The soul of Japan By Liz Rogers

Screen Shot 2017-10-03 at 10.03.58 AM.png

Master chef Hikaru Orita (of Orita’s 16 years of fame in Toorak) creates authentic, healthy and delicious Japanese dishes that feed the soul. His Orita’s 2 restaurant in Balnarring concentrates on delivering delicate Japanese food that keeps clients returning for more of his passion and dexterity. Flavour comes alive at Orita’s 2 and tells a story of Japanese culture and connectivity through daily fresh ingredients and sensory seduction.

Once you’ve sampled Orita-san’s gyoza (pan-fried Japanese dumpling), okonomiyaki (Japanese pancake) and agedashi tofu, your place will be firmly set as a regular at this traditional Japanese restaurant. These are dishes you can never have too much of, while Orita-san’s 50-plus years of experience means ordering the most sophisticated and intricate dish is possible too.

Orita’s 2 also welcomes birthday celebrations.

 

ORITA’S 2

A: Shop 17/3050 Frankston-Flinders Rd, Balnarring (next to butcher)

T: 5931 3232

W: oritas2.com.au

FB: @oritas2

 

A delicious slice of Italy

Nothing beats the Mornington Peninsula in springtime, especially if you're planning a visit to Fontalina - Balnarring's freshest taste of Italy. 

MPM-OCT17MPM-SEPT17A19V3897.JPG

Owner and head chef Dirk Anceschi follows his passion for producing top-quality food using locally sourced ingredients from various suppliers on the Peninsula. Dirk has comprised a menu that is uniquely simple and gives the diner an uncomplicated and authentic taste of Italy. 

The pizzas are created to complement the integrity and flavour of each ingredient, using real Italian flour, tomatoes and mozzarella. Your pizza is then made by hand by Fontalina’s Italian pizzaiolo, Massimo. 

With beer, wine and a selected few cocktails on its list, Fontalina makes the perfect stop after the beach for a casual bite with friends and family. Try the antipasto platter while you decide on your mains.

Fontalina is open Wednesday through to Sunday from 5pm and from noon Friday through to Sunday.  You can also enjoy a casual coffee and pastry on the weekends from 9am. Caelen, who is the front of house manager, also doubles as a pro barista.

Fontalina offers all pizzas on its menu for $15 on Sundays but you must book a table in advance because it's only on offer to those who dine in and the word is out!

FONTALINA
A: Shop 8, Tulum Village, 2-8 Russell St, Balnarring

T: 5983 1830

W: fontalina.com

E: [email protected]

 

FORK TALK - A CHAT WITH MORNINGTON PENINSULA FOOD, WINE & DINING EXPERTS

 

Nicole Hawley, Head Chef, The Ranelagh Club, 3 Rosserdale Cres, Mount Eliza

What’s the best thing about being Head Chef at The Ranelagh Club?

MPM Sept 2017A19V1398.JPG

The view! The Ranelagh Club is position-perfect. Every day I get to look out over the sea and on to the horizon. The next best thing about working here is that I can be very creative. It’s exciting to constantly develop new dishes and to explore different flavours. Getting to know the local produce is a great bonus too – there is so much to choose from!

Tell us a bit about your training.

I’ve been lucky in that I was brought up in a family who loved to cook, eat and get together with friends, so there was a lot of time spent in the kitchen. I have both German and English heritage so I was exposed to very different flavours. I did my apprenticeship in the Navy and did a three-year post on the HMAS Arunta, which was fantastic. There were up to 150 crew members at a time and we made everything from scratch. It was a great training ground. No time for mucking about - it was a crash course!

Do you have a favourite style of cooking and why?

My dishes are influenced by my travels and the people I have met along the way. I’ve always gravitated towards the home-style hearty dishes because that’s how I was brought up, and I love Italian and German flavours. I like to fill people up with tasty dishes that leave them warm and satisfied. I want them to feel like they are being looked after nutritionally and flavour-wise.

Tell us what we can expect to see on The Ranelagh Club spring/summer menu.

It’s going to be exciting because I get to change it whenever I want, which means our clients can enjoy a diverse and broad tasting. We’ve already had a Mexican night, which was very successful. The kids just love tacos and Dorito chicken. The Greek night was a hit too. I’m looking forward to broadening our dessert range by using local produce. I can’t wait to use the local berries! Then there’s banana spring rolls and chai latte crème brûlée. There will be more grazing dishes that can be enjoyed outside and lots of family friendly pizza and pasta. I’m looking forward to having an Asian flavour-inspired night soon.

How do you keep reinventing the menu and how long have you been in the industry?

I’ve been doing this for over 15 years and you learn a lot on the job by experimenting. It’s important to keep things new and fresh. There are so many different ingredients – why not explore and create? I’ll always keep the dishes that clients love on the menu. For example, the duck liver pate always goes down a treat. But we offer lunch, dinner, speciality nights and events plus we cater. With all these options, the dishes you can create are endless.

Sounds like a big job – what do you like to eat at the end of the day?

We do up to 100 meals a day. It is a big job but I thrive on it. Most chefs have that drive. My assistant chef Con is a great help. I usually stick with something simple at the end of the day, like scrambled eggs. I love eggs. But you see I’ve been tasting and testing throughout the day.

And in down time?

I enjoy the beach and catch up with friends. And of course, cook! There’s never no cooking!

 

 

 

 

FORK TALK: A CHAT WITH OUR FOOD, WINE & DINING EXPERTS Todd Pegrum - The Craft & Co Farm 170 Riverend Rd, Bangholme

Mornington Peninsula Magazine speaks to Todd Pegrum, who has been the chef at The Craft & Co Farm for just over a year now and credits his training at William Angliss under the careful eye of a great chef, teacher and friend Freddy Bosshard. 

Please describe your menu selections at The Craft & Co Farm. What trends are you loving at the moment? 
I tweaked the menu a little to consider the demographic of the area. I grew up five minutes away and have been in the area for 42 years. Let’s just say I know what they like to eat. As far as trends go, I don’t follow them at all. My food is honest and hearty; I’m old school and just go with the flow. If I see any more chips served in mini fryer baskets I think I’ll cry.

For those who aren’t familiar with your restaurant, give us some insight into what makes you different?
The Craft & Co Farm is unique in that it is the only working winery in the local area, while incorporating a lot of paddock-to-plate dining. We have just recently purchased chickens for their eggs and have our own vegetable, herb and botanical garden. You can dine among our wine tanks and barrels or in our outdoor courtyard. The kids can run around and play on our huge open grassed areas while you sample our wines, craft beer and spirits in our cellar door - good food, drinks, ambience and space. It’s also becoming more popular now for group functions and events, with one particular group recently requesting to dine among our vines, which is definitely something that sets us apart. Even our sister site in Collingwood brews beer, distills gin, roasts coffee and makes sausages, salami and cheeses which we incorporate into our menu. 

A19V9830.jpeg

Please tell us a little about your professional background?
I’m not what you call a classically trained chef, but I had always cooked and even had my own catering company for a while.  Then I put myself through school to finally become a chef and haven’t looked back.

What is your style in the kitchen?
My style is rustic … very rustic.  We didn’t have much growing up but my mother showed me how to make a meal out of virtually anything. “Waste not, want not” was her saying. Big plates, big smiles and company to share it with.

What’s your favourite ingredient to cook with in the cooler months? 
I am definitely a carnivore and could see myself chasing woolly mammoths in a previous life, so any kind of meat is what I like to cook during winter. My favorite would be pork.

When not in the kitchen, what do you enjoy doing in your spare time?
With what little spare time I get I try and watch my local footy team, Chelsea Heights FNC. I have been supporting them for over 42 years and I have been cooking for the boys for well over 20. Other than that, my family takes pride of place. They are young and don’t get to see their dad as much as they should.

What do you love most about what you do?
I have always loved food, always. My mum was a brilliant cook; she could cook for 20 with nothing but a grill and two hot plates, so I have a lot to thank her for. I cook at home every night and every Thursday in footy and cricket season. It’s the satisfaction of sharing a meal with friends and family, and we don’t do enough of it as far as I’m concerned.  Life is short.

Any advice for aspiring chefs?
Be prepared to work hard, and I mean hard. Head down, bum up, and listen. Keep your mouth closed and your ears open. Learn everything you can off everyone you work with. And taste everything you can, even the stuff you hate. Also travel far and wide - it will not only expand your cooking, it will open your mind.

A touch of Irish

MPM Sept 2017A19V1548.JPG

Dromana delivers a touch of the Irish with the family owned and run Blackthorn Café. European trained chef Paul Ross has more than 30 years’ experience and loves creating dishes that speak of Northern Ireland’s heritage. He loves experimenting with Peninsula flavours too.  

Local lads Jonathon and Simon Hill offer their clients dishes they want to eat. Think all-day breakfast and home-style food made from scratch. The Blackthorn Café’s Ulster Fry (black pudding, hand-made soda bread, bacon and snags) is great for lazy weekend starts or for early morning weekday pick-me-ups, while home-made gnocchi and superfood salads keep you going strong from lunchtime on.

With just a few nods to their Irish heritage – such as their full Irish breakfast - these brothers are committed to offering Peninsula people really modern Australian café food. 

Open seven days a week from 7.30am until 4pm.  

THE BLACKTHORN CAFÉ

A: Shop 4, Dromana Hub Shopping Centre, Dromana

T: 5987 2454  

FB: @theblackthorncafe 

 

PENINSULA UNCORKED AUGUST

By Adam Nicholls
Director, Wine Compass
T: 1300 339 463
W: winecompass.com.au

This month we feature some fun wines that are a little different and don’t take themselves too seriously. These wines are all about drinking and enjoying now without worrying about things like ageing potential, high prices and all that serious stuff. Even in the depths of winter, we think it is important to have a little fun.

Crittenden Los Hermanos Saludo al Txakoli
Txakoli (pronounced ch-kol-ee) is the spritzy white that goes perfectly with Pinxtos (tapas from Basque country in northern Spain) and this wine did what we hoped it would - it took us back in time to San Sebastian. If you haven’t been and you love food, you should book a flight immediately. If you have been you would have seen Txakoli being poured in all the local bars. The Crittenden version has some nice acidity that gets the mouth watering for some delicious Spanish food. This is easy drinking even when it’s chilly - it’s always raining in San Seb anyway!

RRP: $26

Rare Hare White
Everybody is talking about the new Jackalope complex in Merricks North, a bold project mixing food, wine, art and accommodation. It’s located on the site of Willow Creek vineyards and still serving wines from that label, a label we have loved for years. The surprise, however, came with their latest release of Rare Hare branded wines which are made to be easy drinking styles that will match the food in the restaurant.  Our favourite was Rare Hare white with a rather unusual mix of Pinot Gris and Sauvignon Blanc. It really worked and was a match made in heaven with their seafood and vegetable entrees.

RRP: $28

Quealy Secco Splendido Metodo Redmondo
This wine has been a real brain-bender for tour groups since they began pouring on the Quealy cellar door and always evokes a strong reaction. At first smell this wine could be mistaken for a sweet moscato but on the palate it is bone dry. It needs to be consumed within a year (good excuse to crack a bottle now) and is made with no sulphur so is great for people who get a headache from wine. If you are like us it’s hard to stop at one bottle - it’s that delicious and a great alternative to the average sparkling wines.  They also have a white version too - Metodo Ancestrale. This is really different and I recommend you try it.

RRP: $30

 

 

Winter in the vineyard

The wonderful folk at Dromana Estate have returned from their mid-winter battery recharge, warmed to the core and excited to share their new cafe menu. 

With sights as amazing as the vineyard in early frosty morning light and spiders braving the chilly early start, they have designed a menu to be enjoyed around their blazing fires. They are still offering their extensive range of gourmet pizzas and have added a few of their most loved “specials” into the mix. 

So, what's new? Think creamy gruyere and kirsch fondues, a succulent trio of steamed dumplings and soft tortillas topped with an array of fresh seafood and spiced salsas. Add a charcuterie board topped with a selection of soft and hard cheeses, cured meats, fruits, nuts and in-house made relishes, with surprising fiery little jalapeno chillies to boot, and you have the makings of a long leisurely lunch. 

Group bookings are a must from Wednesday through to Sunday, with the kitchen open from noon-4pm. Give Dromana Estate a buzz now to secure a table near the fire or on the cosy brazier-heated terrace.

 

DROMANA ESTATE
A: 555 Old Moorooduc Rd, Tuerong
T: 5974 4400
W: www.dromanaestate.com.au

Corner Café is calling By Liz Rogers

Looking for fantastic casual food, great atmosphere and a place to warm up over winter? Then look no further than The Corner Café in Rosebud, where cosy couches and pumping heaters have you sitting pretty over the cooler months. 

This funky eatery offers all the best wintertime wonders such as a rotating menu of hardy home-made soups (on the specials board), plus yummy rice pudding and a range of vegetarian selections like Mexican beans. The all-day breakfast menu starts you off from 7am and runs through the day, while a huge range of Blue Mini tea (think serendipity, jasmine, star anise and immunity, to name a few) will give you that warm and wonderful wintertime boost. 

The Corner Café is open seven days a week and delivers personal service with a smile. Tuck in today and stay for a leisurely drink – it’s fully licensed too.

Cheers to that!

 

THE CORNER CAFÉ

A: 1455 Point Nepean Rd, Rosebud

T: 5982 1455

Tex Mex style at the GPO Hotel

Come in from the cold this winter at the GPO Hotel, where American-style barbecue gets locals and day-trippers alike smoking hot! 

The GPO Hotel is renowned for its tasty and tender Texas-style American barbecue and has been developing this delicious southern American technique over the past three years.  The style is trending heavily in town and the GPO Hotel is one of the only spots on the Peninsula to dive right in and embrace the concept completely.

American smoked barbecue creates a depth of flavour unlike anything you’ve tasted before.  Yoder smokers bought from Texas bring an exciting and mouth-watering edge to the already extensive menu at the GPO Hotel, and the 600g Cape Grim rib-eye smoked rare over Australian hardwoods and then chargrilled to perfection is an infamous speciality.  Other cuts perfected on the smokers at GPO include 12-hour pulled pork, beef brisket and beef ribs.     

Pub food with a modern Tex Mex twist is at the heart of this forward-thinking hotel.  Inside you’ll find a balance of modern gastro dining, classic pub meals and a robust hint of Tex Mex cuisine. 

Open seven days a week for breakfast, lunch and dinner and the kitchen is open all day from 8am. 

 

GPO HOTEL

A: 1003 Point Nepean Rd, Rosebud

T: 5982 3200

W: thegpo.com.au

Get down and foxy By Liz Rogers

Looking for a casual vibe and deliciously different food? Chef Levi Wanders delivers at Dr Fox Café x Bar, where casual dining comes together with cracking cocktails and laid-back end-of-the-week beers.

Levi puts his own spin on food trends and reinvents them as foxy first-class meals – for example, giving the pork belly burger a twist with kimchi (salted and fermented vegetables) and avocado. This talented chef has been in the trade since he was 15 and knows what flavours work. Plus, he loves to use locally sourced ingredients. Dr Fox’s rotating menu grows out of sensational seasonal produce so all the dishes are fresh and flavoursome too. Tuck into dinner on Mondays (hospitality night), Fridays and Saturdays until 9pm when cocktails like The Foxigroni, which is a twist on Negroni, the Coconut Fox (think Mojito) and the Figged Out Fox combination of white chocolate liquor and esprit de figues fig liquor and cognac come into their own.

Dr Fox Café x Bar is all about relaxation and flavoursome food sensations. Try the all-day breakfast and look out for the new September menu to get spring started.  Happy hours run on Friday and Saturdays too.

Now that’s foxy.

 

DR FOX CAFÉ X BAR

A: 37 Main Street, Mornington

T: 5973 4074

W: dr-fox.com.au

FB/drfoxbarandcafe

Peninsula Uncorked July

What better way to kick off a wine column about Peninsula wines than to feature wines from three of our most visited, boutique wineries? These are three of our favourite producers who also have some of the best cellar door experiences on the Peninsula.

Tucks Ridge Chardonnay
This is the Chardonnay for people who are a bit iffy on Chardonnay (or are ABC: Anything But Chardonnay). When taking out a busload of people, generally at least 20 per cent of the guests won’t like this variety of wine, it’s divisive to say the least. Chardonnay has the reputation of being overly oaked or overly buttery. This is the wine that has changed a lot of minds while still displaying some of the classic Chardonnay characters.
 
On tasting, this wine expresses a lot of the fruit characters missing in stereotypical Chardy, with apple being dominant on the palate. We love the little hint of butterscotch on the finish that really rounds it out. Enjoy this drop with a roast chicken dinner or scallops. Tucks Ridge Chardonnay costs $32 per bottle.

 
Quealy Rageous (Sangiovese, Shiraz, Pinot Noir blend)

They called her crazy, but Kathleen Quealy has never been one to play by the rules. This was one of the first red wines produced by the pioneer and Queen of Australian Pinot Gris. Today this unique blend is still a cult classic that sells out every year.
 
Rageous is a medium-bodied blend with Sangiovese as the dominant variety. When we tasted the new vintage recently, alongside the berry characters we loved the slightly sweet caramel notes, my wife’s exact words were “a delicious caramel bomb”. These became more prominent as the wine aired over the course of the bottle (yes, we drank the whole thing in one sitting, it was that good). Enjoy with lamb or a tomato-based pasta. Quealy Rageous costs $40 per bottle.
 
Merricks Creek 2016 Pinot Noir

A true family-run business, Peter Parker is obsessed with Pinot Noir. Normally leaving his Pinots in oak for 18 months to round out, this time he decided to bottle some of the vintage after 12 months. The result is a more fruit forward style of wine, which a lot of drinkers prefer to the earthier styles.
 
Depending on how you like your Pinot, this wine is bright, lively and approachable now, but could also be put down for a while to soften and get a little bit more earth to it (if that is what you are into). Enjoy with lightly spicy Asian cuisine or roasted vegetables. Merricks Creek Pinot Noir costs $50 per bottle.

By Adam Nicholls Director, Wine Compass
T: 1300 339 463
W: winecompass.com.au

 

Our Super Chef by Andrea Kellett

If you haven’t heard of Michael Cole, chances are you soon will. This Cape Schanck resident is heading down the path of becoming Australia’s next celebrity chef.

Competition images by Sydney Low, for Bocuse d'Or Australia

Competition images by Sydney Low, for Bocuse d'Or Australia

The 33-year-old head chef at Georgie Bass Café & Cookery at The Flinders Hotel has just been crowned the 2017 Chef of the Year. He has also been selected to represent Australia in the semi-finals of the most prestigious gastronomy event in the world - the Bocuse d’Or world cuisine contest.
This year, selection for the Australian team to attend the Bocuse d’Or in France took place alongside the prestigious Chef of the Year competition. That meant Cole and commis Laura Skvor (a local Chisholm student) cooked for five and a half hours in the morning to win Bocuse d’Or selection, then Cole turned around and cooked in the Chef of the Year grand final, and won that too.
It’s little wonder Cole is going places. He and Skvor blew the eight Bocuse d’Or judges away with a stunning meat platter complete with floating spinning garnishes! “It was inspired by the forest floor,” Cole explains. “What I wanted to create was something visually impacting... I wanted it to look like a reptile.” His creation encased in 400 mushroom scales did just that.

Competition images by Sydney Low, for Bocuse d'Or Australia

Competition images by Sydney Low, for Bocuse d'Or Australia

Cole has worked and taught at Georgie Bass Café & Cookery since it opened about 16 months ago. He has also held senior chef positions in kitchens around the world. This “country boy” from north east Victoria fell in love with the Peninsula two years ago and, after having travelled the world snowboarding and cooking, settled here.

Cole and Skvor trained for months to ensure they were synchronised in every element of their cooking. Cole explains: “I took two weeks off to prepare, to focus on eating well and sleeping. I’ve been going to the gym since January to strengthen my core. I focused on this like an athlete.” Cole credits his job at Georgie Bass Café & Cookery with honing his communication skills for high-level, live competition.

It’s his second tilt at Bocuse d’Or Australian selection. “I was a finalist in the 2010 Bocuse d’Or Australian Selection and ever since then I have dreamed of being chosen for the team,” he says. “Being named both Chef of the Year and the Bocuse d’Or Australian candidate is an incredible feeling.”

Head Judge Philippe Mouchel said the competition for Australian selection was “very tough” because “the candidates are also being marked not only on the taste and presentation of the dishes, but also on their kitchen skills, efficiency and communication with their commis chef.”

Cole and Skvor will now prepare for Bocuse d’Or Asia Pacific and, in the meantime, you can catch Cole at Georgie Bass Café & Cookery in Flinders. He often finishes his cooking classes with a liquid nitrogen dessert, a la Heston Blumenthal. His new series of winter cooking classes are now taking bookings at www.georgiebass.com.au - places are limited so get in quick to secure your spot at one of these fabulous culinary experiences… Now that’s something to tell your foodie friends about.

Fork Talk by Andrea Kellett - Antonio Faró, Unica Cucina e Caffe, 1571 Point Nepean Rd, Capel Sound

Where did you grow up and why did you became a chef?
I was born in Southern Italy, a town called Roccella Ionica in Calabria. I always loved food and cooking. My first job at aged 12 was washing dishes in a well known restaurant in a town half an hour from our house. The restaurant was called Charlie Brown. I would get the train on my own to work and back on the last train at 2am. I looked enviously at the chefs in that restaurant and wanted to be just like them. So much so that aged 14 I jumped on a train to Milano without a cent in my pocket and began my journey to becoming a chef and restaurant owner. I always dreamed I would become a world-famous chef, a dream I still hold to this day.

What brought you to the Mornington Peninsula?
I moved to Australia three years ago because my fiancé/business partner in crime :-) is from the Mornington Peninsula. I fell in love with the Peninsula immediately. It reminded me so much of where I was born - where the mountains meet the sea. Rosebud is so much like Southern Italy, beautiful hills and hidden gems, plus the added beauty of beautiful beaches.

What can patrons expect when they dine at Unica Cucina e Caffe?
When patrons dine at Unica Cucina e Caffe they can expect exceptional service and the freshest of food. I prepare each dish ‘al momento’; at that moment. I am the only chef, the only one who cooks in our restaurant. I prepare every single dish and can cater to all tastes. I am a true Italian, my palette only understands Italian food, so my flavours are very, very Italian with influences from the south as well as the north as I lived in Milano for 26 years. Every single dish is made with heart and soul with Italy on my mind. It is the only way I know how to cook. My fiancé Michelle runs the front of house and she ensures every person that comes to our restaurant is as comfortable here as they are in their own home. A real Italian experience.

Where do you source your ingredients?
I mostly grow my own fresh ingredients, or my father-in-law does. We also have a local elderly gentleman who pops in with fresh parsley, basil, chili and rosemary when we do not have enough ourselves. Over summer we grew our own tomatoes. We have also just planted a crop of broad beans at the front of the restaurant to use in our dishes. I source Australian seafood where possible, our coffee is sourced locally, our cheeses are sourced locally. When I cannot find ingredients that I am used to, I have them imported from Italy.

What’s your philosophy?
Fresh is Best. This is the Italian way. I use what is in season and what can be sourced locally. If you taste our parsley garnish, you will notice the amazing flavour of our parsley.

What do you enjoy doing on the Peninsula when not at work?
The Peninsula has so much to offer and so much to discover. I love going for long walks or bike rides. I also enjoy visiting other local restaurants to understand the different flavours of Australia.

We hear your Spaghetti Marinara is popular. Can you tell us about this dish?
The Spaghetti Marinara is our most popular dish. It is filled with fresh local seafood. I believe its freshness is the key and that it is stacked with fabulous seafood in copious amounts. I have people who come in twice a week for it. I love making it, people love to eat it.

You make the desserts too?
I am passionate about authentic Italian flavours. The most popular dessert at Unica is the Cannoli Siciliani. I have the casings imported from Italy and then I hand fill these two, or sometimes four times a day. People come in and buy trays of them. A beautiful pastry casing filled with whipped Bufala Ricotta and Marscapone. A real traditional Italian dessert.

You have four children, are they keen on cooking too?
Yes, I have four beautiful daughters. A blended family. I am a lucky man. They all love to help in the kitchen and at home when we cook they enjoy making desserts and being the taste testers. I think that being an Italian family, we like to involve the whole family in the process of cooking. It is the heart of the home, the heart of our family. I think maybe this is why I became a chef. Cooking is the heart and soul of Italian families, and I love my family.

Join the Club

Take your taste buds on a journey through faraway lands with The Spice Club’s intensely authentic Indian cuisine.  This popular food spot, located on the beach side of Nepean Highway in Frankston, takes pride in offering a deliciously diverse menu including delectable selections of tandoori meats and breads plus curries that are cooked to perfection.  

The secret is its clay oven, which omits an aroma that’s guaranteed to get your mouth watering. The Spice Club prides itself on offering fast and friendly service.  Takeaway is available every day except Mondays - or try the all-you-can-eat buffet on Friday and Saturday nights, which includes a wide range of entrees and main courses plus rice, naan bread, salad and raita.  Then finish up with one of The Spice Club’s delicious desserts.

The stylish contemporary decor is a refreshing surprise to those used to more ‘traditional’ curry houses. It has a modern and warm ambiance, ideal for entertaining family and friends. Now that’s sweet, and a little bit spicy!  Join the club today – it’s open Tuesday through to Sunday.

THE SPICE CLUB
A: 506 Nepean Highway, Frankston
T: 9770 5011
W: spiceclubfrankston.com.au

New chef and marvelous menu at The New Atrium by Liz Rogers

The New Atrium is a family first restaurant and function centre that ticks all the boxes when it comes to providing great atmosphere, fresh food and quality entertainment. Come in from the cold this winter to meet new head chef Paul Smith and you’re in for an authentic cuisine treat.

Paul has been in the industry since 1987 and brings with him a wealth of knowledge. Originally A La Carte trained in the UK, Paul is eager to extend the already flavour-full menu at The New Atrium while bringing new and delicious dishes to the table. All meals are made from scratch with local produce (where available) and Paul’s love of innovative sauces means you can mix and match with your choice of meat, fish or chicken. The new menu will be rolled out from August onwards.

In the meantime, there’s Friday night monthly music gigs and fantastic function rooms available for hire. Call Ted for information on FREE function room hire now! (booking fee required).

THE NEW ATRIUM FUNCTION CENTRE

A: 10 Country Club Drive, Safety Beach

T: 5981 8123

W: thenewatrium.com.au

FB: @thenewatrium

Wonderfully warming at Pier 10 by Liz Rogers

Winter’s here so why not come inside Pier10 Restaurant where the food is delicious, decadent and decidedly Peninsula perfect.

Slow cooked meats including braised beef cheek, confit duck and pork belly take centre stage on a menu that is both excitingly innovative and focused on locally grown produce. (the Pier 10 vegetable garden provides the freshest seasonal harvest.) Home-made potato gnocchi with cherry tomatoes and truffled pecorino and spiced calamari with chipotle mayo are staples, while the new-release Sauvignon Blanc and Riesling complements and refreshes. There’s lots of winter wine savings to be had too – just pop by the Cellar Door to sample and reflect on this home of sparkling wine’s insightful range. Tastings go hand in hand with a terrific Cellar Door grazing menu including small bites of Hoisin Pork spring rolls, fresh fish croquettes and calamari. The charcuterie platter with homemade terrine and pate, salami, prosciutto, cheese and olives, or the seafood platter for two including roasted fish and prawns, croquettes and calamari, cured salmon and seared tuna will excite.

Pier 10 is a family friendly environment where you can relax in front of a roaring fire while indulging in the amazing aromas emanating from the kitchen. Enjoy a three-course meal, a glass of wine plus platter, or a brisk game of bocce. Local artists play every weekend and the Bastille Day dinner celebrations (July 14) are always fun!

Pier 10 kitchen will be closed the first three weeks of August 2017, but the Cellar Door will be open for tastings and wine sales on weekends.

PIER 10 RESTAURANT AND CELLAR DOOR

A: 10 Red Hill-Shoreham Rd, Shoreham VIC 3916

T: 5989 8848

W: pier10wine.com.au

Cheers to our cool winemakers

Peninsula winemakers are toasting their success at the 17th International Cool Climate Wine Show.

 

Med Brodtmann, Chair of Judges with Paramdeep from Nazaaray Estate

Med Brodtmann, Chair of Judges with Paramdeep from Nazaaray Estate

The show attracted 544 entries in 29 classes, including sparkling wine, chardonnay, sauvignon blanc and pinot noir, and event organiser Bec Davis said local vineyards performed “outstandingly”.

 

“Foxeys Hangout won best Mornington Peninsula White and Red, Nazaaray picked up the People’s Choice Award and there was a swag of other medals across all classes, with golds going to Merricks Estate, Portsea Estate and Hickinbotham; silvers to Trofeo, Red Hill Estate, Baillieu, Elgee Park and Bellingham; and bronzes to Bittern and Telera,” Bec said.  “Our local vineyards shone next to a high calibre of national and international entries.”

 

The ICCWS was hosted by the William Angliss Institute and included a public tasting and awards dinner. For Mornington Peninsula fine wine retailers, restaurateurs, sommeliers, cellar door staff, wine educators and wine enthusiasts, the ICCWS provided an excellent opportunity to taste an extraordinary breadth and depth of cool climate wines.

 

For full information on the ICCWS and the 2017 results, go to www.coolclimatewineshow.org