Clyde Park offers a range of beautifully crafted wines, including 35 acres of original Pinot Noir and Chardonnay, alongside additional Shiraz, Sauvignon Blanc and Pinot Gris.

We produce inland salt and spice rubs, sauces and condiments that that are all Australian. The 5th Season is a true artisanal salt. All-natural, all-Australian inland salt. We harvest our salt from Lake Tyrrell in Australia’s Mallee region, using a system of evaporation, rainwater washing and hand-sieving. The 5th Season Founder Frank Gillett is a passionate salt connoisseur.

Producers of craft cider using the heritage cider apple varieties we grow organically onsite. We are producers of craft cider using the heritage cider apple varieties. We grow organically onsite, alongside other Victorian grown apples. Our cellar door and restaurant are open daily throughout the year.

A fervent foodie, Tim’s ethos is all about supporting community, showcasing local fare and serving up hearty dishes that ooze joy, warmth and comfort. His range of condiments allows you to take some of that comfort home to enjoy with family and friends.

At Montara Wines, tradition meets a new era of winemaking, set against the backdrop mountains and vines, encapsulating the old-world charm of the Ararat goldrush days.

Producer of pasture raised duck eggs. Manufacturer of AFA award winning Duck Egg Mayonnaises and other condiments.

Established in 2014 Salt Kitchen Charcuterie is the product of an obsession with European food, meat preservation and tradition. We have a commitment to the amazing producers of Western Victoria, using produce that is from right from our doorstep. Our philosophy is simple — start with a quality raw product and preserve that flavour. We use skills and recipes and knowledge learnt in the UK and France to make our products.

Eastern Peake is a leader in boutique wines, selling exclusively to restaurants and niche retailers nationally. Eastern Peake is positioned at 430 metres above sea level, which is relatively high within Australian vineyards.

Since 1991 Nick & Vicki Sher’s passion has been to produce delicious Wagyu beef. Cattle are raised under the highest standards of animal husbandry in both the grazing and feeding stages, as only happy healthy cows can produce the finest beef.

With a viticulture background and a strong family tradition the vineyards were planted by Dino and Michael Fratin in 1998, thirty years after their father Serge and his brothers Don and Lino established the well renowned Mt Langi Ghiran Vineyards.​