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Red Gum BBQ

A raucous beacon amid elegant winery restaurants.

A feast at Red Gum BBQ.
1 / 6A feast at Red Gum BBQ.Supplied
Inside Red Gum BBQ.
2 / 6Inside Red Gum BBQ.Simon Schluter
Pitmaster selection platter at Red Gum BBQ.
3 / 6Pitmaster selection platter at Red Gum BBQ.Simon Schluter
Mac and cheese.
4 / 6Mac and cheese.Simon Schluter
It’s Australia’s only BCorp certified restaurant.
5 / 6It’s Australia’s only BCorp certified restaurant. Supplied
Smoking the meat.
6 / 6Smoking the meat.Simon Schluter

American$$

Round a bend in the road to find a bustling repurposed truck repair shed, its roller door thrown open, meat-smokers humming away like burly cars toiled over by mechanics of meat.

There’s 12-hour pulled pork, fall-apart brisket with a peppery dry rub and more, all smoked low and slow, piled onto metal trays and rounded out by classic American sides: pickles, slaw, potato hash.

Wooden picnic tables, hanging plants and Shania Twain on the radio feel relaxed and family-friendly, but these folk take their barbecue seriously. And their ethics.Certified B Corp, Red Gum composts, rejects single-use plastics and prints the provenance of free-range meat on all menus.

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Vegetarians have a seat at the table thanks to a bonanza of buttery cornbread, rugged fried eggplant, mac and cheese and meaty smoked mushrooms. Ask for extra napkins and let the good times roll.

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Original URL: https://www.theage.com.au/goodfood/vic-good-food-guide/red-gum-bbq-20240516-p5je4r.html