Rutherglen is part of a little cluster of towns right near the NSW border. Within ten minutes’ reach you have Rutherglen, Wahgunyah and, just over the border, Corowa. So many producers of quality food are in the surrounding area that really, it shouldn’t have been a surprise to find Pickled Sisters doing such fine fare, nor that they’ve been doing it for so long.
It’s fair to call the restaurant a shed – that’s what it is. There’s nothing wrong with that in OHO’s reckoning. Sheds are where some of the best stuff gets made. In this particular shed, chef Stuart is quietly turning out some stunning-looking and beautiful-tasting food. The approach is simple – take good produce, respect it, and serve it with local wines.
Although Pickled Sisters shares the shed with Cofield Wines, the wine list is not limited to that one label. It’s a real showcase of the region’s best. In fact, it wouldn’t be unusual to spot a local winemaker like Mandy Jones dropping off another case.
If you have a tendency to get pickled yourself, you could plan ahead and book one or two of the ‘glamping’ tents situated at the very edge of the vineyard. These are tents in the literal sense, if not the traditional. Yes, there’s canvas and a fire. But when was the last time your tent was fully carpeted, had a queen-size bed, air conditioning and a fully stocked wine fridge?
It’s worth keeping in touch with the Sisters event schedule. The cooking classes would make for a fab fun weekend in a shed.
The Dandenongs have been a bed-and-breakfast destination from Melbourne since someone realised they were there, and worthy of a stay. There have been tea rooms and little places to stay since forever. While staying at the perfect weekend bolt-hole, the great dilemma has always been ‘Where do I get something awesome to eat- in, so I can watch a DVD and drink this bottle of wine?’
Pizza is the obvious answer to that question, and Savvy Organic Pizza in Belgrave is a perfect place to get it. The bonus of house-made ice creams makes it a no-brainer. The menu is all unique, with Savvy’s own interpretations of classics like margherita delivering a fresh simple punch of good tomato, basil and garlic.
The Mexicans have a gift for mixing the deliciousness of chocolate with the heat of chilli. Savvy has accepted the gift and made an ice cream out of it. There are other amazing flavours to try, but this one is an OMG, When Harry Met Sally, leave-me-alone-with-the-ice cream moment.
Oh, there’s some other stuff nearby – some kind of steam train, a short trip to an animal thing, and a winery or two; but really, your weekend away is about staying indoors and eating bloody good pizza and ice cream.
At One Hour Out we are all about the ‘pleasant surprise’. The pretty little town which is an oasis at the end (or middle) of a trip, or the pub that puts up ridiculously good-looking dishes. The nice thing about the Avoca Hotel is that you get all that with an added bonus of the aforementioned ridiculously good-looking dishes actually living up to their pretty visage.
The owners of the pub inherited a renovators’ dream about nine years ago, and essentially gutted the place. It’s not a stuffy gastro-pub fit-out though – it’s still definitely a friendly local. Beers are a mix of old friends and local heroes. The presence of an almost life-sized carved red duck on a beer is good for a laugh as it bobs back and forth like a novelty desktop toy.
The dishes are spectacular to look at and follow through with taste to match. Hay-smoked venison fillet is treated with care and respect, and tastes amazing. There’s some serious talent in the kitchen producing beautiful food like this. True flavours and respect for the integrity of the produce is also apparent in the radish top gazpacho.
There’s plenty to see and do in the region, and the Avoca Hotel definitely makes an overnight stay in the area worthwhile for the travelling food lover.
Here’s a great excuse to get off the Hume on your way up to the snow or Sydney or wherever you’re going. The quirky octagon that houses The Winery Kitchen is serving up simple, truly tasty dishes in a generous Italian family style. With amazing produce right on the property, grown by Somerset Heritage Produce, you can expect fresh, true flavours.
The menu sounds simple, and it is, but that old adage in cooking that simplicity requires skill is true here. These are simple dishes, well executed, and served honestly and with generosity. The wood-fired oven isn’t a gimmick at The Winery Kitchen, it’s just the best way to cook pizzas.
Visiting Seymour in years gone by honestly didn’t hold much promise for those on the food hunt. It was, to be frank, a bit of a foodies’ black hole. Wine by Sam is part of a small, savvy group of operators representing a changing of the guard. They’ve just taken up residence in the old Seymour dye works building, which they’ve expertly fitted out.
Sam Plunkett is passionate about the potential for stellar wines in the Strathbogie Ranges. It gets cold up there, so you can expect quite different flavours from the nearby Heathcote vignerons. There’s a beguiling fine quality about cold climate shiraz, and Sam plays with it masterfully.
The kitchen is serving simple charcuterie, cheese and locally made goodness. The coffee is excellent too.
Horsham has some compelling reasons to stay and eat— Baa 3400 is one of the best. Located in the light-filled space at the front of the Horsham Regional Art Gallery, Baa 3400 is filled by a large shared table (though not the only seating option), and promises ‘memorable dining experiences’. Memorable is the right word, in the best of ways.
Hugh and Nicole Goldson say they never really intended to stay on in Horsham after a stint managing the restaurant at a well-known Horsham hotel, but the opportunity ‘just kind of presented itself’. It’s a good thing that it did – the food is killer. The right balance of hearty and fresh, the menu is tight and focused. There are small bar plates, larger meal plates, and some in between. It’s all designed for sharing, though there’s no shame in keeping all that sticky lamb shoulder to yourself, or polishing off all the scallops before anyone else gets a look-in.
Where possible, everything is sourced locally. Hugh reminded us that even the ocean is not really that far away, if you point the car at Port Fairy.
One unique concept was the bold statement made by their putting on just the one beer. It’s brewed especially for Baa 3400, and is rather good. The wine list is a nice mix from around the Grampians and further afield. Be sure to book – it can get busy, especially when the gallery has a show on.
You know on a road-trip, you see all these other sub-50’s non-grey road-trippers and you think “Where the hell are all these other people like me getting their coffee and decent food??”
In Halls Gap it’s at Harvest. Simple delicious food from locally sourced produce. Their little providore section is filled with local stuff too.
We had breakfast here, having stayed the night in the accommodation attached to the restaurant. Friday nights go off (best to book!), and the vibe during the annual music festival (also run by the owners) is epic.
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.
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.