Yabby Lake

You might know Yabby Lake for its wines. The wines from winemaker Tom Carson are exquisite, and the subject of many a wine review containing rapturous hyperbole. The 2014 pinot noir quite famously won the Jimmy Watson Trophy – Australia’s most prestigious wine gong. It was the first pinot noir to do so.

The cellar door is a welcome breath of casual air, despite the lofty reputation of the wines. It’s a nice place to stand and taste a few of the award-winning wines while staring at either the sculpture collection, the view across the vineyards, or that Jimmy Watson Trophy in the cabinet. Take a little time to try the single block wines if you have the opportunity – they are a stunning lesson in terroir*.

The tasting is a lovely prelude to a long lunch. The menu is casual but sophisticated, the plates generous but refined.

There are few better ways to spend an afternoon than sitting in front of a view drinking some of Australia’s best wines, eating good food, and pondering the artworks. The Kirby family are well known patrons of the arts in Australia, and the collection at Yabby Lake is significant.

The attention to detail extends right to the end (or the beginning, depending on your preference) with expertly made Market Lane coffee.

* a French term which roughly translates as ‘the influence of all things local to a place upon the end product’.

Foxey’s Hangout

Here at OHO, we don’t like to play favourites or single out any particular experience. Foxey’s Hangout at Red Hill is our favourite, and a singularly fabulous experience. Hey – rules are made to be broken, right?

Owner Tony says that he ‘didn’t come here to run a restaurant’, and it follows that the combination of cellar door and food service is fun and unique. It’s compact and casual, and the menu is an exercise in minimalist attention to detail. It’s a bit like great minimalist architecture: if you’re going to put up super-simple dishes, they have to be precise and perfect. Tick. The quail, for instance, is simple pan-fried legs, made for picking up and sucking the meat off the bones. They are cooked to perfection, unsullied by technique, and addictively delicious.

Tony is rigid and focussed in his approach to Foxey’s Hangout. You can’t book a group, he doesn’t do events. It’s for casual dropping in and hanging out, and it’s all the better for this simplicity.

Foxey’s Hangout wines continue this focussed approach. Nothing is rushed. You can learn this at one of their sparkling wine–making workshops. The DIY approach to things like bottling means that it can take time to get the job done, but Tony’s not worried. It’s a ‘nicer time’ than running about madly for a day with an industrial portable bottling line contractor. But let’s face it, we don’t really care about the bottling. We care about what’s in the bottle. Sauvignon blanc drinkers will love the pinot gris. Anyone will love the Kentucky pinot noir.

Chateau Tahbilk

The area around Tahbilk, just outside Nagambie in Central Victoria, is a unique little pocket of land almost surrounded by the Goulburn River and eight kilometres of permanent backwaters and creeks. The Purbrick family first planted vines here in 1860, and some of those vines are still producing fruit for their ‘1860’ shiraz today.  The location adjacent to so much water has enough impact on the climate that the grape-growing creates flavours unique to the region. The French would name this little area for its own ‘appellation’, as a result.

Tahbilk’s historic winery and cellar door is an experience in itself. The ancient oak fermenters in the cellar door are not just for show. This is a working winery, using equipment that in some cases is over a hundred years old.

The restaurant on site is modern by comparison, and the food equally so. It’s a menu of sure-fire winners and crowd pleasers. Who can say no to the perfect pork belly or luscious little lumps of slow-cooked beef, pulled, pressed, crumbed and deep-fried. Ooh la la. A 2014 shiraz from the Estate was a sublime pairing with the beef.

Definitely take the short detour off the highway near Nagambie, and drop in for lunch and a lesson in the history of winemaking. Don’t forget to spend some time walking around the pristine wetlands at Tahbilk. There’s eight kilometres of waterfront, and a boat tour that’s totally worth the time. Tahbilk has a commitment to sustainability and carbon neutrality that is leading the way for the wine industry.

Alexandra Hotel

The Alex Hotel is one of those iconic country pubs that you pass on a trip as you slow to 50kph through a small town, and wonder ‘Should I have stopped there for lunch?’

Yes, you should have.

The hotel is a grand old white building which has established a bit of a reputation under successive owners – fun in the evenings if you’re staying nearby, and a solid option for breakfast or lunch if you’re passing. The new owners have introduced a clever take on old-fashioned pub dishes like fish and chips, with the welcome addition of crispy capers and a twist on the choice of  fish.

The owners have pedigree in running hospitality businesses, and it shows. They’ve been quick to step the menu and wine list up a notch, and the range of their own farm-gate produce on sale looks inviting.

Worth the stopover.

Piper St Food Co.

One of the best things about touring regional areas is finding random food places that make you smile. Piper St Food Co. is one of those places. It’s a little providore just off Piper St in Kyneton with the kind of local produce your dreamy-eyed Insta-loving self imagines they will find when they visit the country.

Inspired by a picnic in Paris in 1999, owners Damian and Dee have worked hard to give you everything you need for that perfect afternoon in the sun on a blanket somewhere picturesque. They certainly are passionate about their ferments, preserves, curing, and small goods. The quality really shows just how passionate they are.

On top of the produce, you can learn to make all manner of amazingness at their cooking classes and workshops. Picture an afternoon making sausages, a few hours making fresh pasta or fermented foods, or an entire weekend on a whole-pig class where you’ll make cured meats, hams, sausages, and terrines.

One of the coolest things to do from here is take a hamper of small-goods – the house-made terrines and pork pies… oh dear lord, the pork pies. It’s no surprise to learn that people travel here just for the pies.

Definitely make this a quirky insta-worthy lunch option by grabbing a picnic box and a blanket. It’s only an hour or so from the CBD.

 

Wine by Sam

Visiting Seymour in years gone by honestly didn’t hold much promise for those on the food hunt. It was, to be frank, a bit of a foodies’ black hole. Wine by Sam is part of a small, savvy group of operators representing a changing of the guard. They’ve just taken up residence in the old Seymour dye works building, which they’ve expertly fitted out.

Sam Plunkett is passionate about the potential for stellar wines in the Strathbogie Ranges. It gets cold up there, so you can expect quite different flavours from the nearby Heathcote vignerons. There’s a beguiling fine quality about cold climate shiraz, and Sam plays with it masterfully.

The kitchen is serving simple charcuterie, cheese and locally made goodness. The coffee is excellent too.

Yea Emporium and MannaFest Cafe

Yea has had a few good little providores and cafes over the years, and the Emporium is a delightful continuation of the trend. True to the name, there are all manner of goods stocking the shelves – local produce, organic foods and cosmetics, bric-a-brac, and of course, food from the MannaFest Cafe.

The menu is homely and dishes like vegetable curries and soups are welcomed on cold days. Most of the produce is grown in the substantial garden on the property. There are local wines from the likes of Philip Lobley and Sedona Estate, as well as beers from Napoleone and Hargreaves Hill.

Of course, by committing to growing most of their food, they are also committing to changing menus regularly. There’s loads of preserves, pickles, and ferments too, ensuring there’s always something delicious from the garden.

Coffee is from the always excellent roastery of Mansfield Coffee Merchant, an OHO fave from the region.

Mitchelton Wines

When you make your way up the long driveway into Mitchelton Wines, it only takes moments to be struck by the large tower that looks out across the vineyards. The driveway cuts through the coincidentally named vineyard, Airstrip, which echoes the airport control-tower aesthetic of the property’s iconic building. It’s a coincidence that makes you smile.

Students of architecture will spend the whole day smiling out here, not just because of the wines and the stunning food, but because of the great Robin Boyd’s recognisable building design. Sadly, Boyd passed away before the completion of the project, but Ted Ashton finished the build and the tower to complete Boyd’s vision.

Wines from this region of Central Victoria are typically powerful and full bodied. Expect lush fruit flavour for days, to go with your architectural smiles and your lunch of seasonal Goulburn River Valley produce from Muse Restaurant.

If a lighter option or cheeky breakfast is your preference, the Ministry of Chocolate Cafe is worth a visit in its own right. Speaking of chocolate, where’s the emoji for drooling? Some of the finest Belgian couverture chocolate is crafted into all kinds of things you’ll want to take home, but will probably just eat on the way.

Georgie Bass

Georgie Bass is like TV show Frasier – a spin-off series of your favourite show that actually works. All the charm and good humour of the older more established Flinders Hotel, but with some down-to-earth sophistication — provided in the case of the TV Show by English-girl-turned-love-interest Daphne. In the case of Georgie Bass, the interest comes from a produce-driven health conscious menu, a cooking school, and some epic secret dinners.

The produce is grown by the gardeners just down the road on the owner’s property, where perfect rows of beautiful brassicas were pushing up, along with radishes and other winter goodies. Come spring I can only imagine the spectacular display.

Dining is casual and fun. On sunny days, bean bags and outdoor tables among the kitchen herb garden are fun. The inside space is warm and has shelves of stuff made locally and by the team at the restaurant.

The cooking school is fortnightly at the moment, but the mailing list will let you know what’s coming up. Similarly for the epic secret dinners. We’ve not been to one yet – they sell out quickly, so keeping an eye on the social media is key to get in. Chef Michael Cole runs these at the drop of a hat when he finds something exciting in the ocean or his garden.

 

Watts River Brewing

We love a good bromance at One Hour Out, and nothing spells bromance better than two mates making beer in a shed. Aaron and Ben (ex-White Rabbit) and their families have built a brand new brewery in Healesville’s industrial estate, a literal stones-throw from Four Pillars Gin. The place has a funky industrial chic thing going on, with green velour couches, mismatched decor (in a good way) and a kind of a share-house lounge room vibe. The shiny new brewery is a dominant feature of the backdrop, and the sound system pumps out the kind of music I’d want at my parties – it’s a Beiber-free zone.

The beers by Aaron and Ben are worth travelling for. If you love Bridge Road Brewers, you’ll love these too. It’s a smaller range and a smaller scale, but we loved that about them too. My personal fave is the IPA – I’m a sucker for hoppy beers that are light on the malt. For the non-beer drinkers, theres a select range of stellar local wines by the glass. My drinking buddy had a chardonnay from Tarrawarra Estate.

Keep an eye on the social media pages for these guys – they pop up at all sorts of events, and are not averse to hosting a big southern beer and bbq event at the shed.