Archives

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.

Opa Greek Restaurant arrives in Echuca

Words and images: Richard Cornish

Opa is a Greek word that defies literal translation. But it’s the word you use when you smash a plate at a Greek wedding; you cry ‘opa’. When you pop a cork on bubbles, accidentally drop a glass, you say ‘opa’! It is a beautiful expression that defines the unexpected pleasures and the little surprises that make life.

Opa Echuca is a Greek restaurant that itself is a serendipitous find. Although it opened shortly before Christmas, it is only in the past few weeks that owner Nick Raftellis feels that his new venture has hit its straps. The long-time fishmonger and fish and chip shop owner is a well-known figure in this part of the world, but his foray into cooking and serving a Greek taverna-style menu is new to him. “I am a cook, not a chef,” says Nick. “I have my trained chef Yogesh Rawat to run the kitchen professionally and finish the dishes,” he says. Yogesh, previously working with Stokehouse in St Kilda, loves the simple honesty of Greek food. “It is about fresh ingredients cooked simply. Sometimes less is more.”

Nick runs the grill cooking fine, young lamb cutlets to have a golden exterior and juicy pink interior. Served with baked potato redolent of lemon and oregano, it speaks of the beautiful honesty of the food here. South Australian octopus is grilled over charcoal, as is all meats and seafood (Nick says he has never cooked over gas flame in his life) is super succulent and served with a tangy, rich puree of fava beans with Greek capers and pickled shallot. Also, expect hortokeftedes, fried spinach patties crisp outside and creamy inside served with dill rich tzatziki.

The action happens in a historic mid 19th century double storied building, the lead lighting in the front windows spelling out ‘chemist’ and ‘druggist’. The interiors have been painted deep grey-blue with white trim – the colours of Greece without being stereotypical. Classical statuary sits on mantels around the dining rooms; a neon sign illuminates the words It’s All Greek To Me. Paper on linen on square tables, good stemware and comfortable white wooden chairs make for relaxed dining. The staff are enthusiastic, and Nick plays mein host after the grilling is finished.

Opa is fun and embraces a Greek taverna’s casual atmosphere whilst offering a more polished menu and service. The food is excellent, and as Nick and his team gain strength and confidence in the kitchen, he promises the menu will expand.

THE DETAILS
WHAT: Opa
WHERE: 554 High St, Echuca
WHEN: Tue-Sat 5pm-9pm
MORE INFO: opaechuca.com

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.