Eat.Drink Mornington Peninsula 2021

EAT.DRINK mornington peninsula

2021

From earth to sea, abundance for all to share

All things delicious on the Mornington Peninsula

EAT.DRINK . . . ENJOY

Welcome to the 3rd edition of Eat.Drink, a celebration of the culinary delights found on the Mornington Peninsula and Greater Frankston.

Lisa Walton, her partner Archie, photographer 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 100 foodie hot spots plus amazing storytelling about why this region is an Eat.Drink haven. 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.

www.eatdrinkmorningtonpeninsula.com.au

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SECTIONS OUR TEAM PUBLISHER/DESIGNER Lisa Walton PHOTOGRAPHERS Isabella Rose Photographer Steve Brown (landscapes) WRITERS Liz Rogers, Lisa Walton, Kate Sears

SECTIONS Frankston and Surrounds

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Mount Eliza Mornington Mount Martha Moorooduc

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Safety Beach Dromana McCrae Martha Cove

66-81

Rosebud Capel Sound Tootgarook Rye

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Blairgowrie Sorrento Portsea

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St Andrews Beach to Flinders

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Somers Balnarring Tyabb Bittern Hastings

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Main Ridge Red Hill Merricks Shoreham Point Leo Arthurs Seat

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CLIENT RELATIONS Molly Mitchell, Anna Georgiou PUBLISHER’S ASSISTANT Hannah Scott SUB EDITOR Geoff Scott

MAPS Beer Cider + Spirits Trail Map

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Mornington Peninsula Wine Map

114-115

Wine Food Farm-gate Trail Map

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DISTRIBUTION Archie Mitchell WEBSITE AND SOCIAL MEDIA Jasmine Forecast, Kate Sears ALL ENQUIRIES 9708 8222

DIRECTORIES Markets 170 Directory 172

JOIN OUR TRIBE

eatdrinkmornpen

Published by Morn Pen Mag Pty Ltd ABN 55 621 041 512 14/1140 Nepean Highway, Mornington Victoria 3931 Phone 9708 8222 A special thank you to Isabella Rose, Geoff Scott, Liz Rogers and the entire team for their efforts to get this ‘COVID-19 edition out on time.

RECIPES Poached egg on toast

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Max Paganoni’s Caponata of mushrooms

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Balsamic roasted baby carrots

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Berry pavlova

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Panzanella salad

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Alice Zaslavsky’s Jalapeño poppers

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OUR COVERS

Photographer & Stylist: @isabellarosephotographer www.isabellarosephotographer.com Front and back covers and inside front and back: Food by chef Alex Reed @pierstreetkitchen Venue Red Hill Estate @redhillestate Tableware by Made In Japan @ madeinjapantableware Cushions, Throws & Ottomans by @ lovemorroccanrugs Page 3: Food art by Mark Poulter; Tableware by Made In Japan @madeinjapantableware FONTALINA

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CONTENTS Well, hello 2021

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FROM EARTH Where the wild mushrooms grow with Max Paganoni

8 MONTALTO

FROM BRANCH Talking plantation innovation with Steve Marshall

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

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Vegetables receive a standing ovation from Alice Zaslavsky

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FROM INDIGENOUS Focus on food from Country with Peter Aldenhoven

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FROM PIONEER Flinders a holiday destination for turn-of-the-century travellers

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FROM NATURE Organic gardening takes root at Heronswood

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FROM GENERATION Vegetable heritage keeps growing with Lamattina family

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FROM SALT WATER A snapshot of Western Port fishing life with John Woolley

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FROM VINE Mornington Peninsula vignerons celebrate region’s excellence in wine

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PENINSULA UNCORKED Your guide to the best local wines this year

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FROM ORGANICS Certified organic cultivation with Wayne and Tash Shields

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Alex Reed’s passion for seasonal produce

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FROM PASTURE Butchery and ethical farming practices with Sonya Wood

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Championing consistency and simplicity with Mark Poulter

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www.eatdrinkmorningtonpeninsula.com.au

UNICA CUCINA

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Well, hello 2021!

With the strange days behind us and exhilarating days of wining, dining and raising one’s spirits ahead, the Mornington Peninsula’s artisans, growers and hospitality folk can finally take a deep breath and get down to the business of doing what they do best: bringing the fruits of their labour that have stood the test of time to your savouring table.

It’s time to head outside and have a culinary adventure. To put down the picnic rug or pull up a seat opposite the bay, in the forest, a winery, a restaurant or café. To spill out on to the streets with hands up in the air and celebrate the fact that our food, wine and distillery craftspeople have continued to deliver delicious excellence in the face of everything that has been thrown at them.

are making artisan bread. Markets are selling the freshest seasonal produce while free-range eggs, avocados, olives, cherries, strawberries and apples are just down the road, ready to be picked up at a farmgate or hand-picked yourself.

The Mornington Peninsula has a strong history of pastoral life. Today, generational graziers grow award-winning beef and lamb on the undulating pastures that rise up and down across the region, while farmers tucked away here and there are raising authentic free-range animals and creating magnificent smallgoods such as bacon, sausages and ham. Charcuterie is alive and well on the Peninsula. The cheeseries are making finely crafted cheese on the coast and in Red Hill, while vegetable growers are supplying their produce to residents, restaurant tables and the country’s supermarkets. Dedicated orchardists continue

Peninsula people are distinctive. Deeply connected to the land and sea and the understanding that the bounty these things bring must be hard won, this is the land where quality produce matters. From the bays to the bush to the forest, to the farmers, orchardists and vignerons tending to their harvest, this is where the song of a plentiful life began with our First Nations people and then our pioneers who came in droves to work the land. To this day the tradition goes on.

This region has certainly changed since I was a kid wandering down from Latrobe Pde in Dromana to the corner shop with my father.

Through the oak trees we’d go, collecting the acorns along the way before coming to the best part of the day. On the bench in the milk bar, in a large opaque jar, were the house-made pickled onions I still remember with a passion. The flavour was briny and light, and the aroma had a vinegary bite. This was my first foray into the foodiefirst innovators of the Mornington Peninsula, and the journey was magnificent.

Fast-forward to today and the Mornington Peninsula’s sea-to-plate and paddock-to-platter offerings have become extensive. The drinkmakers are creating cider, gin, whisky, rum and beer while the bakers

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to deliver exceptional fruit – and picked straight from the branch, the reward is great. Down the country lanes you’ll see and hear the tractors coming and going as they continue on their merry way. The day is long but satisfying, for this is complete food bowl territory.

Across the land where the grapevines grow and sow the stories of winemaking, there are vignerons who know their craft well. The Mornington Peninsula is recognised as a premier winemaking region, and the proof is in the internationally recognised product. With a history that dates back to the 1880s and with some 200 vineyards and 50 cellar doors providing some of the most desired cool-climate wines in creation, this is the part of the world where everything works better with a glass in hand. The chardonnay, pinot gris and pinot noir are standouts, while the adventurous nature of vignerons who continue to innovate secures the region’s stellar reputation. With multiple awardwinning labels on offer and the cellar doors swung wide open, there’s no reason not to take part of the Peninsula’s wine country home with you.

With almost 3000ha of national park covering the Peninsula and a labyrinth of walking tracks and coastal paths connecting the coast-tocoast dots, people from all over the world come here to roam. Bikers ride the coastal roads too, and all have one aim: to experience the Mornington Peninsula’s magnificent organic terrain. In the hinterland, people gather for long autumn walks with family and friends that often end with an even longer leisurely lunch. The slippery jacks have come up and the dishes created by mushroom-hunting chefs are in full swing. The region has become a mecca for these well-known chefs, who are being drawn here because of the lifestyle and quality produce.

Chef Hat-awarded creators continue to open incredible restaurants where the food is world-class yet still distinctively Mornington Peninsula, while dedicated chefs who have travelled the world before returning to where the hinterland meets the sea are plating up edible works of art. Combine these offerings and you have an area where every taste is catered for, from European and Middle Eastern to American-style barbecue and Asian street flavours.

The café and coffee scene on the Peninsula has grown exponentially over the past few years. Baristas are delivering city-standard caffeine www.eatdrinkmorningtonpeninsula.com.au

hits to patrons who wait patiently in line for an excellent home-roasted brew. From Port Phillip to Western Port and Frankston to Portsea, people gather for brunch and lunch opposite the water or further inland to indulge in fresh produce deliciousness. The selection of drinks on offer continues to grow and includes house-made lemonade and milkshakes, chai latte and cold brew, while the industrial-style communities placed between the café scene continue to evolve. Here the hip crowd congregate to indulge in afternoons and evenings full of conversation over first-rate locally brewed beer, cider and spirits and freshly baked pizza. Boutique breweries and distilleries thrive here with their seemingly endless ideas for handcrafting liquid excellence, while the laid-back bar life from Mornington to Balnarring is brilliant.

When I was young, days were spent playing on the pristine beaches of Dromana, Blairgowrie and Sorrento, running to the water’s edge and back to dip my hands in and out of the Esky in the hope of grabbing a homemade sandwich, or day-dreaming while fishing out on the bay in a slightly swaying dinghy surrounded by seagulls squawking. Fishing has always been a part of the locality, and some people still fish for flathead just like my family did. There really is nothing quite like a freshly caught ‘flattie’ in the pan to remind you where you live. And there’s plenty of fishing folk still dropping a line from one of the many piers jutting out from the coastline.

Our First Nations peoples must have led an incredible seafood and bush food existence, and the popularity of using these native foods that can be found growing from coast to coast to high on Arthurs Seat is becoming widespread.

The Mornington Peninsula may be a place of turbulent wind, rocky outcrops and muscular ocean butting up against the shingle, but it is also a place of gentle summer sunsets across the plains and beaches, where the white sand and blue water glimmer as people voyage out to fish or frolic. Our part of the world is just 40km long and 15-20km wide, with water on three sides. We may be small but our generosity of quality produce and hospitality is huge. Come explore and Eat.Drink with us. Don’t delay – the first-rate food and wine life is waiting.

LIZ ROGERS

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FROM EARTH

Where the wild mushrooms grow with Max Paganoni Something happens in Red Hill every year when the temperature drops and the radiata pines that line the hinterland’s winding roads wait like gentle guardians full of grace and patience. The damp, volcanic soil smells ripe here as the wind blows across from Port Phillip and Western Port to intertwine where the wild mushrooms grow. Down below, at the base of these magnificent coniferous evergreen clusters of spiky needles with their cones hanging like handcrafted carryalls, there is action.

Fast and furious. Fleshy and fragrant. Fungi full of Mornington Peninsula goodness.

The autumn and winter bounty is generous and forgiving here, just outside Max’s Restaurant on Red Hill Estate where the root systems of the pines have become covered with fungus and are producing flashes of fruit. The mushrooms grow almost as fast as they are picked. Each day their corpulent heads lean left to right as they move towards the light trickling through the branches overhead.

This is slippery jack and saffron milk cap mushroom country. This is where the cycle of life turns quietly over 24 hours without a sound when no one is around.

Award-winning chef Max Paganoni explains: “Radiata pines were originally planted across the Peninsula as windbreaks to protect orchards and farms. The Mornington Peninsula has a cool climate and there’s plenty of moisture. Being at a high altitude here helps too.

I had no idea that mushrooms grew out front until I returned to the Peninsula from a truffle-hunting expedition to Italy about 15 years ago.

I was mad for truffles back then. A group of Italian ‘nonnas’ who I had met while away came back to Australia with me. We went walking one day and they discovered them, and I’ve picked them every season

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since. They grow every day from May through winter and sometimes you can find them growing later in the year. The north side of the tree is where you’ll find the most because of the light. I walk out the front of the restaurant and come back with a basket full.”

For those of you who have never gone mushroom foraging, Max says there is one golden rule: know what you are doing. Expert knowledge is required because the wrong kind of mushroom can get you into serious trouble. Many toxic mushrooms closely resemble common varieties. Max continues: “It’s incredibly important to know which mushrooms you can eat. I stick with the slippery jacks and saffron milk caps because I know they are safe. That’s part of what’s so great about doing our mushroom meanders on the estate’s private property.

We know what we are doing. You get whole families learning how to identify mushrooms. Learn what toadstools look like or which mushrooms can be eaten. After we’ve done the mushroom hunt, we come back to the restaurant and cook with mushrooms. Mushroom soup. Duck with mushrooms. Whatever I make up. I’ve always cooked like that. I’ll be driving and see pumpkins on the side of the road and that’s it. It’s time for a pumpkin recipe.”

Seasonal cooking is a big part of what this Hastings-born chef, whose family’s roots are planted in Italian soil, does so well. He continues: “It was 1994 and I was driving past this property, saw Sir Peter Derham who was the owner then, got out and said: ‘Why would you have a vineyard without food?’ There’s 10ha under vine here today at Red Hill Estate. Sir Peter replied: ‘If you lease it, I will build it.’ We shook hands and that was it. Now people come to the restaurant to meet and discuss mushrooms growing out the front of Red Hill Estate. Some walk with me and some follow in cars. We always need the rain to have a good crop. Rain then a cold snap. If there’s no rain, then the mushroom season is late.”

And what wine pairs well with these fresh fungal delights? “Pinot noir,” says Max. There you have it.

LIZ ROGERS Photos courtesy Katherine Cooper eatdrinkmornpen

www.eatdrinkmorningtonpeninsula.com.au

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FROM BRANCH Talking plantation innovation with Steve Marshall Steve Marshall plants trees and believes in sustainability. With green thumbs the size of the Peninsula, this environmentally conscious man who makes things happen from the ground up likes to get his hands dirty. It’s been 35 years since he planted his first avocado tree down south. There have been many more since. Olive trees and grapes too. Basically, if there’s anything you need to know about growing avocados and olives well, Steve’s your guy. ( 10

Growing up in Melbourne, Steve decided early on not to follow in his lawyer parents’ footsteps. He wanted to be outside where he could breathe. Feel the salty air on his skin and plunge his hands into the soil. As a kid he spent weekends at his family’s farm in Shoreham, which solidified his affiliation with the region, and he went on to study agricultural science at Melbourne University. He planted his first avocado tree on the property in Shoreham in 1985. That turned into 40 trees being planted between the shrubby hazelnut trees his father Bill had already established, but because they were different varieties, not all of them thrived. The 20 that did grew into 100 avocado trees by the time 1992 rolled around.

Steve explains: “Mum Pam and Dad were hobby farmers. After planting those first trees I started my business putting in avocado plantations for clients in 1992 across the Mornington Peninsula. My eatdrinkmornpen

first commercial grove was planted in 1993. Some of those original plantations still exist in Flinders, Merricks, Main Ridge and Arthurs Seat. Over the years I think I’ve planted approximately 6000 trees, and maybe 4000 of them are still viable. We grow avocados slowly down here. Avocados in Queensland grow quickly and can be picked after just six months, while Mornington Peninsula avocados take a year to ripen. The trees usually fruit within two to three years up north but take five to six years to fruit on the Peninsula. We can harvest fruit from November through to April, which allows the fruit to develop a high oil content and a rich nutty flavour. The texture is smooth too. Up to 14 months’ growing is a long time but the flavour speaks for itself.”

Steve reckons avocados are the easiest tree in the world to kill, and you’ve got to get 99 out of 100 things right to make sure they survive and produce fruit. He continues: “An avocado tree can die within 36 hours if the soil water level comes up and there’s poor drainage. Then they’ll die if they don’t have enough water. It’s a delicate balance.

I’ve killed a lot of trees trying to understand what makes them flourish. They are not like a lemon tree in your backyard that you can leave alone and still get fruit. Avocado trees don’t always do well by themselves. They seem to thrive in groups rather than as individuals.

Because they evolved from stable climates like the West Indies and Mexico, they haven’t been great at adapting and they are susceptible to cold snaps.”

of the Hinterland Environmental Water Scheme, which is currently undergoing a feasibility study to investigate the potential for the Peninsula’s hinterland region to be connected to a permanent supply of high-quality water.

Steve continues: “The Peninsula is a complex region and the future of horticulture here depends on water supply. The true potential of the Peninsula to produce food is yet to be unlocked. We can grow anything here because of the maritime climate and the great-quality soil, but we need the water, especially with a variable future climate. I only farm half of our land because there isn’t enough water. Farming is evolving here and there are already around 40,000 olive trees planted.

I help manage some of those olive groves. I’m taking new research on farming practices to the farmers, trialling it and seeing where it leads.

Connecting the land with growing is a holistic thing. That’s what my wife Sarah and I teach to our kids Alexandra and Nicholas. Alexandra spent an hour putting seedlings into the ground the other day, just like my father showed me.”

The future of growing on the Mornington Peninsula is just moments away. Let’s ensure we keep it that way.

LIZ ROGERS Photos courtesy Mick Taylor and Peninsula Avocados

Steve began selling his avocados in farmers’ markets, then to local fruit shops and restaurants, and now he sells them under the banner Peninsula Avocados, which is a co-operative right here in Main Ridge. Ninety-five per cent of all avocados grown on the Peninsula are processed here. Peninsula Avocados processed just under half a million fruit last season, and 70 per cent of the fruit is usually presold.

This motivated agriculturalist and environmentalist innovator works across various properties in the region overseeing not only avocados but other horticultural crops. He was also a key figure in the creation of the local provenance brand MPP – Mornington Peninsula Produce – and advocates for it at every opportunity. He is also the designer www.eatdrinkmorningtonpeninsula.com.au

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THE SEASONS

Changing seasons reveal the many facets of the Mornington Peninsula

WINTER Winter can be wild on the Peninsula, with the wind whipping off Bass Strait and the caps of the waves with their white beards churning and curling. The sky grows dim with streaks of grey and white shifting within as the roar of silence settles across the paddocks, hinterland and coast. Most locals are hunkered down close, cocooned with family and loved ones.

With the crowds gone and the longing for a locally-distilled whisky or gin or a robust red by the fireside recognised, Peninsula folk stretch out their legs and come together over slow-cooked beef, pulled pork and fresh Peninsula-brewed coffee. Aromas of homegrown and artisan produce fill the air with the promise of delicious cold-weather decadence as the sky flashes around the tea-tree and ghost gums while they whisper. Flowerless agapanthus gather in groups gossiping as the last of the wild mushrooms disappear.

The rain can hit hard in shards against the land that drinks and drinks its fill here, but the apples and cherries will be happy and there’s a winery just around the corner to visit. The Winter Wine Weekend is always a winner, and the cafes open their doors to hold you close after the chill has chased you in from the coast. On bright icy days when you can almost touch the cargo ships floating on the horizon below the iridescent sky, the brassicas are growing in the fields and the soup is on the stove as the winter swimmers keep their date with fortune. Wander along a track or brace yourself on the beach, then indulge, eat and escape.

During winter on the Peninsula.

Poached egg on toast Favourite bread toasted to your liking A free-range egg or two gently poached Serve with fine shavings of truffle, and a little truffle salt as a finishing touch Provided by Red Hill Truffles

Max Paganoni’s Caponata of mushrooms 300g saffron milk caps 2 large eggplants, cut into cubes ½ cup extra virgin olive oil 1 chilli, de-seeded and chopped 8 garlic cloves, finely chopped 3 tbsp white wine vinegar 2 tbsp finely chopped celery leaves 2 tbsp chopped parsley 1 tbsp sugar salt & pepper Clean and chop the mushrooms. Sauté the eggplant in the oil until brown then set aside on paper towel. Fry the chilli and garlic in the same pan for 1-2 minutes, then add the mushrooms. Stir for a few minutes then add the eggplant, vinegar, celery leaves, parsley and sugar.

Cook everything slowly for about 10 minutes, stirring occasionally.

Serve as a side dish or with creamy polenta as a vegetarian option.

Provided by Max Paganoni of Max’s Restaurant

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SPRING So this is the beginning of new life on the coast as the dark clouds roll away and the blossoms begin to bloom in shades of pink and white throughout the hinterland.

The smell of lavender fills the air as the bees busily pollinate the fruit trees, their hardworking wings buzzing in and out of the hives that are being transported from one orchard to the next by dedicated beekeepers.

Edible flowers are plentiful as the birds begin raising their young, the cockatoos screeching before sleeping as the orchardists spend days battling against their incessant obsession with plucking the new sweet fruit growing from the trees’ branches. Like white floating ghosts, the fruit trees spread across the land with their nets draping as the sun stays in the sky for longer each day and children wander outside for hours on end.

Dedicated gardeners are planting their seeds while market gardeners are establishing their summer crops in the fecund soil, which provides endless plenteousness.

Spring’s cool weather, wind and intermittent rain make it feel like four seasons are colliding in one day as the sun becomes covered in cloud and then bursts through like a beacon again and again.

As the buds on the vines in the vineyards billow and rupture, releasing new green vines, and Asian greens, asparagus and rocket begin to be harvested, this is the place where the cycle of life can clearly be seen.

The eggplants, corn and beans are in the ground waiting and the cafes are full of excited coffee-loving conversationalists gathering.

During spring on the Peninsula.

Balsamic roasted baby carrots Ingredients: 700g baby carrots 30ml olive oil 30ml balsamic vinegar 1 pinch salt 1 pinch pepper 1 tsp fresh parsley Method: 1. Preheat oven to 200C 2. Line a tray with baking paper. Rinse carrots, pat dry and place on tray 3. Put balsamic vinegar in a small glass bowl, slowly add olive oil and whisk until ingredients combine perfectly.

Pour mix over the carrots and toss until well coated 4. Place tray in oven and roast for 30-40 minutes, depending on how crisp or soft you like them, and flip them halfway through 5. Remove from oven, transfer to a bowl and sprinkle with salt, pepper and parsley Provided by Hawkes Farm www.eatdrinkmorningtonpeninsula.com.au

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Berry pavlova Ingredients:

SUMMER As the hordes of day-trippers and holidaymakers flock to the sea to bathe near the beach boxes with their painted faces looking out to the horizon, the hum of families having fun fills the summer sky. Here the water is sparkling in shades of green and blue as diners spill out on to the streets in the heat. Life becomes slow for those who are coastal vacationers but it is fast-paced for hospitality innovators, for this is the time and place where hospitality flourishes and generosity of spirit rules. The clubs, bars, restaurants and cafes ignite with action and delicious dishes made from fresh summer produce by chefs who love to hunt for the best the region has to offer. Villages from coast to coast across the region open up their arms to invite people in to taste the summer abundance, while strawberry, raspberry and cherry farms open their fields to berry-picking rapture. All berries are ripe for the reaping and eating with gusto.

The farmers in the paddocks are baling the hay to save it for a rainy day while specialty bakers are making bread from specialty grains. Long lunches over vino and locally made artisan cheese paddles bring people together as the sun sets over rambling vineyards kissed with vivid oranges, pinks and yellows. This is your space to sit and soak up the view across to Port Phillip or Western Port while charging a flavour-fuelled glass to long, endless days where time stands still. Surf, swim and stay.

2 pre-made pavlova bases 300ml whipping cream ½ tbsp sugar ½ tbsp vanilla extract 4 tbsp Sunny Ridge Strawberry Farm raspberry jam 2-3 cups Sunny Ridge Strawberry Farm frozen or fresh strawberries, raspberries and blueberries Method: 1. Whip cream into soft peaks with hand mixer or whisk. Add sugar and vanilla and mix in with spoon 2. Put one pavlova base on plate and spread with Sunny Ridge Strawberry Farm raspberry jam. Place half the cream on top 3. Place second pavlova base on top and repeat 4. Pile as many frozen or fresh Sunny Ridge Strawberry Farm strawberries, raspberries and blueberries on top as you can 5. Serve immediately Provided by Sunny Ridge Strawberry Farm

During summer on the Peninsula.

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AUTUMN The trees are changing their colours and shedding their leaves at this time of year when the slippery jacks raise their heads towards the sky and take flight. Mushroom meanderings are in full swing and chefs bring in the bounty to create dishes sprung from the Mornington Peninsula earth. Life is gentle here as the sun slowly moves across this metamorphosing land where farmers bob brightly on their tractors and winemakers harvest their plump grapes, their crates full of Mornington Peninsula gold.

As the shadows cast by the evergreens extend throughout the hinterland where the pine trees triumph, fishermen in the bay are busy hauling in their catch. The mussels on the Mornington Peninsula are something to behold, with their saltwater essence and sumptuous curves full of flavour. Mother Nature takes hold from Western Port to Port Phillip and the growers and creators take note, for this is a place where the people follow the seasons and are given reasons to celebrate because of it.

The crunchy apples and new-season pears are waiting to be picked and turned into delicious home-style dishes or eaten straight from the branch, while the pumpkins and parsnips are ready for ingenious baked or pureed creation. Duck pairs with pinot noir and roasted chicken with chardonnay.

The touch of pre-winter chill floats through the air as Peninsula growers go about their days beneath a canopy of kaleidoscopic hues. As the temperature slowly decreases and the days become shorter, this is the produce-driven scene with gumboots and jackets pulled on.

Panzanella salad

During autumn on the Peninsula.

Ingredients: 3 slices thick-cut crusty bread, diced 2 ripened vine truss tomatoes, roughly chopped 1 handful of mixed cocktail tomatoes, cut in half ½ cucumber, roughly diced 3 shallots, peeled 2 handmade burrata (can also use bocconcini) 2 roasted peppers, thinly sliced (see below) 1 bunch fresh basil olive oil salt and pepper 1 tbsp capers, finely chopped 1 tbsp red wine vinegar 1 tsp seeded mustard Pinch brown sugar Method: 1. Pre-heat oven to 190C and place diced bread in a bowl and season with salt and pepper. Drizzle with olive oil and cook for four minutes until golden. In same oven, place shallots on baking tray and cook for 10 minutes or until soft and caramelised. Let cool to room temperature and roughly chop.

2. Place all tomatoes in a bowl. Season with cracked pepper and sea salt and add the roughly chopped cucumber, roasted red peppers, crispy bread and caramelised shallots.

3. To make the dressing, combine red wine vinegar, seeded mustard, chopped capers, brown sugar and Âź cup olive oil in a bowl. Whisk until all ingredients are combined.

4. Pour dressing over salad, tear in basil leaves, and toss.

5. Place the burrata in the middle of two bowls and sprinkle salad around the outside.

This salad is beautiful on its own but also goes perfectly with crispy skinned chicken breast.

Note: To make the roasted peppers, pre-heat oven to 210C. Place peppers on a lined roasting tray and cook for 15-20 minutes or until skin is blistered and dark. Using tongs, place hot peppers in a bowl and cover with cling wrap. Leave to sit for 10 minutes. Carefully remove the skin and inner seeds. Be aware they might still be hot.

Provided by Alex Reed Pier Street Kitchen www.eatdrinkmorningtonpeninsula.com.au

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FRANKSTON

PHOTO: STEVE BROWN

Community is at the core of the Greater Frankston region, where creative people continue to produce with distinction. With its rich history of writers and artists generating works that inspire and delight, this part of the world is described as ‘the gateway to the Peninsula’ and brings its own uniqueness to the Eat.Drink tasting table.

With a dedicated live music history and now a thriving foodie scene that delivers alternative dining options and international flavours, Frankston City is in the perfect position to offer both city and coastal dwellers unique foodie-infused escapes. Urban-edge café creators include a wide selection of fine Mornington Peninsula produce on their menus, while the smell of freshly roasted coffee wafts through the streets, signalling it’s time to do yourself a favour and pull up a chair to experience the flair that only Frankston can deliver.

With tastes of Asia and home-style creations in abundance, this is where the selection of dining options is extensive. Be adventurous and you will be rewarded. Visit one of the many cafés or bars that are sprouting up along Kananook Creek, or head inland to walk the streets and see what you can find.

You’ve plenty of time to get to know this city by the bay well, and the vibe is cool, conversational and friendly.

Whether you are strolling along the Frankston foreshore or wandering on the pier as the sun goes down, the Greater Frankston region offers vibrant and luscious dining alternatives. Of course, premium Peninsula wines and freshly brewed beers are in abundance here too.

Visit soon. A world of flavour awaits.

EENY MEENY CAFE

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38 SOUTH BAR CAFE

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AND SURROUNDS

PHOTO: STEVE BROWN

38 South Bar Café (P.23) Dava Thai (P.26) Dainton Beer Brewery & Taphouse (P.27) Eeny Meeny Café (P.20) Flourish Café (P.25) Geonbae Korean BBQ Restaurant Frankston (P.21) Nature Bar Café (P.22) One Pear Tree (P.26) The Deck Est. 2013 (P.18-19) Vero Pasta + Wine (P.24)

ONE PEAR TREE

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 Canadianborn 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 all-day 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: Wednesday/Thursday/Sunday noon-9pm, Friday and Saturday noon-10pm; The Deck Bar: Wednesday to Sunday noon-late.

Check website for all details.

The Deck Est. 2013 I 2-4 Davey St, Frankston I P: 9783 1003 www.thedeckest2013.com.au frankstondeckbar thedeck_bar www.eatdrinkmorningtonpeninsula.com.au

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Eeny Meeny Café Cute, creative and clever at serving up delectable dishes for Frankston foodies and their friends, Eeny Meeny Café is the go-to place for fresh flavours and a rotating menu drawing inspiration from all corners of the globe.

After eight strong years, this team knows how to bring charm to the Frankston dining scene by creating an intimate space where everyone feels at home.

Attention to detail is key at Eeny Meeny. Friendly smiles, excellent service, great coffee and a well-considered menu plus a range of bespoke housemade drinks are on offer. The interior’s deep hues make for a calming atmosphere while the courtyard, with its plants and fishpond, is ideal for making cherished connections. Regulars make their way every day for great coffee and the serenity while occasional visitors are just as smitten.

Dining at Eeny Meeny is sure to impress. House-made crunchy granola ‘trifle’, layered with cherry, pear and vanilla compote and coconut yoghurt, is a winner with vegans and everyone! The house-made potato waffle pushes the boundaries of guilty pleasure, whether topped with slow-roast tomatoes, braised mushrooms and marinated goat’s cheese or as the base for the eeny benny. Cross-cultural influences see glass noodles with laksa-style broth and fried eggs sit comfortably alongside Middle Eastern mujadarrah, gujarati potatoes or Hungarian meatballs on house spaetzle. The cake cabinet is laden with house-baked sweets to enjoy in or take home for a treat.

Discover Eeny Meeny now. Weekend brunches make life more wonderful, while weekday drop-ins foster excellent community-minded connections.

Their ever-increasing commitment to local producers, sustainable agriculture and eco-friendly food service means you can feel very good about your visit.

Please check website for opening hours.

Eeny Meeny Café

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96 Young St, Frankston

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P: 8774 4236

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www.eenymeeny.com.au

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Geonbae Korean BBQ Restaurant Frankston The Korean barbecue is a vital component of the Korean dining experience. Geonbae Frankston brings the spirit of this masterful cooking technique to the banks of Kananook Creek, where quality produce and attention to tradition blend to create tasting perfection.

Geonbae’s interior is warm and welcoming, just like the food that is prepared with care and creativity. Choose from banquet-style menus or sample a selection of dishes to be transported to Korea and the gogojips (meat houses) you will find on every corner. Indulge your senses with the true Korean way of preparing and cooking food that is meant for sharing.

The team of Korean chefs at Geonbae create history-laden dishes bursting with colour and flavour. Salted and fermented vegetables are dressed in pink, orange and green while all premium cut meats are barbecued to incredibly high standards. Geonbae Frankston seats 70 patrons inside and 70 patrons outside on the large terrace overlooking Kananook Creek. With barbecues built into every table and a specially created menu, your tastebuds will be guided by the Geonbae team through the cultural experience like no other.

Situated in a peaceful, natural setting, Geonbae Frankston is an authentic Korean restaurant where generosity of provision is palpable.

Complementary side dishes are included with your barbecue meats, and all food is steeped in Korean origin ready for you to indulge in and enjoy.

Open 11am-11pm every day, including public holidays; closed Christmas Day and Boxing Day. Please check website for further details.

Geonbae Korean BBQ Restaurant Frankston 4 Kananook Creek Blvd, Frankston I P: 9783 9067 www.geonbae.com.au GeonbaeFrankston geonbaefrankston www.eatdrinkmorningtonpeninsula.com.au

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Nature Café Bar It’s all about the good life at Nature Café Bar in Frankston. Nutritiously vibrant food that feeds the soul is served with love, while the colourful interior creates a relaxed feel-good story.

All kinds of tastes are catered for at Nature Café Bar, where the extensive menu means you’ll never be bored. Dairy and gluten-free options are available, while low FODMAP requirements are also catered for. Kids’ platters keep your little person happy while all dishes, whether savory or sweet, leave you feeling completely satisfied. There’s also a range of tasty plant-based ‘meat’ dishes to tempt and delight.

Delicious vegan and vegetarian dishes are on the menu at this community-first wholefood café where fabulous flavour reigns. Each dish is passionately created and brimming with goodness in this charming spot, which is so close to the sea you can feel the salty breeze on your skin. Connect with nature and friends in the garden courtyard as you enjoy a huge range of smoothies and smoothie bowls packed with exotic tropical fruits, or pull up a seat out front to watch the people on the street pass by.

Fully licensed and available for functions, Nature Café Bar brings all the goodness that Mother Nature serves up to your table. Eat in or take the goodness home and enjoy.

Open seven days a week, including for takeaway.

Nature Café Bar I 1-3 Thompson St Frankston I P: 9781 5183 I www.naturecafebar.com.au I

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38 South Bar Café 38 South Bar Café has got Seaford seaside cool in spades. This mega provider of course-sharing alternatives is a fully licensed space where the owners are friendly and visitors are made to feel at home. All modern dishes are created from fresh local ingredients while the great coffee is served hot.

It’s all about gathering at 38 South Bar Café, where multiple alfresco areas offer endless outdoor wining and dining opportunities. Why not enjoy a vino from one of the Mornington Peninsula’s exceptional wineries or a cheeky afternoon cocktail with friends in the sunshine?

Whether you’re after a flavourful haloumi bruschetta, BBQ sticky pork bao buns or chilli prawn tacos, 38 South Bar Café has something to suit everyone’s taste. Choose the ‘Feed Me’ 7 course menu option and let the chef provide you with their favourite dishes.

Drop by for one of their renowned all-day breakfast dishes or taste infused flatbreads for dinner. Gluten-free, vegan and vegetarian options are available. One thing is for sure you simply must try the amazing coffee on offer, which everyone is raving about.

Everyone is welcome at 38 South Bar Café, where modern Australian food has made its mark. Situated right across from Seaford beach and just a stone’s throw from Seaford station, this is family-friendly dining done deliciously right.

Open for breakfast and lunch seven days a week and for dinner Wednesday through Sunday.

Please check website for further details.

38 South Bar Café I 131 Nepean Highway, Seaford I P: 9024 0138 www.38southseaford.com.au I 38southbarcafe 38southbarcafe

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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.

Open Tuesday - Sunday 5 - 10pm; closed Mondays.

Vero Pasta + Wine I 4/18-22 Beach St, Frankston I P: 8752 4209 www.veropasta.com.au I veropastawine

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Flourish Café Situated in a peaceful pocket of Frankston South with a decidedly provincial flair, Flourish Café provides down-to-earth homestyle cooking at its best. Dine in to find delicious breakfast and lunch alternatives that are matched only by the range of quality beverages on offer. Milkshakes and natural fruit-based smoothies satisfy your thirst for flavour, while the range of herbal teas is vast. The outstanding coffee comes with just about any milk variation you can think of, and preservative-free Noah juices are a favourite.

Flourish is the spot where patrons meet over scrumptious food that’s suitable for all diets. Owned and operated by long-term residents Maree and Bernie Hutchins alongside food creatives Kerry and Ruth, Flourish serves dishes for food-sensitive customers as well as vegetarians and vegans. Freshly baked pastries and cakes keep you coming back for more patisserie indulgence, while a great range of beer, cider, wine and spirits elevates the crowds that gather on regular theme nights ready to have some fun.

If you’re searching for a place to relax, recharge and connect or to have your next function or meeting, Flourish is it. With space for outdoor dining and catering capabilities too, this lovely eatery, where service with a smile matters, makes for a first-rate dining experience. Your exclusive event will also be something to remember with a flourish!

Open 8am-2.30pm seven days a week Please check website for further details and evening event calendar

Flourish Café I 44 Norman Ave, Frankston South I P: 9787 8489 I www.flourishcafe.com.au I www.eatdrinkmorningtonpeninsula.com.au

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One Pear Tree Breakfast and lunch lovers are spoilt for choice at One Pear Tree, the café where seasonal menus ebb and flow. Fresh flavours flourish in this Hamptons-inspired space, which is filled with light and every opportunity to connect with friends over premium house-made pastries, cakes and fragrant coffee.

Outdoor dining is key at One Pear Tree, where up to 50 people can gather freely. The beautiful garden surrounds allow for total relaxation while you enjoy truly delicious hunger-busting food that satiates the senses. The spacious front garden sprawls out beneath the shade of a large oak tree where you and your canine mate can pull up a pew to leisurely while away the time. Breakfast and lunch arrive with plenty of gusto and the price is always right.

Whether you’re on your morning walk and need a quick coffee and cake fix, or you’re looking to meet friends over a glass of wine, One Pear Tree is the place to do it. Fully licensed and offering an array of gorgeous gifts to purchase onsite too, you’ve found a very special place.

Open Monday to Friday 7am-4pm; Saturday and Sunday 8am-4pm.

Please check website for further details.

One Pear Tree I 372 Nepean Highway, Frankston I P: 9781 0077 www.onepeartree.com.au I onepeartree onepeartree

Dava Thai

Relax and enjoy the taste of Thailand with delicious Dava Thai open daily. Offering convenient takeaway and delivery, Dava Thai services the Peninsula with generous servings of fresh produce with a minimum of fuss, delivered daily directly to your door.

Dine-in is also available with a selection of delicious chef ’s choices and everyone’s favourites, accompanied with a refreshing Thai Mojito cocktail or cold Singha beer in the fully licensed venues.

Bookings are essential.

Locally owned and operated, Dava Thai delivers spicy or no-spice alternatives, and also caters for gluten-free and vegan diners.

Whether it’s a red or green curry or a noodle extravaganza, Dava Thai has got you sorted.

Open seven days a week from 4.30pm.

Order direct or online via Bite Local mobile app.

Dava Thai Towerhill 12/147 Frankston-Flinders Rd, Frankston South P: 03 9770 0646 Dava Thai 35 Dava Drive, Mornington P: 03 5975 2900 www.davathaifood.com.au davathaifood

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Dainton Beer Brewery & Taphouse With a motto of “Think Different, Drink Different”, Dainton Beer is undeniably at the forefront of craft beer innovation in Australia, producing some of the most inventive, insane and downright delicious beer you will ever have the pleasure of tasting. Find your own individual style from among Dainton’s core range of favourites or ingenious limited releases and inspired seasonal brews.

Winner of Australian Champion Craft Beer 2017 and 2019, Dainton has something for everyone, from sessionable Pale Ales to fruity IPAs and big smoked Porters. Wrap your tastebuds around one of these beers in their natural habitat. Gleaming silver vats provide a dramatic backdrop to your experience with the taphouse offering up to 18 beers on tap as well as a selection of brews in the fridge. If you’re popping in with a non-beer drinker, don’t despair because the bar also features local wines, whiskey and gin.

The bar menu offers up seriously tasty wood-fired pizzas, lip-smackingly good burgers and beer-battered fries as well. There is plenty of seating inside or you can pull up a pew in the newly built beer garden, which has the bonus of being dog-friendly as well.

The central stage hosts live music from talented musicians every Friday through to Sunday and the monthly trivia night goes off with a bang.

You can stay up to date by visiting Dainton’s website or social media for upcoming events including limited-edition beer launches.

Open Thursday noon-10pm; Friday-Saturday noon-11pm; Sunday noon-8:30pm Closed Monday-Wednesday Dainton Beer Brewery & Taphouse

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www.eatdrinkmorningtonpeninsula.com.au

P. 9775 0334

I 560 Dandenong-Frankston Rd, Carrum Downs

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Colourful Frankston - photographs by Steve Brown

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RECIPE Alice Zaslavsky’s Jalapeño poppers Makes 12 poppers Use this recipe as a base and add your own spin to the filling – be it extra herbs and spices or doubling down on cheese.

Ingredients: 12 jalapeño chillies (see tips below) 200g cream cheese ½ tsp smoked paprika (plus extra for sprinkling) ½ tsp garlic powder 1 tbsp coriander (cilantro) stems, finely chopped (you can use the leaves for garnishing if you like) ¼ tsp salt, plus extra for sprinkling 100g cheddar, grated Method: 1. Preheat the oven to 200C. Line a baking tray with baking paper.

2. Hold your chillies by the stems and use a small serrated knife to make a slit in the top. Using the knife or a teaspoon, scoop out the membrane and seeds. Give the chillies a tap and a rinse to get rid of any sneaky seeds.

3. Put the cream cheese, paprika, garlic powder, coriander stems and salt in a bowl and mix together with a fork, mushing to combine.

4. Use a teaspoon to press the mixture into each popper, leaving an indent for the cheddar.

5. Fill the indent with cheddar. Pop the poppers on the baking tray and bake for 13-15 minutes or until the cheese is bubbly. If you’d like a little extra burnish, give them a quick blast under the oven’s grill setting.

6. Sprinkle with a smattering of paprika and serve.

Tips: This recipe works with both red and green jalapeños because they’re actually the same chilli, although the green ones do hold their shape slightly better because, being less ripe, they are firmer.

Keeping the cheddar separate from the cream cheese helps save the filling from bubbling over, but you can mix it all together if you’re pressed for popper-prepping time www.eatdrinkmorningtonpeninsula.com.au

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Vegetables receive a standing ovation from Alice Zaslavsky Alice Zaslavsky’s mum is appalled with her borscht. You put potato in borscht! Beetroot, carrot, cabbage, onion and potato! This 2o12 MasterChef contestant, who is now a resident of the Mornington Peninsula and loves to reinvent heritage recipes, laughs. With real grunt. Growing up watching her grandfather pluck harvest from his vegetable plot in the backyard and her parents cook according to their Eastern European tradition, Alice likes to do things differently, much to her mother’s chagrin. Her passion for “eating with health and hedonism” comes from deep within.

Energised and vegie-centric, this young chef is determined to revolutionise the way we eat. Firmly believing you are what you consume, Alice takes the not-so-humble veg and turns it on its soil-soaked head. With multiple

stems growing from her food-enthused core, Alice teaches good eating to anyone who will listen. As a host of high-profile culinary events and children’s shows Kitchen Whiz and Crunch Time, the author of two books, food editor for The Weekly Review and the culinary correspondent for ABC News Breakfast and ABC Radio, she doesn’t hold back. MasterChef may have happened by accident, but there’s no mistaking where this former history teacher and Cape Schanck resident is headed. Going by her self-proclaimed moniker Alice in Frames, she explains: “I was at William Angliss Institute when MasterChef happened. It was like going back to school, but more stressful. I mean, cooking for chefs like Rick Stein and against Jamie Oliver was challenging. It was an amazing experience, but you don’t need to win MasterChef. You just need to have a clear view of where you are going.”

Having migrated from the eastern end of the Black Sea when she was six years old to land in Sydney and then Melbourne, Alice sure does.

Moving to Cape Schanck with her husband Nick Fallu and their toddler Hazel, where birdwatching and hosting smorgasbords and barbecues for family and friends has become a thing, Alice has taken to her new life like a seagull to salt water. The surrounding fresh produce dictates her dishes where vegetables always take centre stage.

She continues: “I wrote In Praise of Veg because people always seem to view vegetables as a side dish, but I think they are worthy of being the mains. It’s filled with child-friendly recipes, as is my first book, Alice’s Food A-Z. There are so many different things you can do with them, and there’s a farmgate around every corner on the Peninsula where you can buy fresh strawberries, potatoes, mushrooms, eggs or olive oil. We try to eat seasonally, and with the region’s fabulous microclimate it’s easy to find great produce, and I love learning about the local producers. I’m trying to lure the best of Melbourne foodies here now because this region is a dream for chefs and food lovers.

“We’ve been doing a lot of entertaining on our deck and people are falling in love with Cape Schanck. I cook with the local fresh produce and Nick brews his coffee. Friends bring what they can from Melbourne. My husband is a surfer and golfer and that’s originally why we moved, but I love it here now. We wanted a more community and nature-driven life, and because Nick and I both work from home, it made sense. I spend as much time as I can watching black cockatoos and spiny-cheeked honeyeaters in the yard, and we have started our own vegetable plot. It’s peaceful and serene.”

Life moves slow on the southernmost tip of the Mornington Peninsula, where the wild waters of Bass Strait churn up against the calm wandering waters of Western Port. Although with a third book, more television shows, multiple projects and a toddler on the go, there’ll be plenty of action for this Georgian-born girl with a vision as big as the funked-up frames she is so well known for. Vegetables never looked so good. Especially those grown on home turf.

Follow Alice on Instagram @aliceinframes to see what she’s up to.

She’s made Mum proud, potato borscht and all.

LIZ ROGERS

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FROM INDIGENOUS Indigenous Dreaming stories tell cautionary tales of over-exploitation. Stories about seasonal abundance law. Narratives on taking what you need and leaving the rest for later. Yarns about futureproofing the continuous cycle of life.

Nothing revolutionary here. Australia’s First Peoples have been relying on native foods for thousands of years and have led healthy and prosperous lives doing it. Aboriginal people right across this wide colour-soaked land have enjoyed a varied and rich diet for millennia, which has enabled them to thrive. To sustain and nourish. To live and flourish.

Pre-European Aboriginal diets based on seasonal availability were extremely healthy and mirrored the ‘healthy pyramid’ approach emphasised by contemporary nutritionists.

Food was eaten raw and/or cooked, sufficient to maintain well-being of Aboriginal peoples all over the continent. Mobs living near the sea harvested shellfish and fish in abundance. Desert mobs ate seed dampers, yams, lizards, snakes and birds. Bush mobs ate tubers, fruit,

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nuts, kangaroo and emu. Everyone came together after a day’s hunting and gathering to socialise and share.

Peter Aldenhoven, pictured, who is the executive officer of Willum Warrain Gathering Place, finds this thought-provoking. He explains: “We’ve always eaten everything this country has on offer. I find it interesting that Australians have gladly embraced multiculturalism in terms of international cuisines but have had little interest in Indigenous foods up until fairly recently. Seasonal abundance was always capitalised on but never to the point of over-exploitation. All Aboriginal people, wherever they lived, had an intimate knowledge of natural cycles and seasonality. Everything was interconnected. When a certain plant was in flower, oysters were at their plumpest or turtles were laying their eggs, it was the time to gather and hunt. Women went out in the morning looking for roots, nuts, fruits, lizards and small marsupials with their digging sticks and dilly bags. Men would also go out with spears and boomerangs, hunting larger game like kangaroo and emu. Eels were caught and preserved by using smoking trees.

Soils were tilled with yam sticks. Aquatic plants like water ribbons and cumbungi were staples. Sophisticated fish traps, such as at Brewarrina, were used all over the country. Large game like kangaroo was stuffed with saltbush and pigface and cooked in ground ovens. Bread was

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Focus on food from Country with Peter Aldenhoven

made out of seeds like millet, spinifex and other native grasses, ground between stones before baking.”

Peter continues: “Locally, the hundreds of middens on the Port Phillip Bay side attest to thousands of years of Bunurong/Boon Wurrung peoples’ presence with the local clans cooking shellfish and harvesting the sea’s abundance. On the other side, Bushrangers Bay was also a place rich in abalone, crayfish and other shellfish, with the hinterland teeming with kangaroo.”

Life on the Mornington Peninsula before white colonisation must have looked very different for First Nations People where, according to rule, all food collected was to be enjoyed by all generations. Imagine sitting on the dunes fronting the ocean beach with a view out to the world after a day’s foraging, with fire ready to go and a diversity of plentiful foodstuffs for enjoying. This would have been a simple life full of complex social structures and profound understanding of how Mother Nature works. Indigenous techniques for cooking or preserving bounty locally and across Australia were varied and many.

From drying fruits like bush tomatoes and muntries and making them into pastes to rolling wattle gum into balls and storing it in the forks of trees, our First Nations People were skilled kitchen hands and prolific innovators. Having limited access to sugar, mobs would eat resin from

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trees, edible flowers and honey ants, or harvest ‘sugarbag’ from native Australian bees. ‘Cordial’ was made from water sweetened with flower blossoms such as banksia and crushed fruits.

Peter concludes: “Willum Warrain is seeking to teach people about local high-nutrient Indigenous plants and their multiple uses as food, medicine and for material technology. Our top five ‘deadliest’ (coolest) plants, which we sell to the public, include garawang (apple berry), cooked green or eaten fresh when fully ripe or saved as dried fruit; karkalla (pigface), which is like eating salty strawberries; lomandra, which tastes like snow peas; chocolate lily bulbs, which are eaten raw or steamed while the flowers are eaten or soaked to make a sweet drink; and myrnong (yam daisy), where the tubers are roasted or steamed and pounded into cakes and cooked on rocks. I have served roasted myrnong for the last five years to my family at Christmas.”

Absolutely inventive and delicious.

Willum Warrain is a not-for-profit charitable organisation and conducts cultural tours of the Gathering Place, Koorie Plant Trail and Pun Pun Wetlands in Hastings on the Mornington Peninsula. You will find it at www.willumwarrain.org.au LIZ ROGERS

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MOUNT ELIZA MORNINGTON

PHOTO: ISABELLA ROSE

From village to village to the rural core of the Peninsula where alternative farming endeavours ebb and flow, this is the place where families connect and locals grow their delicious produce.

Here, as the sun shines over the bay and across the wide wandering fields, the farm-fresh organic producers and award-winning fine food merchants are busy creating magic. Distilleries are brewing and wine bars and coastal pubs are safe harbours for those on the road to Mornington Peninsula lifestyle freedom.

Along the coast of Port Phillip, generations gather to recharge and enjoy the energy emanating from the village streets brimming with conversation. This is the place where endless entertainment and excellent education collide to create an enviable lifestyle for those committed to celebration. Coffee culture rules where the sand meets the sea and Peninsula residents are spoilt for choice, while premium waterfront dining options abound. Travel with your tastebuds from Italy to Spain then back again and feel the beat of an ever-expanding area rising to its feet without losing its coastal charm and originality.

With industrial estates overflowing with art and coffee-crafting creatives, plus a bar and bistro life that can only be described as limitless, this part of the Mornington Peninsula delivers on luxury real estate, accommodation stays and plenty of space to play. And it’s all only one hour from Melbourne.

From the charming seaside boulevards of Mount Eliza and Mount Martha to the salt-bitten streets of Mornington and the pastoral plains of Moorooduc, this is Mornington Peninsula perfection.

Come visit and experience. We are waiting.

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FINESSE CATERING

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MOUNT MARTHA MOOROODUC

PHOTO: STEVE BROWN

Casa de Playa (P.49) Chief’s Son Distillery (P.54) Chocolat of Mornington (P.57) Coffee Traders (P.50) Dromana Estate (P.42-43) Finesse Catering Group (P.51) Higher Ground (P.55) Lunar Dumpling Bar (P.59) Peninsula Beverage Co. (P.56) Rebel Donuts (P.46) Somerville Egg Farm (P.52) The Good Food Bakery (P.48) Tio Tapas Y Vino (P.40-41) Tully’s Corner Produce Store (P.36-39) Via Battisti (P.53) Wildgrain Mornington (P.47) Woodman Estate (P.44-45) Zambrero Mornington (P.56)

HIGHER GROUND

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Tully’s Corner Produce Store Mornington Peninsula people love Tully’s Corner Produce Store. Known as the hub for foodies and friends who leisurely hang together on the weekend, stop by for a midweek coffee or power through a protein smoothie, its rustic allure continues to grow.

Every cuisine-related product you could imagine is catered for at this down-to-earth destination, but Tully’s is much more than that.

From its apple orchard origins to its modern-day provision of fruit and vegetables, grocery items, gourmet butchery, deli selections and floristry, Tully’s brings together all these ingredients to create a magical experience. Take your time to forge connections at this nucleus for excellence while exploring the wonderful world of bounty just around the corner. Pull up a pew at Apple Espresso Café for a wholesome breakfast of sauteed greens, chilli scrambled eggs or even a brekky burger, and delicious lunch options of homemade lasagne, gourmet pies, burgers and of course barista-made Fair Trade organic coffee.

Relax under an umbrella or stretch out on a picnic rug beneath a tree while enjoying the fruits of your shopping labour. How about hitting the Tonics juice bar for an early-morning protein shake or juice to move you in the right direction? This is fresh, energy-fuelled happiness.

Proud to support local growers and suppliers and promote seasonal produce, Tully’s is Australian-made through and through. Knowing where produce comes from is key to securing its rock-solid reputation.

Building relationships with suppliers who have the same ethical standards is paramount to ensuring its consistently high-quality continues over page

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produce. Connecting sustainable farmers with other like-minded individuals matters.

Starting from humble beginnings 17 years ago, Tully’s has evolved into a stellar provider of all things delectable. The team of expert fruiterers ensure the shelves are brimming with quality fruit and vegetables, including exotic variations, while the micro herbs are grown just down the road. House-made salads make for fresh and light lunches or dinner. The gourmet butcher Glenn and his team of butchering specialists bone and cut on site, and the beef comes only from grass-fed cattle.

Sausages, meatballs and hamburgers are all made on site too, ensuring the quality and flavour is just right. The large Europeaninspired continental deli is brimming with delicious products you won’t necessarily find anywhere else on the Peninsula and Miriam, who heads up the team, makes a point of seeking out smaller boutique suppliers with superior goods. Think Nino’s & Joe’s sausages from Brunswick and Andrew’s Choice artisan-cured and smoked products. Can’t forget those Melbournemade ginormous arancini balls. The hum of the commercial kitchen directly behind the scenes where homemade good-to-go meals are being created infuses the air with wonderful aromas.

Whether you are searching for your next bunch of blooms – which have been

selected by the ‘early-bird’ floristry team who travel to the Melbourne markets – or a beautiful ready-made arrangement, Tully’s Flowers has sweet-smelling selections for all occasions. While you wait for a stunning bouquet to be arranged, why not pick up a juice made from only the freshest raw ingredients harvested straight from Tully’s shelves. Tonics@Tully’s juice menu is extensive and offers the most delicious combinations, all of which will have you feeling revitalised and refreshed. Superfood acai bowls, pre- and post-workout smoothies and healthy wraps complete the good-for-you offerings.

With an abundance of parking for a quick coffee pick-up or juice reboot, or an extended stay to survey the fresh produce lifestyle scene, Tully’s Corner Produce Store offers something for everyone – and that includes your animal stock too. Hay has been cultivated on the property and nearby farms by farmer John, and you can’t get more local than that.

Stay awhile and watch the kids run and play.

It’s a great way to spend the day.

Open seven days Tully’s Corner Produce Store 7am-6-pm Tully’s Flowers 7am-6pm; florist available 9am-5pm Tonics@Tully’s 7.30am-5pm; Apple Espresso Café 7.30am-5pm Please check website for further details

Tully’s Corner Produce Store I 630 Moorooduc Highway (cnr Wooralla Dve), Mornington I P: 5978 8715 I www.tullys.com.au www.eatdrinkmorningtonpeninsula.com.au

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Tio Tapas Y Vino Be seen at the sophisticated yet relaxed Tio Tapas Y Vino in Mornington, where the best of Spanish flavour is served up with a European sensibility.

This is the place where the chic Peninsula people meet ready to sample some of the most authentic Spanish flavours in the region while sitting back and relaxing with a cocktail or three.

Salud!

Owner-operators Oscar Del Rio and Ramy Malaeb have made sure their space is open for fun, fantastically fresh food and a big dose of Spanish flair.

Whether it’s the girls gathering in end-of-the-week groups, couples ready for a romantic rendezvous or crowds of wine-loving locals longing for a glass of Mornington Peninsula vino, it’s all here at Tio Tapas Y Vino. Just imagine sitting outside on the weekend with great friends, great food and great live acoustic Spanish music while raising a glass to the good times as the sea breeze rolls up from the beach. Just imagine your next event going off with a decidedly Balearic beat. At Tio Tapas Y Vino it will.

The range of Spanish-specific cuisine at Tio Tapas Y Vino is impressive. Paellas for two, or more if you choose, come served piping hot and brimming with fresh produce. Chicken and chorizo with mixed seafood paella, vegetarian paella and fresh seafood combination paellas all come with saffron calasparra rice, which is native to the Spanish region of Murcia.

Visually splendid and vibrant, these magnificent dishes are made for sharing while enjoying your favourite beverage. Stop by for a mid-week pre-dinner drink with like-minded merrymakers and sample the great selection of sumptuous tapas on offer too. Calamari, meatballs, prawns, steak, goat and chorizo are all prepared and cooked by inspirational Spanish chefs who love working with Peninsula produce whenever they can and are proud to bring you the best of Spain with a Mornington Peninsula twist. Jump in and savour.

To the adventurer who has travelled the world and admired the Mediterranean way of life, Tio Tapas Y Vino will remind you of winding European streets steeped in history. Aromas of Barcelona fill the air to activate wanderlust memories. Merge this with a hometown Mornington Peninsula dedication to eating and drinking excellence and you’ll keep on coming back for more. More taste-infused olives. More terrific salsa. More local cider and beer. More mojitos and pinot gris. And don’t forget Tio Tapas Y Vino’s churros con chocolate! These magnificent Spanish doughnuts dusted with cinnamon and sugar and served with a cup of rich chocolate for dipping or dripping are the perfect afternoon pick-me-up with a great coffee.

With plenty of room to move inside and out, this stylish venue was conceived by two ‘school-run’ dads who met and connected. Come connect with your family and friends at Tio Tapas Y Vino.

Open seven days a week.

Please check website for further details.

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16 Main St, Mornington

www.eatdrinkmorningtonpeninsula.com.au

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P: 03 5904 6937

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Dromana Estate

Dromana Estate welcomes you to the Mornington Peninsula winemaking and tasting region, a place where exceptional produce and premium quality vino flows. Situated at the gateway to the great life where the cool climate secures superior grapegrowing capabilities, this magnificent cellar door and vineyard exemplifies excellence.

Established in 1982, Dromana Estate’s trio of labels – Dromana Estate, Mornington Estate and Tuerong Park – are testament to this winemaker’s dedication to creating something special. Chief winemaker Peter Bauer and his team have been crafting outstanding French varietals for more than 10 years and are proud to produce award-winning wines that reflect the region from which they come.

Book online for a tasting of all current estate-made wines in the newly refurbished cellar door with or without a local cheeseboard.

It is all here for you at Dromana Estate, where the sustainable and environmentally friendly creation of wine and food is paramount.

Wonderful wining and dining opportunities are waiting for patrons who demand quality, ethically focused standards of production and renewable energy innovation. Book now to secure your place in the sun to enjoy an estate picnic for two to four people. Hampers are brimming with local produce, with the option to add a bottle of Dromana Estate pinot gris or whatever you prefer to enjoy with

friends and loved ones on the day. Lie back blanket-style on the lawn and sample a selection of artisan crackers, Australian olives, salami and dried fruit, and freshly sliced Italian prosciutto di parma while whiling away the time after picking up your hamper from the cellar door. Gluten-free and vegan options are available, and the only thing you need to bring is the will to escape and make space for quiet conversation and the calming environment in which you are gathering.

Please contact the estate directly for larger group bookings.

Whether you are enjoying the casual winery ambience of the cellar door in the Tuerong Park Homestead, eating pizza, sharing a local cheeseboard on the outdoor terrace or learning how to make wine at the estate’s annual Heartbreak Grape Vineyard Course, Dromana Estate represents understated elegance and function venue finesse.

Wedding packages and special events are catered for with an array of internal and external settings available. The self-contained cottage at the back of the homestead makes private accommodation for up to five people easy and dreamy. An award-winning bottle of wine, a fruit and cheese platter and a basket of breakfast delights will be waiting for you on arrival. Public events include the Creators Market and Vinehop Festival with many more events in the works. Please check the website for further details.

Come soak up the ambience at this family-owned, dog-friendly venue that’s perfect for making magic happen. Come relax and stay at Dromana Estate.

Cellar door open Fridays to Sundays from 11am-4pm in December and January; weekends-only for the rest of the year.

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

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Woodman Estate Forget the crowds! Woodman Estate is the perfect private sanctuary to escape and relax. Set on 50 lush green acres, experience the tranquillity and calm where native flora flourishes and birds sing.

The Lakeside Chalets present ‘best in class’ unrivalled accommodation with full-service dining and wellness. Enjoy breakfast, lunch, high tea or dinner, and with luxurious accommodation on offer, you’ll definitely want to stay over.

There’s an abundance of space with beautiful gardens and room to relax and recharge at Woodman Estate. The five-acre private lake acts as a focal point for the exclusive Luxury Lakeside Chalet accommodation. Guests can sit back and relax in the plush lounge and dining areas while gazing

out on the tranquil lakeside setting.

There’s no rush here; just the sound of time slowing and calmness growing.

All chalets have a king-size four-poster bed, two-person spa bath in a marble bathroom, extensive mini-bar and complimentary port, tea and coffee, which make them the ideal place for romantic getaways, special occasions or making corporate connections.

Get out and about with colleagues for a spot of tennis or golf locally or stay put on your expansive outdoor deck to watch the sun go down before dining in the award-winning restaurant.

There’s also the Woodman Estate wellness retreat on site for inside-out glowing.

Revitalising the classic picnic tradition with a twist, Woodman Estate welcomes you to roll out the picnic rug, pop a bottle of sparkling and get down to some serious relaxation.

Imagine stretching out at lake’s edge while sampling a brilliant selection of rare roast beef and wasabi mayo crostini, estate country cob loaf, award-winning Mornington Peninsula BlueBay smoked and vintage cheddar cheese, a selection of Woodman Estate Fine Foods Condiments – and that’s just for starters! There’s lemon meringue pies and chocolate eclairs for seconds, all to be enjoyed beneath Peninsula-wide skies on a property that can only be described as completely charming.

If you’d prefer to dine at home, perhaps choose one of the estate’s innovative Luxury at Home dining packages. The Signature High Tea includes a bottle of Woodman Estate sparkling wine, while both the Romantic Lunch or Dinner for Two and the Farmer’s Produce Feast include a bottle of Woodman Estate pinot noir.

Think savoury sandwiches and sweet treats, 12-hour slow-cooked Gippsland lamb shoulder and estate-made pies, all beautifully presented and available for pick-up or home delivery seven days a week.

It’s all about classic traditions with a modern twist, whether you treat yourself by visiting this gorgeous lakeside estate or enjoy Woodman’s signature dining luxury in the comfort of your own home.

Open seven days a week.

Please check website for further details.

Woodman Estate I 136 Graydens Rd, Moorooduc I P: 5978 8455 I www.woodmanestate.com www.eatdrinkmorningtonpeninsula.com.au

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Rebel Donuts

What goes around comes around at Rebel Donuts.

This ever-expanding sweet treat store, which prides itself on forming community-minded relationships with other Mornington Peninsula businesses, believes in bringing fluffy goodness to everyone who thinks outside the square.

Continually expanding its range of eye-candy creations, Rebel Donuts travels where others fear to tread. Limited-edition doughnuts. Sunny Ridge Strawberry Farm glazed doughnuts. Tongan vanilla glazed, cheesecake, cookies and cream filled, lolly-sprinkled, mint crumbled or glutenfree pure Ceylon cinnamon cinna-roo doughnuts, scrumptious vegan doughnuts . . . the luscious list of sugary surprises just goes on and on.

Handmade on site and incredibly hard to resist, Rebel Donuts reckons rules are meant to be broken. Continually checking in with customers to find new and exciting dream doughnut flavours, Rebel Donuts’ rebellious nature means there’s always something exciting on the agenda. Whether it’s running ‘design a doughnut’ competitions with local schools where the kids create their own sweet circle of yumminess and follow the process from conception through to marketing, or getting involved in fundraising projects, Rebel Donuts rocks.

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968A Nepean Hwy, Mornington I P: 5973 5909

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Rebel Donuts is the creative heart for all things ‘holy’. Grab a cup of coffee to complement your magic meandering into doughnut heaven, and while you’re there enjoy a thicker-than-thick milkshake, fresh fruitfilled smoothie or a delicious ice-cream. Because why not? There’s never not a time to indulge yourself in a bit of sweetness, is there?

Rebel Donuts takes the art of doughnut making to the next level. Drop by, indulge and revel in the deliciousness.

Open Monday-Sunday 8.30am-9pm.

Please check website for further details. www.rebeldonuts.com

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Wildgrain Mornington Expect something special from the moment you see the modern industrial meets Euro-chic Wildgrain exterior. This relaxed and exceptionally well thought out dining venue ticks every flavourful box with its colour-infused foods and artistic presentation. Here you’ll find fresh, classically inspired seasonal food for patrons who are searching for polished customer service without all the stuffiness. The interior is light, leafy and spacious. The menu is exciting and inviting with predominantly locally sourced produce.

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Designed with an effortless city eatery and coastal ease ethos, Wildgrain works hard at making things look effortless. Head chef Leo Howard thrives on creating dishes with ingredients as local as possible, with even the lettuce and fine herbs growing in Wildgrain’s outdoor courtyard. Seasonal produce and ethically-sourced proteins are transformed into incredible flavours to enjoy inside or out whether sharing a plate or enjoying a cocktail, Mornington Peninsula wine or beer. Gluten-free and vegan options are available too.

Owners Sean Flanagan and Sarah Peatfield have given a nod to the building’s grain store origins in this family and dog-friendly space’s name. With room for up to 70 people inside and 30 outside, an allday menu that includes wagyu pastrami benedict and crispy zucchini flowers, and a dinner menu including roasted free-range pork rack, Wildgrain wins in the authentic produce stakes. Feel free to roam.

Open seven days for breakfast and lunch.

Open for dinner Thursday, Friday, Saturday.

Please check website for further details.

1 Blamey Place, Mornington I P: 5902 8661 I www.wildgrain.com.au

www.eatdrinkmorningtonpeninsula.com.au

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The Good Food Bakery At The Good Food Bakery you step into a world of goodness with everything you would expect to find in a normal bakery, with the added bonus of it all being 1oo per cent gluten-free.

Owners Tammy and Shane invite you to take the taste test because, in their words, they offer gluten-free but not as you know it.

Specialists you can trust, this passionate couple have combined their talents to create a provedore like no other. They have the knowledge and understanding to assist those with particular dietary requirements and their incredible success is a testament to the ongoing collaboration between kitchen and customer. It was indeed customer feedback that led them to start making dairy-free pies and sausage rolls with most not containing any onion or garlic.

Shane’s 30 years of experience as a pastry chef ensures the consistency and superior quality of taste that you will appreciate, with a guarantee of no cross-contamination in the kitchen. The bakery also carries a range of fresh, packaged and frozen produce including a selection of meats from local accredited supplier Brian’s Gourmet Meats.

Providing generous servings with exceptional flavour and presentation along with the flexibility to cater for various dietary needs, nothing is too much trouble and special requests are welcome.

The Good Food Bakery can cater for your family get-togethers and now also offers the convenience of regular weekly deliveries.

Opening Monday-Friday 7am-5pm; Saturday 8am-4pm; Sunday 8am-3pm.

The Good Food Bakery I Shop 4, 209 Mornington-Tyabb Rd, Mornington I P: 5925 9322 www.thegoodfoodbakery.com.au I The Good Food Bakery thegfbakery

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Casa de Playa Hola and welcome to Casa de Playa, where futureforward innovation and dedication to tradition take you on a trip to España via Melbourne and back to the Peninsula again. Owned and operated

by Francisco Valles, who was part brainchild of Melbourne institution Hairy Canary, Casa comes at you like a breath of fresh Canary Islands air.

Inspired by memories of cooking with handpicked local produce and delivering family-made cigars with his father and uncle around the village where he was born, Cisco and his team plate up an authentic Spanish experience in generous serves in this energetic venue where coffee culture rules.

with inner-city action. Families and kids can hang downstairs or alfresco beneath generous umbrellas gently swaying during the day, while upstairs the after-dark squad take stock lounging in alcoves or hang on the balcony breathing in the bay. Because that’s the way they do it at Casa.

Laughter and lively conversation bounce off the walls of this iconic late-1800s building where the Casa crew creates coastal-vibe dining

Open seven days a week Please see website or socials for further details.

Known as a standout Mornington bar, Casa de Playa’s signature salted caramel espresso martini cocktail does what it should, while Spanish regional and premium Mornington Peninsula wines are available.

Preservative-free Carlton Draught Brewery tank beer is fresh and refreshing.

Casa de Playa’s authentic Spanish-inspired brunch, lunch, dinner and grazing menus are made for flying solo or sharing. Focusing on using premium local produce, tapas and tacos talk taste, while authentic paella pulls you into the sea with deliciously fresh calamari and mussels. The pulled pork cigar with coffee ash and mojo, which is a nod to Cisco’s cigar-crafting roots, is magic. Make your next special occasion or function just that by booking in for a Casa-style celebration.

Casa de Playa I 39 Main St, Mornington I P: 5976 1276 I www.casadeplaya.com.au www.eatdrinkmorningtonpeninsula.com.au

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Coffee Traders Coffee Traders is like a slice of Europe in Blake St, Mornington. Set up as an espresso bar, it’s where you will find Five Senses coffee at its finest. The complex character of the Dark Horse house blend is perfect for your lattes, flat whites, magic and piccolos, and the ever-changing single origin will satisfy the tastebuds when you’re enjoying espresso, long black, filter and cold brew.

Coffee Traders is all about the coffee. All baristas are Five Senses Barista Academy-trained and this is obvious when you take your first sip. With a great selection of milks, they make your coffee perfect every time. Phone ahead with your takeaway order or use the app to ensure your takeaway coffee is ready when you walk through the door.

Coffee Traders has a long history in Mornington and is well known

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3 Blake St, Mornington

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for the iconic vines growing up the outside wall. It has been totally renovated recently but still has the same owners, so take a seat on a stool inside at the gorgeous timber espresso bar or sit outside and enjoy the vibe of busy Blake St. You can also explore the full range of Five Senses beans for purchase. Coffee bean purchases come with a free cup of coffee to enjoy with Coffee Traders’ compliments.

Coffee Traders knows not everyone loves coffee, which is why you’ll also find the delicious Mork hot chocolate range, Calma Sutra Chai, Golden Grind turmeric lattes, milkshakes and juices available.

Early mornings are Coffee Traders’ specialty. The baristas love making your first brew of the day and are open from 6am Monday to Saturday, while on Sundays the doors open at 7am because even awesome baristas like a bit of a sleep-in. Drop by in the early morning, for morning tea, before or after lunch or before school pick-up. Coffee Traders is always there for you.

Open seven days.

Please check social media for further details.

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Finesse Catering Group Finesse Catering Group is one of the Mornington Peninsula’s leading caterers, providing highly memorable catered events across a range of iconic venues and private spaces. Innovative menus, the freshest seasonal produce, impeccable food presentation and first-class service is what you can expect.

Menus can be designed to reflect your personality or even your brand, from the more formal to a little bit outlandish and wickedly fun. Finesse is all about the culinary arts, and its exceptional creative vision is backed by vast global experience and internationally trained chefs offering not only the classics but the latest on-trend cuisine from around the world.

If you are looking for food that tastes as amazing as it looks and has a ‘wow’ factor that will impress, then Finesse Catering is for you. Speak directly to owners/chefs Brad and Roong, who will personally take your call and work with you in planning your own personalised menu. In the case of wedding celebrations, you will have a dedicated specialised team who will be there with you every step of the way to plan your special day.

Whether it’s canapés, themed food stations, an impressive buffet spread or a sumptuous dinner feast, Finesse will deliver above and beyond. Catering for major events, weddings, corporate functions, or large private parties ensures your event has the finesse it deserves.

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

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Somerville Egg Farm If you love your farmgate and fresh produce, then Somerville Egg Farm should definitely be on your list. The Napolitano family have been providing the Peninsula community and wider Melbourne region for more than 4o years and pride themselves on friendly service and offering the freshest, healthiest eggs with delicious golden yolks.

A customer favourite, Teresa will be able to assist you with a choice of freerange, barn-laid and caged eggs which are all collected and packed daily in a variety of sizes, ensuring there is something to suit everyone’s needs. Their chickens are hormone and antibiotic-free and are fed an all-natural grain diet free of animal protein. Pair this with competitive prices and what’s not to love!

The kids will delight in seeing the chickens roaming free in the pastures as well as other farm residents that include goats, alpacas and a family of emus with three new members that were born last year. You may even get to see the family’s maremma dogs that watch over the chickens and keep them safe.

Also available in their farmgate store are duck eggs, pre-bagged chicken manure and chicken feed – the same as what they feed their hens. Make sure you check out their Facebook page, which regularly features great recipes to showcase your eggs and the latest updates including their famous Easter competition.

Open Monday-Friday 8am-4.30pm; Saturday 8am-12.30pm; closed Sundays and public holidays.

Somerville Egg Farm I Cnr Eramosa Road West and Binnak Way, Moorooduc P: 5977 5405 I SomervilleEggFarm somervilleeggfarm

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Via Battisti Where do you go when you crave liquid gold and a friendly face? Via Battisti, where everyone is welcomed with wide-open arms. Owner Dan Force and staff walk the walk in delivering a sense of belonging that comes free of charge because that’s just how they roll. Proud Mary coffee comes with flavour and bite.

Rustic, real and always ready to ensure patrons keep coming back, Via Battisti offers buttery croissants, artisan cakes and a range of flavour-fresh paninis that take you to Roma and back. So good! All food is made fresh daily with locally sourced ingredients and is prepared by locals who love what they do and do it well. Delicious brekkies and lunches satisfy your hunger while homestyle food makes you feel as good as it looks. New dishes pop up on the menu regularly because why wouldn’t they?

Via Battisti is a slice of the Mediterranean Mount Martha-style. Cosy yet sophisticated with a serious dash of city-to-coast cool, this is the place to satisfy your food and communication cravings. Grab a pew at the rustic bar out front to breathe in the scene or take time to find a friend while waiting for your coffee to arrive in a 100 per cent recycled cup.

They cater too, so come on in. “Hello!”

Open every day of the year from 7am and available for takeaway.

Via Battisti I 26 Lochiel Ave, Mount Martha I P: 5974 4999 I www.viabattisti.com I www.eatdrinkmorningtonpeninsula.com.au

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Chief ’s Son Distillery Stuart and Naomi McIntosh established Chief ’s Son Distillery in 2013, and after three years of testbed success they distilled their first commercial batch of single malt whisky in this Somerville location. Known for its big, bold and unique styles of awardwinning single malt whisky, Chief ’s Son is one of the largest familyowned and operated distilleries in Australia.

The name ‘Chief’s Son’ is derived from Stuart and Naomi’s surname – ‘Mhic an Tóisich’ in Scottish Gaelic – meaning ‘Son of the Chief’.

Their story is something truly unique and well worth finding out about. The Tanist single malt whisky is their most recent and ambitious project, shifting the Australian craft market towards consistent, quality and affordable single malt whiskies. The Tanist sits alongside their Core and Specialty ranges of whisky, creating

a variety of incredible quality and unique expressions that will impress every whisky enthusiast.

All Chief’s Son whiskies are available for tasting in the beautiful tasting room/distillery door, which overlooks the working distillery floor and barrel warehouse. You’ll love the richness of Stuart and Naomi’s story and passion – and, of course, the whisky. Set against a backdrop of barrels, copper, steel and glass, the air is bursting with the complex and distinctive aromas of ageing whisky.

Book a guided tour of the distillery floor, where you’ll taste whisky direct from the barrel and take home a 100ml sample. Add a perfectly paired cheese platter from BoatShed Cheese if you’d prefer or purchase a take-home virtual tasting pack of 4 x 50ml whiskies either 45 or 60 per cent proof or the Specialty range with tasting notes.

Chief’s Son Distillery exemplifies the spirit of connection through whisky and helps to forge deeper connections between people, families and generations. Come experience the connection yourself with the Chief’s Son team.

All tours and tastings can be booked online.

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

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Open for guided whisky tastings and tours Monday-Friday 10am-4pm; Saturday-Sunday 11am-4pm.

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Higher Ground Higher Ground is the coffee-focused hangout where locals love to linger. Flavour-seeking folk gather over the smell of aromatic coffee wafting through the air while sampling tasty treats, scrumptious breakfasts and meals that always come with a big dose of friendliness served on the side.

Owners Chris and Victoria have been welcoming people into the Higher Ground fold for 10 years and have built up a following of coffee enthusiasts who love to meet each other in this light and lovely space. Regulars settle down to a cooked breakfast with a premium Five Senses brew; ladies meet for conversation over a light lunch; and

Higher Ground I 5/5 Howey Rd, Mount Martha I P: 5974 4733 I www.eatdrinkmorningtonpeninsula.com.au

anyone who is seeking a muffin or Portuguese tart with their coffee on their way from A to B drop by to say hi.

Higher Ground is all about catering to a diverse client base. Whether you are cosying up on one of the comfy seats on a winter’s day or after a grab-and-go dish from the fresh food cabinet, you’ll always find something to hit the spot. The dedicated team of longstanding staff love where they work and work hard at making sure you love it too.

With a regular interior refresh whenever Chris and Victoria feel like it, first-rate barista-made coffee and seating outside, Higher Ground delivers happy café dining daily.

Open Monday to Saturday 7am-3pm and Sundays 8am-3pm Please check social media for further details

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Peninsula Beverage Co.

Peninsula Beverage Co. does things a little differently. 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 of quality produce that represents the best the Mornington Peninsula has to offer.

A combination of exclusive liquor store and intimate bar perfect for pre-movie or dinner drink drop-ins, Peninsula Beverage Co. has a wide range of incredible beverage-themed locally made gifts for generous giving. There’s also a selection of snacks and locally created cheese platters for sensational celebrations.

A favourite with day-trippers passing through to enjoy all the Peninsula has to offer, Peninsula Beverage Co. thrives on supporting Mornington Peninsula producers.

Owners Georgia and Nick take pride in having 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.

All stock is available online, and with free local delivery and a flat fee for Australia-wide delivery, there’s no excuse not to raise a glass to this cream-of-the-crop liquid refreshment innovator.

Open seven days. Hours are seasonal so please check website for details.

Peninsula Beverage Co. 42 Main St, Mornington I P: 5977 0515 www.peninsulabeverageco.com.au PBCoMornington pbcomornington

Zambrero Mornington

Here’s the spot to let the kids stretch out on the lawn while enjoying delicious healthy Mexican food.

The ideal family-first destination where the food tastes as good as it looks, Zambrero Mornington prides itself on delivering fresh Mexican food full of taste and colour. Bring a rug and sit on the grass out front or under an umbrella while enjoying burritos, bowls, nachos, tacos and quesadillas. The kids will be thrilled, and the servings are generous.

There’s plenty of parking available and the choices for vegan, vegetarian and gluten-free diners are varied.

Zambrero Mornington is all about

offering patrons choice. Build your own burrito or bowl, adding your choice of protein, toppings and sauce. The meat is slow-cooked while the service is fast and friendly. Nachos come with your choice of filling while the Zambrero ‘powerbowls’ pack an extra protein punch. Dine in, pick up or order home delivery for a fresh taste of Mexican food.

Catering is available by arrangement to make for a lively celebration.

For each burrito or bowl sold, a meal is donated to someone in need. Get along to Zambrero to do yourself and someone else a favour.

Summer Trading Hours Sun-Thurs 11am-9pm, Fri and Sat 11am-10pm.

For non summer trading hours please check website for further details.

Zambrero Mornington I 1/72 Yuilles Rd, Mornington I P: 5932 4605 I www.zambrero.com.au

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Chocolat of Mornington Indulgent, delicious and particularly focused on creating magnificent pastries with Mornington Peninsula ingredients, Chocolat of Mornington is a master of patisserie creation.

All pastries are made in-house using the highest quality ingredients, while the aroma that wafts through the air sends patrons into a patisserie-baking trance. Shelves laden with carefully crafted plain and almond croissants, chocolate and Nutella croissants, donuts, escargots and macarons burst forward, making choice a difficult thing, while delicately-baked savoury quiches and Revolution Coffee roasted on the Peninsula makes for wonderful on-the-run or take-home energy restoration.

The dance between butter, sugar, flour and eggs creates a symphony of excellence at Chocolat of Mornington. Lisa and Ross Saunders and their team of fully trained pâtissiers work incredibly hard at their craft to make sure you enjoy every morsel.

This is traditional French patisserie-baking at its best with no preservatives added. This is French patisserie-making with handcrafted care and an attention to detail that is supreme. This is your Mornington Peninsula provider of pastry deliciousness!

Visit Chocolat of Mornington to treat yourself to something sweet or pick up a savoury snack or dinner. The speciality cakes are ideal for birthdays or any other form of festivity, and catering is made easy with lots to choose from.

On a quest to spread buttery goodness across the region, you will also find Chocolat of Mornington pastries in selected cafes just around your corner. Visit the store to find out where.

Open seven days a week.

Please check Facebook for further details.

Chocolat of Mornington I Shop 6, 59 Barkly St, Mornington I P: 5976 4902 I www.eatdrinkmorningtonpeninsula.com.au

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Photos of the area by Isabella Rose and Steve Brown

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Lunar Dumpling Bar Flavour-seekers travel from across the Peninsula to sample Lunar Dumpling Bar’s scrumptious range of authentic Chinese dumplings and ramen soup dishes.

Lunar’s traditional boiled dumplings offer exceptional flavour while leaving a clean aftertaste in your mouth. Crispy bottomed potstickers are Lunar Dumpling Bar’s signature grilled dumplings. Made with an open ‘mouth’ on each end of the dumpling to allow hot steam to travel through the dumpling body while cooking means they are tender and juicy. Yum cha dumplings use low-gluten rice flour for the wrap to cater for gluten-intolerant patrons. Xiao long bao and char siu bao – barbecue pork bun – are the most sought-after bao buns.

Known for its vast menu full of fresh ingredients and recipes that have been passed down through the generations, Lunar Dumpling Bar merges traditional Chinese cooking with innovative in-house cheffing to create inspirational Asian cuisine. With daily freshly made dumplings available and arguably the best ramen noodle soup on the Peninsula, Lunar Dumpling Bar brings us an authentic taste of China with a modern touch. Lunar’s famous ramen soup is miso or soybased, while vegan and vegetarian options are available. Pulled pork, seafood and soft-shell crab ramen soups are standouts.

All dishes at Lunar Dumpling Bar are cooked to order in this fully licensed restaurant complemented by a select list of award-winning local wines and beers, house-made iced tea-infused cocktails and Kirin Megumi on tap. Japanese sake and sweet-sour umeshu are available too, while the range of Chinese, Japanese and Taiwanese tea is delightful and refreshing.

Whether you are searching for a classic low-gluten noodle or rice dish, a delicious stir-fry or a dreamy Asian dessert, Lunar Dumpling Bar – with seating for up to 50 people inside and 25 outside – is well worth a visit.

Open six days a week February to November; open seven days a week December and January.

Please check website for further details.

Lunar Dumpling Bar I 1/96 Main St, Mornington I P: 5932 5268 I www.lunardumpling.com.au www.eatdrinkmorningtonpeninsula.com.au

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FROM PIONEER Flinders a holiday destination for turn-of-the-century travellers Flinders is a hard place to forget. With its scrubby rugged coastline and charming village that exudes history from every street corner, this is a seaside town where holidaymakers in the late 1800s and early 1900s would gather freely. Once known as Mendi-Moke, the Flinders of today may be an eternity away from those days of long bustle dresses and three-piece suits gliding up and down Cook St, but the beginnings of the Mornington Peninsula’s hospitality industry is still palpable.

Wealthy Melburnians began flocking to Flinders from the 1860s onwards to enjoy the leisurely lifestyle by the sea. From the late 1880s, travellers could leave Melbourne by the early train to Hastings, catch the daily mail coach and arrive in Flinders around lunchtime; or sail to Dromana on the Ozone or Alert and take a coach the remainder of the way – but only on certain days. Once in Flinders, day visitors would flock to Elephant Rock near the Flinders Blowhole, a popular destination for picnics and soaking up the pristine air, which was considered beneficial for health and happiness. Sightseers would

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gather on the sand, lay down a rug and enjoy their lunch, but such visits could be dangerous – two ladies were washed off the rocks in 1911 but were rescued.

By the early 1900s, Flinders had become one of the favoured holiday resorts, and guesthouses were becoming incredibly popular due to reasonably priced accommodation. The first to open in Flinders was The Bungalow Guest House, which was built on the crest of the hill in Bass St in 1870. Then came the Oaklands Guest House in Bass St, and The Flinders Hotel on the corner of Cook and Wood streets. Flinders House, which opened in 1891, initially handled the telegraph services and became a guesthouse in 1912. Many guesthouses followed and offered accommodation, dining and entertainment.

St Andrews Guest House, built on the corner of Dudley St and The Esplanade by David and Mrs Maxwell in the early 1900s, was known as the ‘cream of the crop’ of Flinders guesthouses. Originally small, it was extended in the 1920s and had accommodation for 45 guests.

There was a ballroom and an elegant dining room with fine silver and an open fireplace that roared in winter while the wild wind squalled outside. Built between the croquet lawn and the second tee on the golf course, it had a fabulous view of the sea, but you had to be invited to stay there. It was an extremely ‘proper’ affair. Guests dressed for dinner every night except on Sundays, and although the ‘lavatories’ were outside, many people of note returned for holidays, including

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With a population of about 200 people and as many again at holiday time, Flinders was described in 1903 in the Australian Handbook:

Dame Nellie Melba, Lord Huntingfield and Sir Henry and Lady Winneke. St Andrews Guest House was in operation until 1972. Katoomba Guest House, built around 1890, was run by three sisters and could sleep up to 100 guests, while Miss Robertson, the proprietor of Houghton House, which was built in the 1860s, taught piano to local children. Other guesthouses included Eastwell, Highbury, Bass Lodge and The Cottage (Phoenix Cottage).

The post-war era saw the end of guesthouses and an increasing interest in motels and caravan parks.

With the exception of the Flinders Hotel, all the old guesthouses have been lost, but the historical importance of those holiday places from long ago still remains. Hospitality has always been a mainstay on the Mornington Peninsula and will continue to be so.

Photos courtesy Finders District Historical Society

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FROM NATURE Organic gardening takes root at Heronswood Just up the road from Anthony’s Nose in Latrobe St, Dromana, sits a Mornington Peninsula landmark of importance. Heronswood. Here, where the bananas, paw paws and pomegranates grow with the eggplant, capsicum and citrus rooting below, bees buzz around edible flowers while fruit trees lull against the sloping land lunging towards the sea.

Given to The Diggers Foundation in 2011 by former owners Clive and Penny Blazey and family, this magnificent ‘hidden garden by the bay’ exemplifies companion planting and extreme edible garden diversity beautifully. The garden grows on all levels. From the flowering perennial border, herb garden and Russian olive tree to the citrus, kale, purple sage, creeping thyme and cumquats growing in between, Heronswood is the gardening lover’s dream.

Contour and colour are everywhere in this formal garden initially created by Clive and Penny in the English-French tradition. Layers of texture, space and shape abound. Look up to the sky and you’ll

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find yourself sheltered by desert ash, a Cook pine or a 150-year-old Moreton Bay fig. Look to the ground, where a series of underground wells are believed to flow, and you’ll find chilli, onions, fennel and golden oregano. Herbs are incorporated into ornamental sections.

Wasps battle with aphids. Ladybirds flurry in spots of red and black.

Pinks, blues and greys bloom in summer to offer a cool, inviting view.

The Heronswood ornamental and edible garden is completely organic.

The gardeners here, who are profoundly committed to tending this 1.6ha plot of undulating land, work hard at letting nature do its thing rather than using manufactured chemicals. All organic matter is recycled. Seeds are collected and planted in the hothouse, then grown and replanted or sold at The Diggers Foundation garden shop. The Diggers Foundation, where Clive Blazey sits as chairman, promotes gardening education, preserves heirloom plants and seeds, and restores the historic buildings of Heronswood, among other things.

Clive was appointed a Member of the Order of Australia in 2019 for his “significant service to horticulture, to conservation and to the community”.

Heronswood media and partnership manager Donna Morabito explains: “Heronswood was really the most incredible gift. Clive, Penny and their three children all agreed to bequest the property almost 10 years ago so as to preserve its beauty. The children had grown up eatdrinkmornpen

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Organic gardening takes root at Heronswood and were in 100 per cent agreement with their parents. It is the heart and soul of The Diggers Foundation and the work we do in preserving seeds and plants. The Blazeys still visit the property regularly with the belief that Heronswood is not for owning but for sharing with others.”

Used as a holiday home by Professor William Hearn, the gothic revival Heronswood house, which was designed by Edward La Trobe Bateman and built from coursed squared granite blocks probably quarried at nearby Arthurs Seat, was built between 1864 and 1871.

Fast-forward to 1983 when the Blazeys purchased the property and great changes were made to the once low-maintenance garden being protected from wind by Monterey cypress. Clive’s interpretation of the French garden, which is prescribed and ornamental, also took on a productive, edible aspect. These days the vegetable parterre supplies seasonal vegetables including coloured silver beet, cabbages, spinach, lettuce, fennel, beetroot and edible flowers for Café Heronswood.

Horticulturist and Heronswood gardener Asha Holmes explains: “The vegetable garden is inspired by the French chateau Villandry. It’s an inexpensive vegie plot where a circle with six segments was cut into the lawn. Seasonal crops are rotated. Ornamentals were chosen because of their hardiness, and our Mediterranean climate with sandy subsoil suits our olives and citrus. The whole garden acts as a complete visual unit.”

From Heronswood’s mini vegetable plot, which supplies an annual www.eatdrinkmorningtonpeninsula.com.au

quota of vegetables including Tigerella tomatoes, Mini Muncher cucumbers and Tromboncino zucchinis in just 40 square metres, and the herb garden, which showcases a wide variety of herbs used both for eating and apothecary purposes, there is something new to view around every corner of this inspiring place. Being surrounded by the ocean and the bay provides an insulation blanket that delays the onset of spring, keeping the garden’s winter minimum temperature to 4C. Herbs such as lady’s bedstraw, which was used for making bedding; woad, which was a source of blue dye; and mandrake, which was used for magic, still grow.

Asha continues: “It’s such a beautiful place to work. We have berry patches and orchards and rosemary. A dry evergreen garden and citrus grove. A ficus walk providing shade in summer. All inputs are organic.

We use chicken manure, seaweed solutions and compost. All our materials for landscaping come from on site, and garden pests may be a problem sometimes but that’s what happens when you garden organically. The cockatoos can really decimate the vegies or fruit too – but look at the view!”

Thanking you, Clive and Penny. Visit www.diggers.com.au to whet your appetite.

LIZ ROGERS Photos courtesy The Diggers Club

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SAFETY BEACH DROMANA

PHOTO: STEVE BROWN

Life is unhurried in this part of the world, where the yachts sail into the bay to play while leatherjackets and fiddler rays gather in the shadows of Dromana Pier. Generations of Europeans congregate here and have done for years, for this is family-friendly country where anglers carry their rods and sit and wait while the sun comes up over the water.

The Safety Beach, Dromana, McCrae and Martha Cove lifestyle is free and easy; just like being on holiday every day of the year with the added benefit of living where the beat hits the street. The everexpanding industrial zone, with distilleries and brew houses creating liquid gold, caters for sophisticated palates and adventurous foodies. Global eateries offer continental selections to behold, while cafes serve up the best of Mornington Peninsula coffee roasters’ offerings. Just up the road and a stone’s throw from the bay, the cellar doors are open and the wineries beckon you to pull up a seat and sample their selections of world-class vino.

From down on the coast where the boating enthusiasts and paddleboarders float, to the top of Arthurs Seat with its green-covered cloak spreading towards the salty thoroughfares below, this is where the generous and innovative people grow. As one of the earliest parts of the Peninsula to be settled, this is the place where pioneer and Indigenous history can be savoured as the McCrae lighthouse guides you home to the water that holds you close.

Visit and explore. The world of flavour and fun awaits.

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McCRAE MARTHA COVE

PHOTO: STEVE BROWN

Bass & Flinders Distillery (P.81) Jetty Road Brewery (P.78-79) Laneway Espresso Dromana (P.70-71) La Onda Latin Mex (P. 75) Martha’s Table (P.72-73) Odyssey Coffee Roasters (P.76) Peninsula Gourmet Emporium (P.74) Pier Street Kitchen (P.77) TWØBAYS Brewing Co (P.80) Two Buoys (P.81) Zero95 Pizza Bar (P.68-69)

JETTY ROAD BREWERY

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Zero95 Pizza Bar

Zero95 Pizza Bar in Dromana is the beach-loving sister of its flagship Doncaster East venue. It was in 2o16 that the latter venue was awarded the title of the World’s Best Pizza. The Zero95 crew live and breathe pizza and their passion is serving up the best. There’s no stopping Dromana’s eatery – it’s taken over the Peninsula one pizza at a time. Here you can take a moment to transport yourself to Naples in southern Italy as you ignite your tastebuds through the flavours of traditional napolitana pizza and pasta.

Head chef Daniel Mastramico specialises in home-style Italian cooking, and his forte is echoed in the menu through his modern take on traditional rustic dishes. Daniel’s travelled the world and has a career spanning more than 25 years. He’s in awe as he’s noticed that the Peninsula community is the ultimate dining crowd. The diners are relaxed yet eager to 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, provide an authentic slice of southern Italian cuisine.

It’s accomplished by crafting a flawless union of tastes with traditional warm Italian food, from their pasta to their pizza, weekly specials and of course their full a la carte menu. San Marzano tomatoes flown in from Naples are the secret ingredient in the traditional Neapolitan sauce, and when it meets the 450C redgum wood-fired pizza, the hint of charcoal complements the rich tomato aromas. Each pizza has a unique combination of fresh and flavoursome ingredients, where the focus is on making sure the ingredients all get their chance to shine.

You’re not just a diner at Zero95, you’re part of their extended family.

And it’s this extended family that the brains behind the venue are so grateful for throughout the turbulent past year. The community’s support was paramount. That being said, you’re encouraged to enjoy the atmosphere at your own leisure with friends and family, so sit back, taste, relax and drink. With a Peninsula wine in hand, embrace the beautiful Italian style here by the picturesque foreshore. The ambience is homely to say the least, with rustic bricks adorning the walls, while black and white photographs of Italian families subtly decorate the space and bring the innovative concept back to its roots. Tucked away Zero95 Pizza Bar

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199-201 Point Nepean Rd, Dromana

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towards the back of the restaurant is a beer garden and a striking venue room.

After a day in the sun and sea, it makes sense to try flavours of the sea, such as grilled octopus, calamari, or linguine prawns. Sip on a prosecco or an espresso martini with the salty air wafting over you as you sample arancini balls, homemade gnocchi with buffalo mozzarella, or polenta sticks with gorgonzola sauce. Satisfy your sweet desires and indulge in a scoop or two of the Meno Zero gelato. It will melt your heart, and rightly so. It’s churned fresh on site daily, complete with vegan flavours and to-go cups that are ideal for a stroll along the pier after your visit to Dromana’s Italy.

Open daily noon-late.

P: 5981 9186 or 0467 938 461

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www.zero95.com.au

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Laneway Espresso Dromana It’s the famous and much-adored entrance that will draw you in as you meander down the light-filled laneway, compelled by the mural-adorned walls and rustic brick work. And it’s the exciting spread of modern and classic brunch ideas alongside the outof-this-world coffee by Odyssey Coffee Roasters that will convince you to stay – willingly, of course.

The atmosphere of typical edgy Melbournestyle laneway cafés collides with glimpses of Port Phillip, crisp salty air and that genuine customer service that the Peninsula is known for at Laneway Espresso Dromana.

It boasts eclectic décor, mismatched vintage tables and vibrant chairs that form the perfect vibe for your coffee culture experience. Peruse at your leisure while waiting for your takeaway coffee, or pick a table among the antique collectables, retro art pieces, and artworks by local artists to complement your breakfast date. Browse the antique treasures for sale or admire the personal items from owner Jim Mavrogiannis’s personal 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. We’re not like most cafes; our customers are part of our family.”

Jim’s fuelled by his love for coffee and seeing his customers immersed in their fresh and visually captivating dishes. 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 eatery. It’s all cool beans for the brunch fanatics, lunch-goers and caffeine addicts as they feel at home enough to kick back.

With an atmosphere that oozes an easygoing vibe, it’s clear that customers don’t just come for the food, they come for the eccentric character of the venue – and it’s a beautiful thing. Yet, without a doubt, food is the talking point, with friendships ignited over mutual admiration of freshly made smashed avocado with cherry tomatoes and fetta with dukkah and a balsamic glaze, or the roast pumpkin served with Danish feta, onion jam and poached eggs topped with roasted nuts. Conversations at the sizeable vintage share tables flow with the music, so we trust 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.”

Jim’s assorted collection of quirky pop culture posters, vintage teaspoons and vivid watering cans, complete with a kids’ corner, create the epitome of café culture. Here, they strive to stand out by offering a range of unique menu items, from the croissant burger to the everchanging specials inspired by international cuisine. That’s just how they brunch.

Open every day.

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

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Martha’s Table at Martha Cove

Waterside community swings into 2o21

There’s no denying 2020 was a difficult year. But now things are looking up at Marina Village Martha Cove, with growing demand for apartments and marina berths, and discerning diners flocking to Martha’s Table restaurant.

Locals and weekend visitors alike are enjoying the unique ambience of the Peninsula’s top waterfront hot spot. The buzz starts early, with Martha’s Café providing coffee and breakfast classics to go, or to enjoy on the spot. Martha’s Grocer & Cellar, open from 8am to 8pm, feels like a contemporary European food market. Nearby residents pop in for their daily staples, while visitors choose from a great selection of fine foods and Peninsula wines.

closely with local producers and showcase their produce in the restaurant. The same goes for our outstanding Peninsula wines.”

open-plan living and walls of glass. There are just a few parkfront properties still available, all completed and ready to move in.

There’s more information about opening hours and a range of special events at Martha’s Table on the website (marthastable. com.au) and bookings can be made online.

The second residential offering at Marina Village will be 29 offthe-plan waterfront apartments in The Wheelhouse. Designed by Karl Fender, of Fender Katsalidis, with interiors by Carr Design, these will include luxury two and three-bedroom apartments, plus three exceptional penthouses, two with three bedrooms and one with four bedrooms. Many of these apartments will enjoy superb waterfront views.

Already, many who enjoy the ambience at Marina Village have made the precinct either a permanent home or a regular seaside getaway. Homes in the first residential complex, The Moorings, have been in demand from the moment of launch. Flooded with light, these apartments bring the natural environment indoors with

Inspections of completed apartments at The Moorings are available by appointment.

To arrange an inspection or

for information about The Wheelhouse, call Simon Roylance on 0412 522 629.

There’s more information at themooringsmarthacove.com.au Of course the marina that gives the village its name is a drawcard in itself. Operated by Australia’s largest marina group, d’Albora, it offers berths from 10m to 30m, suitable for both mono and multi-hull vessels. Permanent berths start at $155,000 for a 99year lease, with short-term berth rentals also available. Restaurant guests can also phone ahead to book a visitor berth, with the option to extend overnight. For marina bookings, contact John Jackman on 0418 599 977 or see marthacove.com.au

The waterside location makes Martha’s Bar a favourite for a sundowner, where panoramic views are the perfect complement to an antipasto menu and a signature cocktail. Boaties can even cruise in, phoning ahead to order takeaway, with meals or frosty beverages delivered to the boat as soon as they dock.

The main event, though, is the restaurant. Chef Tamas Pamer has crafted a Mediterranean-style menu that changes according to the season.

“Our food ethos is local, seasonal, ethical,” Pamer says. “People on the Peninsula have a passion for great food, so we work Martha’s Table

5 Waterfront Place, Safety Beach

www.eatdrinkmorningtonpeninsula.com.au

P: 9617 5377

www.marthastable.com.au

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Peninsula Gourmet Emporium – home of Hamper Yourself Peninsula Gourmet is the produce-driven gift-giving provider on the Mornington Peninsula. Specialising in hampers brimming with gourmet produce and wine from a region where abundant excellence comes first, Hamper Yourself provides a huge range of hamper alternatives for personal, corporate or business gifting.

The options are endless at Hamper Yourself, which is based in the home of all things gourmet – Peninsula Gourmet Emporium.

Ready-made non-alcoholic or alcoholic hampers, gluten-free or vegan hampers, or hampers just for blokes abound. Cookbook or Christmas hampers, staff thank you hampers and pamper hampers make special occasion giving easy while letting your workers, real estate agent or loved one know how much they are appreciated.

Whether you’re heading to the park or the beach for a picnic or determined to do things a little differently by spreading out a blanket inside near the fire when it’s cold, Hamper Yourself can help set the mood with a wonderful wine and cheese hamper.

There are three to choose from and all come with a bottle of award-winning Crittenden Estate wine or champagne and a selection of delicious local produce, including Boatshed cheese, artisan crackers and nibbles. Treat someone you love or buy one for yourself – you don’t really need a reason to Hamper Yourself. Free delivery Peninsula-wide.

You can stop by and buy produce individually as well.

Open seven days a week.

Please check website for further details.

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244 Boundary Rd, Dromana

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La Onda Latin Mex The doors are wide open at La Onda Latin Mex, where family and friends connect over Latin American cuisine and vibrant conversation. Come inside to experience traditional methods of preparing and cooking food made with spirit and skill by chef Roxy Flores, whose dishes are served up with lashings of passion and homemade nuance.

La Onda Latin Mex brings all the flavours of Latin America to your tasting table while providing an atmosphere overflowing with sensory seduction.

Smells waft through the stylish interior filled with inspiring creativity, while energetic flavours jump from the plate like a dance floor filled with salsa dancers. Order an elevation-destination margarita, a locally or South American crafted wine or beer and celebrate with the hand-picked tequilas and mezcal offerings.

It’s all about individuality and exceptional quality at La Onda Latin Mex. Chef Roxy, who was born and raised in El Salvador, comes with a personality as big as the flavour that springs from your plate. Her food focuses on your enjoyment and welcomes you just like a long lost relative. Experience the culture, settle in and savour it because as the saying goes, “mi casa tu casa” – “my home, your home”.

This little Dromana gem may be small but its heart is big.

Dine in, takeaway and pre-order beach picnic packs.

Check website and social media for opening hours, specials, what’s on and to make a booking.

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

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Odyssey Coffee Roasters It’s always been Jim Mavrogiannis’s dream to create and roast his own coffee. As the owner of Laneway Espresso Dromana, he’s learnt how people prefer their coffee. Insert Odyssey Coffee Roasters, which has entered the Earth’s stratosphere thanks to Jim and Terry Tatsis – a partnership that was written in the stars. Together they’ve completed taste testings, design consultations, marketing plans and consumed countless cups of brew. It’s designed around their tastebuds with a unique blend that can be described as malt, milk chocolate and berry. It’s sweet and full-bodied. After just one sip of Blend #5, customers have exclaimed: “Where have you bean my whole life?”

Established in 2020, Odyssey Coffee Roasters has an entrancing galaxy branding style and borrows some distinctive vibes from David Bowie – yep, it’s the epitome of cool beans.

“Odyssey’s branding is David Bowie-inspired as I look up to him. He’s my idol,” said Jim. “In my opinion he’s one of the coolest people on the planet, so I wanted to represent him in my brand. On a personal level, coffee has got to be cool and good, so that’s why we created this standout branding and out-of-this-world flavour.”

Let’s initiate lift-off and begin your journey to discover a coffee that hugs and satisfies you. Stop by Laneway Espresso Dromana to have a taste experience or order your mighty beans online.

Odyssey Coffee Roasters I www.odysseycoffee.com.au I E: admin@odysseycoffee.com.au odysseycoffeeau odyssey.coffee.roasters

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Pier Street Kitchen Pier Street Kitchen delivers delicious home-cooked meals made from fresh and flavourful ingredients. Recognised as the spot to purchase a great range of creatively conceived in-house and take-home alternatives, this is the local hangout where “quick and easy” means “terrifically tasty” too. Stay in for a brilliant brekky or enjoy a long lunch with friends while sampling a serious dollop of Mediterranean and Middle Eastern menu magic. Or just grab an awesome coffee!

All Pier Street Kitchen dishes are produce-driven, which means you can taste the difference. Whether whizzing by to pick up your ready-to-eat dinner on the way home or choosing your ‘no cooking’ weekend escape dinners, Pier Street Kitchen has got you covered. The fridge is always stocked with a wide range of house-prepared heat-and-eat creations, while mouthwatering hamper alternatives meant for sharing means warm-weather picnics are taken care of too. All you have to do is lay out a blanket and open up one of the picnic baskets without a care in the world.

With plenty of natural light streaming through the large glass windows and more space out front to eat and converse, Pier Street Kitchen is a great place to soak up Dromana’s seaside setting over a glass of wine matched with genuine clean cuisine. Think freerange eggs, meat and organic grains. Cheers to that.

Open Monday to Friday 7am-4pm; Saturday and Sunday from 8am.

Please check website or social media for further details.

Pier Street Kitchen I 19 Pier St, Dromana I P: 5981 4666 I www.pierstreetkitchen.com.au I www.eatdrinkmorningtonpeninsula.com.au

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Jetty Road Brewery Take the weight off the week and your feet and silence the phone to home in on what matters most. Mates. Moments. The slowing of the clock.

The sharing of good times.

Jetty Road Brewery is the place for taking a breath while enjoying a sip of a brilliant beer. There’s no need to hurry. There’s no need to worry when you’re here. Just sit back and drink in the moment while hanging out with people who welcome you just the way you are.

Jetty Road Brewery celebrates living in the now because why think about anything else? Endless moments are made for sharing and drinking in, while Jetty Road’s award-winning beers are best served alongside the vast selection of high-quality produce sourced from the sea, harvest and butcher’s block just around the corner. The menu, just like the indoor and outdoor space at Jetty Road, is designed to be social. Remain and refrain from being busy while grazing and lazing. Make time for being timeless because moments like these don’t come along every day.

As part of the Independent Brewers Association, Jetty Road’s line-up consists of a core range of five carefully crafted beers plus some sample specialty beers dreamt up by head brewer Blake. Whether you choose to stop by for a perfectly brewed bevvy, tasting paddle, magic meal or tour of the industrial brewhouse that crafts the largest selection of craft beer in the region, it’s all good because you’re in the coastal ‘hood where sea, sun and laughter reign. Throw back your head and smile and go wild while knowing there’s nowhere to be.

Except here.

Open seven days a week for lunch and dinner from December 21 until January 31.

Regular opening hours are Wednesday and Thursday 4-9pm; Friday and Saturday noon-11pm; Sunday noon-9pm.

Please check website for public holiday closures

Jetty Road Brewery I 12-14 Brasser Ave, Dromana P: 5987 2754 I www.jettyroad.com.au jettyroadbrewery

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TWØBAYS Brewing Co Committed to pushing the boundaries of Australian beer and taking everyone on the journey, this craft brewery doesn’t discriminate.

With a smorgasbord of core, specialty and seasonal choices on tap, ranging from mid-strength lentil-based beer to an 8 per cent double IPA, TWØBAYS offers the lot. Fresh redgum-fired gluten-free pizzas can be enjoyed with the beers and the bar fridge is forever full of tinnie takeaways.

Always adventurous, the TWØBAYS range also includes SMASH (single malt and single hop) beers, fruit sour beers and dark beers, as well as an awardwining Pale, XPA and IPA. With space indoor and out for small and large groups – and local wine and cider also available – you’ll feel compelled to revel in Australia’s first dedicated gluten-free brewery and taproom for many a long afternoon.

Founding TWØBAYS in 2018 after being diagnosed with coeliac disease, Richard Jeffares turned beer pioneer and created a brewery where the smell of freedom is palpable. Millet, buckwheat and rice offer gluten-free foundations for the “greatest craft beer journey this decade”. Settle in and explore a paddle while the senses take flight. What liberation!

All beer-lovers can unite at TWØBAYS, the most inclusive of breweries, which just happens to be on your doorstep in The Habitat Dromana Industrial Estate.

Taproom open Saturday-Sunday noon-5pm.

Hours extended over summer.

Please check website for further details.

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Unit 1, 2 Trewhitt Court, Dromana

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P: 5910 0880

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www.twobays.beer

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Bass & Flinders Distillery Proudly the first distillery on the Mornington Peninsula, Bass & Flinders was passionately brought to life in 2oo9 and quickly set about providing the benchmark for premium, handcrafted spirits through the distillation of fruits – predominantly grapes.

Inspired by European production methods and utilising a traditional alembic pot still, the specially selected Victorian grapes are double distilled in small batches to produce bright and fruity eau de vie or grape-based spirit. Unique and distinctive, this skilfully crafted base spirit is the essence behind the distillery’s range of award-winning gins, liqueurs and brandy.

Located in the beautiful seaside town of Dromana, this family-owned and run artisanal distillery offers tastings and tours as well as gin and brandy masterclasses. The gin masterclass takes your experience to the next level with the opportunity to create your very own bespoke gin while you discover the techniques and exotic botanicals used in gin production.

Bass & Flinders offers a range of seasonal cocktails, bar snacks and tastings of all its products, which can be enjoyed as you relax in the garden courtyard or the light-filled cellar door.

Check the website for all masterclass bookings and opening hours.

Bass & Flinders Distillery I 40 Collins Rd, Dromana I P: 5987 3893 www.bassandflindersdistillery.com BassAndFlindersDistillery bassandflinders

Two Buoys Restaurant, Wine and Cocktail Bar

An iconic seaside venue ideally located with great outdoor dining areas overlooking the Dromana foreshore and sweeping sunset views on to Port Phillip Bay, Two Buoys now has two sides: a tapas, wine and cocktail bar, and the newly renovated restaurant.

The cocktail, wine and tapas bar has a great vibe and is perfect for casual dining or drinks with friends. Head in for lunch or dinner seven days a week to select from the tapas-style menu and choose from one of the largest wine and cocktail lists on the Peninsula.

The recently renovated restaurant provides a smart, modern seaside setting with indoor and outdoor dining options, while the 600-bottle wine cellar carries a huge selection of local and international labels that can be perfectly matched with dishes from the modern a la carte menu. Share the fresh seafood platter for two while enjoying a glass of white and taking in the views. Bookings are essential.

Open seven days a week.

Please check website for further details.

Two Buoys Restaurant, Wine and Cocktail Bar 209 Point Nepean Rd, Dromana I P: 5981 8488 www.twobuoys.com.au twobuoys two_buoys www.eatdrinkmorningtonpeninsula.com.au

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QUEENSCLIFF

PORTSEA

Meet the new generation of brewers, cider makers and distillers up close and where they practice their craft.

Whether you like Pale Ale, 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 Trail’ and sip your way through the homegrown flavours of the Mornington Peninsula.

Share your experience #beerciderspiritstrail

RED HILL BREWERY DAINTON BREWERY

560 Frankston-Dandenong Rd, Carrum Downs | (03) 9775 0334

HICKINBOTHAM OF DROMANA

194 Nepean Hwy, Dromana (03) 5981 0355

JETTY ROAD BREWERY 12-14 Brasser Ave, Dromana (03) 5987 2754

88 Shoreham Rd, Red Hill South (03) 5989 2959

SMART BROTHERS BREWING

4/1071 Frankston-Flinders Rd Somerville | 0491 763 765

ST ANDREWS BEACH BREWERY 160 Sandy Rd, Fingal (03) 5988 6854

TARBARREL BREWERY AND DISTILLERY 72 Watt Rd, Mornington (03) 5976 3663

TWØBAYS BREWING CO 1/2 Trewhitt Ct, Dromana (03) 5910 0880

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1103 Mornington-Flinders Rd, Red Hill | 03 5989 2242

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37 Shoreham Rd, Red Hill South 03 5989 8660

FOLLOW THE BEER, CIDER + SPIRITS TRAIL

BASS & FLINDERS DISTILLERY 40 Collins Rd, Dromana (03) 5989 3154

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Whether Brown Ale you like Pale Ale , Lager, or an IPA to satisfy , you will find one your thir st.

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FROM GENERATION Vegetable heritage keeps growing with Lamattina family The Lamattina family are uncompromisingly connected to the land and to each other.

Propagating produce is in the blood of this Italian family, who since landing on Australian soil more than 7o years ago have continued to expand, thrive and grow the Australian vegetable market.

Life was simple for Angelo and Giuseppina Lamattina growing up in post-war Italy. Born in a small village in Calabria, right in the ‘toe’ of the country’s boot where summers were short, hot and dry, Angelo was the eldest of six children and Giuseppina was the eldest of eight. They were married in 1946.

Village life by the sea was full of neighbourly connection, bartering and eating fresh produce. Olive trees were plentiful and olive oil was in abundance. Villagers worked in orchards and had their own cottage industries growing delectable vegetables. The small patches of land from which they were pulled may have been rented, but what was cultivated was savoured and sold.

Angelo began his foray into subsistence farming at 14 when his father passed away and he became the provider for the family. Here the passion for the land began as he grew staple foods such as potatoes, beans, corn and olives, which were enjoyed as main meals with all leftover vegetables preserved and stored. Each morning, the family’s donkey would pull a cart of fresh produce to the farmers’ market with Angelo by its side. Travel forward to modern-day A&G Lamattina & Sons’ vegetable cultivation and you will see these beginnings plainly.

This Boneo-based paddock-to-plate-growing family clearly focus their production on ‘standard’ vegetables that are family-friendly staples, delicious and wholesome.

Angelo Lamattina didn’t bring much to Melbourne in 1950 other than his determination to make a better future for the small family he left behind in Italy. With a job lined up through friends, he found work in a concrete plant and sent every penny back to Guiseppina and their two small children, who finally came to Australia in 1952. He continued to do other work but his passion for farming remained. At the end of each day you could find him planting beans, potatoes, zucchini and corn with a horse and plough on a small parcel of land. In 1955 he finally purchased just under 1ha in Oakleigh, then more land in Clyde and Cranbourne. In 1987 he and his three sons decided to purchase just over 400ha in Boneo on the Mornington Peninsula. His youngest son Russell, with his wife Tina, continue to farm and manage the land along with their six children.

Josephine, Russell and Tina’s only daughter, explains: “When the land

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was first purchased it was used for agistment for sheep and cattle, and clearing it, which took three years, was a mammoth task. There were lots of undulating hills. We first grew carrots, potatoes, parsnips, lettuce, celery, cabbage and silver beet on the Peninsula, but now the family concentrates on four major lines, which include celery, lettuce, broccoli and cabbage. Theses lines are still grown today. Life growing up on the farm in Boneo was great and all of us kids have a passion for the land. We would come home from school, rush through the door and throw our bags in the corner of the room and make our way to the giant backyard to ride our bikes and play in the dirt. On hot days we would run through the sprinklers. We would often wake up to kangaroos in the backyard and peacocks on the roof. And we thought that was common in all families. Our grandparents, Angelo and Giuseppina, would tell us stories of past generations and so would our parents. These stories were instrumental in teaching and mentoring us to appreciate what the land can provide.”

Angelo, Dominic, Josephine, Russell Jr and twins Robert and Anthony all play a role in the Lamattina family business now, heading up different departments. Josephine continues: “It was never assumed we would follow in the footsteps of our grandparents and parents, but it just seemed the natural thing to do. After our tertiary education, we all found our roles and began working together. I can’t say we don’t have animated discussions over various things from time to time, but one thing is crystal clear: we have the same goals within the business.”

This multi-generational vegetable-growing family are tight-knit and each day is fast-paced. Everyone comes together each morning to discuss all aspects of the business, from ground preparation, planting, harvesting, quality and production to orders and logistics.

Robert and Anthony consult with the harvesting crews. Russell Sr and Jr drive around the farm to check the quality of the plants and discuss harvesting orders with Angelo. Josephine and the quality crew examine the first load of produce before it is washed, cooled and transported. Dominic and Tina head the administration team. No two days are ever the same.

Josephine concludes: “We consider ourselves fortunate to be given the opportunity to work in such an exciting industry. It’s a challenge and is not the romanticised notion of a simple life, but our passion for the sustainability of the land and the business is what drives the family into the future for generations to come.”

A&G Lamattina & Sons may be eons away from that small plot of land in Italy all those years ago where a donkey and its owner wandered into town to sell vegetables, but the commitment to loving the land remains the same.

LIZ ROGERS Photos courtesy Lamattina family and Craig Moodie eatdrinkmornpen

www.eatdrinkmorningtonpeninsula.com.au

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ROSEBUD CAPEL SOUND

PHOTO: STEVE BROWN

This is the part of the world where holidaymakers come to create memories with family and friends while meeting and greeting like-minded travellers.

The beaches here are child-welcoming and perfect for picnics and long summer days spent whiling away the time and nights full of feasting.

The sky is bright with reflective light radiating over the bay where the happy people wander. With arms open wide, this place is home to Italian and Asian flavours and food artistry that makes you feel like you could be anywhere in the world. Come dive into cocktail, coffee and adventurous cuisine territory, into a region you may never have known existed until now, for you have come to a space where tastebud satisfaction takes first place.

Capel Sound, Rosebud, Rye and Tootgarook are not to be underestimated. Beneath the backdrop of Arthurs Seat, these quiet winter villages come alive in the warmer months with fantastic flavours and endless entertainment. Locals and visitors alike are out and about swimming and brimming with seaside energy and hospitality. It is a part of the Peninsula where casual cool rules. The Mediterranean influence is huge, and you can feel its authenticity in the cafes and eateries where living the buoyant life full of fun and fabulous food takes top priority.

Come wander on the pier or take a ride at the carnival that happens every year. Then spoil yourself with a sensational wining and dining experience. It’s clear there’s something here for everyone at any time of year. Hello and welcome.

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TOOTGAROOK RYE

PHOTO: STEVE BROWN

Blue Mini - eatery, emporium, events (P.88-89) Elements Eatery (P.90-91) Hawkes Farm (P.96) ItsaBurger (P.92) Lime Spice Hawker Beach Bar (P.93) Mubble Rye (P.109) Sea Store Beach Café and Bar (P.96) The Foyer Café and Wine Bar (P.97) The Milbri (P.95) Unica Cucina E Caffé (P.94)

LIME SPICE HAWKER BEACH BAR

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.

emporium

Headed by owner Tracey Fleming and a dedicated team of passionate hospitality professionals, Blue Mini is more than just a café. With a mix of fantastic food, houseroasted coffee, local gourmet produce and a welcoming vibe, it is a destination to meet, eat, drink and linger.

The venue is also home to the small-batch in-house coffee roaster Boneo Road Roasters, proudly using ethically sourced coffee beans.

The Exhilarate house blend has a smooth, rich, full-bodied flavour with caramel notes.

Perfect for home use, it is suitable for espresso, filter, press, cold brew or stove top so you can take home the taste and enjoy the flavours of Blue Mini anytime.

eatery

Blue Mini is known for its innovative all-day brunch menu and meals that are a fusion of well-known classics, such as eggs ‘bennie’ and the Peninsula Ploughman’s, alongside modern dishes with a twist, including loaded potato gems and the grain & grow bowl.

With access to some of the best produce and suppliers on the Mornington Peninsula, Blue Mini’s meals and homemade cakes/sweets are created from locally sourced goods wherever possible – and as a fully licensed venue, its 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, this unique sense of style creates a story around the principles of re-use, recycle and renovate.

The theme continues through the recently remodelled retail emporium featuring a unique range of carefully curated products and giftware with a focus on Mornington Peninsula producers, artisans and makers.

Artwork features alongside ironwork sculptures, homewares, bath and beauty products, fashion items, daily essentials and local beer, wine and cider.

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

They have exclusive access to two properties: the former 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 Blue Mini’s venues or somewhere of your choice, your event will be styled to perfection to meet your personal tastes.

With all this, Blue Mini is a destination that you’ll want to return to again and again.

Open daily 7am-3pm. #blueministyle Please check website and social media for seasonal changes.

Images by Yves Eyes Photography (left, bottom right) and Willow Creative (top and middle right)

Blue Mini I 2 Colchester Rd, Rosebud blueminicafe

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www.bluemini.com.au

Elements Eatery Introducing Elements Eatery – the Mornington Peninsula’s latest destination café, located within the Yawa Aquatic Centre, Rosebud.

Elements Grab & Go Kiosk – both with menus offering quality meal options at affordable prices and healthy eating for all.

With an indoor capacity of 100 seats, Elements Eatery also offers an additional 40 seats outdoors for walk-in customers. Both eatery areas are serviced by a professional hospitality team delivering friendly and snappy service for groups and individuals to enjoy a morning coffee, relaxed lunch or take-home meal after a gym or swim session.

Scheduled to open in April 2021, Elements Eatery is operated by experienced hospitality professional and talented local foodie Tracey Fleming, best known for her success as founder of Blue Mini: eatery, emporium, events.

Alternatively, the Elements Eatery Grab & Go Kiosk is more relaxed, offering families and casual swimmers a welcoming and inclusive space to enjoy healthy food options poolside or a quick coffee on the go.

Centrally located on the corner of Besgrove St and Boneo Rd near the Rosebud exit on the Mornington Peninsula Freeway, Elements operates on a unique hospitality vision: to deliver a locally inspired food experience that promotes healthy food choices, celebrates local produce and embraces an environmentally conscious approach to incentre dining.

In line with Yawa’s strong commitment to environmental sustainability, Elements Eatery has a philosophy to reduce, re-use and recycle and chooses eco-sensitive packaging, including a ban on single-use plastics in the Grab & Go Kiosk. In addition to meal services, Yawa provides fully accessible facilities including a 50m indoor pool, learn-to-swim pool, gymnasium, fitness classes and wellness centre.

Part of the state-of-the art Yawa Aquatic Centre, the inspiration for Elements draws on the local vibrant seaside community and landscape of the region, which is bordered by pristine coastal waters with a rich agricultural heart. The welcoming architecture was designed using local materials and timbers that celebrate and encapsulate this beachside, coastal spirit.

Come and see why Elements Eatery is the perfect year-round destination café for all ages.

Open daily from 7am Please check website/social media for seasonal changes

Patrons have the benefit of two distinct hospitality experiences: casual dining at Elements Eatery or poolside service at

Elements Eatery I 90 Besgrove St, Rosebud www.eatdrinkmorningtonpeninsula.com.au

Images by Yves Eyes Photography (left, middle & bottom right)

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www.elementseatery.com.au

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ItsaBurger The team at ItsaBurger have painstakingly researched what makes a burger ‘best’ by biting into buns and poring over patties for decades. It is a passion that has taken them around the world and back again to land their feet firmly in the Rosebud sand.

Just a stone’s throw from the Rosebud foreshore you’ll find their neon pink façade behind which the team busily prepares the results of their research. Think Americanainspired burgers, handcrafted patties and genuine American pickles. Put simply, it’s first-class decadence sandwiched between two buns. So it is no wonder this casual diner has quickly become the place that locals go to grab a bite brimming with authenticity.

On the menu you will find not only the classic beef and chicken burgers you would expect, but mouthwatering vegan options and daily-changing creations dreamt up by the team. We’re talking Penang coconut curry barramundi burgers and the scrumptious Prawnstar burger, which are both taste sensations.

Do yourself a favour and make it on a Monday, make it on your cheat day or just make it any time you’re after a lunch or dinner full of flavour. You’ll simply love these burgers because that’s the way they are made. With love.

Trust them, it’s a local thing.

Open seven days a week for takeaway and delivery. Please check website for further details.

ItsaBurger I 897 Point Nepean Rd, Rosebud I P: 5982 1675 I www.itsaburger.com.au I

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Lime Spice Hawker Beach Bar Visit the home of Asian fusion food in Rye on the beautiful Mornington Peninsula, where the aromas of Malaysia, Singapore, Thailand and Vietnam fill the air and cleverly crafted authentic hawker-style dishes offer the freshest flavour. Visit Lime Spice Hawker Beach Bar, where sensory seduction rules.

Lime Spice is all about delivering international flavour to those who love to travel with their tastebuds. Inspired by the exhilarating hawker stall dishes of South-East Asia, Lime Spice brings the best of Peninsula produce to your spice-infused table. Indulge in soft shell crab and whole baby barramundi filled with Asian herbs and nam jim dressing, phad Thai with chicken and prawns, or spicy nasi goreng as you get transported to the heart of hawker-style food. Gluten-free and vegetarian options are available.

Lime Spice Hawker Beach Bar’s head chef, Thawatchai Kittikunsuwan – known as Winnie – creates exceptional modern Asian fusion cuisine in a space that can only be described as exciting. A large Mama-san hero wall artwork oversees the creation and celebration, while twists of earthy golds, Asian-style artifacts and lime liven up the interior. The cocktail bar offers specialised drinks such as the house-infused chilli tequila Mama-san and the vodka-based lavender and lime cocktail Kawaii, topped with Persian fairy floss. Most cocktails can be made to take away, and ‘virgin’ cocktails are also available. A great range of Peninsula wines, beers and bubbles completes the exceptional drink offerings.

With plenty of room inside and an outdoor courtyard for sea breeze dining, Lime Spice Hawker Beach Bar is built for taste, travel and terrific fun. Yum! Please check website for further details.

Lime Spice Hawker Beach Bar I 2389 Point Nepean Rd, Rye I P: 5910 0966 I www.limespice.com.au www.eatdrinkmorningtonpeninsula.com.au

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Unica Cucina E Caffé Bringing family and friends together over food is the Italian way. Celebrating life through flavour and authentic regional recipes that are prepared with love is Unica Cucina E Caffe’s way of giving.

This rustic eatery, where the aromas take you on a journey to ‘nonna’s kitchen in the heart of Italy, offers comfort food made fresh and tasty. Each dish enfolds, soothes and satisfies. Each ingredient is genuine.

manzo is also a favourite. But don’t forget the magnificent spiedino di gambero, where succulent prawns arrive at your table wrapped in pancetta and crumbs. Pair with a spirited wine from Michelle’s hometown of Riace, Citta Dei Bronzi, Calabria in southern Italy, where history-steeped villages and wild coastline connect, and you have the perfect combination of Mornington Peninsula and rugged Italian style wonderfully placed together in Capel Sound.

Open Wednesday-Sunday from 11am-late.

Please check website for further details

Owner Michelle welcomes you into Unica Cucina E Caffé with open enthusiasm. Thrilled to be sharing her space with you, she is proud to present her fine food and excellent service, which makes everyone feel at home. Chef Zedda presides over the kitchen, adding his own unique touches to every dish, which he prepares calmly and creatively to satisfy each sense. Here is a chef who instinctively creates food with feeling.

Here is a chef who brings the deliciousness of Italy to the coast of the Mornington Peninsula.

Renowned for its seafood dishes – particularly the marinara, which comes to you with a selection of fresh ingredients that change according to market availability – Unica Cucina E Caffé also offers delicious options for meat-lovers too. The fiorentina, which is a 1.2kg 90-day-aged steak, is something to behold, while the filetto di

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

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The Milbri The Milbri was established in 2o14 to bring you a dining experience that encompasses flavours from Latin America and touches of South-East Asian ‘hawker’-style foods. The venue offers versatile indoor and outdoor dining whether you’re eating alone, with family or a group of friends.

If you’re looking for an intimate dinner for two or a celebration with 50 or more, The Milbri’s modern, vibrant and boho chic atmosphere delivers. With ambient lighting, funky newspapered walls, background music and a popular bar, The Milbri is great for any night of the week.

Kick back and enjoy endless well-stocked shelves of spirits, local and imported wines, and a range of beers and brilliantly unique cocktails in a place perfect for after-work relaxing or pre-dinner drinks. There are new cocktails every week, and live music on the weekend adds to the chilled vibes.

Co-owners Chris Miller and Chris Fabri have combined their passion for food and love of extensive travel through South America to bring you a showcase of Latin food and street-style temptations. Of course, because brilliant coffee is always a must, the boys have their own unique and award-winning Milbri blend, which is crafted by the renowned roaster at Little Rebel to create the perfect way to start your day. To make things more exciting, Los Milbros, which is the catering business designed and run by the same Milbri team, can help you celebrate any occasion with the option to have your own personal bartender and waiters paired with their famous chargrilled feasts.

Open seven days from 7am-11pm Please check website for further details

The Milbri I 1183 Point Nepean Rd, Rosebud www.themilbri.com.au TheMilbri

www.eatdrinkmorningtonpeninsula.com.au

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Hawkes Farm

Growing premium produce is a given at Hawkes Farm, where the selection of fresh fruit and vegetables is always incredible. With a vast range of delicious seasonal vegetables and fresh produce

available for purchase through its farmgate and plenty of agricultural-inspired adventures to be had, this is the place to get outside and enjoy the fresh Mornington Peninsula air.

The Hawkes family have been working the land since 1974 and are thrilled to showcase other Peninsula growers’ produce alongside their own. Click and collect options are available for pre-ordering your fruit and veg with ease, or drop by to say hi and select your own. Grab a coffee and settle back in the child-friendly vegie patch while the kids free-range on the weekend, and pick up some crisp and delish hand-cut thricecooked chips from the famous food truck while you’re there.

With regular open days that provide the opportunity for tractor rides, vegie picking and plenty of fun, Hawkes Farm offers educational group tours too. Just ask Hawkes Farm when and how.

Open seven days from 8am-5pm; closed Christmas Day. Please check website for further details

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

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Sea Store Beach Café and Bar

Sea Store Beach Café and Bar opened its doors 12 months ago and has quickly become the go-to place for coffee and brunch. Now opening evenings and serving crafted cocktails, Jetty Road Beer on tap and a new vibrant coastal menu, Sea Store is the place to be day or night.

The evening menu at Sea Store is casual but stylish, with a focus on simple, fresh food full of flavour.

Seafood has to feature in a place like Rye, so expect to see fresh oysters, prawns, soft shell crab and calamari on the menu. Sea Store’s traditional hand-stretched pizzas cannot be missed either.

Meeting friends or family for a drink or meal has become more important than ever these days, and the team at Sea Store understand that doing so is one of the true joys of life. With Sea Store’s relaxed vibe, specialty coffee, modern fresh menu, cocktails and icecold beer, Sea Store Beach Café and Bar is one of the best places to come together.

Open seven days a week.

Please check social media for further details.

Sea Store Beach Café and Bar 2353 Pt Nepean Rd, Rye P: 5985 5526 I www.seastore.com.au seastorerye

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The Foyer Café and Wine Bar The Foyer Café and Wine Bar’s interior takes you back to 192os New York, where style was the name of the game. The black and white flooring and original ceiling merge perfectly with antique gold and the lively murals depicting scenes from an era that can only be described as the bee’s knees.

All-day brunch and evening tapas fuel the shenanigans.

It’s a family affair during the day at this gorgeous café, which is close enough to the sea you can smell it. Settle in with the kids while enjoying a great coffee with your eggs over easy or lunch with the locals who grace the scene. The staff here keep the conversation flowing, while Thursday nights are made for tacos and margaritas and Friday and Saturday wine bar nights offer live acoustic music.

The Foyer Café and Wine Bar has a great selection of Mornington Peninsula wines and locally sourced tapped beer, which goes down a treat with tapas-style goodies. The whisky and gin bar brings just the right amount of sophisticated glamour to the weekend revelries where lovers of this venue and their mates mingle.

With room for up to 50 patrons outside and plenty of room inside to socialise, The Foyer Café and Wine Bar brings the best of the ‘20s and ‘30s to life in modern-day Mornington Peninsula style.

Open seven days a week for breakfast and lunch and Thursday through Sunday from 8am until late.

Please check social media for further details.

The Foyer Café and Wine Bar I 1017 Point Nepean Rd, Rosebud thefoyerrosebud the_foyer_rosebud www.eatdrinkmorningtonpeninsula.com.au

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FROM SALT WATER A snapshot of Western Port fishing life with John Woolley John Woolley has been around water most of his life. Coming from a long line of fishermen, this 78-year-old salt-infused man understands what it is to be connected to the nautical way of life. From shooting mesh nets out at high water across the tops of the banks near the mangroves and ‘walking’ for flounder as a young boy, to becoming deeply passionate about preserving the history of Western Port for generations to come, this is a man who originates from salt water.

John explains: “My grandfather Ashton Woolley settled in Hastings in 1860 after sailing from Geelong to shoot game in the Western Port

region. He was so impressed with what he saw that he decided to stay and settled behind what is now the Hastings-Western Port Historical Society and married a storekeeper fisherman’s daughter named Cecilia Carstairs. That’s where the fishing connection started. He then took up the option of land at Crib Point and became a sheep grazier as well. He also built the Woolley homestead on what was the British Petroleum refinery site until recent years.”

John continues: “Fishing was a growing industry back then and was done under sail. Gillnets worked from the boats out on the bay. Enginepowered boats didn’t come in until after World War I, so you had to sail or row to get out on the water. The fishermen worked according to the tides and shot cotton mesh nets out from the boats two hours before low tide. They had to shoot them out over the stern of the boat and pull them back a couple of hours later against the tide – hopefully full of fish. The mast had to be put up and down at regular intervals to stop it blowing off while hauling the net back in.”

Ashton’s sons Jim Woolley and Bill Woolley, and then Jock Woolley and descendants, continued the fishing tradition in the region. John also had a stint fishing with his father Jock when he was 13 years old before working for a boat builder and crewing on various vessels. Bill Woolley’s ‘ice box’, where he stored his fish, still remains at Woolley’s Beach on the Crib Point-Stony Point foreshore.

Hastings offered no harbour for shipping in the late 1800s, so fishing Western Port was profitable. Large groups of eager fishermen could be seen loading their nets and water bottles made from earthenware into the boats, alongside fire tins made for cooking and boiling tea. Years later, John’s father Jock was known as the Flounder King.

John continues: “I left school at 13, and my dad said: ‘If you’re not going to go to school, you’ll have to learn fishing.’ So I went fishing with him, but that didn’t last long because of his tough approach. He used to ‘walk’ for flounder between Stony Point and Woolley’s Beach on the mudflats near the mangroves when others had stopped doing it, and I was one of the last people to walk for flounder in the same way.

I’d go out with Father in the boat and shoot the nets at high tide and wait until low tide during the night to find the flounder trapped on the mudflats. I’d strap the flounder basket lids (called ‘mud patterns’) to my gumboots and have a rope tied around my waist where I would hang sugar bags. I went with a kerosene lamp across those mudflats in the dark, making my way along the net to pick up the flounder. Then I’d lift the nets up, jiggle the flounder out, pick them up and put them in the sugar bags before tying them securely to the rope joining the nets and following the net back to the boat. We’d have to wait for the tide to float the boat before hauling the nets in and retrieving the sugar bags full of flounder. Sometimes you could hear the flounder and mullet flapping in the dark. The foxes walked out on to the mudflats to get mullet too, and one night I saw one going for the fish and trying to grab them. Meeting a hungry fox on the mudflats in the dark . . . I’ll never forget it!”

The Mornington Peninsula is full of fabulous fishing-related stories born from generations of fishing families who have cast their lines in the hope of bringing home the catch of the day. To find out more about those in the Western Port area, go to www.hwphs.org.au

Jim Woolley’s grandson Gordon Lake hauls in his mesh nets.

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Jock Woolley ‘Flounder King’ and boat John Woolley today

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BLAIRGOWRIE SORRENTO

PHOTO: STEVE BROWN

From its history-steeped streets to its holiday shacks and grand residences, the southern tip of the Peninsula is where seasonal partygoers go to kick back and relax. Here, life between the back beaches and Port Phillip is sophisticated with a coastal/city chic atmosphere. Freedom is the order of the day, whether on the sandy shores of the bay looking out over the azure sea or wandering the rugged coastal ridges and rock pools of Bass Strait.

Provedores and paddock-to-plate pioneers celebrate the region’s produce throughout the seasons here, with a dedication to offering excellence as the ferry makes its journey from Sorrento to Queenscliff. Moored yachts sway throughout the day as their white sails swing to the pulse of the breeze before travelling over the water with excited adventurers on board. The sky appears to go on for ever.

Blairgowrie, Sorrento and Portsea are renowned for magnificent real estate, delicious wining and dining, and historical significance, but these magical places are much more than this. These gorgeous villages and the terrain that surrounds them are where Mother Nature takes centre stage and deserves to take a bow. Visitors come in droves over the summer holidays with their surfboards and paddleboards as children play with sunscreen lathered on their skin, and there’s always room for an ice-cream or scrumptious sweet treat as the sun goes down over undulating briny streets.

Come visit the land of decadent dining and magnificent wining while watching the dolphins play. Come beachcomb, roam, escape and stay.

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PHOTO: STEVE BROWN

Carmel at Sorrento (P.104-105) Mr Bentley (P.106) Mubble (P.109) Panda Bakes (P.106) Panda Blairgowrie (P.107) Sorrento Trattoria (P.108)

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Carmel at Sorrento

Carmel at Sorrento Exclusive, stylish and perfectly positioned, Carmel at Sorrento is luxury accommodation for those who are seeking a sophisticated coastal vacation.

Situated on Ocean Beach Rd with all that Sorrento has to offer at your fingertips, this is holiday apartment presentation at its finest.

Escape, relaxation and delicious degustation are all part of the exquisite Carmel at Sorrento holiday experience. Six sleek threebedroom fully appointed apartments – each with their own balcony – provide enough space for the whole family, while the exclusive penthouse suite offers optimum privacy with restricted elevator access and a generous balcony. Stay a while and take in the view over Sorrento.

Carmel at Sorrento’s holiday mantra is clear: here you will unwind, dine and share time with family and friends while enjoying the unique Sorrento-style life. Set behind one of the region’s original buildings, you will feel the history of this charming coastal town come to life as soon as you arrive. Each apartment is uniquely styled and designed with the astute holidaymaker in mind. Modern interiors are decorated with chic wallpapers, quality furnishings, TVs and European appliances, and each apartment includes a large modern kitchen with walk-in pantry, a living and dining room, a laundry, two bathrooms and a powder room, plus a good-size balcony with barbecue. Netflix and Foxtel are a given.

The lavish penthouse apartment takes chic vacationing to the next level. Comfortably catering for up to six guests, this ultra-luxurious space with three bedrooms, three bathrooms and a vast terrace is ideal for wedding groups and social-minded travellers. Imagine watching the sun go down while sitting around the cosy fire pit with a glass of vino or enjoying dinner on the second covered alfresco dining terrace, which features a TV and barbecue. Nothing has been overlooked inside either. The kitchen has a dishwasher, full-size fridge, microwave,

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coffee maker, kettle, toaster, and Larsen & Thompson tea. Deluxe linen made for cool comfortable dreaming is mandatory, while the master bedroom is pure extravagance.

Carmel at Sorrento offers patrons extra excellence. Upgrade your stay with chardonnay, pinot and shiraz from Paringa Estate, a Jimmy Rum tastings and mixer pack or a family start-up kit, in-season fruit box, chocolate decadence experience or gourmet grazing box. Breakfast delivery from The Boss’s Daughter in Sorrento is available too. Whether you choose an exclusive dining package including dishes created by Mornington catering company Some Guys Food, or whether you book a Coast to Coast cocktail and degustation package where you are taken on a decadent multisensory journey by boutique bar catering company Monsieur Cocktail, Carmel at Sorrento creates holidays with theatrical flair. Why not catch a ferry to Queenscliff, visit a winery, play a round of golf or do some boutique shopping while you are there?

A world of holiday indulgence and adventure waits for you at Carmel at Sorrento. Its vision is “to welcome each guest to enjoy the complete holiday experience. Carmel at Sorrento is not just a place to stay”. Take pleasure in it.

Open seven days a week.

Please check website for further details.

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Mr Bentley Panda Blairgowrie’s newest brother, Mr Bentley, also procured its catchy name in the same manner – from owners Nicole and Jim’s furry children, Panda and Bentley. However, the menu also reflects the old English sheepdogs’ choice treat food – burgers. You’d be barking mad to miss this newest member in the takeaway game.

Amid Melbourne’s lockdown, Panda Blairgowrie pivoted and focused on takeaway burgers, with family packs being particularly popular – the ultimate comfort food. With much tastiness comes much success, and just like that the decision to open a fresh venue was on the table and launched midDecember 2020.

While the spotlight of the eatery will be on flavoursome burgers for takeaway or evening delivery*, of a morning you will be delighted to find bircher pots, granola and chia puddings served in BioPak packaging as Mr Bentley endeavours to be as sustainable as possible. How the team operates at their flagship store is reflected here with a focus on quality produce – local and organic where achievable. Takeaway coffees go hand-in-hand with a wander along the Rye Pier, while a greeting from the dogs is a bonus.

Open Monday to Friday 9am-3pm then 5pm til late, Saturday to Sunday 8am-3pm, then 5pm til late * Hours may vary seasonally; visit the website for up-to-date details. * Delivery to commence February 2021 Mr Bentley

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Mr Bentley Rye

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Panda Bakes Beginning its journey as an add-on service for Panda Blairgowrie during the turbulent Melbourne lockdown, Panda Bakes has grown with voracity.

With tantalising grazing boxes and decadent cakes, there’s no surprise that it’s here to stay.

The boxes are filled to the brim with quality produce, and wherever possible it’ll be local and organic. Vegan and gluten-free options are on offer, and you can select from the standard menu that includes Dessert, Savoury, and Sweet & Savoury, or go all out with the Ultimate Box. The capable team can also create a bespoke box to fit your budget, event or occasion or even fashion the finest cake. Seafood picnic baskets are a popular choice to enjoy by the foreshore, and adding a bottle of wine or champagne makes it sublime.

tasty treat from either location. Order online and add a picnic blanket if need be, and then collect your feast from the loveable Panda Blairgowrie or the gentleman himself, Mr Bentley.

Since also launching Mr Bentley in Rye – Panda Blairgowrie’s new sibling – customers have the added convenience of picking up a

Panda Blairgowrie Mr Bentley

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Panda Bakes pick-ups are available from the locations below.

2871 Point Nepean Rd, Blairgowrie

2379 Point Nepean Rd, Rye

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Open Monday to Friday 9am-3pm then 5pm til late, Saturday to Sunday 8am-3pm then 5pm til late * Hours may vary seasonally. Visit the website for up-to-date details * 24-72hrs notice required depending on the boxes

www.pandablairgowrie.com.au Mr Bentley Rye

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Panda Blairgowrie

Panda Blairgowrie prides itself on enchanting customers with local seasonal produce for both the café and dining menu, which includes stunning, vibrant dishes to ignite your senses. From coffee to cocktails, Panda Blairgowrie is focused on the concept of sharing – the sharing of food, wine, laughter and good vibes. Here the food philosophy is derived from respect for the Earth, endeavouring to source locally and organically where possible and being committed to sustainability – even utilising its own herb garden.

Whether you choose to embrace the seaside air and position yourself either in the north or south-facing garden areas, you’ll be refreshed in the dappled shade provided by the trees. Here you’ve got the luxury of outdoor dining areas suitable for summer entertainment among the stylish garden setting, just begging for a lazy afternoon or evening basking in the live tunes. You’re set for an afternoon of impeccable food and captivating melodies. Visit the social pages for updates on live music sessions, and bookings are advised. Meanwhile, winter sees the fireplace alight and emitting the ultimate cosy relaxation vibes within the sandstone building.

Panda Blairgowrie’s two courtyards can host a total of 100 people for outdoor dining, which is ideal as we venture into the ‘new normal’ after the pandemic. It provides the idyllic location for a private event or function. The finer details can be found on the website.

Open Monday to Friday 9am-3pm then 5pm til late, Saturday to Sunday 8am-3pm then 5pm til late.

Hours may vary seasonally. Visit the website for up-to-date details.

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2871 Point Nepean Rd, Blairgowrie

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Sorrento Trattoria Carmela D’Amore’s welcoming presence draws customers in, alongside the bright interior, delicious aromas, vibrant dishes and homely sense of Italian culture. You’d be forgiven for thinking you’d been transported to Carmela’s mother’s hometown in Sicily, where she’s been appointed town ambassador. As the owner of Sorrento Trattoria, her 16-year-old eatery, she specialises in authentic Sicilian food prepared with love and a dash of playful innovation.

Not only is Carmela a highly regarded chef here in Australia, she’s also received international acclaim. Carmela’s talents are many, both as an author – her new fourth book is available from her website – and as the ambassador for Sicilian food for Splendid Sicily. Catch Carmela’s passion for her rich heritage by joining her monthly cooking classes.

Travelling regularly to Sicily on her annual culinary and cultural tour provides inspiration for menu updates by cooking and sharing ideas with fellow chefs. Carmela leaves her son, Joseph, to head up the kitchen full time. Entice your senses with the dishes curated from fresh local and seasonal produce mingled with imported certified Italian products that are made by Italian farmers and artisans using only the traditional methods.

Open every day for lunch and dinner during the ‘high season’. For other times, check website for opening days and further details.

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

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Mubble

Sweet dreams are made of ice-cream and sorbet at Mubble, the family-owned and operated ice-creamery that creates deliciously creamy treats ready for whenever you feel the need for spoiling. Or not!

They say that home is where the heart is, and Mubble is living proof. With more than 150 flavours to choose from and with new tastes gracing this happiness-fuelled scene daily, Mubble delivers on excitement and exotic house-made excellence. Fresh fruit juices and smoothies served in biodegradable packaging makes foreshore wandering environmentally conscious easy, while cute Mubble drink bottles are available for purchase so you can do your bit by reusing. All handcrafted ice-creams and sorbets are made from only the best ingredients imported straight from Italy.

Whether you’re searching for a velvety-sweet pit stop while out and about or a selection of take-home desserts, Mubble is the place to be. Jump the queue and preselect your pistachio, snickers or vegan salted caramel ice-cream online for a speedy pick-up and to guarantee there’s always something deliciously sweet in the freezer.

Dairy-free, gluten-free and multiple vegan options are available so no one misses out on this delectable ice-cream that is made for enjoying solo or sharing.

Mubble ice-cream and sorbet are crafted by Peninsula people for anyone who loves flavour, life and lusciousness. Think decadent. Think dreamy. Think Mubble.

Open seven days a week over summer from 10am-11pm.

Off-season: Sunday-Thursday 10am-6pm; Friday-Saturday 10am-9pm Please check website for further details

Mubble I 69 Ocean Beach Rd, Sorrento and 2381 Point Nepean Rd, Rye I P: 5984 4944 I www.mubble.com.au mubbleicecream mubble_sorrento www.eatdrinkmorningtonpeninsula.com.au

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FROM VINE Mornington Peninsula vignerons celebrate region’s excellence in wine The Mornington Peninsula is grape-growing country. Here where the vines burst forth their cordons to grow leaves and then finally the cherished grapes from which our cool-climate wines originate, our vignerons deliver the best of the region’s wines to Australia and beyond.

Wine production on the Mornington Peninsula dates back to 1886, but many of the vineyards were abandoned or uprooted in the 1920s, according to Mornington Peninsula Wine records. It was at the beginning of the 1970s that several motivated vignerons recognised the region’s potential for producing cool-climate varieties due to our maritime climate and the rest, as they say, is history.

different way of assessing chardonnay and pinot noir, looking at three vintages of a wine in detail, and in the context of consistency of quality, vineyard character, and winemaking style. As the Mornington Peninsula focuses more and more on individual site characteristics and vineyard recognition, these awards allow the judges to explore the subtleties of terroir in a formal wine show format.”

David adds: “Thoroughly enjoyable classes to judge; 2019 was such a strong vintage with many, many good exhibits. Different sizes, styles and ripeness levels were all rewarded.” An eighth trophy was introduced to the awards with the addition of Best Sparkling Wine to reflect the growing reputation the region is gaining in the sparkling wine market. All entries attracted high scores, with David describing them as an “excellent class of sparkling wines traversing a range of styles and ages”.

The vignerons of the Mornington Peninsula celebrated the region’s excellence in viticulture and winemaking at one of the very few wine shows to go ahead in 2020. November set the scene for the coming together of local winemakers at the 2020 Mornington Peninsula Wine Show, hosted by Tucks, with celebrated Montalto chef Matt Wilkinson’s brilliant menu complementing the ‘four flights’ of topscoring wines. All was divine and the energy and excitement in the room was tangible as everyone looked forward to the next 12 months of winemaking.

Trophy winners included: Best Sparkling Wine – 2016 Stonier Chardonnay Pinot Noir; Best Pinot Grigio/Pino Gris – 2019 Willow Creek Pinot Gris; Best White Varietal or Blend – 2016 Crittenden Estate Cri de Coeur Savagnin; Best Chardonnay – 2018 Portsea Estate Back Beach Chardonnay; Best Red Varietal or Blend – 2019 Montalto Pennon Hill Shiraz; Best Pinot Noir – 2019 Paringa Estate The Robinson Vineyard Pinot Noir; Chardonnay Provenance Award – Crittenden Estate The Zuma Chardonnay 2018, 2017, 2014; Pinot Noir Provenance Award – Montalto Estate Pinot Noir 2019, 2015, 2012.

Congratulations to all!

Wine show committee chairman Lindsay McCall and chairman of judges David Bicknell delivered the results and the trophies across 13 categories and demonstrated the profundity of winemaking on the Mornington Peninsula. For any wine lover who has sampled some of these standout winners, the results will not surprise. Pinot noir and chardonnay continued to lead as hero varieties for the region, culminating in the Provenance Awards.

Mornington Peninsula winemakers contribute significantly to the region’s economy from an agricultural perspective and create strong tourism stimulation. After all, who doesn’t enjoy a red by the fireside in winter or a refreshing white in the full heat of summer? Then there’s the wineries themselves, where watching the world go by brings great enjoyment. Looks like 2021 is going to be a very good year for wine on the Mornington Peninsula. Cheers to that.

Lindsay explains: “The Provenance Awards were envisaged as a

Photos courtesy Mornington Peninsula Wine

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2020 Trophy Winners

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Chairman of judges David Bicknell

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Rollo Crittenden reviews the scores

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PENINSULA 2020 MP Wine Show highlights and tasting notes, Provided by Olivia Barrie of Mornington Peninsula Wine

SPARKLING Stonier 2o16 Chardonnay Pinot Noir Lovely acid drive on the palate with plenty of fresh lemon. A nice creaminess that will become more apparent with time in bottle. A balanced dry finish works well as a refreshing aperitif-style sparkling wine.

Kerri Greens 2o17 Terrestrial Flowers Chardonnay Picked in late February when bright, lively and acidic, the grapes were wild fermented in two old French barriques before going to bottle in August of the same year.

Elan Vineyard & Winery 2o17 Chardonnay A true mĂŠthode champenoise wine with pale straw, green hues and aromas of stone fruit and melon skin. With three years ageing on lees, it has a full, rich palate with great depth and roundness.

CHARDONNAY 2019 Merricks Estate 2o19 Chardonnay The palate of plush stone fruit, citrus and lemon curd is beautifully supported by secondary notes of fresh butter, grilled cashew and spicy oak. The wine is framed by a lovely line of fine acidity and the finish is long with a silky mouth feel.

Montalto 2o19 Tuerong Block Single Vineyard Chardonnay Preserved lemons, lime curd and white peach provide the aroma framework for this wine. There’s an intriguing savoury complexity also. White florals, lime, ginger, oatmeal, pastry and brioche all chime in to add extra dimension. The palate is juicy, chewy and textured with bright, natural acidity.

Yal Yal Estate 2o19 Edith Winemakers Reserve Chardonnay 2o18 A careful selection of the very best barrels, this chardonnay is vibrant and lively with excellent acidity.

Portsea Estate 2o18 Back Beach Chardonnay A complex and layered wine made from premium grapes sourced from single vineyard of low-yielding vines in Red Hill. Lifted zesty citrus aromas enhanced by subtle barrel influences and balanced by a fine textured palate.

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UNCORKED your guide to the best local wines this year PINOT GRIS/GRIGIO Paringa Estate 2o2o Pinot Gris The nose is classically varietal with pear and apple notes, which lead on to a textured, lively wine with a vibrant fruit and a bone-dry finish.

Willow Creek Vineyard 2o19 Pinot Gris Aromas of pear drops, rose floral lift, and slight redcurrant notes. Quite powerful and savoury flavours on the palate balance the softness and richness of the pear fruit. Complex and satisfying.

WHITE VARIETAL AND BLENDED WINES Phaedrus 2o2o Fiano Grown in Tuerong and picked early to capture the floral aromas and the variety’s renowned acidity. Lightly pressed, fermented with wild yeast and prepared for bottling with minimal interference.

Crittenden Estate Cri de Coeur 2o16 Savagnin A complex array of flavours, among them preserved lemon, grilled nuts and exotic spice.

Rich and unctuous with fine acidity and a fresh, memorable finish.

ROSÉ Yal Yal Rd 2o19 Pinot Noir Rosé Strawberry, orange peel, cranberry and fresh spiced quince flavours support the savoury palate of this vibrant and elegant wine.

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PINOT NOIR 2019 Ten Minutes by Tractor 2o19 Coolart Pinot Noir Selected from the best blocks on our Coolart Rd vineyard, this powerful wine offers lavish dark cherry, plum and exotic spice that is beautifully balanced by powerful fine silky tannins.

Paringa Estate 2o19 Robinson Single Vineyard Pinot Noir Intense aromas of dark cherry and spice lead on to a palate that has a solid core of dark cherry fruit and firm tannins. A long, savoury finish that is well-integrated oak gives power and structure.

Baillieu 2o19 Pinot Noir Deep, dark plum in colour, it shows aroma of dark stewed plums. The bold palate has remarkable cherry and liquorice overtones, opening up to a smooth and earthy finish.

Crittenden Estate The Zumma 2o19 Pinot Noir The Zumma pinot possesses a depth of flavour and a finesse that belies its new-world origins.

Handpicked 2o19 Collection Pinot Noir Perfect timing of our harvest rewarded us with this wine of deep colour, good palate weight and intense cherry fruits, balanced with bright natural acidity, earthy complexity and velvety tannins.

Red Hill Estate 2o19 Single Vineyard Pinot Noir Showing plush red cherries and strawberries followed by floral notes, forest floor and smokiness. On the palate it has velvety tannins and a perfect balance of fruit and secondary elements.

PINOT NOIR 2018 OR OLDER Foxeys Hangout 2o18 Red Fox Pinot Noir A brightly aromatic, gorgeous pinot noir with loads of redcurrant fruit and spice, plenty of new oak and a proper savoury grape tannin structure.

SHIRAZ Foxeys Hangout 2o19 Red Fox Shiraz Made from cool-climate hand-tended vines at our Red Hill winery, this wine is bright purple/red with aromas of blackberry, blackcurrant and leaf. Smooth, silky and deliciously drinkable with a dry, savoury finish.

Montalto Pennon Hill 2o19 Shiraz: A complex array of fragrances, plum, mulberry, raspberry, liquorice and spices all mingling effortlessly together and well supported by gentle French oak and silken tannins.

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ST ANDREWS BEACH

PHOTO: STEVE BROWN

From St Andrews Beach to Cape Schanck and on to Flinders, where the wind is untamed and the waters of Bass Strait are just the same, this is part of the Peninsula where a continuous climate rules. Here the seals saunter on the rocks of Cape Schanck while birds flurry in joyous bursts of flight and the ocean is made for surfing. The land to the west is also earmarked for delicious Mornington Peninsula produce-growing.

This is a wonderful area for environmental coastal wandering along rocky outcrops or deserted beaches where the spirit can run free. Catch a ride on a cloud and travel in your mind while listening to the sound of the waves churning. There’s no need speak; just breathe deep and let the atmosphere seep in.

From the historic township of Flinders where the fishing is fine and the streets are filled with memories of yesteryear, to Cape Schanck where the olive trees grow, this part of the Peninsula is ripe for exploration. Vintage pubs, art galleries and vibrant cafes hum with conversation over freshly brewed coffee, while award-winning cattle graze and laze looking out over the sea. Lush green pastures roll and unravel down to the coastline, where the marine life is lavish and the colours of the sky streak, swirl and glimmer.

With multi-million-dollar resorts and a golf course, plus some of the largest market gardens in the state, this region is well worth the drive to visit and flee. Feel free to sample some of the most magnificent fresh produce while you’re there, and relish in it.

The call of the wild is here. Welcome.

PENINSULA HOT SPRINGS

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Flinders General Store (P.123) In-House Dining (P.122)

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In-House Dining

Chef Jacqui Selleck creates an intimate dining experience where travel, life and laughter come together with fantastic food overlooking the golf course in Fingal. This is interactive cooking at its best with a classically French-trained chef who is passionate about high-quality produce and creating a fabulously fun and unforgettable experience.

In-House Dining cooking classes are all about great conversation and connectivity while exploring flavour and fresh Mornington Peninsula produce. You’ll learn knife skills while sharing Jacqui’s recipes and finding out about her industry ‘secrets’ while sampling a selection of sumptuous house-made canapes in Chef Jacqui’s well-appointed kitchen.

The full dining experience awaits as we all enjoy our magnificent entree, main and dessert while sharing our culinary adventures and memories.

Chef Jacqui’s 15 years’ experience from Santorini to Provence means your ‘personal’ In-House Dining cooking class delivers on technique, food composition, style and taste. Book your place with friends for the culinary adventure of a lifetime, which takes place over four hours of exuberance with like-minded culinary explorers. Places are limited, and Chef Jacqui’s passion for food will delight.

Please check Facebook for class times and further information.

Find In-House Dining on TripAdvisor and AirBnB. In-House Dining M: 0412 707 703 7 Nagles View, Fingal www.in-housedining.com.au InHouseDiningWithChefJacqui

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Flinders General Store

Flinders General Store has been servicing Flinders and the surrounding region since 1866 and is as much loved for its vast selection of all things delicious as it is for its warm and friendly service.

So much more than just a place to stock up on provisions, it is a vibrant and bustling community hub full of character, drawing you in with its charm and bringing together locals and visitors alike.

A deceptively large and light-filled interior has been carefully stocked with a comprehensive selection of all the essentials as well as a variety of enticing displays laden with gourmet produce representing the best the Peninsula has to offer.

Flinders General Store takes great pride in supporting local growers and producers and actively encourages suggestions from customers.

Browse the broad range of locally grown fruit and vegetables, artisan breads, free-range and grass-fed meat, cheese, olives, honey and a huge wine selection just to get you started. Ensure you take time out to relax and enjoy a great coffee and a bite to eat at the coffee bar.

Open seven days 7am-7pm Flinders General Store I 48-50 Cook St, Flinders I P: 5989 0207 www.flindersgeneralstore.com.au flindersgeneralstore

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FROM ORGANICS Certified organic cultivation with Wayne and Tash Shields Sometimes good things grow out of catastrophe. Life takes a turn and you either roll with the punches or give up trying.

Wayne Shields knows more about this than your average farmer.

After losing a whole season’s worth of pumpkins and seedless watermelons in the early 2ooos, which left him disillusioned and not knowing which way to go, he pulled up his socks and headed to Queensland, where the sugar cane and watermelons grow.

Tash Shields explains: “Wayne has been market gardening all of his life. His parents Sue and Rod Shields moved to Baxter in 1972, but Wayne, who is the oldest of their three children and the only one to stay in agriculture, wanted to go out on his own. He left the family farm when he was 18 to work on other local farms and was given the opportunity to manage a farm in his early 20s on the Murray River. He then moved his operation to Hillston, NSW, to grow watermelon and butternut pumpkin. That’s when the spray contamination occurred. He was using a conventional synthetic herbicide and the crops were deformed with hormonal damage from contaminated herbicide.

There was something about the mix of ingredients in the chemical. Just over 100ha of cropping was destroyed. That’s when he headed to Queensland.”

Farming folk know working on the land has its tests. Weather. Water. Pests. At its best it can be challenging. After taking some time in Queensland, Wayne returned to Ballarat to work on an organic farm growing cabbage, kale and leek and that’s when he realised how much better tasting organic produce was.

Tash continues: “When Wayne returned home to his parents’ farm in 2008 after working in NSW and realised that they hadn’t been using chemicals for a while, he decided to continue to grow everything organically. We applied for certification in 2009, and it took three years to become fully certified organic. Peninsula Fresh Organics started growing on 1.2ha in 2009 and have grown it to 16.1ha of land in Baxter (with) approximately 40 different lines of vegetables, including heirloom varieties such as carrots, spinach, rainbow chard, broccoli, leeks and radish just to name a few. We also farm 40ha at Barham on the Murray River. This helps when we have problems with the weather on the Mornington Peninsula. Sometimes, if it’s too hot or cold or wet, you end up putting all the crops back into the ground to be used as compost. The yield is certainly slower with organic growing, but we think the quality is so much better. Synthetic fertilisers may make your carrots grow faster – conventional ones grow in eight weeks – but they won’t taste as good. There’s nothing like the taste of an organic carrot.”

Becoming certified by ACO (Australian Certified Organic) takes time. First there’s the initial paperwork, farm inspections, soil samples being taken, and produce being tested for chemical residue. Then you have the annual audits as well as blind audits and testing. The list goes on, but Tash says the result has been worth it. She continues:

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“There was so much paperwork to wade through, but our farm has ‘come alive’ since becoming organic. The only problem is that everyone likes us. No one seems to visit the conventional farms around here.” By “everyone” she means ducks, aphids and other bugeating vegetable-munchers. “You know that 50 to 100 ducks can eat up to 2ha of lettuce overnight in summer? Good organic practices have pests like aphids and grubs under control. It is amazing how many frogs, bees and turtles live on the farm now, which is great. The kids love it. We have four children between us. Ted, Wayne’s oldest son who is 17, works on the farm with us.

All our farmgate produce is planted seasonally. Our leeks are in the ground for up to nine months, and if we get bad weather they may end up staying in the ground being used as compost. We are continually composting. Everything goes back into the earth. We usually do all our weeding by hand too. We opened up our farmgate in 2012 on the Baxter farm, enabling us to provide our freshly harvested certified organic produce to the locals.”

From cultivating the land to creating the finest seasonal produce, Mornington Peninsula farmers are proud to offer their harvest to you. Take some time to explore what’s in store across this diverse and prolific growing region.

LIZ ROGERS

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SOMERS BALNARRING TYABB

PHOTO: ISABELLA ROSE

The relaxed rustic life takes hold on the Western Port side of the Peninsula where fishermen first came to throw out their lines and orchardists packed their crates full of fresh produce ready to go to market in the early 1900s.

Here the authentic rural and seaside hamlets continue to grow and evolve beneath vast skyscapes that excite and invite environmental lovers in.

Each village across this region brings its own unique offering to the Mornington Peninsula produce table. From skilled butchers and bakers to artisan makers who are constantly creating new flavour sensations, this is the place where visitors come to savour all things appetising while enjoying the boutique shopping on offer. From the days when the old steam train used to travel through Balnarring and Bittern on its way to Melbourne, to modern-day international dining degustation, this part of the Peninsula delights anyone who is ready for adventure.

Somers, Balnarring, Bittern, Hastings and Tyabb attract sea and tree-changers looking for a life full of award-winning produce, terrific times and great eating. Choose your style from Japanese to Italian or modern Australian cuisine and you’ll see the difference that Mornington Peninsula growers and creators bring. Because that is the thing about folk around these parts: everything they do is presented to and for you.

Come visit the hospitality movers and shakers and wonderful winemakers here where the banksias grow and the coastline is teeming with wildlife and natural wonder. Make a date with creative café culture and friends to enjoy secluded winter getaways or endless summer sojourns.

Eat. Drink. And be happy.

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THE SOMERS GENERAL

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BITTERN HASTINGS

PHOTO: STEVE BROWN

Ed’s Hastings (P.135) Fontalina (P.136) Geonbae Korean BBQ Restaurant Hastings (P.133) Orita’s 2 (P.137) Phase Two (P.134) Steamin’ Mugs (P.132) The Heritage Balnarring (P.139) The Somers General (P.130-131)

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The Somers General

Coastal charm and a dedicated commitment to community emanates from The Somers General. With views across to Phillip Island, this captivating character-filled store, where the locals know they’ll always get more than just a fabulous feed, is a perfect blend of historical and modern-day Mornington Peninsula.

Owner-operators Zoe Proctor and Dean Atkins have very deep roots planted in this business, which was originally known as the Boulevard Café and Post Office Store when it first opened its doors in 1927. With 10 years of living the local life before purchasing The Somers General in 2019, Zoe and Dean decided to follow in the footsteps of original owners Ray Stone and family and make this cafe and store a haven for Somers folk and destination holidaymakers alike.

The Somers General crew make your visit cruisy. How could it be anything else with a deck out front to rest and relax on while taking in the magnificent views?

Known as the Somers social connector where everyone knows your name, this café/store/local hangout offers delicious house-made food crafted for nourishment plus an excellent range of artisan produce. Saunter through the shop to view the original pottery, organic skincare products, potted plants, artisan-made gifts and homewares – all hand-selected by Zoe – while waiting for your fresh and fragrant coffee. Organic Dukes Coffee is the brew of the day and both single origin and filter options are available. Dean knows his coffee inside out, so be prepared for a sensational cup. For those of you who like it cool, Nitro cold brew coffee is on tap for a creamy foamy head-refresher, while old-fashioned house-made lemonade and sodas, ginger ale and milkshakes keep the young and young at heart happy.

Don’t be surprised if you’re tasting some of The Somers General patrons’ homegrown lemons because the locals love dropping off their harvest to Dean and Zoe. Whether you’re hungry after a beachcomb or a walk with your dog, or you’re just visiting Somers because you can, The Somers General offers food to make you feel good. Focusing on comfort food with a twist, the all-day menu – which includes breakfast and lunch – delivers in the seasonal produce flavour department.

Think paddock-to-plate best-produce practice. Midweek lunches with the girls or weekend brunch with the family are full of quality Mornington Peninsula produce and pizazz, including raspberry hotcakes with ricotta cream, and chilli scrambled eggs with housemade corn flatbread. Or perhaps you’d fancy a wagyu flank steak or house-made falafel. With two decks and ample room for dining, wining or coffee-tasting inside and out, this fully licensed, canine-friendly venue ticks all the contemporary home-spun boxes brilliantly. The traditional pozzetti ice-cream fridge filled with Mubble ice-cream is ready for scooping too. Make a plan and take a break at The Somers General.

Open seven days a week from 7.30am.

Please check website for further details.

The Somers General

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2 The Boulevard, Somers

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Steamin’ Mugs Walking into Steamin’ Mugs feels like a big, warm hug. This family-owned and operated café, which offers a hearty down-to-earth menu and delicious coffee, is proud to welcome friends and family into its bright and spacious interior.

Ritesh and Ritika Gupta offer modern Australian fare for people who are craving good food. Steamin’ Mugs is open for all-day breakfast and lunch, with Ritesh serving up everything from eggs benedict, pancakes and a brekky burger through to crispy calamari, pork belly rolls and a kids’ menu that makes this the place to sit back and relax. Supervised little ones can wander and there’s separate access through the rear of the site for dog lovers and their companions to enter the caninefriendly courtyard.

The Steamin’ Mugs menu is full of traditional flavours served up with a twist. New dishes pop up regularly, while familiar favourites ensure you’ll keep on coming back for more. Takeaway is available, and you can pre-order online via the website to secure your deliciousness.

Whether you’re meeting up with mates or are treating yourself to a scrumptious brekky or afternoon sweet treat, Steamin’ Mugs is a great place to be. Dine inside or in the courtyard. Either way, you’re welcome.

Corporate and private function catering is available too.

Open 7.30am-3.30pm Tuesday to Sunday.

Please check website for further details.

Steamin’ Mugs I 24 High St, Hastings I P: 5932 5642 www.steaminmugs.com.au steaminmugshastings

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Geonbae Korean BBQ Restaurant Hastings

Geonbae brings the essence of authentic Korean barbecue to Western Port in traditional and vibrantly modern Korean style. Situated in one of the most naturally diverse and beautiful positions on the Peninsula and just moments from the Hastings shoreline, this social and sharing-motivated restaurant remains true to the Korean dining intent.

Culture, flavour and Korean core values are at the helm of creating a unique dining experience you’ll always remember, all set against Mother Nature’s magnificent backdrop.

Full table service and sensory satisfaction are delivered at Geonbae

Hastings. Each table has its own barbecue where your food is cooked.

The sound of sizzling and the aroma that emanates makes for truly tantalising theatre as the Geonbae team take you to the streets of Seoul. Banchan (small side dishes) are just as important as the leading players of barbecued prime cuts, hand-cut precisely for both visual and cooking perfection.

With seating for 50 patrons outside, Geonbae Hastings is the ideal place for enjoying exceptional southern Korean cuisine in the great outdoors. The beverage list includes a wide range of Korean beers and soju (Korean rice wines) as well as quality red and white wines and spirits to make lunch and dinner degustation easy. Sunset cocktails complete this wonderful Western Port Korean barbecue experience.

Open 11am-11pm every day, including public holidays; closed Christmas Day and Boxing Day Please check website for further details

Geonbae Korean BBQ Restaurant Hastings I 27 Marine Pde, Hastings I P: 5916 1688 I www.geonbae.com.au www.eatdrinkmorningtonpeninsula.com.au

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Phase Two Bursting on to the Balnarring café scene in 2o19 with a fresh perspective on delivering beautifully presented dishes that also taste great, Phase Two comes to you with a continued vibrancy and dedication to flavour.

This coastal hangout with city vibes offers comfy dining in its sleek and welcoming interior and is immensely popular with locals and tourists alike.

Mornington Peninsula-crafted Commonfolk coffee is the brew of choice at Phase Two, where the customer experience is paramount. Regulars and friends enjoy café favourites such as the famous Balnarring Benny – think poached eggs, pancetta, house hollandaise, herb oil and avo smash on sourdough toast.

Delicious! All dishes are made for devouring with your eyes first in this community-minded café where all-day brunch and everevolving specials are on offer.

Stop by for a smoothie or cold brew coffee, some tacos or a superfood brunch bowl and stay for the easygoing atmosphere.

The background music is on and the friendly staff always remember your name.

Open seven days from 7am.

Please check website for further details.

Phase Two I P: 5931 3141

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www.phasetwo.com.au

I Shop 11, 3050 Frankston-Flinders Rd, Balnarring Village, Balnarring

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Ed’s Hastings The man, the myth, the legend – Ed Keating’s witty humour and charm generates a relaxed vibe as if among friends laughing over a frothy at Ed’s Hastings.

He’s invented a secret gluten-free four-flour spice blend that is paired with boneless chicken and fried to create the epitome of fried chicken. Ed then outdid himself by sandwiching it in a gluten-free bun, with crispy bacon, oozing cheese and tangy aioli. It is what dreams are made of.

At Ed’s you can expect a gluten-free restaurant that also serves up milkshakes, coffee, beer and wine – and of course takeaway goodness.

Vegan and other food preferences are catered for, and you can drop by anytime to feed your family with Ed’s ready-to-go meals.

After a trip to the US, Ed and his son began experimenting with brewing beer and making fried chicken in their backyard before opening in December 2018. As the brains behind the ultimate comfort food menu, Ed has created mouthwatering cheeseburger croquettes, haloumi fries, and decadent desserts. Froth-heads will be spoilt for choice while sitting beside the one-of-a-kind wallpaper that radiates character because it’s fashioned from Ed’s old cooking magazines from the early ‘90s.

Residents and visitors alike stop by to experience Ed’s famous fried chicken, whether they’re coeliac, gluten-intolerant or neither because you truly can’t even tell it’s gluten-free.

Open Wednesday to Sunday noon-8pm.

Ed’s Hastings

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2 Olivia Way, Hastings

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Fontalina

Fontalina brings the Bay of Naples to Balnarring with an authentic Peninsula spin. This is the place where generations gather to savour traditional Italian fare made with the finest Mornington Peninsula produce. The pace is fast and friendly. The seafood is saltwater-fresh. The pizza is cooked Neapolitan-style inside woodfired ovens made by the best oven builders in Naples.

Whether you are after wood-fired octopus, scampi or fish, or a delicious pizza, Fontalina provides a serendipitous slice of Italy for you to savour. All dough is made in-house and is hand-stretched.

Each pizza is turned manually for Fontalina-baked perfection and the house-made gluten-free pizza bases continue to attract a cult following. Slowcooked osso buco, braised short rib and pork belly brings you in from the cold during winter, while Bianco Latte gelato goes down easy after beach

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stopovers in summer. Vegetarians and vegans are spoilt for choice too.

Bring your family. Meet your mates. There is a place set for everyone at Fontalina.

Fontalina is an Italian eatery for anyone who admires the spirited Italian way of life.

And if you don’t, you soon will! With beer on tap and Peninsula and Italian wines on offer, this ‘little Italy’ is a first-rate dining provider.

Open 5pm-late Wednesday to Sunday for dinner, and noon-3pm Saturday and Sunday for lunch. Open daily in January.

Shop 8, Tulum Village, Russell St, Balnarring

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P: 5983 1830

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www.fontalina.com

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Orita’s 2 Orita’s 2 brings to you all the flavours of Japanese cuisine created by a culinary master of authentic produce.

Chef Hikaru Orita prepares his pre-ordered food just for you with a dedication to detail and a commitment to each dish that means each morsel is perfection.

All produce at Orita’s 2 is grown from the Master’s garden or purchased daily.

Cooking only for one pre-order at a time to ensure his guests have his full concentration, Master chef Orita produces food that celebrates the unique character of each ingredient through simplicity and consistency. Your order receives his utmost energy and your food is prepared à la minute with passion – hence pre-ordering is recommended for an unsurpassed in-home dining experience.

Master chef Orita’s expertise in preparing traditional Japanese food and teppanyaki dishes means your in-home dining is always delicious. If you choose to dine in the restaurant, Orita’s 2’s Omakase experience, where the diner leaves the menu selection up to the Master, offers excitement and authentic flavour.

Orita’s 2’s must-try dishes include the super-fresh sashimi, homemade gyoza, yakiniku beef, soft-shell crab tempura, and the Master’s yoghurt made from home-grown fruit.

Open every day excluding Tuesday and Wednesday and available for takeaway.

Check website for details.

Orita’s 2 I Shop 17 Balnarring Village, 3050 Frankston-Flinders Rd, Balnarring I P: 5931 3232 I www.ortias2.com.au I www.eatdrinkmorningtonpeninsula.com.au

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Area photos by Isabella Rose and Steve Brown FONTALINA

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The Heritage Balnarring The Heritage Balnarring has the perfect balance of old-world charm and modern-day sleekness.

Situated on a charming property in the heart of Balnarring, this stunning dining and bar facility is built for bringing community members together. Live music on Sundays from 3-6pm sees pleasure-seekers listening to blues, acoustic or rock music as they gather in the garden or on the outdoor deck enjoying some of Mornington Peninsula’s finest wines. Carlton Draft, Melbourne Bitter, 4 Pines and Great Northern is on tap, while creative cocktails keep everybody happy.

Heritage owner-operators Tim and Paula’s keen sense of style and dedication to creating a space where people can sit back and relax has resulted in an extremely well-presented dining venue that caters to many tastes. Modern dishes capture seasonal flavours while classic pub favourites keep diners satisfied. The venue’s chef takes pride in reimagining the specials board according to produce availability and thrives on getting inventive in the kitchen. Flavours are always fresh and inviting.

The Heritage Balnarring provides multiple spaces to create memories with mates. The enclosed beer garden welcomes you with timber tables and chesterfield couches ready for unwinding in, while the outside deck, with its huge red brick fireplace, offers optimum fireside drinking and dining options.

With acreage for the kids to run free, The Heritage Balnarring is a great place to be any time of the year.

Open Wednesday to Monday 11.30am-late; closed Tuesday.

Please check website for further details.

The Heritage Balnarring 3059 Frankston-Flinders Rd, Balnarring www.theheritagebalnarring.com.au www.eatdrinkmorningtonpeninsula.com.au

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QUEENSCLIFF

PORTSEA

Wine Food Farmgate reveals the Mornington Peninsula’s most delicious secrets.

As you explore the tree-line back roads or scenic coastal drives, keep your eyes peeled for farmgates and wineries nestled in the hinterland or on our coastal piers.

It is here you will discover handpicked, hand caught and handmade delights!

Share your experience #winefoodfarmgate

FOOD AND WINE BLUE MINI EATERY, EMPORIUM, EVENTS 2 Colchester Rd, Rosebud (03) 5981 2520

CAPE RESTAURANT, RACV CAPE SCHANCK RESORT Trent Jones Dr, Cape Schanck (03) 5950 8038

DROMANA ESTATE

555 Old Moorooduc Rd, Tuerong (03) 5974 4400

ELAN VINEYARD & WINERY

PT. LEO ESTATE

TUCKS

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17 Turners Rd, Balnarring (03) 5989 7209

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3649 Frankston-Flinders Rd, Merricks | (03) 5989 9011

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1385 Mornington-Flinders Rd, Main Ridge | (03) 5931 1300

TROFEO ESTATE

85 Harrisons Rd, Dromana (03) 5981 8688

37 Shoreham Rd, Red Hill South (03) 5989 8660

136 Graydens Rd, Moorooduc (03) 5978 8455

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Alex Reed’s passion for seasonal produce Alex Reed likes to wander across the Mornington Peninsula. You may find him picking up strawberries from Sunny Ridge Strawberry Farm or selecting fresh vegetables from farmgates in Moorooduc or Dromana or Red Hill. Going from a full-time student at Frankston High to an 80-houra-week apprentice chef position when he was 18 was certainly a shock to the system. Now head chef at Pier Street Kitchen in Dromana, this seasonal produce-driven cook, who grew up on a farm in Pearcedale before moving to Frankston, says he’s just as excited about creating dishes as he’s always been.

Alex explains: “My nanna was a great cook and I loved being in the kitchen with her when I was a kid, watching everything she did. She would come up from Rosebud and give me cooking classes and I learnt a lot from her. Both my parents are teachers, and I had a very Aussie upbringing along with my brother and sister. We went on holidays to Lorne and Queensland. Just did the regular stuff. I don’t really know how it happened, but I always knew I would work with food. I did food technology in VCE and really liked it. Everyone eats with their eyes and I love the challenge of creating beautiful visual works of art on the plate, but my main fixation is working with seasonal produce. There is nothing like walking through a farmers’ market or farmgate on the Mornington Peninsula and then your eyes just pop. It may be the colour or shape or texture of the produce that attracts you, but when you find it you think, ‘I can do something with that’. That is

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the beginning of every recipe. There is never a shortage of ingredients to work with on the Mornington Peninsula.”

Alex had just finished school when he began his apprenticeship 15 years ago. It was a real eye-opener and he had to learn fast. Let’s say sink or swim. He continues: “That kitchen was fast-paced and full of hustle and bustle. The head chef at the time pushed us to the limit, but I got a great skill base. I also learnt about respect for my peers and elders and about responsibility. Apprenticeships are done differently these days, but I don’t regret one minute of it. I stayed at that establishment for six years and then went travelling for three years to Europe, Canada, Mexico and America. Travel is a vital part of being a chef. You’ve got to get out there and see, smell, touch and taste. Everything I saw while being away has led me to where I am today, and I love every style of food from classic French to German to Korean. It doesn’t really matter what style of food it is as long as the produce is top-quality. I spend a lot of time out and about picking my seasonal ingredients with a focus on fresh produce. The best freerange grass-fed beef. Free-range eggs from Somerville Egg Farm. I have a completely sustainable view to cooking. Use ingredients when in season. Use ingredients that are ethically grown and harvested. It’s simple.” Just like one of his favourite dishes, a mushroom risotto made with local mushrooms. He also likes to experiment with sweet dishes too.

Having complete creative reign at Pier Street Kitchen, which means experimenting with flavours from the Middle East to the Mediterranean and back again, Alex is keen to keep playing with food for as long as he can. He spent the first 10 years of his life as a chef working from around 9am until 1am the next morning. Those days are long gone, but his love of genuinely delicious produce certainly hasn’t diminished. Lucky he lives where he does in a place where the sea greets the hinterland and delivers endless authentic bounty.

LIZ ROGERS

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MAIN RIDGE RED HILL MERRICKS

PHOTO: ISABELLA ROSE

This is where the wineries and breweries meet with incredible dining opportunities for food and fresh produce fanatics. This is where the cellar doors are laden with cool-climate wines and wonderful distilled spirits and the provedores are thrilled to offer you sweet and savoury selections beyond your wildest dreams.

The hinterland region of the Peninsula is known for its mysterious rambling beauty and exceptional fare.

Beneath the far-reaching gums and pines there is abundance for all to share as the long winding roads take you from artisan eateries to high-end feasting restaurants, breweries and cheeseries. Travel through this enchanted place to indulge in world-class dining that is unsurpassed, for this is Chef Hat territory, where the tasting menus matter and each course comes with its own tastebud expedition.

Situated between Western Port and Port Phillip, Arthurs Seat, Main Ridge, Merricks, Point Leo, Red Hill and Shoreham are must-visit places when heading down south. Take in the view, catch a wave or walk one of the Peninsula’s many tracks while dreaming of dining alfresco or within any one of the magnificent wineries in the region. The hinterland’s orchards bear the fruit of generations past, while the farms are worked with tender loving care to make sure the rich soil can bear its optimum yield. Excellent accommodation abounds for out-of-towners who demand the best while wandering the roads least travelled.

This is grape-growing, strawberry-picking and truffle-farming terrain and there’s no need to refrain from indulging.

So don’t. You have arrived.

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SHOREHAM POINT LEO

PHOTO: ISABELLA ROSE

Cellar and Pantry (P.159) Doot Doot Doot (P.148-149) Eddies Organic Cider (P.163) Jackalope (P.148-149) Mock Red Hill Cider (P.161) Montalto (P.154-155) Mornington Peninsula Vignerons Map (P.114-119) Pt Leo Estate (P.150-151) Rare Hare (P.148-149) Red Gum BBQ (P.157) Red Hill Brewery (P.162) Red Hill Cheese (P.158) Red Hill Fresh (P.163) Red Hill Truffles (P.160) Rocky Creek Farmgate (P.162) Sunny Ridge Strawberry Farm (P.156) Tucks (P.152-153)

MONTALTO

www.eatdrinkmorningtonpeninsula.com.au

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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 jetblack, 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.

Open seven days, check website for times.

Jackalope, Rare Hare & Doot Doot Doot I P. 5931 2500 JackalopeHotelPeninsula jackalopehotels www.eatdrinkmorningtonpeninsula.com.au

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166 Balnarring Rd, Merricks North

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www.jackalopehotels.com

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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 Hat finedining 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

Pt. Leo Estate

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3649 Frankston Flinders Road, Merricks

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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 Hat modern Australian restaurant venue with a wood-fired 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, seven days from 11am; Cellar Door, Sunday-Wednesday 11am-5pm, Thursday-Saturday 11amlate; Pt. Leo Restaurant, lunch Monday-Friday from noon, Saturday and Sunday from 11.45am; dinner Thursday-Sunday from 6pm; Laura, Thursday-Monday from noon, dinner Thursday-Saturday from 6pm; Wine Terrace, lunch Friday-Sunday from noon; live music on weekends from 1pm.

P. 5989 9011 I

www.ptleoestate.com.au I

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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 estate-produced 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 winetasting 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 wine-tasting adventure in the sunshine.

Open Saturday and Sunday 11am-5pm; open extra days during summer. Please contact via phone, website or social media for peak opening times and reservations.

Tucks I 37 Shoreham Rd, Red Hill South I www.tuckswine.com.au www.eatdrinkmorningtonpeninsula.com.au

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P. 5989 8660

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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.

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.

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.

Montalto is open seven days 11am - 5pm for cellar door tastings, private picnics, outdoor Piazza dining and indoor restaurant dining.

Please contact via phone, website or social media for peak opening times and reservations.

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33 Shoreham Rd, Red Hill South

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P. 5989 8412

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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 first hand 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.

www. montalto.com.au

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Sunny Ridge Strawberry Farm Fresh is always best and that’s what you get at Sunny Ridge Strawberry Farm, where picking pristine produce is the order of the day. Known as a day-tripper’s paradise where family and friends gather to wander through the fields in search of ripe, juicy berries, Sunny Ridge Strawberry Farm offers a fresh harvest-to-mouth experience and sensory celebration. Just imagine hand-picking strawberries from rambling runners in anticipation of bursts of summer sweetness beneath Peninsula skies.

Sunny Ridge Strawberry Farm is the ideal spot to introduce kids to authentic deliciousness grown on Mornington Peninsula soil. The excitement as strawberries are found beneath the green leaves, combined with an educational introduction to where food comes from, is sure to be a memorable experience for the young ones. There’s also a café full of delicious sweet treats and desserts, including ice-cream and sorbet made from berries grown on site and a retail area showcasing jams, syrups, chocolates and pre-picked and packed strawberries and raspberries for anyone who craves them. Freeze-dried strawberries decadently coated in chocolate are highly recommended. A selection of Sunny Ridge berry-based ciders, wines and liqueurs are available for tasting.

Sunny Ridge Strawberry Farm has been a ‘must visit’ summer attraction for generations of holidaymakers on the Mornington Peninsula. Make it a part of your next visit and make some wonderful memories. Happy picking.

Open for U-Pick seven days a week from November to April Open Friday to Sunday from May to October in the off-season Please check website for further details

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Sunny Ridge Strawberry Farm 244 Shands Rd, Main Ridge P: 5989 4500 www.sunnyridge.com.au sunnyridgestrawberryfarm eatdrinkmornpen

Red Gum BBQ

You know you’re in for a treat when the smoky scent of Australia’s largest craft beer and Southern-style barbecue joint meets you in the carpark. Step inside this former truck mechanic warehouse and be instantly transported to Red Gum BBQ country, where families and foodies sit at long wooden benches listening to classic country tunes and watching the ‘pitmasters’ smoke meat at one end of the expansive dining room.

Born from a fusion of traditional family recipes and a passion for bringing people together over slow barbecue, all meat at Red Gum BBQ is free-range and grass-fed. Succulent pulled pork, beef brisket, pork ribs, chicken, beef ribs and house-made sausage melt in your mouth and are finger-licking delicious.

With a focus on slow-cooked authentic Southern BBQ cuisine, meats are traditionally smoked for 12 to 16 hours using native Australian hardwoods in the 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 sauce dripping from fingers to face. Napkins are optional.

Barbecue is best served with traditional sides, including mac ‘n’ cheese, Grandma Cobb corn, brisket chilli cheese fries or seasonal favourites such as 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 wines and Victorian craft beers on tap and served traditionally in Ball Mason jars.

The communal dining space at Red Gum BBQ has been designed to create connections.

So follow the smoke back to Red Gum BBQ for a truly authentic Aussie-smoked, Americanstyle barbecue. Available for dine-in, takeaway, catering and functions.

Open Wednesday-Sunday from 11am-9pm. Please check website for further details.

Red Gum BBQ I 87 Arthurs Seat Rd, Red Hill I P: 5989 3156 www.redgumbbq.com.au redgumbbq www.eatdrinkmorningtonpeninsula.com.au

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Red Hill Cheese Wind down and let your mind wander at Red Hill Cheese. Nestled snuggly within the Mornington Peninsula hinterland, time stands still here where the tall trees grow and an abundance of artisan cheese is created.

Red Hill Cheese is a family-run business that creates small batches of high-quality, unique cheeses to excite the palate.

Cheese enthusiasts can visit the cellar door for the full sit-down tasting experience, including sampling seasonal specials, or why not stop a while to experience life off the beaten track with a glass or two of Mornington Peninsula wine, beer or cider. Surrounded by forest, the covered deck at Red Hill Cheese acts as your own personal treehouse.

Sit back and enjoy a tasting plate with friends and forget about rushing. The property also boasts a new outdoor garden terrace.

With more than 20 years’ experience crafting cheese that makes its mark, Red Hill Cheese believes food tastes better when grown and made locally. Utilising both cow’s and goat’s milk in its on-site cheese-making process, Red Hill Cheese offers more than a dozen types of cheese, including feta styles, soft white mould cheeses, and delicious blues.

It also carries a curated range of favourite cheeses from around the world.

Walk-in groups of up to six are most welcome.

Bookings are requested for large groups.

Open Friday-Sunday 11am-5pm with extended trading hours December and January.

Please check website for further details.

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81 William Rd, Red Hill

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P: 5989 2035

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www.redhillcheese.com.au

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Cellar and Pantry Proud to be showcasing more than 8oo handpicked Mornington Peninsula products on site, Cellar and Pantry is the social central provedore with bite, right in the heart of Red Hill. This is where weekend wanderers and weekday residents gather for fresh morning coffee and end up enjoying beer and wine with friends on the deck for ‘happy days’ celebrations. Or to maybe just stop by to pick up delicious provisions!

Community is at the core of this deeply committed to excellence business. Owner/operators Dee and Joe have been sourcing the best Peninsula produce they can find for 17 years and are delighted to continue to offer a wide variety of artisan produce to customers.

Locally baked breads, cheeses, smallgoods and free-range meat are presented with care and consideration to flavour and aesthetics,

while fresh fruit and vegetables are ripe for the picking from wellstocked shelves. The wine, cider and spirit selection is impressive and exemplifies the breadth of quality of cellar ‘companions’ available across the region.

Whether you’re after a picnic basket for two or a cheese and charcuterie platter for many, Cellar and Pantry provides you with scrumptious alternatives. Gift hampers for taking a slice of the Peninsula home with you or picking up a couple of gorgeous foodie gifts for friends and family include Pinch of the Ninch and Weekend Wonder baskets stuffed full of magnificent produce.

Cellar and Pantry offers so much more than a place where the pantry food is exceptional. Outdoors, The Deck Café gets creative with toasted Turkish breads, baguettes, pies, cakes and seasonal vegetable salads, and you can also shop online to experience the finest Mornington Peninsula produce.

Cellar and Pantry makes it delectably simple.

Open 7am-7pm every day.

Cellar and Pantry 141 Shoreham Rd, Red Hill South I P: 5989 2411 www.cellarandpantry.com.au www.eatdrinkmorningtonpeninsula.com.au

Closed Christmas Day.

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Red Hill Truffles A visit to the Mornington Peninsula is a treat in itself, with the region’s unique biodiversity ranging between rural and coastal countryside.

Including a trip to Red Hill Truffles is an unforgettable bonus where visitors can experience a rustic farm setting and take home the essence of the Peninsula encapsulated in a black Périgord truffle.

Enjoy a truffle hunt with talented truffle hunting dogs, discover the origins of the coveted underground fungi, taste the dogs’ quarry, and learn how to serve truffles at home.

The flavour, texture and aroma vary between truffles and truffle farms – known as truffiere – and with every freshly harvested tuber it is possible to create a memory to treasure in your own kitchen.

Red Hill Truffles products – butter, honey, salt, mustard, aioli, and mushroom paste made with fresh truffles – are also available for sale after truffle hunts.

Truffles and truffle products can simply transform a simple dish into a sumptuous feast.

Enjoy the best of winter on the Mornington Peninsula and visit Red Hill Truffles for an experience you will want to repeat.

Open by appointment, see website for details.

Red Hill Truffles I 235 Arthurs Seat Road, Red Hill I P: 0417 190 193 I www.redhilltruffles.com I

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Mock Red Hill Mock Red Hill is a fifth-generation family-owned and operated apple orchard in the lush hinterland of the Mornington Peninsula. Much like past generations, the modern Mock family continue to nurture and nourish the land they live on and produce a range of premium biodynamic (enhanced organic) apples, pears, avocados and cherries. In addition to fruit production, Mock Red Hill is also well-known for its beverage line, which includes alcoholic ciders, sparkling and cloudy juices, and apple cider vinegar.

Mock Red Hill also houses Totally Pure Fruits, which is the Australian pioneer of freeze-drying fruit. The freeze-drying method of preservation ensures that optimum flavour is maintained without harming the nutritional value, with the finished product mimicking the texture of a meringue. A range of the fruit produced on site is available to purchase from the farmgate store.

Mardi, Demi and Sheryn, who are the youngest generation of Mocks, now invite you to join them in their cider and tapas lounge, which is situated in the converted 1940s wooden coolstore on site. Serving modern cuisine, local wines and of course all the products from their farm, Mock Red Hill is the perfect place for a weekend lunch surrounded by history and authentic produce.

Come relax beneath the alfresco-vined canopy by the old fig tree and experience the family’s farm-produce lunch and house-mixed cocktails.

Mock’s farmgate store is open for tasting paddles and takeaway sales Thursday-Monday from 10am to 5pm, and lunch is served Friday-Sunday from 11am to 4pm.

Please check website for further details.

Mock Red Hill I 1103 Mornington-Flinders Rd, Red Hill P: 5989 2242 I www.mockredhill.com.au mockredhill www.eatdrinkmorningtonpeninsula.com.au

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Red Hill Brewery Come to where the ‘sessionable’ beer and organically grown hops flourish in Red Hill. Come to Red Hill Brewery, where craft beer is balanced in flavour and ready for drinking.

Established in 2005, Red Hill Brewery can be found in a landscape of towering native trees, making it the ideal spot for spreading out and relaxing with a brew in hand. There’s a Red Hill Brewery

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new-look bar and refurbished deck for sitting back and relaxing while enjoying a seasonally inspired beer and the garden setting, while the beer-friendly food makes the ale, lager, pilsner, stout and specialty beers go down a treat.

All Red Hill Brewery’s beers are made on site in small batches with the focus on flavourful detail, and special brews highlight local produce such as cherries, honey and truffles. Think delicious truffle scotch ale brewed with Main Ridge truffles. Specialty brews are aged for up to a year in oak barrels, which are sourced from local wineries and distilleries to enhance the flavour.

88 Shoreham Rd, Red Hill South

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P: 5989 2959

Stop by to enjoy at the source or go online to buy a favourite beer for in-home enjoyment. Red Hill Brewery delivers.

Either way, you’ll be smitten by its full-bodied essence.

Open Thursday to Sunday 11am-6pm and public holidays.

Opening hours increase over summer Please check website for further details

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Rocky Creek Farmgate

Where do you go for exquisite berry flavour and an experience that brings the whole family together?

Rocky Creek Farmgate in Main Ridge. This primary producer of supremely scrumptious blueberries, cherries, raspberries, strawberries and thornless blackberries offers delicious eating while experiencing the magnificent Mornington Peninsula. Why not bring the kids for a day of picking and devouring berries with flavourful bite? You’ll have fun in the sun and get to take home your very own part of the Mornington Peninsula!

Rocky Creek Farmgate is where the scrumptious stuff grows. Operated

by Darren and Terri Cuffe, who love what they do and are dedicated to providing the best quality produce for you to enjoy, Rocky Creek Farmgate is all about fresh harvest. Grown on site in marvellous Main Ridge soil, the quality of these fresh berries is premium.

Whether you are heading to the Peninsula for the day or are on the coast for an extended stay, Rocky Creek Farmgate is the place to visit. Head to the Fruits from the Ridge website to find out more about this fabulous farmgate full of fresh berries ripe for the picking, and enjoy.

Rocky Creek Farmgate I www.fruitsfromtheridge.com.au Cnr Roberts & Mornington-Flinders roads, Main Ridge rockycreekfarmgate

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Eddies Organic Cider Award-winning Eddies Organic Cider is made with 1oo per cent certified organic apples grown on the family farm in Red Hill.

Established in December 2018, Eddies has already received gold, silver and bronze awards in the cider industry. The product has no artificial colours, flavours or additives and – most importantly – no chemicals. Eddies Organic Cider recently launched a non-alcoholic sparkling apple juice too. All products can be ordered online or purchased at local markets. Check the website or social media below for details.

Red Hill Fresh

Jump online and save time with Red Hill Fresh, the home of the freshest organically grown produce. This sixth-generation family farm on the Mornington Peninsula prides itself on offering a complete earth-to-table service.

Everything you need for fresh and healthy eating is just a click away with Red Hill Fresh. You can choose your own items or select a seasonal box of wholesome goodness online. The friendly team will carefully pick, pack and deliver straight to your door and aims to be of service by giving you more downtime with your family.

Red Hill Fresh I P: 0413 017 126 I www.redhillfresh.com.au Eddies Organic Cider I P: 0413 017 126 I www.eddiescider.com.au

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FROM PASTURE

Butchery and ethical farming practices with Sonya Wood Becoming a butcher seemed like a natural progression for Sonya Wood. As a dedicated supporter of sustainable and ethical farming practices, free-ranging animals and processing them herself has always made sense. It means less stress for the animal, which lives a happy and healthy life, and secures complete quality control.

Knowing what an animal eats and how it lives before slaughter is vitally important to this environment-first farmer and butcher. As the previous managing director of Woolumbi Farm in Tyabb and now working as a freelance butcher who is keen to jump into new sustainable farming projects, Sonya is still as committed to balanced farming practices as she always was.

She explains: “I really became a butcher by default because the butcher at Woolumbi Farm couldn’t do the work any longer and there were only two choices: either find someone else quickly or build a farm butcher’s shop. That was in September 2014 and it wasn’t easy.

The butcher’s shop was built out of three empty shipping containers joined together and it took four to five months to completely fit it out.

The concrete floor had to be poured and drainage, grease traps and refrigeration had to be organised. Then there were benches to install and electricity to be hooked up. Des Nolan, who is a retired fourthgeneration butcher from Mansfield and a friend, taught me everything I know about butchery. I spent hours watching him slicing and boning and paying attention to what size knives he was using. Then I would cut alongside him. There was so much to learn. The boning knife is the finest and you have to get as much meat off the carcass as possible.

Clean bones are the pinnacle of success.”

Sonya’s commitment to growing and processing animals fits in well

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with her belief in whole animal butchery practice. She believes that throwing out valuable parts of the animal doesn’t make sense economically or environmentally and is always excited to come up with new recipes while she is cutting the meat. For example, while working with a pork neck she may conjure up ideas of spreading the flesh with horseradish and wrapping it in bacon before cooking.

Originally an accountant before living the farm life, Sonya oversaw all aspects of Woolumbi Farm before deciding to become a freelance butcher, which gives her the freedom to do as she pleases. She continues: “Managing Woolumbi Farm taught me a lot about freeranging animals, while freelance butchery gives me opportunities I wouldn’t get otherwise. The highly industrialised side to farming has so many pitfalls. The animals waiting to be slaughtered get diseases and are so distressed. I’ve heard there are mobile abattoirs being set up as an alternative to mainstream abattoirs, which will alleviate some of that distress. The whole system needs an overhaul.”

Breeding and butchering on farm would be Sonya’s ideal way of farming livestock, but she’s not quite there yet. All stock at Woolumbi Farm is raised on organic principles, however, allowing animals to live in their natural conditions as they were meant to. All products Sonya makes are based on those principles too.

As an expert charcuterist, Sonya makes kabana, frankfurters, gourmet sausages and bacon wherever she lays down her freelance kitchen knives – and that includes Woolumbi Farm. She also makes a range of delicious condiments including relish, mustard, jam and spicy pickled cucumbers.

Accepting that some people may find her butchering way of life confronting, Sonya is committed to her craft and educating people on the ethical and sustainable way of farming on the Mornington Peninsula and beyond. To find out more about her butchering skills and her delicious selection of smallgoods, go to www.woolumbi.com LIZ ROGERS eatdrinkmornpen

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Area photos by Isabella Rose and Steve Brown

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Championing consistency and simplicity with Mark Poulter Mark Poulter is Mornington Peninsula through and through. With a cooking career spanning 30 years and a deep commitment to creating food that makes people on home turf happy, Mark is the real ‘cheffing’ deal.

Working at a fast-food outlet when he was 16, Mark recognised that a few people he knew were taking on apprenticeships. He explains: “It was hard to get a job on the Peninsula in the ‘80s so I thought I’d go to trade school. It was a good decision. There have been lots of cooking jobs along the way, but one thing has remained very important to me: consistency. Patrons need to know they are going to get the same quality food every time. That doesn’t mean they get the same dish.

I’ve never put a dish on my menu more than once in 30 years. It’s about delivering excellent simplicity; letting the local produce do its work.”

Mark went to Rosebud High, then to Padua after moving to the Peninsula from the Yarra Valley with his parents as a teenager. He completed his Year 12 studies while taking on his apprenticeship.

Cheffing from Portsea to Sorrento to Melbourne, the Hayman Islands and everywhere in between, this owner and head chef of locally renowned restaurant Veraison says being intrinsically linked to the region and its producers gives him a home-grown edge.

He continues: “Having a varied cooking experience has helped me a lot. I worked in the old tearooms in Sorrento and had to plate up 300 dishes every service. Then there’s working in the corporate dining sector at places like the Melbourne Cricket Club, race clubs and sixstar hotels. Golf clubs too. That kind of cooking is very intense, and you have to be versatile and learn how to – again – be consistent.

Covering all styles of cooking from banqueting to à la carte to bistro

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dining has helped me fine-tune my skills. I’ve even worked in a hospital kitchen. Every chef has given me something along the way and has helped me understand what to do with produce. Lots of those chefs were Swiss, German, French and English. All these experiences have led to developing my skills, but it is creating something new every time with ingredients from ‘your own backyard’ that makes it stand out.”

Mark’s parents Pauline and Michael Poulter bought land in Balnarring in the late ‘90s. They planted a vineyard and the first incarnation of Veraison – which means ‘ripen of the grape’ – was born in 2002. It took a couple of years to understand where they fitted in, but Mark says they started with what people wanted. He continues: “Veraison began at Blue Stone Lane Winery, where we served lunch and offered charcuterie platters. We grew fruit and vegetables on the land. I loved working in the garden on my days away from the kitchen. It was an inspirational garden. We grew broccoli, celery and fennel. Everything that went to flower. Carrots. There was even a 100-year-old mulberry bush. Nothing was wasted. Parsnips were made into puree. We used everything. We still do.”

Now situated right on the border of Tootgarook and Rye, Veraison remains true to its intent: know what ingredients to use and when to use them. Veraison has been No.1 on Trip Advisor for 10 years, so consistency does matter. Mark concludes: “I love hand-picking produce like crayfish, which is sourced locally right here from the sea. You’ve got to treat it nice and don’t overwork it. Slow-poach it in some butter and you can really taste it. We cook seasonally. Our menu changes when the produce is ready and that is what it is: no fuss.”

Sure, Mark has travelled overseas with his wife Cherie and sampled flavours of Morocco, Spain and Japan, but his happy place is right here on the sandy beaches of Port Phillip. His oldest son Aaron works with him in the kitchen too. Doesn’t get much better than that.

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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.

Plaza Palooza: 9am-4pm, Langwarrin Plaza, Langwarrin

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.

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 CHECK OUT OUR WEBSITES FOR MORE DETAILS

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MARKETS SECOND SATURDAY OF MONTH

FOURTH SUNDAY OF MONTH

Crib Point Community Market: Park Rd, Crib Point; 9am-1pm; market@ cpch.org.au

Mt Eliza Farmers’: Mt Eliza Village Green, 9am-1pm

Rosebud Community School: Rosebud Primary School, cnr Point Nepean & Jetty roads.

MORE

Somerville Community Market: 9am-1pm; crafts, bric-a-brac, cakes, plants and vegies; 2a Eramosa Rd West, Somerville.

SECOND SUNDAY OF MONTH Mornington Racecourse Craft: Racecourse Rd 9am-2pm. Over 300 stalls with animal farm and face painting for the kids.

THIRD SATURDAY OF MONTH Pearcedale Farmers Market: 8am-1pm, Pearcedale Community Centre, Baxter-Tooradin Rd, Pearcedale

Soul Night Market: See website for venue and times; www.unrivalledevents.com.au/soul-night-market Mt Martha South Beach Market: Boutique beachside market with more than 60 of Melbourne’s most creative markers, food and drink, art, beauty, fashion, homeware, pet products and much more, free entry, Mount Martha House Lawn, 466 Esplanade, Mount Martha, 9am-2pm, www.unrivalledevents.com.au/south-beach-market All care has been taken compiling these pages but due to the closure of many markets during COVID-19 restrictions, we apologise if some markets have been listed incorrectly. Go to www. morningtonpeninsulamagazine.com.au to view our sister magazine which lists all the Markets on the Peninsula every month.

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 Little Beauty Market: 5pm-10pm, Beauty Park, Frankston (Seasonal; www.littlebeautymarket.com.au)

4th SUNDAY EVERY MONTH 9am - 1pm Find us at the corner of Mt Eliza Way and Canadian Bay Road Proudly presented by Mt Eliza Chamber of Commerce

mtelizafarmersmarket

www.mteliza farmersmarket.com.au www.eatdrinkmorningtonpeninsula.com.au

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DIRECTORY Name

Page Address

Suburb

Phone

38 South Bar Café

23

131 Nepean Highway

Seaford

P: 9024 0138

Apple Espresso Café

36-39

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

Bass & Flinders Distillery

81

40 Collins Rd

Dromana

P: 5989 3154

Blue Mini

88-89

2 Colchester Rd

Rosebud

P:5981 2520

Boneo Road Roasters at Blue Mini

88-89

2 Colchester Rd

Rosebud

P:5981 2520

Carmel at Sorrento

105

142-146 Ocean Beach Rd

Sorrento

P: 5984 3512

Casa de Playa

49

39 Main St

Mornington

P: 5976 1276

Cellar and Pantry

159

141 Shoreham Rd

Red Hill South

P: 5989 2411

Chief’s Son Distillery

54

25/50 Guelph St

Somerville

P: 9013 0859

Chocolat of Mornington

57

Shop 6, 59 Barkly St

Mornington

P: 5976 4902

Coffee Traders

50

3 Blake St

Mornington

P: 5977 1177

Dainton Beer Brewery & Taphouse

27

560 Dandenong-Frankston Rd

Carrum Downs

P: 9775 0334

Dava Thai Towerhill

26

12/147 Frankston-Flinders Rd

Frankston South

P: 9770 0646

Dava Thai

26

35 Dava Drive

Mornington

P: 5975 2900

Dromana Estate

42-43

555 Old Moorooduc Rd

Tuerong

P: 5974 4400

Eddies Organic Cider

163

Red Hill

P: 0413 017 126

Ed’s Hastings

135

2 Olivia Way

Hastings

P: 5979 4126

Eeny Meeny Café

20

96 Young St

Frankston

Elements Eatery

90-91

90 Besgrove St

Rosebud

Finesse Catering Group

51

Mornington Peninsula, Melbourne and surrounds

P: 0410 882 766

Flinders General Store

123

48-50 Cook St

Flinders

P: 5989 0207

Flourish Café

25

44 Norman Ave

Frankston South

P: 9787 8489

Fontalina

136

Shop 8, Tulum Village, Russell St

Balnarring

P: 5983 1830

Geonbae Korean BBQ Restaurant

21

4 Kananook Creek Blvd

Frankston

P: 9783 9067

Geonbae Korena BBQ Restaurant

133

27 Marine Pde

Hastings

P: 5916 1688

Hawkes Farm

96

661 Boneo Rd

Boneo

P: 5988 6785

Higher Ground

55

5/5 Howey Rd

Mount Martha

P: 5974 4733

In-House Dining

122

7 Nagles View

Fingal

P: 0412 707 703

ItsaBurger

92

897 Point Nepean Rd

Rosebud

P: 5982 1675

Jackalope, Rare Hare & Doot Doot Doot 148-149 166 Balnarring Rd

Merricks North

P. 5931 2500

Jetty Road Brewery

78-79

12-14 Brasser Ave

Dromana

P: 5987 2754

La Onda Latin Mex

75

171 Point Nepean Rd

Dromana

P: 5904 7632

Laneway Espresso Dromana

70-71

167 Point Nepean Rd

Dromana

P: 5981 4624

( 172

P.8774 4236 www.elementseatery.com.au

eatdrinkmornpen

Name

Page Address

Suburb

Phone

Lime Spice Hawker Beach Bar

93

2389 Point Nepean Rd

Rye

P: 5910 0966

Lunar Dumplings

59

1/96 Main St

Mornington

P: 5932 5268

Martha’s Cellar

72-73

5 Waterfront Place

Safety Beach

P: 9617 5377

Martha’s Grocer

72-73

5 Waterfront Place

Safety Beach

P: 9617 5377

Martha’s Table

72-73

5 Waterfront Place

Safety Beach

P: 9617 5377

Mock Red Hill

161

1103 Mornington-Flinders Rd

Red Hill

P: 5989 2242

Montalto

154-155 33 Shoreham Rd

Red Hill South

P. 5989 8412

Mr Bentley

106

2379 Point Nepean Rd

Rye

www.mrbentley.com.au

Mubble Rye

109

2381 Pt Nepean Rd

Rye

P: 5984 4944

Mubble Sorrento

109

69 Ocean Beach Rd

Sorrento

P: 5984 4944

Nature Café Bar

22

1-3 Thompson St

Frankston

Odyssey Coffee Roasters

76

Dromana

P: 9781 5183 www.odysseycoffee.com.au

One Pear Tree

26

372 Nepean Hwy

Frankston

P: 9781 0077

Orita’s 2

137

Shop 17, 3050 Frankston-Flinders Rd

Balnarring Village

P: 5931 3232

Panda Bakes

106

2871 Point Nepean Rd

Blairgowrie

P: 5988 8261

Panda Blairgowrie

107

2871 Point Nepean Rd

Blairgowrie

P: 5988 8261

Peninsula Beverage Co.

56

42 Main St

Mornington

P: 5977 0515

Peninsula Gourmet Emporium

74

240 Boundary Rd

Dromana

P: 5981 9123

Phase Two

134

Shop 11, 3050 Frankston-Flinders Rd

Balnarring Village

P: 5931 3141

Pier Street Kitchen

77

19 Pier St

Dromana

P: 5981 4666

Pt. Leo Estate

150-151 3649 Frankston-Flinders Road

Merricks

P. 5989 9011

Rebel Donuts

43

968A Nepean Hwy

Mornington

P: 5973 5909

Red Gum BBQ

157

87 Arthurs Seat Rd

Red Hill

P: 5989 3156

Red Hill Brewery

162

88 Shoreham Rd

Red Hill

P: 5989 2959

Red Hill Cheese

158

81 William Rd

Red Hill

P: 5989 2035

Red Hill Fresh

163

Red Hill

P: 0413 017 126

Red Hill Truffles

160

235 Arthur’s Seat Rd

Red Hill

Rocky Creek Farmgate

162

Cnr Roberts & Morn-Flinders Rds

Main Ridge

P: 0417 190 193 www.fruitsfromtheridge.com.au

Sea Store Beach Café and Bar

96

2353 Point Nepean Rd

Rye

P: 5985 5526

Somerville Egg Farm

52

220 Eramosa Rd West

Moorooduc

P: 5977 5405

Sorrento Trattoria

108

20 Ocean Beach Rd

Sorrento

P: 5984 5655

Steamin’ Mugs

132

24 High St

Hastings

P: 5932 5642

ELEVATE WINE TOURS M O R N I N G T O N

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www.elevatewinetours.com.au Ph: 0402 005 002

www.eatdrinkmorningtonpeninsula.com.au

173 )

DIRECTORY continued Name

Page Address

Suburb

Phone

Sunny Ridge Strawberry Farm

156

244 Shands Rd

Main Ridge

P: 5989 4500

The Deck Est. 2013

18-19

2-4 Davey St

Frankston

P: 9783 1003

The Foyer Café and Wine Bar

97

1017 Point Nepean Rd

Rosebud

P: 0403 611 553

The Good Food Bakery

48

Shop 4, 209 Mornington-Tyabb Rd

Mornington

P: 5925 9322

The Heritage Balnarring

139

3059 Frankston-Flinders Rd

Balnarring

P: 5983 2597

The Milbri

95

1183 Point Nepean Rd

Rosebud

P: 5982 3901

The Somers General

131

2 The Boulevard

Somers

P: 0416 484 855

Tio Tapas Y Vino

40-41

16 Main St

Mornington

P: 5904 6937

Tonics @ Tully’s

36-39

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

Tucks

152-153 37 Shoreham Rd

Red Hill South

P. 5989 8660

Tully’s Corner Produce Store

36-39

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

TWØBAYS Brewing Co

80

Unit 1, 2 Trewhitt Crt

Dromana

P: 5910 0880

Two Buoys

81

209 Point Nepean Hwy

Dromana

P: 5981 8488

Unica Cucina E Caffé

94

1571 Point Nepean Rd

Rosebud West

P: 5986 1262

Vero Pasta + Wine

24

4/18-22 Beach St

Frankston

P: 8752 4209

Via Battisti

53

26 Lochiel Ave

Mount Martha

P: 5974 4999

Wildgrain Mornington

47

1 Blamey Pl

Mornington

P: 5902 8661

Woodman Estate

44-45

136 Graydens Rd

Moorooduc

P: 5978 8455

Zambrero

56

1/72 Yuilles St

Mornington

P: 5932 4605

Zero95 Pizza Bar

68-69

199-201 Point Nepean Rd

Dromana

P: 5981 9186

WINE, SPIRITS, CIDER & BEER

Bass & Flinders Distillery

81

40 Collins Rd

Dromana

P: 5989 3154

Cellar and Pantry

159

141 Shoreham Rd

Red Hill South

P: 5989 2411

Chief’s Son Distillery

54

25/50 Guelph St

Somerville

P: 9013 0859

Dainton Beer Brewery & Taphouse

27

560 Dandenong-Frankston Rd

Carrum Downs

P: 9775 0334

Dromana Estate

42-43

555 Old Moorooduc Rd

Tuerong

P: 5974 4400

Eddies Organic Cider

163

Red Hill

P: 0413 017 126

Flinders General Store

123

Flinders

P: 5989 0207

Jackalope, Rare Hare & Doot Doot Doot 148-149 166 Balnarring Rd

Merricks North

P. 5931 2500

Jetty Road Brewery

78-79

12-14 Brasser Ave

Dromana

P: 5987 2754

Martha’s Cellar

72-73

5 Waterfront Place

Safety Beach

P: 9617 5377

Mock Red Hill

161

1103 Mornington-Flinders Rd

Red Hill

P: 5989 2242

Montalto

154-155 33 Shoreham Rd

Red Hill South

P. 5989 8412

Peninsula Beverage Co.

56

42 Main St

Mornington

P: 5977 0515

Peninsula Gourmet Emporium

74

240 Boundary Rd

Dromana

P: 5981 9123

Pt. Leo Estate

150-151 3649 Frankston-Flinders Road

Merricks

P. 5989 9011

Red Hill Brewery

162

88 Shoreham Rd

Red Hill

P: 5989 2959

Sea Store Beach Café and Bar

96

2353 Point Nepean Rd

Rye

P: 5985 5526

Sunny Ridge Strawberry Farm

156

244 Shands Rd

Main Ridge

P: 5989 4500

The Deck Est. 2013

18-19

2-4 Davey St

Frankston

P: 9783 1003

The Foyer Café and Wine Bar

97

1017 Point Nepean Rd

Rosebud

P: 0403 611 553

The Heritage Balnarring

139

3059 Frankston-Flinders Rd

Balnarring

P: 5983 2597

The Milbri

95

1183 Point Nepean Rd

Rosebud

P: 5982 3901

The Somers General

131

2 The Boulevard

Somers

P: 0416 484 855

Tio Tapas Y Vino

40-41

16 Main St

Mornington

P: 5904 6937

Tucks

152-153 37 Shoreham Rd

Red Hill South

P. 5989 8660

TWØBAYS Brewing Co

80

Unit 1, 2 Trewhitt Crt

Dromana

P: 5910 0880

Two Buoys

81

209 Point Nepean Hwy

Dromana

P: 5981 8488

Vero Pasta + Wine

24

4/18-22 Beach St

Frankston

P: 8752 4209

Woodman Estate

44-45

136 Graydens Rd

Moorooduc

P: 5978 8455

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48-50 Cook St

eatdrinkmornpen

TOURING COMPANIES

Name Page Address Suburb Elevate Wine Tours 173 P: 0402 005 002 Grape and Graze Winery Tours

177

Phone

P: 0437 861 468

OTHER

Bite Local

175

Mornington Peninsula and Frankston

Boneo Road Roasters at Blue Mini

88-89

2 Colchester Rd

Rosebud

P:5981 2520

www.bitelocal.com.au

Carmel at Sorrento

105

142-146 Ocean Beach Rd

Sorrento

P: 5984 3512

Coffee Traders

50

3 Blake St

Mornington

P: 5977 1177

Finesse Catering Group

51

Mornington Peninsula, Melbourne and surrounds

P: 0410 882 766

Frankston Arts Centre

173

Playne St

Frankston

P: 9784 1965

Higher Ground

55

5/5 Howey Rd

Mount Martha

P: 5974 4733

In-House Dining

122

7 Nagles View

Fingal

P: 0412 707 703

Martha’s Grocer

72-73

5 Waterfront Place

Safety Beach

P: 9617 5377

Mr Bentley

106

2379 Point Nepean Rd

Rye

Odyssey Coffee Roasters

76

Dromana

Panda Bakes

106

2871 Point Nepean Rd

Blairgowrie

P: 5988 8261

Peninsula Gourmet Emporium

74

240 Boundary Rd

Dromana

P: 5981 9123

www.mrbentley.com.au www.odysseycoffee.com.au

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eatdrinkmornpen

PRODUCE & FARMGATES

Name

Page Address

Suburb

Phone

Cellar and Pantry

159

141 Shoreham Rd

Red Hill South

P: 5989 2411

Craft Markets Australia

170

Various locations

Emu Plains Market

170

www.untoldevents.com.au

Balnarring

Flinders General Store

123

48-50 Cook St

Flinders

P: 5989 0207

Hawkes Farm

96

661 Boneo Rd

Boneo

P: 5988 6785

Main Street Market

171

mainstreetmornington.com.au

Mornington

Martha’s Grocer

72-73

5 Waterfront Place

Safety Beach

P: 9617 5377

Mock Red Hill

161

1103 Mornington-Flinders Rd

Red Hill

P: 5989 2242

Mt Eliza Farmers Markets

171

mtelizafarmersmarket.com.au

Mount Eliza

Peninsula Gourmet Emporium

74

240 Boundary Rd

Dromana

P: 5981 9123

Red Hill Cheese

158

81 William Rd

Red Hill

P: 5989 2035

Red Hill Fresh

163

Red Hill

P: 0413 017 126

Red Hill Truffles

160

235 Arthur’s Seat Rd

Red Hill

P: 0417 190 193

Rocky Creek Farmgate

162

Cnr Roberts & Morn-Flinders Rds

Main Ridge

Somerville Egg Farm

52

220 Eramosa Rd West

Moorooduc

P: 5977 5405

Sunny Ridge Strawberry Farm

156

244 Shands Rd

Main Ridge

P: 5989 4500

The Good Food Bakery

48

Shop 4, 209 Mornington-Tyabb Rd

Mornington

P: 5925 9322

The Somers General

131

2 The Boulevard

Somers

P: 0416 484 855

Tully’s Corner Produce Store

36-39

Cnr Moorooduc Highway & Wooralla Dve

Mornington

P: 5978 8715

www.fruitsfromtheridge.com.au

ANNUAL EVENTS Due to the COVID 19 restrictions and our deadlines, it was not possible to produce an accurate list of Annual Events for 2021, please visit our website and follow us on social media as we will be posting events relating to eating and or drinking throughout the year. www.eatdrinkmorningtonpeninsula.com.au

JOIN OUR TRIBE eatdrinkmornpen

NEXT EDITION OUT OCTOBER 2021 Phone 9708 8222 for further details.

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

177 )

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eatdrinkmornpen

THE FOODIES’ GUIDE TO THE PENINSULA Restaurants, wineries and cafÊs, wine touring map, beer, cider and spirits trail, wine, food and farmgate trail, recipes and amazing stories about why the Mornington Peninsula and Frankston are a mecca for foodies.

Celebrate our pristine environment, the market gardeners, fishermen, farmers, chefs, brewers and all the wonderful places to eat and drink.

Volume 3, 2021 RRP inc gst AUS $14.99

ISSN 2652-3086