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.

 

Australian Pumpkin Seed Company

Like most amazing simple things, once you’ve tried the real thing, you’ll never look at another imported pumpkin seed again. “Pepitas” as they’re sold in health-food shops, are mostly a cheap imported product, often made from the wrong pumpkin. Owners of the Australian Pumpkin Seed Company, Jay and Sharan, have set themselves a huge task of educating an oblivious market. We were fortunate to step on to their property with them, and see first hand what it takes to grow a simple product to a level of excellence like this.

For starters, this is not an eating pumpkin. It’s awful. It really is grown for its seeds. And there are thousands of them in perfect rows in front of us at harvest time! Then there’s the processing. Obviously, most of the pumpkin is not the seed! And without the help of an established industry, these guys have had to build or import (but mostly the former) the gear required.

The result is worth it. Honestly, the crunch and flavour of such a simple little thing is one of life’s joys – like the perfect apple or the best peach.

You can visit the farmgate store and sample their various seeds, from plain to flavours of all kinds, as well as other products like the oils. There are health benefits which are best explained by the proprietors, but the flavour is king. Jay is an ex-chef who knows a thing or two about flavour, and it shows.

Your breakfast cereal toppings will never be the same again.

Bendigo Wholefoods and Kitchen

Sometimes the quest for awesome simple food leads you to an unexpected destination. A combination of plant nursery, wholefoods store and a cafe actually makes sense, if you think about it in an eclectic ‘why not?’ kind of way. Bendigo Wholefoods and Kitchen does nothing the expected way, but it all makes sense. Of course you’re going to open a kitchen if you’ve got amazing produce available from your store. Of course you’re going to open a nursery if people start asking, ‘How can I grow this at home?’

So, from right to left as you approach the sprawling store from the street, let’s take a look at what Bendigo Wholefoods and Kitchen is doing to spread the love of awesomeness.

The nursery is a love affair with all things growable and edible. It’s literally a plant nursery dedicated to things you can grow to eat. Amazing!

The wholefoods store is a really good organic and ethical food supermarket. It has its own lines of sauces and preserves, and local seasonal produce is plentiful. The honesty of labelling is laudable – if it’s not organic, but produced ethically by a small local producer, the ticket says so.

The cafe is a gem in Bendigo. You can get a quick healthy lunch from produce available in the store, prepared fresh, with a menu that changes as the produce comes in season. The servings are generous, the dishes simple and delicious. Look out soon for the ‘good to go’ take-home meals, and the pre-order lunch and picnic boxes.

Saint Regis

Owners  Katherine and Jake are inspiring. At a ridiculously young age, they have set up St Regis Vineyard and Winery as a sophisticated but laid-back little venue, turning out some of the best produce-driven food we’ve had down this way. Take in the whole deal, spend a lazy afternoon chatting with these guys and eating chef other-Kate’s awesome food from her simple but focussed menu, paired with smart estate-grown and -made wines. It’s just good, and it’s fun.

Innocent Bystander

Innocent Bystander is back, right across the car park from Giant Steps (where they were once housed under the same roof). It’s a familiar vibe, but like a great second marriage, it’s a bit more sophisticated. The wood-fired pizzas are there, the tapas are there, and the great wines are there. Only now the wines are on tap. Yes. Tap. It’s a revolutionary system developed to pour everything from chilled Prosecco or everyone’s favourite Moscato through to the Shiraz, which by the glass is a perfect foil for those wood-fired pizzas. By the flask, it’s fun to share.

There are loads of details to take in here while you’re spending a long lazy lunch with friends or a cheeky midweek dinner excursion. Take home your bread or pick up your coffee early.

Austin’s & Co.

This is one of those ‘you’d better sign up to the mailing list’ moments, because you’ll want to book early. The monthly lunches are a long-table affair, showcasing the local produce and, of course, Scott’s wine. We had the mainstay Chardonnay and Pinot. It’s an education in the influence of maritime conditions on the growing of grapes. These wines have a delicious complexity afforded them by the climate. 

Pierrepoint Wines

Andrew and Jenny are the kind of family hosts you expect from a little cellar door on a private property. They love what they do, though like most growers and makers, they question their own sanity. We didn’t have any further questions after sampling the wines, though. They’re all a perfect education in terroir – that fancy French word for the intangible combination of place, climate, season, and ‘vibe’ that makes wines taste the way they do. Regular music gigs held at the venue make it worth signing up to the newsletter.

These little places are why we leave the city for a long weekend.

Basil’s Farm

The Bellarine Peninsula is home to some amazing little finds, most of them set away from the main roads and found by local knowledge or that article you read once somewhere. Basil’s Farm is a vineyard and restaurant at the end of a spectacular driveway, through the vines, and almost on the beach overlooking the water to Queenscliff. Getting out of the car and discovering where you are is just the start of a beautifully surprising adventure.

With an almost Royal Mail–like attention to the provenance of their produce, they are crafting tasty dishes with veg from their extensive garden (a small section of which you are free to roam). The wines made on the estate are equally as fine and detailed. Two styles of chardonnay are particularly interesting, as is the maritime influence seen in the pinot noir.

Bunbartha Beef and Fine Produce

From farm gate store to impressive food emporium: Kelly started selling her family’s beef products direct to the public at the back of a fruit and veg market. Before she knew it, with huge public support for her approach to organic goodness, she added a health foods and natural goods store. This is like a familiar Fitzroy fave in the middle of country Victoria. It’s a hub for locals who want local, ethical food, but it also carries all your regular natural products. It’s possibly the biggest organics, natural products, and food market we’ve ever seen.

Best’s Wines

If you’re new to wine, this is a must-visit for a lesson in the history of wine in Australia. If you’re a seasoned wine-lover, then this is a pilgrimage.

Best’s is like walking into a piece of Australia’s post-goldrush past a time when wine growers had little idea what would grow well or what would make a good wine in a country so far from the indigenous soils of grapevines, so they planted one of everything.

Now Best’s is a modern wine-making facility owned and operated for four generations by the Thomson family after a series of Best family splits, deaths and sales. It is a complex history which Viv will gladly regale you with. The property is set on the flat land of Great Western, at the foot of the Grampians. Beneath the rustic log-cabin cellar door there are the original dug-in storage vats, lined with years and years of paraffin wax. You are free to walk down to explore among the museum stock, the old barrels and vats, and the ancient wine-making machinery.

The wine here is a happy place for this author. Old cabernets so fragrant they could be worn as cologne, and intriguing white blends worthy of the high scores given by revered wine writers like James Halliday. The museum tasting experience of six old wines is a rare treat. It’s not often you’ll get to taste a 1999 cabernet at a cellar door. For beginners, it’s a treat to see how wine ages, and the virtues of cellaring.

Go for the history lesson, stay a while for the wine.