Everyone loves fish and chips by the beach, and that will forever be a favourite for all generations. But the Bellarine is a place that many are making a bee line to for it’s gourmet delights. There has always been “local produce” on the Bellarine, back in the 1800’s basic produce was grown and shipped around the world, but the diversity and quality has certainly developed over the last 20 or so years.
It’s a place by the sea, so you can expect quality seafoods and of course Portarlington mussels are a major draw card, but the basket filling opportunity grows from there.
Olive groves dot the peninsula and a few of them have cellar doors where you can pop in to purchase oils and olives of many varieties. Drysdale Goats Cheese have a small herd of Saanen goats where Corinne and Peter milk their ladies every single day and create some very creative (and in high demand) products. To get your hands on these tasty cheeses, find them at markets, local delis, and many restaurant menus.
Bellarine Smokehouse have been working hard to create new products over the last couple of years, including smoked eel and smoked salt, but it’s their smoked salmon or barramundi dip that leaves everyone dangerously addicted to. Buy direct from their cellar door or enjoy on a platter in many restaurants around the region and beyond.
There is no shortage of top class wineries and distilleries where you can buy gin and whiskey. Notable mentions for the uber delicious Lard Ass Butter ( you have to try their fennel butter) and spread it on local sourdough artisan, Ket Baker bread.
If you want to hunt down all of the details for your Bellarine bounty, head to the Bellarine Taste Trail website for maps and more information.
Bon Appetite!
