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.
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.
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.
A note from the Ten Minutes by Tractor website:
Due to a fire in our old Tractor Shed adjacent to the restaurant, we have had to close our restaurant until further notice. Considerable progress has been made in clearing the site and in progressing plans to reopen.
Petit Tracteur, our sister restaurant up the road at 1208 Mornington Flinders Rd, remains open and unaffected by the fire with extended opening hours and tastings available.
It takes fortitude of a wardrobe-changing kind to take on a crumbling old building destined for demolition, and turn it into a hub for the community. That’s exactly what Ferg and Andrew have given the people of Sale in Central Gippsland – a pub to be proud of. It came as the result of a passion for heritage; ably guided by Heritage Victoria, they have turned a wreck that had barely survived since it was built in 1865 into the kind of local establishment where you’ll want to spend hours with your mates.
The hospitality side of things is looked after by Ferg Horan, a former chef at places like the Tinamba Hotel, amongst others. His team is turning Gippsland produce info the kind of pub food that brings a smile to your face. Nothing too wanky, just beautiful flavourful dishes that actually make you smile when they arrive. Yes, there’s a parma for those who are on that quest for the perfect one, but the steak is amazing too. It should be – Gippsland is beef country.
The hotel has some stunning accommodation as well, for those on the way somewhere.
All pubs should be a collection point, a place for people to meet, unwind, and put aside the cares of the day over a pint of the finest. The fact that the kitchen turns out some damn fine food is the best of bonuses.
Giant Steps quickly became the stalwart of the Yarra Valley winery and restaurant scene when Phil Sexton first opened it over a decade ago. The structure has become a reassuring symbol of always-available quality wines and food situated in Healesville’s east end.
Winemaker Steve Flamsteed has an unwavering commitment to making quality wines that express the place they’re from, whether it’s one of the single-vineyard series wines or a regional blend. His commitment to excellence is exemplified in his path to winemaking. First he was a chef, then a cheesemaker, but it was wine that caught his attention. While studying oenology, he paid his way as a chef with Maggie Beer. It’s unsurprising that he emerged with a passion for local expressions of produce.
Steve’s uncompromising attention to detail yields results, from the vineyard to the wine glass, and the experience at the Healesville cellar-door restaurant is a reflection of this same approach. Staff are knowledgeable and genuinely love talking about the wines they’re selling. It helps that the tasting room is behind the glass wall, right in the barrel hall where you’re immersed in the workings and glorious smells of a winery.
After a recent refurbishment, the place is looking as fresh and contemporary as ever. It’s a pleasant place to sit and enjoy the food, and definitely to appreciate the good work of Steve and the team in the winery.
With a name that harks back to the Scottish ancestral roots of owners the Graham family, Boat O’Craigo punches way above its weight for quality wines. Indeed, Halliday named it as ‘Dark Horse Winery of the Year’ in 2018. The cellar door on the high side of Healesville heading out of town is a perfect place to sit and lose a couple of hours trying wines and eating platters of local produce, or the simple traditional pizzas expertly turned out of the tiny kitchen.
Wines are made by the legendary Rob Dolan at his Warranwood facility, from fruit grown on the two estate sites at Kangaroo Ground and Healesville. Quality is high, with an emphasis on wines made for drinking and enjoying. Rob is known for his generous winemaking style, and Boat O’Craigo wines definitely fit that bill.
The deck outside shares the close panorama of Mt Riddell with the dining area inside the building. For people who might be heading up to Marysville or just on a drive up the Black Spur, stepping out of the car and encountering the stunning view across the lush vineyard to the foot of the mountain comes as something of a surprise. It’s easily overlooked as you head up the highway, but with the triple threat of great wine, food and a surprise view, it’s a must-stop venue.
You might know Oakridge for its deserved reputation as a producer of some of the best wines in Australia. The best wine writers consistently score Oakridge’s sacred drop over 95 points, and for good reason. The cellar door and restaurant, set in the middle of the vineyards at Coldstream, is a beautiful architectural work of minimalist art, and is the perfect place to try all the latest as well as some selected museum releases. Winemaker David Bicknell is one of the greats, described by James Halliday as ‘an extremely gifted winemaker’, so the opportunity to sample the wines with knowledgeable staff is one you should consider seriously as a life goal.
Another life goal should be to eat the food of Oakridge’s dynamic duo, Matt Stone and Jo Barrett. Both might appear familiar to you from cameo appearances on TV shows, including MasterChef. The ethos of local and seasonal is taken seriously, with an array of just-picked produce coming straight out of the large garden behind the winery. Matt handles the savoury flavours delicately and with such finesse that you’ll be hard-pressed to resist the instagram urge before devouring. Go slowly, because you’ll want to remember every bite. The same is true of Jo’s exquisite desserts.
One of the things we all look for when we go out to dine is flavour that we won’t experience at home. Jo and Matt both pair flavours with such bold confidence, you’re guaranteed a unique taste experience that you won’t get anywhere else, much less at home. Some flavours seem so unusual, ethereal and beautiful that they’re impossible to put a finger on. Who’d have thought that the lime-like acidity in a dish might come from the unexpectedly delicious addition of green ants?
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.