20 AWARD-WINNING CHEF CALLS THE UPPER HUNTER HOME Built in the 1860s, 196 Kelly Street in Scone has been home to everything from a private hospital to a guest house. But for the last ten years it has been home to The Cottage, an award-winning modern Australian restaurant with all the country charms you would expect. The building was lovingly restored by Sydney businessman Michael Crouch and his wife Shanny. They kept the original features intact, revitalizing them to create a beautiful open space that kept the history of the building alive. With construction well and truly underway, next was finding a fantastic Head Chef. Enter Colin Selwood. Colin started his career across the ditch in Christchurch, and came to Australia with all intentions of it being merely a stepping stone to greater things in Europe. But, after working in some of Sydney’s best restaurants, with some of the Australia’s best chefs, Colin made the move to the Upper Hunter making a name for himself at Graze at the Willow Tree Inn. “After spending some time there, I moved to Melbourne with my family, but the Upper Hunter kept calling. “A friend of mine knew the Crouch family, and Michael asked me to come up and check out his new business venture. I flew up and the building was still under construction. “But I was hooked. I moved up to set it up and start the restaurant and then the family moved up and the rest is history!” The Cottage has become Colin’s life work. He firmly believes what he has created in Scone is a culmination of his career’s work. “To find your own uniqueness today is hard. I try to put good wholesome food on the plate, dishes that aren’t too complicated and have texture and flavour, and a contrast between those two. “I describe our food as, not minimalistic, but think of the way food was in the 90s. A piece of protein with a garnish or accompaniment, a sauce and that was it. What we do is French Bistro style, combined with English pub food from the 90s. “Most of all, I put love into everything I do.” Colin especially has a deep-rooted love for meat. He fell in love with cooking it while he was in Sydney and Graze at the Willow Tree Inn was renowned for its steak. The Cottage has a purpose-built dry aging room, with some of the best meat from right across our region sourced through Manning Valley Naturally. “If I was going to my own restaurant, I would order a steak! Although come winter time I love wet dishes like a braise. I love big, hearty, wholesome punch-you-in-themouth type flavours. “For me, cooking is moods and the season creates the mood.” The menu at The Cottage is varied with something for everyone. From oysters Kilpatrick to start, gin cured ocean trout, tzatziki and salmon pearls or the classic duck spring roll to the pan roasted venison or any number of steaks including the Chateaubriand. The desserts are classic, Colin wouldn’t have it any other way. “There are a lot of chefs out there who want to create something with their spin on it. For me, if I’m making a Crème Brulé it is just that a Crème Brulé. No weird flavour, no flowers, it’s just a perfect Crème Brulé. “It’s simple things, and I try to do them well.” The Cottage is wonderfully cozy, especially in winter when the fireplace is lit and Colin creates some of his favourite, hearty dishes. The Cottage offers breakfast Tuesday to Saturday and lunch and dinner Thursday, Friday and Saturday and is fully licensed.
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