A Moonah resident was rushed to hospital after their home caught fire last night with authorities working to determine the cause of the blaze Emergency services responded to reports of a structure fire on Amiens Avenue just after 11:30pm on Friday arriving to find the house engulfed in flames Tasmania Fire Service crews quickly contained the fire and prevented it from spreading to neighbouring properties The person was transported to the Royal Hobart Hospital for treatment Police are calling on local residents who may have witnessed suspicious activity in the area to come forward with information Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 Pulse Tasmania is published by Pulse Media Group Pty Ltd Add articles to your saved list and come back to them any time Victorian restaurant Moonah has been stripped of a prestigious award and its associated “two hats” after an investigation by this masthead unearthed allegations of bullying racism and the supply of alcohol to underage staff by head chef Tobin Kent This masthead on Saturday revealed multiple former employees of the fine-dining restaurant had experienced bullying by Kent so severe they required psychological treatment Former staff at top restaurant Moonah have made allegations of poor treatment.Credit: Monique Westerman Moonah’s The Age 2025 Good Food Guide Restaurant of the Year award will be revoked along with having its score and two hats retracted “According to the criteria published in the Good Food Guide the Restaurant of the Year must be a leader in its field and push the hospitality industry forward,” Head of Good Food Sarah Norris said in a statement but if there are serious allegations a venue isn’t looking after its staff no matter how great the experience is for guests A disclaimer will also be added to Moonah’s review in the Good Food app informing readers of the investigation Kent engaged lawyers and issued a statement defending his business a 12-seat venue that has been celebrated for the innovative cooking styles since opening in 2020 “I reject the contention that Moonah has cultural issues and to the extent that there have been issues in the past I have worked hard to ensure they are not repeated and that staff feel safe The investigation involved interviews with several parents of current and former employees who said they were shocked and concerned to learn their underage daughters had been supplied alcohol while on shift Kent said all staff were required to complete training Liquor Control Victoria is investigating whether any laws have been broken The decision to revoke Moonah’s hats and award comes as the Australian hospitality industry undergoes scrutiny of workplace culture This masthead published several investigations last year into the country’s largest venues, including Swillhouse and Merivale finding allegations of widespread failures to protect staff from sexual harassment Good Food has since introduced new policies and measures to avoid promoting venues with poor culture and promote venues that are doing the right thing The publication was criticised online after Moonah won its award in November and there were heckles from some members of the crowd during the prize ceremony at the Plaza Ballroom in Melbourne The disclaimer added to the Good Food app’s review of Moonah will link to the original story and list the actions taken against the venue The Morning Edition newsletter is our guide to the day’s most important and interesting stories, analysis and insights. Sign up here Victorian restaurant Moonah has been stripped of a prestigious award and its associated \\u201Ctwo hats\\u201D after unearthed allegations of bullying Moonah\\u2019s The Age 2025 Good Food Guide Restaurant of the Year award will be revoked \\u201CAccording to the criteria published in the Good Food Guide and push the hospitality industry forward,\\u201D Head of Good Food Sarah Norris said in a statement \\u201CHospitality means looking after people but if there are serious allegations a venue isn\\u2019t looking after its staff This is not a decision we took lightly.\\u201D A disclaimer will also be added to Moonah\\u2019s review in the Good Food app informing readers of the investigation \\u201CI reject the contention that Moonah has cultural issues and to the extent that there have been issues in the past The decision to revoke Moonah\\u2019s hats and award comes as the Australian hospitality industry undergoes scrutiny of workplace culture This masthead published last year into the country\\u2019s largest venues The disclaimer added to the Good Food app\\u2019s review of Moonah will link to the original story and list the actions taken against the venue The Morning Edition newsletter is our guide to the day\\u2019s most important and interesting stories launches tomorrow after Moonah was named Vittoria Coffee Restaurant of the Year at a chef-studded awards ceremony held at the glamorous Plaza Ballroom tonight The premium subscription-based app – available as part of Nine’s premium digital packages for subscribers of The Age and The Sydney Morning Herald or as a standalone subscription – will house the digital offering of the Good Food Guide Featuring more than 900 reviews from the Age and SMH guides the app will be an interactive digital home for food and drink lovers containing recipes Critics’ Picks and lists of the best restaurants The annual Age Good Food Guide has been recognising the best chefs and restaurants since 1980 and this year’s Guide is a compilation of 500 independent reviews visited by our team of critics over the past eight months Good Food is considered Australia’s most respected food and beverage title and its coveted hats – from one to the pinnacle of three hats – are recognised as the industry gold standard The glamorous awards ceremony – supported by long-term co-presenting partner Vittoria Coffee and co-presenting partner Oceania Cruises – was held at the Plaza Ballroom on Collins Street restaurateurs and industry legends from Victoria’s dining and drink scenes gathered as 16 awards Jung Eun Chae from Chae took out the coveted Oceania Cruises Chef of the Year award for his next-level dedication to preparing slow Korean food according to time-honoured methods.  This year’s Guide includes 142 restaurants awarded one or more hats: four restaurants received three hats 29 restaurants received two hats and 109 restaurants received one hat With the industry undergoing a reckoning with its record on workplace safety a new award was introduced this year for Cultural Change Champion Awarded to Jamie Bucirde of Not So Hospitable and On The Cusp the inaugural award recognises these advocacy and training groups for addressing workplace sexual harassment Legendary Australian chef Greg Malouf was posthumously awarded the Vittoria Coffee Legend Award who was a pioneer of modern Middle Eastern cuisine passed away in September but his influence on chefs restaurants and home cooks around the world was groundbreaking.  “It’s been a tough year for many restaurants – and consumers – in the midst of a cost-of-living crunch But to see our hospitality scene continue to excel and strive for greatness as they adapt to these circumstances is nothing short of inspiring,” said Emma Breheny, The Age Good Food Guide editor.  “This edition of the Guide is about eating well at more price points Among more than 500 reviews covering 60-plus cuisines there are still big-ticket restaurants where desserts are flambeed tableside and heaving hotspots with lines out the door But there are also decades-old spots that specialise in one thing to the point of obsession,” said Ellen Fraser “We’ve also for the first time included a section dedicated to excellent snacks many costing less than $10,” added Breheny Bar Olo in Carlton took out New Restaurant of the Year presented by Aurum Poultry Co, while Messmates in Warragul was named Regional Restaurant of the Year.  The Critics’ Pick Of The Year was awarded to Danny’s Kopitiam The humble Malaysian restaurant in suburban Glen Waverley is a local institution and is run by 78-year-old Danny Ko.  presented by Smeg and Nicole Sharrad was awarded the Katie McCormack Young Service Talent Award The Oceania Cruises Service Excellence Award was given to Rajnor Soin from Vue de Monde was awarded Oceania Cruises Drinks List of the Year Cafe of the Year went to Moon Mart in South Melbourne; Apollo Inn took out Best Bar while The Punters Club in Fitzroy was awarded Pub of the Year; Sommelier of the Year was awarded to Tess Murray Chauncy; and the Food for Good award was handed to Samesyn “While the Good Food Guide is the home of the hats it continues to evolve across various price points offering an annual snapshot of the most exciting outstanding venues you need to know about,” said Sarah Norris Head of Food for The Sydney Morning Herald “With money tighter than ever for most diners people want to know where they should spend their money and be able to trust those recommendations takes the guesswork out of finding the perfect spot for you to eat The Age Good Food Guide 2025 magazine is available from newsagents, supermarkets and thestore.com.au for $19.95 from Tuesday November 19 and tonight via the Good Food app The app is available as part of Nine’s premium digital packages for subscribers of The Age and The Sydney Morning Herald The Age Good Food Guide 2025 award winners:  Restaurant of the Year – MoonahChef of the Year – Jung Eun Chae ChaeNew Restaurant of the Year – Bar OloRegional Restaurant of the Year – MessmatesService Excellence Award – Rajnor Soin Vue de MondeSmeg Young Chef of the Year – Saavni KrishnanKatie McCormack Young Service Talent Award – Nicole SharradSommelier of the Year – Tess Murray ChauncyLegend Award – Greg MaloufDrinks List of the Year – Bar SpontanaCafe of the Year – Moon MartBar of the Year – Apollo InnPub of the Year – The Punters ClubCritics’ Pick Award – Danny’s KopitiamFood for Good Award – Samesyn Cultural Change Champion – Jamie Bucirde For further information, please contact:Adrian MotteSenior Communications Manager – Trade & Publishingamotte@nine.com.au Former Victorian premier Daniel Andrews is running out of places to tee off, after being barred from yet another golf club this week due to backlash from members over his harsh rules during the Covid period Melbourne golfers were outraged by the Victorian government's ban on the sport during lockdown, despite it being in the open air with large distances between players and providing a rare outlet for exercise it seemed he'd finally found a club when The Herald Sun reported that his property developer friend had secured him a spot at Moonah Links on the Mornington Peninsula Beck had reportedly removed his wife's name from his membership and replaced it with Mr Andrews' But on Thursday, Moonah Links took to Facebook to 'address recent public speculation' about Mr Andrews' membership - confirming in a terse post that Mr Andrews is 'not a member of Moonah Links Golf Resort' The club's announcement was met with dozens of thumbs up the club switched off comments in an apparent effort to prevent feedback Mr Andrews resigned in September 2023 after leading Victoria through the Covid pandemic, but sparked massive backlash for his harsh stance that made Melbourne the world's most locked down city and earned him the nickname 'Dictator Dan' Since retiring, Mr Andrews has reportedly tried to join the Portsea Golf Club last year on the Mornington Pensinsula, which prompted The Project host Steve Price to declare he wanted to 'tear up' his membership A week later members of the National Golf Club, also on the Mornington Peninsula, banded together to write a letter to the club demanding Mr Andrews not be allowed to join Mr Beck previously said that denying Mr Andrews membership at Portsea - where he also tried to get him admitted as a member - was 'ridiculous' that the former premier had 'worked his guts out for the state' and 'just wants to play golf' 'I can't believe how small-minded people can be,' Mr Beck said 'You can't just ban people because of their political beliefs.' But there remains plenty of anger on the Mornington Peninsula over the former premier's metropolitan lockdowns during the Covid pandemic, which included the region, despite being located 70km away from the Melbourne CBD.  One Portsea member previously said Andrews was at 'very long odds' to win admission to the club but that they felt conflicted 'It's a tricky one because he has every right to apply to be a member but then it's up to the membership base to decide whether that person is appropriate for their club,' they said Former professional golfer Mark Allen said in 2023 that the golfing community on the peninsula was tight 'They have not forgiven him and I can tell you this: at the Sorrento Hotel it was the talk of the region and to the point where not only members from Portsea but members from other clubs were saying that if he's trying to join anywhere down here It's not just golf clubs banning Mr Andrews Daily Mail Australia revealed in December that ex-AFL star Paul Dimattina, who runs popular South Melbourne venue Lamaro's Hotel, had banned Mr Andrews from his venue Mr Dimattina said the former premier was 'easily the most hated person' in Victoria as it is revealed multiple restaurant owners had refused service to Mr Andrews and his wife Cath 'No hope Mr Andrews would get a seat at my pub,' Mr Dimattina told Daily Mail Australia 'If he walked in and sat down the Lamaro's crowd would be disgusted if they saw him Mr Andrews is hated because of his whole anti-business stance 'The trail of destruction Mr Andrews left is still being felt today: small businesses closed down 'Mental health went downhill and now Mr Andrews has a job in mental health if you can believe that.' who followed his 131-game AFL career by taking charge of the restaurant and produce empire founded by his father Frank said Mr Andrews also 'absolutely crippled' the hospitality industry He became a leading voice opposing Victoria's Covid response as Mr Andrews imposed the world's longest periods of lockdown His attitude toward the government's Covid response was further soured when he spent time in intensive care following a negative reaction to a vaccine booster shot there's empty businesses everywhere,' Mr Dimattina said 'What Mr Andrews did is he made running a small business not an easy thing… he'd be better off leaving the state I'm sure there's some people who still love him but he's not welcome anywhere and we'll all be better off without seeing him here.' Mr Andrews' ban is a negative sign for his hopes of dining out in Melbourne given Mr Dimattina's family own multiple restaurants in the city including along the famous Lygon Street precinct Restaurateur Chris Lucas also revealed he told Mr Andrews' wife Cath there was nothing available after she called up to book a table at his Windsor eatery Hawker Hall located at the once bustling Melbourne Chapel St precinct a famed Melbourne restaurant group that is not part of his hospitality group also refused Mr Andrews a booking for his birthday around the same period Jim's Mowing boss Jim Penman also delivered the former premier a hammer blow telling Mr Andrews he was banned from using any of the franchise king's services Mr Penman told Daily Mail Australia he had cancelled Mr Andrews and 'believes all of Victoria' should blacklist the former politician as well. 'If I was on the tools, I wouldn't work for him, and I'd encourage any franchisee or independent contractor to do the same,' Mr Penman said. 'He threw over 100,000 independent contractors out of work for two months. 'I'll be very pleased to think he may have to mow his own lawn, clean his own house and cook his own dinner but I'm sure there's someone out there who likes him who'll do it for him. 'It must be humiliating for him [getting backlisted]. He was all powerful sitting on his throne at Spring St, wagging his fingers saying who can work and who can't - but people now have the power.' Mr Penman said he thought it was 'personally a good idea' for Mr Andrews to quit Victoria after his exit from politics and his new role as chair of youth mental health trust, Orygen. 'I would hope he leaves… he's running out of options ... the amount of damage he has done to this state is immeasurable,' he said. 'It's the state that's the most hostile to do business in. 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Dan Andrews faces a deeply embarrassing rejectionComments are subject to our House rules and TermsNewest{{#isModerationStatus}}{{moderationStatus}} No one seems to have shared their thoughts on this topic yetLeave a comment so your voice will be heard first. {{message}} serves only six people at a timeAfter a “wild and unpredictable” year for hospitality a star-studded awards ceremony celebrated Victoria’s best with some new and exciting names rising to the top Remove items from your saved list to add more Add articles to your saved list and come back to them anytime and retracted its score and two hats in the Good Food app Big winners in The Age Good Food Guide awards for 2025 suggest new ways forward for hospitality owner-operator venues with unique dining models scooping the two most coveted gongs Oceania Cruises Chef of the Year is Jung Eun Chae, who runs six-seat Korean restaurant CHAE in her home in the forested hills of Cockatoo The house is also a workshop for creating slow-fermented condiments such as soy sauce and persimmon vinegar the foundations for Korean-Australian dishes eaten to a soundtrack of kookaburras and currawongs Simon Schluter“CHAE is truly unique,” co-editor of the Guide Ellen Fraser says “Many chefs at this level have the help of a kitchen team and marketing support doing her own thing with an incredible sense of conviction.” The award is not only a recognition but also a signal “CHAE is an antidote to the stereotypical hot-headed “It’s exciting to think about how she might inspire future chefs and leaders.” The awards for The Age Good Food Guide 2025 presented by Vittoria Coffee and Oceania Cruises took place at the Plaza Ballroom with media personality and author Yumi Stynes hosting a crowd of 500 glammed-up food professionals Chef of the Year Jung Eun Chae with husband Yoora Yoon.Carmen ZammitThe most emotional moment of the night was the Vittoria Coffee Legend Award, for groundbreaking Middle Eastern chef Greg Malouf, who died in September. Vittoria Coffee Restaurant of the Year is Moonah a 12-seat restaurant down a gravel road near Torquay In a peaceful weatherboard house overlooking a billabong chef and owner Tobin Kent serves local cuisine foraged nearby or sourced from the ocean over yonder “Tobin Kent is creating a regional Victorian coastal cuisine that tastes of the landscape Food is often delicious and fun but Moonah is so singular I think he’s doing something really different,” says Besha Rodell Putting a spotlight on toxic workplace culture has spurred a deep reckoning for many businesses “We’ve looked at the Good Food Guide’s role in shaping the restaurant landscape through the venues we cover,” Fraser says Hospitality worker Jamie Bucirde was honoured with Victoria’s first Cultural Change Champion award.SuppliedA focus on workplace culture has driven a new award for Cultural Change Champion Former hospitality worker and activist Jamie Bucirde was recognised for her initiatives Not So Hospitable sexual harassment and bullying in hospitality which offers aligned workplace consulting and training There are two other new awards in this year’s Guide, which is available in print and for the first time, the collection of restaurant, bar and cafe reviews will be available digitally via the new Good Food app. Hold our beer, the pub is back. Here are Melbourne’s 20 best right nowThe inaugural Pub of the Year is the Punters Club in Fitzroy “The Punters is everything we want from a pub,” Fraser says “At a time when so many pub renovations compromise the soul of the place the owners have breathed new life into a venue that was so critical to the Fitzroy music community and we hope to see others following in these footsteps.” As well as acknowledging the excellence of the reopened Fitzroy institution the award raises a frosty cold one to the overall importance of pubs to Melbourne’s culture “Pubs are the workhorses that give our neighbourhoods a sense of community,” Rodell says It’s exciting to see young publicans giving us what we want The launch award for Young Service Talent goes to Nicole Sharrad “This award has been spearheaded by Hannah Green from Etta and Bronwyn Kabboord from Du Fermier in honour of the late restaurateur Katie McCormack,” Fraser says “It recognises the crucial contribution front-of-house roles have in creating a world-class restaurant experience and gives young service professionals something to aspire to The judges were blown away by [Sharrad’s] warmth Nicole Sharrad from Alta Trattoria, the winner of the Young Service Talent award.Simon SchluterThe Oceania Cruises Service Excellence award goes to Rajnor Soin, the restaurant manager at Vue de monde “What really impressed us about Raj is that it’s not just one person that delivers a great service at Vue de monde,” says Guide co-editor Emma Breheny “It’s a whole team that is completely in sync and working at their peak to deliver an exceptional dining experience that is never stuffy.” Vue de monde restaurant manager Rajnor Soin has made personable service his mission.Simon SchluterSoin’s award comes alongside Vue de monde’s return to the Guide with three hats and a score of 18 out of 20 they now offer a single sitting each night which makes for a much more relaxed degustation Vue is back at the top of the restaurant tree.” A meal at Vue de Monde costs $360 per person but the Guide recommends more restaurants across all price points than ever before we’ve been conscious of directing people to experiences that are worth their time and money whether they are spending $50 or $500,” Breheny says “It’s always about whether you’re getting value for money and the experience matching up with the price tag.” The Guide also acknowledges venues that are responding to economic headwinds with creativity The go-to dish: Pappardelle ripiene (pasta filled with Jerusalem artichoke) at Bar Olo in Carlton.Simon Schluter“Our New Restaurant of the Year presented by Aurum Poultry Co. is emblematic of a trend where established restaurants are opening casual spinoffs,” says Breheny of Bar Olo the more-than-a-bar from the team behind Scopri in Carlton “The Scopri team needed a place to look after guests before or after reservations but along the way they came up with an Italian wine bar that gets all the details right: the staff are engaging It’s a place that really meets the moment of what we are looking for in Melbourne.” This is the second year the guide has chosen a Critics’ Pick award for a restaurant that is beloved by reviewers Danny’s Kopitiam in Glen Waverley was recognised for its consistently pleasing Malaysian hawker food served in a warm and simple setting by Danny Koh who is thought to have served Melbourne’s first curry laksa prawn and water spinach at Danny’s Kopitiam.Bonnie Savage“I’m excited that the Critics’ Picks are getting pride of place,” Rodell says “We love the grand CBD openings but what Melbourne does best and what makes it so special is the very specific personality-driven places in the neighbourhoods They are the places that make me feel most positive and excited about Melbourne.” The Age Good Food Guide 2025, featuring more than 500 reviews, is on sale for $14.95 from newsagents, supermarkets and at thestore.com.au. The new Good Food app, featuring Good Food Guide reviews, recipes and food news, is now available to download. It’s available as a standalone subscription and as part of our Premium Digital packages for subscribers. Premium Digital subscribers can download the Good Food app from the Apple App Store or the Google Play Store now. Good Food Guide’s first Cultural Change Champion in Victoria is crusading against sexual assaultFor Jamie Bucirde, what started out as an Instagram account has grown into a bone fide nationwide movement. The rise of solo dining spaces and other dining trends we loved (and hated) in 2024Sweet touches such as chocolate with the bill were a delight. But disintegrating sandwiches, edible flowers and mangled cutlery stood out for all the wrong reasons. The complete list of winners at The Age Good Food Guide 2025 AwardsFrom the coveted major prize categories to our three new awards, meet the best the Victorian hospitality industry has to offer right now. news and the hottest openings served to your inbox St Leonards Community Care Group members Michael Grigg Jenny Knox and Malcolm Fisher in front of the shortlisted Moonah A POPULAR tree on the coastal border of the towns of Indented Head and St Leonards has made the shortlist for this year’s Victorian Tree of the Year The moonah tree is one of nine trees located around the state to have made the shortlist which will be voted on to determine the 2024 winner of the National Trust of Victoria honour Voting opened on Tuesday last week and will close at midnight on October 29 Pushing the moonah tree’s case for this year’s award are members of the St Leonards Community Care Group who said the moonah was symbolic of the community it is located “An aspect of this tree is its resilience our grandkids will see this tree in future generations it is a big part of the identity of both the Indented Head and St Leonards communities and that’s what this community needs to be The Moonah is a part of the Bellarine’s pride The group estimates the tree is about 300 years old a rare achievement for the species given its gradual decline over the decades due to clearing and development Moonah trees are regarded as sacred among Indigenous culture spoken about as part of an ancient legend around forbidden love making it possible for the tree to resist erosion and maintain soil health It can also withstand strong winds and provides nourishment and nectar to birds during the summer The St Leonards Community Care Group works with Bellarine Bayside in maintaining the St Leonards foreshore and works with other community organisations to combat community issues “While we have a bit of a smaller patch compared to some of the other shortlisted trees we’re confident the Bellarine Peninsula Greater Geelong and Surf Coast regions will vote in force,” Ms Knox said “If the Bellarine sees the significance of the moonah this is an opportunity for everyone to come together “It’s part of the identity of the region and it’s important for the region as a whole to get behind it.” The 2024 Victorian Tree of the Year winner Head to nationaltrust.org.au/treeoftheyear to vote ConnewarreA restaurant setting benchmarks for food and service pushing the hospitality industry forward and supporting Australian producers SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Of the handful of restaurants at the pinnacle of Australia’s dining scene, some are simply very good at what they do. Others are genre-defining. What Moonah owner-chef Tobin Kent is delivering at this 12-seat hideaway is an astounding tribute to Victoria’s coastline, and utterly different from the food of his contemporaries. Moonah restaurant on the edge of Lake Connewarre.Marnie HawsonDining here is like immersive theatre. There’s the setting, on the edge of a billabong where birds swoop and sing; the simple but elegant country room; the meticulously calibrated dishes that look and taste like the landscape around you. This is no coincidence. While many chefs celebrate Australia through native ingredients, Kent goes one step further, delivering a concept that is extraordinarily regional. Ingredients come from no further than 200 kilometres away, though the vast majority are sourced much nearer. A bowl of mussels, flavoured only with their own broth and sparkling wine, tastes like the breeze that blows along the Great Ocean Road. Other dishes evoke the Otways’ forest floor, or Victoria’s tidal rivers as they meet the sea. A restaurant of this calibre that represents not only the best of Australia, but zooms in on one specific region, is a thrilling development for a country that remains somewhat unsung on the international stage. Moonah is, without doubt, genre-defining, giving the term “coastal Victorian cooking” its own place in the pantheon. Course Reviews · Victoria Golf course architect Ross Perrett and his late partners designed and constructed outstanding golf courses all over the world One of their creations was the Legends Course at Moonah Links in Victoria.  See following another special feature from Perrett as to what went into producing another golfing gem Ross Perret was instrumental in the design of the Moonah Legends course The Legends Course at Moonah Links on the Mornington Peninsula has come of age as it approaches its 21st birthday this spring Initially The Legends was going to be a small course whose main role was to help sell real estate meant that it had carte blanche with the land The footprint of the Open Course ended up being an extremely generous 322 acres or the equivalent area of the combined East and West courses at Royal Melbourne There was little land left for a second course and the project was destined to be severely compromised A lucky and timely opportunity surfaced when FBI (the successful thoroughbred training establishment run by Freedman Brothers Incorporated) offered to sell them their surplus land from their Markdel training development to the south of the property This was a breakthrough for the project meaning the Legends could now be a full course with the normal dimensions and a character of its own.  Most of the land was to the south-east which meant the layout needed to follow a traditional layout with nine holes out and nine holes in the nines were destined to be uneven as the land configured in such a way that short valleys forced us to either cut through the ridge (holes 2 11 and 17) or accept shorter holes (holes 2 The final card is 37-35 with the back nine arguably a bit harder By the time we got the green light to start construction of the course the construction manager and I had staked and re-staked the course many times and we got to understand the land at our disposal well As soon the ‘flag went up’ we could launch into construction in with no hesitation The playing surfaces had all pasture grass poisoned buffed and bumps and irregularities removed the AGU (Australian Golf Union now Golf Australia) was to produce a course that contrasted with the Open course.  The bunkers were the main point of difference The Freedman land added 86 acres to the palette and was the key to developing a contrasting theme Previously the land was used as a farm and the cattle made erosions on the fragile sand dunes These erosions were exaggerated and copied and a guiding template for the bunkers The shapers enjoyed the freedom this bunker style afforded.  The greens were designed as a suite of 18 Greens of contrasting shape and size with balance of greens set up or down Having a sand base meant we were not limited by size or the constraints of USGA greens Whereas the greens were set in natural settings the tees were often cut in hills onto gentle ridges in order to stretch the course to its desired length versus the Open which is 6820 metres.  construction proceeded with haste and all construction items were completed in a 14-week window It now was matter of ‘growing in’ the course before it could be played and enjoyed The 13th hole at the Moonah Legends course Fast forward 21 years and what have we got The Legends is a popular course that has consistently averaged 25,000 rounds per annum since opening there is a Members’ club that caters for regular club events plus the annual professional Victorian PGA tournament The course with its sand base is relatively easy to maintain has never had to close due to flooding and remains a good test of golf It also provides the setting for the lion’s share of the real estate that under pinned the overall development and made for some special lifestyle choices.  A teenage boy who tried to smash his way into a glass cabinet containing bongs at a Moonah shop has been arrested the teenager was captured on CCTV attempting to steal from the Cignall Moonah & Lotto store late last week Hand them over or I’m gonna kick through,” he said as customers watched on The shop assistant asked him to step outside but the boy refused and continued to demand access to the bongs I just want these f–king bongs so I don’t get stabbed.” “Go outside and I will get them … you go outside so I don’t get hurt mate,” the shop assistant said Police arrived shortly after and asked the teenager if he had a knife although the shop assistant told officers that he had allegedly taken some from the cupboard “I promise I ain’t got nothing,” he said as he was arrested for stealing Glenorchy Mayor Sue Hickey told councillors last week that the council was “continuing to develop a coordinated approach to anti-social behaviour and safety” in the area “I would like to say that all cities are facing this same issue and it’s not about victimising the young people It’s about trying to find solutions to some of these problems that are going on,” she said Hickey will meet with Premier Jeremy Rockliff later this month as she advocates for “more resources” to deal with youth crime issues in the area The council will also hold a breakfast event for concerned businesses and public information session Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 Firefighters are responding to a structure fire in Moonah this afternoon Tasmania Fire Service crews from Hobart and Glenorchy were called to the Hopkins Street address just before 4pm on Tuesday Tasmania Police have closed the road between Gormanston Street and Central Avenue “Motorists and pedestrians are asked to avoid the area until the scene is cleared,” police said Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 A burst water main has caused disruption to traffic in Hobart’s northern suburbs this morning The main has ruptured on Hopkins Street in Moonah forcing the closure of the road between Charles Street and Main Road Police are at the scene and are advising motorists to avoid the area until repairs are complete The closure is likely to cause delays during the morning peak hour Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 An investigation into “gun-related violence” has led to the arrest of two Tasmanian men and the seizure of multiple firearms and drugs The 38-year-old from Moonah and 35-year-old from West Moonah were tracked down and taken into custody last Wednesday Detective Inspector Troy Morrisby said the men were identified as “primary targets” of Operation Country a joint taskforce involving specialist officers from Tasmania Police and the Australian Federal Police police searched the residence of one of the men and located a quantity of methylamphetamine a stolen firearm believed to have been used in a previous firearms incident ammunition and telecommunication devices,” he said An imitation firearm was also allegedly found during a subsequent search of a Moonah property “This operation was aimed at investigating several instances of gun-related violence in southern Tasmania during April June and July this year,” Morrisby said The pair are facing charges including aggravated assault possession of stolen and shortened firearms Police say gun-related violence incidents can be reported to 131 444 or Triple Zero (000) in an emergency Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 A man is in police custody after allegedly driving a stolen vehicle through the front entrance of a Qantas call centre in Hobart this morning The Dowsing Point business is one of three crime scenes police have established in the northern suburbs today The dramatic series of events began shortly before 10am when police were called to a Claremont home following reports of an altercation involving the West Moonah man Inspector Jason Klug said officers spotted the 55-year-old leaving the area in the “unlawfully obtained” vehicle and tailed him to the call centre in Dowsing Point He said the man crashed the car into the entrance of the building and then entered the workplace armed with “some sort of axe or sharp and improvised weapon” “The vehicle has travelled from the Claremont area to here at the Qantas and TPG call centre where it will be alleged that he has driven through the front of that building,” Klug told reporters at the scene “At the time that it travelled here and through the building police were not within sight of that vehicle.” received minor injuries and was transported to Royal Hobart Hospital for treatment One of her evacuated colleagues described the noise of the impact as sounding ‘like thunder’ Klug confirmed police are investigating three linked crime scenes being the initial altercation site in Claremont the Qantas call centre and a house fire at an address in West Moonah “We are assessing as to whether there is a link between the other two crime scenes and what’s occurred in West Moonah,” he said we believe that there is certainly a link between the two addresses of Claremont and here And we’re assessing that third scene as well.” A Qantas spokesperson described the incident as “very distressing” for staff “The safety of our people is our priority and we are providing immediate support to those impacted,” they told Pulse “Our Hobart contact centre is currently closed and we thank customers for their understanding.” Klug praised the bravery of call centre employees who assisted during the incident “We would obviously like to acknowledge the courage shown by those people involved that assisted initially with the suspect upon entering that building,” he said “We have the suspect in custody and we are following a specific line of inquiry.” Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 Chef and owner Tobin Kent and his Connewarre restaurant Moonah has been named the Restaurant of the Year at The Age Good Food Guide Awards for 2025 TUCKED away in the Surf Coast locality of Connewarre restaurant Moonah has taken out the top honour at this year’s The Age Good Food Guide Awards for 2025 the 12-seat fine dining restaurant was awarded the Vittoria Coffee Restaurant of the Year Award at the Plaza Ballroom in Melbourne on Monday night Represented on the night by owner and chef Tobin Kent and Simone DeKever Moonah was also awarded ‘Regional Restaurant of the Year in The Age’s Good Food Guide for 2023 and nominated for ‘Restaurant of the Year’ last year “Tobin Kent is creating a regional Victorian coastal cuisine that tastes of the landscape,” The Age’s chief restaurant critic Besha Rodell said “Food is often delicious and fun but Moonah is so singular I think he’s doing something really different.” Mr Kent was also nominated as a finalist for Chef of the Year which was ultimately awarded to Jung Eun Chae of CHAE in the town of Cockatoo Further representing the Torquay hospitality industry was restaurant Samesyn which won the Food for Good award for their top-level service and service to the Surf Coast region through its commitment to minimising waste The Age Good Food Guide 2025, which provides access to more than 500 reviews, is available for purchase for $14.95 from newsagents, supermarkets and at thestore.com.au By Charlotte Grieve Moonah owner-chef Tobin Kent.Credit: Simon Schluter The head chef and owner of top Victorian restaurant Moonah has defended his business after several former staff accused him of racism bullying and providing alcohol to underage staff An investigation by The Age has uncovered allegations that award-winning chef Tobin Kent bullied staff so severely they required psychological treatment and used degrading language towards employees threatened legal action and issued a statement claiming he was “committed to ensuring a safe and would introduce “tailored policies” to manage bullying A dozen former employees of award-winning Moonah Restaurant have described a culture of bullying and racism.Credit: Jason South The 12-seat Geelong restaurant was awarded Victoria’s Restaurant of The Year at the Good Food awards in November where Kent was recognised for using locally grown or foraged produce in a new way of Australian cooking some guests began to heckle from the back of the Plaza Ballroom in Melbourne’s CBD Over interviews with 14 current and former employees and colleagues some described Kent as “naturally talented hard-working and interested” and “passionate” whereas others recounted experiences of bullying so severe they were diagnosed with work-related stress or medicated for anxiety Amy Tsai worked as a sommelier and front-of-house manager in 2021 and said racist behaviour was common describing experiences where Kent mimicked Asian accents and treated staff differently based on their race Tsai has worked in the hospitality industry for 15 years at top restaurants including Brae and Igni Restaurant and said she understood fine-dining involved long hours and high demands Tsai said her experience at Moonah was unacceptable Former Moonah sommelier Amy Tsai was diagnosed with workplace stress after working with Tobin Kent.Credit: Jason South “The treatment at Moonah was unlike anything I’ve ever experienced – unethical and appalling far beyond what anyone should endure in the workplace,” she said “He just does whatever he wants and has absolutely no concern for other people.” and saw a psychologist for the first time in her life She obtained a letter to share with Kent in an effort to find a solution shows the psychologist described Tsai as a “delightful intelligent and loyal person who is currently experiencing very high levels of workplace stress” it may be necessary for Amy to change her workplace in order to progress with positive mental health,” the letter states she said he dismissed her concerns and nothing changed Tobin Kent fishing at a beach near his Moonah restaurant Kent said he had never received any formal or informal complaints about racism born in Thailand and migrated to Australia with my family I abhor racism and reject any suggestion I have acted in a racist way towards either staff or guests,” Kent said in a statement who worked at Moonah for about four months in 2021-22 Bowditch said he had witnessed Kent being racist about Tsai – regularly disparaging and mimicking her He described one incident where he was taken into the coolroom by Kent after leaving a mark on a plate Kent had then “screamed” at him for “at least 10 minutes” Bowditch said he had been “screamed at” over his bathroom cleaning technique Adam Bowditch said Tobin Kent would scream at him daily.Credit: Jason South “I went to pick up my bucket to start cleaning and started screaming about how terrible a listener I am,” he said “You could never pick when he was going to yell at you.” Bowditch said this behaviour was directed towards other staff as well “There was never one time that was worse than all the others,” he said “Everyone was a punching bag [on] a different day.” Bowditch said he was typically a “happy person” but the experience had impacted his mental health to the point he took six months off after leaving Moonah and considered quitting the profession also developed anxiety while working at Moonah for five months until February 2023 Page said Kent had repeatedly made disparaging comments about other staff members such as calling them “f---ing useless” and she saw another chef reduced to tears after he “read the whole list of things she wasn’t doing right to her” Shaynesha Page also struggled with bullying at Moonah.Credit: Jason South “It was every day he was laying into people,” she said “Making degrading comments to staff members.” Page informed Kent she had started taking anti-anxiety medication supported by medical records provided to this masthead “I would be working then he would say ‘stop being anxious’ or ‘stop doing that’ or ‘wake up’,” Page said Page said Kent had asked her opinion about why there was high turnover of staff in the restaurant “it’s because of the way you talk to them” In a text message sent after her resignation on February 13 she thanked Kent for the experience but said the way he spoke to staff was “honestly far too critical and overly mean” “I would have loved to have this conversation face to face but I didn’t want you to treat me the way I’ve seen you treat others,” the text stated A text message sent by another former employee who asked not to be named because they still work in the industry raised similar concerns with Kent about his communication style which she described as “mean (in a personal way) and unnecessary” “I’m young and I’m still working on my confidence,” she told Kent That employee said they “loved” working in the kitchen but did not appreciate when Kent would “laugh at my face” or was “being sarcastic” and his behaviour made her feel “uncomfortable” “It honestly feels like I’m doing a shit job and you giving me no consideration and even sometimes that you despise me I don’t want to come home feeling like shit and defeated.” Kent thanked the chef for “sharing how you are feeling” and apologised “for making you feel bad and laughing inappropriately” “I will work on improving my behaviour and we and talk about this again on Thursday… Is that ok the woman said the behaviour did not improve and she quit soon after Kent said the high staff turnover was caused by the high-pressure environment of fine-dining and defended his track record I am increasingly aware of the need for care and empathy when providing feedback to staff; in a fine-dining service environment this is often required in a blunt but always professional manner,” he said in a statement “The attrition rate in fine-dining restaurants is swayed by staff who are not able to work under such high pressure and to such high standards I have never been the subject of an investigation into bullying and I have never received a formal complaint about bullying and harassment regarding my conduct.” Kent asked several employees with positive experiences to come forward to support this position who has worked at Moonah sporadically since 2022 learnt a lot and had never witnessed any bullying Hutchesson had told Kent “to his face” that his communication could be “critical” and “a bit harsh at times” he just needs a helping hand for managing people.” but emailed a statement describing Kent as “quiet “When I first heard about these allegations I honestly thought it had to be some kind of misunderstanding or a joke because it’s so far from my own experience with Tobin and his workplace environments.” Tobin Kent at Moonah in 2021.Credit: Simon Schluter who did not want to be named but came forward after this masthead sent questions to Kent said they had not witnessed any racism or bullying encouraging staff to extend themselves and do their best,” one former employee said who also confirmed Kent had asked her to contact this masthead described him as a “passionate person who has found their calling and wants to cater to every customer’s needs” three additional sources claimed at least two underage girls were supplied alcohol by Kent while working shifts at the restaurant Former employee Laurence Hanser said she saw Kent giving alcohol to a 16-year-old female employee in September and told him it was inappropriate but was “dismissed” “I’m concerned because he hires so many young girls,” she said including one mother whose 14-year-old daughter had told her that Kent gave her alcohol on multiple occasions You think your daughter is getting work experience Her daughter no longer works at the restaurant Kent declined a request for an interview and did not respond to a series of questions about specific allegations but said in a statement: “All staff at Moonah occasionally sample wine … for specific service-related purposes: quality control “The beverage culture at Moonah encourages a safe environment for staff of all ages,” he said A spokesperson for Liquor Control Victoria said it was an offence to provide minors with liquor at licensed premises “including sampling wines for training purposes” “Liquor Control Victoria takes the service of liquor to minors seriously and investigates all alleged breaches of the law,” the spokesperson said mimicked an Asian colleague\\u2019s appearance threatened legal action and issued a statement claiming he was \\u201Ccommitted to ensuring a safe and would introduce \\u201Ctailored policies\\u201D to manage bullying The 12-seat Geelong restaurant was awarded Victoria\\u2019s Restaurant of The Year at in November some guests began to heckle from the back of the Plaza Ballroom in Melbourne\\u2019s CBD some described Kent as \\u201Cnaturally talented hard-working and interested\\u201D and \\u201Cpassionate\\u201D whereas others recounted experiences of bullying so severe they were diagnosed with work-related stress or medicated for anxiety \\u201CThe treatment at Moonah was unlike anything I\\u2019ve ever experienced \\u2013 unethical and appalling far beyond what anyone should endure in the workplace,\\u201D she said \\u201CHe just does whatever he wants and has absolutely no concern for other people.\\u201D shows the psychologist described Tsai as a \\u201Cdelightful intelligent and loyal person who is currently experiencing very high levels of workplace stress\\u201D \\u201CIn the best interests of Amy\\u2019s health it may be necessary for Amy to change her workplace in order to progress with positive mental health,\\u201D the letter states \\u201CI am proudly of direct Asian descent I abhor racism and reject any suggestion I have acted in a racist way towards either staff or guests,\\u201D Kent said in a statement Bowditch said he had witnessed Kent being racist about Tsai \\u2013 regularly disparaging and mimicking her Kent had then \\u201Cscreamed\\u201D at him for \\u201Cat least 10 minutes\\u201D Bowditch said he had been \\u201Cscreamed at\\u201D over his bathroom cleaning technique \\u201CI went to pick up my bucket to start cleaning and started screaming about how terrible a listener I am,\\u201D he said \\u201CYou could never pick when he was going to yell at you.\\u201D \\u201CThere was never one time that was worse than all the others,\\u201D he said \\u201CEveryone was a punching bag [on] a different day.\\u201D Bowditch said he was typically a \\u201Chappy person\\u201D but the experience had impacted his mental health such as calling them \\u201Cf---ing useless\\u201D and she saw another chef reduced to tears after he \\u201Cread the whole list of things she wasn\\u2019t doing right to her\\u201D \\u201CIt was every day he was laying into people,\\u201D she said \\u201CMaking degrading comments to staff members.\\u201D \\u201CI would be working then he would say \\u2018stop being anxious\\u2019 or \\u2018stop doing that\\u2019 or \\u2018wake up\\u2019,\\u201D Page said \\u201CHe was making me feel worse about it.\\u201D \\u201Cit\\u2019s because of the way you talk to them\\u201D she thanked Kent for the experience but said the way he spoke to staff was \\u201Chonestly far too critical and overly mean\\u201D \\u201CI would have loved to have this conversation face to face but I didn\\u2019t want you to treat me the way I\\u2019ve seen you treat others,\\u201D the text stated which she described as \\u201Cmean (in a personal way) and unnecessary\\u201D \\u201CI\\u2019m young and I\\u2019m still working on my confidence,\\u201D she told Kent That employee said they \\u201Cloved\\u201D working in the kitchen but did not appreciate when Kent would \\u201Claugh at my face\\u201D or was \\u201Cbeing sarcastic\\u201D and his behaviour made her feel \\u201Cuncomfortable\\u201D \\u201CIt honestly feels like I\\u2019m doing a shit job and you giving me no consideration and even sometimes that you despise me I don\\u2019t want to come home feeling like shit and defeated.\\u201D Kent thanked the chef for \\u201Csharing how you are feeling\\u201D and apologised \\u201Cfor making you feel bad and laughing inappropriately\\u201D \\u201CI will work on improving my behaviour and we and talk about this again on Thursday\\u2026 Is that ok I\\u2019m sure we will be able to work it out.\\u201D this is often required in a blunt but always professional manner,\\u201D he said in a statement \\u201CThe attrition rate in fine-dining restaurants is swayed by staff who are not able to work under such high pressure and to such high standards I have never been the subject of an investigation into bullying and I have never received a formal complaint about bullying and harassment regarding my conduct.\\u201D Hutchesson had told Kent \\u201Cto his face\\u201D that his communication could be \\u201Ccritical\\u201D and \\u201Ca bit harsh at times\\u201D \\u201CHe\\u2019s so focused on the cooking everything that goes into it,\\u201D he said he just needs a helping hand for managing people.\\u201D but emailed a statement describing Kent as \\u201Cquiet \\u201CI\\u2019ve never witnessed him raise his voice \\u201CWhen I first heard about these allegations I honestly thought it had to be some kind of misunderstanding or a joke because it\\u2019s so far from my own experience with Tobin and his workplace environments.\\u201D encouraging staff to extend themselves and do their best,\\u201D one former employee said described him as a \\u201Cpassionate person who has found their calling and wants to cater to every customer\\u2019s needs\\u201D and told him it was inappropriate but was \\u201Cdismissed\\u201D \\u201CI\\u2019m concerned because he hires so many young girls,\\u201D she said \\u201CIt\\u2019s illegal and it\\u2019s not right.\\u201D then to be illegally given alcohol.\\u201D Kent declined a request for an interview and did not respond to a series of questions about specific allegations but said in a statement: \\u201CAll staff at Moonah occasionally sample wine \\u2026 for specific service-related purposes: quality control \\u201CThe beverage culture at Moonah encourages a safe environment for staff of all ages,\\u201D he said \\u201Cincluding sampling wines for training purposes\\u201D \\u201CLiquor Control Victoria takes the service of liquor to minors seriously and investigates all alleged breaches of the law,\\u201D the spokesperson said The magnificent Open course at Moonah Links on the Mornington Peninsula THE five-time winner of The Open Championship also had a stellar golf-course design career alongside partners Ross Perrett and the late Mike Wolveridge They built the Open course at Moonah Links in the belief that it would become the regular home of our national championship Thomson always regarded Moonah as his best work among close to the 100 he designed around the world “It is my magnum opus,” he once told me not long after the course was complete Thomo loved watching the game’s best players grapple with the nuances of the Open Course on the Mornington Peninsula The Australian Golf Union (now the merged Golf Australia) had grand plans for Moonah – it hosted the 2003 and 2005 Australian Open – which for a plethora of reasons did not reach fruition.  But that did not stop it becoming possibly the best golf destination on the Mornington Peninsula Both courses – the Open and the Perrett designed Legends – are tough off the ‘tiger’ tees especially when the wind howls off Bass Strait But options abound off the forward markers The other thing I love about Moonah is the manner in which it pays homage to Thomson – there is a statue of him as you head for the first tee on the Open Course – and the game of golf in general by still hosting tournaments From December 4-8 this year it will again welcome the time-honoured 72-hole Victorian PGA Championship is very proud of the role the course plays not only hosting this event but also embracing the community An example of this was evident on Mothers’ Day this year when Moonah opened its doors to the Mothers’ Day Charity Walk to raise funds to help in the fight against the scourge of breast cancer “We thought it was a great idea because it is always quiet here on Mothers’ Day We could not believe how successful it was,” Robbins said The atmosphere was great and there was a real community feel around the place So many people had never set foot on the Open Course and it was a great experience for them as it was for us for us to have them here “It’s something we will look to do again next year and in following years for such a great cause,” Robbins said Another great aspect to Moonah is the fact that there is plenty to entertain the whole family off the golf course spectacular views at the Peppers Moonah Links Resort Moonah certainly lives up to its self-promotion as “a unique leisure resort.” Not only does It boast two 18-hole championship golf courses but it also has an a la carte restaurant and luxury accommodation.  The golf courses feature panoramic views from raised tees shared greens and a host of other unique features making both layouts ‘must play’ for all golfers Moonah Links is conveniently located on the picturesque Mornington Peninsula in offering easy access to some of Victoria’s most popular award-winning attractions including the Peninsula Hot Springs and neighboring Cups Estate Winery and St Andrews Beach Brewery Visitors need not venture too far from the resort to experience the very best that the Mornington Peninsula has to offer Thomson said of this course around the time it was built: “It measures 6783 metres so it offers more than a casual stroll in the outdoors It is a mighty and ferocious test of golfing ability the likes of which even the top pros only occasionally experience in terms of difficulty.  “I estimate a club-handicapped player would merit an extra eight strokes assistance to return a net par score It can be played at many different lengths depending on tees selected it is expected that the total length will only seldom be used for the real championship occasion “In addition to its conducive natural contours the site is blessed with ever-present wind of some direction and strength Planning has arranged that no particular direction is especially helpful “The leviathan of a course is a new experience for Australian golf Visitors will get a whiff of what top championship play is really like.” We cannot even attempt to add to the great man’s assessment of his own creation was opened for play in 2003 after the Australian Open and was greeted with rave reviews.  The work of Ross Perrett the Legends Course has consistently ranked highly in all course reviews it is certainly no pushover.  The Legends is shorter with more natural trees and bushes through which the holes wander and bunkers that would not look out of place in Melbourne’s fabled sandbelt.  Perrett also has added a bit of fun by naming each hole after a famous golfer; most are great Australians though Arnold Palmer and Jack Nicklaus are in there too as international giants who have triumphed in Australia The resort is located upon an undulating landscape on the Mornington Peninsula less than a 90-minute drive from the hustle and bustle of Melbourne The region has long been favoured as a seaside holiday destination and is recognised as an exciting wine growing region proudly pointed out the luxury on hand in each of the Peppers Resort’s 70 deluxe rooms and suites all with private balconies or terraces overlooking the stunning golf courses “Peppers Moonah Links Resort is one of the most unique of its kind in Australia integrating luxury accommodation with two 18-hole championship golf courses,” Drake said clean lines and earthy Australian tones with stylish furnishings and fittings The natural harmony of the outdoors has been brought indoors with the architecturally designed rooms echoing the surrounding landscape Rooms also feature LCD flat screen televisions with premium Foxtel iPad docks and luxury branded Appelles guest amenities highlights the very best of Mornington Peninsula produce with an exquisite menu drawing inspiration from seasonal and sustainable produce including freshly picked herbs and vegetables from Moonah Links Kitchen Garden.  The wine list is extensive and sure to impress any discerning grape lover with the best Mornington Peninsula wineries represented; craft beer spirits and plenty of non-alcoholic options are also available for all to enjoy For a more casual dining option or to enjoy a pre-dinner drink or nightcap there’s the Spike Bar which opens out onto a sun-drenched terrace featuring spectacular sunset views over the Open Course Guests and visitors don’t need to venture far to experience the very best that the Mornington Peninsula has to offer with Peppers Moonah Links Resort conveniently located amid many popular attractions and destinations Neighboring the resort are the award winning Peninsula Hot Springs the very popular St Andrews Beach Brewery and the Cups Estate Winery Further down the road you will find Gunnamatta Surf Beach The Mornington Peninsula is a renowned grape growing region with many of the region’s best wineries just a short drive from the Resort Off the golf course you can enjoy the outdoor heated swimming pool or a mountain bike ride to explore the local area Or you can get the family together for a light-hearted game of badminton or volleyball or kick a soccer ball around the lush recreation lawn Other facilities include an on-site gymnasium Peppers Moonah Links Resort is a great setting for a wedding and caters for small and intimate celebrations through to lavish receptions.  It has an abundance of picturesque ceremony and reception venues set among rolling sand dunes and the local Moonah trees It also has Executive Lodges which feature a stylish contemporary atmosphere with a large sun deck offering a romantic backdrop The Executive Lodges are suitable for weddings of up to 60 guests seated or 100 guests cocktail or banquet style,  The resort can also arrange accommodation packages for the bridal party and their guests Accommodation comprises 70 stylish guest rooms and suites each with stunning course-side positions looking out to natural undulating landscape views But it is not only weddings that are the resort’s specialty with conferences high on its priority list and is in close proximity to everything the Mornington Peninsula has to offer Peppers Moonah Links Resort prides itself on being the gateway to an exciting and exceptional region of Victoria SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Very few chefs have the talent, ambition and ability to do what Tobin Kent does at Moonah, a restaurant so integrated with its surroundings that it warrants its own genre: coastal Victorian cooking. A charming old farmhouse looks out over a wide billabong. Lunch starts on the deck and then moves into the sun-soaked dining room. Working from a long table in the centre of the room, Kent plates up Portarlington mussels, barely cooked and pooled in a mussel broth flavoured only with sparkling wine. The result is like taking a gulp of the ocean, if it were subtle and lightly sweet. John dory tiled with truffle and set in a mushroom broth is as earthy as a forest walk. Quiet, contemplative and thrilling, this experience will have you rethinking the entire concept of regional Australian cooking. Mortadeli Pasta BarCheery hotspot for first-rate pasta and quirky vino. Petrel HotelA historical watering hole, revived. Bistrot PlumeCorner spot that understands the comfort of the classics. SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items after a string of alleged “sex crimes” in Tasmania’s south The 35-year-old was arrested in Moonah on Saturday and charged with unlawfully possessing ladies’ underwear loitering near children and secreting himself near houses Police did not provide any further details about the specific incidents that led to the charges The man has been remanded in custody and will appear in the Hobart Magistrates Court on February 21 Police are appealing for anyone with information on the man to come forward “Anyone with information relating to sex crimes should contact police on 131 444 or Crime Stoppers on 1800 333 000,” police said “Information can be provided anonymously.” Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 pub and restaurant reinventions and tiny but mighty venues where it’s only going to get harder to nab a booking Thanks for following our live coverage of The Age Good Food Guide Awards And don’t forget to download our brand-new Good Food app (it’s like having a Good Food Guide editor in your pocket) Come back tomorrow to read the wash-up on which restaurants lost and gained hats in the new Guide I’m off to fetch myself a negroni and some fried chicken with hot honey The Age Good Food Guide Awards attendees John Rivera (Askal) Anthony Scutella (New Restaurant of the Year Bar Olo) and Tobin Kent (Restaurant of the Year Moonah) share their underrated Melbourne restaurant picks From one hat to three, here’s the essential list of every hat-winning restaurant from The Age Good Food Guide 2025 Download the new Good Food App and find every review from the 2025 The Age Good Food Guide edition Premium Digital subscribers can download the Good Food app from the Apple App Store or the Google Play Store now The Age Good Food Guide 2025, featuring 500 reviews, is on sale on Tuesday for $14.95 at newsagents, supermarkets and at thestore.com.au Plus: Cook the cover stars at home with Katrina Meynink’s four hot, new skewer recipes. The Victorian edition of the Good Food Guide 2025.Credit: Good Food The Vittoria Coffee Restaurant of the Year is the final award of the night, so let’s recap, before we get to the full list of hats. Congratulations to all the winners! Read more about them all here Chef Tobin Kent of Moonah restaurant.Credit: Marnie Hawson is this year’s Vittoria Coffee Restaurant of the Year The Guide says: Ingredients come from no further than 200 kilometres away Chef of the Year finalist Tobin Kent and his team have most likely grown They will pour you wine from small vessels made of clay that’s dug from the restaurant’s nearby farm Some dishes may remind you of the salty breeze that blows along the Great Ocean Road fundamentally connected to the place where you’re dining is to be understood and appreciated for what we do show Good Food] understands exactly what we do And for [Good Food] to see that and share that with all you After going unscored in last year’s The Age Good Food Guide due to renovations Vue de Monde is the new addition to the coveted three-hat club Three-hat worthy dishes at (from left) Amaru; Vue de Monde; Brae and Minamishima Chef Jung Eun Chae with some of her many ferments.Credit: Simon Schluter It takes guts to open a restaurant that’s unlike any other and determination to do things your way without bending to trends A strong sense of conviction is necessary to trade just two days a week And you need an unwavering sense of hospitality to do it all in your own home gochujang and doenjang – cornerstone Korean ingredients made using centuries-old methods In an industry where working at speed is lauded Her cooking has captured the attention of tens of thousands of online fans many of whom you’re competing against when entering the monthly ballot for a rare seat … good luck getting a booking Chae takes to the stage to whoops and applause from her peers (“we love you” shouts one) thank you for such a high recognition of Korean cuisine but there’s magic behind those curtains.Credit: Simon Schluter Sometimes a restaurant comes along that’s so exactly what it ought to be, that embodies its time and place so well, it feels inevitable. But is this a restaurant, or is it a bar? The beauty of Bar Olo (sibling to Scopri) is how successfully it straddles both It draws on the Italian history of Carlton the area’s current boom of excellent cocktail and wine bars rolling it all into a package that meets diners on their terms Expect textbook execution of what Melbourne does so well: Italian classics cooked with care A round of applause – and a coil of pappardelle – for Bar Olo pub and restaurant reinventions and tiny but mighty venues where it\\u2019s only going to get harder to nab a booking Read all about the ceremony in peruse and find out more about And don\\u2019t forget to (it\\u2019s like having a Good Food Guide editor in your pocket) I\\u2019m off to fetch myself a negroni and some fried chicken with hot honey here\\u2019s from The Age Good Food Guide 2025 and find every review from the 2025 The Age Good Food Guide edition Premium Digital subscribers can download the Good Food app from the or the now is on sale on Tuesday for $14.95 at newsagents The Vittoria Coffee Restaurant of the Year is the final award of the night is this year\\u2019s Vittoria Coffee Restaurant of the Year foraged or fermented what\\u2019s on the menu that\\u2019s dug from the restaurant\\u2019s nearby farm fundamentally connected to the place where you\\u2019re dining is the biggest compliment,\\u201D Kent says After going unscored in last year\\u2019s The Age Good Food Guide due to renovations It takes guts to open a restaurant that\\u2019s unlike any other gochujang and doenjang \\u2013 cornerstone Korean ingredients made using centuries-old methods That\\u2019s not to say experiencing it is easy many of whom you\\u2019re competing against when entering the monthly ballot for a rare seat \\u2026 good luck getting a booking Chae takes to the stage to whoops and applause from her peers (\\u201Cwe love you\\u201D shouts one) I will treasure this moment forever.\\u201D Sometimes a restaurant comes along that\\u2019s so exactly what it ought to be The beauty of is how successfully it straddles both the area\\u2019s current boom of excellent cocktail and wine bars and the best of this city\\u2019s hospitality A round of applause \\u2013 and a coil of pappardelle \\u2013 for Bar Olo meet the best the Victorian hospitality industry has to offer right now A restaurant setting benchmarks for food and service pushing thehospitality industry forward and supporting Australian producers Of the handful of restaurants at the pinnacle of Australia’s dining scene What Moonah owner-chef Tobin Kent is delivering at this 12-seat hideaway is an astounding tribute to Victoria’s coastline and utterly different from the food of his contemporaries on the edge of a billabong where birds swoop and sing; the simple but elegant country room; the meticulously calibrated dishes that look and taste like the landscape around you While many chefs celebrate Australia through native ingredients delivering a concept that is extraordinarily regional Ingredients come from no further than 200 kilometres away though the vast majority are sourced much nearer flavoured only with their own broth and sparkling wine tastes like the breeze that blows along the Great Ocean Road Other dishes evoke the Otways’ forest floor or Victoria’s tidal rivers as they meet the sea A restaurant of this calibre that represents not only the best of Australia is a thrilling development for a country that remains somewhat unsung on the international stage giving the term “coastal Victorian cooking” its own place in the pantheon Scopri spin-off Bar Olo.Simon SchluterNew Restaurant of the Year presented by Aurum Poultry Co.AdvertisementThe most exciting opening of the past 12 months representing what’s fresh and thrilling about dining in Victoria right now Sometimes a restaurant comes along that’s so exactly what it ought to be, that embodies its time and place so well, it feels inevitable. But is this a restaurant, or is it a bar? The beauty of Bar Olo (sibling to Scopri) is how successfully it straddles both. It draws on the Italian history of Carlton, the area’s current boom of excellent cocktail and wine bars, and the best of this city’s hospitality, rolling it all into a package that meets diners on their terms. Come for a drink, come for a three-course dinner, but don’t come looking for cutting-edge dishes, or to revel in newness. Instead, witness textbook execution of what Melbourne does so well: Italian classics cooked with care, fantastic cocktails, superb wine and exceptional service. It may appear to be a simple, cosy room, but there’s magic behind those curtains. Good Food hat15/20ReviewCosy Italian wine bars are a dime a dozen in Carlton. What makes this one so special?The Messmates team.SuppliedVittoria Coffee Regional Restaurant of the YearThe best beyond metro limits, a celebration of its surroundings with a strong connection to the local community. Victoria is spoilt when it comes to regional dining. But a destination restaurant that’s as much for locals as out-of-towners? That’s rare. Messmates, on a sleepy strip of shops, is imbued with warmth. It starts with the enthusiastic welcome, and extends to the soothing fitout and unfussy but considered cooking. Perhaps the sincerity comes down to the family connection. Messmates is run by siblings Chris and Jodie Odrowaz and their respective partners, Jess Odrowaz and Michael Clarke, who divvy up roles in the kitchen and on the floor. Chris and Jodie’s dad grows organic produce for the 50-seater at his nearby farm – it’s his Swiss chard in the rustic cheese pie and his rhubarb atop the outstanding custard tart – and just about everything else comes from nearby. Another bonus for city slickers: it’s a short walk from the train station. Messmates is country hospitality, reborn for the 2020s. It takes guts to open a restaurant that’s unlike any other, and determination to do things your way without bending to trends. A strong sense of conviction is necessary to trade just two days a week, and to serve only six people at a time. And you need an unwavering sense of hospitality to do it all in your own home. At her eponymous restaurant, Jung Eun Chae doesn’t manage a kitchen team, break down whole animals or have a marketing team. Instead, over many months, she tends to kimchi, soy sauce, gochujang and doenjang – cornerstone Korean ingredients made using centuries-old methods. The restaurant atmosphere is intimate: just the chef, a few lucky diners, and shelves lined with the preserves, enzymes and ferments responsible for the incredible depth of flavour in each nourishing dish. There’s no wine list but there is house-made cheongju, the rice wine, fragrant with fermented mandarin. In an industry where working at speed is lauded, Chae’s slow-food philosophy is liberating. That’s not to say experiencing it is easy. Her cooking and her endearing nature have captured the attention of tens of thousands of online fans, many of whom you’re competing against when entering the monthly ballot for a rare seat. But the chef’s reach extends beyond the restaurant. A new cookbook, Korean Slow Food for a Better Life, brings her food into homes everywhere. And in her own way Chae is inspiring a whole new generation of chefs, showing there are viable paths forward other than the one most travelled. Saavni Krishnan.Simon SchluterYoung Chef of the Year, presented by SmegThe ultimate accolade for a committed and talented chef aged 30 or under with an exciting culinary viewpoint, a social conscience and strong leadership potential. Curries will not be on the menu at the restaurant Saavni Krishnan dreams of opening. Indian flavours are intrinsic to her cooking, but she’s determined to show there’s more to the food of her birthplace. Having trained at top restaurants including Etta, Fred’s and Riley Street Garage, Krishnan is part of the next generation of chefs to proudly weave together their heritage, European technique and Australian influences to create a fresh new cuisine. At Saadi, the regular pop-ups she runs with her husband, Sriram Aditya, Krishnan serves comte tarts with vadouvan-spiced asparagus, kingfish crudo on thattai rice crisps, and steamed rice dumplings in kombucha-tomato broth. Young gun chefs reveal 21 restaurant gems you should totally know about (but probably don’t)In her current role as sous chef at Manze Krishnan has seen the benefits of more forgiving work rosters Former Fred’s head chef Danielle Alvarez describes her as an “excellent The judges of the award saw a future leader brimming with ideas Greg Malouf.SuppliedVittoria Coffee Legend AwardCelebrating an inspirational individual who’s made an outstanding contribution to the hospitality industry over many years Greg Malouf will live on in many memories as Melbourne’s master of Middle Eastern cuisine The Lebanese-Australian chef trained widely before sharing his skill obsession and irrepressible joy for the food of his heritage with a worldwide audience dukkah and bisteeya at his restaurants O’Connell’s and MoMo Malouf never let his health hamper his ambition trained chefs and continued to co-author cookbooks with ex-wife and long-time friend Lucy Malouf The pair were working on their ninth book together when Greg died Malouf was a cheeky friend and an exacting teacher and employer Rajnor Soin pictured with the all-Australian cheese trolley at Vue de Monde.Simon SchluterOceania Cruises Service Excellence AwardA professional who executes the highest standard of service relevant to their establishment The most remarkable moment during a night at Vue de Monde isn’t simply a delightful interaction with the person serving you, be it a waiter, sommelier or chef. It’s when you look around and realise that every table is getting the same joyful service. Much of that is due to the training and mentoring of the team, driven by restaurant manager Rajnor Soin. He credits his psychiatrist parents with instilling a desire to understand what makes people tick. But the seamless mix of elegance and fun Soin brings to Vue de Monde’s dining room is all his own. OpinionAustralia is leading the world in bringing joy and friendliness to fine diningHis magic is not only in delivering the smooth sophisticated experience guests expect at a restaurant of this calibre It’s in ensuring that experience is warm and free from artifice Achieving that while motivating an entire team is excellence on a whole other level Alta Trattoria restaurant manager Nicole Sharrad.Simon SchluterKatie McCormack Young Service Talent AwardA new award recognising a front-of-house professional aged 30 or under who consistently strives for excellence and shows genuine passion for hospitality On first glance, Nicole Sharrad’s career path seems unconventional. After front-of-house roles at Africola, Attica and Hazel, she was drawn to the outdoors. A horticulture certification led to work in the kitchen garden at Brae and now, as restaurant manager at Alta Trattoria, she has a more holistic understanding of produce Her service style is composed and personal; she studies Piedmontese literature to find cultural tidbits to share with Alta’s guests “Nicole is well rounded in a way that is truly refreshing,” says judge Hannah Green and has taken the initiative to expand her own career.” These attributes align with the values of this award, created in honour of the late Katie McCormack (co-founder, Congress & Lagotto). “Katie always made sure people in her venues felt seen, loved and looked after,” says judge Bronwyn Kabboord. In future, Sharrad hopes to see more women-owned venues, and dreams of opening a country restaurant with a kitchen garden of her own. Char kwai teow at Danny’s Kopitiam.Bonnie SavageCritics’ Pick of the YearA venue that brings something special to our dining scene and is consistently on our critics’ hit lists. In 1975, Danny Ko opened Hawthorn’s Penang Coffee House, one of Melbourne’s first Malaysian restaurants. Today – aged 78 – he still wields the wok, though now it’s at his low-key, order-at-the-counter restaurant Danny’s Kopitiam. Opened in 2002, the simple 32-seater has become legendary for its impeccable char kwai teow, intense curry laksa, beef rendang flavoured with homegrown lime leaves, and village rice strewn with dried anchovies. There are no strict recipes, no weighing of ingredients; everything is prepared by feel and taste. It is truly a place to treasure. 13.5/20ReviewThis humble Malaysian mainstay in the suburbs is a restaurant to treasureThe resurrected Punters Club.Jason SouthPub of the YearA new award recognising a quintessential pub – new or old – that is embedded in its community, offers food and drink that’s a cut above, and is welcoming to all. Pubs are ingrained in Melbourne’s social fabric. They’re gathering places, live music incubators and sources of sustenance. Right now, no other venue better represents this than the Punters Club, the Fitzroy institution reborn after a two-decade hiatus. Along with free gigs, there’s exciting pub grub (from roo schnitzels to spanakopita) and strong ties to local businesses including Northside Records and Lune Croissanterie – all delivered with a wonderful lack of pretension. It’s everything a good local should be, and a reminder of what made this neighbourhood so fun in the first place. 13.5/20Review‘How good are pubs?’: The return of a legendary Fitzroy favourite feels like a triumphOwner chef Eun Hee An outside the new Moon Mart cafe in South Melbourne.Eddie JimCafe of the YearA top daytime spot that goes beyond great coffee taking pride in its food and fitout while serving the community How many two-year-old cafes have several dishes in Melbourne’s brunch hall of fame? Char siu bacon and egg rolls and kimchi-honey jaffles lured diners to Moon Mart’s first location in West Melbourne helped along by first-rate coffee and delightful staff Now the magic formula is drawing crowds to its new home across the Yarra.Inspired by the convenience stores of Japan and Korea, the cafe is the creation of chef Eun Hee An (formerly at Sydney’s Moon Park) and Mei Onsamlee (ex-Momofuku Seiobo). The brunch bunch: Melbourne’s top 30 cafes right nowThe best bit The mood-boosting space has more room for Hee An’s ferments which propel the menu to such great heights Apollo Inn is a clubby hangout that takes you back in time.Simon SchluterBar of the YearThe best bar right now There’s drama built into any night at Apollo, from the tunnel-like passageway you pass through before entering to the thrill of nabbing a spot. Bartenders wearing ties and chore coats mix drinks with the intensity of lab scientists. Solicitous staff ferry frosty Gibsons and champagne cocktails on trays, joined by pint-size prawn sandwiches and cut-glass bowls of chip’n’dip. It’s possible everyone is having such a good time because they know their seat – one of just 30 – is so highly coveted. The Good Food guide to the best 20 bars in Melbourne, right nowAs it enters its second year it’s set the pace for other cocktail bars around the city Chauncy’s Tess Murray.Grace SeowSommelier of the YearA wine professional with deep knowledge Chauncy’s co-owner and sommelier is so driven by her guests’ enjoyment she’ll keep pouring splashes of wine until you both agree that this pairing is The One you’ll gain more insight than most wine classes can offer into how lees and acid can transform what you taste in a sauce The warm and instinctive way Murray talks about her French-leaning wine list brings everyone along whether or not you know your Saint-Aubin chardonnay from your Saint-Veran Many people try to make wine fun; few do it so well from the team behind Footscray’s Mr West.Chris HopkinsDrinks List of the YearA diverse selection of drinks that complement the venue’s food and style presented in an accessible format and including a range of prices and non-alcoholic options This three-page list has as much energy as Spontana itself and is also accessible: two-thirds of the wines are under $100 There are rare cuvees, wild fermented drops and clean examples of familiar varieties, but all stand up to the heat, funk and herbs of the northern Thai menu. Barrel-aged and sour beers take on barbecued meat. Multi-dimensional cocktails celebrate citrus and artisanal spirits. A dedicated section salutes spontaneous fermentation, including non-alcs. It’s irresistible fun – no wonder, with the crew from Mr West bottleshop involved. 14/20ReviewFunk, fire and fantastic cocktails: This secret bar might be the Thai diner of your dreamsVictoria’s first Cultural Change Champion Jamie Bucirde.SuppliedCultural Change ChampionA new award shining a light on those making the hospitality industry a better place to work In 2022, Jamie Bucirde started an Instagram account that would plant the seed for a nationwide reckoning in the hospitality industry Not So Hospitable encouraged people to share experiences of assault and harassment in bars When the account received more than 300 testimonies in a month it sparked a national conversation and highlighted a systemic issue that had largely been ignored This year she turned her findings into an academic report with The University of Melbourne, which contributed to South Australia announcing plans to make bystander intervention education part of compulsory Responsible Service of Alcohol training. Bucirde is now pushing to have this rolled out by governments across Australia. ‘It’s a toxic culture’: The sexual assault reckoning in the hospitality industryShe’s also behind On the Cusp, which delivers workshops on sexual violence awareness to hospitality businesses nationwide, including several Victorian venues. Any offcuts or scraps are preserved at Samesyn. Garlic peel is infused into oil, persimmon pulp is brewed into mead, duck trim is turned into garum...Chloe DannFood for Good, presented by LightspeedA champion of innovative thinking and practices that better the community. Many restaurants today practise low-waste cooking. Torquay’s rebooted Samesyn goes much further. Chef Graham Jefferies and his team infuse garlic peel into oil, brew persimmon pulp into mead, and turn duck trim into garum. But they also use rescued ingredients – such as knobbly carrots, woody pumpkins and oversized potatoes – from regional food relief charity Feed Me. The unloved food keeps Samesyn’s bills down so it can funnel more profits back to the same organisation: $13,000 in six months. The mindset extends to Samesyn making its own soap and washing its own laundry to avoid plastic packaging. There are no landfill bins in the restaurant – just compost and recycling. Best of all, dishes are delicious and satisfying, proving food for good can also mean good food. The new Good Food app is now available to download, featuring Good Food Guide reviews, recipes and food news. It’s available as a standalone subscription and as part of Nine’s Premium Digital packages for subscribers of The Age. The brunch bunch: Melbourne’s top 30 cafes right nowIn the countdown to The Age Good Food Guide 2025, we celebrate the cafes that provide perfect cremas and brunch every which way, always with a side of joy. Hold our beer, the pub is back. Here are Melbourne’s 20 best right nowIn the lead-up to The Age Good Food Guide on sale from November 19, we raise a glass to the return of the pub, in a big and welcome way. I’m coming to Melbourne for the week. Where should I eat? The critic’s top picks for visitorsThese are the restaurants, pubs and bars that reveal our city’s essence, and who we are as Melburnians, says Besha Rodell. A large tow truck has been called in to remove a vehicle that ploughed into a home in Hobart’s north this evening Police were called to the incident on Second Avenue in Moonah just before 7pm on Thursday finding the car down a steep driveway outside a unit block The driver sustained non-serious injuries in the crash Residents of the apartment were left shocked to see the car at their front door Police investigations are continuing and no charges have been laid at this stage Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 A bizarre foul-mouthed confrontation has erupted between a shocked onlooker and an man walking his pet alpaca down a suburban street on a leash. In the astonishing footage posted by X account Ozzie Man Reviews, a man in an orange hi vis shirt and sunglasses can be seen walking the brown woolly alpaca towards along a footpath in the Hobart suburb of Moonah. 'That's a big dog mate,' the man filming him remarked. But the compliment wasn't appreciated by the alpaca owner, sparking a heated exchange captioned by Ozzie Man Reviews as the 'Most Aussie interaction ever'. 'I'll shove that camera up ya a**e, stop f***ing pointing it at my face,' the owner said. 'Beg your pardon, you f***wit,' the man filming replied. 'Oh f*** you,' says the man in high vis as he walks past with neither him or the alpaca breaking stride. 'Go f*** yourself,' the man filming shouted back. 'What do you expect mate? You're walking a f***ing llama!' The comment fired up the alpaca owner even more.  'No mate, go get some f**king brains,' he replied as he turned around to confront his antagonist. 'There's a difference between a f***ing alpaca and a dumb c*** like you.' 'Yeah, you look like one,' the man with the camera fires back, not having appreciated the zoology lesson. The alpaca owner led the animal away but not without a final insult. Ozzie Man Reviews replied to one of the comments that the footage was sent him. 'I reckon I’m on at least 50 watches since the bloke who shot it sent it to me,' he quipped. Many viewers found the confrontation amusing.  'Brother, it's hysterical. Can't believe it is actually real,' one X user wrote, 'Just had to send it to all my Aussie mates.' Another added: 'This cracked me up. He def wasn't in the mood to make new friends,' another said.  Alpacas originally came from South America and are related to larger llamas, along with camels.  They are farmed for wool but some are kept just as pets.  Tasmania is an ideal environment, according to the Australian Alpaca Association. 'Tasmania’s cool temperate climate and green pastures are the perfect combination for producing fine fleeced, eco-friendly alpacas,' its website says. 'The Tasmanian region has members located all around the state. We have a busy schedule of shows, on-farm days and workshops.' Man walking an alpaca erupts in 'most Aussie interaction ever'Comments are subject to our House rules and TermsNewest{{#isModerationStatus}}{{moderationStatus}} {{message}} Along with design partners Mike Wolveridge and Ross Perrett Thomson was commissioned by the developers and the then-named Australian Golf Union to create the first of two planned courses for Moonah Links Also included on the masterplan for the 196-hectare property in the golf-rich Cups region were state-of-the-art teaching and practice facilities as well as a resort and residential development By the time the Open Course was finished in 2001 the Australian Golf Union had changed its name to Golf Australia and Moonah Links was quickly named “The Home of Australian Golf.” In its first handful of years after opening Moonah Links gained a new owner in developer Paddy Handbury and hosted two Australian Open Championships – 2003 and 2005 – across the layout Thomson would later refer to as a “Leviathan” and “a mighty and ferocious test of golfing ability the likes of which even the top pros only occasionally experience.” Designed specifically to test the game’s best players contesting our national championship the Open Course was originally lambasted by some as being too hard for the average player if the course is played from the correct tees to suit a player’s ability the Open course is an enjoyable excursion across some of the best golfing land in the country through and around rolling sand dunes that undoubtedly took Mother Nature hundreds It also gives them the chance to follow in the footsteps of some great current Australian players like Geoff Ogilvy Adam Scott and Stuart Appleby – an opportunity that is difficult to come by given the Open has traditionally been played on private courses like Royal Melbourne The peninsula is prone to being buffeted by strong winds and the Open Course really bares its teeth on such days But the strength of the challenge here is the enjoyable aspect of any round across the Open Course’s fairways You know if you can play to your handicap here you have indeed played well A short pitch from the 1st tee is a bronze sculpture of Thomson who is perfectly positioned to observe golfers as they begin their rounds The par-4 opening hole is relatively short by modern standards players need to skirt the fairway trap on the right to give themselves the best possible line into an elevated green which is surrounded by ancient Moonah trees and guarded by one of Thomson’s trademark pot bunkers Three similar sandy hazards flank the picturesque 5th green – arguably one of the most challenging par-3s on the entire Peninsula – which sits 174 metres from the championship markers Club choice here is pivotal and is made more difficult by the prevailing southerly winds blowing diagonally from behind and the left bentgrass putting surface will trickle back into a valley while missing the green left or right will leave a testing bunker shot which is something you will encounter on most holes on the Open Course There are more than 80 bunkers scattered across the Open Course but arguably the toughest hole on the layout has no sand at all the par-4 6th measures 449 metres and follows a valley between dunes left and right as it gradually rises to the green On a calm day the 6th green is a strong drive and a long- or mid-iron away but as the hole runs in a south-westerly direction it becomes a real brute when there is any hint of a breeze During the final round of the 2005 Australian Open but Rod Pampling was successful in launching two full-blooded drivers into the middle of the putting surface That is the last hole where you won’t have to fashion a bunker escape There is plenty of work to be done to try and avoid the sand on the 428-metre 8th hole RIGHT: Pick your playing line wisely on the par-5 18th hole of the Open Course The thought-provoking par-4 begins with an elevated tee shot overlooking three cavernous fairway bunkers that will force some players to the edges of the fairways The sand can be avoided by taking less than driver but doing so will leave plenty of work to find the raised green and also brings the traps short of the putting surface into play risk-reward offering awaits at the par-5 15th hole 491-metre journey can be completed from tee-to-green in two powerful shots so long as players successfully navigate their way around nine deep bunkers many of which are in the middle of the fairway It is a similar story on the closing hole – a 582-metre par-5 – which is a minefield of bunkers There are 11 cavernous pits strategically placed in the fairway between the tee and green The fairway has also been crafted so that the contouring actually feeds rolling balls towards some of the bunkers so players must hit well clear of them to stay on the short grass The finishing touches were still being made to the Open Course in 2000 when a parade of course designers visited the site to look at the adjoining land earmarked for Moonah Links’ second course Ben Crenshaw and Englishman Donald Steele all pitched for the job alongside Thomson Wolveridge and Perrett but it was TWP that was chosen to create what we know today as the Legends Course the first Australian design of Ross Perrett opened for play three years after the adjoining Open layout and within a year it had found a place – alongside the adjoining Open Course – in Australia’s Top-100 Courses ranking Both courses now host the Victorian PGA Championship on the Australasian PGA Tour Having successfully fulfilled the brief to design a course that would complement the brutish Open layout Perrett’s Legends Course would ultimately fall more into favour with visitors and has regularly ranked higher than the Open Course Although the 1st tee of the Legends course is no more than a 7-iron shot from the 18th green of the Open course it heads out across a vastly different landscape The Legends opens with a series of almost parkland-style holes that rise and fall through valleys and in between long and dense stretches of ancient Moonah trees The high ground off to the sides of these fairways has largely been filled with houses overlooking the course The course then takes on a new complexion as the ancient Moonah trees thin out and wild high sand dunes alongside gently rolling fairways give rise to a links-style course Very little earth was moved in the creation of the Legends Course which gives the impression it has been here for decades Perrett did a wonderful job in routing the course to follow the roll of the land sticking to the low ground wherever possible while the aforementioned bunkering is not only visually intimidating but it adds to the visual appeal of the layout An interesting feature of the course is its celebration of past Australian Open champions Each hole has been named after a winner of the championship Arnold Palmer (6th) Jack Nicklaus (7th) and Gary Player (9th) all represented One of the most enjoyable attributes of the Legends Course is the variety of holes and strategies required to play them well The par-5s are all different and each demands a different approach depending on the wind strength and direction as well as the boldness of your play This can be best seen on the 495-metre par-5 9th hole where the shortest line to the green is down the right half of the fairway but this route is also the most treacherous Eight bunkers line the right edge of the fairway which follows a valley between rows of mounds to reach the green set in an amphitheatre created by high With the prevailing wind pushing in from the right the 9th calls for smart play not brute strength to better par One of the best short par-4s on the peninsula follows at the 272-metre 11th Named after the great South African golfer Bobby Locke the 11th is reachable from the tee for long-hitters Any hint of a southerly breeze will certainly be tempting enough to take the driver here but there are four penal bunkers to clear with the shot to reach the sanctuary of the green With a wide fairway lying to the left of the sand traps the conservative play is a long iron from the tee and a short iron approach to set up a birdie opportunity The par-3 16th is another fun hole and has been named after 1936 Australian Open Champion and seven-time major winner The hole plays 185 metres downhill to the largest green in the southern hemisphere which makes club selection all the more difficult when the prevailing south-westerly is blowing undulating putting surface has been left bunkerless so the challenge here is determined by the wind and/or pin position The standard of presentation on the Legends and Open Courses has improved to a level rivalling what it was when Moonah Links gained a reputation for having some of the best playing surfaces in the country CONTACT: (03) 5988 2047 (pro shop); (03) 5988 2000 (resort) WEBSITE: www.moonahlinks.com.au Mike Wolveridge and Ross Perrett (Open Course 2001); Ross Perrett (Legends Course 2004) PLAYING SURFACES: A1 bentgrass (greens); Santa Ana couch (fairways $250 (all day play); May to September $110 (18 holes) MEMBERSHIPS: Moonah Links offers unlimited playing rights on both courses through its Silver Medallion program which includes discounted motorised carts and guest green fees unlimited use of practice facilities and range balls Check the website for further entitlements ACCOMMODATION: Peppers Moonah Links Resort has 70 deluxe rooms and suites all with balconies and terraces overlooking the courses All Open Rooms overlook the 1st fairway of the Open Course with a large private terrace and a deep freestanding bath and rain shower ACCOLADES: Moonah Links Legends Course was ranked No.44 in Golf Australia magazine’s Top-100 Courses for 2024 Both courses are also ranked in Australia’s Top-100 Public Access Courses for 2023 Cat lovers in southern Tasmania are in for a treat with a huge adoption event set to take over the Moonah Community Centre this weekend Southern Tas Cat Rescue Inc (STCR) and Birchgrove Feline Assistance Inc (BFA) have joined forces to host the event on Saturday A range of felines ready for adoption will be on display All cats available for adoption are socialised “Project Purrfect will have a wonderful range of cats and kittens looking for their perfect homes,” organisers said “We’ll also have a fantastic assortment of merchandise and craft items for sale.” “All proceeds will go towards our continued work in rescuing and rehoming cats.” STCR is based in the Huon Valley and Kingborough and has been rescuing cats since 2016 Dodges Ferry-based BFA was founded by two feline lovers in 2021 with the goal of helping rehome stray and surrendered cats Both rescues are reliant on volunteers and public donations The event will be held at 7 Gormanston Road in Moonah on Saturday June 22 from 10am to 4pm Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 No.8 Birdwood Ave in Moonah has sold for $9.7m A MONTH-long campaign for this industrial property attracted multiple offers interstate interest and a multimillion-dollar sale price No.8 Birdwood Ave was sold for $9.7m in a deal negotiated by Knight Frank agents Matthew Wallace and Tom Balcombe It was purchased by a mainland private syndicate from Spectran Group Mr Balcombe said the asset was sought after during the sales campaign “It was a significant land holding in Hobart’s preferred industrial precinct,” he said “Not only is it close to the centre of Hobart but it has easy access to the Brooker Hwy and the Midlands transport route.” MORE: Sandy Bay boutique hotel or historic home, you choose Rare large-scale Kingston housing opportunity hits market Mr Wallace said the marketing campaign for the property had been extremely successful attracting 28 genuine inquiries during the four-week period “Several expressions of interest were received and the property was very happily snapped up by the successful syndicate group,” he said “Interest in the property was far-reaching with strong interest from many mainland groups which just goes to show that there is significant appetite from the mainland for investment in Tasmania with our assets competing well at a national level “The industrial market remains very buoyant in Tasmania especially for quality assets like No.8 Birdwood Ave.” MORE: Battery Point’s old lolly shop building for sale — $3.5m-plus SOLD: Local snaps up double Derwent Park assets The property consists of a significant land holding of 10,092sq m occupied by two buildings totalling 4600sq m of lettable area. A two-storey, high quality stand-alone office building on the site totalling 889sq m is tenanted by environmental and civil construction company Spectran Group, while a separate, newly built 3709sq m warehouse and office building is occupied by not-for-profit Oakdale Enterprises, who are part of the Possibility Group. The industrial property has an estimated net rent of $683,025 per year excluding GST, with a WALE (weighted average lease expiry) of 8.2 years by income. realcommercial.com.au is owned and operated by ASX-listed REA Group Ltd (REA:ASX) © REA Group Ltd By accessing or using our platform, you agree to our Terms of Use. MORE: Sandy Bay boutique hotel or historic home, you choose Rare large-scale Kingston housing opportunity hits market MORE: Battery Point’s old lolly shop building for sale — $3.5m-plus SOLD: Local snaps up double Derwent Park assets The property consists of a significant land holding of 10,092sq m occupied by two buildings totalling 4600sq m of lettable area high quality stand-alone office building on the site totalling 889sq m is tenanted by environmental and civil construction company Spectran Group newly built 3709sq m warehouse and office building is occupied by not-for-profit Oakdale Enterprises The industrial property has an estimated net rent of $683,025 per year excluding GST with a WALE (weighted average lease expiry) of 8.2 years by income Moonah will transform into a 30-seat restaurant at the venerable Geelong Club an 1889 heritage building that is normally a members-only affair The $210 tasting menu will be refashioned as a more accessible $100 four-course dinner and Sunday evening sessions will showcase a local winemaker “We hope it’s something new and exciting for our customers and anyone that hasn’t been yet,” says Moonah chef and owner Tobin Kent Moonah will bring its dry-aged duck dish to its Geelong pop-up.SuppliedThe menu will feature bistro-style dishes larger than Moonah’s usual petite tasting plates but with the same premium produce wild venison and a Port Phillip Bay snapper ceviche,” says Kent He’s also resurrecting a couple of old favourites One is a side dish of potatoes cooked in seawater and dressed with seaweed powder another is a dessert of baked custard ice-cream with Jerusalem artichoke caramel hazelnut crumble and a drizzle of new-season olive oil the restaurant will take a month off in July The Geelong Club, 74 Brougham Street, Geelong; Fridays, Saturdays and Sundays in June, dinner only. Pre-paid tickets go on sale Saturday, May 6 at moonahrestaurant.com.au Ben McLachlan (left) and Jackson Fort at Bistrot Plume in Belmont.SuppliedIn Geelong’s south French favourite Bistrot Plume has new owners after founders Kate and Nathan Veach decided to take their Francophilia to the next level by purchasing a country house in Burgundy The new owners of the one-hat restaurant are Ben McLachlan and Jackson Fort the team behind The Local Geelong bakery and enoteca Fort was also head chef at regional high-flyer Tulip and cooked at two-hat Igni before that “Bistrot Plume really appeals because it’s a little French bistro but with an Igni vibe,” says Fort “It’s just 26 seats with a small team and we all work together across a four-day week He’s added shared dishes including a rib-eye with cafe de Paris butter and roasted duck a l’orange and will continue to lean into local producers such as Schulz Organic Dairy and small-scale Kinsfolk Farm Bistrot Plume, Friday-Sunday lunch, Thursday-Saturday dinner, 56a Mount Pleasant Road, Belmont, 03 5245 8483, bistrotplume.com.au Portarlington Mussel Tours include mussels cooked two ways.SuppliedThere’s a new opportunity to get onto the water with renowned mussel farmer Lance Wiffen who has just launched Portarlington Mussel Tours for up to 12 people at a time Wiffen and his wife Lizzie welcome seafood fans for a three-hour experience on a refurbished trawler a produce platter and just-harvested native Angasi oysters then power out to the leases and pull up mussels before enjoying them in two different dishes Local wines and beers are on hand throughout “I’ve always known there was something special about what I do working with a delicious and sustainable product,” says Wiffen who has previously only been able to take out the odd chef on a rough-and-ready working boat (Ben Shewry was famously charmed and Wiffen’s mussels have featured at Attica.) Mussel farmer Lance Wiffen is hosting tours on a refurbished trawler.Supplied“I wanted to be able to share that with more people in a comfortable and intimate setting My vision has finally come true and I’m pretty pleased with it.” Departures from Portarlington Pier are timed to coincide with the arrival and departure of the Docklands ferry Tours run select weekends, $230 per person, portarlingtonmusseltours.com.au An eagle and four birdies over his final six holes rocketed Macpherson to 18 under and the clubhouse lead before Sydney’s Justin Warren came to the last needing an eagle to force a playoff. Warren’s flop shot over a greenside bunker finished four feet from the hole to give Macpherson a maiden ISPS HANDA PGA Tour of Australasia title and put something of an end point of an extraordinary 10-year journey back close to where it all began. Victory at the 2011 British Amateur first thrust Macpherson into the upper echelon of world golf – if only for a week at a time – and then he turned professional after playing The Masters in 2012, one of the perks that came with his win at Hillside Golf Club. He has won three times in China, wrestled with golf’s vagaries on the secondary Korn Ferry Tour in the United States and endured heartbreak at qualifying school in trying to play his way onto the European Tour. But he has never been better placed to make an impression on the golf world than he is right now. “As I’ve grown up and spent time around lots and lots of people in lots and lots of places I’ve learned that, as cliche and terrible as it sounds, you’ve just got to stay with what you’re doing,” said Macpherson, whose final round of eight-under 64 was the best of the day by two strokes. “It’s my fourth professional win and it’s starting to look a little bit more like a career. “Winning at home is awesome, and on the Peninsula even better, but there are much bigger events on this Tour. “I look forward to trying to compete in them over the next few years.” With the prospect of border closures, the final 36 holes of the Moonah Links PGA Classic were played on Thursday, groups of two sharing a cart for the final two rounds across the rolling expanse of the Open Course at Moonah Links. In a wildly fluctuating final day, Kiwi Michael Hendry edged out in front early in the fourth round, before Warren used birdies at 1 and 6 and an eagle at 4 to establish a three-shot lead. But three bogeys in the space of four holes around the turn brought the Sydneysider back to the pack and gave Macpherson a window to launch an audacious final assault. “I was in a really calm headspace. All I could see was good shots and I was getting out of the way and letting them happen,” Macpherson said. “I holed a putt on 13, just missed one on 14 but was feeling really good and then the heavens opened. “I holed a 30-footer on 15 and then holed a great 10-footer on 16, 30-footer down the hill at 17 and then hit two of the best golf shots I’ve hit all week on 18. Roasted driver and then roasted 3-iron onto the green to make things a bit easier for me, rolled it down to a couple of feet and tapped it in.” Top-five finishes at both the Gippsland Super 6 and The Players Series Victoria were followed by a tie for 16th at the Vic PGA also held at Moonah Links, a run of form that Macpherson credits to the work he has done with former Aussie touring pro Brad Hughes for the past 18 months. Frustrated by his putting and in a place where he was “scared to hit it”, Hughes has given Macpherson the basic framework that has taken him back to his days as a freewheeling teenager. “When I was 15 I was this little arrogant s**t who would hit it hard, hit it kind of far and putt OK sometimes and I’d win stuff. And it feels like I’m back to that,” Macpherson said. “And ‘Hugo’ has given me that, he really has. He is the reason why I have it and I’m so thankful for it. “It’s very simple what we work on. It’s all about post-impact and ground connection, that’s all it is. The control that gives you is incredible. “I can focus on the same thing for 72 holes – which I’ve never been able to do before – and be on the golf course hitting shots instead of making swings. That’s huge. “My game right now is the best it’s ever been. If I can work over the next little while at tidying things up – because it still is a little untidy – then I would think there will be some more solid results in the pipeline.” Warren finished outright second at 17 under followed by Hendry at 16 under and three players tied at 14 under, Dimi Papadatos, 54-hole co-leader John Lyras and Travis Smyth. © Jack LovelThe house’s fluid roofline and curving forms take inspiration from the golf course with its gentle undulations, curvaceous bunkers, and rolling greens. It doesn't hurt, of course, that the clients are a couple of keen golfers who adore that particular fairway. Sustainably constructed from rammed earth, the house has a secure, stable feeling. Kirby describes the rammed earth as "surprisingly soft and endearing, it feels like a warm hug". © Jack LovelBecause the thick earth walls moderate temperatures year-round, the house is cozy and comfortable. "The builder didn't just build; he built masterfully. The finessing of the detail is extraordinary. The builder's entire focus was to build to the architectural intent. He added to the entire process, often suggesting fresh ways to construct the details we had drawn", said Kirby. Local houses with classic beachy weatherboards and boat shed cladding inspired other material selections. "We love that Barwon Heads has a sleepy hollow vibe. We wanted that gentle mood to flow into the house, making it feel relaxed, snug, and respectful of the town and the environment." An external spiral staircase anchors the house and connects all three decks levels. Also clad in timber battens, it's possible to see out when climbing the stairs, but it's also private - and safe from wayward golf balls. Once clad, the staircase became both sculptural and grounding. "It's a beacon, pegged into the earth", noted Kirby.  The client was very involved in the design process. “We enjoyed working with our client, who contributed beautiful details that customize or personalize the design,” said Kirby. the client collected many old elements she loved from the original house for repurposing in the new build The salvage items included 1950s colored basins the character and memories of the old beach house will live on in the new home like stunning views and multi-level living and the way the house hugs the site all contribute to the home’s unique personality We tailored so many choices that this humble house is very bespoke and closely reflects the clients and their lives.” You'll now receive updates based on what you follow Personalize your stream and start following your favorite authors If you have done all of this and still can't find the email SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Peter FosterWith everything that has happened this year it's almost funny to contemplate that "dirt rain" was making the headlines It was when the dust storms met normal storms and our backyards were turned to mud it's important we don't forget the state of Australia when this year began Let's hope that one of the lasting legacies of 2020 is that we remember just how vital our dirt is and that we live and die by the state of the bio wonderland. Moonah, a new 12-seat restaurant on the Bellarine Peninsula This is a restaurant that begins its messaging from 10 kilometres out – specifically as you leave the highway for the ochre backroads to your final destination between two billabongs Potatoes with warm egg yolk and black onion.Peter FosterAdvertisementThe pitch of the place is elegant most of it fuelled by the gardens of chef-operator Tobin Kent or else things sourced from very nearby The room itself supports the narrative arc of a geographically-driven restaurant The soft and airy space is all natural textures – wicker chairs soft linen curtains and tactile objects such as custom Cone 11 ceramics which have all been made to match the palette of the dust and reeds and dams outside Every diner has a view over the billabong through big picture windows Kent works calmly behind a sturdy antique bench it is one of the greatest antidotes to 2020 there could be MoonahPeter FosterLunch (it's mostly lunch except for Saturday dinners Peppery radish bombs simply slicked with a sticky savoury-sweet dandelion tea reduction that finally makes sense of the carob of coffee Peter FosterOr it might be a dish so of that moment I can all but guarantee you've missed it – electric-green broad beans in their prime with glistening jewels of immature garlic on a pillow of curds with a sparkle of whey vinaigrette and razor sharp – the kind of cooking you get when the chef knows a lot of their work is done by the time they pull the goods from the ground but he has been building towards this business for a long time grown on two hectares of kitchen gardens on his nearby property have been making their way onto plates at former employers such as Gladioli for five years connecting with fishers who have eschewed the big markets to sell direct Whole citrus ice-cream with candied seaweed and walnut but they're sustainable and in the right proportions – accents strapped around the sparkly crunch of pickled artichoke Instead, there are the dark and sweet little foreclaws of local red shore crabs (ethical by-catch often thrown back) with the buttery briny and creamy smack of sea urchin roe from a species that is a blight on the bay poached until they have a sweet coconutty edge are surrounded by wild rock mussels – smaller and sweeter than their blousy big siblings expertly paired to a citruss farmhouse ale from Collingwood brewer Molly Rose If it's been a while between wine matches then Tsai's 50-50 home and away game is a strong way to dive back in She is right on the bleeding edge of what's hot but never veers into the obscure for novelty's sake A Geelong Heroes sauvignon blanc has the right bright lift for those broad beans A Terpin Quinto Quarto from the Slovenian border is on the straight-edge side of funky having just enough skin contact to give the wine a nutty kick that cuts the richness of the newest new potatoes framing a just-warm egg yolk and a sweet black onion liquor seawater-spritzed sourdough to sponge up the dregs.) A simple slip of 21-day dry-aged Peking duck breast finished in the wood oven so it is sweetly smoky and its skin has cellophane crackle and paired only with juicy bursts of sea herbs It's bravely bare and more than enough The final stretch plays a fluffy goat's cheesecake, intensely floral honey and hazelnut rubble off against Embla chef Dave Verheul's summer flowers Saison vermouth Whole citrus ice-cream is all zest and zip against a dark walnut praline and a candied seaweed cracker With just 12 seats and limited services the lesson is run Address 95 Minya Lane, Coonewarre, moonahrestaurant.com.au The list has the same curious well-crafted lean ShareLicense this articleMore: A person has died following a “fire incident” on a street in greater Hobart this morning Police and emergency services responded to the incident on Tenth Avenue in West Moonah around 5am on Thursday The road remains closed to all traffic between Garden Grove and Sixth Avenue Authorities say the situation is “contained” and there is no risk to the public Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526. Copyright © 2025. Pulse Tasmania is published by Pulse Media Group Pty Ltd. CNN and the BBC World Service which is copyright and cannot be reproduced AEST = Australian Eastern Standard Time which is 10 hours ahead of GMT (Greenwich Mean Time) Two teenage boys aged 14 and 16 have been taken into custody after allegedly carrying out one armed robbery and attempting another at separate businesses in Moonah tonight which occurred within five-minutes of each other triggered a police search and foot chase around the Albert Road area shortly after 7:45pm on Wednesday one of the youths was armed with a knife and stole a quantity of cash from a Bottleshop with the other youth attempting to steal from a food outlet shortly after They say no physical injuries were reported in either incident Both teenagers have been detained to appear in the Hobart Court of Petty Sessions (Youth Justice Division) on Thursday 8 June An amount of cash was recovered following the incident Send your photos, videos and tip-offs to[email protected], use our News Tips form or call and leave us a message on 03 6124 2526 Pulse Tasmania is published by Pulse Media Group Pty Ltd.