The Mitchell and Harris families grew up in the Ballarat region. You could argue that they were early instigators of the food revolution off the main drag (Sturt St) in town. The last few years have seen the likes of Catfish, Meigas and the Mitchell Harris cellar door/bar open up and make Ballarat a foodie destination.
The Mitchell Harris style is of relaxed industrial and historic chic, and is at once familiar and fun. It’s a place you can spend a whole Friday night getting lost in a detailed exploration of your friend’s holiday recommendations over several bottles of whatever it takes to make that sound interesting. It’s a place for meeting up with your best friend to laugh about that time you couldn’t remember that thing you did together, and order the Sabre sparkling, complete with the actual sabring of the bottle. All the Mitchell Harris wines are of course made in the company’s own winery. They’re good. Really good. There are some fabulously sessional wines in there, perfect for the formerly referred-to Friday evening.
If you’re not content with just drinking the wine someone else made for you, you could enrol in the Curious Winemaker workshop. Over the course of several visits through the season, make your own wine: from grapevine to bottle. Don’t worry, you’re not left to your own devices. You’ll be under the expert guidance of winemaker John Harris, and with him make all the critical decisions along the way to produce a decent drop you can call your own.
Mitchell and Harris is also a place to eat. A bloody good one. The food is comfortable and brings on all the requisite ‘oohs’ and ‘ahhhhs’.
Pedigree isn’t everything, but it sure makes for an interesting conversation. The short version for the chef/owner at Anaya lists Hellenic Republic, New Market Hotel Melbourne and Teller Collective: three bullet-points in an impressive CV that alone are enough to pique your interest.
Not that pedigree really means anything once the food comes out – it speaks for itself. All the produce, apart from the seafood (obviously) is local. Lamb from Three Rivers, chorizo from Kruger’s Meats (who appropriately showed up to deliver during OHO’s visit), and Bunbartha Beef. These guys and their suppliers are excited by paddock-to-plate.
Lamb cutlets cooked on the coals right there in the kitchen had all the smokiness you’d want from a beautifully barbecue-grilled piece of lamb. Served with pomegranate and good squeeze of lemon, it is refined simplicity showcasing the best of the produce. Oh, it’s bloody delicious too. The menu changes every three to four weeks, with the seasonality of produce – which is as it should be.
The upstairs space is fab on a warm night, with a whole wall opening to the open air, giving the place a vaguely cantina vibe. It’s fun, and the cocktails from the upstairs bar are just as fun. The cucumber-elderflower thing was pretty, and had a gentle vodka hit that crept up on you. Like all good cocktails, you’ll want another!
If you’re an apple grower, and you see the premium paid for cider apples and the further value-add from making cider, it’s really a no-brainer to have a bit of a look at selling your own stuff. Cheeky Grog have nailed the concept of grower-turns-brewer with their roadside cider house. With orchards everywhere in the surrounding fields, it’s both no surprise and an absolute delight to find that someone is taking the fruit and turning it into the makings of a fab Friday night.
The list of ciders on taste is long, and there’s something for everyone’s palate. Some medal-winning drops are on taste too, and of course available for you to take home.
For anyone after adventurous flavours, they’re doing some funky things with brettanomyces (“brett”), much as beer brewers are doing. It’s not for everyone, but it’s interesting and a bit of fun.
The outdoor lounge area is fantastically created from old fruit bins, with sprawling timber lounge chairs and tables for group tastings, or for enjoying a few slow cold ones and something to eat. The kitchen has a short simple menu, which on the weekends includes wood-fired pizzas. Regular live music happens out there on the lawn too.
Of course, you can just pull in to the roadside stall and, old-school honesty-box style, pick up a bag of apples or pears.
Just out of Shepparton is a tree-lined highway hamlet called Mooroopna. It’s home to Bill & Beats, and to possibly the most unexpected delightful surprise, Yiche. The moment you enter Yiche, you’ll be reminded of every 1980s Chinese restaurant you ever dropped into for take-away, from the white tables to the vinyl chairs. The similarities to those old days are superficial though. The food from chef Brian comes out on one-off ceramics (which he hand-makes himself), and is presented so beautifully that all vestiges of suburban restaurants from a bygone era pass into irrelevance.
Stunning is a word too small for both the surprise and the beauty of what Brian is putting on the table. Little gel soy balls gleam like caviar atop the salmon. Mulberries are something you’ll never see on other menus because they are so expensive and so time-consuming to prepare. But when it grows in your backyard, it’s relatively easy, and the result is breathtaking in a granita.
The ‘Surprise Me’ menu is a perfect way to eat. You get 12-13 dishes put together by the chef, so you won’t go hungry. You’ll get a bit of everything, all seasonal, and all from the great produce Brian gets in every day. He says, ‘I get a good ingredient, and I just cook it.’ Doesn’t get much more beautifully simple than that.
Yiche has a couple of Chinese meanings: ‘Together’, ‘Number One’, and ‘Keep going up’, according to Brian’s mum Evelyn. Brian says, ‘I’m just continually trying to get better.’ How perfectly apt.
There’s something fun and interesting about visiting a place with a bit of family history. Maybe it’s the respect for that singular family focus, or maybe it’s just the old stuff in the sheds. At Lake Moodemere Estate it’s all of this plus the new generation’s enthusiasm to both respect tradition and move ahead with innovation. It was delightful, but no surprise, to be introduced to one family member after another: all passionate about the property, the vines, the wines, the lamb, and the visitor experience. Seven generations in, vineyard manager Joel Chambers speaks with such passion about his work, the legacy of his family, and the bright future he sees for the wines the family has been producing since 1858.
Rutherglen as a region is traditionally regarded as a producer of big (huge) red wines like durif and fortified muscat. Some old-school outfits are well known for their blow-your-head-off durif at 16% to 18% alcohol. Not so at Moodemere. Whilst respecting the plantings of earlier generations, the current custodians (Joel’s dad Michael and mum Belinda) are making finer, lower-alcohol, flavour-focused wines. There’s cabernet sauvignon, cinsaut, syrah, merlot and chardonnay, to name a few lesser-planted varieties amongst those more common in the area.
Of course, all this is nonsense without a word for the place you’ll visit. The ancient trees hang glorious green-laden branches over a green lawn that looks down a vast, prehistoric riverbank to the lake below. Tables set for maximum view-soaking pleasure are the perfect setting for a platter of locally sourced produce, including lamb from the property (try the terrine, OMG). If you want to talk low food-miles, everything on the platter is from inside the Indigo Shire.
Your next event could well be a divine summer-sunset soirée at this spot. Or, for something more private, book the lakehouse accommodation and sit on the banks of the river. Just soak it in.
Town-based cellar doors are becoming a thing. In the Yarra Valley there’s Mac Forbes’ little Graceburn Wine Room; Payten and Jones have opened across from Four Pillars. In Rutherlen James and Co. are making Beechworth wines and selling them out of their brand-new and rather stylish shop.
People who love recycled timber made into gorgeous things will love the fit-out. But really, you’re coming here for the wines, so let’s talk sangiovese. Ricky loves sangi. Around Beechworth, people are growing some stunning examples of it. Ricky combines his love of sangiovese with the stunning examples grown around Beechworth to make some excellent wines. His sparkling rosé is dry (minimal residual sugar) and beautiful. I’m sure more-established wineries looked upon a sparkling sangiovese rosé with more than a little curiosity, but far out it’s good. In fact, all the wines are flavour focused, elegant, and finely detailed. You’ll walk away with a collection of beautiful wines that really demonstrates Ricky and Georgie’s passion for what they are doing.
You’ll love the Cheese Your Own Adventure fridge, too. Build your own platter of produce from the fridge at the back of the room, take a board, and make a beeline for one of those beautiful recycled wooden tables.
It would be remiss of us to fail to mention Georgie’s photography, which adorns one side of the space. She’s got talent, and it’s on display as you sit and take in both wines and imagery.
Rutherglen is part of a little cluster of towns right near the NSW border. Within ten minutes’ reach you have Rutherglen, Wahgunyah and, just over the border, Corowa. So many producers of quality food are in the surrounding area that really, it shouldn’t have been a surprise to find Pickled Sisters doing such fine fare, nor that they’ve been doing it for so long.
It’s fair to call the restaurant a shed – that’s what it is. There’s nothing wrong with that in OHO’s reckoning. Sheds are where some of the best stuff gets made. In this particular shed, chef Stuart is quietly turning out some stunning-looking and beautiful-tasting food. The approach is simple – take good produce, respect it, and serve it with local wines.
Although Pickled Sisters shares the shed with Cofield Wines, the wine list is not limited to that one label. It’s a real showcase of the region’s best. In fact, it wouldn’t be unusual to spot a local winemaker like Mandy Jones dropping off another case.
If you have a tendency to get pickled yourself, you could plan ahead and book one or two of the ‘glamping’ tents situated at the very edge of the vineyard. These are tents in the literal sense, if not the traditional. Yes, there’s canvas and a fire. But when was the last time your tent was fully carpeted, had a queen-size bed, air conditioning and a fully stocked wine fridge?
It’s worth keeping in touch with the Sisters event schedule. The cooking classes would make for a fab fun weekend in a shed.
Don’t be fooled by the little cellar door perched on the hill: Dalwhinnie Estate is a powerhouse in Australian wines. With two wines in Langton’s classification of Australia’s best, the little winery on the hill overlooked by Bunjil the wedged-tail eagle is kicking some goals.
Put all that aside though, because the little room with the big deck overlooking the Pyrenees is spectacular. It’s literally set above the vines, and the designated driver could forgo the spittoon and just spit the tasting back into the vineyard. Just make sure you’re not designated though, because it’s definitely a crime against wine to spit this out at all. Once all the extravagant wine descriptors are put aside, the wines of Dalwhinnie are renowned and lauded for a fairly simple reason – they’re bloody amazing.
Oh, shouldn’t forget the simple platters on offer while sitting out on that deck and enjoying a bottle (not a glass). The produce is local, often made by the owners (such as the stunning chicken and pistachio terrine Jenny made).
With only Google as a guide, it feels like you’re heading into the middle of nowhere to get to Equus Wines. Then the really interesting profile of a modern piece of architecture appears atop a hill, and you find yourself thinking ‘Geez, I hope I’m going there – that looks amazing.’
Arriving at Equus is no let-down of the anticipation. The view is stunning. The modern cellar door overlooks the vineyard and the Pyrenees Ranges beyond.
Wines are typical of the region – intense cool-climate flavours and fine tannins, with winemaker Owen Latta being known for natural, minimal intervention winemaking. It’s worth trusting in Google to take you up the hill for this.
A real surprise though is the discovery of the wooden horse museum through the opposite door. It’s a lifetime’s collection of author and artist, Patricia Mullins. Curated and interpreted with the finesse of any of the great museums, and just a fascinating place to wander. The collection changes regularly to accommodate a particular theme, and is surely worth the trip on its own merits.
You know those little places on a road trip that linger like a question mark in the map of where you’ve been? The tiny little one-horse towns that flash past as you wrangle with Google to make sure you’re on the right track? Summerfield wines is the argument for stopping to check out these tiny towns.
Perched on the edge of Moonambel is a winery with a little cellar door and a large lawn. Summerfield is the labour of love of a farming family. Wines are named for the children, with artwork on labels that depict the child’s personality. They are powerful wines with beguiling cold-climate characters. Bold and interesting would be another way to describe them. It’s also an apt description of owner Mark Summerfield. He’s passionate about the place, the grapes he farms and the wines he makes.
Remember the lawn mentioned in the beginning? That’s where you’ll lose a little of your road-trip time with a selection of the goodies available in the tiny delicatessen at Summerfield to accompany a bottle or two of their wines. Mark is also passionate about the rare-breed pigs he farms, and the resulting incredible pork products fill the little deli alongside garlic grown by his children.
Slow down, people, and don’t blink as you pass though lest you miss opportunities like Summerfield. Pin your eyes open and stop!