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.
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.
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.
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.
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.