Wye River is a tiny hamlet between Apollo Bay and Lorne. Its main feature is a gob-smackingly gorgeous bit of coast where the river meets the surf. Running a close second is the General Store.
A late-ish breakfast at the General Store is a relaxed affair, even with the hubbub of a busy cafe that has the honour of being the only early option on this part of the coast. Sunlight floods the cafe, and on a clear day the view of surfers riding the break and families taking some time together across your avo toast and killer coffee is enough to make your heart a little gladder. If the French toast lulls you into unconsciousness, just order another coffee.
The tiny community of Wye River was hit pretty hard after the devastating Christmas Day fires of 2016. But it’s bouncing back better than ever. The Store and the pub just across the road are something of a focal point for a resilient community getting its stuff back together. There’s a really positive and friendly vibe from the store manager Briony Payten as she tells us how busy it has been, and just how supportive locals, weekenders, and tourists have been too. By the way, if you recognise that surname, yes the wine list does carry the great wines of her brother Ben Payten of Payten and Jones, amongst a strong list of locals.
For warmer days, there’s heaps of outdoor seating, and if children pepper your party, there’s the most epic playground right next door.
Though your focus might initially be on a sourdough toastie and great coffee, once you remember that you have no bread in your B&B and that you forgot your toothbrush, you’ll be glad of the other facet to the business. It’s a true general store, with all the essentials for the weekend visitor. You could easily self-cater from the selection of produce at hand, and all the ingredients for surviving a coastal retreat are available.
A winery with a name is not unusual. Most are named for families, properties, or a geographical feature. In France, wines are named for the place – the region, the Chateau (winemaking house) and the quality of the vineyard. It’s refreshing to find a placed named simply for the names of the two people who own it. Helen and Joey have hit the ground running since purchasing the Fernando vineyard a few years back. In short order, Helen has made a passionate lunge at carving out a corner of the Yarra Valley wine industry.
The cellar door is a simple building perched on the hill with amazing views across the valley floor to the ranges beyond. Keep an eye out for a few unicorns between. The focus is squarely on the wines, made skilfully by Meg Brodtmann. The range is extensive, but the core is always the Alena, Layla, and Inara wines, expressing the strengths of the valley in chardonnay, pinot, syrah and cabernet. Take a look at the ‘Wayward Child’ labelled wines, too. The skin-contact pinot gris is rosé pink, and textural.
Simple local produce platters can be taken out onto the deck, and with a few glasses of vino, you can while away an afternoon with friends, watching the light change across the valley.
Nestled just beyond the edges of Melbourne’s leafy outer east, Rob Dolan’s winery and cellar door is no half-hearted affair. The winery is a big thing (like Rob), and the cellar door, though casual, friendly and warm (like Rob), is still super-professional (like Rob).
If you’re thinking ‘Do I know that name from somewhere?’, let’s just run through a quick potted history of the Yarra Valley legend that is Mr Rob Dolan. Brands he’s launched have included Yarra Ridge, Punt Road, and Sticks. He’s managed Mildara Blass (Victoria). He’s the winemaker behind a bunch of success stories in the Yarra Valley. So many winemakers have worked for him or with him at some point that the region should really be called ‘The Dolan Valley’. If that still doesn’t ring any bells, Rob ‘Sticks’ Dolan played in the ruck for Port Adelaide.
The cellar door is the perfect setting for a casual sampling of wines from Rob’s three ranges. All are well targeted and great examples of the generosity of flavour and spirit in his winemaking approach. The platters offer a selection of regional produce and are a perfect way to indulge with some time on the lawn or sitting at the tasting bar. Jack from Stone and Crow makes cheese in a corner of the facility out the back, and OHO’s own Caro makes jams and preserves under Rob’s label, too. A platter with a few of these extraordinary delights is worth a little trip to Warranwood. Keep an eye on the Facebook page for special events and after-work drinks.
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.
For those who remember what they were drinking in the Melbourne restaurant scene a decade or so ago, Sally’s Paddock was a prominent feature at the premium end of the wine lists in some of the top eateries in town. Now, with the emergence of the next generation in the family, Sasha Fair is making sure that the wines from the Redbank winery are true to the reputation earned by her family – a reputation which includes the classification ‘Distinguished Winery’ from Langton’s.
The building that was put up to serve as the winery in the 70s now does duty as cellar door. Its remarkable timber shingle roof is a feature that takes your eye as soon as you come in. The cellar door is a great place to sit at a long table with a bunch of friends and kill a few hours with local produce platters and the truly amazing wines that Sasha is making.
In case you’re wondering about that gorgeous little mudbrick house as you come up the long drive to the winery, the answer is yes – it is available for rent for up to three couples at a time.
Sally’s Paddock is a stalwart of the Pyrenees wine industry, and plays host to local events (such as the Ballarat Winter Festival) when they pop up on the regional event calendar. It’s a spectacular spot, and events on the property are relaxed and fun.
Visiting Seymour in years gone by honestly didn’t hold much promise for those on the food hunt. It was, to be frank, a bit of a foodies’ black hole. Wine by Sam is part of a small, savvy group of operators representing a changing of the guard. They’ve just taken up residence in the old Seymour dye works building, which they’ve expertly fitted out.
Sam Plunkett is passionate about the potential for stellar wines in the Strathbogie Ranges. It gets cold up there, so you can expect quite different flavours from the nearby Heathcote vignerons. There’s a beguiling fine quality about cold climate shiraz, and Sam plays with it masterfully.
The kitchen is serving simple charcuterie, cheese and locally made goodness. The coffee is excellent too.
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.
Christopher and Jayne are both ex-photographers, although one is never really an ex-photographer. One merely becomes preoccupied with other things. The ‘other thing’ that fills their time is a slice of a stunning country town in the form of Talbot Provedore and Eatery.
Christopher was once the chef at the Avoca Hotel and part of a team that won numerous industry accolades. His commitment to excellent food from sustainable, local produce continues at his own venture here in Talbot.
The town plays host to one of the biggest farmers markets in country Victoria every 3rd Sunday of the month, when thousands of people descend on the streets looking for produce straight from the people who grow it. The Provedore and Eatery is designed to be a showcase of the best of the farmers market and other producers from the region. It’s situated right next to a community garden, where the chefs regularly gather whatever is growing and include it in the menu. Fresh produce from the farmers around the district comes in daily, and the menu reflects this. The wine and beer list contains mostly local heroes, all worthy of the best lists, and all doing something interesting.
Christopher and Jayne are not loud or brash entrepreneur types. They are enterprising, no doubt. But they exude a quiet and passionate commitment to their craft. Saturday nights are a real stretching of the legs for the chefs. It’s a simple degustation of three carefully crafted and exquisitely prepared dishes for pretty short money. Talbot is lucky to have the Provedore and Eatery. Get out there for a weekend, do the Saturday night and the market next day. Good times.
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.
Yea has had a few good little providores and cafes over the years, and the Emporium is a delightful continuation of the trend. True to the name, there are all manner of goods stocking the shelves – local produce, organic foods and cosmetics, bric-a-brac, and of course, food from the MannaFest Cafe.
The menu is homely and dishes like vegetable curries and soups are welcomed on cold days. Most of the produce is grown in the substantial garden on the property. There are local wines from the likes of Philip Lobley and Sedona Estate, as well as beers from Napoleone and Hargreaves Hill.
Of course, by committing to growing most of their food, they are also committing to changing menus regularly. There’s loads of preserves, pickles, and ferments too, ensuring there’s always something delicious from the garden.
Coffee is from the always excellent roastery of Mansfield Coffee Merchant, an OHO fave from the region.