Fertile soil and the maritime climate make this region an ideal place to grow things we eat and drink. These environmental factors combined with the relaxed, easygoing nature of the region make it less pretentious and earthier than other 'foodie' destinations in Victoria and Australia.
More than 40 vineyards and cellar doors in the region welcome visitors to sample their wine. Many also have restaurants, art features or accommodation on site.
The wine is terrific, but it's only part of the story in this region. Some specialty produce has long been established in the region, but some newer food product is beginning to make waves in the region.
Bounded on three sides by water, fresh seafood has always been a feature of the region. Recently this amazing product has become even more accessible with the emergence of local fisheries, provedores and fishermens cooperatives selling direct to the public. Portarlington mussels and Apollo Bay crayfish have long-standing reputations among the local food and restaurant crowd.
The rolling hills of the hinterland, volcanic plains and lush peninsula soil are growing all sorts of delicious treats. There are olive groves producing some of Victoria's best fruit and oil, berry farms where the family can roll up their sleeves and pick their own - the taste of fruit freshly picked by your own hand is incomparable.
Other foods are emerging too - cheese, hydroponic vegetables, eggs and other meat products are being grown locally and, in many cases, featured on the menus of local eateries.
Many of the food and wine experiences in the region have been packaged up into neat touring routes, complete with maps and information about their specific area. Otway Harvest Trail and 12 Apostles Gourmet Trail are worth exploring. Call into a visitor information centre for a guide.