All good destination food venues have something unique. It could be the view, the remote location, or the proximity to something else amazing. All have one thing in common. Someone had the audacity to stick an unmissable culinary experience in a location that’s off the beaten track. Deirdre’s is the definition of all of that. Literally in the middle of an olive grove, up a track, somewhere in the wilds outside of Horsham at the base of one of those stunning rock escarpments. It’s also unmissable.
Everywhere we went in Horsham, people asked us if we were going to Deirdre’s, and how much time we’d allowed. Deirdre defines hospitality in the true sense of the word, not as an industry. Food comes when she’s cooked it. She brings it out to you. It’s bloody fantastic. So are the wines, the majority of which are local. You don’t come here for a quick bite to eat – and why would you. The location is enough to slow your world right down. Drink a few vinos, munch on the bread with the property’s own olive oil, and just chill.
Deirdre’s food is simple, full of flavour, and beautifully executed. She uses great produce, and just lets it do the talking. Confit duck and cauliflower puree is just that, and sublime. Vegans are well catered for with a dish of lentils and many garden veg, pickles, and herbs. This accidental chef knows how to turn up the natural flavours. (Deirdre says she kind of fell into it, because she liked to cook a bit.)
Deirdre’s, the quirky shed in the middle of an olive plantation, is well worth the detour. Just book, and allow some time to relax and go with the flow.
Nourish’d is the kind of place that we go searching for in the hippest parts of Melbourne when we’re on that health kick, but still need really tasty food. It’s terrific to find that a place so far from the health-conscious restaurants of inner Melbourne is walking the walk.
The Sensory Lab coffee here is great, and the daily selection of treats to go with it are the kind of palette pleasers you’d expect at a good Melbourne cafe. At Nourish’d though, there is a reason for everything. The menu is loaded with items that have a purpose in supporting your daily dietary health. Smoothies are a blend of goodies to refresh you, detox you, or give you energy for the day ahead.
Breakfast plates are a balance of ingredients designed to sustain you through the day. The days of the big fry-up breakfast are gone, as we search out options to sustain us as well as make a positive impact on our health. But carnivores need not despair – if you want pork at breakfast time, then the pulled-pork with egg and superfood toast will delight. It is no surprise, given their proximity to the grain- and pulse-growing centre of Australia, that lentils and quinoa feature on the menu. The gluten-free porridge with turmeric poached pear is pretty damned tasty.
Other local producers feature prominently. Nice to know that the farms you drive past on the way are the sources of your breakfast and lunch.
Here’s a great excuse to get off the Hume on your way up to the snow or Sydney or wherever you’re going. The quirky octagon that houses The Winery Kitchen is serving up simple, truly tasty dishes in a generous Italian family style. With amazing produce right on the property, grown by Somerset Heritage Produce, you can expect fresh, true flavours.
The menu sounds simple, and it is, but that old adage in cooking that simplicity requires skill is true here. These are simple dishes, well executed, and served honestly and with generosity. The wood-fired oven isn’t a gimmick at The Winery Kitchen, it’s just the best way to cook pizzas.
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.
So much has been written already about the extraordinary food at The Royal Mail. We know that it’s a save-your-pennies experience at the famous Two Hat restaurant – and that it’s worth it. But less well known are the other stunning gems also part of the Royal Mail Experience. The wine cellar attached to the business is, as you’d imagine, goddamn amazing. Here’s the awesome bit though – you can get into it for a rare tasting and tour. It’s literally a warehouse full of wine racks. And you can pay $25 for the most extraordinary flight of wines. This is the way to learn about the great French wines, and our local equivalents.
Also part of the Royal Mail’s DNA is the attention to produce. Most of it is sourced from the business’s properties – the beef and lamb from the farm, the olives from the grove, the fruit from the orchards, and the veg from the garden. You can take a complimentary tour of the garden as a guest of the hotel. Well worth it. We were inspired to make things grow in our own dirt back home.
Of course, it all comes together in the dining room, with the famous degustations. But if you’re just passing through from Port Fairy or Hamilton, try the Parker St Project. This is the Mail’s laid-back experience, but none of the attention to detail is lost. As the name implies, this is a work in constant progress, where menu items are tried and tested, and we get to sample in a casual, country pub-like setting. Worth the detour.
It’s been a while since the last visit to Merricks General Wine Store. I had fond memories of a great long lunches with a bunch of day-tripping friends. We’d seen a few wineries, walked on a wintery beach at Shoreham, and sat around a long table swapping dishes, tasting everything and sharing some great wines. The ownership has changed since then, but my memories are accurate. This place is just a perfect pause in the middle of a long weekend or just a long day out.
French chef Patrice Repellin’s food is seasonal, from local produce. We’d been to a farm-gate store where they were growing mushrooms earlier in our day out, and it was fantastic to then eat the king brown mushrooms in a dish a few hours later.
Wines are mostly local, showcasing in particular the wines of the Baillieu vineyards and other “friends of the wine store.”
Don’t miss the art gallery next door. It has a regularly changing exhibition. Also, if you’re on an early run and just want a coffee, they have a hole-in-the-wall style cafe too.
The word “Amphora” conjures up images of the Romans to me. It turns out that’s exactly what Trofeo Estate have here – ancient-looking clay jars used to ferment wines without imparting flavours from wood (such as with oak barrels) whilst still letting in that crucial slow leak of oxygen which ages and softens the wine (unlike stainless steel.)
Winemaker Richard Darby says that the huge clay pots allow the truest of fruit flavours to shine. We did a head-to-head of the same Syrah as fermented in clay vs. fermented in oak. We could see his point. Beautifully focussed and delicate fruit flavours.
The estate is also a restaurant, set in a former passionfruit cannery from the 1930’s. The food is local where possible, always seasonal, and matched nicely to the wines as you’d expect.
Join the mailing list and follow this place on social media. The music nights are epic, and there are plans to host movie nights and more.
Georgie Bass is like TV show Frasier – a spin-off series of your favourite show that actually works. All the charm and good humour of the older more established Flinders Hotel, but with some down-to-earth sophistication — provided in the case of the TV Show by English-girl-turned-love-interest Daphne. In the case of Georgie Bass, the interest comes from a produce-driven health conscious menu, a cooking school, and some epic secret dinners.
The produce is grown by the gardeners just down the road on the owner’s property, where perfect rows of beautiful brassicas were pushing up, along with radishes and other winter goodies. Come spring I can only imagine the spectacular display.
Dining is casual and fun. On sunny days, bean bags and outdoor tables among the kitchen herb garden are fun. The inside space is warm and has shelves of stuff made locally and by the team at the restaurant.
The cooking school is fortnightly at the moment, but the mailing list will let you know what’s coming up. Similarly for the epic secret dinners. We’ve not been to one yet – they sell out quickly, so keeping an eye on the social media is key to get in. Chef Michael Cole runs these at the drop of a hat when he finds something exciting in the ocean or his garden.
Jan Juc is off the highway, just a stones throw from Torquay. It’s a tiny hamlet, a reprieve from the summer madness that Torquay generates. Swell is in its second incarnation now, and after 12 years it’s almost fair to call it an institution.
The front of the cafe has local makers and producers on display and for sale, and there’s summer seating down the side on a neat little deck. The stool-high communal table is perfect for the one-person escapees who’ve just ducked out for some sanity on a busy day.
Dave the chef showed us the generosity of the dishes here – large servings of quality produce turned into simple and delicious dishes. He turns a few cheffy tricks with some of his presentation, but it’s really all about those simple flavours.
Oh – best juices and smoothies on the Great Ocean Road, for sure. Not just milk and fruit, these are the real deal.
One of the reasons you take a trip into regional areas is that warm fuzzy feeling you get from seeing where your food comes from. It’s a particularly warm and fuzzy feeling to buy it from the farm and cook it for yourself. Benton Rise Farm has a service from their website where you can order their box of veg or make up your own for your weekend away, pick it up from the farm on your way down, and have all you need to cook delicious food in wherever your self-contained accommodation is.
If I can push the “fuzzy” link a little further, the mushrooms grown at Benton Rise are a highlight. We were lucky enough to try them in a dish on the menu at Merricks General Wine Store. Flavour country right there.
The Saturday morning farmers markets at the property are awesome, and staged from a “Red Rattler” train carriage.