St Andrews Beach to Flinders

PHOTO: STEVE BROWN

There’s a place where Bass Strait thunders and the sky hits the land with a tap. Tea-trees lean away from the wind and the sand dunes roll and clap, their ancient forms heaving to the swell of the sea below. From the sun-kissed sands of St Andrews Beach to Cape Schanck and on to Flinders, where an everchanging climate rules, this is where the board riders come to surge and dance perchance to catch the perfect wave. Seals and birdlife cluster across the rocky outcrops of Cape Schanck, covering them with commotion, creation and devotion, and to the west the sandy soil stretches out with the vibrant colours of celery, lettuce, leafy greens and carrots. These are some of the largest market gardens in the state, a kaleidoscope of delicious nutrition. This is a wonderfully wild area ideal for environmental existential wandering. From the historic township of Flinders, where the fishing is fine and so is the sourdough, to St Andrews Beach, where a brilliantly brewed bevvy brings its own rewards, the extra drive to this special part of the Mornington Peninsula is well worth the trip. Vintage pubs and vibrant cafes buzz with conversation, and award-winning cattle graze on luscious green pastures throughout the region while multi-million-dollar resorts like RACV Cape Schanck attract fine-diners and lovers of artistic expression.

To drive is to arrive in this most beautiful place full of grace and natural splendour. Once here, revive and come alive in hot springs and stay on for cocktails while watching the world turn on the distant horizon. Stay a while and surrender.

Flinders General Store 125 In-House Dining 125

Flinders General Store

Since 1866, Flinders General Store has been the heartbeat of this coastal village. From the outside, the unassuming weatherboard building looks like a typical general store selling bread, milk, and ice-creams. But step inside and be amazed at the offering that resembles a first-class food hall with fresh produce, quality meat, a delicatessen, and every ingredient imaginable from everyday staples to luxury indulgences, including a bottle-shop that celebrates Peninsula wines and regions beyond.

Locals, day-trippers, and holidaymakers shop side by side. They take time to stop at the coffee bar that not only serves fabulous coffee but is also the place to pick up a snack on the way to the surf or golf course. There are freshly made baguettes, muffins baked daily, Ivan’s gourmet pies, and a dedicated cabinet with gluten-free treats. Wander through the store to the post office at the back where you’ll find a range of quality giftware, greeting cards, and wrapping paper ready to wrap and send. Flinders General Store offers modern convenience with old-fashioned service. It’s easy to see why it’s stood the test of time and continues to be a hub for community, good food, and wine. Easy to use online ordering and delivery is available in the local area Monday to Friday. Click and collect is also available.

Opening hours: 7am-7pm daily

Flinders General Store I 48-50 Cook St, Flinders I P: 5989 0207 I www.flindersgeneralstore.com.au I flindersgeneralstore

French Cooking Classes

@ Chef Jacqui’s In-House Dining

When you pull up in the driveway of chef Jacqui Selleck’s home cooking school, you will be warmly greeted by Jacqui’s beautiful golden retriever, Sophie. Sophie will lovingly escort you to the front door where delicious aromas are emanating from Jacqui’s kitchen.

Once you enter you will be surprised by the magnificent 180-degree panoramic views of the golf course through floor-to-ceiling windows and huge balcony. The open-plan setting, beautifully set dining table, and kitchen laden with fresh produce awaits. Canapes and refreshments are served as you don your aprons and take your place in Jacqui’s kitchen. Here you’ll read through the menu and recipes and begin preparation and cooking. During your class, chef Jacqui will teach you tips and tricks of the trade. You will gain knowledge about using and storing ingredients and equipment, knife skills, pan frying techniques and food styling among many other tips. As you finish each course, you will adjourn to the table to eat and discuss the balance of flavours and textures. You will be constantly eating all day. Ask as many questions as you like and take as many photos as you like, and just as so many before have done, you will vow to return for next season’s menu and to bring others you know who will love this experience too.

Class times: Thursdays, Saturdays, and Sundays from noon-4.30pm. Maximum of 10 per class. Specials prices for groups and other dates and times are available upon request. Email: chefjacquiselleck@gmail.com