FOOD AND BEVERAGE
2020 VENDORS
FRIENDS OF THE FESTIVAL
TALTARNI VINEYARD
Taltarni Vineyards is one of the pioneering wineries of Victoria's Pyrenees, dedicated to making exceptional wines from the unique terroir of the region. Taltarni Vineyard and Winery was founded on the principles of individuality, independence and expression, which still guide them today. Utilising innovative new-world techniques, Taltarni produces a diverse range of high-calibre still red and white wines, and méthode-traditionnelle crafted sparklings.
Located at the western reach of the Great Dividing Range, the Pyrenees is one of the most beautiful wine regions in Australia. The Taltarni vineyard is a picturesque property with around 240 acres of vineyards. At a latitude of 37°, with soils of red clay, quartz and sandy loam, the Pyrenees region lies in a perfect climatic band for growing grapes. Cool nights and warm days allow for slow ripening and create ideal conditions for crisp sparkling wines. The Taltarni site was selected based on perfect climatic conditions to produce a diverse array of exceptional wines. Initially planted to Bordeaux varieties, including Cabernet Sauvignon and Merlot, Taltarni soon included Chardonnay and Pinot Noir for sparkling production; as well as Shiraz and key varietals including Sauvignon Blanc, Merlot and Pinot Meunier.
Taltarni is leading the way in sustainable viticulture, committed to protecting the soil, air, water & energy to produce quality, estate-grown wines. Taltarni’s “insectarium” comprises of a vegetation corridor of over 2,000 native plants that provide a pollen and nectar source for a range of beneficial insects. The simple logic behind the Insectarium is that good insects eat the bad insects that destroy the vines, while also greatly decreasing our use of pesticides and chemicals. The combination of many environmental initiatives, along with the skills and expertise of our winemaking and vineyard teams, has resulted in the production of renowned, award-winning wines.
Since the first commercial wine was released in 1977, Taltarni's labels have featured a 17th century cartouche (a custom- designed medallion that was worn around the necks of ancient civilisations to protect against loss of name and identity). Worn on each bottle, Taltarni's cartouche presents and protects the identity of the wine.
Taltarni has extended the French inspired winemaking techniques, creating an exceptional and diverse portfolio of award-winning wines that distinctively express true varietal and regional characteristics. These wines are approachable when young, but also retain the structure and balance to age gracefully and reward cellaring. Remaining steadfast in their commitment to crafting refined wines of elegance and balance, Taltarni’s portfolio continues to be a reflective expression of the varietal and terroir from which their wines are born.
https://www.taltarni.com.au/
PRICKLY MOSES HANDCRAFTED BEER
Prickly Moses Handcrafted Beer is brewed on site at Otway Estate - in the heart of the Otway Ranges of Victoria.
Brewed with cool, crystal clear rainwater, Prickly Moses Handcrafted Beers are made by hand by real brewers - not by food chemists sitting in front of a computer automated system.
At Prickly Moses, we believe that beer has a complexity and character equal to wine. We love craft beer and we especially love introducing our fans to what real craft beer tastes like.
For most people, being in the wettest part of Victoria would be cause for complaint. Not Luke Scott, head brewer at Prickly Moses Handcrafted Beers, who has an impressive water harvesting system and a pair of 150,000 tanks at his disposal to capture the pure rainwater from the Otway Rainforest. This pure water is used to brew the Prickly Moses beers, ensuring they are truly a product of the Otways. Water is the key!
At Prickly Moses Handcrafted Beer, we believe that beer is diverse in its colour, aroma and flavour and is not just limited to "yellow fizzy stuff". We create beers to match an appearance, aroma and flavour profile - not a budget - so we use the best possible ingredients we can find. After many years of research and many samples of beer, our repetoire of exciting beer recipes continuously grows, ranging from an organic pilsner through to a stout, ginger beer, a popular Belgian style wheat beer, and much more.
The brewery, which takes its name from a native plant local to the area, is well worth a visit. Sat on the edge of the beautiful Otway Ranges National Park and less than 50km from the Surf Coast, it has three holiday cottages onsite with views over the rolling countryside as well as a "Brewery Outlet". If you want to go a step further, you can sign up for residential beer courses and learn to brew hands on. Give us a call to organise a brewery tour for you and your friends at Otway Estate or brew your own beer at our micro-brewery in Queenscliff, at the Queenscliff Brewhouse. And if you head to one of the many Australian craft beer festivals, look out for our Prickly Moses bus...
https://pricklymoses.com.au/
KINKAWOOKA SHELLFISH
Kinkawooka Shellfish is an integrated seafood growing, catching and processing company owned and operated by the Puglisi family, 5th generation fisherman with a rich heritage of producing high quality seafood. First established in 1976, Kinkawooka is located in Port Lincoln, South Australia. Kinkawooka prides itself in maintaining standards of excellence in every facet of its organisation and is renowned in Australia as a leader in the aquaculture industry.
The cold clean waters of the Great Southern Ocean are home to some of the finest shellfish in the world, Kinkawooka shellfish grow and harvest premium shellfish to the highest standards of environmental sustainability and culinary quality. Bob Puglisi and son Andrew, are 5th and 6th generation fishermen, who have been at the leading edge of contemporary fisheries in Australia over the past 40 years. With a rich heritage of both fishing and cooking from their homeland in Southern Italy, the Puglisi family know that the unique waters fed by the Great Southern Ocean, and the sunny Mediterranean climate of the West Coast of South Australia could produce some of the finest shellfish in the world.
As pioneers of both the Spencer Gulf Southern Prawn fishery (respected globally as a shining example of sustainable fishery management) and the farming of the mighty Southern Bluefin Tuna they have built an enviable reputation as being amongst the most visionary members of the seafood community. Kinkawooka Shellfish’s reputation for producing quality seafood has been enhanced with the development of their Australian blue mussel farming operation in Boston Bay, with the commissioning of an integrated mussel farm and land based processing facility, which is without peer in Australia. Fresh mussels can be found all over the world and all around Australia. But no mussel is as popular as the South Australian Blue mussels, because of its characteristic taste.
Farming first commenced in Boston Bay, on the West Coast of South Australia, in the late 1990’s with Kinkawooka Shellfish one of the pioneering farmers in the region. Kinkawooka cultured blue mussels are 100 per cent rope grown in Boston Bay’s surrounding Port Lincoln. Cultured blue mussels differ from wild or partially cultured blue mussels because they spend their entire life span suspended in the water column, never touching the bottom or having the opportunity to pick up sand or grit. Being grown off the bottom also allows for better access to the suspended food particles mussels filter from the water, resulting in fast growth and high meat yields. The result is a fuller mussel – its appearance is a clean, shiny bluish-black shell, thus making it more attractive for serving in the shell.
APOLLO BAY FISHERMANS CO-OP
The Fishermen’s Co-Op was started at the harbour seventy years ago when local fishermen banded together to find markets for produce from the Bass Strait: abalone, scallops, snapper, flake (or gummy shark) and our world famous Southern Rock Lobster (crayfish). Boats today still bring their catch to us here at the last working fishing harbour on the Great Ocean Road. Fisherman Nick Polgeest, who knows a thing or two about lobster, claims our crays are the best in the world and we supply Australia’s finest restaurants as well as top-end hotels across Asia. But the best place to eat our fresh fish and cray is outside by the harbour in the wind, sun and salty air, overlooking beautiful Apollo Bay. Drop by and see the latest fresh catch, try some local grilled fish and salad, maybe get a look at the crays being offloaded from the boats. If you are looking for something special, give us call in advance. We’re not just fish and chips!
YARRA VALLEY CAVIAR
Yarra Valley Caviar is an export approved boutique fresh water aquaculture farm located at the base of the Rubicon River in the Yarra Valley region of rural Victoria.
It is the only dedicated Australian producer of fresh water Atlantic Salmon and a staunch believer in the humane treatment of its fish, taking a completely natural approach to its rearing and roe extraction. In addition to salmon, Yarra Valley Caviar now also produces and harvests Rainbow Trout and Brook Trout roe for their caviar range.
The fish are milked for roe entirely by hand, once a year, under a completely natural anaesthetic of clove oil, and are then gently placed back in their ponds to spawn again the following year.
Following strict UK soil association guidelines for organic aquaculture, the farm has banned the use of any antibiotics or chemicals, and its roe is cleaned and packaged on site, without the use of any additives. The result is a superb quality roe which is salted with premium sea salt flakes to produce bright, plump and flawless caviar - bursting with flavour.
WAPENGO ROCKS ORGANIC OYSTERS
Mumbulla Mountain, sacred to the Yuin people, forms the catchment for the pristine waters that feed Wapengo Lake. Our native oysters have grown here for thousands of years and have been farmed since the late 1880s.
The clean waters that flow into Wapengo are filtered by the surrounding national parks, state forests and salt marshes.
We took the opportunity to marry the latest in sustainable aqua-culture techniques with the purest water quality and have created the first certified organic Rock Oyster farm.
Our cultivation techniques are restoring the lake ecology and improving estuarine habitat; the sea grass beds are regenerating because they receive more sunshine. We also source all our infra-structure utilising the best re-cycled or recyclable materials.
Our hand selected multi-award winning oysters are received by individuals and select restaurants in Sydney, Melbourne and regional NSW.
Wapengo Rocks offer the discerning consumer a taste experience that can be described as a unique combination of minerals, salt and delicate creaminess. The mouth feel lingers long after the oyster is gone.