Bringing Home the Steak

LAST night the Cottage in Scone was awarded bronze for best steak restaurant in Australia, which is a welcome pat on the back during the drought, said Colin Selwood.

Last month the Cottage won best steak restaurant – regional from the NSW Restaurant and Catering Association, which placed them in the running for best steak restaurant nationally to compete against city restaurants.

“It was great to come in with the bronze,” said Colin Selwood.

“Its not just about the steak, there are 68 criteria we are judged by including ambiance, service and food,” he said.

“We had no idea when they came in, but clearly we did ok,” laughed Colin.

‘It’s good for us, it’s good for our staff and it’s good for Scone and the Upper Hunter.

It is the third consecutive year that the Cottage won the best regional steak restaurant in New South Wales.

“At the regional wards night last month, Hollydeen were there and so was Goonoo Goonoo in different categories, which was good as a region,” he said.

“It’s important recognition for us, the town, the region, especially in these tough times with the drought banging at our back door, it’s a nice positive come our way,” he said.

“We want to thank our customers and the community for supporting us through these tough times and supporting local businesses where they can and great that we still get support,” Colin Selwood said.

Colin, who has been cooking steaks for more than 30 years said sourcing the beef and their on-site dry aging process is key to their exceptional steaks.

“We source our beef from Wingham and just recently we’ve started sourcing some from Alexander Downs in Merriwa,” he said.

“I often know who or which local farmer has their beef hanging in our cool room, we’ve had people from Rouchel and some Merriwa will be in there in two weeks time.

“There are a number of farmers who send their bullocks to Wingham and there is a good chance their stuff ends up in our coolroom too.

“It is really great to be able to support local farmers.

“Then there is the dry aging process, the knowledge on how to treat it properly, how to cook it properly and I’ve built that up over 30 years to reach this point,” said Colin Selwood.

Colin’s tips for cooking a steak at home are a bit simpler.

“Start with sourcing good product and buy from the local butchers because it is much better than the supermarket, season it, don’t cook it too long and rest it before you attack it,” Colin Selwood said.

Related Stories:

• Bronze for Best Steak – Nov 2, 2017.
• Cottage Best Steak Again – Sept 20, 2017.
• Best Steak in Regional NSW – Sept 13, 2016.
• Local Chefs Stack Up – June 15, 2017.