OB真人视讯

Chef and food advocate Simone Watts has done it all—cooked, farmed and travelled the world—and now she’s landed at Barragunda Dining on the Mornington Peninsula. 

Nestled within the Morris family estate, known for their hospitality ventures across the country, Barragunda is more than just a restaurant: it’s a celebration of terroir, a support system for young farmers, and a bold step toward reimagining our food systems.For Watts, Barragunda is rooted in those three core principles. 

“If we want to continue eating nutritious, organic food and move away from reliance on multinational supermarket systems, we need to focus on motivating and supporting young farmers,” she says, lamenting the challenges: start-up costs are high and younger generations are failing to take up the mantle as older farmers move on. But Watts is determined to change this reality, creating a space where food is not just consumed but deeply connected to the land it comes from.

At Barragunda the menu is a reflection of the Peninsula’s seasonal bounty. “What’s on the plate is what’s most beautiful in this place at that time,” Watts explains. It could be produce from the market gardens, fruit from the orchards, or even native coastal flora. Dining here isn’t just about eating; it’s about experiencing the landscape. “You’re immediately connected to the natural world,” she says.

Watts’ journey to Barragunda was as transformative as the food she creates. After years of working in high-pressure city kitchens, including a stint as head chef at Melbourne’s iconic Coda, she felt increasingly disconnected from the source of her ingredients: “I started getting really jaded about not knowing where my produce was coming from,” she recalls. 

So she tackled her grievance head on, she went to find the source. This journey away from the city wasn’t just a career shift it was a lifestyle revolution. She worked on farms, changed the lands around her in Far North Queensland, and the minds of people around her. But ultimately, her heart and opportunity brought her back to Victoria, and to the Peninsula. 

“I wanted to create something that reflected the beauty of this place and the people who grow its food,” she says. And at Barragunda, she’s done just that—crafting a dining experience that’s as much about the landscape as it is about the plate.

Over the past three years, Watts has transformed the property into a hub of food and community. She’s activated a heritage barn with events, collaborated with White Saddle Events for luxury weddings, and even project-managed the kitchen design. But at its heart, Barragunda is about celebrating the Peninsula’s unique terroir and supporting the people who grow its food.

“Sometimes destinations are irrelevant to proximity to a city,” Watts says. “For something to be a destination, it has to be a reflection of the place.” 

At Barragunda, that reflection is clear—whether you’re dining in the former farmhouse-come restaurant, exploring the market gardens, or simply soaking the salt air and ambiance. 

If you’re heading to the Peninsula, go with an open mind and heart and an empty stomach. Trust that what’s on the menu is a true taste of the place and let Watts show you the beauty of eating with the seasons. 

Barragunda Dining is open Friday-Monday, hit their for reservations. And if you’re hungry for something closer to home, check out Melbourne’s best restaurants.

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