It’s the kind of destination that breathes with a natural indoor-outdoor rhythm. Every step – from the light-filled café to the wide deck, then into the fields and gardens beyond – feels like it was always meant to be taken slowly. Here, you can sip something warm, enjoy simple, country fare, and inhale the soft perfume of lavender carried on the breeze. It’s a place where connection to the land elevates every moment, and calm finds its way back to you without asking.

But Red Hill Lavender Farm is more than a moment – it’s a working, family-run farm with deep roots and strong values. Founded by the Crump family in 2007, it has grown into the Mornington Peninsula’s largest commercial lavender farm. Their lavender is hand-cultivated on 27 acres high on the Red Hill ridge – a location chosen for its ideal growing conditions and remarkable beauty. In full bloom during summer, the fields are a feast for the senses: visual, fragrant, peaceful.

At the heart of everything here is a simple philosophy – to remove the non-essential. In their botanical skincare range, that means creating products without synthetic preservatives, using only plant-based, natural ingredients, and ensuring each batch is small, fresh, and full of integrity. These products – along with culinary teas, oils, and lavender-infused treats – are available exclusively through the farm’s retail store and online. You won’t find them on supermarket shelves, and that’s the point.

Even their packaging is intentional – recyclable, biodegradable, and designed to be reused. Everything at Red Hill Lavender Farm reflects a commitment to simplicity, sustainability, and care – for people, for the land, and for the future.
There is also history here, deep and meaningful. Long before the lavender rows or café tables, this land was the traditional home of the Boonwurrung people of the Kulin Nation. That presence is felt in the surrounding bush, the shifting light, and the sense of something greater that hums just beneath the surface.

Over the years, this property has worn many hats – an apple orchard, a fly-fishing lake, a winery, even a Greek restaurant. But today, as a lavender farm and café, it seems to have found its true calling – offering visitors not just something to do, but a feeling to carry with them. Something soft, quiet, and enduring.

Come for a walk through the fields, sip a tea on the deck, breathe in the scent of harvest bunches drying in the botanical tent, and take home something made with intention.

It’s not just a place; it’s a return to something essential. Open Thursday to Monday, it’s as close to perfect as you could expect.

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To celebrate Biodiversity Month, The Briars is running weekly guided tours through our Wildlife Sanctuary.

Enjoy a guided 2km walk, where you will be looking out for our native animals, including kangaroos, wallabies, koalas, emus, bandicoots, and more. Learn about the plants and wildlife that make The Briars so special.

Along the way, kids can complete a fun and educational activity book as a special souvenir to take home.

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Led by knowledgeable guides, these walks offer insights into native flora, fauna, and the rich cultural history of Wonga (Arthurs Seat).

These walks are free but must be booked and will be held on:

Tuesday 8 July at 11am & 1pm

Thursday 15 July at 11am & 1pm

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Check into the iconic InterContinental Sorrento — nothing quite like it within a 108 kilometres — and let the coast and countryside set the pace for a weekend of fine food, flowing wine, and effortless escape.

This isn’t just a getaway. It’s a curated journey through the Peninsula’s most delicious corners — and the best part? Someone else does the driving.

What’s included:

• A boutique food & wine tour, taking you behind the cellar doors and into the stories of local makers.
• Breakfast for two at The Atrium, served in a setting as refined as the produce on your plate.
• A two-night stay in a beautifully appointed room, where plush comfort meets thoughtful detail — and Sorrento charm is alive and well.
• Complimentary parking, so arriving feels seamless and leaving feels… reluctant.
• An in-room bar (premium rooms and above) — perfect for a private aperitivo or slow nightcap.
• Optional access to the spa, bathhouse, gym and a host of in-house dining and entertainment experiences like Audry’s, Barlow and The Conti.
• And a few classic winter walks nearby to stir the soul and earn that next glass.

This is more than just a getaway. It’s a food, wine, and relaxation tour (no driving required) and the only decision left? That’s already been made. Your wish — on this weekend — is quietly understood. Have we painted a good enough picture?

Follow the links or use the contact details provided above to begin your escape.

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New paintings by Debra Nakamarra and Katherine Nakamarra featuring the rockhole and cave site of Tjintjintjin – an important site in the journeys of the ancestral creation figure, Kutungka Napanangka.

This impressive body of work marks the first exhibition on the Mornington Peninsula by the illustrious Papunya Tula Artists Pty Ltd. Established by the artists of the community of Papunya in 1972, Papunya Tula has been of foundational significance in the development of modern Australian art.

Highly regarded painters, Debra Nakamarra and Katherine Nakamarra have been significant members of Papunya Tula Artists for many years. In vibrant colour and distinct iconography, their work relates the ancient cave site of Tjintjintjin – made famous by their mother Walangkura Napanangka. This body of glowing new works is the sisters’ first joint exhibition presented by Papunya Tula Artists.

OPENING EVENT WITH THE ARTISTS, SATURDAY SEPTEMBER 21, 2pm.

To be opened by John Kean, PhD – writer, curator and former Papunya Tula art advisor. John will introduce Debra and Katherine and will also be signing copies of his book – Dot Circle and Frame: The Making of Papunya Tula Art. Book presentation/signing In partnership with Antipodes Bookshop.

The post Tjintjintjin: Debra Nakamarra & Katherine Nakamarra at Everywhen Art appeared first on Love the Peninsula.

Geology and Coastal Formation: Diamond Bay is a prime example of coastal geomorphology, where sandstone cliffs have been shaped by the relentless forces of wind and water over millions of years. Students can learn about erosion, sedimentary rock formations, and how coastal features evolve over time.

1. Marine Ecology: The reef and rock-dominated surf zone in Diamond Bay create diverse marine habitats. Educators can discuss the importance of these ecosystems, including intertidal zones, rocky reefs, and sandy bottoms, and the wide array of marine life they support, from algae and invertebrates to fish and seabirds.
2. Aboriginal Heritage: The presence of significant Aboriginal midden sites in the area offers an opportunity to explore Indigenous culture and history. Students can learn about the traditional practices of the Indigenous people who lived in the region, their connection to the land and sea, and the importance of respecting and preserving their cultural heritage.
3. Coastal Conservation: Diamond Bay’s delicate coastal environment serves as a case study for understanding the importance of conservation and sustainable management practices. Students can examine the impact of human activities on coastal ecosystems, including erosion, pollution, and habitat destruction, and explore strategies for mitigating these threats and preserving coastal biodiversity.
4. Historical Significance: The strategic observation site at St Pauls lookout provides insight into the region’s colonial history and early settlement. Educators can discuss the role of coastal landmarks in navigation, communication, and defense, as well as the cultural significance of these sites to past and present communities.

By engaging with Diamond Bay’s natural and cultural heritage, students can gain a deeper understanding of coastal environments, Indigenous perspectives, conservation principles, and historical narratives, fostering appreciation for the interconnectedness of human societies and the natural world.

The post Diamond Bay Walk appeared first on Love the Peninsula.

These days, running a restaurant let alone winery on the Pen has turned into a highly competitive environment. It’s no longer about the stuff you make, rather the stories you tell and Yabby Lake has this in abundance. Is it exceptional hand selected wines passed from wine maker to cellar door?

Is it a relaxed lunch venue surrounded by warm recycled timbers, industrial-style steel fixtures, polished concrete floors and voluminous beamed ceilings that frame large glass windows showcasing a spectacular setting? Is it the ability to roam outside, in between courses to breath in fresh maritime air? Is it true hospitality? We can go on but Yabby Lake has foundations based on sincerity, hospitality and having the right the right people to make sure it all works to plan.

From our perspective, it is these elements and others that make Yabby Lake thrive. To us Yabby Lake is a blessing and great place to stop and smell the roses or the pinot or some lunch or get lost in it’s amazing collection of artwork. Really we could go on but it’s easier to just go and see for yourself.

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The fungus grows on the root of tree, and the tree likes the fungus because the fungus kills the grass around the tree that competes with it for the sugar, water and elements it needs to thrive.  The truffles grow fairly close to the surface to around 30cm down and you simply slice them off the root which doesn’t disturb the tree at all.  By the end of April the truffle has grown to full size and it ripens during May.”

Red Hill Truffles is set on 45 acres of picturesque land in the centre of Red Hill.  The property has been in the family since 1886, across seven generations of Jenny’s family.  She inherited this piece of history from her uncle in 2003, at which time it was an apple orchard.  She really wanted make the most of the land with something that would offer an income and ensure that the land would stay in the family for generations to come.

During a holiday in Tuscany in 2004 Jenny discovered truffles, and upon researching the magical fungus she realised that the Red Hill climate was an ideal growing environment.  She established Red Hill Truffles and planted her first truffiere (truffle orchard) of 260 trees in 2005.  Jenny has become passionate about truffles and has studied everything there is to know about growing them.  Truffles grow under oak and hazelnut trees that have been inoculated with a truffle virus, and she  was able to purchase two year old trees locally (the oak varieties are Robur, Cork and Holly – which is an evergreen).  She has experimented with different growing methods that suit the land and there are now 2600 truffle trees on the property of varying ages.

“We discovered our first truffle in 2010 under a hazelnut tree, and it was a very exciting day!  I proved I could grow truffle.  I can now assess the quality of the truffle by the aroma and the shape, and the texture on the outside.  Black truffles have a dark, rough, rhinoceros-like outer layer, and when sliced through they have a marbled effect similar to wagyu beef,” says Jenny.

Red Hill Truffles has expanded since she discovered her first truffle in 2010.  Being a social worker by trade, Jenny knows how to network, and she has collaborated with local businesses to develop truffle products.  Bass & Flinders makes truffle gin and vodka, Red Hill Brewery produces truffle beer and several cheese producers have created truffle cheese. Jenny also works with Danielle Field from MP Experience, partnering in the ‘Hunt & Gather’ truffle hunts where the public has an opportunity to discover how truffles are grown and cultivated.  The truffle hunts take around 90 minutes, and Jenny loves explaining all about the process of growing truffle.  During the walk Jenny’s dog Thomas (an adorable English springer spaniel)  hunts for the truffles.  He has a great nose and follows Jenny’s commands with an amazing understanding, dropping to the ground when he locates a truffle.

Jenny and Danielle also organise special events for Red Hill Truffles, including a combined mushroom and truffle hunt with guests foraging for mushrooms and truffles followed by a luncheon served on site by well known local chefs. Jenny has converted an old farm shed for this purpose, using recycled timber from the local area including cypress, blackwood and messmate. While she lives permanently in Melbourne, there is a cottage on the property where she and husband Mike stay during the truffle season (the cottage was built from timber from the land in 1919 for Jenny’s mother as a wedding present, and is steeped in family history).

Truffles only have a 12 day shelf life, so Jenny only digs them up when she has a buyer. Local restaurants will call Jenny and asked what she has available, and she will dig up the fresh truffle to order and personally deliver them.  She currently harvests 50 – 70kg a year which supplies the local market as well as Singapore and Hong Kong.  Over the next few years when more truffles are produced, the export market will expand.  And with a proportion of the truffiere being planted with hazelnut trees, Jenny harvests the nuts as well as the truffles, maximising what the land can yield.

The majority of the land is planted with winter truffle (black or melanosporum) which grows during the winter season, and Jenny has now also planted double inoculated trees which she hopes will produce both the winter truffle (black), and the summer truffle (a variety of white truffle called aestivum).  If successful, she will be able to run truffle hunts for six months instead of three.  Then there’s  the Rolls Royce of truffles which is a white truffle call magnatum which looks more like a potato and grows under an elm, white birch or stone pine trees.  Its aroma is five times as strong as a black truffle, and no one has successfully grown it in Australia.  Where black truffle is $2500 per kg, the white truffle is $5000 per kg but you only need a very small amount.  Jenny has planted 100 stone pine trees to experiment with white truffles and she’s looking forward to seeing what these will produce.

“However you can’t cook with white truffle, you can only grate it,” explains Jenny. “So it’s used in a very different way to the black truffle.  You can cook with black truffle and create truffle products, including infusing eggs with truffles as the aroma penetrates the porous egg shells. Truffles marry perfectly with potatoes, rice, eggs, scallops and pasta.  And a chicken slow baked in the oven for five hours with sliced truffles under the skin is glorious.  Increasingly people are using truffles in desserts, with truffle ice-cream or pannacotta.  We work with a number of local restaurants.  I have a close relationship with Max Paganoni of Max’s Restaurant who produces a range of products for me in his kitchen.  I have also supplied Montalto, Polperro, 10 Minutes by Tractor and Paringa Estate.”

Walking the truffiere with Jenny is a very special experience.  Lined with rows upon rows of oak and hazelnut trees, and surrounded by mature Eucalypts and European trees, you can sense the history of the earth upon which you walk and breathe in the beauty.  It makes you feel a part of something bigger than yourself.  Jenny is passionate, informative and so generous with her knowledge and time, and her love of the land is palpable. She has even discovered a pair of wild eagles who have made the property their home and they have recently had a baby that they are teaching to fly.  What a legacy Jenny and Mike have created for generations to come.

For more information on the dates and times for Red Hill Truffles ‘Hunt & Gather’ events, contact Danielle on 0410 596 637,  or via email – tour@mpexperience.com.au.  www.mpexperience.com.au

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Be sure to book in a tour of the Lighthouse, where you will climb the steps to the lamp room, discover the history of the lighthouse, see how it still operates to this day and experience spectacular views across from the Lighthouse Balcony.

To celebrate International Lighthouse and Lightship Weekend HAM Radio Operators will be conducting demonstrations onsite.

Bookings are essential. Please follow the link below for an online booking discount and further information.

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