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.

Little Prince Eating House and Bar

Walking into Little Prince in Traralgon was, to put it mildly, a surprise. You could be forgiven for thinking you’ve stumbled upon Chin Chin’s little brother. It has that busy, diner-esque vibe with bustling staff, tiles on the walls, and a bit of quirkiness. The quirk carries to the menu, with a solid hint of dude-food. Pinch yourself for the reminder that this is Traralgon, on the way to Lakes Entrance, not Melbourne or Sydney. Dishes like the crab sliders – with legs out the sides, about to walk off – bring a sense of humour to the place, as well as deliciousness. The salmon sashimi was fresh and clean, like it should be. Salted caramel and popcorn ice-cream was designed to kill, as it should.

The cocktail list includes proper alcohol-free alternatives, a welcome sight for some. The cocktail and wine list is extensive and well sourced.

Noble Monks

Shepparton is not blessed with street after street of stunning gold-rush architecture like, say, Ballarat. So the enterprising and stylish types here have to take a different approach. At Noble Monks it’s the semi-industrial bare brick and steel vibe. It works. You’re instantly reminded of your regular Yarraville haunts. The coffee here is from Bean Around – roasted locally by John at the Last Straw. The menu is driven by fresh local fruit and veg.

We had corn fritters made fresh – this is generous country hospitality. Big fritters with a soft poached egg.

Local seasonal fruit is the kind of fresh and easy breakfast you want in the country. When you go to the ocean you want fresh fish. When you go inland to the state’s food-bowl you want fresh grown produce.

A selection of humorously named,  deliciously fresh juices keeps the morning healthy and clean. There are good beers on tap and a respectable wine list if you have other ideas.

Benton Rise Farm

One of the reasons you take a trip into regional areas is that warm fuzzy feeling you get from seeing where your food comes from. It’s a particularly warm and fuzzy feeling to buy it from the farm and cook it for yourself. Benton Rise Farm has a service from their website where you can order their box of veg or make up your own for your weekend away, pick it up from the farm on your way down, and have all you need to cook delicious food in wherever your self-contained accommodation is.

If I can push the “fuzzy” link a little further, the mushrooms grown at Benton Rise are a highlight. We were lucky enough to try them in a dish on the menu at Merricks General Wine Store. Flavour country right there.

The Saturday morning farmers markets at the property are awesome, and staged from a “Red Rattler” train carriage.

Gladioli

Note: Gladioli is now known as Inverleigh Cellar and Kitchen.

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 this, 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.

Mt Duneed Estate

Bring a group for a long-table lunch amongst the barrels in a working
winery. Fill the tables with excellent wood-fired pizzas and (like I need to tell you) spend the afternoon tasting the wines. The estate is well known for its regional varietal wines, but be sure to check out their small-batch craft beer and cider too.

Mt Duneed Estate also hosts A Day On The Green concerts, keep an eye on their “What’s On” page over the summer months for all the details – we know you don’t want to miss the likes of Sir Elton John and Fleetwood Mac who have previously played to sell out crowds.

It’s just a fun venue – in no way pretentious. Perfect for a weekend feast with a big bunch of friends. And to keep the little people entertained they offer an indoor sandpit, games and open lawn space, so all you have to do is relax.

Tinamba Hotel

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.

Black Work

A shiny new restaurant from the OHO perennial darlings at Round Bird Can’t Fly is just too exciting to pass on. It’s a little more suburban than the Lilydale restaurant, but Croydon is right on the path out of town if you’re heading out to the Yarra Valley and need a little caffeine comfort on the way. It’s at the gateway to the Valley and the foot of the Dandenong Ranges. We’re not just clutching at ways just to fit this cool outer-suburban joint into the OHO family, we do actually think this is the perfect jump-off planning point for a day in the valley. Get your friends to meet you here, plan your trip over breakfast, then carpool onwards. There’s heaps of parking over the road, and it’s just off the freeway.

Coffee is from Proud Mary, and the menu is a showcase of all the best stuff Evan and Laura could get their hands on. Worth the detour.

Rob Dolan Wines

Nestled just beyond the edges of Melbourne’s leafy outer east, Rob Dolan’s winery and cellar door is no half-hearted affair. The winery is a big thing (like Rob), and the cellar door, though casual, friendly and warm (like Rob), is still super-professional (like Rob).

If you’re thinking ‘Do I know that name from somewhere?’, let’s just run through a quick potted history of the Yarra Valley legend that is Mr Rob Dolan. Brands he’s launched have included Yarra Ridge, Punt Road, and Sticks. He’s managed Mildara Blass (Victoria). He’s the winemaker behind a bunch of success stories in the Yarra Valley. So many winemakers have worked for him or with him at some point that the region should really be called ‘The Dolan Valley’. If that still doesn’t ring any bells, Rob ‘Sticks’ Dolan played in the ruck for Port Adelaide.

The cellar door is the perfect setting for a casual sampling of wines from Rob’s three ranges. All are well targeted and great examples of the generosity of flavour and spirit in his winemaking approach. The platters offer a selection of regional produce and are a perfect way to indulge with some time on the lawn or sitting at the tasting bar. Jack from Stone and Crow makes cheese in a corner of the facility out the back, and OHO’s own Caro makes jams and preserves under Rob’s label, too. A platter with a few of these extraordinary delights is worth a little trip to Warranwood. Keep an eye on the Facebook page for special events and after-work drinks.

De Bortoli Yarra Valley

Amongst the hundreds of winemaking families in Australia, there are   the ‘First Families’ – those pioneers who shaped the way Australia makes and drinks the nectar of the gods.  All have generations of grape growing, squishing, fermenting, bottling and drinking to their names. Think McWilliams, Tyrrells, Tahbilk and De Bortoli.

Leanne De Bortoli brought the family name down to Victoria from Griffith in the late ’80s; she and her partner and the business’s chief winemaker Steve Webber have been living the ‘good wine, good food, good friends’ mantra. Three unique vineyards supply distinct fruit which expresses its sense of place. Steve has a passion for making wines that taste like where they’re from. For the lesson in terroir alone, you should book a private tasting experience.

The restaurant on site, ‘Locale’, sings from the same mantra song-sheet. Local produce (some of it grown just out the window next to the vineyard) combines with a slightly formal but definitely casual atmosphere. It’s like going to your fancy Nonna’s house for a big family meal with loads of great Italian food, more wine than you probably should have had, and laughs aplenty.  Except Nonna is a chef. And has staff. And a cellar door down stairs. Oh, and a cheese shop. Dear Lord, do not forget the formaggio. There’s a great selection of extraordinary cheeses, matured right there, available as platters, tasting plates to go with the wine tastings at the bar, or for taking home.