Australia, a Continent of Culinary Delights: A Journey Through Food and Wine | Victoria's High Country | Feature Gallery
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November 2, 2015

Australia, a Continent of Culinary Delights: A Journey Through Food and Wine | Victoria's High Country | Feature Gallery

<a href=Dal Zotto Wines owner-chef Michael Ryan. Though shy, his passion for cooking is immense. He is a Japanophile with many interactions with Japanese chefs.
The first dish served at the dinner during our visit was homemade tofu. Topped with salmon roe, wasabi, and ginger, it had a Japanese flair.
Pickled spanner crab, commonly found in Australia, was served. Beneath it was leek, and on top, a salt-koji milk dressing with almonds.
Slow-cooked sweet Chantennay carrots were topped with yuba (tofu skin) and a puree of dried beef and raisins. This dish was paired with Ine Mankai, made from Mukai Brewery's red rice.
The fatty duck breast was cooked rare, topped with sweet and sour zucchini.
The neck meat of Berkshire black pork was simmered in soy milk to remove excess fat, making it light. Radishes and beets simmered in dashi broth were served on the side.
Dessert included rich homemade matcha ice cream and quince compote.
A well-known local restaurant, <a href=Simones. Bustling with many repeat customers.
The kitchen area featured this display. Homemade liqueurs and compotes evoke the taste of an Italian Nonna.
<a href=The interior of Simones. It has a luxurious feel, yet is also family-friendly and homey.
The charming <a href=Milawa Cheese Company shop. It's also a popular stop for leisure travelers heading to the High Country.
The establishment houses both a shop and a restaurant/cafe. Cheese tasting is also available.
Many small packaged cheeses are available, making them ideal souvenirs.
<a href=A family enjoying a tasting at Beechworth Honey. The shop is filled with a sweet aroma.
100% Australian honey. Varieties from native species like eucalyptus have a particularly strong character.
Banksia is an Australian native species. Its dark color is distinctive and pairs well with dishes like marinades.
Pollen is affordably priced at A$9.95 per jar. It is said to boost the body's immunity.
Turning into a side street off the main road, you'll find the <a href=charming entrance of Bright Chocolate.
Factory tours and tastings are held every Friday from 2 PM.
Cacao beans sourced from various regions worldwide. My recommendation is the 72% Ecuadorian cacao, with a honey-like sweetness and a subtle hint of cinnamon.
The packaging featuring cute animals is delightful.
Artisanal chocolate factories are also one of the recent trends.
A bold corrugated iron wine cellar, reminiscent of the pioneering era, offers a novel design.
The attached trattoria offers Italian dishes, including antipasti, primi piatti, and dolci. Ingredients are sourced from local producers.
Prosecco with a funky label. While other still wines are available, start with this.
<a href=Dal Zotto Wines winemaker Michael (left) and Brand Manager Christian (right).
The landscape where the second generation played as children remains unchanged.
We visited in June, which is winter in the Southern Hemisphere. Behind us lie the vineyards of King Valley, one of the most renowned wine regions in the High Country.
One of the wineries we visited this time was <a href=Pizzini. Its exterior has a distinctly Australian, rustic charm.
<a href=Mrs. Katrina Pizzini's "A Tavola!" cooking school. It's a popular class that quickly fills up.
The lessons take place in a professional kitchen studio. Class size is limited to 4-10 people.
We diligently made gnocchi. Far from professional, but enjoyable.
While the gnocchi were cooking, we enjoyed a wine tasting.
They might not look perfect, but the taste is undeniable. Three stars for my first gnocchi!
The apple strudel was also perfect, with just the right amount of sweetness to pair with red wine.
The hospitable Pizzini family. The next generation is carrying on the wine business with a fresh perspective.
<a href=Feathertop's exterior. The stone building is unusual for an Australian winery.
Wine-making byproducts and ornaments imported from Asia are used throughout. The design is credited to the owner's wife.
The wines, primarily from Italian grape varieties, are diverse. Unfortunately, they are not yet available in Japan.
The bedroom of "The Peggy Adelaide Suite," one of the farm stay rooms. Peggy is named after the owner's mother.
The luxurious kitchen and dining area of the "Mt Buffalo View Apartment." As the name suggests, Mount Buffalo can be seen from the balcony.
Rainwater tanks and windmills preserve the original Australian landscape at <a href=Brown Brothers.
We visited in June, winter in the Southern Hemisphere. Victoria has a cool climate with changeable weather, ideal for winemaking.
<a href=The restaurant at Brown Brothers has a relaxed and homey atmosphere.
The wine cellar houses a collection of vintage bottles, reflecting its 126-year history.
Tastings can also be arranged inside the wine cellar upon special request.
The chef's lunch menu. The appetizer is fried shrimp, paired with Prosecco.
The culinary trend in Victoria is, without a doubt, in the countryside. The High Country region, in particular, has transformed into an area with high-quality gourmet destinations.
Approximately 30 grape varieties are used, including Chardonnay, Shiraz, Cabernet, and Italian varietals.
<a href=The Queen bedroom at Ovens Valley Motor Inn. A kitchenette is located in the back.
Due to an early checkout the next morning, breakfast was provided in the room. Normally, a hot breakfast is delivered to the room.
Vegemite, an essential part of Australian breakfast. Its strong flavor divides opinions.
<a href=The guest room at Freeman on Ford, known as the "Gold Room." Features a fireplace and antique furniture in a Victorian style.
<a href=The public spaces at Freeman on Ford. Afternoon tea is served in the afternoon, and port wine is offered for a nightcap.
An elegant breakfast room. The breakfast menu offers a hearty country breakfast.
In the towns scattered across the foothills of the beautiful mountainous region in the northeast of the state, including Bright and Beechworth, you'll find charming gourmet destinations.
Victoria is one of Australia's leading regions for wine tourism. It is also rich in produce such as olives and strawberries.
<a href=Dal Zotto Wines owner-chef Michael Ryan. Though shy, his passion for cooking is immense. He is a Japanophile with many interactions with Japanese chefs.
The lessons take place in a professional kitchen studio. Class size is limited to 4-10 people.
Wine-making byproducts and ornaments imported from Asia are used throughout. The design is credited to the owner's wife.
Rainwater tanks and windmills preserve the original Australian landscape at <a href=Brown Brothers.
The wine cellar houses a collection of vintage bottles, reflecting its 126-year history.
<a href=The public spaces at Freeman on Ford. Afternoon tea is served in the afternoon, and port wine is offered for a nightcap.
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Australia's Culinary Continent: A Journey Through Food and Wine in Victoria's High Country | Feature Gallery

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