Archives

Goulburn River & Ranges Road Trip

Words by Amanda Kennedy
Images supplied

Central Victoria was sometimes seen as a drive-through rather than a drive-to area; a place where you’d stop to use the restroom facilities, grab a coffee or fuel up the car.  Our Goulburn River and Ranges Road Trip proves otherwise.

Goulburn Rover Things to DoIt is a place that is filled with a rich history, both recent and more ancient. A place of sweeping landscapes, enchanting waterways and stunning scenic drives, all within an easy drive out of Melbourne.

Head north-east from Melbourne firstly to Marysville and Eildon then on to Yea.  From Yea it’s over to Trawool and Tallarook before heading north to Seymour, Avenel then Nagambie and finally arriving at Euroa.

Marysville
#oneandahalfhoursout

EuroaOn the edge of the Yarra Valley is the (in)famous Black Spur Drive. Marvel as the road twists and turns beneath towering eucalypts and movie-worthy mist. Soon enough you arrive in Marysville, a pretty little town with a big heart. It is also a convenient jumping-off point to visit Lake Mountain, with plenty for adventure seekers no matter the time of year.

If you want to stretch the legs a little further, Steavenson Falls (Victoria’s tallest with a drop of 84m) is just the ticket. Be well-rewarded for an easy 250m walk from the carpark with sensational views of one of the region’s most iconic waterfalls.

Eildon
#twohoursout

Lake EildonNext up is the town of Eildon and one of Victoria’s largest man-made lakes, with a whopping 500km coastline. Lake Eildon was created in the 1950s with the damming of the Goulburn River for supply of drinking water, hydro-electricity generation and irrigation.

Naturally this makes it a popular spot for all the water recreational activities you can think of: boating, fishing, kayaking, waterskiing, sailing and house boat hire. It’s also an ideal place to just kick back and watch the changing reflections of the clouds and hills on the water.

Yea
#oneandahalfhoursout

Yea WetlandsOur next stop is Yea – yay! A perennially popular stopping-off point to refuel both the car and the driver, Yea easily recalls the grandeur of the area’s gold mining past with historic buildings and graceful wide streets. It is also where the Goulburn River meets the Yea River and the Yea Wetlands, a treasure trove of flora and fauna.

Yea’s historic Gothic-styled railway station is beautifully preserved with its red brick façade. It’s a great place to pick up The Great Victorian Rail Trail or allow the kids to let off some steam at the playground.

Trawool
#oneandahalfhoursout

TrawA short drive and it’s on to the district of Trawool, for there is no township as such. It is here that the Goulburn Valley Hwy plays cat and mouse with the Goulburn River and its lagoons. Holiday makers have been visiting Trawool Valley from the early 1900s to take in the area’s scenic charms and it’s easy to see why.  A visit to the iconic Trawool Estate will not disappoint.

Tallarook
#onehourout

Tallarook Farmers’ MarketNext stop is Tallarook and the start of the 134 km Great Victorian Rail Trail connecting Tallarook to Mansfield. Whether you choose to explore the trail by foot, by bike or by horse it certainly offers a unique way to take in some fresh air. Like so many townships along this great drive, a weekend trip to the farmers’ market is a great way to sample local produce and stock up at the same time. Since 2009, locals and visitors have been filling up their baskets and supporting producers and makers alike at Tallarook Farmers’ Market on the first Sunday of the month.

Seymour
#oneandahalfhoursout

Food SeymourA short drive from Tallarook is Seymour, located on the banks of the beautiful Goulburn River. Very much the platonic ideal of a country town with its wide, welcoming streets and riverside parks, Seymour has always been a major stop on the Melbourne-Sydney route. The area has also had strong military connections since the establishment of a nearby training camp prior to WW1 and then later Puckapunyal Army Base.

If you’re lucky enough to be visiting during blueberry season (summer) a stop-off at Blue Tongue Berries needs to be top of the list. The Brewer’s Table is your best bet for quality local food, craft beer and cider. While your wine needs are all taken care of with a visit to Wines By Sam, Sam Plunkett’s cellar door in the expertly refitted old Seymour dye works building.

Avenel
#oneandahalfhoursout

AvenelThe historic township of Avenel was established in 1849 as a stop-over point between Melbourne and Albury. It is also known as the place where Ned Kelly’s family lived in the 1806s. Ned is now known as a bushranger and outlaw, but he was once hailed a hero after rescuing a young boy from drowning in a local creek. Fowles Wines is the perfect lunch spot; after all who can resist a wine with the name Ladies Who Shoot Their Lunch?

Nagambie
#oneandahalfhoursout

Mitchelton Gallery of Aboriginal ArtNagambie calls and it’s our next stop. It is little wonder wineries are a great drawcard of Nagambie and surrounds. The cool climate (influenced by the Goulburn River and Lake Nagambie) combined with the area’s red sandy loam soil adds up to a distinctive wine region.

Look no further than the historic Tahbilk Winery and Mitchelton wineries for evidence. Situated within the Mitchelton estate in a disused underground wine cellars you’ll find the Mitchelton Gallery of Aboriginal Art, regional Victoria’s largest indigenous art gallery, celebrating the art of Australia’s First People, including local Taungurung people.

Euroa
#twohoursout

EuroaOur last stop is Euroa at the foothills of the Strathbogie Ranges. You’re definitely in Kelly country now – Ned Kelly and his gang bank robbed a local bank here in 1878. These days the town is a good base to explore the nearby Strathbogies, take a scenic drive to the Gooram waterfalls or perhaps take a quick dip in one of the popular swimming holes if weather allows.

Whether you are seeking a nature-lovers paradise, a taste of the region’s best restaurants and wineries or a relaxing getaway full of country hospitality, a Goulburn River and Ranges Road Trip has it all. Murrindindi, Mitchell and Strathbogie regions are an easy drive out of Melbourne with no end of things to experience whatever the season.

We suggest you plan to stay a while.

DOWNLOAD GOULBURN RIVER & RANGES ROADTRIP MAP

Goulburn River Road TripDiscover the huge variety of attractions across the region with this printable map. Download here.

Or use our helpful itinerary to plan your trip around the region.

 

 

 

 

 

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

 

The future of farming is diversification says Jo Corrigan – Mushrooms Anonymous

Images Supplied

Jo and her partner Matt Donnelley are two ex-chefs/restaurateurs who have turned a love of foraging and growing into a thriving business. It’s been five years since they swapped an inner-city life for the beautiful Macedon Ranges, quickly becoming an integral part of the community.

‘That word community is such an interesting one. During this whole pandemic, the people surrounding you that you may not know are your community. So, when you’re riding the same tram at the same time every morning, you’re seeing the same faces. You might not know them but they’re your community.

I think throughout this pandemic, country people had the basis of community and they’ve been able to keep that. City people lost the little bit they did have.

‘We were so grateful to be adopted into this community here in Romsey so quickly. People, when they found out we were here, looked out for us and said hello. They dropped a note into the letterbox if they bought plants from us somewhere.’

Jo takes a moment to reflect on the journey from restaurateur to farmer.  ‘Becoming a farmer was a long road. We’re no strangers to problems because we’ve had to make a lot of decisions under pressure. The restaurant was an excellent training ground.’

‘There are always economic difficulties with supplying restaurants. A lot of farmers speak about it but we feel a duty to plan around that so we can give restaurants – last year and this year – a little bit longer to pay. Having sold the restaurant (The Commoner) in 2016, it’s a really strange feeling watching our comrades go through all of this. Viability of restaurants is a massive deal. It’s a terrible economic model.’

We ask Jo how Covid has impacted the business (without once using the word pivot). ‘We’re making slightly different decisions about what we put into the ground. I’ve heard other farmers say they’re not going to grow as much. We’re growing the same amount; we will simply diversify and find more markets for what we grow. We are also working with the people that we currently grow with to build a farmgate so that locals have access to what we do without adding more fuel miles.

‘We’ve diversified into more retail and making sure people know they can get our stuff from there. Andrew McConnell’s retail outlets (and his restaurants) are a huge supporter of ours. We tell them what we’re finding, what we have and they work with us to make it into a retail offering. It’s added to the diversification of our business which I think is the key for the future for farmers.

‘The biggest change for us was the Farmers Markets inviting us in. They actually called us and said – are you okay? – which was amazing. They said we’re looking out for growers. We’re going to need more growers because Farmers Markets will stay open. We hadn’t done them before the pandemic. Every single thing that we were growing went there and it all sold.

‘The Farmers Markets has a huge following. It’s an incredibly safe environment. They’ve worked really, really hard on keeping those farmers markets safe and they’re open-air events. Matt and I cook at Farmers Markets now. We cook delicious things we used to serve in the restaurants. It’s filled a little hole because we’re just aching so much for restaurants right now.’

We couldn’t have said it better ourselves.

THE DETAILS

WHAT: Mushrooms Anonymous
WHERE: Selected farmers markets and retails outlets
MORE INFO: Mrsmushroom and Mushroomsanon

2021 Archibald Prize to takeover Gippsland Art Gallery

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

Join in the centenary celebrations of Australia’s favourite art award with a visit to Gippsland this October/November. Gippsland Art Gallery is rightfully excited and proud to be chosen as the sole Victorian venue to host the 2021 Archibald Prize on its regional tour.

The Art Gallery of NSW whittled down some 938 entries to just 52 for this year’s prize. Visitors can play spot the familiar face amongst subjects ranging from politicians to celebrities, sporting heroes and artists.

For his winning portrait, Peter Wegner chose fellow artist Guy Warren (also celebrating his 100th birthday) as his subject. Incidentally, Warren won the prestigious award himself in 1985.

Painting styles vary as widely as the subjects and no doubt much discussion will be had over the various merits of them all. One highly commended piece from Sydney artist Jude Rae – Inside Out – deals with themes many will be able to relate to from the past year.

As Rae herself states, ‘It seemed to me that the self-portrait is the most compelling expression of this inwardness, but also a reminder that, while we might feel singular, we are not separate. We think of ourselves alone at our peril.’

Overlooking waterways and parklands in the Port of Sale precinct, the gallery expects to welcome over 50,000 visitors during the exhibition’s 45 days and with free entry there’s no excuse not to bring the kids along for a bit of culture.

THE DETAILS

WHAT: Archibald Prize – Gippsland Art Gallery
WHERE: 70 Foster St, Sale
WHEN: Friday 8th October – Sunday 21st November 2021 – open 7 days
MORE INFO:  2021 Archibald Prize

Image Credits:

Archibald Prize 2021 finalist
Peter Wegner
Portrait of Guy Warren at 100
oil on canvas, 120.5 x 151.5 cm
© the artist
Photo: AGNSW, Jenni Carter
Sitter: Guy Warren
Archibald Prize 2021 finalist
Natasha Bieniek
Rachel Griffiths
oil on wood, 13.5 x 18.5 cm
© the artist
Photo: AGNSW, Mim Stirling
Sitter: Rachel Griffiths
Archibald Prize 2021 finalist
Kirthana Selvaraj
The green suit, a self-portrait
oil on canvas, 150.2 x 90.1 cm
© the artist
Photo: AGNSW, Mim Stirling
Sitter: Kirthana Selvaraj

Delatite Winery evolves once again

It was experience, not nepotism, which convinced David Ritchie to award his cousin Lucy Clemenger the design brief for Delatite Winery’s new cellar door and dining room.

‘Lucy is a very talented architect and she knew us, our wines and knew the area. She came up with this beautiful design, which fits really well into the landscape.’

It is a design that capitalises on the winery’s unique location and stunning views towards the Victorian Alps. The dining room has seating for 60 guests, and another 60 outside with a covered deck area suitable for all weathers – a requirement in a post-Covid world.

 ‘We’ve been growing our grapes bio-dynamically for 15-16 years. I’m very much one for regenerative farming. I know that’s a much abused word at the moment but for me it’s all about doing things sustainably in the winery. And the kitchen and our food offerings have to reflect that.’

So there’s no surprise that the seasonal menu puts Victorian produce front and centre. The current iteration offers charcuterie from Bendigo, trout from the Goulburn Valley, Milawa chicken and many more locally sourced options. It is a menu that offers plates ideal to share with a few friends over a couple of bottles of wine.

Plans are already afoot to expand the vegetable garden and orchard, grow the clutch of chooks from 18 to 100 and in time, construct a smokehouse onsite. A revitalisation program is also underway with new plantings of mostly Spanish and Portuguese varietals, allowing the winery to evolve with the challenges of climate change.

THE DETAILS

WHAT: Delatite Winery
WHERE: 390 Pollards Rd, Mansfield
WHEN:  Open 7 days 10am – 5pm
MORE INFO: Delatite Winery

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

Street art and eco-luxury come together in this pop-up hotel

Images Supplied

You must’ve been living under a rock not to have heard about the Silo Art Trail. Stretching over 200km in Victoria’s north-west Wimmera Mallee region, it’s been called Australia’s largest outdoor gallery for good reason. Whatever direction you’re visiting from, you’re going to need somewhere to stay. For one month only, your best bet is the Silo Art Pop-Up Hotel on the edge of pink-hued Lake Tyrrell.

The hotel is the brainchild of Contained – a group that have re-purposed shipping containers as restaurants, bars, offices and much more. Each eco-pod may have a low carbon footprint but doesn’t skimp on the finishing touches: Australian-made toiletries, minibar stocked with locally-sourced treats, luxuriously soft bed linens, continental breakfast and a private deck for you to drink in the peace under more stars than you’ve seen in a long time.

Each pod will also feature bespoke art thanks to street art agency, Juddy Roller.

First pod features work by Matt Adnate, a well-respected creator of multicultural portraiture whose work can be seen at the Sheep Hills silo (completed in 2016). His paintings exhibit a bold energy, dramatic use of light and shade and a sensitive approach to Indigenous culture and stories.

Drapl will team up with The Zookeeper to adorn a second hotel pod. Their 2019 work at the Sea Lake silos celebrates the local Boorong people’s strong connection to nearby Lake Tyrrell. It is a haunting image, especially at night as the massive artwork bleeds into the night sky.

Former lawyer and now street artist Kaff-eine will adorn the swimming pool container with a colourful mural. Her photorealistic portraiture is imbued with symbolism and narrative, securing her a loyal following locally and abroad.

Visit Victoria has compiled a field guide with plenty of resources to help you plan your trip.

THE DETAILS

WHAT: Silo Art Trail Pop-up Hotel
WHERE: Lake Tyrrell, near Sea Lake
WHEN: Friday 11th June – Monday 12th July 2021
MORE INFO: booking details here

Wild Life Beer

There must be something in the water in Shepparton. In the last few years, breweries and a distillery or two seem to have emerged from nowhere, and this is a good thing. Wild Life Brewing Co is the most micro of micro-breweries. The Aussie Session Ale and the Dry Lager are familiar styles to Australian beer drinkers. They’re made in a larger craft brewing facility down the road for consistent high quality for ridiculously easy drinking. (The guys call this “Gypsy Brewing”). Craft beer is sometimes criticised for pushing the fruity and floral hoppy flavours too far, or dicing with the bitterness of over-toasted grain. None of that in these two core-range beers. They’re proof that craft beer doesn’t have to push the envelope of good taste just to get the “Craft” label. Smashable and delicious. Smaller limited released are available in cans too, online or in the cellar door.

Speaking of the bar, walking into the tiny bar/shopfront, it’s all about those stainless pots with super-small experimental special beers. The guys here, all mates who grew up in country Victoria, are walking the talk. They’re all super-passionate about their beers, and are always pushing to make something new, and the good news is we get to share in the ride by drinking the small batches brewed on-site, put to keg, and served only from the small bar/cellar-door in Maude St Shepparton. These limited releases are only available from the first Friday each month and when they’re sold out, they’re gone.

Learmonth Cider branches out

Images by Café Sidra & 321 Cider

With this year’s bumper harvest, it’s all happening for Learmonth Cider. Maybe it was something to do with Covid-19’s enforced dormancy but this year is already bearing plenty of fruit.

You’d think they’d be busy enough with this season’s cider production. Well, they’re also about to launch classes in orchard management and cider-making. Sign me up!

Kingston Black, Michelin and Yarlington Mill are only some of the genuine cider apple cultivars grown at the nearby picturesque Spring Vale Farm. These apples are then picked, juiced and processed into three different cider styles. It is these UK and European traditional varieties, as opposed to reconstituted apple concentrate used in some ciders, that gives the finished cider its complex flavour profile.

‘The fruit will now go through processing, that is juicing and cider-making, to produce our Cuvée, Traditional and Heritage products,’ explains Philip Comrie of Learmonth Foundation, the organisation that governs Learmonth Cider. ‘The other thing that’s happening is we’re also doing community cider.’

Local residents can also bring in their own homegrown apples to receive the cider treatment and raise funds for local projects along the way. This ‘community cider’ is only part of Learmonth Cider’s commitment to the region.

Words like innovation get thrown around too easily but this is one time it sticks. Plans are afoot to transform the old primary school and surrounds into a multi-use destination featuring an education, research and training centre, brewing facility, plantings of experimental varieties of apples and pears as well as an upgrade of buildings and gardens.

Pretty soon you’ll be able to visit their cider hall for a tasting, a slice of pizza and a game of pétanque. What better way to spend a Sunday afternoon.

THE DETAILS

WHAT: Learmonth Cider
WHERE: 322 High St, Learmonth
WHEN: Tuesday to  Saturday 8:30am – 2pm
MORE INFO: Learmonth Cider


	

	
	




	
	

	
	

		
Farm stay, bar and soon to be kitchen; the restored Hotel Granya has got it all

		

					

	


		

		
Nestled on the banks of Lake Hume in Towong Shire, the historic Hotel Granya has woken from its decade-long slumber thanks to Bridget Bowe and Gary Paxton.


The couple, who share over 25 years of hospitality experience, purchased the pub at the beginning of 2020 while operating their other venue, The Bethanga Hotel, and proceeded to spend the year carefully restoring the property when COVID-19 hit.


The result is nothing short of magical. Bridget and Gary have transformed the Hotel Granya from classic country pub into a charming farm stay, bar and soon-to-be pub kitchen – all set on 6 acres of rolling hills with alpacas, ponies, sheep and chickens to boot.


The idyllic lakeside property features two self-contained dwellings, The Cedar House and The Silver Gum Lodge, whose bespoke interiors blend country style with Scandinavian touches, as well as a hotel dormitory perfect for those looking for a place to rest their head while exploring the region.


While the farm stay and bar is already in full swing giving travellers a home away from home, the pub kitchen is planned to launch in May 2021, and things are looking pretty delicious. Chef David Barrows is leading the charge after working with Gary at Bethanga Hotel, and will be dishing up share platters with the likes of Black Spice Salt and Pepper Squid, Croquettes and Lamb Koftas, to name a few. Pub classics will also be on offer.


If you fancy bringing along your own tucker before the kitchen opens, Bridget encourages punters to enjoy the grounds with their BYO picnic or barbecue. They’ve even got picnic grazing boxes on offer on weekends.


The team have big plans for The Hotel Granya, which Bridget says are only just getting started. With her background in the arts and community service, Bridget hopes to link community groups with the property by running gardening programs.


“We would love to use the grounds to host community events and open it up to artists and creatives to run workshops. We hosted a floral wreath making workshop just prior to Christmas, and have a Clay one coming up in April. We are also in consultation with a local Yoga Teacher with the plan to host a Yoga Retreat here later in the year.” Bridget explains.


Despite being hit with a pandemic, this innovative duo are proving that creativity doesn’t stop with difficulty. So drop in for a cold one if you are in the area and add a night in their stunning accomodation. They even give you fresh eggs and fruit from the orchard if you do!


THE DETAILS

WHAT: Hotel Granya

WHERE: 3100 Murray River Road, Granya

WHEN: Accommodation and bar now open, kitchen opening May 2021

MORE INFO: Hotel Granya Farmstay

	

	
	




	
	

	
	

		
Bringing generations of farmland knowledge to the fore

		

					

	


		

		
Words by Della Vreeland
Images Supplied


Yarrawonga’s Vodusek family wants to create a special sort of culinary experience for its customers – one that is instilled with passion, sustainability and gratitude.


“We are passionate about the land, what we grow, harvest and create,” Ros Vodusek says.


We want to share and educate people about where their food comes from and be grateful to our fellow farmers.


With 35 years of experience as a chef, Ros is the frontwoman of Rich Glen – a farm that specialises in the production of olive-based products.


Managing the farm alongside her husband Daimien, and with help from her four children, she says the family brings a combined five generations of agricultural knowledge to the fore.


Rich Glen’s first olive trees were planted in 1998, with the first harvest taking place in 2003.


At first, the farm started selling bulk oil, but later took on a more viable business model which involved the manufacturing and selling of olive-oil products.


Ros and Daimien took over the Estate from Daimien’s parents in 2000 at which point they began selling olive oil from the back room of their Edwardian home.


Throughout the whole journey, the ethos of sustainability has underpinned the farm’s operations – from the implementation of water-efficient methods to the sourcing of sustainable raw materials and, more importantly, supporting other companies that share similar values.


“We are always looking at planting new crops to improve yield and improve the overall health of the soil,” Ros says.


“We are incredibly passionate about operating all aspects sustainably, from the agricultural side of the business to the manufacturing and distribution of our skin-care range.


“This allows the next generation coming up through the business to learn the importance of making smart, long-term decisions and forming a sustainable and environmentally friendly business model.”


The Rich Glen product range includes 150 olive-oil based food and skin-care products produced on the estate, as well as a variety of pantry staples such as meat rubs, dukkah, dressings, cordials and honey.


“Our Olive Oil is grown, harvested and pressed on our farm, so we believe we have the freshest and healthiest Extra Virgin Olive Oil (EVOO) possible,” Ros says.


“We love how versatile EVOO is, and we showcase that throughout our Nourish, Nurture and Radiance product range. It is simply the essential ingredient.


“We manufacture our entire range without the use of unnecessary artificial ingredients, additives or preservatives. Every ingredient on our nutritional panel is a single ingredient item that anyone could recognise.”


As well as producing their own olives, Rich Glen also manufactures its products on-site using ingredients, packaging and labels from Australian-made companies.


While Coronavirus presented a number of challenges for the Voduseks, namely the closing of their farmgate store and the loss of employees, Ros says it was also an opportunity for the business to reinvent itself and think more creatively about how to showcase Rich Glen’s premium offerings.


“Our journey here on the farm has been such a thrill. Every day is unique, challenging and simply creative,” Ros says.


“I love having the ability to wake up each day and do what I love, sharing this exciting journey with my husband and four kids.


“One of the most rewarding aspects of creating Rich Glen has been the ongoing positive feedback we receive each day. From a new customer discovering a new product and loving it, to a parent finally sourcing a natural skin-care product to use on their child’s eczema.


“We are always overwhelmed with the amount of people’s lives that we have the opportunity to influence each day positively.”




THE DETAILS:


WHAT: Rich Glen Olive Estate

WHERE: 734 Murray Valley Highway, Yarrawonga

OHO STORE: made.onehourout.com.au/collections/richglen

FIND OUT MORE: richglenoliveoil.com

	

	
	




	
	

	
	

		
Blue Tongue Berries

		

					

	


		

		
When you picture your idyllic tree-change, off-grid, post-corporate life, it pretty much looks like this place, just outside of Seymour. It’s perched on a hilltop, it is totally off-grid, and has a freakin’ cantina. Loaded with all the words you wrote down in your tree-change wishlist, Blue Tongue Berries boasts a straw-bale boutique accommodation, ridiculous rural views, a seasonal cafe, and 20 acres of farm. You’ll be forgiven for feeling like Nick and Cynthia are living the stylish off-grid life you had always planned.


The cantina is a seasonal thing, when the blueberries are ready to be picked there’s an abundance of them, so they make tarts, cook dumplings, and put on the tastiest lunch. It’s only during the season, though, so check their socials (links above) to make sure they’re open.


The cantina and hacienda are also available as an event space, and here is where your imagination can run wild. Book the accommodation, have friends over for a celebration, and when they’ve all gone, wake up in the serene surrounds of a hilltop haven.


If live music is your thing, Nick and Cynthia run events with local talent too. Again, staying appraised of the socials is the key.


By the way, when it comes to fulfilling the off-grid tree-change dream, Nick and Cynthia will be the first to ask, “What are you waiting for? Get out and do it!”