Despite only accounting for three percent of Australia's land mass, Victoria produces around one-quarter of the country's agricultural commodities and almost one-third of its food products.

The state's unique position stretching from semiarid areas, through mountains and lush agricultural land, and bordered by a long coastline, allows a unique diversity of produce, and so dense and varied is this that, to the traveller, the state seems much larger. Maybe this is because the landscape often changes dramatically, as wheat lands give way to orchards and roadsides are suddenly lined with fruit-stalls and signs.

Due largely to the state's temperate climate and lush pastures watered by natural rainfall or irrigation, Victoria dominates Australia's dairy industry. This small state produces around two-thirds of the country's milk, and seventy-five percent of manufactured dairy products.

Victoria is also a major producer of high-quality beef, as well as sheep meat (mutton and lamb), chicken and pork. Paddocks of wheat, barley, oats and pulses, as well as the brilliant golden-flowered canola, used for oil, cover much of the rest of the state.

One of Victoria’s tourism pluses is that most of the state can be reached within a three hour drive from Melbourne, the capital. Conveniently located like a hub in the south, highways radiate out from the city to dozens of wine regions and food centres, where spa centres, wineries, elegant boutique hotels, and homesteads, country houses and bed and breakfasts tempt people to come for the weekend, or stay even longer.

Melbourne itself can keep visitors more than busy. Its European ambience and intimate laneways lined with wine bars and cafes, along with restaurants that could grace any international city, make this a food an wine lovers delight.