Central Victoria has been trumpeted as the “big winner” in a prestigious fine dining award, with three local establishments winning their first chef’s hat.
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On Monday night, The Age Good Food Guide 2016 awards were served up, rewarding a string of restaurants across the region.
Castlemaine, which boasts a population fewer than 7000, emerged from the awards with two newly-hatted establishments – The Good Table and Public Inn.
Masons of Bendigo was also dished out its first hat.
They join other one-hat restaurants in the region that maintained the fine dining gong, including Kyneton’s Source Dining (formerly Annie Smithers Bistrot), Kazuki’s in Daylesford and two-hat restaurant Lake House, also in Daylesford.
Ballarat’s Catfish was also awarded one hat for the first time this year.
The hat rankings, which peak at three, are a boon for the region, cementing central Victoria’s place as a foodie destination.
From sumptuous eel to delectable duck, these culinary delights have an offering for every tastebud.
Barely a stone’s throw from each other, The Good Table’s Alexander Perry and Public Inn’s Hayden Winch said they were both humbled and thrilled to receive the dining honour.
“To have two-hatted restaurants in such a small area is very fortunate for the town,” Mr Perry said.
He said he hoped it would have a flow-on effect would see visitors spending money in other businesses across the small community.
Masons of Bendigo co-owner Nick Anthony said their whole team had worked hard for the honour and it was important food was dished up with an origin story.
A common thread running between the recent hat winners was their focus on sourcing local produce.
A trio of newly-hatted restaurants in Bendigo and Castlemaine have one key concept in common – they keep it local and seasonal.
Castlemaine’s Public Inn and The Good Table, along with Masons of Bendigo, were awarded the prestigious award of a chef’s hat on Monday night.
The Good Table chef and owner Alexander Perry said it was “flattering” to be handed the accolade.
Castlemaine born and bred, Mr Perry has trained in Melbourne and Italy, but chose to set up his restaurant in his hometown.
“I wanted to give back to the community which had given me a lot,” he said.
“There is also so much local small-scale farming...I wanted to focus on what central Victoria could do.”
“Our concept is to do justice to the seasons – it’s about sourcing ethical food, sourcing locally from small-scale farmers and doing as little as I possibly can to the ingredient,” Mr Perry said.
He said good local restaurants understood they couldn’t just attract tourists – they needed to look after customers living in the shire.
The Public Inn’s Hayden Winch stressed the win was a complete team effort – long-suffering family included.
He said it was locals’ increasingly sophisticated palates which put them and other success stories in the foodie business.
“We do start from scratch, everything we serve is our own – the bread sauces, chutneys, we pick our own walnuts...we forage for wild mushrooms in Daylesford in autumn,” Mr Winch said.
One to try on this menu is the Skipton smoked eel, roast garlic and potato dumplings with glazed eel saffron cream and caper dust.
Masons of Bendigo co-owner Nick Anthony said he was thrilled with the award, but it belonged to all who worked to put their food on the table.
“It’s all about presence...we can tell the story of our producers to our customers, and they love to hear that story,” Mr Anthony said.
“We’re absolutely over the moon.”
Kyneton’s Source Dining retained the hat it held under a previous name, and if you’re headed that way for a meal, try the duck.
