THE PENINSULA’S FINEST - Peninsula’s producers are making their mark

Peninsula people have always found ways of taking a raw product and transforming it into something more delicious, more valuable. The early fishermen working the bays would salt and dry their catch and send barrels of saltfish to the goldfields. Today, Peninsula winemakers have a global reputation for crushing and fermenting local grapes and sending their wines around the world. Even more so, the Mornington Peninsula is becoming known for a vast range of products made right here, with ingredients grown between the two bays.

While there are fewer orchardists than decades ago, a new generation of apple growers is turning their fruit into juice, fermenting it into popular cider, and even making outstanding apple cider vinegar. From easy-to-drink appley bubbles to serious French-style dry ciders, local cider makers are winning awards nationwide. In fact, the annual Red Hill Cider Show is one of the biggest in the country.

Go to an industrial estate behind any one of the seaside suburbs and you will find a distiller. From glamourous jewel box-like cellar doors to grungier operations run by young guns, the Peninsula has more than its fair share of producers of gin, vodka, and even whisky the Scots would be proud of. We're also home to some of the best non-alcoholic beverages in the country, serious drinks made with native botanicals that are poured in top restaurants across Australia.

Like many great food cultures, the Peninsula is blessed with some great cheesemakers. For years we've had talented people armed with the skills to transform great, fresh milk into outstanding cheese. Some are small farmhouse operations where you can see the goats being milked. You can taste a fresh chevre or firm halloumi ready for the grill there. Some celebrate their European roots by making great table cheeses but also health-giving kefir made from organic milk.

Another one of life's great joys is chocolate. While no one is growing tropical cacao beans in the mild, maritime climate of the Peninsula, we are lucky enough to have chocolatiers plying their sweet trade right here. Using French and Belgian chocolates, the various chocolate makers offer unique tastings, masterclasses, and other chocolatey experiences.

With excellent access to berry fruit and fresh veg, it is no wonder there are many conserve makers and fermenting enthusiasts around. From strawberry jam just waiting to top a scone with cream to chefs with kitchens dedicated to take-home meals, they are all making the most of local produce.

Regarding the arcane arts of charcuterie and smallgoods, the Peninsula is home to some of the finest makers of terrines, hams and bacons. Inspired by the number of excellent butchers on the Mornington Peninsula, the Red Hill Show celebrates the high level of snag-making with the annual $500 Golden Sausage competition.

The Peninsula has many great preservers, conservers, makers and value-adders. It is a place where people practise traditional food-making and preserving arts. It is also a place of innovation where new products are made, packaged, and sent to every corner of the country and around the world. We are all very proud of the people who produce food and drink that is 'Peninsula-made'.