chefs of the Mornington Peninsula

Caitlyn Beckham produces extraordinary desserts at the Merricks Store. At this historic general store, now a popular eatery, she is known for her skill and passion in using local Mornington Peninsula produce in her beautifully balanced sweet dishes.

“What strikes me about the produce here is that it’s not just about the quality—it’s about the community,” says the pastry chef. “There is a willingness among the food producers to be part of something special. They want to work together and with chefs like me.”

“It’s a small area, so I get to see where the food is being grown,” says Caitlyn. “You can go to Main Ridge Dairy and meet the goats whose milk is made into the cheese. They are such sassy goats.”

Her go-to dessert this season is the Brown Sugar Pavlova with Beetroot Sorbet. The meringue is made with fresh egg whites from Lil’s Yolky Dokey Eggs at Dromana and is filled with honey from Peninsula Pure Honey. The rich, creamy centre is made with Cashmere Cream fresh goat curd from Main Ridge Dairy, and the pav is topped with an earthy, aromatic sorbet made with pomegranate and beetroots grown in the kitchen garden at Elgee Park.

“As chefs, we are lucky to be surrounded by such great local produce.”