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.
Balgownie Estate has quite literally risen from the ashes with their new fine dining restaurant, 1309.
If you’re looking for a place to absorb rolling vineyards, sip on some world-class wine and experience fine dining at its best, Balgownie Estate in the Yarra Valley has just opened a crowning jewel in winery venues sure to fit the bill. Meet Restaurant 1309, named charmingly after its address on the Melba Highway.
While the entire hospitality industry suffered through the pandemic last year, Balgownie Estate had another issue on their hands: a fire whipped through their restaurant between lockdowns, burning it to the ground. Fast forward 18 months and the restaurant is back with a fresh name and fresh face. 1309 is the multi-million dollar phoenix, designed by ZWEI Interiors & Architecture with capacity to seat 100 patrons in its bright, modern interior.
Inside the impressive building is an even more impressive team of chefs and executives. Head chef Beth Candy (Finalist Best Chef 2021 – TAA Awards) and executive chef Grant Flack (Winner Best Chef 2019 – TAA Awards) have teamed up once again to create a Modern-Australian menu that pays tribute to the Valley’s abundance of fresh produce and of course, pairs beautifully with Balgownie’s wines. Highlights include the Smoked paprika and herb rolled spatchcock and Crispy Berkshire-Duroc Pork belly.
“Grant and Beth are two very passionate, dedicated chefs. They’ve got a passion for local produce and work very closely with our suppliers in the Valley to deliver that experience on the plate. The flavours talk for themselves,” explains General Manager Melanie Watson.
Through December the restaurant, Cellar Door and bar is open only to in-house guests at their accommodation and long-booked weddings and functions, but come January 2022, the doors will swing open to the general public. There will be food, drink and good old fashioned service aplenty, and according to Watson, you may never want to leave.
“We call this building our new home, our Balgownie family home. Everyone who comes in is welcome straight away.”
THE DETAILS WHAT: Restaurant 1309, Balgownie Estate WHERE: 1309 Melba Highway, Yarra Glen WHEN: Opens to the public January 2022 MORE INFO:Balgownie Estate
We wish to acknowledge the Wurundjeri people as traditional owners of this land and to pay our respects to their Elders, past and present.
As if the Rutherglen region wasn’t already a pin on your map, All Saints Estate has just made it that bit more enticing with the newly opened casual eatery, Bonnie. The name is a nod to the original owners’ Scottish heritage when the estate was first established way back in 1864 – yep, 1864.
Some people may have taken these last couple of Covid years lightly. Not current owners and siblings Angela, Eliza & Nick Brown. If that surname looks familiar when talking wine, you’re not wrong. Their father, Peter, was one of Brown Brothers of Milawa, another renowned winery south of Rutherglen.
‘Our goal was to come out of this challenging time with a positive outlook. Our aim with these renovations is to introduce international-worthy facilities for our loyal customers and new customers from around Australia and beyond,’ explains Eliza Brown.
We never thought we would be breaking ground on two new restaurants and a stunning new cellar door while still in a pandemic.
Casual eatery Bonnie is serving up woodfired, artisanal pizzas and salads, as well as platters bursting with charcuterie, cheese and other locally-sourced delights. Naturally, the food is complemented by the highly drinkable beverage menu curated by winemaker Nick Brown, which includes local beers and alcohol-free options, as well as wines from All Saints and St Leonards Vineyard.
Whether you choose to eat in the architecturally designed dining room or take advantage of the attractive outdoor terrace, you’ll be rewarded with views across the lake, charming landscaped gardens and ultimately into the vineyards beyond where all the magic happens.
If you’re lucky enough to be visiting on a weekend, we suggest you avail yourself of the winery tours which explore the estate’s historical buildings every Saturday and Sunday at 11am. Ach, bonnie indeed – Scottish accent optional.
THE DETAILS
WHAT: Bonnie WHERE: 205 All Saints Road Wahgunyah WHEN: Tuesday – Sunday 11am-3pm, Thursday – Sunday 5pm-9pm MORE INFO:Bonnie
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.
It takes a certain kind of passion to make the move from the city to Victoria’s Alpine region to make cheese. Luke Armstrong and Vanessa Lipscombe are just those kind of people.
They established their micro dairy The Peaks Artisan Cheesemakers in 2018 in Myrtleford and have been plugging away making some of Victoria’s most sought-after cheese ever since. They source their milk from a single local farm in the Kiewa Valley for maximum freshness with one goal in mind – to create the best cheese possible.
Previously their range of cheese was only available through selected cheesemongers, farmers markets, some wineries and restaurants. Recently, demand has grown for their organic cows and goats milk cheese so much that they’ve just opened themselves a providore in the heart of Bright.
‘It’s actually kind of hidden away down a little arcade. We call it a petite providore,’ explains Vanessa. ‘Because I’ve been on the farmer’s market circuit for the last two or three years, a lot of the stuff I stock is from people I know from the market. So, I’m assured they’re a small producer.’
I’ve got the local stuff – olive oil, terrines, pâté – and then I’ve got other fancy stuff like canned fish from Spain.
Sounds like the perfect spot for a road trip stop to hunter-gather yourself a grazing platter. They can organise gift hampers too, featuring a selection of locally produced treats and, of course, some sensational cheese. And if you’re lucky, you might even get a chance to chat with the cheesemaker himself.
THE DETAILS
WHAT: The Peaks Artisan Cheesemakers Shop WHERE: Shop 5/4 Ireland Street, Bright WHEN: Wednesday – Sunday 10:30am – 5 pm MORE INFO: instagram.com/thepeakscheese
We wish to acknowledge the Taungurung people as traditional owners of this land and to pay our respects to their Elders, past and present.
Did you buy some indoor plants over the last couple of years? Maybe you planted out a window box with a few herbs for your pandemic cooking sessions? Perhaps you got the kids out into the backyard and started a no-dig garden. Not for nothing, did garden centres sell out of seedling and potting mix in early 2020.
The Covid pandemic has highlighted the tenuous nature of our food systems, prompting many people to invest in growing some of their own food. Whether your harvest was small or grand, there’s no denying the simple joy of eating something you’ve grown.
If that has left you hungry for more, Creative Harvest Festival (January 22nd & 23rd ) could be the weekend event you’re looking for. Now in its fifth year, the group behind the event – Baw Baw Sustainability Network – are hoping to top last year’s record-breaking number of attendees, and they’ve pulled out all the stops to get you there.
There are 15 gardens open to visitors, from small suburban backyards to larger family-run farms. But it’s not all about growing your own food. The weekend also brings together more than 30 local artists and producers across a number of locations, showcasing their work and practice. Because as we also all learnt over the last couple of years to tap into our own creativity, when we’re not buried under the day-to-day busyness of commuting, working and socialising.
Creative Harvest Committee Chair, Wendy Savage sums things up perfectly.
Making our event more accessible to broader communities is a celebration of connectedness and creativity in all forms. It is fundamental to our wellbeing, especially in these uncertain times, and it is wonderful to see how a day out in the garden can inspire and create positive change.
So, here’s a taste of just some of the growers, makers and producers featured across the weekend.
AgriSolutions will be on hand to help gardeners get the most out of their soil and composting with their targeted approach to soil health management.
Join Come Fly With Me Beekeeping with their hives at Green Hills Farm in Yarragon South and learn what bee colonies have to teach us if only we pay attention.
Green Hills Farm produces grass-fed beef and garlic, as well as an orchard and vegetable plot that supplies local cafes & restaurants.
Based at the Butler Garden in Warragul, print-maker Helen Timbury will be displaying her work which celebrates the Australian landscape in all its wild, natural beauty.
Paul Stafford, self-taught tree craver and chainsaw sculptor will be on hand at Paul & Maureen’s Patch in Warragul, along with Kouark Wines and their wild-ferment pinot noir.
In Neerim South, you’ll find Kay Lancashire and her permaculture garden creating all manner of jewellery and wearable art, inspired by the natural shapes and textures she finds in her garden.
Children 17 and under are free and what better way to encourage the next generation of gardeners to get their hands dirty. There are plenty of treats and refreshments to keep you going throughout the day.
THE DETAILS
WHAT: Creative Harvest WHERE: Various locations across West Gippsland WHEN: Saturday & Sunday 22-23 January 10am-4pm MORE INFO:creativeharvest.org.au
We wish to acknowledge the Bunurong and Gunaikurnai people as traditional owners of this land and to pay our respects to their Elders, past and present.
Just when you thought Healesville and the Yarra Valley could not be more of a foodie destination, Gewürzhaus has come and proved you wrong. Sisters Eva and Maria Konecsny, with some help from mum, opened the first Gewürzhaus in Lygon St, Carlton in 2010. And the brand has grown from strength to strength ever since, having just opened their tenth store, smack bang in the middle of Healesville.
Gewürzhaus (literally spice house) offers more than 300 products to choose from including single origin spices and proprietary spice blends all waiting to entrance your senses. Anyone who cooks with spice understands that freshness and purity are key. So, the ability to buy as much or as little as you need is paramount, one scoop at a time. Spices are also milled and blended in Melbourne with no preservatives added to maintain their high quality.
Gewürzhaus is more than just spices though. They also stock salt, tea, confectionary, homewares for your table & cooking needs, as well as a Christmas range that recalls a wintery Christmas that may only exist in your imagination.
Store design is pared back allowing the goods to take centre stage. Signage on the clear perspex bins features not only a comprehensive ingredient list but ideas on how to use the products. For those who prefer the personal touch, friendly staff know their chops and are on hand if you’ve got questions.
Worse-case scenario you get home and forget what you to do with your newly purchased goodies, their website offers more recipes and hints than a person could reasonably get through in a lifetime. There are a multitude of recipes (including seasonal favourites), How-to guides and a health section with articles on FODMAP cooking that doesn’t skimp on flavour.
A couple must-trys: treat yourself to mukhwas, a post-meal snack of sugar-coated fennel seeds in all their menthol freshness and don’t pass by the Shichimi Togarashi, an increasingly popular seasoning from Japan which includes dried red chilli, dried citrus peel, nori, black & white sesame seeds and more. An essential with your ramen or rice bowl, it is also a surprise winner on freshly popped popcorn.
THE DETAILS
WHAT: Gewürzhaus WHERE: 2/262 Maroondah Hwy, Healesville WHEN: Open now MORE INFO:gewurzhaus.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.
Warburton’s iconic motel is currently undergoing a series of renovations in order to return it to its former glory. The mid-century motel, first built in 1966, has been owned by Richard and Simone Stanwix since 2017, who have grand plans to bring it back to life.
‘Put simply, we saw the rare opportunity to acquire a 1960s motel which – while run down, open and running modestly – was almost completely original in its design and construct,’ Simone says.
With previous accommodation experience in Gippsland, and with Richard’s grandparents having owned and operated the first motel in Tasmania, accommodation definitely runs through the Stanwix veins. They moved to Warbuton just over four years ago in search of an opportunity to do something new.
‘Richard grew up in and around (motels), experiencing the tapestry of life that a motel presents,’ Simone says. ‘We had been visiting Warburton for years and always loved what it offered. One time we arrived, parked the car and immediately saw a Chihuahua wearing a sombrero riding a donkey in the main street. We instantly knew Warburton was for us but didn’t think for a second it would be in this context.’
Lamenting childhood memories of family road trips, Richard and Simone decided to gallantly take on the project with the aim to preserve original elements of the motel whilst connecting guests to its history and the natural environment. Rooms boast premium beds, crisp white linen and towels, soft furnishings and eco-friendly toiletries. A broad-roof deep veranda leading to an in-house wine bar will reinforce the motel’s indoor-outdoor attitude.
‘We don’t want to turn it into something it was never intended to be,’ Richard says. ‘It’s all about simple pleasures in an unpretentious environment that’s so damn close to Melbourne. It’s a 1966 motel and that is how we want guests to feel when they stay.’
Richard and Simone also offer a series of adventures for guests to enjoy during their stay, including a fleet of bikes, river tubing, toboggans for the wintertime, a specially created wine and dine tour, as well as curated hikes ideal for exploration.
Warburton’s greatest attribute is that it is an immersive experience in nature and we think in the future it will form part of the antidote to the lockdown blues. We love that the river runs through town like an artery. You know that everything is alive here. You can smell it, hear it and see it. It fuels your soul.
‘We can’t believe Warburton is so close to a huge city and yet a world away. It’s a quintessential village atmosphere where people care about how you’re doing, kids roam and there is plenty to entertain the grown-ups in great eateries, bars and quirky shops,’ Richard says.
Over the last 18 months, the Warburton Motel has been closed more than it’s been open. Richard and Simone are encouraging people to book direct instead of an online service, which sends a large percentage of fees overseas.
‘This allows us to do more at the motel, gives our team more hours and circulates the money in our local economy,’ Richard says. ‘We look forward to playing our role in enabling that.’
Ros Vodusek’s background as a trained chef is evident as you watch her recipe videos on Rich Glen’s YouTube channel. Her mise-en-place allows her to quickly and seamlessly take the viewer through her simple recipes which highlight the beauty and taste of Rich Glen premium food products – and it all starts from the humble olive.
Located in Yarrawonga, in North East Victoria near the banks of the mighty Murray River is Rich Glen Estate. In 1997 36,000 olive trees were planted on the farm and several years later, the oil began to flow. In the years since, Ros and her husband Daimien have grown the business, now employing 30 people producing over 150 olive-oil based food and skin-care products. And every single one of those products is made on the estate with 100% Australian grown ingredients. Can’t get more local than that!
The three-generation strong family enterprise is showing no signs of slowing, having just opened a new provedore store in the main street of Yarrawonga in a suitably rustic building which embraces its history.
‘It used to be a big old garage a 100 years ago,’ she says. ‘In a few years’ time we plan to gut the whole thing and take it back. Then we’ll have artisan producers, like a beautiful market showcasing regional producers with a coffee roaster, some beautiful pastries and so on.’
In its current incarnation the provedore stocks the estate-produced range of luxurious skincare products, premium pantry staples including oils & dressings, spice rubs and more, as well as a highly curated selection of regional Australian produce.
Everywhere people go, they are looking for what’s made in the area, what’s regional. Food has become the new souvenir. Everyone wants to take something home from the region. I feel that we’ve kind of brought the farm into town.
When asked to name her top picks from the range, Ros doesn’t hesitate.
‘Poppy’s No1 Dressing was the first product we made and it’s still the most popular one and I guess it’s still my favourite too. It’s something I can’t do without. I love it on corned beef and it’s gorgeous with prawns, as a dipper, or even on a chicken salad. It’s always a staple in my cupboard that’s for sure.’
‘The Bar-B-Q Meat Rub. We’re coming into BBQ season and I can’t have a steak without it really.’
While getting to the new provedore in person is tricky for most of us right now, you can check out the wonderful range of Rich Glen products via OHO Markets.
THE DETAILS
WHAT: Rich Glen Estate Provedore WHERE: Shop 3, 137 Belmore St, Yarrawonga WHEN: Open Mon – Fri 9-4:30, Sat 9-3, Sun 10-3 MORE INFO:Rich Glen Estate
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.
It’s not often an offer like this comes along. A kilo of dry-aged Furu Ushi (old cow) wagyu and a bottle of Moondarra Nebbiolo delivered to your door in metro Melbourne, Drouin, and Warragul for just $90.
To make the deal even sweeter, the pack is hand-delivered by one of Victoria’s food and wine greats – Neil Prentice from Moondarra Wines and Wagyu. A former punk, he poured chardonnay in a St Kilda footy vest at the Dog’s Bar in St Kilda when it first opened in 1989. He opened a sexy, funky bar/restaurant/club in The George, St Kilda building called the Birdcage specialising in sushi and textural white wines. Over the past 20 years, he has concentrated on developing his wagyu herd and vineyard on his farm at Moondarra in the foothills of Mount Baw Baw.
The Furu Ushi range of dry-aged beef from older cows has been a long time in the making. When Prentice’s breeding cows reached a point where they were too old to have calves, at around 10 years of age, they used to be sold off for pet food.
A crying shame in Neil’s eyes, he wanted to follow the Spanish Basque country tradition of nurturing older breeding cattle, turning them into prime steak. Although incredibly well cared for throughout their lives, the animals are fed on prime pastures and a little extra grain in their last weeks. Their meat is then dry-aged for 30 to 90 days, an essential step to tenderise the meat of older animals.
The beef is beautifully full-flavoured with the marbling you’d expect from wagyu, with intramuscular fat interlacing lovely ruby-red flesh. You will need a sharp steak knife, but it’s also juicy and deeply, earthily flavoursome. The cuts will vary from flatiron steak to ribeye to rump, depending on the aging process.
The Nebbiolo Neil has chosen to go with your steak is macerated on skins before fermentation retaining about a third as whole bunches. Neil ‘dances’ in the wine three or four times a day through ferment (more traditional winemakers call this pigeage) to extract colour and flavour. It is a delicious dry but aromatic medium-bodied wine that pairs beautifully with the beef grown on the same soil as the wine.
THE DETAILS
WHAT: Moondarra Furu Ushi old cow wagyu and Nebbiolo delivered to your door WHEN: Until December 2021 MORE INFO: Email neil@moondarra.com.au
We wish to acknowledge the Gunaikurnai people as traditional owners of this land and to pay our respects to their Elders, past and present.
Can you feel homesick for a place you’ve never even been to?
The newly released book ‘The Great Forest’ somehow does just that. Giving the book its full (and lengthy) title ‘The Great Forest – The Rare Beauty of the Victorian Central Highlands’ by David Lindenmayer, with photographs by Chris Taylor, Sarah Rees and Steven Kuiter hints at the scope of the story contained within.
Yarra Valley resident and one of the book’s three photographers, Sarah Rees, was gracious enough to give OHO some of her time.
‘I help communicate science in a way people can digest,’ explains Sarah with typical modesty. For someone whose CV is full of well-hyphenated descriptors, perhaps most pertinent are that of full-time conservationist and co-founder of the Great Forest National Park (GFNP) initiative.
This initiative refers to a proposed area of eastern Victoria which would incorporate seven existing (State and National) parks, almost tripling the amount of protected area which directly feeds Melbourne’s water supply. The GFNP is also estimated to generate 750 new full-time jobs and $71 million for local economies.
‘The book was about how do we take what there is 40-odd years of science on – an area of forest that is incredibly significant to Melbourne – how do we turn that into something the average Melburnian can look at and understand, without having to understand the very complex equations around climate change and what’s going to happen to our forest and our water supply. These are things that sometimes people shy away from; I know I did.’
‘Once you communicate science through a visual medium like photo or film, or even an infographic, people say okay, I can accept that.’ And the visuals in the book are stunning. Sarah’s art & design background meant it was never going to be anything less. Her Instagram alone will have you pining for greener fields.
‘Because I’m a (Yarra Valley) local, I used art and photography as a method for not just healing after the fires but also for connecting and communicating my knowledge about the landscape. Myself and another scientist, Dr Chris Taylor, are quite close and we’ve worked together in photography before. We said – come on David (Lindenmayer) why don’t we just do a science and art piece.’
WIN A COPY OF THE GREAT FOREST – THE RARE BEAUTY OF THE VICTORIAN CENTRAL HIGHLANDS
The Great Forest is available in most good bookstores and online. One Hour Out in conjunction with publishers Allen & Unwin are proudly offering a copy of the book to giveaway. Enter the giveaway here.
Of course, Melbourne lockdowns might have deterred some but not Sarah and co.
‘Being in lockdown, there wasn’t the freedom to go and photograph these areas. It was – ok, what have we got, and let’s look at if we need anything,’ she says. ‘We had an archive of some extraordinary photography. Chris and I have been taking photos for 20 years in the region. We see things that other people haven’t seen. Particularly because I live there, I get to see all times of the day, all seasons.’
Professor David Lindenmayer may be a world-leading expert in forest conservation, or as Sarah calls him the Australian Attenborough with a ridiculously impressive citation rating – but how does one harness 40 years of expertise into a compelling story?
‘We started thinking about what’s an interesting way to tell this story,’ Sarah begins to explain, while also acknowledging it is not really her story to tell. ‘We endeavoured to bring the role of the First Nations and the history of the landscape into the public spectre.
‘We deliberately intended to tell a story that was in line with the traditional owners (Gunaikurnai, Taungurung and Wurrundjeri) and what they felt comfortable about sharing. We made sure that every area we spoke about, we talked about whose nation that tree, that rock, that eco-system was found on. If they had a name for it, if that was ok for us to use, we sought permission to use it.
‘We looked into the geology, the under-story, the rainforest systems and the mountain ash which are historically some of the tallest recorded trees in the world.’
Sarah lays out some stark realities in regards to the water supply catchment and the dual challenges of fire and (over 100 years of) logging. ‘The fires are harder to manage; the logging is not. The mountain ash ecosystem is now critically endangered with only 1% of its original old-growth cover left unburnt and unlogged. Things like that are really important.’
The story of the animals, you can sympathise and fall in love with these animals, but you can also look at them quite objectively and say they are the canaries in the coal mine.
It’s little wonder the book is garnering glowing reviews from such luminaries as Tim Flannery (leading Australian writer on climate change) and the iconic Dame Jane Goodall (famed primatologist).
If you’d like to deepen your own relationship with forest ecology, then check out this Guided Rainforest and Mindfulness Tour once lockdown restrictions have eased.
We wish to acknowledge the Gunaikurnai, Taungurung and Wurrundjeri people as traditional owners of this land and to pay our respects to their Elders, past and present.
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