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Lisa Walton


Julie Haines & Lisa Walton


Julie Haines of Willow Creative

FEATURE WRITERS Richard Cornish, Max Allen, Mandi Pugh, Yazmine Lomax, Kate Sears, Liz Rogers CLIENT RELATIONS Molly Mitchell, Chendelle Kolasa, Anna Georgiou PUB. ASSISTANT

Belinda Timmerman


Archie Mitchell, Roberto Biguzzi


9708 8222



Greatly assisted by our connection to Mornington Peninsula Magazine Published by Eat Drink Mornington Peninsula Pty Ltd 11/1140 Nepean Highway, Mornington Victoria 3931 Phone 9708 8222




EAT.DRINK . . . ENJOY Welcome to Eat.Drink, a celebration of the Mornington Peninsula and the extraordinary range of culinary delights to be found here. The brainchild of Lisa Walton, her partner Archie Mitchell and business partner Roberto Biguzzi, Eat.Drink will take you on a voyage of discovery through our best eateries, wineries, distilleries, cideries and breweries, and the incredibly dedicated and talented people behind them. “I’ve had a highly styled, dedicated food and wine book on the back-burner for over 16 years,” Lisa says. “Roberto’s passion for the area’s produce, the amazing restaurants, cafes, breweries and wineries scattered from coast to coast, has been pivotal in it coming about. We’ve come together to showcase over 100 foodie hot spots authentic to the Mornington Peninsula and Frankston and the produce that springs from them. Places where the love of what we grow and how we present it to the world connects us as a whole. We have so much to offer. This guide to the region’s best food and beverage producers represents that.”

Born in Rye, Lisa has been publishing newspapers and magazines — including Mornington Peninsula Magazine — for almost four decades, and throughout this time she has grown even more connected to the Peninsula and what it is capable of producing. “Even back in the 1960s there were some amazing eateries which were ahead of their time. With such a pristine environment, market gardeners, fishers, farmers and wonderful cooks and chefs, the Peninsula has always been a place where people have come to eat, drink and celebrate life. It is just what we love to do here.”

We may eat and drink to survive, but the passion with which our sustenance is shaped, grown and given is spiritually boundless. Come gather around our communal tables. Let Eat.Drink show you where. Please share and enjoy.

OUR COVER Share the amazing Peninsula bounty at Mr Jackson, see page 63 Geese waddle among the vineyards at Paringa Estate Winery & Restaurant see page138




p5. Welcome

p8. Richard Cornish - Come and see why we love where we live

p12. Max Allen - Raise a glass to our wonderful drink-makers

p70. Safety Beach, Dromana, McCrae

p86. Farm Gate Produce List, Map and Calendar

p92. Rosebud, Capel Sound, Tootgarook, Rye

p128. Main Ridge, Red Hill, Arthurs Seat, Merricks, Shoreham, Point Leo

p156. Somers, Balnarring, Bittern, Hastings, Tyabb

p164. Frankston & surrounds


p16. Mount Eliza, Mornington, Mount Martha, Moorooduc

p66. Beer, Cider & Spirits Trail

p69. 3 Farmers and a Chef

p106. Blairgowrie, Sorrento, Portsea

p114. St Andrews Beach to Flinders

p122. Mornington Peninsula Vignerons wine touring map

p182. Interview George Calombaris

p186. Directory

p190. Annual Events


Richard Cornish, the son of Shoreham dairy farmers, is one of the most respected food writers in the nation. His understanding of where food comes from and how it is grown has led him around the world. He’s written six books on Spanish food (five cookbooks with Frank Camorra from Movida and one with Gourmet Pilgrim), another book on Mexican food, and has co-written several others, including Phillippa’s Home Baking. He was the acclaimed commentator on Iron Chef Australia and has a weekly column in Fairfax Good Food in The Age and Sydney Morning Herald called Brain Food. His vision for sustainable food events that helped create food communities and offer great experiences to guests have been part of the Melbourne Food and Wine Festival, where he has been a creative director and consultant for more than a decade. His love and support for regional Australia continues with his involvement as a consultant and mentor to regional groups across the country, including the farmers and producers of the Mornington Peninsula.

Come and see why we love where we live BY RICHARD CORNISH

Exploring the countryside for great food and wine, from the villages in the hills to the townships by the sea, is an essential part of the Mornington Peninsula experience. Life down here is a packed calendar, from the wine vintage in autumn to the flush of avocados in summer, the cherries in spring and our long list of festivals. The year-round dedication of our chefs, sommeliers and front-ofhouse brings you, the customer, an experience that speaks uniquely of this little patch of the planet that we all can call home — even if it’s just for the weekend. THE PENINSULA CLIMATE

The Peninsula has its own unique micro-climate. Not a big place, it is just 40km long and 15-20km wide. It is surrounded by water on three sides: Bass Strait to the south, Western Port Bay to the east and Port Phillip Bay to the west. The cool, clear, rugged waters welling up from down south can pull the temperature down, while the sheer mass of both bays acts as a baffle for the hot northerlies in summer and cold southwesterlies in winter. This means the Peninsula is cooler than Melbourne in summer and warmer than much of surrounding Victoria in winter. Down the centre of the Peninsula runs a long, wooded ridge dotted with farms surrounded by stringy bark and ghost gum forest. At the peak of this ridge is a 330m outcrop called Arthurs Seat. When the moisture-laden air moves in across the sea and bay, it flows up the outcrop, gets cold and dumps the water on the countryside, about a quarter more of the rainfall that Melbourne experiences. This is great


for the grass, the trees and the rainwater tanks, making the fields green and the creeks flow throughout the year.


With its bleached limestone cliffs and azure blue sea, the southern end of Port Phillip Bay could double for the Aegean. Protected from the rolling swell of Bass Strait, its golden, sandy, bay beaches are summer playgrounds where locals and visitors mingle, cool off, play and splash about. A day at the beach is often followed by a cold drink in a bayside bar or a get-together for a shared meal in a bistro or restaurant; shutters opened wide for the cooling, westerly breeze. On the other side of the Peninsula are the Western Port beaches, little coves at the end of sandy roads, protected from the hot northerly winds and with million-dollar views out to Phillip Island. Enhance the prospect of a day at the beach by a trip to the great local stores, cellar doors and farm gates. Assemble a basket packed with local cheese, ham, olives and bread and some locally made beverages on ice in the Esky. Thousands of childhood memories are created on these familiar bays and beaches that for many are an extension of the family home.


Just off the coast of Flinders, a series of orange buoys bob about in the gentle swell. Under these are long lines of rope on which grow large, native blue mussels. Thriving in some of the cleanest water in the country, big, meaty Flinders mussels are sold off the boat at the Flinders Pier and in restaurants around the Peninsula. Similar conditions allow mussels to be sustainably farmed off Mount Martha and Dromana. Mornington Peninsula mussels are famed for their plump flesh and sweet taste. They are a perfect match to the coolclimate wines grown just a few kilometres inland from the farms. Wild-catch fishing has always been a part of life on the Peninsula, and despite the gradual closure of commercial fisheries in Port Phillip eatdrinkmornpen


Bay, there are still a handful of families fishing for white-fleshed fish in the lower reaches of Port Phillip Bay. If you see Port Phillip flathead or whiting on the menu of one of our restaurants, you can be assured it is fresh and straight off the boat. Same goes for the scallops and Bass Strait bugs.


When the autumn rains fall on the warm, rich soils, a flurry of underground fungal activity sends up great swathes of pine mushrooms, slippery jacks and field mushrooms. Chefs armed with a stubby knife and wicker basket comb the countryside for fresh forest mushrooms. These make the perfect base for a ragu with pasta, or a side with lamb, and are always a match for a Peninsula pinot noir. The cool, clear waters of the forest creeks are also home to meadows of watercress, forageable food to accompany a perfectly seared steak. Almost 3000ha of national park cover the Peninsula, intersected with hundreds of kilometres of coastal walking paths and tracks following the course of babbling brooks. We’ve noticed people building an appetite before a late lunch by taking in some of these wellsignposted tracks meandering through the bush and forest — some finishing conveniently close to some of our best pubs and restaurants.


The deep, red, rich soil that covers a lot of the Peninsula grows some of the best pasture in the state, with generational graziers growing award-winning beef and lamb. They are joined by a new wave of small-scale farmers who raise true free-range pigs, from which they produce outstanding hams and smallgoods. Down on the sandy country near Boneo and Baxter are some of the most productive market gardens in the nation, producing everyday vegetables not only for our chefs and stores but also for the big supermarkets. Together with the orchardists who continue to grow sensational stone fruit, pears and apples, the Peninsula remains a true food bowl. Throughout the year many keep their farm gates open, so everyone can buy the

freshest and the best direct from the farmer.


It was 40 years ago that winemaker Nat White planted his first vines at Main Ridge. He is considered the man who kick-started the renaissance of the Mornington Peninsula as a premier winemaking region. Award-winning wines were made in the 1880s; South Australian wine house Seppelt planted out a large vineyard in the 1960s, only for it to be destroyed by fire in 1967. Today 200 vineyards and around 50 wineries are making some of the most desired coolclimate chardonnays and pinot noirs in the nation. In recent years, winemakers have recognised the Peninsula as also very suitable to make great, textural pinot gris. Enjoying Peninsula wine with a meal always connects you back to the land where it was made and is a great way of experiencing the Peninsula way of life wherever you are.


Given how good is the life and how beautiful the Peninsula scenery, it is no wonder so many award-winning chefs call this part of the world home. Many come from across the country and the globe to make a laid-back life for themselves. Others are Peninsula natives who, having travelled the planet cooking in the best restaurants and garnering a lifetime of skill, return to their roots to raise the bar. Together they have created some of the most highly awarded restaurants, boutique hotels, casual eateries and above-average everyday bistros. These serve fine meals every day all across the Peninsula to suit every person and every occasion.


When you taste a glass of chardonnay or eat a plate of mussels down here, you are tasting the very heart and soul of the Mornington Peninsula. To eat and drink around this part of the world is not only taking part of its way of life — you are literally taking it in.



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JOIN OUR TRIBE eatdrinkmornpen Keep up to date with events, innovations and happenings across the Mornington Peninsula and Frankston. Be in the running to win great dining and beverage prizes at our participants venues. Learn more about this pristine food bowl and the produce within.


NEXT EDITION OUT OCTOBER 2019 Phone 9708 8222 for further details.

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Max Allen is an award-winning Melbourne-based journalist and author who has been writing about wine and drinks for newspapers and magazines for 25 years. He is wine and drinks columnist for the Australian Financial Review, wine editor of Gourmet Traveller Magazine and Australian correspondent for His first visit to the Mornington Peninsula was in the early 1990s, when he wrote about the region’s burgeoning wine industry for The Age Epicure, and he has been haunting the Peninsula’s cellar doors, breweries, cideries and distilleries ever since. He also makes his own cider, using apples grown in the Peninsula’s rich red soil.

Raise a glass to our wonderful drink-makers BY MAX ALLEN

Travelling around the Mornington Peninsula can be thirsty work. Over every hill, down every gully and around every bend, you’ll come across the sights, smells and sounds of delicious drinks being made. Vineyards full of ripening grapes, cellars full of slumbering barrels. An orchard dripping with apples waiting to be crushed and pressed. The pungent smell of hops and grain fermenting in a brewery. The glint of gleaming copper glimpsed through a distillery door. People have been slaking their thirst on the Mornington Peninsula — Bunurong country —for thousands of years. One drink traditionally enjoyed by Aboriginal people across southern Victoria was called beal. Made by steeping banksia flowers in water, the nectar-rich liquid was sometimes left to naturally ferment, producing a mildly intoxicating, light, mead-like drink. Today, the region is home to a thriving community of mostly smallscale producers crafting some of the country’s finest wines, ciders, beers and spirits. There’s a dynamism to the drinks culture here because many of the businesses are relatively new; the Mornington Peninsula wine industry is barely 40 years old, and most of the cidermakers, brewers and distillers have only set up shop in the past decade or so. The region has all the right ingredients for good drinks to flourish. The climate is cooler than much of the Australian mainland, thanks both to the southerly latitude and the moderating maritime influence of the waters into which the Peninsula protrudes — Port Phillip Bay,

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Western Port and Bass Strait. This is a good thing if you want to grow flavoursome fruit and make delicate-tasting wines. Ever since the arrival of Europeans in the mid-19th century, farmers have also taken advantage of the rich soils found on the Peninsula, particularly the deep red volcanic country up on Red Hill that’s so perfect for apples. And the coastal region has also long attracted holidaymakers and tourists, lured by the pleasant sea views and cool breezy respite from a Melbourne summer. Given those three elements — a cool climate, good soils and a thirsty local market — it was only a matter of time before the Peninsula became the successful source of high-quality drinks it is today. Ironically, though, for the first century-and-a-half at least one of those elements — the climate — worked against the establishment of a successful wine industry. Grape vines were first planted in Victoria in the 1830s, and by the 1880s winegrowing was widespread across the state, from Rutherglen in the northeast to Great Western past Ararat; from the Yarra Valley on one side of Melbourne to Geelong on the other. Contemporary records list hundreds of vineyards in these regions but only half a dozen on the Peninsula. It was cold down here; the fruit struggled to ripen. And Australians at that time were increasingly keen on fullerbodied, mostly fortified wines that could only be grown in warmer climates. One determined Dromana vigneron managed to garner an honourable mention at an international wine competition in 1886, but by the 1920s the Peninsula’s vines had disappeared, the land yielding to dairy farms and orchards. There was a short-lived attempt to establish a vineyard here in the eatdrinkmornpen


1950s, but it wasn’t until the early ‘70s that the first pioneers of the modern wine industry — people like Nat and Rosalie White at Main Ridge and Baillieu Myer at Elgee Park — started planting in earnest. Things were different this time; knowledge of growing and making wines in cool climates had improved and a new generation of wine drinkers was far more receptive to the lighter, more delicate styles produced. Those 1970s pioneers inspired others who in turn inspired more, and now there are 200 vineyards and 50 cellar doors across the region. The vast majority of these operations are boutique — the crumpled countryside and cool climate still make large-scale viticulture hard here — and even the larger ones are small by national wine industry standards. Over the past two decades, pinot noir and chardonnay have emerged as the leading grape varieties in the region, with dusky-coloured pinot gris, pioneered by Kathleen Quealy and Kevin McCarthy at T’Gallant in the early 1990s, establishing itself as a particular local speciality — picked early to make a crisp, dry white; picked later to make a richer, spicier white; and fermented on skins to produce a light red. As growers and winemakers have become more and more familiar with growing grapes on the Peninsula, they have identified specific combinations of soil and altitude and aspect that have a unique influence on the wines produced from those grapes. Pinot noir grown on the sandy soils down around Moorooduc, for example, tastes remarkably different to pinot grown up on the deep volcanic soils of Red Hill or the grey-brown loamy soils of Merricks looking out towards Western Port. This preoccupation with what the French call terroir is increasingly finding its way into the bottle, with many of the region’s top producers now selling exciting, focused wines from contrasting sub-regions,

from single vineyards, and even from distinct blocks within the same vineyard. Before wine grapes became such an important crop on the Peninsula, apples and other orchard fruits were widely grown across the region. You can still find lots of old cool stores down shady lanes here, big sheds clad in corrugated galvo, many storing fruit from the orchards that remain. Some Peninsula orchardists have always used a small portion of their apple crop to make cider for home consumption, but in recent years a few have stepped up production and launched their own cider brands on to the market. Most of these ciders are made using dessert apples such as Pink Lady and Granny Smith, but a couple of orchardists such as Lisa Creswell at Seven Oaks have planted or grafted on proper English and French cider apple varieties such as Kingston Black and Frequin Rouge and are making more characterful, tangy ciders from them. As wine tourism has grown on the Peninsula over the years, other drinks producers have seen an opportunity and established complementary businesses in the region. Boutique breweries do well here; winemakers are famously fond of a good beer after a hard day pressing grapes, and restaurants love to list locally-made craft ales. Distillers have been slower to tap into this market, but the region’s first — and for a while its only — distillery, Bass and Flinders, has recently been joined by a handful of other small-scale makers. And this trend shows little sign of slowing down. The next time you visit the Mornington Peninsula and drive over its hills, down its gullies and around its bends, you are guaranteed to stumble across a new cellar door or cidery, catch the scent of a new brew, or a glimpse of a new, gleaming copper still. And you’ll find yourself suddenly thirsty.

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The sea breeze plays in the rigging of the yachts moored at Mornington. Tucked into the sweeping arm of the ochre-hued rocky point, this is always hive of activity as yachties arrive to take their craft out to sea and visitors wander down to stroll along the pier or have fish and chips by the water while watching the sun set. Generally, the locals along this stretch of the coast identify with the sea. While Mount Martha and Mount Eliza rise above the bay, offering snatches of blue water and panoramic views of Port Phillip Bay, Mornington is nestled along the banks of Tanti Creek and has a long history as a fishing village, the last of the professional fishermen closing up shop in just the past few years. Attracted to the broad, leafy streets, access to some of the best schools in the state and, of course, proximity to clean sandy beaches, this trio of villages has become some of the most desired real estate for families. With that comes a broad range of really good value dining experiences, from upmarket pizza with great wine lists to incredibly popular and well-presented global food venues. CafÊ culture reigns supreme here with cafes dotted along the well-traversed shopping strips but also tucked away in industrial estates, on farms or in quirky residential spots, and some with sweeping views across the bay. A short drive from the coastal villages are some of Victoria’s best wineries, some with chefs preparing exceptional food to match equally exceptional wine. Add to this a new wave of wine bars and the thriving beachside pub scene and you have a lively and exciting local food and wine culture.


the winey cow With a deep connection to the region’s community and harvest, The Winey Cow brings much more than a diverse, flavourfull menu to its Main St sharing plate.

This is a meeting place for the Mornington Peninsula’s produce-passionate people, their friends and family and future seaside revellers. The interior angles and soars with sloping ceilings, skylights and shutters where light and shade play, while feature walls of bricks and mortar bend to support shelves of stellar product and neon signs in vibrant cosmic yellow. Past, present and future are irrepressibly linked in this celebration of history and the contemporary world in which we now live. Nods to industrial sensibilities, the sea and much-loved repurposed pieces make The Winey Cow a sit-down-and-stay venue where you become the centre of attention. Patrons gather around owner/operators Jill and Campbell Henderson’s upcycled communal table where their own family once united over Christmas dinner. Diners also connect undercover on the light-filled wooden deck, or at footpath tables where umbrellas chatter in the sea breeze. Copper piping and giant blackboards bring Melbourne town down south. Why called The Winey Cow? Let the conversation begin. Opening in 2014, The Winey Cow began with three things: a table big enough for sharing, a box of yellow straws and an image of a blackboard with a copper pipe sitting above the sink on blonde wood. Although set in one place with its roots firmly planted in Mornington’s terra firma, movement and the exploration of flavours lie profoundly within the heart of this complete food experience. Always ahead of trends because of an absolute dedication to experimentation with tastes from far and wide, The Winey Cow draws inspiration from the hawker stalls of Singapore, the Dai Pai Dong markets in Hong Kong and the flavours of Europe, incorporating these flavours and ingredients in dishes that celebrate the produce of the Peninsula. This is where The Winey Cow shines, with Australian contemporary dishes inspired by the quality of produce and native flavours of the region. Here is a menu that satisfies on so many levels from inside and out, from first-glance visual seduction and aromatic ecstatics to tastebud fulfilment and ultimate stomach satisfaction. It’s time to travel.

The Winey Cow I 39a Main Street, Mornington I P. 5976 4018 WineyCowMornington thewineycow

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the winey cow Executive chef at The Winey Cow is David Ryan whose menu is inspired by his own personal travels through the hawker halls of Malaysia, Singapore and Hong Kong. Combining Australian produce with Asian flavours and cooking techniques give dinners here a unique edge. As the days turn into eves, the ancient Japanese coal fired barbecue comes out to play for dinner time. Cooking dishes on the Konro Hibachi is a fast and quick process and one that keeps all that juicy flavour inside. It took David a few weeks to get the dinner menu to exactly where he wanted it and what he has created is a fine selection of sweet, salty and sour dishes. Salt and pepper fried eggplant with Japanese black vinegar and kewpie mayonnaise is a favourite entrée while sellouts include the charred kingfish collar with green curry and san choi bao. After bathing overnight in a five-spice marinade, the fried chicken with ginger vinegar, Sancho pepper and daikon goes from oven to Konro to perfect its crystallised skin. David uses ingredients like yuzu kosho, a paste made up from chilli peppers, salt and yuzu peel, which is allowed to ferment and goes on to give an amazing flavour that complements the richness of the lamb rump with BBQ eggplant and smoked miso yoghurt. As for desserts, David has devised some real delights. The teh halia brulee with its black tea and ginger custard is made to glisten with a topping of torched palm sugar and Milo parfait with a fried bao bun delights from a smattering of chocolate crackles. No dinner is complete without coffee and St Ali is the blend of choice here. From Melbourne’s iconic roastery, there are orthodox and organic options and Mork coffee is an alternative artisan blend. Or if it’s a chai you’re after, The Winey Cow stocks and uses Prana Chai - a sticky Masala blend that oozes authenticity with its delicate but distinct flavour. Stocking an impressive selection of both local, national and international beers, wines and spirits, nights@Winey are best served chilled. And relax….

The Winey Cow I 39a Main Street, Mornington I P. 5976 4018 I WineyCowMornington thewineycow

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tully’s corner produce store From what started as a 16ha apple and pear orchard, Tully’s Corner Produce Store has been nurtured into a fine food emporium for all things quality. Over the past two decades, the Brancatisano family have totally revamped the site as we see it today, but maintaining its heritage was an important factor. Walking into the former apple grading shed is now feast for the eyes – this is home to a huge assortment of all things culinary. An extensive array of beautiful, bright and fresh fruit and vegetables make the shelves come alive. The dedicated team of fruiterers, headed by store manager Ben, are passionate about freshness and they pride themselves on their eye-catching displays of locally sourced produce. Fruit and vegetables are stacked high by hand each and every day and early starts to catch the market’s best are imperative. Supporting local farmers is a key part of the business and their dutch carrots, broccoli and apples are just a few of the favourite local goodies direct from the farm. From tropical fruits to more humble varieties, the choosing is made all that more easy by smell, taste and appearance. Quality right there. Tully’s butchery department prides itself on quality cuts with suppliers including Flinders Island Meat. With a delicate flavour and tenderness to its meats, it’s no wonder Shannon Bennett from Vue de Monde also uses them. Tully’s butchers make their own sausages in house together with crumbed schnitzels, hamburgers, rissoles and marinated meat stir-fries. A great range of local fish features and Mount Martha mussels are an obvious choice for a flavoursome dinner. The delicatessen counter has to feature the biggest collection of cheese and cold cuts under one roof. Local cheesemakers use Tully’s as an outlet for their specialities while locally produced, nitrate and preservative-free meats are always pulling in the crowds. Taste the world and compare with others the impressive range of continental cheeses and meats. Housed right at the back of the store is a commercial kitchen, the main cog of what the Tully’s site is all about. It is here where a dedicated team work seven days a week to prepare homemade meals, winter soups, salads, fruit salads, platters and desserts. Food is prepared in ‘grab and go’ packaging to heat or plate up at home or work.

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Tonics@Tully’s is a popular cold-pressed juice and raw superfood smoothie bar situated right at the very front of the store. Taking on a ‘food truck’ window style, it is here where you can run in for raw, protein, gluten-free, vegan-based, refined sugar-free goodies and smoothies. Daily-made wraps are filled with Tully’s fresh produce and acai bowls, granola jars, fruit salads, soups and meals can all be taken away for those caught on the hop.

Occupying another of the former orchard buildings – the old cottage house - is Apple Espresso. This licensed rustic Italian-inspired café with a warm and cosy atmosphere serves breakfast from 7.30-11.30am and lunch from 11.30am-3pm and its light lunch menu is available all day. On the breakfast menu alongside other early morning offerings, including sweet crepes, casalinga toast, vegetarian breakfast, salmon and avocado and gluten-free macadamia muesli, is Sapori del Mediterraneo – two organic free-range poached eggs served with delicious San Daniele prosciutto, basil pesto, sautéed mushrooms and cherry tomatoes on ciabatta bread. Espresso’s chef has a keen interest in ensuring the menu is ever seasonal, ever-changing and ever-pleasing. Whatever is in season in the store will be reflected in the menu dishes. Pizzas, pastas and parmas are popular at lunchtime, as are the homemade beef or chicken patties on a bun accompanied by roast potatoes or chips. Light lunches include wraps, salads, toasted sandwiches, frittatas, stuffed vegetables, soups and gluten-free bakes – all prepared by a dedicated team who use Tully’s very own produce. Chef and manager Sandra always delights diners with her deepfilled marinated apple pies – they are light and fluffy, taking influence from a family recipe that she’s not keen to share, and her signature sweet dishes are her Italian crostata – tarts of cherry and custard, quince, banana and custard, mango or fig. Each and every one is made right there on site. And what’s more, these sweets are a perfect marriage with the café’s Italian hot chocolate. Gigante coffee is the certified Fair Trade organic blend of choice here, while cold drinks include local wines, beers, juices and milkshakes.

So once you’ve shopped for dinner, picked up your favourite international deli items, enjoyed lunch and wine with friends and grabbed a quick smoothie for the ride home, all that’s left to do is choose some flowers to adorn the dinner table. From roses and irises to freesias and tulips, a fragrant and colourful collection can be found at the Tully’s florist. If it’s a beautiful gift you’re after, try pairing flowers with a fresh fruit platter or rustic basket of produce for gift-giving all year round. Tully’s florists are also available to look after celebrations, weddings and all other notable events. Tully’s Corner Produce Store I 630 Moorooduc Hwy, Mornington I P. 5978 8924 I

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rebel donuts

Mornington Peninsula sweet tooths can reach a ‘hole’ new level satisfying their rebellious cravings when they visit Rebel Donuts.

Not your average doughnut shop, this doughnut mecca has stepped things up a notch in the ever-growing, ever-addictive doughnut craze. From doughnuts dipped in pure Ceylon cinnamon or glazed with Tongan vanilla bean, to chocolate covered, lolly sprinkled, mint crumbled or salted caramel doughnuts, each gourmet delight is handcrafted daily from scratch, making Rebel Donuts a place where magic happens. And speaking of magic, Rebel Donuts is home to the world’s first rainbow doughnut - a special limited edition guest feature to the menu. So, where did it all start? It began with a love of cinnamon and an adventure to Sri Lanka in search of the finest Ceylon cinnamon available. But it was during a visit to one of Byron Bay’s food markets that entrepreneurs Ben Swan and Hayley Bradley realised people were wild for doughnuts and would form queues just to get their hands on one worth waiting for. The couple knew the Mornington Peninsula needed this taste sensation and knew they had what it would take to create something special. The rest is history… The 4am starts are just a small part of the routine that shapes the daily regime at Rebel. Ben takes a huge pride in creating the perfect dough for the day ahead. After working closely with a dough consultant, he and Hayley have gone on to explore the endless possibilities of the humble doughnut. These doughnuts are light and fluffy and it’s impossible to devour one without rolling your eyes or licking your lips in pure enjoyment. Wherever possible, ingredients are locally sourced including freerange eggs from Somerville and Sunny Ridge strawberries that feature in She’s A Rebel – a sweet and pretty doughnut made with a fresh strawberry glaze, cheesecake filling and shortbread crumble. Some might think Ben has taken on a Willy Wonka approach to the sugary treats – for him there are no boundaries when it comes to creating a new and exciting doughnut. Even breakfast is sorted with the Bacon Rebel Brekkie Bun – no descriptions needed here, just an appetite! Scrumptious vegan options are available, including the Coco-Vegan, a dreamy, dark chocolate and coconut custard-filled doughnut with a rich, dark choc glaze and a soft coconut dusting, and Dirty Jam, a classic favourite jam-filled treat sprinkled with sugar. Completing the range of vegan varieties are The Real OG, Rebel’s original gangsta glaze infused with pure Tongan vanilla bean, and Cinna-Roo, a handcrafted rosette rolled in the finest Ceylon cinnamon, the doughnut that started it all. And what magical potion goes hand in hand with doughnuts? Coffee of course! Or tickle your fancy with a milkshake or an icecream. Although rebellious, Rebel has no rules when it comes to tantalising tastebuds. Its message is clear: being a rebel is oh so delicious!

Rebel Donuts I 968a Nepean Hwy, Mornington I P. 5973 5909 I rebeldonuts rebel_donuts

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shop ate cafÊ & store There is a very real and raw approach to all things culinary by Shop Ate owner and cook Guy Mirabella. He exudes a pure passion and you can’t help but notice his love of flavour - but what really comes first in his eyes is presentation. Eating with your eyes. Having published 11 recipe books, Guy visually designs his recipes in his head. How it will look on the plate is his first go-to thought, simply because he already knows how good it will taste. Creative expression is at the fore of his dishes. Be it chargrilled eggplant, panettone bread and butter pudding with drunken dates and citrus zest or roast lamb with whisky, he has learnt from parents and grandparents who led the traditional way and set him on the path to create food with soul. He has a true Italian spirit and pays homage to the importance of family – favourite weekends are when children and friends flock to eat at his table - all coming together to celebrate the culinary perfection passed down by his European forefathers. Citrus Orchard Cake



Preheat oven to 180C. Butter a 28cm round cake tin, line with baking paper. Place butter and sugar in an electric mixer and beat until pale. In a bowl, combine the almonds, polenta and baking powder and spoon a little of it and beat into the butter-sugar mixture, followed by 1 egg, then continue to do this alternating between the almond mixture and eggs.

400g soft butter 4g castor sugar 4g ground almonds 200g fine polenta (or cornmeal) 3tsp baking powder 6 eggs Zest of 2 lemons, 2 limes, 2 mandarins For the syrup: 150g icing sugar Juice of 2 lemons, 2 limes, 2 mandarins Sugared almonds 120g sugar 3tbsp water 120g almonds

Stir through the lemon, lime and mandarin zest. Pour the cake mixture into the prepared tin and bake for 45 minutes or until a skewer will come out clean. If it is starting to brown too much, cover with foil or baking paper to stop the top burning. Remove from the oven and leave to cool. Meanwhile, place the icing sugar and lemon, lime and mandarin juice into a small saucepan and bring to the boil. Cover the cake with a large dish or platter and flip over gently but quickly. Pour the syrup over it and leave to cool. To make the sugared almonds, combine the sugar and water in a small saucepan over a low heat until the sugar dissolves. Take off the heat and stir through the almonds. Pour on to a baking tray lined with baking paper and spread mixture out. Place into a preheated 160C oven. Bake for about 20 minutes, stirring the almonds every now and again to break them as crystals form around the edges. Keep baking and stirring until you have clusters of lightly toasted sugared almonds. Cool on the tray then scatter over the cake.

Shop Ate Cafe and Store I 8/87 Mount Eliza Way, Mount Eliza I P. 9787 0288 I shopate shopate

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merchant lane Mornington’s Merchant Lane is where you’ll find a menu that morphs six days a week. The laneway-style venue is home to traditional Aussie favourites and each night takes on a different theme. Mondays are Butchers Club nights that focus on a big meaty menu of steaks, burgers, ribs, wings and chicken. There’s a kick to the New Orleans southern buffalo wings and sweet potato skins are served with baba ganoush, avocado, red onion and lime. Everyone’s favourite mac and cheese balls are a great side. But best of all, you can get a prime 250g porterhouse steak with chips for $8.99* – and don’t think for this price the quality is compromised – Butchers Club cuts are top-quality ones. Tuesday is Mexicola Night – seven different varieties of tacos for $3* has to be the best deal ever – fillings are chimichurri chicken, chipotle pulled pork, braised beef, meatball, braised mushrooms, spicy pork sausage or sweet potato and halloumi. Other dishes that can be pulled out from under the Mexican hat are quesadillas, burritos and nachos. What Wednesday night would be complete without a good old $4.90* parma? Parmaology Wednesdays are home to single, double or triple parmas - all served with chips. Big in size and big on flavour, noone ever leaves hungry. Bossman Burgers are the go for Thursday nights – a foodie’s dream come true. Burgers start at $6.90* and the range includes chicken and bacon, soft shell crab with Asian slaw, chilli con carne with onion rings, triple beef patties and cheese and BBQ pulled pork. Running alongside the burger range is the souva menu – six varieties of souvlaki complemented by Greek, mixed or caesar salad and fries. Rounding off the week at Merchant Lane on Fridays and Saturdays are $6.99* Pizza Nights. Sign up for a VIP membership and they are just $3* each. There’s 11 to choose from and at that price you can try them all! With all the usual favourites plus smoked salmon with capers, pulled pork with caramelised onion and vegetarian options, pizza bases are thin and crispy and very, very moreish… * with any drink purchase- soft drink included!

Merchant Lane I 58 Main St, Mornington I I P. 5975 2733




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the publican One of Mornington’s oldest buildings was this year given a cash deposit that helped breathe new life into its stature. Formerly the site of the National Bank of Australasia, 62 Main St is now home to The Publican – an iconic venue that’s steeped in history and full of interest. Credit is due to new owners Dave Heneghan and Mick Le Grand, who were keen to put a modern Asian menu on the tables of the venue’s restaurant, Ms Banks. But this is Asian with a twist. The unusual but hugely popular lamb rump with sticky fried eggplant batons and chilli makes a real statement as does beef sirloin with Asian mushrooms and pepper sauce. Dry jungle chicken is a meal for those who like it hot, as is bang bang chicken. Mix these up with Asian greens or kimchi – a chilli, salt and sugar fermented cabbage - for a true take on East meets West. Ms Banks indeed likes to keep a check on the menu, having taken the best bits of Asia to create a smorgasbord of culinary collateral. Alongside favourites crab croquettes

with wasabi mayonnaise, okonomiyaki, szechuan calamari, baos and twicecooked pork belly, there is an extensive feast found in the three variable banquet options. And where else to enjoy such flavours than in The Bursary – the original bank safe that has been transformed into a private dining space for groups of up to eight beneficiaries. Dimly lit and atmospheric, dining in The Bursary is something not to be deferred. The Publican’s menu is an ever-changing one, with its chefs always wanting to explore fresh ideas. Pescatarians are catered for with miso-cured salmon, king prawns with roasted seaweed butter, poached squid and fish puffs while vegetarians will delight at crispy fried salt and pepper tofu, vegetable dumplings and sweetcorn fritters with chilli jam. The bar carries a vast range of international beers, wines and spirits. A perfect accompaniment to the hotter dishes has to be Kung Foo – a golden rice beer that’s light as a feather and dampens the spiced-up palate nicely. Other corners of the globe covered by the beer bar are India, Asia, Singapore, Thailand and Japan. And that’s not all of it - the rest should surely be discovered by curiosity alone.

The Publican I 62 Main St, Mornington I I P. 5976 2222




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the rocks

The Rocks is one of the Mornington Peninsula’s must-visit food establishments, catering to all in a wonderful waterfront location. Owned by the De Santis family, who have more than 30 years’ experience operating successful restaurants in the area, The Rocks opened in 2001 and has since become a bona fide institution, growing in popularity among locals and visitors alike each year.

Situated on the water’s edge, the award-winning eatery’s location is something spectacular. The Rocks boasts panoramic views of the magical Port Phillip Bay and Mornington harbour where, on a clear summer night, the sky transforms into a pink canvas stained with creamy dollops of lavender and long streaks of apricot reflected on the rippling surface. If you’re really lucky, you might even see a pod of dolphins leaping from the waves as you sip a ‘rocktail’ on the balcony. Whether you’re enjoying a family lunch or dinner, a glass of wine or a morning coffee, the outlook at The Rocks is ever-changing but always breathtaking. Inspired by the jaw-dropping coastal location, the menu at The Rocks has a strong seafood focus and integrates flavours of the world. It brims with a dynamic selection of fresh fish, from snapper and flounder to barramundi and bay mullet, as well as calamari and raw options like shucked oysters and sashimi served on ice. There’s even a live tank that’s home to top-of-the-line lobsters, mud crabs, abalone and other crustacea. An Asian influence is apparent in it’s superb selection of dumplings, buns and sliders, and it also takes pointers from the Mediterranean, where the whole-fish approach

The Rocks


1 Schnapper Point Dve, Mornington I

P. 5973 5599 I

is favoured. Guests are encouraged to pick their own fish, weigh it, and chat with elite chefs working in the open kitchen as it’s prepared to perfection, an interactive experience that creates a fish market feeling you’ll be hard-pressed to come across anywhere else. And the best part? The food is the freshest you’ll find! The team buy straight from the boat when they can and, when hunting for mussels, they need look no further than the farm right on their doorstep. They care about delivering only the best local ingredients. Passionate, enthusiastic and meticulous, the team at The Rocks support sustainable fishing practices - every dish on their menu has been extensively researched to minimise the impact on fish populations and the marine environment. Superlative in every way, it’s no wonder queues are a common sight outside the waterfront restaurant, especially on weekends. There’s a vibrant atmosphere in The Rocks, one fitting for an eatery that makes high-end seafood accessible to everyone. In partnership with the Mornington Yacht Club, The Rocks also offers an expansive and recently renovated function space that includes a seaview balcony – perfect for that special event!


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DOC mornington A sister to the original pizza and mozzarella bar in Carlton, DOC Mornington blends the best of contemporary Italian food culture with the personality of the Peninsula in a bustling seaside restaurant, delicatessen and produce store. The name comes from an Italian acronym that, when translated, means ‘controlled original denomination’ and is often used to set strict standards when it comes to food and wine. Put simply, the phrase is about ensuring authenticity, and DOC Mornington – a pizzeria, old-school delicatessen and grocery store hybrid – is as authentic as you can get without paying a visit to Italy. Treat your tastebuds to a tour of Italy, from the spectacular mountain vistas of the northern regions all the way to the sun-soaked shores of Sicily, courtesy of premium imported ingredients. Savour the juicy San Marzano tomatoes, award-winning olive oil shipped straight from Puglia, and hard yet crumbly parmigiano reggiano cheese sourced from Reggio Emilia. DOC is dedicated to supporting small, independent producers in the motherland and does the same for those a little closer to home. When ingredients don’t come direct from the vibrant markets of Italy, they’re purchased from local farms by a team that advocate the slow food movement and prefer organic fruit and veg. The modern menu at DOC, cooked by proudly Italian chefs who love nothing more than incorporating Nonna’s recipes, is packed with salads, antipasto, pasta, and of course pizza. Here you’ll find simple but mouthwatering creations fit for the cobbled streets of Rome. Each bubbled base is topped with three to four quality ingredients, from buffalo mozzarella and sprigs of fresh basil to aged San Danielle prosciutto. Simply bellissimo! There’s also a mozzarella bar where Australian fior di latte and scarmoza can be paired with white Sardinian anchovies and shaved fennel, bresaola, or salumi. If you’re craving something sweet, feast your eyes – and your stomach – on a dessert menu that boasts traditional choices like tiramisu, cannoli and sweet pizzas. And no trattoria experience would be complete without a tipple – take your pick from the range of spritz, cocktails, and red and white wines. Don’t forget to say ‘saluti’! But it’s not just DOC’s menu that feels authentically Italian; it’s the atmosphere too. Always buzzing with activity, DOC’s lively floor is a second home for the exclusively Italian wait staff. They’ll take your order with a side of accented compliments - the perfect opportunity to brush up on your Italian. Laugh and chat with friends both new and old at large, communal tables that encourage the Italian way of celebrating life over a shared meal. Complete your dip into European culture with a visit to the deli, where you can pick up slices of prosciutto and wheels of cheese larger than your head, or pop by the grocery store stocking the same Italian-meets-Mornington Peninsula range of ingredients as the kitchen so you can create your own masterpieces at home. Belly full and cheeks sore from smiling, you’ll leave the Main St staple wondering, “Why fly to Italy when you can simply go to DOC?” Recommended in the Age Good Food Guide since 2010.

DOC Mornington I 22 Main Street, Mornington I P. 5977 0988 I pizzadocmgt doc_gastronomia

woodman estate Woodman Estate is a beautiful little piece of rural England that has been nestled away among acres of fragrant bushland for the past 30 years. A short way up the sweeping driveway, past fragrant roses and box hedges, leads you to the elegant building that’s steeped in stature and boasts its own private lake that’s home to more than 40 species of birdlife. Stepping inside the resplendent country house, the welcome is real. In cooler climes, the lure of a roaring fire in the lounge room draws you in and teases you to taste a local wine cosied up alongside it. And the plush couches and ottomans are there to be used and enjoyed, not just admired. Whether you’ve booked in for luxury accommodation, breakfast, lunch, high tea or dinner, the Estate is the perfect setting and guests will more than enjoy the breathtaking sunsets over the lake. Even if you’re just passing by and in need of some downtime with a glass of Estate wine, a relaxed welcome awaits. The Farmer’s Produce Lunch is a celebration of the ploughman and how, for generations, he has taken his lunch to the field with seasonal produce. This is replicated at Woodman with a casual grazing style of lunch complete with Estate-made breads and terrine, sliced meats, lamb cutlets, pies, quiche, salad and cheeses. Dinner time is equally as delicious with its ever-evolving seasonal menu. During the warmer months, the lakeside terrace is a glorious place to dine. Don’t be mistaken into thinking Woodman Estate is purely a place for special occasions. It’s formal, but relaxed. It’s traditional, but modern. It’s classic, but comfortable. Call in and be wooed. Because surely, every day is a special occasion, isn’t it? High Tea at the Estate The afternoons of Wednesday through to Sunday at Woodman Estate are devoted to the classic tradition that is high tea. On the three-tier high tea stand, the sweet treats include pistachio tiramisu, lavender crème brulee, dark chocolate mousse dacquoise, petit chocolate éclair, lemon meringue, strawberry tart and macaron while the savoury delights present as walnut and fetta rolls, vegetarian quiche and crumbed scallop with dill and ginger mayonnaise. Traditional finger sandwiches make up another tier and are followed by fresh hot scones, Estate-made strawberry jam and whipped cream. The Woodmans are proud of their award-winning range of condiments and preserves, falling under the banner of Woodman Estate Fine Foods. They source only the finest produce from the Mornington Peninsula and regional Australia to make condiments that include spiced pear preserve, beetroot and horseradish relish, tomato and chilli chutney and pickled garden vegetables. The quality is reflected in the Australian Fine Food Awards medals won since 2015. Scooping a gold medal at the 2018 Australian Food Awards was their peach and cardamom preserve while a silver was assigned to the spiced pear reserve. Completing the trio with a bronze was their pure strawberry reserve. High teas at Woodman Estate are a popular affair and a perfect way to sample their array of winning preserves. Pre-booking is essential.

Woodman Estate I 136 Graydens Road, Moorooduc I P. 5978 8455



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manhattan in mornington Walking into Manhattan is, well, just like walking into Manhattan. Upon entering, your eyes seem to be instantly drawn up to the vaulted ceiling that plays host to two breathtakingly impressive domes set in the crispest of white backgrounds illuminated by glass chandeliers. The Art Deco dark woods, upstairs and open mezzanine dining area and jazz-like features

give the place a feel of Little Italy and the mood is charismatic and warm. It’s clear that owner Rose Mimmo, together with her chef brother Angelo and head chef Hailey, put their heart and soul into the dishes served at this popular Italian-feel and Manhattan-style restaurant.

Their signature dish is mare monte – a particular favourite of Rose and Angelo’s father from way back. Its backbone is the collaboration of local prawns, scallops, calamari and Moreton Bay bugs coupled with a light linguini pasta. All pasta, including gluten-free, is made fresh in the Manhattan

kitchen and the range includes fettucini, penne, fresh herb, ravioli, gnocchi and the like. They certainly stand out from the crowd because they are made in the traditional way using the best Italian flour and quality olive oil. What makes Manhattan what it is? In a nutshell, the finest quality and freshness of ingredients used. Sharing dishes made up of homemade polenta chips with a gorgonzola sauce are presented on individual, rustic-styled plates and tutti gusti is a chef’s choice platter for two with antipasti, arancini, olives, bruschetta and a polenta dip. What seems an unusual dish on the menu of an authentic Italian restaurant is Fantasia – a mild chicken curry laced with almonds, red capsicum, spinach, sundried tomato and parmesan – and as for the twice-cooked free-range pork belly resting on a sweet potato mash with apple sauce and rocket … enough said. Rose admits it’s always a struggle to rotate the menu as all the dishes are so popular and in demand. It’s a tough gig all right, but someone has to do it. No stone is left unturned at Manhattan with its attention to detail and the chefs always capitalise on what is out and about at the time of their menu planning. Oysters have dominance during their spawning period and the seasons all play their part with what features high on the ever-changing menu. Squid ink spaghetti with its fish infusion is a must-try during its run at the restaurant. And as with most of the other dishes, choose your pasta, choose your sauce and off you go on your Manhattan Island adventure.

Manhattan in Mornington I 55 Barkly Street, Mornington P. 5976 4867 I Manhattan-in-Mornington-555011674526425 manhattan_in_mornington

And no visit would be complete without rounding off the perfect Italian meal with a good serving of ciambelle cinnamon doughnuts with Nutella ice cream or the three formaggi cheeseboard. Simply divine dining.

dromana estate

An influential part of the Mornington Peninsula’s world-famous wine scene, Dromana Estate is a delightful winery, café and restaurant that celebrates the best of Peninsula living by embracing the region’s rich history and offering a relaxed, family-friendly day out.

Dromana Estate is proud to call the heritage-listed Tuerong Homestead ‘home’. The renowned property was built in the early 1900s and boasts not only an elegant 100-year-old weeping elm that sets it apart from the rest, but beautiful, blooming gardens that were designed by acclaimed Australian landscaper Edna Walling in the 1920s. These picturesque parklands are the perfect place to sprawl on a spring afternoon, a slice of history that encourages families to run about or picnic on the grass. You’ll never be short of entertainment here — Dromana Estate is everbusy hosting exciting events that will delight holidaymakers and locals of all ages. Sing along to live music in the summer months or experience unique markets and cultural events, such as the very successful French festival Bonjour Paris. To learn more about Dromana Estate’s rich past and selection of premium wines, venture over to the cellar door where you’ll be greeted by expert staff eager to guide you through an intimate and educational wine-tasting experience. Established in 1982, Dromana Estate was influential in moulding the Mornington Peninsula into the superb wine region it’s known as today, and just a taste of the wines on offer will soon make it clear why. Sip pinot noir, shiraz, chardonnay, pinot gris, sauvignon blanc, rosé and blanc de blanc, all of which fall under brand labels Dromana Estate, Mornington Estate, Tuerong Park and David Traeger. The grapes are grown in the stunning 18.2ha vineyard and plans are currently under way to expand so even more quality wines will be produced. If you’re feeling hungry after all the merriment, enjoy a bite at the casual café and restaurant, offering seasonal food matched to the selection of wine. Dromana Estate prioritises locally sourced produce, with herbs travelling only as far as the vegetable garden sprouting on the property. Choose as many tapas dishes as you desire, from cheeses and salads to meats and seafood, and eat inside or venture back outdoors to the landscaped gardens. Committed to making every occasion special, Dromana Estate also caters for large groups, corporate events and weddings. Already steeped in history, Dromana Estate is where breathtaking scenery, exceptional wines and fantastic food combine to create a oneof-a-kind location where even more cherished memories are created daily.

Dromana Estate I 555 Old Moorooduc Rd, Tuerong I P. 5974 4400 I



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ritchies fine food and wines mount eliza

Ritchies is Australia’s oldest and largest independent supermarket group, with 75 supermarkets in operation from Frankston to Brisbane and all the way in between. Owned and operated by family members and long-term employees working together, the Ritchies Mt Eliza supermarket and liquor store is very popular with Mount Eliza residents. The store has recently doubled in size and has become a wonderful fine food and wine destination for all people across the Peninsula. It still retains its homegrown, from-us-to-you family appeal. Having a massive fresh food emphasis with several traditional and innovative departments, the store became an instant hit. Fresh Produce, a bakery, deli, seafood, sushi, dry-aged beef and the deliverance of the first Maille Mustard hand-pour exclusive salon were all part of the package that set the store apart from the norm. Gourmet chicken, a large expanded grocery and gourmet/ international range plus everyday supermarket products added to its appeal.

There are many wonderful sections that make Ritchies Mount Eliza a special place for fine food and wine. Freshly popped corn, fresh nuts crushed daily before your very eyes to make the best nut butter, fresh pressed orange juice, and a great selection of ‘cut and wrap’ cheeses from across the globe, make this standout supermarket the place to be. The onsite butcher provides all the best cuts of dry-aged beef on request, while the bakery and patisserie offer the best in fresh breads, pastries and cakes. The liquor store, with its expansive range of beer, spirits, and wine (including a large selection from the Mornington Peninsula), has wines available for tasting every day. The experienced management and staff will make sure you find the perfect beverage to suit your special needs. Renamed The Ritchies Centre with upgrades to the highest standards, its free onsite parking makes full-trolley shopping especially easy with a large lift accessing the underground carpark from the mall. If you haven’t been to Ritchies in Mount Eliza and experienced a wonderful new way to shop for all your food, groceries and beverages, then take a special trip to this amazing store. You’ll still enjoy the same old-fashioned service that Thomas Ritchies instilled in the DNA of this business from day one in 1870.

Ritchies Fine Food and Wines Mount Eliza I Mount Eliza Way, Mount Eliza I P. 9787 4322 I


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yo my goodness You’ve just turned the page to see that burger grip, so now you’re thinking ‘oh my goodness’, and you know what? You’d be partially correct. Yo My Goodness Mornington started out in November 2013 as just a frozen yoghurt store (hello fro-yo!). Two years ago, the electric venue shifted in style and location and is currently operating a few doors down offering so much more goodness. Taste the YOMG difference with its original burger, the Yo My With Cheese. Choose from a standard bun, black bun, beetroot bun or a gluten-free bun with a juicy grass-fed and preservative-free beef patty, lettuce, tomato ketchup and its signature secret sauce. The Kingsway offers the same as above, yet doubles up on the tender beef patty and cheese and adds in onion that is caramelised to perfection. You’d be berserk to not try the staple chicken burger, the Bergerk. A generous serving of southern fried chicken is sandwiched between lettuce, cheese, sliced tomato and a mild chipotle mayo. For those burger addicts who like it spicy, we recommend The Howler. It’s loaded with jalapenos, habanero mayo, pickles, onion and the usual suspects — beef, cheese and lettuce. For the vegie-lovers, there’s a vegan Miss Fu and a vegetarian Vegapalooza burger, and if buns are no fun, you can ask for a salad instead with all burger orders. Make any burger your own by adding extras from the Add Ons menu. Here you’ll find the likes of a cheese sauce injecta, potato cakes, onion fries, crispy bacon, pulled pork, or a chicken schnitzel, as well as the standard options. Sensational sides are the perfect companion to your burger, with hot chicken ribs, southern fried chicken bites, curly fries, loaded fries and mac and cheese bites with cheese dipping sauce. These items will make your decision a whirlwind affair. Every second Thursday sees excitement brew at the stores that are bursting with purple and striking décor to match. The YOMG Limited specials hit with gusto as new satisfying specials are announced in store and online. Chefs Jason and Chris are the masterminds behind the mind-blowing creations. They admit that unique ideas and unusual flavour combinations just come to them — they find themselves simply waking up inspired and unable to get back to sleep until they bring their crazy individual ideas to life in the kitchen. Their staff will often turn up their noses at these unique culinary suggestions, as it’s generally a combination that you’d assume wouldn’t work together. Their staff then try it and they’re in absolute awe! Beef slow-cooked in Coca-Cola, mac and cheese patties as buns or a baked bean patty will have you saying, well, oh you know! If you prefer the originals, their Oreo Ripple Shake with crushed Oreos and Hersheys is decadently delicious, their fro-yo has unlimited possibilities for toppings, and their American Loaded Fries with cheese sauce, bacon, ketchup, and American mustard will have your wildest cravings sorted. Join the vibrant and upbeat atmosphere, outside under cover with heaters or inside during winter from 11am-10pm Sunday to Thursday, and 11am-11pm on Fridays and Saturdays. Get your fro-yo on during the summer Sunday to Thursday from 11am to 11pm, and Friday to Saturday from 11am until midnight. Go on, it’s all goodness here!

Yo My Goodness I 2/54 Main Street Mornington I P. 5977 2588 yomgmornington yomgyogurt

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the girl and bull The Girl and Bull in Mount Eliza is a new piece of perfection on the edge of the village’s Mount Eliza Way. With 17 years’ experience under their belts, chef Shane Smith and co-owner maître d’ Mikaila Mitchell are keen to keep up with an ontrend menu and update the restaurant’s menu weekly, monthly and quarterly – always on the lookout for the seasonal delights that the region brings. With a very regular return clientele, Shane likes to keep things fresh so his menu gives no leeway for the grass to grow under its feet. It’s an ever-changing culinary roundabout that visitors from far and wide love to ride. All dishes are made totally from scratch, and The Girl and Bull loves to support other Mornington Peninsula businesses – its olive oil is from Red Hill, the beverage list consists of wares from numerous local wineries and breweries and a great many of the ingredients used are locally sourced. Tapas, drinks and cocktails are served all day and the comfortable kicking back part of the restaurant next to the bar is an ideal place to unwind after the day. Lunchtime get-togethers to catch up with friends and family are also high on the agenda. A popular fish of the day is john dory with borsch puree, prawn boudin, finger lime and avruga caviar, while popular beef dishes include beef cheek with Paris mash, shallots and mushrooms, eye fillet and sirloin steaks. Delicious grazing platters with cured meats and imported cheeses take on a distinct European feel, and pizza, pasta and risotto dishes round off the impressive menu.

The Girl and Bull I 34 Mount Eliza Way, Mount Eliza I P. 9787 0200 I I

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commonfolk coffee company It may take you a while to find the Commonfolk Coffee Company, but once you do, it’ll be firmly etched into your memory for all the right reasons. Nestled away in the centre of Mornington’s industrial estate, Commonfolk was started up by four mates with one goal in mind – to create a cult local hangout with something for everyone. And they have achieved that goal. From the buzzing atmosphere and the wholesome menu to the award-winning roasted coffee, there’s something in the vibe that just draws you in. Currently run by owners Sam Keck and Ben Hogan, the venue has a number of awards under its belt, as does head chef Phil Edwards, who puts his own spin on modern café cuisine. A flavoursome fave is the Okonomiyaki – an Osaka-style pancake with bacon, wombok, spring onions, pickled ginger,

bonito flakes and mayo. And then there is the Medicine Bowl - roasted sweet potato, cauliflower, chickpeas, cucumber, radish, cos lettuce, cherry tomatoes, tahini yoghurt dressing and hemp seed crumble. A real remedy for whatever ails you. Half the menu is gluten-free and there’s also plenty of vegan options. And it’s not just the locals Commonfolk is looking after – its coffee is sustainably and ethically sourced from all over the world, from Central and South America all the way to East Africa. The coffee is roasted on site in full view of customers, giving each and every bean the individual treatment it deserves to bring out its very best. The roast activates the aromas and the acidity and bitterness is broken down as the coffee’s sugars caramelise. It’s not easy but the Commonfolk crew have got it down to a fine art. Coffee connoisseurs can be assured that the baristas here have well and truly been put through their paces with expert inhouse training - a non-negotiable before jumping on board the espresso machine. This is coffee best enjoyed irresponsibly!

Commonfolk Coffee Company I 16 Progress St, Mornington I P. 5902 2786 I


ten sixty one The apple doesn’t fall far from the tree. But when it does, Bianca Paganoni is ready and waiting to pick it up and craft it into something delicious . . . The fourth generation of Atlanta Orchards, Bianca follows in the footsteps of her father, grandfather and great-grandfather and knows only too well the hardship of being a slave to the weather. A bad hailstorm, a windy day or a drought can have devastating effects on a crop, but nothing is wasted by this orchardist. Anything handmade and crafted in small batches is always a winning factor towards a quality product. Atlanta Orchards has been growing apples for more than 50 years and its first batch of cider was crafted in 2016 in an old shed set among the trees. The unique flavour of Ten Sixty One’s apples reflects the region in which they are grown. Straight from the farm, Bianca can control the apple varieties and adjust them accordingly. The fruit is cold-pressed and fermented to create a sparkling cider that falls somewhere between refreshingly sweet and dry. The result is a crisp, dangerously easy to drink cider that will vary slightly with each passing season. It’s the way nature truly intended and Bianca believes this is exactly what makes Ten Sixty One cider so interesting.

Ten Sixty One I 1061 Stumpy Gully Road, Moorooduc I P. 0458 377 719 I I

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mornington peninsula brewery Mornington Peninsula Brewery is nestled in the industrial estate of Mornington. The brewery has a casual, relaxed atmosphere complemented by a beer garden and viewing mezzanine overlooking the brew house. From there, patrons can enjoy a unique view of the brewing process. With a tasty menu of traditional wood-fired pizzas, including prosciutto and pear, spicy chorizo, four cheese, prima vera, and more, Mornington Peninsula Brewery makes a welcoming destination for lunch or dinner with something for everyone. Gathering inspiration from across the world but staunchly local, Mornington has created a range of true craft beers. The awardwinning core range of lager, pale, brown and IPA are designed to be flavourful, approachable and sessionable. Mornington’s extensive and ever-popular catalogue of specialty beers is added to every month and eagerly anticipated by locals and beer afioniados alike. With one of the best pizza menus around, a wide variety of local wines and some of the best brewed beer in the world, you’ll understand why there’s so much more to Mornington. The true taste of the Peninsula

Mornington Peninsula Brewery I 72 Watt Road, Mornington P. 5976 3663 I mpbrew mpbrewery

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kazu japanese restaurant Hidekazu Yanagisawa opened Kazu Japanese Restaurant 17 years ago with a passion to present authentic Japanese cuisine, Japanese food culture and their famous customer service culture to the world. Kazu Restaurant’s entrance is just off Mornington’s Main Street. It doesn’t stand out much, but for local foodies in the know, it is a jewel of a restaurant. Japanese cuisine, which is on the UNESCO Intangible Cultural Heritage List, is known as a healthy cuisine of subtle flavours and nutritional balance. Ingredients such as dashi and the unique flavour umami pair together to create that indescribably delicious Japanese taste. The time and care invested by the licensed Japanese chefs is evident in the range of high-quality dishes. Each day, Kazu’s sushi chef considers the temperature and humidity when making sushi rice to ensure superior rice goes into every order. The popular Kazu Special Sushi and Sashimi Boat incorporates nigiri sushi, sushi rolls and a variety of sashimi. The five-course banquet consists of the popular Kazu entrees, a sushi boat and a main course. When dining in groups it is recommended to share a number of dishes - such as seared rare beef (tataki), mixed tempura or horenso goma ae. The extensive range of sake imported from Japan complements this high-quality cuisine.

Kazu Japanese Restaurant I Rear of 37 Main St, Mornington P. 5976 1323 I kazu.mornington

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assaggini ‘Assaggini’ is Italian for ‘small tastings’ or, as some might say, the Italian version of ‘tapas’. Stylish yet approachable and informal, Assaggini is an effervescent, upmarket restaurant and wine bar just off Main St. In true ‘tapas’ tradition, the food at Assaggini is designed for sharing; you’re encouraged to choose numerous dishes to be delivered to your table gradually, allowing for a leisurely dining affair. Try bruschetta and arancini for nibbles, sample seafood specials, or portion pasta picks like risotto, linguine and ravioli. Although the menu at Assaggini changes seasonally, it always emphasises local produce prepared by a team of experienced, international chefs. Assaggini is also one of the best restaurants in the region for those who favour a vegan diet, offering vegan-friendly antipasto, pizzas and an assortment of delectable desserts. Wine connoisseurs with discerning palates will be pleased by the bar’s rotating range of local and exotic tipples, bolstered by a variety of inventive cocktails. Catered to by the personable and professional staff, enjoy a taste of luxury at Assaggini. The brick and wood décor gives the brasserie a rustic feel while the lively atmosphere is typical of Italian social gatherings. The restaurant has recently renovated and expanded its premises to incorporate an elegant bar and lounge as well as a dynamic function space — perfect for that special occasion. All you need to do is gather those closest to you and settle in for an epicurean experience to remember! Assaggini I 1C Albert St, Mornington

I P. 5973 5791 |



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barmah park restaurant & cellar door For self-proclaimed wine connoisseurs, Barmah Park Restaurant and Cellar Door is a necessary stop on the road trip from the flurry of Mornington’s Main St to the winery mecca that is Red Hill. Tucked away from the highway, Barmah Park is an oasis in Moorooduc and a breath of fresh air in the Peninsula’s winery scene. A young husband and wife team have injected a dose of cosmopolitan energy into the historic Barmah Park. Think sleek, modern décor and the high-end feel of a winery without the formality. Relax as you sip a shiraz by the roaring fireplace in winter or sample a chardonnay on the decking while watching the sun set behind six acres of flourishing pinot noir vines on scorching summer nights. The boutique winery has four red and one white wine under its label, all ready for tasting at the rustic cellar door where you can learn everything from the growing of the grapes to the notes you can sense on the palate. Barmah Park also delivers a modern, Australian menu prepared by head chef Leo Howard, a fan of foraging for his own ingredients and experimenting with dishes such as duck and lamb. Stop by for breakfast or lunch, where old favourites get a contemporary twist – like an avocado toast that features a splash of chili jam and Main Ridge goats’ curd - or try the five-course tasting menu for dinner which makes a bite of luxury accessible for everyone.

Barmah Park Restaurant and Cellar Door I 945 Moorooduc Hwy, Moorooduc P. 5978 8049 I I barmahparkwines barmahpark

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via battisti The locals like to call Via Battisti “a little piece of the Mediterranean on the Mornington Peninsula”, and when you drop by for breakfast or lunch you’ll soon see why. Stepping inside the rustic Mount Martha café is like strolling into a tiny Italian village, one where everybody knows your name, and good food and coffee are top priorities. From a kiss on the cheek to asking about the kids to reciting their coffee order as soon as they cross the threshold, owner Dan Force treats every customer like an old friend. In fact, most of them are. The café is frequented by a dedicated set of regulars who keep coming back for not only the community atmosphere but the authentic Mediterranean cuisine too. At Via Battisti, it’s all about paninis stuffed with sundried tomatoes, pesto, olives and bocconcini; a sizeable selection of cured meats; and daily helpings of bread, pastries and doughnuts, not to mention salads, soups and pastas. Coffee aficionados will be glad to hear that Via Battisti brings the best of Melbourne’s coffee culture to the Peninsula. The café sources its beans from Proud Mary, one of the top roasteries in Collingwood, and prides itself on a team of primo baristas who can whip up espressos, pour overs, filtered and AeroPress creations.

Via Battisti I 26 Lochiel Avenue, Mt Martha P. 5974 4999 I via.battisti


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Photo at Manhattan of Mornington by Willow Creative

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vespa’s gelateria Vespa’s Gelateria is home to the Mornington Peninsula’s maestro of artisan Italian ice cream. Gelato and sorbets are made from scratch every day with only the best quality ingredients sourced locally. Offering handcrafted ‘good life’ Italian ice cream (gelato) and Italian inspiration sensational coffee and Italian cuisine, this spirited conversation destination oozes community-first capabilities. Owner Roberto Biguzzi brings his love of life in the sun by the sea and his passion for relaxed living and connecting indulgent Peninsula palates to the Main St table and beyond. Supplying a wide range of stellar eateries across the Peninsula with his stand-out gelato — including Alatonero, Doppio Zero, Hydroponic Café, Jetty Road Brewery, Mi Mexico, Palamara Fruit and Veg, Shop Ate, Sorrento Yacht Club, St Andrews Beach, Thanks Albert, The Girl & Bull and Vegan Soul — Roberto is a major driver in connecting local foodstuff producers with each other and visitors to the region. Vespa’s Gelateria provides 24 flavours of on-trend gelato and sorbets every day. Recently introduced are the memorable black sesame, turmeric, chai latte, sunflower seed and beetroot gelatos plus aloe vera sorbet, but Roberto has more than 5000 variations of this silky sweet Italian treat ready to constantly surprise you. Flavours change seasonally adapting to trends and tastebud adventurers, but you’re welcome to drop by any time for a fun-fuelled time and handcrafted deliciousness.

Vespa’s Gelateria I 31 Main St, Mornington I P. 5976 3447 M. 0426 814 138


Vespa’s Gelateria

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somerville egg farm Local farm fresh eggs The Napolitanos just love eggs! This family-run egg farm has been producing fresh eggs on the peninsula since 1978 together with its loyal, hardworking staff who are passionate about the welfare of the hens, the environment and delivering excellent produce from their egg farm straight to your plate. Somerville Egg Farm produces the best free-range, barn-laid and cage eggs. Customers are welcome to come along and see the free-range chickens in their natural surroundings and buy truly farm-fresh eggs with lovely golden yolks. While there you may also see the other animals that roam the property, including goats, alpacas, maremma dogs and even a few emus! Somerville Egg Farm’s customers, many of whom have been regulars for years, keep returning to the farm with stories of wonderful cake-baking successes and masterful egg creations. When they can, the Napolitanos love going to one of the great cafes they supply for breakfast and having a perfectly poached egg, feeling proud that it’s one of theirs. If you like to support locals and value knowing where your food comes from and want to enjoy quality product direct from a farm, then Somerville Egg Farm has got you covered. You’ll be impressed with the competitive wholesale and retail prices too! Somerville Egg Farm is open Monday to Friday 8am until 4.30pm and on Saturdays 8am until 12.30pm.

Somerville Egg Farm 220 Eramosa Rd West, Moorooduc P. 5977 5405 SomervilleEggFarm

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josephine’s at the briars Nestled among the roses at the historic Briars property, it’s no surprise that Josephine’s restaurant is steeped in history. The building, which dates back to the 1890s, was originally a shearing shed but today takes the form of a warm, family favourite restaurant. And the name? The nearby Briars Historic Homestead boasts a collection of items belonging to French military leader Napoleon Bonaparte, so it was only fitting that Josephine’s be named after the Little Corporal’s wife, Empress Joséphine. At Josephine’s, friendly staff dish up delicious meals like tempura soft shell crab sliders, orange herb marinated quail, and goats’ cheese tart. Though the changing menu incorporates international influences, it’s distinctly Australian and emphasises local produce – including beer and wine. Little ones are sure to find a new favourite on the children’s menu before ducking off to play outside where heritage pigs and ducks and chooks roam around the idyllic hills of the Briars. Josephine’s also caters for large groups and functions, and has established itself as a popular wedding venue thanks to top-notch catering and expansive event spaces. The relaxed and down-to-earth atmosphere at Josephine’s ensures all feel welcome at a rustic restaurant that encompasses the effortless style of its namesake. Josephine’s at the Briars I 450 Nepean Highway, Mt Martha I P. 5974 1104 josephines_restaurant

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the hydroponic café

Nick Donato not only shares his green-fingered grandfather’s name, but also his love of all things local. The Mornington Peninsula Hydroponic Café, with its rustic feel and Italian influence, prides itself on incorporating much of its home-sourced produce into its menu dishes. The mixed berries that bring a splash of colour to the Nutella homemade crepes are sourced from Peninsula growers and Nick, being the creative foodie he is, also grows the edible flowers that adorn his dishes. The pesto that puts a tasty twist on the bruschetta avocado dish is created from the café’s own basil supply and home-grown tomatoes make up the mix. The Breakfast Tower is certainly a favourite to share – while the bottom tier is home to eggs, bacon, sourdough toast, mushrooms, tomatoes, hash browns and halloumi, up on the top deck are pancakes, ice cream, seasonal fruit and homemade strawberry brandy sauce. The onsite glasshouses are home to a fine array of microherbs – beetroot, carrot, fennel, coriander and basil, not forgetting several varieties of lettuce. There’s something simply satisfying about self-harvesting, and during a visit to MPH Café feel free to do just this. Select the finest produce yourself straight from the water. It’s just how nature intended…

Mornington Peninsula Hydroponic Café Cnr Nepean Hwy & Craigie Road, Mount Martha P. 0438 585 146 morningtonhydrocafe mphcafe

main street market

Head to Mornington any Wednesday from 9am-3pm and you’ll find the town bustling with merriment between stallholders and locals enjoying a day out at the market. Main Street Market has stood the test of time since starting up back in 1979 and is Victoria’s longest running weekly street market. Even after 39 years, it continues to delight locals and visitors alike with the “home-baked, handmade and home-grown” items on offer from more than 60 vendors. Each stall is independently owned and operated and it really is business as usual regardless of rain, hail or shine. A real mix of goods can be picked up – from fashion, accessories, jewellery, crafted toys and children’s wear right through to an abundance of locally sourced eggs, bread, vegies, fruit, cakes, jams and tasty hot food including gozleme, a traditional Turkish savoury flatbread and delicious dim sims. The sounds and smells on the street are simply captivating. The combination of stalls and boutique businesses in Main Street make this the absolute perfect shopping destination. It really is a one-stop shop and keeps Peninsula traders right on the market map. Mornington Chamber of Commerce I P. 5975 4522 MainStreetMornington

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bar noir

Steered by long-time friends Ben Townsend, Stephanie Price and Fred Keene, Bar Noir is the classy new arrival in Mornington. The sleek and stylish cocktail bar and restaurant combines the best of the trio’s personalities to deliver an undeniably exquisite dining experience. The menu at Bar Noir is brimming with inventive and dynamic offerings, blending old-school French techniques with contemporary flavours and presentation. Passionate chefs Fred and Stephanie approach their menu as a way of communicating their interpretation of the seasons. Not afraid to have fun on the plate, they artfully draw from their extensive travels and childhood food experiences to create truly individual options. Expect to find dishes such as kangaroo served on a blue gum skewer and set alight so it evokes the smoky scent of the bush. Ben’s bar menu is just as playful and often inspired by the one-of-akind flavours emerging from the kitchen. Treat yourself to a selection of creative cocktails, from the signature Martini Noir — an ingenious fusion of Vantage, Domain ginger liquor and native bush pepper syrup — to imaginative takes on the classics. Ben’s 20-plus years behind the bar are clear for all to see. Bar Noir is assuredly unpretentious — the atmosphere in the striking, textured space is warm and relaxed, a place where diners are presented with a sensational selection of exciting food and drink sure to fuel conversation!

Bar Noir 37 Main St, Mornington I P. 5973 4074 BarNoirBarNoir bar_noir_

afghan marcopolo Authenticity exudes from the minute you step into Afghan Marcopolo with its cosy décor, stylish lanterns, traditional rug wall coverings, vibrant atmosphere and aromas of slow cooked dishes.

A popular menu choice is kabuli palow, Afghanistan’s national dish. Rice is topped with a mix of lightly caramelised carrots and sultanas and sprinkled with cardamom and almonds. Tender pieces of lamb accompany this dish together with a side of borani bonjon.

filling of mince, herbs and spices are drizzled with sauce and yoghurt for a taste explosion.

Another signature dish is chicken bamiani korma marinated and cooked with yoghurt and cashews while Afghani dumplings, munto, are a speciality in Afghan cuisine. These steamed pastries with a

Afghan Marcopolo is now one of the longest serving restaurants on Mornington’s Main St and opening seven nights a week, it continues to keep up with the demand it has created.

The family-friendly restaurant’s generous portions are flavoursome to the fore and the vegan choices are many, all served by knowledgeable staff who are there to take you on a culinary Afghan journey.

Afghan Marcopolo Restaurant I 9-11 Main St, Mornington I P. 5975 5154 I AfghanMarcopoloRestaurant afghanmarcopolo_mornington

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eccellenza excellence made in italy

After living in Italy and working with artisan food and wine producers, Gilda De Marcellis and her husband David Ryan understand Italian produce and the diversity the regions have to offer. The need to open an Italian food and wine boutique in Australia to share this unique excellence of Italian food and wine was obvious, and Mount Eliza was the lucky place chosen just for this. Gilda and David are real foodies and travellers and both are passionate about the heritage of Italian cuisine and culture. Importers, wholesalers, retailers and tour operators, they offer Italian brands that are exclusive to Eccellenza Excellence Made In Italy. “We always choose to deliver the authentic quality of fine food and wine directly from Italy.” With a view to educate others on the health benefits of highquality Italian food and wine, Eccellenza supports several exclusive brands — Arditi l’Espresso D’Italia, Antico Frantoio Toscana, Delixia, Antico Frantoio Toscano, Ciabot 1896, Motette Fonte di Benessere, Frantoio Lucchi & Guastalli, Stefania Calugi, Amedei, Trequanda, Frantoio Montecchia, Gusti AbbruzzoMasseria Erasmi and Pucciarella. Head along to Eccellenza - Excellence Made In Italy and reach out for a real taste of Italia! Eccellenza - Excellence Made In Italy I P. 0433 136 586 Shop 6b Eliza Shopping Centre, 85 Mt Eliza Way, Mt Eliza, 3930 eccellenza1 eccellenza_madeinitaly

humpercrunch muesli Feel like some homemade gourmet muesli that is made right here in Mount Martha? You need to try Humpercrunch Muesli. Marcus and Jackie Hanley have been running their family wholefoods business for the past 14 years and their gourmet mueslis, made with fresh and wholesome ingredients, are slow-cooked to enhance their unique flavour. There are four muesli varieties to choose from, including gluten-free, fructose-free and vegan options, and two of them are naturally sweetened with Pure Peninsula Honey. These taste-sensation mueslis are all made fresh from the Humpercrunch kitchen in Mount Martha. Muesli bars complete the range, which can be found at various locations across the Mornington Peninsula, Gippsland and Melbourne. Want it delivered to your door? That can also be arranged - just go to the website and organise your home delivery or see the full list of stockists.

Humpercrunch Muesli, Mount Martha I P. 0402 097 545 I humpercrunch

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mr jackson Mr Jackson is, simply put, the place where you want to be for brunch. As soon as you open the door, you are greeted with not only a smile but a cosy, warm vibe and a menu of delicious options where making a choice is almost impossible. Start with a coffee – staff can seriously pour one of the best cups of liquid gold on the Peninsula. If you’re not a caffeine addict, a fresh juice or smoothie is definitely the next best option. As the weather warms, Mr Jackson has the perfect outside cove in which to sip a sparkling or a cider under the dappled light of a huge plane tree – all while you watch the world go by in bustling Mornington. Owner and chef Dennis Schalker takes pride in pushing flavours to the next level in his dishes with combinations that complement each other flawlessly with each bite that’s taken. There’s sticky pork steamed buns that melt in the mouth, a healthy raw fish salad known as a ‘Poke bowl’ to make your insides happy and a smashed avocado dish that doesn’t compare to any other you have had before. Mr Jackson is definitely a gem of a café you need to discover and try for yourself.

Mr Jackson I 1/45 Main St, Mornington I P: 5909 8815 I mrjacksonmornington

soulful vegan food Emma Moignard was just seven years old when she saw a skinned lamb hanging from the roof of her family’s barn, a sight that inspired her to become a vegetarian and, later, a vegan. But while training as a chef, Emma found it tricky to find a kitchen that supported her firm views on animal rights. So she decided to take matters into her own hands. Soulful Vegan Food was originally born as a hugely popular stall in Mornington’s Wednesday market before finding the perfect home on Main Street in May 2018 when Emma was just 20. The vibrant café is a family affair; Emma’s brother and mum are the friendly faces regulars will recognise dishing up delights while Emma herself leads a team of chefs in an open kitchen. The 100% vegan menu changes weekly - to adjust for seasonality and keep things interesting for cooks and customers alike - but is always chockablock with colourful and creative dishes. Expect a rainbow of ingredients, from mango and pumpkin to hommus and pesto, as well as home-baked breads. Local biz Horribly Healthy provides the raw desserts and the finest coffee beans are courtesy of Kelter Coffee. Soulful Vegan Food is Emma’s form of vegan activism, a way to show the world that veganism can be fun – we reckon it does just that! Soulful Vegan Food I 175 Main St, Mornington I P. 0428 280 092 soulfulveganfood soulfulveganfood

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the brooks restaurant Tucked away within the walls of a historic homestead you’ll find The Brooks Restaurant. Newly appointed head chef Dean Fowler has combined his vast experience in modern and fine dining menus to dazzle your senses, serving up fresh local produce and simple food that’s cooked to perfection. Having come from a long line of commercial fishermen, Dean’s knowledge of seafood is second to none, and he sources only the best. Think Port Phillip Bay calamari or Mount Martha mussels with lemongrass, chilli, ginger and garlic. Without a doubt the way to experience the best of The Brooks is to cosy up fireside and indulge in a dish from its list of classic favourites or celebrate a special occasion in one of the intimate private dining areas. Open for breakfast seven days and light lunches and dinner Monday to Saturday, The Brooks Restaurant’s relaxed atmosphere and private dining spaces make it perfect for casual dining or group celebrations and the sunny courtyard, open fires and friendly staff will bring you back again and again.

The Brooks @ Brooklands Of Mornington I 99 Tanti Ave, Mornington P. 5973 9200 I Thebrooks brooklandsofmornington

the boyz 4 breakie The Boyz 4 Breakie and Mornington go together like bacon and eggs – and a breakfast of crackling rashers and scramble on sourdough is just one of this much-loved restaurant’s specialties! It’s all about local produce at the beloved eatery at the beach end of Main Street - the seasonal menu at The Boyz 4 Breakie presents the best of the Peninsula on a plate. Tuck in to buttermilk pancakes served with lemon curd, raspberry sorbet and Canadian maple syrup or enjoy the vibrant and colourful house-made toasted granola featuring honey panna cotta and fresh, seasonal fruit. Try the Boyz corn fritters (pictured), grilled fritters, poached egg, Boyz own tomato relish and green goddess dressing. With something to please the whole family, it’s no wonder the locals keep coming back for more! While the boyz are certainly breakfast experts, they also boast a lunch menu, drool-worthy desserts, and a friendly, enthusiastic team of baristas serving up Lavazza Espresso coffee. Plus, the restaurant is fully-licensed with a great selection of local wines, and its Mezzanine level is ideal for a big family get-together or special event. An iconic part of Mornington’s food scene, The Boyz 4 Breakie began feeding the people of the Peninsula their most important meal of the day 18 years ago and still has the same warm, buzzing atmosphere and passion for a good ol’ breakie as the day it opened!

The Boyz 4 Breakie I 1a Main St Mornington I P. 5977 2888 theboyz4breakie theboyz4breakiemornington

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bronx napoli Naples is the wild child of Italy and its citizens are food hedonists. This area is known as the Spanish quarter and it’s steeped in history. It’s also called the Bronx by the locals. Here there are many casual eateries, pizzerias and friggitorias (fry shops). Now you can taste authentic freshly-made Naples pizza and pasta right here on the Mornington Peninsula. Adorning the interior wall and menus at Bronx Napoli in Mornington is La Madonna. Southern Italians are deeply religious and superstitious people, with religious iconography always being regarded as a powerful and beautiful art form. You can appreciate Bronx Napoli’s Madonna icon by an artist known as the ‘Banksy of Naples’ as you enjoy a queen margherita pizza cooked in a wood-fire oven at no less than 400C for 90 seconds with genuine Italian staples such as San Marzano tomatoes and 00 durum flour. It’s a genuine experience where your tastebuds can travel for you as you discover Bronx Napoli’s famous pasta dish, gnocchi Sorrento. It is set to delight with fresh Napoli sauce and melted buffalo milk mozzarella and basil. Bronx Napoli is proud to serve up flavoursome dishes without pretention while remaining true to regional cuisine using local suppliers and working exclusively with seasonal ingredients. Welcome to the Bronx. Bronx Napoli 1999 I 1A Queen St, Mornington I P. 5975 3113 bronxnapolipizzeria1999 bronxnapoli

chutney bar mornington Owner and chef Jag Gill was born in North India and came to Australia at a young age. He grew up at his grandmother’s knee keenly observing her meticulous cooking for family get-togethers, weddings, and birthday celebrations centred around traditions from India. “Jag has an innate ability to balance and create new dishes on the spur of the moment while cooking,” says his wife, Nikki. “Taking the plunge and opening restaurants, Jag now feels closer to his heritage, his grandmother and his parents.” Jag opened his first restaurant in Mount Eliza almost 15 years ago. It still operates today and has a very loyal following of customers enjoying traditional and beautifully cooked Indian food. His latest pursuit, Chutney Bar Mornington, emerged from the desire to do something a little different, offering a twist on the classics, and the response has been fabulous! Customers whose tastebuds wouldn’t normally be inclined to try a hot vindaloo or bolti dish have really taken to Jag’s creations, especially when washed down with the new Kingfisher Beer being offered on tap. Due to the high demand among dining customers for breakfast, lunch, and dinner, Jag has made the move to take over the store next door and he plans to expand his seating capacity to greater cater for the appetite of local diners. Chutney Bar Mornington 44-46 Main St, Mornington I I P. 5975 1006



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Worth a detour

The Mornington Peninsula brewing and distilling scene offers a range of choice from craft brews to cider made from apples grown in the hinterland and distilleries that handcraft gin, brandy, rum and whisky from secret recipes.

The beer, cider and spirit trail creates a path to these boutique operations so you can plan the ultimate itinerary. Being an hour out of Melbourne means most of your time can be spent enjoying the trail rather than getting to it and there is nothing quite like the experience of visiting the place where the tipple or amber ale is distilled or brewed. Not to mention access to new limited edition batches made exclusively for tap house release. Whatever your reason for visiting the Mornington Peninsula put the Beer, Cider and Spirit Trail on the list.

Limited edition events

Grab your friends and join in the fun of the 3 Farmers and a Chef food events taking place in the coming year. Each of these special events will provide you with an unprecedented up close and personal experience with a chef and 3 farmers from the beautiful Mornington Peninsula.

of spaces and will be sure to sell out quickly. It’s one of the great ways you can experience how the Mornington Peninsula was voted the Most Delicious Region in 2018.

Working as a team one of the region’s chefs and a handful of our local farmers take the freshest seasonal produce and create a themed feast in some of our most unique locations. Each event will have a limited number

Join our mailing list via our website to get advanced event information and priority booking options. Come to one or attend them all! Just don’t miss out on attending these limited edition events.































































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194 Nepean Hwy, Dromana | 03 5981 0355 Nov-Feb: 7 days, 11am-5pm and Friday evenings in Summer. Mar-Oct: Thu-Mon 11am-5pm. Closed Xmas Day and Good Friday.


12-14, Brasser Ave Dromana | 03 5987 2754 Thu: 4pm-9pm. Fri-Sat: 12pm-11pm. Sun: 12pm-9pm. From Mid-November Wed 4pm-9pm.



12 Hi-Tech Pl, Seaford | 03 9786 9905 Fri: 3pm-9pm. Sat: 12pm-8pm. Sun: 12pm-6pm. Hours vary on public holidays.




72 Watt Rd, Mornington | 03 5976 3663 Wed: 3pm-9pm. Thu-Fri: 3pm-11pm. Sat: 12pm-11pm. Sun: 12pm-7pm.



560 Frankston-Dandenong Rd, Carrum Downs | 03 9775 0334 Thu: 3pm-10pm. Fri-Sun: 12pm-late.











88 Shoreham Rd, Red Hill South | 03 5989 2959 Thu-Sun: 11am-6pm (plus public holidays and more in Summer).



160 Sandy Rd, Fingal | 03 5988 6854 7 days. Closed Xmas Day and Good Friday.



TWOBAYS BREWING CO *Opening December 2018

1/2 Trewhitt Ct, Dromana | 03 5910 0880 Fri: 3pm-late. Sat: 12pm-late. Sun: 12pm-9pm. Public holidays: 12pm-9pm. Closed Xmas Day and Good Friday.



Gate 2, 300 Tucks Road, Shoreham | 0414 238 158 Sat-Sun: 12pm-5pm. Plus public holidays or by appointment. Extended hours in Summer.




1103 Mornington-Flinders Rd, Red Hill | 03 5989 2242 Thu-Mon: 10am-5pm, Sun: 11am-4pm. Open 7 days Dec-Jan.



37 Shoreham Rd, Red Hill South | 03 5989 8660 Wed-Sun: 11am-5pm.









BASS & FLINDERS DISTILLERY *Opening December 2018 40 Collins Rd, Dromana | 03 5989 3154 Fri-Sun: 11am-5pm. Open public holidays, closed Christmas Day and Good Friday. Extended Summer trading hours.



PLAN YOUR TRIP Carrum Downs - Seaford Seaford - Mornington Mornington - Somerville Mornington - Dromana Mornington - Red Hill Mornington - Shoreham Mornington - Fingal Red Hill - Fingal Fingal - Shoreham Dromana - Carrum Downs

6min 22min 15min 20min 18min 30min 30min 20min 23min 35min

*Opening early 2019 25/50 Guelph St, Somerville | 03 9013 0859 Fri-Sun: 10am-4pm. All other times by appointment only.

JIMMYRUM DISTILLERY *Opening early 2019 6 Brasser Ave, Dromana | 03 5987 3338 Thu-Sun: 12pm-10pm.

SAFETY BEACH, DROMANA, MCCRAE On a hot, still day, one of the greatest joys in the world is throwing your towel down on the Dromana Pier and launching yourself into the perfectly clear water. Occasionally there is a shriek as someone spots the pair of great stingrays that swim about the pylons. Here some people moor their boats or take a fishing charter looking for flathead and whiting. One of the earliest settled parts of the Peninsula, it was a popular subject for colonial artists such as Louis Buvelot, who greatly admired the sweeping arc of golden sand and the rising slopes of forest as Dromana and McCrae ascend into Arthurs Seat. You can still see the links to colonial days at McCrae homestead, home to Georgiana McCrae, and at Heronswood, now home to Diggers Seeds but itself a grand colonial pile and today a place to eat true local produce. This golden arc of beach was once the place of holidaymakers but is perhaps now better known as a commuter village and a place where former Peninsula residents have returned to start a family. The more stable population has meant that hospitality businesses no longer suffer the boom and bust and this beautiful strip of the Peninsula punches well above its weight when it comes to food and beverage offerings. Diners are coming from other parts of the Peninsula to eat at some of the popular eateries that make the most of the beachside aspect, Australian modernist architecture and casual local vibe. CafÊ culture is big in Dromana, McCrae and Safety Beach with the bike crowd congregating at their favourite cafes on weekends and some establishments packed throughout the week. It must not go unmentioned that inland, where the sandy soil gives way to more fertile ground, there are a handful of well-known wineries, cellar doors and winery restaurants that mean locals don’t have far to go for a taste of rural vineyard life.

jetty road brewery Beer brewing. Local produce. Wide open space and plenty of it. If it isn’t the industrial kick-your-heelsup 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 where amber fluid aficionados come to relax, reinvigorate and have a corker of a time while doing it. It’s all about the beer here 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. Brewing beer is a sometimes serious business, especially when flavour and authentic Peninsula representation is at stake. The creators of Jetty Road Brewery’s very fine Pale Ale, Amber Ale, IPA and Draught, all of which are on tap at the beautiful brewery bar, dedicate themselves to producing beer that never lets you down in the flavour or satisfaction departments. The team of brew-loving local lads have worked hard to develop a core range of beer that satisfies all tastebuds and transcends all seasons while representing what it means to get together with friends for a bevvy to celebrate life. Plain and simple. Jetty Road Brewery American-style Pale Ale comes with a hint of passionfruit and citrus, while the malt-driven Amber Ale has sweet aromas of toffee, strawberry jam and orange peel balanced with a generous bitterness. The US hops-based Jetty Road Brewery IPA delivers a flavour punch of tropical fruit notes like melon and guava, while Jetty Road Draft keeps things clean with a crisp traditional flavour and a slight new-world twist. The quest for the best is reflected not only in the rusted steel and aged recycled timber interior, conversation-starting commissioned artwork or the long tables ready for lengthy weekend gasbags, lingering night-time chats and being pushed aside to make way for a boogie or ballroom dancing. It is also represented in the terrific taste offerings the talented selection of chefs at Jetty Road Brewery create in the kitchen. continues over page

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Jetty Road Brewery continued from previous page

Chargrilled steak night every Thursday comes to you in new and inventive ways to keep your tastebuds thinking on their feet. The deliciously tender cut of meat remains the same, but all accompaniments are rotated weekly to provide clients with a true understanding of what it means to celebrate seasonal eating with gusto. This is local dining with real groove. Premium quality produce goes with premium beer like a wetsuit fits the body. Sure, you can live without it, but why would you? 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 westerly facing sunsets throughout the summer months, a Jetty Road Brewery experience comes packed with vitality and spontaneity. Kids and kids at heart get together in a dedicated games space, while generations of humans merge and meet to discover new friendships they never knew existed because everyone is welcome at Jetty Road Brewery. Butcher block devotees can sample tender lamb, veal and pork perfection complemented by a range of fresh-is-best seasonal vegetables and sauces, while the porterhouse and eye fillet options present steak at its very best. If you’re more of a pescetarian at heart, calamari and scallops deliver, while both vegan and vegetarian options rotate weekly and the chefs are happy to create different sauces to cater for anyone’s tastes. The hunt for real-time ripper entertainment is over. Jetty Road Brewery has live music three days a week, offers a sensational sampling of premium Peninsula wines and provides some pretty special spirits for the drinking too. Meet the boys or get the girls and family together, or pull up a pew solo to discover the difference a visit to Dromana can make. 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

I 12-14 Brasser Ave, Dromana


P. 5987 2802



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The cure for anything is salt water – sweat, tears or the sea.

It’s bright, breezy and oh-so-easy to relax and breathe in definitive southern Peninsula ambience at this gathering place, Alatonero brings the calming sea, grounding sand and ever-changing skyscape which brings all the colours and authentic flavours of Santorini plus contemporary to your alfresco table from its positionclassics to the Peninsula for a truly Greek perfect site right opposite the McCrae experience. foreshore — and that’s just for starters.

This is the place to spend summer days lazing away or chatting with lovers of life and fine food, family and friends on balmy nights. Indulge in fresh local produce including honey, olive oil, lamb and goat created with an unmistakably Greek intent while enjoying the best of local wines and Victorian seafood. And don’t forget to laugh because life is for living especially when you are by the sea! Owner Jacqui Poulier’s long-term love affair with Santorini oozes from every corner of this charming seaside restaurant and event destination, so you could be excused for believing you were somewhere on the Mediterranean. Bringing the taste of the islands to the Peninsula, plus the health-infused diet of a people who understand what it means to celebrate living through great food, means you have the perfect place for intimate gatherings, birthday celebrations, end-of-year events and absolute memory-making weddings. Alatonero offers an unrivalled event and functions space, whether you’re searching for exclusive access entertaining or a private dining experience. The Alatonero range of packages includes provisions for sit-down events, stand-up ‘feasting on your feet’ options or a gourmet barbecue complete with spit-roasted meats. Book the entire venue for an exclusive garden and terrace pre-dinner drinks and canapes start, with up to 100 guests in the main dining room and an adjacent bar and space to dance the night away after indulging your tastebuds. Twenty-five years in the food and hospitality industry has given this Greek cuisine taste-sensation encounter its seductive authenticity. Jacqui’s experience brings a wealth of knowledge and understanding of what her clients expect and enjoy. Combine this with her passion for all things Santorini and you are in ‘bayside with a Mediterranean twist’ nirvana. Dine in to relish Mezze lamb ribs, goat cigars or chargrilled octopus, or indulge in a large plate fish of the day, oven-baked eggplant, moussaka or lamb or chicken souvlaki and end with baklava or warmed orange cake. If you can’t decide, let the Alatonero experts feed you with a chef’s selection of offerings served in a relaxed shared-style manner. Jacqui Poulier knows flavour. She also knows how to celebrate and provide her clients with the very best the Mornington Peninsula has to offer. Stop by for a cheeky signature cocktail — think a vodka-infused Santorini Donkey, Espresso Martini or a Peninsula Pimms Punch — perfect for holiday-infused inspiration and relaxation. And ouzo, of course! Yasu!

Alatonero I 671 Point Nepean Rd, McCrae I P. 5981 1202 I Alatonero alatonero

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ritchies fine food and wines dromana When Ritchies acquired the store in 1994, it was much smaller to support the local population, and has evolved over 30 years. In 2001 it moved to its current position, renovating and changing and growing stronger over a number of years until developing into a beautiful large modern high-class supermarket with many things to offer. Just like Dromana itself!

stores at Frankston, Seaford, Sorrento, Balnarring, Hastings and Somerville. There are another 65 stores throughout Victoria, NSW and Queensland. Ritchies’ newest store to be upgraded to flagship status is in Rowville and is something very special. From the Ritchies family to your family, thank you for enjoying the journey to wonderful food shopping.

Both the township and the store have grown into vibrant and cosmopolitan destinations, with many different nationalities and demographics catered for all in one place. Ritchies Supermarkets has grown into Australia’s largest independent supermarket group; however, it has kept strong ties to the old-fashioned service and quality Thomas Ritchie initiated when he began the business in Frankston in 1870. Ritchies in Dromana has turned supermarket design on its head with a major emphasis on fresh food, gourmet offerings and quality. The deli consists of several different food stations as well as the traditional delicatessen service area. Large selections of ready-to-go hot food, an amazing cheese and international food section plus a huge area devoted to chef-like prepared meals which are just an oven or microwave away from the table. Seafood is a big feature in the store, with the fresh mussel tank a real winner, as well as sushi and an amazing dry-aged beef section where a huge range of quality meats is available. Produced on site daily by trained butchers, requests are welcome. The gourmet chicken department greets all customers at the entrance, as does the fresh bakery and patisserie. Popcorn, nut butters and orange juice are made fresh daily, while the fruit and vegetable section offers a vast range of quality produce at great prices. Fresh flowers are always on hand to brighten up any household and the grocery section has been reinvented too with all the usual products available plus a whole aisle devoted to merchandise from the Mediterranean. A huge selection of healthy living offerings focuses on organic, vegan and ‘better for you’ foods as well as everyday products used around the home which are better for the environment. If you have any allergies or food intolerances, then Ritchies in Dromana will have the product to fit your needs. Ritchies has been an institution on the Mornington Peninsula for 148 years. The flagship stores at Dromana and Mount Eliza are well complemented by the full-range supermarkets and liquor

Ritchies Fine Food and Wines Dromana I Point Nepean Road I P. 5987 2766 I


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laneway espresso

Having lived in the inner city, Jim Mavrogiannis’s search for a good coffee led him to explore the many laneway cafes that Melbourne is famous for. Upon visiting his parents on the Mornington Peninsula, he discovered that the picturesque region was missing a little something extra — a laneway café. Bringing to the Peninsula a lively Melbourne café atmosphere but with the relaxed beach culture of Dromana, Jim’s blended a cold-drip singleorigin coffee that’s been voted the fifth best in Melbourne, and serves up a Melbourne city-style brunch to match. His incredible signature baked cheesecake and vanilla slice causes customers’ eyes to light up. The Greek-inspired patisserie delights are made in house. “I’ve introduced myself and my favourite things over the past three years to my favourite place,” said Jim. “I’m sharing myself through my beautiful-looking food to everyone.” Laneway Espresso Dromana delivers a city-style vibe and bustling culture that hasn’t previously been seen on the Peninsula. You’ll discover a fun atmosphere where eclectic dishes are styled to perfection at the beach location. Peninsula produce and vibrant colours adorn the plates, with eggs supplied exclusively from just around the corner. Jim’s striking yet simple dishes will delight your senses. Jim believes that brunch must be exceptional. His ultimate dish consists of slow-roasted portobello mushrooms dressed with Italian spinach, parmesan, poached eggs and finished with garlic sage butter atop olive oil-drizzled sourdough. Smashed avocado at Laneway is made to order so it’s bursting with flavour and topped with cherry tomatoes and dukkha. You’ll find the café has a casual style that encompasses the essence of the venue. Jim’s infectious laugh echoes throughout the bustling laneway as he jokes with customers about coffee being life itself. It’s the epitome of café culture. Laneway Espresso Dromana I 167 Point Nepean Rd, Dromana P. 5981 4624 lanewayespressolittletreasures lanewaydromana

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zero95 pizza bar

There’s quite a few things you can achieve in 90 seconds. Tidy your desk, clean your teeth, sing a national anthem? Or you could head to Zero95 in Dromana for what has been voted the World’s Best Pizza - because that’s exactly how long you will be waiting for one to come out of the 450C red gum wood-fire pizza oven. After moving out from Sicily speaking no English, Francesco Crifo and Andrea Cozzolino met up as pizza chefs in Brunswick and went on to open up their own pizza bar in Doncaster East three years ago, together with Anthony Biviano. And now Dromana is the new playground for the internationals who have amazing accolades under their belts. Just recently, Andrea beat more than 600 dough-swirling competitors to take first place in the World Pizza Challenge in Naples – the place of his birth and the true home of pizza. And last year, he brought back from Las Vegas another first but this time for a gluten-free variety in the International Pizza Challenge 2017. Francesco admits that one of the secrets to success lies in the dough – leaving it to ferment and manhandling it with the traditional and jaw-dropping Neapolitan twirling technique. Another secret is the quality of tomatoes flown in from Naples that make up the traditional Neapolitan sauce. The menu features all the classic pastas and pizzas and pizza specials include combinations of truffle paste, mozzarella, mushrooms and San Daniele prosciutto in the Salina pizza while Pozzuoli is loaded with smoked salmon, goats’ cheese, avocado cream, mozzarella and a balsamic glaze. And what’s more, Zero95 is home to the Meno Zero Gelato & Dessert Bar where impressive and creative artisan gelato rounds off your perfect pizza with a dessert to die for. Sicily’s loss is most definitely Dromana’s gain…

Zero95 Pizza Bar I 199-201 Point Nepean Road, Dromana I zero95pizza

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hickinbotham of dromana The name Hickinbotham is synonymous with great wines, live music and creatively brilliant craft beers. Surround yourself with the laidback relaxed rustic atmosphere of a cellar door that has been built from organic recycled materials to create a down-to-earth uniquely Hickinbotham style. Originally the Hampton High School gymnasium, Hickinbotham’s onsite structure has been re-gifted a new purpose as a restaurant, winery and cellar door. At every glance you’ll find much-loved rescued objects that have been given a new functional or aesthetic life. Dine in at the Mintaro restaurant, which was named after a Mintaro slate mantelpiece rescued from a Brighton beach manor, or take in the view from the terrace across the vineyard and on to the bay for an ever-changing horizon. Hickinbotham of Dromana’s menu champions local produce with a seasonal twist and is designed to highlight wine and beer from beginning to finish. All beer and wine are made onsite and deliver refreshingly exceptional styles. Tempranillo, gewurztraminer and aligote are some of the more diverse wine varieties, while seasonal brews including a dunkel, farmhouse saison and a double chocolate porter provide interesting and inspirational drinking. Look for the big H logo and unwind in a comfortable, familyfriendly space where the living, dining and drinking is easy. You are always very welcome.

Hickinbotham of Dromana I 194 Nepean Hwy, Dromana I P. 5981 0335 I

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hickinbotham_dromana eatdrinkmornpen

peninsula gourmet emporium The Peninsula Gourmet Emporium showcases the best of the Mornington Peninsula’s artisan produce and is also the home of premium hamper provider Hamper Yourself. Focusing on the finest Mornington Peninsula produce, Hamper Yourself provides pre-made hampers ideal for personal gift-giving, corporate clients or just for your own enjoyment. Design a tailormade hamper yourself or let the Hamper Yourself team do it for you. Packaging and design can be custom-made too. They send hampers to Melbourne, interstate and overseas but get in early for Christmas to ensure delivery. Hamper Yourself’s themed collections include Gourmet Food, Wine, Christmas, Gluten-Free, Pamper, Real Estate Settlement and

Cookbook selections, so there’s something for everybody or for the person who has everything! Peninsula Gourmet owners Kym and Ted Smirnoff stock an impressive range of gluten-free products. They also offer a wide-ranging tasting selection so you can let your tastebuds do the purchasing. Sample award-winning olive oil, tapenades, olives, dukkahs, jams, chutneys and confectionery while indulging your senses with Romich handmade soaps, Heart Affair candles and body products from Olieve and Olie. Award-winning product includes Leaping Goat Extra Virgin Olive Oil, Cape Schanck Olive Oil, Buckshot Nougat, Max’s Balsamic Vinegar, Ridge Estate, Red Hill Spice Girls and Mumma Made jams. Open seven days a week, Peninsula Gourmet Emporium and Hamper Yourself offer the perfect solution to personal and corporate gift-giving. Or just pick up a gourmet treat anytime to indulge in superior Peninsula produce.

Peninsula Gourmet Emporium I 240 Boundary Rd, Dromana I P. 5981 9123 I



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twøbays brewing co Sometimes, things happen for a reason.

When Richard Jeffares was diagnosed as coeliac in 2015, he missed drinking great beer with friends. Now, he has turned that problem on its head and created Australia’s first dedicated gluten-free brewery and taproom. On track to open before Christmas 2018, TWØBAYS Brewing Co is a welcome addition to both the Mornington Peninsula and Australia’s craft beer community. The brewery’s taproom will have a range of core beers and an ever-changing range of seasonal beers – all brewed using gluten-free ingredients. Beer lovers will be able to explore a world of beers made from millet, buckwheat, rice, lentils, chestnuts and quinoa – the ingredient list is extensive. And it’s not just those with gluten intolerances that will love this converted factory at Dromana Industrial Estate – with its full craft beer experience, tasty gluten-free pizzas and local cider and wine on tap. Great produce that agrees with everybody and a lovely family atmosphere to boot. Ancient grains, modern beers – can’t ask for more than that.

TWØBAYS Brewing Co Unit 1, 2 Trewitt Court, Dromana P. 5910 0880 twobaysbeer

café del sol

There’s a whole lot of goodness that comes out of a little converted caravan on the Safety Beach foreshore. Café del Sol is a cheerful and brightly coloured trailer that houses an Aladdin’s cave of goodies within its walls. And as compact as it is, owners Dan Johnson and Olivia Millane still manage to provide totally vegan options to the already popular menu. Even their icy poles are 100% seasonal fruit. There’s amazing coffee made from Mornington Peninsula roaster Kelter Coffee. There’s what some have described as the best chai on the Peninsula and most importantly there is sumptuous food options that will make your mouth water. There are even delicious smoothies. Traditional toasties are all the go and the made to order fresh salad wraps filled with grated beetroot, carrot, spinach, roast pumpkin, walnuts, hommus, caramelised onion and zaatar are divine. More options include the Avo Smash with vegan cashew feta and a beetroot, hommus and feta creation aptly named The Leah. Turkish toasties also feature on the menu for those who are slightly more peckish! Sit back on the foreshore while the children play nearby on an adventure playground and ask Dan to make you a beetroot latte, banana chocolate smoothie, iced chai or Earl Grey. Choose from soy, almond, coconut, lactose-free, light and full-cream milks. There’s one for everyone, and each has its very own jug so there’s no fear of any crossovers. Look towards Geelong to the left and the city skyline to the right and enjoy some real tasty treats from the caravan of love.

Café del Sol, opposite 81 Marine Parade, Safety Beach I P. 0418 591 973 I cafedelsolcaravan cafedelsolcaravan

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9 15



Property #


6, 9, 14, 16,20


1, 7, 4, 12, 13, 16, 19

Apple juice

13, 16


7, 16


1, 11


1, 7, 13


6, 9

Black currants



3, 9, 13




1, 7, 13


3, 4, 6, 7, 12, 14, 16, 19


14, 16

Cider vinegar

7, 16


1, 2, 7, 13

Freeze dried fruit

7, 16


1, 4, 7, 16


1, 4, 7, 13

Goats cheeses & milk



1, 7, 13, 20


1, 4, 7








12, 16


1, 7,


1, 7, 13

Organic vegies

7, 8

Peaches Pears

7, 12, 13, 16 1, 4, 7, 12, 13, 16

Pear Juice

13, 16


1, 4, 7


1, 3, 5, 7, 11, 15, 20


1, 3, 7, 13


3, 6, 7, 9, 13

Red Currants



1, 4, 7, 13







Sour Cherries

6, 9, 14


1, 6, 7, 9, 13




1, 8, 7, 11, 13





By appointment only









ROSEBUD CAPEL SOUND TOOTGAROOK RYE The wooden beach boxes at Capel Sound make a colourful backdrop to the calm, clear waters. A haven for campers in summer, this stretch of sandy beaches backed by towering cypresses and old banksias has a quiet and relaxed charm all year round. Here the big sky plays out its drama on the bay, the perfect place to watch a summer thunderstorm roll in from the west or puffy cumulous clouds float across, their images mirrored in the still water on calm days. In summer, Rye is dominated by squeals and screams from the carnival, with its rides and wafts of sugary doughnuts. This is also the home of some understated fine dining, where pork belly has been elevated to an art form.

This stretch of the Peninsula is also home to some surprising sea changers, with some of the hospitality world’s best top-end operators now opening cafes and hipster eateries — jobs with less pressure so they can enjoy watching their kids grow up. This is also a great place to get a burger, with some businesses putting on a dozen or so different burgers that could include anything from pulled pork to slices of haggis. While the focus has always been on the strip right next to the beach — which is incredibly well-serviced with coffee and breakfast venues — it is worth having a look around the other side of the freeway. Here you will find golf courses with kitchens, old bowling alleys with café and giftwares and little burger joints and the like tucked away down side streets. After the meal’s finished, this is the place to walk the Bay Trail along the beach or splash about in the shallows with the family in summer. With the strip of banksias and teatrees and the forest of Arthurs Seat looming in the background, this lovely little part of the Peninsula maintains its bushy seaside atmosphere.

blue mini eatery, emporium and events

Housed in a former bowling alley, Blue Mini is the essence of a hidden gem, which once found is not forgotten. Headed by Tracey Ross, head chef Lisa Williams and a dedicated, passionate team, Blue Mini is more than just a café. With a mix of fantastic food, coffee and artisan crafts – it is a destination to eat, drink and linger. Known for its innovative menu, the food at Blue Mini is a fusion of well-known classics such as the big breakfast and eggs benedict, alongside modern dishes with a twist including Hawker noodles and crazy eggs. Local Peninsula produce is showcased throughout the seasonal menu, daily specials and homemade cakes. As a fully licensed venue, Blue Mini has a range of local beers, wine and ciders to be enjoyed with your meal, while the courtyard, complete with kitchen herb garden, is perfect for outdoor dining in the warmer months. Visually, the Blue Mini emporium is a feast for your eyes. With an extensive range of unique and carefully sourced crafts and homewares, many made by local artisans, it is the perfect place to pick up a gift or a treat for yourself. Artwork and furniture are displayed alongside ironwork sculptures, beauty products, fashion items and more. While browsing, it is amazing to see how many of the features of the old bowling alley you can spot within this quirky hub of eclectic style and atmosphere. Much more than a café, Blue Mini is home to The Function Group and Boneo Road Roasters and is a destination that you’ll want to return to again and again. It’s open for breakfast and lunch seven days. #blueministyle.

Blue Mini I 2 Colchester Road, Rosebud I P. 5981 2520 I blueminicafe blueminicafe

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the function group

If the taste of Blue Mini’s food and coffee leads you to imagine it hosting your next event, then you’re in luck! The Function Group, managed by Blue Mini chef John Ward, focuses on event catering. Taking on the uniqueness of Blue Mini as a venue, The Function Group is the perfect host for your next event, with a creative team that thrives on delivering first-class food and service to create memorable events. With venue options such as Blue Mini, the Barn at Six on East (its country venue) or intimate personalised dining in the comfort of your own home, The Function Group prides itself on versatility. No group is too large or too small. Onsite or offsite, its services take the hassle out of catering for parties, functions, weddings and private in-house dining. With contemporary menus tailored to meet your specific needs, The Function Group’s food is committed to fresh, locally sourced ingredients, prepared by a team of chefs with more thanr 60 years’ combined catering experience on the Mornington Peninsula. This is the go-to place for your next function or celebration.

The Function Group at Blue Mini I 2 Colchester Road, Rosebud P. 5981 2520 I I blueminicafe


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the pier café The Pier Café on Rosebud’s Point Nepean Rd is a beacon to those seeking out all things real in the name of Greek cuisine. The spirit of chef and owner Ari Rigogiannis is as warm as the atmosphere the venue exudes. Born in Athens and having grown up in Crete, Ari has established an all-year-round thriving gastronomical gathering place whose feel is fresh and friendly. Once inside The Pier, you’re met with a delicious looking cake counter making it almost impossible to choose just one. Baklava to ravani and galaktoboureko to karithopita – they may seem unheard of, but not to those who know exactly how Greek food should taste. Baklava, layered filo pastry with crushed walnuts, honey and syrup is probably one of the best known sweet treats from this part of the world. Ravani is a light coconut and semolina cake, galaktoboureko is a Greek custard cream in filo and karithopita is a traditional walnut cake soaked in sweet syrup. As for the main menu . . . it’s extensive. Ari cooks what she knows and is passionate about bringing the real taste of Greece to the Peninsula. Those who know their traditions will know that this food has been prepared by the real deal who puts her heart and soul into giving people what they want. Prawn saganaki served with warm pita bread is one of the most popular entrees at The Pier. Homemade tomato sauce combines with prawns, feta, chilli, white wine and is served with warm pita bread. Marinated octopus also features along with loukaniko, traditional pork sausages, and kolokithakia tiganita – a Greek-styled fried zucchini. No traditional Greek menu would be complete without moussaka or pastitsio and there is seafood aplenty to choose from – seafood risotto, green king prawns with patates lemonates, garlic prawns and grilled snapper, flounder or flake. The seafood platter is a vibrant feast for the eyes with its prawns, mussels, calamari, whitebait, scallops and flake. The sea on a plate is complemented by Ari’s homemade tartare sauce. Open seven days throughout the four seasons, there is no early or non-seasonal shutdown for The Pier. The kitchen rarely closes and Ari is more than happy to alter any of her dishes to suit individual tastes. Don’t like onions? No problem, they won’t go in. Not fussed on feta? It’s left out. Gone off garlic? No worries. Nothing is too much trouble for Ari to please her clientele who return day after day, week after week, month after month and seasonal summer holiday after seasonal summer holiday. Greek nights are a usual monthly attraction at The Pier and long weekends feature spit roasts in the courtyard. Christmas is always a special time of year for eating, drinking and family and New Year’s Eve is the date for a lively and traditional seafood extravaganza with tunes from the bouzouki. Fully licensed until 11pm, The Pier is the place to go for good food and a great vibe.

The Pier Café I 889 Pt Nepean Road, Rosebud I P. 5910 0540 I The Pier Cafe thepiercafer

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Originally a French term in viticulture meaning ‘the onset of ripening’, Veraison is renowned for being an exciting time for grape-growers and winemakers alike, for as the grapes change in colour, size and weight so they are presented with limitless possibilities for creating new and exciting wines. And so it is with food . . .

Veraison’s philosophy regarding food is simple. Choose the best and finest ingredients, those that are at their optimum when naturally in season and then showcase their flavours and textures with spectacular dishes. To stay true to this principle, Veraison offers an ever-changing menu that is continually evolving to utilise and represent this fresh seasonal produce. Executive head chef Mark Poulter carefully selects all produce from specialty sources and artisan boutique suppliers, all of whom have one thing in common: a desire for and commitment to excellence. Having established itself as one of the leading regional restaurants on the Mornington Peninsula, Veraison, through the fusion of classical cooking methods entwined with new and innovative kitchen techniques, consistently delivers on the promise of exciting dishes for a unique and contemporary menu that won’t disappoint. Food is a passion and for Mark that passion has become his life-long journey that regularly takes him and his partner Cherie on extensive travels abroad in search of new ideas and ongoing creative inspiration. It is this inspiration that leads to the conception of intriguing new dishes, often with surprising ingredients and flavour combinations, all designed to tantalise and delight. This passion is clearly evident when you feast your eyes on an exquisitely plated dish, prepared with love, which is indeed a true celebration of food. No dining experience would be complete without exceptional wines to complement your meal and so great pride is also taken with careful selection of wines from different wine regions both locally and internationally. Mark and Cherie believe that the secret to a superb wine is where the grape variety has been grown to stay true to its origin and style. A family-run business that was established in 2007, Veraison moved to its new seaside venue in Tootgarook during 2017. This new modern venue is located on the beautiful Peninsula foreshore with Port Phillip Bay directly across the road. The walls are adorned with original artworks complemented by soft ambient lighting, all of which create an elegant backdrop for a rewarding dining experience. Alongside Mark in the kitchen is son Aaron as sous chef, an outstanding chef in his own right, with Cherie managing front of house. A true family affair and with the support of all their staff, they form a formidable team. Veraison is open for breakfast, lunch and dinner. Enjoy a hearty breakfast and great coffee before or after your early morning beach walk or relax with friends and family for a delicious lunch or dinner. Special occasions such as birthdays or anniversaries can be catered for and there is also the option to hire out the venue for your own private function. External catering is also a service Veraison provides. Š Photos and Words by

Veraison I 1889 Point Nepean Rd, Tootgarook I P: 5985 8888 Veraison Restaurant

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cooee café

The homely kitchen atmosphere at Cooee Café in Capel Sound draws you in, and when inside you can’t help but be inspired by the indigenous menu. Owner Sharon Brindley, a Yamatji/Noongar Aboriginal woman whose family hails from Western Australia, is really bringing cultural flavours to her cuisine. There are many elements of traditional bush foods to be found, be it in the homemade wattleseed and honey or lemon myrtle muffins, the Davidson plum chilli jam or the saltbush flakes. The influence is real. Gracing the popular tasting plates at Cooee Café are slices of emu sausage, crocodile sliders, kangaroo salami, damper with lemon myrtle salad, saltbush hot chips and a delicious Kakadu plum with apple relish. These tasting plates are a great way to sample some traditional foods, not just from Sharon’s traditional lands but from right across Australia. The kangaroo mince lasagne is a lean, healthy and popular choice and the overnight-marinaded tandoori crocodile skewers, served on jasmine rice, are a refreshing change from usual menu items. Looking ahead, Sharon is working on implementing leaves from the strawberry gum tree into her sweet treats that will be served alongside Roogenic Native hot teas and iced teas that have been infused with Australian native plants, fruits and herbs. Just in case you were wondering, Sharon says cooee is an Aboriginal word for ‘come back’ that originates from NSW but really resonated with her because it was also used widely in her own family. It’s no surprise that most who visit Cooee Café do tend to ‘cooee’ for more. Cooee Café I 1/7 Thamer Street, Capel Sound (Rosebud West) P. 5986 4414 I cooee-cafe cooeecafe

unica cucina e caffé “I love my space at the restaurant because it brings people together,” says Unica Cucina e Caffé owner Michelle Loielo. “I’ve tried to recreate a space that speaks of Italy and my childhood. I know I’ve got it right because when customers visit who have travelled to Italy, they close their eyes and are taken back to Italy — ‘It smells just like Italy in here’.”

More than three-quarters of orders placed are for her decadent marinara pasta. It changes based on whatever fresh seafood Michelle sources and what pasta is available. It’s a simple dish that bursts with flavour from freshly made squid ink pasta, spaghetti or linguine that’s adorned with local mussels, king prawns or crab. Michelle’s authentic, simple Italian cuisine cooked to perfection includes her own homegrown herbs and lemons. She’s even formed such a tight-knit little village here that she is regularly graced with customers who drop in excess herbs. Having gained 80 per cent of her culinary knowledge from her mother, and with her late husband and chef Antonio teaching her the remaining 20 per cent, cooking is like second nature to

Michelle. The couple designed the menu together, with Antonio cheffing and Michelle offering suggestions. Australian-born Michelle has the remarkable talent of being able cook by sight, not just by taste. Antonio grew up in Italy and had countless years of experience after owning restaurants in Italy since he was just 20. His legacy lives on here in the community. Michelle insists that you relax, start up a conversation with others dining around you and soak it all in as you take the time to share five glorious Italian courses with your dining party.

Unica Cucina E Caffé I 1571 Pt Nepean Rd, Capel Sound I P. 5986 1262 I



boneo road roasters With the Peninsula market being very particular about its coffee, Blue Mini owner Tracey Ross has turned her passion into an in-house coffee roasting production - #blueministyle. Boneo Road Roasters, launched in 2017, has a crop-to-cup philosophy using ethically sourced beans that are roasted weekly at Blue Mini to create spectacular aromas and equally amazing coffee with the house blend Exhilarate alongside single origin roasts. If one coffee with your lunch is not enough, you can buy a bag of fresh-roasted coffee beans to enjoy at home No visit to Blue Mini is complete without trying the Boneo Road Roasters Coffee Tasting Experience. Featuring cold-drip coffee brewed over five hours, an Exhilarate espresso, a delightful homemade mocha brownie, chocolate-coated coffee beans and provisions to make your own affogato, this tasting experience is all things coffee! For those who are not lovers of coffee, Boneo Road Roasters also has a range of specialty teas called Boneo Blend. With names like Immunitea, Serendipitea and Sexualitea, the range includes traditional favourites as well as blends unique to the brand. Just like the coffee, it is used in-house at the Blue Mini eatery and is available to purchase and enjoy at home.

Boneo Road Roasters at Blue Mini I 2 Colchester Road, Rosebud I P. 5981 2520 I blueminicafe boneoroadroasters

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sacrebleu french café Well-travelled and highly experienced French chef Alain Mathieu has pride written all over his face when he talks of his restaurant dishes. Mention fresh seafood and his eyes light up. Talk about his lemon pie and his staff salivate. He is a French force to be reckoned with. Growing up in the Haute-Savoie region, Alain enjoyed a home life surrounded by fresh vegetables. His father was a spare time gardener and fond memories are rekindled with thoughts of pulling up beautiful fresh potatoes and asparagus. After making different parts of Australia his home, Alain settled on the Peninsula in 2014 and opened Sacrebleu that December serving up hearty breakfasts and lunches. Heading straight into the height of the summer season, he hit the ground running and continues to delight diners with his weekly changing dinner menu. A favourite is duck confit. After salting the meat to cure, the duck is slowly cooked, stuffed with garlic and herbs and then baked to crisp up the skin. Bouillabaisse is a traditional seafood dish that combines fennel, onion, saffron and herbs topped with homemade croutons and a Rouille emulsion that truly brings out the seafood flavours. Paired with a complementing French wine can only amount to a recipe for success. Sacrebleu!

Sacrebleu French Café I 2377 Point Nepean Road, Rye P. 0402 880 683 I sacrebleu french cafe

del posto 2409 Inventing an exciting new contemporary and modern Italian menu every six to eight weeks in the kitchen at Del Posto 2409 is where you’ll find Mel Hagan. She grew up immersed in glorious food, both at home being taught by her nonna and working for her parents at their restaurants in Sydney. Her husband, Nick Hagan, is the front of house master and he’s created a list of wines sourced locally and from Italy that truly complement the delicacies that Mel plates up. Prospering on using as much produce as they can from the plentiful Peninsula, a plate of squid ink lasagne sheets, with fresh blue swimmer crab and mussels, adorned with ricotta, shallots and parsley awaits you. Baking desserts and creating pasta daily is Mel’s passion. Their pasta is made in small quantities to guarantee freshness. Gnocchi with gorgonzola cream and crispy sage, or agnolotti — ricotta-filled pasta parcels with slow-cooked beef cheek ragu — are guaranteed to dazzle you with Mel’s modern twist on her family’s traditional recipes. “We just want people to be able to come to our place and experience a slice of Italy,” said Nick. “We love hearing, ‘Wow, that handmade pasta took me back to when I was in Venice’.” Del Posto 2409 I 2409 Pt Nepean Rd, Rye I P. 5985 6498 delposto2409 delposto2409

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BLAIRGOWRIE SORRENTO PORTSEA This southern tip of the Peninsula is riddled with history. Literally. The tip of land at Portsea is a warren of tunnels dug to house armaments for the mid19th century fort built to defend the gold-pumped Melbourne from global naval foes. The back beach is synonymous with the loss of Harold Holt and its rugged limestone coast is dotted with rock stacks and curious weathered geological formations. Built from local limestone, the historic pubs and stores of old Sorrento speak volumes of when this was Melbourne’s pleasure playground. During the early 1900s, boatloads of Victorian-era holidaymakers would arrive several times a day. They came to this stretch of coast for the azure blue waters lapping at golden sandy beaches; they came for the fresh air and walks along the coast. But they mostly came to promenade — what we now call ‘people-watching’. Some stayed and built mansions on the cliffs. Others came later and built holiday shacks in the dunes. This part of the Peninsula still maintains that historic resort destination feel with seasonal fluxes and a solid band of locals dedicated to protecting the natural amenities. The old pubs still draw crowds and reinvestment in them sees these historic watering holes offering exceptional spaces to meet, eat and party. The area attracts some serious fine-diners, and a core of some of the state’s best hospitality professionals offer menus to appeal to the serious palate without whitelinen stuffiness. It’s along this stretch of west-facing coast that can be had some of the best beachside dining and coastal-style pub life — the highlight being the sun slowly lowering itself into Port Phillip Bay at the end of the day.

sorrento trattoria

A paved pathway off Sorrento’s main Ocean Beach Rd leads to a little Sicily. Arriving at Sorrento Trattoria is much like walking into a restaurant in the favourite Italian region. Warm and atmospheric with a friendly open-arm-like feel, it’s like walking into a big Sicilian hug. It’s embracing. It’s comforting. It’s Carmela D’Amore’s favourite place.

In her extremely extensive menu of seasonal and wholesome food, executive chef and owner Carmela has taken on a representation of the Nonnas (grandmothers) – food that is symbolic, warm, comforting - and where memories are evoked with each and every bite. Each Sicilian region uses its own ingredients and Carmela has, over the years, adapted the original framework of recipes to make them her own. This is the perfect place to unwind and take in the tastes of the Sicilian culture. To talk, to eat, to enjoy each other’s company while embarking on a culinary journey of traditional foods. When Carmela is not making her own bread, pasta, sauces and dishes, she is instilling her skills into the next generation of chefs at her restaurant to embalm the secrets of past generations for posterity. Son, Joseph, is keen to carry on with tradition and has learnt a great deal of the family traits, allowing Carmela the freedom to learn new recipes in Sicily, and one of which is the semolina-based pasta, making it an easily digested and great low-GI staple. In addition to ongoing staff training, Carmela’s regular cooking classes for those wanting to learn the values of great Sicilian cooking are a popular sell-out event. After gleaning their new skills, students are invited on an overseas trip where they put their newfound skills into practice making their own salami, wild boar sausages, cous cous and even cheeses with local shepherds. Many Sorrento locals have joined her culinary tour to Sicily. While the pizza menu carries all the usual favourites, gourmet options include Ancient Style with its garlic base, crushed beetroot, shredded chicken, hommus, fresh rucola and crushed hazelnuts and Pizza Della Signora, a pizza of fresh tomato, mozzarella, feta, sundried tomatoes, garlic and rocket, drizzled in Carmela’s very own cold-pressed green olive extra virgin olive oil that she has made in Italy and sent out to Sorrento. The pizza dough is made from a family recipe that requires 24 hours of resting, making it better for digestion. Pasta is the heart of the family and it’s no surprise that casarecce alla norma is always a favourite. The dish was created from Sicilian cuisine in the 1800s by opera composer Vincenzo Bellini, who devised the recipe for the Opera Norma to feast on before a performance. It is made up from fried eggplants, sugo, virgin olive oil and basil, which are topped with a delicious grated baked ricotta. Seafoods, salads and risottos are all popular choices, as are the chicken and veal. The Sicilian veal parmigiana is cooked the traditional way and is topped with sugo, slices of grilled eggplant and mozzarella cheese. Cooked until golden brown, it is a Sicilian take on an Australian favourite. Smaller appetites will be more than pleased at the assaggini (a taste) options – pannelle is a traditional street food of fried chickpea chips with a lemon wedge and Carmela’s arancini with roasted pumpkin, peas, parmesan and mozzarella take on a vibrant yellow hue due to the saffron. Antipasto platters are popular to share and cozze mussels are pan-fried in wine, garlic, herbs, cherry tomatoes and chilli. And rounding out any meal, a great choice for a sweet offering are the Sicilian doughnuts – sfinghi. Fluffy in texture and filled with sultanas, they are a delicious part of the Arab, French, Greek and Spanish influence of Sicilian delicacies here in Sorrento.

Sorrento Trattoria I 20 Ocean Beach Road, Sorrento I P. 5984 5655 or SorrentoTrattoria

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portsea village resort Portsea Village Resort Restaurant brings à la carte dining to one of the Peninsula’s premium seaside villages. Piers Restaurant is headed by executive and multiple chef hat winner Steve Davidson. With more than 25 years’ experience, Steve was trained in Europe and loves to create menus using the freshest of Peninsula produce, infusing it with selected native ingredients. Variety and quality are at the fore of the changing seasonal dishes. Whether it’s scallops, beef or tea-smoked salmon, the flavour, combination and quality of produce is paramount. Coffee-roasted beets. Celeriac remoulade. Horseradish crème fraiche. Duck pie full of confit duck leg with honey and green tea followed by a dessert of bread pudding with butter ice cream. The mouthwatering offerings are just taste explosions. Piers @ Portsea Village Resort is open for lunch and dinner on Fridays and Saturdays and for brunch on Sundays. Group bookings are welcome for birthdays, weddings, reunions and other events, as are couples looking for an intimate dining taste sensation experience. It’s also an ideal way to get together with friends over gourmet food accompanied by a glass of Mornington Peninsula or French wine. With an extensive wine list, including some great vintage wines, that will please any wine connoisseur. The restaurant also features monthly themed event dinners with live music. Bookings are essential.

Piers @ Portsea Village Resort I 3765 Point Nepean Road, Portsea I P. 5984 8484 I portseavillageresort portseavillageresort

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eatdrinkmornpen sorrento

Named after a coastal town in the boot-shaped country, it’s only appropriate that Sorrento has an eatery that combines contemporary Italian cuisine with influences from its own waterfront location. Enter The iconic restaurant is operated by the Guida family, with 40 years’ experience infusing traditional and modern approaches to the Italian cuisine. Situated on the stunning Sorrento esplanade, has become an integral part of the tight-knit community - and a quick glance at the menu will show you why. An authentic pizzeria at heart, fuses the modern with the traditional to offer an innovative selection that will please even the fussiest foodie. Indulge in an old favourite - like the margherita with Italian tomato salsa, fior di latte, and a splash of olive oil – or sample an inspired creation featuring luxury ingredients like truffle cream, prosciutto and zest-infused mascarpone. Pasta plates include the delectable linguine frutti di mare, a dish stuffed with tiger prawns, scallops, white market fish and clams. Plus, all meals are served by a friendly team of international and local staff who think of themselves as a family and invite you to be a part of it. Things are slower in Sorrento. Here, the gentle waves of Port Phillip Bay kiss the pristine shoreline, yachts bob leisurely in the water, and seagulls dream of pinching a bite of the delicious delicacies at! Sorrento I 1 Esplanade, Sorrento I P.: 5984 4004 I ItalicoSorrento italicosorrento

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stringers stores If you’re after a piece of Peninsula history, look no further than the iconic Stringers Stores in Sorrento. In a heritage limestone building with ocean views, Stringers was established in 1896 and has traded as a general store ever since. It’s a pillar of the community, interwoven in the town’s fabric and, with new custodians, is ready to evolve as it continues to serve locals and holidaymakers alike – with a smile, of course!

Stocking quality produce, from milk and bread to San Daniele prosciutto and artisanal olive oil, Stringers is your must-stop general store. The curated wine store is home to a wide selection of Mornington Peninsula wines, a growing organic range, and craft beers from local breweries. The delicatessen has grown dramatically, boasting a huge array of international cured meats and cheeses as well as carefully chosen picks from producers closer to home. Stringers is also your go-to store for a lunch or dinner on the run. A team of experienced chefs create each ready-made meal in-house, from the famous chicken and mango salad to a range of soups, curries, pies and desserts. You’ll notice an Italian influence in the café, not only the coffee but in the variety of paninis, pizzas, arancini, pastries, cakes and biscuits – all handcrafted with love on a daily basis. Stringers Stores is an essential part of the Sorrento community, one that celebrates local produce, local people and has a passionate local team!

Stringers Stores I 2-8 Ocean Beach Rd, Sorrento I P. 5984 2010

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stringersstoresorrento eatdrinkmornpen

sardo sorrento Stefano Rassu had no idea that 13 years after first setting foot on Sorrento’s shores, he would be opening a second award-winning Sardo in the same place he had his first meal! Of course, it was called Aquolina then, but the serendipitous opportunity to create his much-loved authentic Sardinian flavours on Ocean Beach Rd was too good to refuse. The flagship Pomodoro Sardo in Lonsdale St was the receiver of the award for excellence in the Best Italian Restaurant category at the 2018 Victorian and Tasmania Savour Australia Restaurant & Catering Host Plus Awards. Stefano and his wife, Nika, have brought this passion for excellence and simple, healthy, ‘happy’ food to Sorrento. Merge this enthusiasm for exploring the regional flavours of Sardinia with Mornington Peninsula produce and the result is simply stunning. Extraordinary dishes deliver much more than delicious food at this friendly first-class eatery. The care with which Stefano and Nika create is represented on every plate. Food is meant to be shared with family and friends in an atmosphere filled with conversation and laughter, and every dish is made from scratch with love. Hand-made linguine, ravioli and ricotta gnocchi. Fish stew, baby goat and eye fillet. All brought to you with the delicate understanding of discerning flavour combinations. From Sardinia to Sorrento, Sardo flavours are calling. Come taste.

Sardo Sorrento I 26 Ocean Beach Rd, Sorrento P. 5984 0811 SardoSorrento

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ST ANDREWS BEACH TO FLINDERS This great strip of golden sand, backed by rough sand dunes and covered in tea-tree, forms the Peninsula’s eastern shoreline. Here the swell that started off the Tasmanian coasts rolls in from Bass Strait, forming some of the best waves in Victoria, especially at a beach known to local skeg heads simply as Gunnamatta. To the west is St Andrews Beach, slightly more sedate but just as dramatic. To the east the sand gives way to towering basalt cliffs and rocky shelves at Cape Schanck, home to seals and seabirds where the swell relentlessly pounds the coast. To the west the sand dunes are replaced by sandy loam, and here are some of the largest market gardens in the state, supplying grocers and supermarkets with carrots, celery, lettuce, and other leafy greens. The same free-draining soil is also perfect for growing grass, and this southern end of the Peninsula is home to some superb golf courses such as Moonah Links, The National and RACV Cape Schanck. Here the Royal Automobile Club of Victoria invested in a multi-million-dollar resort, designed by architects Woods Marsh, boasting a fine dining restaurant that has the critics raving. This complements the already globally popular Peninsula Hot Springs, a series of geothermally heated pools in a beautifully landscaped bush setting nearby. At Bushrangers Bay, Main Creek flows into Bass Strait at one of the most dramatic parts of the Victorian coastline, where twisted banksias grow by a black pebble beach. Inland is the start of the great eastern basalt slopes, home to some of the best grazing country in the state. Careful planning sees large tracts of land set aside for pasture on which are raised award-winning cattle producing superb and succulent beef. Bookending the coast to the east is Flinders, a historic fishing village that still produces some of the best mussels in the state and features an old Scotch oven bakery, a handful of great cafes, an old pub with a modern makeover and some highly regarded restaurants. This strip of the Peninsula’s coast, open to the westerlies and the pounding surf, has a wonderful wild and remote feel and is well worth exploring any time of the year.

st andrews beach brewery The origin of St Andrews Beach Brewery isn’t your average story. For starters, although Andrew Purchase co-owned a brewery in France, his first venture on the Peninsula was building and maintaining golf courses. It’s a job you’ve probably never thought about, but one that led to him building a racetrack in Fingal for horse racing’s famous Freedman brothers back in 2002.

More than 100 Group 1-winning horses, including multiple Melbourne Cup winners and the legendary Makybe Diva, trained at the property until the Freedman brothers chose to sell the track in 2015, coinciding with Andrew’s decision to sell his business. It was then that Andrew had the ambitious idea of transforming the racetrack into a one-of-a-kind brewery, a stroke of genius that inspired co-owners Michael Freedman and Tommy Berry (2013 Golden Slipper winning jockey) to saddle up and jump on board. And so, in December 2017, St Andrews Beach Brewery opened with the dream of making the best tasting craft beer on the Mornington Peninsula. St Andrews Beach Brewery doesn’t shy away from its racecourse roots. In fact, the already popular establishment embraces its unique history. The 1200m racetrack is now an orchard where apple and pear trees ripen for cider. Chooks roam about while pigs and sheep call the former stables home. Plus, each St Andrews Beach Brewery beer is inspired by the property’s special past, from the modern style Six Furlongs Pale Ale to the flamboyant and fruity Race Day Pilsner. There are five brews in the core range and two specialties that rotate seasonally, all produced on site with the aid of a renowned team and an acre of hops growing by the brew house. And if you’re more of a wine or cider drinker, St Andrews Beach Brewery has you covered, stocking a range of exclusively local thirst-quenchers.

Once you’ve grabbed your tasting paddle, head out to the grassy beer garden and enjoy a meal prepared by chefs who’ve sharpened their knives in kitchens all over the world. St Andrews Beach Brewery’s wagyu burger is a firm favourite among the Peninsula public and, with Australian wagyu beef, strips of juicy bacon, slices of melting cheese, crackling fried onion and barbecue lager sauce all sandwiched between a fluffy sesame seed bun, it’s not hard to see why. The crispy chicken wings rolled in Korean chili paste provide just the right kick while the sizeable salad selection is supplemented by an acre and a half of vegie garden, so you’re sure to be chowing down on only the freshest local produce. Those who love nothing better than a slice of pizza with their beer are in luck – St Andrews Beach Brewery is quickly gathering a buzz for its pepperoni pizza topped with spicy salami, and a pumpkin number boasting buffalo ricotta, roasted butternut, leafy rocket, and buttered walnuts. Situated just over the sand dunes of Gunnamatta Beach, a beer with mates or the family at St Andrews Beach Brewery hits the spot after a day at the Peninsula Hot Springs, a trail ride by the bay, or a putt on one of the southern Peninsula’s many enviable greens. It’s time you backed a winner!

St Andrews Beach Brewery I 160 Sandy Road, Fingal I P.5988 6854 I sab.brewery sab.brewery

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peninsula hot springs Natural thermal mineral waters flow into the pools and private baths at this coastal oasis.

When visiting Peninsula Hot Springs, take a break from relaxing in the award-winning geothermal pools or being pampered at the day spa to replenish your body with a dining experience like no other. There are three on-site cafés to choose from, each offering distinct contemporary and seasonal menus for all times of the day. Enjoy a delicious and nourishing meal as you look out on to the pools and native tea-trees in the Spa Dreaming Centre Café, or, if you can’t wait to get back to the calming waters, select a ready-to-go-snack from the Bath House Café. You’re also invited to bring your own feast to share with friends and family in the picnic areas. “We offer a unique combination of both home-grown and local produce as well as using some Indigenous ingredients to provide our customers with a menu that encompasses many flavours while boasting a range of wholesome and nutritious meals,” says Kate Save, founder of Be Fit Food and Peninsula Hot Springs nutrition ambassador. The Spa Dreaming Centre Café allows you to maintain your blissfulness and bask in your post-hot springs glow as you enjoy mouthwatering dishes dressed in your robe. Here you overlook the tranquil hot springs while being served wholesome food from an a la carte menu. Reserved for guests 16 years and over, the Spa Dreaming Centre Café is also fully licensed, so you can continue your road to relaxation with a local beer, wine or champagne. If you’re after a more casual dining experience, the outdoor Bath House Café delivers a selection of light meals, refreshing drinks and freshly-ground coffee to complement your day of social bathing. The Bath House Café offers ample seating just a hop, skip and jump from the family-friendly bathing area. Guests can also indulge in a fusion of s.l.o.w (seasonal, local, organic and whole) foods at the new Bath House Amphitheatre Café. Open on weekends, this open-air space invites you to luxuriate in the sun as you discover fresh produce and globally-inspired dishes. The menu items are supplied, as much as possible, with organic produce sourced directly from the hot springs’ very own Food Bowl – a 1.2ha terraced garden that will grow over the coming years to include thermallyheated glasshouses and an underground mushroom cave. With your health at the forefront of planning, this area will further expand to grow teas and medicinal plants. There’s no doubt that your mind, body and spirit will be rejuvenated and renewed with the emphasis on holistic well-being at Peninsula Hot Springs.

Peninsula Hot Springs I Springs Lane, Rye I P. 5950 8777 I



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flinders general store After operating for more than 150 years, Flinders General Store is the place to go for what you didn’t know you needed. From prerequisites for a picnic by the monument to what you require for a gourmet dinner party, this old-fashioned store focuses on stocking the best produce the Mornington Peninsula has to offer.

It’s a quirky store with modern touches offering an extensive collection of goods from Peninsula providers and nearby small businesses just

waiting to be discovered. The staff are passionate about supporting their community by offering Peninsula wine, cheese, olives, meat, fish, chocolates, cakes, honey, artisan bread, patisserie delights, meals to go, fresh fruit, vegetables and flowers. If a walk on the pier has left the kids still full of energy, choose from books, kids’ games, toys and DVDs to keep them entertained at home while you enjoy a freshly brewed takeaway coffee. The adults can purchase magazines, gardening supplies and open fire supplies or browse candles, greeting cards, or even attend a wine-tasting. Stop by for gourmet produce or necessities every weekday from 6.45am-7pm and weekends from 7am-7pm. The store is open on public holidays and from 9-11am on Christmas Day.

Flinders General Store I 48-50 Cook St, Flinders I P. 5989 0207 I


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Photo: Steve Brown

MAIN RIDGE RED HILL ARTHURS SEAT MERRICKS SHOREHAM POINT LEO From the summit of Arthurs Seat you can see a great swathe of the Peninsula from Safety Beach to Hastings, out to the Dandenong and Strzelecki ranges in Gippsland and beyond. From up here the Melbourne skyline becomes a few silver strands on the horizon. Arthurs Seat’s great forestclad spine of granite slowly drops to become Main Ridge, an elevated hamlet surrounded by rolling hills intersected with winding gravel roads. In this deep rich soil, shared by Red Hill and the uplands of Shoreham, outstanding stone fruit, pears, apples, strawberries and avocados grow. The undulating hills give way to the beaches along Western Port Bay. Merricks is the quintessential summer holiday settlement with mid-20th century beach houses intermingled with new builds hidden in the manna gums and tea-trees. Here it is not uncommon to find yourself in the water with the resident wild dolphins, and in recent years migrating whales have been seen as far into the bay as Shoreham. Nearby Point Leo holds happy memories for many with its campground backing on to Waterholes Creek, the surf lifesaving club and yacht club where many seasons have been well spent in the surf and on the sand. It’s in this green and very much still rural hinterland that the Mornington Peninsula wine renaissance started back in the 1970s. Here you can find cellar doors, some grand with stunning architecture showcasing the brilliance of the wine. Others are literally old doors with some bottles plonked on top where you can taste the wine among the fermenters, beautiful and rustic. Among them is a large cluster of award-winning winery restaurants that pay homage to their wines, showcase local produce and offer some of the best dining experiences in the state.

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sunny ridge strawberry farm Sunny Ridge has been a Mornington Peninsula icon for many years with a strong history of berry production.

Surrounded by water, Sunny Ridge Strawberry Farm enjoys a maritime climate that creates perfect growing conditions for the big, juicy strawberries, raspberries, blueberries and blackberries. The Peninsula’s hot days and cool, dry nights are an important element in the berry production at Sunny Ridge that has seen the growth of strawberries galore for more than 50 years. And to run with the seasons, keep up with the demand and maintain a constant supply, Sunny Ridge also has a site in sunny Queensland that ensures a continuous supply of the very best berries all year round. Each year, five million strawberry plants are hand-planted across the four Sunny Ridge properties, and 3.5 million of those are planted on the Peninsula alone to keep up with the huge demand. Visitors to Sunny Ridge can even get the real cream of the crop by choosing their very own fruit. It’s a great family day out picking your own strawberries with ‘u-pick’. Staff are always close by to point you in the right direction to find the best crops and give top tips to picking the best strawberries during your visit. It’s a real healthy and tasty treasure hunt! After the fun of ‘u-pick’, which is available between November and April, what better reward for the fruits of your labours than taking a look over the mouthwatering seasonal menu? Treat yourself to a Belgian chocolate fondue, strawberry kebabs with marshmallows and warm milk chocolate for dipping or one of the many other luscious berry-themed desserts. Other firm favourites are the Devonshire tea of scones with Sunny Ridge’s home-made strawberry jam and a fine helping of thickened fresh cream, Belgian waffles loaded up with seasonal berries and dripping in a luscious Belgian chocolate sauce and the Sunny Ridge sorbet and ice creams that are made on the premises daily from the freshest of ingredients. Tickled tastebuds all round. Savoury-lovers are also catered for with the popular Johnny Ripe range of chicken, beef and vegetable pies. A real treat after spending such an amazing day out on the land and getting close to nature has to be a quick visit to the cellar door. The tasting station is just the place to sample Peninsula wines and ciders to take home and enjoy with your berry buys.

Sunny Ridge Strawberry Farm I 244 Shands Road, Main Ridge I P. 5989 4500 I I


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the epicurean red hill Nestled in the picturesque and verdant surrounds of the hinterland and winery region of the Mornington Peninsula you will discover The Epicurean Red Hill. Having had a significant history as the key storage and distribution hub for the packing and transportation of local fruit, the old Red Hill Cool Stores, as it was known then, is now a prominent, innovative and exciting gourmet destination. Originally built in 1921, the cool store and packing shed were of paramount importance to the local Red Hill apple orchard community. At full capacity, the purpose-built store housed 34,000 cases of apples. Due to its proximity to the native forests at the rear of the building, a bushfire burnt down the main shed in 1929. It was quickly rebuilt in the same year. Despite a major refit and transition into a large regional food and wine destination, which began in 2008 and opened in 2013, much of the old building has been purposely preserved and is still intact, revealing its past glory at every angle. The Shed encompasses a towering atrium to let in natural light and the winter sun. Herb planter boxes, original industrial concrete floor, Carrara stone benchtops and 100-year-old recycled wharf beams feature alongside two extensive bars with wine displays and

Enomatic wine dispensers, a pizza oven and multiple large open fireplaces built from locally sourced Red Hill stone. Every element at The Epicurean Red Hill has been considered to bring together rustic and industrial chic to protect the integrity of the historical packing shed. The Shed is the principle dining space and ‘cucina’ style restaurant that showcases an Italian-inspired menu focusing on honest, regional produce complemented by wine from more than 50 Mornington Peninsula vigneron’s. If privacy is your requirement, four uniquely styled event spaces are offered to suit all types of gathering. The kitchen offers shared menu concepts that capture a relaxed Mediterranean style of dining perfect for any celebration with friends and family. If it’s just a quick snack or coffee you’re after, head to The Store Cafe located at the front of the building, offering delicious baked goods, continental cafe fare, homewares and local produce to take away and enjoy. Locally roasted coffee beans from Little Rebel Coffee are used and paired perfectly with pastries and honest sweet treats from Johnny Ripe. The Epicurean Red Hill is a landmark property offering something for everyone visiting the Peninsula, even if it is just to dip your toes into a taste of Red Hill agricultural history. However, for those requiring a good dose of warm hospitality combined with some perfectly prepared Italian dishes and wine sourced from premium local produce, then The Epicurean experience is a definite must.

The Epicurean at Red Hill I 165 Shoreham Rd, Red Hill South I P. 5989 4000 I



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arthurs seat eagle café High on a hill, in a place where kangaroos roam and koalas call home, there is a custom-built café that is as popular as the natural surroundings that encompass it. The summit of Arthurs Seat sits at 314m and gives spectacular views of the bay, Port Phillip Heads, the city skyline, the You Yangs and even Mount Macedon. And whether you get there by car, bike or gondola, you will be rewarded at the top with a welcome at the Eagle Café. Open every day of the year except for Christmas Day, the café is the newest addition to the Parks Victoria site. Architecturally designed to encapsulate its breathtaking surroundings, it opened in December 2016 and is accessible to all. There are ramps and levelled platforms in place ensuring that all guests feel a sense of inclusion when visiting the Eagle. Either park your mode of transport at the bottom of the hill and catch a return gondola flight to the summit or start at the top and work your way down – the choice is totally yours. A kiosk serving teas, coffees,

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snacks, pies, sandwiches, hotdogs and ice creams is located at the Base Station. The Eagle team have all grown up and still live on the Peninsula, and their connections with local businesses are strong. The licensed café stocks wine from nearby wineries Crittenden Estate, Foxeys Hangout and T’Gallant, cider is supplied by Mock at Red Hill and Mornington Peninsula Brewery is the supplier of beer. A tipple at the top is a real treat. Peninsula-based Baker Boys makes its delicious scones for the café. There is a different variety of soup to choose from every day, and if it’s the Red Hill-based Johnny Ripe pastries that you’re after, look no further than the Eagle Café. These trademark lip-smacking doughnuts and pies have a tendency to sell out quickly. There’s so much to choose from. The paninis are popular and the filled wraps are flavourful. Options include chicken caesar, grilled vegetables and feta, meat-lover’s, chicken and avocado. Alongside colourful fresh and crispy salads, try tasty sausage rolls, hot chips and chicken strips, croissants and falafel. Gluten-free, dairy-free and vegetarian items can also be found.


If it’s something sweet you’re after, why not indulge and try the vanilla slices, warm scones, fruit tart, banana bread, caramel slices, vegan fudge brownie or gluten-free caramel macadamia cheesecake. Sustainability is also an important factor at the Eagle Café. Purchase a Keep Cup from the kiosk or café, fill it with the best coffee or teas around and you too are playing your part in the war on waste. Other warm drink options are hot chocolates and babycinos to delight the younger visitors. Relaxing on the deck or unwinding inside, Eagle Café is a perfect pit stop after riding the gondola and taking in the spectacular views across Port Phillip Bay and out to the city skyline. And don’t be surprised if a neighbouring kangaroo or two hop along to join you . . . it seems they are fans too!

Eagle Café I 795 Arthurs Seat Road, Arthurs Seat I P. 5987 0600 I ArthursSeatEagle arthursseateagle

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pier 10 restaurant and cellar door Pier 10 operates on a basic principle: to offer great food and wine in a relaxed setting. Whether it’s a Sunday afternoon platter and a glass of wine, your birthday celebration, a romantic candlelit dinner or the perfect wedding day, Pier 10 has all bases covered.

So what sets Pier 10 apart and has its regulars coming back again and again? Consider the following. Start at the cellar door with a wine tasting and be entertained as cellar door manager Craig delivers an informative yet fun experience. Craig’s knowledge and passion for wine is unparalleled. Depending on your individual requirements, he can just have a laugh or provide a tutorial on the whole Pier 10 philosophy, catalogue and story. A typical tasting sees one of the five house-made sparkling wines (all methode champenoise) followed by some beautiful fresh aromatic whites: riesling, pinot grigio or the special house blend giotto (pinot grigio/chardonnay). Then the bigger whites of pinot gris (yes, there is a difference between gris and grigio) and Pier 10’s Coutta Chardonnay, elegant and smooth with a lovely texture on the palate. The tasting is matched to the season, so perhaps the new rosé for summer- a truly different style, a pinot noir-pinot gris blend. Summer fruits with a touch of cotton candy. The hero of the Peninsula, pinot noir, is well showcased here with the Pier 10 ‘X range’ Pinot Noir being a lighter, easydrinking wine, and the premium pinot noir being red hot and rated by the 2019 James Halliday Wine Companion (94 points). The 2016 vintage shows gorgeous balance with the luscious fruit and savoury flavours melding together as one. To round out your cellar door experience, Pier 10 has sourced fruit from around Victoria. Enjoy shiraz and cabernet from the Heathcote wine-growing area. Now, who’s hungry?

As the founders of Pier 10, Eric and Sue, spend more time enjoying wine than serving it, son Stuart Baker now heads the dining team at Pier 10. After many years as a Melbourne restaurateur, Stuart is now at the centre of this small family-run winery. He helped plant the vineyard, met his wife there, got married there and now runs the restaurant and tapas bar. True hospitality is the experience he aims to deliver at every service, as quoted in the menu: “We welcome you into our home, to eat and drink as we do.” But enough about the staff, it’s time to talk about the food. Start with Pier 10’s signature spiced calamari with chipotle mayo. Perhaps a fresh beetroot salad, perfectly seared scallops or one of the house-made terrines or patés, all served with local bread and Pier 10’s own infused olive oil. Alternatively, the pulled pork spring rolls or stuffed chilli peppers from the tapas menu may tickle your fancy. For mains, it’s locally farmed organic meats changing with the seasons. In spring try braised whole lamb, confit duck leg and twice-cooked pork belly. Summer promises perfectly grilled steaks, tender pink duck breast and the freshest fish, with seafood deliveries twice a day. Potatoes know no season, so Pier 10’s renowned house-made gnocchi is a regular menu favourite. We will leave you to discover something for yourself from the delectable dessert offering. Did somebody say house-made honeycomb?

Pier 10 Restaurant & Cellar Door I 10 Shoreham Road, Shoreham I P. 5989 8848 I Pier-10-102609546476499 pier10restaurant pier10winery

paringa estate winery & restaurant In a region famous for food and wine, Paringa Estate has iconic status. The wines have won countless awards and trophies on the show circuit. Too numerous, in fact, to list, but many can be seen in the cabinets at the cellar door. In addition to this, Australian and international journalists have given the wines the highest accolades. The Age Good Food Guide 2019 has just awarded the restaurant another Chef ’s Hat, an award that has now been held for six consecutive years. No other winery on the Peninsula can match this record of excellence for both food and wine. Paringa Estate has history too. Founder and owner Lindsay McCall established the vineyard in 1985 and has just celebrated his 31st vintage. He is lauded as one of the region’s handful of pioneers. At a time when the main agricultural pursuits in the area were growing fruit and rearing cattle, Lindsay took a risk. He bought an old north-facing orchard and planted a vineyard. Not only this, he planted shiraz, despite having been given advice that it wouldn’t ripen in the cool maritime climate of the Mornington Peninsula. The early years, however, were tough. Lindsay juggled his career as a geography teacher with the demands of developing a vineyard and winery. It wasn’t until 1996 that he was able to devote himself full time to wine. His hobby became his life. Success followed. In 2007, Paringa Estate was awarded the “Best Winery in Australia” in the James Halliday Wine Companion, an astonishing achievement for someone with no formal training in viticulture or winemaking. Great wine has a sense of place, and the Paringa vineyard is a very special place indeed. Facing north at an elevation of 140m, it curls around the landscape like a vinous amphitheatre, sheltered from the harsh southwesterly wind. The deep, rich volcanic soil gives power, flavour and structure to the wines. The vines are reaching their peak of maturity too, and this is a crucial factor in producing wine of the highest quality. Pinot noir is king of the reds, but it’s followed closely by the princely Paringa shiraz. Chardonnay also excels on this majestic site, and pinot gris is becoming a strong suit. Great wine demands food of the same calibre. The Paringa Restaurant opened in 1999 and was awarded its first Chef’s Hat in 2014. It has now held one for six consecutive years. Recent renovations have given the façade and dining room a slick new look. Diners can enjoy views over the vineyard, down into the winery, and watch the chefs in action. It’s all happening at Paringa! The menu at Paringa is Victorian and seasonal. Beef comes from Gippsland, pork from the Western Plains of Victoria, and seafood is local. Vegetables are grown in the kitchen gardens or on local farms. Foraged ingredients also play an integral role on the menu. Throughout the year, sea herbs from local beaches; pig face, samphire, sea parsley and sea mustard add their distinctive flavours, and in autumn, wild mushrooms. Dining at Paringa is an exceptional experience. Artisan-made plates frame exquisitely presented dishes. The flavours are bold, contemporary and exciting. Textures tease and delight. Matched with Paringa wines, it’s almost sensory overload!

Paringa Estate Winery & Restaurant I ParingaEstateWineryRestaurant

44 Paringa Road, Red Hill South I paringaestate

P. 5989 2669


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merricks general wine store

Between rolling hills and a picturesque coastline, you’ll stumble upon Merricks General Wine Store. In this much-loved rustic-style general store, visitors are spoilt for choice as they peruse the extensive range of food, fine wine, produce, and art.

through the garden, just past a striking flame kurrajong tree that the original proprietors brought back from their honeymoon in the 1920s. Curated exhibitions here rotate monthly throughout the year showcasing artists from both the Mornington Peninsula and across Australia. View the vibrant colours and eclectic mix of art and sculpture daily from 9am until 5pm. Exhibitions are launched with wine, canapes and spirited conversations with the artists.

Boasting a renowned cellar door that’s been operating for many years, it features the proprietors’ own wines, Baillieu and Elgee Park — the latter being the oldest vineyard on the Peninsula. Alongside these is a great range of wines from the tightknit grape-growing and winemaking community on the Mornington Peninsula under the collective title of Friends & Neighbours.

Built in 1924, the general store had a major refurbishment in 2002 and offers a warm and inviting atmosphere with countless ever-expanding unique finds, from quirky ducks carved out of wood to olive oil, books, stylish country homewares, candles, hand-woven baskets, cheese and of course the house-made relishes and jams. Twice a year, in summer and autumn, pop-up retail outlet The Traders fills the Merricks House Art Gallery.

Chef Patrice Repellin curates seasonal menus with the distinctive French flair of his homeland that feature fresh, seasonal ingredients sourced from many local suppliers. Stop by to appreciate the relaxed atmosphere and bistro-style dishes such as O’Connor steak and Café De Paris butter paired with the Elgee Park Cabernet Merlot. Patrice encourages you to ask the friendly staff for advice and recommendations when matching wine and food. He also suggests that sharing a few entrees with your dining companions is the ideal way to experience new flavours. Or order a picnic hamper and whisk it away on one of the many walking trails, including the Red Hill Rail Trail situated behind the store. Year round, you’re invited to explore the art exhibitions in Merricks House Art Gallery that was the homestead of the general store’s original owners and was built in 1926. You’ll find it as you wander

Events are lively affairs here, with intimate weddings and private gatherings held in the 80-seat dining room in the sun-filled back area after canapes are passed around in the welcoming main room in the entrance. The side deck offers an all-weather option, with glass that folds back during the warmer days. Wander through the venue to the rear deck where the vines encase the pergola with the sun filtering through on those lazy summer days. Maggie Beer, Dick Smith and Paul Bangay are just some of the authors who have hosted book launches at the striking venue. Delight all of your senses seven days a week from 8.30am until 5pm at this historic beauty, or enjoy extended hours on Friday evenings with casual fare to be paired with wine. The cellar door remains open for tastings and sales until 9pm.

Merricks General Wine Store I 3460 Frankston-Flinders Rd, Merricks I P. 5989 8088 I mgwinestore merricksgeneralwinestore

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main ridge harvest cafĂŠ & bakehouse Along a winding country road peppered with panoramic vineyard glimpses is Main Ridge Harvest and the new home of Johnny Ripe. Situated atop the iconic Red Hill Lavender Farm & Distillery, this beautiful, secluded venue seamlessly blends rustic country influences with contemporary flair. The new home of the iconic Peninsula favourite Johnny Ripe, Main Ridge Harvest CafĂŠ & Bakehouse focuses on fresh regional and local farm gate produce, while providing locals and visitors alike with the ideal setting to experience and enjoy the best of Johnny Ripe. Meet, mingle, and enjoy your morning coffee made from locally roasted beans from Little Rebel on the wide timber deck overlooking the rolling lavender fields below. Float between the dining spaces and out into the beautifully landscaped gardens and relax in fine company while you soak up the sublime views of the Mornington Peninsula hinterland. In the coolers months, stay cosy and warm while you enjoy a traditional high tea or sip a Mornington Peninsula red by the open fireplace. Managed by The Epicurean Group, Main Ridge Harvest emulates the relaxed style of dining that can be enjoyed with friends and family, whether it be for breakfast or lunch, a special occasion or a quick takeaway coffee and croissant.

Main Ridge Harvest I 284 Main Creek Road, Main Ridge I P: 5989 6686 theEpicureanGroup theepicureangroup

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red hill brewery

When you’re brewing beer in the rural heart of Red Hill, you want to make sure your product is as satisfying to the palate as the setting is to the eye. Red Hill Brewery has got the mix just right. David and Karen Golding decided to part ways with the corporate world 13 years ago to set up the Mornington Peninsula’s first brewery at their spectacular Red Hill property, which also includes a hop farm. From farm to barn, the hops only have to travel a short distance before being transformed into a range of sensational brews. With five taps at the brewery, you can find a selection of the regular brews such as Golden Ale, Pilsner, Wheat Beer, IPA, Scotch Ale and Two Bays Pale, as well as ‘one-off’ beers that are regularly released and are often influenced and brewed to complement the season. These appeal to the more adventurous craft beer-drinkers who enjoy more craft in their pints. The Red Hill brewers are also keen on using Peninsula produce such as truffles, honey and cherries to form an important part of the flavours. With some 15-20 extra seasonals fermenting away in the brewhouse, the unforgettable taste of Red Hill Brewery will satisfy the palate of every beer-lover. Delicious food is also available on every open day in the cosy bar or on the deck in the native garden and there’s often a chance to meet the brewer and chat away about all things hoppy. If you really want to take your time and enjoy the full brewery experience, you can even stay on the property at the Brewer’s Cottage. Sheer bliss. Red Hill Brewery I 88 Shoreham Road, Red Hill South P. 5989 2959 I redhillbrewery

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nordie café

At the top of the wine trail and gateway to local wineries, Nordie Café at 1008 MorningtonFlinders Rd in Red Hill is guaranteed to set you up for a day of winery or adventure tours with its anytime brunch and casual lunch menus. Owned by Tom Portet and his wife, Rina, Nordie brings the elegant simplicity of Scandinavian styling and dining to wine country with the warm hospitality of Rina’s hometown of Copenhagen. Famed Allpress coffee is the backbone of breakfast which offers something for everyone - whether it’s house-made muffins, the Red Hill rösti benedict with smoked salmon, poached egg, avocado and hollandaise sauce or ultra-healthy and delicious offerings like the breakfast smoothie or the Nordie green bowl with kalettes, poached eggs, edamame, almonds and local avocado. For a wind-down lunch in the child-friendly herb garden, you can grab a rosé with a Copenhagen hot dog – a locally-made bratwurst - or the Nordie burger with a local beer or pinot while the kids entertain themselves in the cubby house and gardens. Nordie has its own mini-market with coffee beans, Prana Chai, brewing kits, and other delicacies. There’s also a choice of stylish and practical home and kitchenwares by the iconic and award-winning Danish design house HAY – in fact, the entire HAY range, including its furniture, is available through Nordie. Two doors down at the Red Hill Wine Collective, Tom’s passion and 10-generation heritage in wine come to the fore. With a precisely curated choice of over 300 Mornington, Australian and international wines, spirits, ciders and beers, there’s something for everyone’s palate, whether you’re taking away or taking into Nordie to have with a feast fit for a Viking…

Nordie Café

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I 1008 Mornington-Flinders Road, Red Hill


P. 5989 2171 I


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jackalope, rare hare & doot doot doot Situated on a private vineyard in the heart of the Mornington Peninsula wine region, Jackalope promises an experience to remember. With a jet-black, zinc-clad exterior, the hotel stands in sharp contrast to the rolling vines, this juxtaposition a nod to the hotel’s namesake, a mythical creature – part-jackrabbit, part-antelope – that exists only in folklore. Jackalope unifies art, design, dining and storytelling in the guest experience, creating a whimsical interplay between the ideal and the surreal. Inside, shared spaces are lavished with inhabitable art – think a 10,000-globe chandelier that adorns the dining room ceiling – while

rooms are a restrained, colour-sapped statement of whites and greys. Two diverse restaurants surprise with contrasting takes on farm-to-fork food: hatted restaurant Doot Doot Doot delivers upscale dining and a tantalising tasting menu; while casual cellar door restaurant Rare Hare serves up a food and wine affair with a devil-may-care air. Food aside, a cocktail bar oozing curated cool breathes new life into the property’s old Edwardian homestead, while a cellar door is open for daily wine tasting. Outside, Willow Creek Vineyard is the hotel’s real hero, providing intoxicating vistas and an array of irresistible wines. Planted in 1989, this cool-climate vineyard specialises in pinot noir and chardonnay. The best place to enjoy the vines and wines is from Jackalope’s 30m infinity pool deck, complete with poolside spa and bar.

Jackalope, Rare Hare & Doot Doot Doot I 166 Balnarring Road, Merricks North I P. 5931 2500 I JackalopeHotelPeninsula jackalopehotels

red gum BBQ A long way from their native homes of Florida and England, Melissa and Martin Goffin have brought their barbecue dream to life in the heart of the Mornington Peninsula’s wine and food region, Red Hill. Red Gum BBQ is Australia’s largest craft beer and Southern-style It didn’t take long for the familyrun business to outgrow the local markets as word of their unique, authentic and delicious barbecue spread. So when Melissa and Martin came across a former truck mechanic’s garage in Red Hill, they threw themselves into a renovation that would help them

feed the huge demand for their grass-fed and free-range meats. And it’s clear to see the couple are committed to quality and sustainability, being the first restaurant in Australia and the first business on the Peninsula to achieve the ethical B Corp Certification. With a focus on slow-cooked,

barbecue joint born from a fusion of Melissa’s family recipes along with Martin’s dishes created from years of grassroots barbecue cooking, a love that was sparked when the couple first visited Melissa’s family in the southern United States in the early 2000s. authentic Southern barbecue cuisine, meats are traditionally smoked for 12-16 hours using native Australian hardwoods in the venue’s giant Texas offset steel ‘pits’. There’s succulent pulled pork, beef brisket, pork ribs, chicken, beef ribs and house-made sausage — all mouthwatering and deliciously

tasty. Fingers were invented long before knives and forks and they’re all you’ll need at Red Gum BBQ for meat so tender it falls off the bone. Barbecue is best served with traditional sides such as mac ‘n’ cheese, Grandma Cobb corn, brisket chilli cheese fries or fried pickles with ranch sauce to name a few. Be sure to try the cornbread with melted honey-butter and make sure you save room for a slice of sweet Southern-style pie. Behind the recycled timber bar, find a selection of the Mornington Peninsula’s finest wines and Victorian craft beers on tap, served traditionally in Ball Mason jars. The communal dining space has been designed to create connections and bring people together. So come and share a table with friends, family or strangers for a truly authentic Aussie-smoked, American-style barbecue.

Red Gum BBQ I 87 Arthurs Seat Rd, Red Hill

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pt. leo estate Pt. Leo Estate, set over 134ha on the southernmost tip of the Mornington Peninsula, is a captivating celebration of art, nature, design, food and wine. Family-owned and operated, Pt. Leo Estate features a monumental cellar door, two restaurants (100 and 45 seats) and Australia’s foremost sculpture park, all with sweeping views over Western Port Bay. The 20ha vineyard, established more than a decade ago, produces expressive cool-climate wines the region is known for, predominately chardonnay, pinot noir, pinot gris and shiraz. Pt. Leo Estate Restaurant is an informal, a la carte venue with a central wood-fire oven that lends itself to a menu designed for friends and family to share. Seasonal menus, created by celebrated culinary director Phil Wood, are complemented by Pt. Leo Estate wines and a wine list with a focus on Mornington Peninsula and Victorian producers. Sister restaurant Laura is the new and more refined restaurant at Pt. Leo Estate. Already highly acclaimed, Laura is Phil’s more considered culinary expression of the Mornington Peninsula and offers diners a set-course menu of up to six dishes, all of which tell a story of this cool-climate maritime region. Laura also boasts a 600-strong label wine list designed by head sommelier Andrew Murch.

Pt. Leo Estate I 3649 Frankston Flinders Road, Merricks

I P. 5989 9011 I I



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ten minutes by tractor Situated among the picturesque, undulating hills of the Mornington Peninsula’s hinterland, Ten Minutes by Tractor is an award-winning winery and two-hatted restaurant that delivers a premium fine-dining experience.

Its story begins in 1997 with three familyowned vineyards in stunning Main Ridge, each 10 minutes by tractor apart. Since then, and under the passionate guidance of owners Martin and Karen Spedding, Ten Minutes by Tractor has grown to include an additional three vineyards and today produces some of the finest cool-climate wine in the region. A visit to the cellar door is a must to learn about the magnificent pinot noir and

chardonnay fostered on the Mornington Peninsula. Here you will be led through an in-depth tasting and discover wines that express the true character of the winery’s surrounding vineyards. Bask in the relaxed ambience of Ten Minutes by Tractor’s restaurant, an endeavour that brings wines to life by harmoniously pairing them with superlative cuisine. Savour the innovative flavours from the five or eight-course degustation menu or a selection from the à la carte menu. Each dish is imbued with creative flair by chef Adam Sanderson, formerly from two of the World’s 50 Best Restaurants, the Michelin-starred The Fat Duck and Noma. His focus is on quality components, serving local farm gate produce and ingredients foraged from the fecund forests, undulating hills and rugged coastlines of the Mornington Peninsula. For a truly unparalleled experience, soak in tranquil vineyard views with a glass of wine in hand and a marvellous meal at Ten Minutes by Tractor.

Ten Minutes by Tractor I 1333 Mornington-Flinders Rd, Main Ridge I P. 5989 6080 I tenminutesbytractor 10xtractor

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petit tracteur bistro Nestled in the vineyard-scattered slopes of Main Ridge, Petit Tracteur Bistro brings a slice of the rustic French countryside to the Mornington Peninsula. It’s a short stroll down a blooming garden path to the barn-like building that is the French bistro, where a passion for good food and wine comes first. Here, Francophiles will find their new favourite bar menu, stuffed with a selection of cheeses and seafood that transport diners to the storybook villages and tumble-down castles of western Europe. It’s the perfect accompaniment to a range of wines hailing from celebrated vineyards in the region and around the globe. For a full à la carte menu, float into the breezy bistro where seasonal and local produce is infused with a touch of innovation and served up for your delight. Take the popular steak tartare for example – a team of world-class chefs proudly present the elegant French delicacy with capers, shallots and croutons. Or pop by on the weekend for an exquisite pastry garnished with delicate, edible flowers. Marveilleux! The atmosphere at Petit Tracteur, a sister to the award-winning Ten Minutes by Tractor restaurant and winery, is unhurried and leisurely. It encourages a coffee in the conservatory or a game of boules on the verdant lawn. All that’s left to say is – allons-y! Petit Tracteur Bistro I 1208 Mornington-Flinders Rd, Main Ridge P. 5989 2510 I I petittracteur

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max’s restaurant at red hill estate

Commended as having “the best view of any vineyard in the world” by Ian Sutton, former CEO of the Australian Winemakers Federation, Max’s Restaurant at Red Hill Estate has a remarkable menu to match. Feast on its famous Tuscan pork as you take in the panoramic view of the vineyard, Western Port Bay and Phillip Island. It’s a sight that mesmerises visitors the moment they arrive at the breathtaking 18.6ha property, with 9.3ha under vine.

which are both used in his seasonally changing menu and modern Australian dishes that are expertly matched to wines from Red Hill Estate, local vineyards and beyond.

Max’s is the oldest-run restaurant in the region with the original owner still at the helm, and Max Paganoni’s contacts with local growers are unyielding. It results in the ability to showcase the best of what the Mornington Peninsula has to offer while focusing on sustainable produce. Plating up as much local and seasonal produce as possible is Max’s passionate intention. Cheese from Red Hill, mussels from Flinders, berries from Main Ridge, honey from Moorooduc and organic vegetables from Baxter are all staples in his kitchen. Max creates his own olive oil blend and morello cherry balsamic vinegar,

“It just seemed to make sense to match food and wine. No one in Australia was doing that and after just returning from Europe where it is the norm it was a no-brainer.”

Max’s Restaurant Red Hill I 53 Shoreham Rd, Red Hill South MaxsRestaurantAtRedHillEstate maxsrestaurant


“I cook things I like to eat. The menu is made up of food I have eaten on my travels and what is available to us,” says Max. “You can expect an amazing view, wine-tasting and friendly, efficient service and a taste of the Mornington Peninsula on a plate. Max’s is not just a restaurant but a destination.” After finishing his apprenticeship locally, Max travelled through Europe for two years where he gained valuable experience working in restaurants across Italy and France. It was on returning to Australia that he set up Max’s Restaurant, the first winery restaurant on the Mornington Peninsula.

A complete experience is available at Max’s Restaurant, from staying the night at Max’s Retreat after attending a wedding to a dazzling dinner or the cellar door. If exploring behind the scenes by meeting the makers and growers of the region is your calling, why not join his sister Danielle for the MP Experience. Go on, you’re guaranteed maximum enjoyment.

P. 5931 0177


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tucks It’s a playground for grown-ups at Tucks. For people who take wine seriously but not themselves, your long, lazy afternoon among the grapevines starts right here. Tucks’ menu is designed to complement the estate-produced wine list and sharing is definitely encouraged as you take in the views of gently rolling vines from the outdoor undercover terrace. It’s the perfect wine food; a tempting curation of the very best dishes from across the globe, made using the freshest locally-sourced produce. Mix and match with your favourite wines to create an epicurean feast to linger over. Tucks Wine Store continues your contemporary winery experience with its distinctive wine-tasting adventure. You’ll be invited to sample Tucks’ range of wines as a blind wine-tasting, and encouraged to take notes or sketch on the wipe-down table to keep the conversation and wine flowing. It’s a chance to get out of your comfort zone and discover the varied notes and characteristics of our cool-climate wines, minus your preconceptions! Finally, slip away to the iconic larger-than-life outdoor swing that overlooks the vines to finish your own wine-tasting adventure in the sunshine.

Tucks I 37 Shoreham Rd, Red Hill South I I P. 5989 8660 I

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montalto With its casual Piazza Café, contemporary restaurant, cellar door, sculpture trail, behind-the-scenes experiences and popular private picnics, there’s something for everyone at Montalto. Indulge in lamb cutlets with chilli jam, marinated olives and wood-fired pizza with napoli, buffalo mozzarella and basil while seated in the striking kitchen garden of the Piazza Café at Montalto. The vineyard and sculpture park make a picturesque backdrop as you relax with friends over a long lunch. Step inside the main building and you’ll find the award-winning Montalto Restaurant with its floor-to-ceiling windows framing sweeping vineyard views. Central to the kitchen is fire, with a wood-fire grill allowing the best of ingredients to sing. The abundant seasonal produce of the property is given top billing, and locally sourced meats, fish and fowl showcase the very best the region has to offer. Across the estate, 1.2ha of extensive vegetable gardens and orchards service the majority of Montalto’s plant-based needs. Guests can sit at the restaurant’s Chef’s Table to gain direct access to view the flame grill, while the private dining room caters for larger groups of up to 30. For those wishing to enjoy firsthand the beauty of the estate, Montalto has 10 secluded sites to indulge in a private picnic with seasonal delights included. Stroll through the estate to admire the permanent collection of more than 30 sculptures before discovering the cellar door with Montalto’s range of award-winning wines. The Wine Room is also available for private wine-tastings for smaller groups, complete with 360-degree views of the rolling vineyards and Peninsula hinterland.

Montalto I 33 Shoreham Rd, Red Hill South I P. 5989 8412 I



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johnny ripe

Decadent and delicate Johnny Ripe pastries are all handmade by a talented but small team where the owners and chefs, Adam and Michelle, focus on creating each delight with the upmost care. One half of the husband and wife team is on site at all times to ensure their pattern of consistency is upheld, which is the key behind the success of their famous handcrafted pastries. Their vision, just like their pies, tarts and sweet treats, is honest and real. And that’s the point of difference for this small-batch bakery. Their business is not built on ego because they believe their success is due to being true and honest to themselves and their customers. Adam and Michelle are both equally driven to keep their customers impressed with their standard and quality. “It’s all about repetition and precision. Consistency is what we’re about,” said Michelle. “Everything I touch I make with enthusiasm. With Johnny Ripe products you can expect con-sistency while we maintain an accessible price point for everyone.” Johnny Ripe is their fourth business, but their first Mornington Peninsula venture began 10 years ago. It was a much-needed sea change where they dreamed of not working 20-hour days and in doing so stumbled upon a quaint apple orchard in Main Ridge. Juicy apples from their own backyard inspired the most flavoursome apple pies — just like what Grandma used to make, but better — and in turn created such demand that they’ve had to source on-ly the best apples from local markets and Mock Orchard in Red Hill. The couple joke they are actually one person, and in a funny way they are. When it’s time to take off their chef’s hats, Adam focuses on the paperwork and is very methodical in his ap-proach, while Michelle is the uber creative one. She masters the direction of the business. They complement each other just like a piping hot apple pie and a scoop of homemade va-nilla ice cream. From a lemon curd or crème brulee tart to their new cronut, ‘The Italian’, which has a mas-carpone mousse inside and a coffee glaze — honestly, your tastebuds are so ready for this. If savoury is your go, you will not be disappointed with their pies encased in crispy golden and

flaky pastry. It’s such a selfless act for a baker to make many people happy. And how could these delicious morsels not make you smile from ear to ear? “When I walk past people in the street and they stop me to tell me that they love our prod-ucts, that’s all I want,” said Michelle. Take their croissants — they look like little clouds of goodness. They’re like nothing you’ve seen before. They are even bigger than your standard coffee cup and are downright boda-cious. Oh, and their cronuts! The hype over these rings of heaven may have subsided but at Johnny Ripe they are continuing to gain momentum, with these sugar-coated golden brown delights captivating local stockists with force. These precious pastries have spread far and wide, with nearly 50 stockists including delis, butchers and grocers throughout Melbourne and of course the Mornington Peninsula. So there’s absolutely no excuse not to get these delicious morsels on to your plate. “For us, if everyone could experience at some stage a Johnny Ripe pie on their table to en-joy with their family, we’re winning,” concludes Michelle.

Johnny Ripe I 284 Main Creek Rd, Main Ridge I P. 5989 2033 I I

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myrtaceae winery Myrtaceae Winery – it may be difficult to say, but its wines are certainly not difficult to enjoy. Pronounced ‘Mer-tay-see’, the newly revamped winery had its beginnings back in 1984 with the vineyard being planted by husband and wife John and Julie Trueman. John is the viticulturalist and Julie is the winemaker. Growing grapes in the higher hinterland area of Main Ridge has given them grapes to be proud of. The quality pinot noir and chardonnay have recently been joined by a rosé – Selwyns Fault – that took out the top spot in the 2018 International Cool Climate Wine Show Rosé class. A special experience unique to Myrtaceae is wine tasting from beautiful Riedel glasses. Rolling the wine coats the sides of the glass to release its bouquet. John and Julie are passionate about their vineyard and the wine that is produced from it. Julie’s passion for Art Deco has influenced the new label and winery update, in particular a stunning street art addition, and with both enjoying gardening, they have created colour co-ordinated gardens that surround the winery.

Myrtaceae Winery I 53 Main Creek Road, Red Hill I P. 5989 2045 I myrtaceaewinery myrtaceaewinery

ashcombe maze & lavender gardens

Ashcombe Maze & Lavender Gardens brings generational history and the brilliance of Mother Nature together in perfect harmony. The circular rose maze has more than 1200 magnificent roses, while the two hedge mazes planted in the early 1970s now stand over 3m high, are 2m in width and are planted with more than 1000 cypress trees. The oldest trees on this stunning 10ha site are more than 100 years old. Nurtured by the Burston family for generations and owned by the Bortoli family for the past 20 years, this major Mornington Peninsula downtime destination delivers classic family fun in a simply stunning setting. Lavender is front and centre at this oldest hedge maze in Australia. Used throughout the ages medicinally, for wines, antiseptics and to create exotic perfumes, this wonder-filled flowering shrub/ herb is on display year-round at Ashcombe Maze & Gardens and complements the seasonal appeal of surrounding woodland gardens. The Ashcombe Maze Café features harvested lavender across the menu, including lavender scones, lovely lavender ice cream and lavender tea blends to provide a complete sensory escape experience. Ashcombe Maze & Lavender Gardens I 15 Shoreham Rd, Shoreham P. 5989 8387 I Ashcombe Maze & Lavender Gardens

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SOMERS BALNARRING BITTERN HASTINGS TYABB Back in the 1920s, the train used to steam down from the city, go past Bittern, through Balnarring and on to Red Hill. Some called it ‘the Granny Smith express’ because it carried apples from the cool stores back to the markets in Melbourne. Times change, and now what were once villages are thriving communities each with a character of its own. Hastings used to be dominated by the industries built on its periphery, but locals have re-embraced its Western Port waterfront. It is a town with waterside lifestyle properties, café life and walks through some of the most diverse mangrove forest in the world. Hastings is becoming a popular place for artists and tree changers attracted by the affordable lifestyle and who love the bay views and proximity to both city and country. The same can be said for Bittern, home to a weekly market and a popular destination for bike-riders who stop for coffee while making the way down the Western Port Bay Trail. Drive down Coolart Rd and you can still see remnants of the old orchards, and in this farmland at Tyabb you’ll find one of the best pork producers and makers of charcuterie in Australia at Woolumbi Farm, famous for its farm gate store. Down along the coast is the sleepy little hamlet of Somers, a holiday place of endless summers with its general store surrounded by she-oaks and banksias. Further south and Balnarring has shrugged off its quiet country town persona and is a desirable destination to shop and dine with its range of restaurants, award-winning butcher, well-known baker and several good cafes. Uniting them all is a strong coterie of value-dining ethnic offerings and a hinterland dotted with some of the best-known and well-respected wineries on the Peninsula.

barn and co Everybody needs good neighbours. And it’s the neighbours of Rachael McCarthy who bring their produce to the table for her to showcase in her beautifully decorated and detailed rustic barn in Balnarring. The charming Barn and Co occupies a delightful setting, with vines lining one side and a lake on the other, and you can’t help but be drawn in by the ‘home away from home’ atmosphere. Cooler days are warmed by a roaring log fire, while during the warmer months the old-style timber windows are thrown open so you can breathe in the pure Peninsula air. Rachael takes deliveries from her rural neighbours on a daily basis – from freerange eggs and estate-grown fruits that make up a tangy quince relish right through to freshly caught mussels from the bay at Dromana. Rachael’s fantastic chefs, Ashtyn Watkins-Shaw and Shane Bailey, have created a fabulous menu to satisfy every palate. Tapas, cheese and artisan charcuterie are offered as light options while the mains have a seasonal turnaround of a fish dish, a vegetarian option and usually two red meats. Barn and Co’s gnocchi is made by hand every morning and goes on to be pan-fried and served with caramelised cauliflower puree, gremolata and parmesan. Platters, pates and pumpkin sopapillas are real pleasers and the desserts are delightfully delicious — to taste is to believe. What’s more, the weekend breakfast menu features a new take on the classic eggs benedict — the traditional smoked bacon has made way for a sugar-cured and crusted ocean trout. And it’s a winner. Coupled with a comprehensive wine, beer and cider list, Barn and Co’s recipe for success is complete.

Barn and Co I 238 Myers Road, Balnarring I P. 5989 7640 Barn and Co. barnandco1

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red hill baker and providore at balnarring

Red Hill Baker and Providore at Balnarring brings much more than authentic artisan bread and delicious gourmet pies to the coastal/country table. As a favourite with locals and visitors alike, this integral part of Balnarring’s fine-food fabric provides warm, relaxed dining for patrons who delight in sampling food made with love. Renowned for its expansive range of creatively crafted breads, cakes and chef-prepared take-home meals, Red Hill Baker and Providore at Balnarring swings open its doors to admirers of home-grown deliciousness delivered in a bright space where conversation, creation and laughter fills the air. This is the spot for Sunday afternoons spent tapping your feet to the beat of live jazz while sampling fresh wood-fired pizzas and lunchtime specials with a huge dollop of unique Red Hill Baker brilliance. Fill your basket with Australian and international gourmet bounty to take home to continue your tastebud adventure. Red Hill Baker bread is made using traditional methods and minimal ingredients, including fresh yeast, super fine salt, Laucke unbleached and stoneground flours, olive oil and H2O. This environmentally conscious, family-run provider of quality product offers coffee grinds to locals for fertiliser, is plastic shopping bag-free and uses bio bags for its bread. From earnest beginnings in 2001 baking and creating slow-braised pies with trans-fat-free pastry, Red Hill Baker and Providore at Balnarring has become a locally produced, honest food treasure. Explore, treat and feel very welcome.

Red Hill Baker and Providore at Balnarring I 1/3000 Frankston/Flinders Road, Balnarring I P. 5931 3125 I The-Red-Hill-Bakery-Balnarring redhillbaker

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orita’s 2 Orita’s 2 Master chef Hikaru Orita’s spiritual connection with food is profound. Creating from the very core of his beliefs and values, this food magician has an unsurpassed food philosophy. The entire food preparation and production process is guided by his soul to bring the most authentic Japanese cuisine to his guests. But it is much more than this. The Orita’s 2 Master is a 24-hour produce creator lovingly caring for his own garden where fruits, herbs and edible flowers such as ume, yuzu, cherry blossom, apricots, persimmon and kumquat are grown. Each plant is personally nurtured and conversed with as they make their journey from Mother Earth through the Master’s heart and hands and finally on to your plate. All genuine food-lovers can feel the spiritual association this culinary artist has with his produce. The Orita’s 2 mantra is passion sprouted from the soul. The exquisite transformation of home-grown seasonal food including fresh produce such as seafood and meat by the Master is magic. He is often called ‘the food magician’ or ‘the moonlight gardener’. Orita’s 2 truly delivers an exceptional dining experience filled with love, kindness and soul-inspiring connection from the Master’s heart to yours.

Orita’s 2 Traditional Japanese Restaurant I Shop 17, 3050 Frankston-Flinders Rd, Balnarring I P. 5931 3232 I

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ciao bella

When Marisa and Claudio made the decision for a sea change, it was North Fitzroy’s loss and Balnarring’s gain. For the past 10 years, the pair have been scooping culinary awards and welcoming lovers of all things Italiano. When they are not in their kitchen garden, harvesting their own artichokes, tomatoes, eggplant, capsicum, broccolini, chilli, beetroot, silverbeet, kale, garlic and herbs, they are utilising them fully in their ever-changing menu.

Whatever is seasonal is whatever features as the main star of the menu. Book a table in summer and enjoy the home-grown figs and complementing flavours on a wood fired pizza. Winter will bring you the kitchen garden’s artichokes . . . it’s a multi-

faceted array of seasonal flavours.

The menu is vibrant and it has to be said that Ciao Bella is most recognised for its pizza. The secret of its success lies in the hand pressed dough – many hours in the making – and it’s a secret recipe that Marisa and Claudio keep close to their Italian hearts. This secret they silently enjoy while sipping on a specially brewed wine made by a local winemaker to celebrate Ciao Bella’s 10-year anniversary in Balnarring.

Ciao Bella Pizza & Restaurant I 2998 Frankston-Flinders Rd, Balnarring I P. 5931 3098 I

Ciao Bella Pizza

le bouchon

Casual chic and delicious French flavours are at the heart of Balnarring’s Le Bouchon. This Francophile dining experience brings boeuf bourguignon, confit and cassoulet to your table with the perfect amount of French style and authentic ambience provided by owner Stephane. This is where genuine flavour comes into its own with a menu that represents all things French made from only the finest locally sourced Mornington Peninsula produce. Growing up in the southwest of France, Stephane hails from renowned French bistro France-Soir in South Yarra and Merricks North Willow Creek Vineyard. After opening five years ago, Le Bouchon French bistro is now well-established, loved by locals and known for providing patrons with an authentic escape to the continent and a casual bistro environs that welcomes you with open arms. Open for dîner from Tuesday through to Saturday from 5.30pm onwards and le déjeuner on Friday and Saturday from noon, Le Bouchon is fully licensed and also offers BYO wine on Tuesday and Wednesday. Come celebrate joie de vivre at Le Bouchon where fine French food, friends and wonderful wine combine.

Le Bouchon I 10 Russell Street, Balnarring I P. 5983 2012 I I



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FRANKSTON AND SURROUNDS There is a new energy rippling through the bayside community of Frankston. Once an edgy end-of-the-line suburb, this is a place brimming with self-confidence spurred on by large investments into its arts and cultural facilities and a new wave of bars and eateries that have embraced not only the broad arc of Port Phillip Bay but the ribbon of bush-lined estuary that is Kananook Creek. Frankston and surrounds was always a destination for the wealthy and talented. Dame Elisabeth Murdoch made her home at Cruden Farm, with its famous avenue of lemon-scented gums and Edna Walling garden, and after her passing left it in trust so we all can visit. Joan Lindsay wrote Picnic At Hanging Rock at Mulberry Hill and was part of a bohemian group that included Harry McClelland, whose former studio farm is now one of Australia’s most important destinations for sculpture — McClelland Sculpture Park+Gallery. Frankston has quite rightly celebrated its artistic heritage with a broad range of mural art by street artists such as SMUG, ZEDR and Lucy Bonnin covering prominent public space. Art in Frankston is egalitarian, and every summer Frankston Beach becomes home to the Sand Sculpting Australia exhibition in which a fantastic world is created purely from sand. Frankston also attracts street food festivals, waterfront activities and scores of top performing artists at the state-of-the-art Frankston Arts Centre. The arrival of big business head offices in recent years has seen an infusion of new blood in Frankston, which has led to a real hipster vibe with a swathe of new cafes and finessed eateries on top of an already bustling food and wine scene with award-winning restaurants and a United Nations of cuisines represented in the value-for-money market of family dining. Frankston has rapidly made a reputation for itself as a cultural centre in which to be entertained, learn, and be amazed as well as a destination to eat and drink extremely well.

Photo Steve Brown

mcclelland café With an outlook over impressive sculptures and an Australian bushland setting of discovery, the McClelland Café is a place of serenity. And great food, of course. The light and airy venue is surrounded by 120 beautiful sculptures set among some 8ha of Australian bushland. This park is unique in the fact that it is the first significant public sculpture park that is open to all for no charge – and buggies can be booked for visitors with any mobility issues to allow them access to the beauty of the natural surroundings. The café plays host to a number of occasions - including events such as milestone family gatherings, weddings, cocktail parties, product launches and conferences as well as literary and artisan lunches. Nearly everything on the menu at McClelland is house-made by head chef Anthony Christie and his talented team. Coming from a family of keen cooks, Anthony grew up on the Mornington Peninsula and came to McClelland in 2015 as head chef.

Creating menus using seasonal ingredients catering to McClelland’s diverse clientele, Anthony continues to bring his individual style to the menu. Particular favourites are warm smoked duck breast with petit roasted vegetables and a native Davidson plum sauce; fried halloumi and cauliflower salad, with honey roasted celeriac, smoky apple and pistachio or crispy skinned baby barramundi with macadamia puree and native finger lime. Seasonal dishes may include a colourful serving of poached golden beetroot and pear salad, local goats’ cheese, smoked almonds and ajo blanco dressing, and the premium Victorian cheeseboard is paired up with sticky masala figs, crisp maple walnuts and lavosh – a divine slim, crisp biscuit. Not forgetting the younger visitors, chef Anthony has devised both a junior and a teens menu, recognising the fact that the older young ones enjoy their pizzas and nachos with salsa, guacamole and sour cream. Coupled with a good old-fashioned milkshake that contains no artificial colours, flavours and less sugar, it seems every member of the family is catered for. Tuesday at McClelland Café is Quiche Day

when a range of flavours are rotated around the seasons. The smoked trout, leek and dill is a delight, the roasted vegetables with fetta is fabulous and the classic lorraine is just lush. If quiche isn’t quite your thing, other options include lemon myrtle calamari salad with smoked garlic aioli and the McClelland board of cured artisan meat – bresaola and capocollo with house confit duck rillettes, onion relish, smoked King Island cheddar and sourdough. Afternoon tea doesn’t have to be confined to the afternoon here. The café boasts a fine range of sweet treats including glutenfree options that are made on site. Orange cake with citrus syrup, fig and ginger cake, passionfruit and coconut mousse cake and bliss balls of dates, figs, apricot and orange are all part of the GF range. Other delights include cheesecake, warm chocolate fondant, cookies, brownies, lemon meringue and the famous lemonade or savoury scones as well as locally made ice creams to wander the park with. The McClelland Café is a rare find where visitors can enjoy delicious food and coffee before or after spending time, if not the whole day, taking in the beautiful bushland surroundings. A place to visit sooner rather than later . . .

McClelland Café I McClelland Sculpture Park+Gallery I 390 McClelland Drive, Langwarrin I P. 9789 1671 I Mcclelland Sculpture Park+Gallery mcclellandgallery

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geonbae Stepping into Geonbae Korean Barbecue Restaurant is like leaving Frankston for east Asia. In fact, it’s easy to forget that you’re situated on the banks of Kananook Creek, just a stone’s throw away from the iconic Frankston pier and vivid tangerine sunsets over Port Phillip Bay. In this bubble of buzz and activity, waiters weave between chairs, and families and friends laugh around tables as traditionally prepared chicken, pork and beef dishes sizzle on hotplates between them. It’s this vibrant, authentic atmosphere that makes dining at Geonbae an experience like no other. Unless you’ve ventured to the far-off shores of Korea, chances are slim you’ve sampled Korean barbecue before. After all, Geonbae is the first of its kind in Frankston and the Peninsula, a uniqueness that makes a meal at the fledgling restaurant all the more exhilarating. If you’re new to the world of Korean cuisine, a team of knowledgeable and friendly wait staff are on hand to guide you through the exciting menu. They can advise you on which vegetable dishes and side plates to pair with your specialty meat dishes and explain traditional Korean delicacies like kimchi and bibim bap. The choices will make your mouth water. You can also learn about the fresh, authentic ingredients Geonbae prides itself on using, as well as the variety of house-made sauces, from sweet and sour to honey mustard. Suddenly, lunch or dinner becomes an educational experience, one perfect for those eager, to treat their palette to something new. Don’t be nervous! Once your order is decided – a tough choice due to the restaurant’s all-encompassing and delicious menu – one of Geonbae’s staff will fire up the electric barbecue built into each table. As you marvel at the meal simmering before you, each step of the process is explained for a truly interactive experience. When your choice has been cooked to perfection, all that’s left to do is pick your food off the hotplate and share the taste of Korea with those around you. Upmarket yet lively in its atmosphere, Geonbae is the perfect spot to enjoy an unconventional dining experience with family and friends, or the ideal destination for a unique and romantic date your special someone will never forget. Feeling thirsty? Geonbae also stocks a selection of drinks you can’t try anywhere else. Why not sample soju (a Korean rice wine) for the first time or select a specialty beer, wine, cocktail or soft drink that takes your palate on a whirlwind tour of Seoul? After all, the word ‘Geonbae’ is a Korean noun that translates to ‘bottoms up’ or ‘cheers’ so it’s only fitting to grab your glass and toast Geonbae!

Geonbae I 4 Kananook Creek Boulevard, Frankston P. 9783 9067 I GeonbaeFrankston geonbaefrankston

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eeny meeny café Frankston’s Eeny Meeny Café on Young St has been serving fabulous food to those who crave great dishes for the past six years. Chef Robbie Wright is an intuitive cook and you cannot fail to see how passionate he is about using top-quality ingredients and presenting creative and flavoursome dishes. The café takes on a really relaxed retro feel and out the back can be found a quaint water garden courtyard that provides a perfect backdrop for dining with friends, family or even just yourself. Fabulous dishes like Persian eggs with wilted spinach, goats’ cheese and dukkah, chickpea falafel on a beetroot hummus with roast cauliflower, quinoa and date salad and carrot, nigella and pumpkin seed fritters with sweet and sour tomatoes and eggplant salad will no doubt keep you in the best of company . . . And the sweet tooths will be more than satisfied with an amazing cake cabinet bursting with delicious homemade treats. With a regularly rotating specials board and all-day menu, Eeny Meeny Café is a warm place kitted out with nostalgic décor. Fully licensed and stocking a range of both Peninsula and mainstream beers, ciders and wine the café also boasts great coffee. The blend of choice for these guys is El Capitan, locally roasted by The Bean Cartel and a muchfavoured choice among coffee connoisseurs.

Eeny Meeny Café I 96 Young Street, Frankston I P. 8774 4236 I eenymeenycafe eeny_meeny

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dainton brewery As a gift from his mum one Christmas, Dan Dainton was given a home-brew kit. And that was just the start of the story that has led him to go on and create his own brewing wizardry. Scooping major accolades this past year alone – finishing inside the 2017 Greatest Australian Beer Spec’tap’ular Hottest 100, winning Champion Australian Amber/Dark Ale for the Red Eye Rye in 2018 at the Independent Beer Awards, holder of Best Beer of Show at the 2018 Ballarat Beer Festival and winning the Champion Beer of the 2017 Australian Craft Beer Competition - Dan takes on a Heston Blumenthal element to his brews. Two years of study at Ballarat’s Federation University showed him the science and armed him with the skills he now utilises fully in his brewhouse that is Dainton Brewery. The first brew to come out of the pipes at Dainton was in August 2016 and the four core ales are Red Eye Rye, Dainton Draught, Pale Ale and IPA. Taking his science that step further, Dan has pushed the brewing boundaries to the extreme. To name just a few, he has created sour fruit beers, barrel-aged coffee beers and chocolateinfused beers. The Blood Orange New England Rye IPA is pleasure for the palate and a bourbon barrel-aged Russian Imperial stout with toasted cacao nibs and cold-brewed coffee imparts oaky vanilla characteristics. The Coconut and Cherry Stout is a silky, dark brew and the Saffron In My Eye Rye is bright yellow and has a matching head. Well worth a visit.

Dainton Brewery I 560 Frankston-Dandenong Road, Carrum Downs P. 9775 0334 I

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two boys one beagle and a coffee shop Two Boys One Beagle And A Coffee Shop is the new kid on the block. Tucked away in a quiet Frankston neighbourhood, the familyowned business opened its doors in July 2018 and has quickly established itself among the locals as the place to be. The café is a fourth ‘child’ for hospitality pros Mikaela Keysers and Jamie Bowman. They also have two sons – the youngest born less than a month before the café opened – and a pup called Penelope who inspired the quirky name. Inside, everything from the walls to the coffee machine is a whimsical hue of pastel pink, playfulness that extends to the delicious dishes on offer. The menu bursts with classic café choices, each given an upmarket twist courtesy of premium produce including Gamekeepers wood-smoked bacon, Pyrenees pork, and local free-range eggs. The little tackers will love the kids’ menu jam-packed with fun favourites like Coco Pops and fruit cups, while those who are young at heart are sure to salivate at the sight of creative takes on classic bars and bikkies - from Iced Vovos to Milky Ways – fresh from the kitchen each day. Two Boys One Beagle And A Coffee Shop is also a must-stop for the coffee snobs where Commonfolk Coffee is brewed to perfection by a team of young baristas.

Two Boys One Beagle And A Coffee Shop 59 Kareela Road, Frankston I P. 9785 9239 I TWOBOYSONEBEAGLE

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café moto A Welshman, an Australian and a motorbike walk into a bar . . . No really – that was the humble beginnings of Café Moto some three years ago. After ditching his corporate job in the city and embarking on an epic charity motorcycle trip through South-East Asia, Peter Jones came home and contemplated what was next. Peter and his wife Liz imagined a venue reminiscent of Peter’s familiar British local. A place where community gather to share stories, songs and good times. A place where people feel at ease, welcome and relaxed. And of course there had to be motorcycles. For Liz, an avid foodie and self-confessed coffee addict, it had to be about seasonal local produce, fresh coffee and of course wine. Fast-forward three years and the dream has become a reality. You are greeted at Café Moto with a smile and a welcome familiarity as though you have been there all your life. Seated among the eclectic mix of vintage paraphernalia are families, motorcyclists, locals, car club members and travellers stopping off at the gateway to the Mornington Peninsula. Now roasting its own small-batch coffee on site, Café Moto is well known for the quality of its brew and skill of its baristas, but it doesn’t stop there. With everything you’d expect at an on-trend Melbourne breakfast café, burgers to die for, and homemade baked goods daily that would make the CWA blush, there’s something for everyone here. Due to popular demand, the Moto team have expanded into catering and events with a mobile set-up operating all around the Mornington Peninsula and beyond.

Café Moto I 611 Nepean Hwy, Carrum I P. 9773 3542 I www.cafemoto cafemotoaus

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food star Food Star, a proudly family restaurant, is one of Frankston’s best loved eateries. This firm favourite has more than 15 years of trade under its belt and expertly combines Australian and Asian flavours for a no-fuss, all-you-can-eat experience. You’ll be greeted by a beaming host at Food Star, immediately making you feel as comfortable as being in your own home. Around you, families enjoy quality time together, regular customers ask for their favourite staff, and old friends catch up over good food. Signs dotted around the restaurant encourage visitors to ‘take all you can eat, eat all you can take’ so pick up your plate and do just that! The menu at Food Star rotates to ensure new choices each time you return, but you’ll always be treated to a sizeable selection of salads, seafood, and carvery staples. The sizzling soy chicken ribs, served on a hotplate, are particularly popular, as are other Asian options like dim sims, spring rolls, noodles and fried rice. For dessert, grab a cone and hit the soft-serve machine, the perfect accompaniment to a slice of pav or apple crumble. There’s also a feast of vegetarian and glutenfree dishes – because everyone is welcome at Food Star – and a fully licensed bar loaded with red and white wines, beer and cocktails.

Food Star Frankston I 315-321 Nepean Hwy, Frankston I P. 9770 0122 I I

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one pear tree One Pear Tree is a newbie to Frankston’s café scene, a charming cottage on the central strip with a whole lotta charisma. It’s deceptively small on the outside but the interior is a concertina box of rooms, making it easy to find a secluded spot to catch up with those near and dear over breakfast or lunch. Choose from the home baked slices and cakes, or a menu option like the breakfast bruschetta – the inventive choice includes pomegranate-infused goats’ cheese and bursts with the colour and flavour of seasonal tomatoes. Though One Pear Tree only recently opened its doors for business, the café has already nabbed a reputation as the home of top-notch coffee. In the winter months, the open fireplace warmly invites you to cosy up with your cuppa. Head to the alfresco area in the summer months to sip a soy chai and soak up the sunshine – furry friends welcome! There’s also the option to grab your coffee from the handy takeaway window, ideal for weekday commuters in a hurry, Sunday cyclists, or those strolling to nearby Kananook Creek and Frankston Beach. With a name like One Pear Tree, it’s only fitting that there be, well, one pear tree growing out the front. It symbolises the growth of this quirky, fledgling joint that visitors and locals will enjoy for years to come!

One Pear Tree I 372 Nepean Hwy, Frankston I P. 9781 0077 I I



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chocolate grove Surprise yourself and visit a chocolate shop that startles you with variety, wild flavours and innovation. But Chocolate Grove is much more than just a shop, selling over 150 products crafted onsite. Visitors are also more than welcome to celebrate Australian chocolate and confectionery in the Living History Centre and what’s more, admission is free. Remember the Violet Crumble, Polly Waffle, Jaffas, and Choo Choo bars? Have you tried milk chocolate-covered salt and vinegar crisps or pretzels, chocolate pizzas, or even dates in the dark? It’s mind-blowing! For more than 16 years, owner Will Muddyman has indulged his passion for making premium chocolates using only the finest ingredients. The range also carries vegan-friendly and dairy-free varieties and a Gluten Free Coeliac Association accreditation, “We love creating unusual products, from superfoods, coconut, nuts, fruit, confectionery and any other tasty ingredient that takes our fancy! We are even experimenting with cheese!” Be amazed by the great prices and knocked out by the huge selection of chocolate macadamia gift boxes. You will find them all at Chocolate Grove. Everything from solid gold bars, champagne bottles, hearts, infused Easter eggs and the new Aussie footballs line the shelves. Younger chocolate lovers will be amazed by the stegosaurus, Transformers, penguins and more. Chocolate Grove is open Monday to Friday 8am-5pm and Saturday noon-4pm.

Chocolate Grove Shop & Living History Centre 48-50 Aster Avenue, Carrum Downs I P. 9775 1888 I chocolategrove chocolate.grove

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guildford’s restaurant café It was always Guildan Ozbek’s dream to establish a café alongside her flourishing Seaford florist’s shop. As she was a natural at hospitality after growing up working in a family-owned restaurant, it seemed destined. Fate continued to work its magic when she then opened Guildford’s Restaurant Café just two doors along from her shop. It’s a humble yet creative team at Guildford’s that took the much-loved Florist at Seaford to the next level. Guildan and her partner Jon never tire of hearing that their customers have fallen in love with the décor and vibrant atmosphere at their 120-seat café. Guildford’s Restaurant Café has been labelled a ‘special place’ by their adoring customers, who insist that the area has simply needed something like this for years — and the couple delivered. It transpired that in having a Turkish background the couple have in turn given the dishes a striking balance of Mediterranean, Middle Eastern and Turkish cuisine. If you’re after a worldly experience, attend one of their magnificent themed dinners with set menus, world wine bar, live music, shows and traditional dance. After setting foot in the cafe, you’re transfixed as your embrace the Moroccan lamps, authentic evil eyes, Turkish patterns, open fireplace, and of course floral bouquets and giftware. Or take your homemade baklava and authentic Turkish delight out into the sunshine in the superb courtyard. Guildford’s Restaurant Cafe I 132 Nepean Highway, Seaford I P. 8774 6044 Guildfords3198 guildfords_restaurant_cafe

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roberto biguzzi OBrien Real Estate understands business. It also understands that planting firm and reliable foundations helps your business flourish while supporting other commercial endeavours around you. Building strong and reliable community connections to ensure businesses on the Mornington Peninsula thrive and excel, this people-first, businesssolidifying team of experienced real estate providers work with their clients to achieve optimum outcomes for all concerned. Focused on bringing like-minded current and future Mornington Peninsula business owners together with the aim of learning, developing and creating a Peninsula-wide commercial stronghold, Roberto Biguzzi and his team pride themselves on finding the best outcome for the sale of your business. Coming from a long line of entrepreneurs, builders and hospitality business owners, Roberto is in the prime position of knowing what your business needs to do to continue its success heading into the future. His devotion to supporting commerce on the Mornington Peninsula and his wide knowledge of commercial real estate and depth of personal connection with other hospitality business owners in the region means he can buy or sell your business or offer steadfast advice on how to get you started as a young business owner or advise on next-step development ideas.

As an OBrien Real Estate business property adviser and hospitality business owner, Roberto thrives on attaining successful outcomes for vendors and buyers. These experiences plus a dedicated passion for commercial real estate on the Mornington Peninsula has led Roberto to develop a business mantra that encompasses a working-together ethos charged

with possibilities. A great believer in sharing knowledge and developing mentorships, Roberto and his team at OBrien Real Estate promote business gatherings to meet and greet concurring business owners to exchange ideas and support one another because they know that conversation leads to

OBrien Real Estate I 463 Nepean Hwy, Chelsea I P. 9722 7077 M. 0426 814 138 I

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ideas. That’s what hospitality is all about. Exchange. It’s also what this forward-thinking real estate business is all about — providing Mornington Peninsula commercial and hospitality business owners with the right tools to get the job done right. Let Roberto and his team lead the way to your success and get connected today.

ObrienRealEstatebusinesssales eatdrinkmornpen

mr frank’s café

The vibe attracts the tribe. And Mr Frank’s Café, found hidden away sharing the South East Water building on Wells St, does that threefold. The warmth that exudes from Mr Frank’s is plentiful – whether it be from the fireplaces in winter or floor-to-ceiling opening glass doors in summer. With a relaxed feel and modern influences, the food here is enjoyed overlooking the waves of Port Phillip Bay and far-reaching cityscape. Owner Gin, recommends her panini rolls filled with pulled pork, cheese and slaw or chicken, cheese, spinach and guacamole. A favourite vegetarian option is pumpkin, feta, sundried tomatoes, spinach and pesto. And the mouthwatering salads are not just used as a side either. Mr Frank’s prides itself on its coffee - Monte Special Bar Blend for a rich, smooth, full-bodied flavour and the award-winning and aromatic Organic Fairtrade Espresso blend - are the beans exclusively on offer here. Any coffee afficionado will know how desirable these blends are. And tea-lovers are definitely not forgotten – Mr Frank’s has a stunning range of black, green and herbal teas for a sensory sensation. What could be better than sipping away on one while enjoying the bird’s-eye view and devouring one of Mr Frank’s famous gluten-free brownies. Just delicious. Open Monday to Friday 7.30am-4pm and closed on public holidays, Mr Frank’s also provides outside catering. Mr Frank’s Cafe I 101 Wells St, Frankston I P: 9783 9764




fratelli The Torcasio family arrived in Australia from Southern Italy in the 1950s, bringing with them their strong family values and rich culinary history. The Torcasio brothers grew up nourished by their mother’s authentic cooking, which came straight from the heart. From this beginning, they now put their own take on traditional dishes. Relying on their heritage, the Fratelli menu features all the pasta and pizza dishes we have come to love – but these are different. The age-old family recipes are still used in the dishes and the Torcasio brothers believe this is the secret of the restaurant’s success. The kitchen is lead by head chef Rangi Court, whose 25-year fine-dining background has seen him create dishes for celebrities and personalities the globe over. A firm favourite on the menu is Atlantic pollo – chicken breast topped with a smoked salmon fillet, prawns, baby spinach and creamy garlic reduction. Marinated lamb cutlets, pork ribs and grilled lamb are also popular choices. Fratelli is just a minute’s drive from Frankston Freeway and Peninsula Link, making it a perfect spot for gathering with family and friends – it’s the Italian way.

Fratelli Frankston I 227 Cranbourne Road, Frankston I P. 9776 5277 I FratelliFrankston FratelliFrankston

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George shares our taste for the Peninsula life As one of the judges on Network 10’s megasuccessful MasterChef Australia, restaurateur and chef George Calombaris is one of the most recognisable faces on TV. He has also been a familiar face on the Mornington Peninsula for decades, and his family loves the Peninsula lifestyle just as much as he does. “Locals are friendly, and the space . . . it’s a fabulous break from a hardworking industry which I adore, but resetting to manage it all and precious time with my family is so important and the Peninsula gives me all of this.”

vegies we use at The Press Club come from the area. And the best shitake mushrooms at Benton Rise Farm. The calamari is excellent; snapper during snapper season plus whiting and mussels. The dairy culture is sensational. I love the goat cheese at Main Ridge Dairy. All ripping ingredients.

And busy is what George’s life is, with a string of successful restaurants to run, ambassadorial positions that demand his time and media commitments that have to be met. Fortunately for us, George agreed to take time out from his insane schedule to talk to Eat.Drink about his love for the Peninsula and what our region means to him.

Summer is the time of year I love most. It’s a beautiful season.

What is your earliest Mornington Peninsula food memory? Definitely the cherry farm, picking incredible cherries and eating them along the way. Now we take the kids and they get to have the same experience. It’s so great to see it passed on to the next generation. Do you have a favourite dish that you prepare using Peninsula ingredients? I absolutely love the mussels in the Mount Martha/Safety Beach area. We visit the mussel man on Safety Beach to buy them super-fresh then steam them with garlic, onions, parsley and a bit of white wine. It’s magic. We celebrate this dish on our menu at Hellenic Republic. Mussels are the best. How does the Peninsula rate as a food bowl? You could literally cook from the entire region, there is so much great produce. From amazing grapes for new-world wines, fresh fruit and vegies, the raspberries and cherries in summer and the stone fruits in autumn to beautiful seafood and high-quality dairy. Some of the

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Do you have a favourite Peninsula ingredient? In terms of a sustainable and delicious ingredient, cherries are amazing over the Christmas period. They are perfect every year, and when we drive by in winter we always look forward to the fruit coming for summer. The whole area is a seasonal, sustainable food belt that’s well cared for and looked after. I’m so grateful we get to celebrate excellent produce when it’s available. Is there a time of the year that you prefer?

What is the one thing that is special to you about the Peninsula? I adore Arthurs Seat. It’s the best of all worlds up there, with the sea on one side and the other side close to Red Hill and Main Ridge with some of the best wineries, incredible restaurants and fantastic farmers’ markets. I love Torello Farm and the coffee at Laneway Espresso in Dromana. The whole area is so special; you only have to sit back and watch how many visitors it attracts on the weekends. We think the Peninsula has great places to dine and enjoy a drink. Are there any that you have tried that stand out? Port Phillip Estate is my fave. They produce their own wine, the food is delicious and they do an all-round great job. For left of centre, my very favourite supermarket is the Ritchies IGA in Dromana. It’s a cracking supermarket with a brilliant community vibe. They really pride themselves on delicious ingredients. Any you haven’t tried but would love to? La Onda, a new Mexican restaurant in Dromana, is first on my list. What is on the horizon for you? In terms of country Victoria, Mornington would absolutely be a starting point for us to open a restaurant. We certainly have ideas; for now they are doodles on paper. We can’t wait to see what happens in the future.


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Main St, Mornington: 9am-3pm between Cromwell and Albert streets.

Mornington Racecourse Craft: Racecourse Rd 9am-2pm. Over 300 stalls with animal farm and face painting for the kids.



High St, Hastings: 9am-1pm; over 40 stalls; everything homemade, home grown & craft.

Pearcedale Farmers Market: 8am-1pm, Pearcedale Community Centre, Baxter-Tooradin Rd, Pearcedale Boneo Community: Cnr Boneo & Limestone Roads

EVERY SUNDAY Bittern Community: Bittern station, Frankston-Flinders Rd, Bittern. Over 80 stalls selling new and used goods, crafts, plants, fruit and vegetables. Frankston: 8am-1pm, Sherlock & Hay carpark, Young St, Frankston.

FIRST SATURDAY OF MONTH Rye Foreshore Rotary Market: Runs all year, opposite Rye Post Office at the end of Lyons St, 2257-2319 Point Nepean Rd, Rye, 7am-1pm. Lovely local market that benefits a great cause. Rosebud West Outdoor Market: 8.30am-12.30pm; Eastbourne Primary School, Allambie Ave, Rosebud West.

Frankston Makers Market: 2-7pm, Young St, Frankston Emu Plains Market: 9am-2pm, Emu Plains Reserve, Balnarring Racecourse, Coolart Rd (Seasonal;

THIRD SUNDAY OF MONTH Seaford Farmers’: 8am-1pm, Broughton St Reserve, Station St, Seaford Seaford Handmade Homemade: 10am-3pm, Seaford Scout Hall, Seaford

FOURTH SATURDAY OF MONTH Tootgarook Primary School: 7.30am-12.30pm


Little Beauty Market: 5pm-10pm, Beauty Park, Frankston (Seasonal;

Rosebud Lions Club: Rosebud Village Green 7am-2pm


Mt Eliza Farmers’: Mt Eliza Village Green, 9am-1pm

Crib Point Community Market: Park Rd, Crib Point; 9am-1pm; Rosebud Community School: Rosebud Primary School, cnr Point Nepean & Jetty roads. Somerville Saturday Market: 9am-1pm; crafts, bric-a-brac, cakes, plants and vegies; 2a Eramosa Rd West, Somerville. Karingal Uniting Church: 8am-1pm, cnr Karingal Drive & Lindrum Rd, Frankston

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Page Address



Afghan Marcopolo Restaurant


9-11 Main St


P. 5975 5154



671 Pt Nepean Rd


P. 5981 1201

Arthurs Seat Eagle CafĂŠ


795 Arthurs Seat Rd

Arthurs Seat

P. 5987 0600

Ashcombe Maze & Lavender Gardens


15 Shoreham Rd


P. 5989 8387



1C Albert St


P. 5973 5791

Bar Noir


37 Main St


P. 5973 4074

Barmah Park Restaurant & Cellar Door


945 Moorooduc Hwy


P. 5978 8049

Barn & Co


238 Myers Rd


P. 5989 7640

Blue Mini


2 Colchester Rd


P. 5981 2520

Boneo Road Roasters at Blue Mini


2 Colchester Rd


P. 5981 2520

The Boyz 4 Breakie


1a Main St


P. 5977 2888

Bronx Napoli


1A Queen St


P. 5975 3113

Cafe Del Sol


opposite 81 Marine Pde

Safety Beach

P. 0418 591 973

Cafe Moto


611 Nepean Hwy


P. 9773 3542

Chocolate Grove


48-50 Aster Ave

Carrum Downs

P. 9775 1888

Ciao Bella Pizza & Restaurant


2998 Frankston-Flinders Rd


P. 5931 3098

Commonfolk Coffee Company


16 Progress St


P. 5902 2786

Cooee Takeaway Cafe


1/7 Thamer St

Capel Sound

P. 5986 4414

Dainton Brewery


560 Frankston-Dandenong Rd

Carrum Downs

P. 9775 0334

Del Posto 2409


2409 Pt Nepean Rd


P. 5985 6498



22 Main St


P. 5977 0988

Dromama Estate


555 Old Moorooduc Rd


P. 5974 4400



Shop 6b Eliza Shopping Centre, 85 Mt Eliza Way Mount Eliza

P. 0433 136 586

Eeny Meeny Cafe


96 Young St


P. 8774 4236

Flinders General Store


48-50 Cook St


P. 5989 0207

Food Star Frankston


315-321 Nepean Hwy


P. 9770 0122

JOIN OUR TRIBE eatdrinkmornpen

NEXT EDITION OUT OCTOBER 2019 Phone 9708 8222 for further details.

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Page Address





227 Cranbourne Rd


P. 9776 5277

Geonbae Restaurant


4 Kananook Creek Blvd


P. 9783 9067

Guildford’s Restaurant Café


132 Nepean Hwy


P. 8774 6044

Hickinbotham of Dromana


194 Nepean Hwy


P. 5981 0335

Humpercrunch Muesli


Mount Martha

P. 0402 097 545 Sorrento


1 Esplanade


P. 5984 4004

Jackalope, Rare Hare & Doot Doot Doot


166 Balnarring Rd

Merricks North

P. 5931 2500

Jetty Road Brewery


12-14 Brasser Ave


P. 5987 2802

Johnny Ripe


284 Main Creek Rd

Main Ridge

P. 5989 2033

Josephine’s at the Briars


450 Nepean Hwy

Mount Martha

P. 5974 1104

Kazu Japanese Restaurant


Rear of 37 Main St


P. 5976 1323

Laneway Espresso Dromana


167 Point Nepean Rd


P. 5981 4624

Le Bouchon French Cuisine


10 Russell St


P. 5983 2012

Main Ridge Harvest


284 Main Creek Rd

Main Ridge

P. 5989 6686

Main Street Market


Main St


P. 5975 4522

Manhattan in Mornington


55 Barkly S


P. 5976 4867

Max’s Restaurant Red Hill


53 Shoreham Rd

Red Hill South

P. 5931 0177

McClelland Cafe


390 McClelland Dve


P. 9789 1671

Merchant Lane


58 Main St


P. 5975 2733

Merricks General Wine Store


3460 Frankston-Flinders Rd


P. 5989 8088



33 Shoreham Rd

Red Hill South

P. 5989 8412

Mornington Peninsula Brewery


72 Watt Rd


P. 5976 3663

Mornington Peninsula Hydroponic Cafe


Cnr Nepean Hwy & Craigie Rd

Mount Martha

P. 0438 585 146

Mr Frank’s Cafe


101 Wells St


P. 9783 9764

Mr Jackson


1/45 Main St


P. 5909 8815

Myrtaceae Winery


53 Main Creek Rd

Red Hill

P. 5989 2045

Nordie Cafe


1008 Mornington-Flinders Rd

Red Hill

P. 5989 2171

OBrien Real Estate 178 463 Nepean Hwy Chelsea

P. 9722 7077 P. 0426 814 138

One Pear Tree


372 Nepean Hwy


P. 9781 0077

Orita’s 2 Traditional Japanese Restaurant


Shop 17, 3050 Frankston-Flinders Rd


P. 5931 3232

Paringa Estate Winery & Restaurant


44 Paringa Rd

Red Hill South

P. 5989 2669

Peninsula Gourmet Emporium


240 Boundary Rd


P. 5981 9123

Peninsula Hot Springs


Springs Lane


P. 5950 8777

Petit Tracteur Bistro


1208 Mornington-Flinders Rd

Main Ridge

P. 5989 2510

Pier 10 Restaurant & Cellar Door


10 Shoreham Rd


P. 5989 8848

Portsea Village Resort


3765 Point Nepean Rd


P. 5984 8484

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Page Address



Pt Leo Estate


3649 Frankston Flinders Rd


P. 5989 9011

Rebel Donuts PTY LTD


968a Nepean Hwy


P. 5973 5909

Red Gum BBQ


87 Arthurs Seat Rd

Red Hill

P. 5989 3156

Red Hill Baker and Providore


1/3000 Frankston/Flinders Rd


P. 5931 3125

Red Hill Brewery


88 Shoreham Rd

Red Hill South

P. 5989 2959

Ritchies Fine Food and Wines Dromana


Point Nepean Rd


P. 5987 2766

Ritchies Fine Food and Wines Mount Eliza 44

Mt Eliza Way

Mount Eliza

P. 9787 4322

Sacrebleu French Cafe


2377 Point Nepean Rd


P. 0402 880 683

Sardo Sorrento


26 Ocean Beach Rd


P. 5984 0811

Shop Ate Cafe & Store


8/87 Mount Eliza Way

Mount Eliza

P. 9787 0288

Somerville Egg Farm


220 Eramosa Rd West


P. 5977 5405

Sorrento Trattoria


20 Ocean Beach Rd


P. 5984 5655

Soulful Vegan Food


175 Main St


P. 0428 280 092

St Andrews Beach Brewery


160 Sandy Rd


P. 5988 6854

Stringers Store


2-8 Ocean Beach Rd


P. 5984 2010

Sunny Ridge Strawberry Farm


244 Shands Rd

Main Ridge

P. 5989 4500

Ten Minutes by Tractor


1333 Mornington-Flinders Rd

Main Ridge

P. 5989 6080

Ten Sixty One


1061 Stumpy Gully Rd


P. 0458 377 719

The Brooks @ Brooklands Of Mornington 64

99 Tanti Ave


P. 5973 9200

The Chutney Bar


44-46 Main St


P. 5975 1006

The Epicurean Red Hill


165 Shoreham Rd

Red Hill South

P. 5989 4000

The Girl And Bull


34 Mount Eliza Way

Mount Eliza

P. 9787 0200

The Pier Café


889 Pt Nepean Rd


P. 5910 0540

The Publican


62 Main St


P. 5976 2222

The Rocks


1 Schnapper Point Dve


P. 5973 5599

The Winey Cow


39A Main St


P. 5976 4018



37 Shoreham Rd

Red Hill South

P. 5989 8660

Tully’s Corner Produce Store


630 Moorooduc Hwy


P. 5978 8924

Two Boys One Beagle And A Coffee Shop 172

59 Kareela Rd


P. 9785 9239

TWØBAYS Brewing Co


Unit 1, 2 Trewitt Crt


P. 5910 0880

Unica Cucina E Caffe’


1571 Pt Nepean Rd

Capel Sound

P. 5986 1262

Veraison Restaurant


1889 Point Nepean Rd


P. 5985 8888

Vespa’s Gelateria


31 Main St


P. 5976 3447

Via Battisti


26 Lochiel Ave

Mount Martha

P. 5974 4999

Woodman Estate


136 Graydens Rd


P. 5978 8455

Yo My Goodness


2/54 Main St


P. 5977 2588

Zero95 Pizza Bar


199-201 Pt Nepean Rd (opens November 2018)


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best bites The Best Bites Food Guide program is open to all local food businesses. Food businesses that receive a 95-100 per cent food safety rating in their annual assessment are eligible to apply for assessment and recognition in the areas of healthy eating, access and inclusion, tobacco control, waste and recycling, and energy and water efficiency. The Best Bites Food Awards recognise the most outstanding local food businesses in the areas of food safety, healthy eating, tobacco minimisation, sustainability and access for all. The finalists in each category are the food businesses that have scored the highest ratings in the Best Bites program this year and get assessed by an independent panel of expert judges.

The finalists for this year’s Best Bites Food Awards have been announced and judging has been completed for the nine award categories. For a list of the finalists, go to the Shire’s website at The award winners will be announced at the launch of the 2019 Best Bites Food Guide on November 19, 2018. The current Best Bites Food Guide — which lists more than 400 local food businesses serving safe, healthy and sustainable food — is now available free from Shire customer service centres, libraries and tourism centres and online at For more information about the Best Bites food program, please call Peter O’Brien, Mornington Peninsula Shire, on 5950 1865.

189 )


New Years Eve Event with 100 Mile Foodie;


TBC Ventana Festival, a celebration of the Latin American, Spanish and Portuguese cultures 2-3rd Stellar Short Film Festival at McClelland Gallery,



Flinders Polo;


Rosebud Kite Fest;

Portsea Polo, Point Nepean National Park, Portsea


The Chef & The Farmer’s Wife - International Women’s Day Lunch;



91st Red Hill Show;

TBC Ventana Festival, a celebration of the Latin American, Spanish and Portuguese cultures


Peninsula Piers and Pinots;


Somerville Family Fun;


Peninsula Short Film Festival;


Peninsula Picnic;


Gig on the Green Mt Eliza


Pinot Celebration Australia;


The Chef & The Farmer’s Wife Long Lazy Lunch;


Frankston Waterfront Festival;


Westernport Festival;


Peninsula Summer Music Festival;


Under the Southern Stars

23rd Mornington Peninsula Food & Wine Festival; Point Nepean National Park, Portsea

Blues at the Briars,


Red Hill Cider Show;



Check our website for truffle & mushroom events;


Party In The Park


Mushroom and Truffle hunts


International Cool Climate Wine Show;



Mornington Winter Music Festival;


Winter Wine Weekend;



Frankston and South Eastern Wine Show;


Main Street Mornington Festival;


TBC Rosebud Foreshore Rock Fest; TBC

Peninsula Vinehop


Sunday Sessions at the Briars

Food Truck Festivals


Photo by Steve Brown

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Pick up your monthly copy of Mornington Peninsula Magazine for further details on these and other events or check online and social media or eatdrinkmornpen

ISBN 978-0-646-99568-7

9 780646 995687 >

Volume 1, 2019 AUS $14.99 inc gst

Profile for Mornington Peninsula Magazine

Eat Drink Mornington Peninsula 2019  

EAT.DRINK Dedicated to all things delicious on the Mornington Peninsula. Eat Drink Mornington Peninsula was launched in October 2018 as an...

Eat Drink Mornington Peninsula 2019  

EAT.DRINK Dedicated to all things delicious on the Mornington Peninsula. Eat Drink Mornington Peninsula was launched in October 2018 as an...