Most breweries buy their barley; Mike and Paula Shaw grow it. Most breweries source their hops from suppliers; Mike and Paula harvest them from their own fields. Their enthusiasm has driven Devilbend Farm Beer to become something genuine and rare: a brewery where every ingredient carries the essence of the peninsula soil it sprang from.
Food & Wine
The Mornington Peninsula (Main Ridge to be precise) has just scored a new culinary experience: Frog Hollow Kitchen. Focussing on seasonal, Mediterranean recipes, owner Ciara Griffiths, has created both a beautiful space and a beautiful experience.
As a child, nutritionist and chef Sarah Pound hosted mock cooking shows for her sisters, an early sign of her passion. Today, her online community Wholesome by Sarah reaches hundreds of thousands, promoting simple, healthy food that’s easy to make.
Tucked under the clock tower in Mt Martha Village, The Green Bowl is thriving. Founded by friends Sharalyn Marchant and Ange Pnini, it’s all about big flavour and real nourishment.
Semla buns are the biggest and best, according to baker Robin Ridell, who switched his life as a sports journalist in Sweden to start a microbakery, Semla the Bakery in Seaford.
Fiona Hammond knows food. In her career, spanning over 25 years, she has worked as a recipe developer and tester, a food stylist and food photographer.
Bittern artisan cheesemakers Melinda and Shane Voss are in love – with cheese. They’d always made their own cheeses, but COVID-19 prompted their move to a commercial kitchen.
An easy, delicious recipe that will add colour to your dining table and it’s SO simple to make. Serves 7 as an entree.
The story of Chief’s Son is one of passion and perfection. It is a tale of a long family history coupled with astute attention to the smallest detail. It is also a lesson in patience.