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As we speak cyclists from around the world are gathered in Melbourne preparing for tomorrows gruelling Melbourne to Warrnambool cycling classic. As a lover of cycling I was inspired to embark on my own Melbourne to Warrnambool tour. Though slightly less arduous and more calorie adding than burning, I planned to follow their route taking about a day longer with a few detours to check out what food and wine the south west has and offer. Let’s say my own little version of the ‘Taste of the Tour’!
Departing from Sanctuary Lakes with the knowledge that an outstanding chardonnay was so close I decided to leave the race route and head south to check out Shadowfax Winery. After crossing the Princes highway you get a real sense you have entered one of Victorias major food bowls. K Road in South Werribee is lined with paddocks on both sides growing broad beans, artichokes, broccoli and other leafy greens. The red brick and concrete architecture is a nice reminder of who the pioneers of this area were.
After passing a couple of poultry farms and the Werribee mansion I turned right up the gum lined driveway at Shadowfax. The place was a bit sleepy on a Monday morning but the outdoor pizza kitchen with tables and chairs nestled amongst native trees and vines had a feel that promised to make for a wonderful afternoon. Especially on Sunday’s when the winery hosts live jazz acts.
Inside the auditorium like cellar door area there is a small cafe open daily from 11 serving coffees and offering tastings of their wines. Greeted by Michaela who is also the vineyard manager here I set out to taste all of their estate grown wines. The first was a pinot noir rose. A subtle drink with a good nose and a clean dry finish this wine would be fantastic to have with some seafood antipasto.
The rose was nice but I was looking for something that signified what the region has to offer. I wanted to taste the Terroir. The 2005 Werribee shiraz was the obvious choice. A good cool climate shiraz grown here on 20 year old vines - having been dry irrigated for the past 10. This full flavoured fruit produced good spice and soft acid which combined with tasty oak and a long pepper finish to make for a good drink.
After tasting a few other wines I continued on my gourmet delights tour. Had the cyclist and I left together it would be about now they would be passing through Inverleigh where the climate and soil are perfect for growing fantastic olives. Both top quality olive oil and eating olives are available here but I decided not head back up and meet the route but rather head to Winchelsea.
Why? Well this inconspicuous little place, similar to a lot of other South West highway towns offers the gourmet explorer far more than you’d expect. I would even go so far as to say Winchelsea and the Bireegurra district is the epicentre of culinaria in the district. In Winch, as it is known to the locals, you can get beef, free range pork, chocolates, olives, wines, teas and beer. The list continues, all of which are locally produced.
Having only just opened on Tuesday Tony and Rochelle Phelps have set up ‘A taste of the South West’ here in Winch. A cafe, gallery and as the name suggest a retail outlet stocking local produce. Open Tuesday to Sunday here I picked up some Birregurra district olive oil. A beautifully un-offensive soft yet peppery olive oil I knew there was a place for this on tonight’s menu. Also available at A.T.O.T.S.W are G.O.R.G.E chocolates, Parratte smoked eel pate and Apostle Whey Cheese.
Two doors down from A.T.O.T.S.W is the Maguire’s butchers. Paul and Lyn Maguire started this business 21 years ago as a starry eyed couple and have been happily supplying western district meat ever since. On sale here of most interest to me is Otway Free Range Pork. A company set up about 15 years ago by a group of people concerned about the way in which pigs were being raised in Victoria. Otway pigs are free range, happy and best of all, tasty, if only just a little small though. At Maguire’s I picked up a couple of pork T-Bones and a packet of Otway Bacon. Tonight’s menu was beginning to really take shape.
Living in Warrnambool meant I had to travel up to Melbourne before returning on my culinary route. This was a perfect opportunity to check out a few extra things on the way up and exactly what I had done the day before. It was Sunday which meant that Sunnybrae in Birregurra would be open for lunch.
Every weekend Sunnybrae offers a five course lunch, unbelievably priced at 66 bucks, consisting of local and garden grown produce. It is wonderfully unpretentious and honest. I suggest you check it out but bookings in advance are essential. Whilst in Birregurra I also recommend you check out the General Store for some local grown Otway Prime grass fed beef.
On Sunday I also made a visit to the Colac markets where I picked up some fantastic honey. Raymond Piera honey is produced just west of Colac and is also available from his home on the highway.
Feeling the pinch from my punishing trek I continued on to Camperdown for a Red Duck pale ale. After a short rest I pushed on to Warrnambool with some more beer and cheese in mind. Heading down to Cheese world to pick up some of the vintage cheddar I could almost smell the finish line. There was only one stop between me and victory, a Whale Ale at the Flying Horse Brewery. Available only on tap and the moment they hope to have their beers available in bottles around Christmas.
Crossing the finish line I headed home to get cooking. While I was cooking I snaked on Apostle Whey’s blue vein. As lover of European cheese this cheese was a real treat. This cheese has nice salty blue mould and soft creamy cheese and perfect nose of grassy silage, with just enough bite.
The Otway pork chop was grilled then marinated with the Colac honey. To some local potato’s I added some Otway bacon, a little onion and garlic. Using the blue vein I made a salad with tomato and cos lettuce from the garden. I drank a 2006 Shadowfax Chardonnay. It was delicious, a perfect south west dinner at the end of my torturous day!
Good luck to all the riders tomorrow and good work to all our local suppliers. Remember the best way to encourage local producers is to support them.
After passing a couple of poultry farms and the Werribee mansion I turned right up the gum lined driveway at Shadowfax. The place was a bit sleepy on a Monday morning but the outdoor pizza kitchen with tables and chairs nestled amongst native trees and vines had a feel that promised to make for a wonderful afternoon. Especially on Sunday’s when the winery hosts live jazz acts.
Inside the auditorium like cellar door area there is a small cafe open daily from 11 serving coffees and offering tastings of their wines. Greeted by Michaela who is also the vineyard manager here I set out to taste all of their estate grown wines. The first was a pinot noir rose. A subtle drink with a good nose and a clean dry finish this wine would be fantastic to have with some seafood antipasto.
The rose was nice but I was looking for something that signified what the region has to offer. I wanted to taste the Terroir. The 2005 Werribee shiraz was the obvious choice. A good cool climate shiraz grown here on 20 year old vines - having been dry irrigated for the past 10. This full flavoured fruit produced good spice and soft acid which combined with tasty oak and a long pepper finish to make for a good drink.
After tasting a few other wines I continued on my gourmet delights tour. Had the cyclist and I left together it would be about now they would be passing through Inverleigh where the climate and soil are perfect for growing fantastic olives. Both top quality olive oil and eating olives are available here but I decided not head back up and meet the route but rather head to Winchelsea.
Why? Well this inconspicuous little place, similar to a lot of other South West highway towns offers the gourmet explorer far more than you’d expect. I would even go so far as to say Winchelsea and the Bireegurra district is the epicentre of culinaria in the district. In Winch, as it is known to the locals, you can get beef, free range pork, chocolates, olives, wines, teas and beer. The list continues, all of which are locally produced.
Having only just opened on Tuesday Tony and Rochelle Phelps have set up ‘A taste of the South West’ here in Winch. A cafe, gallery and as the name suggest a retail outlet stocking local produce. Open Tuesday to Sunday here I picked up some Birregurra district olive oil. A beautifully un-offensive soft yet peppery olive oil I knew there was a place for this on tonight’s menu. Also available at A.T.O.T.S.W are G.O.R.G.E chocolates, Parratte smoked eel pate and Apostle Whey Cheese.
Two doors down from A.T.O.T.S.W is the Maguire’s butchers. Paul and Lyn Maguire started this business 21 years ago as a starry eyed couple and have been happily supplying western district meat ever since. On sale here of most interest to me is Otway Free Range Pork. A company set up about 15 years ago by a group of people concerned about the way in which pigs were being raised in Victoria. Otway pigs are free range, happy and best of all, tasty, if only just a little small though. At Maguire’s I picked up a couple of pork T-Bones and a packet of Otway Bacon. Tonight’s menu was beginning to really take shape.
Living in Warrnambool meant I had to travel up to Melbourne before returning on my culinary route. This was a perfect opportunity to check out a few extra things on the way up and exactly what I had done the day before. It was Sunday which meant that Sunnybrae in Birregurra would be open for lunch.
Every weekend Sunnybrae offers a five course lunch, unbelievably priced at 66 bucks, consisting of local and garden grown produce. It is wonderfully unpretentious and honest. I suggest you check it out but bookings in advance are essential. Whilst in Birregurra I also recommend you check out the General Store for some local grown Otway Prime grass fed beef.
On Sunday I also made a visit to the Colac markets where I picked up some fantastic honey. Raymond Piera honey is produced just west of Colac and is also available from his home on the highway.
Feeling the pinch from my punishing trek I continued on to Camperdown for a Red Duck pale ale. After a short rest I pushed on to Warrnambool with some more beer and cheese in mind. Heading down to Cheese world to pick up some of the vintage cheddar I could almost smell the finish line. There was only one stop between me and victory, a Whale Ale at the Flying Horse Brewery. Available only on tap and the moment they hope to have their beers available in bottles around Christmas.
Crossing the finish line I headed home to get cooking. While I was cooking I snaked on Apostle Whey’s blue vein. As lover of European cheese this cheese was a real treat. This cheese has nice salty blue mould and soft creamy cheese and perfect nose of grassy silage, with just enough bite.
The Otway pork chop was grilled then marinated with the Colac honey. To some local potato’s I added some Otway bacon, a little onion and garlic. Using the blue vein I made a salad with tomato and cos lettuce from the garden. I drank a 2006 Shadowfax Chardonnay. It was delicious, a perfect south west dinner at the end of my torturous day!
Good luck to all the riders tomorrow and good work to all our local suppliers. Remember the best way to encourage local producers is to support them.
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