OHO has been to loads of small cellar doors that started out in sheds as a way of selling the small-batch boutique wines the passionate owners make. As venues go, Avon Ridge is best described as a shed conversion that got out of hand – in a good way. It’s been transformed into a stylish open restaurant that accommodates casual diners and event-goers alike. The sprawling lawn, which flows into the very vines the excellent wines are taken from, is a wonderful place to sit on a blanket or lawn chair and lose an afternoon.
The local produce that goes into the food at Avon Ridge is treated with care and imagination. The food is simple, subtle and tasty. The menu is cleverly marked with the best wine matches, and dishes are perfect for filling a table and sharing with others. If you’re overstocked with bounty from your own garden, drop by and swap it for something from their produce wall. The chefs love to make specials from the local, seasonal stuff that people bring by!
There’s a particular rush that comes from discovering somewhere new to get great coffee. The rush is compounded with no small amount of glee when you discover said coffee on a road trip a long way from home. Badger and Hare was a discovery of great joy for the OHO team. It’s the cutest little corner store on the highway in Stratford. You might know Stratford as one of the small towns you pass though on the way to Lakes Entrance. Now you have a reason to stop.
Old school buddies Liz and Mary are serving up simple, honest dishes that they love to eat. They’ve paid as much attention to the interiors as they have to the menu, and have gone to great lengths to ensure that their experience from time spent hanging out in inner Melbourne cafes is reflected in what they do at Badger and Hare. There are local goods and coffee to take home too.
Look for the yellow door on the right-hand side as you come into Stratford. Totally worth stopping.
You might know Yabby Lake for its wines. The wines from winemaker Tom Carson are exquisite, and the subject of many a wine review containing rapturous hyperbole. The 2014 pinot noir quite famously won the Jimmy Watson Trophy – Australia’s most prestigious wine gong. It was the first pinot noir to do so.
The cellar door is a welcome breath of casual air, despite the lofty reputation of the wines. It’s a nice place to stand and taste a few of the award-winning wines while staring at either the sculpture collection, the view across the vineyards, or that Jimmy Watson Trophy in the cabinet. Take a little time to try the single block wines if you have the opportunity – they are a stunning lesson in terroir*.
The tasting is a lovely prelude to a long lunch. The menu is casual but sophisticated, the plates generous but refined.
There are few better ways to spend an afternoon than sitting in front of a view drinking some of Australia’s best wines, eating good food, and pondering the artworks. The Kirby family are well known patrons of the arts in Australia, and the collection at Yabby Lake is significant.
The attention to detail extends right to the end (or the beginning, depending on your preference) with expertly made Market Lane coffee.
* a French term which roughly translates as ‘the influence of all things local to a place upon the end product’.
Here at OHO, we don’t like to play favourites or single out any particular experience. Foxey’s Hangout at Red Hill is our favourite, and a singularly fabulous experience. Hey – rules are made to be broken, right?
Owner Tony says that he ‘didn’t come here to run a restaurant’, and it follows that the combination of cellar door and food service is fun and unique. It’s compact and casual, and the menu is an exercise in minimalist attention to detail. It’s a bit like great minimalist architecture: if you’re going to put up super-simple dishes, they have to be precise and perfect. Tick. The quail, for instance, is simple pan-fried legs, made for picking up and sucking the meat off the bones. They are cooked to perfection, unsullied by technique, and addictively delicious.
Tony is rigid and focussed in his approach to Foxey’s Hangout. You can’t book a group, he doesn’t do events. It’s for casual dropping in and hanging out, and it’s all the better for this simplicity.
Foxey’s Hangout wines continue this focussed approach. Nothing is rushed. You can learn this at one of their sparkling wine–making workshops. The DIY approach to things like bottling means that it can take time to get the job done, but Tony’s not worried. It’s a ‘nicer time’ than running about madly for a day with an industrial portable bottling line contractor. But let’s face it, we don’t really care about the bottling. We care about what’s in the bottle. Sauvignon blanc drinkers will love the pinot gris. Anyone will love the Kentucky pinot noir.
French brandy giant Remy Martin established the vineyards just out of Avoca in the 1960s. It’s an area that was named the Pyrenees in the time-honoured colonial manner of new places that reminded the explorer (in this case Mitchell) of somewhere in the old world. The area is classed as a cold-climate region, and wines from here display those sought-after characteristics. Shiraz has a fragrant peppery note, pinot noir is powerful but still elegant.
The estate has a casual easy-going cafe, with outdoor areas that are perfect for losing a few hours with friends. The simple fare is, of course, the perfect foil to the wines. It’s pretty easy to get lost in a bottle of the excellent sparkling Midnight Cuvée, sitting in the shade on a sunny day.
Wines are really reasonably priced. A visit to the cellar door is a great opportunity to stock up on a cheeky dozen.
Sitting down with four glasses of wine, each matched to the perfect food companion, might be the new definition of awesome. This is the Fowles Wines ‘Gamekeeper’s Lunch’. You get the impression that there is a tweed-wearing employee out the back who’s handy with a 12-gauge shotgun and skilled in the art of delicate food preparation.
Smoked eel has one of those flavours that when you speak of it, your memory plays tricks and you feel as though you’re tasting it. The fellow out back has paired it with a riesling which is focused and acidic, with balanced fruit. Rabbit rillette is meaty and flavoursome, matched to a fresh zippy chardonnay.
Duck and pinot noir are best friends – maybe even lovers. In this pairing the confit duck is crispy and full of flavour, and the pinot is elegant, savoury and beautifully rounded.
The finale is beetroot chutney and kangaroo. It’s the OMG moment. Earthy, sticky, charred and delicious. The shiraz is jammy and generous to match.
The area around Tahbilk, just outside Nagambie in Central Victoria, is a unique little pocket of land almost surrounded by the Goulburn River and eight kilometres of permanent backwaters and creeks. The Purbrick family first planted vines here in 1860, and some of those vines are still producing fruit for their ‘1860’ shiraz today. The location adjacent to so much water has enough impact on the climate that the grape-growing creates flavours unique to the region. The French would name this little area for its own ‘appellation’, as a result.
Tahbilk’s historic winery and cellar door is an experience in itself. The ancient oak fermenters in the cellar door are not just for show. This is a working winery, using equipment that in some cases is over a hundred years old.
The restaurant on site is modern by comparison, and the food equally so. It’s a menu of sure-fire winners and crowd pleasers. Who can say no to the perfect pork belly or luscious little lumps of slow-cooked beef, pulled, pressed, crumbed and deep-fried. Ooh la la. A 2014 shiraz from the Estate was a sublime pairing with the beef.
Definitely take the short detour off the highway near Nagambie, and drop in for lunch and a lesson in the history of winemaking. Don’t forget to spend some time walking around the pristine wetlands at Tahbilk. There’s eight kilometres of waterfront, and a boat tour that’s totally worth the time. Tahbilk has a commitment to sustainability and carbon neutrality that is leading the way for the wine industry.
‘Where did you get the name?’ The first and most obvious question about Bill and Beat’s has the most wonderful answer. Owner Jenna’s grandparents, William and Beatrice, were an inspiration for hospitality. The shed was always open for beers, and the kitchen was always open for food. Yay for Bill and Beat – what a great tradition to pass on!
The coffee here is a standout. OHO’s old friends at Mansfield Coffee Merchant supply the sacred beans, and they’re handled with a care and consistency that makes us smile.
Don’t be fooled by the small shopfront. Bill and Beat’s is big enough to do three- to four-hundred covers on a Sunday. There’s a big room out back with a kind of communal beer-hall vibe that’s heaps of fun, and a function room upstairs.
All the cakes are made in house; if you’re lunching, try the house-made gnocchi with its little bit of crunch from finishing in the pan with butter.
Great restaurant names are like rings on a stranger’s fingers – they all have a story, and you need to find out what those stories are. Lipari is a little town off the coast of Sicily, and chef/owner Joe’s mother was from there. She was also the inspiration behind the opening of this place. Joe was a latecomer to commercial kitchens – following a dream, he quit his job of many years. Little Lipari is a labour of love, a passion for food and a show of humble hospitality, inspired by his mother.
Little Lipari is classic Italian generous hospitality, and it’s goddamn awesome. Joe takes seasonal produce (and the stuff his adoring customers bring him) and packs flavour into simple Italian dishes. The gnocchi is iconic, a true classic. Joe makes a light lemony hollandaise for his take on eggs Benedict with bartered lemons from a customer.
Coffee at Lipari is a classic Italian thing too – a typically dark and luscious roast.
The fit-out was inspired by local legend Tank, whose artwork adorns the town of Shepparton, most recognisably in the form of colourful fibreglass cows.
The cellar door at Tallis Wines commands what can only be described as a spectacular view. Across lush fields of grain crops, 360 degrees into the vast distance. There is the vineyard down the hill a little, but the Tallis family made the right choice when they decided that the hilltop outside Dookie was the best place for the ‘wow factor’.
Also worthy of a little ‘wow’ is the wine. The soil here is similar to Tuscany, and Tallis makes the most of it with generous, full-flavoured wines. The new release shiraz stood out, with flavours typical of the soils that at one time produced up to one third of the wines made in Victoria.
Food at Tallis is a simple affair. Platters of local produce, pickles, charcuterie, cheeses and relishes are simple and well curated. They are plenty for a hungry couple, and the perfect foil to any of the wines available by the glass.
Take a mo to stretch your legs and follow the signs on the Yorta Yorta interpretive trail as you walk to the peak of the hill. You’ll not only take in the extraordinary view, but you’ll learn a few things about the original custodians of the land, too.