Victoria's Alpine High Country has over the last years evolved as a food and wine lovers destination. Locally produced wines and produce grown in the deep soils of the valleys are often used to create the spectacular food for which the region has gained its reputation. We would like to give you a glimpse of what to expect when you visit by sharing some snippets of 'wisdom' found in the printed media.....
Media reviews about the food, wine and handcrafted beer of the region and associated events will be updated on a regular basis:

THE AGE, Epicure, November 27, 2007

Hit the high trail

Willie Simpson visits six craft breweries between Rutherglen and Bright in Victoria's North East and tastes "Hellfire Ale", "Blowhard Pale" and "Razor Witbier" at Bright Brewery amongst others.... The boutique breweries of the High Country have launched a joint marketing venture under the banner of Victoria's High Country Brewery Trail....Beer tasting as an alternative to wine tasting seems to become a popular way of exploring the region.

read full article here

Sydney Morning Herald, Travel
by Michael Harden

27 October 2007

Great Range

The Country Restaurant of the Year certainly hits the bull's-eye, says Michael Harden. The term 'motel restaurant' is not one to quicken the pulse of the average food sophisticate. Images of acrylic carpets, chicken-in-a-basket and bodgy wine, served by the half carafe, may no longer represent the reality of these dining rooms but there is a lingering perception that they continue to wave the flag for a time when curly parsley and orange slices were the garnishes du jour and wine was either red or white.

So how is it that the winner of the Country Restaurant of the Year in the 2008 Age Good Food Guide is, to all intents and purposes, a motel restaurant? The mere idea smacks of rebellion and revolution, a tear in the fabric of the foodie universe, but once you glide into Myrtleford on the Great Alpine Road and get your first glimpse of range - and the motel to which it is attached - it begins to make a little more sense.

range is situated in a pavilion-like room at the front of the overhauled and city slicked Motel on Alpine. A series of glass doors open onto a timber-decked terrace, taking in wonderful views of surrounding fields and distant Mount Buffalo. Inside, the carpeted main dining area has been given one of those slightly soulless city-esque goings-over - gas pebble fireplace surrounded by brown leather couches, meticulous rows of halogen downlights - that seem to miss the point of this being a country restaurant. But a quirky and colourful art collection, an interesting and regionally aware wine list and genuinely friendly service all add life and warmth to the interior decorator's master plan.

Where the 'motel restaurant' cliches are truly shattered, however, is with Michael Ryan's brilliantly flavoursome and wonderfully textured food. Cherry-picking his flavours from Europe, Asia and the Middle East, Ryan assembles dishes that pay homage to their traditional lineage and to great locally sourced produce, while maintaining a fresh, modern and original edge.

Small nibbly things (marinated olives, caperberries and cornichons, $6) and excellent bread served with local Tatura butter blended with pink Murray River salt flakes give some inkling about the range approach - allowing the best regional ingredients to show off wherever possible. Ryan's way with texture is particularly apparent in dishes such as pan-fried calamari ($19), beautifully flavoured with mint, chilli and barrel-aged fetta and tossed through an almost-crunchy burghul pilaf. The calamari had a slightly smoky flavour, the chilli heat was perfectly pitched and the whole combination was vibrant and interesting to eat. Also excellent was the skilfully cooked pork belly ($29), teamed with a Japanese-style salad of pickled daikon and carrot, some pickled mushrooms (enoki, shiitake, oyster) and baby shiso leaves. The meat was juicy, without being overly fatty, with a perfectly crisped and salted lid of skin. The pace doesn't slacken with the sweet stuff. A wonderful bitter mandarin souffle ($13) was light and sweet in all the right places, particularly when teamed with intense poached mandarins and a white chocolate and rosewater sauce.

Ryan's partner, Jeanette Henderson, is responsible for the range wine list and she does an excellent job balancing quality local labels (2006 Pizzini arneis, $31) with those from the New and Old Worlds (2005 Vietti Roero arneis, $60).

range certainly stomps all over any 'motel restaurant' cliches but, even better than that, it feeds you skilfully and originally, embracing the local while keeping an eye on the wider world.

Media Release by North East Valleys Food and Wine:

Hats off to the restaurants of the North East

August 28, 2007 - North East Valleys Food and Wine congratulates Range of Myrtleford, Simone’s of Bright and Wardens of Beechworth on their much deserved hats received last night as part of the 2008 ‘The Age’ Good Food Guide awards.


Range was not only promoted from one hat to two but scooped the Country Restaurant of the Year Award. Simone’s retained two hats for their superb regional dining and Wardens was newly anointed with a hat which is recognition of their fabulous food and impressive wine list.


“The North East Valleys region is increasingly being recognised for its outstanding food and wine offering. These awards are testament to the talent, hard work and passion of the people in the region,” said North East Valleys Chairperson Janelle Boynton.


“These three stand out restaurants were also listed in ‘Ten of the Best’ country restaurants.


“The restaurants’ success is due to the professionalism of the owners, the continued high standard of service and the integration of regional produce in their menus.


“The abundance of regional produce which changes with the seasons strongly influences the menus and is a huge attraction for visitors to the region who know the difference between home grown and food from the supermarket shelf.


“The menus are supported by a diverse range of regional wines. No other region can offer the same diversity.”