Chef’s guide to Bright and surrounds in Victoria’s alps
Victoria’s alpine region is brimming with quality produce, as Elk restaurant chef/owner Barry Iddles can testify. From award-winning cheeses to emu “gelami”, this is his chef’s guide to the alps.
Victoria’s alpine region is brimming with quality produce, as Elk restaurant chef/owner Barry Iddles can testify.
For the Regional Longest Lunch in Falls Creek, Barry will present a three-course lunch created from high country’s best produce served with the area’s cool-climate wines, served against the backdrop of some of the most stunning scenery the country offers. The event takes place on March 15; tickets cost $131 and are available online.
In the meantime, check out Barry’s chef’s guide to the alps.
THE RESTAURANT WITH A SURPRISE REALITY TV ORIGIN
GINGER BAKER
When I am going through Bright, Ginger Baker wine bar and cafe is a must. Always good for some banter and great food.
127 Great Alpine Rd, Bright
HIGH COUNTRY SMOKEHOUSE
I like to buy meat and smoked goods from Gerry at High Country Smokehouse. He is a switched on and passionate artisan. “Emu gelami”, his cooked version of salami, is fantastic on antipasto plates, and I love his smoked scallops.
22 Hollonds St, Mount Beauty
HONEYBIRD COFFEE
You cannot go past this local brand Honeybird from Mt Beauty, an amazing balanced coffee blend. Ryan Lynch and Ivan Zirnstein are now roasting five tonnes of coffee a week. Employing 10 full-time locals, this business has taken off, sourcing the best beans from around the world and taking in my favourite beans from Columbia, Kenya and Tanzania.
WHERE TO EAT YOUR WAY AROUND THE WORLD IN FOOTSCRAY
EATING AROUND FOODIE HOT SPOT GEELONG IN A DAY
ALPINE OLIVES
An amazing farm in Upper Gundowring that has amazing olives, lemons, persimmons and rhubarb. We love making preserved lemons, persimmon chutney and, of course, rhubarb jam to go with Milawa cheese.
287 Mullagong Rd, Upper Gundowring (phone before visiting 02 6028 9265 )
MILAWA CHEESE COMPANY
Milawa has an amazing array of cheese varieties made of goat’s or cow’s milk from washed rinds, to soft and tasty brie, blue and, of course, the David Brown cheddar which we will feature in a double baked souffle at our Regional World’s Longest Lunch this year.
17 Factory Rd, Milawa
Originally published as Chef’s guide to Bright and surrounds in Victoria’s alps
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