Those who are lucky enough to have grown up with family food traditions that include sausage making, preserving and so on can understand the simple pleasure of making foods that have become commoditised and sanitised by commercial production. There is enormous satisfaction in taking the best produce, like organically farmed pig, and turning it into succulent, delicious sausages.
James is certainly passionate about his pigs. There’s genuine appreciation for the life of the animal, and a sampling of products made from pigs that have had variations in feed is a revelation. He’s also experienced with other livestock, but pigs are a particular interest. He and his wife Cathy run workshops in making sausages for people looking to turn their hand to the art of this simple staple.
Classes run regularly, and the best way to stay in touch with the schedule or any new classes is at themeatroom.com.au. James says the return of the salami classes have been hotly anticipated.
The Healesville Hotel is placed right in the middle of the town, built in Edwardian style c1920 and refurbished in the late 1990’s, it is a real social hub for the local town folk and a popular watering hole for visitors to the Yarra Valley.
Head chef Chris Toogood grew up on a sheep farm in SA and this background shows in the way he seeks out quality local produce. Timbarra chicken, O’Connors Gippsland beef and pork are cooked over red gum with simple garnishes and light sauces that allow the natural flavours to take a front seat.
The beer garden has got to be one of the best in the state; the dining room: dark, warm and filled with nostalgia. The original front bar is perfect for sampling subregional Valley wines in front of a warming fire.
No matter where you take a table, it’s about relaxed dining, not fussy, just sharing dishes, swapping sides, stealing chips — while in the background the kitchen staff pick herbs from the garden and keep the coals burning under the wood-fire grill.
Sitting down with four glasses of wine, each matched to the perfect food companion, might be the new definition of awesome. This is the Fowles Wines ‘Gamekeeper’s Lunch’. You get the impression that there is a tweed-wearing employee out the back who’s handy with a 12-gauge shotgun and skilled in the art of delicate food preparation.
Smoked eel has one of those flavours that when you speak of it, your memory plays tricks and you feel as though you’re tasting it. The fellow out back has paired it with a riesling which is focused and acidic, with balanced fruit. Rabbit rillette is meaty and flavoursome, matched to a fresh zippy chardonnay.
Duck and pinot noir are best friends – maybe even lovers. In this pairing the confit duck is crispy and full of flavour, and the pinot is elegant, savoury and beautifully rounded.
The finale is beetroot chutney and kangaroo. It’s the OMG moment. Earthy, sticky, charred and delicious. The shiraz is jammy and generous to match.
Horsham has a small wine industry. Norton Estate is, by headcount, half of it. It’s fair to say it’s a small subregion of the Grampians. Hardly what would qualify in French terms as an appellation, but Norton are punching above their weight for quality and flavour.
The cellar door is a small one, set right in the heart of the vineyard. It’s a family business, and it feels like you’ve been invited into the home of some people who are really passionate about wine – while you try and buy some pretty smart gear. In the warmer months the lawn is the best spot to sit and relax with a bottle or two amongst friends. Picnic platters are available on request, and are the perfect way to enjoy these wines.
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.
‘Where did you get the name?’ The first and most obvious question about Bill and Beat’s has the most wonderful answer. Owner Jenna’s grandparents, William and Beatrice, were an inspiration for hospitality. The shed was always open for beers, and the kitchen was always open for food. Yay for Bill and Beat – what a great tradition to pass on!
The coffee here is a standout. OHO’s old friends at Mansfield Coffee Merchant supply the sacred beans, and they’re handled with a care and consistency that makes us smile.
Don’t be fooled by the small shopfront. Bill and Beat’s is big enough to do three- to four-hundred covers on a Sunday. There’s a big room out back with a kind of communal beer-hall vibe that’s heaps of fun, and a function room upstairs.
All the cakes are made in house; if you’re lunching, try the house-made gnocchi with its little bit of crunch from finishing in the pan with butter.
Road trips are all about the journey, not just the destination. If your destination is Phillip Island on a Friday night for a weekend getaway, we have an idea for you to make your mini-break kick off just that bit better. Rusty Water Brewery Restaurant & Bar is on the road to Cowes, Phillip Island. We suggest knocking off work a little earlier and heading for this road-side gem. It’s a casual tavern-style experience with great pub food, paddles of beers for tastings, and their own brews on tap. It’s definitely a place for meeting up with mates to get things started right. There’s usually live music on Friday, and the atmosphere is lively and fun. Things can get pretty hectic during the Grand Prix or V8Supercars rounds, but it’s still a great destination and loads of fun even when it’s bursting at the seams.
As for the beers, they are brewed with food and fun in mind. There’s a wide range of styles, with something for everyone. If you can’t make up your mind, just get a tasting paddle. Pick your favourite from there, and bingo! Your session beer.
The beer sourdough is a highlight. Just be sure to leave room for that steak.
Here’s a reminder to people who might wonder what on earth a tiny coastal hamlet has to offer the wine lover. Phillip Island is nestled just next to the Gippsland coast. So, all those things you love about the flavour of Gippsland wines apply here. The wines are complex and full of character. But that’s not the whole story.
The owners of this place have form putting together the kind of venue where you want to spend a lazy afternoon with friends, having made a success out of the Westernport Hotel. The experience shows. Decor is considered and comfortable, dining choices from inside, to the outside open fire, to the expansive lawns are all beautifully put together without being fussy. Food is casual, from local produce. It’s for sharing, or for keeping to yourself, depending on how much you love your friends. The wines are on taste in the cellar door, so have a look before you order with lunch.
The venue is perfect for larger events, with a couple of spaces designed for the purpose. But don’t let that thought put you off an intimate lunch here, because that stunning view across the paddocks to Westernport is the prettiest way to spend a quiet foodie afternoon with wine and the person you love.
There’s a quirky bonus in visiting the winery, in the form of a little farm-gate style shop/studio for floral designer and stylist Bec Newman.
Warmer months here are ideal for a venue that boasts so many outdoor options, including the atrium, bean bags, live music, and a menu for your dog.
You might know Yabby Lake for its wines. The wines from winemaker Tom Carson are exquisite, and the subject of many a wine review containing rapturous hyperbole. The 2014 pinot noir quite famously won the Jimmy Watson Trophy – Australia’s most prestigious wine gong. It was the first pinot noir to do so.
The cellar door is a welcome breath of casual air, despite the lofty reputation of the wines. It’s a nice place to stand and taste a few of the award-winning wines while staring at either the sculpture collection, the view across the vineyards, or that Jimmy Watson Trophy in the cabinet. Take a little time to try the single block wines if you have the opportunity – they are a stunning lesson in terroir*.
The tasting is a lovely prelude to a long lunch. The menu is casual but sophisticated, the plates generous but refined.
There are few better ways to spend an afternoon than sitting in front of a view drinking some of Australia’s best wines, eating good food, and pondering the artworks. The Kirby family are well known patrons of the arts in Australia, and the collection at Yabby Lake is significant.
The attention to detail extends right to the end (or the beginning, depending on your preference) with expertly made Market Lane coffee.
* a French term which roughly translates as ‘the influence of all things local to a place upon the end product’.
All good destination food venues have something unique. It could be the view, the remote location, or the proximity to something else amazing. All have one thing in common. Someone had the audacity to stick an unmissable culinary experience in a location that’s off the beaten track. Deirdre’s is the definition of all of that. Literally in the middle of an olive grove, up a track, somewhere in the wilds outside of Horsham at the base of one of those stunning rock escarpments. It’s also unmissable.
Everywhere we went in Horsham, people asked us if we were going to Deirdre’s, and how much time we’d allowed. Deirdre defines hospitality in the true sense of the word, not as an industry. Food comes when she’s cooked it. She brings it out to you. It’s bloody fantastic. So are the wines, the majority of which are local. You don’t come here for a quick bite to eat – and why would you. The location is enough to slow your world right down. Drink a few vinos, munch on the bread with the property’s own olive oil, and just chill.
Deirdre’s food is simple, full of flavour, and beautifully executed. She uses great produce, and just lets it do the talking. Confit duck and cauliflower puree is just that, and sublime. Vegans are well catered for with a dish of lentils and many garden veg, pickles, and herbs. This accidental chef knows how to turn up the natural flavours. (Deirdre says she kind of fell into it, because she liked to cook a bit.)
Deirdre’s, the quirky shed in the middle of an olive plantation, is well worth the detour. Just book, and allow some time to relax and go with the flow.