Experience the diverse Flavours of Victoria with Smudge Publishing »

Showcasing the amazing wining and dining scene across regional Victoria

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Explore the fields and pick your own strawberries, Sunny Ridge Strawberry Farm, Mornington Peninsula, Victoria

Explore the fields and pick your own strawberries, Sunny Ridge Strawberry Farm, Mornington Peninsula, Victoria

<i>Flavours of Victoria</i> by Smudge Publishing
Award winning Montalto Restaurant, Red Hill, Mornington Peninsula, Victoria
<i>Flavours of Victoria</i> – Main Ridge Dairy
Pfeiffer Wines, Rutherglen


Smudge Publishing has taken to the highway, exploring the regions of Victoria to produce the very first Flavours of Victoria. The beautifully presented book showcases the diverse wining and dining scene across six sensational areas of the state – from fine dining at remarkable restaurants to home-grown wine and produce found at farmgates and cellar doors.

The latest publication in the award-winning Flavours Of series, Flavours of Victoria delves deeply into the state’s incredible culinary scene.

Locals and visitors are provided an in-depth insight into just what the Bellarine Peninsula, Goldfields and Grampians, High Country, Macedon Ranges, Mornington Peninsula and Yarra Valley have to offer.

Smudge’s Publisher, Jonette George said, “Victoria’s food and drink offerings are up there with some of the world’s best. It is wonderful to see so many farmers, providores, restaurant owners and vignerons putting their passions on the line to provide world-class provisions for all of us to enjoy.”

Within the pages of Flavours of Victoria, you’ll be able to follow a tasty trail through vineyards, breweries, restaurants, cafes and bars, exploring the nuances of each region and learning just what makes this state so great. Taste the fresh-as-can-be seafood of the Bellarine and Mornington Peninsulas, the bubbles of the High Country, cider from the Macedon Ranges and, of course, wine from the Yarra Valley.

Chefs from all over the world have been attracted to the possibilities that Victorian produce offers and have flocked here in droves, turning incredible ingredients into even better dishes. Exceptional olives, oils, breads, cheeses, beef, seafood and caviar are all available within the state’s borders, making the job of chefs a lot easier! Read all about their appreciation of the finest and freshest, and just how they go from raw to remarkable.

It’s not just restaurants that feature. Cafes look after all your breakfast and lunch needs, with beans roasted locally and the same restaurant-quality approach to their dishes. Vineyards look after the country’s wine supply, taking advantage of the diverse microclimates and terrains to produce drops that are dramatically different from each other. Finally, a selection of breweries lead the lager, ale and porter charge, pouring beautiful brews that would do Aussies proud.

With so much to explore, staying overnight seems like the smartest option. Luckily, Flavours of Victoria includes a number of boutique accommodation options in which you can get comfy – perfect after a day of indulgent eating and drinking.

The adventure doesn’t end once you’ve returned home. Signature recipes from a selection of the state’s best chefs mean you can replicate your fantastic dining experience in the comfort of your own home.

Flavours of Victoria offers a visually stunning and expertly written look at the best of the state’s culinary scene. Dive in to find out just what you should be sipping, sampling and savouring next.


About the publisher:

Smudge Publishing is an award-winning Melbourne family-run business, created by Jonette George and her daughters, Daniele and Kaitlyn Wilton. With a passion for food, wine and all things local, Smudge Publishing now boasts more than 24 titles across Australia, in addition to Smudge Eats – a website devoted to food, wine and coffee.


Flavours of Victoria is published by Smudge Publishing (Melb, Vic; Sept 2016, RRP A$80). It is available at all good bookshops online direct from the publisher here » 

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November 03rd, 2016
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