High-wires, swinging bridges, and zip-lines. It’s tempting to say ‘Not for those afraid of height’, or ‘Not for the feint-of-heart’. Actually, if that describes you, then LiveWire in Lorne is absolutely for you. It’s super-challenging to face your fear of heights, but oh gosh, the rewards for giving it a go and succeeding are so worth it.
The concept of a high ropes courses is not a new one. You might recall it from school camps, where you climbed a few metres in the air and walked across a wire or took a zip-line flying-fox ride through the trees. What’s new about LiveWire is the sheer scale and audacity of the build. There are three circuits plus a zip-coaster ride. The Canopy circuit is free with your basic entry-fee to the park, and is a series of swing bridges in a loop that takes in the treetops of the famous Otway Forest’s tall timbers, ten metres off the ground. It’s peaceful, and only the sounds of wildlife and of people enjoying other adventures punctuate the sound of the breeze in the leaves.
The Short Circuit and the Super Circuit are designed to challenge you in different and ever-increasing degrees. The Super Circuit is well worth the (mental and physical) effort required for the two hours it takes to complete. There are 53 mid-air trails, bridges, and swings to negotiate. Then there’s the zip-coaster. It’s one of the biggest in the world at 525 metres long, and it’s fun to see different people’s reactions to the hard turns, drops, and the force of gravity. Not as much fun as taking the ride for yourself though!
Standing high in the canopy, safely harnessed with no way of falling any further than your short tie-line, you could take a little time to consider the tiny environmental impact of this remarkable installation, or the bright future for eco-tourism. Honestly though, you’re probably just having the time of your life.
Well, Hello indeed. To the rescue from a caffeine-deprived morning comes the gallant Hello Coffee in Apollo Bay. Eschewing the mantra that ‘location is everything’, this place is pretty much nowhere. And it’s perfect. Nestled in the industrial estate out the back of town, it’s quirky and fun.
Let’s deal with the food first before moving on to the reason we all function in the morning, the coffee. The menu is simple and local. The food is tasty and prepared with love: the perfect accompaniment to the star attraction. (Thinking of Holly’s famous yo-yos here – divine.) Banana bread with a little caramelised banana is delicious, or if you’re feeling a bit more like lunch, the salads are healthy and fresh.
Let’s face it, though – you’re thinking of going here for the coffee. That’s a wise choice, because the house-roasted beans are prepared with love and attention. It’s been roasted, rested, and poured with an almost fanatical devotion to the art of coffee. That’s pretty much all you need to know. If (when) you love this coffee so much that you want to take it home with you, there are also take-home bags of beans. You can prepare your own brew of caffeine love-potion in your own kitchen.
Forrest, in the Otway Ranges behind the Apollo Bay/Lorne stretch of coastline, is nestled amongst tall timbers in a cool temperate rainforest. Note the spelling – it’s named after a state MP, Mr Charles Forrest – the name is not a statement of the blatantly obvious. It’s a gorgeous little place, close to Birregurra (Brae) and a stone’s throw from the coast.
The newest place to stop for coffee or decadent hot chocolate is Platypi Chocolate. It’s set amidst the treetops, with balcony views to the birds and wildlife almost close enough to touch.
Speaking of the hot chocolate, the menu calls it a ‘Bomb’ – a ball of chocolate containing a rich ganache that you pop into a cup and pour hot milk over. There’s a house-made marshmallow to complete the luxurious camp-fire experience. It’s a fun bit of theatre, with a good ‘Mmmmm’ to match.
The owners are passionate about the use of local produce, and the simple menu makes honest use of them. Coffee is roasted in Birregurra, just up the road. Their commitment extends to the flavourings in the chocolate selection, which is all made on-site. Instead of manufactured essences, Platypi uses infused creams made on-site from ingredients like lemon myrtle from Mandy’s yard.
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.