Blackwood’s Martin Street Coffee Roasters welcomes good bakery offering

Words by Della Vreeland
Images Suppled

The quaint little village of Blackwood is about to become all the more charming with the opening of a new retail offering along the main drag.

The town’s much-loved Martin Street Coffee Roasters has welcomed their new flatmate Adam Kluga of Adam, The Good Baker this week, offering locals and visitors the chance to savour some of regional Victoria’s finest sourdough alongside their morning brew.

Hailing from a Sicilian background, Adam says food and baking have always played a significant role in his life.

‘I spent quite a few years living with my Nonna, so I learnt a lot about preserving and pickling and cooking more generally,’ Adam said. ‘My granddad was a career baker and my Nonna knew a lot about the trade, and that was my first exposure to making fresh bread and making good honest food.’

Having launched his micro-bakery from his humble home in Trentham during the height of the Covid pandemic in 2021, Adam quickly earned the community’s respect and admiration for his wholesome products made with love, passion and integrity.

I’m not trying to do anything flash. I’m just trying to make good, honest food for people to share. There’s no frills.

Having been approached by the Martin Street Coffee team, he said the opportunity presented itself at the right time and it made sense to ‘take the plunge’.

The retail space will initially operate from Martin Street Coffee Roasters on Wednesdays and Saturdays, with Adam also maintaining his wholesale and online orders. Expect indulgent sourdoughs, crispy baguettes, seeded loaves and other European-inspired goods.

‘It’s such a great opportunity and a beautiful space,’ Adam said. ‘The crew have curated such a welcoming, warm environment and I’m really looking forward to settling into the space, utilising a dedicated kitchen and offering people really good bread. It’s really exciting. I couldn’t have asked for a better fit.’

Trading since 2017, Martin Street Coffee Roasters is renowned for serving up carefully roasted, seriously decadent coffee with a big focus on being good to the planet.

The roastery specialises in small-batch roasting using bespoke fluid-bed, air-roasting technology that guarantees a smooth, bold, delicious and never bitter flavour profile and prides itself on choosing beans from family growers using sustainable, eco-friendly methods.

Martin Street Coffee Roasters founder Simon Daniel said his team was thrilled Adam would be operating out of the same premises as the factory door.

‘Adam produces slow-fermented bread products that are next level,’ Simon said. ‘We’ve known him for a reasonable while and have always enjoyed the high quality, crunch, texture, and flavour of his bread.

‘People see us as a destination, a welcoming hub to immerse oneself in the sight, sounds, and aromatics of the coffee production process. Visiting the factory door speaks to a wide range of people, from those sampling or purchasing our products to those making quick stops to stock up on beans and other products.

‘The idea was to support another small, high-quality business to get into an actual retail space. We have a good connection and look forward to the vibe this collaborative concept will bring.’

THE DETAILS:

WHAT: Adam, The Good Baker at Martin Street Coffee Roasters
WHERE: 21 Martin Street, Blackwood
WHEN: Wednesdays and Saturdays, 10am until sold out
FIND OUT MORE: Adam The Good Baker & Martin Street Coffee Roasters

We wish to acknowledge the Wurundjeri people as traditional owners of this land and to pay our respects to their Elders, past and present.

Leading Heathcote producers release three new sparkling summer drinks

Words by Tehya Nicholas
Images supplied

As summer slowly grinds itself into gear and shakes away the droplets of the wettest spring on record, Victorians are beginning to stock up their esky’s with summertime bevvys. Two Heathcote businesses, Shiraz Republic and Cornella Brewery, have teamed up to release a line of fresh, sparkling drinks fit for the occasion.

Located in the Central Victorian region of Heathcote, renowned for it’s fertile Cambrian soil and award-winning reds, Shiraz Republic and Cornella Brewery are neighbouring businesses with old friends at the helm. Spencer Page owns and brews hazy beers at Cornella, while Matt van Run is a winemaker at Shiraz Republic. This season they have joined forces to release three new canned drinks: the New Tinto de Verano Shiraz & Lemon Spritzer, a Skin Contact White Pet Nat and a Grenache Rosé Pet Nat.

Lovers of Spanish cocktails will be familiar with Tinto de Verano Shiraz, a shiraz and lemon spritzer that is lighter than its more familiar cousin Sangria. Brewed to 5% and packaged in a can, Shiraz Republic/Cornella Brewery’s brew sits perfectly alongside a seltzer, beer or fizzer for the Australian summer.

Initially made in small batches for the Shiraz Republic Cellar Door, the Tinto de Verano Shiraz & Lemon Spritzer proved such a crowd-pleaser that Page and van Run began packaging the product at their onsite brewery, initially by hand in bottles. Flash forward a few months and they’re shipping slabs across the country.

“It is the perfect drink to go with a sunny afternoon, at a BBQ, festival or anywhere really. At first, it was a challenge to sell to customers, because it’s a bit out of the ordinary, but once customers taste it, they are hooked. Anyone who has travelled to Spain would recognise Tinto as a classic summery Spanish cocktail. It’s a popular drink worldwide, albeit under the guise of several different monikers and regional names,” said Page.

The other pair of beverages, the French Pétillant Naturel’s—which translates to “naturally sparkling”—are additive, preservative and and sulphite light free wines, each with a crisp, tart flavour. The Skin Contact White features yellow muscat, fermented on skins for five days, then fermented to dry and is tart, with notes of pineapple and lemon myrtle. While the Grenache Rosé, pressed directly off the skins and fermented at a controlled temperature until racking into a tank for carbonation, has notes of peach & strawberry with a subtle, delectable funkiness. Both are canned for the ultimate convenience.

Carefully prepared and beautifully designed, these drinks will pair just as well at your backyard barbeque as with a fancy charcuterie board. All are available to purchase online, at the Shiraz Republic Cellar Door, or at select stockists.

THE DETAILS
WHAT: New release of canned alcoholic drinks
WHERE: Shiraz Republic and Cornella Brewery
WHEN: Available now
MORE INFO: Shiraz Republic

We wish to acknowledge the Taungurung people as traditional owners of this land and to pay our respects to their Elders, past and present.

World-class centre celebrates rare and forgotten trades

Images Supplied

According to the Global Footprint Network, if the world lived and consumed resources the same way Australians did, the years’ worth of resources on the planet would be used up by March 12.

But what if we all started to harness our inner artisan, embracing the capacity within to make and create ourselves instead of buying and tossing and leading an ultra consumerist path comprised of low-quality items, cheap plastics and products of low value.

Therein lies the premise behind the all-new Sovereign Hill Centre for Rare Arts and Forgotten Trades. Set to open up in September, the highly-anticipated facility will offer budding artisans the chance to dabble in a series of crafts they never knew existed.

An Australian first, the world-class space has been built from a love of heritage and a desire to create things that last.

The educational facility will provide an opportunity for traditional trades, crafts and skills to be explored in a bid to preserve knowledge, encourage innovation and sustainability, and create an environment that champions traditional arts and trades.

Through a series of regular workshops and masterclasses, participants will be offered advanced training in specialist trades including silversmithing, locksmithing, cane rod making, knifemaking, and longbow making, as well as Indigenous crafts such as traditional Wadawurrung weaving.

The Centre’s first workshop will launch in mid-September with local silversmith Rachel Grose where participants will be able to fashion their very own ring to take home.

Over the next few months, artisans including the likes of globally-accredited SAORI weaver Prue Simmons, Wadawurrung weaver Tammy Gilson, armourer and blacksmith Sam Bloomfield, edged tool maker Peter Trott, leather plaiter Bill Webb and bowyer Robert Geddes will take to the stage – showcasing their craft for the benefit of all.

Informed by the past, the Centre for Rare Arts has been imagined as “a world where contemporary practice and future innovation is supported by our dedication to expertise and skill sharing”.

And as it further states on the website: “We think value and worth is defined by more than just price, and that working with expert tradespeople, everyone has the potential to create and contribute to the enduring legacy of human skill.”

THE DETAILS

WHAT: Sovereign Hill Centre for Rare Arts and Forgotten Trades
WHEN: Spring 2022
FIND OUT MORE: raretradescentre.com.au

We wish to acknowledge the Wadawurrung people as traditional owners of this land and to pay our respects to their Elders, past and present.

Project 49’s Italian-style tomato sugo

Words & Images: Richard Cornish

In the heart of Beechworth is a little café and providore. Set in an historic building a few doors up from the Kelly Bar at Tanswell’s Hotel Project 49 has become part of the town’s fabric. For the past eight years it has been the place locals go for a cup of coffee and an egg and bacon corn roll in the morning and for a bowl of soup and pasta for lunch. It was the pasta sauce that Lisa and her kitchen team were making that had everyone turning their heads as the rich aroma of cooking tomatoes filled Beechworth’s broad main street. The sauces are based on tomato sugo that Lisa had been making for years to an old family recipe.

“Dad was from San Danielle in Northern Italy, and we would make the sugo, like many expat Italians, in the backyard at Pasco Vale,” she says. “He would store them in his cantina under the house with the salume over winter,” she remembers.

Mum and dad have gone now so making the sugo is a link back to them.

Lisa makes her Project 49 Sugo in small 40 litre batches in the kitchen in Beechworth using ripe tomatoes. She bottles it beer stubbies in remembrance of the Melbourne Bitter longnecks her dad used. The sugo is rich, thick capturing the essence and nature of the ripest tomatoes. It is rich enough to be heated, seasoned and used as a basic pasta sauce but makes a great base for a Bolognese or amatriciana. It can be bought at Bar Rosella in Gertrude Street, Fitzroy. Rosella is owned by Rocco Esposito with whom she founded Project 49. It can also be bought directly from Project 49 along with great salume and compact collection of organic and biodynamic wines.

THE DETAILS
What: Hand made tomato sugo 360ml/$6.50 720ml/$12
When: Now
Where: Buy from Bar Rosella in Fitzroy or Project 49 in Beechworth

We wish to acknowledge the traditional owners of this land and to pay our respects to their Elders, past and present.

Mount Zero Olive’s Zero Waste Market returns with a Halloween twist

Words by Tehya Nicholas
Images Supplied

Halloween is just around the corner, so allow us to paint a truly spooky picture: single-use plastics piled up in your garbage bin, mountains of food waste going direct to landfill, unnecessary air-miles on your favourite snacks. Nightmarish, right?

The team at Mount Zero Olive’s think so too. Committed to sustainable practices, these legends are putting on a Halloween-themed Zero Waste Food Market to get you in the spooky-spirit, while combatting the genuinely scary prospect of an unsustainable future. And best of all, you get to wear a costume.

All of Mount Zero’s delicious products will be available to scoop, bottle and refill as much as you please in your brought-from-home containers, jars and bags. From native and Kalamata olives to grains, pulses, extra virgin olive oils, goats cheeses and salts – and even a sneak peek at their Christmas Hampers – there is plenty to choose from and no limits to the amount you can stockpile.

In fact, everyone is encouraged to bulk up and take part in saving thousands of bottles from the recycling bin. An estimated 300kg of olive and grain packaging is diverted through these markets, so you can know you’re doing your bit to help protect the environment.

Products from other stores will make a package-free appearance to complete the range. There’ll be Market Lane Coffee, Koji & Co for eco-friendly miso, Precycle Pantry for bulk household and pantry items, Girls on Bread for fresh sourdough and Little Wing for condiments and cheesy lasagne toasties.

“It’s been another tough year for our community, so we wanted to make sure we had a bit of fun with our last market of the year,” said Mount Zero General Manager Rich Seymour. “We love to see people’s creativity when we ask them to bring their own containers to our markets – so we look forward to seeing how this extends to their interpretation of sustainable Halloween costumes!”

Shoppers who do rock up in a cozzie will receive a ten per cent discount across all products, and of course, brownie points if it’s made from recycled or repurposed textiles.

The market will run from 9am to 2pm on Saturday 30 October, at the Mount Zero Warehouse in Sunshine West.

THE DETAILS
WHAT: Mount Zero Olive’s Zero Waste Food Market: Halloween Edition
WHERE: 6 Law Court, Sunshine West
WHEN: 9am-2pm, 30th October 2021
MORE INFO: Mount Zero Olives

Bringing generations of farmland knowledge to the fore

Words by Della Vreeland
Images Supplied

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

Mount Zero Olives Zero Waste Market is back this February

Images Supplied

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

The Brewers Table

For the coffee snob, passing through country centres suffering lack of caffeination used to be the subject of dread and the topic of longing conversations. OHO has seen those days pass by, thanks in no small part to the proliferation of good coffee houses all through regional Victoria like the one we’ve found in Seymour, The Brewers Table.

There are signs, both literal and figurative, that the coffee will be good here. For the former, the chalk lists your coffee options, blends or single origins, made to your liking. To the latter, the presence of Mansfield Coffee Merchants coffee packaging attests to the excellence of the product. The names of locals and travelling regulars adorn the back wall as testament to loyalty from both sides.

Like most businesses who survived the lockdowns, and given the opportunity to reevaluate priorities, The Brewers Table have returned to their core strengths: Breakfast, Brunch, Coffee, local produce; Support the locals who supported them; Cook great food from local ingredients; Be excellent to everyone.

The crowd is diverse – some travellers in the window, excited by recognising Mansfield Coffee Merchant on the pour, a crew of workers meeting over a table laid out with big breakfasts, two local wine makers discussing the upcoming vintage over espresso. Eggs bene’s are flying out to the late breakfast crowd, and beef salads to the early lunch crowd. The staff know people, calling out names, asking after family.

“Hi Stuart, hi Judy. How’s your mum Tiffany? Thanks Chelsea!”

It’s all personal, local – even if you’re passing through. Oh, and if it’s a nice day, do sit out back in the garden. It’s a slice of heaven.

Hidden Gems in Central Geelong You Really Need to Visit Post Lockdown

Words by Mackenzie Pennycook 
Images Supplied

Hidden throughout central Geelong are some truly drool-worthy restaurants and bars; we’ve spoken to some locals and compiled a list of our favourite spots to check out on your next trip to Geelong.

Mavs Greek Restaurant

73B Little Malop St

Mavs Greek restaurant is the brainchild of the Mavromoustakos’ and holds the title of Geelong’s only authentic Greek restaurant. At Mavs you’re able to sample the best Greek cuisine Geelong has to offer with a number of smaller dishes designed to share, with bigger meals if you’re not keen on sharing (the food is so good I wouldn’t blame you). The fresh and homemade Greek food goes hand in hand with the extensive wine and cocktail list at Mavs. Hidden behind the bustling Little Malop street, Mavs is well worth the find if you’re on the hunt for authentic Greek food.

For bookings head here.

18th Amendment Bar

82A Little Malop St

Sitting above the restaurants along Little Malop sits one of Geelong’s most well-hidden gems. The small door and dim staircase almost conceal the award-winning 18th Amendment Bar. Situated upstairs, the bar offers an abundance of cocktails that are not only delicious but also incredible to look at. Think dry ice, edible flowers and beautiful glassware. The bar aims to capture the feel of a Chicago speakeasy bar, transporting you back to the prohibition era. 18th Amendment bar houses an extensive cocktail and spirit list, with expertly trained bartenders ensuring there is always something for everyone.

Head here to book a spot at 18th.

Sober Ramen

85 Little Malop St

Sober Ramen is helping to quash central Geelong’s craving for delicious, authentic Ramen with a modern twist. Sober offers ramen, dumplings, sake and natural wines, alongside speciality cocktails. The tiny restaurant offers the creature comforts of a traditional Japanese ramen restaurant, with an extensive menu and a number of fan favourites including a spicy ramen with three different levels of heat! Open Tuesday through Sunday for eat-in or takeaway ensuring delicious, quick ramen is always on the cards for those in central Geelong.

To get your hands on some ramen head here or follow their socials.

Tomodachi Izakaya and Bar

85A Little Malop St

Tomodachi Izakaya and Bar brings casual Japanese dining to Geelong. Located on little Malop in the heart of Geelong Tomodachi has numerous Japanese dishes designed to share alongside bigger, heartier main meals. Tomodachi also hosts a number of classic cocktails with an imaginative Japanese twist. The meals are quick and delicious with beautiful presentation making it a perfect destination for a quick bite with friends. Open 7 days for lunch and dinner Tomodachi is a venue not to be missed.

To secure your spot head over here.

Valhalla Brewing and Taproom

12-14 Union St

Valhalla Brewing and Taproom is a go-to spot for ‘seriously drinkable’ beers. Valhalla is a taproom and microbrewery located in the centre of Geelong on Union Street. Valhalla prides itself on producing quality, handcrafted beer. The taproom has a number of taps, some featuring Valhalla’s own brews and other taps reserved to showcase other local and independent breweries. Valhalla regularly hosts live, local music, adding to its cruisy and casual vibe. Open 7 days Valhalla is available at all times to provide excellent quality craft beer and bar snacks.

For bookings or inquiries suss the Valhalla website.

King of the Castle Cafe

24 Pakington St

King of the Castle cafe offers Instagram-worthy brunch that tastes even better than it looks. The award-winning cafe is no stranger to being one of Geelong’s favourite breakfast and brunch venues. The cafe has won multiple awards with its extensive range of menu options, alongside great coffee and bakery sweets. The cafe has customers sitting in a rustic, industrial feel dining hall lined with plants making it the perfect space for a delicious brunch and a coffee surrounded by greenery.

To keep in the loop with King of the Castle head to their website or follow their socials.

Pistol Pete’s Food and Blues

93 Little Malop St

Pistol Pete’s Food and Blues aims to bring the authentic taste of America’s Southern states to central Geelong. With food inspired by places such as Memphis, Clarksdale and New Orleans the authentic taste of Louisiana, Tennessee and Mississippi are just a short walk away from Geelong’s CBD. Offering live Jazz and Blues performed by international, national and local artists. Along with gumbo, waffles and PoBoys, this fully licensed venue is bringing Southern American comfort food to regional Victoria.

To discover what all the fuss is about and to book a table of your own head here.

Lipari

10 Union St

Lipari is a Geelong fan favourite, often fondly regarded as one of Geelong’s best Italian restaurants. The homely space offers authentic Italian food, handmade pasta, homemade sauces and fresh bread. The fully licensed restaurant also boasts a great local wine list and a number of imported beers to accompany your meal. Open six days for lunch and dinner Lipari is always available for your authentic Italian fix.

To satisfy those pasta cravings book via the website.

Courthouse Cafe and Gallery

40 Gheringhap St

Courthouse cafe and gallery offers a range of wholesome, healthy food and has become a must-stop for local business people in central Geelong. Their huge range of takeaway sandwiches, focaccias and wraps quite often sell out so be sure to get in quick for a pre picnic stop. Courthouse also offers in house dining with a range of homemade meals and sweets sure to satisfy every customer. Courthouse is the perfect place to grab a quick and healthy bite to eat in or takeaway for a picnic in the park just a minute’s walk away.

For catering inquiries or to book a table head over to the website.

Sweet Cheeks Cocktail and Dessert Lounge

Level 1/71 Yarra St

Sweet Cheeks cocktail and dessert lounge is Geelong’s newest late-night haunt for the sweet tooth. With a Palm Springs inspired aesthetic and an in-house pastry chef the brightly coloured space offers plenty of pancakes, desserts and cocktails. Sweet Cheeks is sure to have something for everyone, including cocktails inspired by everyone’s favourite childhood choccy, the curly-wurly. Situated in the heart of Geelong it’s a must-stop for anyone looking for a sweet treat. Open late Wednesday through Sunday Sweet Cheeks is sure to cure those late-night cravings.

For a full menu of sweet treats and to secure a spot suss them out here or be sure to follow their socials for live updates.

OHO in ISO: John Harris from Mitchell Harris Wines

After 8 years at Domaine Chandon, working with winemaking teams from all over the world, John had the desire to create his own brand. After moving back home to Ballarat and joining forces with his wine-loving in-laws, the Mitchells, Mitchell Harris was born.

What is happening with the restaurant business at this stage?

Apart from a couple of days at the start of the crisis, we have been able to keep our doors open, although trading under a very different business model. During the two days that we were closed, we remodelled our bar into the Mitchell Harris Take Away Wine and Convenience Store, and our kitchen team created a new Take Away & Heat at Home menu. One of our bar managers is baking bread and we’ve been able to keep our whole permanent and part-time team on board, doing deliveries, taking orders, cleaning, doing maintenance and even making donuts!

How did harvest go and what impact has the lockdown had on this part of the business?

Luckily, we had just finished harvest by the time the first lockdown laws were announced, and we handpicked the last blocks practising early safe distancing. Yields were considerably lower this year but the quality is very high.

Sadly the lockdown laws prevented the Curious Winemaker program team from coming together to help press off their batch of Pyrenees Shiraz. However, Craig (Mitchell), our kids and I, got our hands dirty and pressed it off whilst we live streamed the process via Instagram and WhatsApp.

How do you think things will go for Ballarat once restrictions are downgraded?

There will be some short-term, acute pain for some no doubt, but the long term growth prospects for Ballarat are still very good. We have seen our sense of community strengthen during the pandemic with greater connection between local business and the community.

Perhaps people will reassess their desire to live in densely populated urban environments and will realise that they can work at home or remotely. Ballarat with its world-class education and medical facilities, growing industry sector and thriving hospitality scene will continue to shine and prosper.

How do you stay positive in this time?

I guess for the first few weeks, amongst all the unknown and the fear, we had the somewhat perverse feeling of exhilaration as we essentially started a new business. All of a sudden we were thrust into start-up mode and peddled frantically to turn our winemaking and wine bar business into a takeaway delivery model.

We have been overwhelmed with the amount of support we have received from our regular customers, our fellow hospitality colleagues and the community in general. Being able to deliver the same Mitchell Harris service and quality into peoples homes and to keep putting smiles on their faces has been immensely rewarding.

What have you been watching or reading in iso?

Sadly, I haven’t necessarily had any additional spare time. Between business survival and homeschooling, I have read a lot of spreadsheets and financial reports but also a couple of brilliant Tim Winton books, The Shepherd’s Hut and The Boy Behind the Curtain. At home in the evenings I’ve been raiding the cellar and watching the new series of Ozark, Life After Death and revisiting The Fall on Netflix and we were captivated by The Capture on ABC iView.

Details:

Mitchell Harris
38 Doveton St, North Ballarat

Mitchell Harris is currently doing take-away and delivery to homes around Ballarat. The venue will be reopening to a limited number from June 1. Check their socials for updates.

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