For the second month in a row we feature a regional restaurant that would be far from out of place in Sydney, Melbourne or any capital city in Australian. Masons of Bendigo is the result of the hardwork and vision of husband and wife chef team Nick and Sonia Anthony, a sophisticated and ambient space in central Bendigo. Modern Australian fare with flair best describes the offering with Masons playing a huge part in Bendigo’s increasingly vibrant culinary scene. In their own words "like a great Bordeaux, Masons of Bendigo is a unique expression of its location, its environment and the people".
Nick and Sonia bring 20 years of experience in local and international kitchens to Masons where the focus is to highlight the exceptional local produce of Central Victoria creating a direct link from paddock to plate. Our highlights from the pair's English and French influenced culinary chops are the Rockwood Cottage Lamb Rump with crispy belly and charred onions or Yapunyah Meadow Grazed Kung Poa chicken, heart of palm and flower bun.
The Masons 'paddock to plate' philosophy has seen the team source various Mount Zero products for seasonal menus. A good deal of our pulses and grains as well as our pink lake salt and soup mix (Sonia admits this didn't make it past their home kitchen) has been on high rotation in the restaurant.
Week 1 recipe - REDBEARD white sourdough