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How Bendigo plans to ignite your senses this wintertime
Words by Della Vreeland Images Supplied
Australia’s first (and only) UNESCO Creative City and Region of Gastronomy is taking things up a notch this wintertime with its magical Ignite Festival.
With a sprinkle of razzle and a whole bunch of dazzle, the city will be transformed into a centre of vibrant activity where spirit and imagination abound!
Featuring a plethora of food and drink events, masterclasses and retreats, art and cultural soirees, markets and music festivals, there is an experience set to indulge all.
Here are some of the ways Ignite is set to sparkle your senses this winter season.
See the magic unfold
There is an abundance of performance and culturally instilled events taking place during Ignite, making up the core of the festival program.
The Awaken event will illuminate Rosalind Park, and the Mary Quant Fashion Revolutionary exhibition will continue at the Bendigo Art Gallery (with an accompanying 60s Quant Up Late event).
Taste and smell the fine fare
As a UNESCO City of Gastronomy, you know you’re in for a real (culinary) treat no matter when you visit Bendigo. But come time for the Ignite Festival, and the city’s cafes, restaurants and bars put their best foot forward with a whole series of specially-curated events showcasing the best in local food and drink.
Enjoy a high tea in style, sit down for a Bastille Day feast, experience a Spanish Christmas in July, devour regional fare at the launch of Bendigo’s newest foodie neighbourhood Lyttle Eat Street, get your meat fix at the Slow Smokin’ Saturdays, share a night of wonder and wine under the stars with the Astronomical Society of Victoria, and savour a whole lot of other dinners, lunches and brunches in regional Victoria’s leading food destination.
Proud Dja Dja Wurrung, Latje Latje and Wotjabulluk woman Raylene Harradine will also be hosting a 6Seasons Dinner along with chef Gina Triolo from Bendigo’s Hoo-gah Cafe. The special degustation-styled event will feature six courses, each focussed on the six Aboriginal annual seasons of Birak, Bunuru, Djeran, Makuru, Djilba and Kambarang.
Hear the tunes and tales
Another sure way to warm up during the chilly months is with some sweet melodies and stories – blues on the Victorian Goldfields Railway train or live at Castlemaine’s Taproom, a two-day festival of Americana bands at Shiraz Republic or a session of storytelling about People and Country at the Ulumbarra Theatre.
Feel the warmth as your hands make and create
The festival program has all the hands-on folk covered too, with workshops and masterclasses that will ignite a passion for cooking, creating, cheesemaking and croissant-ing (don’t mind our love for alliteration).
Take up cheesemaking sessions with resident French makers at Long Paddock Cheese, learn the art of croissant making from a Michelin-trained pastry chef, enrol in a cooking class or two, enjoy a one-day mosaic workshop, or try your hand at writing at the Hidden Writer retreats.
Once you’re done making, you can also head to one of the different markets and find some handmade goodness for yourself – nicely rounding off your Ignite experience.
Now there’s a delight for the senses.
THE DETAILS:
WHAT: Ignite Bendigo
WHEN: 1st June – 31st August
FIND OUT MORE: bendigoregion.com.au/explore-bendigo/ignite-bendigo
Vintage at Crittenden Estate
An intimate French bistro about to open on Geelong’s waterfront? Bien sur!
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Geelong may seem like an odd place for a modern French bistro, but not for chef Matt Podbury and his team. The city’s bustling waterfront is about to welcome the intimate La Cachette (which translates as hideaway) to its cache of restaurants.
You may have caught some of Matt’s cooking at Captain Moonlite (Anglesea) in pre-Covid times, or at the Michelin-starred Lyle’s in London if lucky enough to travel. Whatever the case, La Cachette will blend the chef’s impressive kitchen skills with fabulous local produce to create an approachable and ever-evolving menu.
We have the privilege of working with smaller farms and producers and taking smaller quantities of stuff; when it’s gone it’s gone – we move onto the next thing.
The fixed-price approach ($85 or $105 a head) presents a tight, cohesive menu of locally sourced, highly seasonal options with the flexibility to cater to dietary preferences. For a chef that clearly subscribes to the philosophy that food is not just about what we put in our mouths, the wine list also lays bare Matt’s passion for artisan producers.
‘It’s leaning towards mostly French and Victorian with a few splashes of other pieces in there. We’re trying to tell the story of winemakers we’ve met over the years, especially in France. You would probably say the wine list is natural wine learning. We’ve got a lot of accessible stuff by the glass – some really expressive, unconventional wines to challenge and some to offer new experiences. There’s something for everyone I hope.’
You won’t be surprised to discover the attention to detail extends to the finest French steak knives as well as sustainably sourced timber for the bar and table tops. Opening on Friday, June 11th, just in time for Queen’s Birthday long weekend, it can’t come soon enough.
THE DETAILS:
WHAT: La Cachette Bistro
WHERE: Steam Packet Pl, Geelong
WHEN: Lunch from 12pm Friday – Monday
Dinner from 5:30pm Thursday – Sunday
MORE INFO: La Cachette
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.
Breweries, bars and distilleries of Ballarat
Words by Amanda Kennedy Images Supplied
It’s no surprise that Ballarat’s long association with brewing and distilling began with the Gold Rush. With water often being undrinkable on the goldfields, beer was an obvious alternative. This legacy can be seen today in a city whose university offers a two-year course in brewing.
Ballarat boasts plenty of spots to sample locally made beverages but to taste what the region really has to offer head to one of the following.
Aunty Jacks
The moment you ask around about craft beer in Ballarat Aunty Jacks comes up time and again. Although a relative newcomer, it has fast become a go-to for all things craft beer. Whether you stay for a meal, grab a tasting paddle and listen to some live music or join in on the regular beer education classes, Aunty Jacks has it covered.
But the real stand-out has to be drinking a cold one only metres from where it’s made; it doesn’t come any fresher than that.
Check out their offerings here
Cubby Haus Brewing
It was an obsession with real ale that led Cubby Haus founders to design and build themselves a brewery, as you do. Five years on, they’ve developed a strong following. With eight core beers and plenty of single batch experiments, there’s something for everyone from a refreshing pilsner or an English IPA through to darker treats like their Oatmeal Stout.
Dollar Bill Brewing
They say good things come to those who wait. This just about sums up Dollar Bill’s approach to fermentation. Beers (as well as ciders and meads) are given plenty of time in French oak barrels to reach their peak. It’s this exacted barrel-ageing process along with a mastery of wild fermentation that has cemented the brewery’s reputation amongst craft beer nerds.
Each seasonal release of the Parlay beer is eagerly anticipated by the brewery’s legion of loyal fans. Though the sour, complex flavours can be challenging at first, patience and persistence is rewarded.
Red Duck Beer
In 2005 Scott and Vanessa Wilson-Browne started out with a simple plan – to make good beer that is good for you. Showcasing their commitment to natural ingredients and processes, their recent coffee and chocolate dark beer uses grain, coffee beans and cocoa sourced from local Ballarat producers.
Getting together with some friends? The obvious choice has to be the Quack Pack with 24 cans so you can experience the full Red Duck treatment.
Kilderkin Distillery
Scott Wilson-Browne (yes, the same Scott from Red Duck) and Chris Pratt initially bonded over craft beer but it was a shared interest in distilling that led them to establish Kilderkin Distillery in 2016.
Though their whisky is yet to hit the market, there are six different gins to tempt your tastebuds. The Original Larrikin Gin with its blend of Australian botanicals is a natural starting off point to explore the range.
Although the distillery is presently between cellar door locations, you can still find Larrikin Gin through local outlets as well as via their online store.
Keep up to date with all the goings-on here
O’Brien Beer
A diagnosis of coeliac disease didn’t dampen John O’Brien’s passion for beer. Swapping out the usual grain bill of barley and wheat for sorghum and millet was just the beginning. It took several years of innovation in both the brewing process and equipment but his effort paid off in spades.
Since launching the first commercial beer in 2005, O’Brien Beer has snagged over 40 international awards. And you don’t have to be gluten-free to enjoy it.
Order online or visit Hop Temple
An award-winning chef. A shared feast of local produce. Meet Vera at Glenbosch Estate
Word by Richard Cornish Images by Georgie James Photography
The famed food and wine destination of Beechworth has another feather in its cap with the opening last week of Vera at Glenbosch Estate.
On the road from Wangaratta to Beechworth, on the former site of Amulet Wines, is this modern cellar door and distillery. It is also now the home of Vera dining room and the new kitchen of award-winning chef Douglas Elder. After a few years cooking in France, he’s back in Victoria’s North East to open this new produce-driven diner. Elder was given his first Age Good Food Guide Hat at Villa Gusto in 2003, more at Wardens in Beechworth, and another at Brown Brothers.
The 100 seat dining room, with bare wooden tables set with good stemware and pre-loved antique crockery, overlooks Glenbosch’s vineyards and hills beyond. The room, the staff, and the menu express the joy and the love of the region embraced by business owners Tim Witherow and Sally Wright from the Good Pub Group. They have given chef Douglas Elder free rein to collect and collate the best regional produce the season offers and serve it on the retro plates, letting the produce do the talking.
After choosing a gin-based cocktail from the Glenbosch Gin cocktail list, dive into the $65 seven savoury plate set menu that changes every week. “I am starting with what comes through the kitchen door and writing the menu from what the growers are bringing in,” says Elder.
Recent dishes have included cured salmon and gin pickled cucumber, followed by Milawa chicken terrine with du puy lentils and a mustard dressing. Last week there were black figs sitting on parmesan custard drizzled with sweet and sour honey and rosemary dressing. The only thing on the menu that stays the same is the invitation from Witherow and Wright, which reads, “Our menu is a shared ‘feast style’ celebration created with the best local produce and designed to get your fingers sticky and dribble down your chin.”
Leave room for dessert. Bon appétit.
THE DETAILS
WHAT: Vera at Glenbosch Estate
WHERE: 1036 Wangaratta-Beechworth Rd, Everton
WHEN: Friday – Monday 12 pm – 3 pm
MORE INFO: Vera Restaurant
Kadota is Daylesford’s new dazzling, modern Japanese restaurant
Images via Kadota
Daylesford has long been the home of relaxation, restoration and sumptuousness; whether you’re experiencing a soak at the hot springs or meandering through the antiquated main street. And now there’s a new restaurant taking subtle indulgence to new heights. It’s called Kadota and it may just be one of the finest places to discover Japanese cuisine.
The restaurant is the love child of Aaron Schembri and Risa Kadota (whom the restaurant is aptly named after), who met while working for some of Japan’s best restaurants. With years of hospitality experience behind them, the pair decided to share their love of captivating food and drink from Risa’s hometown of Okayama to Aaron’s hometown of Daylesford.
Boasting incredible dishes like Shio koji braised free-range pork dumplings and scallop ceviche, the menu is crafted using the highest quality seasonal, local ingredients – including herbs and vegetables from their own garden. Their chefs use both traditional and modern Japanese cooking techniques to serve meals that could just as easily be called art. We’ve got our eye on the roasted barley and white chocolate cream dessert with local plums and crystallised seaweed.
All this deliciousness is served up in Kadota’s warm, uncluttered dining space where you’ll find an open fire roaring during the cooler months. The word on the street is the service is unparalleled, with waiters acting more like subtle menu consultants who expertly guide your dining and drinking experience. This one is not to be missed.
THE DETAILS
WHAT: Kadota Restaurant
WHERE: 1 Camp Street, Daylesford
WHEN: Open Thursday – Monday 5:30pm until 10pm
MORE INFO: Kadota
La Cantina is the newest Italian restaurant to grace the Great Ocean Road
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We may not expect to discover the best of Italy during a road trip along the Surf Coast, but there’s a new haunt offering just that: La Cantina.
Just last month, the newly minted farmhouse restaurant swung open its doors to locals longing to taste simple, elegant Italian cuisine. And the word on the street is, La Cantina does not disappoint.
The newest addition to the social enterprise and regenerative agriculture farm Common Ground Project, the restaurant has a simple, seasonal approach to Italian cooking. The menu is structured around produce grown on their farm, with other ingredients sourced from the Surf Coast and Otways.
Bringing this vision to life is Glenn Laurie and Lolo Hanser. Both experienced restaurateurs, the husband and wife team ran Heidleberg’s popular Little Black Pig & Sons for five years after meeting at the prestigious River Cafe in London. They recently swapped the city for the coast and are determined to showcase the best of regional Victoria.
Home-style cooking is the touchstone of their menu. Each week, depending on produce availability and seasonal trends, a new assortment of delicious meals are whipped up by Laurie and his team of chefs. Think handmade pastas with Crystal Bay prawns, grilled marinated leg of lamb, made-to-order risotto with farm tomato and parmesan. If the sustainable approach to cooking doesn’t do it for you, then the flavours certainly will.
It’s been two years of preparation by the Common Ground Project, who say they are delighted to welcome La Cantina’s fare to the region. After rigorous soil preparation, plus building the farm structure, to finally be able to share their efforts while maintaining their commitment to regenerative farming is a dream come true.
Guests are encouraged to wander through the farm between courses and discover more about both where their dishes came from, as well as the important, community-driven work Common Ground Project does. Delicious food with an ethical source? That’s a chef’s kiss from us.
THE DETAILS
WHAT: La Cantina
WHERE: 675 Anglesea Road, Freshwater Creek
WHEN: Lunch: Thurs-Sun 12pm-3pm, Dinner: Fri-Sat 6pm-9pm
MORE INFO: La Cantina
Geelong has a new pho haven: Pholklore
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Pho: it may be confusing to pronounce, but there’s nothing confusing about the taste. It’s straight up deliciousness. Whether you’re a vegetarian, vegan or carnivore, there’s always a bowl to delight your senses. Well now Geelong has got its very own pho stomping ground. Pholklore has swung open the doors on Pakington Street and prepare to be amazed.
After four hugely successful years operating on the breezy coast of Torquay, Pholklore has made the jump to the big smoke and we’re so here for it. Not to be confused with Taylor Swift’s classic acoustic album Folklore, this Vietnamese eatery is dishing up your all-time faves: hearty bowls of pho, fresh salads and rice paper rolls – and none of it is contrived.
Located on the corner of Pakington Street and Gordon Avenue in a former playground business, the new digs are as slinky and welcoming as the original. There’s space for 130 patrons in cobalt shipping containers and on wide open Astroturf, plus plenty of communal outdoor dining tables, loads of greenery and a couple of hanging lanterns to top it all off.
The menu stars all the fan-favourites from Torquay, namely the Pho Bo – a rare beef and brisket rice noodle soup that is as good for the soul as the stomach and the Bun Cha – a winning dish with chargrilled pork patties. For smaller bites, there are vermicelli noodle salads, rice paper rolls, hand-rolled spring rolls and plenty more to choose from.
Drinks are all winners too, with a lush mix of Vietnamese beer, wine and soft drinks, as well as pho-inspired cocktails. The Mei-Ling Lychee Martini will get your night going with it’s delicious combo of vodka, lychee liqueur and fresh lime. Clearly, the invention and attention to detail here is never amiss.
Here’s to Pholklore as it continues on its path to west-coast pho-domination. We’ll see you there.
THE DETAILS
WHAT: Pholklore, Geelong
WHERE: 238 Pakington Street, Geelong West
WHEN: Mon-Sun, 12-9pm
MORE INFO: Pholklore
