Our Featured Artisan for Winter is the extraordinary Jodi Clarke from Great Ocean Ducks. Greg and Jodi, owners of Great Ocean Ducks, farm free-range Aylesbury and Pekin ducks on their 16-hectare property overlooking Port Campbell, near the Twelve Apostles and Victoria’s Great Ocean Road.

How long have Great Ocean Ducks been operating?

16 years.

How did Great Ocean Ducks get started? What was the inspiration?

We started our business as a way for me to be a stay-at-home mum. We threw a million ideas around and finally agreed on ducks – they were not a fashionable trend but have been a staple on menus around the world for years. We needed a farming business that was small enough for me to manage in the start, and with no farming skills a little more simple than having to use large machinery.

What did you do previous to starting Great Ocean Ducks?

I was a Real Estate agent & Greg was and still is a journalist.

Why ducks?

We love eating duck and not knowing much about them at the time knew that a lot of people would pick duck on a menu as it is a bit of a special treat to eat and have cooked for you.

Is there a specific dish or way you would recommend with duck, or other products?

We love everything duck. Our go to at home is to break the duck down, pan fry the breast (medium rare) add salt and pepper so you can really taste the amazing flavours. With the legs we love to confit them (in a clay pot) on top of the fire in the winter with a few herbs & spices. We render the left-over duck fat down for amazing fat perfect for your spuds! Plus, all the rest use for stock.

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

We love all the rural restaurants that focus on local produce – you cannot get better than seasonal.

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

We have a strong bond with Bruce from Milking Yard Farm, his business is very similar to ours however chicken, it is always so helpful to have someone else to chat with and complain to! Covid has altered things for him as they have for all of us, his business has changed but we still have that bond with him – he understands us, and we understand him.

If you had to choose your last meal and last drink, what would they be?

I wouldn’t care but it would have to be shared with family, friends and bottles of wine.

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Introducing the fabulous Echuca Distillery, Junction’s November Artisan feature.

Make sure you add a visit to the Distillery to your itinerary next time you’re in town – treat yourself to some delectable bites, and one of their essential Tasting Flights! Book HERE

How long has Echuca Distillery been operating?

Opened our doors to the public in May 2019. Prior to opening we purchased the site in December 2016 and immediately started the planning and design process, but building did not commence until mid-2018. Didn’t reach our first birthday before the pandemic changed our lives.

During the pandemic, we concentrated our efforts with our “online” business and this kept us going until we reopened. Online sales now represent an important facet of our business as it both promotes our products and keeps us in touch with Craft Spirit lovers throughout Australia.

How did Echuca Distillery get started? What was the inspiration?

We came to Echuca to “retire” in 2012 but soon became restless. We soon realized we needed to try something new, and the hunt was on. We were in Adelaide at a food and wine equipment expo and one of the stands was displaying a Still like the one we display at the distillery. As both lovers of Gin and our desire to bring something new to Echuca, we immediately purchased a Still inspired by the growing Gin culture not only in Australia but further afield.

At this point, we realized we had the Still, but we needed a building to house it. The ‘port’ was an obvious choice for us as we believe this to be Echuca’s greatest asset and somewhere we could contribute to make that offering stronger.

What did David and Fiona (the founders) do prior to starting Echuca Distillery?

Prior to coming to Echuca, we owned and managed a Flavour and Fragrance manufacturing company so our grounding in the food and beverage scene was strong. We specialised in developing products for food manufacturers both small and large and did so for 25 years before selling this business in 2012.

Our family consists of Mum, Dad, and four children. All the kids worked with Mum and Dad in different capacities whilst growing up and now all four live in Echuca Moama. Our twin boys Peter and David (don’t call me Junior) both now work at the distillery with aspirations of growing the brand. Peter came in September 2021 and is now Head Distiller. David joined us only a month ago after spending the last 10 years working with the company that purchased our previous business. He is heading up operations and will oversee our regulatory requirements. Please make them welcome when next coming to visit us.

Why spirits, specifically Gin and Vodka?

Creativity through technology is our mantra. The creativity in developing a range of consumer products coupled with the technology of making it happen is hugely satisfying. We now have 11 varieties of Gin, 4 Vodka’s, 6 types of Agave Spirit, and 1 Whisky. For whatever reason since the distillery’s inception, we have been known as the “Gin Distillery”.

As much as this pleases us it is a fact since day 1, we had always planned on producing a raft of craft spirits. Apart from the fact we love ‘Gin’ it is also a product that requires little aging therefore can be sold immediately. This compared with “brown” spirits (Whisky, Rum) that need to be aged for x number of years before going to market.

Is there a specific drink or way you would recommend serving that drink and what is your number one tip for the ultimate taste experience when mixing that drink?

The “Gin and Tonic”. Must be our favorite drink, centuries old, often done badly but when done right is absolutely refreshing and delicious.

Three rules:

1. Find the Gin you most enjoy with the botanical mix suiting your taste.
2. Use a quality tonic and match the tonic to your Gin. There are loads of good tonics out there and different Gins need different tonics. This is the fun bit to try your Gin through a variety of products.
3. After finding the right Gin you want to taste the next step is so stick to the 1 plus 3 rule. 1 part Gin and 3 parts Tonic. (NO more)

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

As much as we love fine dining (Junction is our fave) an essential “Echuca Moama” country food experience has to be all around the river. This is our most important asset which we love being a part of. It could be a campfire, a BBQ, dining at the few eateries overlooking the river, or being on one of our iconic Paddle Steamers but the river needs to be involved. It is a true picture of country Australiana.

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

We have been very fortunate to travel to many great cities throughout the globe with some great and interesting experiences concerning food and drink. From a Hot Dog at Yankee Stadium New York, Seafood extravaganza at Rick Steins Cornwall, Raw herrings on the canals in Amsterdam our favourite cities for eating and drinking are both in Australia.

Fiona – Port Douglas. The fresh seafood, the variety of venues, the weather and just the general vibe makes this the place for me.

David – For me it must be Melbourne. The restaurant and bar scene is exciting and everchanging. The chefs are world class, daring and innovative. Raw materials are plentiful and fresh. Growing number of bars specialising in craft spirits, particularly Australian.

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

As producers ourselves we understand the enormous amount of work and effort that is required to achieve success. This is the Why!

As for the local producers themselves, the ones that come to mind and are doing great things for our community include: Pacdon Park (niche products which are delicious), Windella Farm (innovative soaps from Cohuna), St Annes (wines and choccies and their contribution to the Port), Murray Gums (quality Olive Oil and wine), Quincy Jones (yummy preserves,) The Meat Room (the best charcuterie from Kyneton) and many more.

From a Gin point of view hats off to Four Pillars. Great Gin, lovely people, and the forerunners of distilling Gin in Australia. Currently commissioning their latest still which will bring their capability of Gin production to 1 million bottles per annum. Not bad for nine years of work. For all our followers out there, we are happy to announce that our distillery will be installing a second Still later this month which should be up and running early November. This will increase our own capacity and invite you to come for a look-see next time you are passing.

If you had to choose your last meal and last drink, what would they be?

Fiona – Seafood dinner and a G&T

David – Seafood extravaganza and a Whisky. (Cask strength as it will be my last)

Peter – Char Kway Teow and a craft beer.

David – Steak and a craft beer.

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Winter is truffle season, and here at Junction we are lucky enough to stock the most beautiful truffles sourced by Alpine Truffles.

Mark, Taola Baldwin and their gorgeous truffle hunting pup Charli are family producers of fine quality French Black Périgord Truffles in the Alpine Valley of North East Victoria, Australia. Located on the bank of the Ovens River and at the base of the Victorian Alps, the Alpine Valley surrounds them with pure mountain air, clear water and the cool climate truffles require.

How long have Alpine Truffles been operating?

Established in 2010, Alpine Truffles produced its first truffle in 2017.

How did Alpine Truffles get started? What was the inspiration?

Growing up in Western Australia there was a lot of talk about Manjimup and its truffles.  After relocating to the Alpine region to be closer to family, we realised the perfect opportunity to attempt to grow truffles due to its uniquely European climate.

What did you do previous to starting Alpine Truffles?

Mark is an Aircraft Engineer by trade and was a manager of a national aircraft overhaul maintenance facility.  Taola owned a jewellery store in the centre of Perth CBD.  Whilst living in East Fremantle we also had a 160-acre farm north of Perth on which we ran 80 head of steers for the beef market.

Why truffles?

Truffles are such an elusive and unique product.  They are unpredictable and can be temperamental but they always fascinated Taola.  After visiting the snow whilst holidaying with family and after quite a bit of research we discovered truffles need hot summers with summer rains and frosty winters.  All the climate features that the Alpine Valley held.

Is there a specific dish or way you would recommend using Alpine Truffles, or other products?

Truffles love fat and salt but keep it simple!  Truffle Butter can be used in so many different ways; it makes it a very versatile ingredient to have in the freezer.  Add it to mash potato, finish off with a dollop in risotto, cook up a creamy alfredo pasta or our favourite, a slab of truffle butter on a ribeye steak. Oh, and scrambled eggs with fresh truffle is a great start to the day.

What are some common misconceptions about truffles?

Our biggest issue is with ‘truffle oil’.  If you have a bottle in the cupboard, that’s your first problem!  Fresh truffle will send oil rancid in a few days so if the bottle has been sitting in your cupboard for a few months – what’s in it?  Unfortunately, if you read the fine print you will find a number of ‘describing’ words, aroma, essence, flavouring. Most (not all) of these describing words are made synthetically with ingredients like 2,4-dithiapentane, an aromatic molecule that gives truffles their distinctive smell, this is also a component of formaldehyde.  The best way to overcome this is to make your own with fresh truffle or freeze-dried truffle and your favourite olive oil.

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

We’d have to say Paris.  The pride and passion they put into their food is amazing.

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

Tasmanian Truffles.  Being the founders and first producers of the French Black Périgord Truffles in Australia, they have paved the way for us to follow our dream of being fine truffle producers.

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

The gourmet region of the Alpine Valley has everything a foodie could want.  Fresh produce includes a trout and salmon farm where you can catch your own dinner, apple, nut, and seed producers. Amazing craft gin, cider, beer, and wine producers.  And most importantly a number of amazing chefs who together create fantastic dishes with our produce.

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

I’d have to say a grass feed ribeye steak, with truffle mash potato and broccolini all topped with truffle butter and a glass of Nebbiolo on the side. A serving of dark chocolate pudding with thick cream and ice cream.  And to finish a selection of stinky cheeses with a glass of port.  By then I think I’d pass out into a food coma but with the biggest smile on my face.

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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!!

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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.

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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!

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By now we assume you’ve all heard about the newest craze in Echuca Moama – The Strawberry Pick! A PYO Strawberry farm on Lady Augusta Road Echuca that has all the kids (and adults) talking.

We had the privilege of hosting Wayne, Matt and Sarah for the Farm to Plate experience at Junction Moama. These guys had the most beautiful stall with the tastiest, reddest, freshest strawberries you ever did see.

We spoke to Matt and Wayne at The Strawberry Pick about their new venture…

Introduce yourselves
The Strawberry Pick is the creation of Matthew Stewart and Wayne Mattschoss, workmates who became friends and now business partners. The vision for The Strawberry Pick is to offer a fantastic strawberry picking experience that creates enduring memories.

How long has The Strawberry Pick been operating?
We opened for the first time ever on Melbourne Cup Day this year. After two years of preparations and a flurry of activity in the days and weeks leading up to this day it was extremely satisfying to reach this milestone.

What was the inspiration?
In our careers and travels, we came across many Pick Your Own (PYO) farms that had sprouted from commercial farm interests.  We thought, why not do it the other way around and start up a purpose built PYO farm with the goal of building the best experience for our customers we can envision.

What did you guys do prior to starting The Strawberry Pick?
We were both working (together on many occasions) as horticultural agronomists for the same company.  Matt as a nationwide Nutritional Agronomist based in Victoria and Wayne a regional production agronomist in the Adelaide Hills of South Australia.

Why Strawberries?
For a Pick Your Own farm experience they can’t be beat – Adults and Kids love them equally and they produce for almost ¾ of the year in this climate, so we can share the experience with customers for most of the year.

Technically, they are a challenging crop to grow and allow us to flex our agronomy muscles, which will hopefully get bigger now we’re in the box seats!

Is there a specific knack to growing the perfect strawberry?
If we ever see one, we’ll step on it! That way, we will always have something to strive for in our growing endeavors.

There’s a lot to consider when growing strawberries and we still have a lot to learn. We’re fortunate that we’ve been exposed to a lot of commercial growers and have been able to learn from the best.

The most important factor for us has been variety selection. The variety we currently grow comes from California and is called ‘Albion’. It doesn’t produce as much fruit as other varieties out there but it absolutely tops the charts when it comes to flavor – and for us that’s what it’s all about.

What’s your number one tip for the ultimate strawberry eating experience?
We’d recommend eating the strawberry at ambient temperature as that’s when the full flavor comes through.

When can people visit The Strawberry Pick?
7 days a week, between 9am-5pm.  The season runs approximately from late October until late May.  As we are at the mercy of the weather, it is wise to check our Facebook or webpage to ensure that we are open, especially during rain events.

Where can we purchase your strawberries?
Our recommendation would be to purchase them via the Pick Your Own Experience at The Strawberry Pick Farm, as it truly doesn’t get any fresher or better than that! Otherwise, you can purchase our pre-packed strawberries direct from the Farm or in town from our local retail partner, The Pear Tree. For those wanting them done a little bit fancier, Junction have been featuring us on their menu, which we recommend trying out also!

Where would you take a visitor for an essential country food experience?
Matt – Sounds cliché but a Sunday BBQ has been the quintessential inclusive country food experience in my life. My parents have always been very inclusive with their family BBQ’s and it’s a culture I hope to emulate throughout my dining life!

Wayne – I recently ate at Junction with my girlfriend who was over from Adelaide. I managed to convince her to make the move to Echuca. I’m pretty sure that the Bharat Spiced Cauliflower played its part in convincing her.

If you could visit any city for a day’s eating and drinking experience, where would it be and why?
Matt – I’d go to France and ask the locals where the best cheese was being served – I’m told there’s also some nice wine there to compliment.

Wayne -A few years ago I had the pleasure of travelling through Europe. During my stay in Rome I tasted the most amazing vegetarian pizza, it was simple and exceptionally flavoursome. I’ve been craving it ever since.

What other local artisans or producers do you admire? Why?
Matt – I met the extremely charismatic owners of Rich Glen Olive Oil at some recent events and was inspired by their story and by what they’ve created.

Wayne – Bruce and Tracey of Bandicoot Brewers. They’re a hard-working couple that take pride in what they produce.

If you had to choose your last meal, what would it be?
Matt – My wife’s home-made pizzas and loads of them.

Wayne –My Nanna’s school holiday special: Apple Waffles covered with jam and cream.

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Ah spring, is there anything better than beautiful fresh greens and flowers at this time of the year!?
The team from B&B Basil are on board for September and have some great things to share with us.

B&B Basil began as a father and daughter team in 2000. After noticing a lack of locally grown herb products at the Melbourne fruit and vegetable market, George Bobin and Susie Young decided it was time to begin something new and started growing large Hydroponic Basil in pots. Their products were an instant hit at the markets and the demand for their high quality herbs have only grown from there. See below for our questionnaire with Susie and her insight into B&B Basil.

Join us in September for a stunning burst of colour and flavour. Especially on one of our new dessert specials, stay tuned.

How long has B & B Basil been operating?

We started in 2000.

How did B & B Basil get started? What was the inspiration?  

Originally we started as George (Dad) was looking to make a change from a very manual type duck farm where our family farm produced duck eggs since I can remember. We both had a green thumb and a love for food. I was in my first job out of school, a trainee in a local Bakery, and had my afternoons free. On a trip to Melbourne markets George got talking to someone about produce and it was mentioned that good Basil was hard to come by in Victoria at the time it was mainly coming down from Queensland. George had a long time passion for Hydroponics and I was keen on producing a bunch in a pot and keeping it less labour intensive. From there we started offering our Basil around local restaurants and then into an agent at the Melbourne wholesale Fruit and Vegetable Market. Bit by bit we grew. Working after work, weekends and friends and family helped out when possible.  When time was right Jan & George made the move to sell the Duck Farm which worked in with my first house purchase that had a hectare of land with it.  Next came a question from a local grower that small tips of produce were being asked for as the Microgreen trend started to gain interest in Australia.  We decided still a nice bunch in a pot style and just grow them small.  Starting with our current varieties of Basil we quickly found our next big thing.  Over the years our varieties have grown to 40 different Microgreen or Microherbs, a variety of pea tendrils and now increasing demand in our Edible Flowers.

Is there a specific product you are most fond of from your business?

Our Microgreen Basil is still my favourite with its strong fragrance but followed closely by Salad Burnet as I love its fresh flavour.

If there was one thing you loved most about your business, what would it be?

The best part is taking the time to get about the farm and wandering through the greenhouses.  It could be any kind of weather outside but it transports you to a calm garden with so many amazing aromas and colours.

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

Keep it fresh, colourful and flavoursome…we eat with our eyes as well so give something new a try…even the edible flowers.

Any hot tips for people wishing to use micro herbs in their home?  

For home use they can be tricky to track down in the grocers. We recommend asking for a mix of 6 or 12 and have a play. Matching some with everything, from entree to dessert.  Then with whatever is left blend them all together and you have your own version of Herb Salad Mix which is great on brunch or lunch!  If you’re buying them living like our pots they should last out on your bench top for at least a week depending on the variety.  They just need a touch of water and filtered light.

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

There are currently tours run through the Bendigo Tourism called ‘From Market to Paddock to Plate’.  These are a guided tour of the local farmers market and farms with the catering selected from local produce along the way. Your also finish with a lovely dinner cooked by one of your hosts!

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

Melbourne is my favourite. No matter how many times you go you can always find good quality food and so many varieties of flavour.

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

We probably admire more local regional chefs more that source local food and help bring us idea’s to make us local producers think outside the box from traditional produce.

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

Oooo thats tough. ..can I choose the 8 course degustation please!

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Introducing the ever so popular Four Pillars Gin, Junction’s August Artisan feature.

Gin is undoubtedly a staple spirit for any cocktail, whether that be in the space of a bar or in the comfort of your own home. Four Pillars is the perfect gin for all occasions, a classic gin with a touch that would fascinate and delight even the most hardened gin fanatic. It’s spicy but with great citrus, a truly modern Australian gin.

We spoke with the team behind the Australian distillery to discuss how their small country business grew to win several golden awards all across the world, in the space of just three short years.

Join us during August to try Four Pillars Rare dry gin and Four Pillars Bloody Shiraz gin.

How long has Four Pillars been operating / How did Four Pillars get started / What was the inspiration?

We started with the idea of making a kick-ass tonic many years ago but then thought ‘why the not go all the way and create a great modern Australian gin?’ 

So, we established Four Pillars Distillery in the Yarra Valley with a clear purpose: to elevate the craft of distilling in Australia and celebrate the art of cocktail making. We wanted to help people drink better, not more.  That journey started with a tour of the US West Coast, from Portland to San Francisco, identifying the techniques and equipment we admired in their burgeoning industry there.  So, after a ton of research, including sourcing the best botanicals from across Australia and around the world, we started test-distilling. And 18 months after commissioning a custom-built copper pot still from CARL in Germany, we took delivery of ‘Wilma’ late in 2013. We launched our first batch of 420 bottles of Four Pillars Rare Dry Gin in December 2013. Crafted in a truly modern Australian style to capture the flavours of both Asia and the Mediterranean, this gin was awarded a Double Gold medal at the 2014 San Francisco World Spirits Competition, back in the region where we started our journey. 

We’ve since released a limited edition Barrel Aged Gin, a ‘gunpowder proof’ Navy Strength Gin, a Bloody Shiraz Gin and three collaboration gins.

What did the founders do previous to starting Four Pillars?

Cameron MacKenzie (our distiller, educator and resident ginnovator) comes from 15 years in the wine trade: making, selling, marketing and judging some of the best wines in Victoria.

Stu Gregor  (our Four Pillars mouthpiece and man about town) is a veteran of 20 years in the drinks business, lifestyle PR and events. He owns Sydney PR powerhouse Liquid Ideas.

And Matt Jones (the branding brains behind Four Pillars) worked as head of Global Head of Strategy at Jack Morton Worldwide before starting his own boutique brand agency, Better Happy.

Explain what botanicals mean for readers who may not know the ins and outs of gin.

The botanicals are the ingredients that flavour the spirit through the process of distillation. Juniper berries are the basis of all gins, serving as a sort of canvas. In addition to juniper we use a variety of local and exotic elements, including native Tasmanian pepperberry and lemon myrtle, and Asian spices such as cassia and star anise. And, somewhat unusually, we also use fresh organic oranges in our distillations to give that aromatic Mediterranean citrus character.

Is there a specific product you are most fond of from your business?

Our Rare Dry Gin really is our heart and soul. It’s our expression of modern Australia – taking great flavour and influence from our local environment, and from Asia, the Middle East and Europe to create a really contemporary, versatile yet distinctive gin.

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

Well, you might think us biased, but when it comes to amazing produce we do believe it’s hard to beat our hometown of Healesville in the Yarra Valley. It’s just supremely abundant with incredible natural resources and really talented makers who want to share what they do.

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

We have the privilege of working with some great producers in our nose-to-tail gin ecosystem. A bit of Jam and Pickle are legends when it comes to preserves. They make our Four Pillars Gin Orange Marmalade out of the oranges used in our distillations. Jack from Stone & Crow Cheese is the mad cheese professor who came up with the idea of using our stillage to make gin cheese. And Yarra Valley Berkshires have been feeding our spent botanicals to a few black pigs for upcoming gin pig dinners.  

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

We’re not entirely sure, but it would involve gin, obviously. And quite possibly dumplings.

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Ah, cheese, cheese, glorious cheese. Is there seriously anything better than snuggling up by the fire with a hearty glass of red and a slice of delicious French cheese on a chilly Winter’s night?

Let us introduce you to L’Artisan Cheese, Junction’s July Artisan. With expertise coming from the heart of France, owner Matthieu Megard brings a wealth of knowledge in producing quality French cheeses in our very own Victorian region. Making a double appearance in Junction’s very particular cheese selection, L’Artisan Cheese is a stand out amongst many Australian cheese producers.

How long has L’Artisan Cheese been operating?

L’Artisan Cheese started operation in 2010.

How did L’Artisan Cheese get started? What was the inspiration?

After 2 years in Australia, I heard that the Timboon Farmhouse cheese factory had been shut down and the owner of the premises and famous cheese maker Herman Schulz was nice enough to let me start production there.

What did the founders do previous to starting L’Artisan cheese?

I was a cheesemaker in France but ended up mostly working for our family company who specialised in cheese making equipment.

I couldn’t wait to go back to making cheese for my own company with the added challenge of working in a new and completely different environment.

Why Cheese?

It offers the perfect balance between agriculture, art & creativity and science.

Is there a specific product you are most fond of from your business?

It is hard to say which one of our products is my favourite as it changes according to seasons and moods. This said I can’t really go past our Mountain Man, which is inspired by the “Reblochon de Savoie” a cheese I grew up with. It is together mild, complex and so earthy. It always takes me back to my mountains.

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

The ultimate cheese experience for me is to share it with the person who made it or with somebody who is passionate about it and to do it in a great atmosphere. I have always understood that taste comes from your brain first, and I always try to speak to the brain before the taste buds.

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

For a country food experience I would take people to Birregurra. I would go to Brae restaurant as I have wanted to do that for ages or for a smaller budget enjoy a simple meal at Birregurra Farm Food and buy some local food in their Deli.

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

In Australia, I would definitely choose Hobart as there are so many great things happening in Tasmania when it comes to food and drink. Again, I have never been there unfortunately. Cheese making is very time consuming!

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

I would first speak about Bundarra Berkshires as I saw them evolve over the years (we see them often at Farmer’s markets). They have their own pigs and started with selling meat. Now they have a range of beautiful Charcuterie with my favourite; Rilletes. I would love them to make Saucisson. Speaking about Saucisson, a really good one is made in Sydney by Jean-Marc from La Bastide.

In terms of wine, I would single out our friend Sahne from Basalt Wine near Port Fairy. His organic wine makes the most of the volcanic soil and has a rare minerality that I enjoy a lot.

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

My last meal would be a Gratin Dauphinois. It embodies the beauty of simplicity. Just thinly sliced potatoes and creme Fraiche. I would have nice galette a la frangipane for dessert.

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Each month, Junction is proud to introduce you to one of our regional artisans – a special group of people who contribute to the produce and crafted beverages that we offer at Junction. This month we are very excited to showcase our premium Zucchini flower providers, Crossies ‘Cados. Andrew Crossman heads up this business, Crossies ‘Cados is a boutique avocado orchard based on a fourth generation farm in Torrumbarry, right on the Murray River. Not only does he supply us with the most amazing produce, him and his wife Sarah hand deliver! We love seeing them each week and having a chat.

We were able to steal some time from their busy schedule to ask them a few questions.

How long has Crossies ‘Cados been operating?

Our first plantation was put in 10 years ago. And we have been operating as Crossies ‘Cados for 6 years.

How did Crossies ‘Cados get started? What was the inspiration?

Grandfather was an orchardist in Doncaster. As a young child I loved trees in general and always helped my Grandfather in the veggie garden and with pruning trees.

Other than playing tennis as a young adult my only other interest was trees.

When I stopped playing tennis I did my nursery apprenticeshipand started cultivating citrus trees.

From there I wanted to diversify into something that could keep me on the farm but away from traditional milking or sheep.

Avocados was something grown in the Sunraysia area and decided to give them a try.

They were a niche market and weren’t grown around here, so I saw my opportunity.

Why zucchini flowers and avocados?

Avocados – a niche market and new to our area.

Flowers were another seasonal crop we could grow to supplement the avocado business as it became established.

Is there a specific product that you are fond of from your business?

Avocados and zucchini flowers but on a smaller scale the diverse range of product we can have from the farm.

e.g. plums, peaches, pumpkins, figs, corn. Plenty to keep us busy.

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

Coming out to the farm in January-February and pick your own fruit, eat it fresh off the tree!

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

Local eatery that stocks local produce. Support the local farmer.

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

Italy for the fresh pasta and so many varieties of dishes.

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

IG’s FIGS for having a go at a premium product in their retirement.

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

Best watermelon on a very hot day!

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Each month, Junction is proud to introduce you to one of our regional artisans – a special group of people who contribute to the produce and crafted beverages that we offer at Junction. This month we have something extra special, our amazing team from Seesaw Studio who designed and developed the branding concept of Junction. We wouldn’t be here without these lovely folks.

Anita Ryley from Seesaw has answered a few fun questions for us. Enjoy.

How long has Seesaw Studio been operating?

Seesaw was started by Matthew McKenzie and Anita Ryley in 2005, so just over ten years.

What was the inspiration behind Seesaw?

Creatively, our styles are quite different so we saw the name Seesaw as a balance of our varying aesthetic and approaches. Balance is really the cornerstone of our business – work and life, head and heart, style and substance, clients and creativity. And we wouldn’t be called Seesaw if there wasn’t a little fun in between.

What did the creators do previous to opening Seesaw?

Matt and Anita both studied design at RMIT and went on to work in small studios both together and separately. Seesaw then started quite organically out of an abundance of freelance work.

 What has been your favourite project so far?

Honestly the Junction project would have to be one of our favourites as it was a project filled with heart, love and creativity. We are immensely proud of the results.

What was your favourite part about Junction Moama branding?

Creatively, we loved how the brand reflects the Echuca-Moama region. An artist was commissioned to create a series of exquisitely textured cement vessels that reflect the layered sediment   and water levels of the river. Graphic elements reference the curving line of the Murray while mark making and use of copper reflects the local people and the traditional crafts of the area. Menu design fused branded leather and the unique patina of the local spotted gum. Aprons were crafted out of canvas, leather and brass, referencing horse bridals. We believe it is the level of detail and consideration that makes the brand successful.

On a personal level, this project was so amazing as collaborated with an extremely passionate, trusting and like-minded client. The project was a success because of all of the individuals involved – from the Architects and Interior Designers through to the Junction staff and management team.

What is your number 1 branding tip?

Your brand is not what you say it is, it’s what your audience says it is. Understanding your audience is key.

What is your favourite dining experience in Melbourne?

At the moment we are loving Andrew McConnell’s Marion in Fitzroy designed by IF Architecture. We were also lucky enough to work with the talented Ryan Flaherty at Mister Jennings – an absolute genius in the kitchen.

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

Tuscany! We have both visited recently and the food, wine and stunning location is hard to beat.

What other local artisans do you admire?

We admire so many local artists, many who we are lucky to collaborate with. We adore Studio Twocan who we worked with on the Junction project, their concrete vessels are unique pieces of art. We also love working with local photographers James Geer (who photographed Junction), Tom Blachford and Kate Ballis. We also really admire painters Julian Meager and Fred Fowler and illustrator Andy Murray.

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

It would be one enjoyed with loved ones. Oh and cold glass of Chardonnay and a Cape Grim scotch fillet from Junction would definitely be on the table!

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How long has Innocent Bystander been operating?

We first produced a Yarra Valley wine (Under our Giant Steps label) in 2001. Our Healesville winery and cellar door, where our wines meet the world, opened in 2006.  The Innocent Bystander brand began in 2004

How did IB get started? What was the inspiration?

Owner, Phil Sexton, had a long-held fascination with producing cool-climate pinot noir and chardonnay. It was his desire to produce these styles that led him to uproot from Western Australia and purchase and plant the Sexton Vineyard here in The Yarra Valley.

What did the founders do previous to starting IB?

Phil Sexton is widely considered one of the pioneers of the craft brewing movement in both Australia and the United States. In 1981, Phil was employed as Brewer by the Swan Brewery. In the same year Phil established (by hand and without money!) Devil’s Lair in Margaret River. Three years later he established The Matilda Bay Brewing Company.

By the early-90’s Phil was dividing his time between Margaret River and Perth – running Devils Lair, a coffee roasting business, Dome, and a number of restaurants and bars.

After trying to slow down in the mid 90’s, Phil moved to Portland Oregon for 2 years to help a friend with his brewing businesses. While overseas, he sold Devils Lair and it wasn’t long before he decided to return to Australia.

During his transition East (to set up IB), Phil and two business partners (ex Matilda Bay colleagues) established Little Creatures Brewing in Fremantle Western Australia; ‘to attend to unfinished business” in the craft beer business.

Why wine?

Growing up in Margaret River during the rise of the wine industry, Phil Sexton was captivated by winemaking and the opportunity it offered to engage in agriculture, theater, art and science.

In 2003, I (Steve Flamsteed) joined Phil to make the Giant Steps Wines and after we head hunted Suzanne Tyzack from the Sales and Marketing arm of a well known craft brewery, we began to development of the Innocent Bystander Winery.

For me, my first qualification was in food in Brisbane in the mid 1980’s. I travelled extensively in Europe in the late 80s and it was whilst travelling in France where I developed a number of culinary passions including cheese making, which would see me later return to France to study this trade. However, it was after working at Chateau du Bluizard in the Beaujolais region that I was inspired to become a winemaker.

On returning to Australia, I enrolled in the winemaking degree at Roseworthy Agricultural College, graduating with a Bachelor of Science (Wine Science). From 1999, I have worked across cool climate regions of Victoria, Tasmania and Western Australia eventually settling in the Yarra in 2002

What is your ultimate wine pairing dish and beverage?

My favourite is simple but amazing:

2015 Innocent Bystander Pinot Gris served really cold with Coopers Ale beer battered Flathead tails (on the beach or the shore of a nice river) with garlic aioli and lemon wedges.

What is your favourite product from your range currently?

2014 Innocent Bystander Syrah – I think Shiraz or Syrah may prove to be the Yarra Valley’s most exciting variety.  There are layers of spice and red berries in that wine and it’s going through fantastic evolution at the moment.

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

Both classics, one expensive, one not so expensive :

1. Old French Sauternes (really expensive stuff like Yquem) with foie gras on thinly sliced fresh toasted brown rye bread….in France.
2. Home made pork salami with home made wine from the same Italian family (old mates of ours) in the King Valley.

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

Tamsins Table in Gippsland.  Incredible and still a bit of a secret

http://tamsinstable.com.au

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

Lyon – it is the culinary centre of France.

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

• Anyone who can make really good salami – just because
• Holy Goat Cheese out of Bendigo – http://holygoatcheese.com

Carla and Ann-Marie are making some of the best goats cheese in the country and they are the real thing.  We have to order our La Luna each week as it is made to order.

• Giaconda Winery in Beechworth – Family owned, and Australian benchmark always been amazing and I admire the fact that they have managed to evolve, not just stay the same.
• Timo Mayer Wines, Yarra Valley – his wines are full of his personality

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5. Is there a specific product that you are fond of from your business? 

We’d probably all say the pork pie is our favourite, but that changes with the seasons

6. What’s your number one tip for the ultimate pork experience? 

Full English breakfast including bacon, black pudding, and a pork sausage

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

Down the Backroads trail, even though it’s on our door step between Moama, Deniliquin and Barham there are quite a few nationally recognised producers I’d always love to show off.

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

Melton Mowbray in Lincolnshire, England. The home to the pork pie, it’s also the birthplace of stilton cheese.

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

We are big fans of several local producers including Barham avocados, Bundarra Berkshire and Restdown wines. All young passionate guys who are just out there to produce the best natural and organic products possible

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

Now that’s a hard one, Pete would say a black pudding buttie (sandwich), Jane would say sausage and mash and I’d go lamb chops!

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5. What’s your number one tip for the ultimate whisky drinking experience?

Find a bottle you know you’ll enjoy, pop it open with friends, and take the time to enjoy it and each other’s company. Whisky isn’t about the best and rarest bottles or the most opulent setting; it’s about slowing down and sharing a moment with mates.

6. Where in Australia would you take a visitor for an essential whisky experience?

The Baxter Inn in Sydney would have to be one of the best places in Australia, if not the world, to drink whisky. It’s loud and fun and the selection is amazing. Here in Melbourne, I always take folks to Whisky and Alement for a quiet dram because the crew there are knowledgeable and friendly and will always take the time to have a chat. But for the essential experience, I don’t think you can beat a tour of the distilleries of Tasmania.

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

I’ve never been to Tokyo, so it’s right up there. They’ve got some of the world’s best bars and restaurants, and I love Japanese food, sake and especially whisky.

8. What other local artisans do you admire? Why?

I have a huge amount of respect for Clare Burder from Eminence Wines and The Humble Tumbler who has built a fantastic brand of wine and a totally original wine, sake & spirits appreciation business. I also love the guys from Tequila Tromba, and from New World Whiskies (Starward) for driving the home-grown spirits industry and creating products that represent Melbourne and what’s great about our bar scene.

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

My last meal would have to be my mother’s chicken soup. Or a swimming pool full of Scotch.

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4. Is there a specific beer that you are fond of from your brewery? Only one beer! It’d have to be something big and memorable, drunk slowly and enjoyed over a range of temperature. I’d probably go with one of our B2 Bombers, if not the one we’re about to release (Mach 5.0, which is on tap at a few places and out in bottle soon) then last year’s Mach 4.0.

5. What’s your number one tip for the ultimate beer experience? Do your research and don’t pack too much in, pick somewhere that has something other than beer to offer and take your time to enjoy beer as the locals do.

6. Where would you take a visitor for an essential country food experience? I would do a road trip, Beechworth to Milawa, and on through the King Valley, finishing at the Mountain View hotel

7. If you could visit any city for a day’s eating and drinking experience, where would it be and why? Having been there a couple times recently I have a great appreciation for the emerging and huge craft beer industry. Rome has taken their traditions of dining and added an extra dimension, craft beer! When in Rome forget the wine, it’s the new craft beer places that offer the true cultural experience.

8. What other local artisans or producers do you admire? I’m quite fond of Sorrenberg winery, it’s where I worked after school and is a place where the land and production takes pride of place ahead of everything, particularly marketing and spin.

9. If you had to choose your last meal, what would it be? Beer, because I got no choice, right?

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5. Is there a specific dish or way you would recommend to use Bundarra Berkshires Pork, or other products?

Always undercook and then rest fresh pork cuts. The worst mistake anyone can do is to overcook pork, it is a succulent juicy red meat and should be respected. Our charcuterie is best eaten at room temperature. 

6. What’s your number one tip for the ultimate pork experience?

Dry out crackle in the fridge overnight then use good sea salt and no oil to roast at a high temp. Cook shoulders for 12 hours on super low for the maximum flavour and texture effect.

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

I’d take them along the Backroads Trail to visit real framers and experience their farms and the food and wine they produce. Its a tasty way to explore the country and you will meet the friendliest people (and probably get a job if you stay too long!).

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

Melbourne… the best food and coffee in the world, lots of local foods on menus. 

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

Restdown Wines at Caldwell. They produce some beautiful wine in a tough environment using traditional methods and their farm is beautifully managed for its native aspects. They have diversified into Organic Beef and verjus, both of which I can’t live without. I love visiting their farm, its tranquil and unassuming and such a lovely place to relax

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

Roast pastured chicken with tarragon, pancetta and verjus, buttered greens and paris mash. 

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5. Is there a specific dish you would recommend to use Murray River Gourmet Salt rather then regular salt?? Murray River Gourmet Salt Flakes can be used in place of regular table salt.  Use our salt flakes in cooking or as a finishing salt for your dish.    Particularly good with steak, seafood or sprinkled on a green salad.  Murray River Gourmet Salt Flakes actually contain natural minerals (that’s why it’s pink) and are not processed in any way like table salt which has anti-caking agents and bleach to make it white. 

6. What’s your number one tip for the ultimate Murray River Gourmet Salt experience? Place a small amount of salt flakes in a pinch bowl and let guest grab a pinch and sprinkle on their own dish.  Many enjoy our flakes with a good quality, freshly baked bread and Australian olive oil – the simple things in life are often the best!

7. Where would you take a visitor for an essential country Victorian experience? We would showcase Mildura by taking our visitor on a paddlesteamer cruise on the mighty Murray River followed by a gourmet lunch at Trentham Estate.  In the afternoon we would visit some local wineries and Mildura Brewery to try the local beers and Stefano’s antipasta, before retiring to one of the many great restaurants serving up local produce in Feast Street (Langtree Avenue).

8. If you could visit any city for a day’s eating and drinking experience, where would it be and why?  San Sebastian in the Basque region of Spain – a foodie mecca and renowned for its tapas.

9. What other local artisans or Salt producers do you admire? Why? We admire so many food producers in the Mildura region such as Tabletop Grapes, Robinvale Estate, Stefano’s Preserves to name a few.  They do an amazing job of presenting local produce in a myriad of product options which showcase the premium quality of the food from this region.

10. If you had to choose your last meal, what would it be?  Entrée would be local figs with a rocket salad, main would be an eye fillet steak from Naz Tassone’s butchery served alongside Murray River Salt roasted potatoes and steamed local asparagus with hollandaise sauce, washed down with anything from Trentham Estate winery!  Dessert would have to involve something citrus like a lemon tart as a nod to the amazing citrus from Mildura.

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How long has Sullivans Cove been operating? Since 1994

How did Sullivans Cove get started? It was started on a whim to have a crack at whisky making 

What was the inspiration? Distilling had recently been legalised in Tasmania after a 150 year ban was lifted and we thought to give it a go.

What did the founders do previous to starting Sullivans Cove? I was one of the owners of the Creek Inn, the pub on Ben Lomond, Tassie’s ski “resort”

Why whiskey? Because it tastes good!

How would you sum up Sullivans Cove approach to your award winning  French Oak Single Malt whiskey? Keep things simple and try do the best job that you can

What’s your number one tip for the ultimate whiskey experience? Drink lots of water before bed!

Where would you take a visitor for an essential country Tasmanian experience? Out to any of the national parks to experience the ancient rain forests 

If you could visit any city for a day’s eating and drinking experience, where would it be and why? Florence for Florentine steaks and Super Tuscans!

What other local artisans or Whiskey producers do you admire? Lark Distillery, for getting the whole thing going. 

If you had to choose your last meal, what would it be?  My grandmother’s roast.

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5. What’s one of the most obscure jobs you’ve ever worked on?

Currently we’re making a cement lampshade that weighs 50kg, which seems absolutely ridiculous. It’s a design we’re formulating with Iva Foschia from If Architecture. Unfortunately that’s all we can tell you for the time being, as it’s a bit hush hush… so you’ll have to follow us to see how it turns out.

6. Where would you take a visitor for an essential Melbourne or Victorian experience?

This is a very hard question to answer as we don’t want to sum-up Melbourne by showing a visitor only one part of it. The beautiful thing about our home city is the variety.

When we have visitors we usually meet them at Little King Café under St.Paul’s Cathedral. After a coffee and a morning snack, we would then head over the Yarra to National Gallery of Victoria followed by a visit to Federation Square to see a wonderful Indigenous Art Collection. The rest of the day would be spent wandering about the city, working into artist runs spaces (like Forte Delta, West Space and TCB) and commercial galleries (like Anna Schwartz and Tolarnos). For lunch, we might take them for a cheap feed at Shandong Mama; the best dumplings in the city and in the evenings we would head ‘Northside’ to see whats going on. If it was a Thursday night and we were on bikes, we would then ride around to the different exhibition openings and launches that pop up around that neighbourhood. The evening would not be complete without a visit to Lazorpig for a pint and a pizza.

We’re being very selective here but you have to be when you have such little time to show someone around.

Also we must say that a must see in Victoria is Wilson’s Prom. But again, it’s very hard to choose just one place.

7. If you had to visit one city for a day’s eating, drinking and art experience, where would it be and why?

Being huge fans of refined craftsmanship, art and delicious food, we’d have to say Tokyo. It’s a wondrous city, that offers the whole kit and caboodle.

8. What are you working on at the moment?

Other then a 50kg lampshade, we’re building our website to showcase the cement ceramic collection. It launches on the 17 of March, so be sure to visit and check out our range.

9. What was your favourite thing about working with Junction?

How wonderfully open minded and switched on the team is. They have a great attention to detail, which was experienced at the launch party in November. Enjoying some great food and wines taates, we felt like a million bucks.

It’s also been a great opportunity to reunite with the region. We’ve loved our visits, which reminds us of our childhood Summer holidays. Last time I was there I went for a swim in the Murray. The mud between our toes took me way back.

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How would you sum up MGC’s approach to spirits, and gin in particular?
We spent a year putting together the recipe that is the MGC. The endless pursuit of Frank Moorhouse’s unattainable perfection. So a thorough considered approach. We wholly agree with the sentiment that all good things take time. Make it taste great. Make it look great. Everything else will take care of itself…

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What’s your number one tip for the ultimate gin experience?
When we were working on the MGC recipe we had three main drinks in mind. The martini – the litmus test for any gin. If it couldn’t stand up to a little vermouth and an olive it wasn’t going to cut it.  The Gin and Tonic – for enjoying those balmy Summer days and evenings; and the Negroni – for getting the party started…

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Where would you take a visitor for an essential Victorian experience?
Victoria is such a diverse state with so much to offer. It would really depend on how much time they had. Perhaps we would take them to the Yarra Valley where they could enjoy the bountiful local produce, wildlife and picturesque scenery.

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If you had to visit one city for a day’s eating and drinking experience, where would it be and why?
Tokyo because of the great eating culture. A lot of time and thought is put into food and drink preparation over there. It is one of those cities where the hidden gems are worth seeking out. The idea that someone can spend a lifetime perfecting the skills required to prepare fish or make noodles dishes is very appealing.

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What other local artisans do you admire? Why?
There are some amazing food producers that we admire. Baker D. Chirico in Melbourne makes the most amazing sour dough bread. You feel like you are doing yourself a favour eating it. The Yarra Valley Dairy are making some fabulous cheeses. We have done some work with a fantastic local leather worker called Temono whose products are beautiful and definitely worth checking out.

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If you had to choose your last meal (and accompanying drink), what would it be?
Difficult question. Ideally it would be a very long meal. Perhaps a negroni to get the party started then lots of little light courses. Lots of champagne.

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