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Victoria

Blumes is known for its 18-hour fermented sourdough bread.

This wood-fired bakery in a tiny regional town has one of the best lamingtons in Australia

Blumes is run by self-taught bakers David and Jodie Pillinger in Harcourt.

  • Richard Cornish
Booln Booln serves jaffles with fillings like kangaroo and lemon myrtle chicken.

Booln Booln Cafe

The gum-tree fringed Surf Coast Highway cafe spotlighting First Nations ingredients.

  • Emma Breheny
Mortadeli’s meatball sub with basil pesto and parmigiano.

Mortadeli

A sandwich shop, deli and pasta bar under one roof.

  • Emma Breheny
Pipis stir-fried with morning glory, chilli, Thai basil and more.

Chaar Long

Regional Thai dishes by a husband-and-wife duo.

  • Quincy Malesovas
Field Day’s mortadella baguette.

Field Day

A sunny community cafe serving chewy, loaded baguettes.

  • Tomas Telegramma
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Steak with “umami butter” is cooked over a wood grill.

Lost Cat

Familiarity and comfort with fine dining flare by an ex-Rockpool chef.

  • Emma Breheny
Homemade sausage rolls are available in the cabinet.

Snaffle

Old-school jaffles, homemade sausage rolls and more.

  • Emily Holgate
Ket Baker has opened a new store in Belmont, Geelong.

Ket Baker

Sourdough bread and pastries by a Bellarine favourite.

  • Tomas Telegramma
The urban dining area at Young’s Wine Rooms in Hawthorn East.

Young’s Wine Rooms

Swish suburban crowd-pleaser.

Yakamoz’s 6-hour slow cooked beef.

Yakamoz

Family-run with a flair for modernity.

Original URL: https://www.brisbanetimes.com.au/goodfood/topic/victoria-1tz