As one of the three last remaining co-ops in Victoria, the historical significance of Apollo Bay Fishermen’s Co-op should warrant a visit in itself. However, only focusing on that would be selling this piece of history, and its story short. Found in the heart of Apollo Bay’s Harbour, it’s hard to miss not only because of its position but of the characters who fill it throughout the day. From the fishermen bringing in the fresh-caught seafood loads to the diners in the fish and chip shop who get to take a front-row seat and see, quite literally, their next meal.
It’s a place steeped in tradition thanks to the strong alliance of fishermen, some of whom have come up through the generations of the original Apollo Bay fishing families. Along with the co-op-owned trawler, Tambo Bay, up to 10 other boats will venture out and only return when the very best is caught. Like any produce, it’s season-dependent, but if you are lucky enough to visit when the Southern Rock Lobsters are at their best, you will not likely experience a fresher dish elsewhere. When the trawlers return, nothing is left to waste, an ethos that has stood firm since day one. Along with serving the lobsters grilled or boiled, what remains will be used for stock or to create chowder.
Of what is caught, over 60% stays local (the other 40% going directly to Melbourne fish markets) and is processed, scaled and prepared in the co-op before being transported upstairs to the fish and chip shop, the co-op’s own fresh fish market on Pascoe St and the more upmarket Co-Op on Pascoe Restaurant. No matter where you buy or eat the local catch, they are always ‘strait to plate’ – a truly unique offering and experience for visitors and an almost daily occurrence for the locals who are lucky enough to have this on their doorstep.
It’s an incredible feat for a little gelato shop that started in the heart of Lorne with a production kitchen out the back, to have now grown to its current size – with shops also in Angelsea and on the waterfront in Geelong. Their most recent national award-winning choc mint gelato is nothing like you’ve seen or tasted before. Each tub is made of freshly picked mint and organic 70% dark chocolate – nothing else. It’s the reason the gelato is pale in comparison to other more commercialised versions but what it may lack in colour, it makes up for in bold flavour. The roasted coconut is roasted and infused for 24 hours before becoming another award-winning flavour. Jo’s recent experimentation, ‘Persian Rose’ beautifully married rosewater with hibiscus jelly, white chocolate and pistachios.
In an effort to reduce their environmental footprint, Jo and Stephanie recently got rid of both plastic and wooden disposable tasting spoons in place of reusable metal ones which has reduced their consumables considerably. Everything that can be recycled or composted is done on-site as well.
As self-confessed foodies themselves, Jo and Stephanie have created something that would not be out of place on the world food stage and evidently, both the industry and general public agree.
Locals and visitors alike are truly fortunate to have Gelato Gelato here in Victoria and experience Italy’s finest without the jetlag!
