The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Shannon Bennett’s Piggery Café and Burnham Bakery

Burgers and snags, salads, bread fresh from the oven, Coopers Pale on tap - Shannon Bennett's café-bakery in Victoria's Dandenong Ranges couldn't be more different from his flagship fine-diner, Vue de Monde. And that's just how he likes it.

"I want it to be the sort of place I'd go to on my day off," he says, wreathed in the smoke pouring from a 44-gallon drum barbecue outside The Piggery Café.

"It has to be a place to relax. Just wait until the brewery opens next door and the barefoot-bowling green is ready to go. That's my kind of relaxation."

The Piggery Café (it's in the property's restored stables and piggery) and adjoining Burnham Bakery are the first businesses to open as part of a grand plan for the 23-hectare Burnham Beeches property. Next up are a steakhouse and micro-brewery (in partnership with Tasmania's Moo Brew) and then Bennett and business partner Adam Garrison will turn the property's striking but neglected Art Deco mansion into a luxury hotel replete with a restaurant, spa, cinema and rooftop croquet lawn.

The Piggery is already attracting a crowd, with queues on weekends lining up for Blackmore wagyu burgers, croque-madames and Greenvale Farm BLTs, all served on white enamel plates, alongside a show-stopping lobster roll and an excellent merguez sausage hot dog in brioche with onions and house-made pickles.

There's also whole fish, barbecued to order, and house-made chips. Most of the vegetables used in The Piggery are grown on the property.

It's a relaxing place. From the well-heated communal tables outside by the bowling green, patrons have a lovely view up the hill to Bennett's 500-tree truffière, extensive fruit and vegetable gardens and the emu paddock (for the eggs).

Grab a loaf of sourdough and some pastries from baker Tim Beylie, give Bennett's trainee truffle dog MJ a scratch behind the ears on the way out and, you'll feel like you've really made a day of it.

The Piggery Café and Burnham Bakery, 1 Sherbrooke Rd, Sherbrooke, Vic, (03) 9021 2100


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Pinbone is opening a new Sydney restaurant
Melbourne’s Rosa’s Kitchen has closed
Hot Plates: Pickett’s Deli & Rotisserie, Melbourne
The World’s 50 Best Restaurants Awards are coming to Melbourne and we know where and when
Missy French has closed
Automata’s Clayton Wells is taking over Silvereye
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.