EPIC HARVEST FEAST
GEELONG,BELLARINE&BEYOND
IT WAS A NIGHT THAT BROUGHT TOGETHER PASSIONATE ARTISAN PRODUCERS AND MAKERS, COMBINING THEIR TALENTS AND DEDICATION TO SHOWCASE AN EXTRAORDINARY, ONE-OF-A-KIND EXPERIENCE.
GUESTS WERE TAKEN ON A FLAVOURFUL JOURNEY THROUGH A FOURCOURSE MENU THOUGHTFULLY DESIGNED BY THE AMAZING TEAM OF SIMON TOOHEY, JO BANGLES, AND CHEF/EDUCATOR, WILL MANNING FROM THE GORDON.
EACH DISH HEROED A LOCAL PRODUCER’S INGREDIENT, BEAUTIFULLY PAIRED WITH BEVERAGES FROM CURIOUS CABINET, ANTHER DISTILLERY, PROVENANCE WINES, THE WHISKERY (BELLARINE DISTILLERY), AND BLAK BREW EACH WITH ITS OWN UNIQUE STORY AND ORIGIN
GUESTS HAD THE OPPORTUNITY TO MEET EACH PRODUCER, HEAR THEIR STORIES, AND EXPERIENCE THEIR PRODUCTS EXACTLY AS THEY INTENDED THIS IMMERSIVE EXPERIENCE NOT ONLY HIGHLIGHTS THE CRAFTSMANSHIP BEHIND EACH PRODUCT BUT ALSO CREATES A DEEPER CONNECTION TO THE FOOD YOU ENJOY, MAKING EVERY BITE AND SIP A CELEBRATION OF COLLABORATION AND LOCAL TALENT.
IT WAS MORE THAN JUST A DINNER - IT WAS A RARE OPPORTUNITY TO EXPERIENCE THE HEART AND SOUL OF GEELONG, BELLARINE AND BEYOND ALL WITHOUT LEAVING THE TABLE
ABOUT
WE CONNECT, PEOPLE, PLACES, CULTURE & COUNTRY
With over 4 decade of experience in the hospitality and tourism industry, June brings a deep understanding of what makes a destination truly memorable. Junes extensive background as a professional travel advisor curating and selling both domestic and international experiences, including time spent working in San Francisco—has shaped her ability to deliver meaningful, immersive experiences.
June loves to connect people and she brought together a collective of talented artisan producers for one unforgettable evening in Geelong, as part of the Melbourne Food and Wine Festival. This special event was all about showcasing their incredible produce and giving guests the rare opportunity to meet the makers behind the flavours, while dining and tasting their creations first hand.
We hope you will fall in love with the stories, food, wine, beverages like June did
And remember to try, buy local and support local artisan producers.
ANTHER GIN DISTILLERY
ALL ABOUT ANTHER SPIRITS
Nestled in the North of Geelong, Anther stands as a testament to a passion for hospitality and the art of gin-making Established in 2015, the brand has journeyed from experimenting with a historic 1800’s gin recipe to becoming a recognised name, not just in Geelong, but Australia wide.
Anther gin is a wonderful result of expertly experimenting with native ingredients under the leadership of co-founder and chief distiller, Dr Dervilla McGowan We bring people together through our range of premium spirits, collaborations and unique events, fostering a sense of community and shared enjoyment, Every drop of Anther tells a story
On the night Anther collaborated with Blak Brews to design a special cocktail for our guests
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ADELIA FINE FOODS & BELLARINE BROWNIES
MUESLI, GRANOLA, PANCAKE MIX AND HEALTHY SNACKS
Based on Victoria’s Bellarine Peninsula, founders and husband and wife team, Adam and Amelia (Adelia) share a genuine passion for making hand crafted, nutritious, premium quality, unique and flavoursome breakfast and snack food options They love experimenting with new flavour combinations and take inspiration from the world around them.
Adelia Fine Foods was established in late 2013 as a home based business/hobby. Now together with their purpose built facility and growing team, Adelia has an extensive range of muesli, granola, pancake mix and healthy snacks that includes options for gluten free, paleo and vegan, nut-free, fruit-free, fructose friendly and low sugar
The Mapel Pecan granola was used in the Chai Mapel Pecan Cheesecake and showcase individually as Bellarine Brownies and Adelia Dukka used in the Rye charred Oyster Mushroom grains side
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BLAK BREWS
THE BEST TEAS COME FROM OUTBACK
Founded by Troy and Cerisa Benjamin, Blak Brews celebrates Indigenous heritage, native Australian ingredients, and ethical sourcing
Blak Brews works closely with First Nations farmers and wild harvesters, ensuring its operations respect cultural and environmental values Troy emphasizes the importance of integrating native ingredients into mainstream food and drink, highlighting Australia's rich biodiversity and Indigenous knowledge.
Blak Brews collaborated with Anther Gin Distillery to do a cocktail and then we wrapped up the evening with a tea tasting journey with three of Troy’s personal favourites
BELLARINE FUNGI
HIGH QUALITY GOURMET MUSHROOMS USING ZERO WASTE
Bellarine Fungi is the creation of Cameron Matthews and Tom Allen, situated in Drysdale on the beautiful Bellarine Peninsula. They grow high quality gourmet mushrooms using zero-waste methods: utilising buckets and jars to save many tonnes of plastic waste as compared to traditional mushroom farming
They are passionate about growing mushrooms that are packed with flavour, colour and nutrition, and sell them across the region. You can find them in restaurants including The Q Train, Merne, Jack Rabbit, Bistrot Plume, Samesyn and Moonah, and also available to the public through Bellarine Farmgate, Ket Baker, Bliss + Co, Geelong Organic Larder, and Magic Meadow
Simon Toohey charred the Bellarine Fungi oyster mushrooms, which folded through the delicious rye grain and was served alongside the mains at the dinner
BELL’S BEES - THE APIARIAN
BOUTIQUE BEEKEEPING - THE HIGHEST QUALITY HONEY AND QUEEN BEES
Garry is The Apiarian and owner of Bells Bees a boutique beekeeping business based in Geelong, specializing in high-quality honey and queen bees Their honey is raw, minimally processed, and sourced from apiaries across the Bellarine Peninsula and Surf coast, including locations like Bellbrae, St Leonards, Belmont, and Lara This ensures the honey reflects the unique flora of the region
The Apiarian offers Italian and Carniolan queen bees for beekeepers. These queens are carefully bred and shipped in cages with worker bees for safe transportation The business caters to both amateur and professional beekeepers, providing products that prioritize quality and sustainability
If you get the chance, take a moment to chat with Garry his story about the bees is both fascinating and deeply meaningful, touching on their vital role in every part of our ecosystem
Simon Toohey used Bells Bee Honey in the Panzanella salad on the night
BELLAGREEN ORGANIC
CERTIFIED ORGANIC FARM - DRYSDALE VICTORIA
Bellagreen Organic Farm is run by Riona Seehusen on certified organic land belonging to the Dingle Family in Drysdale on the Bellarine Peninsula Having grown up in farming communities, the importance of local food access and communities that are connected to their local primary producers are central values of Bellagreen Organic Farm.
The market garden is run using no till practices and places soil health and regenerative practices at the centre of its farming mission so that they are able to grow nutrient dense food for our community.
Riona harvested the fresh organic salads mix which was used through the menu. This was paddock-to-plate experience
COMMON GROUND PROJECT
A REGENERATIVE FARM AND SOCIAL ENTERPRISE ON A MISSION TO CONNECT AND EMPOWER OUR COMMUNITY THROUGH FOOD & FARMING
Common Ground Project is a regenerative farm, cafe and social enterprise on a mission to connect and empower the community through food and farming In particular, we exist to empower agency and access for those who need it most, so that we can support a fairer, more resilient food system for everyone in the region.
We do this by offering education, training and employment programs to those most vulnerable, and by providing an inclusive space for growing, cooking, purchasing, knowledge-sharing and ongoing community collaboration. All programs support food security in the region, as we work to create fair access to locally grown, nourishing food
Regenerative agriculture principles underpin the whole organisation, recognising a dynamic system to restore ecosystem health, address inequity, and leave our land, waters and climate in a better shape for future generations. The team is dedicated to rebuilding a farming and food system that nourishes the environment that sustains it, the people whose livelihoods depend on it and the community that are daily fed by it
We were proud to feature seasonal vegetables from Common Ground Project throughout the menu, bringing a fresh, garden-to-plate touch to several dishes and showcasing the beauty of local, sustainably grown produce
THE CURIOUS CABINET
ELIXIRS, SHRUB SYRUPS & MIXERS
Pia, the founder, began her journey into the world of shrub syrups while pregnant and tired of the limited drink options during the festive seasons
Intrigued by an article in a magazine, she experimented with making her own shrub syrups, discovering the delightful making her own shrubs discovering the delightful combination of fruit sweetness and apple cider vinegar tartness in traditional colonial recipe. This started The Curious Cabinet in 2019, now boasting 16 unique productions
They are proud to pride themselves on low waste philosophy
Guests were welcomed with this stunning, handcrafted shrubs on arrival, setting the tone for our Epic Harvest Feast Taste Tour. Zesty mandarin dust elevated the starter of sheep’s milk labneh, while also infused into the lemon myrtle baked cheesecake with a fragrant twist To finish, indulgent chocolate and bourbonsoaked cherries crowned the chai maple pecan cheesecake delivering a truly memorable finale
Make sure to use the code EPIC for your exclusive discount!
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CORPORAL FREDDIES
WORCESTERSHIRE SAUCE
Mike and Keri are the founders of Corporal Freddie's Fine Sauce Co. They value tradition (and all things old fashioned), so they’re sharing their much-loved family homemade sauce for all families to enjoy So you too, can experience old fashioned flavour, a taste of yesteryear returning to the modern day.
In 1946, Lance Corporal Frederick "Freddie" Cameron returned home to Eaglehawk, Bendigo after serving in WWII. Inspired by tough times and the joy of simple pleasures, Freddie began making homemade sauces His sauces became a beloved family tradition known as "Pa's sauce" by his grandchildren
Over the years, Freddie's children carried on the tradition, with his grandson Mike learning the craft from his mother.
On November 2017, during Mike's wedding weekend, his best man Jamie, visiting from the UK, tasted the sauce and suggested they do something with it. Thus, Corporal Freddie's Fine Sauce Co was born, honoring Freddie's legacy and sharing his delicious sauces with the world.
Corporal Freddies was used in multiple dishes and elevated in the Rye grains charred oyster mushroom side.
EAST GEELONG QUALITY BUTCHER
A LOCAL BUTCHER COMMITTED TO QUALITY
Supporting your local butcher isn’t just about convenience it’s about investing in your health, your community, and the quality of the food you consume. Knowing where your meat comes from is critical, ensuring that it is ethically sourced, fresh, and free from unnecessary additives At East Geelong Quality Butcher, this commitment to quality is at the heart of everything they do
Their focus on ethical sourcing means you’re not just buying meat you’re supporting local farmers who prioritize animal welfare and environmentally responsible farming
By choosing a local butcher like Tony, you’re not only ensuring better-tasting, premium meat but also supporting sustainable farming practices and the hardworking farmers of the region Tony is commitment to community engagement and supports local artisan producers by stocking their products like, Lard Ass butter, Corporal Freddies Fine sauce, Geelong Region Oil, local CWA jams and many more.
The veal bones, chicken, pork mince and beef cheeks was all through our friendly local East Geelong Quality Butcher, Tony
FRANK N AL CHAI
ORGANIC SPICY CHAI
In an effort to give up coffee and experimenting with making her own chai blends, Kristen couldn’t find a chai that gave an equivalent caffeine hit and so Frank n Al Chai was born, named after Kristen’s grandparents Frank and Alma who were a big influence in her life.
Frank n Al Chai is a small business based on the Bellarine Peninsula They craft pure, hand-blended chai in small batches, prioritizing health in every creation.
Their award-winning chai blends, including Original, Cacao Chai, and Yerba Mate Chai, serve as a great coffee alternative and offer various health benefits.
With a focus on organic ingredients, Frank n Al ensures their blends can either calm or enliven, supporting overall wellbeing.
On the evening it was a palate cleanser shot served between the canapes and entrée course and also used in the Chai Maple Pecan Cheesecake
GEELONG REGIONAL OLIVES
HEALTHY, DELICIOUS AND AWARD WINNING OLIVE OILS
Founded by Steve Parker, owner of Mt Moriac Olives since the early 2000s, GRO was born out of a shared need to overcome industry challenges and ensure the viability of local olive groves.
They are now the largest producer of a diverse range of quality boutique branded Extra Virgin Olives oils and olive products from over a dozen groves spread throughout the Greater Geelong Region
Their mission is to rejuvenate and restore abandoned and neglected local olive groves to produce healthy, delicious award-winning boutique olive oils that are firmly anchored in their provenance Their products champion the brands and emphasise the terroir and diverse climate of our regions They are a proud house of brands rather than a single bulk oil provider.
Their vision is for the Greater Geelong Region to be widely recognised as the leading region of a broad range of quality boutique extra virgin olive oils and olive products
GRO oils was used in a most of the dishes served at the Epic Harvest Feast. EPIC
THE GORDON TAFE CULINARY COLLECTIVE
GEELONG’S GO-TO PRECINCT FOR FOOD LOVERS. WHERE CULINARY AND TOURISM JOURNEY’S BEGIN.
The Gordon has a state-of-the-art training kitchens and incredible mentors to prepare students for the realities of the industry, ensuring they graduate with the skills, confidence, and connections to thrive And because hospitality is about versatility, they offer a menu of short courses, so whether you're dreaming of plating up in a Michelin-starred kitchen, or running your own restaurant, The Gordon is where it can all begin.
It’s more than just cooking it’s about creating experiences, bringing people together, and shaping the stories behind every plate From award-winning restaurants to boutique wineries, artisan bakeries, and luxury hotels, the world is your oyster with the right training.
With the right training, opportunities are endless—and the culinary and floristry students demonstrated this brilliantly, applying their skills in realworld settings and delivering exceptional service at the Epic Harvest Feast
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KET BAKER SOURDOUGH BREAD AND PASTRIES
AN ARTISAN BAKERY, WITH A BIG HEART, LOCATED ON THE BEAUTIFUL BELLARINE PENINSULA
On the Bellarine is Ket Baker a small but growing artisan bakery, with a big heart, located on the beautiful Bellarine Peninsula.
People seek us out for our 100% sourdough croissants, breads and small batch pastries that deliver the unmistakable KET BAKER hit
The owner Miek is passionate and the driving force of this bakery. Reflecting the natural elements of their shed kitchen, including their sourdough culture and local weather, every croissant is unique, embodying Ket Bakers commitment to authenticity and quality Miek’s belief is in Food Sovereignty and the principle of it
Ket Baker's exceptional sourdough baguette was a standout on the table, served simply with rich, cultured award-winning Lard Ass butter an effortless combination that guests couldn't get enough of Taking it a step further, Simon Toohey elevated the Panzanella salad by using Ket Baker sourdough
LARD ASS BUTTER
THE SIMPLE, AGE-OLD APPROACH TO CREATING TASTY, CREAMY BUTTER USING EUROPEAN IMPORTED CULTURES
Lard Ass Butter is an award-winning artisan butter producer based in Ocean Grove on Victoria’s Bellarine Peninsula
Founded in 2017 by Monica Cavarsan, Lard Ass crafts cultured butter using cream from grass-fed cows in western Victoria
Made using traditional fermentation methods and slow churning, their range includes salted and unsalted cultured butter, naturally flavored butters, ghee, crème fraîche, and cultured buttermilk.
In 2024, Lard Ass Butter was awarded the Gold Medal for Best Butter at the Australian Food Awards, a testament to its dedication to quality and craftsmanship
Visitors can explore the butter-making process through a viewing window at the factory and purchase products directly from the on-site shop
Lard Ass butter, creme fraiche and cream was key ingredients featured across several courses, shining especially when accompanied with Ket Baker baguettes served with the main course.
LONSDALE TOMATO FARM
QUALITY, FLAVOURFUL FRESH LOCAL TOMATOES
Our produce is widely known for its quality, flavour and freshness. Produce is available all year round using environmentally friendly farming practices including the use of beneficial bugs to ward off pests and diseases
The CEO, Sandhya Tewari embraces new technology while firmly remaining rooted in the belief that there is a connection between how food is grown and how it tastes Each plant that we grow receives individual care and attention, giving you real flavour As nature intended
When you visit Lonsdale farmgate, you're able to handpick or choose from the day’s harvest, guaranteeing you get tomatoes at their peak flavour. The produce is often picked early in the morning and sold quickly, ensuring maximum freshness By buying directly from the farm, you not only support local farmers but also enjoy the satisfaction of knowing exactly where your food is coming from.
The Lonsdale tomatoes accompanied the Portarlington Mussel, as well as served as a stunning vegetarian entree`and used in the stunning Panzzanzella salad
PROVENANCE WINE
AWARD WINNING WINES
Owner and winemaker Sam Vogel is obsessed with making wines that showcase their origin
Balance, purity and place form the overarching philosophy that drives their winemaking decisions
The health of their vineyard soils allows represent their vineyard provenance, wh part of their "light touch" vineyard farm
On pour that night was Provenance Chardonnay, Geelong Shiraz and Pinot Noir which was carefully selected by Tom, who is a sommelier, wine educator and a passionate wine specialist at Provenances Wines.
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SEA BOUNTY
CELEBRATING THE MUSSEL CAPITAL OF VICTORIA
Beyond Geelong is the sleep seaside village of Portarlington, which is located on the Bellarine Peninsula, here is the "Mussel Capital of Victoria,"
They producing 60% of Australia's mussels. The region's pristine waters in Port Phillip Bay contribute to the exceptional quality of its blue mussels, which are celebrated for their sweet and fresh flavour profile.
This is the home of Sea Bounty and The Portarlington Mussel Tours Here this small family business has been producing high quality, sustainable acquafarming mussels certified by NASSA & Friends of the Sea for more than 40 years.
The mussels canapes was served two ways using Sprinkle to Season, Lonsdale Tomatoes, and Common Ground Project greens The guests celebrated the region and this was the start of our Epic Harvest Feast tasting experience.
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SPLATTERS CHEESE TRAIN
THE ONLY CHEESE TRAIN IN THE SOUTHERN HEMISPHERE
Jo Bangles, Geelong local and founder of Splatters, fused her passion for cheese platters and music festivals into her food truck venture
After experiencing the hassle of lugging snacks to events, she launched Splatters offering gourmet cheese platters from her customized van, catering to festivals, weddings, and various events, leveraging her culinary expertise from her time as an army chef.
This led to the creation of the Cheese Train - the original and first of it’s kind in the Southern Hemisphere The newest location has recently open is the West Melbourne
Jo collaborated with MasterChefs’ Simon Toohey and Chef/Educator Will to deliver an epic feast showcasing the makers ingredients.
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WWHAT SPRINKLE TO SEASON
'SPICE YOUR FOOD TO LIFE' WITH HOME GROWN SEASONINGS WITH ALL NATURAL INGREDIENTS STILL PACKED WITH FLAVOUR.
From their founder to our front-line workers, they put lots of love and careful thought into all that they do.
Use their seasonings as a sprinkle, rub or stock; on vegetables, meats or fish even in salads, wraps or dips.
Grown naturally as nature intended on the Bellarine Peninsula to create a umami of sensational flavours, boosts each person’s meal to desired taste buds.
Sprinkle to Season was used in most of the dishes on the evening We love the Black Garlic Fusion
THE WHISKERY
The distillery, established in 2015 by Russ Watson & Lorelle Warren, is the first distillery on the Bellarine Peninsula and the Geelong region since the 1980s. Russ's fitter and turner background allowed him to design and build a bespoke distillery in a beautifully landscaped garden replete with heritage fruit and nut trees
Nicky and Craig Michael joined in 2017, with Craig, holding a Bachelor of Science and Diploma in Distilling becoming the Head Distiller. We started commercial production of premium gin and single malt whisky in 2018, inspired by the long tradition of distilling and maturation of whisky, with a strong focus on science, experimentation, and innovation
At the dinner we acknowledge Lorelle Warrens induction into the Australian Distillers Hall of Fame in 2024 for her significant contribution to the Australian spirits industry
The final dessert beverage was, Rosey Rouge—a standout pour that delighted guests with its unexpected harmony. Perfectly paired with both cheesecakes, it added a surprising and memorable twist that left everyone talking.
SIMON TOOHEY
GEELONG LOCAL - COOK, PLANT BASE ADVOCATE & SUSTAINABILITY ENTHUSIAST AND TOP BLOKE!
Simon teamed up with Jo Bangles from Splatters Cheese Bar and chef /educator Will to create an epic tasting experience for guests at the Melbourne Food & Wine Festival here in Geelong at the Gordon, Davidson Culinary Collective
A passionate advocate for local produce, Simon's established great connection to the region he now calls home, and it made him a natural fit for the collaboration. His local knowledge of the area and the artisan growers and makers inspired the design of the entrée and both side dishes for the main course, highlighting the rich flavours and talent found across the region
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THE EPIC FRIENDS
TRY, BUY, LOCAL, AND SUPPORT LOCAL ARTISAN PRODUCERS
EPIC HARVEST FEAST
CARLON AND CO.
CAPTURING OUR EPIC MOMENTS
AMY - GEELONG PHOTOGRAPHER, & CREATIVE DIRECTOR
For years Amy has had the privilege of being behind the lens As a professional Geelong photographer operating as Amy Lee Carlon Photography, she’s worked with many businesses and individuals to elevate their imagery authentically and naturally We wanted Carlon and Co to capture our event and Amy nailed it!
