Connecting cultures at Muni in Willunga

Story by Sam Marchetti. Photography by Jason Porter. Styling by Mug and Chia.

The idea for Muni started with the Willunga Hills. Taiwanese-born chefs, Mug Chen and Chia Wu, were driving from Melbourne to the Fleurieu towards new restaurant jobs and adventures.

As they approached their new home some two years ago, they saw what they describe as ‘pillow mountains’ – beautiful green hills, a landscape like they’d never seen before. That first glimpse of the Fleurieu Peninsula stayed with them and is now reflected in the logo for Muni, their small dining spot due to open in October on Willunga’s High Street.

Muni, meaning one and only, will be a small 40-seater restaurant with a cosy wine bar feel, serving European and Asian influenced food. Mug and Chia will not only prepare and cook the food, they’ll also serve it so they can engage with their customers, sharing the story behind the produce and the dishes they create. Whether customers drop in for a snack and a glass of wine or sit and stay for a meal, they want to create an entire experience for anyone who visits Muni.

The pair began searching for a location to house Muni in 2020, looking for a space that would enable them to build connection between chef and customer – a concept as important to Mug and Chia as serving good food and wine. ‘Willunga was one of our preferred locations and when we saw this space with the two large windows, we knew we had found our home,’ says Chia.

Having found their venue, the pair engaged Melbourne/Adelaidebased Sans Arc Architecture Studio to realise their aesthetic vision for the interior. They imagined a spare, minimalist space crafted with sustainable materials which Sans Arc has brought to life through the use of concrete and timber to create a serene space, thoughtful in its simplicity. It’s a setting that’s intentionally demure, standing in contrast to the unexpectedly complex flavours that characterise Mug and Chia’s food.

The Muni kitchen will be an open-plan ‘theatre’. They hope to invite customers into their process as chefs by giving them front-row seats and allowing them to engage with the ingredients as they’re transformed. ‘We want to make the ingredients sing and dance for themselves, combining the clean, fresh flavours of the ingredients in a simple yet distinctive way,’ explains Chia.

Mug and Chia’s ambitious vision embraces the symbiotic relationship between wine and food. Working with Lulie Kaori Tanaka, a Japanese wine consultant spreading her time between France and Asia, the wine list will include Australian wines, some from South Australia including their personal favourite, minimal intervention wines. There will be an extensive selection of wines served by the glass that will change weekly, as well as wines by the bottle, memorable cocktails from bars around the world and Nama (unpasteurised) sake.

As we go to print, Muni’s fitout is well underway. Mug and Chia are eagerly awaiting the arrival of the handmade plates they’ve ordered from Taiwan and are developing their relationships with local food and wine producers. Their trial menu is ready for testing. Soon the doors will be open and Mug and Chia will be at their stations, ready to welcome customers in to experience their expansive vision for their food.

Growing up in a family in Taiwan where studying was paramount, learning to cook in her mother’s kitchen was Mug’s favourite time of the day. University studies behind her, Mug attended Le Cordon Bleu culinary arts school in Paris.

Landing a job with celebrated chef Atsushi Tanaka at Restaurant A.T. in Paris was a dream come true for Mug. Her confidence as a chef grew and Atsushi once memorably commented that he could eat her dish of braised pork rice every day. It was at Restaurant A.T. that Mug also learned more about Australia, matching food for James Erskine’s wine label Jauma wines.

Mug continued to crave new experiences and travelled to Melbourne where she worked at Vue de Monde – and where she first met Chia. Next stop was a month’s internship at Brae with Dan Hunter where she was allowed time to watch and learn before landing in the kitchen at The Salopian Inn in McLaren Vale. >

Having now enjoyed the Fleurieu way of life, Mug wants Muni to be a space where customers can dine in a more approachable and spontaneous way, in a casual and friendly environment. ‘Mug has so many ideas, she dreams up food and is a very creative thinker. I love brainstorming with her,’ says Chia. ‘I try to balance Mug’s free spirit with some structure and consider the reality of how we can transform the ideas to a plate.’ Once Muni opens you will still see Mug occasionally in the kitchen at The Salopian Inn. ‘Not knowing anyone when we arrived here, the staff at Salopian have become my family. Karena has been mentoring me, helping me understand all that is needed to set up a restaurant,’ Mug says. Karena Armstrong, owner and chef at the Salopian Inn wishes Mug well: ‘Mug is a well-loved member of the Salopian Kitchen and we can’t wait to see what her passion and dedication to cooking will deliver at Muni.’

Page left top left: Crusty cacao financier. Top right and bottom: Summer pavty, pineapple and genmaicha. Above: Chia Wu.

Leaving her home in Taiwan’s capital of food, Tainan City, Chia moved to Taipei to learn pastry and bread making and started dreaming of opening a bakery to sell her ‘little cakes’. Her next step took her to study commercial cooking in Melbourne, a move that offered the chance to experience Australia’s diversity and easy-going lifestyle. ‘I wanted to know how to cook delicious food, to cook the sweet and the savoury and I knew that coming to Australia would give me that opportunity,’ explains Chia.

Before moving to South Australia, Chia applied for a job at The Cube D’Arenberg to work with Brendan Wessels and Lindsay Dürr. Mug recalls that after her first trial shift Chia came home buzzing. She loved the precision of the kitchen, the order, the systems and – perhaps most importantly – that the ingredients were treated properly.

Chia’s next move was to Fino Vino to work with Joe Carey who taught Chia that ‘you can make food really simple but still very delicious and at the same time, make it precise and also appear organic.’ Mug laughs, ‘Chia is super neat when we work together in our kitchen at home. It can stress me out sometimes!’

Having left her position at The Little Rickshaw in Aldinga, Chia will be creating the desserts at Muni. ‘When I go to a restaurant, I want a good dessert to finish the meal. The desserts at Muni will be a small portion, simple and precise. Focusing on flavour, technique and presentation, I want to create an unexpected experience for our customers,’ she says.

Mike and Trinh Richards consider Chia to be a part of The Little Rickshaw story. ‘Chia has a direct connection with food. She is part mathematician and part scientist in the way she cooks, but she doesn’t over complicate the process,’ Trinh says. ‘Chia leaving means we can watch her grow as a chef and Muni will be an exciting addition to the region’s offerings. Restaurants in the region work to support and celebrate each other and our stories are often interwoven.’

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Story by Poppy Fitzpatrick.

Top left and right: Boy & Boom South – Port Noarlunga South. Above: Chop It Axe Throwing – Victor Harbor.

When they moved to the Fleurieu, Michael and Jess Morphett felt instantly at home among like-minded locals. After a good twelve months of settling into the surf, wine and relaxed culture of the region, a café space became available on Cliff Avenue in Port Noarlunga. Following the success of their Boy & Bloom café in Adelaide, it seemed the perfect opportunity to bring a little of their city hospitality to their new backyard. Opening in November 2020, Boy & Bloom South has since become a laid-back hub for people and their pets to meet over a wholesome feed and a cup of specialty Dawn Patrol coffee. Exceptional customer service is backed up by a menu that caters to all dietary preferences – including options for furry friends – so none of your crowd ever has to miss out. With Boy & Bloom South feeding the crowds, Cliff Avenue might soon become its own little destination on the Fleurieu.

With fifteen years of globetrotting under their collective belt, husband and wife Baz and Jayne eventually succumbed to the lure of family life on the Fleurieu Peninsula. But as they settled into the serenity, the pair still craved the thrills they’d grown to love on their travelling adventures. With Baz’s Scottish heritage, many years of experience hosting bungee jumpers in Australia and New Zealand, and a passion for showing people a good time, the pair decided axe throwing would bring just the right blend of excitement and exhilaration to the South Coast. Chop It Axe Throwing Alley in Victor Harbor features eight axe throwing lanes and two ‘little warrior’ sections for the kids. Winding down between throws is easy, while sipping on a hot local brew at the in-house café beneath twinkling fairy lights, inside what feels like a cosy Scottish lodge – with slightly more adrenaline. Enjoy some healthy competition against your mate, while you step outside your comfort zone in a fun and safe environment.

As spring brings fresh blooms and we begin to shed our winter coats, a number of new ventures are beginning to germinate across the Fleurieu. Whether it’s a lazy brunch under the crisp morning sun, a cosy pizza by the wood oven, or an exhilarating trip to the axe-throwing alley, there’s no better time to thaw out and enjoy our region’s newest offerings.

Top: Connect Victor – Victor Harbor. Above: Harry’s Deli at Wirra Wirra has expanded with a brand new kitchen, extended enclosed courtyard and alfresco dining area. Photo courtesy of Wirra Wirra.

Many good ideas have originated over a glass of wine, although few ever actually see the light of day. But a brief conversation over a vino at the Keith Bendigo Community Bank launch seven years ago saw the inception of Connect Victor. Wanting to change the banking experience and offer freelance or mobile workers a comfortable place from which to operate, the local business hub was born. Offering bookable offices, hot desks, boardrooms and a handy event space, Connect Victor facilitates the perfect place for professionals, students, creatives and the local community to thrive. If that isn’t enough to lure you in, the onsite cafe Planted Coffee House is always there to keep visitors sufficiently caffeinated. Acting as the ‘pilot’ location for this ambitious idea, a successful run will hopefully allow further hubs to extend across the Fleurieu.

This popular casual lunch spot at the historic Wirra Wirra winery has expanded with a brand new kitchen, as well as an extension to their enclosed courtyard and alfresco dining area just in time for the warmer months. The new space will give Chef Tom Boden the chance to flex his skills, while still showcasing the local produce that’s been a central part of Harry’s Deli since the beginning. Now offering breakfast on weekends and public holidays, and a pop-up style menu for alfresco diners, this will be the perfect spot to stop for a summer bite while the kids run amok on the lawns. Dedicated Harry’s Deli fans needn’t fear; the beloved Harry’s Platter, Son of Trott Pie and mouthwatering panini will remain, along with Wirra Wirra’s world renowned wines by the glass or bottle. >

Above left: Mums Beard Cafe – Victor Harbor. Top and bottom right: Smooth Operator – Aldinga. Photos this page by Loki Hall.

Melanie Lenk has always been a passionate foodie and cook, maintaining a long-held dream of opening her own cafe in Victor Harbor, alongside her and her partner Nevin’s careers in renewable energy. Soon, Melanie’s dream will come to life inside the heritage listed Victor Harbor Freemasons Lodge, with ocean views from the back deck and soundtrack provided by the Cockle Train steaming along nearby. Mums Beard Cafe will offer an honest, wholesome menu incorporating various Fleurieu delicacies with local beers and wines, and cocktails too. Melanie and Nevin think beards are undeniably awesome – to the extent that they have a wall of fame for bearded patrons to aspire to. Also on display are the words of Virginia Woolf, which the pair proudly live by: ‘One cannot think well, love well, sleep well, if one has not dined well.’ No matter the quantity of hair on your chin, it sounds like there will be something for all to enjoy.

A lover of all things vintage and retro since her teen years, it was only natural that Kylea Hartley would eventually open a space to share her treasures with the world. Stepping into the Old Coach Road shop front is like entering a time machine and emerging into a unique fusion of eras. Kylea’s passion for ‘picking’ and ‘preserving’ true vintage pieces from the 50s to 80s shines through in her unique curation of clothes, accessories, art and homewares. Not only is the shopping experience inside Smooth Operator a fun, creative treasure hunt, but a sustainable one too. With the mass production of fast fashion – huge quantities of which end up in landfill each year – one could argue that purchasing a pre-loved, well-made garment and giving it a new life is almost a selfless act.

Above left: Harborganics – Port Elliot. Above right: District B 5165 – Christies Beach. Photos this page by Loki Hall.

Building their own pizza oven in the backyard eight years ago, Tania and Jack’s culinary exploration began with humble Jamie Oliver recipes prepared for friends and family. Their backyard hobby soon got significantly out of hand. A custom-built trailer took them from the Victor Harbor markets, to the Market Shed on Holland Street, to Plant 4 Bowden before eventually landing them back at No. 58 Cellar Door & Gallery on the Fleurieu. Teaming up with the cellar door was a venture much closer to home, while they kept their eye on a place to call their own. Their long-term goal to open their own licensed pizza bar finally fell into place in March of this year at Factory 9, Port Elliot. Despite plenty of people pushing to see the business grow, Tania and Jono are determined to keep Harborganics close to their heart with quality organic ingredients that are better for you and for the planet.

Having run a Beach Road business for five years, Alicia and Mark Lawlor are long-term lovers of the Christies Beach community. They’d long had their eye on the building that houses their latest venture, drawn to its stunning waterfront views. After some nifty renovations and the addition of a colourful mural by AZZURRO, District B 5165 opened its inviting, ocean-facing, floor-to-ceiling doors in May. Named by a local regular, District B 5165 is open daily for breakfast, lunch and coffee, but has a particular focus on tapas, wine and cocktails. Open until late for dinner and drinks from Thursday to Monday, this might just be the perfect knock-off location, and only a short walk away from an early-evening dip once the warmer months roll around. >

SOULT the Salon (above left) and Yoga Nation (above right) are a part of the Mid Coast Collective at Port Noarlunga South. Yoga Nation photo by Ash Jones.

Over the past six months, 24-year-old trailblazer Emma Sorenson has breathed new life into Cliff Avenue Port Noarlunga South. Her redeveloped block now houses four small businesses run by young women: Aimee Lee Lashes & Beauty, Yoga Nation, Skin & Tonic and Emma’s own SOULT the Salon. Emma has named this collaboration Mid Coast Collective (MCC), a place where like-minded small business owners can support and complement each other while being their own bosses. Combining the salt of the coast she grew up on with the soul of her vision, SOULT the Salon specialises in colour using Original Mineral and Yovanka Loria Hand Tied Weft Extensions. Emma has created a safe space for clients to relax and enjoy SOULT’s services with a drink in hand – whether it’s tea, coffee or wine!

Practising yoga for 15 years and teaching for nine at various places around SA, Klara van Pelt was ready to bring her own style of teaching to the Fleurieu. When a studio space appeared on Cliff Avenue in Port Noarlunga South inside the MCC building, things seemed almost too good to be true. Klara seized the opportunity to share her love of yoga and wellness a mere five minutes from her family home and the beautiful coastline. Support from loved ones and enthusiasm from the local community has seen Yoga Nation move onwards and upwards since its opening in April. Klara teaches Ashtanga yoga, bringing a slightly more challenging yoga style to the southern region where it is less commonly offered. All ages and abilities are welcome in Klara’s space to try out a fun workout, or browse a range of luxury health, beauty and yoga products, as well as local art.

Both Aimee Lee Lashes & Beauty (above left) and Skin & Tonic (above right) are also part of the Mid Coast Collective at Port Noarlunga South. Aimee Lee Lashes photo by Nathan Story.

Aimee Reed is no stranger to the business of beauty. Having competed in calisthenics competitions for 18 years, she was able to finesse her skills in makeup, while building confidence in her own performance. Her passion for beauty truly found its feet through her business Aimee Lee Lashes & Beauty, which she originally operated from her shed in Morphett Vale. Despite her fondness for that space, the business felt ready to grow into its next chapter. This is when the opportunity came to join a handful of other businesses at MCC in Port Noarlunga South. Along with providing lash extensions, Aimee relishes in the privilege of being chosen and trusted as the makeup artist for her clients’ special occasions. As Aimee extends her services inside her new space, she is excited to create an environment where her clients can love themselves inside and out, surrounded by women supporting women.

The fourth business that completes the Mid Coast Collective, Skin & Tonic offers a selection of non-invasive dermal treatments and high quality products to combat different skin concerns. Understanding how overwhelming and confusing skincare can be, owner and busy local mum of two Steph aims to nurture clients from the moment they arrive. Providing consultations to arm you with some basic skincare knowledge, clients can leave feeling confident and empowered knowing they’re in safe hands. Steph educates her clients with a holistic approach to skincare, incorporating in-clinic treatments, prescribed home care products and lifestyle tips. If you’ve already got your head around that side of things, no worries! Simply enjoy a refreshing treatment inside this relaxed, boutique space and leave glowing from the inside out. >

Above: Heart and Whole – Port Noarlunga. Photo by Loki Hall.

Admiring the immaculate coastline they get to call home, young couple Luke Summerton and Birdie Lo Schiavo felt compelled to give something back. The pair saw a need for a sustainable grocery shopping experience in the area, one that championed local farmers and producers, and provided a plastic-free alternative for stocking up on pantry essentials. Heart and Whole offers all your basic pantry stock in bulk, such as flours, grains, nuts and cereals, as well as other locally-sourced goodies like sauerkraut, Paris Creek Dairy and coldpressed juices. Luke and Birdie aim to make minimal waste living both accessible and affordable for the community they’re so proud to be a part of. Whether you’re in the market for a loaf of fresh local bread, some comforting tea blends, or simply after an emergency loo roll, Heart and Whole has it all.