The whimsical foodie-haven St Andrews Collective is now open

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Lovers of local produce (and cottagecore), prepare to be delighted. There’s a new fairy tale-esque provedore gracing the bustling township of St Andrews. It’s focus? All the interesting, unique products you won’t find anywhere else.

Perched on top of a grassy slope, overlooking the Queenstown Bushland Reserve, the newly minted St Andrews Collective has swung open its doors to locals and travellers alike, selling produce that’s equal parts delicious and delightful.

The storefront is curated and owned by St Andrews local Nicole Milella whose career in hospitality spans almost a decade. After several months of planning during the lockdown period, Milella has brought together a sumptuous selection of nibbles, dry goods and even handmade and vintage homewares to please even the most selective shopper – all from producers less than thirty minutes away.

Lining the wooden shelves are loose-leaf teas from the Yarra Valley Tea Co, artisan cheese courtesy of Jack Holman at Stone and Crow (vegan cheese included), rich preserves and cordials made by Spurrell Foraging, herbs and spices, olive oils and so much more. Milella has even curated her own cheese boards which can be purchased and happily eaten just outside, in a shady spot on the grass.

If you forgot to bring a picnic blanket, don’t worry, Milella has also got a selection of vintage picnic rugs and baskets for sale. There’s even dried native flowers and hand-thrown pottery ready for the picking if you fancy making a really Insta-worthy spread.

Of course, it wouldn’t be the perfect provedore without some kind of wine involved and this is where St Andrews Collective truly shines. Situated right next door is Punch Room Wines, a killer local cellar door, who have teamed up with the shop to create cheese and wine pairings. Guests can grab a cheese board, walk into the cellar door for a glass of red or white and enjoy everything St Andrews has on offer.

For now, St Andrews Collective is open on Saturdays only, but with tentative plans to open on Sundays as well. Occasional fresh produce courtesy of a local market gardener will be available, as well as unique fresh goods from Spurrell Foraging.

THE DETAILS
WHAT: St Andrews Collective
WHERE: 10 Scott Street, St Andrews
WHEN: Saturdays 9am-3pm
MORE INFO: St Andrews Collective


	

Bringing generations of farmland knowledge to the fore

Words by Della Vreeland
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Yarrawonga’s Vodusek family wants to create a special sort of culinary experience for its customers – one that is instilled with passion, sustainability and gratitude.

“We are passionate about the land, what we grow, harvest and create,” Ros Vodusek says.

We want to share and educate people about where their food comes from and be grateful to our fellow farmers.

With 35 years of experience as a chef, Ros is the frontwoman of Rich Glen – a farm that specialises in the production of olive-based products.

Managing the farm alongside her husband Daimien, and with help from her four children, she says the family brings a combined five generations of agricultural knowledge to the fore.

Rich Glen’s first olive trees were planted in 1998, with the first harvest taking place in 2003.

At first, the farm started selling bulk oil, but later took on a more viable business model which involved the manufacturing and selling of olive-oil products.

Ros and Daimien took over the Estate from Daimien’s parents in 2000 at which point they began selling olive oil from the back room of their Edwardian home.

Throughout the whole journey, the ethos of sustainability has underpinned the farm’s operations – from the implementation of water-efficient methods to the sourcing of sustainable raw materials and, more importantly, supporting other companies that share similar values.

“We are always looking at planting new crops to improve yield and improve the overall health of the soil,” Ros says.

“We are incredibly passionate about operating all aspects sustainably, from the agricultural side of the business to the manufacturing and distribution of our skin-care range.

“This allows the next generation coming up through the business to learn the importance of making smart, long-term decisions and forming a sustainable and environmentally friendly business model.”

The Rich Glen product range includes 150 olive-oil based food and skin-care products produced on the estate, as well as a variety of pantry staples such as meat rubs, dukkah, dressings, cordials and honey.

“Our Olive Oil is grown, harvested and pressed on our farm, so we believe we have the freshest and healthiest Extra Virgin Olive Oil (EVOO) possible,” Ros says.

“We love how versatile EVOO is, and we showcase that throughout our Nourish, Nurture and Radiance product range. It is simply the essential ingredient.

“We manufacture our entire range without the use of unnecessary artificial ingredients, additives or preservatives. Every ingredient on our nutritional panel is a single ingredient item that anyone could recognise.”

As well as producing their own olives, Rich Glen also manufactures its products on-site using ingredients, packaging and labels from Australian-made companies.

While Coronavirus presented a number of challenges for the Voduseks, namely the closing of their farmgate store and the loss of employees, Ros says it was also an opportunity for the business to reinvent itself and think more creatively about how to showcase Rich Glen’s premium offerings.

“Our journey here on the farm has been such a thrill. Every day is unique, challenging and simply creative,” Ros says.

“I love having the ability to wake up each day and do what I love, sharing this exciting journey with my husband and four kids.

“One of the most rewarding aspects of creating Rich Glen has been the ongoing positive feedback we receive each day. From a new customer discovering a new product and loving it, to a parent finally sourcing a natural skin-care product to use on their child’s eczema.

“We are always overwhelmed with the amount of people’s lives that we have the opportunity to influence each day positively.”


THE DETAILS:

WHAT: Rich Glen Olive Estate
WHERE: 734 Murray Valley Highway, Yarrawonga
OHO STORE: made.onehourout.com.au/collections/richglen
FIND OUT MORE: richglenoliveoil.com

OHO Markets – Autumn Collection 2021

As the air chills and slowly canopies across the landscape take on yellows and orange hues, it’s time to share our Autumn collection from the OHO Markets.

Whether you’re seeking a gift or just something to spoil yourself, you are sure to find something unique from our collective of regional makers and producers.

Don’t forget those all-important dates this season; Easter and Mother’s Day.

Happy Shopping.

The best of Gippsland produce is coming to Warragul

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West Gippsland is being placed on the culinary map thanks to Cheffield Provedore’s upcoming storefront.

 We’ve all heard of East Gippsland, South Gippsland and even good old North Gippsland – but rarely does one hear the words “West Gippsland”, even in culinary circles. And it’s surprising when you look at the sheer volume of farms in operation. But all that is about to change with the opening of Cheffields Provedore: your one-stop shop for all high-quality meat, milk and cheese produce from the west.

Operating for over twenty years as a wholesale food distributor for restaurants, cafes and hotels, Cheffields Provedore acts as the glue keeping Gippsland farmers together. At the helm is Andrew and his wife Kristy, two chefs-come-farmers with an unrivalled passion for the region. They say their love for Gippsland’s produce has inspired the shift into a retail environment.

“We’re passionate food people. We just love what we do and we’re lucky to live in the region we do,” Andrew says. “We’re excited to impart the knowledge we’ve gained over time [about the region] and share it with customers.”

The storefront will be selling the restaurant-quality Gippsland meat, professionally cut and ready to take home. There’ll be slices, sausages and burgers each prepared with unique String and Salt spice blends (no pre-mixed stuff here), alongside creamy Jersey milk from Caldermeade Farm, assorted cheeses from Maffra Cheese, wood-fired Scotch oven bread from Cannibal Creek Bakehouse and so much more.

For Andrew, connecting customers with farmers and vice versa is a part of what drives him. Where often the line of communication halts at the farmgate, at Cheffields Provedore, buyers can discover the history of their food, learn the names of those who cultivated it and relish in the story behind the taste. It’s a gratifying experience for the customer and gives the farmer the recognition they so deserve. Andrew calls it “better life produce”, and we can understand why.

Opening at the end of April from Monday to Friday, all this goodness will be served from Cheffields Provedore’s processing facility in Warragul, so easily accessible for city-dwellers. Expect to be served one of the long-standing staff members with plenty of West Gippsland stories to tell. You might even learn a recipe or two.

THE DETAILS
WHAT: Cheffields Provedore Store
WHERE: 24 Masterson Court, Warragul
WHEN: End of April, 2021
MORE INFO: Cheffields Provedore

 


	

Meet Soul Geelong, Newcomb’s newest cafe and gourmet grocer

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Artisan local produce, aromatic coffee and community spirit is flowing at Soul Geelong.

The Danish have a word for a mood of relaxation, indulgence, and wellness. They call it ‘hygge’ (you may have seen it in a Scandi architecture book), and though it has no direct translation in English, the word ‘cosy’ comes close.

If we had to describe Newcomb’s newest cafe and gourmet grocer Soul Geelong, we’d use hygge. The atmosphere of the place harks back to a simpler, cosier, more grounded time – when things were done slowly and intentionally, and items bought were designed to nourish and bring joy.

Created entirely by Geelong local Madelin Stone, Soul is all about sustainability and supporting local businesses. Around 95 per cent of all grocery items are sourced directly from Victorian producers, meaning you can discover the best of regional Victoria within the four freshly painted walls.

Shoppers can mosey about, picking up pantry items like extra virgin olive oil from Lighthouse, handmade pasta by Otway Pasta Company and a dozen fresh eggs from Caravan Eggs. For the fridge, there is full cream milk by Joneseys Dairy, camembert from Milawa Cheese, a range of delicious dips from Castlemaine dips, plus so much more.

Madelin has even created a range of her own products to indulge in. From sprays to rollers and bath salts, her collection is a perfect addition to the local craft scene and can be found in store.

As for the cafe side of things, the airy, light-filled space with a large communal table, fresh flowers and polished concrete floors make for a very hygge latte-sipping setting. Cartel Coffee Roasters beans are on rotation, as are Ket Baker sweet treats and pastries to complete the outfit. You’ll be feeling like a Scandinavian novel character as you sip a long black, watching passersby from the small window ledge outside the shop. It doesn’t get better than that.

THE DETAILS
WHAT: Soul Geelong
WHERE: 58 Charles Street, Newcomb
WHEN: Open Tuesday – Friday, 7am-3pm
MORE INFO: Soul Geelong


	

Mount Zero Olives Zero Waste Market is back this February

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If you’ve ever thought how arbitrary excess packaging is, or wanted to reduce your environmental footprint, then shopping zero waste is for you.

Of course, it’s usually a lot easier said than done, especially when you’re shopping for food – whether it’s pantry or fridge items. But the guys at Mount Zero Olives are a major leap in front of the crowd with their biannual Zero Waste Warehouse Market.

Coming to us this February 27th, the Zero Waste Market is offering up bulk purchases of their award-winning olives, olive oils, grains and pulses straight from the barrel. All you need to do is BYO vessel, whether it be a jar, Tupperware, bucket or produce bag and fill it up to your heart’s content.

All the fan-favourites are on offer, including Mount Zero’s range of naturally fermented olives, a selection of the finest Extra Virgin Olive Oils straight from the tank, plus limited seasonal EVOO blends. As for the pantry staples, there is locally grown quinoa, Persian red lentils, French-style green lentils, chickpeas and loads more to stock up on. Of course, the incredible, mineral-rich Pink Lake Salt from Dimboola is joining the party too.

In true Mount Zero fashion, the fun doesn’t end at the products. The quirky brand has teamed up with Miznon chef Afik Gal for a one-hour Hummus Masterclass compered by food writer Dani Valent. That part is ticketed, with limited space available, so be sure to get in quick smart to learn the ins and outs of the best dip in the world.

Plus, there are a few additional local makers tagging along for the ride; Sunshine Honey with honey sold by weight, eggs from the Nomadic Chooks at Tom’s Paddock and refills of eco-friendly, low-mile cleaning and body products from the Roving Refills team, to name a few.

It’s all happening at Mount Zero’ Sunshine West warehouse, so you don’t even need to drive to the Grampians to get your fix. Chuck the (sparkling clean) containers in the car and enjoy the greatness that is premium produce, sustainably sold.

THE DETAILS
WHAT: Mount Zero Olives Zero Waste Warehouse Market
WHERE: Mount Zero Warehouse, 6 Law Crt, Sunshine West
WHEN: Saturday 27 February, 9am-2pm
MORE INFO: Mount Zero Olives


	

Striking it lucky with a delicious golden ticket

Words by Della Vreeland
Photography by Christopher Puro

It’s a well accustomed moment. The moment the barista yells out your coffee order name, but doesn’t quite get it right.

For Jade Davidson, it was at this very moment, in a coffeehouse in New York, that she had her epiphany.

“When my husband Lachie and I were in New York travelling, we ordered coffees and they took our names,” Jade recalls.

“They then started yelling out “Lucky and James?!” After quite a while we realised they meant us.

“I thought – ‘hey that could be a strong name one day!’ I wrote it down in my phone and when I decided to go into business, I knew that was the name.”

Jade is Ballarat’s first chocolatier, having just launched her indulgent handmade chocolate venture Lucky + James in 2020.

“I’ve always had a strong love of chocolate, from when I was little sneaking extra Milo and Nutella, to when I was a grown-up travelling the world and visiting every chocolate shop I could find!” she says.

But it wasn’t until she was 21 and saw an advertisement for a chocolate apprentice that she decided to “take a chance” and turn her culinary love into a career.

Working 15 years as a chocolatier, Jade has spent over a decade at some of the most renowned Melbourne companies including Cacao Fine Chocolates, Koko Black and Monsieur Truffle.

After having her two girls, she took some time off before harnessing those years of craftsmanship, talent and passion into a business of her own.

I just wanted to make good, old-fashioned, delicious chocolate. No fussy flavours, just chocolate that people want to come back to again and again.

But making chocolate isn’t simply a pursuit of passion for Jade. It is a mindfulness regime.

“I love that making chocolate forces me to slow down and be patient.

“If you rush chocolate it won’t cooperate. I suppose it’s my form of mindfulness practise. I missed it terribly when I wasn’t doing it.”

Jade and her hubby first moved to Ballarat from Melbourne two and a half years ago.

Having always wanted to open her own chocolate business, the move to Ballarat made Jade realise the potential inherent within herself and her newfound community.

“After moving here, I quickly noticed how kind and incredibly supportive Ballarat was to local business,” Jade says.

“I knew I had to move quickly if I wanted to be the first chocolatier in Ballarat, and after the slight delay of a second baby, here we are!”

Lucky + James boasts a range of simple yet decadent flavours including fruit and nut, honeycomb, rocky road, cinnamon pecan crunch and cookies and cream.

With its signature gold and blue packaging, unwrapping your chocolate is truly like discovering your own lucky golden ticket – a ticket to cocoa heaven.

Using chocolate from Felchlin, a premium couverture from Switzerland, Jade’s products feature inclusions that are sourced locally (produced in Australia and overseas), with the exception of the honeycomb and cookie which she makes herself.

Transforming her own home kitchen into the Lucky + James factory, Jade says producing chocolate while maintaining the work-mum-life balance can be quite the challenge.

“I do a lot of my production during nap time and at night when the girls are asleep as my three-year-old always wants to help me,” she says.

“It’s pretty special to be able to do this around my kids though. I do wonder whether they will look back and appreciate having a mum who made chocolate at home while they grew up.”


THE DETAILS

WHO: Lucky + James Handmade Chocolate
FIND OUT MORE: luckyandjames.com.au


	

A new local-produce grocer has opened on the Bellarine

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You know the feeling when you walk into a grocery store and every brand you see is locally made, artisan and showcases the best of the region? Yeah… neither do we. But as of this week, we will! Move aside “supermarkets”, there’s a new food haven on the block.

Meet Wallington’s Local Pantry, the Bellarine’s newest and coolest grocer that stocks – you guessed it – entirely local produce all under one roof. The aisles are stacked and baskets are full of fresh fruit and vegetables, spices, sauces, kitchen staples and so much more.

Located fifteen minutes from the heart of Geelong, the new venture is launched by the well-known landscape and gardening supplier Wallington WRG. The crew, headed up by Heath and Rory, have been servicing Geelong for years now with an unrivalled passion for the community. And when COVID-19 hit, that passion alchemised into action.

“2020 has been a challenging year, but as a bigger business in the community, we felt it was our responsibility to help and support the smaller producers who would not have the resources that Wallington’s WRG does.”

So with a lot of hard work and a big team effort, Wallington’s Local Pantry was born. The agenda? Support local makers by getting their products accessible to the wider public, and service the community with a beautiful space to discover delicious products. It’s a win for makers and a win for shoppers.

Familiar faces like the Bellarine Brownie Company, Otway Pasta Company, Eddy’s Fresh Fruit and Veg and East Geelong Butchers all line the shelves, while a few newbies make a star appearance. We hear coffee beans from 131 Coffee Roasters and spices from Wwhat Sprinkle to Season are especially tasty.

Whether it’s time for your weekly shop, or you just fancy a peruse through the region’s finest produce, there’s no better place to be than Wallington’s Local Pantry.

THE DETAILS
WHAT: Wallington’s Local Pantry
WHERE: 370 Grubbs Road, Wallington
WHEN: Open now
MORE INFO: Wallington’s Local Pantry


	

Mount Zero Olives is hosting a disco drive-thru market

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In what can only be described as a soulful combination, Mount Zero Olives are bringing us a warehouse market slash roller disco this Saturday 28th November.

You would be forgiven for not quite knowing what that looks like. Allow us to explain. Located at their Warehouse Shop in Sunshine West, all of the Mount Zero Olive’s much-loved produce (and a few special guests) will be available to pick up via contactless drive thru, with the help of groovy people in roller-skates. Yes, you read that correctly.

Initially a reincarnation of their quarterly Warehouse Market, the drive-thru market delighted customers back in May with its playful approach to COVID-safe bargain shopping. So the team have decided to give it another go, with all the bells and whistles shoppers loved.

The roller-disco legends Skate Odyssey are on ground, putting your purchases in the boot and DJ Chris Gill (Triple R, Northside Records) is spinning the disco and funk tracks. All you have to do is pre-order online via Mount Zero Olive’s website and head on down with a boogie in your heart.

Aside from the favourites from Mount Zero Olives, a few other star-producers from Victoria are making an appearance, too. Meredith Dairy will be there selling their products at market price, including the incredible 2kg of Marinated Goats Cheese for $50. While there are Christmas Puddings by hospitality social enterprise Streat, handmade miso by Koji & Co and small goods from Farce – just to name a few. We even hear the Mount Zero Hampers are 10% off and make for a very snazzy Christmas present.

Whether you’re after some gourmet goodies or are just an avid-disco fan/car seat dancer, the last Mount Zero Olive market of the year is set to be one cracking occasion.

THE DETAILS
WHAT:
Mount Zero Olives drive-thru warehouse market
WHERE:
6 Law Court, Sunshine West
WHEN:
Saturday 28th November, 9am-2pm
MORE INFO:
Mount Zero Olives


	

Say cheese! Long Paddock Cheese shop opens up in Castlemaine

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If there’s one thing we love at One Hour Out more than anything else, it’s cheese. Parmesan, dofenoir, manchego… whatever the shape, style or make, we are here for it. And the good news is, the folks at ‘Long Paddock Cheese’ are here for us, too.

Popping up this week at The Mill in Castlemaine, ‘Long Paddock Cheese’ is offering fresh, artisan cows-milk cheese for all the cheese tragics out there. Oh and milk, yogurt and cream will be added to the menu soon, making it your one-stop-shop for all things dairy.

Lovingly crafted by French cheesemakers Ivan and Julie Larcher, each block, wedge and wheel has been perfected after months of practice at their soon-to-launch “cheese university”. Meaning not only are they honing their skills for our cheesy indulgence, but also for our cheesy education.

In what will be a world first, the crew are set to open a privately funded artisan cheesemaking school, aptly titled ‘The Cheese School’ come January. Under the guidance of the Larcher’s, regular folks and professionals alike can learn the practical and theoretical aspects of cheesemaking. Students will leave with a newfound appreciation for the dairy delights, as well as (you guessed it) their very own cheese.

The team, headed up by director Alison Lansley, hope to tackle the mass-produced cheddar monopoly currently at play in the Australian market and bring back the love of locally crafted fromage. Certainly, sharing the knowledge of good cheese can only be a good thing for both the industry and our taste buds. 

Course guidelines and timetables are set to be released very soon, but for now you can do your research over at the Long Paddock Cheese shop. Buy a couple of blocks, taste a couple more, and you’ll be floating off to cheesy heaven. We’ll see you there.

THE DETAILS
WHAT: Long Paddock Cheese opening
WHERE: The Mill, Castlemaine – 1/9 Walker Street
WHEN: Now
MORE INFO: The Cheese School