PENINSULA UNCORKED

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For those of you in the depth of despair because it’s dark outside, today is a good day to remember that some places have much harsher, darker winters; stew is comfort food that deserves red wine; and Kalsarikännit (Kawl-SAW-ree-KAHN-eet) . . . huh? The last one? Well, it’s Finnish for ‘underwear drunk’ — or more precisely, drinking wine at home by yourself in your underpants. And because Finland is regarded as having the best education in the world as well as being ranked the happiest country in the world, who are we to argue with super-smart, super-happy people? Here are some winter-warming wines for home this winter:

100 Hunts Mornington Shiraz Mornington Peninsula 2016 $25

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Joe Vaughan has been growing top-quality grapes for most of the big names for as long as we can remember. That’s 1996, apparently, the year Dolly the sheep was cloned as his vineyard went in. Shiraz? Mornington? Well, those of us who live here know that north-facing (Tuerong) sites are pretty warm. This oozes silky black fruit and spice, but with that classic refreshing MP acidity backbone that adds crunch and keeps you coming back for more. 

Crittenden Estate Pinot Noir The Zumma Mornington Peninsula 2016 $57

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Wines made by the formidable Rollo Crittenden are all about the Burgundian ideal of restraint and elegance but with dashing power and concentration. Think cherries and berries all rolled up with silky cigar box tannins and taut focused length. It drinks really well right now but will reward those with enough patience to wait — which is probably not many of you. 

Brothers McLean Bràithrean' Cordon Cut Viognier Mornington Peninsula 2016 $42

Surprise and delight with this sweet local sensation. It’s a gold medal winner at the MP show and made by all-round good guys Peter and Alex McLean, who of course are brothers. It’s a perfect match for your late-night cheese platter or just to give you a shot of sugar and life so you can keep going after a great winter meal.  


By Tom Portet 

T: 0490 145 144

E: [email protected] 

W: www.rhwinecollective.com.au

Fancy a cold one?

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Hands up who loves a beer. Well, if you’re an amber ale aficionado then the good news is August 2 is International Beer Day, so you’ve got every excuse to raise your glass. As if you need one, right?

International Beer Day was founded in 2007 in the US by Jesse Avshalomov and falls on the first Friday of every August. Since its inception in Santa Cruz, California, it has become a world-wide ‘brew-tastic’ phenomenon that now includes 80 countries willing to down a delicious yeast-infused bevvy with friends and family in celebration of all its fermented fabulousness.

Whether you’re ready to sample a beer from overseas or a Mornington Peninsula independent brew, International Beer Day is a great excuse to buy each other a drink and try something new — after an old favourite, of course! 

The Brewers Association of Australia released a statement in May, saying: “From grain to glass, Aussie beer is a huge supplier of local jobs, a major economic driver and a serious revenue-raiser for government. The economic analysis by ACIL Allen Consulting for the Brewers Association of Australia shows that 84 per cent of all beer sold in Australia is made by Australians, that domestic production supports almost 103,000 full-time Australian jobs and generates $16.5 billion a year in economic activity.” Now that’s a lot of starch-broken-down-to-sugar money-making action. 

Australia is home to about 600 independent or craft beer breweries, and more 9.1 million Aussies celebrate the end of the week with a cold one. They crack a can, twist off a cap, suck on a schooner or pick up a pint to commemorate a special event or person, or to just relax away the working week. 

Where will you be on Friday, August 2, to unite with beer-lovers across the globe? Wherever you are, have one for me.

Bottoms up!

LIZ ROGERS

Jetty Rd Brewery - Review

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“Beer-brewing. Local produce. Wide open space and plenty of it. If it isn’t the industrial kick-your-heels-up concrete floors, copper lighting or ceilings that reach for the sky that pull you in, it will be the sense of immediate connection with Dromana’s ‘old-skool’ sensibilities and the down-to-earth friendliness that Jetty Road Brewery delivers.” 

This is how Liz Rogers introduced you to Jetty Road Brewery in our first issue of Eat.Drink.

Jetty Road has gone from strength to strength since opening.  They started with one beer — their Pale Ale — on tap; they now have 15 beers on tap!

Today the place is kicking.  Here it is all about the beer, but it is certainly also about the food.

A recent update of their entire menu sees a grazing menu and mains that are designed for sharing.

We popped in on a recent rainy, windy Wednesday to see the place filled with locals, all enjoying great food and drinks in a toasty environment.

We started with house-made dips served with crusty local bread and a paddle of beers.

The paddle included Choc Vanilla Stout, which tasted like Easter — all rich and chocolatey — then Dark Vader, with a play on words from its release date of May 4. This was an excellent dark lager.  The Berry Gose Sour was fruity and refreshing. According to our host: “Women love this one.”  I generally don’t drink beer, but I did have a favourite on this paddle. It was called G & T and yes, it does contain gin.  This was a refreshing beer, perfect for summer or a start to your meal.

The dips went so well with the beers.

Our crispy calamari fritti came out next. It was served with smoked heirloom tomato, pickled fennel and rocket salad.  Delicious!

Next we shared the Middle Eastern spiced lamb shoulder for four. OMG, this was awesome!  Delicious spiced lamb literally fell apart when we carved it, and it was served with sides of char-grilled corn with a chipotte mayo and grated pecorina cheese; herb-roasted carrots with sesame salt; beer-battered chips; and an oven-baked pumpkin and spinach salad with feta, pine nuts and a balsamic reduction.

My lips are watering remembering this main course. It will set you back $98 — but remember, that’s between four of you.

So amber fluid aficionados, come to Jetty Road Brewery to relax, reinvigorate and have a corker of a time while doing it. It’s all about the beer and making sure everyone revels in the atmosphere that is fuelled by the love of local community and harvest, having a top-notch get-together and then coming back for more. 

This is the place where Australian public barbecue-maker Christies used to pump out Aussie grills to the rest of the nation, and you can still feel the grind of innovation and production within these four very tall walls where celebration is the main game. 

The team at Jetty Road Brewery dedicate themselves to producing beer and food that never lets you down in the flavour or satisfaction departments. 

Whether you’re hunkering down by the Jetty Road Brewery fireside with the fresh sea breeze blowing across the bay or spilling into the beer garden surrounded by apple crates, festoon lighting and gorgeous sunsets throughout the summer months, a Jetty Road Brewery experience comes packed with vitality and spontaneity.  Generations of humans meet and merge to discover new friendships they never knew existed because everyone is welcome at Jetty Road Brewery. Butcher block devotees can sample tender lamb, beef and chicken perfection complemented by a range of fresh-is-best seasonal vegetables and sauces.  If you’re more of a pescatarian at heart, calamari and fresh fish choices deliver, while vegan and vegetarian options rotate regularly. 

Jetty Road Brewery beer is available at outlets throughout Victoria, but the sense of belonging to a community forged by a respect for native produce and its people can only be found down south where the good life grows.

JETTY ROAD BREWERY

A: 12-14 Brasser Ave, Dromana

T: 5987 2802

W: jettyroad.com.au

FB: jettyroadbrewery

INSTA: jettyroadbrewery

Ritchies bakery takes the cake

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Ritchies’ Dromana supermarket is the toast of the town after taking out the Bakery Department of the Year award at the IGA Awards of Excellence on the Gold Coast last month.  Judges said of the bakery: “The bakery department at Dromana offers a wide variety of fresh, high-quality baked goods, including an exceptional range of artisan breads. The store also boasts an outstanding range of mini specialty cream cakes, specialty slices and macaroons and one of the nation's most impressive ranges of gluten-free products.”

Ritchies’ win was one of two for Victorian IGA supermarkets — Boccaccio in Balwyn won the Delicatessen Department of the Year. The awards were judged on a range of criteria, including customer service, community pride, department excellence, brand values, sales, profits, merchandising and the store’s overall performance.  

Scott Marshall, the Metcash chief executive of supermarkets, said: “We’ve been blown away by the quality of entries this year and the Victorian winners are no exception. These stores have not only delivered phenomenal experiences to the shoppers who come through their doors, but also go over and above for the benefit of their local community and the independent retail grocery industry.” 

The awards recognise and celebrate the achievements of independent retailers across the country — not only the IGA stores that are an integral part of their communities, but also the teams who work in the stores to put the heart and soul back into shopping and set the benchmark for other IGA supermarkets across the retail network. 

FORK TALK - A CHAT WITH OUR FOOD, WINE & DINING EXPERTS
Shane Mahon and Tammy Gunn — The Good Food Bakery, Shop 4, 209 Mornington-Tyabb Rd, Mornington

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What inspired you to launch a gluten-free bakery café?

Tammy: Shane had decided to semi-retire and maybe get a hobby farm in regional Victoria. But the universe just wouldn’t let it happen. Over the Christmas period in 2018 we stopped to reflect on the year and what would be next for us. Just eight weeks later we had signed a lease for the shop. It wasn’t a difficult decision. We figured Shane could do the cooking side and I could do the marketing and front-of-house side. We were inspired by my niece, Ebony, who is a coeliac. Shane was up for a challenge so we thought, ‘Let’s make the bakery gluten-free’. We understand the cross-contamination issues and we were passionate that the baked goods had to taste as good or better than their gluten counterparts. Our baked donuts for example are really different — they’re like a cross between a donut and a cake. They’re one of a kind, something you wouldn’t get in a normal bakery, but something you’d enjoy in a speciality bakery.

What’s your go-to trend to serve up that customers are loving?

Tammy: Our vanilla slice, oven-baked donuts, chocolate eclairs and in-house pies, pastries, and sausage rolls are sell-outs. The chicken avocado wraps and sausage rolls regularly sell out too. After only two weeks we needed new staff and another pastry chef. We had one customer take a whole tray of curry steak pies back on the Spirit of Tasmania to his home after he tasted one. He said that it was the best pie that he’d ever tasted. We started with three pies; we now have 13. The pastry is dairy-free too for those with other intolerances. 

What can customers expect from your menu?

Shane: We don’t have a set menu; it changes daily. I create new little inventions all of the time. I focus on fresh baked goods so that there’s so much choice and it’s all gluten-free, from pies and pastries to sandwiches and sweet treats. Normally, people with coeliac disease or a gluten intolerance have a tiny selection to choose from, and here we have the whole store. We’ve had people in tears hugging Tammy when they hear that the whole place is gluten-free. We’re just normal people. It’s more than just making money; we’re here to make people feel good. 

Is it challenging cooking with gluten-free flours and making sure there’s no cross-contamination? 

Shane: We just make sure that we scrutinise every ingredient. We check it all, from cinnamon to dried fruit. Working with gluten-free flours was difficult at the start, but not now. I’ve worked it out. Like everything in life, you work it out. It’s not easy but you do it. I make the best product I can.

What is your style in the kitchen?

Tammy: He doesn’t stop. He’s very hard-working, and he’s a wizard in the kitchen. His style is ‘Shane Style’ and no one else’s. He’s always happy to chat to customers and answer their questions. 

Shane: The kitchen is my domain. 

What do you enjoy doing in your spare time?

Shane: It used to be the gym, but not anymore. My gym’s here. I do like to take my American staffy for 5km walks and watch Collingwood play on the telly next to the open fire.

What do you love most about what you do?

Shane: I like seeing customers happy with my products. When I see a big smile on their faces I know they’re happy with it and that they’ll come back. I also like customers to come and talk to me if there is a problem. It’s not rocket science. When you’ve been in the business so long you know what the customer needs and wants. But going gluten-free was a whole new dynamic. It became interesting. Cooking dairy-free enhanced my skills too. It’s important to understand everyone’s needs these days. I had cooked gluten-free before but never at this capacity.

Any advice for aspiring pastry chefs?

Shane: The sky is the limit. Don’t stop learning. You can never stop learning. You also have to have passion.

KATE SEARS


Bring on the brilliant buffet selection

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Looking for a place where the food is great and the price is just right? Then head down to The New Atrium in Safety Beach for an all-you-can-eat buffet brimming with first-class flavour.

The New Atrium is well-known for providing Safety Beach residents with a scrumptious assortment of dining alternatives and entertainment. With the recent launch of the brilliant buffet selection offering something for everyone, including seniors, adults and the kids, this friendly and modern eatery mixes it up once again with a wide selection of dishes for meat-eaters and vegetarians alike. 

Open for quick and delicious dining on Thursdays from 5pm until 8pm and on Sundays from 2pm until 7.30pm, The New Atrium’s all-you-can-eat buffet is ideal for late-in-the-week family dining or a relaxed Sunday soiree with out-of-towners or friends from around the corner. Adults dine for $25, seniors for $20, kids under 12 for $10 and little ones under three eat for free.

Bring it on!    

THE NEW ATRIUM RESTAURANT AND FUNCTION CENTRE

A: 10 Country Club Drive, Safety Beach

T: 5981 8123

W: www.thenewatrium.com.au

FB: thenewatrium


Georgie Bass head chef tastes success again

Michael Cole is the 2019 Australian Professional Chef of the Year.  Photo by Sydney Low

Michael Cole is the 2019 Australian Professional Chef of the Year. Photo by Sydney Low

The heat is rising in the kitchen at Georgie Bass Café & Cookery in Flinders after head chef Michael Cole was named the 2019 Australian Professional Chef of the Year. It was a lucky last-minute entry that saw this award-winning chef win the prestigious title and take home cash and valuable prizes. Michael was under pressure to perform not only because he won the title in 2017, but also because he was Australia’s representative in this year’s Bocuse d’Or global culinary contest. Michael didn’t waiver in winning his first heat, then the semi-final and on to the grand final ahead of 32 other finalists.

“I couldn’t be happier,” said Michael. “I really wanted to test myself and see how far I had come since I won Chef of the Year in 2017. I think it’s a great way to benchmark myself against the best of the best in this industry, and competing inspires me to be more creative and disciplined.”

Georgie Bass Café & Cookery is renowned for its top-quality cooking classes that run every Saturday and are limited to 11 participants, ensuring everyone receives personalised tuition from a team of industry-leading chefs. Alternatively, gather your friends, family or corporate colleagues for an event to remember in the café’s purpose-built Miele kitchen as your private group has a sensational sensory experience full of tastes that will delight and skills to replicate at home.

In the café it’s all about offering fresh, local and seasonal produce, using the best ingredients from regional farmers, producers and fish suppliers in simple yet delicious dishes. Offering breakfast and lunch dishes daily, it’s paddock-to-plate in this modern venue opposite the Flinders Hotel. 

GEORGIE BASS CAFÉ & COOKERY

A: 30 Cook St, Flinders

T: 5989 0031

Open: 7am-2pm daily

W: georgiebass.com.au

INSTA: georgiebasscafe


It’s easy being green

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Miss Green’s colourful vegetarian dishes, vibrant smoothies and tasty salad bar options have generated a passionate following in Red Hill and beyond. Miss Green Red Hill has been serving up fresh salads made on site daily, like the popular peanut noodle and Moroccan spiced cauliflower salad. However, in April, Connor Sahely and Maddie Rotar took over the reins from Adam and Michelle, of Johnny Ripe Pastries, where Maddie had worked for five years. They’ve continued to serve up the rainbow with gusto ever since. 

At just 19 and 20 years old respectively, Maddie and Connor certainly know how to delight the tastebuds of their customers.  The salads on offer change seasonally, and customers can build their own salad bowl to create their own delicious combination. While you’re there, pick up a cold-pressed juice or smoothie to go with your bowl of goodness. Locally made muffins, homemade dips and chilli, nachos, avocado and mushroom pesto toast offer hearty winter warmers — not to mention a nourishing soup of the day and fresh homemade vegetable pasties made daily — in addition to a sweet treat of homemade cashew cream and baked pears.

Their wholefood menu is vegan; however, coffee options include cow’s milk. Incidentally, their coffee of choice is Little Rebel Coffee, and customers are offered a 50c discount if they bring their own cup.

With the whole menu designed to be taken away in bio-packaging, it’s perfect for those hectic days. Or sit back on the benches next to the vivid mural by Mornington Peninsula artist Meredith Gaston. With gluten-free and refined sugar-free options, you won’t want to miss this up-and-coming health food café. Maddie never stops inventing, so you’re sure to discover a different item on the menu every two weeks, and with a new menu predicted to be released in spring, this foodie destination will become your new local. 

KATE SEARS

MISS GREEN RED HILL

A: 1/1016 Mornington-Flinders Rd, Red Hill
FB: missgreenredhill
INSTA: missgreenredhill

A little pot of gold in the kitchen

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By now you would have noticed curcumin popping up in your supplement stores and chemist’s. It’s by no means a new food, but its beneficial properties have been gaining momentum of late — think turmeric lattes but with more gusto.

Curcumin is a bright yellow chemical produced by curcuma longa plants. Turmeric contains many plant substances, but one group — curcuminoids — has the greatest health-promoting effects. Three notable curcuminoids are curcumin, desmethoxycurcumin and bisdemethoxycurcumin. Of these, curcumin is the most active and most beneficial to health, and as the principal active curcuminoid of turmeric — a member of the ginger family zingiberaceae — curcumin is growing in popularity. It also represents about 2-8 per cent of most turmeric preparations and gives turmeric its distinctive colour and flavour. Turmeric is often found in food colouring, food flavouring, cosmetics, and as a herbal supplement.

The anti-rheumatic and anti-arthritic effects of curcumin may help provide temporary relief from the pain and inflammation associated with arthritic conditions. Curcumin supplementation may reduce pain, joint stiffness, mobility support, and decrease swelling. It’s traditionally used in Western herbal medicine to relieve digestive discomfort and it’s one of nature’s best-known herbs against inflammation. Curcumin may help support normal healthy brain physiology and function, and may even support a healthy cardiovascular system by encouraging the normal oxidation of lipoproteins. It’s also said to possibly have effects on wound-healing due to its anti-inflammatory and antioxidant activities.

As with any supplement and new medication, it’s best to check with your doctor first.

Burger Off and let the bunfight begin

Frankston Mayor Michael O’Reilly serves Youth Mayor Aaron Quarrell a burger during Frankston City Council’s Burger Off competition. Photo by Steve Brown

Frankston Mayor Michael O’Reilly serves Youth Mayor Aaron Quarrell a burger during Frankston City Council’s Burger Off competition. Photo by Steve Brown

Flex that burger grip and bring your appetite. This month, Frankston City Council is encouraging venues to heat up their kitchens for its inaugural winter promotion campaign Burger Off — and you’re invited to be part of the battle of the burgers.

The Council’s burger-loving team has secured more than 30 restaurants and cafes across Greater Frankston that have created a mouthwatering burger menu for you to discover and devour.  So resist the urge to get food delivered, and get out and join the burger movement.

From August 1-31, you can check the menu of those venues involved, choose the burger that suits you, taste it, and vote. And repeat! Because why wouldn’t you want to try them all? Anyone who purchases an eligible burger during the promotion period can register and vote between now and September 8, so those who are still in their burger coma after the event ends have got an extra week to vote. 

There’s even an incentive for the voters, besides indulging on limited edition juicy burgers. Throughout the campaign there will be random voter prizes and an Instagram photography contest where you can win vouchers to attend participating restaurants and cafes. So make sure you are getting social with your burger journey and tag @burgeroff_frankston and use hashtag #EnjoyEveryBurger to be in the running to win. 

The burger with the highest score at the end of voting will be crowned Frankston City’s best — so all the power is in your hands . . . and mouth. 

Visit burgeroff.com.au to browse the menu and follow the event on Facebook for regular updates or visit Instagram @burgeroff_frankston. Once you’ve tasted a burger, simply register on the website and follow the instructions to vote and rate your burger.


PENINSULA UNCORKED By Tom Portet

There are a lot of big-name cellar doors that you know on the Peninsula, fantastic pioneers of viticulture that don’t need much of an introduction to our local readers — Paringa, Elgee Park, Crittenden and Stonier, to name just a few. Lesser-known than all these are the micro-producers who bubble at the fringes and often pop up with stellar releases that deserve to be found. True nuggets of gold! Their wines are produced from less than 20 tonnes of fruit so are obviously hard to get, but they are great once found and are to be enjoyed as unicorn wines with your fellow wine-lover. 

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Allies Assemblage Pinot Noir 2018 $32

Allies was born in 2003 by David Chapman, a former chef and sommelier who was working at Moorooduc Estate under the tutelage of master maker Richard McIntyre. This is his three-vineyard blend, while upstairs he has site-specific wines each named after the townships of Tuerong, Merricks and Balnarring. Production may be small, but David is full of energy and few manage to articulate the specificity of site once the wine is in glass as well as ‘Chappy’. 

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Garagiste Le Stagiaire Riesling 2018 $30

Winemaker Barney Flanders notes that this is “way better than Alsace” — but what would he know? Actually, this is pretty good. The fruit from these 30-year-old vines is hand-picked and whole-bunch pressed to old barriques, and in 2018 Barney has made a trio of delights under the increasingly impressive Le Stagiaire label. The fermentation is spontaneous and the wine spends eight months nourishing on its ferment lees before bottling. It’s a cracking release for sure.

Bellingham Estate Pinot Noir 2018 $35

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A real hinterland insider’s wine, the Bellingham Estate vineyard perches high in Main Ridge facing perfectly northeast in a swathe of sunshine. A tiny plot of 1ha, it was planted in 1996 and is really coming to the fore of maturity, showing fruit presence and a lovely silky texture. Pinot noir at this level cannot be fluked, so it is testament to owner Ian Walker that his well-thought-out and precise nature is brimming in his wine.

Fireside winter family fun at Pier 10

Photo by Edward Wischer Photography

Photo by Edward Wischer Photography

Known for bringing family and friends together, Pier 10 is set to reveal sensational foodie-first offerings to see out the winter months with its two-course special that hits the spot. 

For just $35 you can satisfy your soul with house-spiced calamari or indulge in some delicious pulled pork spring rolls while watching the weather whirl and twirl from inside this cosy secluded restaurant. Or why not try the house-made melt-in-your-mouth gnocchi or slow-braised lamb with a Pier 10 winter blend of cabernet and shiraz? Whether you’re after an entrée and main, or main and dessert, this Pier 10 deal gives you more value than ever before with flavourful winter-warming dishes at a competitive price. 

Pier 10’s cellar door offers year-round specials, like the estate chardonnay and pinot noir. Come in for a fun and unique tasting experience and slip into the local sangiovese, Heathcote Shiraz, or be tempted by a sparkling pinot and the new-release sparkling shiraz. 

Pier 10 will be on a break for the school holidays. Yes, you’ll have to wait until July 18 to sample some of the Peninsula’s best winter food and wine at Pier 10 Restaurant and Cellar Door, but it will be worth it. Bring the whole clan to converse, dine and drink the dark skies away.

PIER 10 RESTAURANT & CELLAR DOOR

A: 10 Shoreham Rd, Shoreham

T: 5989 8848

W: www.pier10wine.com.au

FB: pier10wine

INSTA: pier10restaurant / pier10winery

Many great things come in little packages

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Introducing the newest member of the Polperro Family. From the team that brought Polperro Winery, HotHut Yoga and Amelie & Franks Fashion Boutique to the Mornington Peninsula — Many Little Bar & Bistro has been inviting us to indulge since opening last December.

Harvested from the established rich heritage of Polperro Winery (and its owners Sam Coverdale and Emma Phillips), Many Little is a new bistro, bar, cellar door and meeting place guaranteed to charm local residents and visitors alike. Drop by for lunch from Friday to Sunday, a weekend breakfast, or a dazzling dinner seven nights a week (takeaway dinner is available every night).

Many Little Bar & Bistro owes its success to a passion for sustainability, local produce and high-quality products and a belief in celebrating the land and the nourishment it provides. The menu is matched to the relaxed, convivial vibe and designed to comfort and nourish. While you take in the rustic styling and earthy tones of the bistro, linger over classic comfort food such as chicken schnitzel and spaghetti bolognese, or step away from the homely choices and dabble in such sophisticated options as quail, or scallops.

The cosy bar set by the open fire is the perfect place to explore the locally crafted brews on tap, imported luxury spirits and cocktails. Many Little offers a specially curated wine list, showcasing local Victorian producers, as well as a cellar door offering the opportunity to experience a small selection of micro producers from the Peninsula including, of course, Polperro and Even Keel wines. BYO wine is also offered every Sunday night!

A rotating specials board of dishes and cocktails means there will always be something new to experience for those who visit weekly, and the takeaway window is open over the weekend to serve up locally roasted coffee and pastries for those on the go.

Like all projects undertaken by Sam and Emma, Many Little has been lovingly created with meticulous attention to detail and an intrinsic understanding of what the community needs. Designed specifically with locals in mind, Many Little is the product of a shared passion for an experience that connects patrons to its source.

MANY LITTLE BAR & BISTRO

A: 2-5/159 Shoreham Rd, Red Hill South

T: 5989 2471

W: www.manylittle.com.au

FB: ManyLittleBarandBistro

INSTA: manylittlebarandbistro


Expect nothing less than a brilliant wine tour

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There’s nothing like a wine tour to raise the spirits during the cooler months — fabulous locations, open fires and divine tastings. But group tours can be so much more than a fun day out. 

“We take group tours out all the time,” says Grape Expectations Australia’s Michael Aveson, “and we love hearing about what’s brought a group together. Sometimes it’s a group of friends that just fancy a great day out, but often there’s something else. 

“Businesses will often approach us to create a memorable day out as part of their team building or corporate reward and recognition programs, and they report great results.”  

The team at Grape Expectations Australia has also created bespoke tours to celebrate birthdays, family get-togethers, graduations, engagements, goodbyes — and even a pregnancy! It’s a great opportunity to have a relaxed catch-up with others.

“We can create a perfect day, whatever the occasion and whatever your group dynamic is,” Michael says. “Choose from vineyards, distilleries, breweries, artisan producers . . .  just get a group together and we’ll do the rest.

“We cater for groups of up to 11 people and can pick you up and drop you back to your chosen location, whether it’s on the Peninsula, in the city or anywhere in between.  Our luxury Mercedes-Benz vehicle (#estellatheladybus) is a joy to travel in, we have chilled still and sparkling water on board to keep you hydrated during the day, we always have great music playing and sometimes there’s even a pop quiz if the mood takes you. Our aim is to give your group a relaxed, casual and sophisticated day out where you don’t have to worry about a thing — apart from which wine you prefer.”

Why not book your own group tour for winter or get in early for spring and summer dates now available. With Grape Expectations Australia, you’re in great hands.

GRAPE EXPECTATIONS AUSTRALIA

T: 0435 050 813

W: www.grapeexpectationsaustralia.com.au

FB: Grape Expectations Australia

INSTA: grapeexpectationsaustralia

War on waste continues

Matthew Evans presents his cooking demonstration at the Food for Thought Mini Fair.

Matthew Evans presents his cooking demonstration at the Food for Thought Mini Fair.

Sustainable living is a hot topic at the moment, and rightly so. Wasted food in particular has a large impact on society’s hip pocket and the environment. To mark World Environment Day, residents were invited to ignite their sustainable minds and rethink how they do food and reap the rewards on Saturday, June 1, when Frankston Arts Centre hosted Matthew Evans, the presenter of SBS’s popular food program Gourmet Farmer, at the Food for Thought Mini Fair. 

Frankston Mayor Michael O’Reilly said the Gourmet Farmer host was an awesome drawcard at this year’s event. “Wasted food has a big impact on your hip pocket and the environment,” Cr O’Reilly said. “There’s never been a better time to learn about why reducing food waste matters and what we can each do about it.” 

Matthew warmed up the crowd with tips on creating tasty meals that not only are good for you, but are also great for the environment. Matthew has written 11 books on food and is an impassioned supporter for sustainable food production. Having been a chef and food critic, he now lives and works on Fat Pig Farm in Tasmania’s Huon Valley, where he hosts farm-to-table restaurant meals. Matthew’s free cooking demonstration was a well-attended event at 10am, with everyone hanging around for the mini fair that ran from 11am-1pm. Food and drinks were available at the bar, and visitors were encouraged to bring their Keep Cup if they had one.

“Around 40 per cent of the average household garbage bin is avoidable food waste,” Cr O’Reilly said. “This is food that was bought and prepared with the intention of being eaten, but wasn’t consumed — what a waste. When food is thrown in the bin it’s sent to landfill. Because of the way food waste breaks down in landfill, it can create methane, a greenhouse gas, which contributes to climate change.”

A variety of stalls showcasing smart new ideas and old-school solutions to avoid and reduce all kinds of waste were on show at the mini fair. The ideas ranged from modern cloth nappies, Boomerang Bags, composting and worm farming information to recipes, handy hints, and demonstrations on making beeswax wraps. Also at the event were council officers ready to answer any recycling questions that arose and advise on the council’s waste management services. 


PENINSULA UNCORKED by Tom Portet

Winter Wine Weekend is here, celebrating wine, local food and crisp days and nights over the Queen’s Birthday long weekend. The main event is the Winter Wine Fest at Red Hill Showgrounds on Saturday, June 8, with tickets on sale until sold out . . . and they will. On Sunday, June 9, winery cellar doors will throw down the welcome mat and showcase a more personal side of their craft. You can even visit us at the Wine Collective and meet the personalities behind smaller, hard-to-get wines and the winemakers of this glorious wine region — those that don’t have cellar doors. Here are some wines pouring at the Winter Wine Fest that are also built for winter nights. 


Yabby Lake Single Vineyard Syrah 2017 $36
When we talk about the sub-regions of the Peninsula, nothing could be more obvious than the warmth of the Tuerong and Moorooduc plains compared with the foggy hinterland of Red Hill and Main Ridge. There is a warmth on the lower slopes, perfectly expressed with Yabby Lake’s single-vineyard syrah — a variety that expresses itself wonderfully on the estate. It’s traditionally made, aged in larger 500-litre oak casks and then perfumed. It’s spicy and will drink lusciously under a starry night and in the company of good friends. 












Elgee Park Estate Chardonnay 2016 $60

In the spring of 1972, Sidney Baillieu Myer AC planted Elgee Park, establishing the Peninsula’s first commercial vineyard. A pioneering investor of viticulture in the region, his chardonnay today is built full of life, and that will suit a burning bum in front of the fire. It’s got crunch to match its concentrated punch, with plenty of stone fruit character that just keeps going. When it’s chilled it still delivers a lush fruit but will refresh even the warmest of faces. 

Sunday School sessions wholly about wine

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The organic and biodynamic winemaking pioneers at Prancing Horse Estate have developed a fantastic new inspiring and ‘enlightening’ wine education series to be held each month for the rest of 2019. And it’s called Sunday School because, let’s face it, wine is pretty close to a religion for many of us.

Sessions are held at the stunning Prancing Horse Estate on Paringa Rd in Red Hill in a spacious, private cottage named The Coterie overlooking rolling vineyards across to Western Port Bay. They run for 90 minutes and are packed with information, wine tastings and nibbles and represent extremely good value for money. While each session has a theme, it is also an opportunity for attendees to ask the experts any burning wine questions they may have. 

The Sunday School team includes owner and long-time wine connoisseur Tony Hancy; wine consultant, sommelier and owner of The Recreation in Fitzroy, Mark Protheroe; brand ambassador and WSET Diploma graduate Jane Gordon; and biodynamic viticulturist Shane Strange. The sessions are:

June 9 (Winter Wine Weekend), Burgundy Inspiration — Introduction to Burgundian Wines, $75pp;

July 14 (Bastille Day), Celebrating the Cote de Nuits, $75pp;

August 4, Happy Birthday Horses — The Pony 2018 range release, $50pp;

September 8, Champagne — Celebrating All Styles, $90pp;

October 20, Biodynamics — In the Vineyard and in the Glass, $50pp; and,

November 24, Food and Wine Pairing, $65pp.

Bookings are essential, so email [email protected] or phone Jane Gordon on 0437 353 288.

PRANCING HORSE ESTATE

A: 39 Paringa Rd, Red Hill South

M: 0419 393 145  

W: www.prancinghorseestate.com

FB: prancinghorseestate

INSTA: prancinghorseestate

Art Deco delight at Myrtaceae

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Things are a little different at Myrtaceae Winery. There’s a new label, new signage and a sensational new piece of sizeable art to marvel at when you step inside the cellar door. Myrtaceae’s elegant fresh look has an Art Deco-inspired style, with a stylised golden flower placed against the backdrop of teal. The deceptively simple logo represents the Myrtaceae or myrtle family of plants and works wonderfully with the new colour palette.

Julie explains. “We were ready for a refresh. I’ve always loved the Art Deco period and our feature wall beautifully captures the elegance of that era. The new branding, which includes a beautiful label, now appears on two vintages of chardonnay and pinot noir. More landscaping has been undertaken in the last year which further adds to the ambience and visitor experience.”

Myrtaceae is also home to the Selwyns Fault Rosé, which was the highest scoring Rosé at the 2018 International Cool Climate Wine Show.

If you’d like to experience some Art Deco magic this Winter Wine Weekend or any time throughout winter, visit Myrtaceae Winery, where history, flavour and the ‘wow’ factor walk hand in hand.  

MYRTACEAE WINERY

A: 53 Main Creek Rd, Red Hill

T: 5989 2045  

W: myrtaceae.com.au


Raise a glass to our winemakers and food producers

Fifty Mornington Peninsula wineries, more than 200 premium wines, eight chefs and a cheesemaker will come together at Red Hill Showgrounds on Queen’s Birthday weekend for the annual Winter Wine Fest. Part of the Winter Wine Weekend, the festival is a celebration of the Peninsula’s wine and food producers, with the wines matched to menus created by the chefs using regionally sourced produce.

Throughout the weekend, vignerons will welcome visitors to warm cellar doors to taste new-release wines, visit old favourites and experience the seasonal offerings of the region. It all begins with the festival on Saturday, June 8, from 11am-4pm. Book your tickets at www.mpva.com.au until June 7 or at the door until sold out.


2019 Winter Wine Fest Menu 

Alatonero 

Spit-roasted lamb Greek snack box

Chocolate mousse, baklava crumble, berries & mystika 

 

Barmah Park 

Smoked pig cheek parcel, brussels sprout remoulade

Local chèvre dumplings, roasted pumpkin, pomegranate molasses, walnut granola

 

Epicurean 

Epicurean burger: salmon & quinoa burger, tartare, shaved baby cos, squid-ink bun

Harvest slider: pulled slow-cooked lamb shoulder, barbecue sauce, baby cos, smoked paprika bun

 

Lindenderry at Red Hill

Infinity blue barramundi, tsukemono, dashi sushi rice, chives & chilli

Beef brisket, smoked eggplant, pure Tuerong Farm grains

 

Many Little

Chicken liver parfait, Even Keel rose jelly, parsley, lemon

Steak wrap, sauerkraut, wasabi aioli, cress

 

Tucks 

Mac & cheese croquettes, truffle aioli

Soft tacos, beef cheek, salsa verde, caramelised onion

 

Paringa Estate 

Local mushrooms, fried rice, horseradish tofu, baby turnips

Mount Macedon duck leg with fermented grains, pickled radicchio

 

Petit Tracteur 

Tartiflette of potato, Mountain Man cheese, lardons, caramelised onion, cream

Lamb Navarin: slow-cooked shoulder, pomme puree, roasted vegetables

 

Rare Hare 

‘Duck Dog’: duck sausage, caramelised pinot onions, brioche roll

Milk chocolate brown butter tart, crème fraiche & citrus

 

Red Hill Cheese

Cone of cow and goat cheese with prosciutto, local olives, caramelised onion and grissini


Burger bar a blast at New Atrium

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The New Atrium Restaurant and Function Centre in Safety Beach has reinvented itself yet again with the revamp of its sports bar. Launching mid-June is a brilliant burger bar offering some of the most delicious burgers around, and you’re invited to drop by and say hi while sampling some of the best local bites you’ll find.

Always at the forefront of innovative ideas, The New Atrium’s burger bar contributes to solidifying its status as Safety Beach’s premium family and friends gathering place. Combine its reputation for delivering service with a smile, offering A-plus event accommodation and plenty of space for the kids to roam free, the new burger bar brings a slice of quick and tasty offerings to your weekly table. And it’s just around the corner. 

Get down to this family-first venue for a hunger-busting burger throughout winter, or try some super southern-fried chicken ribs that will leave your mouth watering. It’s cosy and warm indoors at The New Atrium and the authentic tucker will keep you coming back for more. 

THE NEW ATRIUM RESTAURANT AND FUNCTION CENTRE

A: 10 Country Club Drive, Safety Beach

T: 5981 8123

W: www.thenewatrium.com.au

FB: thenewatrium


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