Castlemaine’s thriving food scene has once again proven its famous creativity, with four local businesses taking top honours in the 2026 Edgy Veg Awards in Mount Alexander Shire.
Now in its fifth year across the Macedon Ranges and second in Mount Alexander Shire, the awards saw a record-breaking 946 diners sample and vote on vegetable-focused dishes over the month-long competition. The results confirm what locals already know — Castlemaine’s chefs are redefining how vegetables are enjoyed.
Leading the charge was Shedshaker Brewing, which claimed the Restaurant, Pub and Bar category for the second consecutive year with its Pumpkin and Ricotta Ravioli. Described by voters as “Delicate, sublime flavours. Beautiful presentation. Left me wanting more!”, “Made with love – flavour all the way through!” and “It is a wow factor dish. I don’t expect such rich flavour from a veg dish!”.
Shedshaker Brewing head chef Bec Murphy said they were thrilled to claim the honours in the restaurant category for the second year running.
“It really puts the pressure on for next year!” Bec said.
“We felt like there was a lot more engagement this year, polling was definitely up.
“We don’t think vegans should miss out on flavour. It’s nice to put something out there that shows people plant based foods don’t have to be boring.
“It took a bit of tweaking to get the dish just right, but we were really pleased with the final result and obviously diners were too,” Bec said.
In the café category, a rare tie saw both Saffs Café with their Autumnal Okonomiyaki, and Togs Place Café with their Zaatar Tofu share first place.
Saffs’ rave reviews included: “I can’t believe you don’t have this exciting delicious dish on your menu. Thank you for making it for the competition. We had never been to Saff’s Cafe and were drawn by the description of this unique dish.”
Togs’ dish was described as, “Beautiful presentation! Fresh and flavourful, I would definitely recommend this and order it again.”.
Saffs Cafe chef Emily Jennings said they too were pretty excited take out the gong.
“The feedback has been really amazing,” she said.
“We have had Okonomiyaki on the menu before, but this particular dish was developed especially for the competition and we were delighted it was so well received,” Emily said.
Elissa Wilsher of Togs Cafe said it was super exciting to be recognised.
“There was a lot of interest in the competition this year and our waiters and kitchen staff really encouraged our patrons to try the dish and cast their vote.
“Our fully qualified chef is vegan and started the development process, but the whole team had input into the final offering and we are thrilled it was so warmly received.”
Meanwhile, Johnny Baker took out the bakery category with its Ginger, Carrot & Pineapple Cake, described as, “Absolutely sensational. A beautiful combination of flavours that feels decadent yet healthy” and “So yummy! I have never had this combo in a cake before and it really worked!”
Johnny Baker chef Josh Bendeich said they were surprised and elated to win the bakery category.
“The Ginger Carrot and Pineapple Cake is a staple on our menu and well-loved by our regulars.
“However, it flew off the shelves during the month long competition. We went through a lot of ginger!” he laughed.
“It really opened a lot of people’s eyes about vegan cuisine. One customer asked for it and I commented ‘the vegan cake?’ And he said ‘no way’. I pointed out it was what he had been enjoying all along!” Josh said.
The award winning cake is not going anywhere.
“It will definitely remain on our menu,” he said.
The awards, delivered by Veg Action of Macedon Ranges Sustainability Group, continue to support local businesses during challenging economic times, bringing a burst of interest and increased custom from both locals and visiting Edgy Veg Awards diners.
The Edgy Veg Awards are supported by Healthy Loddon Campaspe and Mount Alexander Shire Council.
Mount Alexander Shire Mayor Toby Heydon praised the winners, noting they are “leaders in our communities,” helping to build a healthier and more sustainable local food culture.