Eat.Drink Mornington Peninsula 2022 by Mornington Peninsula Magazine

mornington peninsula

2022

from earth to sea, abundance for all to share

ALL THINGS DELICIOUS ON THE MORNINGTON PENINSULA

EAT.DRINK . . .

enjoy

Hip, hip, hooray, we are out of lockdown and ready to enjoy dining out again. Welcome to Eat.Drink 2022 - the 4th annual edition of our sensational, locally-produced book, celebrating the culinary delights found on the Mornington Peninsula and Greater Frankston. Lisa Walton, her partner Archie, and the team from Mornington Peninsula Magazine once again take you on a journey through the region’s best eateries, wineries, distilleries, cideries and breweries. We chat to the incredibly talented people behind these venues. It’s 2022, time to revisit your favourites and explore the new players as we take you to over 110 foodie hot spots on a journey of deliciousness. From earth to sea, there is abundance for all to share www.eatdrinkmorningtonpeninsula.com.au

EAT.DRINK AND BE MERRY, for this year we thrive This is going to be a brilliant year for food and wine on the Mornington Peninsula, as all indicators are pointing in the right direction. We have had some of the best rainfall in a long, long time, and the Peninsula looks absolutely stunning. The grass is high, the bush is lush with wildflowers, the orchards are buzzing with life. The wineries are still celebrating the sheer magic of the 2021 vintage, while the chefs are revitalised with new energy, new ideas, and new dishes to please and impress diners in their restaurants.

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What you are holding in your hands is the premier guide to eating and drinking in Victoria’s foremost food and wine region. It was created by a dedicated team who live and breathe food and drink. For me, it was an honour to be asked to be part of the team and write for this publication, choosing some of my favourite producers, places, and faces. We don’t have to say just how challenging the past few years have been for us all. The hospitality industry, however, has copped it harder than most. It is a credit to them that they have weathered the storm and reopened their doors to welcome us in. With immense pride, our team stands beside them, supports them, and promotes them, encouraging food and wine lovers to eat and drink in their bars, cafes, bistros, pubs, and restaurants. We hope this year’s Eat.Drink Mornington Peninsula allows you to find new places to enjoy, support, and promote if you liked the experience. This year we bring you the best restaurants, from the chic eateries in our seaside towns to the award-winning winery restaurants in the green hinterland. We uncover a swathe of neighbourhood favourites and put a spotlight on some hidden gems, usually jealously guarded by locals. It was with great pleasure and pride that we read in October 2021 that the highly regarded Sydney-based Gourmet Traveller magazine announced that Red Hill restaurant Tedesca was awarded not only the Gourmet Traveller 2022 Victorian Restaurant of the Year but, more importantly, the Gourmet Traveller 2022 Restaurant of the Year. In this issue, we go behind the scenes and cover the transformation of a former rundown gallery to the nation’s best restaurant. We interview the chef and co-owner, Brigitte Hafner, and taste some sublime handmade pasta and fish cooked over wood coals. This year we are joined by award-winning wine writer Max Allen, who shares with us insights into the brilliant 2021 vintage and compares it to the challenging vintage of 2020. He takes us www.eatdrinkmorningtonpeninsula.com.au

through the way the best vintage in decades played out around the different microclimates and soil types of the Peninsula. This issue covers milestones for two of our most celebrated wineries. In 1981, Richard and Jill McIntyre, of Moorooduc Estate, founded their winery. To celebrate, we spent time with their daughter, Kate, who is now one of the heads of the 40-year-old winery, and spoke to her about why Moorooduc Estate wines continue to win over new generations of fine wine drinkers. In 1982, the first pinot noir vines were planted at Quealy Winemakers, home to the pinot family: pinot noir, pinot grigio and pinot gris. We caught up with the doyen of those wine varieties in Australia, Kathleen Quealy, and learned that making wine starts in the vineyard and how it takes a team to make great wine. In 2021, the Mornington Peninsula Shire embarked on a program that will see the farmers of the Peninsula deeply engaged in regenerative agriculture. This means that the way they raise their cattle or grow their apples, for example, is not only sustainable, it also regenerates fertility of the soil, sequesters carbon, and improves waterways and biodiversity. In this issue of Eat.Drink Mornington Peninsula, we celebrate some of those farmers and visit them on their farms. We meet a wheat farmer who is growing award-winning wheat a stone’s throw from Mount Eliza, and a family of market gardeners who sell direct to the public and have become a mecca for young regenerative farmers eager to grow food to feed many. We know you love the good things in life and appreciate quality experiences. In this one guide, we have pulled together the best of Mornington Peninsula’s food and wine experiences and gone behind the scenes to show you how some of that magic is created. Life is too short for second best, so Eat.Drink Mornington Peninsula. Enjoy! RICHARD CORNISH

SECTIONS our team PUBLISHER/DESIGNER Lisa Walton PHOTOGRAPHERS Isabella Rose Photographer Steve Brown (landscapes) WRITERS Richard Cornish, Nikki Fisher, Max Allen CLIENT RELATIONS Molly Mitchell, Anna Georgiou PUBLISHER’S ASSISTANT Hannah Scott DISTRIBUTION Archie Mitchell WEBSITE AND SOCIAL MEDIA Sinead Fay, Hannah Scott

sections Frankston and surrounds

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Mount Eliza Mornington Mount Martha Moorooduc

40-69

Safety Beach Dromana McCrae Martha Cove

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Rosebud Capel Sound Tootgarook Rye

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Blairgowrie Sorrento Portsea

114-119

St Andrews Beach to Flinders

124-125

Somers Balnarring Tyabb Bittern Hastings

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Main Ridge Red Hill Merricks Shoreham Point Leo Arthurs Seat

150-163

map Mornington Peninsula Wine Map

directories Markets 170 Directory 172

ALL ENQUIRIES 9708 8222

covers

JOIN OUR TRIBE

Styling: Chef Jacqui Selleck @inhousedining and Isabella Rose Photographer

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Photography: Isabella Rose Photographer @isabellarosephotographer Food created by chef Jacqui Selleck Recipes for these dishes can be found on pages 14-17

Published by Morn Pen Mag Pty Ltd ABN 55 621 041 512 14/1140 Nepean Highway, Mornington Victoria 3931 Phone 9708 8222

Front cover: Butter poached lobster tails with tangerine pearls Inside cover: Asparagus and black truffle with poached egg Page 3: Quince and shiraz glazed kangaroo loin Back cover: Saffron poached pears with Belgian chocolate sauce Inside back cover: Seafood supplied by The Big Fish Fish Market @thebigfish_fishmarket

TUERONG FARM

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CONTENTS Eat.Drink and be merry by Richard Cornish

Our 2021 vintage by Max Allen

Tedesca Osteria: a farmhouse restaurant by Richard Cornish

The seasons with recipes

Take a seat in jacqui’s kitchen by Nikki Fisher

From the vat, the queen of pinot by Richard Cornish

FROM SALTWATER Peninsula’s piers are without peer by Richard Cornish

Distillers display an adventurous spirit by Max Allen

FROM GRAIN Home-grown wheat that can’t be beat by Richard Cornish

FROM INDIGENOUS Exploring indigenous heritage through food by Richard Cornish

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FROM SHELL Native oyster brought back from the brink by Richard Cornish

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FROM EARTH Freshness and flavour from the farmgate by Richard Cornish

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FROM VINE Forty years at Moorooduc Estate by Richard Cornish

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Trophy-winning wines of the Mornington Peninsula

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One perfect day with Paul Mercurio by Richard Cornish

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Red Hill Show celebrates a century

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Marieke Brugman’s art of food by Nikki Fisher

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There’s more than one way to wet your whistle by Max Allen

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www.eatdrinkmorningtonpeninsula.com.au

Photo of Rahona Valley by Willow Creative

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OUR 2021 VINTAGE

is one for the ages “It’s like the old days.” This is what you’ll hear when you talk to any Mornington Peninsula winegrower about the fabulous 2021 vintage – especially if that winegrower has been around long enough to remember the old days.

When the first wave of curious Peninsula vignerons started planting vines in the region in the 1970s and ‘80s, they were attracted by its unequivocally cool climate. The maritime influence that comes with being on a southerly tongue of land poking out into the ocean between two bays means that grapes take longer to ripen, and produce wine with fine, complex, delicate flavours. Since then, though, climate change has brought the average ripening dates on the Peninsula forward by a month or more; the wines are still very high quality, but vintage – the time of year when the grapes are harvested – can be compressed and tricky, with chardonnay and pinot gris and pinot noir and syrah all clamouring to be processed in the winery at once. This wasn’t the case during vintage 2021. “The region meandered through harvest at a gentle pace rather than the rush to pick as experienced in some recent years,” says Tyson Lewis, from the Mornington Peninsula Vignerons Association. “The growers have reason to be very happy with what has found its way to tank and barrel.”

vintage report for the MPVA, delivered a yield that was back to normal. Some of the wines from this exciting vintage have started appearing already, of course. Cellar doors and restaurant fridges across the region are stuffed with pale, dry rosés and crisp pinot grigios and fragrant sauvignons from 2021, jostling to be enjoyed over summer. They’ll soon be joined by the region’s famous, fuller-flavoured white pinot gris and chardonnay, and red pinot noir and shiraz – not to mention the many unusual wine styles that can now be found on the Peninsula, such as amber-coloured skin-contact friulano and copper-coloured skin-contact pinot gris. The vintage itself may have been reminiscent of the old days, but there’s nothing old-fashioned about the wines. MAX ALLEN

Tod Dexter has been making wine on the Peninsula since 1987. He was head winemaker at Stonier for many years, has been producing wine under his eponymous Dexter label using fruit from his own vineyard since 2006, and is also consultant winemaker for Pt Leo Estate. “We picked our pinot into the third week of March this year,” says Tod. “I’ve had to swirl back through the memory banks to find the last time we did that. It was a lovely, even season, with no heat spikes. And the wines look great.” Kate McIntyre, whose parents established Moorooduc Estate 40 years ago, agrees. “They were perfect ripening conditions in 2021,” says Kate. “The right amount of rain. The right amount of sun. The wines have the right amount of flavour development, purity, complexity, and the structure to evolve beautifully. I’m very, very excited about them.” Wine lovers should be excited too. After the unforgettable challenges of 2020, when many vineyards made good wines but low crops in the vineyard meant there wasn’t enough to satisfy demand – not to mention all the problems caused by the pandemic – the 2021 season, according to the Tyson Lewis

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TEDESCA OSTERIA:

a farmhouse restaurant ( 10

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For years, Melbourne chef Brigitte Hafner carried a notebook with her everywhere she went. She had written the word ‘Tedesca’ on the cover and in the pages wrote down every single idea she had for her perfect restaurant. In her mind, she wanted a place on a farm, a place that offered warmth and generosity, where she could cook with seasons and cook over fire. That all seemed like an unachievable goal for Brigitte when she moved to Red Hill with her architect partner Patrick Ness several years ago.

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TEDESCA OSTERIA: a

farmhouse restaurant

She continued cooking at Fitzroy’s Gertrude Street Enoteca, a business she owned with business partner and wine importer James Broadway. There she and her chef prepared seasonal Italian dishes, and she worked on her column for Gourmet Traveller Magazine. Seventeen years previously, before she and James opened what was once one of Melbourne’s favourite bar/ cafes (sadly, it closed last year), she was chef for Stefano de Pieri in his famous Mildura Restaurant. Before that, she was working for Guy Grossi in his Bourke St Melbourne Italian grill. “I love simple, beautiful Italian food,” says Brigitte. “There is always a direct connection between the kitchen and what is being grown and harvested.”

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Then a few years ago, an old gallery not far from her home in Red Hill came up for sale. The old weatherboard building had many incarnations but was well known as Noel’s Gallery. “Patrick looked at it and shook his head,” says Brigitte. “But it fitted so many of my ideas for Tedesca. There was land surrounding the building and an established garden.” Together they worked on the building, turning this small gallery into a country restaurant. At its heart is a wood-fired oven and charcoal grill built from handmade Daniel Robinson bricks by a master German bricklayer and fitted out with a hand-forged iron grill. A great antique Hungarian workbench was brought

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in to be both a work surface and a dining area. Exposed copper pipes were laid to feature in the bar. A gigantic slab of Tasmanian oak was carved to form the front door. The gardens were remodelled, new paths laid, and a vineyard planted. In March 2020, Tedesca Osteria opened. With James running the front of house and beautifully eclectic cellar, Brigitte is free to run the kitchen. There is no a la carte menu at Tedesca. Brigitte serves a set menu of six dishes of seasonal food from the garden, surrounding farms, and Victorian fisheries. Sitting at the linen-covered table are mid-20th century-style chairs. With a blackened wood ceiling, whitewashed walls, and mullioned windows, the room feels like a Michelin-starred restaurant in Spain or France. Critics fell in love with Tedesca. The 2022 edition of the Gourmet Traveller Restaurant Guide awarded Tedesca not only the Victorian Restaurant of the Year but the

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much-coveted Australian Restaurant of the Year. When you visit, the meal might start with little zippoli, anchovystuffed Italian dough fritters. There is most likely a mezze of pickled vegetables, then a little salad of peas and fetta followed by the softest, most succulent charcoal-grilled calamari with fresh pita and olives. Then perhaps a pasta course of tagliatelle with lobster and fresh tomato and fragrant saffron. There could be grilled chicken, steak or duck, and perhaps some Himmel Torte with fresh berries made to her German mother’s recipe (‘Tedesca’ is Italian for ‘German’). “I want people to feel at home. I want to look after people and give them the very best food I grow or have grown for us and cook it simply and beautifully. That is what Tedesca is about.” Tedesca Osteria, 1175 Mornington-Flinders Rd, Red Hill, tedesca.com.au

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THE SEASONS

changing seasons reveal the many facets of the mornington peninsula

spring This is time of wild winds and snap downpours, interlaced with still days of blue skies and warming sun. The change of the seasons sees the blooms of the wattles give way to the dusky pinks of the heath and mottled tones of the greenhood orchids, so dense in places they form carpets of little nodding hoods under the stringybarks. Then the waters in the bays warm, the tea-tree blooms, and the snapper come in through Port Phillip Heads to breed in the bay. The warmer weather brings a flush of marine life, and the mussels in the farms in the bays gorge on the plankton and plump up and fill their shells. In the vineyards, the burnt orange and pink buds on the grapevines swell in the sun and burst, revealing tender tendrils on which the next vintage rests. The soil warms and the grass grows lush and the cattle grow fat. The orchards are a sea of white blossom that, by the end of the season, will become the first of the ripe cherries and the beginnings of the apples. Spring is a time winemakers release their early white wines and the chefs begin to plan their menus for the summer ahead.

Butter poached lobster tails with tangerine pearls Serves 4 Ingredients: 4 x 250 gm Lobster tails 250 g salted butter ¼ cup freshly squeezed lemon juice Tangerine pearls Optional: You can add fresh finely chopped parsley and tarragon to the butter sauce. Method: Firstly, place each lobster tail on a secure chopping board and using a cleaver or good kitchen scissors, cut the entire shell between the legs and carefully remove the lobster meat. You may need to cut away the entire underneath section of the shell to get all the meat out in one piece. Wash the shell and set aside if you are going to use it in your presentation. Heat up 2 frying pans, 1 to cook the shells and the other to cook the lobster. The shells can be pan fried in a mixture of butter and olive oil till they are a beautiful coral colour and set aside. In the second frying pan, put 2 tablespoons water in the pan and then slowly add the butter, a couple of cubes at a time. You want the butter to be simmering, Not Boiling

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otherwise your butter solids will separate. Place the lobster into the simmering butter and poach by spooning the butter over the meat for 6 – 8 minutes or until the core temperature comes up to 60 degrees C. A tip, if you want to retain the lovely curve shape then support the tails with tongs whilst poaching. Squeeze lemon into the pan and sprinkle with herbs if you wish. Cut the tails into medallions and place on the plate in their curved shape and cover with the beautiful pearls. Or cover with the shell and adorn with the pearls. By: Chef Jacqui Selleck of In-House Dining French Cooking Classes www.in-housedining.com.au eatdrinkmornpen

summer The days are longer and warmer. Bugs, bees and butterflies fill the air and are chased by wrens and wagtails, the dry clatter of a dragonfly eluding them all. The verdant green of the pastures hardens to the straw-yellow of hay. Great green bales dot the paddocks and the beaches begin to fill with bathers, sandcastle makers and groups of young just making a scene. The bush dries and the aroma of wood smoke and cooking steaks hangs in the still air with the summer ritual of the barbecue. As the grapes ripen, the strawberries fill to their sweet, deep, luscious red potential. The foreshore carnival joins the tents in the tea-trees, spins its wheels and colourful rides then departs for elsewhere, leaving the rest to take in those long, dry days when the sand is hot underfoot, the seatbelt buckle searing like a brand. As the sun sets over Port Phillip, the outside dining rooms fill and the pub beer gardens spill over as the band in the corner begins to play. We party into the night, some so hard they become stories – even legends – that last a generation.

Saffron poached pears with Belgian chocolate sauce, vanilla bean ice cream and roasted hazelnuts. Serves 4 Ingredients: 4 Pears 120 g Castor sugar 400ml Verjuice 200 ml medium-dry sherry 2 cups water 12 Saffron threads 1 Vanilla pod 1 Cinnamon quill 150 g dark Belgian chocolate Vanilla bean ice cream 20 g crushed roasted hazelnuts Method: Put the saffron, cinnamon, vanilla, verjuice, sherry, sugar, and water in a pot big enough to fit the pears and bring to the boil. Reduce heat and simmer while adding the peeled pears. Cover with baking paper and simmer over low heat for 20 min. Check the pears by inserting a skewer to test for tenderness. Continue to simmer if the pears are still hard. You must be able to insert a skewer without any resistance. Leave the pears to cool in the syrup. Reserve the syrup. When the pears are cool enough to handle, working from the base, gently remove the core and the seeds. To make the chocolate sauce, place 100ml syrup in a small saucepan over low heat and bring to just below a simmer. Place the chocolate in a bowl and pour over the hot syrup and stir until the chocolate is melted and smooth. To serve divide the pears between 4 serving glasses and pour over the chocolate sauce. Place a small scoop of ice cream and sprinkle with hazelnuts. Serve immediately. By: Chef Jacqui Selleck of In-House Dining French Cooking Classes www.in-housedining.com.au

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autumn One of the finest climates in the world. Still, warm days and slightly cooler nights. Day after day. The perfect conditions for grapes in the vineyards to ripen and develop their flavour. Autumn is a busy time in the hinterland with tractors pulling trailers laden with boxes of ripened grapes. In the orchards the apples ripen and ready for harvest. Many will be sent to market, some to local stores, the others crushed, fermented and bottled into cider. Out in the market gardens the tomatoes put on their finest show, plumping up their red, orange, yellow, purple and black skins – the finest time of the year for tomato salad. Corn, pumpkins, greens and beans will join them on the shelves of the Red Hill Show, now 100 years old, celebrating the bounty of the harvest during the Labour Day long weekend. The nights chill, the days shorten and the dry days give way to rain. Erupting from the still-warm soil come the field mushrooms, the slippery jacks, the pine mushrooms. They are hunted by basket-wielding foragers – blunt, stubby knives in hand – ready to separate them from the earth and unite them with butter and salt in a pan. Chefs rejoice in the crazy seasonal bounty, nuts, fungus, greens, cheese and people with appetites after long autumn walks.

Quince and Shiraz glazed Kangaroo loin with blackberries, pink peppercorns, shallot & balsamic pearls Serves 4 Ingredients: 4 Kangaroo loins Olive Oil Quince and Shiraz Glaze 80 g quince paste 200 ml Shiraz 3 tsp balsamic vinegar Garnish Blackberries Pink peppercorns Shallot & balsamic pearls Crispy kale Celeriac puree

Method Glaze: To make the glaze, in a small saucepan heat the quince paste and Shiraz over medium heat, stirring to melt the quince paste, then bring to the boil and cook for 5 minutes until it gets a little syrupy like runny honey. Remove the pan from the heat and add the balsamic vinegar and leave to cool to room temperature. (The glaze will thicken as it cools) Kangaroo Loin: Heat a frying pan over med-high heat, generously sprinkle the Kangaroo fillet with salt and drizzle with olive oil. Place onto the hot pan and sear till caramelised on all sides, then generously coat the Kangaroo all over with the glaze and return to the pan to sear again on all sides. Remove from pan and rest. To serve, place the puree with the kangaroo slice in two on top. Scatter with blackberries, pink peppercorn, and pearls. Add crispy kale for a green effect and drizzle with warm glaze. By: Chef Jacqui Selleck of In-House Dining French Cooking Classes www.in-housedining.com.au

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winter For many, winter is their favourite season on the Mornington Peninsula. The beaches are deserted, the streets of the towns and villages free from the summer crowds, and there are fewer cars on the roads and country lanes. Long walks along windswept beaches followed by long lunches by a crackling fire are some of the simple luxuries of winter on the Peninsula. Wild winds in the Southern Ocean drive giant waves into the rugged coast where the basalt cliffs meet Bass Strait between Flinders and Cape Schanck. Cellar doors have more time to take fewer visitors through their wines, brews and distilled spirits. There is something wonderful watching the steam rise from the hot springs or your puffs of white as you take on the walking trails through the bush. Ultimately, this is the time when the winemakers clean out their wineries, the mussel growers take time off and the market gardeners focus on their cabbages and brussels sprouts. Winter is a time to book a table by the window, order whatever is going to make you feel happy, get a good bottle of wine, and watch the rain fall slowly down the glass.

Asparagus and black truffle with poached egg, hollandaise sauce & parmesan tuilles Serves 4

remove from the heat and set aside.

Ingrédients :

In another small saucepan bring 5 cm water to the boil and reduce heat to a simmer. Separate 4 egg yolks into a bowl and place over the simmering pot, double boiler, add the lemon juice and whisk vigorously till it thickens. Then slowly add the warm butter a little at a time and keep whisking till until all the butter is combined. Keep warm.

2 bunches fresh asparagus with the woody ends trimmed. Salt & pepper Extra virgin olive oil 4 free range eggs for poaching ¼ cup white vinegar 30 g black truffle shaved 40 g parmesan cheese grated Hollandaise sauce: 110 g butter 4 egg yolks 1 tablespoon lemon juice Salt & white pepper Method Firstly, heat a non-stick pan, lightly sprinkle the parmesan onto the pan and cook for 2 min. Turn the heat off and allow to cool. Once cool slide out of the pan and set aside. Meanwhile, to make the hollandaise, melt butter in a small saucepan till it foams then www.eatdrinkmorningtonpeninsula.com.au

Poach the 4 eggs in a boiling pot of water and a ¼ cup white vinegar for 3 min. Remove from the pot with a slotted spoon and place on some paper towels to drain any excess liquid. Check the sauce for seasoning and add salt & pepper if needed. Drop the asparagus into boiling salted water for 1 min, remove from the water, place in a bowl, add some olive oil, salt and pepper and serve immediately onto the plate placing the poached egg on top and drizzling the hollandaise sauce over the egg. Arrange the parmesan tuilles, truffles and serve. Chef Jacqui Selleck of In-House Dining French Cooking Classes In-housedining.com.au

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TAKE A SEAT IN

jacqui’s kitchen Chef Jacqui Selleck has a long connection with the Mornington Peninsula and has honed her craft at some of this region’s finest winery restaurants. Jacqui left commercial kitchens behind to offer intimate cooking classes in her beautiful home and hasn’t looked back. Here she shares her story of life in hospitality with Nikki Fisher.

choice – and yes, I still wake up with cookbooks on my bed. My biggest influences of my career have been chef Rodney Graeme, chef Zac Poulier, chef Grant McPherson from America, and many more from here and overseas.

“I grew up in the Melbourne suburb of Mount Waverley and spent my childhood summers at Dromana and fishing with my family at Sorrento. I had always been drawn to the Peninsula, maybe because my ancestors were the original Cape Schanck lighthouse keepers. So I finally moved here in 2013 and worked as a chef at Montalto Vineyard and Olive Grove and then later at Stillwater at Crittenden Estate. I became a chef later in life after a few career moves, one being a professional dancer on stage and TV in the ‘80s.

“My experience as a chef working in some of Melbourne and Europe's best professional kitchens under the most talented, passionate, and humble chefs has made me the chef I am and allows me to help you become a better and more confident cook. The food I love to cook is French cuisine with a modern influence, elegant European cookery, and Australian cuisine, introducing native ingredients. Seasonal, sustainable, and fresh ingredients are an absolute must in my kitchen, which my kitchen garden plays a huge role in – as do my local Mornington Peninsula suppliers and producers. We have a few precious things in our life that give us pleasure and enjoyment, and cooking and eating food does just that. Therefore, I invite you to cook with me in my kitchen and to enjoy a magnificent four-course meal at my table. Book your French cooking class and dining experience or your elegant catered affair today. Bon appetite!”

“Becoming a chef in fine dining and being classically Frenchtrained was important to me and was inevitable because I used to wake up with four open cookbooks on my bed most mornings and watched every cooking show known to man. It was a hard slog as a mature apprentice, but I only wanted to learn from the best, so I dug in and it has been a great and rewarding career

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“Later I started catering as a private chef in people’s homes creating lavish and elegant dinner parties, and now I prefer to create those parties in my own magnificent home that I share with my husband, Tony. They say some chefs should stay in the kitchen for a reason, but I enjoy people and love sharing my nurturing side by teaching others how to cook the food I love to cook, to enjoy the process and to not panic in the kitchen.

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Chef Jacqui Selleck In-House Dining www.in-housedining.com.au

frankston

PHOTO: STEVE BROWN

Greater Frankston has been the hub for creatives, purveyors of fine food and movers and groovers since Joan Lindsay wrote Picnic at Hanging Rock at Mulberry Hill. With artists such as Harry McClelland, who held court with his artistic band of bohemians at what is now known as McClelland Park, this is the place where dreams and schemes gather. Jump forward to today and this ever-changing city by the bay is now home to award-winning restaurants that deliver international flavours and urban-edge café creators who provide contemporary and adventurous dining alternatives to foodie fanatics. The streets are dotted with delicious coffee, art and dining choices, while summer comes alive with waterfront activities, performing artists and Frankston residents living the good life to the gentle hum of the gateway to the Peninsula. And don’t forget the extensive outdoor dining options in Frankston and Seaford. This will be

the year of dining out, so come and enjoy this city at the top of the Peninsula. Culture and community are at the core of Frankston and surrounds. Whether it’s the hip crew getting together at one of the many bars and cafes sprouting up everywhere or the stellar arts precinct that provides world-class music, art exhibitions and performance alternatives, this is a region that’s ready to generate and activate. Big business has come to town and so have choice, selection and reinvention. From Korean to European to modern Asian cuisines plus the delivery of premium Peninsula wines and freshly brewed beer, get set to be wowed by a ramped-up version of a city with a view to Melbourne’s skyline hovering on the horizon. The vibe is cool, conversational and friendly. That’s Frankston.

ONE PEAR TREE

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AND SURROUNDS

PHOTO: STEVE BROWN

Arancini 4 All 32 Beach Café Seaford 34 Dainton Brewery & Taphouse 26 Dava Thai Towerhill 34 Flourish Café 35 Frankston Arts Centre 175 Geonbae Korean BBQ Restaurant Frankston 27 Iron River Bar & Grill 24-25 ItsaBurger 106 McClelland Sculpture Park+Gallery 31

Nature Café Bar 29 Non Solo Vino 33 One Pear Tree 37 Peninsula Organic Farmgate 36 Rebel Donuts 55 The Big Fish Fish Market 177 The Deck Est.2013 22-23 TREAND at Baxter Valley Estate 28 Vero Pasta + Wine 30

NATURE BAR CAFE

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The Deck Est.2013 Since its inception in July 2013, The Deck has been synonymous with great times, great food and great music. With a freshly renovated rooftop beer garden providing sensational bay views and a chefinspired menu, The Deck always has a lot to offer. Do not let the unassuming heritage façade fool you; thousands and thousands have been totally amazed with its stylish interior and unique ambience just waiting to be discovered. Front and centre at The Deck is the food. The modern Australian cuisine is squarely focused on providing excellent pub-style dishes but delivered with an extra level of finesse. To show how serious The Deck crew are, you need only look at their incredible head chef, Canadianborn Noel Black. Previously with the Hyatt hotel group for 11 years across two continents – including the Grand Hyatt Melbourne – chef Noel’s flavour balance and attention to the little things is exemplary. Experience classic pub favourites along with an ever-changing specials board filled with enticing dishes that reflect the best and freshest

The Deck Est.2013

seasonal produce. The restaurant menu is available for lunch (noon to 3pm) and then again for dinner (5pm to kitchen close) with a range of items including small-batch housemade arancini, chilli garlic prawns, roast pumpkin and feta salad, and The Deck’s monster parma. The Deck offers a glorious wine list showcasing local vineyards such as Crittenden and Trofeo Estate, a large range of domestic and craft beers, and ciders alongside oodles and oodles of titillating cocktails. Check out their website’s What’s On section to view all the 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, Thursday and Sunday noon-9pm; Friday and Saturday noon-10pm; The Deck Bar, Thursday-Sunday noonlate. Check website for the most up-to-date details.

2-4 Davey St, Frankston I P: 9783 1003 I www.thedeckest2013.com.au

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frankstondeckbar

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Iron River Bar & Grill

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Iron River Bar & Grill Make sure you bring a big appetite to Iron River Bar & Grill. You’ll need it! Inspired by American steakhouses, owners Rachel Bennett and Dwayne Heagney and their team work hard to bring diners big serves, bold flavours and good times. This family-owned and operated business in the heart of Frankston has become a magnet for steak lovers, burger connoisseurs, and fans of American-style barbecue.

If you’ve never tried traditional New York buffalo wings, this is the place to do it: deep-fried chicken wings coated in a spicy sauce. Or perhaps go for Cubano rolls, the kind you’d find in Florida, home of the Cuban sandwich, toasted and filled with all American flavours such as philly cheese steak. It wouldn’t be an American menu without pork ribs, cooked low and slow and smothered in sauce, just how they should be. Top-quality beef from Great Southern Pinnacle, grass-fed for life, is the steak of choice here. From wagyu to porterhouse to a whopping 500g rib eye, if you feel like steak you’re in good hands. And then there’s the burgers: 100 per cent grass-fed Great Southern Pinnacle brisket grilled to perfection and served on potato buns with all manner of condiments and fillings from classic to fancy – truffle aioli anyone? If fried chicken is more your thing, go for the southern crispy chicken burger with all the trimmings.

wings and ribs served with fries. Rachel is proud of the fact they make everything in house and focus on quality and flavour. From the bar there’s an extensive cocktail list, from classic mojito or cosmopolitan to the innovative soft-serve martini complete with heavy cream and sprinkles. For the kids and the big kids at heart, milkshakes, thickshakes and soda floats continue the American theme. When the weather’s fine, grab a table out the front and watch the world go by. Inside, there’s plenty of space for groups to spread out on brown leather banquette seating, and a big screen to catch a game. Decked out in wood panelling, tiled floor, wooden tables and metal chairs, Iron River Bar & Grill makes for a smart casual dining experience. Whether you’re having a family dinner, celebrating a birthday, or meeting for work, the team at Iron River will make you feel welcome and attend to your every need. Iron River is allergy and accessibilityfriendly. See social media for details of weekly special offers such as parma night, pork rib night, or burgers and beer. Opening hours: Monday to Friday 4pm-late; Saturday and Sunday noon-late

Chicken parmas break the American tradition, but who doesn’t love a good parma? Fried in panko crumbs with chips and salad on the side, there’s a tempting selection of parma toppings to choose from. There’s plenty of options on the kids’ menu, from a classic cheeseburger to

Iron River Bar & Grill I 435/437 Nepean Highway, Frankston I P: 8765 2498 www.eatdrinkmorningtonpeninsula.com.au

www.ironriver.com.au

ironriverbarandgrill

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Dainton Brewery & Taphouse There’s award-winning beer and plenty of good times to be had at Dainton. The team here are rightly proud of their achievements, taking out the 2020 Champion Large Brewery, 2019 and 2017 Australian Champion Craft Beer titles at the Independent Beer Awards. Not bad for a business that began with a home-brew kit.

The experimental and innovative side of craft brewing is what keeps their passion high for consistently producing interesting and well-made ales, from easy-drinking to curious and crazy. Choose from up to 18 beers on tap. Can’t decide? Order a tasting paddle. If beer’s not your thing, order local wine or cider, and there’s a great selection of smallbatch spirits too. On the bar menu, expect perfect beer-friendly food: wood-fired pizzas, house-smoked short ribs, hearty salads and mouthwatering burgers and sliders. Live music Friday through to Sunday is another drawcard, and the weekly trivia night keeps the brain cells firing. There’s a play area for the kids, and dogs are welcome in the beer garden. Friends, family, dogs, everyone’s having a good time. Dainton fans stay up to date with upcoming events – including limited-edition beer launches – by following Dainton’s socials or checking their What’s On website page. You can also enjoy Dainton beer long after your visit’s over with deliveries to your door Australia-wide. Opening hours: Wednesday 4-9.30pm; Thursday noon-10pm; Friday-Saturday noon-11pm; Sunday noon-8.30pm; closed Monday-Tuesday

Dainton Brewery & Taphouse 560 Frankston-Dandenong Rd, Carrum Downs P: 9775 0334 www.dainton.beer dainton.beer dainton.beer

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Geonbae Korean BBQ Restaurant Frankston Escape the bustle of Frankston city and head to the banks of Kananook Creek, where you can step into an authentic Korean restaurant experience at Geonbae Korean BBQ Restaurant, the first of its kind to open on the Mornington Peninsula. Now in its fifth year, Geonbae is still going strong.

Geonbae means ‘cheers’ in Korean, an apt name that reflects the convivial way this Asian cuisine is meant to be enjoyed. Groups of friends and families come together to fill the wooden booths and witness premium cuts of meat being cooked at their table over their own barbecue, an authentic feature of Korean dining. The bold flavours of this cuisine will awaken your tastebuds, and the vibrant colours of salted and fermented vegetable side dishes create a visual feast. If you’re new to Korean food, the knowledgeable and friendly staff will guide you through the varied menu. There are banquet options or a la carte. Perhaps the most well-known Korean dish is bulgogi, which translates as ‘fire meat’. It’s a dish of marinated pork or beef strips that have been cut with precision by the master chefs.

To drink, why not raise your glass with soju, a rice wine that’s the drink of choice in Korea. You can order a soju paddle and try a few to work out your favourite. Or perhaps a fruit-flavoured soju cocktail is more your thing.

If you’re seeking a dining experience that’s out of the ordinary, gather your group and head to Geonbae. Opening hours: daily from 11am11pm, including public holidays; closed Christmas Day and Boxing Day

Geonbae Korean BBQ Restaurant Frankston I 4 Kananook Creek Blvd, Frankston I P: 7023 4144 I www.geonbae.com.au GeonbaeFrankston geonbaefrankston www.eatdrinkmorningtonpeninsula.com.au

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TREAND at Baxter Valley Estate

Three generations give their energy and passion to creating a welcoming and memorable food and wine experience for visitors to this boutique winery and restaurant. From the winemaking to the cellar door and restaurant to the beautifully kept grounds, the whole family are involved in making sure visitors are well looked after. Whatever your level of wine appreciation, the team here pride themselves on being friendly and approachable. Everyone is made to feel welcome from the moment of arrival. With only 1.4ha under vine, the aim of this smaller producer is to offer a personalised experience and an impressive range of estate-made wine. From pinot noir to cabernet merlot, chardonnay to rosé and beyond, there are varietals to appeal to all palates. You will even find wines from ‘friends’ including prosecco. After a wine tasting or lunch at TREAND, the winery restaurant, you can enjoy a stroll around the dam and take in the beauty of the magnificent willow trees and enchanting gardens. The menu here makes the most of beautiful seasonal produce from neighbouring farms and special touches from TREAND’s kitchen garden and the estate’s fruit trees. Friday lunch is a la carte; on the weekend, diners can enjoy a two or threecourse menu. When the sun is shining, a table in the courtyard under the fig tree is the place to be. You’ll be so happy you put TREAND on your ‘must visit’ list. Opening hours: Friday-Sunday 11.30am-4.30pm

TREAND at Baxter Valley Estate 165 Baxter-Tooradin Rd, Baxter P: 5977 9969 www.treand.com.au

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Nature Bar Café Husband-and-wife team Amrita Arn and Bobby Ram fulfilled a lifelong dream when they opened their vegetarian and vegan café in Frankston in 2017. With no previous industry experience – just a passion for healthy, flavour-packed food and genuine hospitality – it’s a gamble that paid off. The bright and welcoming café attracts a throng of regulars and newcomers who drop in for vibrant superfood smoothie bowls, tasty cooked vegie breakfasts, buddha bowls, and plant-based ‘meat’ dishes such as burgers or tacos, all served with fresh salad. “We want to show people they can eat this way and not feel like they’re ‘missing out’,” Amrita says Youngsters will be happy with the kids’ menu, and the rustic fries or sweet potato chips. Great coffee and delicious vegan cakes made by Compassionate Kitchen and Fee in the Raw are other good reasons to visit. “We’re big on presentation and flavour. People eat with their eyes first; if food looks amazing, is healthy, tastes great and you’re full, then you’re winning.” Grab a seat inside or in the courtyard, which is a riot of colour with the tropical mural, or order your nourishing meal to go. Fully licensed and available for functions, Nature Café Bar celebrates all the important things: good food, healthy people, healthy planet. Opening hours: 8am-3.30pm seven days a week, including takeaway

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

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Vero Pasta + Wine Andrea Papapostolou is single-minded when it comes to her restaurant. As the chef and owner of Vero Pasta + Wine, she wants to keep it real – ‘vero’ meaning ‘true’ in Italian – by using the freshest seasonal ingredients, with authentic recipes and combinations of sauce and pasta that are reflective of regional cooking in Italy. Her handmade pasta is light, delicate, and delicious, and pizzas are a popular new addition to the menu. “I’ve been a chef for 15 years and have worked across a broad range of cuisines with a passion for Italian,” she says. “Vero was born out of my desire to recreate that warm Mediterranean tradition of bringing people together through food.” Andrea’s goal is to make Vero Pasta + Wine a restaurant people feel drawn to return to. 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. Crafted cocktails make aperitivo at Vero quite the buzz and invite you to move on to dinner with a selection of wines to suit your mood and occasion. Join Andrea and the team in making Vero Pasta + Wine the true heart of Frankston. Opening hours: Tuesday-Sunday 5pm-late; closed Mondays

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

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McClelland Sculpture Park+Gallery McClelland Sculpture Park+Gallery was established after a generous gift by the McClelland family to foster community engagement in the arts. It is one of the treasures of the Frankston, Langwarrin and Mornington Peninsula region. Set on 16ha of peaceful bushland, it is a place of natural beauty where you immediately feel relaxed. The bespoke modernist gallery opened in 1971, and a dynamic program of changing contemporary exhibitions is presented here each year. McClelland is the home of modern Australian sculpture and a place for all people to enjoy nature and art in harmony. Take a stroll around the lake and allow plenty of time to take in the impressive collection that consists of more than 2600 works of art, including modern and contemporary sculpture, painting, photography, works on paper and decorative arts dating from the 19th century to the present day. The café provides a welcoming space for nourishment, reflection, and conversation about the diverse artworks on display. The floor-to-ceiling windows frame the expansive view of the grounds to gaze out at over lunch, coffee or drinks. The menu and drinks list celebrates the wonderful producers on the Peninsula and changes with the seasons. The menu can be viewed on the website. The Sarah & Baillieu Myer Education Pavilion provides an inviting and private space for weddings, conferences and events. There’s a lot to love about this inspiring destination. Café opening hours: Wednesday to Sunday 10am-4pm. Please check website for updates.

McClelland Sculpture Park+Gallery I mcclellandsculptureparkandgallery www.eatdrinkmorningtonpeninsula.com.au

390 McClelland Drive, Langwarrin mcclellandgallery

P: 9789 1671

www.mcclellandgallery.com

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Arancini 4 All

When chef Crystal Dumais and her partner chef Grant White decided to quit cooking in restaurants and wineries and set up their own food business at local markets, little did they know they’d have a hit on their hands in a short time. They started out selling paleo breads and other gluten-free items and then decided, after it being a family favourite, to “give arancini a go”; they were selling out within two hours of setting up. Arancini 4 All was born. Their glutenfree risotto balls are rolled in rice crumbs and packed with flavour, such as confit duck and cointreau, chicken kiev, or roasted butternut pumpkin, danish fetta and rosemary. To give customers peace of mind, Arancini 4 All products have been tested for gluten by a microbiologist and 0.0 gluten was detected. “Grant is classically French-trained and I’m Mediterranean and Modern Australian-trained,” says Crystal. “Our whole focus is quality and flavour.” They pride themselves on all ingredients being from Victorian farmers and producers, and all packaging is biodegradable. The business is accredited by the Victorian Farmers’ Market Association, and you can buy take-home packs at various Victorian farmers’ markets every weekend. Crystal’s sister Rainbow also works in the business and their late mum Karen was a major inspiration for what they’re doing. “Mum had a gluten allergy; she instilled drive in us and was pedantic about flavour.” See their website for stockists and farmers’ market locations.

Arancini 4 All

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P: 0450 199 837

www.arancini4all.com.au

arancini4all

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Non Solo Vino

There is a piece of Italy in the heart of Frankston, thanks to Italian chef Marco and his partner Laura, who opened their deli, Non Solo Vino, in July 2020. Non Solo Vino means ‘not only wine’, a statement that is evident when you enter the inviting and neatly styled shop. There are shelves full of high-quality products imported from Italy, including a large variety of wines, as well as beers, dry pasta, flours for making bread, pasta and pizza, truffle products, and an assortment of honey and sweet biscuits, imported cheeses and cured meats. Every day Marco also makes fresh egg pasta, tagliatelle, lasagne and ravioli. Even the desserts and cakes are made by him. If you want to learn some of his cooking secrets, Marco holds cooking classes one Saturday a month. In February 2021, after many requests, Marco and Laura decided to make Non Solo Vino a real Italian restaurant, open Monday to Saturday for lunch and weekends for dinner service. They also offer takeaway lunch options. For dinner the tables are impeccably set with tablecloths, linen napkins and a tantalising menu to satisfy every customer with appetisers, homemade pasta, traditional Italian main courses and desserts, wines and beers, and impeccable service. Opening hours: Monday-Wednesday 8.30am-3.30pm; Thursday-Friday 8.30am-8pm; Saturday 11am-8pm; Sunday closed Non Solo Vino I 439 Nepean Highway, Frankston I P: 9770 1108 www.nonsolovino.com.au I non_solo_vino_australia Non Solo Vino Italian Restaurant and Deli www.eatdrinkmorningtonpeninsula.com.au

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Beach Café Seaford

Perched among the dunes overlooking the beach, Beach Cafe Seaford is just the place to meet friends and family. The tantalising dishes for breakfast include vegan and gluten-free options such as the raspberry panacotta and granola bowl, plant bowl, and an eggs benedict with your choice of ham, bacon or salmon. The sweet potato croquettes are an all-time favourite too. Feeling especially lavish? Why not try the wafflemania.

Beach Café Seaford

1/10N Nepean Highway, Pier Foreshore Reserve, Seaford

If you've worked up an appetite after your morning stroll along the beach, relax inside with an indulgent cake or out on the deck overlooking the bay for lunch with a delicious salad with Moroccan chicken. The vegetarian botanical stack is exquisite and tasty. If the scenery has you craving seafood, try the seafood combo, flathead tails, or signature crispy lemon pepper calamari served with aioli, a herb salad and beer-battered fries. Here’s an idea: sip on a takeaway coffee while you explore the beach and foreshore . . . and the dolphins are free. I

P: 8774 0470

Beach Cafe Seaford

seafordbeachcafe

Dava Thai Mornington and Towerhill Delight your tastebuds with delicious Dava Thai. Offering an exciting and diverse menu with a unique blend of bright and bold flavours both spicy and mild, Dava’s team of Thai chefs ensure the food is always authentic and prepared with the freshest ingredients. Popular dishes include chicken satay skewers, roti wraps, crispy pork belly stir-fry, crying tiger, and traditional som tum green papaya salad along with firm favourites pad thai and massaman curry. Available as takeaway, delivery or dine in with gluten-free and vegan options, you can certainly taste the heart and soul in every dish.

Dava Thai 35 Dava Drive, Mornington P: 5975 2900 Opening hours: daily from 4pm

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Dava Thai Towerhill Towerhill Shopping Centre, 147 Frankston-Flinders Rd, Frankston South P: 9770 0646 Opening hours: daily from 3pm

www.davathaifood.com.au Dava Thai davathaifood

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Flourish Café Flourish Café has become a haven for food lovers in the Frankston South community. Owners Maree and Bernie Hutchins are long-time residents who saw the potential in this out-of-the-way café when it came on the market in 2008. Under their management, Flourish has built a loyal following of café-goers who appreciate friendly service, abundant homestyle cooking, great coffee, and being part of the Flourish family.

Flourish is fully licensed, and Friday night happy hour often rambles into dinner, which is sometimes a themed menu featuring an international cuisine. Other occasional events include high tea where homemade sausage rolls, mini quiches, petit fours, ribbon sandwiches, scones with jam and cream, and homemade mini cakes are served with pots of good, hot tea. When the weather is fine, nab a seat in the lovely plant-filled courtyard and feel lucky you’re in the know.

The nearby playground and popular Sweetwater Creek walking track make Flourish a favoured destination for families and walkers wanting a delicious breakfast with the works or an energising fruit-based smoothie. At lunchtime, diners enjoy an ever-changing offering of housemade fare that might include frittata, quiche, sausage rolls, and lasagne. For something easy to take away, see the display cabinet with focaccias ready to toast, seasonal salads, and plenty of housemade cakes for dessert.

Flourish Café

44 Norman Ave, Frankston South

www.eatdrinkmorningtonpeninsula.com.au

P: 9787 8489

Opening hours: Monday to Friday 8am-3.30pm, Saturday 8am-3pm, Sunday 8am-2pm.

www.flourishcafe.com.au

Flourish Café

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Peninsula Organic Farmgate Peninsula Organic Farmgate was born out of the need to bring certified organic farmfresh vegetables from paddock direct to the consumer.

Peninsula Organic Farmgate, we’ve taken out the guesswork so you can be assured every single product at our store is 100 per cent certified organic.

Originally operating at the Peninsula Fresh Organics farm in Baxter as a true farmgate operation, it was early in 2020 when owners Tash Shields and Robbie Astone decided to expand the farmgate, opening their first official store in the Dandenong Market. A fruit and vegetable retailer for more than 40 years, Robbie wanted to bring back the basics of a quality fresh food store with personalised service, so from there, in October 2021, the pair opened their second venture, shifting their Baxter farmgate into Baxter shopping village as a fully fledged certified organic food store. The larger store allowed their shop to further expand their grocery, bread, dairy and meat selection, alongside their large array of farm-fresh fruit and vegetables, largely supplied by Tash and her husband Wayne’s family farm, Peninsula Fresh Organics. Peninsula Fresh Organics grows the largest array of certified organic vegetables in Australia and our objective was to make our farm-fresh produce accessible to the general public.

Opening hours: Wednesday-Thursday 9am-4.30pm, Friday 8.30am-5.30pm, Saturday 8.30am-4pm.

It’s never been easier to support your local organic farmer and look after your health and the health of the land your food is grown on. #organicsyoucantrust

We pride ourselves on stocking seasonal produce sourced from an array of family-run Australian certified organic farms. Too often, the term ‘organic’ is used, but unless it’s certified there is no guarantee that what you are buying is actually organic. It’s currently an unregulated claim. However, at

Peninsula Organic Farmgate I peninsulaorganicfarmgate

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94 Baxter-Tooradin Rd, Baxter I P: 5486 0216 I www.peninsulaorganicfarmgate.com penfreshorganic peninsulaorganicfarmgate penfreshorganic eatdrinkmornpen

One Pear Tree Located in a stylishly renovated weatherboard house, One Pear Tree is full of charm and stands out in the café scene for more than just its excellent coffee. A lot of thought has gone into creating an inviting space. Fresh white walls contrast with black polished wood floors, and large windows let natural light stream in, showcasing the original art, homewares, jewellery and giftware throughout the café. Whether you’re catching up with friends or family, you can count on a fabulous brekky. Start with a cold-pressed juice and be sure to add the housemade hash browns to your order. At lunch, expect a menu that changes seasonally with a focus on plenty of flavour. Being licensed, wine, beer, cider and spirits are on offer too. For morning or afternoon tea, there’s tempting housemade cakes including their best-selling classic carrot cake with cream cheese frosting. When the weather’s fine, the lush green garden is the place to be. The tables have umbrellas so there’s plenty of shade, and dogs are welcome too. If you’re short on time, order at the coffee window and take away. There’s good reason this place is Frankston’s hidden gem. Opening hours: Monday to Friday 7am-3.30pm; Saturday and Sunday 8am-3.30pm. Visit website for more details.

One Pear Tree I 372 Nepean Highway, Frankston I www.eatdrinkmorningtonpeninsula.com.au

P: 9781 0077 I

www.onepeartree.com.au

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PHOTOS AND WORDS BY RICHARD CORNISH

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FROM THE VAT

the queen of pinot Kathleen Quealy walks through her vineyard then stops. “Listen,” she says. There is a buzzing, a humming, the dry flitter of dragonflies chasing each other through the vines, bees foraging in the meadow flowers underfoot. The vineyard is alive, bursting with life. “This is where the winemaking really starts,” says the Balnarring winemaker. “It starts right here in the vineyard. Because we farm this place organically, it is in great shape, and we can make the best wine we can from the grapes.” Kathleen is a force of nature. A straight-talking female winemaker who is acknowledged by many as changing the wines we drink today. At 18, she was studying winemaking at Wagga TAFE, now Charles Sturt University. “I was showing interest in the nonmainstream grape varieties such as pinot grigio, and I was aware of the hostility of the traditional winemakers, middle-aged men,” she says. “They did not like change. But they liked what change brings.” Kathleen and her winemaking husband Kevin McCarthy arrived on the Mornington Peninsula in 1988, working at Kings Creek winery. In 1994 they drove past an old apple orchard, knocked on the orchardist’s door, and made him an offer. They named the place T’Gallant and were soon planting pinot noir, a variety the Peninsula is famous for, but not chardonnay. “I never had my heart in it,” says Kathleen. Instead, they planted the other pinots, pinot gris, and pinot grigio. “Grigio and gris work beautifully with food like seafood, snack food, spring fava beans, pesto, pasta and cheese, asparagus,” she says. They also turned dining on its head, along with their chef Lou Lechte, with the casual and rustic La Baracca restaurant serving casual, seasonal dishes that worked beautifully with their wines. They also enlisted Cameron Russell to lead autumn mushroom tours which ended in pinot noir tasting in the barrel room. Kathleen remembers one guest being Gough Whitlam. When T’Gallant was sold to what is now www.eatdrinkmorningtonpeninsula.com.au

Treasury Wine Estates in 2003, Kevin stayed on as winemaker. Kathleen concentrated on developing her next venture, Quealy Winemakers. They bought an existing vineyard on Bittern-Dromana Rd that year. They complemented the pinot noir vines with a mix of mostly unknown Italian varieties such as friulano, moscato giallo, riballa giallo and marvia. Kathleen worked on her style of winemaking, developing her unique European style of beautiful soft, generous-bodied wines. She opened a cellar door by simply putting a door between two barrels in the cellar. Over the past 19 years, Kathleen has slowly handed the reins of Quealy over to their son Tom. He works alongside Kevin in what Kathleen calls ‘The Collective’. The team continues to make elegant and egalitarian wines that are of outstanding value for their quality. The cellar door has grown up into a smart casual place to try and buy the wines and meet the family. “We make a lot of wine, and if we keep the prices reasonable, people can afford it. Wine is not about being exclusive. We make wine to be enjoyed by all.” Quealy Winemakers 62 Bittern-Dromana Rd, Balnarring quealy.com.au

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MORNINGTON

PHOTO: STEVE BROWN

Along the coast of Port Phillip, where the angling boats banter and the yachts hoist their sails, is the place where families gather and visitors connect. Streets meander with their leafy guardians swaying and eclectic villages buzz with the sound of shoppers, diners, music and laughter. This is the space where shopping, dining and endless entertainment collide to provide a very special life. Outside the streets are alive with the sounds of diners and music as these villages embrace outdoor dining opportunities. Coffee culture rules, with global food and live music venues just around the corner and the Mornington Peninsula wineries only moments away. Gather your friends to find farm-fresh organic produce and award-winning fine food merchants, wine bars and distilleries, or venture into one of the coastal pubs

with seafaring folk to enjoy a Peninsula-made brew. Diversity reigns from the undulating thoroughfares of Mount Eliza and Mount Martha to the windswept salty streets of Mornington and the rural plains of Moorooduc. Industrial estates overflow with art, food and coffee-crafting innovators who are driving the metamorphosis of a region that is determined to expand and stand on its own two very creative coastal feet. Premium Italian, Mexican and waterfront seafood dining delivers while the wide selection of wineries offer up long, lazy tastings and grazings. So close to Melbourne and yet far enough away, come stay with people who understand hospitality. From cellar door to luxury getaway, there’s more to explore than ever before on the Mornington Peninsula. Whether this is your home or you are visiting, we know you will enjoy.

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MOOROODUC

PHOTO: STEVE BROWN

400 Gradi 50-51 Assaggini 57 Chief’s Son Distillery 59 Chocolat of Mornington 61 Dava Thai 34 Dromana Estate 48-49 Finesse Catering Group 56 Flock Café 63 La Sorella 62 Main Street Market 170 Manhattan in Mornington 69 Mount Eliza Farmers’ Market 171 Peninsula Beverage Co. 68 Peninsula Chauffeurs 173

Pure Peninsula Honey 64 Rebel Donuts 55 Soeur Crêperie 67 Somerville Egg Farm 58 Squires Loft Mornington 46-47 Ten Sixty One 65 The Cocktail Studio 66 The Corner Pantry 52 The Good Food Bakery 60 Tully’s Corner Produce Store 42-45 Two to Tango 53 Via Battisti 54 Zambrero Mornington 68

TULLY’S CORNER PRODUCE STORE

www.eatdrinkmorningtonpeninsula.com.au

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Tully’s Corner Produce Store Since opening 18 years ago, Tully’s Corner Produce Store has transformed from a humble shed where apples and pears were sold to an unrivalled foodies’ destination on the Mornington Peninsula. You’ll be hard-pressed to name a food item that isn’t stocked at this impressive food emporium. Sure, you can stop by and grab something delicious on the fly, but to truly enjoy all that’s on offer here, go when your time is plentiful and prepare to be inspired. Tully’s evolution is quite remarkable: from a simple fresh produce-based business to an outstanding offering of seriously fresh fruit and vegetables, gourmet butchery, delicatessen, grocery section, florist’s, café, and juice bar. Whether you need some pantry basics to get you through the week or you’re planning a decadent dinner party menu with specialist ingredients, Tully’s is the place to shop. Set on 16ha, there’s ample parking, making it easy to stop in for a quick cold-pressed juice or health-giving superfood smoothie from Tonics@Tully’s, the juice and cold-press coffee bar at the entrance to the main store. Dream up your own juice or smoothie flavour combo or order from the tried and tested menu recommendations. Tonics@Tully’s offers convenience and nutrition with its ready-to-go superfood bowls, fruit salad cups, and wraps filled with rainbows of salad. The ingredients are supplied by Tully’s so you can count on them being super-fresh, seasonal and often local. Tonics’ range of raw, vegan, gluten-free, and refined sugar-free treats from local artisan suppliers mean treats for everyone whatever their dietary requirement. If you’re here to shop for more than a healthy snack, venture into the main store. On your way in, the stunning display of seasonal blooms at Tully’s Flowers will grab your attention. Keeping with the local supplier preference that is the foundation of this business, Tully’s works with flower growers from Red Hill, Main Ridge and Pearcedale, buying direct from the grower. There’s a full-time florist on hand to help you decide – which isn’t easy. The rustic shed is packed daily with vibrant bunches and carefully put-together arrangements, including magnificent locally grown natives. Tully’s Flowers has you sorted with beautiful flowers for home, gifts, or even weddings and events. Inside Tully’s the first thing you’ll notice is the care and attention put into the store presentation. It really is a visual feast. Looks only ever tell one part of the story, though, and there’s good reason why locals and tourists return to Tully’s again and again. Tully’s have spent years building relationships with farmers and suppliers to ensure that their customers are treated to the best of the best every time they visit. Each area at Tully’s has its

own manager and team who have excellent product knowledge and take pride in the work they do. They’re easy to find and are always available to help. In the fresh produce section there’s seemingly every fruit and vegetable you can imagine, and even some exotic fruits that you’ve perhaps never heard of. Tully’s expert fruiterers hand-select the produce from local growers and markets. By shopping at Tully’s you’re supporting local growers and local families. Over in the European-inspired continental delicatessen, the friendly team can talk you through the extensive cheese selection, including locally made cheeses; there’s all manner of charcuterie, and a tempting selection of exquisite handmade pastries and cakes. And of course there’s excellent bread to go with all that cheese and salami. Across the way, head butcher Glenn and his team turn out the Peninsula’s finest homemade sausages and hamburgers and source premium-quality grass-fed beef and lamb, chicken and pork. These experienced butchers practise nose-to-tail continues over page

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Tully’s Corner Produce Store butchering, meaning nothing is wasted and a wide variety of cuts are always on offer. In the dry goods grocery section you’ll find everything from awardwinning olive oil to vinegars and mustards to locally made muesli and granola. Again, the emphasis is on supporting local producers, so you’ll find lots of delights made on the Mornington Peninsula. Behind the scenes in Tully’s commercial kitchen, a hard-working team prepare delicious seasonal salads packed and ready to go for lunch or dinner. They’re also in charge of creating fruit platters, savoury entertainment platters, and prize-worthy garlic bread ready to heat and eat. All that shopping is hungry work, and Apple Espresso Café is the place to refuel. The Italian-inspired menu is food for the soul and caters for gluten-free, vegan and vegetarian diners too. The Fair Trade organic coffee is excellent as you’d expect, and you can order at the coffee window and sit on the grass or head inside for breakfast or lunch. Shopping for food at Tully’s elevates the experience to one of sheer pleasure. Grab your reusable shopping bags and go! Open seven days: Tully’s Corner Produce Store 7am-6pm; Tully’s Flowers 7am-6pm (florist available 9am-5pm); Tonics@Tully’s 7.30am-5pm; Apple Espresso Café 7.30am-5pm. Check website for further details Tully’s Corner Produce Store 630 Moorooduc Highway (cnr Wooralla Drive), Mornington P: 5978 8715 I www.tullys.com.au tullyscorner www.eatdrinkmorningtonpeninsula.com.au

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Squires Loft Mornington When it comes to providing a venue on the Mornington Peninsula where customers feel special just by being there, Squires Loft Mornington owners Siller and Deborah Bello really are ‘Raising the Steaks’. From the moment you walk through the doors of this premium steakhouse, you’re whisked away from the bustle of Main St’s casual cafes and into a stylish oasis for a fine dining experience like no other. As Siller explains: "We wanted to create a place where people can come in, relax and just for a moment find themselves in a place like no other. Everything from our aesthetics to our customer service has been meticulously designed based on our experiences in dining in great restaurants across the world.” Known as ‘The Steak Specialists’, their extensive menu includes the finest Australian meats – both pasture and grain-fed – and a Chairman’s Menu for steak enthusiasts to indulge in. The Chairman’s Menu features a super-premium selection of meats and burgers that will take your tastebuds to the next level. Their delicious entrées include beef, pork, seafood, chicken and vegetarian options, followed by an enormous range of steaks (Black Angus eye fillet, porterhouse, ribeye, rump and T-bone, to name a few), all flavoured with the famous Squires Loft baste, char-grilled and served with chips or a baked potato and paired with one of their premium sauces. Burger lovers will be kept happy with plenty to choose from, as will children, whose menu includes a soft drink and-ice cream with their meal. Squires Loft Mornington I 104 Main St, Mornington I P: 5976 8482 I squiresloftmorningtonpeninsula squiresloftmornington www.eatdrinkmorningtonpeninsula.com.au

Taking their food seriously, the Squires Loft Mornington kitchen is led by two specialist full-time chefs who are experts in the art of cooking the perfect steak, and a passionate and dedicated front-of-house team including a maître d’ to ensure every customer leaves as a happy and satisfied guest. Boasting a large selection, the Squires Loft wine list pays homage to Mornington Peninsula grapes as well as globally sourced varieties from the US, Argentina, France, Italy, Spain, Portugal, and the Middle East. All wines are available by the glass or bottle, and the curated cocktail list is crafted by skilled bar staff using premium ingredients to ensure each cocktail is exceptional. After undergoing a total renovation, Squires Loft Mornington is now unapologetically refined and opulent. The fit-out lends the restaurant a welcoming warmth and includes gorgeous tables made from handpicked lengths of Victorian ash, plush leather chairs and booths, and ambient custom lighting. Taking its colour palette and compositional cues from the earth, the interior design seamlessly blends elegant earthy tones with copper, leather, terracotta, and cement. Even the restrooms exude an air of quality and sophistication, with state-of-the-art touchless taps, soap dispensers and hand dryers. Great for every occasion – from a romantic dinner to a special family get-together or a private event in the designated upstairs function space – Squires Loft Mornington is a distinguished restaurant serving memorable meals, with customer-centric service that will keep you coming back time and again. Opening hours: Tuesday-Wednesday 5.30-10pm; Thursday 5.30-11pm; Friday, Saturday and Sunday noon-3.30pm and 5.30-11pm; Monday closed

www.squiresloftmornington.com.au

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Dromana Estate

You’ll be charmed by the best of both worlds at Dromana Estate: history and tradition, coupled with forward thinking and commitment to sustainability. Take in the history in the heritagelisted Tuerong homestead, built in the 1900s, and the vast estate gardens. Inside the inviting historical home you’ll find the estate restaurant; you can relax here and enjoy a casual dining experience overlooking the enchanting gardens. The menu design encourages sharing, and whatever the season the focus is on locally sourced produce with recommended wines paired with each dish. If you’re looking for an inclusive and friendly environment for an informative yet relaxed experience for the wine novice right through to the established connoisseur, Dromana Estate welcomes everyone, from couples looking for a romantic time to families, groups, and celebrations. Even your pooch is invited. The estate gardens were designed in the 1920s by one of Australia’s most influential landscape designers, Edna Walling. A feature of the carefully tended garden is a magnificent 100-year-old weeping elm that provides abundant shade for picnics on the lawn in summer. One of the Peninsula’s largest and oldest wineries established in 1982, it is proudly family-owned and is all about hospitality. There’s no pretence here; just a passion for creating top-quality wine and sharing it with others in beautiful surrounds. Visit the cellar door where the friendly, knowledgeable team will take you through a tasting. This celebrated winery produces wines under

three labels: Dromana Estate, Tuerong Park, and Mornington Estate. All wines are proudly made on the estate with estate-grown fruit, with only essential intervention and intrusion in the vineyard and minimal preservatives used in the winemaking process. The natural flavour of the wine shines through. Chief winemaker Peter Bauer grew up in one of Australia’s most notable wine regions, the Barossa Valley, where he was introduced to the world of wine. Peter joined the team at Dromana Estate in 2007, bringing more than two decades of experience. He has honed his skills and knowledge working in viticulture in the south of France and regions across Australia. The winemaking philosophy here is to allow the wines to reflect, as well as they can, the time and place in which they were created. It seems to be working because the awards keep coming. Peter and his team took home Viognier of the Year at the 2020 Melbourne International Wine Show and a notable tally of gold, silver, and bronze medals in the 2020 USA wine rating. For those planning a special occasion, a wedding or corporate event, the estate’s newly refurbished century-old stables make for a memorable venue. And if you fancy yourself as a winemaker, Dromana Estate’s Heartbreak Grape Vineyard Course is a hands-on chance to live that dream without having to buy your own vineyard. You’ll learn everything from pruning to picking to fermentation right up to bottling. This extremely popular course fills fast so early bookings are recommended. Renowned for hosting fabulous events, a highlight on the calendar this summer is the Soul Night Market where food trucks, growers, makers, and producers fill the picnic lawns. Bring a picnic blanket and soak up the community feel. Check the website and socials for event details. Opening hours: cellar door, Wednesday-Sunday 11am-5pm; restaurant, Friday-Sunday noon-4pm.

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

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400 Gradi

Johnny Di Francesco is the creative visionary and mastermind behind the 400 Gradi empire. He patiently waited for the perfect site on the Mornington Peninsula to open his sixth 400 Gradi establishment. Mornington is the lucky location. On a prominent corner on Main St you’ll find the full Gradi experience: 400 Gradi restaurant, Zero Gradi Gelateria and Dessert Bar, and Gradi’s Italian delicatessen concept Gradi Mercato. The grand opening happened in July 2021. “It’s the first time we have all three Gradi offerings in one location working together,” says Johnny. The restaurant is split over two levels. Upstairs there’s a bar and spacious balcony to take in the bay views. This space doubles as a stunning private events space. Downstairs alongside Zero Gradi and Gradi Mercato you’ll find a wine bar with a slick cocktail menu, and a snack bar serving casalinga ‘home-style’ antipasto such as salumi and cheese. The interior exudes sophistication and style with terrazzo countertops and tables, plush upholstery, and an elegant palette of moody and earthy tones that have become the Gradi signature luxe aesthetic. Award-winning Neapolitan pizza put Gradi on the map. Since his first pizza-making job at age 12, Johnny has perfected the art of Neapolitan pizza, studying in Naples where his family are from. Johnny adheres to the guidelines of the Associazione Verace Pizza Napoletana, an organisation dedicated to promoting authentic Neapolitan pizza, and he was the first Australian inducted into the AVPN. Celebrated chef Pierre Khojda heads up the kitchen and Giuseppe Fortunato is head pizzaiolo. The full menu of 400 Gradi favourites is offered here: fresh pasta made by hand, antipasti, traditional Italian secondo meat or seafood dishes and a selection of classic sides to complete your meal. Ever-changing daily specials make deciding what to order harder. Friendly and informed staff are always on hand to provide genuine hospitality and ensure your Gradi experience is a pleasure from start to finish. Once Johnny perfected pizza, he turned his attention to authentic hand-churned gelato and Zero Gradi was born. A rainbow of flavours is on display. Will it be one, two or three scoops? Every day is a holiday with gelato in your hand. In addition to gelato are wonderful desserts and cakes – including knockout cannoli – ready for your next celebration or just to sweeten up your day. As you’d expect in an Italian dessert bar, excellent coffee is available. And when you’re feeling inspired to create an Italian dinner to remember at home, Gradi Mercato delicatessen is your place. You can shop smarter, not harder, and put together a whole dinner party using 400 Gradi’s ready-made pizzas and pasta meals. Pick up a selection of antipasti and you’re all set. Whether you’re dining in the restaurant, stopping for gelato and groceries, or hosting an event, 400 Gradi is all about bringing people together for life’s simple pleasures: good food, good wine, and generous hospitality Italian-style. What are you waiting for? 400 Gradi I 25 Main St, Mornington I P: 9116 8350 www.eatdrinkmorningtonpeninsula.com.au

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The Corner Pantry Locals will tell you, “We’re so lucky to have a café like this in the neighbourhood”. The Corner Pantry owner Craig Vanstone and his friendly team have built a loyal following who come here because they’re welcomed like family, and they can count on delicious food and excellent Commonfolk coffee every time. Perched on top of a hill in a quiet residential street, this little gem of a café is known for good vibes and brunches worth getting up for. Free-range eggs from nearby Somerville Egg Farm are the stars of the brekky and brunch menu, featuring in dishes such as the Big Breakfast, piled high with all your favourite brunch sides; and Holy Guacamoley, an upscale avocado smash with bacon, fetta, blistered cherry tomatoes, toasted seeds, and balsamic glaze. At lunchtime, choose from a selection of deluxe burgers or a soup or salad, depending on the season. Little people will be happy with their own menu, and if you have dietary requirements, don’t worry. Craig has you covered. Throughout the year the Pantry team come up with different themed dinner nights. It might American Diner Night, Curry Night, or a Mexican Fiesta. See social media for ever-changing themes. The emphasis here is on bringing the community together – families, friends, fur babies, everyone’s welcome. Craig is a big supporter of local sporting and community groups and is only too happy to talk about catering for your next event. Opening hours: daily from 7am-2pm The Corner Pantry I 1/70 Mountain View Rd, Mount Eliza I P: 0431 295 667 www.thecornerpantrycafe.com TheCornerPantryCafe thecornerpantrycafe

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Two to Tango Miami Beach vibes in Somerville? That’s right. With its bright and airy fit-out, deep green foliage dotted around, blush pink colour scheme, marble benchtops, and neon flamingo signage, Two to Tango is not your typical Somerville café. Open since late 2020, it’s been well received by locals and those passing through looking for quality fare and coffee made by experts. Owner Craig Vanstone is a hospitality veteran who is all about making everyone welcome and attending to the details that make a café memorable for all the right reasons. Pull up a blonde wood chair at the terrazzo tables and peruse the menu that caters for a range of tastes and appetites. Get started with a signature smoothie: fruity, fresh, and healthy. There are plenty of flavour-packed brekky options, from vegetarian to ones with the works; bacon, hash browns, avo and haloumi are just some of the sides. Fabulous burgers are a feature here, and there’ll always be super salad and vegetarian options on offer. Little ones will be happy with milkshakes and a menu of their own. The focus here is on freshness and flavour. Fresh Mornington Peninsula produce is supplied by local grocer Palamara, and there’s custom blend coffee by Commonfolk. You can count on good tunes and good vibes every time. And if you’re planning an event, ask the team about catering. Opening hours: Monday to Saturday 7am-2pm; closed Sunday Two to Tango I 2/13 Eramosa Rd, Somerville I P: 0411 144 217 www.eatdrinkmorningtonpeninsula.com.au

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Via Battisti

Have you ever dreamed of buying your favourite beachside café? Well, that’s exactly what Dan Force did when Via Battisti came on the market back in 2013. Dan has made Via Battisti her own and with her friendly, talented team they’ve taken this buzzing cafe from strength to strength. Expertly crafted Proud Mary coffee is a definite drawcard, and the excellent Mediterranean fare served here is a clear case of don’t mess with the classics, just do them well. Some items have been on the menu since day one, such as the authentic spanakopita handmade on site. Paninis and ciabattas are made fresh daily with locally sourced quality ingredients, elevating simple to sensational. There’s an abundance of sweet treats from primo pastries and doughnuts to cakes and slices to tempt you. And if you need some catering for work or play, the Via Battisti kitchen can handle that too. During lockdown, Dan kicked off a pay-it-forward campaign that saw her café community dig deep and look after each other. It’s that kind of place. Here’s a fun fact: the name Via Battisti comes from a street name in the Italian city Trieste, which is known as a key shipping port for coffee beans and its convivial coffee culture. From Italy to Mount Martha, the welcoming coffee culture is strong.

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

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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 communityminded 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, lollysprinkled, mint crumbled or gluten-free 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. 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 fruit-filled 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 7 days. Please check website for further details. www.eatdrinkmorningtonpeninsula.com.au

Rebel Donuts I 968a Nepean Hwy, Mornington I P. 5973 5909 16 Playne Street, Frankston I P. 5973 5909 www.rebeldonuts.com I rebeldonuts rebel_donuts

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Finesse Catering Group

Whether you’re planning your dream wedding, a major corporate event or a showstopping soiree, you want your guests’ every need attended to and for the food to be exceptional. Finesse Catering Group, which services the Mornington Peninsula, Melbourne and surrounds, delivers on every detail. Finesse is owned by husband and wife team Brad and Roong, two chefs who bring decades of international hospitality experience to what they do. Their focus is on crafting the most memorable menu to suit your special occasion. From a shared table feast of on-trend dishes to a more traditional sit-down lunch or dinner with courses of modern Australian classics, Finesse loves fine-tuning the details to create exactly what you want. Expect canapes that look like little works of art, or perhaps an impressive buffet fits your brief. Finesse’s stunning plant-based menu sees vegans and vegetarians well catered for. Where possible, Brad and Roong are committed to sourcing local ingredients, making the most of the Peninsula’s wonderful produce. This year saw Roong take a culinary tangent, releasing a range of her signature sauces under the label Lek Lek Ban. After years of being asked for her secret sauce recipes, Roong is happy to now share the distinct and exciting flavours of her homeland, Thailand. Brad and Roong know hospitality inside out, and a booking with Finesse Catering Group means your wedding or event will be remembered for all the right reasons.

Finesse Catering Group I P: 0410 882 766 I www.finessecateringgroup.com.au

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Assaggini Mornington is lucky to have Assaggini. Tucked up a side street off the main drag, it’s like finding a little piece of Italy. You’ll be welcomed by Alex and his team, true hospitality professionals who are all heart and focused on making sure everyone has a good time. “We treat the restaurant like a dinner party,” says Alex. “We want to give our customers the best experience as if they’re in our own home.” Expect personal, attentive service and thorough food and wine knowledge at this contemporary Italian trattoria. Owner and chef Mattia heads up the kitchen. Mattia’s apprenticeship began by his nonna’s side in Abruzzo. True to the cuisine of his homeland region, you’ll find carefully prepared seafood and red meat featuring equally on the menu. Handmade pasta, and sourdough made from a starter named Steve, are just two more delicious reasons to visit. In good news for vegans and those with dietary requirements, Assaggini offers dedicated menus just for you. If you’re lucky, the vegan chocolate brownie will be on the menu with handmade raspberry sorbet. Cocktails here are a highlight, as is the extensive gin selection. Alex loves talking customers through their Italian wine selection, and there are good local drops too. Assaggini means ‘small tastes’ but there’s a lot to enjoy here. Opening hours: Wednesday 5pm-late, Thursday-Sunday noon-late; closed Monday and Tuesday.

Assaggini I 1c Albert St, Mornington I P: 5973 5971 www.assaggini.com.au Assaggini assaggini_ www.eatdrinkmorningtonpeninsula.com.au

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Somerville Egg Farm There’s nothing like a farmgate visit to make you feel like you’ve left the city behind. Put Somerville Egg Farm on your itinerary for beautiful farm-fresh eggs and a chance to see chickens roaming free in green pastures or scratching around in ploughed fields for bugs. You might even meet the farm’s resident maremma sheepdogs Princess Leia and Romy, guardians of the chickens. Goats, alpacas, and a family of emus are part of the menagerie.

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The Napolitano family have been egg farmers here since 1979. They know their stuff. Home cooks, chefs and retailers are all valued customers. The chickens at Somerville Egg Farm are happy, healthy and well cared-for, so you can feel confident you’re buying premium-quality eggs. All eggs are hand-collected and packed daily for freshness. There’s a variety of sizes and price ranges to suit all needs and budgets, and duck and quail eggs are also available. Eggs are one of the most versatile forms of protein. From a humble omelette to a grand celebration cake, they’re a vital ingredient. If you want topnotch eggs and an enjoyable farm experience, go meet your egg farmer at Somerville Egg Farm. Opening hours: Monday to Friday 8am-4.30pm; Saturday 8am-12.30pm; closed Sundays and public holidays.

Cnr Eramosa Road West and Binnak Way, Moorooduc somervilleeggfarm

P: 5977 5405

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Chief ’s Son Distillery

Steeped in history, tradition and passion, single malt whisky is a tipple that has been bringing people and generations together for more than 500 years. The Gaelic phrase ‘Uisqe beath’ is used to describe this powerful drink and literally means ‘water of life’. Husband and wife Stuart and Naomi McIntosh are proudly continuing the distilling tradition on the Mornington Peninsula at their Somerville smallbatch distillery, which remains the only single malt whisky distillery on the Peninsula.

Since establishing Chief’s Son Distillery in 2013, the McIntoshs’ knowledge and passion for producing award-winning whisky has only strengthened. From sourcing premium artisan ingredients to handselecting barrels and closely nurturing every step of their manual process, the McIntoshs and their passionate team have a flair for what they do. Since launching in 2019, they have snapped up an incredible array of internationally recognised awards, including their 2020 and 2021 Australia’s Best Single Malt Single Cask NAS at the World Whiskies Awards in London, and Master, Gold and Silver awards at some of the most prestigious Asian whisky awards. A visit to Chief’s Son is about more than simply drinking fabulous whisky. It’s a whole experience, from the stories you’ll hear to seeing the distillery in action and the stunning tasting room overlooking the working distillery floor. Book a guided Distillers Tour of the distillery to taste whisky directly from the barrel and take away a 100ml sample. And look out for regularly released cask expressions such as whisky finished in Mornington Peninsula Brewery and Jetty Road beer barrels. Tasting room opening hours: Monday to Friday 10am-4pm; Saturday & Sunday 11am-4pm. Tours can be booked online. Chief’s Son Distillery I 25/50 Guelph St, Somerville I P: 9013 0859 www.chiefsson.com.au chiefsson chiefssondistillery

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The Good Food Bakery Demand was so great for The Good Food Bakery’s delicious gluten-free sweet and savoury baked goods that in 2021 they outgrew their premises and expanded into the shop next door. “We just keep going from strength to strength,” says owner Tammy.

With accreditation from Coeliac Australia, this specialist bakery has become a trusted destination for those wanting to enjoy beautifully made cakes, biscuits, pies, tarts, sausage rolls and more that are 100 per cent gluten-free. Tammy’s partner Shane, who has 30 years’ experience as a pastry chef, heads up the kitchen working his gluten-free magic. A coeliac diagnosis or gluten intolerance doesn’t mean missing out here. If you’re after a casual lunch, you can dine inside or outside on picnic tables, and if there’s an event or celebration you need gluten-free food for, The Good Food Bakery has you well covered. Whole cakes such as their best-selling vegan chocolate cake, sponge cake, baked cheesecake, raspberry white chocolate mud cake, or even croquembouche are fit for any celebration. At lunchtime, choose from a huge variety of wraps, rolls, focaccias, bagels, spanakopita, lasagne and frittata. The range of delicious pies, pasties and sausage rolls include dairy-free, low FODMAP and vegan options. All meats are supplied by Brian's Gourmet Meats, which is also Coeliac Australia-accredited. Little Rebel coffee is another drawcard. There’s also an extensive range of grocery items from respected gluten-free brands including Beerenberg, Schars, Well and Good, and Ardor. This really is Mornington’s one-stop gluten-free shop. Opening hours: Monday to Friday 7am-5pm, Saturday 8am-4pm, Sunday 8am-3pm.

The Good Food Bakery I Shop 3-4, 209 Mornington-Tyabb Rd, Mornington I P: 5925 9322 The Good Food Bakery thegfbakery

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Chocolat of Mornington Mornington is blessed to have its own little piece of France where shoppers can enjoy magnificent traditional French pastries, exquisite fruit-based mousse cakes, and excellent coffee right in the heart of Mornington. Tucked up a side street off Main St, you’ll find Chocolat of Mornington, the destination for those who appreciate carefully crafted plain and almond croissants, doughnuts, escargots, florentines, and macarons in every colour of the rainbow. If you prefer your temptations to be savoury, there are top-notch sausage rolls, pies, quiches, and baguettes filled with ham or chicken. A selection of these along with some sweet fare make the perfect catering solution too. Every piece of deliciousness is made by hand on site by owner and head pâtissier Ross Saunders and his dedicated team who are committed to perfection. They use only the finest natural ingredients – butter, eggs, flour, and fresh fruit – in their creations, which are made fresh daily. The recipes Ross uses honour tradition and express the creativity and passion that has fuelled his work in this profession for more than two decades. Of his craft, Ross says: “Once you are inspired, you will find your way and be rewarded for your passion.” Whether you’re craving a dose of pastry heaven for morning tea or have the task of finding an out-of-this-world celebration cake, Chocolat of Mornington is the place to go. Open seven days.

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

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La Sorella

If any restaurant can be described as a ‘one-stop shop’ then La Sorella in the heart of Mornington is it. Open seven days a week and serving breakfast, lunch and dinner as well as freshly made gelato and cakes, their menus are a sight to behold. Rock up any time of the day or night and you’ll have an enormous range of dishes to choose from, with all dietary requirements catered for and meals just for kids. Breakfasts include indulgent pancakes and waffles, brekky towers for two, fritters, vegetarian brekky, and eggs your way. Lunch and dinner options feature share plates, pastas, risottos, burgers, salads, souvlaki, ribs, steaks, seafood, vegetable stacks and parmas, to name a few. There’s a menu dedicated to dozens of different drinks, with hundreds of varieties – everything from coffee to freshly squeezed juices, ‘Monsta Shakes’, and a huge selection of cocktails, beers, wines, spirits and ciders. Run by father/daughter duo Sam and Josie, it’s become known as a place with a welcoming atmosphere, where customers can choose from one of their many tables inside or out, and the close-knit, friendly team of staff will take care of the rest. What you can expect at La Sorella is a thoroughly satisfying experience, where the food looks incredible and tastes even better. Opening hours: Monday-Sunday 8am-late La Sorella I 18a Main St, Mornington I www.lasorellamornington.com.au P: 8766 0661 LaSorellaMornington lasorella_bytwistedsista

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Flock Café Tucked away from the bustle of Mornington’s Main St, Flock Café is the sort of place you stumble on by accident and wish it was in your neighborhood. Flock has become a locals’ hub, but whether you’re a regular or visiting for the first time, you’ll always feel welcome. Owners Meryn and Rick are long-time Peninsula residents. Meryn, a chef for more than 20 years, instils plenty of heart into her housemade fare and hospitality. Flock’s brekky roll, filled with bacon, egg, swiss cheese, rocket and housemade tomato jam, is a popular start to the day, or everyone’s favourite – smashed avo – alongside a fresh brew of locally roasted

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Commonfolk coffee. Rick’s fabulous banana bread, still warm from the oven, sells within minutes, and Meryn’s yo-yos are a favourite. The all-day menu includes a chicken schnitzel toasty, baguettes filled with cold cuts or roasted vegetables, and delicious daily specials. Housemade cakes, slices and cookies hit the sweet spot. The food is fresh, filling, and uncomplicated. With plenty of parking just minutes from dog-friendly Fossil Beach and a playground around the corner, it's a great location. When the weather is warm, the concertina windows disappear, opening up the cafe and bringing the outside in. Flock proudly supports all emergency services, defence and veterans. Opening hours: Monday to Friday 7am-2pm; Saturday and Sunday 8am-2pm; public holidays 8am-1pm. Closed Christmas Eve, Christmas Day, Boxing Day, New Year’s Day, and Good Friday.

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Pure Peninsula Honey Pure Peninsula Honey’s apiarist and owner John Winkels grew up loving nature, and after more than 25 years of beekeeping John’s still happiest in the bush with bees. After starting out with two beehives on his Mornington Peninsula farm, John’s hobby grew into a full-time business producing more than 2o varieties of cold-extracted honey and numerous honey-related products. In the bee-themed gift shop you’ll find beauty products made with honey or beeswax. There’s no waste from the production of Pure Peninsula Honey. From honey lip balm to hand cream, soap, honeycomb, honey cider for the grown-ups, and honey ice-cream for the young and young at heart, there’s something for every honey lover. John’s wife Felicity hosts farm talks during the school holidays that are free for all ages. If you’ve ever wondered how bees make honey and want to learn about the important role bees play in our natural world, make a booking for Felicity’s fun and informative presentation. Felicity says there’s a common misunderstanding that manuka honey comes only from New Zealand. “We have manuka shrubs here, and we sell pure manuka honey that is 100 per cent Australian.” Visit the farm or look out for Pure Peninsula Honey at local markets and retailers. Opening hours: Monday-Saturday 9am-5pm; Sundays 10am-5pm; closed Christmas Day

Pure Peninsula Honey I 871 Derril Rd, Moorooduc I P: 5978 8413

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Ten Sixty One Ten Sixty One craft apple cider is fresh, crisp and most importantly a Peninsula local. Made from real cold-pressed apples straight from the orchard on Stumpy Gully Rd in Moorooduc, it’s natural, free from added sugar and all the nasties you might find in some other brands. This cider is the perfect guilt-free can to crack on a summer day. Ten Sixty One is made by Bianca Paganoni, a fourth-generation apple grower. Bianca is a born and raised Peninsula local and grew up on the family’s apple orchard, Atlanta Orchards. Atlanta is where the seed for Ten Sixty One was planted five years ago and where the roots are still established today. “Making cider closes off a full circle for the farm. We’re able to use apples that wouldn’t be accepted at the supermarket and turn them into cider, giving the fruit its next stage of life,” says Bianca. Learning to make cider was a bit of trial and error but quickly became a triumph. Ten Sixty One is currently in their fifth year selling their deliciously balanced coldpressed apple cider that falls somewhere between the classic sweet and dry. Growing up on a farm in a semirural community gave Bianca a deep appreciation of the environment, sustainability, and nature. Because of this she takes a conscious and thoughtful

approach when producing her refreshing, 100 per cent natural apple cider. Ten Sixty One is proudly made with a minimal carbon footprint. Only Atlanta Orchards’ apples are used, the orchard is solar-powered, and all packaging is locally sourced and recyclable. Visit Atlanta Orchards’ farmgate for all your fresh apple and craft cider needs. See the website to order and for farmgate opening hours.

Ten Sixty One I 1194 Stumpy Gully Rd, Moorooduc I P: 0458 377 719 www.tensixtyone.com.au I tensixtyonebyatlanta tensixtyone www.eatdrinkmorningtonpeninsula.com.au

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The Cocktail Studio Established in 2020 on bustling Main St in Mornington, The Cocktail Studio is a meeting place of cuisine and creativity, combining a gluten-free café, cocktail bar, and art gallery/studio. Showcasing Mornington Peninsula's artists, produce, wineries and specialty makers, customers are invited to sit back and relax in the light, bright and welcoming café. The all-day menu has been crafted for everyone to enjoy, with special care taken to provide totally gluten-free food. Fresh ingredients are sourced from local and specialty suppliers to make a tempting array of options. Taking your time dining in the cafe is encouraged while you admire the art, crafts, and gifts available for purchase – you’ll find paintings, jewellery, gifts and more on display. The cafe space also houses the studio where art classes are available, with guest artists sharing their craft and experiences. At the rear of the building is the luxurious and intimate cocktail bar. Trained, experienced bartenders and mixologists serve classic and signature cocktails, along with some of the Peninsula’s specialty brews and wines, plus non-alcoholic drinks. The bar offers a daily light GF menu including High Tea (pre-ordered). The Cocktail Studio is also available for private events and functions. Owner Leanne Stewart and her team's love of service will make customers’ experience a truly memorable one. Opening hours: Monday-Sunday 8am-11pm The Cocktail Studio I 150 Main St, Mornington I P: 0415 288 585 thecocktailstudiomornington cocktail_studio_mornington

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Soeur Crêperie

When most Australians hear the word ‘crêpe’ we think of a sweet dessert, but French chef Cesar Henry is here to educate us and tempt our tastebuds with the opening of Soeur Crêperie. Crêpes originated in his hometown of Brittany in the 12th century, beginning as a savoury dish called galette. Created from buckwheat and water, they were traditionally eaten for lunch along with a bottle of cider. Cesar is bringing this authenticity to his Mornington restaurant, even importing buckwheat flour from Brittany. Light, easy to digest and naturally gluten-free, with just a small amount of butter used for cooking, his sweet and savoury crêpes will be a hit with the whole family. The menu features classic crêpes including lemon sugar, Nutella, maple syrup, and French jams. There are versions with ice-cream, Smarties, Oreos or Tim Tams. Get fancier with roasted apple and cinnamon, or lemon curd with passionfruit coulis. If flambé is your thing, have one with Grand Marnier. The savoury range of galette has mouthwatering ingredients such as ham, goat’s cheese, smoked salmon, pancetta, and potato – the choices are extensive. The restaurant is a family affair, with Cesar’s partner, Amy, designing the vibrant and inviting fit-out. When his two step-daughters begged for it to be named after them, he settled on the delightful ‘Soeur’, meaning ‘sister’ in French. Take a stroll down Main St and satisfy your Parisian cravings with the most delicious crêpes on the Peninsula. Opening hours: Wednesday-Sunday 9am–5pm; Monday and Tuesday closed Soeur Crêperie I 176 Main St, Mornington I P: 0458 720 339 www.eatdrinkmorningtonpeninsula.com.au

www.soeur.com.au

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Peninsula Beverage Co.

More than one awe-struck customer has walked into the liquid wonderland that is the Peninsula Beverage Co. and pronounced: “It’s like a candy store for adults!” With floor-to-ceiling shelves stocked with all manner of beverage options, this bottle shop and bar exceeds expectations. Owners Georgia and Nick pride themselves on carrying a wide range of Mornington Peninsula products – they like to think of themselves as a cellar door for the region in a convenient location on Main St in Mornington. Stocking wines from smaller producers, craft beers, one-of-a-kind spirits, non-alcoholic drinks, small-batch products and seasonal items, plus the well-known favourites you’d expect, they are proud to support local makers. There are also specialty gifts and glassware, making it the perfect place to find a present. Customers love the intimate atmosphere, where they can meet friends and enjoy a drink from the regularly changing list of by-the-glass options, along with snacks. Sit at the bar, stand around a wine barrel, relax in a window seat, or hang out in the eye-catching outdoor seating. Head in for some tasty supplies to keep you going all year round. Opening hours: Daily with seasonal changes; check website for details. Peninsula Beverage Co. I 42 Main St, Mornington I P: 5977 0515 www.peninsulabeverageco.com.au PBCoMornington PBCoMornington

Zambrero Mornington

If you have a serious hankering for fresh Mexican food full of taste and colour, Zambrero Mornington is the place to be. Bring a rug and stretch out on the front lawn while enjoying a feast that tastes as good as it looks. Zambrero Mornington is all about offering customers choice. Their claim to fame is the flavourful 18-hour slow-cooked meats used in burritos, nachos, tacos, quesadillas, and scattered atop delicious bowls of rice and beans. Build your own meal by adding your choice of protein, toppings and sauce. The servings are generous, the service is fast and friendly, and the options for vegan, vegetarian and gluten-free diners are varied. Dine in, pick up or order home delivery for delicious, healthy Mexican that the whole family will love. Catering is available by arrangement to make for a lively celebration. While everything on the menu is a knockout, so is their community spirit – for every purchase of a regular burrito or bowl, they’ll donate a meal to someone in need. A visit to Zambrero is a win for your body, mind, soul and tastebuds! Opening hours: Sunday-Thursday 11am-8.30pm; Friday and Saturday 11am-9pm Zambrero Mornington I 1/72 Yuilles Rd, Mornington I P: 5932 4605 I www.zambrero.com.au I

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Manhattan in Mornington Rose Mimmo is an old-school restaurateur: handson and full of heart for what she does. “We’re a family-run business, we treat our customers and staff as extended family and hope everyone feels the heart and soul of this place,” says Rose. Since opening her restaurant Manhattan in Mornington nine years ago, it’s become a second home for those who know this is the place for traditional and modern Italian fare, and generous hospitality. Rose and her family have created a memorable space that would be right at home in Manhattan’s Little Italy, hence the name. The high ceiling features two eye-catching domes with Art Deco glass chandeliers, and there’s a mezzanine area where diners can take in the view of the whole restaurant. There’s no compromise or shortcuts in the kitchen. Pasta is made by hand, sauces are simmered gently and only the best quality ingredients make the cut. Seafood dishes, slow-cooked meat, vegetarian, glutenfree dishes bursting with Mediterranean flavours, there’s something delicious for everyone and it’s all cooked with care. The banquet-style menu provides a good opportunity for sharing and to taste a range of dishes. Carefully crafted cocktails are a feature and there’s a good selection of local and European wines and beer to enjoy with your meal. Whether you’re a local or just passing through, everyone’s welcome at Rose’s table. From midweek dinners to milestone celebrations, Manhattan in Mornington awaits. Opening hours: see website

Manhattan in Mornington I 55 Barkly St, Mornington I P: 5925 6199 www.manhattaninmornington.com.au manhattanmornington manhattan_in_mornington www.eatdrinkmorningtonpeninsula.com.au

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Seafood supplied by The Big Fish @thebigfish_fishmarket Photo: Isabella Rose Photographer

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FROM SALTWATER

peninsula’s piers are without peer Our waterways are rich in fish – from sardines and snapper to calamari and King George whiting. Fish and seafood have fed people living around the bays for millennia. In the late 1800s, scores of piers and jetties once jutted out from beaches and sheltered coves around the shores of Western Port and Port Phillip. Before refrigeration, fishers would haul in their catch of snapper, Australian salmon, King George whiting, flathead and other fish and sail them to Hastings Jetty or Mornington Pier. From there they would be carted to the train, landing before lunch at the Old Fish Market once next to Flinders Street Station. While some of the old piers are now just pylons in the sand, many still serve their communities as places to stroll, moorings for boats, and platforms offering excellent places to drop in a line and catch a fish for dinner. One of the most historic and dramatic piers is at the end of Main St in Mornington. Surrounded by ochre red cliffs and the sound of the yachts’ rigging clanking in the breeze, Mornington Pier is an ideal place to try your luck for snapper; the landmark headland nearby is called Schnapper Point. Fishers also come here for the squid and flathead. If you don’t get bite on your line, try a bite in the seafood restaurant overlooking the pier – The Rocks – or buy a scallop pie from the kiosk. Flinders Pier made headlines recently when Sir David Attenborough voiced concern about the fate of the weedy seadragons living under it. If you head to the end of the pier you’ll walk over the top of them, but you’ll also have a good chance of catching squid or calamari; you may even get some King George whiting. During the warmer months you’ll notice both a mussel boat and an oyster boat selling mussels and oysters that are farmed just offshore. The water surrounding Dromana Pier is crystal clear and the www.eatdrinkmorningtonpeninsula.com.au

beach nearby is popular for swimming. You can watch the giant rays that come in for a feed from fishers offering them a little bait. Here you’ll find success fishing for whiting and garfish. One of the most beautiful parts of the bay is Sorrento, and here there are two piers. There is the hustle and bustle of Sorrento Pier with the coming and going of the ferry to Queenscliff. Then there is the beauty and serenity of Sorrento Long Pier, a historic wooden pier jutting into the azure blue waters off Sorrento. Very popular for squid fishing – as is its near neighbour Portsea Pier – Sorrento Pier is known for its snapper, Australian salmon, bream and leatherjacket fishing. There are other piers and jetties dotted around the bays, including Hastings Jetty, Stony Point Pier, Safety Beach Pier, Blairgowrie Pier, Rye Pier and Rosebud Pier. Make sure you buy the appropriate fishing licence from service.vic.gov.au and find out more about fishing in the bays from vfa.vic.gov.au RICHARD CORNISH

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Life in Safety Beach, Dromana and McCrae is familyfriendly yet full of young café-culture adventurers. It is hard not to be entranced by the glistening sea. Find lovers, families and retirees walking the shores and fishing off the many piers. The industrial zone has become a mecca for beer, cider and distilleries growing substantially in the past 12 months. You simply must pop out to savour locally made cheeses, rum, gin, ciders, wines, beers and local produce galore. Go a little further and find Torello Farm. In Dromana proper, world-class food stores flourish, cafes invite and global eateries open their arms, while inland, rural life thrives with exceptional wineries, cellar doors and restaurants serving up paddockto-mouth selections. Head back towards the bay to Martha Cove and the living is elegantly informal with a centrally located grocery, cellar and top-class

restaurant. With its roots planted firmly in European sensibilities, this stretch of the Mornington Peninsula brings continental connections, boating enthusiasts and squid and flathead-seeking fanatics to its captivating shoreline. The yachts sail from sunrise to sunset as schools of whiting swim beneath their hulls and stingrays meet and greet at Dromana Pier, cavorting in the blue-green shallows. This is one of the earliest parts of the Peninsula to be settled, with the grandeur of Arthurs Seat towering above, its forest skirts splayed down towards Port Phillip. Here history glistens as McCrae Homestead celebrates Indigenous and first settlement relationships and the McCrae lighthouse stands strong with its metal arms bracing against the saltwater wind.

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PHOTO: STEVE BROWN

Arthur’s Bar 80-81 Bass & Flinders Distillery 97 BoatShed Cheese 91 Crittenden Estate 89 Hickinbotham of Dromana 82 Jetty Road Brewery 88 JimmyRum Distillery 94 La Onda Latin Mex 84 Laneway Espresso Dromana 76-77 Martha’s Table 80-81 Ministry of Meat 74-75

Odyssey Coffee Roasters 86 Peninsula Gourmet Co 85 Penny Lane 87 Pier Street Kitchen 90 Rahona Valley 95 The Grocer Cafe and Providore 80-81 Torello Farm 92 Two Buoys Restaurant, Wine and Cocktail Bar 83 TWØBAYS Brewing Co 93 Zero95 Pizza Bar Dromana 78-79

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Ministry of Meat “You’re not just paying for a piece of meat; you’re paying for the quality of life the animal lived in the paddock.” Ethical, sustainable, free-range: that’s what Andrea ‘Andy’ Morbarigazzi is all about. Andy is the man behind Dromana’s destination butcher’s shop, Ministry of Meat. Andy grew up in the Italian Alps cooking alongside his grandmother and aunties. By their side he learnt about the value and lifecycles of real food and eating in season. “I was always around food,” says Andy. “When the opportunity to learn more about where food comes from, I jumped on it and I knew I wanted to be a butcher.” Andy’s been a butcher since he was 16 and he’s as passionate as ever about it. Andy moved to Australia at 25, and ever since arriving he’s worked in a butcher’s shop. At the start of 2021, Andy realised a dream: he left the city with his young family to open Ministry of Meat and practise butchery in a way that’s true to his values. Located in the heart of Dromana shopping village, Andy’s shop is immaculately presented and hums with old-fashioned friendly, knowledgeable service. This family-run business is about genuine customer service, building community, and of course excellent quality meat. At Ministry of Meat, all meat is free-range and ethically raised in Victoria. Andy sources certified organic meat when possible, and the beef and lamb are 100 per cent grass-fed. Andy practises nose-to-tail butchery; he believes in honouring the animal’s life and not wasting a thing. There are endless good reasons to buy your meat here. In the sparkling glass display fridge you might find on offer panko-crumbed schnitzels, roasts ranging from heritage breed pork from Barongarook Pork to grass-fed Gippsland beef or a traditional lamb roast that will keep the family happy. Or perhaps opt for something next level like free-range whole chicken

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wrapped in prosciutto di parma and truffle butter. When it’s barbecue weather, this is the place for excellent sausages, steak, and chops. Sausages are made in the traditional Italian way, there’s a good selection of flavours to choose from including preservative-free, and all are gluten-free. There’s more though to this impressive butcher’s shop than just high-quality ethical meat. The deli fridge is stocked with a wonderful selection of locally produced artisan eats and drinks, including beer and wine, charcuterie, cheese, and milk – mostly organic too. Top-notch dried pasta, excellent olive oil, chilli oil, flavoured salts, condiments, marinades and rubs for your next culinary creation are also available. Andy’s passion and knowledge of cooking means he has recipe ideas and cooking tips for any cut of meat from everyday staples to uncommon cuts. There’s no doubt this is not your typical butcher’s shop. The flavour and quality of ethically raised meat stands out for all the right reasons. Andy reminds customers: “You’re not just paying for a piece of meat; you’re paying for the quality of life the animal lived in the paddock.” The proof is in the eating. Opening hours: Monday-Friday 10am-6pm, Saturday 10am-5pm, Sunday 10am-4pm. Summer trading: Monday-Friday 9am-7pm; Saturday 9am-5pm; Sunday 10am-4pm Ministry of Meat I 11 Pier St, Dromana I P: 5923 0980 www.eatdrinkmorningtonpeninsula.com.au

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Photos: Edward Wischer

Laneway Espresso Dromana Dromana is spoilt with its very own taste of Melbourne’s typical edgy laneways. It’s the famous and much-adored entrance that will draw you in as you meander down the light-filled laneway, spellbound by the mural-adorned walls and rustic brickwork. And it’s the thrilling spread of classic and modern brunch dishes alongside the out-ofthis-world coffee by Odyssey Coffee Roasters – owner Jim Mavrogiannis’s other creation – that will convince you to stay and have you venturing back every weekend. All who step inside can see that Jim is passionate about the food his venue plates up, and it’s contagious, much like his laugh that echoes throughout. Jim held a desire to make his café like a third home for his customers, and thus create a Laneway family, when he launched six years ago. “Your first home is your house, your second home is your workplace and then you’ll find your third home here at Laneway Espresso Dromana,” he says. In a dream that has come to fruition, Jim and his team have been overwhelmed by the support of their Laneway family who kept their spirits high throughout the lockdowns. With the vivid outdoor laneway ready to embrace dine-in customers once again, and more outdoor dining spaces available at the front of Little Treasures,

Laneway Espresso Dromana I

167 Point Nepean Rd, Dromana

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you’ll be tickled by the sea breeze with glimpses of Port Phillip. Browse through the treasures for sale or admire the items from Jim’s personal collection, including antique collectables, retro art pieces, records and artworks by local artists in Little Treasures where café tables are intertwined – it’s the epitome of café culture. Without a doubt, it’s the eclectic décor, mismatched vintage tables and vibrant chairs that create the vibe that attracts brunch fanatics. Fortunately, we’ve been let in on a secret since we’re part of the Laneway family. Their most popular special is the club sandwich and it’s so highly sought after that it’s been placed on the hidden secret menu. You’ll want to get your mitts on this satisfying sandwich because it will have you dreaming of it religiously. This hidden treat is an ‘if you know, you know’ item – and now you know. Then again, if a burger is calling your name, get your burger grip on with their mouthwatering chicken burger that regularly appears on the specials menu due to the almost cult following that it’s created. Customers return for the freshly made smashed avocado with cherry tomatoes and fetta with dukkah and a balsamic glaze, or the indulgent croissant burger. You’ll be greeted by quirky pop culture posters, vibrant watering cans, and vintage teaspoons and of course a kids’ corner. Pop in to feast the eyes and the bellies of the whole crew at this family-friendly café where Jim and fiancé Rhiannon Young’s baby Norah has become the newest Laneway mascot melting hearts with her cheeky grin. Kick back and bask in the atmosphere that oozes an easygoing vibe amid the crisp salty air, genuine customer service and strikingly delicious dishes that can only be found at Laneway Espresso Dromana. That’s just how they brunch. Opening hours: daily

P: 5981 4624

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Zero95 Pizza Bar Dromana Be transported to southern Italy by the taste of traditional napolitana pizza and pasta when you stop by Zero95 Pizza Bar Dromana. Take a moment to truly appreciate every authentic ingredient on your plate as your tastebuds are ignited with the flavours of traditional Italian cuisine and simply let your mind travel to Italy. Zero95 Pizza Bar Dromana is the beach-loving sister of its flagship Doncaster East venue. This younger sister has made a name for herself among Peninsula locals and visitors. Here, the Dromana crew live and breathe pizza and thrive on only serving up the very best. Since 2016 they’ve been taking a pizza of our heart – one pizza at a time. Head chef Daniel Mastramico specialises in home-style Italian cooking and has created a menu with a modern take on traditional rustic dishes. With a career spanning more than 25 years, Daniel’s acquired knowledge both here and overseas – a quality that is echoed in the menu. He admires the Peninsula community and visitors alike because they’re forever eager to explore something new and expand their food repertoire, all the while slowing down to simply relax and bask in the experience. And that’s Zero95’s mission: to make Dromana full of food culture. Co-owners Anthony Biviano and Jim Mavrogiannis, alongside manager Dominic Butera, are thrilled to introduce their new menu and range of cocktails. Sip on an Italian bandini prosecco or a limoncello martini Zero95 Pizza Bar Dromana

199-201 Point Nepean Rd, Dromana

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as the salty air wafts over you. Your dining party will be delighted by Nonna’s meatballs in rich tomato sugo, homemade gnocchi al gorgonzola, grilled octopus, calamari fritti and potato croquettes filled with prosciutto and caramelised onion. Diners can expect to find an authentic slice of southern Italian cuisine that is achieved by crafting a flawless union of tastes with traditional warm Italian food. It’s a difficult choice between their pizza, pasta, weekly specials and their full a la carte menu. Make sure to order a plate of their amazing arancini, which has been branded the ‘best ever’ by regular customers. Cans of San Marzano tomatoes flown in from Naples are dotted throughout the venue, which adds to the ambience – in fact, they’re the not-so-secret ingredient in the traditional Neapolitan sauce. It’s the heavenly aroma that emerges from the 450C redgum wood-fired pizza oven with its hints of charcoal that intertwine with the scent of these rich tomatoes that never fails to tease passers-by. With a Peninsula wine in hand, hold close the homely ambience with black and white photographs of Italian families and rustic bricks adorning the walls that poetically brings the venue back to its roots. Tucked away towards the back of the restaurant you’ll discover the newly expanded functions area. With a striking venue room, and a beer garden that has the option to have the roof on or off during the warmer days, events will surely be memorable here. End your remarkable night with a scoop or two of the Meno Zero gelato. Churned fresh on site daily, complete with vegan flavours and to-go cups, you’ll be set for a stroll along the pier after your visit to Dromana’s Italy. Opening hours: daily noon-late P: 5981 9186 or 0467 938 461

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Martha’s Table restaurant, Arthur’s Bar and The Grocer café and providore New chef fires up dining at Martha Cove.

Martha’s Table is open seven days a week from 8am to 9pm offering a range of breakfast, lunch and dinner options. You’ll likely bump into Martha Cove residents popping in to eat or to stock up on essentials from The Grocer. With all the apartments in The Moorings complex sold and settled, the precinct is humming.

The Mediterranean lifestyle comes naturally at Martha Cove. And now eating and drinking at the resort-style marina community has an especially Italian flavour, with restaurant menus based around the wood-fire grill. It’s all thanks to new chef Adam Beckett, who has taken the reins at Martha’s Table restaurant, Arthur’s Bar and The Grocer café and providore. Most recently executive chef at Lancemore Lindenderry Red Hill, Beckett is no stranger to fine dining. As well as stints at Australian three-hatted restaurants Quay in Sydney and Vue de Monde in Melbourne, he’s worked at Michelin-star restaurants in the UK and the one-hatted Paringa Estate in Red Hill. He has a spectacular location to work with at Martha Cove. “The views over the marina enhance the Mediterranean atmosphere.” Beckett says. “And we have a private wharf where people can cruise in for a long lunch or dinner.” Restaurant guests can book a visitor berth or there’s a food-to-boat catering menu that includes cocktails, wine and beer. Beckett is continuing the restaurant’s close association with the Peninsula’s artisan producers and farmers. “We’re lucky to be located in one of Victoria’s top food and wine regions,” he says. “So we’ll be changing our seasonal menu to reflect what’s fresh and

local. Seafood is a feature and the wood-fired grill provides a bit of theatre as well as some stand-out dishes.”

Now the latest residential offering is under construction. The architecture of The Wheelhouse is inspired by its waterfront location. Designed by Karl Fender of Fender Katsalidis, it incorporates nautical motifs in a refined and timeless design. Interiors by Carr Design are carefully curated to enhance the seaside ambience. With over 60% sold, a limited number of these luxurious two and three-bedroom apartments are still available. For more information, visit thewheelhousemarthacove.com.au or call Simon Roylance on 0412 522 629.

The drinks menu, too, has a continental twist. As well as a distinguished wine list of local, Australian and European wines, Arthur’s Bar features some signature aperitivo offerings (ask about the Vino Veritas and Envy cocktails). For that special bottle to go, The Cellar has a fine collection of the best wines from around the world. A courtesy pick-up and drop home service to local residential addresses is available to all dining guests (conditions apply).

There are changes afoot in Martha Cove’s Marine Enterprise Precinct as well. A further 200 dry-stack storage spaces plus 1800sqm of Marine Enterprises commercial areas are coming in 2022, as is a new hard stand storage area. The new facilities join a range of on-site marine services including a full-service boatyard, dockmaster assistance and 24/7 fuel. Get the d’Albora app for berth assistance, fuel assistance and restaurant reservations. For more information visit dalbora.com.au

Martha’s Table I 5 Waterfront Place, Safety Beach I P: 9617 5377 I www.marthastable.com.au www.eatdrinkmorningtonpeninsula.com.au

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Hickinbotham of Dromana The Hickinbotham family have been involved in the art and science of winemaking since 1936. They know a thing or two about making great wine.

is head brewer. Jake’s award-winning brews include a pilsner, pale ale, brown ale, and Irish stout.

Andrew Hickinbotham is a thirdgeneration winemaker who understands the Mornington Peninsula’s grape-growing and winemaking conditions thoroughly.

Talk about repurpose – the winery, restaurant and cellar door is housed in what was once the Hampton High School gymnasium.

Andrew and his partner Terryn established Hickinbotham of Dromana in 1988. Their family-owned and operated winery, cellar door and restaurant has made a name for itself producing quality wines and excellent craft beers, and as a place full of character to enjoy live music and a long lunch. The menu celebrates the best of local produce, including the harvest from the estate’s kitchen garden, and is of course designed to pair well with the wine and beer made here. The Hix Microbrewery was established in 2008. Andrew and Terryn’s son Jake Hickinbotham of Dromana 194 Nepean Highway, Dromana P: 5981 0355 www.hickinbotham.biz

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Sustainability is an important part of what happens at Hickinbotham. The team here are proving that people, the environment and the economy can all work in harmony.

The approach to winemaking is one of respect for the land. Hickinbotham wines are made with minimal environmental intrusion or impact and grapes are grown using organic principles. From the history and values to the food, wine, beer and good times, there’s a lot to appreciate at Hickinbotham of Dromana. Opening hours: WednesdaySunday 11am-5pm. Summer hours: Wednesday-Friday 11am-5pm; Saturday 11am-9pm; Sunday 11am5pm. Occasional Friday night musical events. Saturday and Sunday lunch features live music.

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Two Buoys Restaurant, Wine and Cocktail Bar If Two Buoys Dromana had a tagline it would be: Great Food, Good Times, Unbeatable Location. A stone’s throw from the water, Two Buoys has long been known for its great bayside location, easy dining tapas, and amazing wine list that supports local and international wineries. Since opening in 2006, locals and tourists alike have flocked to the outdoor dining area overlooking the bay to enjoy casual seaside dining. New owners took over in 2018 and built on the solid momentum set by their predecessors, kicking their tenure off with a much-needed renovation. The new-look Two Buoys saw the space transformed to accommodate their live music and casual dining focus which can now be enjoyed whatever the weather. Inside, the venue features two smartly presented areas. On one side of the main room is a 700-bottle wine cellar and restaurant that supports Two Buoys’ easy, modern Australian dining menu. The menu showcases local produce and fresh seafood, and there’s tapas to be enjoyed by all. On the other side is a cocktail bar, where you can enjoy premium spirits, craft beer, fantastic local wines, and carefully crafted cocktails. From the moment you arrive to when the night is over, the aim here is for everyone to experience great hospitality – friendly, efficient, and fun. Bookings are essential and can be made online or over the phone. Opening hours: seven days a week; 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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La Onda Latin Mex La Onda Latin Mex is a slice of Latin America tucked in Dromana, the sort of place you stumble upon and find mama cooking in the kitchen. The flavours of the food awaken your tastebuds, the drinks hit every spot, and the friendly service sees you leave speaking Spanish and shaking your hips.

La Onda’s chef, 'Mama' Roxy, says her food dances on the plate all the way to your stomach. Chef Roxy and her kitchen team cook family recipes with fresh, top-quality produce, multi-layered slow-cooking processes, and love. “Because without love, the food is bland. My grandmother ‘Mama Toya’ taught me that from a young age.” Authentic ingredients such as dried chiles de arbol, ancho chilli,

chipotle chilli, and pequin chilli give layers of flavours to sauces and marinades. Coriander, parsley, oregano, and mint bring freshness and zing. Spices including cinnamon, aniseed, cumin, lemon pepper, and saffron add to the wonderful flavours and aromatics in the Latin Mex menu. Citrus is king of the flavours here. “We use lemon and lime as the crown to every dish.” Lime and tequila are a match made in La Onda heaven; go for the margaritas – highly recommended. There’s plenty of cocktails, agave spirits, Latin American and local wines, and Mexican beers to keep the fiesta alive. The team here are an extension of the Flores family who migrated from El Salvador 32 years ago with a dream. Go, be part of this delicious dream. 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 I

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Peninsula Gourmet Co The Mornington Peninsula is home to so many makers and producers of fine quality products that deserve to be celebrated and promoted far and wide, and that’s just what husband and wife team Tristan and Sarah Wyse are doing as the new owners of Peninsula Gourmet Co (formerly Hamper Yourself/Peninsula Gourmet Emporium). Tristan and Sarah made the decision to leave the city and their corporate careers behind in favour of becoming part of a coastal community and supporting local, specialty makers and producers through Peninsula Gourmet Co. The store is a destination for locals and tourists looking for the best food and wine the Peninsula has to offer all under one roof. Whether you’re a keen cook seeking specialty ingredients or looking for just the right gift, the extensive range is sure to impress. You’ll find regional wines, artisan cheeses, an array of condiments, award-winning olive oils and olives, chocolates, teas, handmade soaps, Peninsula Gourmet Co I

and skincare products to name a few. Ready-made hampers carefully curated to suit a range of tastes, from cheese and wine lovers to vegans and gluten-free folk, all await, or you can choose to create your own. There’s something perfect for every occasion, including corporate gifts too.

240 Boundary Rd, Dromana

www.eatdrinkmorningtonpeninsula.com.au

P: 5981 9123

Make sure you have plenty of time when you visit. With so many products and hampers to choose from, you’ll have a hard time deciding which piece of the Peninsula you want to take home as a gift for yourself or your loved ones. See the website for opening hours and to order your hampers.

www.hamperyourself.com.au

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Odyssey Coffee Roasters

Out-of-this-world coffee landed on the Mornington Peninsula in 2020, and since then Odyssey Coffee Roasters has been blasting socks off coffee lovers everywhere. Co-owner Jim Mavrogiannis, as the owner of Laneway Espresso Dromana, has always dreamt of roasting his own coffee.

as malt, milk chocolate and berry. It is sweet and full-bodied. They’ve since welcomed Mathew Falcone on board as a co-owner who offers his Italian coffee prowess as the official tech and flavour specialist.

This cup of unbelievable Joe entered the Earth’s stratosphere thanks to Jim and Terry Tatsis – a partnership that was written in the stars. After many latte nights brainstorming, these magic beans were designed around their tastebuds with a distinctive blend that can be described

Initiate lift-off with a coffee that hugs and satisfies you at Laneway Espresso Dromana, Penny Lane, Butchers Daughter’s Cakes, Moonah Links Golf Club, Cracker Jack, Pizza by the Bay, Scarlet Hunter, Hugo’s Deli and more being poured soon. Alternatively, you can order your mighty beans online.

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www.odysseycoffee.com.au

We’ve heard on the bean-vine that after just one sip of Blend #5, coffee addicts have exclaimed: “Where have you bean my whole life?” The out-of-this-world coffee has an enchanting galaxy branding style that gives a nod to David Bowie, an idol of Jim’s – yep, it’s the epitome of cool beans.

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Penny Lane Penny Lane is in my cup and on my mind. As a sister store to Laneway Espresso Dromana, Penny Lane is the younger and modern new kid on the block created by Jim Mavrogiannis and Terry Tatsis. There’s no doubt that this fully licensed cafe will delight with a bottomless brunch to be envied by all. Inspired by Jim’s favourite song by The Beatles, Penny Lane provides a warm welcome with its earthy tones, quirky ‘70s-style colours and fun atmosphere. Their menu encompasses the style of Laneway’s signature breakfasts, including fresh fish and chips, drool-worthy burgers, delicious calamari, zesty granola and salads that ooze healthy vibes. One bite and you’ll want to twist and shout. Little tots are also looked after with a delectable children’s menu. You can expect out-of-this-world espresso cocktails because the co-owners also own Odyssey Coffee Roasters along with Mathew Falcone. They’ve even roasted a unique blend for Penny Lane – cool beans. Thanks to a study group of locals on the Peninsula who tastetested a plethora of cocktails, there’s an impressive selection after they voted on only the best to be served by the bar. Penny Lane is effortlessly cool; it’s almost like an extension of Laneway itself. Come together for good food, good coffee and good people at the newest and quirkiest brunch spot. Opening hours: daily from 6am-5pm for walk-ins and bookings; times change seasonally – check online

Penny Lane I 197 Point Nepean Rd, Dromana I PennyLaneDromana pennylane.dromana

P: 5987 1911 Photos: Edward Wischer

www.eatdrinkmorningtonpeninsula.com.au

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Jetty Road Brewery Born and bred on the Peninsula, lifelong friends Blake Bowden and Grant Rodgers had a dream that began with home brew, but it’s grown into something bigger. With the backing of four other Peninsula mates, Jetty Road Brewery opened its doors in 2017, and while there’s plenty of awardwinning beer and good times to be had, community and connection are the big ‘why’ behind the brewing mission here. “It’s about bringing people together; being accessible and inclusive whether you’re local, from out of town, on your own or with your mates or family,” says Grant. Blake – aka the Nutty Professor – is the head brewer whose soughtafter beers include Pale Ale, IPA, XPA, draught and monthly limited releases. Menu-wise, the aim is beer-friendly food but something more considered than just fried, salty offerings – think gutsy seasonal salad and vegetable dishes, roast beef sanger and seafood options all packed with flavour. Collaboration is what it’s all about, so you’ll find locally made cheese, ice-cream, bread and roasted coffee on the menu. Feeling full? Head upstairs to the mezzanine for an action-packed game of Shufl. Jetty Road is proud to be on the Peninsula’s Beer, Cider and Spirits trail celebrating the new generation of brewers, cider-makers and distillers. Get on the trail and enjoy the good vibes here. Tune into the website for live music and event updates. Opening hours: Wednesday and Thursday 4-9pm, Friday and Saturday noon-11pm, Sunday noon-9pm; from December 21-January 31 open daily for lunch and dinner

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

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82-84 Mountjoy Pde, Lorne I P: 5289 2004

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Crittenden Estate In 1982, Garry Crittenden used his knowledge as a horticulturalist to plant 2ha of vines at the foot of Red Hill, thereby doubling the total plantings on the Peninsula at the time and setting the course to create one of the region’s most acclaimed wineries. In recognition of his contributions to the Australian wine industry, Garry was inducted as a Melbourne Food and Wine Festival Legend in 2012. Fast-forward to today and Garry’s son Rollo is at the helm, steering Crittenden’s winemaking to new heights, with daughter Zoe taking care of the marketing. Farming the property’s 4.5ha vineyard using sustainable practices is a priority for the siblings, and their endeavours have seen them recognised as global leaders in this field – most notably winning the 2020 BRIT/FIVS International Sustainable Winegrowing Competition. You’ll feel welcome at their wine centre whatever your level of wine knowledge, and you’ll be treated to a memorable cellar door experience. Cue another award: Mornington Peninsula’s Best Large Cellar Door at the 2021 Gourmet Traveller Cellar Door Awards. Seated tastings make for a relaxed, engaging experience. Crittenden’s acclaimed French, Italian and Spanish varietals are all available to try, with an expert team creating a wine tasting to suit each and every visitor. Respected wine critic James Halliday describes Crittenden Estate as “an outstanding winery regularly producing wines of exemplary quality”, and he consistently rates them as a five red star winery. There’s a lot to raise a glass to here! Opening hours: seven days 10.30am-4.30pm

Crittenden Estate I 25 Harrisons Rd, Dromana I P: 5987 3800 www.crittendenwines.com.au CrittendenWines crittendenwines www.eatdrinkmorningtonpeninsula.com.au

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Pier Street Kitchen Pier Street Kitchen is the polished neighbourhood café everyone wishes was at the end of their street. Located 150m from the Dromana pier, this light-filled, spacious, food-lovers’ hub is the place for brunch, lunch, coffee or vino. July 2021 marked 10 years of Pier Street Kitchen serving delicious Mediterranean and Middle Eastern-inspired food, fabulous wine, top-notch coffee, and housemade sweet treats. The kitchen team pride themselves on making everything from scratch, including house-made hummus – it’s a winner! Free-range eggs and meat, organic grains and premium quality produce are the basis for the crowd-pleasing in-house menu and ready-to-eat take-home offerings. Those in the know go for excellent shakshuka: baked Middle Eastern salsa with spinach, chevre and two poached eggs served with house pita. It’s been on the menu since day one. After 10 years, the switched-on team are all still smiling. It’s clear they love what they do. Owner John Fili is hands-on, leading the way with genuine hospitality. If you prefer to party at home, Pier Street Kitchen can come to you with their event catering. This Dromana village favourite has built a solid reputation you can count on. Here’s to another 10 years. Opening hours: Monday to Friday 7am-4pm; Saturday and Sunday 8am-4pm. Please see website for further details.

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

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BoatShed Cheese Tucked away in the Dromana Industrial Estate there’s a haven for cheese lovers: BoatShed Cheese. This hidden gem opened in 2011 and has earned a reputation for outstanding handmade artisan Frenchstyle soft cheeses. From rich and creamy cow’s milk brie to light and smooth goat curd, there’s buffalo blue, and washed rind cheeses washed in local beer, gin, whisky or rum. It’s a long and delicious list. Turning milk into cheese is an art and science that calls for a whole lot of patience and care. Head cheesemaker Shaun will tell you that making beautiful cheese depends on a number of factors all working together, starting with premium quality milk – goat, cow or buffalo – sourced from across Victoria. Co-owner Becky works alongside Shaun. Their passion and dedication to their craft is to be celebrated and they’re keen to share their love for cheese. Visit the tasting room and take a seat at the sailing boat that’s been cleverly turned into a table; it’s a welcoming space. Enjoy a cheesetasting plate or charcuterie board and then watch the cheese being made. Spend some time at the display fridge asking questions and selecting cheeses and condiments to buy and take home. Opening hours: Monday closed, Tuesday-Saturday 9am-4pm, Sunday 11am-4pm

BoatShed Cheese I 3/10 Thomson Tce, Dromana I P: 0476 180 382 www.boatshedcheese.com BoatshedCheese boatshedcheese www.eatdrinkmorningtonpeninsula.com.au

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Torello Farm

The atmosphere at Torello Farm is reminiscent of a farmers’ market where you might arrive to find their farm crew dropping off punnets of strawberries picked only metres away from the farmgate, alongside a Red Hill farmer unloading a few boxes of avocados, or perhaps a delivery of freshly milled flour from Tuerong. The business is owned and operated by the Brancatisano family (three brothers and their wives), who have taken their Italian family’s love for growing and sharing food to the next level. Because produce is seasonal, the offering is always changing, so expect to discover things you wouldn’t find in a supermarket. Depending on the season this might include truffles, feijoas, calcots, persimmons or freshly foraged pine mushrooms alongside a great selection of locally grown staples such as apples, potatoes, pumpkins and onions. Just up the road on the family’s other property in Tuerong, they graze Belted Galloway cattle and Dorset Down sheep, slow-growing heritage breeds with a gentle nature that produce magnificent flavoured meat. The whole animal, nose-to-tail, is sold at Torello’s farm gate, so alongside eye fillet, topside roast and lamb cutlets, customers can try delicious lesser-known cuts such as merlot and pope’s eye steak or lamb neck medallions. Each week in Torello’s farmhouse kitchen, local, seasonal produce is transformed into a dazzling array of take-home meals, pickles and preserves including beef lasagne, massaman curry, beetroot relish, carrot top pesto, vegan dumplings and sausage rolls. Opening hours: daily 8am-6pm.

Torello Farm I 410 White Hill Rd, Dromana I P: 5981 0335 www.torellofarm.com.au torellofarm

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TWØBAYS Brewing Co The Dromana Industrial Estate is home to some of the Mornington Peninsula’s most innovative and celebrated venues, and TWØBAYS Brewing Co’s taproom is among those leading the charge. Since opening in 2018, TWØBAYS has become Australia’s largest independently owned gluten-free beer brand, and they’ve picked up awards along the way. In 2021 they became a TripAdvisor Travellers’ Choice Award Winner – rated in the top 10 per cent of restaurants worldwide – and Xero’s Australian Small Business of the Year, on top of winning Third Best New Tourism Business in Victoria in 2019. And it’s fair to say their craft beers are well respected within discerning circles too, whether revellers avoid gluten or not. There’s something for all tastes in the range, including hazy beers, fruit sour beers and dark beers, as well as an award-winning Lager, Pale, XPA and IPA.

cider and wine, and excellent wood-fired gluten-free pizzas that include vegan options too. The recently-installed fireplace means visitors can settle in for a cosy winter afternoon catch-up, and when the sun is out there’s plenty of seating and umbrellas outside.

September 2021 saw the launch of a new brand, GFB, which was an instant sell-out success, meeting the need for a classic easy-drinking gluten-free Aussie-style draught.

Whatever the weather, TWØBAYS is all about inclusion and quality. You’ll be made welcome here and treated to good times for all.

On weekends, the brewery’s taproom opens up with 11 beer taps, local

TWØBAYS Brewing Co I Unit 1, 2 Trewhitt Court, Dromana www.eatdrinkmorningtonpeninsula.com.au

Taproom opening hours: Saturday noon-6pm; Sunday noon-5pm. Hours extended over summer; check website for details.

I P: 5910 0880

www.twobays.beer I

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JimmyRum Distillery Within just one year of opening, JimmyRum has fast become the go-to cocktail bar on the Mornington Peninsula. But it’s much more than a bar; it’s Victoria’s first dedicated craft rum distillery, and Jimmy is on a mission to show you what rum can be with his Australian-crafted distinctive and delicious rums. JimmyRum has an audacious goal to change the way Australians think about rum. Enjoy some of the beautifully handcrafted spirits produced on site by Matilda, JimmyRum’s stunning 1500-litre Italian copper still, or indulge in one of JimmyRum’s selectively blended premium import rums. Tours and tastings will have you seduced by the beauty and

JimmyRum Distillery I 6 Brasser Ave, Dromana I P: 5987 3338

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distinctiveness of rum, and you’ll hear, taste and see for yourself why locally crafted spirits are making such an impact in Australia. Sit in the cosy atmosphere of the cocktail bar with the barrel wall backdrop and Matilda only metres away, or relax in the rum garden with good company while sharing plates and cocktails or local beers and wines. The constant on JimmyRum’s menu is that the food is always locally produced and designed for sharing – the perfect partner for tasting paddles. Check JimmyRum’s social media for weekly events, live music, special collaborations and new bottle launches @jimmyrumdistillery. JimmyRum lives by three words: Rum, Respect and Rambunctiousness. Opening hours: bar, Thursday-Saturday noon-9pm; Sunday noon-7pm; distillery, 10am-5pm daily for tasting, tours and bottle sales

www.jimmyrum.com.au

JimmyRumDistillery

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Rahona Valley

In 2014, wine lovers Toby Pieters and Dianne Gardiner made their dream of owning a winery on the Mornington Peninsula come true. Rahona Valley is the couple’s boutique winery and cellar door that’s become one of the Peninsula’s hidden treasures. Chief winemaker Natalie Fryar is known in the industry as ‘the Queen of Bubbles’, which is fitting for a winery that specialises in making sparkling wine. Natalie did her first vintage at 16. She has decades of experience gained in vineyards all over the world. Winemaker Alisdair Park recently joined the Rahona team to pursue his focus on making top-quality cool-climate wines. He too has a passion for making delicious sparkling wine. A focus on sustainability underpins the approach to winemaking at Rahona, from organic sprays and short sheep used in the vineyard to manage weeds, through to making every effort to minimise waste in the winery. Toby and Dianne offer a personalised cellar door experience. “We love sharing our love of wine with other people,” says Dianne. “You don’t have to be a wine buff; you just have to be interested in learning more. It’s about helping people understand what it is they like about different wines.” The cellar door is located in the Dromana Industrial Estate. You can enjoy a wine tasting of Rahona’s wines – pinot noir, pinot gris, riesling and sparkling and cheese platters – but Dianne warns: “Once Toby starts talking about wine, he doesn’t stop!” Opening hours: Saturday and Sunday noon-5pm; see website and social media for more details and masterclass events.

Rahona Valley I 3/48 Collins Rd, Dromana I P: 0417 323 765 www.rahonavalley.com.au I rahonavalley rahonavalley www.eatdrinkmorningtonpeninsula.com.au

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DISTILLERS DISPLAY

an adventurous spirit Winemakers talk a lot about ‘terroir’ – how the sun and the soil and the slope of a vineyard all contribute to the character and quality of the wine made there. For the Mornington Peninsula’s small but growing band of distillers, expressing a sense of place in their gin or brandy or rum is often just as important.

Barney Flanders brought a winemaker’s sensibility to bear when he developed his Balcombe Gin brand alongside his Garagiste wine business. “We wanted the flavour of the gin to represent the place where we make it, like our wines do,” says Barney. “We thought, ‘We’re coastal; let’s make it coastal’. So the botanicals we use in the distillation are things we can pick ourselves locally: seaweed, saltbush, samphire, pigface.” Holly Klintworth, of Bass & Flinders, the Peninsula’s pioneering distillery, takes a similar approach to sourcing local botanicals for her gins. “When visitors come down here, they want to support local, buy local, get a sense of place in what they taste,” says Holly. “And gin’s a good way of delivering that, especially when you add the garnishes and Australian-made tonics.” Bass & Flinders have also developed a fine reputation for their brandy distilled from local wine, and Holly says she has ordered a new copper still from the Cognac region in France to boost production at the distillery. “This’ll give me a chance to play with other styles of spirit. We already have some apple brandy laid down, but I’d like to branch out into eau-de-vie too, using the beautiful cherries and other fruits that grow in our region.” She’s not the only one expanding the range of spirits and spirit-based drinks on offer on the Peninsula. Winemaker David Chapman, of Allies Wine, makes a white and red vermouth using fortified local chardonnay and pinot noir under his Cinq a Sept label, while Barbara and Christof Richartz, of the Original Spirit

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Co, have created a complex, herb-infused brandy-based digestif called Harvest Blend EXQ that spends five years maturing in the barrel. Stuart and Naomi McIntosh, of Chief’s Son Distillery, have won international awards for their powerfully flavoured smallbatch single malts and have collaborated with the Mornington Peninsula Brewery to produce a limited-edition whisky aged in a barrel that once held the brewery’s Russian Imperial Stout – perfect for sipping during the region’s colder winter nights. For James McPherson, of JimmyRum Distillery, collaborating with other local drink-makers is an exciting way to produce distinctly regional – and delicious – spirits. Recent projects have seen his cane spirit infused with apples from Mock Orchard, coffee from Commonfolk Roasters and amber ale from Jetty Road brewery. “We try to do as many collabs as possible,” says James. “I love ’em; they’re great fun. Anything we can do with local producers, we’re on to it.” One of the most successful of these collaborations is a blend of James’ double-distilled cane spirit infused with pinot noir from nearby Crittenden Estate vineyard. Steeping the grapes in the spirit leaches their red colour and fruity flavour into the liquid. “As far as I know, no one in the world has made a wine grape-infused cane spirit before,” says James. “And it’s been incredibly popular. I’ll be making five times as much next year.” MAX ALLEN eatdrinkmornpen

Bass & Flinders Distillery Bass & Flinders head distiller Holly Klintworth is passionate about creating high-quality, small-batch, distinctly Australian spirits. The distillery was founded in 2009 by Holly’s father, Wayne, who was Holly’s mentor and remains her inspiration to both honour traditional distilling methods and use locally foraged native botanicals to create new and innovative flavour profiles. And it seems she’s right on track, winning silver medals at the 2021 London Spirits Competition, and the trophy for Australia’s Best Brandy at the Tasting Australia awards in 2020. This family-owned and operated vine-to-bottle distillery is located in Dromana between the sea and the vineyards the Mornington Peninsula is famous for. Holly and her team have put the Peninsula on the map with their grape-based spirits, working their magic using Victorian grapes. They turn shiraz grapes into gin, and chardonnay grapes into brandy. An example of Bass & Flinders’ innovation in flavour can be found in their Maritime gin, made with botanicals such as locally foraged saltbush, sea kelp and samphire. The flavours embody the ocean, vineyards, and bush surrounds of the Peninsula. Other noteworthy tipples here include their Limoncello Bitter & Twisted liqueur, made with hand-zested citrus, and their flagship Ochre fine brandy. Book in for a gin masterclass experience and make your own bespoke gin. You’ll learn about techniques and exotic botanicals used in gin production. And keep an eye out for Holly’s adorable dog, Gilbert, the Bass & Flinders mascot. He’s a St Bernard-Newfoundland cross weighing in at 75kg, so he’s hard to miss! Check the website for masterclass bookings and cellar door opening hours. Bass & Flinders Distillery 40 Collins Rd, Dromana P: 5987 3893 www.bassandflindersdistillery.com www.eatdrinkmorningtonpeninsula.com.au

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FROM GRAIN

home-grown wheat that can’t be beat Jason Cotter and Emma Hicks grow some of the most highly regarded wheat in Australia right here on the Mornington Peninsula. They grow both modern and older varieties of wheat, selected for their ability to ripen and mature in cooler, wetter climates. Many are no longer used because most wheat is grown in hotter, drier parts of the country.

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PHOTOS: RICHARD CORNISH

“Traditionally, wheat and other grains used in milling and flour production were grown close to the mill, which was close to where people made and baked their bread,” Jason says. “Here in Australia, wheat is often grown on country distant from where it is milled and consumed. Though growing wheat well outside the typical wheat belt has its challenges, it’s gratifying to produce grain and flour for a local market.” Jason comes from a multi-generational Peninsula farming family and grows grain at Tuerong Farm, a stone’s throw from Yabby Lake Winery. He first sowed wheat to attract stubble quail so he could go hunting with his dog. What started as a hobby seven years ago has become a full-time profession. He soon learned he needed specific varieties of wheat to handle the Peninsula’s microclimate and headed to the Australian Grains Gene Bank in Horsham. Jason and Emma also collected and imported several lines through quarantine to better meet their requirements. They grow a dozen or so milling varieties at Tuerong and at another farm in Moorooduc. “Variety and where a grain is grown really determines a marked difference in the flavour of the final product. This sense of provenance, especially in wheat flour, has already been picked up by artisan bakers. Soon our brewers and distillers will be following the global trend and will use local grains to make their beers and whiskies. I look forward to a

www.eatdrinkmorningtonpeninsula.com.au

Peninsula beer brewed with locally grown barley.” The grains are planted in autumn and harvested from mid-December until January. The grains have a longer growing period than those in warmer climates, which helps develop more flavour. Emma says that for many years grain growers have not kept the end user in mind and failed to consider the thing that drives food buyers – flavour. Tuerong Farm flours are made from winter white, French red, spelt, triticale and emmer grains. Inclusive of more bran and germ than supermarket white flour, they are perfect for long, slow ferments to make old-fashioned breads and sourdough loaves. The long ferment breaks down the proteins and releases both nutrients and flavour, making bread that has a complex, almost nutty taste and is easier to digest than other breads. You can buy the flours, and the very tasty pancake mix, less than a few kilometres from the farm at Tully’s on Moorooduc Rd and Torello Farm at Moat’s Corner, as well as Hawkes Farm at Boneo. “You can also buy loaves made from our bread at Main Ridge Baker, Mother Mary Bakery in Bittern and Millers Bread Kitchen in Mornington,” says Jason. “I am also looking for farmers wanting to grow these grains on their own Peninsula farms. Local grains are taking root, so to speak.” RICHARD CORNISH

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CAPEL SOUND

PHOTO: STEVE BROWN

Discover a world where flamboyant beach boxes sit squarely, staring out to the bay from the sandy shoreline while holidaymakers swim, picnic and play the day away. This part of the Peninsula, where the clouds whirl in orange, pink and purple and the teatrees and banksias bundle, provides pier-sauntering summertime fun for out-of-towners with carnivals and Bay Trail wanderings. It also offers up some of the best fine dining alternatives with top-end operators settling in the area and sharing their artistry. Coffee, cocktails and cuisine have come into their own in this tucked-away part of the Peninsula, where dedication to all things delicious is steadfast and simply not up for negotiation. The gourmet burger selection is vast, while perfectly pulled pork and Thai cuisine get the nod too.

Rosebud, Capel Sound, Tootgarook and Rye are not to be underestimated. Beneath the backdrop of Arthurs Seat sits a cluster of charming yet lively villages that offer crafted cider and roasted coffee, delectable generational grown produce and worldclass dining. All of this is surrounded by vineyards, the sea and a skyscape that can only be described as exquisite as modern Australian and Asian cuisine and Italian flavours come together. Some of the best home-grown spuds you’ll find are thrown in for good measure. And do not forget the New York bagels! This is the zone where casual sophistication rules, grown from Mediterranean settlement and an understanding that life is far too short not to jump right in and experience the best. Join us and celebrate excellence.

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tootgarook

RYE

THE MILBRI

Blue Mini 102-103 Cooee Café 111 District Kitchen 173 Elements Eatery 104-105 Hawkes Farm 108 ItsaBurger 106 Lime Spice Hawker Beach Bar 109 Mubble 119 Sea Store Beach Café and Bar 110 The Bagelry Co 111 The Milbri 107

SEA STORE BEACH CAFE

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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 the everything local. Why? This quirky hub of retro style is situated in the repurposed Rosebud Ten Pin Bowling Alley. Headed by Tracey Fleming and a dedicated team of passionate hospitality professionals, Blue Mini is more than just a café. With a mix of fantastic food, house roasted coffee, local gourmet and a welcoming vibe – it is a destination to meet, eat, drink and linger.

eatery

Known for its innovative all-day brunch menu, the meals at Blue Mini are a fusion of well-known classics such as eggs ‘bennie’, alongside modern dishes with a twist. With access to some of the best produce and suppliers on the Mornington Peninsula, Blue Mini’s meals and homemade cakes and sweets are created from locally sourced goods wherever possible. Blue Mini is also a fully licensed venue with local beer, wine and cider featuring on the menu. 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 owner Tracey Fleming 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.

emporium

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 gourmet, artisans and makers. Homewares, bath & beauty, and fashion items feature alongside daily essentials and local beer, wine, cider. 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.

events

Taking on the unique character of Blue Mini as a venue, the catering team creates lasting memories for any special occasion. From bespoke wedding receptions and casual events in our ex-bowling alley property, to engagements, parties and corporate events. Whether at Blue Mini or a venue 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. Opening hours: daily 7am-3pm. #blueministyle Please check website/social media for seasonal changes

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

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

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Elements Eatery Located within the Yawa Aquatic Centre, Rosebud, Elements Eatery is a destinational café with a difference. 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. Centrally located in Rosebud, 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 poolside dining.

coastal spirit

Part of the state-of-the art Yawa Aquatic Centre, the inspiration for the Eatery draws on the vibrant local seaside community and the diverse landscapes of the Mornington Peninsula, a region bordered by pristine coastal waters, but with a rich agricultural heart. The welcoming architecture was designed using local materials and timbers that celebrate and encapsulate this beachside, coastal spirit. Patrons have the benefit of two distinct hospitality experiences: casual dining at Elements Eatery or pool-side service at the Elements Grab & Go Kiosk – both with menus offering quality meal options at affordable prices and healthy eating for all.

eatery

With indoor capacity of 100 seats, Elements Eatery also offers an additional 40-seats outdoors for walk-in customers. The Eatery area is 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.

grab & go

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

sustainability

In line with Yawa’s strong commitment to environmental sustainability, Elements Eatery has a philosophy to reduce, re-use & re-cycle and chooses eco-sensitive packaging including a ban on single-use plastics. Come and see why Elements Eatery is a perfect year-round destination café for all ages. Images by Willow Creative

Open daily. Please check website/social media for seasonal changes

Elements Eatery I

100 Besgrove Street, Rosebud I

www.eatdrinkmorningtonpeninsula.com.au

www.elementseatery.com.au I

ElementsByBlueMini

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ItsaBurger Inspired by iconic American hamburger stores, ItsaBurger is serious about serving up the best burgers on the Peninsula, with a super-size side of fun. Owner Grady Patching is a veteran of the hospitality industry and a committed burger aficionado. After six trips to the US, he’s well researched in what makes a memorable burger: “We’re the real deal. We don’t use any fillers in our meat; it’s just wagyu, brisket and a pinch of salt. We make all our own sauces, and everything’s cooked to order.” No bain-marie with soggy, warm fries here! Fries are crisp and delish, loaded with cheese, bacon, chilli, or plain and seasoned with house blend seasoning. ItsaBurger isn’t trying to be fancy or experimental – it’s a case of stick to the classics and do them well: all-beef patties straight up and well sauced, paired with the usual suspects of pickle, cheese, lettuce, and tomato in a bun toasted to perfection. If beef’s not your thing, there’s plenty of tasty chicken burger options with sauces ranging from smoked barbecue mayo to southern hot sauce. Don’t feel like a burger? Go for a hot dog. There’s a kids’ menu, and vegans and vegetarians are looked after too with the vegan patty burger or vegan chicken schnitzel burger. Order online for delivery or pick-up. Opening hours, Rosebud: dine in or pick up Sunday-Thursday noon8.30pm, Friday and Saturday noon-9pm; delivery Monday-Thursday 5-8.30pm, Friday and Saturday noon-9pm, Sunday noon-8.30pm. Karingal Hub: seven days 11am-9pm

ItsaBurger I 897 Point Nepean Rd, Rosebud I P: 5982 1675 ItsaBurger I 330 Cranbourne Rd, Karingal Hub I P: 9776 6926 www.itsaburger.com.au I ItsaBurgerAU itsaburgerau

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The Milbri

Rosebud’s happening café/bar The Milbri has been delivering the goods since 2014. From the outside it might look like a humble café just a stone’s throw from the bay, but inside you’ll find a polished operation. Staff are friendly and attentive, food and drinks are on point – as is the well-made, locally roasted Little Rebel coffee – and the playlist is a considered feature, not an afterthought. By day, the wooden tables fill inside and out with families and friends who know the brekky here – served until noon – is worth getting up for. The lunch and dinner crowd come for the carefully prepared hawker-style food inspired by Latin American and South-East Asian cuisine. And if cocktails are your thing, settle in at the bar for an expertly crafted jungle Jimmy tiki or Aperol sorbet mimosa. Owner Chris Fabri studied to be an accountant but working in restaurants when he was a student changed his path. “I’ve never been more passionate about this industry and The Milbri than I am now,” Chris says – and it shows. If you miss out on a table, you can order online and pick up or have it delivered, or book Los Milbros, their outside catering team, for your next event. Opening hours: seven days 9am-late

The Milbri

I 1183 Point Nepean Rd, Rosebud I P: 5982 3901 I

www.eatdrinkmorningtonpeninsula.com.au

www.themilbri.com.au

TheMilbri

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Hawkes Farm For more than 40 years, the Hawkes family have worked the land on their 56ha farm to provide visitors to their farmgate with top-quality seasonal produce, including onions, carrots, strawberries, radishes, corn, and parsley. It’s the humble spud, though, that has put Hawkes on the map. On the weekend, their hand-cut potatoes are thrice cooked in their food truck for the waiting crowd; they’re rivalled only by their hand-cut crisps in packs to take home. In addition to Hawkes’ produce, there’s a wide range of quality produce and gourmet products from other Peninsula growers and producers that are impossible to resist. Another temptation here is great coffee made using ethically sourced beans from the Peninsula’s Boneo Road Roasters. So when you’ve finished shopping, grab a coffee and sit by the child-friendly vegie patch to relax. You might see farmer Richard or his dad Barry pass by on the tractor. They work on the farm seven days a week, so give them a wave. It’s good to know your farmer and where your food comes from.

Hawkes Farm I 661 Boneo Rd, Boneo I P: 5988 6785 I

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Hawkes Farm also offers educational group tours, so get in touch for more details. And if you prefer to shop online, there’s a click and collect service available. Opening hours: seven days from 8am-5pm; closed Christmas Day

www.hawkesfarm.com.au

HawkesVegetables

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Lime Spice Hawker Beach Bar Located opposite the Rye pier and foreshore, Lime Spice Hawker Beach Bar is the place to be to watch the world go by while enjoying the sweet, sour, salty and spicy flavours of South-East Asia. When the weather’s warm, the bi-fold windows open to let in the sea breeze and the vibe of one of the Peninsula’s most popular coastal townships. The hawker-style street food menu is inspired by the cuisines of Thailand, Vietnam, Malaysia and Singapore. Head chef Lachy Cashman and his team – many of whom are from South-East Asia – bring skill and authenticity to their cooking. In keeping with culture and tradition, the dishes are designed for sharing, from fried pork belly with dry red curry to char kway teow, from school prawns with seaweed aioli and housemade furikake to Vietnamese coffee flan. All your hawker-style favourites are here, and glutenfree and vegetarian options are available. An ice-cold beer is always a perfect match with hawker food, and St Andrew’s Beach Brewery pale and golden ale is on tap. Local wines, bubbles and cider are on the list too. If you prefer a cocktail, Basil Mojito is a house specialty, or there’s Lime Spice Tea Party that you can order in a carafe to share. Venue manager Misty Tinoi and her team make sure the atmosphere here is vibrant, fun and relaxed. A mural featuring a mama-san keeping a watchful eye over proceedings adds to the mood. Book your table online. Opening hours: Wednesday-Saturday noon-late for lunch and dinner; Sunday from noon for lunch

Lime Spice Hawker Beach Bar www.limespice.com.au I

I 2389 Point Nepean Rd, Rye I P: 5910 0966 limespice limespicehawker

www.eatdrinkmorningtonpeninsula.com.au

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Sea Store Beach Café and Bar Directly opposite Rye’s foreshore you’ll find Sea Store Beach Café and Bar. Just look for the stylish blue and white striped umbrellas shading the pavement tables. Those in the know are here every morning for excellent coffee made with Industry Beans coffee beans or chai made with sticky chai.

Owner Trent Smith is a veteran of the hospitality industry. With more than 25 years’ experience, he was well prepared to make his own café a success. Together with his wife Leanna and their team, Trent has established Sea Store’s reliable reputation in two short years since opening to become a community favourite. The look and feel is beachy and light, with white walls, bare wood tables, tropical plant-themed cushions and an abundance of lush indoor plants. It’s like sitting in a beachside garden oasis. The menu matches the beachy casual vibe, and you’ll be set for breakfast, brunch, or lunch. Eat in or grab something to go – perhaps a housemade sausage roll, egg and bacon roll, or gourmet toastie. Egg breakfasts with all manner of sides are a highlight, and at lunch the burgers hit the spot. Sea Store is fully licensed with local beers on tap, local wines, and cocktails. There’s even a playroom for kids complete with a beach box, blackboard, picture books and colouring in. It’s easy to see why Sea Store Beach Café and Bar is Rye’s go-to place. Opening hours: seven days; see social media for details.

Sea Store Beach Café and Bar I 2353 Point Nepean Rd, Rye I P: 5985 5526

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www.seastorerye.com

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Cooee Café

Cooee Café owner Sharon Brindley has a natural sense of hospitality and passion for her work. “I’m a people person, and I’ve always worked around food,” Sharon says. However, there’s more to Sharon’s café/ takeaway shop in the Rosebud Industrial Estate than meets the eye. Born and bred on the Peninsula – Bunurong country – Sharon is a Yamatji/Noongar woman whose family hails from Western Australia. At Cooee, the only Indigenous café on the Peninsula, Sharon is exploring her heritage through cooking with Indigenous ingredients. Regulars come for homestyle cooking, with generous serves of burgers or lasagne with bush tomatoes, or stir-fried chicken and rice with Native Oz Bushfoods quandong and bush lime-flavoured chilli sauce. Sweet-tooths love white chocolate flavoured with Davidson plum from Sharon’s own Jala Jala Treats range. Upstairs is a space dedicated to Indigenous art and food products such as teas, condiments, and spices. Sharon works in collaboration with Indigenous-owned food businesses to create Indigenous food hampers and gift packs. If you’re keen for a good feed and to connect with culture, Cooee is your place. Opening hours: Monday-Friday 6am-3pm; Saturday 7am-2pm; closed Sunday Cooee Café I 1/7 Thamer St, Capel Sound I P: 5986 4414 www.cooeecafeandcatering.com.au I CooeeCafe cooeecafe

The Bagelry Co

The Bagelry Co is an unassuming brunch and lunch spot opposite the bay that attracts those who know the real deal when it comes to seriously good bagels. There are bread rolls shaped to look like bagels and then there’s authentic New York-style boiled bagels. It’s the latter that you’ll find here. Boiling the bagels before they’re baked gives real bagels their authentic chewy crust. Owner Gavin Diener, a Peninsula resident for 30 years, is a self-confessed “coffee nut” who tried his first bagel in Israel more than two decades ago. Opening his bagelry café

is a long-held dream. Alongside fabulous bagels there’s artisan doughnuts, Noisette pastries, excellent Allpress coffee, Prana Chai and Mork specialty hot chocolate. Locals and tourists alike stop in for unfilled bagels in take-home packs or individually; or filled bagels bursting with flavour and goodness. The Traditional with salmon, cream cheese, dill, capers, and red onion on a bagel of your choice will keep you going. There’s 13 different flavours to choose from, including onion bagels, seeded, herb or plain (plain GF available). Good luck deciding! Opening hours: Tuesday-Sunday 7.30am-3pm; Saturday and Sunday 7am-4pm; closed Monday. Check Google for Summer hours The Bagelry Co

1245 Point Nepean Rd, Rosebud

www.eatdrinkmorningtonpeninsula.com.au

P: 0408 500 048 I

thebagelry.co

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FROM INDIGENOUS

exploring indigenous heritage through food Sharon Brindley remembers being on Country with her grandmother, hunting for goanna and bardi (witchetty) grubs in the bush near Geraldton in Western Australia. Her maternal grandmother was a Yamatji Noongar woman and one of the Stolen Generations. “Despite being removed from her culture, she still remembered practices and had such a close connection to Country,” says Sharon. “Food is a way I am exploring and learning about my Indigenous heritage.”

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PHOTOS: RICHARD CORNISH

Sharon grew up in Rosebud from the age of four and would travel to WA on holidays to see her family. When Sharon was 11, her mother died and she found herself being the family cook. “If I never see another tuna mornay again,” she says with a laugh. A warm, generous person, she always wanted to be a chef. Still, she found a way to feed people and to feed her curiosity about her Indigenous heritage. Sharon founded Cooee Café four years ago in the industrial estate behind Bunnings in Rosebud. The proud modern building has a bush feel with its corrugated metal exterior and garden dominated by coastal grasses and flowering banksias. At first glance, Cooee Café seems like any other takeaway with bacon and egg sandwiches and a coffee machine working full bore to keep up with the steady stream of tradies. “I love my tradies,” says Sharon. “They look after me and I look after them.” She’s a woman who puts her words into deeds, cooking delicious and healthy dishes for the local workforce, such as bush tomato lasagne or stir-fried chicken and rice served with Native Oz Bushfoods quandong and bush lime-flavoured chili sauce. Something you notice straight away about Sharon – apart from her warmth and generosity – is how she collaborates with different businesses.

www.eatdrinkmorningtonpeninsula.com.au

She cuts some cheese flecked with herbs. It has been made for her new range of catering boxes, smart craft cardboard packed with treats such as emu kabana and wallaby salami. The cheese is sensational and made by one of Victoria’s best cheesemakers, Jack Holman from Stone and Crow Cheese in the Yarra Valley. One is flavoured with mountain pepper berry, the other wild thyme. Both are sensational. She passes over a piece of white chocolate flavoured with Davidson’s plum. It is made for her own brand Jala Jala, which means ‘very good’. The pack is adorned with a painting of a green turtle, her totem, and embellished with a beautiful dot painting by Aunty Patricia Carter. She made it with the advice of Hugh Allen, executive chef of Melbourne Good Food Guide three Chef Hat restaurant Vue de Monde. She sells her range of food made with indigenous Australian ingredients and other brands such as Three Little Birds Saltbush and Seaweed Spice, My Dilly Bag Saffron and Lemon Myrtle Tagliatelle Indigiearth teas. The shelves of her upstairs food store are lined with bush foods from fellow Indigenous cooks and chefs. “I am growing into my culture year by year,” says Sharon, looking out at the clearing sky. She turns and smiles warmly. “I am learning more and more about my culture. I learn it and pass it on. It is one continuous message stick.” RICHARD CORNISH

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SORRENTO

PHOTO: STEVE BROWN

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

Now you will find glamorous shopping, high-end dining and cafes of all descriptions. Take in the view from Hotel Sorrento, and you simply must grab an icecream from Mubble. Drive a little further to Portsea and find French cuisine sitting right alongside the white sand of Portsea front beach.

Boatloads of pleasure-seekers from Melbourne have been coming since in the early 1900s, up from the paddle steamers to a town where wandering up and down in your finery was the main attraction.

From the sparkling front beaches to the rugged coastal ridges and rock pools of Bass Strait, visitors still dare to dream of a lifestyle full of sun, surf and sand and the sampling of Peninsula-grown and crafted cuisine that stands alone on the world stage.

LE CAPUCIN

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portsea

PHOTO: PHOTO: STEVE BROWN STEVE BROWN

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

at the pub watching the sun sink or at an intimate dining destination. Come visit this land of sweet treats by the bay, the place where the back beach churns, the ferry roams and the dolphins play.

Hotel Sorrento 117 Le Capucin 116 Mubble 119

MUBBLE

www.eatdrinkmorningtonpeninsula.com.au

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Le Capucin Portsea locals are lucky. Husband and wife team Loïc and Kirsty have brought the pointy end of the Mornington Peninsula to life with excellent coffee, Noisette pastries, and French fare worth travelling for at their café, Le Capucin.

The friendly Le Cap crew greet you with “Bonjour”, and that’s just the beginning of their genuine hospitality. The excellent housemade French food lends itself to being taken away for a picnic on the beach or enjoyed at a table on the café’s covered terrace.

Loïc was born in the southwest of France and grew up seeing his parents make their own pâté, sausages, stocks, and sauces in the French tradition. He’s always loved food and being a host and uses many of his family’s recipes at Le Capucin. Kirsty says: “Just because Le Capucin is French doesn’t mean we’re fancy. It’s like you’re going to Loïc’s family home. It’s about sharing food and being together.” Le Capucin

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3770 Point Nepean Rd, Portsea

P: 5984 3243

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When croque monsieur is on the menu, it’s made to order and well worth the extra time. The tourte maison (homemade pies) are renowned at the Peninsula’s southern end. Will it be beef bourguignon or free-range chicken and leek? The dishes reflect the seasons with housemade soups in winter and salads in summer. Tasty baguettes are made fresh daily. Stocks simmered for 16 hours become the base for many sauces and take-home meals, available fresh or frozen, so you can keep a taste of Le Capucin on hand. Superbe! Opening hours: daily 8am-3pm.

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Hotel Sorrento 150 years on, it's the little details that make your experience at the luxuriously appointed Hotel Sorrento such a big deal. Break the stress cycle, reconnect and immerse yourself in the Mornington Peninsula wellbeing region, with a daily breakfast hamper delivered to your room for sleeping beauties, dinner for two in our waterfront restaurant, or champagne and oysters al fresco style in one of three outdoor bars with vistas overlooking the stunning Port Phillip Bay. And what brings people back, year upon year? It's the undeniable old-world charm, exceptional hospitality experiences, the friendly face and the pull of consistent excellence, the sum of Hotel Sorrento's parts the difference between a place to visit and a place in your heart. After a three-year redevelopment, Hotel Sorrento will unveil its new wellness facilities, day spa, 25m lap pool, luxury suites and conference facilities in 2022. Designed by Six Degrees architecture and Jack Merlo landscape architects, the development will create a true lifestyle resort destination. "We are aiming for a relaxed coastal resort feel, appealing to both the leisure and corporate markets," says Bridget Bailey, Operations Manager. Launching in the summer of 2022 will coincide with 150 years since Hotel Sorrento's establishment. "This is a significant milestone for the business," says Rob Pitt, who has owned and operated the Hotel for over 40 years. The third-generation family business has been built on warmth and quality service, which will be key to the success of the new areas. Whether it be business or leisure, Hotel Sorrento is most certainly an iconic destination on the Mornington Peninsula. Open 7 days a week (closed Christmas Day)

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

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Mubble For almost 3o years Mubble has been serving joy in the form of handcrafted ice-cream and sorbet. This family-owned and operated business is all about excellence – and making people happy. From grandparents who are young at heart to toddlers in prams, the customers show ice-cream is a universal pleasure across all ages. With more than 150 flavours in Mubble’s repertoire, the hardest part will be choosing. Will it be a classic? Think vanilla bean, hazelnut, or chocolate. Or something a little unexpected, like licorice, lemon meringue or caramelised fig and balsamic? The rainbow of flavours on display varies with the seasons. Fruity and fresh sorbets are dairyfree, and there’s plenty of vegan options and gluten-free scoops. If you want to skip the queue, order online. Mubble is known for more than its supreme sorbet and ice-cream; it’s also the place in Sorrento and Rye for well-made smoothies and freshly squeezed fruit and vegetable juices. On colder days, hot jam doughnuts or churros cooked to order are the go. And while enjoying an ice-cream after the beach or a wander along the main street is the thing to do, you can also take a selection home in Mubble’s take-home packs. If you’re having an event, Mubble wants an invite! Their custom ice-cream cart brings a sweet and playful touch to any occasion. Opening hours: daily from 10am-11pm over summer; off-season Sunday-Thursday 10am-6pm, Friday-Saturday 10am-9pm. Visit website for more details.

Mubble 69 Ocean Beach Rd, Sorrento www.eatdrinkmorningtonpeninsula.com.au

2393 Pt Nepean Rd, Rye

P: 5984 4944

www.mubble.com.au

mubbleicecream

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FROM SHELL

native oyster brought back from the brink Steven Cooper holds a big fat oyster in his hand. It is a local oyster. It’s not from Coffin Bay nor Narooma. It is a local oyster grown in the waters between Flinders and Shoreham. “It’s an angasi oyster,” says Steven. “An oyster native to these waters. There used to be millions of them in Western Port and Port Phillip, but they were fished out over a century ago. Now I am bringing them back, and they are delicious.”

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Steven and his crew at Flinders Oyster Company are breeding the oysters in a converted abalone-rearing facility on Phillip Island. He used to breed and farm abalone on the west coast before a virus wiped out the industry. The angasi oysters he is farming come from a few remaining colonies in the waters off the islands in Western Port. Once upon a time, angasi oysters formed massive underwater reefs as high and wide as a bus extending for hundreds of metres. Reefs like this lined the seabeds from Mallacoota to Port Augusta in South Australia and down the east coast of Tasmania. During the colonial period, fishers would take great claw-like dredges, rip out great chunks of these reefs, prise off the oysters, bag them up, and ship them to Melbourne. When gold was discovered near Ballarat, the oysters were shipped there from reefs off Geelong. The orgy of consumption increased during the heights of the gold boom, peaking in the 1870s and continuing into the Marvellous Melbourne boom. Washed down with French champagne chilled on ice imported as ballast from Canada, there were almost a hundred oyster bars in Melbourne. By the 1890s, the oysters around the bay were almost all gone. The fishers went down the Tasmanian coast and all the way to Gippsland and South Australia. These great reefs, as biologically diverse as the Great Barrier Reef, had been fished to oblivion.

the best chefs on the Peninsula use Flinders Oyster Company, including Michael Demagistris from Polperro and Matt Wilkinson at Montalto. “They are big, beautiful, briny mouthfuls of minerals and seaweed flavour,” says Matt. In the past, he has crumbed and fried portions of the oyster and served them with a freerange pork dish. The angasi oysters season starts in June after the breeding season and finishes as summer begins. Stephen has developed another arm to the business to keep the business flowing, bringing in the best Pacific oysters from South Australia and Sydney rock oysters from the south coast of NSW year-round. All the oysters are available for sale in season from the Flinders Pier every day in summer and every weekend at other times of the year from 10am-4pm. www.flindersoysters.com

Steven now grows them in baskets that float in the water column, filter-feeding on plankton, cleaning the water as they grow. Within a couple of years, the little oysters have grown from something the size of a 10c coin to something that would take up most of the palm of your hand. They are more like the Belon oyster you get in France than a Sydney rock oyster and have a similar texture to a Pacific with a briny, flinty flavour. Some of WORDS AND PHOTOS: RICHARD CORNISH www.eatdrinkmorningtonpeninsula.com.au

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FROM EARTH

freshness and flavour from the farmgate “It just tastes better,” says Sophie O’Neill from Torello Farm. “Seriously, local produce tastes better. It gets picked that morning, can be on the shelf by lunchtime and in your kitchen for dinner that night. Fresh local food tastes better, and if that is the only reason you buy it, that is brilliant.” Sophie and her husband Mark Brancatisano, along with his brothers and their wives, bought the 11.5ha farm at Moat’s Corner on the corner of White Hill Rd and Nepean Highway, Dromana, back in 2016. The site had been a market garden for decades, with two big dams and swathes of free-standing sandy loam perfect for growing vegetables. The families worked together, planting seedlings and renovating the run-down buildings to open a farmgate to sell their produce.

Six years on and Torello Farm is now a successful hub of local farming attracting a workforce of young farmers and a small team of chefs who value add to the produce. In total, Torello Farm employs 25 people, making it an important local business. From their farm at nearby Tuerong comes rare breed Dorset Downs sheep for lamb and Scottish breed Belted Galloway cattle for beef. The kitchen team turn the ‘ugly’ veg and lesser-loved cuts of meat into ready-to-eat meals. “We’re a no-waste business,” says Sophie. The rest of the vegetable waste is composted to make fertiliser for vegetable beds. Both Sophie and Mark have been involved in the direct-to-customer food business for decades. They were instrumental in founding Jindi Pig, a butchery in Gippsland that specialised in rare breed animals. Sophie was also heavily involved in the Victorian Farmers’ Market Association in its formative years. Torello Farm is not the only local producer selling direct to the public. They work closely with Peninsula Fresh Organics, who have recently purchased more land near their farm in Baxter to help grow more veg for their market stalls and farmgate. Another farmgate is Hawkes Farm, a family business growing seasonal veg in the sandy soil at Boneo. Other great local producers include Peninsula Pure Honey, renowned for their raw honey; Sunny Ridge strawberries at Main Ridge; and Boatshed Cheese in Dromana. Then there are the markets at Emu Plains in Balnarring, the Mount Eliza Farmers’ Market and the Mornington Wednesday Market. Add to this the retailers, such as Red Hill Cellar and Pantry, who go out their way to stock local produce. Sophie continues on the reasons for eating locally. “You cut down on food miles,” she says. “Zucchinis from Queensland could

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travel 2500km. Local produce travels a few kilometres at most.” Sophie says that eating locally means eating with the seasons when fruit and veg are naturally ripe and full of nutrients. “That also means having to understand that we have brilliant tomatoes from summer to autumn, but after that we can’t grow them down here. You might want beans but they are a summer crop. Try the broad beans in spring. We have good soils and great rainfall on the Peninsula. When you buy local you help preserve the rural amenity that makes the Mornington Peninsula so beautiful.”

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WORDS AND PHOTOS: RICHARD CORNISH www.eatdrinkmorningtonpeninsula.com.au

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ST ANDREWS BEACH

to flinders

PHOTO: STEVE BROWN

There’s a place where Bass Strait thunders and the sky hits the land with a tap. Tea-trees lean away from the wind and the sand dunes roll and clap, their ancient forms heaving to the swell of the sea below. From the sun-kissed sands of St Andrews Beach to Cape Schanck and on to Flinders, where an everchanging climate rules, this is where the board riders come to surge and dance perchance to catch the perfect wave. Seals and birdlife cluster across the rocky outcrops of Cape Schanck, covering them with commotion, creation and devotion, and to the west the sandy soil stretches out with the vibrant colours of celery, lettuce, leafy greens and carrots. These are some of the largest market gardens in the state, a kaleidoscope of delicious nutrition. This is a wonderfully wild area ideal for environmental

existential wandering. From the historic township of Flinders, where the fishing is fine and so is the sourdough, to St Andrews Beach, where a brilliantly brewed bevvy brings its own rewards, the extra drive to this special part of the Mornington Peninsula is well worth the trip. Vintage pubs and vibrant cafes buzz with conversation, and award-winning cattle graze on luscious green pastures throughout the region while multi-million-dollar resorts like RACV Cape Schanck attract fine-diners and lovers of artistic expression. To drive is to arrive in this most beautiful place full of grace and natural splendour. Once here, revive and come alive in hot springs and stay on for cocktails while watching the world turn on the distant horizon. Stay a while and surrender.

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Flinders General Store Since 1866, Flinders General Store has been the heartbeat of this coastal village.

There are freshly made baguettes, muffins baked daily, Ivan’s gourmet pies, and a dedicated cabinet with gluten-free treats.

From the outside, the unassuming weatherboard building looks like a typical general store selling bread, milk, and ice-creams. But step inside and be amazed at the offering that resembles a first-class food hall with fresh produce, quality meat, a delicatessen, and every ingredient imaginable from everyday staples to luxury indulgences, including a bottle-shop that celebrates Peninsula wines and regions beyond. Locals, day-trippers, and holidaymakers shop side by side. They take time to stop at the coffee bar that not only serves fabulous coffee but is also the place to pick up a snack on the way to the surf or golf course. Flinders General Store I

48-50 Cook St, Flinders

P: 5989 0207 I

Wander through the store to the post office at the back where you’ll find a range of quality giftware, greeting cards, and wrapping paper ready to wrap and send. Flinders General Store offers modern convenience with old-fashioned service. It’s easy to see why it’s stood the test of time and continues to be a hub for community, good food, and wine. Easy to use online ordering and delivery is available in the local area Monday to Friday. Click and collect is also available. Opening hours: 7am-7pm daily www.flindersgeneralstore.com.au I

flindersgeneralstore

French Cooking Classes @ Chef Jacqui’s In-House Dining When you pull up in the driveway of chef Jacqui Selleck’s home cooking school, you will be warmly greeted by Jacqui’s beautiful golden retriever, Sophie. Sophie will lovingly escort you to the front door where delicious aromas are emanating from Jacqui’s kitchen. Once you enter you will be surprised by the magnificent 180-degree panoramic views of the golf course through floor-to-ceiling windows and huge balcony. The open-plan setting, beautifully set dining table, and kitchen laden with fresh produce awaits. Canapes and refreshments are served as you don your aprons and take your place in Jacqui’s kitchen. Here you’ll read through the menu and recipes and begin preparation and cooking. During your class, chef Jacqui will teach you tips and tricks of the trade. You will gain knowledge about using and storing ingredients and equipment, knife skills, pan frying techniques and food styling among many other tips. As you finish each course, you will adjourn to the table to eat and discuss the balance of flavours and textures. You will be constantly eating all day. Ask as many questions as you like and take as many photos as you like, and just as so many before have done, you will vow to return for next season’s menu and to bring others you know who will love this experience too. Class times: Thursdays, Saturdays, and Sundays from noon-4.30pm. Maximum of 10 per class. Specials prices for groups and other dates and times are available upon request. Email: chefjacquiselleck@gmail.com In-House Dining I 7 Nagles View, Fingal I www.in-housedining.com.au M: 0412 707 703 InHouseDiningWithChefJacqui inhousedining www.eatdrinkmorningtonpeninsula.com.au

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FROM VINE forty years at moorooduc estate

Down a rough dirt road, not far from Devilbend Reservoir, is one of Victoria's most highlyregarded wineries. The native shrubs along the driveway give way to a rambling cottage garden surrounding the winery and the commanding rammed concrete building, home to the McIntyre family. Forty years ago, a young Melbourne surgeon and his gregarious, funloving wife planted vines in the then-bare paddock facing the slopes of Mount Eliza. Richard and Jill McIntyre nursed those vines through a long drought. Their objective was to make the “most honest” wines from the grapes, doing as little to them as possible to create wines that would be the perfect accompaniment to good food. Their first vintage was in 1986. "We took a few buckets of grapes in the back of the trailer up to Main Ridge Estate," says Kate McIntyre, the eldest of Richard and Jill's four children. Kate is now director of wine at Moorooduc Estate and one of Australia's most respected wine tasters and judges. She remembers Peninsula wine pioneer Nat White fermenting that first harvest into wines that, although from young vines, were forerunners of what was to become a success story. The winery was built a year later, and the first commercial releases came in 1988-89. "I remember Mum and Dad heading to Sydney for wine shows and having a great time with other Victorian winemakers," says Kate. In 2000 the McIntyres moved into their new Gregory Burgessdesigned home/B&B/restaurant. Here Jill opened a restaurant, serving provincial French food to match the estate wines. For more than a decade it was one of the most popular food and wine experiences on the Peninsula. "Mum loved to cook duck to go with Dad’s pinot noir,” Kate says. “A match made in heaven.” The focus in the cellar door is “100 per cent on the wine”. Here you learn the Moorooduc Estate way of making wine. The experience is structured, costs $10, and takes visitors through

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at least four estate wines. They are made from grapes that are handpicked. The bunches are sorted, and damaged grapes removed. For the chardonnay and pinot gris, whole bunches are pressed and the free-running juice is collected in larger fermenters and stirred to allow the natural yeasts on the skins to mix through the must. "Yes, it's all wild yeast,” Kate says. “We don't add any yeast. We do use a tiny bit of sulphur to kill off the bad yeasts, so we’re not 'natural winemakers' in the modern sense. Let's say we're very low-intervention winemakers." The whites ferment in French oak barrels, undergoing malolactic fermentation “if the wine feels like it”. The pinot noir is made in a similar fashion, except it is allowed to ferment on skins in stainless steel tanks for several weeks before ageing in French oak. The wines are filtered if necessary. While Moorooduc Estate wines have been favourably compared to those from Burgundy, they are still distinctively Australian and made in a style unique to this family on this block of land on the Peninsula. To find out more about the 2022 40-year celebrations, visit moorooducestate.com.au RICHARD CORNISH eatdrinkmornpen

somers

BALNARRING

tyabb

THE SOMERS GENERAL

Welcome to the Western Port side of life, where secluded enclaves of she-oaks and banksias sway and wide open beaches with rocky ridges rage against the waves rolling in to shore. Here the relaxed rustic lifestyle governs, its limitless outdoor diversions a backdrop to the ever-evolving collection of creative wining and dining options. These authentically Mornington Peninsula hamlets swing to the beat of eclectic destination and boutique shopping, awardwinning artisan produce and café life that can only be described as delectable. Find cuisines from around the world complemented by the area’s best wineries. This is old coolstore country. Proudly packed apples once left the heart of the hinterland in the 1920s and travelled through Balnarring and Bittern to arrive at Melbourne markets. These days each village in the region has its own unique offering, from brilliant butchers, bakers and artistry makers to international

dining degustation dripping with individual flavours. Wind through this age-old district to drop into one of the many wonderful wineries and eateries. You will never be disappointed. Which will it be – Italian, French, Japanese or heritage-inspired deliciousness? Somers, Balnarring, Bittern, Hastings and Tyabb attract sea and tree-changers and those who are searching for endless summers spent surfing, swimming and roaming – but they are much more than this. They are home to artisans who strive to achieve excellence, from presenting home-grown produce perfectly on the plate to hospitality that is generous and gregarious any time of the year. Explore this eclectic region from beachside Somers to the mangroves of Hastings and the wonders of Tyabb Village. Eat.Drink it all in.

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hastings

PHOTO: STEVE BROWN

Emu Plains Market 171 Fontalina 136 Geonbae Korean BBQ Restaurant Hastings 134 Le Bouchon French Cuisine 141 Mitch & Co Café 135 Orita’s 2 137 Pelikan Société 132-33 Phase Two 140 Quealy Winemakers 130-131 The Somers General 139 Toscano Italian Kitchen and Wine Bar 138

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Quealy Winemakers Tasting the treasure trove of fine and rare wine at Quealy Winemakers is a treat. It’s an opportunity to admire a great array of classic pinot noir and pinot gris and discover edgy new varieties found to thrive on the Mornington Peninsula, all handmade and grown in what they consider the most important vineyards in their region. Arrive at their cellar door slowly down the gravel road, being careful of the chickens pecking at the rambling rosemary, herbs and flowers tucked under stately olive trees. Here at the head of the cellar door, a giant ancient manna gum is protected with a hand-hewn timber fence. Already you get the drift these people are authentic winemakers proud of their own style and quality. Quealy began in 2003 when the young gun winemakers of the time, Kevin McCarthy and Kat Quealy, sold their Main Ridge business to start again in a slightly warmer and drier sub-region to try their hand at new varieties and move their viticulture to organic and near-organic methods. Their vineyard is buzzing with life. Organic and biodynamic vineyard management sees no chemical pesticides or artificial fertilisers used on their property. Instead, you’ll see the crops of flowering grasses and herbs growing between the vine rows, the air filled with butterflies and dragonflies, a sure sign of healthy biodiversity. Their attitude to winemaking is to do the hard work in the vineyard to let the grapes reach their fullest potential. Then

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in the winery they do everything they can or as little as possible to let the quality of the grapes and the nature of their varieties shine through. Their team now includes Tom McCarthy as their head winemaker, bringing new ideas and energy to a talented team.

Before you enter the cellar door, you’re often greeted by the sight of Tom and co racking wine between oak barrels or, during vintage, the excitement as crates of freshly picked grapes are received into the winery from the vineyard. Quealy Winemakers is a place of constant movement, production, and energy.

Come and let one of the team take you through the elegant white wines such as pinot gris, pinot grigio and friulano, and of course pinot noir. Let them explain to you why they use skin contact when making some of their white wines to bring about elegant, subtle texture and enhance the almost floral

perfume of some wines. Let them pour you a taste of the sparkling Moscato Bianco and learn how it is fermented in the bottle using Metodo Ancestrale to make a beautifully fragrant, finely beaded sparkling wine. Then come face to face with some of the best pinot noir in the country, a wine the Peninsula is globally famous for. Quealy Winemakers don’t spend on fancy, unnecessary marketing or extravagant cellar doors. They invest in their vineyards, team, and winemaking because of their commitment to excellence and affordability. As founding winemaker Kat Quealy declares with a smile: “Ultimately, wine has to be of the utmost quality with an affordable price tag.” When family and friends get together around a plentiful table, there is every reason to raise their glass and celebrate life. Expect a cellar door brimming with exciting new ideas about wine and viticulture. Cheese plates can be booked online so they’re waiting for you on arrival. Linger over a glass of wine in the marquee. All wines are available by the glass. Opening hours: cellar door daily 9am-5pm; closed Christmas Day and Boxing Day.

Quealy Winemakers

I 62 Bittern-Dromana Rd, Balnarring I P: 5983 2483

www.eatdrinkmorningtonpeninsula.com.au

www.quealy.com.au I

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Pelikan Société

Wander down to the water along the Hastings foreshore and follow the shoreline to the jetty. There you’ll find Pelikan Société, a welcoming café in a prime position to take in the 180-degree view of Western Port. Step up on to Pelikan’s deck; if you have a pram or need wheelchair access, there’s a ramp to the side that makes it easy for everyone to come together and enjoy fine café fare and warm hospitality. The deck is edged with planter boxes filled with succulent plants of all shapes and sizes. It’s the little touches here that give this place its character and charm. A sunshade stretches the full length of the deck, making alfresco dining possible whatever the weather. Wait staff are dressed in smart turquoise collared shirts, making them easy to spot – not that you’ll need to look far. Service here is friendly and attentive from the moment you arrive until it’s time to say farewell. Jana, the venue manager, oversees the café flow, making sure things run smoothly and everyone’s happy and well looked after. Head chef Umanga loves exploring cuisines from around the world, and brings both experience and a wealth of knowledge to the Pelikan kitchen. See the kitchen team work their magic in the open kitchen. It’s a seamless operation. The café sits directly beside Pelican Park swimming pool so don’t be surprised when hungry swimmers arrive after doing their laps. Energised and chatting, they fuel up on excellent Lavazza coffee and breakfasts worth doing an extra lap for. Pelikan Société

2 Marine Pde, Hastings

www.eatdrinkmorningtonpeninsula.com.au

P: 5909 8132

Families gather at the communal table. Children are made welcome with a menu just for them, and everyone has time to stop for a chat. The atmosphere is relaxed and inclusive. The good news is that whatever time you arrive, breakfast runs all day. The clever breakfast menu means you can put together exactly what you like: order eggs poached, folded (a cross between an omelette and scrambled) or fried, and then choose from a lengthy list of enticing sides ranging from marinated Persian fetta to broccolini to chilli chicken sausage. At lunchtime it makes sense being so close to the sea that seafood is a feature. Fabulous fish and chips are a given; the fried calamari tossed in cornflour, seafood linguini and tandoori chicken are also winners. You’ll find other tempting offerings – perhaps a burger that you’ll need to wrap both hands around, or a tasty salad with grilled chicken. Vegan, vegetarian and gluten-free diners are well catered for too. Pelikan is fully licensed so you can enjoy wine or a cocktail with your meal. There’s Asahi on tap and local beer too. With mangroves to the left, the Hastings Yacht Club to the right and views stretching to the horizon, the stunning location and capable team lends Pelikan to being the perfect venue for your next event or celebration. From milestone birthdays and anniversaries to weddings, there’s room for up to 160 guests. Whether you’re stopping in for a Portuguese tart and coffee or lingering longer for a social breakfast or lunch, you’ll be happy to be part of Pelikan Société. Opening hours: daily 7.30am-3pm

www.pelikansociete.net

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Geonbae Korean BBQ Restaurant Hastings The Geonbae team were the first to bring Korean food to the Mornington Peninsula at their sister restaurant in Frankston. Two years ago they opened Geonbae in Hastings, bringing a cultural experience to remember to the Western Port dining scene. Why not kick things off with a soju cocktail, a rice wine that’s the drink of choice in Korea. You can order a soju paddle to find your favourite or try a fruit-based soju cocktail. A good range of Korean beers and Australian wines are also available to complement your meal. Lunch or dinner at this authentic Korean restaurant is a feast for the senses. From the moment you arrive you’ll be captivated by the aromas emanating from the sizzling barbecues that are built into each table, a traditional feature of Korean dining. Prime cuts of beef, pork, or chicken are hand-cut with precision then cooked to perfection right in front of you. Served with small side dishes called banchan, the bold flavours and vibrant colours of salted and fermented vegetables make for a taste sensation. Korean food is designed to be shared, so go with friends, order an array of dishes, and enjoy. Friendly staff who know their stuff are on hand to guide you in your choices. When the weather’s fine, sit outside under a gazebo and watch the world go by. And when you’re feeling full after all that feasting, take the walking track along Hastings’ shoreline that’s just a stone’s throw from Geonbae’s front door. Opening hours: 11am-11pm daily, including public holidays; closed Christmas Day and Boxing Day. Check website for further details.

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

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Mitch & Co Café

Mitch & Co’s owner left the hustle and bustle of the Mornington café scene to bring her wealth of hospitality experience to the semi-rural township of Tyabb. Mitch & Co Café, with its smart-looking black and white fit-out and well-made modern café fare, has been very well received. An abstract mural painted by local artist Helen Di Tomasso is the backdrop for the community atmosphere among the throng of locals who come here for reliably good coffee from 5am and stellar breakfasts and lunches. All dishes are cooked to order and the kitchen team pride themselves on cooking everything from scratch. Brekky might be house-made granola, a flavour-packed egg dish, or something next level like lemon meringue french toast. Every order is a work of art. The care and attention to detail stands out. At lunch there’s always fresh salads and wraps to grab if you’re on the go, but if you have time, settle in and enjoy something more. Mitch and Co is fully licensed so you can appreciate a wine or beer with your meal. Tempting daily specials make decisions harder. The focus here is on freshness and flavour. Don’t take too long deciding if you want dessert – the housemade cakes and slices sell out quickly. Superb gelati is a recent addition. Tyabb was once best known as the place to go to shop for vintage and antique wares; Mitch & Co is another good reason to wander off the beaten track. Opening hours: Monday-Saturday from 5am; Sunday from 8am.

Mitch & Co Café I 1552 Frankston-Flinders Rd, Tyabb I mitchandcotyabb mitchandco_tyabb www.eatdrinkmorningtonpeninsula.com.au

P: 5977 3201

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Fontalina Fontalina’s owners Dirk and Emily have wonderful memories of working on yachts in the Mediterranean. The couple are veterans of hospitality and drew inspiration from their time in the Bay of Naples to bring authentic Italian cuisine to Balnarring. True to Italian culture, Fontalina is all about passion for great food, genuine hospitality, and good times with family and friends. Young families enjoy the early dinner sitting, stopping in for excellent woodfired pizza prepared by passionate Italian chefs and cooked inside wood-fired ovens made by the best oven builders in Naples. Top-notch pizza classics range from the margherita with fresh basil to the carni with fennel sausage, smoked ham and sopressa salami, and quality ingredients and housemade dough make them memorable. More sophisticated palates will be tempted by the likes of the porcini mushroom pizza with taleggio, mozzarella, garlic and truffle oil. Later in the evening, diners linger over delectable starters – perhaps antipasti, bresaola or creamy burrata – followed by housemade gnocchi, seafood mains or seasonal specials – think slow-cooked meat dishes in winter, while in summer seafood is the star. Ice-cold Peroni on tap and a good selection of local and Italian vino complement the menu. Vegetarian, vegan and gluten-free diners won’t go hungry either; it’s the Fontalina way. Opening hours: Wednesday to Sunday 5pm-late for dinner; Friday, Saturday and Sunday noon-3pm for lunch; January open seven days.

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

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Orita’s 2 Balnarring Village is blessed to have Master Hikaru Orita and his restaurant Orita’s 2 in residence. Master chef Orita is unique in his philosophy and approach to food. He defines himself as ‘a spiritual chef ’, choosing to work solo in the kitchen so each meal he prepares has his full attention. He even talks to the fresh produce before cooking. Master hand-selects produce daily from his garden or local growers to create his pre-order Omakase menu. Some of his garden specialties include yuzu, ume, Sakura flower, persimmon, cumquat and fresh sansho herb. The food transformation then takes place on the plate. Orita’s 2 surpasses typical Western experiences of Japanese food because Master is like a food magician. He has more than 50 years’ experience in Japanese cuisine and was trained by the founder of teppanyaki style, hence his passion for steak. Bookings are essential because Master cooks his Omakase menu for 25 guests only each evening. Omakase translates to “I’ll leave it up to you”. Put your trust in Master’s hands to take you on a magical culinary journey. It’s like having your own personal Japanese chef. Some of the highlights include super fresh sashimi, homemade gyoza, Okonomiyaki, grass-fed beef Misoyaki, and grass-fed beef tenderloin steak. Whenever possible, Master will personally deliver his food to your table. Opening hours: daily except Tuesday and Wednesday. Takeaway available; check website for details. Orita’s 2 I Shop 17 Balnarring Village, 3050 Frankston-Flinders Rd, Balnarring I P: 5931 3232 I www.oritas2.com.au I www.eatdrinkmorningtonpeninsula.com.au

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Toscano Italian Kitchen and Wine Bar If you’ve been enjoying the Hastings foreshore and are hungry for traditional Italian fare or looking for a welcoming place to catch up with friends for a drink, Toscana Italian Kitchen and Wine Bar is just the place. Located 1km from the centre of town, it is situated within Sanctuary Inn On Westernport, making it a convenient location to stay or dine.

When it comes to food, in true Italian style there’s reverence for gardenfresh produce. The extensive menu is created around the seasons and the best of what’s available. It’s very much a case of the classics done well. Antipasti might be warm olives and focaccia, arancini or an antipasto platter. Top-notch pizza and pasta are a given. From the grill, there’s a delicious range of dishes including beef, chicken or fish. Whether you’re in the wine bar or dining room, the drinks list features local and European wines, a good beer selection and spirits. The team here are hospitality professionals who provide friendly, attentive service taking care of your every need. Sit back and relax; you’re in good hands at Toscano.

Settle in at a table in Toscano’s spacious dining room. Floor-to-ceiling windows allow the room to fill with natural light, and in winter the open fireplace is ablaze, adding atmosphere and warmth. Whatever the weather, you can dine alfresco at tables overlooking the swimming pool. There are umbrellas for sunny days and heaters for winter.

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126 Marine Pde, Hastings

Opening hours: lunch Thursday-Sunday noon-3pm, dinner daily from 5.30pm

P: 5979 3333

www.sanctuaryinnonwesternport.com.au eatdrinkmornpen

The Somers General

This captivating character-filled store is Somers’ community hub. Fuelled on excellent Industry Beans coffee and with views across to Phillip Island, it merges historical and modern-day Mornington Peninsula perfectly. It opened in 1927, and today’s owner-operators Zoe Proctor and Dean Atkins are locals who had a vision in 2019 to create an inviting cafe serving classic, nourishing food and a store selling local goods and artisan wares. From potted plants to original pottery, organic skincare products, artisan-made gifts and homewares, Zoe scouts out the best. Food-wise the focus is comfort food with a twist. Think paddock to plate, every dish singing with flavour and the pick of the season’s harvest. The all-day menu includes breakfast and lunch, with favourites such as heirloom tomato bruschetta with cashew feta and verjuice dressing, or trottole pasta with basil pesto, cherry tomatoes, zucchini, and parmesan. Being a stone’s throw from the beach, it’s a good place to grab some takeaway for a beach picnic. 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 young and young at heart gaze into the traditional pozzetti ice-cream fridge contemplating which Mubble ice-cream flavour they’ll choose. Keep an eye on The Somers General social media for fun and delicious themed events. The reasons are endless to make time to visit. Opening hours: daily from 7.30am; check website for further details. The Somers General

2 The Boulevard, Somers

www.eatdrinkmorningtonpeninsula.com.au

P: 0416 484 855

www.thesomersgeneral.com.au

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Phase Two With an enticing all-day menu and the type of service where regulars are embraced, it’s little wonder that Phase Two is firmly entrenched as part of the beating heart of Balnarring’s community. Taking its cues from the relaxed beach lifestyle of the area, Phase Two occupies a bright, open space with minimalist décor that instantly creates a welcoming vibe. The variety of meals and the pride in presentation of food at Phase Two will have you salivating. You can start your day with the sensational Balnarring Benny – pancetta, poached eggs, house hollandaise, herb oil, avo smash, and sourdough toast. Or if you’re feeling adventurous, try the Phase Two Board – a breakfast board that combines all the colours and flavours of this vibrant café. Regardless of the time, the cheerful atmosphere of the café will invite you in. You’ll get table service from friendly staff with music as a backdrop, making it hard to leave. The coffee is expertly brewed using local roastery Commonfolk Coffee Company. If coffee isn’t your thing, Prana Chai is on offer, along with a range of teas and healthy, nutritious smoothies. Since their opening in 2019, Phase Two has built a reputation as a pre-eminent provider of coffee, food and drink in the area, attracting locals and tourists alike. Check out their Instagram now to whet your appetite. Opening hours: 7am-3pm daily Phase Two

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I Shop 11, 3050 Frankston-Flinders Rd, Balnarring Village, Balnarring I P: 5931 3141

I www.phasetwo.com.au

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Le Bouchon French Cuisine For eight years, families and friends have returned to Le Bouchon again and again for its reliably delicious French cuisine and welcoming hospitality. Le Bouchon is decidedly unpretentious. The emphasis at the familyowned and operated restaurant is on bringing people together to enjoy good food and wine in a lively and convivial way. The dining room furnishings set the French aesthetic. Dark timbers contrast with white tiles; seating is classic bentwood bistro chairs or Parisian woven wicker chairs. Settle in and watch the action in the open kitchen. Most of the team here are French so the French accents fly around the room, adding to the atmosphere. The wonderful smells coming from the kitchen reflect the traditional French fare on offer, all made with the best quality produce and timehonoured recipes. The menu is very much a case of ‘don’t mess with the classics’: pate, French onion soup, and snails cooked in garlic, parsley and butter to get you started. Mains could be duck leg confit, sauteed potatoes, lardons and truffle jus, beef bourguignon, or cassoulet. On the side, frites and salade verte, of course. Will it be brulee or cheese to finish? The wine list features carefully selected wines from Australian and French premier wine-growing regions, many from the Mornington Peninsula. A good list of aperitifs and digestives add to the full experience. Relaxed, chic, and delicious. What are you waiting for? Book now.

Le Bouchon French Cuisine I 10 Russell St, Balnarring I P: 5983 2012 www.lebouchon.com.au lebouchonbalnarring le_bouchon_balnarring www.eatdrinkmorningtonpeninsula.com.au

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The Mornington Peninsula Wine Show trophies were crafted and designed by artists at Gordon Studio Glassblowers.

TROPHY-WINNING WINES

of the mornington peninsula

The Mornington Peninsula Wine Show is an annual event dedicated to rewarding the exceptional work of the region’s winemakers and sharing the Peninsula’s best wines of the year. After a diﬃcult 12 months of lockdowns, intense weather and the challenge of managing life in a pandemic, it was fantastic for the community to come together again at Pt Leo Estate in November and take time to taste a selection of the gold medal-winning wines from the 2021 show. Eight trophies were awarded across classes from sparkling to dessert, including reds, whites, and the Peninsula’s signature chardonnays and pinot noirs. The chardonnay and pinot noir wines presented and recognised by the awards were the highlight of the show, with Yabby Lake winning the Chardonnay Provenance Trophy and Ten Minutes by Tractor taking out the Pinot Noir Provenance Trophy. The wines of provenance showcase the quality and consistency of Peninsula chardonnay and pinot noir over the years. Chief

judge David Bicknell said these wines provided memorable moments for the judges and demonstrated how the Peninsula produces wines with impressive “ageability”. “The Pinot Noir Provenance award could have gone two or three ways,” David said. “It was a close-run class that created lots of discussion among the judges about vintage variation and wine selection. In the end we went with the bravery of the producer to only show mature wines – Ten Minutes by Tractor. The wines were from 2010, 2012 and 2016, all mature, balanced and telling continued on page 144

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Best Pinot Noir Award Trophy winner Paringa Estate. Father and son, Lindsay and Jamie McCall accept the award from Saint Martin.

Best Chardonnay Wine Trophy winner Montalto. Simon Black accepts the award from Emily Camorra of Riedel Australia.

Pinot Noir Provenance Award Trophy winner Ten Minutes By Tractor. Imogen Dillon accepts the award from Johan Ahlberg of MCC Labels.

Best Sparkling Wine Trophy winner Portsea Estate. Matthew Lugg accepts the award from Kane Chandler of Orora Glass.

Chardonnay Provenance Award Trophy winner Yabby Lake. Tom Carson accepts the award from Steve Bolton of Classic Oak Products.

Best White Varietal Award Trophy winner Foxeys Hangout. Tony Lee accepts the award from Emma Thomas of Acclaimed Workforce.

www.eatdrinkmorningtonpeninsula.com.au

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TROPHY-WINNING WINES

of the mornington peninsula continued from page 143

the story of the season in which they were grown. They were clearly from the same place and the same producer.” Yabby Lake won the Chardonnay Provenance Trophy with the 2011, 2014 and 2017 Single Vineyard Chardonnay, which David said was a clever entry because each wine came from cooler growing seasons, reinforcing the sense of place and maker. “The wines were pristine, elegant and complex, with length to burn. Brilliant wines; the essence of cool-climate chardonnay.” The sparkling wine class was also impressive, with fewer entries but with the trophy going to a standout wine in the 2017 Portsea Estate Traditional Method Sparkling. There was a great spread of trophy winners this year, with the 2021 Crittenden Estate Peninsula Pinot Gris taking the trophy for Best Pinot Grigio/ Pinot Gris. Best White Varietal or Blend went to the 2018 Foxeys Hangout Late Harvest Pinot Gris, which the judges noted had a good depth of ﬂavour and was beautifully balanced. The 2019 Montalto The Eleven Single Vineyard Chardonnay was the winner of Best Chardonnay, which proved a challenging variety with a lot of variation between the 2020 and 2019 vintages. The pinot noir class presented the same

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challenge, David describing it as the tale of two vintages with 2020 being a much cooler year than the 2019 vintage. The winner was the 2020 Paringa Estate Robinson Vineyard Pinot Noir. The Best Red Varietal or Blend was won by the 2019 Yabby Lake Single Vineyard Shiraz, which outclassed the other entries because of the notable balance between the fruit, oak and acidity. But it was the 2010, 2012 and 2016 Ten Minutes by Tractor McCutcheon Vineyard that stole the hearts of the judges this year alongside the 2011, 2014 and 2017 Yabby Lake Single Vineyard Chardonnay. Pt Leo Estate was the perfect setting for the awards, with its views of the Southern Ocean reminding everyone of the significant influence the maritime climate has on the flavours and styles of Peninsula wines. Mornington Peninsula Wine CEO Olivia Barrie said it was wonderful to see a room full of joyful faces and to take time out together after a difficult year. "We haven't seen each other in so long and we are blessed to have so many amazing people contribute to our industry here on the Mornington Peninsula," Olivia said. The 2021 Mornington Peninsula Wine Show trophies were designed by Peninsula artists from Gordon Studio Glassblowers, making it a distinctly Mornington Peninsula occasion for celebration.

2021 TROPHY

winners

Best Sparkling Wine 2017 Portsea Estate Traditional Method Sparkling Best Pinot Grigio/Pinot Gris 2021 Crittenden Estate Peninsula Pinot Gris Best White Varietal or Blend 2018 Foxey’s Hangout Late Harvest Pinot Gris Best Chardonnay 2019 Montalto The Eleven Single Vineyard Chardonnay Best Red Varietal or Blend 2019 Yabby Lake Single Vineyard Shiraz Best Pinot Noir 2020 Paringa Estate Robinson Vineyard Pinot Noir Chardonnay Provenance Award 2011, 2014, 2017 Yabby Lake Single Vineyard Chardonnay Pinot Noir Provenance Award 2010, 2012, 2016 Ten Minutes by Tractor McCutcheon Vineyard Judging took place on Tuesday, 9 November at Pt Leo Estate. The judging team included: David Bicknell (Chief Judge), Simon Steele, Steve Flamsteed, Tom Carson, Sarah Fagan, Marcus Satchell, Matt Harrop, Jonathon Mattick, Xavier Vigier, Isabelle Agnes and Chris Strickland. eatdrinkmornpen

PICTURED clockwise from top left: Best Pinot Gris, Pinot Grigio Award Trophy winner Crittenden Estate. Rollo Crittenden accepts the award from Tim Sankey of Portavin. Best Red Varietal Award Trophy winner Yabby Lake. Tom Carson accepts the award from Julie Mason of Vintessential. Pt Leo Estate hosted the Mornington Wine Show Lunch for 2021. Chief Judge, David Bicknell delivers his annual address. Chief Judge David Bicknell celebrates the outcomes of the 2021 Mornington Peninsula Wine Show with Show Chair, Lindsay McCall. www.eatdrinkmorningtonpeninsula.com.au

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ONE PERFECT DAY

with paul mercurio

Actor and professional dancer Paul Mercurio came to the Mornington Peninsula 15 years ago. The Strictly Ballroom star has made a life for himself and his family and is deeply involved in the community, becoming a Mornington Peninsula Shire councillor in 2020 championing local food producers. We asked the down-to-earth Paul where he'd take a guest on a day trip to show them his Mornington Peninsula.

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"Don't get me wrong, I love Port Phillip,” he says. “I love the beaches and the communities, especially the food scene. But I am entranced with Western Port. It still has a wildness about it, something old-fashioned. There are country laneways around where I live that are still gravel, that pass through the old apple orchard country. You turn a corner and there will be a great big alpaca with his head over the fence giving you a grin. “We'd head to Hastings and poke around the jetty. It is where the fishermen used to come in, and there is often a fish van selling fresh fish. I love to cook. It's all old weatherboard fishermen's shacks and big ships heading to BlueScope. Hastings is up-andcoming, but it has this historic maritime feel. There's a boardwalk through the mangroves through Warringine Park. The wildlife is amazing, from the crabs at low tide to the herons and seabirds. “We'd drive to Crib Point, and on the corner of The Esplanade and the old refinery wharf is the HMAS Otama lookout. You walk through the tea-tree to the beach, and there, just offshore, is a beached Oberon-class submarine, moored there for 20 years. She is meant to be part of a maritime museum, which would be brilliant. Until that is built, her rusting hulk is as beautiful as it is eerie. “Stony Point is next off the list, with its ramshackle store, pilot boats, ferry to French Island and end of the railway line. It feels like one of those big fishing ports in Gippsland, like Port Welshpool. I love the Merricks General Store. We'd drop in for www.eatdrinkmorningtonpeninsula.com.au

a coffee, perhaps pick up some of their cool-climate wines and head down to Flinders. I always go and see Harry, the mussel bloke, and buy some of his mussels for dinner. Sometimes he has his food van down there, and we'll get a feed of freshly cooked mussels. We might take the mussels to the carpark on the cliffs near the old navy gunnery at West Head. The view along that Bass Strait coast is spectacular. The big swell comes in and pounds the basalt cliffs down to Cape Schanck. That is a wild piece of coastline. “I would probably suggest we drop by St Andrews Brewery. This is a brewery housed in former racehorse stables. It is a great location, they do great food, and the beer is second to none. After tasting a few and putting a few six-packs in the boot, we'd swing along the coast and head to Boneo to Hawkes Farm. They are a family of long-time market gardeners and have absolutely delicious vegetables, especially potatoes. Nothing goes better with the chips I do in the wood-fired pizza oven than a good steak or piece of beef. So we'd head up to the summit of Arthurs Seat, stop and take in the view. Then we'd trundle down the hill, through Red Hill, and turn off down White Hill Rd to Torello Farm and pick up some Belted Galloway steaks from their impressive farmgate. Then home to cook up a delicious dinner courtesy of the Mornington Peninsula farmers, brewers and winemakers. That would be a perfect day.” RICHARD CORNISH

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main ridge

RED HILL

merricks

PHOTO: STEVE BROWN

You have arrived! There’s an enchanted place where beauty and quality of produce reside, where cellar doors creak and speak and breweries bubble. Take a ride from Port Phillip through the undulating hills of the Mornington Peninsula’s hinterland to the surf shores of Western Port and you’ll find a world where attention to detail and deliverance mean everything and then some. Joie de vivre is bottled and brought to you in the shape of exceptional dining experiences against the backdrop of artistic expression to create an extraspecial place we call Eat.Drink delicious. This is a region where the world stands still as the trees bend and the orchards bear the fruit of generations and new-found footings. Artisan produce is grown in the rich soil and crafted, prepared and offered with artistic sensibilities to world-weary

travellers who have finally found the place to rest in the best of accommodation available. And the wine and cider flows. And the sustainable seasonal produce grows. With a focus on brilliant high-end feasting from Point Leo to Shoreham, Main Ridge to Merricks, Red Hill to Arthurs Seat, journey along the winding road from artisan eatery to winery to farm and indulge in the knowledge that great things come to those who are patient. This is grape-growing, cider-crafting and Chef Hat territory where tasting menus matter and each course comes with its own tastebud expedition. Seasons dictate and the silence of home-grown splendour is offered to you on a plate that says welcome to the adventure. Indulge. Enjoy. Sense.

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SHOREHAM

point leo

PHOTO: STEVE BROWN

Arthurs Seat Eagle Café 160-161 Cellar and Pantry 157 Cheeky Rascal Cider 156 Doot Doot Doot 158 Eddies Organic Cider 162 Elevate Wine Tours 172 Grape Explorations Australia 175 Jackalope 158 Lancemore Lindenderry Red Hill 152 Montalto 159 Pt. Leo Estate 154-155 Rare Hare 158 Red Gum BBQ 153 Sunny Ridge Strawberry Farm 163

MOCK ORCHARDS

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Lancemore Lindenderry Red Hill Voted by Conde Nast Traveler as one of the best hotels in Australasia four years in a row, Lancemore Lindenderry Red Hill is the ideal luxury escape. Nestled in the Red Hill hinterland, Lancemore Lindenderry Red Hill is positioned to soak up the best of the Peninsula: pure sand beaches, soul-enriching nature, artisan produce and mere minutes from the region’s most revered cool-climate wineries. Featuring views of the 13.7ha of gardens and vines that surround it, the property has 40 curated guest rooms, five communal lounges with open fireplaces, four spaces for private meetings and events, an orchard, vineyard and cellar door, The Dining Room restaurant, indoor pool, sauna and tennis court. Drawing inspiration from its hinterland setting, The Dining Room offers endless views, an open fireplace, and a seasonal menu by executive chef Diego Cossio that will leave an enduring impression of the region. Deliciously fresh seasonal produce makes its way from paddock to plate in a modern Australian style before it is paired with our own award-winning Lindenderry Wines from the vineyard, or a classic vintage from our extensive wine list that celebrates the best in Australian and international vintners. Enjoy relaxed fine dining, warm informed service and meals that will linger in your mind. View our a la carte lunch and dinner menu online or call or email for more information. Opening hours: The Dining Room, Friday to Sunday noon-3pm for lunch, Wednesday to Saturday 6-10pm for dinner; Cellar Door Saturday and Sunday 11am-5pm. Bookings: info@lindenderry.com.au

Lancemore Lindenderry Red Hill I 142 Arthurs Seat Rd, Red Hill I P: 5989 2933 www.lancemore.com.au I lancemorehotels lancemorehotels/

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Red Gum BBQ Hunkered down in the Mornington Peninsula hinterland is Australia’s largest craft beer and southern-style barbecue joint. When you arrive, the smoky scent of barbecue greets you in the carpark, hinting you’re in for a finger-licking treat. Once inside the converted truck mechanic warehouse, you’ll be instantly transported to Red Gum BBQ country. Families and friends gather at long wooden tables listening to country tunes and watching the ‘pitmasters’ smoke meat at one end of the expansive dining room. The place oozes rustic charm. Only the best free-range and grass-fed meat is on the menu: beef brisket and ribs, chicken, housemade sausage, pulled pork and pork ribs. Traditionally smoked for 12-16 hours using native Australian hardwoods in the venue’s custom-built offset steel pits, this method makes for serious melt-in-yourmouth deliciousness. Have the napkins ready as meat falls from the bone and sauce covers your fingers. Barbecue is best served with traditional sides: mac ‘n’ cheese, Grandma Cobb corn, brisket chilli cheese fries or seasonal favourites like fried brussels sprouts or southern grits, to name a few. Be sure to try the cornbread with melted honey-butter, and always make sure you save room for a slice of sweet southern-style pie. A good selection of the Mornington Peninsula’s finest wines, Victorian craft beers on tap, and locally distilled spirits are served from behind the recycled timber bar. Whatever your occasion or group size, there’s plenty of space inside and out. It’s time to gather for barbecue again, at Red Gum BBQ. Opening hours: Wednesday-Sunday 11am-9pm; see website for seasonal changes to opening hours and details for takeaway, catering and functions.

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

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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 330 glorious acres on the southern edge of Australia’s leading wine region — the Mornington Peninsula — this culinary destination is set in Australia’s foremost privatelyowned 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 4-star cellar door showcasing the estate’s site-expressive wines. The 50-acre 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 a two Chef Hat fine-dining restaurant, Laura. Named after the 7m cast-iron sculpture by Jaume Plensa that sits outside the room, Laura offers contemporary fine dining at its best. The restaurant is a room of beauty, elegance and a refined offer that takes diners on a culinary journey that embodies the season and the region. Pt. Leo Restaurant is a one Chef Hat modern Australian restaurant and is the vibrant culinary heart of the estate. The restaurant allows guests to spend the duration of their dining experience overlooking significant sculptural pieces. 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 daily from 11am. Cellar Door Sunday-Wednesday 11am-5pm; Thursday-Friday 11am-6pm; Saturday 11am-late. Pt. Leo Restaurant lunch Monday-Sunday from noon; dinner Thursday-Sunday from 6pm. Laura lunch Thursday-Monday from noon; dinner FridaySaturday from 6pm. Wine Terrace lunch FridaySunday from noon. Live music on weekends from 1pm. Additional dinner services available over summer.

Pt. Leo Estate

I 3649 Frankston-Flinders Rd, Merricks

www.eatdrinkmorningtonpeninsula.com.au

P: 5989 9011

www.ptleoestate.com.au I

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Cheeky Rascal Cider With a reputation as a fun and adventurous brand, Main Ridge-based Cheeky Rascal Cider has an impressive claim to fame as Australia's first 100 per cent real fruit cider. Known for not using artificial colours, flavours or concentrates, they also push flavour boundaries, making fruit wines from many flavours. The ciders are fermented the same way as traditional wine and use the whole fruit – including the skins – to get the gorgeous colours. While their production is done from facilities on the Sunny Ridge Strawberry Farm, which also hosts their cellar door, you can find the ciders in bottle shops or catch the team at markets across Victoria. Owner Michael has been making the beverages for more than 10 years, sourcing fruit from both the Peninsula and across Australia. Starting with strawberry apple cider, he brought in the flavours of passionfruit, Pink Lady apples, and pineapple, then moved on to bold blends such as blood orange, limoncello and pear (Italian Street series); apple, lime, mint and chilli (Mexican Street series); plum, ginger and pear (Chinese Street series); and lychee, strawberry and pear (Vietnamese Street series). One of their most popular drinks is the Pinot Noir and Apple Cider, which can be enjoyed cold as a crisp cider, at room temperature for a wine-like taste, or warmed like a sangria. So for a cheeky, innovative and tasty drop, you know where to head. Opening hours: cellar door at Sunny Ridge Strawberry Farm 9am-5pm every day from November-April, weekends only from May-October Cheeky Rascal Cider 1438 Mornington-Flinders Rd, Main Ridge P: 0431 477 764 www.cheekyrascal.com.au CheekyRascalCider cheekyrascalcider

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Cellar and Pantry Sitting high on the hill, Cellar and Pantry has made its mark as a food and wine lovers’ destination. Owners Dee and Joe know the true sense of hospitality and it imbues their business that’s been going strong for 18 years. Their store has become more than just a place to pick up groceries – though you can do that too! The real feature here is the impressive curation of more than 800 thoughtfully sourced Mornington Peninsula products. You’ll find everything imaginable from artisan breads to magnificent cheeses, condiments in every flavour, quality smallgoods, and super-fresh fruit and vegetables. In the extensive cellar, Mornington Peninsula wines, beers, spirits and ciders feature. You can even order online to pick up or have your food and wine delivered to your home or accommodation locally. Picnics and gifts are made easy. Order wonderful gift hampers and picnic baskets online, including French Wine and Cheese or Local Goodness hampers, or Beach Picnic or Day Tripper picnic baskets. After a walk on the nearby walking track, head here for great coffee from The Deck Café. If you’re peckish there’s always a delicious selection of filled Turkish breads and baguettes, pies, cakes, and seasonal vegetable salads. A firm commitment to sustainability is notable too. Solar power, composted vegie waste, BioPak and reusable packaging, and chemical-free cleaning are some of the ways Cellar and Pantry are doing the right thing by the planet. What more could you want in a village food and wine store? Opening hours: 7am-7pm daily; closed Christmas Day

Cellar and Pantry I 141 Shoreham Rd, Red Hill I P: 5989 2411 www.cellarandpantry.com.au RedHillCellarAndPantry cellarandpantry 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, Australia’s most awarded hotel promises an experience to remember. With a monolithic, jet-black exterior, Jackalope’s debut property stands in sharp contrast to the verdant rolling vines that frame it. This juxtaposition is a nod to the hotel’s namesake, a mythical creature – part-jackrabbit, part-antelope – that exists only in folklore. Unifying art, design, and dining in the guest experience, two Chef Hat restaurants delight with contrasting takes on locally sourced produce. Doot Doot Doot delivers upscale dining and a tantalising tasting menu under the arresting glow of a 10,000-globe chandelier, while cellar door restaurant Rare Hare serves up a food and wine affair with a devil-may-care air. Elsewhere, a cocktail bar oozing curated-cool breathes new life into the property’s old homestead, while a cellar door is open for daily wine tasting. Forty-four rooms and suites are fitted with floor-to-ceiling windows and private terraces; select categories sport sweeping views over the 30m infinity pool and vines. Inside, the option of deep-soak Japanese baths and complimentary mini bar, movies and ondemand popcorn deliver the ultimate in-room reverie.

Jackalope, Rare Hare & Doot Doot Doot 166 Balnarring Rd, Merricks North P: 5931 2500 www.jackalopehotels.com JackalopeHotelPeninsula jackalopehotels

By any measure, Jackalope is a new standard in Australian luxury accommodation – the perfect interplay between the ideal and the surreal.

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Montalto Step inside the main building and you’ll find the award-winning restaurant at Montalto with its floor-to-ceiling windows framing sweeping vineyard views. Central to the kitchen is fire, with a wood-fired grill allowing the best of ingredients to sing. The abundant seasonal produce of the property is given top billing, and locally sourced meats, fish and fowl showcase the very best the region has to offer. Across the estate, 1.2ha of extensive vegetable gardens and orchards service the majority of Montalto’s plant-based needs. With its casual Piazza, contemporary restaurant, cellar door, sculpture trail, behind-the-scenes experiences and popular private picnics, there’s something for everyone at Montalto. Indulge in small plates, wood-fired pizza with napoli, buffalo mozzarella and basil - and a few bigger dishes too - while seated in the striking kitchen garden of the Piazza at Montalto. The vineyard and sculpture park make a picturesque backdrop as you relax with friends over a long lunch. Guests can sit at the restaurant’s Chef’s Table to gain direct access to view the flame grill, while the private dining room caters for larger groups of up to 30. For those wishing to enjoy first-hand the beauty of the estate, Montalto has six 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. Alto, the elevated wine room, is also available for private wine-tastings for smaller groups, complete with panoramic views of the rolling vineyards and Peninsula hinterland.

Montalto I 33 Shoreham Rd, Red Hill South I www. montalto.com.au montaltovineyard www.eatdrinkmorningtonpeninsula.com.au

P. 5989 8412

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Arthurs Seat Eagle Café You’ll feel on top of the world at Arthurs Seat Eagle Café, and a major part of the fun is getting there. Located at the summit of Arthurs Seat State Park, the Eagle Café is architecturally designed to make the most of the stunning surrounds and be accessible to all. One of the best ways to take in the view and reach the summit is on board the all-weather Arthurs Seat Eagle, a state-of-the-art gondola that glides above the treetops. From the base station to the summit and back again is a 15-minute journey each way. Lunch at the café might be gourmet sandwiches, wraps or salads, or a locally made pie. For morning or afternoon tea there’s no shortage of sweet treats. The café is licensed so you can enjoy the view and a local vino from Critttenden Estate or Foxeys Hangout, or perhaps Mock Red Hill cider or MP Brewery beer. Bespoke picnic packages are available to pre-order online. Pick up your picnic basket on arrival and find a spot at the summit to relax and enjoy. In-gondola dining is a new offer that enables guests to enjoy sweet or savoury selections beautifully packaged and ready to savour on their gondola ride. There’s also a kiosk conveniently located at the base station serving cold drinks, snacks, confectionery, and ice-creams. You won’t go hungry or thirsty. Whether you get there by bike, car or gondola, the spectacular view and Eagle Café experience is well worth the climb. Opening hours: 10am-5pm daily; closed Christmas Day. See website for sunset events and extended hours during summer.

Arthurs Seat Eagle Café I 795 Arthurs Seat Rd, Arthurs Seat I P: 5987 0600 I www.aseagle.com.au www.eatdrinkmorningtonpeninsula.com.au

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Eddies Organic Cider Not all ciders are created equal. Multiaward-winning Eddies Organic Cider has made a name for itself for good reason. First, it’s made with no chemical preservatives, artificial colours, flavours or additives. Notably, Eddies Organic Cider is one of the few ciders where the creators are involved in every step of the process – from planting and growing the fruit to harvesting, pressing, fermenting, and selling of beverages. The brewing team at Eddies are excited to announce they have added a new pear cider to their range. With a soft, juicy pear aroma and a balance of sweet, rounded pear flavour that is crisp, clean and refreshing, this newcomer is quickly becoming a fan favorite at local markets, stores and online. The Eddies cider range is made from 100 per cent organic apples and pears, and all beverages are glutenfree and vegan-friendly. Consumers are so grateful to have found a delicious, natural cider to enjoy all year round. Eddies Apple Cider is now available in kegs. Look out for Eddies organic apple cider on tap at your local bars and restaurants, and check the website or social media for details of where to purchase.

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100% Organic

EddiesCider

No added sugar

Gluten Free

Vegan Friendly

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Sunny Ridge Strawberry Farm Sunny Ridge Strawberry Farm offers an exciting day out where family and friends of all ages can meet to explore the open strawberry fields in search of ripe, juicy strawberries. Just imagine spending time hand-picking your own strawberries to take home and enjoy, and then indulging in the café full of delicious sweet treats and desserts. We can certainly recommend the home-baked scones with strawberry jam as well as ice-cream and sorbet made from berries grown on site. For those who do not have a sweet tooth, do not worry: we have a tasty range of savoury options to choose from. After experiencing strawberry picking and dining, you can step inside to peruse our retail store showcasing everything berries, including jams, syrups, wines, ciders, and liqueurs as well as pre-picked and packed strawberries and raspberries for anyone who craves them. The freeze-dried strawberries decadently coated in chocolate are a crowd favourite. 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 create some wonderful memories. Follow us on our socials and stay up to date via our website. Opening hours: daily December and January; for trading hours from February 2022 onwards, please check the website for details

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

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RED HILL SHOW

celebrates a century

More than 100 years ago, a handful of Red Hill locals got together to find a place to showcase their produce. Horticultural shows were part of Victorian society, an annual harvest festival where farmers and food makers could display their goods and compete against each other for a coveted blue ribbon that would adorn the best apples or most highly regarded cheese. In the early 1900s, Red Hill was an up-and-coming horticultural area. The train line from Hastings was on its way and people were converging on the deep rich red soil to grow fruit and berries. In 1915, a site on the ridge near the corner of White Hill Rd was chosen and the land purchased from the Arkwell family. It was heavily treed and needed to be cleared before any judging could take place. In 1922 the first show was held in what was the Co-operative Cool Stores – now Blue Moon. The showgrounds were ready for the show in 1923 with a pavilion built and land cleared, although competitors had to make their way around the tree stumps. The years rolled on, more pavilions and facilities were built, and the show has been part of the community ever since. The Red Hill Show, held on the Saturday of Labour Day Weekend, continues to celebrate locally grown produce. Over the past few years the Mornington Peninsula Producers Paddock has become a popular feature. A garden-like setting under the old trees is encircled by tents, marquees and vans selling local cheese, produce, beer, cider, and wine while live judging of specialty items is held onstage. “The Peninsula continues to produce amazingly high-quality fruit, vegetables, meat and dairy,” says the show’s executive officer, Bec Davis. “We still produce exceptional apples, pears and cherries on the Peninsula. Cherry season has www.eatdrinkmorningtonpeninsula.com.au

finished by March but apple harvest is in full swing, which is why we have an apple pie competition with a $500 prize donated by local families.” To celebrate the Peninsula’s strong grain and bakery culture, a new bread-making competition has been added. This is joined by a new sausage-making comp, with $500 up for grabs thanks to Melbourne master butcher Peter Boucher. The live judging session in the Producers Paddock kicks off mid-morning with judging by the CWA of the fruitcake section, a fiercely competitive comp with the glory of a blue ribbon at stake. The show also hosts Australia’s second largest cider competition. New to the show in 2022 is the Horticultural Hangout, sponsored by 3MP. This is a beautiful, yellow-themed outdoor café setting with talks about all things growing, gardening, and farming. This will also be the 50th year of the tradition of the woodchop, where burly blokes in white singlets hack through hardwood tree trunks with razor-sharp axes. Add to this the sheep, alpacas, cattle and horticultural exhibits, plus the cooking competition, art and photography, and you get a sense of what a thriving, industrious and productive community exists on the Mornington Peninsula. RICHARD CORNISH

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MARIEKE BRUGMAN’S

art of food

“When people tell me they don’t have time to cook, I ask them how much TV they watch,” says hospitality and travel industry doyenne Marieke Brugman. “If it’s more than 30 minutes a day, I say: ‘Well, you could swap that out’. It’s about establishing your values systems.” For 25 years, Marieke was chef and cookery teacher at Howqua Dale Gourmet Retreat and cooking school that she co-founded near Mansfield. Marieke taught countless students the pleasures of seasonal eating with much produce and recipe inspiration taken from Howqua Dale’s kitchen garden. “I’ve always grown food wherever I’ve lived,” she says. After hanging up her apron at Howqua Dale, the inveterate traveller set off hosting gourmet cycling tours of Australia’s wine regions. Next stop, Marieke became a yoga teacher and travel concierge, hosting luxury tours and retreats in Africa, Turkey, Paris, India, Sri Lanka, and Mexico to name a few. Marieke has also been a major contributor to The Symposium of Australian Gastronomy series, the Australian Food and Wine Network, and to many anthologies celebrating Australian cuisine. Her contagious passion for food and cooking is based on strong food principles imparted by her mother. Marieke describes her Dutch parents as “very European”. “Mum was the cook; she had certain principles. The table was the central altar, set with white damask every night of the week. There were no excuses – everyone was expected to show up to dinner and there was always space for a stranger. Every family celebration was food-focused.” Her mother never went to a butcher’s shop. Instead, an Austrian friend who was a butcher came to the house every Friday with meat for the week. “It was inspected, and Mum selected what she wanted. Chicken was a luxury in those days. When we did have it, it usually arrived live in the back garden and Dad had to chop the head off, and we learnt that a chook can still run around decapitated.” In her mother’s kitchen, meat was cooked in a heavy pan on the stove with a splash of cognac or red wine and served medium rare with the pan juices – not roasted in the oven as it was in the homes of Marieke’s Australian school friends – and never under any circumstances did gravy come out of a box. It was through her childhood sewing teacher Nancy Grant, a friend of Marieke’s mother and the grandmother of fashion designer Martin Grant, who really inspired Marieke to cook. “I’ve never met anyone who made a better sponge, made better shortbread. Nancy was one of the first people into avocado when avocado was exotic, and everything was made by hand – hold the mixing bowl between your knees and, with a wooden spoon, cream the butter and sugar for half an hour. In between her telling me what I had to pick apart and resew, she would always be cooking. I would ring my mother from Nancy’s house and say I need these ingredients.” Weekends were spent sewing and cooking. “I loved it; it was a space to be creative. By the time I was 12, I was the neighbourhood pav queen. I’d make them and people would buy them.” www.eatdrinkmorningtonpeninsula.com.au

Marieke has called the Mornington Peninsula home since 2007, and true to her word grows food in her backyard. She has wonderful memories of summer family holidays in Blairgowrie or Sorrento. “My mother loved the beach. We stayed for three or four weeks. The houses were so fabulous; a timber or stone cottage with a veranda, often with sleepouts which meant a whole bunch of kids could stay the night. There’d be piles of old American magazines, Vogue and McCall’s. We’d be barefoot. Just the simplicity of it.” On these holidays, Marieke’s mother broke her food rules and allowed fish and chips for dinner and tinned potato salad at picnics. “We loved it.” Summer on the Peninsula for Marieke now means teaching yoga at Portsea. During lockdown she developed a podcast that will launch next year, and drafted the outline for a book. Autumn is Marieke’s favourite season on the Peninsula. “The weather is settled, the water is still warm, the crowds have thinned out and in a good season you can go foraging for mushrooms.” When it comes to her favourite local food haunts, she says: “You have to go a long distance for specialty things. Torello Farm does a great job, as do Hawkes Farm. I sometimes call in on the Cypriot guy George at his farm in Rosebud for his eggs or honey, and I buy really beautiful seeds to plant from Transition Farm.” Buying seafood, though, is more of a challenge. “I want to go to the fish shop and say, ‘Where’s the leatherjacket? Where are the more marginal fish? Why are you just selling outrageously expensive King George whiting and Tasmanian salmon?’ If they’d read Richard Flanagan’s book they’d never buy salmon again.” On the way food values have changed, Marieke says: “I think we’ve created a multitude of issues. Too much waste, too much packaging, too much convenience and cost-cutting. I think there’s such a price for convenience. People have lost the skill to respect the whole thing. In the old days at my cooking school, for example, we’d do a whole weekend on ‘take a duck’, learning to utilise every part of the duck to make duck neck sausages, confit legs, luxurious duck breast, and the bones for stock; or how to optimise lesser cuts, how to cook ‘on the bone’ and fillet a fish. The irony is there’s huge popularity in cooking programs but is it really skilling people up to love taking time each day to cook? It’s such a rewarding experience to cook. “For me, the social, communal function of food trumps everything. The ideas of hospitality, conviviality, generosity, conversation and sharing table have always underpinned the pleasure to cook for others. The table can be a hay bale in a paddock or a rug on a horse ride. It’s about coming together. Life is too short to eat a bad meal.” NIKKI FISHER

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THERE’S MORE THAN ONE WAY

to wet your whistle

You can’t drink wine all the time, even in a famous wine region like the Mornington Peninsula. Sometimes you need a beer or a cider in your hand rather than a glass of chardonnay or pinot. After a hard day’s surfing at Gunnamatta in summer, say, or in front of a roaring fire after a winter bush walk around Cape Schanck.

Luckily, there are plenty of non-wine options to be found here, from all sorts of different beer styles to a range of ciders and even a few meads. Karen and David Golding were the first to explore the malty, hoppy potential of the region when they established Red Hill Brewery in 2005. “Beer was seen as pretty mainstream back then,” says Karen. “A lot of people – younger women in particular – weren’t interested. The idea of craft beer hadn’t evolved. Now everything’s different. We get a really diverse group through these days, a really interesting mix of tourists and locals who drop in for knock-off drinks. And while easy-drinking beers are the most popular, people also now appreciate the darker, stronger beers.” Since Red Hill started, a bunch of other breweries have opened their doors offering a great diversity of choices. There’s Dainton Beer Taphouse at Carrum Downs, with its range of adventurous IPAs and sours; the popular Jetty Road, and gluten-free beer specialists Two Bays, both in Dromana; and the new Tar Barrel in Mornington at the original home of the much-expanded Mornington Peninsula Brewery, where a still has been installed next to the mash tuns and kettles to also make gin and whisky. The region has attracted some major investment in the beer tourism market, notably at St Andrews Beach Brewery, where fermenters, bar and beer garden are all located in a refurbished thoroughbred equestrian centre – the place, in fact, where Makybe Diva was trained. It’s not just beer and horse-racing history at St Andrews; the

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owners have also planted thousands of heritage cider apple trees – English and French varieties of apple specifically used for cider-making – which reflects another exciting aspect of the Peninsula’s burgeoning drinks scene. Lisa Creswell has been making cider under the Seven Oaks label at her family orchard in Merricks North for well over a decade. Recently, she launched a new bold label called Red Hill Cider, and has bottled a custom cider for the nearby vineyard and cellar door, Red Hill Estate. “Tourists are really connected with Red Hill,” says Lisa. “They know this place for the cellar doors and the food and wine. I love all that and wanted to tap into it.” More and more cider labels are appearing on the Peninsula, including Eddies Cider, produced from apples and pears grown in the Edwards family’s fifth-generation certified-organic orchard. “There’s a good cider community building down here,” says Bec Edwards. “We have a cider judging as part of the Red Hill Show now which is helping to bring more people in.” The show also includes a judging of mead, the fermented honey ‘wine’ with cultural roots stretching back over millennia. Some people, such as show organiser and cider and mead-maker Wayne Hewett, predict big things for this drink. “It’s so diverse,” says Wayne. “You can ferment the honey in so many different ways, add so many different fruits and spices to it. I think it’s going to take off.” He could well be right. After all, you can’t stick to wine all the time, can you? MAX ALLEN eatdrinkmornpen

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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 70 stalls selling new and used goods, crafts, plants, fruit and vegetables. Frankston: 8am-1pm, Sherlock & Hay carpark, Young St, Frankston.

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 Moorooduc Station Market: 460 Moorooduc Highway, Moorooduc; 60 stalls, boutique handmade makers and street food market at historic Moorooduc station; www.unrivalledevents.com.au/moorooduc-stationmarket

SECOND FRIDAY OF MONTH Soul Night Market (seasonal): 91 Wilsons Rd, Mornington; boutique street food and drink trucks, 60 handmade makers and live soul music; 5-9pm SHOP,.EAT.DRINK.SOCIALISE www.unrivalledevents.com.au/ soul-night-market

SECOND SATURDAY OF MONTH Crib Point Community Market: Park Rd, Crib Point; 9am-1pm; market@ cpch.org.au Portsea Quarantine Station Point Nepean National Park 9am-2pm (seasonal and occasionally at twilight) Rosebud Community School: Rosebud Primary School, cnr Point Nepean & Jetty roads. 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.

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MARKETS THIRD SATURDAY OF MONTH Boneo Community: Cnr Boneo & Limestone Roads Emu Plains Market: 9am-2pm, Emu Plains Reserve, Balnarring Racecourse, Coolart Rd (Seasonal; www.emuplainsmarket.com.au) Pearcedale Farmers Market: 8am-1pm, Pearcedale Community Centre, Baxter-Tooradin Rd, Pearcedale

THIRD SUNDAY OF MONTH Seaford Farmers’: 8am-1pm, Broughton St Reserve, Station St, Seaford Seaford Handmade Homemade: 10am-3pm, Seaford Scout Hall, Seaford

FOURTH SATURDAY OF MONTH Little Beauty Market: 5pm-10pm, Beauty Park, Frankston (Seasonal; sometimes day, sometimes twilight, www.littlebeautymarket.com.au) Tootgarook Primary School: 7.30am-12.30pm

FOURTH SUNDAY OF MONTH Mt Eliza Farmers’: Mt Eliza Village Green, 9am-1pm Mt Martha Farmers Market: 9am-1pm, The Briars, Mt Martha

MORE Some markets are seasonal so we encourage you to check our monthly Mornington Peninsula Magazine for latest details. 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, dates vary, www.unrivalledevents.com.au/south-beach-market

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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DIRECTORY Name

Page Address

Suburb

Phone

400 Gradi

50-51

Mornington

P: 9116 8350

Arancini 4 All

www.arancini4all.com.au

P: 0450 199 837

Arthur’s Bar

80-81

5 Waterfront Place

Safety Beach

P: 9617 5377

Arthurs Seat Eagle Café

160-161 795 Arthurs Seat Rd

Arthurs Seat

P: 5987 0600

Assaggini

1c Albert St

Mornington

P: 5973 5971

Bass & Flinders Distillery

40 Collins Rd

Dromana

P: 5987 3893

Beach Café Seaford

1/10N Nepean Highway, Pier Foreshore Reserve Seaford

Bite Local

174

www.bitelocal.com.au

25 Main St

P: 8774 0470

Blue Mini

102-103 2 Colchester Rd

Rosebud

P. 5981 2520

BoatShed Cheese

3/10 Thomson Tce

Dromana

P: 0476 180 382

Cellar and Pantry

157

141 Shoreham Rd

Red Hill

P: 5989 2411

Cheeky Rascal Cider

156

1438 Mornington-Flinders Rd

Main Ridge

P: 0431 477 764

Chief’s Son Distillery

25/50 Guelph St

Somerville

P: 9013 0859

Chocolat of Mornington

Shop 6, 59 Barkly St

Mornington

P: 5976 4902

Cooee Café

111

1/7 Thamer St

Capel Sound

P: 5986 4414

Crittenden Estate

25 Harrisons Rd

Dromana

P: 5987 3800

Dainton Brewery & Taphouse

560 Frankston-Dandenong Rd

Carrum Downs

P: 9775 0334

Dava Thai

35 Dava Drive

Mornington

P: 5975 2900

Dava Thai Towerhill

Towerhill SC, 147 Frankston-Flinders Rd

Frankston South

P: 9770 0646

District Kitchen

173

11/9 Newington Ave

Rosebud

P: 0405 694 151

Doot Doot Doot

158

166 Balnarring Rd

Merricks North

P: 5931 2500

Dromana Estate

48-49

555 Old Moorooduc Rd

Tuerong

P: 5974 4400

Eddies Organic Cider

162

www.eddiescider.com.au

Elements Eatery

104-105 100 Besgrove Street

Rosebud

Elevate Wine Tours

172

www.elevatewinetours.com.au

Emu Plains Market

171

www.emuplainsmarket.com.au

Finesse Catering Group

www.finessecateringgroup.com.au

P: 0410 882 766

Flinders General Store

125

48-50 Cook St

Flinders

P: 5989 0207

Flock Café

2/25 Dava Drive

Mornington

P: 0493 085 424

Flourish Café

44 Norman Ave

Frankston South

P: 9787 8489

Fontalina

136

Shop 8, Tulum Village, Russell St

Balnarring

P: 5983 1830

Food and Wine with Love

177

www.foodandwinewithlove.com.au

Frankston Arts Centre

175

Corner Davey & Young Street

Frankston

0402 005 002

P: 9784 1965

JOIN OUR TRIBE eatdrinkmornpen

5th EDITION OUT OCTOBER 2022 Phone 9708 8222 for further details.

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Name

Page Address

Suburb

Phone

Geonbae Korean BBQ Restaurant

4 Kananook Creek Blvd

Frankston

P: 7023 4144

Geonbae Korean BBQ Restaurant

134

27 Marine Pde

Hastings

P: 5916 1688

Grape Explorations Australia

175

www.grapeexplorationsaustralia.com.au

P: 0435 050 813

Hawkes Farm

108

661 Boneo Rd

Boneo

P: 5988 6785

Hickinbotham of Dromana

194 Nepean Highway

Dromana

P: 5981 0355

Hotel Sorrento

117

5-15 Hotham Road

Sorrento

P: 5984 8000

In-House Dining

125

7 Nagles View

Fingal

M: 0412 707 703

Iron River Bar & Grill

24-25

435-437 Nepean Highway

Frankston

P: 8765 2498

ItsaBurger

106

897 Point Nepean Rd

Rosebud

P: 5982 1675

ItsaBurger

106

330 Cranbourne Rd

Karingal Hub

P: 9776 6926

Jackalope

158

166 Balnarring Rd

Merricks North

P: 5931 2500

Jetty Road Brewery

12-14 Brasser Ave

Dromana

P: 5987 2754

Jetty Road Brewery

82-84 Mountjoy Pde

Lorne

P: 5289 2004

JimmyRum Distillery

6 Brasser Ave

Dromana

P: 5987 3338

La Onda Latin Mex

171 Point Nepean Rd

Dromana

P: 5904 7632

La Sorella

18a Main St

Mornington

P: 8766 0661

Lancemore Lindenderry Red Hill

152

142 Arthurs Seat Rd

Red Hill

P: 5989 2933

Laneway Espresso Dromana

76-77

167 Point Nepean Rd

Dromana

P: 5981 4624

Le Bouchon French Cuisine

141

10 Russell St

Balnarring

P: 5983 2012

Le Capucin

116

3770 Point Nepean Rd

Portsea

P: 5984 3243

Lime Spice Hawker Beach Bar

109

2389 Point Nepean Rd

Rye

P: 5910 0966

Main Street Market

170

www.mainstreetmornington.com.au

P: 5975 4522

Manhattan in Mornington

55 Barkly St

Mornington

P: 5925 6199

Martha’s Table

80-81

5 Waterfront Place

Safety Beach

P: 9617 5377

McClelland Sculpture Park+Gallery

390 McClelland Drive

Langwarrin

P: 9789 1671

Ministry of Meat

74-75

11 Pier St

Dromana

P: 5923 0980

Mitch & Co Café

135

1552 Frankston-Flinders Rd

Tyabb

P: 5977 3201

Montalto

159

33 Shoreham Rd

Red Hill South

P. 5989 8412

Mount Eliza Farmers’ Market

171

www.mtelizafarmersmarket.com.au

Mubble

119

69 Ocean Beach Rd

Sorrento

P: 5984 4944

Mubble

119

2393 Pt Nepean Rd

Rye

P: 5984 4944

Nature Café Bar

1-3 Thompson St

Frankston

P: 9781 5183

Non Solo Vino

439 Nepean Highway

Frankston

P: 9770 1108

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173 )

Eat.Drink Mornington Peninsula 2022

Articles inside

Markets

There’s more than one way to wet your whistle by Max Allen

Red Hill Show celebrates a century

Main Ridge Red Hill Merricks Shoreham Point Leo Arthurs Seat

Marieke Brugman’s art of food by Nikki Fisher

Trophy-winning wines of the Mornington Peninsula

Somers Balnarring Tyabb Bittern Hastings

FROM VINE Forty years at Moorooduc Estate by Richard Cornish

Freshness and flavour from the farmgate by Richard Cornish

St Andrews Beach to Flinders

Blairgowrie Sorrento Portsea

FROM SHELL Native oyster brought back from the brink by Richard Cornish

FROM INDIGENOUS Exploring indigenous heritage through food by Richard Cornish

Rosebud Capel Sound Tootgarook Rye

Mount Eliza Mornington Mount Martha Moorooduc

FROM GRAIN Home-grown wheat that can’t be beat by Richard Cornish

FROM SALTWATER Peninsula’s piers are without peer by Richard Cornish

From the vat, the queen of pinot by Richard Cornish

Take a seat in jacqui’s kitchen by Nikki Fisher

Tedesca Osteria: a farmhouse restaurant by Richard Cornish

Frankston and surrounds

Our 2021 vintage by Max Allen