When a chef and two winemakers conspire, it’s usually a good thing. It usually means food+wine=good. Hogget Kitchen is no different. In the winery, Bill Downie and Patrick O’Sullivan. You might recognise those Reg Mombassa labels Bill is famous for. In the kitchen, Trevor Perkins with brother Steve.
Trev is quietly spoken, passionate about food and provenance, but in a way that just gets the job done. No fanfare. Just, “Oh, I picked the tomatoes from Mum’s garden”, and “Yeah, we grew up cooking, hunting for meat, that sort of thing”, and “Yeah, I built the hot smoker from scratch, to get one I liked.”
The food is a simple, beautiful, produce-driven style, not overly presented, and it’s all from around here. We had Trev’s mum’s heirloom tomato salad, (best tomatoes ever), flathead and Dobsons potatoes (perfect), Bresaola and radishes (sublime, cured in-house), and a simple little dish Trev called “Steak and chips.” OK, it was a steak and potato chips, but what you need to know is that the beef is dry-aged in the cabinet at the front of the open kitchen. It’s cooked carefully in the pan to get that golden crust on the outside and be gloriously soft and pink on the inside. It’s finished with Trev’s mum’s own Worcestershire sauce, and served with the crispiest golden potato chips ever. O. M. G.
Owners Katherine and Jake are inspiring. At a ridiculously young age, they have set up St Regis Vineyard and Winery as a sophisticated but laid-back little venue, turning out some of the best produce-driven food we’ve had down this way. Take in the whole deal, spend a lazy afternoon chatting with these guys and eating chef other-Kate’s awesome food from her simple but focussed menu, paired with smart estate-grown and -made wines. It’s just good, and it’s fun.
The Bellarine Peninsula is home to some amazing little finds, most of them set away from the main roads and found by local knowledge or that article you read once somewhere. Basil’s Farm is a vineyard and restaurant at the end of a spectacular driveway, through the vines, and almost on the beach overlooking the water to Queenscliff. Getting out of the car and discovering where you are is just the start of a beautifully surprising adventure.
With an almost Royal Mail–like attention to the provenance of their produce, they are crafting tasty dishes with veg from their extensive garden (a small section of which you are free to roam). The wines made on the estate are equally as fine and detailed. Two styles of chardonnay are particularly interesting, as is the maritime influence seen in the pinot noir.
Next door to the Food Store (held by the same owners) is the more formal dining experience of the Teller Collective. It lives in a slick fit-out of polished timber and polished concrete. It’s still laid-back and comfortable, but the menu is refined and the food style carefully considered. Pretty dishes like the house-cured salmon with horseradish and Ras el hanout are delicate and stunning. Gin-cured snapper with blood plums melts in the mouth and shows off local stone fruit.
Speaking of local, “These figs came off my tree at home” – it doesn’t get much more local than that; the figs and whitlof are the heroes of a delicate salad also featuring Jamon.
The smashed pavlova and the rice pudding look spectacular: such that they surprise and delight, belying their simple names. The wine list is short but really well curated – a mix of very local and imported gems.
Shepparton is not blessed with street after street of stunning gold-rush architecture like, say, Ballarat. So the enterprising and stylish types here have to take a different approach. At Noble Monks it’s the semi-industrial bare brick and steel vibe. It works. You’re instantly reminded of your regular Yarraville haunts. The coffee here is from Bean Around – roasted locally by John at the Last Straw. The menu is driven by fresh local fruit and veg.
We had corn fritters made fresh – this is generous country hospitality. Big fritters with a soft poached egg.
Local seasonal fruit is the kind of fresh and easy breakfast you want in the country. When you go to the ocean you want fresh fish. When you go inland to the state’s food-bowl you want fresh grown produce.
A selection of humorously named, deliciously fresh juices keeps the morning healthy and clean. There are good beers on tap and a respectable wine list if you have other ideas.
Walking into Little Prince in Traralgon was, to put it mildly, a surprise. You could be forgiven for thinking you’ve stumbled upon Chin Chin’s little brother. It has that busy, diner-esque vibe with bustling staff, tiles on the walls, and a bit of quirkiness. The quirk carries to the menu, with a solid hint of dude-food. Pinch yourself for the reminder that this is Traralgon, on the way to Lakes Entrance, not Melbourne or Sydney. Dishes like the crab sliders – with legs out the sides, about to walk off – bring a sense of humour to the place, as well as deliciousness. The salmon sashimi was fresh and clean, like it should be. Salted caramel and popcorn ice-cream was designed to kill, as it should.
The cocktail list includes proper alcohol-free alternatives, a welcome sight for some. The cocktail and wine list is extensive and well sourced.
Note: Gladioli is now known as Inverleigh Cellar and Kitchen.
On a road trip, there are places you come across on your way somewhere. Indeed, that’s part of why OHO exists – so you can find good stuff on the way to where you’re going. Then there are places that you take a road trip to get to. They are the destination.
Gladioli in Inverleigh is a destination. It’s food experiences like this, in this sleepy highway town, that make you want to drive around Victoria on a quest. Awarded two Chefs Hats in the 2015/16 Age Good Food Guide, Gladioli is helping turn what was already one of Victoria’s best food-production regions into one of Victoria’s best eating regions. Other passionate people are being inspired to open up nearby, and the little hamlet of Inverleigh is turning into a must-go place for food lovers.
We’d heard whisperings about The Independent since it opened. Carnivore friends had raved about the meat offerings. They were right, as it turned out, but what they failed to mention was the extraordinary vegan menu. We found this completely by accident after a particularly meat-heavy week. We were treated to one of the most extraordinary slow-cooked corn dishes we’ve ever tasted. It was slow cooked, but still had crunch. Chef Mauro Callegari is Argentinian, and proudly brings those flavours to his menu. The corn dish was a revelation in spices and flavours. Now, you’d never accuse us of being vegan, but that’s a menu I’d happily order from again.
Until the meat came out.
The lamb shoulder was generous to say the least. It was most of a lamb from the shoulder back, and came with some amazing carrots that had Mauro’s Argentinian flare for spice. Broccoli, chilli, walnuts, and tahini dressing made for a stunning salad. Desserts were the kind you’d travel across the state for. It’s only an hour away though, so there’s no excuse not to get a little Independent love.
Mandy Jones is a fifth-generation winemaker. She’s been making wines in her self-described “modernist” style in Rutherglen since she and her brother Arthur took over the business from their uncle in the late 90s.
The history lesson begins as soon as you walk in to the cellar-door building at Jones Wines. The handmade bricks and bark slab roof hint at the legacy carried on by Mandy and her brother.
The wines here are rich in full-fruit flavour, but show balance with acid and tannin. Look for the ‘Correll’, named for their mother. It’s a vermouth-style aperitif, with beautifully fragrant botanicals. We also had a pannacotta made with this drink, which blew our minds.
The restaurant opens for French-style lunches, but also provides picnic hampers for the romantic.
When Damian was a kid, he wanted to buy the lolly shop. So it makes sense that as an adult he bought the pub in his home town of Tinamba. A short detour off the road from Maffra, it’s worth the trip.
A pub has been on this site since 1874. Although various renovations and incarnations over the years have seen some changes, the bones are still visible. It’s everything you want from a country town pub – something you turned off the beaten path for. In fact, the pub has become something of a destination. Counted among regulars are local cattle farmers and folks from leafy suburbs alike. The menu says “simple delicious, local produce”, and the execution says “we love what we do here”. It’s beautiful, and still comfortable. With menus that change with produce availability, expect to have something different every time.
The pub has fast become the hub for all things food and wine in the area. The Tinamba Food and Wine Festival is worth looking out for at the end of April. Speaking of the festival (and indicative of the pub’s commitment to local), as a special, the garden has been producing spectacular cauliflowers that will feature in a dish just for that day. The day we were there the fig tree was laden, so figs were being used throughout the menu. The garden is small, but growing. It has the promise of a delicious kitchen garden to cap off an already great country pub.