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Cannibal Creek Vineyard & Winery

Home > Melbourne > Day Trips | Escape the City | Food and Wine | Restaurants | Wineries
by Nadine Cresswell-Myatt (subscribe)
Freelance writer exploring Melbourne and beyond. If you enjoy the following article click on the Like button, Facebook it to your friends or subscribe to my articles. I'll update you with lots of fun and often free adventures in your home town.
Published December 5th 2017
French food and wine in a relaxing setting an hour from town
cannibal creek vineyard winery
Divine little boxes - free range pork belly with kipler potatoes, cabbage, fennel and apple cider jus


What if you could leave town and reach a special little vineyard with French grape varieties and exquisite French cuisine in around an hour? And while there, have a down-to-earth and unpretentious gourmet experience.

Just set the cruise control and head out on the M3/Eastern change lanes to merge onto the M1/Monash before turning off for Cannibal Creek Vineyard.

The drive is even snappier if you happen to live on that side of town. For residents in Dandenong, Narre Warren or Beaconsfield, this gem is like finding a precious stone in your own backyard.

From asphalt and bizarre freeway sculptures, you are soon heading down a country lane to the reviving sight of green vineyards edged with pink roses.

cannibal creek winery
Change the city road for a country laneway


On our visit, French-born Karine Saille welcomed us in with excellent coffee and madeleines - still warm from the oven. She explained that the mulberry centres were so richly coloured because the berries were plucked from the garden only an hour before. Just one small example of how fresh the food here is.

cannibal creek winery
Freshly picked mulberry centres


After our morning tea on the sunny deck, we walked along the track leading to the vineyards. Along the way, we met up with owner/winemaker Patrick Hardiker on his tractor and he pulled over to give us a bit of a tour.

cannibal creek winery
Pat Hardiker


Tucking back a few errant vines, he filled us in on the beginnings of Cannibal Creek Vineyard. 'My wife Kirsten and I were in WA but my parents like most of the landowners in Gippsland were dairy farmers, and they were keen for us to return and live on the property. We had the soil tested for grape growing and planted the vineyard twenty years ago.'

cannibal creek winery
Pat Hardiker talks passionately about the growing conditions for his vines


Pat is laconic and laid back but passionate when it comes to talking about his 12 acres of grape growing soil. 'We believe our granite soils, there are granite quarries nearby, are responsible for the mineral and flinty characters in our wines, both reds and whites.

'We have stopped the common practice of using Round Up to keep the weeds down. Imagine what that's doing to the grapes and the wine quality. We are moving down the line to becoming a completely organic winery.'

As we are not far from his shed, he shows us the wines in their giant, French-oak barrels. He even syphons off a little, making this an authentic tasting experience.

One senses this shed really is his special place amidst his creations and that his favourite part of his day is relaxing with guests and seeing their looks of pleasure as they sample his wonderful wines.

cannibal creek winery
We were lucky to have this wonderful tasting experience from this passionate winemaker


We are also joined by Pat's wife, Kirsten, and both exude genuine warmth and rapture about what they are creating on their little corner of the planet.

The Cannibal Creek line includes a Sparkling Blanc de Blancs 2013, Reserve Sauvignon Blanc 2016 and Chardonnay 2016, Cannibal Creek Pinot Noir 2015 and Cabernet Merlot 2015. James Halliday gives it the thumbs up here and Cannibal Creek Vineyard's wines took out a nine awards, including wine of the show, at the annual French-Australian Chamber of Commerce and Industry Wine Show Le Concours des Vins de Victoria in 2014.

cannibal creek winery
Life through a glass


French inspired wine deserves equally inspiring food created by a French chef. Philippe Desrettes was Michelin trained under Pierre Koffman @ Tante Claire (a top-notch London based, French restaurant).

Our lunch was in the French provincial style with Philippe making most dishes from scratch. Ingredients were sourced as local as possible but much is picked from the insecticide-free kitchen garden.

When we poked our heads in later to thank Philippe for the brilliant meal, he said that what he loved about Gippsland was being able to drive and chat to regional producers, whether it be local spud farmers or organic meat suppliers, such as Jindi Pig Butchers.

Cannibal Creek Vineyard
Michelin French chef Philippe Descrettes - Facebook Cannibal Creek Vineyard


We started our meal with thick slices of wood-fired sourdough bread from Cannibal Creek Bakehouse. It came with its own small pond of golden Tarago Olive Oil and a decisive signature of balsamic.

cannibal creek winery
Hearty Cannibal Bakehouse bread with Targo olive oil and balsamic. A great start to a fine meal.


Our feast followed. There was a free-range pork and duck terrine, served with Phillippe's own baked brioche and house-made pickles. A pretty dish of vodka cured NZ salmon, topped with a coriander dressing, radish, and samphire and Australian native greens that had been picked from the garden.

Cannibal Creek Winery
Free range duck and pork terrine with housemade brioche and pickles


Cannibal Creek Bakery
Vodka cured NZ salmon


We shared mains that included free-range duck, cauliflower, broad beans and a mandarin sauce and then perfect little pillar-boxes of pork belly accompanied by kipfler potatoes, fennel and apple cider jus. Our salad was a wholesome meal in itself and included beetroot with chickpeas, sweet potato, quinoa, beans and feta.

cannibal creek winery
A hearty healthy salad


But desserts were the showstoppers. We tried to share a coconut crème caramel decorated with dried blueberry halves. The only tension of the day was who would get the last piece as we had cut it in quarters and there were only three of us. We all coveted that last slice but felt obliged to say. 'No, you have it. No, go on it's yours.'

cannibal creek winery
Coconut creme caramel - Amazing!


There was also a towering wedge of baked lemon tart, topped with passionfruit syrup and Chantilly cream. An enticing, velvety perfection and so worth scaling the peak.

Cannibal Creek Winery
Baked lemon tart with chantilly cream


To enjoy a few more sips of Pat's fine wines we also shared a plate of local Gippsland cheese (for which the region is justly famous) with a local quince paste, pickles and crackers.

Cannibal Creek Winery
Local Gippsland cheeses beautifully presented with quince paste and crackers


While it was hard to take one's eyes off the picture perfect food, there were also fine views from the floor to ceiling windows

The cellar door and restaurant only opened last year (2016) which is why you may not yet have heard of it. Local architects, Nathan and Emma Creen of Enarchitects , designed the restaurant / tasting room. While modern and streamlined, the woodwork and cosy fire reflect the unpretentiousness of this winery, where Pat's beloved shed next door served as the tasting room for many years.

Cannibal Creek Winery
Great long table for a group on this beautiful polished wood table. Picture window view.


With the new building, there is the relaxing feel of the being able to sit on a couch near the two-sided fireplace or share the long intimate dining table on the far side as part of a larger group. There is a sleek wooden bar for tastings and airy vaulted ceilings. Patrick Hardiker built and pretty much outfitted the building himself. Talk about a jack-of-all-trades but master of all of them.

cannibal creek vineyard
Beautiful cathedral ceilings


After that wedge of lemon tart, we didn't take that walk up Mount Cannibal but perhaps you might like to factor in the 45-minute hike to the top.

CANNIBAL CREEK WINERE
Cannibal Creek Vineyard is presently exhibiting a selection of Anne Middleton's paintings - Left the very lovely Kirsten Hardiker- Photo Cannibal Creek Vineyard Facebook


And while Cannibal Creek Winery is only an hour from town, it is on the border of Gippsland, so there is much to do in the region. It would even be worth using this area as a base for further adventures. There is lovely Art Deco-inspired accommodation with spa ensuites nearby at the Haven Country House where you can also organise bush food tasting experiences.

A new attraction in the area is Gumbuya World, Australia's newest theme park, which is opening on December 18, 2017. It is only six minutes drive away from Cannibal Creek Vineyard & Restaurant. If the kids are old enough, you could drop them off there and then go and enjoy a great lunch.

For more things to do in Gippsland, click here.

Or if you want to continue on with the fine food and wine theme, then follow the Gippsland Food Trail. Click here. Or as Philippe Desrettes uses fine local producers he or his partner Karine Saille, who handles front-of-house, will have some great suggestions for you.

Cannibal creek winery
Hand built.


If you are only in Gippsland for lunch, the restaurant also has a back wall where you will find a stock of local gourmet food items. Perfect selections to take home and enjoy with a bottle of one of Cannibal Creek's award-winning wines.

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Why? Fine French food and French inspired wine in a lovely setting and only an hour from Melbourne
When: 7 days between 11am and 5pm except Christmas Day and New Years Day. Full restaurant menu available for lunch, dinner on the last Friday of every month and as advertised (winter hours may apply). Bookings Recommended
Phone: (03) 5942 8380
Where: Cannibal Creek Vineyard 260 Tynong North Rd Tynong North Victoria 3813
Cost: Chef's two course tasting menu paired with two wine tastings is $49 (only Monday to Friday for lunch). Three course menu $60. Or dishes can be purchased individually from $16 to $38. Lovely kids' menu available at $14.
Your Comment
Nadine, it was the strange name which caught my attention. I really liked your article and photos.
by May Cross (score: 3|1109) 11 days ago
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