{"id":177520,"date":"2026-01-02T04:00:59","date_gmt":"2026-01-01T17:00:59","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/?p=177520"},"modified":"2025-12-22T12:42:24","modified_gmt":"2025-12-22T01:42:24","slug":"new-beginnings-welcome-2026","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/new-beginnings-welcome-2026\/","title":{"rendered":"Hospitality optimism and mussels take centre stage"},"content":{"rendered":"

For many, the beginning of another year offers time for reflection, while dually presenting a chance for planning the prosperous year ahead.<\/strong><\/p>\n

For me over the past few years, it\u2019s meant the chance to examine the challenges, opportunities and successes our beloved hospitality industry might encounter within the coming 12 months. And this year, I\u2019m excited to say (albeit still a little nervously), is looking more promising than what I can remember the past few appeared as. One of the highlights of 2026 will no doubt be the opening of our convention centre<\/a>, and the new hospitality precinct that will surround it. There\u2019s also the recent attention that\u2019s been given to Cunningham Pier and what potential developments there may evolve in the coming months: wouldn\u2019t it be stellar to see that waterside space highlighted as one of Geelong\u2019s premier food destinations? I also like that Hamo Hospitality are investing heavily in the infrastructure of our hospo landscape, with another three new venues slated to open in 2026. And let\u2019s not forgot the team at Moon Dog have already told us they have keen eyes on the Geelong market. Yes, I feel it could be an exciting year ahead indeed.<\/p>\n

Focusing on the immediate here and now, though, the Portarlington Mussel Festival<\/a> is about to happen again and this year\u2019s event is providing more live entrainment than usual, promoting the fact it\u2019s not just a celebration of our bearded clam friends. In just a week\u2019s time, crowds can expect to taste their way through mussels serviced in every form imaginably known, while wandering the more than 200 market stalls and taking in the sounds of more than a dozen live music acts.<\/p>\n

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Crowds can expect to taste their way through mussels serviced in every form imaginably known at this year\u2019s Portarlington Mussel Festival.<\/figcaption><\/figure>\n

Now in its 18th year, the festival continues to be run entirely by volunteers, with surplus proceeds being donated back to local community initiatives. Like most years, the deciding factor of the day\u2019s success will be at the hand of the weather\u2026 although given it\u2019s usually such a fun day out, who doesn\u2019t like eating mussels in the rain?<\/p>\n

Sadly, one venue that won\u2019t be continuing into 2026 with us is Blackhearts and Sparrows, as its end of lease tenure has given its owners a chance to grab some breathing space away from a very competitive retail environment. It\u2019s a shame for many, particularly Newtown locals, who have thoroughly enjoyed the selection, tastings and recommendations the team at BH&S have provided over the previous few years. Opening any sort of business during the crazy COVID years was always going to be tough, and these guys did it much better than most. Well played and we hope that whatever comes in its place is as exciting as they made it.<\/p>\n

Among the indulgence and overeating on Christmas Day, I set out to watch something foodie-related in the afternoon when the rest of the crew were taking a quiet nap. Flicking through the options, I stumbled across The Birth of Sake, which a documentary film directed by the same cinematographer who shot a lot of Anthony Bourdain\u2019s hit TV show No Reservations. The theme follows the painstaking slow, yet extremely artisanal, processes that a very old sake brewery takes to ensure it produces the subtlest and best quality material it can.<\/p>\n

\"\"

The Birth of Sake follows the painstaking slow, yet extremely artisanal, processes that a very old sake brewery takes to ensure it produces the subtlest and best quality material it can. Photo: NETFLIX<\/figcaption><\/figure>\n

It\u2019s an easy 83-minute watch if you find yourself in need of a TV fix over this lazy holiday break, particularly if you enjoy booze-related topics. And no, unfortunately I did not have any sake on hand to watch this with (although that would be highly recommended).<\/p>\n

Finally, for those considering that a carefree long-lunch may be on the cards this summer, Brae<\/a> has announced it will now be trading Sundays, offering tables throughout the day at midday, 1pm, 2pm and 3:30pm. I love the idea of the latter option: arrive mid-afternoon when the heat of the sun is on the decline and settle into a relaxing three-hour lunch, which basically finishes when most people\u2019s dinnertime starts. For anyone lucky enough to be experiencing this sort of dream Sunday lunch, the restaurant has also teamed up with local Otways winery Heroes, offering a private tour of the vineyard on the Sunday morning before you dine. Yep, now that\u2019s living.<\/p>\n

And in case you missed it, you can catch my chat with Piano Bar owner Andy Podjoy on Spotify (search The Local Palate podcast) and hear about his thoughts on the state of the Geelong hospitality scene, as well as what\u2019s to look forward to now we\u2019re in 2026.<\/p>\n","protected":false},"excerpt":{"rendered":"

For many, the beginning of another year offers time for reflection, while dually presenting a chance for planning the prosperous year ahead. For me over the past few years, it\u2019s meant the chance to examine the challenges, opportunities and successes our beloved hospitality industry might encounter within the coming 12 months. And this year, I\u2019m […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":242,"featured_media":177521,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[26],"tags":[],"post_folder":[],"class_list":["post-177520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-living"],"acf":[],"yoast_head":"\nHospitality optimism and mussels take centre stage - Surf Coast Times<\/title>\n<meta name=\"description\" content=\"According to Cam O'Keefe, 2026 is looking more promising for foodies and the hospitality industry than the previous few years.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/new-beginnings-welcome-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hospitality optimism and mussels take centre stage - 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