Old Butter Factory

Today was my 43rd birthday. I don’t feel any older, of course, and milestones come around so quickly now they no longer excite me.

It’s nice to celebrate a birthday while on holiday though. That’s been my practice for the past four years.

I enjoyed my usual Saturday morning newspaper routine. However, in addition to The Age and The Australian, I read Albury-Wodonga’s Border Mail, one of the best regional newspapers in the country.

At 11.30am Juliet and I left the lunatics in charge of the asylum (the kids at the house) and went out for lunch.

First we sampled some delightful cool climate white wines at Gapsted.

The cellar door is beautifully situated on the Great Alpine Road, overlooking a vineyard with Mount Buffalo in the background.

I drank a toast to the late Ron Bailey, whose name I always associate with Gapsted given his vision for the place.

Ron died of motor neurone disease while I was editor of the Myrtleford Times. When Dale Baker was diagnosed with the same condition I couldn’t help but think of Ron, who was a dynamic, visionary man.

After Gapsted we went to the Old Butter Factory in Myrtleford for lunch.

The original butter factory ceased production in 1966. After being vacant for several decades, it underwent sympathetic restoration in 2005, just after we left the district. Today it retains many original architectural features, as well as its turn-of-the-century industrial feel.

It is now a licensed cafe restaurant with a produce store. Butter is hand made on the premises.

We were welcomed by part owner Naomi Ingleton. Her mother Bronwyn Ingleton, a former chef with the US consul general in Melbourne, is the other owner and chef.

I have trouble describing how our entree of bread was served because I’ve not experienced it before.

It came with the locally made butter (delicious) and goat cheese spread. The garlic though, was amazing.

There were tiny bulbs, from which we extracted the garlic, and spread it on the bread. I’m sure there’s a more technical definition.

I had an Angus beef burger with beetroot relish for the main meal. It came with crispy potatoes. Juliet and I both loved the salt flakes, which come from Murray River Salt.

According to their blurb: “This pure ancient sea salt contains no additives or preservatives, but is loaded with natural minerals and elements such as magnesium and calcium. These natural mineralized brines give the salt a lovely pink color, as well as a unique and delicious flavor. Our Gourmet Pink Salt Flakes are enjoyed by food connoisseurs the world over.”

I don’t normally add salt to my food, but this was just superb.

Before leaving we purchased some of the hand-made butter, cauliflower mustard pickles and peach and rosemary chutney.

Picture: The vineyard at Gapsted Wines.