Earning ‘hats’ in the restaurant trade is a vexed thing. It can become an obsession for those who just can’t quite make the grade. But the reality is, for those who have ‘it’, ‘the knack’, ‘the x-factor’ – it just happens. Ten Minutes by Tractor has all of that, and sitting down to one of the memorable lunches of a lifetime, it felt like things happened easily. The atmosphere is relaxed and comfortable, the staff cheerful and courteous.
Obviously, this appearance belies the preparation and hard work that actually goes on to make it look easy. Chef Stuart Bell has been perfecting the food here for nine years, and before that with the likes of Phillipe Mouchel, Langtons and Liberté, and Alain Fabrègues at Loose Box, as well as Jacques Reymond. His food is an exercise in yin and yang, a balancing act. It’s visually stunning, and the chef’s philosophy is apparent in the flavours.
Of course, the food is only half the picture at Ten Minutes by Tractor. Equal attention is paid to the creation of cold-climate wines of great quality. Leave a little extra time to go through the whole range. The Estate wines age beautifully, so it’s worth taking home more than one, because they’re hard to keep for too long without opening.
It’s an unassuming introduction to Port Phillip Estate, through a door that feels a little bit industrial and a little bit James Bond. It opens out into the most extraordinary view across the fields to the ocean, with cellar door and casual bistro to the right, and more formal restaurant to the left.
There is a kind of curious dissonance in the slightly casual chairs and the formal settings, the friendliness of the staff and the formality of the restaurant fit-out. It’s like the formality has been dialled down in a venue where the quality has been dialled way up. It’s a feeling that carries through to the food. It’s hard to describe the visceral experience of sitting in front of such beautiful food. It’s an exercise in the balance of beautiful presentation without overshadowing the beautiful produce. Desserts are a stunning display of skill, but still don’t overshadow the produce they’re made from. That produce is locally sourced wherever possible, and the menu is seasonal.
The cellar-door experience is worth leaving a little extra time for. The wines of the estate are renowned for their quality.
For those wanting a little more time to take it all in, the accommodation is spectacular and shares that view across the fields to the ocean.
Returning to this establishment was like coming home to the open arms of beautiful old friends, even after the passage of several years, a change of ownership, and a change of name.
The former Annie Smithers Bistrot of Piper St, Kyneton, is one of those revered country establishments. We found the wonderfully understated dining room just as we left it; the wine list has only improved, and the food from chef and new owner Tim Foster is truly worthy of its Good Food Guide hat.
We had the best hospitality experience here: greeted warmly, waited on with joy and professionalism, given stunning wine suggestions – and all before we’d had any food.
The same ‘Source’ refers to the provenance of the food. It’s definitely a seasonal produce–driven menu. Much of that produce comes from Tim’s garden, planted and grown with love at his home in Sedgewick. The small potager garden at the restaurant serves as a reminder of this, as well as being a practical place to fetch herbs during service. In summer months, long dinners in the garden would be stunning. Everything we ate – risotto, duck, ice-creams – it was all just so goddamn beautiful. Stunning to look at, and delicious in every way. Kyneton is lucky to have a local like this. Go there.
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.
So much has been written already about the extraordinary food at The Royal Mail. We know that it’s a save-your-pennies experience at the famous Two Hat restaurant – and that it’s worth it. But less well known are the other stunning gems also part of the Royal Mail Experience. The wine cellar attached to the business is, as you’d imagine, goddamn amazing. Here’s the awesome bit though – you can get into it for a rare tasting and tour. It’s literally a warehouse full of wine racks. And you can pay $25 for the most extraordinary flight of wines. This is the way to learn about the great French wines, and our local equivalents.
Also part of the Royal Mail’s DNA is the attention to produce. Most of it is sourced from the business’s properties – the beef and lamb from the farm, the olives from the grove, the fruit from the orchards, and the veg from the garden. You can take a complimentary tour of the garden as a guest of the hotel. Well worth it. We were inspired to make things grow in our own dirt back home.
Of course, it all comes together in the dining room, with the famous degustations. But if you’re just passing through from Port Fairy or Hamilton, try the Parker St Project. This is the Mail’s laid-back experience, but none of the attention to detail is lost. As the name implies, this is a work in constant progress, where menu items are tried and tested, and we get to sample in a casual, country pub-like setting. Worth the detour.
When a chef and two winemakers conspire, it’s usually a good thing. It usually means food+wine=good. Hogget Kitchen is no different. In the winery, Bill Downie and Patrick O’Sullivan. You might recognise those Reg Mombassa labels Bill is famous for. In the kitchen, Trevor Perkins with brother Steve.
Trev is quietly spoken, passionate about food and provenance, but in a way that just gets the job done. No fanfare. Just, “Oh, I picked the tomatoes from Mum’s garden”, and “Yeah, we grew up cooking, hunting for meat, that sort of thing”, and “Yeah, I built the hot smoker from scratch, to get one I liked.”
The food is a simple, beautiful, produce-driven style, not overly presented, and it’s all from around here. We had Trev’s mum’s heirloom tomato salad, (best tomatoes ever), flathead and Dobsons potatoes (perfect), Bresaola and radishes (sublime, cured in-house), and a simple little dish Trev called “Steak and chips.” OK, it was a steak and potato chips, but what you need to know is that the beef is dry-aged in the cabinet at the front of the open kitchen. It’s cooked carefully in the pan to get that golden crust on the outside and be gloriously soft and pink on the inside. It’s finished with Trev’s mum’s own Worcestershire sauce, and served with the crispiest golden potato chips ever. O. M. G.
Next door to the Food Store (held by the same owners) is the more formal dining experience of the Teller Collective. It lives in a slick fit-out of polished timber and polished concrete. It’s still laid-back and comfortable, but the menu is refined and the food style carefully considered. Pretty dishes like the house-cured salmon with horseradish and Ras el hanout are delicate and stunning. Gin-cured snapper with blood plums melts in the mouth and shows off local stone fruit.
Speaking of local, “These figs came off my tree at home” – it doesn’t get much more local than that; the figs and whitlof are the heroes of a delicate salad also featuring Jamon.
The smashed pavlova and the rice pudding look spectacular: such that they surprise and delight, belying their simple names. The wine list is short but really well curated – a mix of very local and imported gems.
On a road trip, there are places you come across on your way somewhere. Indeed, that’s part of why OHO exists – so you can find good stuff on the way to where you’re going. Then there are places that you take a road trip to get to. They are the destination.
Gladioli in Inverleigh is a destination. It’s food experiences like those crafted by Tobin Kent, in this sleepy highway town, that make you want to drive around Victoria on a quest. Awarded two Chefs Hats in the 2015/16 Age Good Food Guide, Gladioli is helping turn what was already one of Victoria’s best food-production regions into one of Victoria’s best eating regions. Other passionate people are being inspired to open up nearby, and the little hamlet of Inverleigh is turning into a must-go place for food lovers.
Our day in the Moorabool Valley was topped off with the experience of Sage Beef from SageChoice farm in Bannockburn. It was an extraordinary beef dish with seaweed put on by chef Tobin, using beef raised on the farm where we spent the morning. Tobin sources vegetables from his own garden, supplemented by local growers offering a steady supply for the menu’s needs. An à la carte menu is available Wednesday dinner, Thursday lunch and dinner, and Friday lunch. Otherwise, a choice of degustation menus is available (and recommended!).
The King Valley is home to some of Victoria’s oldest vineyards. Settled by Italian migrants, it’s probably fair to call it ‘The Home of Italian Wine Styles’ – if you don’t count Italy. Chrismont wines boasts a stunning new cellar door and restaurant, with a menu designed for sharing. It’s inspired by Italian flavours, and goes well with the classic Italian varietal wines on offer. The Sangiovese is particularly gorgeous. For those who enjoy the stunning views and long lunches more than most, the option to rent the guest house is an attractive one.
When Damian was a kid, he wanted to buy the lolly shop. So it makes sense that as an adult he bought the pub in his home town of Tinamba. A short detour off the road from Maffra, it’s worth the trip.
A pub has been on this site since 1874. Although various renovations and incarnations over the years have seen some changes, the bones are still visible. It’s everything you want from a country town pub – something you turned off the beaten path for. In fact, the pub has become something of a destination. Counted among regulars are local cattle farmers and folks from leafy suburbs alike. The menu says “simple delicious, local produce”, and the execution says “we love what we do here”. It’s beautiful, and still comfortable. With menus that change with produce availability, expect to have something different every time.
The pub has fast become the hub for all things food and wine in the area. The Tinamba Food and Wine Festival is worth looking out for at the end of April. Speaking of the festival (and indicative of the pub’s commitment to local), as a special, the garden has been producing spectacular cauliflowers that will feature in a dish just for that day. The day we were there the fig tree was laden, so figs were being used throughout the menu. The garden is small, but growing. It has the promise of a delicious kitchen garden to cap off an already great country pub.