The area around Tahbilk, just outside Nagambie in Central Victoria, is a unique little pocket of land almost surrounded by the Goulburn River and eight kilometres of permanent backwaters and creeks. The Purbrick family first planted vines here in 1860, and some of those vines are still producing fruit for their ‘1860’ shiraz today. The location adjacent to so much water has enough impact on the climate that the grape-growing creates flavours unique to the region. The French would name this little area for its own ‘appellation’, as a result.
Tahbilk’s historic winery and cellar door is an experience in itself. The ancient oak fermenters in the cellar door are not just for show. This is a working winery, using equipment that in some cases is over a hundred years old.
The restaurant on site is modern by comparison, and the food equally so. It’s a menu of sure-fire winners and crowd pleasers. Who can say no to the perfect pork belly or luscious little lumps of slow-cooked beef, pulled, pressed, crumbed and deep-fried. Ooh la la. A 2014 shiraz from the Estate was a sublime pairing with the beef.
Definitely take the short detour off the highway near Nagambie, and drop in for lunch and a lesson in the history of winemaking. Don’t forget to spend some time walking around the pristine wetlands at Tahbilk. There’s eight kilometres of waterfront, and a boat tour that’s totally worth the time. Tahbilk has a commitment to sustainability and carbon neutrality that is leading the way for the wine industry.
‘Where did you get the name?’ The first and most obvious question about Bill and Beat’s has the most wonderful answer. Owner Jenna’s grandparents, William and Beatrice, were an inspiration for hospitality. The shed was always open for beers, and the kitchen was always open for food. Yay for Bill and Beat – what a great tradition to pass on!
The coffee here is a standout. OHO’s old friends at Mansfield Coffee Merchant supply the sacred beans, and they’re handled with a care and consistency that makes us smile.
Don’t be fooled by the small shopfront. Bill and Beat’s is big enough to do three- to four-hundred covers on a Sunday. There’s a big room out back with a kind of communal beer-hall vibe that’s heaps of fun, and a function room upstairs.
All the cakes are made in house; if you’re lunching, try the house-made gnocchi with its little bit of crunch from finishing in the pan with butter.
Great restaurant names are like rings on a stranger’s fingers – they all have a story, and you need to find out what those stories are. Lipari is a little town off the coast of Sicily, and chef/owner Joe’s mother was from there. She was also the inspiration behind the opening of this place. Joe was a latecomer to commercial kitchens – following a dream, he quit his job of many years. Little Lipari is a labour of love, a passion for food and a show of humble hospitality, inspired by his mother.
Little Lipari is classic Italian generous hospitality, and it’s goddamn awesome. Joe takes seasonal produce (and the stuff his adoring customers bring him) and packs flavour into simple Italian dishes. The gnocchi is iconic, a true classic. Joe makes a light lemony hollandaise for his take on eggs Benedict with bartered lemons from a customer.
Coffee at Lipari is a classic Italian thing too – a typically dark and luscious roast.
The fit-out was inspired by local legend Tank, whose artwork adorns the town of Shepparton, most recognisably in the form of colourful fibreglass cows.
The cellar door at Tallis Wines commands what can only be described as a spectacular view. Across lush fields of grain crops, 360 degrees into the vast distance. There is the vineyard down the hill a little, but the Tallis family made the right choice when they decided that the hilltop outside Dookie was the best place for the ‘wow factor’.
Also worthy of a little ‘wow’ is the wine. The soil here is similar to Tuscany, and Tallis makes the most of it with generous, full-flavoured wines. The new release shiraz stood out, with flavours typical of the soils that at one time produced up to one third of the wines made in Victoria.
Food at Tallis is a simple affair. Platters of local produce, pickles, charcuterie, cheeses and relishes are simple and well curated. They are plenty for a hungry couple, and the perfect foil to any of the wines available by the glass.
Take a mo to stretch your legs and follow the signs on the Yorta Yorta interpretive trail as you walk to the peak of the hill. You’ll not only take in the extraordinary view, but you’ll learn a few things about the original custodians of the land, too.
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.
Something is going on in Yea – something good. In this little ‘on-the-way’ town, we stumbled upon a couple of gems. Among them is the 1860s-built Yea Peppercorn Hotel. It sits a little off the main street, bathed in sun or fog, depending on the season. Both are spectacular, though the former is better for making use of the shade of the spectacular peppercorn tree in the rear garden.
There are a couple of noteworthy things at this pub, apart from the fact that it’s just over an hour from Melbourne, and has a closed-circuit TV that displays your food as it’s prepared. Most notably, the menu is good honest pub food. Good steaks, generous serves and a beverage list featuring local highlights. You’d expect good steaks from a pub in the heart of cattle country, and it doesn’t disappoint. The notable surprise for a place in that country is the seafood platter. These guys have managed to get fresh seafood up the highway, and deliver it cooked and laid out to feed a horde.
Keep in touch with the social media channels of the Peppercorn for info about their regular foodie events and live music.
For those staying around, the accommodation is spacious, comfortable and quiet.
Oh, I nearly forgot another notable. The limo out front is available for tours. It’s a 1987 stretched Jaguar with its own special charm, and you’ll feel like some kind of rock-star as you’re driven about.
The Alex Hotel is one of those iconic country pubs that you pass on a trip as you slow to 50kph through a small town, and wonder ‘Should I have stopped there for lunch?’
Yes, you should have.
The hotel is a grand old white building which has established a bit of a reputation under successive owners – fun in the evenings if you’re staying nearby, and a solid option for breakfast or lunch if you’re passing. The new owners have introduced a clever take on old-fashioned pub dishes like fish and chips, with the welcome addition of crispy capers and a twist on the choice of fish.
The owners have pedigree in running hospitality businesses, and it shows. They’ve been quick to step the menu and wine list up a notch, and the range of their own farm-gate produce on sale looks inviting.
Worth the stopover.
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.
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.