Antica Australis awarded AGFG Chef Hat for 2021
Antica Australis - a slow food Ciociarian locanda in the historic village of Carcoar in Central NSW – has been awarded its first AGFG Chef Hat in its first year of business by the Australian Good Food Guide, achieving a total of 12 points.
This follows receiving a global award in December 2020 for ‘Most Innovative Culinary Tourism Pivot’ during the COVID-19 pandemic by the World Food Travel Association, recognised as the world’s leading authority on food and beverage tourism.
A total of five restaurants in the Central NSW region were awarded a 2021 AGFG Chef Hat, including The Zin House and Pipeclay Pumphouse in Mudgee; Charred Kitchen & Bar and The Schoolhouse Restaurant at Union Bank in Orange; and Antica Australis in Carcoar.
Antica Australis opened its doors on the 7th of March 2020, and closed just three weeks later due to Australia going into lock-down for COVID-19.
Since re-opening for sit-down dining at the end of June 2020, Antica has become quickly renowned for its hand-sourced local artisanal produce, four course set menus that change with the seasons and its ‘minimal waste’ sustainability ethos. The starring feature of the unique dining experience at Antica is the combination of ancient Ciociarian recipes from Central Italy with locally-sourced food, presented in a storytelling format.
Most importantly, Antica continues to gain recognition for acting as a ‘destination dining’ attractor for the benefit of its entire small country community. An increasing number of intrastate and regional visitors are being attracted to the heritage listed village of Carcoar, with at least 50-60% of Antica guests staying the weekend for an average of 2 nights.
Here is the full list of five 2021 AGFG Chef Hat winners for the Central NSW region
ABOUT THE AGFG CHEF HAT AWARDS
The AGFG Chef Hat awards are the result of careful deliberation. Inspectors appointed by AGFG dine anonymously. Their reviews and the opinions of the dining public, who generously send in their comments throughout the year, determine these results.
The ‘Chef Hats’ are awarded for consistent culinary excellence. “Our objective is to reward exceptional chefs, not chefs that are exceptional at adhering to set guidelines”, explains AGFG's Managing Director.
AGFG has always adhered to a mute 'Michelin' model of rating. This practice remains today with the company declining to particularise the precise award criteria. The company directors maintain that the Australian Good Food Guide is not an advisory or training institute asserting that the approach avoids standardisation and encourages creativity.