Time for tastes

I feel it’s completely normal to see programs like this one try to cram in as many different events as possible, often making it feel somewhat saturated, but this tendency can usually be forgiven, particularly when there’s a wide scope of diversity. There is, however, still a few less exciting happenings worthy of your attention during the next few weeks, which is why I’ll highlight some of the more interesting picks of the Tastes of Greater Geelong festival.

One of the most popular CBD restaurants in Melbourne is heading to Geelong for a single service only. Yakimono is a high-energy Japanese-inspired BBQ grill eatery, fronted by chef Daniel Wilson and owned by one of the most dynamic hospitality companies in the country, The Lucas Group. They’ll be popping up at another one of the group’s outpost, Club Chin Chin, and will be showcasing dishes like tuna tartare on tapioca nori crackers, charred squid with wasabi and yuzu sesame, and tender Wagyu zabuton steak. Yum.

 

If tasting experiences are your thing, here’s one you should definitely consider. Butter isn’t usually a product you necessarily associate comparing the nuances and characteristics of, but here we are. Tastings will be held by one of my favourite local artisans, Lard Ass Butter (not just a great name, but some seriously good products) and will feature a selection of their handcrafted, slow-churned butters. They’re based in Ocean Grove and welcome any interested tasters/butter-lovers over the festival period to visit their new tasting room to an gain an insight into all things yellow-gold.

I really like the Portarlington team at Arlo Wine Bar and have known their knack of providing good hospitality for many years. It’s sister venue, Pier St Café (literally a stone’s throw away) is offering an great seafood deal for two, highlighting the seaside town’s famous local catch: fresh, delicious (and underrated) mussels. Lasting for the length of the Tastes festival, couples can enjoy a sharing platter for two with all the trimmings (prawns, calamari, blue grenadier) and their choice of how they want their mussels to come. I can vouch for the Sri Lankan mussel curry (and smoked mussel chowder) but for those less adventurous, a simple garlic, chilli and tomato dish always hits the mark.

 

Pruning season is well under way for many local vineyards, which – if you’ve ever had the pleasure to participate in – is some of the coldest, most back breaking work of the year for any vigneron. I think I lasted about half an hour last year until I started checking my watch every two minutes or so. Although it certainly has its challenges, it’s also a wonderful time for many vineyards as teams of passionate workers assemble to slow cut their way through the foliage and now-defunct vine bruches of the previous vintage. Helping celebrate this important work in the vineyards, Chef Hamish Hames from Scotchman’s Hill is preparing a refined French inspired menu matched to the estate’s two signature winter red varieties, Cornelius syrah and pinot noir. And like the aforementioned events above, the evening will form part of the Tastes festival.

While on the subject of le français, The Geelong Club has put their hand up to host a Bastille Day celebration, and for those (like me) who haven’t visited this historic Geelong building in a while, this is may be a good chance to reacquaint yourself with some of the old world glamour within the walls of this grand old lady. Sure, some of the décor is a little dated, but what an insight into our town’s hospitality past. There’s highlights aplenty here, but for me it’s the Club’s iconic billiards room (one of the oldest in the country still standing) as well as its secluded north-facing urban garden: a high-walled, 200+ guest space that looks like something you’d find out the back of a fancy Toorak manor. Both members and non-members of the club can attend, where they can expect can-can dancers and many (many) glasses of bubbles, alongside a menu of escargot (snails), French onion soup and confit duck.

 

Finally, a quick winter fruit and veg alert on what to look out for now the proper cold snap of the season has hit. Many of the hearty root vegetables we love (parsnip/kohlrabi, swede etc) are now right in their prime, while leaf veg-wise (spinach and radicchio etc) are delicious also. Don’t miss leeks or baby fennel right now either, both ready to make the most of. In the fruit department, oranges and other citrus (tangelos, grapefruits and mandarins) as well as apples and pears, are (or will be shortly) entering their peak ripeness and quality window. Be sure to eat up, and enjoy winter’s beautiful bounty.