Marysville hadn’t had a pub for a while when Ashraf and Christine decided that they would answer the call of the community and build one. It has been a ground-up build of a brand new business from the former owners of the famous Marysville Patisserie.
The heart of any good local pub are the locals who frequent it. Head here to have a fun dinner out with the folks of Marysville. Stand around the fire or at the bar and share a drink or two – there are regional beers on tap and wines from nearby on the list. The menu is classic pub, handled with precision by the international chef. With her passion for pastry, desserts made by Christine are worth travelling for. Be warned though, it’s worth booking your table ahead if you’re coming up on a weekend.
Ashraf and Christine describe The Duck Inn as their gift to the community that stood behind them and supported their business for so long. It’s certainly a well-appreciated one among tourists and locals alike. Music nights are a hoot, with some great bands on the bill. Stay tuned to the Facebook page for information about these.
The word “Amphora” conjures up images of the Romans to me. It turns out that’s exactly what Trofeo Estate have here – ancient-looking clay jars used to ferment wines without imparting flavours from wood (such as with oak barrels) whilst still letting in that crucial slow leak of oxygen which ages and softens the wine (unlike stainless steel.)
Winemaker Richard Darby says that the huge clay pots allow the truest of fruit flavours to shine. We did a head-to-head of the same Syrah as fermented in clay vs. fermented in oak. We could see his point. Beautifully focussed and delicate fruit flavours.
The estate is also a restaurant, set in a former passionfruit cannery from the 1930’s. The food is local where possible, always seasonal, and matched nicely to the wines as you’d expect.
Join the mailing list and follow this place on social media. The music nights are epic, and there are plans to host movie nights and more.
Clyde Park is one of those jaw-dropping moments in wine touring. You step out of the car behind the winery, walk around to the restaurant and cellar door, and find yourself looking over a balcony across the valley. It’s a stunning view across the vines. Pinot lovers will have a field day here. It’s a study in terroir – the impact of local conditions, soils, etc on specific sites. Here they craft single-block wines of such different refined character that it’s hard to believe they come from the same property.
The real bonus here is that the food is amazing. Great wood-fired pizzas cooked in front of you (weekends), and a seasonal al la carté menu with what owner Sue humbly calls “home-style” food. It’s the kind of home I’d like to live in, if this is what’s cooked there. It’s so easy to spend half a day here, tasting extraordinary wine, eating Sue’s food and staring out at that view. Wow, that view.
Oh, if you’re planning a special event, while you’re standing at the tasting bar, turn 180 degrees and stare at the awesomeness that is the barrel-hall event space. Long table dinner or lunch in a working winery. Perfect.
In the city we’re used to post-industrial spaces popping up in what was once a drab jungle of production and necessary services. We are used to passionate people filling these spaces with their own blend of ideas, not driven by high-street expectations. We are used to these spaces being goddamn awesome. So the Last Straw is one of those goddamn awesome little post-industrial businesses, cutting their own path with fresh, real Thai flavours from a small daily menu. Think ‘street food goes bricks and mortar’. Or in this case straw. Fresh food. Tick. Flavour. Tick.
Coffee? The Has-Garanti roaster in the corner should set your fears aside. They roast their own, and pull shots on a Faema E61, complete with naked portafilter. It’s bloody good.
It’s been a while since the last visit to Merricks General Wine Store. I had fond memories of a great long lunches with a bunch of day-tripping friends. We’d seen a few wineries, walked on a wintery beach at Shoreham, and sat around a long table swapping dishes, tasting everything and sharing some great wines. The ownership has changed since then, but my memories are accurate. This place is just a perfect pause in the middle of a long weekend or just a long day out.
French chef Patrice Repellin’s food is seasonal, from local produce. We’d been to a farm-gate store where they were growing mushrooms earlier in our day out, and it was fantastic to then eat the king brown mushrooms in a dish a few hours later.
Wines are mostly local, showcasing in particular the wines of the Baillieu vineyards and other “friends of the wine store.”
Don’t miss the art gallery next door. It has a regularly changing exhibition. Also, if you’re on an early run and just want a coffee, they have a hole-in-the-wall style cafe too.
In the last Good Food Guide, Masons was thrilled to retain its One Hat status. But honestly, OHO would happily spend the last of the office pennies on lunch at Masons, regardless of hats. Sure, the award is a great accolade; but like all great chefs, Nick Anthony is not focussed on hats – he’s focussed on great food and a great experience. Masons delivers in spades.
Masons opened in 2012 in the former Masons Stained Glass building right in the heart of Bendigo. Steeped in the history of Victoria and its architecture, the former life of the place is still evident in the internal fittings.
The food pays homage to local producers in the region surrounding Bendigo. Nick and Sonia pay extreme attention to detail, ensuring that the beauty of the produce is respected, crafted into beautiful dishes, and delivered in a formal but fun environment.
There’s so much to love in the care Nick takes with his dishes. The presentation delights as well as adds to the way the food eats. It’s a lovely dance along the line between simple and complex. The kitchen is right there in the dining room, so you can spectate as all this happens right in front of you. More so than in the average open kitchen, this adds intimacy and connection to the careful preparation of the food. Staff on the floor are friendly and efficient, in keeping with the kind of casual formal dining that we love for special occasions or just a fun long lunch mid-week. And don’t forget the wines. The staff know their stuff, and the list is fabulous.
If you can’t recall the last time you were in Bendigo, perhaps it’s because there was nothing memorable on the food scene until a few years ago. Well, let OHO be your guide here, because something happened and Bendigo woke up one day to a host of stunning food options. Like The Woodhouse, where they’re not trying to transplant a city-side idea. Instead, somehow the Bendigo food scene has defined itself, successfully making a unique regional food experience from local produce and local talent.
Owner/chef Paul Pitcher is proud of the fact that everything is cooked over wood at his restaurant. There’s a wood-fired grill, oven, and pizza oven, each using woods suitable for their tasks. Only pan-work is done on the gas top. Everything else carries the heady aromas of the woods that were used in their cooking.
Woodhouse is famous for its steak. The finest Wagyu is aged on site (hanging cuts of meat are there in dry-ageing cabinets as you walk in). The cooking of the steak is to absolute perfection. Google the Maillard Reaction if you want a studious read, or just eat Woodhouse Wagyu steak, with its perfect crust and gloriously pink and juicy interior.
Paul’s chimmi-churri is the perfect friend to the steak. The OHO chorus might just have sung like angels for that green sauce. The heirloom cauliflower dish is cooked in the wood oven, and takes on all that smoky red gum flavour. Take a close look at the sides menu –it’s all carefully considered, and each a worthy dish in its own right.
Desserts are also prepared in the wood oven, but are by no means rustic. The pastry chef knows her stuff, and the ever-popular dessert sampler comprises a large plate of several dessert menu items for a mini degustation.
Stay tuned to The Woodhouse’s social media pages for their small events, like the Wagyu dinners, where produce from different cattle growers highlights the difference in various cross-breeds and approaches to farming.
Owners Katherine and Jake are inspiring. At a ridiculously young age, they have set up Nicol’s Paddock (formerly Saint Regis 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.
This is one of those ‘you’d better sign up to the mailing list’ moments, because you’ll want to book early. The monthly lunches are a long-table affair, showcasing the local produce and, of course, Scott’s wine. We had the mainstay Chardonnay and Pinot. It’s an education in the influence of maritime conditions on the growing of grapes. These wines have a delicious complexity afforded them by the climate.
There’s a story in every name. You should ask Zoe why she named the tiny fifteen seater she operates with her partner Lachlan “Greasy Zoe’s”. The story is a riot, and the name is an anathema to the actual dining experience at this exquisite little place in Hurstbridge. There’s nothing dude-food, American diner, or greasy about it.
Greasy Zoe’s is hospitality’s answer to the tiny-house movement. It’s strictly a booking affair, as the fifteen seats fill quickly. The food is ridiculously local – most from a handful of organic farmers within 20 kilometres, and it’s just sublime. The menu is truly “du jour”. Zoe cooks what comes in the door. There’s no fussing over a long list of choices for diners, as Zoe sets a degustation menu every night. You simply order your 6 or 8 courses with or without wine. It’s insane value – 8 courses for $85 per head or 6 for $65. Wines are matched to the food carefully, and there are some fun stories in there too. All wines are available by the glass or as a matched set paired with the food. A small collection of impressive spirits adorns the top shelves behind the bar – worthy of an extra half hour or so at the table. Oh, you should take note of the plates. All made specially for Zoe and Lachlan by a local potter. It’s an indication of their commitment to getting it “just right”.
City slickers need not bother with the car. Head out on the Hurstbridge rail line, go to the end, and cross the road. Easy, and no designated driver arguments.
Bookings are strictly online from https://greasyzoes.com.au, and they recommend that you allow 1-2 weeks in advance. It’s worth it.
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