Vegecareian Festival is back, along with a new immersive lightscape

Words by Tehya Nicholas
Images Supplied

If it’s universal compassion you’re after, a day trip to Vegecareian Festival might be an excellent place to start.

In 2013, the Western world’s largest stupa — aptly titled the Great Stupa, standing tall just a short drive outside of Bendigo — began hosting an annual spring festival dedicated to the love of animals and plants. They called it Vegecareian Festival (emphasis on the care) and fast became one of the state’s most popular multicultural family-friendly events before it was shuttered by the pandemic. The one-day extravaganza returns this October 1st, marking a new period of exciting events brightening the Great Supa calendar.

Vegecareian teaches a lot more than just the joys of eating vegetables. The day is infused with the stupa’s central principle of compassion; market stalls of locally made produce are available to purchase, cooking demonstrations feature dishes from around the globe for some free education, and family activities are dotted throughout the day. In an outstanding act of 21st Century altruism, a Buddhist monk will be present to bless your pet if you’re up for bringing them along. Dogs, cats, chickens, and donkeys have been known to receive a blessing in the past. Even if vegetarianism isn’t your thing, soaking up the goodwill in the air does something nice to your insides.

Marketing and Events Manager at Great Stupa Matthew Griffin told us recently visitor numbers can be expected to grow to between 1000 and 2000 people on the day, plus animal companions. “We wanted to bring people together for education about animal care, introduce people to a vegetarian lifestyle, and give them an opportunity to learn how to cook vegetarian food,” he explains. This free, multifaceted festival is an awesome expression of compassion (a rare and valuable practice in today’s fast-paced world) and marks an exciting opportunity to mingle with the local community.

Once your belly is full with uniformly excellent food and you’re ready for more pleasantries at Great Stupa, head back once a month for their brand new lightscape experience, Enlighten. Vermillion red, cobalt blue, canary yellow, and more vibrant lights have been designed to shimmer off the canvas white of the stupa and flow across their garden, Peace Park. The immersive show presents an exclusive opportunity to view the stupa after dark while live performers roam throughout the evening for your entertainment. Their first event is slated for August 13th, and will be held throughout the year on multiple nights and on special occasions. Tickets are available via their website.

THE DETAILS

WHAT: Vegecareian Festival
WHERE: Great Stupa of Universal Compassion, 25 Sandhurst Town Road, Myers Flat (Bendigo) VIC 3556
WHEN: Saturday October 1st, 10am-3pm
MORE INFO: Great Stupa of Universal Compassion

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

A taste of Mexico in Woodend

Woodend has expanded its culinary repertoire with the opening of a Mexican restaurant and bar – and just in time for the winter.

Las Margaritas is the newest addition to the town’s food scene, boasting everything from nachos and tacos through to cocktails and tequila.

Situated on Woodend’s main drag, Las Margaritas opened at the beginning of June and is one of the only haunts in the Macedon ranges offering visitors and locals a genuine taste of South America.

And the best part, the menu is chock-a-block with options for the vegans, vegetarians and even the gluten-free folk out there.

“We are a casual and fun place that brings a bit of the city to the country,” owner operator Seema Been says. “We pride ourselves on our cocktails and meals, chimichangas and tacos.”

Having been in the hospo industry for 15 years, Seema has worked in a number of Melbourne businesses spanning from pubs to Latin restaurants and Spanish tapas eateries.

She says she bought the business during lockdown without even seeing it.

“I’ve been coming to the Macedon Ranges for years and had a soft spot for Woodend so when an opportunity arose, we grabbed it,” she says.

“Once we got the keys, we had our work cut out to open asap.”

The menu is indeed worth writing home about. Start your experience with a mouthwatering aperitivo – some corn on the cob with tajin, burnt butter and chipotle mayo, or potachos topped with melted cheese, salsa, guacamole and sour cream.

Or maybe savour your own tostada, double decker tacos, fried tortillas or tacos – dubbed as God’s gift to the world.

The selection doesn’t stop there. The menu also boasts signature paella, enchiladas, burritos, quesadillas, fajitas and salads – all perfectly accompanied with your favourite beverage and ready to turn your chilly winter’s eve into a helluva warm one.

“It’s not a job, it’s a passion for food and drinks,” Seema says. “Especially in the current environment; to shop for ingredients and present a menu that appeals to the taste buds and pockets.

“The journey has just begun for Las Margaritas with plenty more to come with the change of season.”

THE DETAILS:

WHAT: Las Margaritas
WHERE: 81 High St, Woodend
FIND OUT MORE: facebook.com/Lasmargaritaswoodend

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

Macaron obsession is here to stay with new dessert store in Bendigo

Words by Tehya Nicholas
Images Supplied

In 2018, Australia’s obsession with the doughnut came to a crashing halt. Doughnut shops, like Doughnut Time, were forced to close. Our obsession with the calorie-filled creation was over, and in its wake, there was a dessert-sized hole just waiting to be filled.

Enter the sugary French macaron. Where the doughnut was dense, homey and naughty, the macaron is airy, ethereal and dainty. Macarons are difficult to make, which has become part of their appeal. They are, as one journalist called it, “the Gwyneth Paltrow of desserts.”

There is one baker in Bendigo riding high on this new wave of macaron-obsession, and has just opened a permanent storefront in Bendigo to satiate our endless craving for this charming dessert.

Hayley Kapperer started her baking business, Flavour and Heart, in 2015 just ahead of the ubiquitous macaron trend. An avid baker who would ” finish a 12-hour shift and come home to cook for another three hours” just for the joy of it, Kapperer became fixated on the macaron because of their technical challenge.

Macarons were the first thing I cooked that I stuffed up. Being incredibly stubborn, I decided to keep making them until I got them right, and then I fell in love.

After selling out consistently at the Moonlight Market in Bendigo, she decided to commit herself full-time to the dessert business. Seven years later, the light, sweet meringue-based sandwich filled with jam, cream or ganache has become Kapperer’s bread and butter.

It’s pretty massive. I sold 800 macarons in about three hours [on my first day], which was crazy. Three months later I decided to quit my full-time job and go full-time with Flavour and Heart.

These days, whether she’s set up at Moonlight Market, Bendigo Community Farmer’s Market or a private event or function, rarely a day goes by when Kapperer does not sell out completely. She has accumulated hordes of followers, waiting patiently for a new release of her famed “Big Boy” range (macarons stuffed with fresh fruit or unique fillings like strawberry cheesecake and caramel slice). It isn’t hard to imagine her new shop doing the same sort of business.

In the age of stores that sell everything, bakeries that serve meat pies alongside cinnamon scrolls, Kapperer’s Flavour and Heart is a refreshingly sweet place of indulgence, perfect for those who enjoy their desserts quaint, light and Instagram-friendly. Just make sure you get there before they sell out.

THE DETAILS
WHAT: Flavour and Heart
WHERE: 2/14 Panton Street, Bendigo
WHEN: Open Saturdays, 10am – 3pm (or until sold out)
MORE INFO: Flavour and Heart

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

Geelong’s Hot Chicken Project takes eggs out of one basket with Ballarat expansion

Words by Della Vreeland
Images Supplied

Ballarat’s foodie precinct is expanding its repertoire with yet another scrumptious haunt – and this one is set to rule the roost.

After the city’s beloved fried chicken restaurant Winner Winner (which was owned by the team behind Ballarat’s Moon + Mountain, Ragazzone and Renard Cocktail Bar) flew the coop, the street was left with a major problem to brood over.

Luckily for residents and visitors alike, a new offering is now ready to strut its stuff.

Okay, enough of the puns.* For now.

Currently located in both Geelong and Anglesea, The Hot Chicken Project is one of the most popular fried chicken diners in regional Victoria.

Renowned for its spicy fried chicken, as well as all the oil-doused goodness we have come to expect from American-inspired diners, the restaurant is sure to appease fried chicken lovers everywhere (as well as the gluten-free).

Buckets of chicken, slaw, pickles, waffles, juicy wings and your choice of heat – the menu cannot be rivalled.

Hatching in the next couple of months, the Hot Chicken Project is almost ready to play chicken. So get your taste buds prepped.

*The writer of this article had a lot of fun Googling chicken puns for the sake of annoyance.

THE DETAILS

WHAT: The Hot Chicken Project
FIND OUT MORE: hotchickenproject.com or on Instagram here.

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

New grill restaurant opens its doors in Ballarat

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The people of Ballarat have been treated to yet another culinary delight this month with the opening of new restaurant Griller’s Mark.

Housed in a historic building smack-bang in the centre of town, the eatery opens its doors only three months after the sudden closing of franchise Burger Road which was located in the same space.

According to spokesperson Noble Sehmi, Griller’s Mark prides itself on serving up a diversity of fare fresh off the grill – we’re talking ribs, burgers, steaks, wings, and more ribs.

But this isn’t just a haunt for the meat lovers of the world. Noble says when opening the restaurant, it was important the menu catered for people with a range of dietary requirements.

“Our ribs, desserts, and burgers are our speciality but I believe we have options to cater to people from all walks of life,” he says.

More often than not, one person in the family or a group has to suffer as they are unable to find any options on the menu. We believe that will not be the case with (us).

“We have an extensive burger menu that has quite a holistic approach to accommodate meat lovers, vegetarians, vegans, and people with dietary requirements.”

Take the restaurant’s southern fried giant mushroom burger. Dubbed The Masterpiece, it comes lathered in cheese sauce, lettuce, tomato, jalapeños, onion rings and the Griller’s Mark special sauce, making it a more-than-mediocre menu option for vegetarians (can be made vegan-friendly too).

Of course, the cause for salivation doesn’t stop with the mains. Indulgent thick shakes, mouthwatering desserts and a whole lotta drinks are also available to perfectly round off your meal.

“We did explore the market of Ballarat and found a lot of burger places, but no one is doing these many varieties of ribs and deserts in such a cozy atmosphere that we are providing,” Noble said.

As to opening up a restaurant during such uncertain times – it was an endeavour tackled with optimism.

“Opening a restaurant is always challenging with so many moving parts in the project, so as a unit we never let COVID hold us back,” Noble said.

“It was extremely important for us to stay optimistic during these times. We had to change our plans a few times to suit the outside situations and stay in-line with restrictions, but we had a backup plan to open for takeaway/delivery only if restrictions were to stay.”

THE DETAILS:

WHAT: Griller’s Mark
WHERE: 58-60 Lydiard St Nth, Ballarat
FIND OUT MORE: grillersmark.com.au

Belcibo & Co

This could be a really short article on Belcibo & Co. It could just say “Italian chef cooks the food his Nonna made”. That would be enough to let you know this place has great food. It would be enough to let you imagine the easy-going vibe. But we need to wax lyrical about the experience, about the food, just to ram the point home.

Chef Omar is Sicilian. He’s out front, cooking the food his Nonna made with a little flair, and a lotta love. For example, the Linguini Siciliana is a traditional pesto dish, as made in Sicily. It has fresh ricotta stirred through to make it rich and creamy. It’s Italian comfort food layered with generations of passion for making people comfortable. The Pappardelle has a 16-hour slow-cooked oxtail in a luscious sauce stirred through fresh pasta. Generosity is the order of the day – there’s no way you’re leaving hungry.

In addition to Omar’s Sicilian classics, Belcibo also has a wood fired oven turning out pizzas Friday to Sunday. Check the full menu here, it’s a great read.

Belcibo & Co is licensed (for those easy afternoon lunches that will probably slide right into a lazy evening at home in a food coma).

The Milk Bar

The former Milk Bar on the corner of Fryers St and Corio St in Shepparton has had a few guises over the years, and it has to be said none feels quite so comfortable as its current incarnation as The Milk Bar cafe and restaurant. Owned and run by Chloe Innes-Irons and supported ably by her always energetic father Mat, the place is lively, bustling, and welcoming. If you recognise Mat Innes-Irons, it might be from his time owning the Australia Hotel, or Friar’s Cafe. The experience shows at The Milk Bar.

Chef Bronson is genuinely passionate about his food, and his love for south-east Asian flavours really makes some of his dishes sing. The hot tip is to keep an eye on the specials, because Bronson always has something on the go!

The Milk Bar opened post-lockdown and became an almost instant community favourite. No doubt the quality of the food made from as much local produce as possible and locally sourced drinks list has a large part to do with that, but as Dennis Denuto says, “It’s the vibe” too. There’s no one thing that makes a great venue great. The Milk Bar has the enthusiastic owners and staff, the passionate chef, the attention to detail in a local cafe/restaurant that makes the experience complete.

Not the kind of family to sit still, the Innes-Irons have always got events planned for The Milk Bar; specials, new ideas, music. Keep an eye on the Facebook page for all of those opportunities to be part of a fun and interesting experience – there’s bound to be something on when you’re visiting over a weekend. Look out for things like musicians in the back yard, Vietnamese themed dinners, Mother’s Day stalls, and Friday Tapas Knock-offs.

The Brewers Table

For the coffee snob, passing through country centres suffering lack of caffeination used to be the subject of dread and the topic of longing conversations. OHO has seen those days pass by, thanks in no small part to the proliferation of good coffee houses all through regional Victoria like the one we’ve found in Seymour, The Brewers Table.

There are signs, both literal and figurative, that the coffee will be good here. For the former, the chalk lists your coffee options, blends or single origins, made to your liking. To the latter, the presence of Mansfield Coffee Merchants coffee packaging attests to the excellence of the product. The names of locals and travelling regulars adorn the back wall as testament to loyalty from both sides.

Like most businesses who survived the lockdowns, and given the opportunity to reevaluate priorities, The Brewers Table have returned to their core strengths: Breakfast, Brunch, Coffee, local produce; Support the locals who supported them; Cook great food from local ingredients; Be excellent to everyone.

The crowd is diverse – some travellers in the window, excited by recognising Mansfield Coffee Merchant on the pour, a crew of workers meeting over a table laid out with big breakfasts, two local wine makers discussing the upcoming vintage over espresso. Eggs bene’s are flying out to the late breakfast crowd, and beef salads to the early lunch crowd. The staff know people, calling out names, asking after family.

“Hi Stuart, hi Judy. How’s your mum Tiffany? Thanks Chelsea!”

It’s all personal, local – even if you’re passing through. Oh, and if it’s a nice day, do sit out back in the garden. It’s a slice of heaven.

The Trawool Estate

It takes some serious imagination and no small amount of bravery to look at a property between two small-ish regional centres in an albeit idyllic valley, and transform it into a food destination. It seems to be that when you apply imagination and bravery, along with no small amounts of skill and doggedness, that no amount of hither-to unknown-ness of a location will impede the success of a venture. Apply this to the small valley between Yea and Seymour, and you have The Trawool Estate.

Transforming this property between Yea and Seymour on the Goulburn Valley Highway was no small task. All the accommodation was gutted and refitted along with three restaurants added. The business is entirely renewed. Wild Water serves Australian contemporary cuisine and Turbine, the recent winner of Best Regional Hotel Restaurant at the AHA awards, serves elevated asian with Australian ingredients. Herb Garden Pizzeria is the place for wood-fire pizza and beers when the sun is shining. The kitchens commitment to regional comes from understanding where the property sits – squarely in one of the most productive and beautiful parts of regional Victoria.

Details are everything, or so the old saying alludes. These are not lost on the folks at The Trawool Estate. The little pre-mixed cocktails that kept those in-the-know satiated during lockdown are now served in those very same single serve bottles to guests in the rooms. The cocktail list is as extensive as the wine list is considered, and again local producers are to the fore. Speaking of cocktails, if you’re up for it, don’t miss the master-classes – definitely a stay-over event.

Make sure you follow the social media pages – The Trawool Estate runs some fairly astonishing events, with many planned ahead.

Say ‘Hay’ to Fowles Wine’s new dining room

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Fowles Wine is changing the game with a new outdoor dining space just in time for summer.

The winery, located in Avenel just 90minutes from Melbourne, has embraced the push for outdoor dining with plenty of creativity. With the help of some creative friends and some hay bales, the team quickly built some outdoor hay bale ‘dining rooms’.

The hay bale dining rooms, set on the winery’s sprawling lawns, are in addition to existing outdoor spaces including the picturesque 50m long Feasting Arbour, covered with flowering wisteria vines. Each bay of the arbour has a picnic table with umbrellas for the ideal alfresco lunch, before moving to the lawns for a post-lunch laydown.

The Terrace offers more al fresco dining options amongst the herb garden that provides flavour and freshness for kitchen.

Outdoor lovers have plenty to love at Fowles Wine with an expansive native garden, designed by Philip Johnson. Wander through the banksias, flowering gums and bottle trees, or take the kids to the sheep paddock to feed the hand-reared lambs.

“I wanted to create a haven for diners to safely escape and reconnect,” Matt Fowles said. “It was important for me to make it easy for people to enjoy nature while indulging in beautiful food and wine.”

The outdoor menu has been designed for a casual fine dining experience with fare from the open-air kitchen. Use the contact-less ordering system on your mobile to order a serve of brochettes, skewers that combine local ingredients in new ways. The culinary team source ingredients from their own and nearby farms, weaving the seasonal, local produce into ideal pairings to enjoy with a glass or two of Fowles Wine. The indoor kitchen and dining room follow a similar philosophy that favours local produce and a nose-to-tail ethos.

If you’re heading to the Strathbogie Ranges this summer, don’t forget to say ‘hay’ at Fowles Wines.

THE DETAILS
WHAT: Fowles Wines
WHERE: Corner Hume Fwy and Lambing Gully Rd, Avenel VIC 3664
WHEN: Now
MORE INFO: Fowles Wines

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