Momo

On many trips to the Gippsland Lakes, Traralgon was a way-point for fuel and a quick bite. Momo and the few others of its ilk popping up are going to make you want to stay a while longer, or even plan a town excursion if you’re staying at this end of the lakes.

The owner and manager of Momo took us straight up to the rooftop outdoor lounge. In the evening this area is fun and lively with friends catching up over a drink. Back downstairs, the food is good, simple bistro-style fare. We marvelled at the extraordinary milkshake creations from Xavier. If you value stable blood-sugar levels, take a friend to help you get through one of these. We love the commitment these guys make to local social issues too, with their amazing employment and training program. It’s the kind of thing that doesn’t change any flavours, but may just make things taste better.

Harvest Halls Gap

You know on a road-trip, you see all these other sub-50’s non-grey road-trippers and you think “Where the hell are all these other people like me getting their coffee and decent food??”

In Halls Gap it’s at Harvest. Simple delicious food from locally sourced produce. Their little providore section is filled with local stuff too.

We had breakfast here, having stayed the night in the accommodation attached to the restaurant. Friday nights go off (best to book!), and the vibe during the annual music festival (also run by the owners) is epic.

Innocent Bystander

Innocent Bystander is back, right across the car park from Giant Steps (where they were once housed under the same roof). It’s a familiar vibe, but like a great second marriage, it’s a bit more sophisticated. The wood-fired pizzas are there, the tapas are there, and the great wines are there. Only now the wines are on tap. Yes. Tap. It’s a revolutionary system developed to pour everything from chilled Prosecco or everyone’s favourite Moscato through to the Shiraz, which by the glass is a perfect foil for those wood-fired pizzas. By the flask, it’s fun to share.

There are loads of details to take in here while you’re spending a long lazy lunch with friends or a cheeky midweek dinner excursion. Take home your bread or pick up your coffee early.

Bridge Road Brewers

Bridge Road Brewers in Beechworth is one of those classic ‘Back Shed to Big-ish Business’ stories. Ben started brewing in his dad’s shed over a decade ago. Actually, there’s a lot of shed about the vibe at this Beechworth venue, and we love it. All of this is by-the-by, really, because the beer is awesome, and the food is casual and fun. It’s a great place to hang with a few friends making short work of a range of beers and pizzas. Tomato, taleggio, thyme, mushrooms and capers. These had a happy home on my pizza, washed down with a Bling India Pale. Delicious.

Tasting boards are a great way to try a few beers before committing to a whole pint or, if you’re like us, choosing which six-packs to take home. And if you like to get your beer-geek on, then every Saturday at 11am there’s a chance to tour the inner sanctum of the brewery with a tasting.

Saint Regis

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.

Basil’s Farm

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.

Best’s Wines

If you’re new to wine, this is a must-visit for a lesson in the history of wine in Australia. If you’re a seasoned wine-lover, then this is a pilgrimage.

Best’s is like walking into a piece of Australia’s post-goldrush past a time when wine growers had little idea what would grow well or what would make a good wine in a country so far from the indigenous soils of grapevines, so they planted one of everything.

Now Best’s is a modern wine-making facility owned and operated for four generations by the Thomson family after a series of Best family splits, deaths and sales. It is a complex history which Viv will gladly regale you with. The property is set on the flat land of Great Western, at the foot of the Grampians. Beneath the rustic log-cabin cellar door there are the original dug-in storage vats, lined with years and years of paraffin wax. You are free to walk down to explore among the museum stock, the old barrels and vats, and the ancient wine-making machinery.

The wine here is a happy place for this author. Old cabernets so fragrant they could be worn as cologne, and intriguing white blends worthy of the high scores given by revered wine writers like James Halliday. The museum tasting experience of six old wines is a rare treat. It’s not often you’ll get to taste a 1999 cabernet at a cellar door. For beginners, it’s a treat to see how wine ages, and the virtues of cellaring.

Go for the history lesson, stay a while for the wine.

Noble Monks

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.

Bomboras

Bomboras has an enviable spot overlooking the beach at Torquay, and has the daytime vibe of a lazy beach party. It’s pretty chill here, nothing too fancy, nothing too cerebral. Local beers on tap, a menu of snacks and simple dishes. Good for a quiet recovery late breakfast or lunch the day after the night before. Do the Bloody Mary special it’s got a kick from fire tonic that we loved. Speaking of the night before, that’s when Bomboras goes off. When the lights go down, it’s a buzzy summertime bar with great cocktails, great tunes, and a cool vibe.

Bomboras has other locations on the foreshore and at Point Roadknight (hip coffee kiosks), on the surf coast highway (rooftop bar), and look out for their pop-up beach bar in summer months.

Little Prince Eating House and Bar

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.