The staffing crisis facing our hospitality industry

Words: Della Vreeland
Images: Supplied

‘We’re at a bit of a loss at the moment.’ Daniel Greenwood says as he contemplates how his business is expected to move forward in the wake of the COVID pandemic. The hospitality industry seems to be facing a crisis of sorts, with cafes and restaurants the country-over desperately seeking chefs, wait staff and front-of-house workers – to no avail.

The head chef at Hurstbridge’s Restaurant St. Lawrence, Daniel says his already small team of three is on the hunt for another two staff members in order to optimise its service. And with his wife Emily (the restaurant’s pastry chef) currently expecting their first child, the hunt for some newbies is all the more pressing.

“We haven’t needed staff up until this point. Only now that my wife’s pregnant, we have a limited amount of time left and so we’ve been trying to find somebody to work for us,’ Daniel says. ‘It seems like post-COVID, it’s trickier than what it would’ve been otherwise.’

Daniel and Emily opened up the 25-seater Restaurant St. Lawrence in August 2019, only six months before COVID well and truly infiltrated Australia’s shores. Throughout the pandemic, they were able to make-do, showcasing their culinary finesse on the plate with a stunning rotating seasonal menu, takeaway offerings and an accompanying bakeshop. Both Daniel and Emily previously worked at the hatted restaurant Levantine Hill (as Sous Chef and Pastry Chef respectively) before deciding to make the move to Hurstbridge to start up a venture of their own.

‘We’ve both been in the industry a long time and have seen in the past that when businesses and restaurants are looking for staff, it’s relatively easy to find people who are keen and eager to work – even sometimes to do trials and internships or anything. Now it’s really the polar opposite. There’s nobody around at all.

‘It’s not ideal and I want to say there’s a lack of skilled workers more than anything else. It’s not that there’s nobody out there, there’s just nobody with relative industry experience, and nobody who wants to work in the industry.’

A decrease in skilled migration

According to the Restaurant and Catering Industry Association (RC&A) of Australia, the closure of international borders over the past two years meant that Australia missed out on an entire wave of skilled migrants.

‘These workers were critical to Australia’s hospitality sector and we’re hoping that now things are re-opening we can at least try to make up for lost-ground,’ says RC&A CEO Wes Lambert.

‘(Further), the ways that visas are processed in this country to bring in skilled workers from overseas is extremely slow, convoluted and expensive. People want to come to Australia to work and our venues want to bring in the very best. We just don’t think that’s happening right now.

‘It would be wrong to say that things were perfect even before the COVID-19 pandemic however, the situation that we find ourselves in now is far, far, worse obviously. Now that borders have reopened we hope to see an influx of people coming back to Australia or even for the first time. We really think that the government needs to take steps to encourage international workers to come to this country to work.’

These thoughts are echoed by owners of Ballarat’s laneway cafe Hydrant Food Hall Elise and Sam Rowe, who have also been struggling with staffing shortages and who have noted the direct correlation between border closures and the staffing crisis.

‘From what we have seen and experienced, the border closures within Australia and internationally, has meant that the travelling employee has been stationary,’ says Elise. ‘Hospitality and tourism is a fabulous industry for people to work as a casual while utilising time off to travel.

‘We have also seen many university courses transition to majority online study, which means the need for students to move to Ballarat has reduced in numbers. Again, hospitality is a suitable industry for students as a casual job to fit around the typical on-site class timetable. These students have not been arriving to town in the same numbers as they used to be. Venues in the Metro region are also feeling the pinch a bit. The larger population will be helpful in terms of the number of people looking for work, but many of the challenges that regional venues are facing are also true for metro too.’

The deeper issue

According to Elise, the industry as a whole has witnessed many experienced and qualified employees leave due to it not being able to provide a secure income yet demanding stringent work conditions – something that the COVID pandemic cast an unsettling spotlight on.

‘These two factors are not overly attractive for many people, and for those who had inklings for a new career restart, they have taken the opportunity to study online over the past couple of years and a new work life.’

A hospitality union Hospo Voices spokesperson said over the pandemic, workers were treated like a ‘shock absorber for changes in the business cycle, suddenly losing their shifts and hours from one day to the next’.

‘We must remember the real reason bosses can’t find workers –  trained, experienced workers have quit the industry in droves – is because they are fed up with wage theft and insecure work. Four out of five workers are casual in this industry – the highest rate of any industry,’ they said.

‘We are seeing some venues offer sign-on bonuses and other inducements, but the danger is workers will find the rug pulled from underneath them when competition for workers starts to ease off.

‘Our key piece of advice for hospo workers right now – use this shortage to demand secure employment.’

But Wes says such claims are not only wrong but entirely unhelpful when trying to revitalise a struggling industry.

‘The unions like to shine a light on example of wage theft, which is fair, but then go way too far in characterising this as an industry-wide problem that will 100% happen to anyone who even dares to take up a job in hospitality,’ he says. ‘We know this problem is decreasing and all workers should be getting their appropriate pay.

 ‘In terms of “insecure work”, you can walk down any street in any town or city in Australia and I guarantee you that nearly every restaurant and café that you see will have a sign in the window advertising full-time or part-time work.

 ‘It seems quite silly to me that the unions are so concerned about “insecure work” and yet demonise the one industry crying out for people to fill part-time and full-time roles.’

Education and reconceptualising hospitality

Elise says that moving forward, it’s crucial to think about the next generation of workers – educating and supporting them with sound advice about the industry and the career opportunities that it can provide.

She says as a community, society and government, it was important to showcase the value in the industry and not to underestimate its economic impact.

‘We also need to be teaching them about work ethic, persistence, responsibility, resilience, loyalty and teamwork,’ she says. ‘Hospitality is an industry of face-to-face, the enjoyment of people, and the stage of giving. We need to ensure that future generations are given these life skills.

‘The demand for quality food and coffee is increasing, and quality friendly service is an important part that comes along with that. It’s a creative industry full of design and colour, a science-based industry, an industry of numbers and formulas, an industry of events, an industry of local suppliers, an industry based on consumer behaviour, an industry that requires effective marketing, and of course an industry of mathematics and sales.’

Wes agrees that government and industry must work together to encourage more Australians to take up hospitality as a career as opposed to a transient, ‘in-between’ job.

‘Part of this comes with better engagement at schools, mentoring from experts and a changing of our culture,’ he says.

Working within their means

Until the situation improves, business owners are needing to work with what they have and make the most of what is indeed a trying situation for all those in the industry.

Even though lockdowns are a thing of the past, Hydrant Food Hall continues to have times where it needs to close up shop due to its staff needing to isolate – something eateries simply cannot afford in the wake of the pandemic.

‘Attempting to lift staff morale and engagement during times of uncertainty has had its challenges,’ Elise says. ‘We have noticed that people’s motivation to focus and actively work has been lower than previous years. There has been an element of long-term fatigue that everyone brings with them.

‘(But) now that the government restrictions have lifted, so too has morale and enjoyment at work. People are beginning to move about again, applications are arriving, and there are smiles. We have definitely had our moments of exhaustion and frustration during these times, but our belief in our business and our product, and genuine enjoyment for the venue, helped us to keep our eye on the future and do everything we can to ensure that the service our customers have grown to know and love, will be the thing to bring them back and so too will the staff and their workplace enjoyment.

‘The challenge now is having staff who can fill the roster to the demand of growing the business.’

For Daniel and Emily, the current challenge means capping their service to 25 so it remains manageable.

‘That’s what it will mean for a lot of other places,’ Daniel says. ‘Work within your means rather than trying to really push and trying to be busier.

‘The irony of it all is we wanted to open our place a bit closer to home and we wanted to cook for ourselves and do things on our own terms and that’s been taken away from us a bit.’

Teddy Picker launch The Garden in collaboration with Riot Wine

Downtown Werribee might not have been the first place that comes to mind when thinking of a lazy Sunday afternoon hangout, but one look at Teddy Picker’s new outdoor space, The Garden, and you’ll understand. Seated on the expansive deck under vibrant umbrellas, painted picnic tables and fun fake grass, it’s easy to picture yourself a world away from everything.

In late 2021, Teddy Picker’s owner, Jon Ford was looking to expand the young venue to truly take advantage of the riverside location. In a case of perfect timing, Riot Wine Co. from South Australia were also looking for a collaboration partner. Jon Ford explains – ‘We stumbled across Riot Wine Co. on social media and we were instantly drawn to the style as we felt that it was very similar to Teddy Picker. Once I experienced the product and discovered just how good it was, to me it was a no-brainer to reach out about a collaboration for The Garden space.’

Since 2016, McLaren Vale-based Riot Wine Co have been making wine their way – in aluminium cans or stainless-steel kegs. It’s all about delivering the best quality product in the most sustainable way possible. Aluminium is infinitely recyclable, while maintaining the wine’s quality through the exclusion of light and oxygen. Similarly, stainless steel kegs are an efficient way to serve and transport wine in bulk. Over its 30-year lifespan, one keg will save on 23,000 bottles from being dumped/recycled. This ethos was a natural fit for Jon Ford and Teddy Picker.

Sustainability is a core value for Teddy Picker. Throughout the business we do what we can where we can; it’s important to us that we are doing our part, and to be contributing to this huge issue. All of the suppliers that we work with have a similar mindset and I believe this is a key part of creating an overall better experience for customers.

The renovated space prides itself on welcoming a diverse mix of customers and has included a dedicated play area for families, as well as a turfed area for those bringing their fur-babies.

If you’re wondering about the name, it’s a nod to Jon Ford’s UK roots, the birthplace of the band Arctic Monkeys, who just happen to have a song of the same name. Mystery solved.

More importantly, what should you be eating ? Pizza – because it’s the platonic ideal dish to share with friends and just happens to pair perfectly with wine, courtesy of Riot Wine Co., of course. The menu, though, offers more than just pizza with plant-based, coeliac and other dietary requirements all happily catered for.

Maybe you’re not a wine drinker? No problem, there’s plenty of options for beer, cider and a ripping cocktail menu that hits all the right notes from the always-welcome espresso Martini to The Jungle Teddy with spiced rum, Aperol, and pineapple & lime juice – yes, please.

The Garden at Teddy Picker might just be a case of ‘build it and they will come’ – and it’s easy to see why.


THE DETAILS
WHAT: The Garden – Teddy Picker restaurant and bar
WHEN: Wednesday – Thursday 12pm – 10pm, Friday – Sunday 12pm – 11pm
WHERE: 5/116 Watton St, Werribee
MORE INFO: Teddy Picker Werribee

A discovery of the St Andrews village

Words by Della Vreeland

A one hour drive north-east of Melbourne, St Andrews is a small rural township that is characterised by its lush native bushlands and charming village aesthetic.

While its bustling weekly market acts as one of its major drawcards, the town is fast becoming known as an all-around hub of creativity, with a range of boutique businesses showcasing the versatility of talent and wonder inherent within. We give you a glimpse of exactly what this quaint community has to offer travellers with this specially curated itinerary.

Ballarat’s Underbar moves, Pencilmark Wine Room opens

Ballarat’s culinary pride and joy, the hatted restaurant that is Underbar (oon-de-bar), is set to move to a brand new wonder locale of its own.

Owned by Ballarat locals Chef Derek Boath and partner Lucy Taylor, the award-winning restaurant is moving to a purpose-built dining space located within the up-and-coming luxe accommodation offering Hotel Vera.

The Swedish adjective for divine, gorgeous, lovely, marvellous, and wonderful, Underbar will officially open its doors in spring and will continue to offer a totally unique dining experience to guests on Friday and Saturday evenings, with a tailored wine pairing to accompany its ever-evolving tasting menu.

According to Derek, the past five years has seen increasing numbers of visitors seek out the Underbar experience from out of town, particularly weekend visitors from Melbourne and regional Victoria.

‘With this trend in mind, we saw a perfect synergy in working with Martin Shew and David Cook-Doulton of Hotel Vera to offer a holistic culinary and luxury accommodation experience,’ he says.

The sleek new purpose-built restaurant space will be inspired by the colour palette of Ballarat and surrounds and will boast a beautiful private dining room seating up to 14 guests.

Situated on the site of a mid-1880s gold rush era premium medical building – Hotel Vera will provide guests with a personalised lifestyle experience to delight all senses, making for a getaway characterised by history, charm, warmth and poise. It too is set to open its doors in spring this year.

Coinciding with Underbar’s move, Derek and resident wine expert Anthony Schuurs will open up Pencilmark Wine Room in its wake – a relaxed and fun space to enjoy good tunes and fine nibbles, while drinking interesting and delicious wines.

Located in Underbar’s current premises, the Wine Room’s food offering will be curated by Derek and follow the Underbar ethos of sourcing high quality ingredients while keeping intervention low, with the team working with both local and not-so-local purveyors to keep the food simple and complement the wine room’s ever evolving wine list.


THE DETAILS

WHAT: Underbar and Pencilmark Wine Room
WHERE: Hotel Vera and 3 Doveton St N, Ballarat Central
WHEN: Spring 2022
FIND OUT MORE: underbar.com.au

The OHO Itinerary of Hurstbridge

A bit of a well-kept secret just outside of Melbourne is the quaint village of Hurstbridge. Most people will only have heard of it as it’s the end of the train line but believe us this small community is bursting with world-class restaurants, diverse shopfronts and heaps of walking and biking trails.

So jump on the train or take the scenic drive out to explore the foodie, art and cultural scene of this vibrant community.

We’ve even made it easy for you to get started with an itinerary of restaurants and storefronts but believe us you will find heaps of delightful places to visit.

Meet Ivy Joyce; a brand new wine bar on the Murray

Words by Richard Cornish 
Images supplied

There is a brand new wine bar on the Murray, serving perhaps the best porchetta in Australia. Ivy Joyce is a beautiful little casual eatery in the Murray River town of Barham. It is the brainchild of Lauren Mathers of Bundarra Berkshires and Cynthia Burbury, well known Murray Valley caterer.

Ivy and Joyce were the Christian names of Mathers’ and Burbury’s grandmothers. “We remember our grandmothers fondly through food,” says Lauren. “They were women who cooked dishes like haricot lamb chops, perfect Sunday roasts with Yorkshire pudding and homegrown apple and rhubarb pies,” she says.

Burbury adds, “We keep things simple and delicious, offering small plates to graze and a set weekend menu to show off one or two dishes featuring local produce,” she says adding, “plus the food we love from elsewhere.”

Set in a 100-year-old former hardware store with painted floorboards, and a bare brick wall featuring hundreds of different Australian spirits, Ivy Joyce opened over the 2022 Easter weekend.

The menu features beautifully simple dishes; the headline is Bundarra Berkshire porchetta, with crisp golden crackling wrapped around succulent herbed pork loin. Also, expect retro dishes, a nod to the grandmas, such as a tiger prawn cocktail, served in a glass dish with cos lettuce, diced celery, shallots, Cynthia’s seafood sauce finished with Yarra Valley salmon roe.

Look out for Spanish touches like chorizo croquettes and sardines. Open lunch and dinner come for a big feed of roast chook with burnt sage butter with a glass of pinot or a bowl of pork crackling and a craft beer.

To get to Barham, go to Echuca, turn left, and head downstream 100km along the Murray until you get to Koondrook. Drive over the historic Barham Koondrook Bridge, one of the oldest lift span bridges on the Murray River.


THE DETAILS
WHAT: Tasty new food and wine bar Ivy Joyce
WHERE: 33a Noorong St, Barham, NSW
WHEN: Fri-Sun 11am-late
MORE INFO: Ivy Joyce

St Huberts reopens as Hubert Estate after multi-million dollar development

Words by Jay Dillon

Locals of the Yarra Valley have been observing the slow rising of the ground from the Maroondah Highway for the last two years. It’s either a giant mole that’s dug its way from the UK or there’s a new cellar door on its way. 

The St Huberts vineyard was established in 1862 by Charles Hubert de Castella, contributing to the first wave of vine planting which began with Yering Station to the west. The estate built a huge reputation for high-quality cabernet wines, particularly in the late 1970s and 1980s. Through these years the estate passed through many hands, most recently; publicly listed winemakers and distributors Treasury Wines Estate.

Around 2016 the vineyard property was sold to entrepreneur Gerry Ryan, who was responsible for the $16 million redevelopment of Mitchelton Wines, Nagambie. Treasury Wines has clearly not been willing to give up the heritage wine label and instead will continue to own the St Huberts brand and rent back the newly developed property, renamed as Hubert Estate, from Gerry Ryan.

‘For visitors, it will be an fantastic proposition, as you go there and do a number of interesting things across the day. Rather than just a tasting at the cellar door’. Explains Tony Layton, Business Manager St Huberts.

The property’s soft launch today (March 31) will focus on the ‘mole mound’ centrepiece building which will house St Huberts Cellar door on the top floor and a wine retail shop called Notes. Here visitors will be able to access over seventy different labels from the Treasury Wines portfolio, as well as the ‘Notes’ brand of wines that targets emerging varietals and unorthodox winemaking techniques. The basement level opens as a gallery space featuring indigenous artists from Victoria and beyond.

Quarters at Hubert Estate restaurant will open on April 8, which is built around a fast-casual and high-quality menu. Expect pizza, pasta, burgers, salads and of course an extensive wine list. As the team finds their sea legs, the restaurant will open for five days for the first month.

It’s a massive investment into the Valley, with a function and event space called ‘Harriet’ and an eighty room hotel slated to be completed by the end of the year. There are other food and wine offerings to be added in the future, in addition to a high-end day spa.

Hubert Estate is shaping up to be a centrepiece of the Yarra Valley’s ‘golden triangle’, bringing something new whilst paying respects to the heritage of the site. One imagines Charles Hubert de Castella would approve.


THE DETAILS

WHAT: Hubert Estate
WHEN: Cellar door, retail store and gallery open today March 31. Quarters at Hubert Estate restaurant will open on April 8.
WHERE:3 St Huberts Rd, Coldstream
MORE INFO: Hubert Estate

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

Latin American cuisine is now cooking in the heart of East Gippsland

Words by Teyha Nicholls
Images Supplied

East Gippsland has never been known for its Latin American dining scene, but there’s a new restaurant setting out to change all that.

Arturo’s Latin Cuisine Restaurant is busting open the repertoire with authentic Peruvian, Argentinian and Colombian dishes for lunch and dinner. Charcoal-grilled meat plates and tapas with traditional spices have been flying out of the kitchen for one month now, something owner Mark Wheeldon couldn’t be happier about — both professionally and personally.

“I left [Gippsland] at 19 and returned at 54. I was sort of semi-retired when I saw this venue and contacted my friend, Arturo, who is a Peruvian chef. I said to him, “c’mon we’re going to start up a restaurant,” Mark explains.

Arturo, who emigrated from Peru six years ago, was cooking in the RACV City Club kitchen before the pandemic hit. But like many other venues, customer shortages during 2020 meant several staff were forced to find other work so Arturo found a job in a factory.  Fast forward two years and the duo are breaking new ground by building one of Gippsland’s finest Latin American restaurants.

We don’t call it a restaurant, we call it a venue. It’s somewhere people come to experience some nice food, to chat with friends. There’s a certain sort of ambience to it.

That ambience was designed by Mark’s niece, an interior designer with an intimate knowledge of what makes a venue sing. The team completely renovated what once was an uninspired 1960’s brick shopfront into a modern, glass-fronted restaurant with subtle homages to Latin America. The space feels bright yet warm, spacious yet cosy and, of course, the lake view is the hero.

“Arturo’s is all about helping out a friend, giving me something to do and also doing something unique in Paynesville. And that’s what we’ve done.”


THE DETAILS
WHAT: Arturo’s Latin Cuisine Restaurant
WHERE: 59 Esplanade, Paynesville
WHEN: Thursday – Sunday 10:30 am –9:00 pm
MORE INFO: Arturo’s Latin Cuisine Restaurant

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

Chae restaurant – Brunswick’s loss is Cockatoo’s gain

Words by Amanda Kennedy
Images Supplied

A glance at Chae’s Instagram will instantly seduce with images of photogenic produce bursting with life, handmade dumplings and all manner of fermenting treats. In one scene, whole cobs of corn are hanging from their husks. The corn silk destined for tea, the husk to ferment nuruk (a traditional Korean fermentation starter) and the kernels will be made into makgeolli (a milky, lightly sparkling wine). This ‘waste nothing’ attitude guides chef Jung Eun Chae’s approach to food.

After years working in some of Melbourne’s top restaurants, including Cutler & Co and Lûmé, it was a car accident that precipitated Chae’s move to open her own home-based micro restaurant in her Brunswick apartment. With a focus on fermentation, health and sustainability, she began to introduce a select dining public to the wonders of Korean cuisine miles beyond bibimbap and bulgogi.

Quickly, the six seats at her compact restaurant became as hard to get as toilet paper in a pandemic. The unique set-up allowed Chae to minimise her outgoings and focus on the quality of food and service over profitability. Finally outgrowing the premises, Chae and her partner decided to make the move to Cockatoo, an hour east of the city in October 2021.

‘This is our first time living in a house. From mowing the lawn to gutter cleaning, every day is a new learning curve. I was very surprised the power goes out quite frequently around here. I think we’ve experienced three to four power outages, the longest one being five days. We purchased a powerful, reliable generator and had a cutover switch installed so we can provide a seamless service in case of power outage.’

Power supply has not been the only hurdle they have faced in the quest to give their restaurant a new home.

It was a bumpy ride leading up to the registration of food business because there hadn’t been precedents, at least in our council. I had to show our past operations in the Brunswick apartment to convince this actually is a thing. Overall, they are very helpful and we are so glad we got there in the end.

Once they are able to finally throw open their doors, guests will be able to enjoy a five to six course Korean seasonal degustation meal to the soundtrack of the hills, birdsong at no extra charge. The exact menu will reflect seasonal foods inspired by trips to the market, embellished with house ferments, and the fundamentals her mother still sends from South Jeolla province in southern Korea.

Long-term plans include fermentation workshops. ‘Kimchi is widely known for its taste and health benefits. I thought it may be a good idea to share some of my tips on how to make authentic Kimchi. I definitely would like to create a space where I can share my knowledge with like-minded foodies and ferment enthusiasts.’

Plans are to open as soon as council permits are all squared away, so keep an eye on the website with reservation details to be found here. Meanwhile, we suggest you be inspired by a deep dive into the Chae Instagram account.


THE DETAILS

WHAT: Chae Restaurant
WHERE:
33 Mountain Road, Cockatoo
WHEN:
Saturdays & Sundays lunch at 1pm, dinner at 6pm
MORE INFO: chae.com.au

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

Miss Amelie Gourmet ticks all the boxes

Words by Amanda Kennedy
Images Supplied

Picture this –it’s a lazy Friday afternoon and you’ve knocked off early. You’ve snagged a prime spot for a little people-watching on the wide, shady balcony of Beechworth’s newest spot. Take your time sipping some local vino while you graze through a delicious selection of cheese and charcuterie. This is what it’s all about at Miss Amelie Gourmet, the third location from co-owners chef David Kapay and businessman Ken Little.

David Kapay began to make a name for himself locally when in 2016 he opened Miss Amelie restaurant in the historic former Wodonga railway station. The fine dining establishment serving modern European cuisine soon became a destination, along with Little Miss, its petit cocktail bar next door.

Fast forward to 2020 and the Covid-19 reality of hospitality, David saw a chance to share his love of good food beyond the hobbled business model of the restaurant.

I started making some pies at a mate’s bakery and before you knew it Miss Amelie Gourmet was created. We opened our Wodonga location then we opened up a retail outlet in Albury. This one (in Beechworth) is the next step up.

And what a step it is. Located on the corner of Ford and Camp streets in the centre of town, the 150-year building has been home to several pubs, a few cafes and even a fish and chip joint at one stage. David and business partner Ken worked closely with local trades to breathe new life back into the building which had been vacant for several years.

The result is a stunning two-level licensed café/restaurant that is set to become Beechworth’s most exciting food destination yet.

Looking for a weekend spot to spread out the paper whilst sipping an espresso? Check – coffee coming right up with beans from Albury roastery Platform 9 Coffee Roasters. Got a craving for freshly churned Italian-style gelato? Yep, what flavour would you like? Someone special got a birthday coming up? Choose from a pastry case piled high with all manner of tempting treats or order one of their spectacular celebration cakes. Can’t be bothered cooking but still want to eat well? Grab one of their take-home meals for you to simply heat and eat.

Whatever you do, just don’t miss out on the medal-winning pies that started this whole thing off. Baked fresh at their Wodonga headquarters, the crowd-pleasing pies are now stocked in all three of Miss Amelie Gourmet’s locations as well as more than a dozen regional outlets. With flavours like Thai Red Curry Duck, Tasmanian Scallop & King Salmon Chowder and their newest creation the BBB (Beef, Bacon & Bridge Road Brewers Pale Ale) good luck choosing your new favourite.


THE DETAILS

WHAT: Miss Amelie Gourmet
WHERE: 85 Ford St, Beechworth
WHEN: Mon to Thurs 7am – 4pm, Fri to Sat 7am – 7pm, Sunday 8am to 4pm
MORE INFO: missameliegourmet.com.au

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