Hats off to Coldstream’s finest

By Dion Teasdale
TWO Yarra Valley restaurants have each earned a highly prized Chefs Hat in The Age 2007 Good Food Guide, unveiled last week.
Coldstream restaurant, Belle Vedere, co-owned by chef Gary Cooper and patron Tim Sawyer, was awarded its first Chefs Hat since opening two years ago.
The Healesville Hotel, which last year earned two Chefs Hats and the title of Country Restaurant of the Year, received only one accolade this year.
The Age 2007 Good Food Guide, which reviews and rates about 500 restaurants across the state, was launched at the Melbourne Town Hall last Monday, 28 August, in front of the key players in Victoria’s restaurant industry.
Belle Vedere is one of six first-time regional Victoria one-hat recipients and along with the Healesville Hotel makes up the list of 11 country restaurants to receive a prestigious hat.
The team behind Belle Vedere told the Mail last week they were delighted, but slightly intimidated by the accolade.
“It’s a fantastic result and it’s great to be recognised. We are very happy with our one hat,” Mr Cooper said.
“It is scary though, because earning a Chefs Hat can change the way some people view a restaurant and can change your market.”
Mr Cooper, who has a string of Good Food Guide Chefs Hats to his name, said dinners could continue to expect accessible and affordable quality dining at Belle Vedere.
Belle Vedere, which is located on the Maroondah Highway between Healesville and Coldstream, has gained a strong following since opening its doors in 2004.
The restaurant is open for breakfast and lunch from Wednesday to Sunday and serves unique, seasonal five-course set menu dinners on Friday and Saturday nights.
Mr Cooper said the restaurant prided itself on putting into practice the philosophy of taking ingredients and produce from the garden and the farm, to the kitchen, with as little interference as possible.
“We create new menus everyday, use ingredients that are free of artificial ingredients and chemicals, work closely with local producers, and grow our own fruits, vegetables and herbs in the garden on site,” he said.
“We have a strong focus on using the freshest seasonal organic produce, and believe in creating quality food that celebrates life and humanity, and we believe in feeding people well.”
Healesville Hotel manager, Sean Reilly, said the hotel was disappointed to lose one of its Chefs Hats this year, but was still very proud.
“To be honest we were surprised and delighted to win two hats last year. We think one hat suits our business model well, but having two was a great honour,” he said.
“Of course, losing one this year does feel a bit like a tiny demotion, but we are enormously proud of having one and are pleased to be in the company of other one-hat winners.”