Three well revered Orange eateries have been named in the Gourmet Traveller 2019 Australian Restaurant Guide.
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Lolli Redini Restaurant, Charred Restaurant and Bar, and Racine Restaurant have all been included in the national list of top food destinations.
Redini joint owner and chef Simonn Hawke said the shared win demonstrates the strength of the region as a food and wine destination.
“There’s not just one flagship restaurant,” she said.
While Redini, the recipient of 15 Sydney Morning Herald Chef Hats, has been included on the Gourmet Traveller list every year, 2019 was a first for relative Orange newcomer Charred.
Chef Liam O’Brien, who co-owns the New Street spot, said the listing means recognition for a lot of continual hard work.
“But [it’s] still surprising to be listed along so many fantastic restaurants regionally and nationally,” Mr O’Brien said.
Revealed alongside the Gourmet Traveller National Restaurant Awards at Restaurant Hubert in Sydney, the guide contains reviews of the 394 best eateries around Australia, according to its team of critics.
Rating high with the team for the 10th year running, Racine’s Shaun Arantz said as a regional restaurant it's nice to be recognised nationally.
“There’s a lot of competition out there so if it puts you in front of people it keeps people aware of you,” he said.
“Any exposure is good exposure.”
NSW faired well in the awards with Sydney’s Quay taking home Restaurant of the Year, after a multimillion-dollar renovation that saw the harbourside restaurant close its doors for three months.
Josh Niland of Saint Peter in Sydney took out the peer-voted Chef of the Year award, 12 months after winning Best New Talent in 2017.
The Regional Restaurant of the Year was sent south to Brae in Birregurra, VIC, while Ali Currey-Voumard of The Agrarian Kitchen Eatery in TAS won Best New Talent.
Ms Hawke said the secret to Redini’s success is a “fantastic, loyal, bunch of staff” and “good quality, local produce that’s approachable”.
That and the fact that the owner runs the kitchen, ensuring the quality of each dish.
“I have a vested interest,” she said.
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