¡Viva España!

Spring has sprung and what better way to say adiós to the Winter blues than with a sensational Spanish Fiesta at Junction Moama on Sunday, November 17th, from 12pm to 5pm.

Tickets are $60 per person and include cool tunes provided by the one and only DJ Luke, a refreshing glass of Sangria, and a delicious pintxo on arrival, followed by our muy deliciosa seafood & chorizo paella.

Plant-based? Never fear  – we have a vegetarian option available as well!

Additional jugs of Sangria will be available to purchase all afternoon, as well as our full drinks list (with our new Spring cocktails!)

Join us for an unforgettable afternoon of sunshine, sangria, paella, and good vibes; and let’s make this Spring spectacular!

Tickets available HERE xo

¡Olé!

Terms + Conditions:

Junction is a strictly 18+ venue at all times.
Certain dietary specifications may mean that the catering provided at the event is not suitable for you or your guest/s.
To find out whether this may affect your dietary requirements, please call 1800 806 777 or email the team at info@junctionmoama.com.au for more information.
Menu offering is subject to minor alterations without notice.
This is a ticketed event – Junction Moama will be closed to all outside patrons on the day, walk-ins not permitted.
Ticket sales close Sunday 10th November at 5pm, and numbers are strictly limited.

Join us at Junction from 6pm for a 6.30pm start on Friday 30th August for an evening of bespoke Junction Moama dishes and beautiful wines, hosted by Mark Walpole; owner and viticulturalist at Fighting Gully Road in Beechworth, Victoria.

Mark Walpole was awarded the 2024 Halliday Wine Companion Viticulturist of the Year. Known for his passion for sangiovese (of which he is arguably the chief Australian authority) Mark is also an authority on viticulture. Not that he would ever put such a label on himself.

What Walpole mostly is, though, is curious. At the heart of every great viticulturist is a relentless desire to experiment, and every day – that is indeed what Mark Walpole does.

With a winemaking philosophy of ‘no compromise on quality’, Mark continues to challenge the norms of Australian viticulture and winemaking, leaving nothing to chance. A little vintage variation is acceptable, but unless the quality they’re aiming for is achieved, “we just don’t do it”.

Tickets are $180 each and include a fabulous 6-course set menu, each course carefully crafted to feature Mark’s own truffles and to pair perfectly with one of the Fighting Gully Road premium range of wines.

This event promises to be a relaxed, fun evening with delectable dishes, wonderful wines, and a guided tour by Mark Walpole of his beautiful Beechworth range.

Tickets are strictly limited and sales close at 5pm sharp on Thursday 15 August or if sold out prior – click HERE to snap yours up before they sell out!

IMPORTANT INFORMATION:

Junction is a strictly 18+ venue at all times.

Please note that certain dietary specifications may mean that the above menu is not suitable for you or your guest/s.
To find out whether this may affect your dietary requirements, please call 1800 806 777 or email the team at info@junctionmoama.com.au for more information.
The menu will be released next week and is subject to minor alterations without notice.

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.

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.

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!

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.

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altisarchitecture.com

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.

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

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studio-twocan.com.au