Eat.Drink Mornington Peninsula 2024

Page 8

Photos of Mornington Peninsula Pinot Noir Celebration by Janiice House Photography

Connection to Country resonates with Peninsula wine producers Blue smoke wafts gently up into the trees on the edge of the Red Hill Showground, catching shafts of morning sun as it rises. As Bunurong elder Uncle Alvin Rajkovic gently fans a pile of smouldering leaves, a large group of winemakers, grape growers and vignerons line up to walk through the smoke and wrap themselves in the scent of manna gum, wattle and cherry ballart. (8

“The manna gum represents community and knowledge,” says Uncle Alvin. “The wattle pays our respects to our tools, the black wattle boomerangs we made to feed our families. And the cherry ballart represents the children; they’re our future. The decisions we make today are going to affect their tomorrow.” It’s February 2023 and this Welcome to Country ceremony – this tanderrum – is taking place at the 10th anniversary of the Mornington Peninsula Pinot Noir Celebration, a biennial event that attracts hundreds of wine-lovers from around the world. As well as being a moving experience for the participants, the ceremony also captures much of the ethos both of this year’s celebration and of broader thinking in the world of wine and drinks, an increasing awareness of

and engagement with the Indigenous history and culture of where our drinks are grown and made and a deepening focus on sustainability. Look on the label of the next pinot gris or pinot noir at cellar doors across the Peninsula, or take a look at the wineries’ websites, and you’ll see a growing number of producers acknowledging that the region is Bunurong Country and paying respects to elders past and present. It’s a recognition that the way wine people talk about terroir – the concept that the combination of a vineyard’s environment, climate and culture produces unique flavours in the wine grown there – can resonate with the Aboriginal concept of “connection to Country”. This intertwined idea of custodianship is also inspiring an increasing number of eatdrinkmornpen


Articles inside

Connection to Country resonates with Peninsula wine producers

6min
pages 8-9

Switch to reusables

2min
page 172

FROM SMOKE - Stone provides a solid base for thriving business

3min
page 170

FROM OVEN - Alex’s tarts are a work of Arc

4min
pages 168-169

Phillippa’s Flinders and beyond

3min
pages 146-147

Where the milliner hangs her hat

3min
page 135

FROM FIELD - Bring the family for a cracking day out

3min
pages 128-129

FROM PADDOCK - Small producers having a big impact

3min
page 126

THE PENINSULA’S FINEST - Peninsula’s producers are making their mark

3min
pages 122-123

FROM POT - Preserving the flavours of the past

4min
pages 120-121

FROM TREE - Louise is determined to not waste a tradition

4min
page 111

FROM AIR - Waste not, want not

3min
pages 108-109

Baking with kindness

3min
page 83

PENINSULA MADE Produce paradise for master chefs and home cooks

3min
pages 80-81

FROM VAT - Embracing the spirit of change for a better world

3min
pages 44-45

FROM BEAN Doing good business with good people

3min
pages 42-43

FROM THE DARK - Fabulous local fungi

3min
page 21

FROM EARTH - Heirloom tomatoes run rings around the rest

3min
page 18

THE SEASONS four recipes that celebrate the best of our produce

2min
page 12

FROM SEA - Get by with a little kelp

2min
page 11

From the producers to the consumers, this ones for you

6min
pages 4-5
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