Junction Moama

 

Our Story


Welcome to Junction Moama

Tel: (03) 5481 3777

Junction Moama

 

Our Story


Juntion Photos May 2018-87small

Discover regional tastes & crafted beverages

In 1840, a man named James Maiden stopped on the banks of the Murray and saw great potential in the spot, at the junction of the Campaspe and Murray rivers.

After building a ferry to cross the Murray, Maiden constructed a simple wooden inn on higher ground and began welcoming both travellers and settlers alike to share a drink and a meal together. It was a simple establishment and he named it accordingly—Junction Inn.

Today, in the spirit of the man who hoped to bring the banks of a mighty river – and the people who called them home – a little closer together, Junction gathers locally

sourced food, handpicked wines and refreshing craft beers to offer travellers from near and far.

The venue—like the area itself—is a place where the rustic charm of colonial days and the comfort of contemporary culture meet. It’s now the junction between timeless elegance and modern sophistication.

Tel: (03) 5481 3777

Our History

  • 1843

    From the beginning - the traditional owners of the land, the Yorta Yorta people, call the region home.

  • 1843

    James Maiden arrives at the junction of the Campaspe and Murray rivers and quickly establishes a punt to encourage cattle trading.

  • 1843

    Captain William Randell arrived in the paddle-steamer ‘Mary Ann’ becoming the first person to travel upstream from Goolwa.

  • 1845

    James Maiden establishes a larger punt - known as Maiden’s Punt - one mile east of present day Moama.

  • 1847

    The Junction Inn - built by James Maiden - obtains a license and begins trade.

  • 1850

    Henry Hopwood establishes Hopwood’s Ferry - his own punt on the Victorian side of the Murray directly across from Maiden’s Punt.

  • 1851

    Maiden’s Punt is officially renamed Moama.

  • 1855

    Hopwood’s Ferry is officially renamed Echuca. James Maiden sells the Junction Inn to Jeremiah Rolfe.

  • 1856

    James Maiden buys the Junction Inn back from Jeremiah Rolfe with the intention of ‘conducting it in a very superior manner with reduction of charges.’

  • 1858

    Moama’s growth slows as the cattle market cannot compete with tough competition from Echuca.

  • 1864

    A rail link is established with Melbourne and sees a decrease in paddle-steamer trading.

  • 1876

    Temporary wooden bridge spanning the Murray River is built.

  • 1878

    Iron Bridge is completed.

  • 1891

    First Moama council meeting held on 16th March.

  • 1953

    Moama municipality becomes part of the Shire of Murray.

  • 1843
  • 1843
  • 1843
  • 1845
  • 1847
  • 1850
  • 1851
  • 1855
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  • 1858
  • 1864
  • 1876
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  • 1891
  • 1953
 

Location


Junction December 2018-132

With an abundance of local produce grown and shared all over the world, the Murray River has long been considered the food bowl of Australia

The legend of the Echuca Moama region plays a leading role in Junction’s story. The traditional owners of the land, the Yorta Yorta people, have lived on this unique stretch of forest-wetlands for thousands of years and still regard the Murray River as the life source and the spirit of the Yorta Yorta Nation.

The growth of both Echuca and Moama came riding in on the wake of the paddlesteamer, but it was the fierce rivalry of two men that gave these two settlements their individual and enduring character. The region isn’t just rich in wonderful food and wine—it’s rich in a history that is as powerful as the Murray itself.


  • Our inspiration

    Everything Wagyu

    Picture credit: Everything Wagyu website

    October’s Featured Artisan is our fantastic local Wagyu beef supplier – Everything Wagu in Cohuna, Victoria!

    We had a chat with founder Steve Grove, who runs the farm with wife Debbie and son David, and learnt there’s a lot more to Wagyu beef than just premium steaks!


    How long has Everything Wagyu been operating?

    Everything Wagyu is family owned and run and commenced in 2006 when we started breeding our first F1 Wagyu’s using Wagyu semen over Holstein cows. After a couple of years breeding up animals we sold our first Wagyu meat in June 2009. Since then we have continually increased our number of animals and customer base. Today we now deliver to 40 customers every week from Swan Hill to Melbourne. Our customers range from country cafes to 5 star steakhouses in Bendigo and Melbourne

    How did Everything Wagyu get started? What was the inspiration?

    Everything Wagyu started as a dream by owners Steve and Debbie Grove to one day farm and produce a food product of their own which they could market direct from their farm to the public. We were also looking for a farming system to transition to from milking cows.

    What did you do previous to starting Everything Wagyu?

    Prior to starting Everything Wagyu the Grove family owned and operated a highly productive irrigated dairy farm milking up to 500 cows for 29 years. This was an intensive operation requiring constant 7 days a week supervision and work from the family members involved.

    Why Wagyu cattle?

    Our dream was always to find a farming system we could run as a “paddock to plate” operation, and Wagyu cattle were selected after consideration of making cheese or ice cream.

    We identified that changes to the irrigation industry would make it problematic to run an intensive dairy farm in the future. As a family we were looking for a change from milking cows to allow the next generation of our family to continue to be farmers. We also wanted to develop more control over the sale and pricing of the product we produced. Wagyu was only just becoming known to the general public and was a perfect fit for much of our existing infrastructure and had in our opinion a great future.

    Is there a specific dish or way you would recommend to use your Wagyu beef, or other products?

    The hardest question we are always asked is, “what is your best steak?” Well, “Best” is just so individual, I always reply they are all good – it’s a matter of your preferred type of steak. Personally I would choose a rib eye steak, but after a recent experience Wagyu tongue and Wagyu fat ice cream are right up there with the steaks.

    What’s your number one tip for the ultimate steak experience?

    In my experience the absolutely best way to have the ultimate steak eating experience is to always choose a Wagyu steak, season the steak then sear it on a very hot grill and then finish cooking it in an oven to your preferred level of ‘done-ness.’

    Where would you take a visitor for an essential country food experience?

    Absolutely and without a doubt, I always take visitors to a local county based eatery or farm that specialises in using and serving fresh produce from local producers. There are now many varied local food producers with high quality fresh produce that the choice is continually becoming wider and easier to experience.

    If you could visit any city for a day’s eating and drinking experience, where would it be and why?

    Melbourne is at the top of my list for the perfect eating and drinking experience. There is just so much choice; it’s hard to know where to begin, not to forget the coffee!

    What other local artisans or producers do you admire? Why?

    Paul Pitcher the owner and head chef at The Woodhouse Bendigo and Jeffry Lim head chef at Steer Dining Room South Yarra. Both these chefs are like artists the way they use, prepare and serve local produce, particularly our Wagyu, to perfection.

    If you had to choose your last meal, what would it be?

    My last meal would be an eight course degustation using our Wagyu meat including tongue and tail a rib eye steak and finishing with Wagyu fat caramel ice cream and Wagyu fat chocolates. Yumoo!!

  • Our inspiration

    Cornelia Creek Wines

    What better way to herald the return of spring than to have our featured artisans for the month of September be Cornelia Creek Wines!

    Merrilyn and Lou pour their heart and souls into making beautiful wines and we simply love having them on our wine list; make sure next time you’re visiting us to order a glass (or two!) and see for yourself.

     

    How long has Cornelia Creek Wines been operating?
    Initial vineyard planting was in 1998 & wines only produced for family & friends. In 2008 we began in earnest to produce & market our wines under the Cornelia Creek Wines label.

    How did it get started? What was the inspiration?
    Our love of good wine to enjoy with good food was the incentive to start the vineyard which was planted with the help of our family & good friends (most of whom now regularly visit us to enjoy the fruits of their labour!)

    What did you both previous to starting Cornelia Creek?
    Both Lou & Merrilyn worked in the petrochemical industry. Lou as a mechanical engineer Merrilyn as an occupational health nurse & also spent several years working as an occupational hygienist.

    Why wine?
    What else would you be interested in when your heritage is Italian?

    Where would you take a visitor for an essential country food experience?
    Our number one tip for the ultimate country food & wine experience is Junction – our go to for visitors!

    If you could visit any city for a day’s eating and drinking experience, where would it be and why?
    Bologna the gastronomic capital of Italy to Trattoria Da Romano the sage & pumpkin tortellini is to die for!

    What other local artisans or producers do you admire? Why?
    Pacdon Park, such an amazing story, its people & products & Palling Brothers Brewery in Heathcote which another great local innovation.

    If you had to choose your last meal, what would it be?
    For the last supper you couldn’t go past Valdostane  – baby veal with Fontina cheese & the best ham available accompanied by a 1990 Hill of Grace.

     

  • Our inspiration

    Mansfield Coffee Merchants

    Ah coffee – one of life’s essential pleasures… or would we call it one of life’s necessities?

    Junction is very excited to welcome Mansfield Coffee Merchants, which is the brainchild of Mathew Picone, who works alongside his wife Lee and the rest of their dedicated team. Mat and the crew have come on board in August to supply us with our locally produced and delicious roasted coffee.

    How long has Mansfield Coffee been operating?

    We opened the main café in Mansfield on Queens Birthday weekend of 2014, so 5 years now.  Our wholesale operation has been going since day one but has had its own dedicated team for about 3 years now when we opened our roastery in Mansfield in 2016.

    How did Mansfield Coffee get started? What was the inspiration?

    The inspiration was to get a bit of Melbourne in the beautiful town of Mansfield.  Wanting to roast specialty grade coffee and showcase a high level of food, coffee and service in the region.  Also to raise my family in such a great place whilst doing what I love.

    What did the you do previous to starting Mansfield Coffee?

    I have always been in hospitality.  Since seeing my uncle and auntie run a pub when I was a kid I knew it was what I wanted to do, I loved it.  I have worked in a range of restaurants, cafes and bars but was up at Mt Buller as food and beverage manager at the chalet hotel for a number of years, this is where I fell in love with the area.  A few years roasting coffee in Melbourne and then the right opportunity in Mansfield and here we are.

    Why coffee?

    Because it is delicious!  Also I love seeing people when they try a good coffee and introducing them to other styles of brewing and coffee origins they may not be familiar with.

    Is there a specific dish or way you would recommend to use Mansfield Coffee, or other products?

    Our coffees work great in espresso but we also roast a range of other styles such as filter coffee for aeropress, pour over coffee and more.  These are exciting and different to what most people think of coffee.  The flavours are amazing.  Of course I always return for a solid kick from an espresso though.

    What’s your number one tip for the ultimate coffee experience?

    Don’t just smash your coffee down, enjoy it and look for flavours.  Try new things and ask questions.

    Where would you take a visitor for an essential country food experience?

    I think the landscape of what a “country food” experience is changing.  No longer is it just a good old fashioned pie or shank, there is so much on offer now with great chefs moving out of the city looking for something more relaxed and allowing them to express themselves more.  Places like Gracebrook Vineyard in the King Valley, The Mill Inn in Merrijig and our very own Mansfield Coffee Merchant are doing great food with a personal twist using local ingredients.

    If you could visit any city for a day’s eating and drinking experience, where would it be and why?

    I love London and would love to head back there to see what is happening in the dining scene after being away for many years.  Otherwise I love returning to Melbourne and seeing what is going on there in the café and bar scene.  I love my wine and gin so I still try to keep a finger on the pulse where I can.

    What other local artisans or producers do you admire? Why?

    We are so lucky to have a great range of local producers now.  We formed the Mansfield Producers Group a few years back to support our local producers and people such as Long Lane Capers, Jillicious, Heirloom Natural Veggies.  I love bespoke ingredients and being able to highlight them on our menus, we live in a great spot.

    If you had to choose your last meal, what would it be?

    A Wagyu burger from Tomahawks in Bright.  Best burger ever!

  • Our inspiration

    Architecture: Altis

    Altis have long been considered leaders in their field and were excited to bring their vision to life at Junction. With a focus on creating intimate pockets – a cocktail lounge, cellar room and wine bar, and an inviting restaurant overlooking lush gardens and water ponds – Altis’ design provides the flexibility of an exciting venue experience. Embracing the rustic and industrial aesthetic of the area, they envisioned a contemporary space with a relaxed, inviting atmosphere offering a range of dining and drinking experiences.

    Clever combinations of repurposed bricks, packing crates and verandah poles, contrasted against the beautiful polished tiles, bespoke murals and finished joinery, helped Altis refine an already uniquely individual space.


    altisarchitecture.com

  • Our inspiration

    Interiors: Abeo

    Abeo and Altis have always shared a special relationship with each other and with likeminded venues such as Junction. Inside, Abeo took a contemporary approach by incorporating aspects of current industrial trends as well as more relaxed and gentle design elements to bring a sophisticated edge and atmosphere to Junction.

    They gave the interior design both a modern and comfortable vibe just as the natural materials and earthy palette they selected have brought warmth and texture to the space. Thanks to Abeo, Junction is stylish, elegant and inviting – inside and out – and is set to become a destination for locals and visitors during the day and long into the evening.

  • Our inspiration

    Artist: Maddie Sharrock

    Maddie Sharrock was engaged to produce a series of concrete vessels that would form the basis of the branded artwork. Her tactile, layered pieces were designed to tell the journey of the river and its importance to the region.

    The finished piece became a modern interpretation of the riverbed, the layers of stone, sand and sediment.


    studio-twocan.com.au

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