Tommy Gunns: supporting businesses in our backyard

ONE of the Bellarine’s most successful recent entrants has made a name for itself as not only an instant institution but also for its hyper-local sourcing.

Tommy Gunns head chef James Bond-Kennedy’s philosophy of sourcing ingredients hyper-locally isn’t a recent trend but a practice deeply rooted in his culinary beginnings.

“It’s just really important to support the local community wherever we can,” he said.

Rather than doing everything in-house, Tommy Gunns collaborates with local businesses, fostering a symbiotic relationship that benefits both the restaurant and the community.

“We get Sea Bounty mussels from Portarlington, butter from Lard Ass in Ocean Grove, there are three different farms in Drysdale I visit regularly, as well as Farm My School, at Bellarine Secondary College.”

“Part of the reason for our local sourcing is that, while some items might be slightly more expensive, the superior quality and freshness often make it more cost-effective overall and results in less wastage.”

This commitment to local sourcing and sustainability aligns with the City of Greater Geelong’s ‘It’s Our Backyard’ campaign, which the city is promoting across the Bellarine and greater Geelong.

Geelong mayor Trent Sullivan said supporting local businesses helped Geelong’s people, industries, and economy.

“Every purchase made locally, big or small, in-person or online, makes a difference to our community, so let’s all think, shop and support local first.”

With thousands of local businesses in our region, including more than 21,000 small businesses, the campaign aims to encourage residents to support local business first.

According to Mr Bond Kennedy, it is that philosophy that drives many of their suppliers.

From bread baked just across the street to beef sourced from nearby farms, each ingredient tells a story of local pride and partnership.

One of Tommy Gunns’ popular lunchtime offerings is its unique take on bánh mì rolls.

Seeking to replicate the cherished crust of Vietnamese bánh mì for the dish without relying on distant suppliers, Bond-Kennedy crafted a technique using bread sourced from Sun Bakers, across the road.

“By brushing the bread with a mix of rice flour, spices, and oils before baking it again, they achieve a crust that nods to the traditional,” he said.

The restaurant’s seasonal menu is inspired by modern French and Mediterranean cuisine, and designed for sharing.

Among the dishes that exemplify Tommy Gunns’ local-first philosophy is their latest beef tartare, featuring beef from Bird Rock Farm in Ceres.

“It’s definitely one of my favourites,” Bond-Kennedy said.

Bond-Kennedy, whose journey from the Yarra Valley to the global stages of Sweden and Denmark and back to Australia, has culminated in a dining experience that celebrates local produce and strengthens community bonds.

For more information about the It’s Our Backyard campaign, head to geelongaustralia.com.au/itsourbackyard