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.
Road trips are all about the journey, not just the destination. If your destination is Phillip Island on a Friday night for a weekend getaway, we have an idea for you to make your mini-break kick off just that bit better. Rusty Water Brewery Restaurant & Bar is on the road to Cowes, Phillip Island. We suggest knocking off work a little earlier and heading for this road-side gem. It’s a casual tavern-style experience with great pub food, paddles of beers for tastings, and their own brews on tap. It’s definitely a place for meeting up with mates to get things started right. There’s usually live music on Friday, and the atmosphere is lively and fun. Things can get pretty hectic during the Grand Prix or V8Supercars rounds, but it’s still a great destination and loads of fun even when it’s bursting at the seams.
As for the beers, they are brewed with food and fun in mind. There’s a wide range of styles, with something for everyone. If you can’t make up your mind, just get a tasting paddle. Pick your favourite from there, and bingo! Your session beer.
The beer sourdough is a highlight. Just be sure to leave room for that steak.
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’.
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.
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.
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.
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.
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.
Owners Katherine and Jake are inspiring. At a ridiculously young age, they have set up Nicol’s Paddock (formerly Saint Regis 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 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.