Jan Juc is off the highway, just a stones throw from Torquay. It’s a tiny hamlet, a reprieve from the summer madness that Torquay generates. Swell is in its second incarnation now, and after 12 years it’s almost fair to call it an institution.
The front of the cafe has local makers and producers on display and for sale, and there’s summer seating down the side on a neat little deck. The stool-high communal table is perfect for the one-person escapees who’ve just ducked out for some sanity on a busy day.
Dave the chef showed us the generosity of the dishes here – large servings of quality produce turned into simple and delicious dishes. He turns a few cheffy tricks with some of his presentation, but it’s really all about those simple flavours.
Oh – best juices and smoothies on the Great Ocean Road, for sure. Not just milk and fruit, these are the real deal.
The Herd space has had a few incarnations, but this one seems to hit all the spots. The basement of a main street building is the perfect place for an establishment like this. It’s reminiscent of some of Sydney’s best cocktail bars. The outdoor space is fun, and you can descend progressively into the underground as you push further into the restaurant. Owners Sean Lee and John Knoll have done wonders turning the one-time wine cellar into a funky place to hang out, drink and eat mezze style food.
Head chef Trevor (Giant Steps, Gigi Baba’s) serves up a table full of delicious things made for sharing. The winelist is dominated by local (as you’d expect), but only the good stuff. The cocktail list is dominated by awesomeness.
Definitely one for a group of friends who’ve rented an Airbnb for the weekend and want a walking-distance bar to hang out at, with great food to match. If you’re lucky enough to be in town when their regular theme nights happen, don’t miss it. They go off!
We love a good bromance at One Hour Out, and nothing spells bromance better than two mates making beer in a shed. Aaron and Ben (ex-White Rabbit) and their families have built a brand new brewery in Healesville’s industrial estate, a literal stones-throw from Four Pillars Gin. The place has a funky industrial chic thing going on, with green velour couches, mismatched decor (in a good way) and a kind of a share-house lounge room vibe. The shiny new brewery is a dominant feature of the backdrop, and the sound system pumps out the kind of music I’d want at my parties – it’s a Beiber-free zone.
The beers by Aaron and Ben are worth travelling for. If you love Bridge Road Brewers, you’ll love these too. It’s a smaller range and a smaller scale, but we loved that about them too. My personal fave is the IPA – I’m a sucker for hoppy beers that are light on the malt. For the non-beer drinkers, theres a select range of stellar local wines by the glass. My drinking buddy had a chardonnay from Tarrawarra Estate.
Keep an eye on the social media pages for these guys – they pop up at all sorts of events, and are not averse to hosting a big southern beer and bbq event at the shed.
Like most amazing simple things, once you’ve tried the real thing, you’ll never look at another imported pumpkin seed again. “Pepitas” as they’re sold in health-food shops, are mostly a cheap imported product, often made from the wrong pumpkin. Owners of the Australian Pumpkin Seed Company, Jay and Sharan, have set themselves a huge task of educating an oblivious market. We were fortunate to step on to their property with them, and see first hand what it takes to grow a simple product to a level of excellence like this.
For starters, this is not an eating pumpkin. It’s awful. It really is grown for its seeds. And there are thousands of them in perfect rows in front of us at harvest time! Then there’s the processing. Obviously, most of the pumpkin is not the seed! And without the help of an established industry, these guys have had to build or import (but mostly the former) the gear required.
The result is worth it. Honestly, the crunch and flavour of such a simple little thing is one of life’s joys – like the perfect apple or the best peach.
You can visit the farmgate store and sample their various seeds, from plain to flavours of all kinds, as well as other products like the oils. There are health benefits which are best explained by the proprietors, but the flavour is king. Jay is an ex-chef who knows a thing or two about flavour, and it shows.
Your breakfast cereal toppings will never be the same again.
The wine industry in Horsham is small. Barangaroo is one of two wineries in the area. They grow everything they make on the property: principally cabernet, merlot, shiraz and vermentino. The rustic barn is set next to an expanse of manicured lawn, which is a comfortable space for a picnic on warmer days.
Speaking of picnics, the large platter on offer at Barangaroo is possibly the single largest collection of small goods, cheeses, relishes and preserves ever laid on a single plank. Enough for a group of peckish road-trippers until dinner at one of the excellent new places in town.
So, you left the city early, nothing was open when you left, and the first stop has to be a great coffee. Found it. The coffee here is from Toby’s Estate, and expertly made. Let’s face it, that’s what matters at your first stop on any road trip.
‘Bom Gosto’. It sounds awesome, and it means ‘Good Taste’. After nine years running Smith St mainstay Deelish (now Rockwell and Sons), the location has shifted to Lilydale, gateway of the Yarra Valley. Dee runs the restaurant, and her partner Geoff runs the 16-acre farm where they grow much of the produce on the menu.
We had the smashed pumpkin with feta, dukkah, greens from the farm, poached eggs and earthy spices, and also the mushrooms with kale, seeds, feta and poached egg. The accompanying breads were multigrain and sourdough respectively. The french toast is a rich, eggy bread with bacon and maple syrup. The bacon is to die for, with additional smokiness from the wood-fired oven, which the chefs tend as if it were a needy child. This is balanced with freshness from local strawberry slices, raspberries, dusky blueberries, and tart apple. There was also a fresh minty taste with a lingering depth that we couldn’t identify. “It’s chocolate mint – we have a plant out the back”, Paul, the barista, tells us.
One thing is for sure, you will not leave hungry.
Honestly, if your best chocolate experience involved a mass-produced bar of something brown, you need to listen up.
Chocolate is like wine. Chocolate is like coffee. Chocolate is as seasonal as your tomatoes and apples. Speaking of apples, different places grow different tasting cacao. And this all adds up to single-origin chocolates which show all these variations in flavour. It’s exciting the first time you see it and taste it for yourself. There’s no better place than Bright Chocolate to have this experience. Here, the chocolate is made in front of you – from the cacao beans through to the packaged product. One of the few makers in Australia to commit to the whole process from bean to bar, Bright Chocolate gives you an experience every chocolate lover needs.
Something that our research for One Hour Out has taught us is that it’s wrong to stereotype passion for quality food (coffee, in particular) as a ‘city thing’. Mansfield Coffee Merchant, 180kms from Melbourne, does great coffee. You get that impression from the moment you walk in and see the Roastmax roaster right up the front of the store. While it’s still operational, we are told this one is now mostly decorative. Indeed, off the strength of wholesale orders all over the northeast of Victoria (and some into Melbourne), they have largely moved the roasting operation to another facility.
Another of our benchmarks is chai. We are as fussy about it as we are about coffee. No powders, no syrups. And that’s what made us fall for the Mansfield Chai (we had almond milk). It was a wet spice mix, made properly. The chai tea was pretty mean too – just one of a good range of teas on offer.
Though we were somewhat preoccupied with the coffee and tea, the food here is good too. Simple menu, well executed.
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.
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.