Posted on February 18, 2025February 18, 2025
“I’ve always believed in creating the kind of experience I would love to have myself.” – Anita Hodder, Mitchell River Tavern
Some three and a half hours away from Melbourne, in the heart of Bairnsdale, a small-town pub achieved something truly remarkable in 2024. The Mitchell River Tavern’s cocktail bar, The Mitch, won the coveted title of “Best Specialty Bar” at the 2024 State Awards for Excellence. While this recognition celebrates the bar’s outstanding service and atmosphere, it also tells a larger story of passion, perseverance, and the power of reimagining hospitality in a regional town.
The woman behind this success is Anita Hodder, Venue Manager of the Mitchell River Tavern. When Anita joined the tavern in 2015, it wasn’t with dreams of transforming a venue or creating an award-winning bar. Her background was in bookkeeping, having spent over a decade working in accounting. The role at the tavern began as a part-time job, but it quickly grew into a full-time commitment. Within a year, Anita had taken the reins as venue manager, driven by an innate passion for customer experience and a desire to make the tavern a welcoming space for the Bairnsdale community.
Anita’s management philosophy was simple but powerful: treat the business as if you’re the customer. “I’ve always believed in creating the kind of experience I would love to have myself,” Anita said. “That
means attention to detail, a warm welcome, and exceeding expectations wherever possible.” This approach resonated not just with customers but with the staff, who felt inspired to uphold the same high standards.
The idea for The Mitch emerged during a casual conversation. The tavern’s TAB space had been sitting empty for years, and Anita saw an opportunity to fill a gap in the local market. “Bairnsdale has plenty of great pubs, but what it lacked was a sophisticated cocktail bar—something you’d expect to find in Melbourne but wouldn’t think of seeing in a regional town,” she explained. Inspired by the intimate and stylish bars of Melbourne’s laneways, Anita embarked on a five-year journey to bring her vision to life.
The transformation of the space was as ambitious as it was meticulous. Anita enlisted Angela from Peach Interiors to design a venue that would feel both luxurious and welcoming. Gold-plated shelves were installed to display an impressive array of spirits, while Italian tiles and 3D wallpaper added depth and sophistication to the room. Soft, ambient lighting and plush seating created an intimate atmosphere, making The Mitch the perfect spot for date nights, celebrations, or simply unwinding after a long day.
Opening the bar was a labour of love, marked by setbacks and delays. Yet, when The Mitch finally opened its doors, it was an instant success. The bar’s curated cocktail menu became a talking point. Each drink is crafted with a touch of flair, ensuring that every visit feels special. “We wanted every detail to reflect quality,” Anita said. “From the ingredients in our cocktails to the way our staff engage with customers, it’s all about creating an experience that people remember. A great summer drink is this cross between a Raspberry Sour and the Coca Cola lollies, the bottle ones. Yeah, that’s exactly what it’s mirrored on and our guests love it.”
After the win, Anita says that The Mitch’s reputation quickly spread, drawing locals and visitors alike. It became its own destination, attracting patrons who might not have otherwise ventured into Bairnsdale. The announcement of the venue winning “Best Specialty Bar” award at the 2024 State Awards for Excellence is one that she describes as surreal and deeply rewarding. “To be recognised at this level is a huge honour,” she said with tears in her eyes. “It’s a testament to the hard work of our team and the support of our community.”
For Anita, the award is more than just a trophy—it’s a source of pride for the entire town. “Bairnsdale is a small community, and this win puts us on the map,” she said. “It shows that regional venues can compete with the best and that great hospitality isn’t limited to the city.”
Beyond the accolades, Anita hopes The Mitch serves as an inspiration for others in the industry. “It’s easy to focus on the challenges, especially in hospitality, but if you have a clear vision and you’re willing to work for it, incredible things can happen,” she said.
“30 kgs of rabbit sold the week after winning Chef of The Year.” – Rory Brown, Five Flags Hotel Campbells Creek
Rory Brown never sought the spotlight. A humble country chef with a passion for local produce and bold flavours, Rory’s philosophy has always been about letting his work speak for itself. But when he was named “Chef of the Year” at the 2024 State Awards for Excellence, the recognition brought a wave of excitement and a moment of reflection for the Five Flags Hotel’s head chef.
Winning the award didn’t just shine a light on Rory’s talent; it put his pub and its signature dishes on the map. “I had a lot of locals coming in, which was probably the best thing about it,” Rory shared. “During the first two weeks after the win, I calculated we sold over 30 kilos of rabbit ragu, one of my best dishes.”
The newfound attention pushed Rory to dive even deeper into his culinary passions. “As soon as I got back to work, I started running specials I really loved—my greatest hits menu,” he explained. From rabbit confit to wild goat and kangaroo, Rory showcased the game meats and unique flavours he’s long been known for. “It was well-received, even if the media attention was a bit daunting for a country boy like me.”
For Rory, the award carried a deeply personal significance. “I’ve always focused on using local producers and those game meats. That’s just been my style,” he said. But over the years, his focus has shifted to mentoring his team. “I’ve been training apprentices and building
an environment where people feel supported. So I wasn’t aiming for an award—it was such a surprise. It made me stop and realise how far I’ve come. A country boy from the bush achieving something like this? It’s a moment where you have to pat yourself on the back.”
The journey to Chef of the Year wasn’t one Rory undertook alone. He credits Paul, his boss and close friend, with encouraging him to step
forward. “Paul was the driving force. I’m not the guy who stands on the soapbox and says, ‘Look at me.’ But Paul pushed me, and I’m so thankful for that. When it came time to prepare, we just focused on continuous improvement—finding those one-percenters to make every dish better. Whether it’s tweaking a sauce or refining a technique, it’s about always looking for ways to improve.”
The Five Flags Hotel menu is a testament to Rory’s dedication to balance—honou ring
traditional pub fare while incorporating modern techniques. “Even with something as basic as
a chicken parma or a burger, we go all in. The chicken is filleted and crumbed in-house, and the mince for our burgers comes from the local butcher. It’s about getting the basics right and then building from there,” Rory explained.
But it’s his innovative dishes that truly set the Five Flags apart. From a 14-hour slow-cooked lamb served with lamb-fat potatoes and Greek salad to duck shank spring rolls paired with red curry mayo and five-spice, Rory’s menu combines comfort with creativity. “We sell bucketloads of those duck spring rolls,” he said with a laugh. “They push boundaries a bit, but at their core, they’re still approachable.”
Working at the Five Flags for almost a decade, Rory has seen the pub grow from a small-town staple to a destination dining spot. “When I started, the pub was closed two days a week, and the menu had maybe six items,” he reminisced. “Now, we’re open seven days and have a menu that blends history with modern flair.”
One of Rory’s favourite parts of his job is reinventing classic dishes. “On our last menu, we had sprout sourdough toast with pulled beef cheek, burnt onions, and parsnip purée—a play
on meat on toast. We’re always looking for ways to breathe new life into traditional dishes.” For upcoming menus, he’s eyeing nostalgic desserts like golden syrup dumplings and a twist on the classic choc ripple cake.
Rory’s culinary style is deeply tied to his rural roots and the community he serves. Events like the local antiques fair bring hundreds of people to the area, turning the Five Flags into a bustling hub. “It’s crazy how busy we get during the fair—serving hundreds of meals in a weekend for a tiny pub like ours. But it’s what we’re here for.”
Reflecting on his journey, Rory is proud of what he’s built at the Five Flags Hotel and the recognition it’s earned. “This award isn’t just about me—it’s about the team, the local producers, and the community that
supports us. It’s proof that even in a small town, you can achieve something big.”
For those lucky enough to visit the Five Flags Hotel, Rory’s dishes offer more than just
a meal—they’re a celebration of tradition, innovation, and the heart of regional Victoria.
