peninsula girl Stephanie Alexander changed the way we view food

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Killers’ legacy lives on at Bushrangers Bay

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Peninsula Uncorked - A glimpse into some of the great local drops

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THE MILBRI P.97

MITCH & CO CAFE P.132

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HIGHER GROUND P.40-41

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Your passport to foodie heaven

Welcome to the 2o2o edition of Eat. Drink.

Mornington Peninsula, the food and winelovers’ guide to one of the most beautiful parts of the world. It is completely updated and has excellent new entries, making this an unequalled collection of the best places to eat and drink on the Mornington Peninsula. It is the go-to publication covering every venue you need to know about, from the best place for your daily cup of coffee to an exhaustive selection of wonderful dining establishments. It includes places for everyday lunches and dinners to award-winning restaurants.

Written by Mornington Peninsula locals for locals and visitors alike, this is a publication that should sit on top of every food-lover’s coffee table.

What I have noticed over the past few years is the increasing trend of well-known chefs, sommeliers and managers from Melbourne and around Australia to make the Mornington Peninsula their home. Some have come here for the beautiful environs and easy lifestyle. Others were raised here and have returned to be near family and friends. I don’t blame them. I too am Peninsula-born and bred. I am also a food writer. The son of dairy farmers. We had a dairy farm at Shoreham.

My siblings and I were brought up on a diet of fresh milk, cream and yoghurt, vegetables from the garden and eggs from the chooks. My love of the flavour of the food we raised on the farm led me to become a food writer. I have been lucky enough to travel the globe, eating my body weight in the food prepared by some of the world’s best chefs, cheesemakers, charcutiers and bakers many times over. These days I find myself more and more drawn to the country where I was raised to eat the food and drink the wine — and cider, gin, whisky, rum and beer — made right here on the Peninsula.

a Greek-inspired seaside restaurant or an American-style barbecue joint in what was once a garage. In the established bayside centres of Frankston, Mornington and Mount Eliza you’ll find some of the best international cuisines, from Thai to Korean to Italian. What we’ve also seen over recent years is the rise of the distillery. Gin, rum, vodka and whisky are big business in Victoria, and we are well-represented in distilleries offering some of the best-tasting experiences in the nation. Some are tucked into industrial areas, as are some of our best coffee roasters. That’s something you need to understand about this incredibly diverse region — we have beautiful wineries only a few minutes from an industrial estate where you get a great beer and some great café food. Then there are the winery restaurants with their sweeping views across the landscape. Sometimes it feels like the very best of Melbourne and regional Victoria has been compacted down to a little slice of land that in some places is just 15km wide.

So this is your food and beverage passport to the Mornington Peninsula. You may be familiar with some of the names in here; others won’t have quite the same ring. I encourage you to explore the Peninsula, using this book to find new favourites and create new experiences. All I ask is that you take your time, enjoy the company of the people you’re dining with, have fun with the staff and enjoy this truly beautiful part of the world.

Cheers.

RICHARD CORNISH

The Peninsula has changed dramatically since I was a lad. We didn’t go out much. There wasn’t much around. We could go down to the bistro at the Flinders pub for fish and chips, but they were never as good as the flounder we speared by spotlight at Point Leo and served with potatoes from the garden. I remember my first experience with a restaurant. It was some time in the early 1970s and there was a restaurant in Blairgowrie that had a sign in the window that read “Children Not Welcome”. Thankfully, it’s a very different world today.

The Peninsula, in my opinion, is the best region in the state, offering a broad range of food, wine, shopping and fine dining. It starts with the produce off the land sold at farm gate stalls and shops. Their offerings may range from something as simple as bags of juicy lemons to sheds filled with freshly harvested organic vegetables.

Here you’ll find orchards where you can pick your own fruit and others where you can try outstanding cider made from their own fruit. There are also numerous markets and farmers’ markets selling great seasonal produce. Add to this the world’s best independently owned supermarkets in the seaside suburbs and in the hinterland.

Then there is the café culture. The Peninsula has a large population of well-travelled locals with high customer expectations, so there is competition for good coffee, good breakfast dishes and healthy lunch offerings, all with excellent service. So you can expect to find cafes as good as — if not better than — those in inner Melbourne.

What is also noticeable is the rise of the everyday diner. This could be www.eatdrinkmorningtonpeninsula.com.au

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A Peninsula winemakers, I can still remember the first time I tasted a Mornington Peninsula wine almost 3o years ago. It was a pinot noir from a vineyard near Dromana, one of only a handful of wineries that had opened in the region since the early 197os. The Peninsula back then was very much an emerging, exciting new wine region, and this pinot tasted different to other Australian examples of the variety I’d tried. Lighter in colour and perfume, it had lovely juicy red fruit and finesse. You could taste the cool sea breezes in it. It had a delicious sense of place.

Now, of course, three decades later, the Peninsula is covered in more than 200 vineyards, with 50 cellar doors open to the wine-loving traveller. It’s one of Australia’s highest-profile, most highly-regarded cool-climate wine regions.

Not only that, but the winemakers have been joined by brewers, cider makers, gin distillers, coffee roasters and more. Drive through the Peninsula in 2019 and you’ll come across the sights, smells and sounds of delicious drinks being made around every bend and over every hill. Vineyards full of ripening grapes, cellars full of slumbering barrels. An orchard dripping with apples waiting to be crushed and pressed. The pungent smell of hops and grain fermenting in a brewery. The glint of gleaming copper glimpsed through a distillery door. The rich, heady smell of coffee wafting from a crowded café.

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brimming with brewers and distillers It all feels new and shiny, mainly because a lot of these winemakers, cider makers, brewers and distillers have only set up shop in the past decade or so. And they still have that honeymoon glow about them, which makes this a particularly exciting region to visit.

The Mornington Peninsula is a tongue of land surrounded by water on three sides: Port Phillip Bay, Western Port and Bass Strait. Thanks to its southerly latitude and this powerful moderating maritime influence, the climate here is cooler than much of the Australian mainland. For thousands of years, this country has been home to the Bunurong people, traditional owners with an intimate knowledge of the plants that had evolved in this climate, in this landscape full of flavour. One drink traditionally enjoyed by Aboriginal people across southern Victoria was called beal. Made by steeping banksia flowers in water, the nectar-rich liquid was sometimes left to naturally ferment, producing a mildly intoxicating, light, mead-like drink.

As the newly arrived 19th century European quickly discovered, much of the Peninsula — particularly the deep rich red volcanic soil country up on Red Hill — is perfect for fruit growing. Orchards flourished.

Vineyards, however, had a less successful 19th century start. One determined Dromana grape grower managed to garner an honourable mention at an international wine competition in 1886, but another early vigneron, William Balcombe, made wine known locally as ‘Balcombe’s vinegar’ — not very appetising. By the 1920s, the Peninsula’s few early vineyards had disappeared, the land yielding to dairy farms and orchards. At that time, Australians were more interested in fullerbodied, mostly fortified wines that could only be grown in warmer climates.

There was a glimmer of a revival in the 1950s when the well-known Seppelt wine family planted a small vineyard near Dromana, but those vines were destroyed by a bushfire in 1967. The modern Peninsula wine industry only began in earnest in the early 1970s when visionaries such as Nat and Rosalie White at Main Ridge and Baillieu Myer at Elgee Park planted grapes and started making wine on a small scale, inspiring others to plant and who in turn inspired yet more newcomers keen to embrace the vigneron lifestyle.

Like the 1970s revival vineyards, most of today’s wine operations on the Peninsula are boutique. The crumpled countryside and cool climate still make large-scale viticulture hard here; even the larger wineries such as Stonier and Yabby Lake are small by national wine industry standards.

Over the past two decades, three grape varieties have emerged as the Peninsula’s signature wines. Chardonnay and pinot noir are the frontrunners — the region produces some of the best examples of these grapes in the country — with pinot gris coming in a close third as a particular regional speciality. Pioneered by Kathleen Quealy and Kevin McCarthy at T’Gallant in the early 1990s, the grape is made into several distinct styles. If it’s harvested early it produces a crisp, dry white often called by its Italian name, pinot grigio; if it’s left to ripen longer on the vine it makes a richer, spicier white; and if it’s fermented on skins it produces a wine that sits somewhere between a rosé and a light red.

With almost five decades of grape-growing wisdom behind them and a great willingness to share knowledge among members of their wine community, the Peninsula’s winemakers have learned how different landscapes produce different characters in their wines — especially pinot noir. Pinot grown in the sandy soils around Moorooduc, for example, tastes remarkably different to pinot grown up on the deep volcanic soils of Red Hill, or the grey-brown loamy soils of Merricks

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looking out towards Western Port. Thankfully for us wine-lovers, this exploration of the Peninsula’s terroirs is finding its way into the bottle.

Turn up at many of the region’s cellar doors today and you’ll often find exciting, focused wines from contrasting sub-regions, from single vineyards, and even from distinct blocks within the same vineyard.

As well as boutique cellar doors, you’ll also find lots of old cool stores down shady lanes here — big sheds clad in corrugated galvo that once stored fruit from the orchards that were so important on the Peninsula before the vineyards arrived. Over the decades, many apple growers have used a small portion of their crop to make cider for home consumption, but in recent years a few have stepped up production and launched their own ciders on to the market. Most of these are made using dessert apples such as Pink Lady, but a growing number of forward-thinking orchardists have planted or grafted on proper English and French cider apple varieties such as Kingston Black and are making more characterful, tangy ciders from them.

As wine tourism has grown on the Peninsula over the years, other drinks producers have also grasped the opportunity and established complementary businesses in the region. Red Hill Brewery was the first — planting hops at its cellar door so visitors could see and smell the raw materials of beer growing in the rich red soil — and many others have joined it. A new microbrewery seems to open every month on the Peninsula.

Distillers have been slower to tap into this market. For a few years the region was home to only one distillery — Bass & Flinders — but there are now a handful of others producing everything from gin to whisky.

One, the Original Spirit Co., is even making innovative liqueurs and spirits incorporating native Australian botanicals, the flavours of the landscape.

These new drinks are every bit as exciting as that first taste of Mornington Peninsula pinot 30 years ago.

MAX ALLEN

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FROM SALT WATER Environmentally-friendly aquaculture with Peter Lillie About 1km off Nunns Walk, from Linley Point Lookout at Fisherman’s Beach to Balcombe Creek in Mount Martha, there’s a grid of ropes crisscrossing, swirling and swaying in the salt water. The wild wind has its way with these long polypropylene limbs. It whips and lashes, howls and crashes them up and around. There’s 4o of these tentacles spanning 16om across the surface of the water, below them 1oo,ooom of vertical lines sprouting down into the depths from the sun-bleached buoys bobbing brightly overhead. Below, saltwater gold grows. Mount Martha mussels.

It’s not easy growing mussels, even when you’ve marked your plot of sea with six huge buoys that are visible by day and lit up at night.

Yachts sail through the ropes, speed boats hoon over them and the sometimes brutish gale-force wind . . . well, that’s another story.

Then there’s the problem of not enough or too much rainfall, exotic species, tube worm, hydroids and sea-squirts who don’t know when to quit. With a 21-year lease on his 100ha-plus parcel of sea, Peter Lillie, who has been fishing commercially since 1986 and holidaying on the Peninsula with his family since forever, has developed his mussel farm into an Australia-wide provider of the finest saltwater produce as well as recently commencing international exports.

He explains: “I come from generations of wool producers and exporters and began harvesting a range of shellfish products before focusing on mussels. I’ve been a recreational fisherman since I was a kid. My granddad had a house and boat shed in Mount Martha in the 1930s, and my father subsequently bought the house next door with another boatshed, so plenty of time was spent fishing and boating from the north beach. I bought a tuna boat in the mid ‘80s in New South Wales after previously fishing commercially for coral trout in Queensland before returning to the Peninsula and farming mussels and abalone with my brother and business partner. That was 2006.

Abalone proved difficult to produce so we went with mussels, which are consistently great because of the environment in which they grow and our commitment to sustainable practices. The water in Port Phillip Bay is pristine and the mussels’ filter feeding mechanism helps to maintain a healthy marine environment. They also act as a natural carbon accumulator.

“It took us a while to get up and running because we required a constant supply of ‘seed stock’ in the form of spat, which are tiny young mussels. These were no longer readily available due to the depletion of natural mussel brood stock in the bay, which was mainly

All photos by Peter Lillie except Peter Lillie (above) with a few nice mussels taken by the late Hayden Godony.

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caused by predation from the introduced Pacific starfish. It’s tricky finding large numbers of spat in the wild so we established a hatchery in Queenscliff with help from the Victorian Fishing Authority. It takes about 18 months for the spat to develop. Each year’s crop is grown from the hatchery, which means there’s no need to take spat from the wild and bang, sustainability loop closed. You’ve got to think about the generations to come.”

Peter likes his mussels pickled or in a marinara. Some of the best Peninsula and Melbourne chefs love to create delicious dishes with Bay Sea Farms’ leading lady, who sheds her shell with grace, Mount Martha mussel-style. “Because our mussels are suspended on ropes at sea where they filter plankton, there’s nothing added,” says Peter.

“We can’t feed them or fertilise them. They are just left to develop so the production process is completely natural. We also have very strict rules about ensuring the quality of the water our mussels are grown in

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and we test it every two weeks for E-coli and phytoplankton. If there’s over 30ml of rainfall we have to stop harvesting. It’s been proven that Mornington Peninsula waters are among the most consistently safe bivalve shellfish-growing areas in the world.”

The Peninsula is the place for anyone who fancies fresh mussels.

Whether you’re grabbing the catch of the day straight off the Mornington Pier or visiting one of the region’s stellar dining destinations, you’re bound to find some of Peter’s mussels on your tasting table. From the waters of Port Phillip Bay and surrounds, they come to you from where the wild things grow intuitively and with the environmental aquaculture aesthetics of a bay that surrenders itself completely to amazing sustainable capabilities. To produce another day and then yet another.

LIZ ROGERS

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FROM INDIGENOUS Respect, understanding and equilibrium with Lionel Lauch If you ask a plant’s permission to pull it from the earth and it comes away easily, then it was meant to be. This is the Indigenous elders’ teaching. To have respect for all living things. Plants, insects, the earth. To ask first and then you shall receive.

Our First Peoples’ complex and sophisticated society and the inherent connection with their environment and surrounds is something to marvel at. Hunting and foraging techniques that focus on forward thinking and kindness have been passed down through the ages with the understanding that there is enough if enough is all you take.

Mornington Peninsula Indigenous educator Lionel Lauch, (above right), explains: “Indigenous culture plans seven generations ahead to ensure there will be enough for those who follow. It has been recorded that our culture on the Mornington Peninsula dates back to over 100,000 years. Indigenous people were the first villagers to make bread from crushed native seeds like millet and kangaroo grass and are therefore the oldest bread-makers in the world, dating back at least 30,000 years, which was well before the Egyptians. Implements like grinding

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tools have been found on archaeological digs. We made ‘kitchen cupboards’ in trees and stored our grain for up to a year in watertight spaces within their trunks and in miniature huts.”

Dark Emu author Bruce Pascoe, a Bunurong and Tasmanian man, suggests there are records of stories and songs about the baking of flour from across the country before colonisation too. But this is just the beginning of the incredible complexities and far-reaching tastings to be gathered from the First Peoples’ palate.

Lionel continues: “The drooping she-oak is the favourite tree of the Bunurong people to sleep under because they can hear the sounds of their ancestors, their spirits. It is a male and female tree. The wood is used for tools and the seed pods contain starch, which is collected and then used to make rotis and pancakes. The leaves are also used as a mouth-freshener. You grab some and chew them, which produces saliva. Mix the saliva and the leaves together and you get a lemon flavour. Plants like the long-leafed lomandra taught me respect. Its spiky leaves can cut you and you’ve got to be careful, but at the base of the leaf is a small bulb that tastes just like snow pea, which is delicious, but you must have patience. The leaves are also used for

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PHOTO BY KEITH STEAD

making ropes and jewellery while the flower and seed pods can be crushed for making bread, which is women’s work.”

The incredible range of Indigenous plants growing from coast to coast to high on Arthurs Seat deliver a completely natural and plentiful Peninsula cuisine buffet brimming with flavour and nutrition beneath expansive rolling skies. But you have to know where to look and what to look for. Lionel continues: “Our Indigenous flora is delicate and can be easily damaged. It’s not advised to go off looking by yourself.” Yes, the plants here are covered in salt and the edible fruits and flowers flourish from the Port Phillip Bay foreshore to the thundering roar of Bushrangers Bay, but care and respect are the rules of the day. From pigface growing along the coastline with its purple/pink flower and

kiwifruit-tasting edible fruit to black wattle seeds tasting like sesame seeds and growing wild on Arthurs Seat, the food supply is bountiful and precious. Lionel goes on: “The edible sap from the black wattle tree, which represents the elders, was used as bubblegum or jelly, while the bark can be crushed up and used as a medicine for digestion problems and open wounds. The tree is also used in smoking ceremonies and the wood is used for tools. Then there’s the witchetty grubs that live in the tree — the beetle larvae in the trunk and the moth larvae in the root. You can either eat them raw or cook them and they are packed with protein. The cherry ballart, which represents children, has a stone fruit where the pit grows on the outside. It is high in antioxidants. Indigenous people have been making energy drinks from the manna gum’s sweet sap for generations.”

The breadth of Indigenous understanding of nature is wide, intense and intelligent. When hunting, a prayer is said for the animal before they put it to sleep. When fishing, the creek is followed to where the water is still, wattle tree leaves are crushed against a rock or log and the juice is allowed to drip into the water to put the fish to sleep. Gently. Humanely. Gracefully. From smoking eels coated in oil in trees in Red Hill to communities gathering together in kitchen middens dotted along the back beaches to Cape Schanck and along the foreshore, the food, life and culture of Indigenous people on the Peninsula is vibrant, rich and underestimated.

Lionel concludes: “I’m now teaching chefs at some of the most respected kitchens on the Peninsula about Indigenous foods and how they can be used. Indigenous people have always constructed our own roasting ovens and pressure cookers using hot rocks and water or melaleuca bark soaked in water and used over a hot fire. Our kitchen middens, where we ended the day roasting meat in herbs and spices, making tools and weaving baskets, reveal how well-organised our culture has always been.” And naturally delicious.

Lionel Lauch gives guided walks across the Peninsula through his nonprofit organisation Living Culture.

LIZ ROGERS

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FROM RICH HISTORY a supermarket success story In 2o2o Ritchies will celebrate 15o years of continuous service as Australia’s longest trading licensed supermarket group.

It is indeed a rich and very proud history.

From one small grocery store in Frankston, Ritchies has grown into Australia’s largest independent supermarket and liquor chain with 79 supermarkets throughout Victoria, NSW and southern Queensland. It is one of the top 20 retail companies in the country with a turnover of more than $1.1 billion, and it has donated $50 million to schools, clubs and charities through its Community Benefit Program.

By any definition, Ritchies is a remarkable success story — but it could all so easily have ended before it began.

Having left London for Melbourne on November 25, 1851, 17-year-old Thomas Ritchie was one of 50 passengers aboard the Isabella Watson when she struck Corsair Rock and capsized near Point Nepean on March 21, 1852. Nine people lost their lives, but Thomas survived. In 1854 he moved to Frankston — then just a small fishing village — and two years later married Margaret Kennedy. In 1863, their four children died in a house fire, but local farmers were able to rescue the couple’s baby, Rose, as the roof caved in. Thomas and Maggie never forgot the support their

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community showed them as they set about rebuilding their lives.

In 1870, Thomas established the first Ritchies grocery store in Frankston’s Bay St — now Nepean Highway — and was granted a liquor licence three years later. After Thomas died on September 15, 1907, Rose became the face of Ritchies until she retired in 1928 and sold her store to businessman Melville Tomasetti.

Nelson and Elsie Morris took over the lease in 1945.

Ritchies’ first full self-service supermarket opened in 1956 in Thompson St, Frankston. In December 1971, Ritchies entered the modern era when young supermarket professional Barry Cameron bought the business; the Cameron family, along with many of the past and present Ritchies staff, remain the major shareholders in the company. The Australian wholesaling company Metcash IGA acquired a 26 per cent shareholding in 2005. After Barry died in 1984, Peter Carson took over as managing director; when Peter retired in1994, Fred Harrison became CEO — a position he still holds today.

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For the past 25 years, Ritchies has been a financial lifeline for many small charities, sports clubs, primary schools and service groups through its Community Benefit Program, which encourages customers to nominate a charity to receive a percentage of the money they spend at the stores. Ritchies is also an active supporter of many larger organisations, such as Victorian fire brigades ($2.9 million), the Royal Children’s Hospital ($1.5 million),

Cancer Council ($2.5 million), RSPCA ($2.5 million), and the Salvation Army ($1.4 million).

Ritchies also donates large sums to the Lord Mayor’s Charitable Foundation to be held in trust and used for significant environmental catastrophes such as bushfires and floods, and supports many drought-affected communities and social programs for rural areas.

Today Ritchies employs more than 5500 staff.

Ritchies continues to prosper in one of

Pictured from top left: Ballacrain House, the site of the first Ritchies general store in 1870; Ritchies liquor store (interestingly, the obscured sign bottom right is advertising Brinds Gin, distilled by the Cameron family’s great-great-grandparents’ Brind’s distillery in Dunnstown, just outside Ballarat); the wreck of the Isabella Watson off the heads of Port Phillip Bay.

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the most competitive sectors of retailing, modernising, fine-tuning and growing its network with great success — in 2019 the Ritchies Fine Food and Wine Supermarket in Dromana was named the world’s best IGA store at the International IGA Conference in the US.

Pictured above: Thomas Ritchie

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Almost 100 and the show goes on Twelve hundred people surged through the doors of the newly built Red Hill Cooperative Coolstores on Wednesday, March 29, in 1922 to be part of an exciting happening. The long grading room inside was stacked with exhibition stands made from trays and empty fruit cases, which were covered in white paper and bed sheets, while magnificent massive marrows and pumpkins, cornstalks and bags of potatoes rose and spread out alongside sheaves of oats and cases of appetising apples in all their glory.

Mornington Peninsula residents had arrived in the morning, their buggies bulging with picnic baskets and billies and their imaginations filled with the anticipation of excellence. The out-of-towners came from Flinders St with their lunches packed to see the orchardists arrange their fruit with pride, while women came together to display their carefully crafted dressed dolls, rugs, framed paintings and baked goods. This first of many annual show days to come was a time to celebrate the diverse craft and produce grown in Red Hill and surrounds. It was also a day that began an almost 100-year journey of commitment to showcasing the Peninsula’s unique culture, history and values.

The Red Hill Horticultural Society held its first chrysanthemum show in the Dromana Mechanics Institute in 1896, which sparked an interest in country shows that has lasted up until the present day. From the Red Hill Agricultural and Horticultural Society Show’s grand opening continues over page

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Almost 100 and the show goes on in 1922, when six axemen straddled their logs ready for the chop, colonial ovens offered up their home-baked treats and up to 400 revellers stayed on for the Grand Dance to sway and play the night away, its impact has been far-reaching. Yes, the face of farming on the Peninsula has morphed from mainly dairy and apple-growing to modern-day olive, vine, avocado, strawberry and alpaca nurturing and cultivating, but the same commitment to loving the land from where our simply scrumptious and A-grade produce comes from is just as strong today as it was back then.

The modern-day Red Hill show looks like this: wheat from Tuerong, truffles from Red Hill, mussels from the bay, honey, craft beers and cider, apple pressing and pie competitions, woodturning, woodchopping, baby animals, craft, art and rides — and that’s just for starters. Social interaction and celebration of all things delicious and creative on the Peninsula follows on from that first show all those years ago, where the fruits and vegetables displayed went on to city shows and were eventually donated to the Melbourne Homeopathic Hospital.

With the success of the first show behind it, the society came together to clear the land and build the Pioneers or Green Pavilion in time for the next show in 1923. It still stands proud today.

Years on and Red Hill still embodies the essence of community and dedication to distinction. With love, the Peninsula growers and producers bring their harvest and merchandise to you through an age-old institution — the Red Hill Agricultural and Horticultural Society Show, which is steeped in history. We think that’s something very special.

LIZ ROGERS

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THE SEASONS

Changing seasons reveal the many facets of the Mornington Peninsula Words by Richard Cornish, winter, spring and autumn recipes by Guy Mirabella

WINTER

The clouds roll in from the west. Dark and foreboding. Port Phillip Bay reflects the mood of the sky and settles for gunmetal grey. Everything is still and quiet. Except for the cry of a pair of plovers. For many, winter on the Peninsula is their favourite time of the year. Apart from some busy weekends celebrating wine in winter, the Peninsula settles into a lovely state of calm. This is the time of the year when farming families get together and safely light their bonfires. A time when the paddocks are dotted with the joyful white shapes of newly born lambs.

It’s when winter storms wash driftwood on to the beaches and the old gum trees lose a limb or two. Inside it’s the time to stack the wood bin, throw another piece of wood on the fire and sit back into the couch with a glass of smooth pinot from a local winery. It’s the season for the last of the wild mushrooms and the start of slow-braised meat dishes, of hearty apple cakes and bottomless pots of tea. There can be a lot of rain but that means the creeks are flowing, the frogs are croaking, and the dams are full. There can be cold, cold nights but these are essential for a good apple and cherry season. But just as the grey and the cold seem to have gone on for ever, the clouds part, the sun bathes the Peninsula in golden winter light and the wattles blossom with a million yellow pom-poms. This is winter on the Peninsula.

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Casarecce with peas 2 cups olive oil 3 cups fresh or frozen peas, blanched 100g baby spinach leaves 3 cloves garlic ½ cup flat leaf parsley, chopped ½ cup dill, chopped sea salt and freshly ground black pepper 500g casarecce 100g ricotta grated pecorino cheese Serves 4 METHOD: To make the pesto, place the oil, 2 cups peas, spinach leaves, garlic, parsley, dill in a food processor and process to form a paste. Meanwhile, cook the casarecce in a large pot of boiling salted water until al dente. Drain and return to the pan. Add the pesto and remaining peas to the casarecce and mix well. Serve with the ricotta and pecorino cheese.

eatdrinkmornpen

SPRING

Down country lanes, where the old orchards look out on to Western Port Bay, the trees are now cloaked in pink and white blossom. Beekeepers are kept busy moving their hives from one orchard to another, making sure the fruit trees are pollinated. In the vineyards, the buds on the vines swell and burst, releasing the cordons, the new green vines on which this year’s harvest will grow. Out in the forests, male rosellas stand sentinel outside tree hollows as their mates sit patiently on this season’s eggs.

The cold of winter long gone, the pastures now start to grow and begin to send up long tufts of leaves and the beginnings of the seed heads. In the long rows of fertile free-draining soil, the market gardeners are planting out their summer crops of tomatoes, eggplants, peppers, corn, beans, and leafy greens. Up in the rolling hills of Red Hill, the cherries begin to ripen. Orchardists battle the birds with protective nets to allow the deep red globes of sweet-fleshed fruit to reach their full potential. By Melbourne Cup Day the fruit is ripe, and the orchardists open their gates and invite visitors to pick their own. Our chefs can be seen walking the beaches, picking the first flush of native greens to dress their plates. Now is the time of year they put on the first of the delicate spring greens, asparagus and peas, duck, rocket and cherries, lamb and new beans. This is spring on the Peninsula.

Gnocchi with broccolini and spiced walnuts Gnocchi 1.5kg floury potatoes (such as sebago or désirée), peeled 1tbsp salt few gratings of fresh nutmeg 2 eggs 375g plain flour Broccolini 4tbsp olive oil 1 medium onion, finely chopped 2 broccolini, cut into chunks 1 garlic clove, finely chopped salt and freshly ground black pepper Spiced walnuts 1tbsp olive oil 1tbsp honey 100g walnuts 1tsp ground cumin 1tsp ground coriander ¼tsp cayenne pepper ½tsp cinnamon ¼tsp nutmeg

METHOD: Heat the oil in a large frying pan. Add the onion and broccolini and cook gently until the onion is translucent. Add the garlic, salt and pepper and stir. Set aside. To make the spiced walnuts, heat the oil and honey in a frying pan. Add the walnuts, toss and gently heat over a medium heat. Coat the walnuts well with the oil and honey. Take off the heat and sprinkle with the rest of the ingredients.

Spread out on a plate to cool and roughly chop. To make the gnocchi, cook the potatoes in a large pot of boiling water until tender but not falling apart. Drain and allow them to dry for a few minutes. Pass them through a food mill or potato ricer into a large bowl; if you don’t have either of these, use a potato masher and mash as smooth as possible. Mix in the salt, nutmeg and eggs. Add the flour and loosely press it into the potatoes with your fingers until the mixture begins to come together as dough. It should spring back when lightly pressed.

If it seems too sticky you may need a little extra flour. Don’t knead or over-work the dough or the gnocchi will end up gluey and tough. Put the dough on a floured work surface. Roll into thin sausages and cut them into 2cm pieces. Cook batches of gnocchi in salted boiling water until they tumble freely on the surface. Remove from the water with a slotted spoon and drain. To serve, heat the broccolini and stir through the cooked gnocchi. Pile on serving plates and sprinkle with the spiced walnuts.

Serves 4

www.eatdrinkmorningtonpeninsula.com.au

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SUMMER

The fine white sand is warm underfoot as the swell rolling in from Bass Strait forms waves that crash down around the rocky reefs. Surf’s up on the Western Port beaches.

On the other side of the Peninsula, bathers flock to the golden sandy beaches, some of which are lined with bathing boxes that seem to compete to be the most colourful. The westerly breeze picks up and a handful of kite surfers cut their way through the fine choppy waves.

The second wave of cherries, big round morellos, are ripening on the trees while the berries enter their full summer flush — raspberries, loganberries, blackberries and of course the strawberries for which the Peninsula is famous. As the grass in the pasture begins to dry, farmers race to cut, rake and bale it into hay before the summer thunderstorms roll in. This is stored to feed the animals during the cold days of winter. The few farmers who grow old-fashioned wheat varieties are now harvesting their grains for specialty bakers. The cheesemakers in Red Hill and Main Ridge continue to produce excellent fresh cheeses every day while the first of their aged cheeses, made from the rich spring milk, are ripe enough to eat.

Now is the season for long leisurely lunches in winery restaurants, glass in hand, a chance to wander around the sculptures. It is the time for friends and family to book a big table at their favourite eatery to gather and celebrate the season. It’s a time to put the work tools down and enjoy the sun. This is summer on the Peninsula.

Apple and mixed berry crumble Recipe provided by Sunny Ridge Strawberry Farm 2 cups frozen or fresh mixed berries (blueberries, raspberries or strawberries 4 Granny Smith or Pink Lady Apples ¼ cup white sugar ¼ teaspoon cinnamon 1 tablespoon Sunny Ridge blueberry jam 1 cup rolled oats ½ cup plain flour ½ cup brown sugar ¼ cup of shredded coconut Pinch of salt 100g cold butter 2 teaspoons honey Thickened cream or ice cream to serve Serves 8-10

Preheat oven to 180°C. Grease a medium size ovenproof baking dish.

Sprinkle crumble mixture evenly over the berry and apple filling.

Drizzle honey (optional) over top of crumble for extra sweetness!

METHOD: Peel, core and cut apples into 2cm pieces and place in a large mixing bowl with mixed berries. Fold in Sunny Ridge blueberry jam, white sugar & cinnamon until well combined. Spoon berry and apple filling into ovenproof dish.

Combine oats, flour, brown sugar, coconut, salt and butter in a blender until it resembles a crumble texture or to your desired texture.

Bake for 25 minutes or until golden.

Remove from oven and allow to cool slightly before serving with your choice of thickened cream or ice cream.

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Can also be baked into individual servings Alternative can be cooked 1-2 days prior and refrigerated.

Reheat before serving. eatdrinkmornpen

AUTUMN

With the sting of the high summer sun now waning, the Peninsula slips into months of settled weather and perfectly still sunny days. This is the crucial time of the year for our winemakers as they keep one eye on the weather and the other on the grapes slowly ripening. When they have reached the perfect balance of ripeness and flavour, the grapes are harvested. Then our lanes and roads are busy with tractors and trucks carrying crates of grapes to the wineries. They are joined by the apple pickers who bring in the fruit. Out on the bays, our mussel growers harvest their large plump mussels, described by some as the best in the nation, particularly at this time of the year. As the days get shorter the leaves on the deciduous trees turn yellow, orange and vermillion, making a dramatic spectacle in our parks and streets. Soon the first of the autumn rains come and fall on the still-warm earth, causing the mushrooms to erupt from the ground, dotting the paddocks with white rings and the pine forests with arcs of orange pine mushrooms and yellow slippery jacks. Taking their cue from Mother Nature, the chefs start putting on warming dishes featuring pinot-friendly fungus and rice dishes, roasted chicken and salads with the last of the tomatoes. There are pickled morello cherries and duck, mussels with saffron and white wine and desserts of orchard fruit such as apple tarts and quince puddings. This is autumn on the Peninsula.

Fettuccine with mushroom and lemon 30g dried porcini mushrooms 5 cups chicken stock, simmering 150g swiss brown mushrooms, chopped 150g oyster mushrooms, chopped 4tbsp olive oil 60g butter 1 small onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, finely sliced 2tbsp dry marsala 1 bay leaf 4 sage leaves 4 thyme sprigs 2 marjoram sprigs 2 cups pouring cream 1 cup freshly grated pecorino cheese zest and juice 1 lemon sea salt and freshly ground black pepper 400g fettucine 1 lemon, peeled 1 cup toasted walnuts, finely chopped 1tsp dried chilli flakes, finely ground Serves 4

www.eatdrinkmorningtonpeninsula.com.au

METHOD: Place the dried porcini mushrooms in a pot with 5 cups of water. Bring to the boil and simmer for 20 minutes. The water should reduce to just over 3 cups. Drain the mushrooms from the pot with a slotted spoon, finely chop and set aside. In a heavy based pan, heat the oil and half the butter. Add the onion, carrot, celery and cook until onion is translucent. Add the garlic, porcini, swiss brown and oyster mushrooms and stir. Cook for 5 minutes.

Add the marsala and stir until it evaporates. Add the bay leaf, sage, thyme and marjoram. Add the cream and pecorino cheese, lemon zest and juice. Season with salt and pepper. Stir, cover and rest. Meanwhile, bring water to the boil in a large pot, add salt and cook the fettucine until al dente. Drain the pasta and place back in the pot. Add to the mushroom sauce. Gently toss and plate on a large serving dish. Scatter the toasted walnuts over the top. Place the lemon skin over the top. Sprinkle with the ground chilli flakes.

Serve with a bowl of grated pecorino at the table.

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MOUNT ELIZA MORNINGTON

PHOTO: STEVE BROWN

To fish is to survive, thrive and provide. Along the coast of Port Phillip Bay, where the angling boats banter and the yachts hoist their sails, is the place where families gather and visitors connect. Streets meander with their leafy guardians swaying and eclectic villages buzz with the sound of shoppers, diners, music and laughter. This is the space where desired real estate, excellent education and endless entertainment collide to provide a very special life.

Coffee culture rules in these villages, with global food and live music venues just around the corner and the Mornington Peninsula winery trail only moments away. Gather your friends to find farm-fresh organic produce and award-winning fine food merchants, wine bars and distilleries, or venture into one of the coastal pubs with seafaring folk to enjoy a Peninsula-made brew.

Diversity reigns from the undulating thoroughfares of Mount Eliza and Mount Martha to the windswept salty streets of Mornington and the rural plains of Moorooduc. Industrial estates overflow with art, food and coffee-crafting innovators who are driving the metamorphosis of a region that is determined to expand and stand on its own two very creative coastal feet. Premium Italian, Mexican and waterfront seafood dining delivers while the wide selection of wineries offer up long, lazy tastings and grazings.

So close to Melbourne and yet far enough away, come stay with people who understand hospitality.

From cellar door to a luxury getaway, there’s more to explore than ever before on the Mornington Peninsula.

Cast your line and catch a ride.

LIZ ROGERS

YABBY LAKE VINEYARD

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WILSONS WINE CELLAR

eatdrinkmornpen

MOUNT MARTHA MOOROODUC

PHOTO: STEVE BROWN

Apple Espresso (P.26-29) Barmah Park Restaurant and Cellar Door (P.46) Be Fit Food (P.54) Benton Rise Farm (P.58) Bronx Napoli 1999 (P.44) Chief’s Son Distillery (P.51) Chutney Bar Mornington (P.49) Commonfolk Coffee Company (P.60) Conscious Cravings Co (P.50) Corner Counter (P.56) D.O.C Gastronomia Italiana (P.32-33) Dromana Estate (P.34-35) Finesse Catering Group (P.57) Flock Café (P.56) Gods Kitchen (P.57) Higher Ground (P.40-41)

Josephine’s at The Briars (P.47) Original Spirit Co (P.59) Peninsula Beverage Co. (P.60) Publician (P.36-37) Pure Peninsula Honey (P59, 138-139) Rebel Donuts (P.43) Ritchies Mount Eliza & Mount Martha (P.58) Somerville Egg Farm (P.52) The Good Food Bakery (P.48) The Rocks Mornington (P.30-31) Tully’s Corner Produce Store (P.26-29) Underground Tacos (P.42) Via Battisti (P.45) Wilsons Wine Cellar (P.53) Woodman Estate (P.38-39) Yabby Lake Vineyard (P.55)

VIA BATTISTI

www.eatdrinkmorningtonpeninsula.com.au

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Tully’s Corner Produce Store Tully’s Corner Produce Store is an outpost of foodie indulgence with an impressive range of quality produce to satisfy everyone’s needs, from quality-minded home cooks to professional chefs.

Everything you could possibly need that involves food is to be found at Tully’s. There’s an extensive array of fruit and vegetables, a quality butcher’s department offering sustainable seafood and free-range meat, an exceptional continental deli, gourmet groceries and a well-stocked florist’s shop. As we all know, food shopping makes you hungry, so you can also enjoy a cold-pressed juice or a superfood smoothie from the Tonics@Tullys bar for that extra energy boost, or perhaps drop into the cosy Apple Espresso café for a delicious bite. It’s all here.

Starting from humble beginnings 16 years ago, Tully’s has remained true to its original philosophy. Supporting local growers and suppliers, sourcing Australian-made and stocking seasonal produce have been key factors in its success. Knowing where the produce comes from and building relationships with suppliers using responsible, ethical and sustainable farming methods has always remained a top priority. Ensuring consistent high quality that its customers can rely on is the backbone of Tully’s reputation.

www.eatdrinkmorningtonpeninsula.com.au

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Tully’s Corner Produce Store

The shelves are brimming full of quality fruit and vegetables that come in fresh each day directly from the markets or from local farmers. The team of qualified fruiterers have years of experience and are always on hand to assist. You are sure to find what you need and there is even an exotic section for the more adventurous. A fantastic range of micro herbs and salads are available, with all the herbs coming from a grower in nearby Tyabb.

Meat-lovers will find the butcher’s department headed up by master butcher Glenn and his team. A qualified butcher is on hand every day of the week to offer you personalised service and helpful tips. All meat is boned and cut on site and the beef comes only from grass-fed cattle.

Items such as sausages, meatballs and hamburgers all are made in-house and as such promise to deliver on flavour and quality.

The large European-inspired continental deli is packed full of all your favourite deli staples as well as unusual items you won’t get anywhere else on the Peninsula. Miriam, who heads up the team, is extremely passionate about food and seeks out smaller boutique suppliers with superior goods, such as Nino & Joes sausages from Brunswick and Andrew’s Choice artisan cured and smoked products. A commercial kitchen behind the scenes busily makes homemade meals and ‘ready to go’ packs, cut and made by hand using Tully’s own produce.

Filled to the brim with glorious blooms, Tully’s Flowers offers an excellent selection of the freshest flowers. Everything is hand-selected by manager Rebecca, who travels to the Melbourne markets in the early hours of the morning to choose the best flowers on offer. Not only will they look great when you buy them, but their freshness will ensure maximum longevity. Bec and her team, all skilled and talented florists, prepare ready-made arrangements for those who are on the go, or they can put together a stunning bouquet while you wait.

Directly outside the entrance you will find Tonics@Tullys. Providing revitalising superfood smoothies and cold-pressed juices, Tonics@Tullys uses the freshest raw ingredients plucked daily straight from the shelves inside the Tully’s produce section. With a fabulous juice menu that offers incredible flavour combinations, you will definitely find a tonic that is right for you. For the coffee-lovers there are some delicious iced coffee options that are sure to hit the spot. Also available are superfood bowls, fruit salad cups and generous healthy wraps.

If you are looking to sit down for a relaxing breakfast or lunch, then you need only take a moment to stroll across to Apple Espresso. This very popular Italian-inspired café has an inviting rustic interior and a private outside courtyard to enjoy. The menu offers hearty dishes including bruschetta, pizzas, pasta, gourmet pies, burgers and more. The display fridge has both savoury and sweet dishes and the barista makes a seriously good coffee.

Come and enjoy the Tully’s experience!

Open seven days: Tully’s Corner Produce Store 7am-6pm; Tully’s Flowers 7am-6pm (florist available 9am-5pm); Tonics@Tully’s 7.30am-5pm; Apple Espresso Café 7.30am-5pm.

Closed Christmas Day, Boxing Day, New Year’s Day, Good Friday and Easter Sunday

Tully’s Corner Produce Store I Cnr Moorooduc Highway & Wooralla Dve, Mornington I P: 5978 8715 I www.tullys.com.au I www.eatdrinkmorningtonpeninsula.com.au

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The Rocks Mornington The Rocks Mornington is an award-winning waterfront restaurant specialising in seafood.

Boasting the most enviable waterfront location that offers panoramic views over the spectacular Mornington Harbour, you can sit back, relax and watch the boats come and go while keeping an eye out for playful dolphins as you dine.

Owned by the De Santis family, who have been running successful restaurants in the area for more than 50 years — including Rugantino Restaurant in the 1970s, Julius Caesar restaurant in the 1980s and ‘90s, Via del Mare Restaurant in the ‘90s to early 2000s, D.O.C since 2010 and then The Rocks since 2001 — this venue is an institution. Catering for both locals and tourists, it’s known for serving up only the freshest seafood of the highest quality.

You can choose to sit inside the main dining space, which affords you exciting views into the open kitchen as you watch the team of talented chefs hard at work shucking, filleting and creating mouthwatering dishes. You are encouraged to select your own fish, weigh it and converse with the chefs, providing an interactive experience that you would be hard pressed to find elsewhere. Or if you prefer, take a step down into the covered outdoor deck area and you will be rewarded with expansive water views with the Mount Eliza shoreline in the distance and the sea breeze filling the air.

The menu is generous and diverse with a variety of choices in The Rocks’ catch of the day list. Fresh mussels collected from the boat only metres away can be cooked in tomato and chilli, or perhaps white wine,

garlic and parsley is more your style. Barbecued whole calamari, freshly shucked oysters, sashimi served on ice as well as a live saltwater tank is a dream come true for any seafood lover. Pick your own lobster or mud crab and sit down to a totally indulgent feast.

Not all the menu is seafood, however, with a variety of proteins including steaks, lamb and vegetarian options as well.

There is a Japanese and Asian influence with a delicious buns and dumplings section; expect tempura eggplant bao, tempura soft shell crab sliders and prawn and scallop siu mai dumplings along with a raw section that highlights the chef’s sashimi skills.

Beverages are sourced both locally and abroad, and don’t forget to check out the Rocktails, a selection of divine cocktails perfect for sipping as you watch the blue sky gently turn into a gorgeous pink sunset.

In partnership with the Mornington Yacht Club, The Rocks also offers a brilliant event space that includes an enormous balcony overlooking the water. Events are tailored to suit your needs using a restaurantquality menu that will have your guests gushing about it for months afterwards. The function room seats up to 100 guests or 250 stand-up canapes-style. Worth a look when planning your next event.

Opening hours: open seven days for breakfast and lunch, 8am-3pm; dinner 5.30pm-late (closed Sunday nights July/August only)

The Rocks Mornington I 1 Schnapper Point Dve, Mornington P: 5973 5599 I www.therocksmornington.com.au therocksmornington

D.O.C Gastronomia Italiana D.O.C is the epitome of Gastronomia Italiana, celebrating a rich heritage and the joy of sharing authentic Italian food served up with passion, exuberance and flair. More than just a pizzeria and mozzarella bar, take a tour of Italy not only through mouthwatering food but enjoy browsing through an oldschool delicatessen, grocery store and produce section which stocks all the ingredients you could possibly need to create your own Italian masterpieces at home.

D.O.C is an Italian acronym that, when translated, means ‘denomination of controlled origin’. It is a certification normally attributed to wine that ensures authenticity. D.O.C uses these same principles in its food delivery techniques. The team at D.O.C travels

regularly to Italy to source and discover the best available products on offer so you have the best of Italy at your fingertips.

recipes. They are strong advocates of the ‘slow food movement’, which is all about maintaining culture, sourcing local, celebrating artisans of the food trade, taste, diversity and deeper connections with their produce growers. They incorporate whole foods and use ancient principles to create delectable dishes that are made with the health of the body in mind and inspire the art of eating for pleasure.

This lively seaside arm to the D.O.C empire of restaurants was established in 2010. It exudes character and personality, and once stepping through the doors you are immersed in a bustling and vibrant atmosphere that is cheerfully enhanced by the exclusively Italian wait staff. Laugh and chat with friends both old and new at large communal tables that encourage the Italian way of celebrating life over a shared meal.

It is indeed with absolute pleasure that you will enjoy feasting on D.O.C’s range of traditionally made pizzas. Each pizza is topped with three to four premium ingredients designed to hero and showcase their unique flavours and textures.

D.O.C is dedicated to supporting small, independent producers in the homeland as well as those based on the Peninsula. When the ingredients don’t come direct from the vibrant regional markets of Italy, you can be assured that they have been sourced from local farms with a preference for organic fruit, vegetables and herbs. Beautiful cheeses, salumi, pates and other specialty items crafted by local artisans feature among D.O.C’s selection of quality fare.

For those who want to take a taste of homecooked Italy away with them, D.O.C also offers a ‘Tavola Calda’ option, which is a range of delicious chef pre-prepared Italian meals that are ready for you to take away and enjoy in the comfort of your own home. Bellissimo!

Recommended by The Age Good Food Guide annually since 2010.

The contemporary menu cooked by proud Italian chefs feature the best of Nonna’s

D.O.C Gastronomia Italiana I 22 Main St, Mornington I

P: 5977 0988

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www.docgroup.net

Opening hours: Monday to Sunday 9am-late I

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Dromana Estate Conveniently positioned at the gateway to the Peninsula wine district, Dromana Estate provides a first port of call for your wine-tasting adventures.

Students get hands-on with crushing the grapes by foot as part of the Heartbreak Grape Vineyard Course

Dromana Estate Established in 1982, Dromana Estate has consistently delivered premium-quality wines to the marketplace and remains at the forefront of winemaking in the Peninsula region. Its three labels — Dromana Estate, Mornington Estate and Tuerong Park — are all well-known for producing superior classic cool-climate styles.

Chief winemaker Peter Bauer has been crafting outstanding French varietals at Dromana Estate over the past 10 years. He and his team adhere to the highest standards of viticulture with a philosophy that embraces minimal interference to produce award-winning wines that reflect the time and place in which they were created.

The stately Tuerong Park Homestead houses the estate restaurant, which offers casual dining in a peaceful setting overlooking beautiful gardens. Dine inside or take a seat out on the terrace and enjoy the views. Gourmet tapas, share plates, delicious daily specials and homemade desserts make this a great place to not only sample superb wines but relax and enjoy some wonderful food as well.

The Cellar Door offers all current wines available for tastings. Group tastings can be arranged by booking ahead and can include a lunch package or, if you prefer, a private wine-tasting room is available with a more comprehensive option for a food and matching wine degustation.

If you have ever been interested in learning how to make your own wine, then here is an experience you won’t want to miss out on.

Dromana Estate runs its Heartbreak Grape Vineyard Course once a year. It offers you the opportunity to take your passion for wine to the next level by learning how to grow your own pinot noir grapes from start to the finished product - growing, picking, stomping the grapes the old-fashioned way, bottling and tasting, all led by a team of vineyard experts. Now in its 18th year, the course has proved a great success. See the website for more information; it sells out quickly so you will need to book in advance.

Special events as well as wedding packages can also be catered for with a variety of inside and external spaces available to host your function. There is also a charming self-contained cottage situated at the rear of the main homestead providing accommodation for up to five people. An award-winning bottle of wine plus a fruit and cheese platter will be waiting for you on arrival as well as a basket of breakfast goodies for your first morning stay.

Check out Dromana Estate’s events page for upcoming public events such as The Creators Market and the not-to-be-missed Bonjour Paris, which showcases all things French.

Restaurant opening hours: January, every day noon-3pm; February-December, Wednesday-Sunday noon-3pm Cellar Door: January, every day 11am-5pm; February-December, Wednesday-Sunday 11am-5pm

Dromana Estate I 555 Old Moorooduc Rd, Tuerong I P: 5974 4400 www.dromanaestate.com.au I DromanaEstate dromanaestate www.eatdrinkmorningtonpeninsula.com.au

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Publican Mornington Having recently undergone a multi-million-dollar refurbishment, the iconic Publican Mornington in Main St, Mornington, has been magnificently restored and updated. While retaining its historic circa-1890s Italian Renaissance architectural glory, its interior now exudes modern urban sophistication.

When you enter the impressive arched doorway, you’ll be greeted by understated elegance in a light-filled space that boasts soaring high ceilings, exposed brick walls and beautiful wooden floorboards. There is a stunning ceiling-high mural on the wall to the left, which we can only guess is in fact the illustrious Ms Banks after whom the restaurant is named. It all cleverly comes together to create an ambience that is at once easy but also feels comfortingly luxurious.

Yet it is not just the interior that everyone is in love with. Ms Banks’ culinary offerings come in the form of an exciting and innovative Asian fusion menu. Head chef Mitch Doon has been receiving rave reviews for his sumptuous creations that see him draw on his Asian heritage for inspiration. Starting out in

Canberra’s two-hatted Aubergine restaurant, Mitch then spread his wings and headed to London, where he spent two years as sous chef to renowned chef and restaurateur Peter Gordon. Now back in Australia, Mitch is making his own mark on the restaurant scene, and the Publican’s Ms Banks should be on every food-lover’s radar.

You can expect to be impressed by colourful dishes packing a punch with bold flavours and tantalising aromas. Choose from tempting banquet menus or a la carte. Mitch’s signature dish on the menu is whole fried baby snapper, a dish his grandmother used to prepare for him. In dedication to her, Mitch has reinvented it with a twist of his own. It comes served with delicate sprinklings of crispy ginger and garlic and shavings of shallots, all presented on a bed of fresh coriander with a hint of red chilli and then lightly drizzled with a hot homemade spice-infused oil (see main photo).

The large bar, a visual feast in itself, is well

Publican Mornington I 62 Main St, Mornington I P: 5976 2222 I www.publicanmornington.com.au www.eatdrinkmorningtonpeninsula.com.au

stocked with an extensive range of wines, craft beers, liqueurs and of course fabulous cocktails. The staff are all experienced and clearly on the top of their game, so don’t be afraid to try one of their own concoctions.

Entertainment is also what the Publican is well known for, with live acts every Sunday afternoon. These sessions see huge turnouts, so check the website for all upcoming acts.

On top of this, the Publican hosts regular trivia nights, which are hugely popular, as well as cocktail master classes, which book out quickly.

The Publican can host and cater for your private event with a range of function packages and event spaces to suit your needs, accommodating groups ranging from 10 to 400 people. With an experienced team who know what it takes to make an event memorable, you can be confident that your special function will be in good hands.

Winter months closed Mondays & Tuesdays.

Other times open seven days 11am-late.

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Photo: Willow Creative

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Photo: Willow Creative

Woodman Estate

Woodman Estate is an elegant country boutique hotel offering luxury accommodation, a revitalising wellness retreat and exquisite food, all to be found in this perfectly private and picturesque setting.

A tranquil lake and an abundance of Australian birdlife complete the serenity and are easily viewed from the manor itself and the stunning lakeside chalets.

Everybody’s welcome. The good news is you don’t need to be an inhouse guest to take pleasure in the wonderful service and divine food on offer at this exceptional property.

The award-winning breakfast includes a sumptuous gourmet buffet spread and a la carte hot breakfast dishes that are utterly divine and cooked to perfection.

Of course, one cannot think of Woodman Estate without mentioning its famous and decadent high teas. Crisp white linen, estate-made cakes, desserts and savoury morsels, and freshly baked scones with lashings of whipped cream are all beautifully presented in true grand splendour.

This classic tradition is available Wednesday through Sunday.

Lunch caters for all tastes and occasions. Enjoy fine dining in the opulent formal dining room with crystal and silverware or relax in the more casual setting of the brasserie or out on the peaceful lakeside terrace.

If you would like to unwind and be pampered, then you can head down the winding path that leads to the stunning wellness retreat, offering superb treatments in a location like no other.

A new and exciting menu offering is the tempting Farmers Produce Platter. Filled with all things delicious and generous in size, it is designed for sharing and grazing with family and friends. Relax in this country setting away from all the hustle and bustle — it’s the perfect way to sample much of the Peninsula’s finest seasonal produce over a long and lazy lunch.

Woodman Estate I 136 Graydens Rd, Moorooduc www.eatdrinkmorningtonpeninsula.com.au

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P: 5978 8455

Restaurant, high tea and wellness bookings are essential.

Restaurant opening hours: breakfast daily 8.30-10.30am; lunch Wednesday to Sunday noon-3pm; dinner Wednesday to Sunday 6-9pm; high teas Wednesday-Sunday. Bookings essential

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www.woodmanestate.com

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Higher Ground Coffee connoisseurs, pay attention: if you are serious about drinking a well-brewed coffee then Higher Ground is the place to go. This popular haunt in Mount Martha Village is filled with atmosphere and the beckoning aromas of rich, decadent coffee beans.

Chris and Victoria are the owners of Higher Ground and are well versed in the art of making a superior coffee. Previously owning Coffee Traders in Mornington for 10 years, they moved to the idyllic setting of Mount Martha and have now been satisfying customers for the past nine years. You don’t stay around that long if you aren’t doing something right, and it is the passion of the team at Higher Ground that has built a consistent reputation for excellence throughout the Peninsula.

Chris is your barista and delivers impeccable coffees daily, while Victoria runs front of house and is hands-on with the cooking. They have a dedicated long-standing team who take pride in their work and their customer relationships. Michelle has been there for eight years and loves the community, which is as much invested in their business as they are with them.

They use ethical coffee bean supplier Five Senses and also offer a rotating seasonal single-origin coffee. To complement your daily coffee, there is a selection of simple and delicious food to choose from. Enjoy a cooked breakfast, a light lunch or a variety of tasty treats. The rosti egg nests are a strong favourite and sell out quickly, and who could go past a slice of cherry pie or a Portuguese tart, not to mention daily baked muffins.

Opening hours: 7am-4pm Monday-Saturday, 7.30am-4pm Sunday.

Higher Ground I 5/5 Howey Rd, Mount Martha I P: 5974 4733 higherground3934 higherground_mountmartha

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Underground Tacos More than a year after gracing the Mornington Peninsula with premium artisan doughnuts, Hayley and Ben - the brains behind Rebel Donuts - thought they’d further delight their rebellious fans with fresh, fast and healthy meal options that can be enjoyed every day - but ‘donut’ worry, the sweet morsels you love are here to stay too.

Amigos should stop by Rebel Donuts’ cheeky taco window to dine outside in the sun, or

venture past the doughnut cabinet inside to Underground Tacos. This side hustle is creating authentic Mexican food with style.

The concise menu includes Hayley and Ben’s first signature fish taco. It’s a recipe developed

by Ben more than 20 years ago after living in California and visiting Mexico in 1996. A delicious soft taco encases a crispy piece of New Zealand whiting, adorned with cabbage, mango and tomato salsa cooked fresh daily on site and made complete with their special Underground white sauce.

Tasty and light tacos, nachos, rolls and quesadillas complement their sweet siblings across the way. Together with Hayley’s soon-to-be-famous nacho roll and quality local produce, they’ve created a familyfriendly menu. Utilising leftover jalapenos

Underground Tacos I 968A Nepean Hwy, Mornington

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and modifying Hayley’s mum’s recipe for an award-winning tomato relish resulted in a mouthwatering accident. The candied jalapenos are a taste sensation from taco king Ben that’s seriously addictive — an exquisite combination of sweet with a bit of kick and the perfect addition to their freshly fried corn chips and salsa.

There’s one last thing we’ve got to ‘taco bout’ — not only do they have daily specials and offer vegan, vegetarian and gluten-free options, but they celebrate Taco Tuesday, when you receive a free doughnut with every two tacos purchased.

Oh, Underground Tacos, you ‘guac’ our world.

Opening hours: 11am-8pm daily; check social media pages for seasonal hours.

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Rebel Donuts

Mornington Peninsula sweet tooths can reach a ‘hole’ new level while satisfying their rebellious cravings when they visit Rebel Donuts. It’s not your average doughnut shop. This ‘doughnut mecca’ has stepped things up a notch in the ever-growing, everaddictive doughnut craze.

From doughnuts dipped in pure Ceylon cinnamon or glazed with Tongan vanilla bean to chocolate-covered, lolly-sprinkled, mint-crumbled or salted caramel doughnuts, each gourmet delight is handcrafted daily from scratch, making Rebel Donuts a place where magic happens. Scrumptious vegan and gluten-free options are also available, and sweet treat-seekers should take note that these candy rebels thrive on releasing limited-edition doughnuts — so go on in and be a rebel.

Rebel Donuts’ creations are light and fluffy, and it’s impossible to devour one without rolling your eyes or licking your lips in pure enjoyment. Wherever possible, ingredients are locally sourced, including free-range eggs from Somerville and Sunny Ridge strawberries that feature in She’s A Rebel — a sweet and pretty doughnut made special with a fresh strawberry glaze and cheesecake filling.

And what magical potion goes hand in hand with doughnuts? A cup of coffee, of course. Or even Rebel Donuts’ newest addition, which is a hot chocolate in a donut — yes, you read that correctly. Maybe even a fruit-filled smoothie, thick milkshake or ice-cream might tickle your fancy. Although rebellious, Rebel Donuts has no rules when it comes to tantalising your tastebuds. The message is clear: being a rebel is oh so delicious!

Opening hours: Monday to Saturday 6.30am-9pm; Sunday 8am-9pm

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968A Nepean Hwy, Mornington I P: 5973 5909

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Bronx Napoli 1999 Melbourne pizzaiolo Alessandro D’Auria is well-known to lovers of great food when it comes to the art of making authentic Italian pizza.

Having featured on the Italian Food Safari series with Guy Grossi as well as starting and running the very successful Pizze e Fichi in Kew before selling up and moving to the Mornington Peninsula, this skilled artisan has now brought his talents to the cosmopolitan bayside hub that is Mornington.

Bronx Napoli 1999 derives its name from the Spanish Quarter in Naples, also infamously known as the ‘Bronx’ where chaotic narrow streets are filled with busy pizzerias and friggitorias.

Alessandro himself learnt to cook pizzas in the wood-fired ovens in Milan and ran numerous pizzerias with his aunt before moving to Australia in the 1990s. He was once quoted as saying, “In Italy, all the good pizza comes from a wood oven, and people in Italy with no skill use electric”, so naturally he cooks all his pizzas in a wood-fired oven.

Bronx Napoli 1999 offers genuine southern Italian flavours true to the region, such as artichokes, zucchini, eggplant, oranges, figs, ricotta cheese, sardines and capers, to name a few. Homemade pastas are also a speciality, and as an extra bonus for those who love to cook pasta at home, you can buy Alessandro’s homemade pasta that he makes on the premises.

Open: Wednesday-Friday noon-3pm & 5-10pm; Friday-Sunday noon-10pm Bronx Napoli 1999 I 1a Queen St, Mornington P: 5975 3113 I www.bronxnapoli1999.com.au bronxnapolipizzeria1999 bronxnapoli

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Via Battisti Via Battisti brings a touch of the Mediterranean to the Peninsula, evoking the feel of a cozy European wine bar with its rustic interior featuring all-natural recycled timbers. Homestyle cooking packed with fresh ingredients sourced locally, infused with generous dollops of love and made daily in the Battisti kitchen will definitely satisfy your appetite.

While the famous paninis are a regular favourite and a staple item on the menu, there are always new and exciting dishes making an appearance. Owner Dan Force has a ‘no rules’ policy when it comes to food that allows for diversity and creativity.

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You can always enjoy a hearty breakfast any day of the week, or stop in to sample one of the delicious artisan cakes or fresh daily buttery croissants that simply melt in your mouth — not to mention the freshly baked muffins and brownies! Fresh sourdough ficelles, rustic baguettes and ciabatta loaves are also available to take home.

It is obvious there is a real sense of community and belonging here, an atmosphere encouraged and strengthened by Dan and her staff, all of whom are locals themselves. Patrons seem to be in no rush, stopping to engage in friendly banter and exchanging smiles over a bite and great coffee by Proud Mary. Drop in and become a part of the Battisti familia.

Open every day of the year from 7am

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Barmah Park Restaurant & Cellar Door Barmah Park has to be the Peninsula’s best-kept secret, a stunning venue on a gorgeous vineyard only minutes from Mornington. The glorious light-filled interior boasts full-length windows offering views of the vines. The deck and striking timber façade blend harmoniously with the surrounding landscape, offering a serene and peaceful escape.

Family-friendly Barmah Park proudly promotes a relaxed and inviting ambience where you can savour a fabulous breakfast or delicious lunch. The outside deck has plenty of lounge seating and umbrellas, providing the perfect place to enjoy the sunshine over a glass of wine or a coffee. For dinner you can enjoy cocktails on the deck or in front of the cosy fireplace during the cooler months before sitting down to a spectacular evening of food and wine.

The food here is wholesome and hearty but delivered with the finesse you would expect from such an elegant venue. There are plenty of grazingstyle options on the menu to encourage sharing, conversation and laughter.

The private cellar door offers wine tastings and cellar door sales, and can cater for group bookings.

With a selection of chardonnay, pinot noir, cabernet shiraz and vintage shiraz, you are sure to find something to suit your palate.

There is plenty of parking and even an area for the kids to play!

Opening hours (peak season): Sunday-Thursday 9am-5pm; Friday and Saturday 9am-10pm; off-peak: closed Monday and Tuesday

Barmah Park Restaurant & Cellar Door I 945 Moorooduc Hwy, Moorooduc P: 5978 8049 www.barmahparkwines.com.au

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Josephine’s at The Briars Perched atop the undulating hillside, Josephine’s Restaurant boasts one of the most prized locations on the whole of The Briars property. Offering patrons unrivalled views while they dine on delicious food and sample local wines, this fabulous venue is also picture-perfect for weddings and private functions.

The historic Briars property itself is a vast 230ha, steeped in local history and offering plenty of walking trails through the woodlands, wetlands or wildlife sanctuary. The wide range of activities, including visiting the original homestead, make this an ideal day out - and all that exploring is sure to work up an appetite.

Josephine’s offers you the opportunity to sit back, relax and indulge in a well-earned lunch in a distinctly unique Australian venue. The converted 1870s sheep barn is full of rustic charm with exposed red brick walls, timber furnishings and old oak wine barrels dotted throughout. The wrap-around floor-to-ceiling windows take full advantage of the magnificent Australian farmland vistas.

The menu is modern Australian with international influences and changes seasonally to showcase fresh, locally grown produce with dishes that are hearty, flavoursome and generous in size. It’s open for dinner on a Friday and Saturday night, so come and enjoy some old-fashioned hospitality in this very special location.

Opening hours: Monday to Tuesday 10am-2pm, Wednesday to Sunday 10am-4pm, Friday to Saturday dinner 6pm-late

Josephine’s at The Briars 450 Nepean Highway, Mount Martha I P: 5974 1104 www.josephinesthebriars.com.au josephinesthebriars.com.au josephinesatthebriars www.eatdrinkmorningtonpeninsula.com.au

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The Good Food Bakery Specialising in 1oo per cent gluten-free, The Good Food Bakery opens up a world of deliciousness.

Foods you haven’t been able to enjoy are back on your list: homemade pies, sausage rolls, eclairs, cakes and so much more. This destination store chooses to be open seven days a week because its motto is: “You can’t choose when you are coeliac, so we need to be open.”

The bakery is run by couple Tammy and Shane. Tammy comes from a corporate background where customer service was absolutely paramount, and Shane’s background is 30 years as a pastry chef.

Together they wanted to create something that was special — a lifestyle choice, not just a job.

The Good Food Bakery I Shop 4, 209 Mornington-Tyabb Rd, Mornington The Good Food Bakery thegfbakery

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Shane’s wealth of expertise meant that they could convert and create their own recipes, making everything gluten-free with absolutely no cross-contamination. Everything gets taste-tested by the team and must be as delicious as it is good for you. Such is their success that they have people travelling from all over the Peninsula and even interstate to purchase their freshly made baked goods.

This special little providore is currently finalising its Coeliac Australia accreditation and already has a great range of gluten-free goodies, frozen and off the shelf, for you to choose from.

The Good Food Bakery can make birthday cakes to order and provide amazing gluten-free catering for any type of event.

Opening hours: Monday to Friday 7am-5pm; Saturday 8am-4pm; Sunday 8am-3pm

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P: 5925 9322 I www.thegoodfoodbakery.com.au

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Chutney Bar Mornington A unique and stylish venue, Chutney Bar is serving up beautiful northern Indian cuisine and an array of sumptuous tandoori dishes that are delivered with creative flair and a fresh, innovative approach.

The restaurant charms with its modern, earthy dining space on one side and now a second newly renovated space that will transport you to India with its backdrop of Rajasthani handicrafts, Mughal lamps and Rangoli art that features on the walls, reminiscent of Royal Indian interiors.

For those balmy summer nights, the front windows open up, allowing the busy street atmosphere to filter through. The servings are generous and the dishes are a feast for the senses, with amazing aromas and vibrant colours, the smell of exotic spices lingering in the air. The fusion Indian cocktail bar serves the classics as well as a range of decadent cocktails infused with the flavours of India.

Right next door is newly opened Jags Kebabs, which offers delicious traditional kebabs and HSP as well as options for vegetarian and vegan customers. Jags also offers a generous serve of curry and chips for all of its English friends who crave one after a big night out. Centrally located to all the nightlife spots in Mornington and with the Uber pick-up point right out front, night-goers are going to appreciate the late-night snacks and 4am close time.

Opening hours, Chutney Bar Mornington: dinner seven nights 5pm-late; brunch Wednesday-Sunday 8am-3pm. Jags Kebabs: Wednesday, Thursday and Sunday 11am-10pm; Friday-Saturday 11am-4am

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Conscious Cravings Co Conscious Cravings Co is a dream come to life. This humble little café is beautiful in every way, from the décor to the food to the people. You feel like you have stumbled upon a little slice of Peninsula paradise. It began as a passionate onewoman venture, giving birth to some of Melbourne’s most sought-after raw vegan desserts, and soon expanded into the vibrant, buzzing café it is today.

Each menu item has been created with the health of your body and the happiness of your tastebuds in mind, with the intention of creating healthier bodies and happier minds. Conscious Cravings is proudly vegan, gluten-free, refined sugar-free and FODMAP-friendly, and the menu has something for everyone.

Choose from the seasonal menu with such dishes as caramelised banana pancakes, pulled jackfruit bao buns and lentil shepherds pies. Or try the Conscious Classics, including rice paper rolls, vegie wraps, balance bowls and delicious smoothies — not to mention the café’s mouthwatering trademark raw vegan desserts.

Conscious Cravings Co prides itself on sourcing local and organic produce wherever possible and proudly supports such animal welfare charities as Project Underdog, Aussie Farms, Edgar’s Mission and Animal Liberation. This cafe is a must visit for vegans and non-vegans alike, and the great coffee and beautiful food will leave you wanting more of this tiny piece of heaven.

Opening hours: Monday to Saturday 8am-3.30pm, Sunday 9am-3pm

Conscious Cravings Co I 8/475 Moorooduc Highway, Moorooduc (at the Coolstores) P: 0409 742 695 I www.consciouscravingsco.com.au Conscious Cravings Co consciouscravingsco

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Chief ’s Son Distillery Single Malt Whisky Chief ’s Son Distillery truly represents the pinnacle of independent single malt whisky distilling. While respecting this ancient craft, the distillery’s modern, handmade approach truly elevates the spirit, creating powerfully unique tastes and styles.

The tasting room, which overlooks the working distillery floor, is the perfect place to be taken through a guided tasting experience of some of the finest premium whisky being made today.

Nurtured to life over seven years and opened to the public in early 2019, this purpose-built smallbatch distillery was created from scratch by Stuart and Naomi McIntosh, who craft their single malt whisky by utilising only the very best artisan ingredients, hand-selecting all their barrels and ensuring vigorously high standards via a totally manual system.

The captivating story behind the distillery is a powerful insight into opportunity, family and courage, a story that Stuart and Naomi will willingly share with you during your visit.

“Whisky is such a powerful connector of people, families and generations. It reaches so far back to our ancestors and so far forward into our futures.

Embrace life, connect with those who matter, take the time and don’t regret. Our whisky is made to be shared between family and friends, embracing all of the twists and turns that life has to offer. To your health.”

Tasting room opening hours: Wednesday and Thursday by appointment, Friday to Sunday 11am-4pm

Chief’s Son Distillery 25/50 Guelph St, Somerville I P: 9013 0859 www.chiefsson.com.au chiefsson chiefssondistillery

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Somerville Egg Farm When you can’t have your own chickens laying eggs every day, then Somerville Egg Farm is the next best thing. These freshly laid eggs are available at the farm gate, packed daily, and are hormone and antibiotic-free. Unlike supermarket eggs, they are laid by chickens that are fed an all-natural grain diet free from animal protein and are delivered to you in their freshest, healthiest, most natural form with deliciously large golden yolks.

The Napolitano family have been producing and supplying eggs to the retail and wholesale market for more than 40 years, servicing not only the Peninsula community but the greater Melbourne region as well. Over the years their family-run business has grown, and they now have about 60,000 ISA Brown chickens producing barn-laid, free-range and caged eggs in a variety of packed sizes to suit your family needs at very competitive prices.

You are welcome to bring the kids to see the chickens roaming free as well as the other farm residents that include goats, alpacas and even a few emus. You may even get to see the family’s maremma dogs.

Also available for purchase are duck eggs, and if you’re a keen gardener then don’t forget to take home some pre-bagged chicken manure to fertilise your garden.

Opening hours: Monday-Friday 8am-4.30pm; Saturday 8am-12.30pm; closed Sundays and public holidays

Somerville Egg Farm I 220 Eramosa Rd West, Moorooduc I P: 5977 5405

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Wilsons Wine Cellar A firm local favourite, Wilsons Wine Cellar is a chic modern bar and restaurant showcasing an exquisite wine list and sensational Spanish/Mediterraneaninspired food. It offers more than 9o wines that include Mornington Peninsula cool-climate chardonnays and pinot noirs as well as a selection of premium international beverages as well.

You will be excited to find there are more than 40 quality ‘wines by the glass’ to indulge in and on weekends there are often specials, such as opening a rare burgundy, giving you an opportunity to try something a little more exclusive.

Superior and genuinely friendly service is delivered with ease and is matched by incredible dishes that you could be forgiven for thinking were coming straight from a hatted restaurant kitchen. Pintxos are a must-try, with the chef taking inspiration from the famous San Sebastian region of Spain where they were invented.

Family-owned and run, this divine modern space offers a place where you can relax and chill out on various plush sofas, a scattering of comfy chairs, a large communal table or a seat at one of the smaller dining tables. Private functions can also be catered for.

Opening hours: Tuesday to Thursday 5-10pm, Friday 5-11pm, Saturday 3-11pm, Sunday 3-9pm; closed Mondays

Wilsons Wine Cellar I 24 Pitt St, Mornington I www.eatdrinkmorningtonpeninsula.com.au

P: 5909 8966

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Be Fit Food

Be Fit Food was founded by Kate Save, a dietitian, exercise physiologist and diabetes educator, and Geoffrey Draper, a bariatric surgeon, as a food-based tool that could remedy chronic disease, enhance long-term health and promote rapid and sustainable weight loss. Convinced there was a better way to help their weight loss clients than referring them to the usual bars and shakes diets, Geoffrey and Kate decided to set people up for long-term success with scientifically formulated home-delivered meals that contain no added sugar, are low in salt and include plenty of vegetables.

“We take the guesswork out of healthy eating by providing Australians with scientifically formulated meals for improving overall health and well-being,” Kate says. “The main goal is to educate Australia that food is medicine and to change our clients’ health. Weight loss is just an added bonus.”

Real food is the answer, and every season they add an impressive list of new delectable creations to their extensive menu. Kate finds that despite her customers’ best intentions, they often give in to temptation while cooking their children’s dinner, so Be Fit Food has introduced kids’ meals, as well as vegan smoothies, protein balls, low-carb cookies and protein boosters for those on the go.

Everything is made in the Be Fit Food kitchen, with every effort made to source local products when possible that meet their high quality standards. Home delivery is available nationwide seven days a week, or simply head into the Mornington retail store to pick up your meals.

Opening hours: Monday-Friday 9am-5.30pm, Saturday 9am-4pm, Sunday 10am-2pm Closed public holidays Be Fit Food I 2/49 Mornington-Tyabb Rd, Mornington P: 1300 263 257 I www.befitfood.com.au befitfoodaustralia

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Yabby Lake Vineyard Yabby Lake Vineyard offers a feast for the eyes as well as the tastebuds. Enjoy stunning views overlooking the vineyard while you sample one of the premium single-vineyard pinot noirs or chardonnays. An exceptional modern Australian menu created by head chef Simon West is the perfect way to relax and enjoy an afternoon as you admire the extensive Australian artwork collection in this superb setting.

the outside deck is perfect in summer with a special outdoor menu provided. The Kirby family established the vineyard in 1998 and generously share their extensive art collection, which is on display throughout the venue.

Simon celebrates his passion for food through his focus on simple yet refined seasonal fare, using fresh local produce that includes vegetables and herbs from Yabby Lake’s own kitchen garden as well as fresh eggs from the resident hens.

Yabby Lake’s winemaking philosophy is to craft wines that reflect the spirit of the site and the season in which the grapes were grown. Led by chief winemaker Tom Carson, Yabby Lake focuses on making a small selection of single-vineyard and single-block wines of the highest quality.

This beautiful open-plan restaurant and cellar door feature warm recycled timbers and industrial-style fixtures that create a modern and stylish appeal. A striking fireplace surrounded by comfortable sofas offers a cosy place to settle in during the cooler months, and

Yabby Lake Vineyard I 86-112 Tuerong Rd, Tuerong www.eatdrinkmorningtonpeninsula.com.au

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Corner Counter Looking for takeaway food that is deliciously fresh, nutritious and substantial in serving? Then Corner Counter is for you.

Making everything themselves from scratch every morning, owners Peta and Cinzia provide unbeatable home-style cooking packed with flavour and goodness.

While you can certainly pull up a stool to enjoy a coffee or quick bite, the genius of Corner Counter is in providing a great range of food all designed to be able to take away as ’ready to go’ meals. An array of environmentally friendly packaging makes it easy for you to collect and go, be it one of the incredible homemade soups, a jam-packed wrap or a sensational salad. Vegetarians and vegans as well as those on dairy and gluten-free diets are very well catered for at this fabulous little establishment.

Deliberately keeping the business small meant Peta and Cinzia could be hands-on, prepare and cook everything themselves, and stay true to their vision of providing exceptional quality.

Also catering for corporate lunches or smaller, intimate home entertaining, Peta and Cinzia can create beautiful food tailored to your specific needs.

Opening hours: Monday to Friday 8am-3pm; closed Saturday and Sunday Corner Counter I 63D Barkly St, Mornington I P: 5976 4824 cornercounter

Flock Café Your friendly neighbourhood eatery full of fabulous home cooking, Flock Café is an ‘everybody’ café.

Along with early-morning tradies, mums and dads with prams and children, and all those with their beloved pooches, you too will soon be known as a regular little Flocker enjoying the homely service and big welcoming smiles.

Owned and run by long-time resident Meryn, Flock prides itself on everything being baked on the premises, and produce is purchased locally whenever possible. Flock offers locally roasted specialty coffee and a range of home-cooked deliciousness such as brekky rolls, baguettes, smashed avo, cakes and a regular specials board. The food is fresh, filling and uncomplicated. Even your dog will feel at home with a special biscuit just for him or her on every visit.

With easy parking just minutes from dog-friendly Fossil Beach and with a relaxing community park just around the corner, it’s a great location to take a break and catch up with friends. Over summer, the large concertina windows open up to invite the outside in, and the outdoor lawn area means there is lots of room for everyone.

Opening hours: Monday to Friday 6am-4pm, Saturday and Sunday 8am4pm, public holidays 8am-1pm. Closed Christmas Eve, Christmas Day, Boxing Day, New Year’s Day and Good Friday

Flock Café I 2/25 Dava Drive, Mornington FlockCafePtyLtd flockcafeptyltd

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Finesse Catering Group With innovative and inspired menus that will tantalise the tastebuds and have guests talking about your event for months, Finesse Catering Group is renowned for impeccable food, exceptional presentation and first-class service.

Finesse can create menus to reflect your personality or even your brand. Everything Finesse does is inspired by the culinary arts, from menu design and styling of dishes right through to the smallest detail of service, all delivered with exceptional creative vision.

Finesse offers not only the classics but also on-trend cuisine that spans the globe, reflecting a passion for endless creativity.

Each dish is created with skill and attention

to detail, made from scratch using seasonal produce by a team of internationally trained chefs.

Whether it’s canapés, themed food stations, an impressive buffet spread or a sumptuous dinner feast, Finesse will exceed all your expectations. If you’re planning a wedding, corporate event, small or large private party or a major event, you are invited to see, taste and experience the Finesse difference.

Finesse Catering Group I Servicing Mornington Peninsula, Melbourne and surrounds I P: 0410 882 766 www.finessecateringgroup.com.au I www.fcg.com.au finessecateringgroup

Gods Kitchen

Nestled behind Mornington’s Main St is a heritagelisted church that was built in 1876. Its doors were re-opened back in 2oo9 by owner/operator Dean McHugh and it was aptly named Gods Kitchen.

It’s a lively destination with a variety of spaces in which to dine, from the upgraded church hall and modern alfresco area to the beer gardens surrounding the striking glass atrium.

Head chef Justin Pearce’s diverse menu complements the eclectic venue with a selection of pub classics, Asian fusion dishes, and staple fare that showcase Peninsula produce. Gather some friends and tuck into a sharing dish, à la carte menu or a gourmet pizza, then sit back and embrace live music by independent Peninsula artists as the church’s acoustics create an atmosphere like no other. The best tastes of the region don’t stop at the menu, with Peninsula wines and beers on offer. And, oh my, let’s not forget the espresso martini — it’s the best in town.

This relaxed and unique dining destination was crafted from Dean’s passion to bring people together to share good times, great food and original live music in a comfortable, casual and friendly environment that you can even bring your grandma to.

Opening hours: Tuesday 6pm-late, Wednesday and Thursday noonlate, Friday and Saturday noon-1am, Sunday noon-11pm.

Gods Kitchen I 53 Barkly St, Mornington I www.godskitchen.com.au P: 5976 8666 I Godskitchenmornington Godsmornington www.eatdrinkmorningtonpeninsula.com.au

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Ritchies Mount Martha Ritchies Fine Food & Wine Merchants – Mt Eliza Ritchies’ Mount Eliza and Mount Martha stores occupy opposite ends of the Ritchies timeline - Mount Eliza was bought from George Demaine in the early 197os as one of the first of the new stores for Ritchies Supermarkets, while Mount Martha is the for many years in Mount Eliza When Ritchies bought the IGA latest addition.

Way before outgrowing its site, supermarket and liquor store at Mount Martha, it was already a long-term family business, and Ritchies CEO Fred Harrison was delighted it would remain so as a member of the Ritchies family.

Ritchies recognised the popular store did not need a makeover, opting instead to increase the range of items to include more gourmet and exclusive products while keeping the fresh produce, deli, bakery and meat departments full to the brim with exciting new products as well as the old favourites.

The same theory goes for the liquor store just a few doors down the road - all the old favourites are on hand as well as an expanded range of wines, beers and spirits.

The Mount Eliza store traded

and in 1989 a new supermarket was opened in the Mount Eliza Village Centre. In 2015 the store was renovated and expanded to double its size and became a wonderful fine food and wine destination for people all over the Mornington Peninsula.

Ritchies Mount Martha 8-16 Lochiel Ave, Mount Martha P: 5974 2525 www.ritchies.com.au/location/ mt-martha FB: SUPAIGAMtMartha Opening hours: supermarket Monday to Saturday 7am-8pm; Sunday 8am-8pm; liquor Monday to Saturday 9am-8pm, Sunday 10am-8pm. Hours may differ during public holidays; check website for details.

Ritchies Fine Food & Wine Merchants – Mt Eliza 89 Mount Eliza Way, Mount Eliza P: 9787 4322 www.ritchies.com.au/location/ mt-eliza FB: RitchiesMtEliza Opening hours: supermarket Monday to Sunday 7am-10pm; liquor Monday to Saturday 9am9pm, Sunday 10am-8pm

Benton Rise Farm Head along a driveway flanked by old-world garden beds and shaded by majestic palms and you will soon reach the heart of Benton Rise Farm. Centre stage is a grand 191o Red Rattler train carriage. While its days of carrying passengers have long gone, this historic carriage is now fully laden with all the freshest produce and gourmet delights you could possibly imagine.

There is so much to discover within, from an abundance of Peninsula-grown seasonal fruit and vegetables and free-range eggs to homemade jams and condiments, freshly baked sourdough breads and so much more. There is even a range of goat’s, cow’s and vegan cheese plus grass-fed meats from local farmers.

This family-friendly farm provides a sandpit for the younger ones to play in, and the cheeky goats Dirk, Dove and Mavis love having pats lavished on them. Snoz and Roz the wessex saddleback pigs are natural charmers and never fail to make you smile.

Extremely handy to know is that this farm gate also offers the added convenience of accepting Visa, Mastercard and Amex.

Opening hours: Friday 9am-5pm; Saturday 8am-5pm; Sunday 9am-2pm

Benton Rise Farm I 150 Coolart Rd, Tuerong (cnr Graydens Rd) P: 0477 198 646 I www.brf.com.au I bentonrise bentonrisefarm

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Original Spirit Co With a strong German heritage that brings with it the knowledge and passion to create distilled spirits, Barbara, Christoph and son Felix started the Original Spirit Co as a hobby back in 2oo7. In Germany, making your own digestive and schnapps is quite a common and enjoyable family tradition.

Due to the success of their endeavours, they quit their day jobs in 2016 and now craft premium spirits fulltime. Christoph and Felix handle all the distilling and collectively they are now winning coveted awards on the international competition stage.

Taking the market by storm is their new and innovative GINFUSION range, which utilises their highly awarded classic dry gin as the base. For those who don’t like tonic water, this range goes perfectly with soda water and offers something completely different. Using all-natural ingredients, you will fall in love with these taste sensations including Blood Orange with Japanese Yuzu, Lemon Myrtle with Elderflower Tonic and Country Rhubarb with Ginger.

Their full range is available through their online store, at local farmers and craft markets and at select bottle shops.

Original Spirit Co I P: 0447 400 113 www.originalspiritco.com I originalspiritco

Pure Peninsula Honey

Looking for real honey collected straight from the beehive? Then Pure Peninsula Honey is the place to visit. Located in beautiful Moorooduc, this natural bushland setting is the perfect place to pick up an array of genuine honey products as well as enjoy free and informative farm talks during the school holidays.

Did you know that a queen bee can live for up to four years and lays between 1000-2000 eggs a day, or that each worker bee produces a teaspoon of honey in its entire lifetime? Free for all ages, these fun and intriguing presentations provided during the holidays last for about one hour and are a fascinating insight into the life of bees and how honey is produced. Talks are extremely popular, and bookings are essential.

The bee-themed gift shop offers a huge range of pure honeys, honeycombs, honey ice-creams, beauty and health products, toys and gifts, and is open all year round. It also features a glass-encased bee exhibit that allows you to watch the bees at work building their honeycombs, collecting pollen and producing honey.

Opening hours: 9am-5pm seven days; closed Christmas Day

Pure Peninsula Honey I 871 Derril Rd, Moorooduc I P: 5978 8413 I www.purepeninsulahoney.com.au I www.eatdrinkmorningtonpeninsula.com.au

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Commonfolk Coffee Company It may take you a while to find the Commonfolk Coffee Company, but once you do it’ll be firmly etched into your memory for all the right reasons. Nestled away in Mornington’s industrial estate, Commonfolk was founded by four mates with one goal in mind: to create a cult local hangout, roast a killer coffee and have a good time doing it.

The atmosphere is buzzing and there’s something in the vibe that just draws you in. All the coffee is ethically sourced from farmers in some of the world’s finest coffee regions. Commonfolk also established an initiative called The Cup That Counts — 20c from every single coffee sold helps support sustainable and life-changing coffee farms in Uganda or goes towards training Peninsula youth through HomeGround café in Mornington’s Tanti Estate.

Award-winning and previously hatted chef Phil Edwards has created a left-ofcentre menu that seamlessly meanders across a range of cuisines, drawing particular inspiration from street food from around the world. Generous in size and beautifully presented, Commonfolk is producing anything but your standard café fare.

It’s not just café-goers who love the space. Commonfolk has become the venue of choice for all kinds of functions and recently picked up a top gong at the Brides Choice Awards.

Opening hours: Monday to Friday 6.30am-5pm; weekends 8am-5pm Commonfolk Coffee Company I 16 Progress St, Mornington I P: 5902 2786 www.commonfolkcoffee.com.au CommonfolkCoffee commonfolkcoffee

Peninsula Beverage Co. A bottle shop but not as you know it, this boutique purveyor of the Mornington Peninsula’s premium wines, craft beers, distilled spirits and ciders carries a carefully curated selection that represents the very

best the region has to offer, uniquely combining a takeaway bottle store with a small, intimate area in which to enjoy a drink or two, or to stop in for a sip before heading off to dinner or the movies.

Owners Georgia and Nick take pride in having a first-hand tasting experience of their personally chosen line-up of alcoholic and non-alcoholic beverages, and they love nothing more than helping you make a choice that will suit your palate. Whether you are choosing some wine for a dinner party or looking for a gift, their quality range will ensure they have something to suit your needs.

An array of local cheeses, charcuterie, nuts and other delicious fare that are perfect accompaniments for a great wine or flavoursome brew are also stocked for your convenience.

Make sure you follow Peninsula Beverage Co. on social media to hear about regular events, such as Meet the Maker, or special tasting nights to add to your social calendar.

Opening hours: Wednesday to Sunday noon9pm; see website for extended summer hours Peninsula Beverage Co. I P: 5977 0515 42 Main St, Mornington www.peninsulabeverageco.com.au PBCoMornington pbcomornington

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FROM FIRE Peninsula people love good coffee. From weekday to weekend you’ll find car-loads of caffeine-seeking comrades out and about sampling an espresso or short black, almond latte or soy milk cappuccino.

Café life is an integral part of existence on the Mornington Peninsula and the coffee must live up to expectations. Flavour and sustainable farming practices of bush to bean to liquid gold are just as important as roast and quality of origin.

Inhaling the rich fragrance of freshly roasting and perfectly brewed beans that have travelled from far and wide to our slice of paradise is icing on the cake to an environmentally forward-thinking community.

After all, we pride ourselves on being a leader in following proper practice in all our primary producing endeavours and love to source the best produce, whether home-grown or from farther afield. In this case, it’s coffee beans.

Owner/operator Sam Keck from Commonfolk in Mornington explains: “We’ve been roasting coffee beans since day dot at Commonfolk with the aim of offering our customers great coffee, but we also want to put back into the community. We’ve been doing that through the Cup That Counts initiative, which supports coffee bean growers in Mt Elgon in Uganda. We’ve raised over $130,000 for the farmers in this area, which is around 2000m above sea level. We also support the local social enterprise HomeGround in Mornington, which helps train unemployed youth. Sure, as a business we need to be profitable and to provide excellent produce, but we have a greater vision too — one that supports sustainability and ethical farming within the specialty coffee www.eatdrinkmorningtonpeninsula.com.au

Environmentally-conscious coffee brewing down south

industry. That’s been part of our business model since we opened in 2013 and we’re proud to have helped an estimated 4000 people through our coffee purchasing.”

Blue Mini owner/operator Tracey Ross, who also roasts her own beans, continues: “I’ve been interested in roasting beans for ages because I love the science of it — how you can control the flavours, experiment with the different profiles and the style of brew. It’s been more complicated than I thought but I’m loving it. We have a real paddock-to-production ethos here at Blue Mini. We only roast small batches and are novices at this roasting game but are keen to learn.

We buy our beans through International Coffee Traders, who develop mutually beneficial relationships with the primary producers and are also members of the International Coffee Alliance for Women, which recognises women’s input into the coffee industry.”

There’s nothing quite like walking into a café where beans are being roasted in-house. The grandeur of the roaster itself, the aroma and the understanding that fresh is always best. On the Peninsula you also know that the coffee you are drinking is from a coffee farmer who has had a real say in how the coffee has been grown and harvested. Sam continues: “We support growers whose coffee crops grow naturally beneath a canopy of forest and without damaging any other flora or fauna. We’ve contributed to multiple projects improving the lives of vulnerable people and have purchased harvesting equipment, built processing facilities and trained farmers in Uganda and have even brewed coffee to combat youth homelessness here in Australia. Our customers are a key part of making sure ethically grown and delicious coffee is available on the Mornington Peninsula and farther afield.”

From earth to fire to brew, Mornington Peninsula coffee roasters are making a real difference. One cup at a time.

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FROM GARDEN AND SEA Fresh simplicity with Liz Egan Mediterranean people love their tomatoes. So does Liz Egan.

Growing up on one of the first vineyards in the Yarra Valley with an Italian mother who was always in the kitchen creating, tasting and providing for family and friends, this former executive chef of Becco and owner of Onions brings out the best in this humble backyard staple. With ease.

This is a chef who has a passion for food that tastes as it should. Produce plucked from the sea or garden and eaten as quickly as possible. She describes the flathead as “almost jumping” into the tinny when she was a kid holidaying with friends in Mount Martha in the late ‘70s. The wide bay smooth as indigo velvet, the sky on the horizon caressing the water with lips of orange, pink and yellow. The flatties were small and

delicate in flavour, filleted fresh and crisped up in beer batter on a balcony lathered in laughter, sunsets and balmy summer brilliance. And then there were the tomatoes from the valley. Fresh. Simple. Magnificent.

They never ventured out around The Point in that tinny as children to the place where the big fish swam, perhaps foreshadowing this Mornington Peninsula ‘almost’ native’s commitment to sustainability and leaving well enough alone. But oh how their flavour popped. She explains: “I was at my friend’s house every second weekend until my parents bought their own place in the early ‘80s. Each summer we’d spend the day at the beach together and have competitions to see who would make the best roll. We had to bring everything from town with us back then — other than the fish that was devoured as soon as we caught it.

Things have certainly changed. The range of boutique and artisan producers with their heirloom tomatoes, avocados, specialty potatoes, herbs, hazelnuts and even pomegranates is amazing. Then there’s the organic free-range eggs. You can find different produce in each village from Western Port to Port Phillip Bay, from farmgate to farmgate. Have you tried the hot chips from the Hawke’s Vegetables and Farm store van? There’s nothing quite like them.”

Liz was 18 when she began creating her own food but has never had any patience for measuring. That’s why she was never any good at making pastries. She continues: “You have to be pathological to be a pastry chef. Everything I know about food I’ve learnt from my mother and on the job. My parents had lots of dinner parties when I was a kid and I learnt very early on that to access food you had to help. I had to leave Becco (at the back of Pellegrini’s in Melbourne) when I damaged my shoulder bodysurfing. My husband and I now divide our time between town and the Peninsula and love sampling all the fresh produce along the southern coast.

Friday nights in autumn and winter are pasta nights in Mount Martha with homemade ragù full of local basil and ricotta. Or slow-cooked beef cheeks made with ethically farmed beef. You know the Pellegrini brothers had a house in Dromana in the late ‘40s and ‘50s and they loved to fish. Everyone loved to fish back then.”

Liz Egan is devoted to cooking with regional Mornington Peninsula produce grown around her corner. She snagged a squid off her kayak once, but it was too beautiful to keep so she gave it back to the ocean. “When I I finally caught that squid, with its beautiful colours and form, I couldn’t keep it. But I still love to eat it.” Along with her Peninsula artisan wine and food fixation, Liz has also taken to hiking along the foreshore with her sister. The My Kitchen Rules judge says collecting rubbish along the coast has become a borderline obsession. She concludes: “The Peninsula is the place to be for anyone who loves their food. It also has a limitless beauty.”

Yes, it does. We Peninsula folk bring the best from our garden and sea to your plate for the simple pleasure of a life well lived. And the flavour remains in scenic splendour.

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Liz Egan says you are going to love this sauce and learn it off by heart to seriously impress your guests.

It makes two generous portions if you’re using it as a pasta or polenta sauce, and serves four to six people as a sauce for beef, lamb or fish. It also goes well with sautéed silverbeet/kale/cavolo nero, steamed beans, burrata or buffalo mozzarella.

Fresh tomato, olive and preserved lemon sauce 80g pitted green or black olives, chopped roughly ½ preserved lemon, all pith removed and finely chopped ½-1tsp preserved lemon ‘liquid’, to taste 4 large ripe tomatoes, roughly chopped 1 clove garlic, chopped 1tbsp extra virgin olive oil salt and pepper chopped chilli (optional) METHOD: Place everything in a saucepan and cook on a medium heat with the lid on until tomatoes start to break down. This should take about 3-4 minutes.

Turn off heat and use as you choose. This sauce can be made a few days before you need it, or if you become obsessed like Liz and her family are, you can make a big pot and keep it in the fridge. www.eatdrinkmorningtonpeninsula.com.au

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SAFETY BEACH DROMANA

PHOTO: STEVE BROWN

With its roots planted firmly in European sensibilities, this stretch of the Mornington Peninsula brings continental connections, boating enthusiasts and flathead-seeking fanatics to its captivating shoreline. Here the yachts sail from sunrise to sunset as schools of whiting swim beneath their hulls and stingrays meet and greet at Dromana Pier, cavorting in the blue-green shallows.

This is one of the earliest parts of the Peninsula to be settled, with the grandeur of Arthurs Seat towering above, its forest skirts splayed down towards Port Phillip Bay. Here, history glistens as McCrae Homestead celebrates Indigenous and first settlement relationships and the McCrae lighthouse stands strong with its metal arms bracing against the saltwater wind.

Life in Safety Beach, Dromana and McCrae is family-friendly yet full of young cafĂŠ-culture adventurers.

The industrial zone has become a mecca for beer, cider and distilleries while the biking crowd spend their weekends out and about. World-class food stores flourish and global eateries open their arms, while inland, rural life thrives with exceptional wineries, cellar doors and restaurants serving up paddockto-mouth selections. Head back towards the bay to Martha Cove and the living is elegantly informal with a brand new centrally located grocery, cellar and restaurant.

Find your way today. It’s easy - just turn the pages and follow the Wine, Food, Farmgate and the Beer, Cider and Spirits Trail Map to escape.

LIZ ROGERS

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McCRAE MARTHA COVE

PHOTO: STEVE BROWN

Bass & Flinders Distillery (P.79) Café Del Sol (P.78) Jetty Road Brewery (P.72-73) JimmyRum Distillery (P.77) La Onda Latin Mex (P. 76) Laneway Espresso Dromana (P.66-67) Martha’s Grocer (P.70-71) Martha’s Liquor (P.70-71) Martha’s Table (P.70-71) Peninsula Gourmet Emporium (P.74) Pier Street Kitchen (P.75) Ritchies Dromana (P.78) TWØBAYS Brewing Co (P.79) Zero95 Pizza Bar (P.68-69)

LA ONDA LATIN MEX

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Laneway Espresso Dromana Meander down the light-filled laneway to discover something a little different in Dromana.

It’s a much adored laneway, and rightly so. Rustic brick work contrasts with the mural-adorned walls across the way. If you take a seat at one of the mismatched vintage tables staggered along the laneway, you’ll even steal a glimpse of Port Phillip Bay. Or step through the other front entrance off the footpath at Laneway Espresso Little Treasures to find an eclectic assortment of antique collectables, retro art pieces, and artworks by local artists to complement your coffee date. Browse the antique treasures for sale or admire the personal items from owner Jim Mavrogiannis’s home collection, such as the shelves filled with vintage radios and records.

“The idea was to make this café your third home,” said Jim. “Your first home is your house, your second home is your workplace, and now you’ve got a third home here at Laneway Espresso Dromana.”

That being said, it has become the third home to countless customers who stop Jim in his tracks to say hello. Despite this, Jim still remains down to earth and of course fuelled by his love for coffee. Anyone can see that Jim is passionate about the food his venue plates up, and it’s contagious, much like his laugh that echoes throughout the unique venue.

It’s a comfortable atmosphere that has all the coffee drinkers and brunch fanatics feeling at home and kicking back. They don’t just come for the food, they come for the atmosphere and it’s a beautiful thing. Without a doubt, food is the talking point, with friendships started over mutual admiration of freshly made smashed avocado with cherry tomatoes and feta with dukkah and a balsamic glaze, or the roast pumpkin served with Danish feta, onion jam and poached eggs finished with roasted nuts. Conversations at the large vintage share tables flow with the music, so we believe Jim when he tells us that couples have met at his very own communal tables.

“Atmosphere is so important. The vibe has to be right. You’ve got to enjoy where you are. It’s everything that I ever wanted; the design is how I envisioned it. I like the way it is and I’m happy that it works so well.”

It’s the epitome of café culture here, with every last detail thought out — from Jim’s assorted collection of vintage teaspoons to the quirky sugar jars and vibrant watering cans filled with plants. It all came to fruition, even the layout of the trendy space complete with a kids’ corner. Here at Laneway Espresso it’s about doing something different, from the croissant burger to the standout coffee, which has received awards from Bean Hunter for the past three years. Jim knows taste and flavours and how they work together, whether it’s food or decor. His staff make it their mission to make a connection with all the customers who walk down the laneway — together, all of the elements draw people in. That’s just how they brunch.

Opening hours: Monday to Friday 6.30am–5pm, Saturday to Sunday 7am–5pm.

Laneway Espresso Dromana I 167 Point Nepean Rd, Dromana P: 5981 4624 lanewayespressolittletreasures lanewaydromana www.eatdrinkmorningtonpeninsula.com.au

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Zero95 Pizza Bar For a year now, a little taste of Naples has been transporting customers to southern Italy through the taste of traditional napoletana pizza and pasta.

Zero95 Pizza Bar in Dromana is the sister of its flagship Doncaster East venue, which in 2016 was awarded the title of the World’s Best Pizza. Serving up the best pizza is Zero95’s title and brand, and there’s no stopping it now after having taken over the Peninsula one pizza at a time.

Home-style Italian cooking is head chef Daniel Mastramico’s forte, and it’s reflected in the menu through his modern take on traditional rustic dishes.

Over his career spanning more than 25 years, he’s travelled the world, serving up dishes in Italy and Canada and even trying his hand at bottling wine.

Daniel’s thrilled to be on the Peninsula because he’s discovered that the tight-knit community is the ultimate dining crowd. It’s a culture where diners are relaxed and eager to sit back and try something new.

And that’s Zero95’s mission — to make Dromana full of food culture.

Co-owners Anthony Biviano and Jim Mavrogiannis, alongside manager Dominic Butera, deliver an authentic slice of southern Italian cuisine. It’s a collection of traditional warm Italian food, from their pasta to their pizza, weekly specials and of course their full a la carte menu. The 450C red gum wood-fired pizza oven along with the San Marzano tomatoes flown in from Naples used to make the traditional neapolitan sauce have the pizza bursting with flavour.

They’ve created more than just a pizza bar; it’s a venue to enjoy at your own leisure with friends and family. Sit back, taste, relax, drink and socialise with a Peninsula wine. Embrace the beautiful Italian style here by the foreshore. The rustic bricks adorning the walls and black and white photographs of Italian families decorating the space bring the concept back to its roots. Tucked away towards the back of the restaurant are a beer garden and a venue room complete with a 1920s oven still in place from the original building’s owners. It’s the little things that create the atmosphere here. Shelves along the walls have colourful imported pantry items dispersed throughout the space. Daniel jokes that there’s no secret ingredients in the menu.

The food items on offer are not only used in the world-class kitchen, but they’re also for sale so you can experience Italian cooking for yourself at home.

It’s all about the experience, so after a day in the sun and sea, why not try flavours of the sea, such as grilled octopus, calamari, or linguine prawns. Sip on a prosecco or an espresso martini with the sea breeze wafting over you as you sample arancini balls, homemade gnocchi with buffalo mozzarella or risotto porcini. No meal is complete without a sweet treat, so you must indulge in the Meno Zero gelato. It will melt your heart, and rightly so. This gelato has been rated as one of the best in Melbourne by Broadsheet.

It’s churned fresh on site daily, complete with vegan flavours and to-go cups that are ideal for a walk along the pier after your visit to Italy.

www.eatdrinkmorningtonpeninsula.com.au

Opening hours: daily noon-late

Zero95 Pizza Bar I 199-201 Point Nepean Rd, Dromana www.zero95.com.au I

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Martha’s Table Situated in Mount Martha, the Mornington Peninsula’s prestigious bayside marina community has been brought to life by the Balmain Group.

Marina Village Martha Cove consists of 43 luxury apartments known as The Moorings, with more residential developments to come; the picturesque completed 234-berth Marina Martha Cove; the fully functional Boatyard Martha Cove by d’Albora; and finally, Martha’s Table - a restaurant, bar, grocer and cellar.

arriving daily to surprise regular customers and honour the seasons.

Customers will be able to take home best-in-class ingredients, fruit, vegetables, and artisan charcuteries.

While you’re there, browse the beautiful farmhouse walk-in cheese room and pantry stocked full of quality homemade antipasti, all of which can also be enjoyed on the premises with a glass of wine.

Set against the eastern shores of Port Phillip Bay, Martha’s Table is a meeting place where you’ll come together, catch up and relax. It is a unique destination where guests can enjoy uninterrupted views of the marina and where artisanal Peninsula produce is at the centre of what’s on offer. Whether at the restaurant, bar, grocer or cellar, guests will enjoy coastal Mediterranean flavours from some of the region’s best farmers, producers and wineries.

Finally, make sure to stop by Martha’s Cellar, where the sommelier has handpicked the finest wines from the Peninsula, iconic and rare flacons from Australia, France, Italy and Spain. Here, the best of the region will be represented with ciders, spirits and craft beers from small producers and boutique distilleries - ideal to spice up your weekend or complement your collection.

The world-class kitchen at Martha’s Table is a visual delight, with patrons able to see the bustle of the chefs preparing fresh food.

From here you’ll be introduced to the best produce on the Peninsula, carefully picked, smoked and cooked over a charcoal grill to bring you the distinctive taste of fire. All food and ingredients are sourced from the finest farms, wineries and purveyors in the region. In the dining room, guests will find service is refined but relaxed.

Inspired by its waterfront location, Marina Village Martha Cove is a habitat of modern living. The addition of Martha’s Table has melded the Marina Village community and created a foodie destination that is the envy of the Peninsula.

“Our kitchen looks out to the marina, so it makes perfect sense to focus on seafood,” says head chef Joel Alderson, who has 15 years’ experience in the industry. “Our food is quite unfussed, with a high standard and distinctive style. We honour the seasonal produce and our weekly specials highlight this with fresh and light dishes.”

Opening hours: Martha’s Table Monday-Sunday 11.30am-late; Martha’s Lounge 3pm-late; Martha’s Grocer, open for breakfast, Sunday-Thursday 7.30am-6pm; Friday-Saturday 7.30am-7pm;

The bar, Martha’s Lounge, is open all day serving craft beers, ciders, spirits and a wine menu that celebrates Peninsula wineries, Australian icons and Mediterranean classics. Embracing the relaxed and casual atmosphere, guests will also be able to enjoy wood-fired sharing options from the bar menu, from pizza and wood-roasted Otway lamb to locally sourced seafood.

Martha’s Cellar Sunday-Thursday 10am-6pm, Friday-Saturday 10am7pm.

Creating the sense of a European food market, Martha’s Grocer offers a wide range of specially selected local and imported produce. Eat in or take away after choosing from a selection of breakfast and lunch creations sourced from Martha’s very own pantry, with fresh ingredients Martha’s Table I 5 Waterfront Place, Safety Beach marthastablemarthacove marthastable__ www.eatdrinkmorningtonpeninsula.com.au

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P: 9617 5377

Seasonal opening hours may apply, visit the website for more information.

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Jetty Road Brewery Serious about craft beer, less so about ourselves.

The story of Jetty Road started years ago - on a quiet coastal road in the foothills of the Mornington Peninsula hinterland - with nothing but a desire to create high quality beer, a taste for adventure and a healthy appreciation for the good life. Throw in their love for local harvest, fresh produce and bringing the community together and you have yourself a craft brewery that maintains that raw and lively, overgrown, unspoilt, sayhi-to-your-neighbour type stuff that stays with you for a lifetime.

Craft beer is an Aussie icon and at Jetty Road they don’t play favourites - every ale is treated with the respect it deserves and receives the same level of love and attention. This year alone they took home the Gold Medal for their IPA and the Bronze for their Pale Ale and Draught at the Australian International Beer Awards.

They are proud to be part of the Independent Brewers Association and their line up consists of a core range of five carefully crafted beers: Pale Ale, IPA, Draught, Steady Street and XPA. Not to mention they also have a diverse range of sample speciality beers that Jetty Road head brewer Blake has dreamt up in his

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lab - there’s a reason they call him the Nutty Professor!

Jetty Road’s award winning beers are best enjoyed alongside an approachable modern menu as designed by head chef Jai and his team that favours local produce from the ocean, butchers block and garden. The menu is designed to be social - one you can linger over and share with friends.

To celebrate the distinct seasonal changes of the Mornington Peninsula, Jetty Road facilitate different events such as the ‘seafood fare’ nights which celebrates a life lived by the sea. During the winter months, visitors love getting cosy at the chargrill Thursday events by the fire with a complimentary pot of beer.

In addition, holiday events such as Mother’s Day bubbles and flower workshop with local florists from Peninsula Wildflower support their multifunctional functions space.

In supporting the vitality and creative arts of the Mornington Peninsula, Jetty Road supports independent local artists with live music showcases every Friday, Saturday and Sunday. Visitors can listen to live music from the beer hall while they sit in the beer garden or by the fire in winter. Complimentary brewery tours are also operated by head brewer Blake and his jovial sidekicks Oscar and Scotty. The tours take visitors behind the

12-14 Brasser Ave, Dromana

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scenes of Jetty Road into the brewhouse; to discover the playfulness of flavours, the Nutty Professor’s scientific processes, and the serious business of craft beer.

Jetty Road exists to celebrate the good life on the coast. Whether you choose to stop by just for a tasting paddle, or a tour of the industrial three vessel brewhouse that crafts the largest selection of craft beer in the region - you’ll be greeted with a smile by locals with a passion to share their award winning craft beers with the world.

Opening Hours: Wednesday and Thursday 4-9pm; Friday and Saturday noon-11pm; Sunday noon-9pm Closed Monday and Tuesday

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Peninsula Gourmet Emporium

Peninsula Gourmet Emporium is a one-stop shop filled with all things grown, made and produced on the Mornington Peninsula. This magical store is a treasure trove of the Peninsula’s finest artisan produce and products, all stocked in the one location where you can even taste and try before you buy.

Whether you are local or on holidays and with limited time, this store provides the perfect solution by allowing you to peruse and purchase a whole range of what the Peninsula has to offer. Owners Kym and Ted Smirnoff stock an impressive and diverse range that includes an excellent selection of gluten-free products as well. The shelves are lined with wonderful cookbooks, local wines, award-winning olive oils, jams and chutneys as well as handmade soaps and body products.

There are way too many to mention but best of all there is a generous tasting table where you can sample many of the products to help you make your choice for yourself or for a hamper.

You can even purchase ready-made gift hampers or create your own, filling them with all the wonderful goodies that will add that special personalised touch. Your gift hampers can be delivered to Melbourne, interstate and overseas. Gift-giving has never been so easy.

Opening hours: Monday to Saturday 10am-4pm, Sunday 10am-3pm.

Peninsula Gourmet Emporium I 240 Boundary Rd, Dromana I P: 5981 9123

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Pier Street Kitchen Pier Street Kitchen is a longstanding neighbourhood establishment providing a popular haunt for locals and visiting tourists alike. The Mediterranean and Middle Eastern-inspired menu offers a refreshing change from the more typical cafe fare, with dishes that highlight simple, honest ingredients and are prepared with skill and respect.

You can enjoy breakfast, brunch or lunch daily, and from time to time there are special evening events that showcase beautiful menus created just for the occasion.

The owner is hands-on, and customers are served with genuine care and an enthusiasm that is often hard to find. The food is made in-house and the dishes are produce-driven and include free-range eggs, meat and organic grains. Pier Street Kitchen is fully licensed and you can buy quality wines off the well-stocked wall display. Don’t despair if you don’t finish your wine over the course of your meal because you’re welcome to take the unfinished bottle home.

The venue is perfect for private functions, offering character and a sense of intimacy yet providing enough space for guests to mingle and bust out a few dance moves.

The large glass windows overlooking the wide street frontage allow plenty of natural daylight to stream in. During the warmer months the windows slide open, bringing the outside in and enabling patrons to soak up the seaside summer vibe.

Opening hours: Monday to Friday 7am-4pm; Saturday and Sunday 8am-5pm

Pier Street Kitchen I 19 Pier St, Dromana I www.eatdrinkmorningtonpeninsula.com.au

P: 5981 4666

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La Onda Latin Mex With a passion for love, life and sharing, La Onda Latin Mex has established itself as the place to go for inspirational Latin American cuisine. Boasting original dishes created by the matriarch of the familia, chef Roxy Flores, the tapas-style menu represents the many vibrant, colourful cultures of Latin America.

A close-knit family business where everyone enthusiastically contributes their own individual talents and creative flair, this vibrant little venue oozes good vibes and invites you to stop, smell the flavours and taste the love in their offering.

Roxy was born and raised in El Salvador and moved to Australia with her family back in 1988. Now with a highly distinguished career behind her, this culinary veteran with a boisterous personality and a contagious smile that lights up a room will welcome you and treat you like a member of the family.

Roxy purchases everything fresh from the market herself, including ingredients that are native to her homeland — green mangoes, cassava, tamarind, plantain and golden cobs of corn.

Famous for an enticing drink list to complement the dishes, you can expect the speciality ‘knock your socks off’ margaritas, a great range of tequilas and Mexican beers as well as a selection of wines from Argentina, Spain and the Peninsula region.

To avoid major disappointment, bookings are essential for this fabulous little gem in the heart of Dromana.

Open for lunch and dinner.

Check website and social media for peak and off-peak opening hours.

La Onda Latin Mex I 171 Point Nepean Rd, Dromana I P: 5904 7632 www.laondalatinmex.com.au laondalatinmex laonda_latinmex

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JimmyRum Distillery

Well, here it is! Four years in the making, JimmyRum Distillery and Bar is now open. With a relaxed atmosphere and many a story to tell, come in and experience ‘what rum can be’ at Victoria’s only dedicated rum distillery.

The Distillery – Experience the workings of rum

JimmyRum has an audacious goal to change the way Australians think about rum. Enjoy some of the beautifully hand-crafted spirits produced on site by Matilda, JimmyRum’s stunning 1500-litre Italian copper still, or indulge in one of JimmyRum’s selectively blended premium import rums. Tours and tastings are not just there to show you the rum that you will love for ever, but also let you experience why locally crafted spirits are making such an impact in Australia.

The Cocktail Bar – Not just a rum bar

Sit in the cosy bar atmosphere, with Matilda only metres away.

Spend the afternoon dreaming of the future rum possibilities ageing gracefully in the barrel wall backdrop, or settle into the relaxed Rum Garden with a cocktail or locally produced beer or wine.

JimmyRum’s food is locally produced, with premium toasties, platters and chocolates. Keep an eye out on social media for upcoming food trucks, live music and special events @jimmyrumdistillery The words JimmyRum lives by are “Rum Respect Rumbustiousness”.

Opening hours: distillery bar open for cocktails, tours and tastings Thursday to Sunday 11am-late; cellar door sales daily 9am-5pm

JimmyRum Distillery

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6 Brasser Ave, Dromana I P: 5987 3338

www.eatdrinkmorningtonpeninsula.com.au

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Café Del Sol

Located right on the Safety Beach foreshore, Café Del Sol holds a prime position to cater for beach-goers, cyclists and walkers alike. Unbeatable views and the convenience of having a children’s playground, picnic tables and public amenities all within metres makes this a perfect place to take a break.

This delightful pop-up café provides an invaluable service for families bathing at the beach or those passing by. Simply stroll up and grab a snack as you take in the magnificent bay, or take it with you as you wander the foreshore trail. With plenty of room to park your bikes, prams and strollers, it couldn’t be easier.

The menu includes Turkish and classic toasties with a variety of fillings, or try the ever-popular crowd favourite avo smash. Healthy salad wraps and vegan raw slices provide a good range of choice. Drinks include freshly roasted coffee, locally blended tea and chai, iced drinks as well as smoothies with such tempting flavours as banana chocolate and mango passionfruit to choose from.

All the delicious takeaway food comes in eco-friendly compostable and biodegradable packaging.

Opening hours: summer 8am-3pm daily; winter Friday to Sunday 8am-3pm, weather permitting. Facebook and Instagram updated daily Café Del Sol I Safety Beach foreshore (opposite 81 Marine Drive) P: 0418 591 973 I www.cafedelsol.com.au I cafedelsolcaravan

Ritchies Dromana

Two years ago, Ritchies Dromana went through a massive transformation to make it one of the world’s best supermarkets.

It has already been recognised

in state and national awards and was voted the No.1 IGA worldwide at the International IGA Supermarket Awards in San Diego in February 2o19.

Ritchies Dromana has turned supermarket design on its head with a major emphasis on fresh food, gourmet and quality. The deli incorporates different food stations on top of the traditional delicatessen service area. Large selections of hot food are ready to go, there’s an amazing cheese selection, an international food section, and a huge area devoted to prepared meals that would do justice to the best chefs.

Seafood is a big feature, with the fresh mussel tank a real winner, as well as sushi and an amazing dry-aged beef section where a huge range of quality meats are available, produced daily with trained butchers on site to help with any requests.

The grocery section was reinvented too, with all the usual products available plus a whole aisle devoted to products from the Mediterranean. The Healthy Living department focuses on organic, vegan and ‘freefrom’ foods.

Opening hours: Supermarket Monday to Sunday 7am-10pm; liquor Monday to Saturday 9am-9pm, Sunday 10am-8pm.

Ritchies Dromana I Dromana Hub Shopping Centre, cnr O’Donohue St and Point Nepean Rd, Dromana I P: 5987 2766 www.ritchies.com.au/location/dromana I RitchiesDromana Ritchies Dromana

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Bass & Flinders Distillery Bass & Flinders is a family owned and run artisanal distillery based in the beautiful seaside town of Dromana, producing grape-based spirits and an eclectic range of award-winning gins, spirits, liqueurs and fine brandies as well as offering its pioneering and hugely popular gin masterclasses.

Bass & Flinders proudly handcrafts its own grape-based eau de vie spirit from shiraz grapes for its gin range and chardonnay grapes for brandy and other spirits. It is this base spirit that gives Bass & Flinders’ product range such a unique and distinctive flavour profile. This artisanal distillery produces small-batch spirits using a traditional alembic pot still and is passionate about providing guests with interactive experiences through gin and brandy masterclasses as well as distiller’s table experiences throughout the year.

The gin masterclass takes it to the next level where you actually get to create your own bespoke gin and discover the techniques and exotic botanicals used in gin production.

A selection of tasting experiences are available in the new Distillery Door, where you can try Bass & Flinders’ core range, a premium spirit tasting, gin flights, or sample a seasonal cocktail at their modern bar.

Opening hours: Friday to Sunday 11am-5pm; open every public holiday except Good Friday and Christmas Day

Bass & Flinders Distillery I 40 Collins Rd, Dromana I www.bassandflindersdistillery.com BassandFlindersDistillery bassandflinders

P: 5989 3154

TWØBAYS Brewing Co Dromana is home to Australia’s first dedicated gluten-free brewery and taproom, a concept born from the belief that beer doesn’t discriminate.

Making waves across the nation, TWØBAYS’ taproom pumps out great gluten-free beer along with delicious wood-fired pizzas and a friendly atmosphere. Local wines and cider are also on tap with soft drinks in the fridge.

Mount Martha-based owner Richard Jeffares missed great beer after being diagnosed with coeliac disease and he founded this innovative venture in December 2018. Along with head brewer Andrew Gow (ex-Mornington Brewery), the team has crafted an impressive range of gluten-free beers made from millet, buckwheat, rice and lentils.

Craft beer in Australia is in good health, and TWØBAYS is pushing the boundaries further with a new world of flavour. Taproom visitors should bring an inquisitive palate along for the journey — there’s no doubt they’ll froth over this modern craft beer made with ancient grains. This is a beer for everyone.

The taproom is open on Friday, Saturday and Sunday afternoons; hours are seasonal so visit the website for details.

TWØBAYS Brewing Co I Unit 1, 2 Trewhitt Crt, Dromana P: 5910 0880 I www.twobays.beer I twobaysbeer www.eatdrinkmorningtonpeninsula.com.au

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As you explore the tree-lined back roads or scenic coastal drives of the Mornington Peninsula, keep your eyes peeled for farmgates nestled in the hinterland or at the piers and beaches along the coast. It is here you will find handpicked, hand caught and handmade delights that will enhance any table or picnic blanket.

Pick up some great local seasonal produce at the farmgate, cheesery — you may even enjoy trying your hand at picking your own.

Sample some wine at a cellar door and select your favourite vino to add to your basket, with 50 cellar doors in region there’s certainly lots to choose from.

FOLLOW THE WINE FOOD FARMGATE TRAIL

Don’t forget something sweet berries are great for this or maybe a little chocolate treat from our chocolaterie.

visitmp.org/winefoodfarmgate

Tap into Victoria’s most vibrant beer, cider and spirits scene Meet the new generation of brewers, up close and where they practice their craft. Whether you like a Pale Ale, a Lager, Brown Ale or an IPA, you will find one to satisfy your thirst. Discover classic, sweet and dry ciders and spirits rich in botanicals. Follow our ‘Beer, Cider & Spirits FOLLOW Trail’ and sip your way through the home grown flavours of the THE BEER, Mornington Peninsula.

CIDER + SPIRITS TRAIL

Drop into a local brewery and start your beer browsing. There are ales aplenty, along with specialty beers that change with styles and seasons.

Meet the cider makers at one of their home grown orchards, producing some of the finest traditional ciders and even a Bio-dynamic option.

Have a hands-on experience at a distillery, producing your own special gin with infused botanicals, or sample rum, whisky, brandy, vodka and liqueurs.

visitmp.org/BCStrail

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RED HILL BREWERY

560 Frankston-Dandenong Rd, Carrum Downs | 03 9775 0334 Thu: 3pm-10pm. Fri-Sun: 12pm-late. www.dainton.beer

88 Shoreham Rd, Red Hill South 03 5989 2959 Thu-Sun: 11am-6pm (plus public holidays and more in Summer). www.redhillbrewery.com.au

HICKINBOTHAM OF DROMANA 194 Nepean Hwy, Dromana 03 5981 0355 Nov-Feb: 7 days, 11am-5pm and Friday evenings in Summer.

Mar-Oct: Thu-Mon 11am-5pm.

Closed Xmas Day & Good Friday. www.hickinbotham.biz

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SMART BROTHERS BREWING TYABB

12-14, Brasser Ave, Dromana 03 5987 2754 Wed-Thu: 4pm-9pm. Fri-Sat: 12pm-11pm. Sun: 12pm-9pm. www.jettyroad.com.au

MORNINGTON PENINSULA BREWERY 72 Watt Rd, Mornington 03 5976 3663 Wed: 3pm-9pm. Thu-Fri: 3pm-11pm.

Sat: 12pm-11pm. Sun: 12pm-7pm. www.mpbrew.com.au

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SMART BROTHERS BREWING 4/1071 Frankston-Flinders Rd, Somerville 0491 763 765 Thu: 5pm-9pm. Fri: 3pm-10pm.

Sat: 12pm-10pm. Sun: 12pm-8pm. www.smartbrosbrewing.com

ST ANDREWS BEACH BREWERY 160 Sandy Rd, Fingal 03 5988 6854 7 days. Closed Xmas Day & Good Friday. www.standrewsbeachbrewery.com.au

TWOBAYS BREWING CO 1/2 Trewhitt Ct, Dromana 03 5910 0880 Fri: 3pm-8pm. Sat: 12pm-6pm.

Sun: 12pm-5pm. Extended hours over Summer. Closed Xmas Day & Good Friday. www.twobays.beer

HASTINGS

STONY POINT

PLAN YOUR TRIP Carrum Downs - Mornington Mornington - Somerville Mornington - Dromana Mornington - Red Hill Mornington - Shoreham Mornington - Fingal Red Hill - Fingal Fingal - Shoreham Dromana - Carrum Downs

20min 15min 18min 20min 30min 30min 20min 23min 35min

HARTS FARM

BASS & FLINDERS DISTILLERY

Gate 2, 300 Tucks Rd, Shoreham 0414 238 158 Sat-Sun: 12pm-5pm. Plus public holidays or by appointment.

Extended hours in Summer. www.hartsfarm.com.au

40 Collins Rd, Dromana 03 5989 3154 Fri-Sun: 11am-5pm. Open public holidays, closed Xmas Day & Good Friday.

Extended Summer trading hours. www.bassandflindersdistillery.com

MOCK RED HILL

CHIEFS SON DISTILLERY

1103 Mornington-Flinders Rd, Red Hill 03 5989 2242 Thu-Mon: 10am-5pm, Sun: 11am-4pm.

Open 7 days Dec-Jan. www.mockredhill.com.au

TUCKS 37 Shoreham Rd, Red Hill South 03 5989 8660 Summer Wed-Sun: 11am-5pm.

Winter Fri-Sun: 11am-5pm. www.tuckswine.com.au

(SINGLE MALT WHISKY)

25/50 Guelph St, Somerville 03 9013 0859 Fri-Sun: 11am-4pm.

Wed-Thu by appointment only. www.chiefsson.com.au

JIMMYRUM DISTILLERY

6 Brasser Ave, Dromana 03 5987 3338 Fri-Sat:11am-10pm. Thu & Sun: 11am-9pm.

All other times by appointment only. www.jimmyrum.com.au

visitmp.org/BCStrail

FROM EARTH Guy Mirabella’s passion for seasonal sufficiency Picture this: clustered cabbage heads and voluptuous tomatoes growing from the exposed foundations of an old farmhouse stuffed tight with ‘holy cards’ before it was demolished. Breathe this: fragrant lemon verbena on a warm summer’s night, perfumed roses or the scent of slow-cooked pork or beef emanating from a kitchen filled with the colour of passion — red capsicums, deep green broccoli, beans and plump dark purple eggplant. Imagine this: eating oranges as a kid beneath grape-laden pergolas and making goggles out of their vibrant skin while sketching rosellas, budgerigars and kookaburras from the top of a furniture tower as your mother’s chicken brodo simmers on the stovetop.

If you can do these things, then you will catch a glimpse of the Italy-to-Tyabb lifestyle Guy Mirabella led during the late 1950s and ‘60s nurtured by his Italian immigrant parents who lived self-sufficiently on the Mornington Peninsula. This passionate food-loving descendant of Sicilian shepherds and New York natives and Mount Eliza’s Shop Ate owner and chef explains: “The cooking started in an Italian restaurant in Little Italy in New York with my nonna Giovanna. My mother was always in the kitchen and everything she learnt was from her. Dad loved to eat. They came to Tyabb in 1959 and bought 48ha with two other families. We were surrounded by ducks, geese, cows, horses, pigs, chooks and always ate seasonally. I couldn’t wait to get home after school to see what Mum was preparing for dinner. In summer there was grilled bread dipped in extravirgin olive oil and ground black pepper. In winter the bread would be toasted over the fire. Bowls of warm milk with bread and coffee. Mum cooked pasta with eggplant, chicken brodo and anything with broccoli in it. We grew almost 4ha of broccoli and jumped in a red VW, drove to Queen Victoria Market every Friday, spent the whole night there and then came home in the morning. One day my mother, Pina, sent me in to boil the broccoli while the others were in the paddock. I forgot to wash it and all these grubs came to the surface, but she never told me — not until about 10 years ago.”

Life on the farm was busy for this family of six. Guy’s greengrocer father, Diego, and his clan grew, harvested and ate the fruits of their labour. They killed their own calves and sheep and the young Guy shot his first rabbit at 10. It was the last time. He continues: “Never again. That wasn’t for me, but the idea of living self-sufficiently has been indelibly etched into my DNA. I still have a garden filled with herbs, flowers and broad beans at my mother’s house in Somerville now my father has passed. We cook with local produce at Shop Ate and the number of customers who bring in seasonal produce from their gardens is astonishing. Leeks, lemons and quince. We are given huge boxes of mushrooms every season by foraging enthusiasts. Then there’s Jerusalem artichokes, native finger limes and an array of herbs and oversized marrows. There are backyard growers all over the Peninsula and our patrons queue up on Friday nights to taste it.”

Guy comes from Sicilian folk who adore their food, from arancini, fennel and pork sausages to salted dried ricotta as prepared by his aunts and uncles. As a man who has been brought up on the Peninsula and then grown his own family on the same soil, he has a deep connection with its earth and a respect for its seemingly limitless capacity for abundance. “My parents pulled down the original mud and tea-tree colonial house in Tyabb and the footprint that was left behind became a vibrant and delicious edible garden. It was magnificent.”

Yes, the gift of Mother Nature’s bounty is truly great down south. Guy Mirabella brings it to you with open-armed generosity.

LIZ ROGERS Photo (right) by Natalie Nowotarski

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MUSHROOM MEANDERING AND TRUFFLE HUNTING Something very special happens when the weather turns cool on the Mornington Peninsula.

The mushrooms are on the march from Moorooduc to Merricks and into Red Hill, and these fleshy umbrellas that are brimming with vitamins and minerals are popping up from just beneath the surface of the soil, which makes for very happy mushroom meandering.

The Peninsula is spoilt for foraging capabilities. These little gems of antioxidantrich deliciousness grace the tables of some of the region’s best eateries, and Peninsula mushroom lovers know where to find them.

From May into early winter, those in the know

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host mushroom tours where participants learn about the different varieties of wild mushrooms and how to distinguish the edible ones from the poisonous ones while rambling through the countryside — think slippery jacks and perfectly perky pine mushrooms.

Raise your glass with a magnificent Peninsula pinot or pinot noir after a forage and sample a dish or two where mushrooms are the hero ingredient.

Then there’s more to taste and explore if you’re prepared for extra epicurean adventures.

The truffle hunt is on from June 1 until August in Red Hill, where the rolling hills undulate and propagate and the microclimate means temperatures are 4-5 degrees cooler than on the coast. The ‘black gold’ grows beneath a mix of oak and hazelnut trees at Red Hill Truffles, where Jenny McCauley and her truffle dogs Thomas and his ‘in-training’ companion Maddie lead you on a merry dance through the morning mist hovering

over the rolling hills of Glen Bower to see, smell and hold the precious cargo. Truffles just love frost, cold soil and high rainfall, so this spot in Red Hill is ideal for growing these highly sought after delicacies, which can be found throughout Europe. Jenny’s annual truffle festival includes truffle hunts and tastings, lunch at local restaurants, degustation lunches, private hunts and more.

She also offers ‘focus on fungi’ sessions where you’ll learn all about the different varieties of mushrooms available in the region and the best way to store and prepare them.

The Peninsula prides itself on presenting a wide selection of fresh produce unique to the area. Participate, learn, explore and indulge in the flavours of a region that has been harvesting and creating gourmet produce that receives accolades from world-renowned foodies who know when they’re on to something good. Join the club.

LIZ ROGERS eatdrinkmornpen

Try a refreshing cocktail from one of our local distilleries

www.eatdrinkmorningtonpeninsula.com.au

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ROSEBUD CAPEL SOUND

PHOTO: STEVE BROWN

It is well worth the drive to discover a world where flamboyant beach boxes sit squarely, staring out to the bay from the sandy shoreline while holidaymakers swim, picnic and play the day away. This part of the Peninsula, where the clouds whirl in orange, pink and purple and the teatrees and banksias bundle, provides pier-sauntering summertime fun for out-of-towners with carnivals and Bay Trail wanderings.

It also offers up some of the best fine dining alternatives with top-end operators settling in the area and sharing their artistry. Coffee, cocktails and cuisine have come into their own in this tucked-away part of the Peninsula, where dedication to all things delicious is steadfast and simply not up for negotiation.

The gourmet burger selection is vast, while perfectly pulled pork and haggis get the nod too.

Rosebud, Capel Sound, Tootgarook and Rye are not to be underestimated. Beneath the backdrop of Arthurs Seat and the slight sleepiness of a winter seaside region sits a cluster of villages that offer crafted cider and roasted coffee, delectable generational grown produce and world-class dining. All of this is surrounded by vineyards, the sea and a skyscape that can only be described as exquisite as modern Australian cuisine and French and Italian flavours come together. Some of the best home-grown spuds you’ll find are thrown in for good measure.

This is the zone where casual sophistication rules, grown from Mediterranean settlement and an understanding that life is far too short not to jump right in and experience the best.

Join us and celebrate excellence.

LIZ ROGERS

THE HOLY BEAN CAFE

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VERAISON RESTAURANT

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TOOTGAROOK RYE

PHOTO: STEVE BROWN

Blue Mini Eatery Emporium Events (P.90-91) Boneo Road Roasters (P.92-93) Hawkes Farm (P.99) Mubble Rye (P.111) Old Apple Shed (P.98) Sacrebleau French Café (P.99) The Holy Bean Café (P.94) The Milbri (P.97) Unica Cucina E Caffé (P.96) Veraison Restaurant (P.95)

THE MILBRI

www.eatdrinkmorningtonpeninsula.com.au

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Blue Mini

eatery, emporium, events

A contender for the most unique eatery on the Mornington Peninsula, Blue Mini captures the essence of everything local. Why? This quirky hub of retro style is situated in the repurposed Rosebud Ten Pin Bowling Alley.

Headed by Tracey Ross and a dedicated team of passionate hospitality professionals, Blue Mini is more than just a café. With a mix of fantastic food, house-roasted coffee, artisan crafts and a welcoming vibe, it is a destination to meet, eat, drink and linger.

eatery Known for its innovative ‘any time’ menu, the meals at Blue Mini are a fusion of wellknown classics such as the farmhouse grill big breakfast and eggs benedict, alongside modern dishes with a twist, including hawker noodles and crazy eggs.

With access to some of the best produce and suppliers on the Mornington Peninsula, Blue Mini’s all-day brunch menu and homemade cakes are created from locally sourced goods wherever possible — and as a fully licensed venue, local beer, wine and ciders are also a feature.

The doggy-friendly courtyard, complete with kitchen herb garden, is perfect for outdoor dining in the warmer months, while the spacious indoor eatery is brimming with features from the old bowling alley.

Designed by Tracey using recycled building materials from the original site, there is a unique sense of style that creates a story around the principles of reuse, recycle and renovate.

emporium This theme continues through the emporium, a retro-style indoor market featuring a unique range of carefully sourced products and giftware with a focus on Mornington Peninsula artisans and makers. Furniture and artwork feature alongside ironwork sculptures, beauty products, fashion items and more. Also home to small-batch coffee roaster Boneo Road Roasters, Blue Mini is a destination that you’ll want to return to again and again.

events Taking on the unique character of Blue Mini as a venue, the catering team creates lasting memories for any special occasion, from bespoke wedding receptions and engagements to parties and corporate events.

Blue Mini has exclusive access to two properties — the old bowling alley in Rosebud, with its retro style, and The Barn @ Six on East, a private setting perfect for intimate boho-style, country casual events. Whether at one of these venues or somewhere of your choice, your event will be styled to perfection to meet your personal tastes.

It is always ‘with love’ at Blue Mini.

Open daily 7am-4pm #blueministyle

Blue Mini I 2 Colchester Rd, Rosebud I P:5981 2520 www.bluemini.com.au I blueminicafe

Boneo Road Roasters They’ve got your beans!

Small-batch, in-house coffee roasting Espresso, filter, press, cold brew or stove top Proudly using ethically sourced coffee beans.

Take home the taste…

With the Mornington Peninsula market being very particular about its coffee, Blue Mini owner Tracey Ross has developed what was initially a hobby into another string to her bow.

Launched in 2017, Boneo Road Roasters is a small-batch, inhouse coffee roaster.

Located on site at Blue Mini and featured on the eatery menu, Boneo Road Roasters coffee is proudly roasted from ethically sourced coffee beans. Purchased through direct relationships with growers around the world, this arrangement ensures that the beans are grown and farmed under ethical and sustainable conditions with a commitment to building skills locally, providing job security and growth opportunities for local workers.

The Blue Mini house blend, called Exhilarate, is a medium or omni roast that’s perfect for home use, with a smooth and fullbodied flavour rich with caramel notes.

No visit to Blue Mini is complete without trying the exclusive coffee-tasting experience by Boneo Road Roasters. Featuring cold-drip coffee brewed over five hours, an Exhilarate espresso, a delightful homemade mocha brownie, chocolate-coated coffee beans and provisions to make your own affogato, it’s a tasting experience that is all things coffee.

More than just coffee, Blue Mini also has a range of teas to excite the palate of any tea-lover, with blends ranging from traditional favourites to unique taste fusions exclusive to the brand. Just like the coffee, it is used in-house at the Blue Mini eatery and is available to purchase and enjoy at home.

Open daily 7am-4pm

Boneo Road Roasters at Blue Mini I 2 Colchester Rd, Rosebud P:5981 2520 I www.bluemini.com.au/boneo-road-roasters blueminicafe boneoroadroasters

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The Holy Bean Café

Dynamic young husband-and-wife team Marcus and Nicole took over ownership of The Holy Bean one year ago and haven’t looked back. They instantly fell in love with the stately Art Deco building with its gloriously high ceilings, industrial-style polished concrete floors and original Art Deco lighting.

A light-filled café where you are made to feel at home, The Holy Bean is somewhere you can chill out, relax, and enjoy great food and awesome coffee delivered with a friendly smile.

The all-day breakfast menu has something to suit everyone’s tastebuds while the lunch menu has offerings from the chargrill, a delicious range of burgers, salads, vegetarian dishes as well as a range of cakes and pastries. Gluten-free options are available and their menu includes many vegan options.

Enjoy the sunshine with outdoor tables on the street front as well as a private courtyard out the back overlooking the herb and vegetable garden, and both areas welcome your canine companions too.

Serious coffee drinkers will appreciate the dedicated coffee station where your coffee will be ground, meticulously measured and poured to create coffee perfection by qualified baristas with a flair for coffee art.

Private venue hire for your function is also available.

Opening hours: 8am-4pm seven days; breakfast served all day; lunch noon-3pm; dinner on Thursday, Friday and Saturday nights over summer - check website for details.

Find The Holy Bean Café on Menulog.

The Holy Bean Café

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1489 Point Nepean Rd, Rosebud

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P: 5982 0522

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www.theholybean.com.au

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Veraison Restaurant Perfection on a plate is the only way to describe the culinary masterpieces created by chef Mark Poulter at Veraison Restaurant. Enjoy superb fine dining in this stylish yet relaxed atmosphere and revel in exquisitely plated dishes that showcase the finest fresh seasonal produce.

Mark’s signature style is his exceptional ability to combine amazing textures and flavours, producing dishes that are, simply put, next level. Dedicated time is allocated behind the scenes to perfecting the artful presentation of each and every dish on the menu, and this is clearly evident when you feast your eyes upon the plate.

While Mark’s domain is the kitchen,

his partner Cherie heads up front of house with skilled proficiency, giving just as much care and attention to detail to the service you receive upon arrival and throughout your meal. Taking care to note if you are celebrating a special occasion, many a guest has been pleasantly surprised by the extra little touches that Cherie and her team provide.

With a carefully curated wine list designed to complement the food, Cherie can confidently steer you in the right direction when making your wine selection.

If you wish to book the venue exclusively for your private or corporate event, Mark and Cherie can tailor a menu package to suit and will ensure that yours is a truly memorable occasion.

Opening hours: Wednesday-Sunday: breakfast 8.30-11.30am, lunch 11.30am-3pm, dinner 5.30-10pm; closed Monday & Tuesday, Good Friday, Melbourne Cup Day, New Year’s Day, Boxing Day

Veraison Restaurant I 1889 Point Nepean Rd, Tootgarook I P: 5985 8888 www.eatdrinkmorningtonpeninsula.com.au

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Unica Cucina E Caffé

Proudly serving up its authentic regional recipes to the table, Unica Cucina embodies the true spirit of Italy - simple, rustic and grounded in Italian comfort. You are transported to the Italian countryside with beguiling flavours and aromas that will wrap around you like a warm blanket.

Front of house is where you will find owner Michelle ready to welcome you with genuine enthusiasm and share with you the fine food and hospitality that makes Unica Cucina such a special dining experience.

Hailing from Sardegna, chef Michele Zedda presides over the kitchen, adding his own unique touches to each and every dish.

“It was a blessing to find someone so naturally talented and who shares the same passion and respect for food that is the core foundation behind which Unica Cucina was built,” says Michelle.

“He is a true artist with food. Watching him in the kitchen is like seeing a genius at work, seemingly in a trance as he methodically and with great calmness creates dishes that are a feast for the senses.”

Unica’s philosophy is that food is one of those joys in life that we can share; it brings people together to celebrate that which is important to us.

Seen here are Unica’s famous seafood marinara, whose main seafood ingredient changes with market availability, and filetto di manzo for the meat-lovers. You should also try spiedino di gambero - succulent king prawns gently wrapped in pancetta and crumbed.

Opening hours: Wednesday to Sunday 11am-late; closed Monday and Tuesday

Unica Cucina E Caffé I 1571 Point Nepean Rd, Rosebud West I P: 5986 1262 I www.unicacucina.com I

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The Milbri The Milbri Espresso, Restaurant & Bar is a stylish venue established in 2o14 and located opposite the fabulous Rosebud foreshore. It offers breakfast, brunch, lunch and dinner from a menu filled with delicious Latin Asian-inspired comfort food. The trendy bar at the rear has an extensive drink list and provides a great place to chill out over a drink or two.

Good friends Chris Miller and Chris Fabri brainstormed the concept of The Milbri, drawing on their vast hospitality experience paired with Chris Fabri’s extensive travels throughout South America. The idea entailed a modern venue with a vibrant atmosphere that would open seven days a week offering amazing Latin/Asian streetstyle cuisine.

It goes without saying that this style of food goes down well with a great beverage, so the well-stocked bar is filled with a great line-up of spirits, liquors, and local and Latin wines. The cocktail list is also pretty tempting - just try The Milbri’s lemon thyme and coconut margarita.

Because good coffee is also a must, the boys teamed up with renowned roaster Little Rebel to work together to create their very own award-winning Milbri Blend.

The Milbri is able to host private events and celebrations with a capacity of up to 100 people for exclusive hire or smaller groups of 30 in the intimate bar area.

Opening hours: 7am-11pm seven days; closed Christmas Day and Boxing Day

The Milbri I 1183 Point Nepean Rd, Rosebud I P: 5982 3901 www.themilbri.com.au I TheMilbri themilbri

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Old Apple Shed

The Old Apple Shed’s name is synonymous with exceptionally crafted wines, ciders and ginger beer. Its wines are often described as decadent and the ciders truly divine. Opened in 2o17, this relaxed cellar door experience within a working winery environment has fast become a firm fixture on the winery trail.

Located on Tallarida Estate, where some of the oldest vines in the region were first planted, winemaker Mal Stewart has used his experience of more than 30 years to produce a showcase of sophisticated red and white wines and a selection of superior sparkling wines that are produced using the methode champenoise.

On hand to assist you with very generous tastings is cellar master Kate Magee.

Pairing wine with food is also one of Kate’s passions and she has created the delicious Peckish Food menu for you to enjoy during your visit.

Fully catered private functions can be held in the Barrel Room, which is regularly transformed from a working winemaking room into a beautiful openplan event space, with outside areas and marquee options also available.

Old Apple Shed I 148 Browns Rd, Boneo I P: 0477 108 934 www.oldappleshed.com.au I oldappleshed

Open Thursday to Monday & public holidays 11am-5pm Closed Tuesday & Wednesday

JOIN OUR TRIBE eatdrinkmornpen Tag your favourite food shots with #eatdrinkMornPen

NEXT EDITION OUT OCTOBER 2020

BOOKINGS OPEN FEBRUARY AND CLOSE AUGUST 2020 We discuss, write and photograph to ensure best results Book early if you require Summer photography Phone 9708 8222 for further details. www.eatdrinkmorningtonpeninsula.com.au

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CONSCIOUS CRAVINGS

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Sacrebleu French Café Sacrebleu French Café offers exquisite traditional French cuisine with dishes that will have you planning your next visit before you have even finished your meal.

Owner and chef Alain Mathieu grew up in a small town in the Alps where growing your own food, cooking, and sharing the family meals were important parts of daily life. It was only natural that his love and respect for food saw him become a certified French chef, spending years mastering the art and intricacies of classical French cooking.

At Sacrebleu, breakfast will tempt you with French fare that includes crepes, omelettes and freshly baked pastries. Lunch offers a delicious two-course menu with a complimentary glass of sparkling, and dinner is a‘ la carte. The venue is intimate and cosy, and part of the pleasure is smelling the heavenly aromas as Alain prepares his sauces and works his magic in the kitchen. Seafood is a speciality and there is always a delectable seafood dish on the menu.

Keep an eye on the Sacrebleu website too, because Taste of France functions are hosted with a set menu of chef-inspired classical French dishes.

Opening hours: Monday, Thursday, Friday 10am-2.30pm then 5.30pm-late; Saturday 8.30am-3pm then 5.30pm-late and Sunday 8.30am-3pm. Bookings are essential. Closed Tuesdays and Wednesdays and whole of August.

Open on public holidays.

Sacrebleu French Café I 2377 Point Nepean Highway, Rye I P: 0402 880 683 www.sacrebleufrenchcafe.com.au I Sacrebleu French Café

Hawkes Farm The Hawkes family took on the Boneo Rd property back in 1974, working the land and eventually passing on their knowledge and skills to the next generation.

Their farmgate sells a wide range of fruit and vegetables, including seasonal vegetables grown on site as well as quality produce from other Peninsula growers. It is a showcase of the magnificent produce that the Peninsula growing community has to offer.

Relax and enjoy a coffee in the beautiful and child-friendly vegie patch garden. On weekends there’s a food truck that sells hand-cut hot chips.

There are three open days a year, which are a great family day out. You’ll have the chance to pick vegetables, take a tractor ride around the farm and enjoy some wonderful entertainment.

Open days are held in October, January and Easter. See the website for more details, and contact Hawkes Farm directly regarding educational group tour bookings.

Opening hours: seven days 8am-5pm; closed Christmas Day

Hawkes Farm I 661 Boneo Rd, Boneo I P: 5988 6785 www.hawkesfarm.com.au HawkesVegetables hawkes_farm www.eatdrinkmorningtonpeninsula.com.au

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FROM AIR Mastering the Peninsula’s micro-climate with Gary Mehigan Gary Mehigan hit the tarmac at Tullamarine in 1991 after spending hours in the air and within days was on his way to the Mornington Peninsula.

No joke. He jumped on a motorcycle, glided towards the coast along the lines of cypress and through the magnificent micro-climate to arrive in Portsea, where the good life grows. This helmet-clad sojourn to the sea left its mark on this incredibly successful chef who had bid adieu to his ‘mother country’ with his family to settle in Melbourne, where food artistry, restaurateuring and zest-full fresh produce goes down with a mighty gulp. From hand to mouth. Naturally.

Fast-forward to today and he and his wife, Mandy, now own a property in the lush Peninsula hinterland where he forages for pine mushrooms and slippery jacks popping up from the rich Main Ridge soil and joyfully embraces all things delicious - from coastal seaweed, saltbush and pigface to gourmet cheese, vino and seductive truffles. And so begins the conversation on how good we ‘locals’ have it.

“I’ve always had a connection with the Peninsula through my work as a chef and my past restaurants Fenix, which I opened in 2000, and The Boathouse in Moonee Ponds. One of the best things about having a home on the Peninsula now is we are so close to everything and I can just wander out and find it. Autumn is my favourite time of the year. No one else in the family likes mushrooms but I love them and wolf them down for breakfast. I pop them on toast, add a little sherry vinegar and yum. I’ve also been on a few mushroom tours.

You’ve got to know what you’re picking and you should never take too many. How good is that? Just going out and grabbing them.”

He continues: “There’s nothing quite like just walking into one of the micro-breweries like Red Hill or Jetty Road Brewery to sample a beer that’s just been brewed or visiting a winery or artisan eatery. I’m a little bit addicted to Flinders sourdough and the region’s chicken, lamb and vegetables. Everything is at your fingertips, from farmgate to ‘seagate’. I don’t eat too much fish but a friend of mine is a regular fisherman and we exchange recipes. Jim’s dad from Laneway Espresso fishes off the jetty in Dromana. Everything is so accessible and fresh.”

Gary says he’s looking forward to spending more time on the Peninsula with family and friends now his MasterChef days are over, although he’s not planning on sitting still any time soon. He continues: “There’s a running joke that I am the busiest lazy person there is. MasterChef took up to nine months of the year and I’ll always cherish the lifelong friendships I’ve made, but I’m looking forward to planting Australian natives, fruit trees and garlic in my garden and fighting the possums too! We’ve only ever had planter boxes in Melbourne so it will be a real treat to have a few things growing like apples, quince and lemons. I’m also a Weight Watchers ambassador, which has been good for me because all I have to do is look at food and I’ll put on weight. I’m still running my big functions in Mumbai and filming the Masters of Taste series, where we explore the food scene throughout India.”

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Gary will also continue his long in-depth conversations with people for whom food is everything on his A Plate To Call Home PodcastOne series, available on the PodcastOne Australia app, website and iTunes. It’s brimming with small stories told by old contacts he has made across his food industry voyage — think cuisine icons like Nigella Lawson, Poh Ling Yeow and Manu Fieldel.

He concludes: “We have big challenges in regards to sustainability in the future. It’s never been more important to eat locally and to buy from people who care about the land. I’ve spent 35 years in the food industry. Trends change and chefs retire but we still have to get our food from somewhere. We are spoilt for choice on the Mornington Peninsula. What a climate! Drive up White Hill Rd in Dromana and it drops two to three degrees. Wander along the beach in Flinders in the freezing rain and drive back home to find the sun shining and the temperature gauge reading 17 degrees.

It’s ideal for grape-growing. As a foodie, I’m thrilled at the scope of the things that are out there, so I will be spending more time on the Peninsula, more gardening, more walking with Mandy and our great danes from Boneo Rd to the back of Blairgowrie.”

And stopping off to sample a portion or more of the Mornington Peninsula’s perfectly delicious micro-climate-created produce along the way. Yes, chef!

LIZ ROGERS

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FROM BRANCH This is what orchard life looked like for the Paganoni family in Moorooduc before tractors, forklifts, controlled atmosphere and cool rooms: long days spent hand-picking thickskinned Democrat apples using canvas bags with metal rims and packing them into small wooden crates creaking with the weight of the fresh, juicy fruit.

What a sight it must have been. Crates lined up along the boundaries of the orchard beneath the giant pine trees’ green needles growing strong and wide while the apples reclined in their cool shadows waiting to be sold at the Queen Victoria Market. They travelled by truck, these crisp, grown-with-love apples; packed tight into the back of the original truck so as to not damage the precious cargo.

Generational orchardist Bianca Paganoni explains: “The orchard was established in 1961. My brother and I are fourth generation.

It would have been hard with the minimalist equipment they had back then. Today we have an automated packing line that size-grades the fruit and an automated picking platform, which is a tractor that can fit six people on it. It has long arms that reach into the branches and the pickers just pluck the apples straight

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from the tree, pop it on to belts, and the fruit is gently carried into the bins. My great-grandparents came from Italy in the early 1900s when my grandmother was two years old and my greatgrandfather, Albert Paganoni, purchased our first block of land around 1950. My grandfather, Eric, was taken out of school at 14 to work alongside him, planting the trees and working on the orchard.”

But before you get apples, you have to clear the land of fallen trees and stubborn stumps rooted deep within the shallow soil.

Then there’s dams to position, rows to determine and the trees themselves to be planted. Enter gelignite! Bianca continues: “My grandmother still chuckles at the memory of my grandfather sitting on a box of explosives eating his lunch every day. That’s how they blew the stumps away. You probably wouldn’t do that now. They sold the wood across the Peninsula for years until the trees were established and planted potatoes in between the rows as a form of immediate income while the trees were too young to fruit. The house was built on the orchard in 1961 and then my father, Mark, was born.”

Growing up on an orchard on the Mornington Peninsula was pretty idyllic, says Bianca. Riding motorbikes from sunup to sundown, fishing for yabbies, building cubby houses and campfires and of course eating fresh apples — although Bianca says she didn’t eat that many as a kid because she was around them all the time. “I eat lots of them now, though. My dad was pulled out of school when he was 16 to work on the orchard. He

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A glimpse into generational orchardists with Bianca Paganoni

also worked nights at the Dava Hotel, where he met my mum, Jackie. My brother Todd and I were the first ones in the family to finish school, but I still love working on the land alongside my father. In summer we are picking and packing frantically because the fruit needs to come off the tree immediately. We are at the mercy of the weather, and the full moon can make the fruit ready to pick within a day.”

From generation to generation and from land to branch, the dedication to growing first-class sustainable produce across the Peninsula continues. Take a bite to taste, enjoy and explore more of what our region has to offer and you’ll be apples.

LIZ ROGERS

Atlanta Orchards was originally going to be called Atalanta Orchards, meaning ‘the goddess of the golden apple’, but when the first stencil was created, the company making it claimed it wouldn’t fit on the box. Fast-forward to today and this Mornington Peninsula true-blue producer of fine fruit has the goddess Atalanta dressed in robes with one of her breasts out as its modern-day logo. Apparently it has caused quite a stir at the markets!

Bianca concludes: “We grow eight varieties of apples today, including Pink Ladys, Early Golds, Golden Delicious, Granny Smith, Fuji, Royal Gala, Kanzi and Jonathans, and our Ten Sixty One real craft apple cider has value-added the business. It is also a great way of using what once would have been called unusable excess. The lifecycle of our orchard is now tree, apple, press, pulp to animals, juice, cider brewing and into bottle, can or keg. There was little waste when my family first started growing apples and it’s the same today.”

www.eatdrinkmorningtonpeninsula.com.au

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BLAIRGOWRIE SORRENTO

PHOTO: STEVE BROWN

This is the part of the world where land and sea come together in perfect harmony. From the limestone corridors of Sorrento’s history-laden buildings to the foreshore where holidaymakers have played by Port Phillip Bay for years, visit once and you’ll want to stay for ever.

In droves they came. Boatloads of pleasure-seekers from Melbourne in the early 1900s, up from the paddle steamers to a town where wandering up and down in your finery was the main attraction. From the sparkling front beaches to the rugged coastal ridges and rock pools of Bass Strait, visitors still dare to dream of a lifestyle full of sun, surf and sand and the sampling of Peninsula-grown and crafted cuisine that stands alone on the world stage.

From holiday shacks to grand residences, this resort-style region still attracts seasonal partygoers, beachcombers and fine-diners alike. Hospitality is exactly what it says it is: meet and greet restaurateurs, providores and paddock-to-plate innovators serving up their best throughout the seasons, whether you’re at the pub watching the sun sink or at an intimate dining destination.

Come visit this land of sweet treats, Sicilian and French selections and long ‘petit déjeuners’ by the bay.

Come to the place where the back beach churns, the ferry roams and the dolphins play.

Make your own history. We are waiting.

LIZ ROGERS

SORRENTO TRATTORIA

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PANDA BLAIRGOWRIE

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PORTSEA

PHOTO: STEVE BROWN

Hotel Sorrento (P.110) Le Capucin (P.113) Moonraker Charters (P.108) Mr Morce (P.109) Mubble Sorrento (P.111) Panda Blairgowrie (P.106-107) Ritchies Sorrento (P.112) Sorrento Trattoria (P.113) The Vanilla Slice CafĂŠ (P.112)

MUBBLE

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Panda Blairgowrie

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Think style, culture, inspired menus and exciting live music and you may have just found your new favourite place to dine and hang out!

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Panda Blairgowrie

Making its mark on the Peninsula culinary scene is newcomer Panda Blairgowrie. With the happening vibe of a Melbourne venue, skilled staff and effortless hospitality to match, Panda Blairgowrie is a place to socialise, catch up with friends and take time out to share and enjoy good food and wine.

Owners Nicole and Jim, both of whom have a vast wealth of hospitality experience between them, left the fast pace of the city behind to embrace the relaxed lifestyle of the Peninsula and pursue their next venture.

It took them five years to find just the right venue space, one that offered the luxury of outside dining areas suitable for summer entertainment with an appealing garden setting.

The gorgeous sandstone building met the criteria, and after some meticulous renovation to the interior — including a curved bar in copper tones that creates a stunning entrance feature — Panda Blairgowrie was ready for business.

It didn’t take long for the ‘foodies’ of the area to discover the impressive and mouthwatering menu, and the restaurant has already acquired a strong following.

Nicole and Jim are genuinely passionate about supporting producers and growers on the Peninsula as well as quality producers in Gippsland and the wider Victoria region. They take the time to find like-minded suppliers who they feel proud to work with and they back this up by supporting their suppliers openly on their website.

light, and the generous-size tables are a refreshing change. A fireplace for winter and airconditioning in the hotter months means you can always dine in comfort. There is plenty of dappled shade provided by the trees in both the north and south-facing garden areas, so you are definitely spoilt for choice.

A strong focus is placed on organic food, and it is Nicole’s personal journey with IVF, which she shares with heartfelt honesty and openness, that became the inspiration to source as much untainted, clean produce free from chemicals and human interference as possible.

‘Sunday Sips’ are the lazy Sunday afternoon live music sessions starting at 2pm that provide fabulous entertainment while you get to enjoy amazing food. Bookings are highly recommended to avoid disappointment.

The commitment to sustainability is thoughtfully considered in all areas of the business, including preserving, pickling and picking from their own herb garden to minimise any waste, and Nicole is also instigating a program to collect all their used coffee grounds and make them available for patrons to take and use on their gardens.

Function packages are also available, with more details on the website.

Opening Hours*: Monday/Thursday/Friday 8am-3pm, 5pm-late Saturday/Sunday 8am-late Tuesday/Wednesday closed

The restaurant itself is modern with a warm, welcoming appeal. Windows running down the length of one wall fill the dining area with soft, natural Panda Blairgowrie

I 2871 Point Nepean Rd, Blairgowrie I P: 5988 8261

www.eatdrinkmorningtonpeninsula.com.au

*Please note that hours increase over January and holiday periods.

Please check website for all opening hours

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Moonraker Charters Moonraker Dolphin Swims is the Mornington Peninsula’s award-winning ecotourism company specialising in unique wildlife and sightseeing experiences. Swim or visit with wild bottlenose dolphins and Australian fur seals and witness other extraordinary sea life, such as the fascinating weedy sea dragons.

The Moonraker vessel was totally refitted in 2018 and boasts outstanding service, facilities and luxury features designed to maximise your experience when exploring the stunning Port Phillip Bay. There’s also a new exciting addition to the seafaring family — the versatile amphibian boat called Sealegs.

Moonraker has a range of popular packages to enjoy, including wildlife adventure cruises, dolphin and seal swims between November and April, and snorkelling with the seals, as well as a host of private charter options, including a sensational seafood and champagne cruise.

Locally owned, Moonraker has been in the same family for 30 years. Daughter Torie became involved in 2002, bringing with her new innovations and fresh ideas. As husband Troy runs Sorrento restaurant Mr Morce, they have now joined forces to create a line-up of exceptional on-board catering options.

Moonraker can be hired for corporate or private events or simply a private charter to enjoy a spectacular sunrise or sunset.

Catering includes everything from breakfast and finger food to sit-down dinners, buffets and even Benito Box-style packages, and can be enjoyed in either the inside or outside entertaining areas.

Moonraker Charters I Sorrento Pier, Esplanade Rd, Sorrento I P: 5984 4211 www.moonrakercharters.com.au I Moonraker Dolphin Swims moonrakerdolphinswims

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Opening hours: bookings can be made all year round online or by calling the office.

Note: swimming with the dolphins is a seasonal experience from November to the end of April.

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Mr Morce

Mr Morce is stylish, light-filled and perfectly complements the relaxed seaside living lifestyle. It offers exceptional service with food that is simple, delicious and beautifully presented. From the time you are seated, your waiter will take care of all your needs, leaving you to sit back, enjoy great food and wine and revel in good company.

All the staff here are handpicked for their experience and talent. You will be greeted by the owner, Peninsula resident Troy Schwarze, or one of the professional front-of-house staff all with impressive hospitality backgrounds,

ensuring your dining experience is flawless.

The kitchen is headed by renowned chef Steve Davidson, who will delight with his modern Australian menu that changes frequently to keep things interesting but always has some old favourites, such as house-made croquettes, pate, local grass-fed beef and a fabulous fish dish focusing on sustainable local seasonal produce.

A unique point of difference to this restaurant is that the majority of main dishes are kept under $30 with entrees under $20, making it a great dining option that is pleasingly affordable.

The airy refurbishment of the restaurant showcases the history of the building, with its magnificent limestone indoor/outdoor fireplace that services both the restaurant and the sunny rear courtyard. It is a beautiful space that can cater for private functions in either the courtyard or restaurant.

Mr Morce I 182 Ocean Beach Rd, Sorrento I P: 5984 1838 I www.mrmorce.com.au www.eatdrinkmorningtonpeninsula.com.au

Opening hours: summer, seven days breakfast, lunch and dinner; winter and off-peak season, lunch Friday to Sunday noon-3pm; dinner Wednesday to Sunday 5pm-late.

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Hotel Sorrento Standing proudly on the Sorrento clifftops overlooking the sparkling waters of Port Phillip Bay, Hotel Sorrento combines modern luxury with old-world charm. With an award-winning restaurant, several exclusive bars including a new rooftop bar, cocktail lounges, event spaces and premium accommodation, it has something for everyone.

Set in the heart of Sorrento, within walking distance of picture-postcard beaches and a short drive to the world-renowned Mornington Peninsula wine and golf region, Hotel Sorrento is an ideal location to base yourself.

Whether it’s for a business conference, private event, weekend away, or a quiet drink with friends, Hotel Sorrento has the space for you.

As a family-owned and operated business for nearly 40 years, it prides itself on serving sumptuous and seasonal dining. With a focus on local produce, Hotel Sorrento combines new and innovative dishes with favourite classics.

The menu reflects the change in seasons and the quality produce on offer in Victoria. If you are looking for contemporary, coastal cooking in a relaxed setting then Hotel Sorrento is for you.

Hotel Sorrento Restaurant is open for breakfast, lunch and dinner seven days a week.

Hotel Sorrento I 5-15 Hotham Rd, Sorrento I P: 5984 8000 www.hotelsorrento.com.au I Hotel Sorrento hotelsorrento_

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Mubble The most creamy and decadent ice-cream and sorbets you will ever taste are at Mubble, all handcrafted in-house using the finest ingredients imported from Italy. This modern and spacious boutique ice-creamery has set new standards in quality with an inspired range of flavours to suit even the most discerning icecream connoisseurs.

Based in the picturesque seaside town of Sorrento, this family-owned and operated business has more than 150 flavours to its repertoire. There is always something new and exciting to try, with flavours changing daily and ranging from the ever-popular classics to the more unusual and exotic flavour combinations.

You will be spoilt for choice as you are challenged to pick your favourite, with offerings such as Salted Caramel, Ferrero Rocher, Caramelized Pear, Lemon Lime Bitters, Pavlova, Pistachio, and Mud Cake, to name only a few. There are also dairy-free, glutenfree and vegan options, so no one has to miss out.

Mubble also makes refreshing juices and smoothies using real fresh fruit, all available in an environmentally friendly range of biodegradable packaging. There are even stylish and fun reusable drink bottles available for purchase so you can top up every day and help save on waste.

If you can’t make it to Sorrento, drop into Mubble’s Rye store, where their freshly made ice-cream is delivered daily.

Opening Hours: Over summer: 7 Days 10am-11pm Off-season: Sun-Thurs 10am-6pm; Fri-Sat 10am-9pm

mubble I 69 Ocean Beach Rd, Sorrento, 2381 Pt Nepean Rd, Rye I P: 5984 4944 I www.mubble.com.au www.eatdrinkmorningtonpeninsula.com.au

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The Vanilla Slice Café Nestled in the main street of Sorrento, with a limestone façade and old-fashioned charm, the Vanilla Slice Café looks like it’s straight out of the Edwardian era. But the vanilla slice? It’s completely out of this world. One taste and you’ll think your grandma was behind the counter — well, if your grandma made a completely kickass vanilla slice.

Enjoy it paired with a specially blended coffee that has been created explicitly to be the perfect complement.

The Vanilla Slice Café has something of a cult following. Since 1983, this beloved spot has been offering up creamy slices of heaven and a menu full of other sweet treats and savoury scrumptiousness to people from all over the world.

Here, everything is made by hand, locally sourced where possible with the freshest ingredients and cooked on the premises by chef Paul, who’s been cooking here for 30 years.

Get to Sorrento and take your seat!

Opening hours: seven days, 9am-4pm (winter), 8am-6pm (summer); closed Christmas Day Vanilla Slice Café I 23 Ocean Beach Rd, Sorrento P: 5984 4666 I www.vanillaslicecafe.com.au vanillaslicecafe

Ritchies Sorrento

Ritchies acquired the Sorrento supermarket from Coles in late 2o14 and immediately transformed the store from a standard Coles range into a gourmet supermarket. Thousands of new lines were added to the supermarket and fresh sections. Produce, deli, bakery, meat and a big selection of hot and cold prepared meals make this store a fresh food paradise.

Sorrento falls into the Ritchies Fine Food Store concept. However, because the nearest Ritchies Liquor Store is at Dromana or Balnarring, any wine, beer or spirit sales must be done in those locations.

Both Sorrento and Portsea are considered the jewels in the Mornington Peninsula’s crown, and with beautiful coastline, beaches, sports and recreation options, it is understandable that so many people converge on the region over the summer, at weekends and even for winter escapes.

Ritchies Sorrento has become a strong supporter of the community.

Locals and holidaymakers alike now have confidence to buy all their supermarket needs from the local store rather than having to travel to larger regional centres.

Sorrento summer holiday trading hours: 7am to 10pm every day; subject to change outside the holidays

Ritchies Sorrento I 108 Ocean Beach Rd, Sorrento I P: 5984 8500 www.ritchies.com.au/location/sorrento I RitchiesSorrento

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Sorrento Trattoria With a bright, cheerful interior that draws you in with its delicious aromas and a homely sense of Italian culture, Sorrento Trattoria specialises in authentic Sicilian food prepared with love and a dash of playful innovation.

Owner Carmela D’Amore is a highly regarded chef here in Australia and also internationally. Having already written three cooking books and in demand as a judge for cooking competitions worldwide, Carmela is deeply passionate about sharing her rich heritage and culture.

While her son, Joseph, heads up the kitchen full-time, Carmela now travels regularly to Sicily where she cooks with other chefs and they share new ideas. The menu is then updated every six months with wonderfully inspired new recipes. It’s obvious why, at 15 years, Sorrento Trattoria is Sorrento’s longest established restaurant.

Apart from using fresh, local, seasonal produce, Sorrento Trattoria imports certified Italian products that are guaranteed to be made by Italian farmers and artisans using only the traditional methods. If you love Italian food and want to expand your repertoire, Carmela also runs sensational cooking classes once a month.

Sorrento Trattoria I 20 Ocean Beach Rd, Sorrento I P: 5984 5655 www.sorrentotrattoria.com.au I SorrentoTrattoria sorrentotrattoria

Le Capucin

Picture yourself in the seaside town of Portsea, savouring a delicious coffee and croissant ou chocolatine. Or perhaps a croque monsieur is more your style - generous layers of ham drenched in melting gruyere cheese assaulting your tastebuds with mouthwatering flavour. At Le Capucin you could be forgiven for thinking you are in a charming French coastal village as a welcoming “bonjour” greets the steady stream of customers flowing through the doors for their daily French indulgence.

This beautiful little café oozes an ambience of contentment. Patrons are here to relax and enjoy quality French fare that is prepared in an authentic manner, staying true to traditional French-style cooking techniques. For lunch you might try the daily special, which could be a cassoulet au confit de canard, or perhaps a simple tourte maison (homemade pie) such as beef bourguignon or free-range chicken and leek. Whatever you choose, you know it will be made with love and skill and filled with quality ingredients.

Le Capucin also makes French cuisine to take home, and with very reasonable prices the café has already attracted a large following of dedicated customers.

Opening hours: 8am-3pm, seven days Le Capucin I 3770 Point Nepean Rd, Portsea I lecapucinportsea lecapucin_portsea www.eatdrinkmorningtonpeninsula.com.au

P: 5984 3243

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SORRENTO’S SEASIDE SOPHISTICATION ATTRACTS THOUSANDS AT THE TURN OF THE CENTURY

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Sorrento has been a magical place to saunter away the holidays ever since the initial hordes of ‘polite’ Melburnians in the 1800s piled into coaches and paddle steamers and headed towards this magnificently rugged region where the swell sashays the shoreline. For anyone who has driven over the incline at Sorrento back beach to dip and dive into the amazing vista of sea mist, coastal shrubbery and rock pools glimmering beneath them, the vision of these early holidaymakers arriving in droves is now completely comprehensible.

Coaches were the main means of transport from the mid1800s until the early 1900s from Melbourne to the Peninsula.

Transportation played a large role in expanding the region, but coach travel was tough for those on board due to motion sickness and the bumpy roads. Seaside travellers were often left with injuries as they rolled from side to side over pockmarked thoroughfares, while severe weather in winter often meant an overnight stay in Frankston or not being able to access roads at all. Cobb & Co services ran from the Royal Hotel on the Esplanade in Mornington to the Albion Hotel in Bourke St and back, and the team of horses were changed in Frankston and Mordialloc. The best spot was up the front with the driver, who always had the local gossip, while the rest of the travellers behind made the best of it with the luggage, parcels and mail.

It was 1874 when entrepreneur George Seth Coppin, who was a noted philanthropist, banker and developer among other things, entered the bay steamer business and founded the SorrentoQueenscliff Steam Navigation Company, which operated the Golden Crown and Lonsdale paddle steamers between Sandridge (Port Melbourne), Railway Pier, Sorrento and Queenscliff. This led to the establishment of other notable bay steamer companies that operated ships such as the Ozone, Hygeia and Reliance.

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Coppin’s success in early tourism led to him developing the Sorrento Tramway Company in 1889, which made travel from Port Phillip Bay to Bass Strait easy, enjoyable and altogether civilised.

Opening in 1890, this 12-chain tramway was just over a kilometre long and had a double track, a 1067mm narrow gauge and two steam locomotives. Just imagine the ladies and gentlemen in all their finery arriving at the front beach terminus on the hillside above Sorrento pier after disembarking from steamers via an iron footbridge, their eager companions ready to step on to the tramway that led up the hill to the Sorrento township for high jinks and possibly high tea. Known as Tramway Hill with offices, a locomotive depot and a carriage shed to boot, the line travelled to the corner of Portsea Rd — now Point Nepean Rd — and Ocean Amphitheatre Rd — now Ocean Beach Rd — and proceeded through the town until it reached the back beach terminus. What a thrill it must have been coming around the high curve looking over the ocean beach to breathe in the saltwater air and to feel the breeze coming off Bass Strait and then to take shelter at one of the purpose-built passenger shelters for a brief reprieve.

The Sorrento Tramway Company also ran a four-wheeled horsedrawn tram, which was predominantly used for locals and operated in the morning and evening during the tourist season and then again outside the season. It had open sides and could carry 20 passengers and ran from the Continental Hotel to the back beach.

The last ride for coastal adventurers on this classic tramway was on March 20, 1921. Both locomotives were sold to the Loch Valley Timber Company and the tramcars were also sold to Sorrento residents, who used them for sheds or sleep-outs.

Unfortunately, not much remains of this exhilarating time of transport on the southern tip of the Peninsula, but the excitement of those long-gone holidaymakers who were greeted by the staff from local hotels and holiday houses upon arrival can still be felt as you drive up Ocean Beach Rd and the wind carries their stories.

LIZ ROGERS

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PROUD PENINSULA GIRL WHO CHANGED THE WAY WE VIEW FOOD Stephanie Alexander is a household name. The chef-turned-food educator has changed the way we teach children about food through her much-lauded Stephanie Alexander Kitchen Garden Foundation. Her book The Cook’s Companion has sold more than half a million copies. It was in her restaurant Stephanie’s, however, that she gained much attention as she introduced Melbourne diners to dishes with a truly Australian flavour. She was one of the first to champion seasonal produce and the farmers who grew it. She is also a proud Mornington Peninsula girl, spending her formative years on a 25ha rural property at West Rosebud where her parents grew much of what they ate.

“Goodness,” says the grand dame of Australian cuisine with a warm laugh. “That was a few years ago. But I have some very strong memories.”

It was 1949 when Stephanie’s family moved to the property off Eastbourne Rd. She was nine. “To begin with, it was a bit grim.

Dad and my grandfather were building a house, so it was all very basic for a while.” Her mother was creative with an artistic flair and loved making things with her hands; this extended to making clotted cream from fresh milk. “We had a cow, a jersey cow called Jessie if I remember,” she says, looking into the distance as she searches her memory. “I never nestled my head in the flanks of a cow. Jessie was always milked by Dad or Grandfather. I was fascinated when they separated the milk.

I loved the taste of fresh cream. Mum made the clotted cream in a white enamel pan on top of the Aga oven.” The cream was

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slathered on fresh bread with homemade blackberry jam or served with pies or puddings after the main meal.

Their property bordered Chinaman’s Creek, home to a population of southern short-finned eels. Stephanie’s grandfather would catch eels and leave the job of cleaning them to her mother. “I remember the horror of my mother wrangling eels in the sink as they tried to catch them to skin them. Years later, I found myself at Stephanie’s doing exactly the same thing without much more success.” Her dad was a good fisherman, and Stephanie still has a love of Port Phillip Bay fish such as garfish, flathead and barracuda. “Dad was not so good with snapper.”

Stephanie’s mum became friends with the Cincotta family, who were greengrocers and passed on their recipes and ways of cooking vegetables that at that time were novel. “No one had heard of broccoli back then, let alone cooked it. The Cincottas introduced us to globe artichokes and bulb fennel; they showed us how to prepare it by stuffing breadcrumbs and ham between the layers.” She then brings up the word ‘delicatessen’. “You don’t hear that word often,” she says with a smile. “Mr Wheeler had the delicatessen. I don’t know where he got it from, but he had locally made cloth-bound cheddar.”

Her family’s interest in cheese led them to the now defunct Frankston Market. “Back then it was a hotbed of Dutch immigrants and they had different cheeses — not just gouda but cheese embedded with caraway seed.” Stephanie’s love of cheese stayed with her, and she opened a cheese room in Richmond Hill Café with cheese importer Will Studd in 1997.

Stephanie left Rosebud in 1958 to study at university. Her parents sold the property a few years later. “It’s all built over now.” Her tone changes and there is a brightness in her voice.

“But those early days on the Peninsula really helped the way I see the world of food.”

RICHARD CORNISH

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ST ANDREWS BEACH

PHOTO: STEVE BROWN

There’s a place where Bass Strait thunders and the sky hits the land with a tap. Tea-tree leans away from the wind and the sand dunes roll and clap, their ancient forms heaving to the swell of the sea below. From the sunkissed sands of St Andrews Beach to Cape Schanck and on to Flinders, where an ever-changing climate rules, this is where the board riders come to surge and dance perchance to catch the perfect wave. Seals and birdlife cluster across the rocky outcrops of Cape Schanck, covering them with commotion, creation and devotion, and to the west the sandy soil stretches out with the vibrant colours of celery, lettuce, leafy greens and carrots.

These are some of the largest market gardens in the state, a kaleidoscope of delicious nutrition.

This is a wonderfully wild area ideal for environmental existential wandering. From the historic township of Flinders, where the fishing is fine and so is the sourdough, to St Andrews Beach, where a brilliantly brewed bevvy brings its own rewards, the extra drive to this special part of the Mornington Peninsula is well worth the trip. Vintage pubs and vibrant cafes buzz with conversation and award-winning cattle graze on luscious green pastures throughout the region while multi-million-dollar resorts like RACV Cape Schanck attract fine-diners and lovers of artistic expression.

To drive is to arrive in this most beautiful place full of grace and natural splendour. Once here, revive and come alive in hot springs and stay on for cocktails while watching the world turn on the distant horizon.

You are away. Stay a while and surrender.

LIZ ROGERS

PENINSULA HOT SPRINGS

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PHOTO: STEVE BROWN

Flinders General Store (P.124) Flinders Sourdough (P.124) Peninsula Hot Springs (P.125) RACV Cape Schanck Resort (P122-123) St Andrews Beach Brewery (P.120-121)

RACV CAPE SCHANCK RESORT, BY ALISON HOELZER

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St Andrews Beach Brewery

In December 2o17, St Andrews Beach Brewery opened its doors to the public, revealing a worldclass brewery and venue of the highest standard. Offering the finest craft beers, a selection of the Peninsula’s best wines and a relaxed menu of great-tasting food, this incredibly unique setting definitely exudes the ‘wow’ factor.

Previously a racetrack and stables for the Australian racing industry’s legendary Freedman brothers, this extraordinary complex has been ingeniously transformed into a one-of-a-kind, modern-day brewery.

By a stroke of good fortune, Andrew Purchase — who built the racetrack — was ready to take on his next venture at the same time as the property was up for sale. Having previously co-owned a brewery in France, Andrew already knew what it would take to get this endeavour across the finish line. With his winning enthusiasm he inspired co-owners Michael Freedman and jockey Tommy Berry to jump on board with his ambitious plan and the rest is history.

Embracing the existing equine infrastructure, the team have meticulously and cleverly re-invented the property. The former 1200m

racetrack has now become a seriously large fruit and vegie garden complete with 8000 apple and pear cider trees. Old racing stables are now home to the current livestock, which include pigs, sheep and free-roaming chickens.

Upon entering what was previously the main stable area, you are met with a beautifully manicured beer garden providing plenty of outside seating. Lining each side are private open-air stalls that were indeed just that — stalls that once housed some of Australia’s most prominent and successful racehorses, including the world-famous Makybe Diva.

Stroll along the paved walkway framed by square arches and you’ll find yourself at the main building, where an open-plan space with a full-length bar is backdropped by an enormous bank of windows that allow you a direct view into the working brewery.

such choices as oysters, chilli cheese kransky, and pulled beef brisket sliders get you out of the starter’s gate, while large share plates are great to enjoy among friends. There are sensational salads such as green tea soba noodle salad or Cypriot village salad for those who love a healthy option, and the mouthwatering burgers and sensational pizzas are hard to resist.

Reflecting the easygoing nature of this coastal location, St Andrews Beach Brewery is designed as the perfect place to unwind and relish good friends and conversation over delicious food and quality beverages.

Opening hours: seven days; hours are seasonal so visit website for details

All St Andrews beers are unpasteurised and brewed on-site using the finest aroma hops and heirloom variety malt. The beer range is inspired by the property’s rich history and currently includes 6 Furlongs, Box 54, The Strapper, The Farrier, Race Day and The Apprentice. Full of character, each delicious brew has a story behind it, so grab a tasting paddle and explore these award-winning beers for yourself.

A well-considered and tasty menu serves up the perfect food to complement your beer-tasting journey. Informal-style food prepared with quality ingredients provides something for everyone. Small plates offering

St Andrews Beach Brewery I 160 Sandy Rd, Fingal I P: 5988 6854 I www.standrewsbeachbrewery.com.au www.eatdrinkmorningtonpeninsula.com.au

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RACV Cape Schanck Resort RACV Cape Schanck Resort is perfectly positioned to make the most of the Mornington Peninsula’s spectacular scenery. This fivestar coastal retreat includes a luxurious spa, magnificent golf course and the best in locally sourced produce, all of which you’ll enjoy in the contemporary luxury of a setting that’s truly shaped by nature.

Executive chef Josh Pelham and his staff take pride in showcasing the area’s wonderful food and wine, which has been shaped by the seas and soils of the region, while treating you to one of the finest culinary experiences on the Peninsula. You’re invited to sample the family-friendly atmosphere of Mantellina, with all-day dining available; relax in the Lighthouse Lounge while overlooking the resort’s championship golf course, the beautiful Bass Strait and the Melbourne City skyline; or dine at Cape, with its modern Australian menu delivering simple, tempting fare that’s perfectly paired with the Peninsula’s famous wines.

Mantellina offers a laid-back trattoria experience with an Italian‘ influenced menu that includes light snacks, all-day ‘grab and go’ dining, and a seasonal a la carte menu. It’s the ideal place for a leisurely time-out with the family or while you kick back after an invigorating round of golf. With its modern blend of indoor and alfresco dining, Mantellina is bathed with natural light and seamlessly connects the interior with the resort’s remarkable surrounds to deliver a relaxed dining experience while you enjoy a meal, coffee or a refreshing afternoon drink. Alongside a wellequipped games room and overlooking the golf course and resort playground, there’s no better place in which to enjoy the company of friends and family.

Taking its name from the iconic Cape Schanck landmark, Lighthouse Lounge is a modern, all-day dining space that features a blend of indoor and outdoor areas and offers a selection of snacks and small shared plates as well as more substantial options, all crafted from the choicest Peninsula produce. The resort’s handpicked selection of local and premium branded beer, wine and spirits are the perfect accompaniment, and everything’s designed to be enjoyed in a casual, relaxed atmosphere by visitors, locals and guests alike.

Cape’s stunning views of the bay really complement the restaurant’s contemporary Australian menu, which Josh has designed to showcase seasonal food and the finest-quality produce from the region. Formerly of two-Michelin-star restaurant The Square in London, Josh is committed to working with local producers to deliver simple but tempting fare that goes brilliantly with the Peninsula’s famous wines, as well as the new and exciting tastes from the region’s up-and-coming craft breweries, cider makers and distilleries.

Opening hours, Cape: dinner 6-8.30pm daily (bookings recommended on 5950 8038); Mantellina: à la carte lunch noon-4pm seven days, à la carte dinner 5-9pm Friday-Sunday, dinner daily including on public holidays and school holidays (bookings recommended on 5950 8031); Lighthouse Lounge: noon-9pm daily (5950 8038).

RACV Cape Schanck Resort I Trent Jones Drive (via Boneo Rd), Cape Schanck www.eatdrinkmorningtonpeninsula.com.au

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Flinders General Store Flinders General Store, established in 1866, is a community institution and mainstay that still provides all the necessary staples, gourmet produce, specialty items and other little odds and ends that you could possibly need along with good old-fashioned hospitality thrown in.

Its charming and spacious interior has been kept up to date with modern innovations, yet it still oozes character and retains many original features such as the gorgeous wooden floorboards and fixtures that are made from old recycled timber.

Locals enjoy and frequent the store daily, but it is the holidaymakers who are often surprised and delighted to discover the expansive array of high-quality produce and wares that are available, saving the need to travel farther afield for supplies.

A comprehensive general range of groceries and bakery items are complemented by artisan breads and milks, a well-stocked delicatessen, locally grown fruit and vegies, free-range and grass-fed meat products and a large wine selection with regular wine tastings.

Grab yourself a coffee and choose from a delicious array of homemade muffins, quiches or pies. Over winter you can even pick up firewood.

It’s all here!

Opening hours: seven days 7am-7pm

Flinders General Store I 48-50 Cook St, Flinders I P: 5989 0207 www.flindersgeneralstore.com.au I flindersgeneralstore

Flinders Sourdough

Flinders Sourdough is famous throughout the region for its certified organic sourdough breads.

Baked in an original 194os wood-fired Scotch oven, these breads are deliciously dense and textural, with perfectly robust crusts.

Unlike so many breads you see labelled ‘sourdough’ that use commercial yeast and are baked in a mere 90 minutes, Flinders Sourdough breads are baked using the traditional method.

They are naturally fermented using a homemade culture and take 24 hours from start to finish.

Bakers David and Margaret, both wine scientists, were first inspired by a bakery that was making pure breads the oldfashioned way. So began their mission to locate an original Scotch oven and start their own bakery. Luckily for us, they found it here in the township of Flinders.

They now offer a sourdough baking masterclass once a month for only a small group of up to eight. Not only will you learn the entire process of sourdough bread-making, you will get to take home the original starter culture as well as a bounty of your own freshly baked breads.

Opening hours: Friday and Saturday 9am-4pm, Sunday 9am-3.30pm Flinders Sourdough

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I 58 Cook St, Flinders I www.flinderssourdough.com.au

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Peninsula Hot Springs Enjoy a dining experience like no other to nourish your appetite and replenish your body at the award-winning wellness destination Peninsula Hot Springs. Relax in your robe and graze between bathes or enjoy a wholesome meal for breakfast, lunch or dinner using seasonal produce sourced locally or from the on-site food bowl.

The Peninsula Hot Springs master plan was originally conceptualised by brothers Charles and Richard Davidson more than 20 years ago and included an on-site food bowl to grow fresh produce and serve seasonal menus with the best fresh-picked ingredients across the cafés on site.

Jarrod Ruch, the General Manager of Land and Environment, says: “We believe that healthy food begins with nutrient-rich soil, and by using a mix of home-grown and locally sourced produce we’re able to feed your soul with wholesome and seasonal dishes that are low in food mileage and are sustainably sourced.”

The Spa Dreaming Centre licensed café invites guests aged 16 years and over to choose a nourishing meal from an a la carte menu. The Amphitheatre café is the newest dining precinct, open on weekends and public holidays. Slow down and enjoy a delicious globally inspired menu in this open-air space overlooking the new pools and the Amphitheatre Stage.

More casual diners can choose from ready-to-go snacks or light meals, refreshing drinks and freshly ground coffee at the Bath House café to complement a day of social bathing. Alternatively, feast on your own picnic with friends or family on tables and plenty of lawn space in the picturesque native setting.

Peninsula Hot Springs is open 7am – 10pm, seven days a week. Café opening times vary.

Peninsula Hot Springs I 140 Springs Lane, Fingal www.eatdrinkmorningtonpeninsula.com.au

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KILLERS’ LEGACY LIVES ON It was the spring of 1853, and mayhem was about to break loose in the Port Phillip district. Two coldblooded killers, escaped convicts from Tasmania, were on board a hijacked ship heading towards the treacherous shores of the southern Mornington Peninsula. Henry Bradley had been a London orphan who had fallen into a life of crime. Patrick O’Connor was a free settler who had committed crimes in South Australia. They met on Norfolk Island, from where they were transported to

Tasmania. Here they embarked on a crime spree.

As they worked their way north to the coast near Stanley, they stole guns and food. At one property they tied two hostages together. When the master of the house escaped through a window, barely evading their gunfire, O’Connor chillingly shot one of his hostages through the neck at point-blank range. They boarded the schooner Sophia and ordered the crew at gunpoint to sail north.

After a few days, they sighted the dark basalt stacks near Cape Schanck and headed towards the notoriously dangerous coastline. The pair found a small sheltered cove and came ashore. Here the cool, clear waters of Main Creek flow into the bay. It’s a place where the Bunurong people came to collect abalone, cockles and fish in the rock pools. A forest of towering banksias cloaked the valley, while finer she-oaks covered the ridge.

The pair now had a £100 reward on their heads. They followed Main Creek inland and then found Barragunda homestead at Cape Schanck. They raided this isolated outpost then continued their crime spree north up the Peninsula, through what was then the rural area of Brighton, then on to Melbourne and north towards the goldfields. The pair were arrested near Macedon and brought to Melbourne for trial. O’Connor’s arrogance prevailed in the dock, eating food even as he was being sentenced. Both men were hanged on October 23, 1853.

The cove where the convict duo landed has ever since carried the name Bushrangers Bay. Today it retains that same rugged and remote feeling that greeted Bradley and O’Connor. Main Creek still flows into the bay and there are still basalt outcrops and weathered fingers of bluestone protruding into the emerald green water. Here is also a small crescent-shaped sandy beach that offers cool respite in summer for walkers. Bushrangers Bay can be reached by a pleasant 30-minute walk from Boneo Rd through the banksia forest along the banks of Main Creek. This walking track extends farther upstream along Main Creek, through Green’s Bush and over Arthurs Seat to Dromana as part of the 26km Two Bays Walking Track. Bushrangers Bay offers shelter from all but the southerly wind, with some shade from the cliffs and rock stacks except in the height of summer. It is a short drive from the restaurants and cafes of Flinders and RACV Cape Schanck Resort.

RICHARD CORNISH Photos courtesy Roxy Sinclair, Parks Victoria

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SOMERS BALNARRING TYABB

PHOTO: STEVE BROWN

Welcome to the Western Port side of life, where secluded enclaves of she-oaks and banksias sway and wide open beaches with rocky ridges rage against the waves rolling in to shore. Here the relaxed rustic lifestyle governs, its limitless outdoor diversions a backdrop to the ever-evolving collection of creative wining and dining options. These authentically Mornington Peninsula hamlets may snooze beneath the cumulus nimbus in the winter but come spring and summer the mangroves begin to sing and visitors swing to the beat of eclectic destination and boutique shopping, award-wining artisan produce and café life that can only be described as delectable.

This is old steam train and cool store country. Proudly packed apples once left the heart of the hinterland in the 1920s and travelled through Balnarring and Bittern to arrive at Melbourne markets.

These days each village in the region has its own unique offering, from brilliant butchers, bakers and artistry makers to international dining degustation dripping with individual flavours. Wind through this age-old district to drop into one or more of the wonderful wineries as the sunlight flickers through the trees and the breeze carries you to your next port of call. Which will it be? Italian, French, Japanese or heritage-inspired deliciousness?

Somers, Balnarring, Bittern, Hastings and Tyabb attract sea and tree-changers and those who are searching for endless summers spent surfing, swimming and roaming — but they are much more than this. They are home to artisans who need to achieve excellence, from presenting home-grown produce perfectly on the plate to hospitality that is generous and gregarious any time of the year.

Eat.Drink it in.

LIZ ROGERS

BARN AND CO

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ORITA’S 2 RESTAURANT

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BITTERN HASTINGS

PHOTO: STEVE BROWN

Barn and Co (P.131) Fontalina (P.130) Is Blue (P.134) Le Bouchon French Cuisine (P.135) Mitch and Co Café (P.132) Orita’s 2 (P.134) Ötzi (P.149) Phase Two (P.135) Ritchies Balnarring (P.136) The Heritage Balnarring (P.133)

LE BOUCHON FRENCH CUISINE

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Fontalina

Fontalina provides the ultimate Italian dining experience, serving up authentic Neapolitan pizza and classic Italian dishes that are cooked the traditional way inside wood-fired ovens. All the dough is made in-house and hand-stretched by skilled Italian chefs who deliver superb Italian food to be enjoyed and shared with family and friends.

Leaving nothing to chance, owners Dirk and Emily commissioned the best oven builders in Naples to build two traditional wood-fired ovens. They then brought in talented chefs direct from Italy to ensure the traditional preparation and cooking methods were adhered to. It goes without saying that the sounds of passionate Italian chefs busily working away in the open kitchen instantly transports you to a busy pizzeria in the bustling city of Naples itself.

The Neapolitan pizza is famous for its thin base and simple ingredients. The focus on delivering beautiful flavours, delicately combined with generous quantities is what makes Fontalina’s pizzas an absolute stand-out. Each pizza is manually turned in the oven for total cooking perfection, and the house-made gluten-free pizza bases have attracted a cult following.

You will be tempted by such classic mouthwatering Italian dishes as bresaola, lasagne, wood-fired scampi, wood-fired octopus and delicious fish specials.

During the winter months, the menu features slow-cooked meat specials such as osso buco, braised short rib and pork belly. Vegetarians and vegans are well catered for and the desserts are simply amazing!

Opening hours: Wednesday to Sunday, dinner 5pm-late; Saturday and Sunday, lunch noon-3pm; January open seven days

Fontalina I Shop 8, Tulum Village, Russell St, Balnarring I P: 5983 1830 www.fontalina.com I fontalinapizza

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Barn and Co A rustic-style restaurant full of charm and character, Barn and Co resides on a stunning winery surrounded by rows of vines, gardens and a peaceful lake.

For owner Rachael McCarthy, it is all about local and community.

The Barn ‘family’ is made up of talented and enthusiastic young staff such as head chef Ashtyn Watkins-Shaw, events manager Max Tulen and a team that includes Rachael’s daughters. Nurturing all staff and impressing upon them the importance of excellence when providing hospitality is a major priority.

Neighbouring farmers drop in their fresh produce for Rachael daily as well as a multitude of local suppliers from which she sources freerange eggs and seafood. Focusing on Mediterranean-style shared cuisine, the menu has a great selection of vegetarian, plant-based and gluten-free options, including exquisite local vegan cheese.

Everything is handmade, including stocks, charcuterie items and relishes, many of which are made to her grandma’s special recipes.

Barn and Co’s experienced team hosts all types of events, and Rachael alone has hosted more than 400 weddings and will be on hand to personally run your function from start to finish. Barn and Co can seat 90 guests and the property is perfect for weddings because you can get married here on the gorgeous grounds and guests can mingle in the alfresco area and enjoy a sumptuous feast in the main dining space.

Open daily for lunch from noon (except Tuesday and Wednesday); dinner Friday and Saturday; breakfast Sunday; extended summer hours

Barn and Co I 238 Myers Rd, Balnarring I P: 5989 7640 www.barnandco.com.au I Barn and co. barnandco1 www.eatdrinkmorningtonpeninsula.com.au

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Mitch & Co Café Mitch & Co brings a slice of the Melbourne café scene to the picturesque town of Tyabb, putting it on the map as the go-to venue for good food and coffee. Owned by born and bred locals, this modern café showcases fresh Peninsula produce with its seasonal menu, daily specials and delicious homemade cakes.

The interior is spaciously set out, allowing diners to feel relaxed and unhurried, with a vibrant atmosphere where everyone knows each other and cheerful conversation fills the room. The flavoursome dishes are all made fresh to order, and as a fully licensed venue Mitch & Co has a range of local wines and beers on offer for you to enjoy with your meal.

The business is named after the owner’s original long-haired shepherd named Mitch, and the ‘Co’ refers to the other four-legged family members who came along afterwards, Indika and Harry. Naturally the café has outside seating where your pets are welcome to join you while you sit back and take pleasure in a wonderfully prepared meal.

With Tyabb being so central to many vintage and antique stores, Mitch & Co is the perfect place to rest your weary feet after scouring for hidden treasures. The Tyabb airfield is nearby in case going gliding or experiencing a joy-flight are more up your alley.

Opening hours: Monday to Saturday 6am-4.30pm; Sunday 7am-4.30pm

Mitch & Co Café I 1552 Frankston-Flinders Rd, Tyabb I P: 5977 3201 https://mitch-co-cafe-tyabb.business.site/ mitchandcotyabb mitchandco_tyabb

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The Heritage Balnarring The Heritage Balnarring is nestled on peaceful acreage right in the heart of the Balnarring township.

New owners Tim and Paula have lovingly and tastefully restored this charming property showcasing the many original features and adding their own touch of style and flair.

The modern open bar is central to all the activity and opens directly to the outdoor areas. The light-filled atrium with polished floorboards and original fireplace offers a more intimate space to dine while the main dining room has its own elegant appeal. Crisp white walls, black and white framed artwork and a striking wall display provide a perfect setting in which to enjoy fabulous hospitality. Heritage Balnarring showcases the finest wines from Mornington Peninsula vineyards and a carefully chosen selection from across Australia.

An enclosed beer garden welcomes you with comfy chesterfields and countrystyle timber tables. The newly extended outside deck features a magnificent brick fireplace and is where you can enjoy live music every Sunday from 3-6pm all year round, and a huge lawn area allows plenty of room for the kids to play.

The kitchen serves a menu of modern Australian fusion. All your favourite pub classics are on offer, and in addition to the a la carte menu there is a weekly specials blackboard featuring a range of exciting and creative dishes reflecting seasonal produce.

Private functions can also be catered for with packages tailored to suit.

Opening hours: Wednesday to Monday 11.30am-late; closed Tuesday

The Heritage Balnarring I 3059 Frankston-Flinders Rd, Balnarring I P: 5983 2597 www.theheritagebalnarring.com.au I The Heritage theheritagebalnarring

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Orita’s 2

Orita’s 2 brings to you the highest quality Japanese cuisine created by Master chef Hikaru Orita. Everyday Japanese food takes flight through this ‘food magician’s deep association with home-grown seasonal produce to elevate and enlighten the body and soul.

Preparing classical provisions such as gyoza, okomomi-yaki, ramen, sushi and sashimi from the heart, the Master transforms daily Japanese dishes into timeless masterpieces overflowing with produce from his garden, which he tends to lovingly. World travellers who have dined at Orita’s 2 often visit the Master’s kitchen to converse and congratulate him on creating world-class ‘familiar’ Japanese dishes that rival the best of international offerings.

Master chef Hikaru Orita is well-known for his attention to detail and taking the time to produce exquisite Japanese cuisine. This ‘moonlight gardener’ who has a spiritual connection with the fruits, herbs and edible flowers he nurtures, understands that excellence springs from knowledge and patience.

Just like the yuzu plant, which takes 20 years to produce its fruit while growing alongside the ume, cherry blossom, persimmon and kumquats in his garden, the Master’s dedication to delivering distinction is unwavering.

For you.

Opening hours: dinner every day from 5pm (closed Wednesdays); lunch Friday, Saturday and Sunday from noon

Orita’s 2 I Shop 17 Balnarring Village, 3050 Frankston-Flinders Rd, Balnarring P: 5931 3232 www.oritas2.com.au I oritas2

Is Blue

Is Blue Restaurant & Cellar Door sits within a picturesque 2oha of vineyard, surrounded by rows of vines that stretch off in all directions, encasing you in a tranquil setting to enjoy the wonderful food and sample the array of wines on offer. ( 134

The restaurant itself has floor-to-ceiling g windows providing uninhibited views looking across the vines. The cuisine is one of inspired modern Australian fusion, taking you on a journey along the spice trail. The diverse menu offers up a world of flavour from different corners of the globe to bring you unique dishes to indulge the senses.

The rustic cellar door has a selection of wines and exclusive ciders, all crafted by experienced winemaker Mal Stewart. The range includes sauvignon blanc, pinot grigio, blanc de blanc, reserve chardonnay, NV pinot chardonnay, shiraz

and pinot noir.

The unique and delicious ciders, made from real fruit, include such titles as Apple Yuzi, Chai Pear, Blueberry and Peach Moscato.

Is Blue also caters for private functions and weddings and can tailor a package to suit your needs.

Opening hours: Thursday to Monday 11am-5pm; closed Tuesday and Wednesday

Is Blue I 269 Myers Rd, Balnarring I P: 5902 6190 www.isblue.com.au I morningtonpeninsulaisblue eatdrinkmornpen

Le Bouchon French Cuisine Le Bouchon is a celebration of authentic and traditional French-style cooking, specialising in unpretentious, simple and honest food made with passion and the finest ingredients.

Owner Stephane has created a restaurant where you enjoy the full French eating and drinking experience — not one of quiet and hushed tones you might normally associate with French dining, but a vibrant atmosphere to be enjoyed with family and friends over a table filled with laughter, lively chatter and the raising of glasses.

As Stephane says: “The food and wine can deliver the pomp!”

The sounds of French chefs hard at work in the open-view kitchen, the amazing aromas of sauces and broths drifting out to capture your imagination and the friendly waiters busily attending to your needs all set the mood for a sensational night out.

The interior is light and airy with soaring ceilings, a mosaic tiled floor and gorgeous timber tables with beautifully embossed Parisian wooden chairs. It is indeed this clever attention to detail that has set the tone for a stylish yet relaxing and inviting ambience.

A wonderful French feast awaits you.

Bon appétit!

Opening hours: Friday and Saturday, Lunch from noon Tuesday-Saturday, Dinner from 5.30pm

Le Bouchon French Cuisine I 10 Russell St, Balnarring I P: 5983 2012 www.lebouchon.com.au I lebouchonbalnarring le_bouchon_balnarring

Phase Two Bringing a little bit of the Melbourne café scene to Balnarring, Phase Two represents a new chapter in the lives of four family members who decided to take a punt, throw away the corporate life and follow their passion to build something new together.

The café is stylish in its simplicity and filled with light. A large communal table takes pride of place in the centre of the café, designed to encourage conversation and the sharing of thoughts. Other smaller tables line the wall for those who would like a little more privacy. Setting Phase Two apart is the welcome provision of table service, enhanced by smiling and accommodating staff.

The menu is innovative with dishes offering food that is simple, fresh and delicious. The expression ‘eat with your eyes’ is boldly embraced as every dish is beautifully plated to make your dining experience a sensory overload. While the menu is packed with your café favourites, exciting new meals are created regularly as part of an evolving specials offering.

The coffee is expertly brewed using Peninsula roasters Commonfolk Coffee Company.

Opening hours: Open seven days. Please check website for extended summer hours

Phase Two I Shop 11, 3050 Frankston-Flinders Rd, Balnarring Village, Balnarring I P: 5931 3141 www.phasetwo.com.au phasetwocafe www.eatdrinkmorningtonpeninsula.com.au

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Ritchies Balnarring Ritchies Balnarring Supermarket and Liquor Store has been serving the Balnarring community for almost 3o years and has gone through many transformations. It began as a small general store before transforming into a neighbourhood store and finally moving to the current location as a modern supermarket.

Ritchies is very grateful to the Balnarring community for their support over the years.

Ritchies’ Community Benefit Card has been a huge supporter of many charities in the area and the Balnarring Primary School has been one of the most active schools in the program and as a result one of the largest beneficiaries.

The Balnarring supermarket includes all the features of a modern supermarket as well as

fantastic fresh offers in store.

• Meat department with all the Ritchies famous cuts and everyone’s old favourites • Large expanded produce section • Gourmet bakery, Sushi & Co and Lenard’s Chicken • Organic and Healthy Living section • Fresh popcorn • Gourmet delicatessen • Fresh cut and wrap cheese • Large range of supermarket items • Large liquor store The liquor department has a fabulous reputation for great service, knowledgeable staff, and a fantastic range of premium spirits, craft beers and local wines. If you need something a little bit special then Ritchies Balnarring Liquor Store is a great place to visit.

Opening hours: grocery Monday to Sunday 7.30am-9pm; liquor Monday to Saturday 9am-9pm, Sunday 10am-8pm. Hours may differ during public holidays; check website for details.

Ritchies Balnarring I 1 Russell St, Balnarring I P: 5983 2511 www.ritchies.com.au/location/Balnarring RitchiesBalnarring

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FROM PIONEER

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FROM PIONEER

Primary farming on the Mornington Peninsula If you glance back over the years to a time when pioneering farmers settled on the Mornington Peninsula, you’ll find a world where hard yakka, unforgiving weather and true grit prevailed in equal amounts. In Ned Kelly’s day - 1855 to 188o farmers from Boneo and Rye would exchange cattle with Gippsland farmers in Red Hill, where the squirrel gliders were “as big as mountain possums and would glide into the blue gum trees to eat the nuts”, as recorded by W.J. Holmes in his Early Memories of Red Hill historical document.

The trees were huge and there was plenty of grass growing across the Peninsula hinterland in the early 1900s, so the land had to be cleared and prepared for growing fruits and vegetables. Horses and carts were used to transport and pull logs, and burning the wood could turn into a catastrophe if the untameable wind gusting up from the coast turned the other way. And then the other. Then there was the hand-sawing over saw pits, operating the rudimentary machinery of the sawmills and ploughing the soil to put your back into.

The families who were the first to put down roots in the hinterland’s lush farming and orcharding region included Arkwell, Blackley, Crow, Gibson, Holmes, McIlroy, Prossor, Shand, Sheehan, Simpson and Stanley, among others. They came to Red Hill and surrounds where the wood was chopped and taken to Rosebud in wagons and loaded on to ships sailing to Melbourne at low tide from the sand, and the tower at Arthurs Seat was built from wood that had been brought up from the Rosebud lighthouse. All work was done with the help of horses, so oats were grown for feed. Displays of vegetables, flowers and apples were proudly put on show in Dromana and Flinders from around 1906 before a meeting of the Red Hill Fruit Growers and Producers www.eatdrinkmorningtonpeninsula.com.au

Association Ltd in 1921 deemed it suitable to hold a fruit show in the coming season. Hence the beginnings of the Red Hill Show came to fruition.

The Peninsula was a hive of activity for holidaymakers in the early 1900s. Boats filled to the brim with sunshine and salt water-seekers from Melbourne landed in Mornington, Dromana, Sorrento and Portsea. Kerosene lamps, the railway line from Bittern to Red Hill built in 1920-22, cattle tracks from Red Hill to the weekly Mornington Market, where you could buy horses, cattle, poultry and pigs, and a motor bus that went to Melbourne from Dromana through Red Hill were all part of the great beginnings of what we now know as the best place to Eat.Drink and stay today.

Come play and taste the good life delivered from cultivators who champion the importance of home-grown pure Peninsula produce.

From pioneering land and hard-working hands to you.

LIZ ROGERS

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FROM AIR The brilliance of Mornington Peninsula bees with John Winkels Honey. Sweet, medicinally rich and glowing with golden goodness. The oldest known bee fossil is about 1oo million years old and the brilliance of this intrepid insect’s sophisticated society is something to behold. John Winkels, from Pure Peninsula Honey, knows this. He’s been farming bees on his property on the Mornington Peninsula since 1984 and currently has up to 35oo beehives working in beautiful buzzy-bee sync. Not that they produce honey non-stop. John’s bees have other very important work to do.

Throughout August, John and his team are moving pallets of hives across Victoria and over the border in order to ensure the flowering season is taken care of. Almond trees have blossomed and are ready for pollination and the hives are an essential part of this multi-milliondollar business. Of course, the weather has something to say about how well the pollination process goes because bees do their best work

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in sunny, warm conditions. They do their best work between 18C and 30C, and when the thermometer soars over 40, they’re focused on finding water to keep the hive cool.

John explains: “This land was originally used for pasture and then for timber. When we first moved in, there were multiple feral hives carved into the hollows of the eucalypts so I thought why not have beehives?

Initially a hobby, it has become an Australia-wide business. We have seven native eucalypts in the region and 80 per cent of the honey we supply is native to Australia. Our bees stay here on the Mornington Peninsula for a couple of months of the year when the eucalypts are flowering. Bees love wild rocket too. Then we transfer the hives to regions where they are needed most. We have great relationships with fruit and nut growers throughout the state and beyond. Plums, pears, apples, cherries and berries. Mornington Peninsula bees help pollinate fruit far and wide. We check where our bees are with GPS trackers and sometimes they are over 500km away. The rest of the year the hives are generating honey.”

Pure Peninsula Honey is well known for producing a wide range of delicious products, from magical manuka honey for eating and cleansing wounds to creamed ginger honey that delivers health, taste and feel-good sensibilities. But John’s bees are also brilliant at

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maintaining their colonies with determination and style. He continues: “Bees love working. The queen bee receives the best nutrition and lives for approximately two to four years. She lays all the eggs and also produces chemicals that determine the behaviour of the other bees.

The female workers who fly out to forage for nectar and pollen from flowers, which then gets stuck to their furry bodies and is brought back to the hive, are constantly on the job. They also create a new queen bee by choosing a newly hatched larva and feeding it royal jelly to ensure it is very fertile. The male drones mate with the new queen after the old one dies. It is a simple yet complex society. Everyone knows what they should be doing.”

The plight of the bee has been well documented over the past few years, which has led to a growing number of backyard hive producers on the Peninsula who understand, like John, the importance of ensuring this small critter’s existence. John concludes: “I don’t think

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bees are dying out here. We are finding the numbers are sustainable.

I travelled from San Francisco to New York and Canada with a busload of beekeepers this year and by all accounts we are doing pretty well.

There are trends which determine how many bees there are at any time.”

The word ‘honeymoon’ originated in Babylon more than 400 years ago and stems from a tradition where the bride’s father gave the groom copious amounts of mead (honey beer) for the month after the wedding. They called it the ‘honey month’. Down south we reckon every month is honey month, whether the days are spent watching these gold and brown/black ovals fly through the air from flower to flower or gulping down the healing powers of an age-old magic brew.

That’s honey for you.

LIZ ROGERS

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MAIN RIDGE RED HILL MERRICKS

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Here’s the secret: there’s an enchanted place where beauty and quality of produce reside and cellar doors creak and speak and breweries bubble. Take a ride from Port Phillip Bay through the undulating hills of the Mornington Peninsula’s hinterland to Western Port and you’ll find a world where attention to detail and deliverance mean everything and then some. Joie de vivre is bottled and brought to you in the shape of exceptional dining experiences against the backdrop of artistic expression to create an extraspecial place we call Eat.Drink delicious.

This is a region where the world stands still as the trees bend and gather and the orchards bear the fruit of generations and new-found footings. Artisan produce is grown in the rich soil and crafted, prepared and offered with artistic sensibilities to world-weary travellers who have finally found the place to rest in the best of accommodation available. And the wine and cider flows. And the sustainable seasonal produce grows.

With a focus on brilliant high-end feasting from Point Leo to Shoreham, Main Ridge to Merricks, Red Hill to Arthurs Seat, journey along the winding road from artisan eatery to winery to farm and indulge in the knowledge that great things come to those who are patient. This is grape-growing, cider-crafting and chef’s hat territory where tasting menus matter and each course comes with its own tastebud expedition. Seasons dictate and the silence of home-grown splendour is offered to you on a plate that says welcome to the adventure.

Indulge. Enjoy. Sense. You have arrived.

LIZ ROGERS

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MONTALTO

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SHOREHAM POINT LEO

PHOTO: STEVE BROWN

Ashcombe Maze and Lavender Gardens (P.160) Cellar and Pantry (P.153) Doot Doot Doot (P.151) Hart’s Farm (P.161) Jackalope (P.151) Johnny Ripe Main Ridge (P.149) Many Little Bar and Bistro (P.146-147) Mock Red Hill Cider (P.150) Montalto (P.157) Mornington Peninsula Vignerons Map (P.162-167) Myrtaceae Winery (P.160) Nordie Café (P.158)

Pier 10 Restaurant and Cellar Door (P.159) Polperro Winery (P.144-145) Pt Leo Estate (P.154) Rare Hare (P.151) Red Gum BBQ (P.152) Red Hill Brewery (P.161) Red Hill Cheese (P.148) Stonier Wines (P.155) Sunny Ridge Strawberry Farm (P.142-143) The Epicurean Mantons Creek (P.149) The Epicurean Red Hill (P.149) Tucks (P.156)

JOHNNY RIPE MAIN RIDGE

www.eatdrinkmorningtonpeninsula.com.au

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Sunny Ridge Strawberry Farm One of the ‘must do’ attractions on the Mornington Peninsula, Sunny Ridge Farms is Australia’s largest strawberry producer, planting an astounding five million plants a year, all by hand.

Enjoy the opportunity to get among the harvest fields, strolling at your leisure while handpicking your strawberries, the sweet fragrance of ripened berries lingering in the air.

This is an experience that everyone will love, whether you come as a family, a couple or just pop in on your own. An activity for young and old, there is nothing better than collecting your own produce directly from the source. Youngsters will be filled with delight, eyes wide open with surprise as they discover large, bright red strawberries hidden beneath the leaves.

Afterwards, indulge yourself with a delicious dessert or one of the many sweet treats available in the café. All the ice-creams are homemade in-house, but we definitely suggest you try the strawberry ice-cream or sorbet, both of which are made from berries grown on the farm.

The Retail Emporium has a vast array of jams, syrups, chocolates and other locally sourced products and gifts available for purchase.

Pre-picked and packed strawberries and raspberries are ready to go for those who don’t want to pick their own, as well as freeze-dried strawberries that are great all year round. For the uninitiated, freezedrying is a highly specialised dehydration process that maintains the integrity of the strawberries, ensuring they still have wonderful colour, texture, flavour and nutritional value.

Most importantly, strawberries make spectacular dishes, so make sure you buy extra to take home. Mouthwatering recipes are available on the Sunny Ridge blog, which is always being updated with new ideas and helpful tips.

Sunny Ridge’s Queensland operation has its growing season from May to October, so you will still have your choice of fresh Queensland strawberries available in Victoria during this time.

Committed to sustainable practices and utilising natural and organic farming methods wherever possible, Sunny Ridge has achieved a total ‘no wastage’ result on its raspberry production farm, with all its raspberries either being sold or made into jams. It hopes to achieve the same result with its strawberry production soon.

Being environmentally responsible is a major part of its mission and it is extremely excited to announce it is currently sourcing cardboard punnets to be used for its U-Pick activity to replace the plastic containers. Stay tuned!

SUNNY RIDGE STRAWBERRY FARM

U-Pick (November-April): open seven days 9am-5pm (last entry for U-Pick 4.30pm); closed Christmas Day, New Year’s Day and Good Friday Off-season (May-October; no U-Pick available): open Friday-Sunday 11am-4pm plus public holidays and Victorian school holidays

Sunny Ridge Strawberry Farm I 244 Shands Rd, Main Ridge P: 5989 4500 I www.sunnyridge.com.au sunnyridgestrawberryfarm www.eatdrinkmorningtonpeninsula.com.au

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Polperro Wines Polperro Winery is a destination in its own right, encapsulating the full experience of eat, drink, stay and indulge. However, fine dining, award-winning wines and exquisite luxury accommodation isn’t all you can expect from Polperro.

Sam Coverdale and Emma Phillips have poured their heart and soul into Polperro, and it shows. Working as a dynamic husband and wife team, Sam and Emma’s portfolio encompasses multiple local businesses to include two premium wine labels — Even Keel and Polperro — the Polperro cellar door, Polperro restaurant, Polperro vineyard villa accommodation, the threebedroom luxury Farmhouse, Hothut Yoga, the designer clothing boutique and perfumery Amelie & Franks, and let’s not forget the hub of the Red Hill community — Many Little Bar & Bistro. All venues are based in Red Hill on the Mornington Peninsula.

The main Polperro site is set on a stunning 10ha property, which is home to the restaurant, cellar door and villas, all which are built around a passion for the great tradition of winemaking and bringing people together.

The cellar door is designed to feel as if it is a personal cellar and welcomes you to an intimate room with eight seats around a central tasting table.

The space provides a perfect environment for tasting the range of Sam’s cool-climate Polperro and Even Keel wines. Polperro is the premium, singlevineyard label from the Mornington Peninsula while the Even Keel label represents the strengths of Australia’s wine regions with a small production of wines grown in regions best suited to specific varieties — meaning you’ll find varieties other than the Peninsula hallmarks of pinot gris, chardonnay and pinot noir.

Alongside the cellar door, Polperro provides a unique dining experience at the restaurant. The seasonal and locally sourced menu is designed as a creative tasting journey best enjoyed though the multi-course Tour Menu (also available as a vegetarian option). The kitchen proudly showcases biodynamic, organic produce sourced entirely from the estate or from exclusive local suppliers. To elevate your dining experience, the estate wines have been carefully considered when developing the menu to ensure complementary pairings. Other unique dining options include the sensational Polperro Picnic Hampers available in the warmer months to enjoy on the beautiful vineyard grounds.

The on-site accommodation at Polperro completes the experience. The four beautifully styled villas overlook the vineyard and are perfect for a couple’s romantic getaway. The rooms offer king-size beds, large spa, open fireplace and private deck. Villa Four even has its own sauna.

The Polperro Farmhouse provides a true rural retreat within the lush Red Hill landscape, accommodating up to three couples. The newly renovated 1950s home is designed to enhance a sense of relaxation and peace. It is a short walk across the paddock to the Polperro Winery.

As with their wine, a premium is placed on quality and this comes through in everything that Sam and Emma do. The Polperro philosophy is embedded in connection to the land and the community. Polperro strives to create consistently exceptional and sophisticated experiences that are never far removed from the earth and people that nurtured it. Polperro respects the land and property and takes great pride in its offerings.

Opening hours: lunch Wednesday to Sunday noon-3pm; dinner Friday to Saturday 6pm-late; cellar door seven days 11am-5pm; extended opening hours during summer

Polperro Wines

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150 Red Hill Rd, Red Hill

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Many Little Bar & Bistro Many Little Bar & Bistro is a modern venue created as an extension of the Polperro experience. It offers a central hub for enjoying superb sustainably grown produce and indulging in top-quality Australian and international wines, craft beers and boutique spirits.

Good company, friendly hospitality and an exceptional team in the kitchen come together to create Many Little moments that make for an unforgettable experience in this stylish setting.

Harvested from the established rich heritage of Polperro Winery and its owners, Sam Coverdale and Emma Phillips, Many Little is a new bistro, bar, cellar door and meeting place guaranteed to charm residents and visitors alike. Located in the heart of Red Hill, the venue offers breakfast, lunch and dinner, together with a full-service bar, extensive cocktail list and a courtyard beer garden.

Many Little Bar & Bistro owes its success to a passion for sustainability, local produce and high-quality products and a belief in celebrating the land and the nourishment it provides.

The menu is matched to the relaxed, convivial vibe and designed to comfort and nourish. A rotating specials board of dishes and cocktails means there will always be something new to experience for those who visit weekly.

The cosy bar set by the open fire is the perfect place to explore the locally crafted brews on tap, imported luxury spirits and cocktails. Many Little has a specially curated wine list showcasing Victorian producers, as well as a cellar door providing the opportunity to experience a small selection of micro-producers from the Peninsula — including, of course, Polperro and Even Keel wines. BYO wine is also offered every Sunday night.

The bar is open daily from 4pm and provides a contemporary setting in which to come together to relax and socialise with friends over a drink or two. The drinks list is extensive and has something to suit everyone’s taste. A range of craft beers are available on tap showcasing a selection of ales and draughts from some of the best Mornington Peninsula breweries.

There is a sophisticated menu of spirits including the exclusively imported Italian spirits from Santa Maria Novella and premium gins, vodka, whiskey and bourbons, to name only a few. A range of moreish bar snacks are also available to order throughout the day.

While you take in the rustic styling and earthy tones of the bistro, linger over classic comfort food for lunch or dinner, such as veal schnitzel and spaghetti bolognese, or step away from the homely choices and dabble in such sophisticated options as quail or scallops.

On the weekend, a full breakfast menu is available and is worth an early start, with all the staples and a few unusual dishes for those more adventurous. The takeaway window is also open on Saturday and Sunday to serve up locally roasted coffee and pastries for people on the go.

Like all projects undertaken by Sam and Emma, Many Little has been lovingly created with meticulous attention to detail and an intrinsic understanding of what the community needs.

Opening hours: breakfast Saturday and Sunday 8.30-11.30am; lunch Friday, Saturday and Sunday noon-3.30pm; dinner and bar seven days from 4pm Many Little Bar & Bistro I 2-5/159 Shoreham Rd, Red Hill I P: 5989 2471 www.manylittle.com.au I ManyLittleBarandBistro manylittlebarandbistro

Red Hill Cheese A relaxing visit to a rustic cellar door and alfresco area surrounded by the stunning forest of Red Hill isn’t complete without a tasting plate of quality cheese. It’s the ultimate space to appreciate a share plate curated with Red Hill Cheese’s finest cheese in this picturesque space off a dirt road. Overlook the acreage and take in the peaceful surrounds over a Peninsula wine, beer or cider.

Red Hill Cheese I 81 William Rd, Red Hill I P: 5989 2035

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The 20-year-old business believes food tastes better when it is grown and made locally and then shared with loved ones.

Red Hill Cheese is a family-run artisan cheese company that produces small batches of cheese and gourmet produce from its bush property. Business partners Jules and Belinda took over the reins in 2018 and it’s a true family affair with their children and husbands assisting.

By utilising cow’s and goat’s milk in their on-site cheese-making process, they have more than a dozen types of

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cheese on offer, including cheddar, blue, camembert, Persian feta-style, washed rind and tomme-style.

Cheese enthusiasts can visit the cellar door for the full experience and seasonal specials, or check out the website to find your nearest stockist.

Opening hours: cellar door FridaySunday 11am-5pm, extended trading hours December-January and school holidays, hours may vary on public holidays and during winter months.

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The Epicurean Group The Epicurean Group selects unique regional venues rich in history, atmosphere, authenticity and charm across Red Hill, Main Ridge, Shoreham and Balnarring.

Nestled in the hinterland and winery region of the Mornington Peninsula, you will discover The Epicurean Red Hill. From the fresh incarnation of Red Hill’s historic Cool Store, The Shed is the principle dining space and cucina-style restaurant that showcases an Italian-inspired menu that focuses on honest, regional produce complemented by wine from more than 50 Peninsula vignerons.

Along a winding country road is Johnny Ripe, Main Ridge. This smallbatch bakery situated atop the Peninsula’s iconic Red Hill Lavender Farm seamlessly blends rustic country influences with contemporary flair and offers all the famous handmade pies, pastries and sweet treats you know and love alongside a typical Epicurean-style brunch menu.

The Epicurean Mantons Creek is located just off the beaten track and is set in a magnificent rural setting in Shoreham that provides a secluded and tranquil haven. Eat, drink, and stay at Mantons Creek’s boutique accommodation, cellar door and newly renovated restaurant space opening late 2019. Ötzi, The Epicurean Group’s newest project in Balnarring, will introduce an exciting and unique style of menu in keeping with The Epicurean’s focus on honest and regional produce. Thoughtfully designed, this venue will offer a level of comfort and style that emulates the country-meets-coastal environment that is Balnarring, Merricks, Shoreham and surrounds. Ötzi is due to open its doors to the Peninsula in November.

The warm and hospitable team across The Epicurean Group cannot wait to welcome you to one of these unique regional venues.

The Epicurean Group - Red Hill, Mantons Creek, Johnny Ripe, Ötzi www.eatdrinkmorningtonpeninsula.com.au

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P: 5989 4000 I www.theepicureangroup.com.au

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Mock Red Hill Cider Mock Red Hill is a fifth-generation family-owned and operated apple orchard that grows, makes and sells certified biodynamic (enhanced organic) craft ciders, fresh produce and products. It was a pioneer of the Demeter Biodynamic movement in Australia and was first certified back in 1974.

Under the Mock banner you will find certified biodynamic fresh fruits such as apples, pears, cherries and avocados; a beverage range including apple juice, craft apple ciders, apple cider vinegar and sparkling juices; and the Totally Pure Fruits brand of freeze-dried fruits, including delicious chocolate-coated strawberries.

The Mock family planted their first orchard just outside Melbourne in 1895, then in 1960 moved to Red Hill and purchased a small conventional apple orchard.

The family began seeing various afflicting health issues due to toxic farm sprays that prompted them to change their diet and pursue sustainable living and biodynamic farming practices.

It is the fifth generation of Mock sisters - Sheryn, Mardi and Demi - who have created the interactive tourism experience that you see today. Their Cider Lounge Bar, Coffee Shop & Farmgate is set up in the original wooden coolstore that was built back in 1945. It is here that you get to sample award-winning ciders, fresh juices and their freeze-dried fruit range and get to meet the people who grow the apples and blend the recipes.

Opening hours: Thursday-Monday 10am-5pm; Sunday 11am-4pm; open seven days December and January Mock Red Hill

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Jackalope, Rare Hare & Doot Doot Doot Situated on a private vineyard in the heart of the Mornington Peninsula wine region, Jackalope promises an experience to remember. With a jet-black, zinc-clad exterior, the hotel stands in sharp contrast to the rolling vines. This juxtaposition is a nod to the hotel’s namesake, a mythical creature – part jackrabbit, part antelope – that exists only in folklore.

Jackalope unifies art, design, dining and storytelling in the guest experience, creating a whimsical interplay between the ideal and the surreal. Best known as a luxury food and wine affair, two diverse restaurants surprise with contrasting takes on farm-to-fork food: hatted restaurant Doot Doot Doot delivers upscale dining and a tantalising tasting menu served under the arresting glow of a 10,000-globe chandelier; while casual winery restaurant Rare Hare serves upbeat vibes, wood-fired fare and panoramic sightlines over the surrounding vines. A cocktail bar, Flaggerdoot, oozes curated cool and breathes new life into the property’s 150-year-old homestead, while the hotel’s cellar door teases with pours of the property’s real pleasures – a selection of cool-climate wines from the Willow Creek Vineyard label.

If you’re staying in-house, don’t miss edible inclusions like the fire pit’s marshmallow station, complimentary breakfast in Doot Doot Doot (the highlight of many guests’ stays!) and on-demand popcorn for movie nights in.

Opening hours: seven days, check website for times.

www.eatdrinkmorningtonpeninsula.com.au

Jackalope, Rare Hare & Doot Doot Doot I P. 5931 2500 166 Balnarring Rd, Merricks North I www.jackalopehotels.com JackalopeHotelPeninsula jackalopehotels

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Red Gum BBQ Red Gum BBQ is Australia’s largest craft beer and southern-style barbecue joint born from a fusion of traditional family recipes and a passion for bringing people together over the love of low and slow barbecue. The meat is free-range and grass-fed and includes succulent pulled pork, beef brisket, pork ribs, chicken, beef ribs and house-made sausage, all mouthwatering and finger-licking delicious.

With a focus on slow-cooked, authentic southern barbecue cuisine, meats are traditionally smoked for 12-16 hours using native Australian hardwoods in the venue’s custom-built offset steel pits. Knives and forks are available, but you are encouraged to dig in with your hands and experience ‘fall off the bone’ meat and flavoursome sauces dripping off your fingers.

Barbecue is best served with traditional sides: mac ‘n’ cheese, Grandma Cobb corn, brisket chilli cheese fries or seasonal favourites like fried brussels sprouts or southern grits to name a few. Be sure to try the cornbread with melted honey butter and make sure you save room for a slice of sweet southern-style pie.

Behind the recycled timber bar, find a selection of the Mornington Peninsula’s finest local wines and Victorian craft beers on tap, served traditionally in Ball Mason jars.

The communal dining space has been designed to bring people together so come and share a table with friends, family or strangers for a truly authentic Aussie-smoked, American-style barbecue.

Opening hours: Wednesday to Sunday 11am-9pm, check website for seasonal open times and variations.

Red Gum BBQ I 87 Arthurs Seat Rd, Red Hill P: 5989 3156 I www.redgumbbq.com.au redgumbbq

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Cellar and Pantry Cellar and Pantry is undoubtedly the social hub and one-stop provedore for the Red Hill community.

It’s where you go to start your day with a morning coffee and a nourishing bite on the deck, stock up on supplies, and a place to return to at the end of a day to meet with friends over a drink.

Dee and Joe started this business 16 years ago, restoring the building and creating a place where locals and travellers alike could come for all their daily needs — but it is so much more. A genuine and strong old-fashioned sense of community is the soul of this establishment, with staff who have stood the test of time offering consistently great service and taking pride in what they do.

Cellar and Pantry boasts more than 1000 Peninsula products, including wines, ciders and spirits in the extensive cellar department as well as cheeses, smallgoods and free-range meat in the deli. Locally baked breads and a whole range of provisions in the grocery section offer a huge range of choice, and of course there are quality fresh fruit and vegetables in the produce section.

There are regular social activities, including wonderful wine and cheese tastings hosted by Joe, and happy hour is on the deck from 5-6pm every day. Check out Cellar and Pantry’s Instagram for upcoming events.

Opening hours: 7.30am-7.30pm daily (serving coffee from 7am); closed Christmas Day

Cellar and Pantry I 141 Shoreham Rd, Red Hill South I P: 5989 2411 www.cellarandpantry.com.au I RedHillCellarAndPantry cellarandpantry

Pt. Leo Estate

Pt. Leo Estate is a captivating celebration of internationally acclaimed art, design, world-class dining and wine, providing the most sought-after cultural and culinary experience in Australia.

Gracing 134 glorious hectares on the southern edge of Australia’s leading wine region — the Mornington Peninsula — this culinary destination is set in Australia’s foremost privately-owned sculpture park, housing an ever-evolving outdoor gallery of more than 60 Australian and international exhibits delineated by indigenous flora, set against an immense backdrop of rolling vineyards and ocean views encapsulating glimpses of Phillip Island and Western Port.

At the northern end of the building, the visitor is met by a monumental four-star cellar door showcasing the estate’s site-expressive wines. The 20ha vineyard at the foot of the cellar door produces cool-climate wines the region is known for, predominantly chardonnay, pinot gris, pinot noir and shiraz.

This multifaceted family-owned estate boasts the two chef’s hat fine-dining restaurant Laura, named one of five Australian appointments to Relais & Châteaux and awarded Best New Restaurant (Good Food Guide 2019). Laura is the family’s love letter to the Peninsula and is named after the 7m cast-iron silhouette Laura that looks into the dining space. The restaurant is a room of beauty, elegance and a refined offer that takes diners on a six-course bespoke culinary journey that embodies the season and the region.

Pt. Leo Restaurant is an informal, one chef’s hat modern Australian venue with a woodfired oven at the heart of the food offering that lends itself to a menu designed for friends and family to share. Simple, delicious, seasonal and above all regional food is the main focus of the menu, which is complemented by Pt. Leo Estate wines and a wine list with a focus on Mornington Peninsula and Victorian producers.

Opening hours: Sculpture Park, from 11am, 7 days; Cellar Door, Sun-Wed 11am-5pm, Thurs and Fri 11am-6pm, Sat 11am-late; Pt. Leo Restaurant, lunch Mon-Fri from noon, Sat and Sun from 11:30am; dinner Thurs, Fri and Sat from 6pm; Laura, lunch Thurs-Sat from noon, Sun from 11:30am; dinner Thurs, Fri and Sat from 6pm; Wine Terrace, lunch Sat and Sun from noon; Live music on weekends from 1pm.

Pt. Leo Estate I 3649 Frankston-Flinders Rd, Merricks

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Stonier Wines Enjoy sampling wine from one of the first wineries in the Mornington Peninsula region while overlooking the working winery and highquality vineyards in the distance.

Established in 1978, Stonier Wines provides a unique chance for patrons to get a glimpse into the winemaking process, especially at vintage time in March and April, while embracing the relaxed atmosphere.

Stonier Wines is one of Australia’s leading producers of premium chardonnay and pinot noir, crafted from a selection of some of the oldest vines on the Peninsula. The pioneering winery, established by Brian Stonier and his family in Merricks, has friendly and knowledgeable staff who welcome wine tastings daily. Tastings can be completed with a platter consisting of delectable Peninsula cheese, olives and quince paste. You also have the option to relax outside on the terrace in the sunshine as the children discover the playground. Winery tours are available throughout summer; see website for details.

Events occur throughout the year and details can also be found on the website. While you’re there, make sure to sign up to one of Stonier’s wine clubs so you are the first to know about the single vineyard releases as well as special pre-release tastings with winemakers Will and Mike. They’ll pour the wine while you ask the questions or simply enjoy.

Opening hours: daily from 11am-5pm except Good Friday, Christmas Day and Boxing Day.

Stonier Wines I 2 Thompsons Lane, Merricks www.eatdrinkmorningtonpeninsula.com.au

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Tucks

It’s a playground for grown-ups at Tucks.

For people who take wine seriously but not themselves, your long, lazy afternoon among the grapevines starts right here.

Tucks’ menu is designed to complement the estateproduced wine list and sharing is definitely encouraged as you take in the views of gently rolling vines from the outdoor undercover terrace. It’s the perfect wine food; a tempting curation of the very best dishes from across the globe, made using the freshest locally-sourced produce.

Mix and match with your favourite wines to create an epicurean feast to linger over.

Tucks Wine Store continues your contemporary winery experience with its distinctive wine-tasting adventure.

You’ll be invited to sample Tucks’ range of wines as a blind wine-tasting, and encouraged to take notes or sketch on the wipe-down table to keep the conversation and wine flowing. It’s a chance to get out of your comfort zone and discover the varied notes and characteristics of our cool-climate wines, minus your preconceptions!

Finally, slip away to the iconic larger-than-life outdoor swing that overlooks the vines to finish your own winetasting adventure in the sunshine.

Opening hours: summer, Monday to Sunday 11am-5pm; winter, check website or social media for opening hours.

Tucks I 37 Shoreham Rd, Red Hill South I www.tuckswine.com.au

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Montalto Step inside the main building and you’ll find the award-winning Montalto Restaurant with its floorto-ceiling windows framing sweeping vineyard views. Central to the kitchen is fire, with a woodfired grill allowing the best of ingredients to sing.

The abundant seasonal produce of the property is given top billing, and locally sourced meats, fish and fowl showcase the very best the region has to offer. Across the estate, 1.2ha of extensive vegetable gardens and orchards service the majority of Montalto’s plant-based needs.

With its casual Piazza Café, contemporary restaurant, cellar door, sculpture trail, behind-the-scenes experiences and popular private picnics, there’s something for everyone at Montalto.

Indulge in lamb cutlets with chilli jam, marinated olives and woodfired pizza with napoli, buffalo mozzarella and basil while seated in the striking kitchen garden of the Piazza at Montalto. The vineyard and sculpture park make a picturesque backdrop as you relax with friends over a long lunch.

Guests can sit at the restaurant’s Chef’s Table to gain direct access to view the flame grill, while the private dining room caters for larger groups of up to 30. For those wishing to enjoy firsthand the beauty of the estate, Montalto has 10 secluded sites to indulge in a private picnic with seasonal delights included.

Stroll through the estate to admire the permanent collection of more than 30 sculptures before discovering the cellar door with Montalto’s range of award-winning wines. The Wine Room is also available for private wine-tastings for smaller groups, complete with 360-degree views of the rolling vineyards and Peninsula hinterland.

Restaurant: lunch daily, dinner Friday to Sunday.

Piazza: lunch daily.

Please contact via phone, website or social media for peak opening times and reservations.

Montalto I 33 Shoreham Rd, Red Hill South I www. montalto.com.au montaltovineyard www.eatdrinkmorningtonpeninsula.com.au

P. 5989 8412 montaltovineyard

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Nordie Café At the top of the wine trail and gateway to local wineries, Nordie Café at 1oo8 Mornington-Flinders Rd in Red Hill is the perfect brunch spot, guaranteed to set you up for a day of adventure from the true heart of the Peninsula.

Owned by Tom Portet and his wife Rina, Nordie brings the elegant simplicity of Scandinavian styling and dining to wine country with the warm hospitality of Rina’s home town of Copenhagen.

Famed Allpress coffee is the backbone of breakfast, which offers something for everyone, whether it’s house-made muffins, the Red Hill Rösti Benedict — with smashed avocado, poached egg and hollandaise sauce — or ultra-healthy and delicious offerings such as kimchi fritters or the Nordie Green Bowl — a fulfilling delight with kalettes, poached egg, beans, and beetroot hummus.

For a wind-down lunch in the child-friendly herb garden, you can grab a local rosé with a local beef burger or Copenhagen hot dog — a Red Hill-made pork sausage, pickles, crispy shallots and remoulade. The famed Nordie Burger is the perfect pick-me-up with a glass of pinot while the kids entertain themselves in the cubby house and gardens.

Nordie has its own mini-market with Allpress coffee beans, Prana Chai, Huskee Cups, and other delicious delicacies.

There’s also a choice of stylish and practical home and kitchen wares by the iconic and award-winning Danish design house HAY — in fact, the entire HAY range, including its furniture, is available through Nordie.

Two doors down at the Red Hill Wine Collective, Tom’s passion and 10th-generation heritage in wine come to the fore. With a precisely curated choice of local wines that don’t have a cellar door, and wines from the leading Australian and international vignerons, as well as spirits, ciders and beers, there’s something for everyone’s palate, whether you’re taking away or taking into Nordie to have with a feast fit for a Viking.

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Pier 1o Restaurant and Cellar Door Pier 1o is a relaxed, family-owned and operated winery bringing you delicious food, handcrafted estate wines and of course good old-fashioned hospitality.

Their wines are grown, made and bottled on the Pier 10 vineyard, which resides on this beautiful picturesque Shoreham property.

The cellar door experience takes you on a fun and informative journey through their perfectly crafted cool-climate wines to help you find your favourite, from sparkling to fresh aromatic whites such as pinot gris, pinot grigio, riesling and of course their elegant chardonnay. There are two levels of estategrown pinot noir, local sangiovese, and shiraz from the Heathcote region.

Pier 10 has two dining areas serving up modern Australian cuisine, sourced locally and made in-house. The main restaurant is

open-plan with a rustic, cosy feel boasting gorgeous views looking out over manicured lawns and expansive rows of vines, with outside decking to be taken advantage of during the warmer months.

The cellar bar offers a smaller, more intimate dining experience with private nooks and windows offering views into quiet garden spaces as well as opening on to a large timber deck overlooking the vineyard.

The estate is perfect for private events large and small. Pier 10 can cater for all of your event needs, whether it’s an intimate dinner for 12 or a wedding for 150.

Every Sunday you can enjoy live music to accompany lunch from 12.30-3.30pm.

Opening hours: restaurant Thursday to Sunday lunch, Friday and Saturday dinner, extended hours during summer and long weekends; cellar door Thursday to Sunday 11am-5pm

Pier 10 Restaurant and Cellar Door I 10 Shoreham Rd, Shoreham I P: 5989 8848 www.pier10wine.com.au I pier10wine pier10restaurant www.eatdrinkmorningtonpeninsula.com.au

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Myrtaceae Winery

Positioned at the highest altitude of any winery on the Mornington Peninsula, Myrtaceae Winery is creating superb cool-climate wines that are elegantly refined yet intense in flavour. Perfect food wines, they are proving consummate favourites for their beautiful characteristics and refreshing, modern Australian style.

Both the single-vineyard chardonnay and pinots are crafted on the estate by owners Julie and John Trueman, and you can expect a very personalised and fascinating tasting session from these passionate winemakers who have a wealth of knowledge regarding their grapes and regional landscape.

Recently joining the cellar door line-up is the new Selwyns Fault Rosé. Named after the large active fault line that runs across the Peninsula, this crisp and fruity summer wine is best served chilled and is a must for your collection.

Myrtaceae’s cellar door also uses Riedel rolling tasting glasses, which are specifically designed to offer a full sensory evaluation when tasting wine. These glasses are said to greatly enhance the flavours and aromas of wine, and John and Julie will be on hand to demonstrate this interesting technique.

Opening hours: noon-5pm weekends and public holidays; daily from December 27 until mid-January; closed Christmas Day and Good Friday Myrtaceae Winery I 53 Main Creek Rd, Red Hill myrtaceaewinery P: 5989 2045 I www.myrtaceae.com.au

Ashcombe Maze & Lavender Gardens World-renowned gardens, romantic fountains and a famous 4o-year-old hedge maze have made Ashcombe Maze & Lavender Gardens one of the top destinations to visit when exploring the Mornington Peninsula.

Sculpted into a living piece of art, Australia’s oldest hedge maze currently stands at just over 3m tall and 2m thick.

The maze, with its seemingly endless choice of pathways, will inspire wondrous delight in adults and children alike.

Stroll through towering woodlands, Asian-inspired rock gardens and of course the perfumed Lavender Labyrinth. The

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Great Gnome Hunt is particularly exciting for children as they hunt high and low for mischievously hidden gnomes, and the gorgeous Rose Maze is the oldest circular rose maze in the world, boasting more than 1200 rose bushes.

The Maze Café offers delicious homemade meals and treats you can enjoy in airconditioned comfort, and the gift shop has a beautiful range of gorgeous lavender-inspired products to choose from.

The venue is of course perfect for wedding ceremonies as well as private and corporate functions. The experienced team at Ashcombe are ready and able to tailor a package to suit.

Opening hours: 9am-5pm seven days; closed Christmas Day

www.ashcombemaze.com.au

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Red Hill Brewery Red Hill Brewery was born out of a strong passion for full-flavoured brews, and 15 years ago owners Karen and David Golding set up the Mornington Peninsula’s first brewery on their spectacular and private Red Hill property. They also organically grow all their hops on site for use in their award-winning brews.

Surrounded by towering native trees, you will stroll past the rustic Brewery Barn on your way through to the tasting bar, which, along with a generous deck, sits nestled among peaceful native gardens.

It’s the perfect spot to kick back and sample the range of these skilfully crafted beers.

With five taps at the brewery, there is something for every beer lover with a regular line-up that includes Kolsch/Golden Ale, Pilsner, Wheat Beer, Scotch Ale and two ‘sessionable’ brews — the Pale and the East Coast IPA. Continually experimenting, Karen and David are keen on utilising Peninsula produce such as honey, truffles and cherries and are renowned for their exciting seasonal releases, which can number up to 20 different styles in one year. All the more reason to drop in and see what’s new!

Opening hours: Thursday to Sunday 11am-6pm and public holidays, more in summer, check website for details Red Hill Brewery I 88 Shoreham Rd, Red Hill I P: 5989 2959 www.redhillbrewery.com.au I redhillbrewery

Hart’s Farm

An idyllic farmland setting nestled away in the hinterland of Shoreham, Hart’s Farm is a family-run affair producing quality Peninsula products and offering a luxurious, private retreat for a romantic getaway.

Growing their own apple, pear and olive trees on site, they make award-winning ciders and olive oils as well as apple cider vinegar and delicious homemade lemon and rhubarb cordials.

The farmgate shop opens on the weekend, allowing you to directly purchase their farmgrown products. Owners Penny and Graeme Hart will be on hand to provide you with tastings so you can decide on your favourites before buying. The ciders are made from traditional English and French apple varieties and are naturally fermented, bottled and packed all on site.

Their olive grove contains more than 1200 trees, which they commenced planting way back in 2000. It features Tuscan varieties including frantoio, leccino and pendolino.

Tasty table olives are also available in the firm green taggiasca style and black ripe olives.

Group bookings can be accommodated with private appointments outside normal shop hours.

Hart’s Farm I 300 Tucks Rd, Shoreham I P: 0414 238 158 I www.hartsfarm.com.au I www.eatdrinkmorningtonpeninsula.com.au

The accommodation is absolutely stunning and will suit those looking for a relaxing stay with delightful views of the olive grove and surrounding farmland.

Opening hours: Farmgate shop Saturday and Sunday noon-5pm and public holidays.

Extended hours over summer holiday season.

Closed Christmas Day and Easter Sunday

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PENINSULA A glimpse into some of the great local drops

By Tom Portet, Red Hill Wine Collective

Here are some wines that are perfect for cooler nights.

MONTALTO PENNON HILL TEMPRANILLO 2017 Tempranillo is a delicious variety that hails from Spain, but it also pairs wonderfully with foods thanks to its savoury style. The medal-winning machine that is Montalto winemaker Simon Black offers a mineral core to the mulberry, raspberry and cherry-driven wine. It’s distinctively tempranillo but has a Mornington Peninsula tempo that will give a lively blast to your winter feast.

YABBY LAKE SINGLE VINEYARD SYRAH 2017 When we talk about the sub-regions of the Peninsula, nothing could be more obvious than the warmth of the Tuerong and Moorooduc plains compared with the foggy hinterland of Red Hill and Main Ridge. There is a warmth on the lower slopes, perfectly expressed with Yabby Lake’s single-vineyard syrah — a variety that expresses itself wonderfully on the estate. It’s traditionally made, aged in larger 500-litre oak casks and then perfumed. It’s spicy and will drink lusciously under a starry night and in the company of good friends.

ELGEE PARK ESTATE CHARDONNAY 2016 $60 In the spring of 1972, Sidney Baillieu Myer AC planted Elgee Park, establishing the Peninsula’s first commercial vineyard. A pioneering investor of viticulture in the region, his chardonnay today is built full of life, and that will suit a burning bum in front of the fire. It’s got crunch to match its concentrated punch, with plenty of stone fruit character that just keeps going. When it’s chilled it still delivers a lush fruit but will refresh even the warmest of faces.

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A case for chardonnay, this former superstar of the ‘8os is back and proving the Peninsula’s most reliable of varieties. This comes down to the diversity of micro-climates across the Peninsula, matched with chardonnay’s ability to apply itself with Grand Cru success in differing climates. You’ve got to wonder why it ever went out of fashion. Here are some of my local favourites.

MOOROODUC ESTATE DEVIL BEND CREEK CHARDONNAY 2018 The perfect wine for oysters, grilled prawns and scallops in lemon butter sauce while entertaining friends or just yourself. In fact, you could easily enjoy this mostly by yourself. It’s full and round with a peach and honey edge that has intensity and length. Offering much more than the price suggests, it’s one of the steals of the 2018 vintage from one of the pioneer producers.

KERRI GREENS PIG FACE CHARDONNAY 2018 From the Kerri Greens vineyard on Paringa Rd, established in 1998. It packs a punchier style but balances this with a beautiful line of acidity that drives a refreshing and lengthy finish. Fermented wild in the barrel, which adds some complexity, and more or less handled exclusively by the two legends behind the brand — young gun winemakers Tom McCarthy, of Quealy, and Lucas Blanck, whose family have been making wine in Alsace for about 200 years.

DEXTER CHARDONNAY 2017 Few know the rolling landscapes of the Peninsula better than Tod Dexter. With stints at Yabby Lake and Stonier and now making wine under this personal label, Dexter is a master of chardonnay.

Pound for pound it’s hard to find a better chardonnay in the country in this premium price point. All handpicked and whole bunch pressed then fermented into French oak puncheons.

2017 was a long and relatively cool one on the Mornington Peninsula, and that is reflective in the wine — long, cool and consistent.

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UNCORKED Learn more about Mornington Peninsula wines each month in Tom Portet’s column in Mornington Peninsula Magazine

It is good to remember that some places have much harsher, darker climates; stew is comfort food that deserves red wine; and Kalsarikännit is Finnish for ‘underwear drunk’ - or more precisely, drinking wine at home by yourself in your underpants. And because Finland is regarded as having the best education in the world as well as being ranked the happiest country in the world, who are we to argue with super-smart, superhappy people? Here are some heartwarming wines: 100 HUNTS MORNINGTON SHIRAZ MORNINGTON PENINSULA 2016 Joe Vaughan has been growing top-quality grapes for most of the big names for as long as we can remember. That’s 1996, apparently, the year Dolly the sheep was cloned as his vineyard went in.

Shiraz? Mornington? Well, those of us who live here know that north-facing (Tuerong) sites are pretty warm. This oozes silky black fruit and spice, but with that classic refreshing MP acidity backbone that adds crunch and keeps you coming back for more.

CRITTENDEN ESTATE PINOT NOIR THE ZUMMA MORNINGTON PENINSULA 2016 Wines made by the formidable Rollo Crittenden are all about the Burgundian ideal of restraint and elegance but with dashing power and concentration. Think cherries and berries all rolled up with silky cigar box tannins and taut focused length.

It drinks really well right now but will reward those with enough patience to wait — which is probably not many of you.

BROTHERS MCLEAN BRÀITHREAN’ CORDON CUT VIOGNIER MORNINGTON PENINSULA 2016 Surprise and delight with this sweet local sensation.

It’s a gold medal winner at the MP show and made by all-round good guys Peter and Alex McLean, who of course are brothers. It’s a perfect match for your latenight cheese platter or just to give you a shot of sugar and life so you can keep going after a great winter meal. www.eatdrinkmorningtonpeninsula.com.au

There are a lot of big-name cellar doors that you know on the Peninsula, fantastic pioneers of viticulture that don’t need much of an introduction to readers — Paringa, Elgee Park, Crittenden and Stonier, to name just a few. Lesser-known than all these are the micro-producers who bubble at the fringes and often pop up with stellar releases that deserve to be found.

True nuggets of gold! Their wines once found are to be enjoyed as unicorn wines with your fellow winelover.

ALLIES ASSEMBLAGE PINOT NOIR 2018 Allies was born in 2003 by David Chapman, a former chef and sommelier who was working at Moorooduc Estate under the tutelage of master maker Richard McIntyre. This is his three-vineyard blend, while upstairs he has site-specific wines each named after the townships of Tuerong, Merricks and Balnarring.

Production may be small, but David is full of energy and few manage to articulate the specificity of site once the wine is in glass as well as ‘Chappy’.

GARAGISTE LE STAGIAIRE RIESLING 2018 Winemaker Barney Flanders notes that this is “way better than Alsace” — but what would he know?

Actually, this is pretty good. The fruit from these 30-yearold vines is hand-picked and wholebunch pressed to old barriques, and in 2018 Barney has made a trio of delights under the increasingly impressive Le Stagiaire label. The fermentation is spontaneous and the wine spends eight months nourishing on its ferment lees before bottling. It’s a cracking release for sure.

BELLINGHAM ESTATE PINOT NOIR 2018 A real hinterland insider’s wine, the Bellingham Estate vineyard perches high in Main Ridge facing perfectly northeast in a swathe of sunshine. A tiny plot of 1ha, it was planted in 1996 and is really coming to the fore of maturity, showing fruit presence and a lovely silky texture. Pinot noir at this level cannot be fluked, so it is testament to owner Ian Walker that his well-thoughtout and precise nature is brimming in his wine.

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FRANKSTON

PHOTO: STEVE BROWN

Greater Frankston has been the hub for creatives, purveyors of fine food and movers and groovers since Joan Lindsay wrote Picnic at Hanging Rock at Mulberry Hill. With artists such as Harry McClelland, who held court with his artistic band of bohemians at what is now known as McClelland Park, this is the place where dreams and schemes gather.

Jump forward to today and this ever-changing city by the bay is now home to award-winning restaurants that deliver international flavours and urban-edge café creators who provide contemporary and adventurous dining alternatives to foodie fanatics. The streets are dotted with delicious coffee and dining choices and art from the likes of slightly surrealist Lucy Bonnin and photorealist Smug, while summer comes alive with waterfront activities, performing artists and Frankston residents living the good life to the gentle hum of the gateway to the Peninsula.

Culture and community are at the core of Frankston and surrounds. Whether it’s the hip crew getting together at one of the many bars and cafes sprouting up along Kananook Creek and opening farther inland, or the stellar arts precinct that provides world-class music, art exhibitions and performance alternatives, this is a region that’s ready to generate and activate. Big business has come to town and so have choice, selection and reinvention. From Korean to European to modern Asian cuisines plus the delivery of premium Peninsula wines and freshly brewed beer, get set to be wowed by a ramped-up version of a city with a view to Melbourne’s skyline hovering on the horizon.

The vibe is cool, conversational and friendly. That’s Frankston.

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DAINTON BEER BREWERY AND TAPHOUSE

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Bayside Entertainment (P.184) Dainton Beer Brewery and Taphouse (P.176) Flourish Café (P.185) Geonbae Korean BBQ Restaurant (P.172-173) Ginseng Modern Asian Cuisine (P.178) McClellend Sculpture Park+Gallery (P.181) Nature Café Bar (P.177) One Pear Tree (P.185) The Big Fish Fish Market (P.184) The Cheeky Squire (P.179) The Craft and Co Farm (P.183) The Deck (est 2013) (P.174-175) Vero Pasta + Wine (P.180)

GEONBAE KOREAN BBQ RESTAURANT

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Geonbae Korean BBQ Restaurant

The Korean barbecue is a quintessential part of the Korean dining experience, one that sees gogo-jip (meaning ‘meat houses’) found on every corner in their homeland and frequented regularly by everyday Koreans. Geonbae brings this unique cultural and dining experience to life, creating an authentic setting that offers diners a true taste of Korean cuisine.

The restaurant design itself is typical of what you would find in Korea. Warm timbers are used in the flooring, tables and panelling that form the many private booths lining the wall. Exposed bulbs hang from the metal ceiling, creating a sea of mesmerising ambient light. The distinct industrial feel is enhanced by the gleaming stainless-steel flues that descend from the ceiling and hover at the ready over each dining table.

Heading up the kitchen is exciting young chef Yeonju Lee. Originally from the large port city of Busan in South Korea, she spent many years perfecting her craft in Korean establishments before travelling to Australia. Bringing with her a wealth of traditional knowledge and time-honoured culinary skill, Yeonju Lee leads a team of all-Korean chefs. Together they create magnificent dishes that are rich in history, generous in flavour and full of vibrant colour.

Your food will be cooked at the table over your own barbecue, the sounds and aromas of sizzling juices building your anticipation while knowledgeable staff provide you with an interesting background on Korean food and culture and the history and significance of each particular dish.

One of the core values behind Korean cuisine is that it should be social and shared. There should be many dishes, and the banchan (small side dishes) are just as important as the main dishes of meat and seafood. Traditionally, it is beef, pork and chicken that is cooked on the chargrills, and grilling the meat takes on a specific art form. Known as son mat, meaning ‘taste of hand’, food is cut by hand into precise sizes and shapes that are not just for visual appeal but are absolutely vital in ensuring that each morsel of food is cooked to perfection.

You can choose from banquet menus, allowing you to immerse yourself in the full experience, or sample a few dishes of your own choice. Try some bulgogi, which translates as ‘fire meat’ and is a dish made of marinated thin slices of pork or beef, or perhaps some galbi, which is traditionally made using beef short ribs. There are many little side dishes as well, with the most famous being kimchi, which is a Korean staple that consists of salted or fermented vegetables. Many complementary side dishes are thrown in and you will certainly not go hungry here!

The beverage list contains an extensive range of Korean beers and soju (Korean rice wines) as well as quality red and white wines and spirits.

If you haven’t tried a Korean barbecue before then Geonbae will ensure that your experience is one to remember, so grab some friends or a loved one and treat yourself to a wonderful feast.

Opening hours: every day including public holidays 11am-11pm; closed Christmas Day and Boxing Day

Geonbae Korean BBQ Restaurant I 4 Kananook Creek Blvd, Frankston P: 9783 9067 I www.geonbae.com.au GeonbaeFrankston Now also at 27 Marine Parade, Hastings check website for more info www.eatdrinkmorningtonpeninsula.com.au

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The Deck (Est. 2o13)

With a rooftop deck and bar providing sensational bay views and a diverse all-day chef-inspired menu, The Deck has a lot to offer. This unassuming heritage building will totally surprise with its stylish renovated interior and unique ambience just waiting to be discovered.

Front and centre at The Deck is the food. The cuisine is squarely focused on providing excellent pub-style dishes but delivered with a whole new level of finesse. To show how serious they are, you need only look at the incredible line-up in the kitchen. Head chef is Canadian-born Noel Black, who was previously with the Hyatt hotel group for 11 years across two continents, including the Grand Hyatt Melbourne. You will also find classically trained English chef Carl Small, formerly of iconic Peninsula vineyard restaurants Montalto Estate and Ten Minutes by Tractor.

Experience classic pub favourites along with an ever-changing specials board that will reflect the best seasonal produce plus a few extra enticing dishes created by these talented chefs. An allday menu is available from the time the doors open at noon until the kitchen closes, featuring share plates, pizzas and more. The restaurant menu is available for lunch (noon to 3pm) and then again for dinner (6pm to kitchen close) and has larger, more substantial items such as fish of the day and The Deck’s monster parma.

The Deck offers an extensive local wine list, a large range of beers, ciders and glorious cocktails to titillate. Check out the website to view the huge range of entertainment with something for everyone; from energetic rock bands on Saturday nights to laid-back acoustic guitar on Sunday afternoons; from national comedy legends to international guest DJs. The Deck also offers tailor-made function packages. So whether you are thinking of a Christmas staff party, milestone celebration, corporate seminar or even an engagement, there are spaces available to meet your needs. You can be assured of superior catering, and The Deck’s function team will create an experience that will exceed your expectations.

Opening hours: The Deck Kitchen: Wed/Thurs/Sun noon-9pm, Fri and Sat noon-10pm; The Deck Bar: Wed to Sun noon-late The Deck (Est. 2013) I 2-4 Davey St, Frankston P: 9783 1003 I www.thedeckbar.net.au frankstondeckbar thedeck_bar www.eatdrinkmorningtonpeninsula.com.au

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Dainton Beer Brewery & Taphouse Considered the pioneering trailblazer of craft beer innovation and production in Australia, Dainton Beer has proved fearless in its pursuit of creating daringly different and exciting new brews. This bold ambition has well and truly paid off with many of Dainton’s beers being highly awarded and gaining ever-increasing popularity and broad appeal.

Co-founder Dan Dainton, who spearheads the operation, is considered a veritable Heston Blumenthal of brewing. Pushing the boundaries with some crazy experimentation and in true Star Trek form, Dan

has dared to boldly go where no one has gone before. While he still provides some traditional brews, you can expect to find a whole range of masterful and inspirational concoctions with such names as Blood Orange, Forest Gruit and Mangozer to pique the curiosity.

Gleaming silver vats provide the backdrop to a bar that offers no fewer than 18 brews on tap with another 30 in the fridge. It is this huge choice and ever-evolving range that sets Dainton Beer apart from the crowd. With a stage that hosts live music weekly and a brilliant new beer garden, this is the perfect venue to enjoy a thirst-quenching craft beer and savour a delicious wood-fired pizza. Check out the website for some major festival fun too, including the inaugural Daintonfest.

Opening Hours: Thursday 3-10pm; Friday-Saturday noon-11pm; Sunday noon-8pm. Closed Monday-Wednesday

Dainton Beer Brewery & Taphouse I 560 Dandenong-Frankston Rd, Carrum Downs I P: 9775 0334 I www.dainton.beer I

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Nature Café Bar Walking into Nature Café Bar instantly brings a smile to your face. Vibrant colours burst forth from the walls with lively paintings and handpainted murals evoking a sense of wonder and playfulness.

This fabulous vegetarian and vegan café is a celebration of food.

Each and every dish is passionately created so it not only looks sensational, it’s also full of goodness with an abundance of flavour.

The huge range of smoothies and smoothie bowls featuring exotic tropical fruits such as guava, soursop and feijoa are a definite highlight.

Everyone is welcome, and the delicious and diverse menu has broad appeal with both sweet and savoury options that will leave you feeling full and satisfied. Families are catered for with delicious platters for children and there are alternatives for those with low fodmap, gluten-free, or dairy-free requirements.

Open mic Fridays, held once a month, offer local artists the opportunity to share their talents in a fun and supportive environment.

Nature Café Bar is also available for private functions. Fully licensed and offering a spacious interior and a wonderful garden courtyard, it can cater for up to 70 people. Specialising in high-calibre vegetarian and vegan cuisine, Nature Café Bar is already hosting weddings and celebrations of all kinds for those who have been eagerly waiting for just such a venue to come along.

Opening hours: breakfast and lunch Monday-Friday 7.30am-3pm, Saturday-Sunday 8am-3pm; dinner Thursday-Saturday 5.30pm-late

Nature Café Bar

I 1-3 Thompson St, Frankston I P: 9781 5183

www.eatdrinkmorningtonpeninsula.com.au

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www.naturecafebar.com.au

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Ginseng Modern Asian Cuisine Opening its doors in 2oo7, Ginseng Modern Asian Cuisine has been serving up popular Asian-inspired dishes for the past 12 years. A family-owned and run business, Ginseng’s food speaks for itself with an established ongoing patronage that keeps coming back for the genuine friendly service and consistently good food.

as weddings, birthdays and other family celebrations have taken place within the restaurant. It is not unusual for regulars to be contacting David directly to order special dishes such as mud crab, lobster and whole fish. Now that’s what you call service! You can even pre-order a whole duck.

Owner David Chau and his family have been in the hospitality business since the 1980s, running successful Asian restaurants around Melbourne. After starting his own family, David felt the need to settle in one location and the increasingly popular beachside city of Frankston seemed the perfect spot.

As such, Ginseng is largely family-focused, and over the years David has had the privilege of witnessing various generations come together

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430 Nepean Highway, Frankston

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Shopping daily for fresh produce and making everything themselves — including delicious sauces — is what keeps Ginseng a firm favourite.

The large menu includes dishes to suit everyone’s taste, and such favourites as wasabi king prawns, pan-tossed calamari in spicy salt as well as Peking duck are only a few of the amazing dishes you can indulge in. Ginseng is fully licensed, and you can also BYO (wine only).

If you love Asian food, then Ginseng should be on your list.

Opening hours: lunch Thursday to Sunday noon-3pm; dinner Tuesday to Thursday 5-10pm, Friday and Saturday 5-11pm; Sunday 5-10pm; closed Monday

P: 9783 1313

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www.ginsengrestaurant.com.au

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The Cheeky Squire With a jaw-dropping interior that is quite simply breathtaking, the recent multi-million-dollar refurbishment means The Cheeky Squire is no runof-the-mill pub. Even inner-city Melburnians have added this chic new venue to their list of hot spots.

Incredible views and spacious dining areas are perfect for exploring the fabulous on-trend modern Australian cuisine.

Upon entering you will be blown away by the impressive wrap-around bar that runs along the length and width of the interior. The back of the bar is a wall of old exposed red bricks that give it a natural earthy feel and is the perfect backdrop to highlight the exquisite coppertoned pressed metal that details the bar, including the striking beer taps that rise up at intervals.

Chef Dale Payne has been with The Cheeky Squire since it launched.

He offers an exciting menu filled with lots of tapas-style entrees and succulent meat dishes that incorporate the slow cooking technique.

It is a menu designed for sharing and grazing with family and friends, and thoughtful attention has been given to creating dishes that pair perfectly with the range of craft beers.

Large timber tables are considerately arranged throughout the various open-plan spaces, giving you a choice of places to dine or enjoy a few drinks. A huge bank of windows at the rear of the venue gives patrons a full view of the incredible sunsets over Port Phillip Bay. The front area of The Cheeky Squire is more casual. Order at the bar, sit back and relax while you enjoy a game on the big screen. The main dining areas that overlook the bay offer table service and are perfect for enjoying a great meal and conversation.

When it comes to beers, The Cheeky Squire has a line-up of amazing craft beers on tap. Dispensing all the classics from the James Squire range, you can also try out the limited editions that are released every two months.

Great entertainment is central to The Cheeky Squire. Every month there’s a comedy event and fun trivia nights. You can book online for these popular nights, which include headlining comedians such as Dave Hughes, Dilruk Jayasinha and Dave Thornton, to name just a few.

Tales & Ales is another regular special event. This beer masterclass includes a free schooner on arrival and a five-course beer degustation paired with food that you get to enjoy while being entertained with interesting tales from guest sporting legends. What beer-lover wouldn’t like that!

Every Friday night and Sunday afternoon there are live acoustic music sessions on the deck, so your weekend entertainment is all sorted.

If you are looking for somewhere to have your own private celebration, The Cheeky Squire has a function room that is suitable for up to 70 people and has its own music and a variety of hospitality packages to choose from. As an added bonus, there are now 11 modern studiostyle rooms available so you don’t even have to drive home.

Opening hours: Monday to Sunday 11am-late

The Cheeky Squire I 510 Nepean Highway, Frankston I P: 9783 7255 www.eatdrinkmorningtonpeninsula.com.au

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Vero Pasta + Wine “I have been a chef for 14 years and have worked across a broad range of cuisines with a passion for Italian,” says Vero Pasta + Wine chef and owner Andrea Papapostolou. “Vero was born out of my desire to recreate that warm Mediterranean tradition of bringing people together through food.”

Vero means ‘true’ in Italian, so Andrea is determined to keep it real and use the authentic recipes and combinations of sauce and pasta reflective of regional cooking in Italy. The freshest seasonal ingredients enhance the natural flavour of the food.

Andrea’s goal is to make Vero Pasta + Wine a restaurant people feel drawn to return to time and again. It’s about being more than just a dining room away from home. The old-world ambience and ample table spacing set the stage to shine the spotlight on the food. Her service team are the glue that binds the elements together. They provide genuine service, balancing professionalism with care.

When creating her wine list, Andrea stayed close to home.

Mornington Peninsula Italian varietals complete the ‘+ Wine’ and complement the rustic relaxed venue that is Vero Pasta + Wine.

Crafted cocktails make aperitivo at Vero quite the buzz and invite you to move on to dinner with a selection of wines to suit your mood and occasion.

Join Andrea and the team in making Vero Pasta + Wine the true heart of Frankston.

Opening hours: Monday to Friday 5pm-late; Saturday and Sunday noon-3pm then 5pm-late.

Vero Pasta + Wine I 4/18-22 Beach St, Frankston I P: 8752 4209

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McClelland Sculpture Park+Gallery With an outlook over impressive sculptures, a peaceful Australian bushland setting and a serene lake, McClelland offers unique dining experiences and venue spaces not found elsewhere in Australia.

The park is home to a remarkable collection of modern Australian sculptures set among 16ha with a modernist-inspired gallery building presenting a dynamic program of changing contemporary and historical exhibitions. Spend a few hours exploring before or after your café experience.

Floor-to-ceiling windows flood the open-plan interior with gorgeous natural light and offer expansive views to enjoy while you dine. The kitchen team creates a delicious modern menu that includes some great classic dishes as well. Victorian wines, ciders and beers are available and there are treats such as locally made choc tops to be enjoyed while meandering through the park. Children are most welcome, with many options, drinks and milkshakes. Morning and afternoon you can enjoy cakes — many gluten-free — and the late Dame Elisabeth Murdoch’s famous lemonade scones.

Opened in 2019, the private Sarah & Baillieu Myer Education Pavilion is a stunning multipurpose space overlooking the sculpture park, hosting weddings, private lunches and dinners, conferences, business workshops and seminars with audio-visual facilities. With bespoke catering, the inspiring pavilion is a great place to make amazing memories with friends and colleagues that leave a lasting impression.

McClelland, a place to visit sooner rather than later.

Opening hours: Tuesday to Sunday 10am-5pm; closed Mondays and some public holidays

McClelland Sculpture Park+Gallery I 390 McClelland Drive, Langwarrin P: 9789 1671 I www.mcclellandgallery.com mcclellandsculptureparkandgallery mcclellandgallery www.eatdrinkmorningtonpeninsula.com.au

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PHOTOS: STEVE BROWN

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The Craft & Co Farm There’s an award-winning winery, café, cellar door and farm site located in Bangholme that is just waiting for you to discover. The Craft & Co Farm’s boutique vineyard and winery is characterised by its prime coastal position in suburban Melbourne. Here, the 16ha vineyard and working winery also grows hops for brewing and botanicals for distilling. The enchanting cellar door menu also encompasses the site-grown herbs and vegetables.

Take a seat at the outdoor tables and bask in the scenery, or purchase a picnic basket filled with gourmet products to enjoy on the grounds. This familyfriendly venue is equipped with wide open spaces for the kids to play after they’ve indulged in the kids’ menu. The other side of this unique operation is The Craft & Co in Collingwood, which houses the brewery and distillery operations as well as a micro-dairy, cellar door, eatery, café and bar.

Stop by for an artisanal brunch, or perhaps a wine, gin or beer flight matched with cheese or charcuterie. You’re in for a treat as you check out the daily specials board or catch up with friends over a coffee or cheeky cocktail. It’s all crafted here and it’s all absolutely delicious. As the only commercial winery within the region, you’re spoiled for choice as you experience this unique destination in the heart of the community.

See website for opening hours

The Craft & Co Farm I 170 Riverend Rd, Bangholme www.eatdrinkmorningtonpeninsula.com.au

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P: 9773 4880

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www.thecraftandco.com.au

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The Big Fish, Fish Market If you are a seafood lover, then The Big Fish will be your own personal heaven. Providing up to 5o different varieties of fresh seafood at any one time, The Big Fish boasts a range that you won’t find anywhere else in Australia.

This is a family-run business backed by a lifetime of experience. Brothers Tom and Pete are passionate about their seafood and are hands-on in all aspects, from sourcing quality produce direct from the fishermen and growers to the daily running of the shop.

All their seafood is prepared inhouse, and you can select your whole fish from one of their many tubs of fresh fish on display and they will clean and expertly fillet it while you wait.

Try some incredible oysters sourced from Turners Oysters, A-grade sashimi including bluefin tuna and hiramasa kingfish, or choose from their bounty of fresh, frozen and cooked seafood along with a range of complementary condiments, sauces and spices. They even have authentic paella pans direct from Spain.

So dive in and splash out on some seafood and enjoy the many tastes the ocean has to offer.

Please see website for opening hours.

The Big Fish, Fish Market I 2 Aster Ave, Carrum Downs I P: 9775 1198 www.thebigfish.com.au I bigfishfishmarket

Bayside Entertainment

It’s a hive of activity at Bayside Entertainment in Frankston. The idyllic beachside location is home to endless choices as it maintains its title as a hot spot for foodies and entertainment lovers. This go-to destination for the Peninsula has recently undergone a revamp and revitalisation of its dining and entertainment offerings. With new additions in 2o19 including Holey Moley Golf Club and Martini + Co, you’re bound to be spoilt for choice.

Not only is the centre suitable for all ages, it’s also ideal for any season. You can choose from cosy indoor options during winter or dine outside on those balmy summer nights while tasting the extensive wine, beer and cocktails on offer. Whether you’re celebrating a birthday, having a spontaneous family outing or a date night with that special person, you’ve got an extensive variety of cuisines to choose from to please everyone. Try an authentic Japanese or American dish, or why not join friends for a mouthwatering brunch or hearty lunch. From breakfast to tapas, coffee to cocktails, quick bites to a la carte, or even a pre-movie bite to eat, it’s all here in the one lively space.

For individual store and venue opening hours, visit the website.

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21 Wells St, Frankston

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P: 9771 1701

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www.baysidesc.com.au

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Flourish Café Flourish Café has long been a well-kept secret among the locals, providing homestyle cooking served up in generous proportions matched only by the warm hospitality that you will receive from the dedicated family of staff.

It is located in the peaceful Norman Ave shopping village along a walkway adorned with cast-iron flower boxes filled with delicate blooms, creating a charming provincial touch. Owned and operated by long-time residents Maree and Bernie Hutchins, Flourish is now prospering into its 11th year.

Freshly baked pastries and cakes, delicious meals and tasty seasonal produce will certainly have you coming back for more, as evidenced by the many regulars who have been returning time and again for years. Flourish is a place to relax and enjoy good service, where your name will be remembered along with your favourite coffee order.

Opening hours: Monday to Thursday 8am-4.30pm; Wednesday Pasta or Parma night 6-9pm; Friday 8am-9pm - Happy Hour starts 5pm; Saturday 8am-3pm; Sunday 9am-2pm. High Tea: selected Sundays 2-5pm. Visit website for more details.

Flourish Café I 44 Norman Ave, Frankston South P: 9787 8489 I www.flourishcafe.com.au Flourish Café

One Pear Tree

Serenity and a little bit of the Hamptons is what you will find at One Pear Tree café. A stylish French provincial interior with crisp white walls contrasted by striking black floorboards makes a pleasing impression.

Divine daylight streams in through an abundance of large windows, showcasing original artworks and creating a cosy, lightfilled setting.

The food here receives just as much attention, with beautiful plating of delicious dishes delivered up in generous portions.

While being a cut above standard café fare, you will be pleasantly surprised by the reasonable prices that make regular outings here a feasible proposition. A great menu covering breakfast and lunch along with a sumptuous selection of cakes and pastries provides plenty of choice. Being licensed, you can also enjoy a wine or two over a meal with friends or even plan your next celebration here.

The spacious front garden is filled with tables and beautiful wicker furniture that sits invitingly under the shade of a large oak tree. Your four-legged family members are warmly welcomed as well.

Opening hours: Mon-Fri 7am-4pm Sat-Sun 8am-4pm One Pear Tree I 372 Nepean Highway, Frankston I P: 9781 0077 I www.eatdrinkmorningtonpeninsula.com.au

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FROM DEDICATION Hands-on hinterland cherry and avocado-growing with Trevor Holmes Trevor Holmes was born at the Mornington Bush Hospital and grew up 100m down the road from his cherry and avocado farm in Red Hill.

Coming from a long line of produce growers who have toiled the soil on Red Hill terra firma, this authentic Mornington Peninsula agriculturalist doesn’t mind getting his hands dirty — or popping a fresh cherry straight off the tree into his mouth either. There’s got to be some perks of the trade!

The Holmes family were English bricklayers before setting sail for Australia in the early 1800s. They knew nothing about orchard work before they settled in what is now known as Holmes Valley on the Peninsula; they learnt the hard way through lots of back-breaking work and experimentation. Trevor explains: “My great-grandfather Rob was sent up to Melbourne to his uncle’s orchard in Box Hill to learn about pruning and running an orchard. The family survived out of milling wood until they got the apple orchard up and running. Back in the early days there were only mouldboard ploughs so all the pruning waste had to be picked up and burnt. The blackberries had to be cut and burnt before ploughing too, and the spray pump, which was pulled by horses, was moved around on a flat tray on two wooden

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runners. My dad eventually planted 100 cherry trees on the property years later. He dug up six-year-old cherry trees from another estate and replanted them. We’ve got 3500 trees now and I planted every one of them with my hands and a shovel. The oldest cherry tree here is 40 years old.”

Trevor’s dad stopped growing apples and went into cherries when the apple harvest was no longer profitable. Before this, the ‘one a day keeps the doctor away’ fruit were kept in an apple pit layered with cut saplings and pine needles. They were then packed into long cases and transported to the market in Melbourne by horse and buggy. It was a three-day round trip, and they camped at Mordialloc overnight. Trevor continues: “The cherry trees love the soil here and they like it cold.

The trees require around six years to come into bearing and need a lot of cutting back for four years before that. It’s relentless work. We have about 25 different varieties of cherry tree now and are the oldest picked cherry farm in Victoria. During the ‘50s and the ‘60s we’d only get a couple of weeks of fruit. Now we get up to eight weeks from around November 20 until the second week of January.”

It was the summer of 1969 when Trevor, who was 18, and his sister Glenys, who was 21, were left to sort out the cherries while his dad Harold and mum Betty went to Geelong. They sent what cherries they could to market but couldn’t sell them. That left all the delicious, ripe buttons of red flesh on the branches back home with nowhere to go.

What would they do? Trevor continues: “Dad said we could leave the

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fruit on the branches and let it rot for all he cared after spending cartage cost for product returned, but Glenys and I made a sign and put it on Moats Corner instead. We gathered as many recycled paper bags that Mum had collected as we could and sold out over the weekend. People just came and picked them. We stayed with those 100 trees for around 10 years and then expanded after that. My daughter Suzanne now takes care of all the sales and my son Darryl put in all the refrigeration for the cool room. His wife Karina helps picking and with sales. It continues to be a family-owned and operated orchard.”

PHOTOS: SUZANNE HOLMES

Enter avocados, which have a comparable fruiting season to cherries.

Trevor has about 80 trees growing but says they are incredibly hungry and thirsty plants and take about six years before they start fruiting.

Life on an orchard can be challenging. There’s the weather, the parrots, blackbirds, starlings and peregrine falcons, which love the cherries, and the long days spent in the wind, sun and rain that can test anyone’s mettle. But that’s what brings forth the best home-grown flavour — hands-on dedication, fresh from the Mornington Peninsula food bowl to your tasting table.

LIZ ROGERS www.eatdrinkmorningtonpeninsula.com.au

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FROM GENERATION Dedicated peony farming with Jillian Holmes-Smith Jillian Holmes-Smith is lucky and she knows it. Her family has been working on the land in Red Hill for seven generations, and it is this connection to the rich earth and the produce it supports that makes her the woman she is today.

The soil from which these delicate flowers grow is resplendent. Jill’s great-great-grandparents Robert and Eliza Sheehan purchased the property from James McKeown in 1886 — although Jill’s father is quick to mention that the original inhabitants of the land were the Bunurong people. McKeown had planted a large grove of European trees around his home from seeds provided by the Melbourne Botanical Gardens and many of them still stand today.

Let’s begin at her Peony Estate in Arthurs Seat Rd. Originally grown for more than 2000 years in China, the peony is a flowering plant in the genus Paeonia — and Jill loves them. When you stroll down her long driveway past her sister’s truffle farm to the left and the acres of free farming land that have been passed on to her by her father, Ray Holmes, you are taken back to a time when living on the land might have been brutally wonderful. Challenging and wild. Simply harsh.

Set back is the family’s home and her prized Peony Estate, where thousands of peonies can be found behind a magnificent 200-yearold gate from Egypt. Walk through it and you’ll be transported to a place where ancient premium Peninsula land melds with modern-day sensitivities beneath an umbrella of unobtrusively good taste and the ever-changing hinterland heavens above.

The Sheehans came from Victoria’s Western District in search of a cooler climate after leaving their farm in Murtoa to their eldest son and began clearing the land until they invited their daughter, Olive Holmes, and her large family to join them. They milled the timber, planted vegetables and fruit trees and had cattle grazing. Now, 133 years later, we see Jill and her sister, Jenny, tending to the land once again. Jill continues. “The remaining 32ha we have is still being farmed today — albeit very differently. The adjacent land formally known as Endeavour Gully is now owned by the National Trust and makes up the largest continuous treed area on the whole of the Mornington Peninsula.”

She explains. “Herbaceous peonies are sold as bare root rhizomes with a few buds, or eyes. They love the sun. The Chinese have a saying about them: ‘The first year they sleep, the second year they creep and the third year they leap!’ When our peonies are ready to flower, each plant will produce multiple blooms. It’s a wait-and-see campaign. It’s hard work, and you’ve got to get down on the ground to do it. We actually hand-ice each plant. The flower buds need about 30 hours of ice on them to develop. This ice is regularly applied during late May through to late July. Then you look forward to seeing the results.”

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As you drive through Red Hill you’ll come across road signs indicating Sheehans Rd, Holmes Rd and Sheehans Corner. Jill’s Peony Estate is open to the public for visits in November and it is well worth a wander to be historically and aesthetically inspired. The land that has been handed down through the generations of this Peninsula farming family still provides these land-loving folk with an earth that continues to create abundance. Merge that with the Peninsula’s exceptional microclimate and you have generation-to-generation farming excellence.

LIZ ROGERS

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MARKETS EVERY WEDNESDAY Main St, Mornington: 9am-3pm between Cromwell and Albert streets.

EVERY THURSDAY High St, Hastings: 9am-1pm; over 40 stalls; everything homemade, home grown & craft.

EVERY SUNDAY Bittern Community: Bittern station, Frankston-Flinders Rd, Bittern.

Over 80 stalls selling new and used goods, crafts, plants, fruit and vegetables.

Frankston: 8am-1pm, Sherlock & Hay carpark, Young St, Frankston.

Dromana Drive-In: 113 Nepean Hwy, Dromana (Seasonal; 5931 0022)

FIRST FRIDAY OF MONTH Mt Martha Mini Farmers Market: 3pm-7pm, Mt Martha House Community Centre (Seasonal; November-March)

FIRST SATURDAY OF MONTH Red Hill Community Market: Runs September to May; 8am-1pm, 184 Arthurs Seat Road, Red Hill Rye Foreshore Rotary Market: Runs all year, opposite Rye Post Office at the end of Lyons St, 2257-2319 Point Nepean Rd, Rye, 7am-1pm.

Lovely local market that benefits a great cause.

Rosebud West Outdoor Market: 8.30am-12.30pm; Eastbourne Primary School, Allambie Ave, Rosebud West.

FIRST SUNDAY OF MONTH Rosebud Lions Club: Rosebud Village Green, Point Nepean Rd (between Rosebud Parade & Eighth Avenue 7am-2pm

Support local, support handmade, support innovation, support love, support small business... support your local market!

EMU PLAINS MARKET, BALNARRING LITTLE BEAUTY MARKET, FRANKSTON

WWW.UNTOLDEVENTS.COM.AU

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MARKETS THIRD SATURDAY OF MONTH Pearcedale Farmers Market: 8am-1pm, Pearcedale Community Centre, Baxter-Tooradin Rd, Pearcedale Boneo Community: Cnr Boneo & Limestone Roads Frankston Makers Market: 2-7pm, Young St, Frankston Emu Plains Market: 9am-2pm, Emu Plains Reserve, Balnarring Racecourse, Coolart Rd (Seasonal; www.emuplainsmarket.com.au)

THIRD SUNDAY OF MONTH Mt Martha Farmers Market: 9am-1pm, The Briars, Mt Martha Seaford Farmers’: 8am-1pm, Broughton St Reserve, Station St, Seaford Seaford Handmade Homemade: 10am-3pm, Seaford Scout Hall, Seaford

FOURTH SATURDAY OF MONTH Tootgarook Primary School: 7.30am-12.30pm

SECOND SATURDAY OF MONTH

Little Beauty Market: 5pm-10pm, Beauty Park, Frankston (Seasonal; www.littlebeautymarket.com.au)

Crib Point Community Market: Park Rd, Crib Point; 9am-1pm; market@ cpch.org.au

FOURTH SUNDAY OF MONTH

Rosebud Community School: Rosebud Primary School, cnr Point Nepean & Jetty roads.

Mt Eliza Farmers’: Mt Eliza Village Green, 9am-1pm

Somerville Community Market: 9am-1pm; crafts, bric-a-brac, cakes, plants and vegies; 2a Eramosa Rd West, Somerville.

Karingal Uniting Church: 8am-1pm, cnr Karingal Drive & Lindrum Rd, Frankston

SECOND SUNDAY OF MONTH

MORE Soul Night Market: See website for venue and times; www.unrivalledevents.com.au/soul-night-market Mt Martha South Beach Market: See website for venue and times; www.unrivalledevents.com.au/south-beach-market

Mornington Racecourse Craft: Racecourse Rd 9am-2pm. Over 300 stalls with animal farm and face painting for the kids.

4th SUNDAY EVERY MONTH 9am - 1pm home baked | home grown | handmade

Find us at the corner of Mt Eliza Way and Canadian Bay Road

EVERY WEDNESDAY 9am - 3pm mainstreetmornington.com.au

Proudly presented by Mt Eliza Chamber of Commerce

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www.mteliza farmersmarket.com.au www.eatdrinkmorningtonpeninsula.com.au

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DIRECTORY Name

Page Address

Suburb

Phone

Apple Espresso Café

26-29

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

Ashcombe Maze & Lavender Gardens

160

15 Shoreham Rd

Shoreham

P: 5989 8387

Barmah Park Restaurant & Cellar Door

46

945 Moorooduc Hwy

Moorooduc

P: 5978 8049

Barn and Co

131

238 Myers Rd

Balnarring

P: 5989 7640

Bass & Flinders Distillery

79

40 Collins Rd

Dromana

P: 5989 3154

Bayside Entertainment

184

21 Wells St

Frankston

P: 9771 1701

Be Fit Food

54

2/49 Mornington-Tyabb Rd

Mornington

P: 1300 263 257

Benton Rise Farm

58

150 Coolart Rd, (cnr Graydens Rd)

Tuerong

P: 0477 198 646

Blue Mini

90-91

2 Colchester Rd

Rosebud

P:5981 2520

Boneo Road Roasters at Blue Mini

92-93

2 Colchester Rd

Rosebud

P:5981 2520

Bronx Napoli 1999

44

1a Queen St

Mornington

P: 5975 3113

Café Del Sol

78

foreshore opposite 81 Marine Drive

Safety Beach

P: 0418 591 973

Cellar and Pantry

153

141 Shoreham Rd

Red Hill South

P: 5989 2411

Chief’s Son Distillery

51

25/50 Guelph St

Somerville

P: 9013 0859

Chutney Bar Mornington

49

44 Main St

Mornington

P: 5975 1006

Commonfolk Coffee Company

60

16 Progress St

Mornington

P: 5902 2786

Conscious Cravings Co

50

8/475 Moorooduc Hwy at the Coolstores

Moorooduc

P: 0409 742 695

Corner Counter

56

63D Barkly St

Mornington

P: 5976 4824

D.O.C Gastronomia Italiana

32-33

22 Main St

Mornington

P: 5977 0988

Dainton Beer Brewery & Taphouse

176

560 Dandenong-Frankston Rd

Carrum Downs

P: 9775 0334

Dromana Estate

34-35

555 Old Moorooduc Rd

Tuerong

P: 5974 4400

Finesse Catering Group

57

Mornington Peninsula, Melbourne and surrounds

P: 0410 882 766

Flinders General Store

124

48-50 Cook St

Flinders

P: 5989 0207

Flinders Sourdough

124

58 Cook St

Flinders

Flock Café

56

2/25 Dava Dve

Mornington

Flourish Café

185

44 Norman Ave

Frankston South

P: 9787 8489

Fontalina

130

Shop 8, Tulum Village, Russell St

Balnarring

P: 5983 1830

Geonbae Korean BBQ Restaurant

172-173 4 Kananook Creek Blvd

Frankston

P: 9783 9067

Ginseng Modern Asian Cuisine

178

430 Nepean Highway

Frankston

P: 9783 1313

Gods Kitchen

57

53 Barkly St

Mornington

P: 5976 8666

Hart’s Farm

161

300 Tucks Rd

Shoreham

P: 0414 238 158

Hawkes Farm

99

661 Boneo Rd

Boneo

P: 5988 6785

Higher Ground

40-41

5/5 Howey Rd

Mount Martha

P: 5974 4733

Mornington Peninsula Winery Tours Come and experience the Mornington Peninsula Good food, good wine, good friends, great times.

Any group size welcome!

Phone: 1300 710 087

Email:info@adelphostour.com.au ( 192 GRAP 0008 Eat Drink AD [89x85mm] FA.indd 1

eatdrinkmornpen 21/7/19 10:47 pm

Name

Page Address

Suburb

Phone

Hotel Sorrento

110

5-15 Hotham Rd

Sorrento

P: 5984 8000

Is Blue

134

269 Myers Rd

Balnarring

P: 5902 6190

Jackalope, Rare Hare & Doot Doot Doot 151

166 Balnarring Rd

Merricks North

P. 5931 2500

Jags Kebabs

49

44 Main St

Mornington

P: 5975 1006

Jetty Road Brewery

72-73

12-14 Brasser Ave

Dromana

P: 5987 2754

JimmyRum Distillery

77

6 Brasser Ave

Dromana

P: 5987 3338

Johnny Ripe Main Ridge

149

284 Main Creek Rd

Main Ridge

P: 5989 6686

Josephine’s at The Briars

47

450 Nepean Hwy

Mount Martha

P: 5974 1104

La Onda Latin Mex

76

171 Point Nepean Rd

Dromana

P: 5904 7632

Laneway Espresso Dromana

66-67

167 Point Nepean Rd

Dromana

P: 5981 4624

Le Bouchon French Cuisine

135

10 Russell St

Balnarring

P: 5983 2012

Le Capucin

113

3770 Point Nepean Rd

Portsea

P: 5984 3243

Many Little Bar & Bistro

146-147 2-5/159 Shoreham Rd

Red Hill

P: 5989 2471

Martha’s Cellar

70-71

5 Waterfront Place

Safety Beach

Martha’s Grocer

70-71

5 Waterfront Place

Safety Beach

Martha’s Table

70-71

5 Waterfront Place

Safety Beach

P: 9617 5377

McClelland Sculpture Park+Gallery

181

390 McClelland Dve

Langwarrin

P: 9789 1671

Mitch & Co Café

132

1552 Frankston-Flinders Rd

Tyabb

P: 5977 3201

Mock Red Hill

150

1103 Mornington-Flinders Rd

Red Hill

P: 5989 2242

Montalto

157

33 Shoreham Rd

Red Hill South

P. 5989 8412

Moonraker Charters

108

Sorrento Pier, Esplanade Rd

Sorrento

P: 5984 4211

Mr Morce

109

182 Ocean Beach Rd

Sorrento

P: 5984 1838

Mubble Rye

111

2381 Pt Nepean Rd

Rye

P: 5984 4944

Mubble Sorrento

111

69 Ocean Beach Rd

Sorrento

P: 5984 4944

Myrtaceae Winery

160

53 Main Creek Rd

Red Hill

P: 5989 2045

Nature Café Bar

177

1-3 Thompson St

Frankston

P: 9781 5183

Nordie Cafe

158

1008 Mornington-Flinders Rd

Red Hill

P: 5989 2171

Old Apple Shed

98

148 Browns Rd

Boneo

P: 0477 108 934

One Pear Tree

185

372 Nepean Hwy

Frankston

P: 9781 0077

Original Spirit Co

59

Mornington Peninsula

P: 0447 400 113

Orita’s 2

134

Shop 17, 3050 Frankston-Flinders Rd

Balnarring Village

P: 5931 3232

Ötzi

149

2/8 Russell St

Balnarring

P: 5989 4000

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Wine Tours • Private Transport • Customised Tours Celebrations • Corporate Groups

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Specialising in private group tours of 3-11 people, with local Mornington Peninsula or city pick up locations available.

For further information, please contact us at: www.elevatewinetours.com.au 0402 005 002 www.eatdrinkmorningtonpeninsula.com.au

193 )

DIRECTORY continued Name

Page Address

Suburb

Phone

Panda Blairgowrie

106-107 2871 Point Nepean Rd

Blairgowrie

P: 5988 8261

Peninsula Beverage Co.

60

42 Main St

Mornington

P: 5977 0515

Peninsula Gourmet Emporium

74

240 Boundary Rd

Dromana

P: 5981 9123

Peninsula Hot Springs

125

140 Springs Lane

Fingal

P: 5950 8777

Phase Two

135

Shop 11, 3050 Frankston-Flinders Rd

Balnarring Village

P: 5931 3141

Pier 10 Restaurant and Cellar Door

159

10 Shoreham Rd

Shoreham

P: 5989 8848

Pier Street Kitchen

75

19 Pier St

Dromana

P: 5981 4666

Polperro Wines

144-145 150 Red Hill Rd

Red Hill

P: 5989 2471

Pt. Leo Estate

154

3649 Frankston-Flinders Road

Merricks

P. 5989 9011

Publican Mornington

36-37

62 Main St

Mornington

P: 5976 2222

Pure Peninsula Honey

59, 138 871 Derril Rd

Moorooduc

P: 5978 8413

RACV Cape Schanck Resort

122-123 Trent Jones Drive (via Boneo Rd)

Cape Schanck

P: 5950 8000

Rebel Donuts

43

968A Nepean Hwy

Mornington

P: 5973 5909

Red Gum BBQ

152

87 Arthurs Seat Rd

Red Hill

P: 5989 3156

Red Hill Brewery

161

88 Shoreham Rd

Red Hill

P: 5989 2959

Red Hill Cheese

148

81 William Rd

Red Hill

P: 5989 2035

Ritchies Balnarring

136

1 Russell St

Balnarring

P: 5983 2511

Ritchies Dromana

78

Dromana Hub, cnr O’Donohue St & Pt Nepean Rd Dromana

P: 5987 2766

Ritchies Fine Food & Wine Merchants

14,15,58 89 Mount Eliza Way

Mount Eliza

P: 9787 4322

Ritchies Mount Martha

58

8-16 Lochiel Ave

Mount Martha

P: 5974 2525

Ritchies Sorrento

112

108 Ocean Beach Rd

Sorrento

P: 5984 8500

Sacrebleu French Café

99

2377 Point Nepean Highway

Rye

P: 0402 880 683

Somerville Egg Farm

52

220 Eramosa Rd West

Moorooduc

P: 5977 5405

Sorrento Trattoria

113

20 Ocean Beach Rd

Sorrento

P: 5984 5655

St Andrews Beach Brewery

120-121 160 Sandy Rd

Fingal

P: 5988 6854

Stonier Wines

155

Merricks

P: 5989 8300

Sunny Ridge Strawberry Farm

142-143 244 Shands Rd

Main Ridge

P: 5989 4500

The Big Fish, Fish Market

184

2 Aster Ave

Carrum Downs

P: 9775 1198

The Cheeky Squire

179

510 Nepean Highway

Frankston

P: 9783 7255

The Craft & Co Farm

183

170 Riverend Rd

Bangholme

P: 9773 4880

The Deck (Est. 2013)

174-175 2-4 Davey St

Frankston

P: 9783 1003

The Epicurean Mantons Creek

149

240 Tucks Rd

Shoreham

P: 5989 4000

The Epicurean Red Hill

149

165 Shoreham Rd

Red Hill South

P: 5989 4000

The Good Food Bakery

48

Shop 4, 209 Mornington-Tyabb Rd

Mornington

P: 5925 9322

The Heritage Balnarring

133

3059 Frankston-Flinders Rd

Balnarring

P: 5983 2597

The Holy Bean Café

94

1489 Point Nepean Rd

Rosebud

P: 5982 0522

The Milbri

97

1183 Point Nepean Rd

Rosebud

P: 5982 3901

The Rocks Mornington

30-31

1 Schnapper Point Dve

Mornington

P: 5973 5599

Tonics @ Tully’s

26-29

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

Tucks

156

37 Shoreham Rd

Red Hill South

P. 5989 8660

Tully’s Corner Produce Store

26-29

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

TWØBAYS Brewing Co

79

Unit 1, 2 Trewhitt Crt

Dromana

P: 5910 0880

Underground Tacos

42

968A Nepean Hwy

Mornington

P: 5973 5909

Unica Cucina E Caffé

96

1571 Point Nepean Rd

Rosebud West

P: 5986 1262

Vanilla Slice Café

112

23 Ocean Beach Rd

Sorrento

P: 5984 4666

Veraison Restaurant

95

1889 Point Nepean Rd

Tootgarook

P: 5985 8888

Vero Pasta + Wine

180

4/18-22 Beach St

Frankston

P: 8752 4209

Via Battisti

45

26 Lochiel Ave

Mount Martha

P: 5974 4999

Wilsons Wine Cellar

53

24 Pitt St

Mornington

P: 5909 8966

Woodman Estate

38-39

136 Graydens Rd

Moorooduc

P: 5978 8455

Yabby Lake Vineyard

55

86-112 Tuerong Rd

Tuerong

P: 5974 3729

Zero95 Pizza Bar

68-69

199-201 Point Nepean Rd

Dromana

P: 5981 9186

2 Thompsons Lane

( 194

eatdrinkmornpen

Best Bites Food Guide 2o19/2o2o The Best Bites Food Guide is open to all local food businesses that receive a 95-1oo per cent food safety rating in their annual Mornington Peninsula Shire assessment. They are then eligible for recognition in the areas of healthy eating, access and inclusion, tobacco control, waste and recycling, and energy and water efficiency.

The Best Bites Food Awards recognise the most outstanding local food businesses in the areas of food safety, healthy eating, tobacco minimisation, sustainability and access for all. The finalists in each category are the food businesses that have scored the highest ratings in the Best Bites program this year and get assessed by an independent

www.eatdrinkmorningtonpeninsula.com.au

panel of expert judges.

The finalists for this year’s Best Bites Food Awards have been announced and judging has been completed for the award categories.

For a list of the finalists, go to the Shire’s website at www.mornpen.vic. gov.au The award winners will be announced at the launch of the 2020 Best Bites Food Guide on Monday, October 28.

The current Best Bites Food Guide, which lists more than 100 local food businesses serving safe, healthy and sustainable food, is available free from Shire customer service centres, libraries and tourism centres and online at www.mornpen.vic.gov.au For more information about the Best Bites food program, phone Mornington Peninsula Shire on 5950 1050.

195 )

WINE, SPIRITS, CIDER & BEER

Name

Page Address

Suburb

Phone

Barmah Park Restaurant & Cellar Door

46

945 Moorooduc Hwy

Moorooduc

P: 5978 8049

Bass & Flinders Distillery

79

40 Collins Rd

Dromana

P: 5989 3154

Chief’s Son Distillery

51

25/50 Guelph St

Somerville

P: 9013 0859

Dainton Beer Brewery & Taphouse

176

560 Dandenong-Frankston Rd

Carrum Downs

P: 9775 0334

Dromana Estate

34-35

555 Old Moorooduc Rd

Tuerong

P: 5974 4400

Hart’s Farm

161

300 Tucks Rd

Shoreham

P: 0414 238 158

Is Blue

134

269 Myers Rd

Balnarring

P: 5902 6190

Jackalope, Rare Hare & Doot Doot Doot 151

166 Balnarring Rd

Merricks North

P. 5931 2500

Jetty Road Brewery

72-73

12-14 Brasser Ave

Dromana

P: 5987 2754

JimmyRum Distillery

77

6 Brasser Ave

Dromana

P: 5987 3338

Mock Red Hill

150

1103 Mornington-Flinders Rd

Red Hill

P: 5989 2242

Montalto

157

33 Shoreham Rd

Red Hill South

P. 5989 8412

Myrtaceae Winery

160

53 Main Creek Rd

Red Hill

P: 5989 2045

Old Apple Shed

98

148 Browns Rd

Boneo

P: 0477 108 934

Original Spirit Co

59

Mornington Peninsula

P: 0447 400 113

Peninsula Beverage Co.

60

42 Main St

Mornington

P: 5977 0515

Pier 10 Restaurant and Cellar Door

159

10 Shoreham Rd

Shoreham

P: 5989 8848

Polperro Wines

144-145 150 Red Hill Rd

Red Hill

P: 5989 2471

Pt. Leo Estate

154

3649 Frankston-Flinders Road

Merricks

P. 5989 9011

Red Hill Brewery

161

88 Shoreham Rd

Red Hill

P: 5989 2959

St Andrews Beach Brewery

120-121 160 Sandy Rd

Fingal

P: 5988 6854

Stonier Wines

155

Merricks

P: 5989 8300

Sunny Ridge Strawberry Farm

142-143 244 Shands Rd

Main Ridge

P: 5989 4500

The Craft & Co Farm

183

170 Riverend Rd

Bangholme

P: 9773 4880

Tucks

156

37 Shoreham Rd

Red Hill South

P. 5989 8660

TWØBAYS Brewing Co

79

Unit 1, 2 Trewhitt Crt

Dromana

P: 5910 0880

Woodman Estate

38-39

136 Graydens Rd

Moorooduc

P: 5978 8455

Yabby Lake Vineyard

55

86-112 Tuerong Rd

Tuerong

P: 5974 3729

2 Thompsons Lane

TOURING COMPANIES

Adelphos Tours

192

P: 1300 710 087

Elevate Wine Tours

193

P: 0402 005 002

Grape and Graze Winery Tours

197

P: 0437 861 468

Grape Expectations

192

P: 0435 050 813

OTHER

Ashcombe Maze & Lavender Gardens

160

15 Shoreham Rd

Shoreham

P: 5989 8387

Be Fit Food

54

2/49 Mornington-Tyabb Rd

Mornington

P: 1300 263 257

Finesse Catering Group

57

Servicing Mornington Peninsula, Melbourne and surrounds

P: 0410 882 766

McClelland Sculpture Park+Gallery

181

390 McClelland Dve

Langwarrin

P: 9789 1671

Moonraker Charters

108

Sorrento Pier, Esplanade Rd

Sorrento

P: 5984 4211

Peninsula Gourmet Emporium

74

240 Boundary Rd

Dromana

P: 5981 9123

Peninsula Hot Springs

125

140 Springs Lane

Fingal

P: 5950 8777

Winesave

193 www.winesave.com

JOIN OUR TRIBE eatdrinkmornpen ( 196

NEXT EDITION OUT OCTOBER 2020 Phone 9708 8222 for further details. eatdrinkmornpen

PRODUCE & FARMGATES

Name

Page Address

Suburb

Phone

Benton Rise Farm

58

150 Coolart Rd, (cnr Graydens Rd)

Tuerong

P: 0477 198 646

Cellar and Pantry

153

141 Shoreham Rd

Red Hill South

P: 5989 2411

D.O.C Gastronomia Italiana

32-33

22 Main St

Mornington

P: 5977 0988

Emu Plains Market

190

www.untoldevents.com.au

Balnarring

Flinders General Store

124

48-50 Cook St

Flinders

Flinders Sourdough

124

58 Cook St

Flinders

Foodworks Frankston South

197

58 Norman Ave

Frankston South

P: 9787 5717

Hart’s Farm

161

300 Tucks Rd

Shoreham

P: 0414 238 158

Hawkes Farm

99

661 Boneo Rd

Boneo

P: 5988 6785

Johnny Ripe Main Ridge

149

284 Main Creek Rd

Main Ridge

P: 5989 6686

Main Street Market

191

mainstreetmornington.com.au

Mornington

Martha’s Grocer

70-71

5 Waterfront Place

Safety Beach

Mt Eliza Farmers Markets

191

mtelizafarmersmarket.com.au

Mount Eliza

Ötzi

149

2/8 Russell St

Balnarring

P: 5989 4000

Pure Peninsula Honey

59, 138 871 Derril Rd

Moorooduc

P: 5978 8413

Red Hill Cheese

148

81 William Rd

Red Hill

P: 5989 2035

Ritchies Balnarring

136

1 Russell St

Balnarring

P: 5983 2511

Ritchies Dromana

78

Dromana Hub, cnr O’Donohue St & Pt Nepean Rd Dromana

P: 5987 2766

Ritchies Fine Food & Wine Merchants

14-15, 58 89 Mount Eliza Way

Mount Eliza

P: 9787 4322

Ritchies Mount Martha

58

8-16 Lochiel Ave

Mount Martha

P: 5974 2525

Ritchies Sorrento

112

108 Ocean Beach Rd

Sorrento

P: 5984 8500

Somerville Egg Farm

52

220 Eramosa Rd West

Moorooduc

P: 5977 5405

Sunny Ridge Strawberry Farm

142-143 244 Shands Rd

Main Ridge

P: 5989 4500

The Big Fish, Fish Market

184

2 Aster Ave

Carrum Downs

P: 9775 1198

The Good Food Bakery

48

Shop 4, 209 Mornington-Tyabb Rd

Mornington

P: 5925 9322

Tonics @ Tully’s

26-29

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

Tully’s Corner Produce Store

26-29

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

P: 5989 0207

COFFEE ROASTERS

Boneo Road Roasters at Blue Mini

92-93

2 Colchester Rd

Rosebud

P:5981 2520

Commonfolk Coffee Company

60

16 Progress St

Mornington

P: 5902 2786

Higher Ground

40-41

5/5 Howey Rd

Mount Martha

P: 5974 4733

Laneway Espresso Dromana

66-67

167 Point Nepean Rd

Dromana

P: 5981 4624

The Holy Bean Café

94

1489 Point Nepean Rd

Rosebud

P: 5982 0522

• FREE Friday night Wine Tastings from 4pm!

• Local Parcel Point, Dry cleaning, Tattslotto, Greeting Cards, Stamps, News & Mags • Supermarket & Liquor store • UberEats alcohol delivery service • All groceries, dairy, milk & bread Fresh meat, fruit & veg, drinks & snacks.

• Always quick & convenient, free parking & friendly service • Supporting the local community Foodworks Express Store of the Year 2018!

58 Norman Ave Frankston South Open 7 days P: 9787 5717 www.eatdrinkmorningtonpeninsula.com.au

Come and discover the wines of the Mornington Peninsula, one of Australia’s finest food and wine regions, on a Grape & Graze personalised winery tour.

Catering for couples and small groups of up to six, we will provide an intimate experience for newbies to wine enthusiasts. Your tour includes a scrumptious winery lunch from tasty share plates or sumptuous fine dining to delight the most avid ‘foodies’.

P: Natalie or Mark on 0437 861 486 www.grapeandgraze.com.au

197 )

ANNUAL EVENTS OCTOBER 2019 13 Pets’ Day Out, Ballam Park; www.frankstonevents.com.au

APRIL 2020

20 Main Street Mornington Festival; www.mainstreetfestival.com.au

7 Party in the Park; Cruden Farm, Langwarrin; www.frankstonevents.com.au

26 Cheeky Classics Car Show; Cheeky Squire Frankston; www.thecheekysquire.com.au

Apr-Jun Check our website for truffle & mushroom events; www.eatdrinkmorningtonpeninsula.com.au

27 Cheeky Paws Dog Day Out; Cheeky Squire Frankston; www.thecheekysquire.com.au

MAY 2020

31-3 Nov Food Truck Park: Seaside Food Truck Festival; www.thefoodtruckpark.com.au

2 Mornington Peninsula Vignerons Winery Walkabout; www.mpva.com.au

NOVEMBER 2019

TBC International Cool Climate Wine Show; www.internationalcoolclimatewineshow.com/upcomingevents

15-17 Rosebud Foreshore Rock Fest; www.foreshorerockfest.com.au 16-17

Peninsula Vinehop Festival; www.vinehopfestival.com.au

30 Frankston’s Christmas Festival of Lights, Davey Street, Frankston; www.christmasfestivaloflights.com.au

JUNE 2020 5-8 Mornington Winter Music Festival; www.morningtonmusicfestival.com.au 6-8 Winter Wine Weekend; www.mpva.com.au

DECEMBER 2019 7 Winefolk, The Briars Mt Martha; www.winefolk.com.au

AUGUST 2020

12-15 Cinema Pop-Up, George Pentland Botanic Gardens, Frankston; www.cinemapopup.com.au

11 Frankston and South Eastern Wine Show, Balnarring Community Hall; www.fawg.org.au

JANUARY 2020

REGULAR EVENTS

1-12 Peninsula Summer Music Festival; www.peninsulafestival.com.au

Sunday Sessions at the Briars, Mt Martha; www.bayevents.com.au

11 Portsea Polo, Point Nepean National Park; www.portseapolo.com.au

FEBRUARY 2020 1 Peninsula Film Festival, Rosebud; www.peninsulafilmfestival.com.au 8 Mornington Peninsula Blues Festival, Mornington Racecourse; www.mornpenbluesfest.com 15 Waterfront Festival, Frankston Waterfront; www.waterfrontfestival.com.au 29 Stellar Short Film Festival, McClelland Gallery and Sculpture Park; www.stellarshortfilmfestival.com.au 29 Ventana Fiesta, Frankston Arts Centre; Frankston; www.frankstonevents.com.au

MARCH 2020 7 Red Hill Show; redhillshow.com.au

PHOTO: STEVE BROWN

8 Rosebud Kite Festival; www.rosebudbythebay.com.au/rosebud-kite-festival 8 Peninsula Piers and Pinots; www.mpva.com.au 9 Somerville Family Fun; www.familyday.org.au 20 The Big Picture Fest, Block Party, Various locations throughout Frankston City 27-29 Offshore Cinema, Frankston Waterfront and Foreshore, Frankston; www.offshorecinema.com.au 28 Peninsula Picnic, Mornington Racecourse; www.peninsulapicnic.com.au

( 198

JOIN THE TRIBE Become a member to have the top monthly events and some special offers delivered to your inbox every month.

And don’t forget to pick up your monthly copy of Mornington Peninsula Magazine for a great read and further details on events.

Check online and social media @MornPenMag and @EatDrinkMornPen and www.morningtonpeninsulamagazine.com.au or www.eatdrinkmorningtonpeninsula.com.au eatdrinkmornpen

YABBY LAKE VINEYARD P:55

UNICA CUCINA E CAFFE P:96

THE FOODIES GUIDE TO THE PENINSULA Restaurants, wineries and cafĂŠs, wine touring map, beer, cider and spirits trail, recipes and amazing stories about why the Mornington Peninsula is a mecca for foodies.

Celebrate our pristine environment, the market gardeners, fishermen, farmers, chefs, brewers and all the wonderful places to eat and drink.

ISSN 2652-3086 Volume 2, 2020 RRP inc gst AUS $19.99