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.
On many trips to the Gippsland Lakes, Traralgon was a way-point for fuel and a quick bite. Momo and the few others of its ilk popping up are going to make you want to stay a while longer, or even plan a town excursion if you’re staying at this end of the lakes.
The owner and manager of Momo took us straight up to the rooftop outdoor lounge. In the evening this area is fun and lively with friends catching up over a drink. Back downstairs, the food is good, simple bistro-style fare. We marvelled at the extraordinary milkshake creations from Xavier. If you value stable blood-sugar levels, take a friend to help you get through one of these. We love the commitment these guys make to local social issues too, with their amazing employment and training program. It’s the kind of thing that doesn’t change any flavours, but may just make things taste better.
Mandy Jones is a fifth-generation winemaker. She’s been making wines in her self-described “modernist” style in Rutherglen since she and her brother Arthur took over the business from their uncle in the late 90s.
The history lesson begins as soon as you walk in to the cellar-door building at Jones Wines. The handmade bricks and bark slab roof hint at the legacy carried on by Mandy and her brother.
The wines here are rich in full-fruit flavour, but show balance with acid and tannin. Look for the ‘Correll’, named for their mother. It’s a vermouth-style aperitif, with beautifully fragrant botanicals. We also had a pannacotta made with this drink, which blew our minds.
The restaurant opens for French-style lunches, but also provides picnic hampers for the romantic.
When Damian was a kid, he wanted to buy the lolly shop. So it makes sense that as an adult he bought the pub in his home town of Tinamba. A short detour off the road from Maffra, it’s worth the trip.
A pub has been on this site since 1874. Although various renovations and incarnations over the years have seen some changes, the bones are still visible. It’s everything you want from a country town pub – something you turned off the beaten path for. In fact, the pub has become something of a destination. Counted among regulars are local cattle farmers and folks from leafy suburbs alike. The menu says “simple delicious, local produce”, and the execution says “we love what we do here”. It’s beautiful, and still comfortable. With menus that change with produce availability, expect to have something different every time.
The pub has fast become the hub for all things food and wine in the area. The Tinamba Food and Wine Festival is worth looking out for at the end of April. Speaking of the festival (and indicative of the pub’s commitment to local), as a special, the garden has been producing spectacular cauliflowers that will feature in a dish just for that day. The day we were there the fig tree was laden, so figs were being used throughout the menu. The garden is small, but growing. It has the promise of a delicious kitchen garden to cap off an already great country pub.
When you’re staying in a seaside village, one of the great joys is sitting with a view of the ocean, eating fresh seafood with a glass of whatever takes your fancy. La Bimba’s upstairs view of the water beyond the foreshore is superb, and it really does make sense that this beautiful food came from just over there.
Chef Steve Earl is Western Victoria born and bred. His passion for local producers doing small interesting things is writ large on his face when he talks about the friends and suppliers of La Bimba. The couple who started a duck and chicken farm, the guy who grows native limes, the guy who rings him in the middle of the afternoon and says ‘Hey, I caught some fish you might be interested in’. As we walk down the pier after collecting fish that are considered ‘by-catch’ of another industry, he expresses his disbelief that everyone isn’t doing this. ‘I mean, the sea is right there, the people who work it are right here – it’s mad that there are so few doing what I do!’
Steve’s food is just beautiful. The best way to enjoy it is with a bunch of friends, and a table full of dishes to share. A whole fish with Sichuan pepper, coriander seed and ginger with a touch of sourness from raspberry vinegar, is gorgeous. The ceviche made from that by-catch collected off the pier just a few hours earlier is the pinnacle of restraint and beauty. Paella is made the right way, with the freshest fish, calamari, and the perfect crunchy rice on the bottom. Every element is carefully considered, including the small curated wine list.
La Bimba is definitely the food highlight of Apollo Bay. Don’t miss.
Spain calls like the voice of a food-obsessed friend. ‘Hey, we should do a tapas bar crawl!’ The friend makes a valid argument. When in Ballarat, the tapas begins at Meigas.
The idea of tapas is that you can put together an entire meal by eating a collection of small tasty things. The menu at Meigas fits that bill perfectly. The hung cured meats in a specialist fridge over the top of the bar, the Spanish beers, the details on the walls – it all adds to the Spanish vibe. It’s part of the niche food scene in Ballarat that’s exploded in the last few years. It’s like an off-Sturt St revolution. Meigas greets the revolution with a little bit of Spanish rock and roll: a proper bodega bar with its relaxed style, live music, and flamenco dancing. You can drop in late if you want to, and just do small plates and drinks. The latter includes a long list of Spanish beers, wines, and spirits, and when you imagine you’re in Spain, you must drink as you imagine the Spanish do.
Eliza Brown needed somewhere to drink and talk with her wine industry pals, so she built a wine bar and restaurant. Best call ever. Named for the people of all different cultures who flocked to the area for gold in the 19th century to make their first ‘thousand pound’, this bar and restaurant is simultaneously like walking into a piece of small-town history and a slice of Melbourne chic.
Wines on the wall are all ‘friends of friends’ – made by locals, loved by local winemakers, or who have some sort of connection. At the moment there’s a lot of local and imported rosé in the rack, and we at OHO have no argument with that whatsoever.
Out in the kitchen, Dan is making stylish but relaxed food. You’ll want to Instagram these dishes, but they’re definitely not just a pretty plate. Scallops with little fingerling gems and a cauliflower purée are the perfect starter.
Eliza and her husband Dennis grow their own lamb, pork and some other produce such as figs. The restaurant is the perfect outlet. It’s known and loved for its steak – there are four on the menu. Out the back, Dan has his charcoal burning grill, hibachi-style, and the meat has that seductive, charred smoky flavour.
Of course, it started with a desire for somewhere to drink with friends. So there’s a long drinks list, and super-friendly staff to bring you the wine or cocktail of your choosing. Try the cocktail of muscat and soda – it’s a twist on the wine history of Rutherglen, served with a big smile.
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’.
You know on a road-trip, you see all these other sub-50’s non-grey road-trippers and you think “Where the hell are all these other people like me getting their coffee and decent food??”
In Halls Gap it’s at Harvest. Simple delicious food from locally sourced produce. Their little providore section is filled with local stuff too.
We had breakfast here, having stayed the night in the accommodation attached to the restaurant. Friday nights go off (best to book!), and the vibe during the annual music festival (also run by the owners) is epic.
Inverleigh is not quite a “blink and you’ll miss it” town – its wide street and small collection of shops are enough to slow you down for a look. But take this as a reason to stop – Sonny.
Shaun and Amy started Sonny a couple of years ago, and OHO always promised to go back after stumbling inside on what turned out to be his opening day. Well, the years have gone by quickly and Sonny is now firmly a part of the Moorabool Valley food scene –thanks in no small part to the owner’s dedication to keeping it fresh, local and seasonal.
Coffee is from the ever-reliable Market Lane, and made well. This should possibly be the headline for a cafe on a roadtrip route like Sonny – but in fact, the food is the best excuse to stop and take a lunch break in Inverleigh.
There’s a lot of love from local producers when it comes to the food at Sonny. Veggies are literally delivered to the kitchen by a tractor from the farm over the back, beef comes from Sage Farm down the road and wines are from the Moorabool Valley.
In keeping with the commitment to local, fresh produce, Sonny hosts a swap-meet for growers of fruits and vegetables on the weekends. If you happen upon this, don’t be shy! Just because you’ve come empty-handed doesn’t mean you have to leave that way.