Flying Brick Cider Co on Victoria’s Bellarine Peninsula was established in 2010, and is sold across Victoria, New South Wales, Queensland and South Australia.
The name Flying Brick was inspired by the colloquial term used to refer to native yellow and black cockatoos on the Bellarine Penisnula. Venue Manager Bree Baden says “the birds are known for their spunk, and are loved for their happy, playful and seemingly naughty appearance and disposition.
“Local legend has it that if a flock of black cockatoos flies overhead, you will be blessed with good luck,” says Braden.
With the quick success of the Flying Brick ciders, Braden says it was natural that they deserved their own home, so Flying Brick Cider House opened its doors in December, 2014.
“The Cider House is a retro-inspired landmark venue of The Bellarine,” explains Braden.
“We are open seven days a week and the building design is true to the brand, reflecting the cockatoo logo with the exterior façade, echoing the namesake’s colours and wingspan.
“Inside, the imposing wood-clad ceiling is reminiscent of a commanding and highly-intricate wing structure.”
Dwayne Bourke is the Executive Chef at Flying Brick Cider House, boasting an impressive culinary history at a number of wineries and metropolitan restaurants around Victoria and Tasmania.
Bourke’s food is European inspired, with a focus on French, Italian and Spanish methods and cuisine.
Most of the produce used in the kitchen at Flying Brick is sourced from the Bellarine Penisula itself. Bourke has a particular focus on working directly with local suppliers to ensure the best quality and most interesting ingredients are used.
Flying Brick also have a direct relationship with Encompass, who run a local market garden and produce a lot of fruits and vegetables exclusively for Flying Brick.
“The menu is strongly driven by our suppliers and the best produce available,” says Braden.
“The concept of the dishes starts with a single ingredient then grows from there. We have an evolving menu, changing two or three dishes on a regular basis. This is driven mostly by produce as things go out of season and new things come in.”
With a mantra of ‘unashamed and unrestrained’, Flying Brick ciders are 100 per cent natural and contain no sugars, colours, flavourings or concentrates.
Flying Brick ciders are created by crushing and fermenting Victorian apples and pears, with signature ciders on the market coming in the styles of Original, Pear and Draught.
“Our Original cider is made with Granny Smith and Fuji Apple and is a crowd favourite, while the most popular food item is our slow braised lamb shoulder. It is great to share and sip on a cold cider,” reveals Braden.
“Onsite at the Cider House, the micro-cidery is constantly crafting up unique batches of boutique cider from fresh, seasonal fruit and only available at the venue.
“Fresh fruit is crushed using a traditional rack and cloth process and then fermented in stainless steel tanks before being kegged up and put directly on the pour.
“Some recent batches have included POM POM (apple and pomegranate), BILL (a traditional, earthy-style cider crafted from William Pears) and PACHINGA (apple, ginger, lime and chilli).