The Mock family knows apples. It’s been growing the juicy fruit since 1895. The farm has been certified biodynamic since 1974 and produces fresh fruit, freeze- dried fruit, apple juice, apple cider vinegar, and its newest addition, cider.
It’s an extended-family business, with several grandkids and cousins – the family’s fifth generation of apple growers – working in the orchard, in production and at the cellar door.
Walter Charles Mock’s focus was the supply of fresh fruit, but son Neville is now the chief orchardist and cidermaker. His brother Russell developed the brand’s apple cider vinegar, using the less-than-perfect fruit and excess cores (from the family’s freeze-dried fruit operation) to ensure all wastage was going to good use. They’ve now been producing apple cider vinegar for over 20 years.
At the Cider Lounge, you can taste the full range of sparkling apple and pear juices and ciders. Ciders come in dry, classic and sweet iterations. Choose your favourite and take a seat among the lounge chairs indoors, or in the sunny outdoor courtyard for a laid-back afternoon.
The food menu is designed by local winemaker and chef, Tony Lee, who works at Foxey’s Hangout down the road. Dishes include burrata with fire roasted capsicum and Atlantic salmon with miso mayo. A selection of Foxey’s red and white wines are available by the glass or bottle, and beers come from Red Hill Brewery.
You should order any dish that showcases apples from the Mork’s orchard. The house-made pork, apple and fennel sausage roll with butter puff-pastry is an easy favourite, as is the rocket and apple salad with walnuts, pecorino and mustard vinaigrette.
There’s a coffee machine with Dromana specialty roaster Little Rebel Coffee Roastery in the hopper; and chocolate-coated strawberries (in white, milk and dark varieties) to pep you up after a long day of tastings.