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Historic apothecary Dow’s Pharmacy open to the public this month

Words by Tehya Nichols
Images supplied

Discover the gentle thrills of colourful glass vials, antiquated tins of talcum powder, and countless tiny wooden drawers at Dow’s Pharmacy.

Many museums present a snippet of history. Whether through a piece of art hanging on a white wall or a strange wax recreation behind glass. But to step inside history is a rare occasion. Dow’s Pharmacy, located in Chiltern, Victoria, provides such an opportunity and as of August 26th, the public are welcome to wander through this living museum for a weekend of exclusive open days.

A small, antiquated mud-brick shop on a quiet country street, Dow’s Pharmacy doesn’t reveal much to the passerby. But to step inside is to feel the gentle thrills of being somewhere you shouldn’t logically be; that being a nineteenth century apothecary. Built in 1859 and purchased by Hilda and Roy Dow in 1930, the pharmacy dolled prescriptions to the public until the late 1960s. When the Dow’s left, they decided—with incredible foresight—to leave everything as it was. What stands now is an untouched collection of over 4,000 historic artefacts to view, from original period fittings, stock and equipment, to instruments used to prepare medicines prior to the advent of modern dispensing.

This makes Dow’s Pharmacy one of Australia’s only remaining authentic historic shops. And something of a time capsule from a bygone era of medicine. Its rich history also includes a brush with political fame; one of the early pharmacists at Dow’s was David McEwen, father of the Australian prime minister, John McEwen.

These days, the pharmacy remains shuttered throughout the winter months and on public holidays, but as a part of the annual Chiltern Antique Fair, Dow’s will open it’s century-old doors (expect a squeak or two) to the public on Friday 26 until Sunday 28 August. The short festival celebrates the history of Chiltern, a Gold Rush town with dozens of intact historic building. Worth visiting is Lake View House—a perfect example of early brick building and the childhood home of author Henry Handel Richardson—and The Federal Standard Printing Works, another living museum of still-functioning printing presses from a century ago.

Just a few hours from the CBD, a day at Chiltern—and in particular Dow’s Pharmacy—feels a whole world away.

THE DETAILS

WHAT: Dow’s Pharmacy
WHERE: 42 Conness Street, Chiltern, Victoria
WHEN: Friday 26 August (3pm to 6pm) | Saturday 27 – Sunday 28 August (10am to 3pm)
MORE INFO: Dow’s Pharmacy – National Trust Victoria

 

We wish to acknowledge the Yorta Yorta people as traditional owners of this land and to pay our respects to their Elders, past and present.

Making street food magic at The Laneway in Healesville

Words by Tehya Nicholas 
Images Supplied

Heather Alcock, who served homemade pies, cakes, salads and more in her bustling cafe in Healesville for twelve years has now turned her attention to something a little spicier.

Down the leafy stretch of the Maroondah Highway, when the straw-yellow fields fade into tree-lined suburbia, Alcock’s Mocha & Lime cafe stood as a faithful outpost to locals and travellers alike. She had nailed the formula of a great neighbourhood cafe: leafy location, lack of pretension, good coffee and seasonal, fresh brunches.

When Mocha & Lime was forced to close in June this year due to structural problems inside the building, a collective outcry went up from neighbourhood coffee lovers. Alcock, ever enterprising, found a new spot just up the road: an exposed-brick warehouse space with ample natural light, outdoor seating and an idyllic, sprawling garden, owned and co-occupied by her friends at Alchemy Distillery. She told us recently, “We just hit them up for this space. They’ve been asking me for ages [to do something], but I didn’t want to take on too many projects… But now, we thought we’d better jump on it.”

What’s new at this new venue surreptitiously titled The Laneway? Well, practically everything. Alcock has seized the location shift as an opportunity for a complete culinary and aesthetic redo. Where Mocha & Lime championed downtempo cafe classics in the kitchen, The Laneway slips into something a little spicier. Alcock and her team are careful to avoid strict labels early in the game, but gave us murmurs of “Mexican street food” and “South American inspired bites”. When the kitchen receives its final pieces of polished cookware and last lick of paint in the coming weeks, hungry customers can order salsa-laden nacho plates, cheesy quesadillas, and tostadas of every variety.  Alcock has been sure to uphold her passion for serving locally grown and prepared produce.

“We’ve brought in Yarra Valley Smokery pork and chicken so we will use this across a few dishes,” she explains. “Plus, we have vegan tostadas with chipotle beans.” Seems she hasn’t forgotten the plant lovers.

Among the light, bright meals, their speciality coffee is an aficionado’s delight, served with all the milky suspects you’d expect at an inner city cafe. Local beers, an array of alcoholic Mexican imports, cocktail classics, and gin and vodka-tasting paddles from neighbours Alchemy Distillery flow across the day if that’s your kind of thing.

Softly opening the third week of July for light bites and drinks, your first chance to drop by for a taste of the South American-inspired turn from Alcock is soon upon you. It may be unusual for a community favourite to curveball into a new culinary domain, but their loyal band of customers and budding newcomers are here for the swing.

THE DETAILS

WHAT: The Laneway
WHERE: 242 Maroondah Hwy, Healesville
WHEN: Open Monday, Thursday, Sunday 8am-5pm, Friday and Saturday 8am-8pm, Closed Tuesday and Wednesday
MORE INFO: The Laneway

We wish to acknowledge the Wurundjeri people as traditional owners of this land and to pay our respects to their Elders, past and present.

Red Hare Estate – slow and steady wins the race

Words by Amanda Kennedy
Images Supplied

The story goes that one fateful afternoon Peter McQueen’s wife Kim spotted a hare messing around in the top paddock of their newly-purchased vineyard. Whether it was a trick of the sun or just a dusty hare who’d been caught playing in the iron rich soils, the McQueens had stumbled across the name for their vineyard – Red Hare Estate.

While the family may not have explicitly been looking to buy a vineyard, their two-year stint living in Bordeaux in the early 2000s clearly had a lasting impact. So, in 2018 when the opportunity arose to buy five acres a short 10-minute drive north-east of Daylesford, they didn’t hesitate.

‘The thing about hares is that if you have hares on your property, you don’t have rabbits and that’s good when growing vines,’ Peter explains. ‘We actually let the grass grow under the vines for the hares to rest in because they don’t burrow and therefore don’t destroy vines.’

Since purchasing the property, the main focus has been improving the vineyard and its soil because all good wine begins in the vineyard. Later this year, the plan is to double the size of land under vine to 10 acres, adding pinot noir and gamay. Longer-term plans include an on-site winery.

With the vineyard ticking along nicely, the next logical step was to work on the cellar door. Recent renovations resulted in a classy yet casual cellar door ready to welcome up to 60 guests. With a roaring fire to keep you warm over winter, an outdoor area will be opened closer to spring to make the most of the estate’s naturally picturesque setting and the resident coterie of animals.

Just this last weekend, we had our first birth from the Suffolk sheep who are the caretakers on our Pinot Gris block which is right opposite the cellar door. So, when you come visit you’ll see lambs frolicking amongst the vines.

The food menu is purposefully kept simple allowing the tight range of wines to shine. The popular charcuterie selection is thanks to Castlemaine favourite, Oakwood Smallgoods. Based at artisan food hub, The Mill, Ralf Fink has been winning fans far and wide with his European-style charcuterie.

Peter recommends pairing some charcuterie with a glass of the estate-grown 2021 Pinot Gris. The wine’s rich, silky texture is a great match for the delicately spiced cured meats. Partially barrel-aged, the wine shows luscious notes of peaches and pears with hints of apple, orange blossom, and cinnamon.

Red Hare Estate is located halfway between Daylesford and Malmsbury, on the Daylesford-Malmsbury Road, a few minutes outside Glenlyon. Group and corporate functions are available by appointment.

THE DETAILS

WHAT: Red Hare Estate
WHERE: 1225 Daylesford-Malmsbury Rd, Denver
WHEN: Friday to Monday 11am – 4pm (5pm Saturday/Sunday), Closed Tue – Thurs
MORE INFO: Red Hare Estate

We wish to acknowledge the Dja Dja Wurrung people as traditional owners of this land and to pay our respects to their Elders, past and present.

Three top chefs to headline Heritage Harvest Weekend

Words by Teyha Nicholas
Images supplied

Ballarat’s favourite tourist spot Sovereign Hill will come alive this Saturday 28 and Sunday 29 May with three top chefs headlining a weekend of food, fun and family.

Heritage Harvest Weekend, now in its delightful Autumn Series, is a celebration of all things old-school, with a real focus on local, fresh produce and cooking techniques. The event will span two days and sees a range of family-friendly tutorials, games and workshops sure to make you forget about your iPhone and pine for a horse and cart.

Top chefs Jo Barrett (Future Food System), Jung Eun Chae (CHAE) and Derek Boath (Underbar) will be welcomed to the Victorian Theatre for six special workshops, guided and facilitated by the former chief restaurant critic for The Age, Gemima Cody. Punters are encouraged to come along and learn about the important arts of preserving, pickling, distilling, curing, drying and fermenting – as well as why local, fresh and seasonal produce are the heroes of these chef’s tables.

Saturday’s sessions belong to Jo Barrett and Jung Eun Chae and will take guests through two very different, yet very intriguing demonstrations. Barrett, an accomplished chef whose days are split between Oakridge Winery and the part art installation, part environmental activist manifesto Future Food System, delights in creating delicious food with a tiny carbon footprint. Her session focuses on unveiling the flavours in proteins of the future; think crickets and alternate meats, as well as the many oft-forgotten foods right under our noses like tiger nuts and grass.

Jung Eun Chae, the legendary Korean chef behind the eponymous six-seat restaurant CHAE, will be guiding folks through the ancient fermenting techniques behind soy sauce, sake and kimchi. In a fast-paced world, her slow cooking produces food that has rarely tasted so good, so best to pay attention to this one.

Sunday sees Ballarat’s own star chef Derek Boath of the well-known yet mysterious Underbar, take to the stage for a classical French style cooking class with a native Australian spin. A chef with the courage in his conviction, he’ll be walking visitors through dishes like wattle seed and lemon myrtle pot de crème sure to wow any guest.

Aside from the food extravaganza, there are plenty of other events across the weekend for all to enjoy. From bowling to candle-making, mine tours to backyard beekeeping, Heritage Harvest Weekend is not to be missed. Tickets on sale via their website.

THE DETAILS
WHAT: Heritage Harvest Weekend | Autumn Series
WHERE: Sovereign Hill, Ballarat
WHEN: Saturday 28 – Sunday 29 May
TICKETS: Admission – $39 for an adult | $20 for a child | $99 for a family
MORE INFO: Heritage Harvest Weekend

We wish to acknowledge the Wadawurrung people as traditional owners of this land and to pay our respects to their Elders, past and present.

Under the Surface ready to be traversed in East Gippsland

Words: Amanda Kennedy
Images: Supplied

This May, Under the Surface, a multi-dimensional public art experience is launching across East Gippsland, encouraging visitors to ponder and deepen their connections to the natural landscape.

The site-specific art trail, which follows the East Gippsland Rail Trail from Bairnsdale to Orbost, begins with and builds on stories from the Gunaikurnai people, the Traditional Owners of much of Gippsland. Through a cultural awareness program, the Gunaikurnai artists collective and visiting artists shared traditional stories and land management practices, as well as artistic practices and skills. The result? Five unique, large scale works that draw attention to and honour the environment and its ecology.

Local Indigenous artist Alice Pepper, in collaboration with non-Indigenous artist David “Meggs” Hooke, who is well-known for his large scale murals interweaving nature and industry, have artwork showing at Nowa Nowa underpass/tunnel in Nowa Nowa. Further west, Yuin artist and Gippsland local Patricia Pittman is presenting work Nicholson River Bridge in Nicholson.

Visiting artists also include graffiti/street artist Ling and Minna Leunig, an accomplished painter and muralist whose work focuses on native Australian plants and animals (and yes, she is also daughter of acclaimed cartoonist Michael Leunig). Ling’s artwork can be found at Orbost Butter Factory in Orbost; Leunig’s at Partelli’s Crossing, Tostaree.

A fruitful cross-cultural exchange between the Gunaikurnai community and the visiting artists, Under the Surface posits a timely reflection of our connection to land within an era of climate change.  The event designers and producers, The Social Crew, say they hope “the works will draw attention to the natural environment, assist in visual storytelling and connect and grow human relationships with the land through art.”

Tracing across farmland and forest, Under the Surface weaves along the former Orbost railway line and joins existing public artworks at the beginning of the rail trail by Alfie Hudson, another in Nicholson by local artist Tracey Solomon, and the water tank in Bruthen by Alan Solomon.

The project has been created with support from Gunaikurnai Land and Waters Aboriginal Corporation, the Victorian State Government, East Gippsland Shire Council, and the East Gippsland Rail Trail Committee, and is now live and ready for to be experienced.

THE DETAILS
WHAT: Under the Surface art trail
WHERE: Bairnsdale to Orbost, East Gippsland
WHEN: Opens May
MORE INFO: Under the Surface

 

We wish to acknowledge the Gunaikurnai people as traditional owners of this land and to pay our respects to their Elders, past and present.

Three ways to explore the natural beauty of Murrindindi Shire this autumn

Words by Della Vreeland
Images Supplied

Proclaimed as Melbourne’s closest natural playground, Murrindindi Shire’s rich landscape is made up of lush national parks and state forests, the iconic Lake Eildon, Lake Mountain and the Goulburn River, as well as some pretty darn awe-inspiring locations right on the city’s doorstep. The gateway to the High Country, the region’s natural beauty is vast and varied – from the Goulburn River flats to the rugged peaks and cool-climate rainforests of the Great Dividing Range.

The Aboriginal word for Murrindindi translates to mountainous, misty place. This in itself should be cause enough to lure in the discerning nature lover. Imagine then such a mountainous place during autumn, where the trees are boasting leaves of auburn, yellow and brown, and the rolling vistas are cast against a temperate background.

While the region’s natural wonders are worthy of exploration any old time of year, there’s no denying that autumn is especially special in Murrindindi. Tree-lined streets in the towns and villages are resplendent with stunning deciduous trees, and many of the highways that connect the townships feature historic plantings of poplars, oak and maple trees. 

So if you’ve got a few days, a weekend, or even a day to spare, then Murrindindi Shire should be on your autumn to-do. Here’s three ways you’ll be able to tour the region once you’re there as you discover all the hidden beauty for yourself.

Drive

Black SpurThe historic and quaint township of Yea is one of Murrindindi Shire’s most-loved and boasts historic buildings, a thriving main street and a strong arts culture. It’s also a key town on the Great Victorian Rail Trail. With a range of award-winning restaurants, wineries and accommodation options on offer, you can start your journey in Yea and reap the benefits of a gorgeous scenic drive while you’re at it – exploring the unique flora and fauna of the Yea Wetlands as well as the historic sites.

Yea is adjoined by a series of hamlets including Glenburn, Murrindindi, Limestone, Highlands, Strath Creek, Kerrisdale, and Flowerdale, each with their own distinct natural charms and landmarks – making the town the perfect base for a weekend of exploration.

Can only afford a one-day road trip? We get you. The cruise along the Maroondah Highway from Alexandra to Marysville offers the perfect scenic Sunday drive. You’ll pass by stately country estates with the imposing Cathedral Ranges, and the Gould Memorial Drive is a most impressive gateway to Marysville with its avenue of brilliant yellow poplars. Both Alexandra and Marysville also offer great dining options, and local produce stores, breweries and cellar doors along the route feature the best of Murrindindi’s autumn harvest so you can stock up for the trip back and the week ahead!

Another option if travelling from Melbourne is to start or finish your journey by cruising along the Black Spur Drive and enjoying views of the tall mountain ash and lush green tree ferns that the region is known for.

Walk

Rubicon Trestle BridgeIf you prefer to feel the earth move under your feet, Murrindindi’s cool, misty mornings and mild, sunny days are perfect for gentle riverside rambles, day treks through the rolling hills or more challenging overnight hikes.

Don your hiking boots and wander through historic locations and villages such as Yea and Alexandra; discover the beauty of ancient forests at the likes of the Toolangi Tanglefoot Loop; explore the many majestic waterfalls dotted throughout the shire and the lush fern gullies in the Yarra Ranges National Park and Marysville State Forest or; hike to the Lake Mountain Summit for spectacular mountain views.

If you’ve got young ones in tow, the Beauty Spot Nature Trail at Marysville is a good option, showcasing some of Marysville’s most beautiful flora and fauna – including an abundance of birdlife – as is the Eildon Pondage Walk.

Ride

Lake MountainFor the avid cyclists, Murrindindi Shire also offers some fab autumn cycling experiences. For family-friendly riding, jump on the Great Victorian Rail Trail running from Tallarook, through Yea and Yarck, with a spur line to Alexandra, and all the way to Mansfield. Pack a picnic lunch, admire the natural wonders and seasonal colours along the route, and make a day of it!

If you want to get your heart rate up, the region has some of the best cycling trails and mountain bike tracks in the North East region – and you don’t have to be an expert to enjoy the smooth flowing trails at Eildon, Buxton and Lake Mountain.

 

THE DETAILS

WHAT: Murrindindi Shire in autumn
FIND OUT MORE: discoverdindi.com.au

We wish to acknowledge the Taungurung people as traditional owners of this land and to pay our respects to their Elders, past and present.

Chae restaurant – Brunswick’s loss is Cockatoo’s gain

Words by Amanda Kennedy
Images Supplied

A glance at Chae’s Instagram will instantly seduce with images of photogenic produce bursting with life, handmade dumplings and all manner of fermenting treats. In one scene, whole cobs of corn are hanging from their husks. The corn silk destined for tea, the husk to ferment nuruk (a traditional Korean fermentation starter) and the kernels will be made into makgeolli (a milky, lightly sparkling wine). This ‘waste nothing’ attitude guides chef Jung Eun Chae’s approach to food.

After years working in some of Melbourne’s top restaurants, including Cutler & Co and Lûmé, it was a car accident that precipitated Chae’s move to open her own home-based micro restaurant in her Brunswick apartment. With a focus on fermentation, health and sustainability, she began to introduce a select dining public to the wonders of Korean cuisine miles beyond bibimbap and bulgogi.

Quickly, the six seats at her compact restaurant became as hard to get as toilet paper in a pandemic. The unique set-up allowed Chae to minimise her outgoings and focus on the quality of food and service over profitability. Finally outgrowing the premises, Chae and her partner decided to make the move to Cockatoo, an hour east of the city in October 2021.

‘This is our first time living in a house. From mowing the lawn to gutter cleaning, every day is a new learning curve. I was very surprised the power goes out quite frequently around here. I think we’ve experienced three to four power outages, the longest one being five days. We purchased a powerful, reliable generator and had a cutover switch installed so we can provide a seamless service in case of power outage.’

Power supply has not been the only hurdle they have faced in the quest to give their restaurant a new home.

It was a bumpy ride leading up to the registration of food business because there hadn’t been precedents, at least in our council. I had to show our past operations in the Brunswick apartment to convince this actually is a thing. Overall, they are very helpful and we are so glad we got there in the end.

Once they are able to finally throw open their doors, guests will be able to enjoy a five to six course Korean seasonal degustation meal to the soundtrack of the hills, birdsong at no extra charge. The exact menu will reflect seasonal foods inspired by trips to the market, embellished with house ferments, and the fundamentals her mother still sends from South Jeolla province in southern Korea.

Long-term plans include fermentation workshops. ‘Kimchi is widely known for its taste and health benefits. I thought it may be a good idea to share some of my tips on how to make authentic Kimchi. I definitely would like to create a space where I can share my knowledge with like-minded foodies and ferment enthusiasts.’

Plans are to open as soon as council permits are all squared away, so keep an eye on the website with reservation details to be found here. Meanwhile, we suggest you be inspired by a deep dive into the Chae Instagram account.

THE DETAILS

WHAT: Chae Restaurant
WHERE: 33 Mountain Road, Cockatoo
WHEN: Saturdays & Sundays lunch at 1pm, dinner at 6pm
MORE INFO: chae.com.au

We wish to acknowledge the Wurundjeri people as traditional owners of this land and to pay our respects to their Elders, past and present.

Pollen Coffee & Objects – the name says it all

Words by Amanda Kennedy
Images Supplied

If you’ve been in Kyneton’s busy commercial precinct recently, you may have noticed a shiny, new café right by the intersection of High and Mollison streets, Pollen Coffee & Objects. The newest café in town may not be about poached eggs and smashed avocado but it is about people coming together. The name was chosen to reflect that very idea of cross pollination, that basically ‘we all need each other in order to survive.’

Rene Spence and Ruth Laird Spence met 20 plus years ago at Edinburgh Uni and Melbourne’s hospitality scene wouldn’t be the same without them. Rene is part owner of Melbourne’s popular Uncle restaurants. Ruth worked at MoVida and Da Noi before jumping ship for a career in ceramics. Ruth’s Fork Ceramics have graced many a restaurant table and her joyous pieces will now be available from Pollen.

The café and store will celebrate a raft of other local makers, including Jess Wootten with his beautifully crafted leather aprons, Emily Dellios with her furniture and homewares, and Froni Binns with her porcelain jewellery to name but a few.

Of course, that Pollen exists at all is as much down to the stars aligning as it is to the couple’s grit. Like many hospo couples, the pair juggle work and a young family, and for Rene, a psychology degree.

Ruth and I have been speaking of doing a small coffee shop in Kyneton just to simplify our lives. We’ve been toying with it for years, backwards and forwards. Actually, we finally put the idea to bed then the space that we’d always wanted just came up.

Over the next several months, they transformed the shopfront into a light, airy and welcoming space. Upon entering, your eye is immediately drawn to the unique, hand-crafted counter crafted from hempcrete, an idea that’s been on Ruth’s mind for years.

‘It’s a building material that you usually use for houses so it’s really sustainable. You actually mix hemp plant with concrete-setting lime. The person that built it for us mixed through some ochres in different colours and tapped it down in layers.’

Initially, they will be just serving quality coffee (Proud Mary Coffee and Inglenook Dairy milk) and sweet treats. The menu will slowly extend over the next few weeks with a simple, yet scrumptious, selection of pressed sandwiches.

THE DETAILS

WHAT: Pollen Coffee & Objects
WHERE: 5 High St, Kyneton
WHEN: Wednesday – Friday 9am to 3pm, Saturdays to come
MORE INFO: @pollen_kyneton

We wish to acknowledge the Taungurung people as traditional owners of this land and to pay our respects to their Elders, past and present.

Empty Shelves: Farmers’ Markets Vs Super Markets

Words by Richard Cornish

Chris Hains stands in the middle of the Castlemaine Farmers Market. Around him are stalls stocked with fresh fruit and vegetables, lamb, pork, goat, cereals, cheese, nuts, oil and other fresh produce. ‘We have no supply issue here at the farmers market,’ he says.

Chris is the manager of the Castlemaine and Bendigo Farmers’ Markets and sits on the board of Victorian Farmers’ Markets Association. In the light of recent empty shelves in supermarkets he and his team posted images of trestle tables groaning with freshly picked bounty to highlight the fact that farmers’ markets and other small and diverse food distribution systems have not been affected by COVID. The spread of the highly contagious omicron COVID virus has meant staff in large food production facilities, distribution centres, transport businesses and supermarkets themselves have been home recovering or isolating as close contacts.

‘We have a food supply system that is organised around a small number of stakeholders, such as supermarkets and fast food businesses with labour hire companies sitting behind them,’ says Dr. Kelly Donati, Senior Lecturer Food Systems and Gastronomy William Angliss Institute.

‘It is an unjust and inflexible system based on a casualised workforce. When it is confronted with problems beyond its control – like a pandemic or natural disaster it cracks under pressure,’ she explains.

Dr. Kelly points to the Brisbane floods when food supply through supermarkets failed yet smaller suppliers could make it through the flooded melee to feed people. ‘We need to have a more diverse food distribution system that includes more local green grocers, community supported agriculture, veggie box schemes, and of course, farmers’ markets,’ says Kelly. ‘They are responsive to change and rejig their businesses rapidly and constantly. There has been a big shift to these during COVID and more people are using these diverse systems.’

‘We are making all our markets weekly,’ says Miranda Sharp from Melbourne Farmers’ Market. ‘It is important for food sovereignty (to have a) network of alternative food systems. So it was obvious that we had to open Abbottsford and Carlton farmers markets weekly,’ she says. ‘They have fallen in line with our Alphington and Coburg weekly markets. It brings certainty to the local community that there will be a market every week and farmers have the certainty of weekly distribution of their produce.’ Abbottsford and Carlton farmers’ markets will run weekly from February.

Back in Castlemaine Chris points out to one of the stallholders, Colin from Blackwood Orchards in Harcourt. ‘He picked those cherries early this morning, put them on the back of his ute and will sell out in a few hours,’ says Chris. ‘That is 10km of food miles and the cherries are picked for ripeness, and not so they can sit in a truck and be driven a 1000 km from Young in NSW, stored in a coolstore and then sit on a supermarket shelf.’

When asked about the idea that farmers’ markets are more costly than supermarkets, Chris Googles the price of cherries. ‘Six dollars and fifty cents for 300g at the supermarket,’ says Chris. ‘Our mate Colin sells them for $14 a kilogram in a paper bag. Fruit and veg in season is cheaper, tastier and will last longer if you buy from a farmers’ market over the supermarket.’

When it comes to meat and chicken Chris says that small farmers can’t compete on the economy of scale, but he argues that meat from an ethically raised flock or herd is better for the animals, the land and for the taste and texture of the final product. ‘That said, COVID has ripped through the abattoirs and really affected their capacity. The smaller beef and lamb farmers are the first to get bumped so some of our stallholders have been affected to a degree. But there is still plenty of fresh food to fill the fridge not just in Bendigo or Castlemaine but all the other farmers markets around the state.’

View a list of upcoming regional markets here.

A new cellar door for Austin’s Wines thanks to 500 helping hands

Words by Amanda Kennedy
Images: Still Smiths

They say it takes a village to raise a child. Well, the new cellar door at Austin’s Wines is one such child. Founders Pamela and Richard Austin started with just a five-acre block in a yet-to-be-discovered part of the Moorabool Valley called Sutherlands Creek.

By 1990, the now 150 acres of vines produced a bumper crop and Richard was forced to rope in their son Scott to help. Come 2021, it was time to convert the shearing shed to a cellar door but cellar doors don’t come cheap.

Scott and his partner Belinda decided to try crowdfunding to help make their dreams become reality. It was a roaring success. The innovative project attracted 500 supporters keen to play part-time winemaker in return for their investment.

The Rent-A-Vine program provided a unique opportunity to get hands-on in the vineyard over a 12-month period, from picking grapes and crushing, pruning (yeah, you don’t get out of that) through to blending and tasting, the fun part. Plus, two dozen bottles of your own pinot noir for the cellar.

At a time when restaurant wine sales had dropped off thanks to a Covid-led hospitality downturn, the crowdfunding project was able to raise cash and move stock at the same time. All the while building a new legion of fans for Austin’s Wines.

The new cellar door is a classy transformation of the original property’s shearing shed. Belinda Austin explains, “It was just too much of a good opportunity with its prime position, beautiful views, lots of space and close to the other amenities. It’s nice to have a bit of history. It’s a mix of old and new; we’ve tried to retain as much of the original structure and keep it as authentic as possible.”

Whether you choose to grab a cheese plate and head outside for an impromptu picnic or book a guided masterclass at the bar, you’re assured a warm welcome.

We just want people to feel comfortable here, to feel like they don’t need to know everything about wine. It’s a premium experience but one that is authentic and approachable.

Fingers crossed, the cellar door is due to open by the end of January.

THE DETAILS

WHAT: Austin’s Wines
WHERE: 870 Steiglitz Rd, Sutherlands Creek
WHEN: Thursday – Monday 11am – 5pm
MORE INFO: Austin’s Wines

We wish to acknowledge the Wadawurrung people as traditional owners of this land and to pay our respects to their Elders, past and present.