BERRIMA restaurant Eschalot is attracting the interests of diners far and wide.
But business owner Richard Kemp is quick to assure his greatest commitment is to the people of the Southern Highlands.
Eschalot has been selected by Vogue Entertainment magazine as the readers’ restaurant for June.
It is the second time the restaurant has attracted the interests of a dining magazine with Eschalot conducting two reader dinners for Delicious magazine in 2007.
Each month the magazines select two restaurants from around Australia and invites readers to take part in a specially organised dinner.
The national recognition is a great opportunity for people outside the shire to see all the Southern Highlands has to offer.
The honour has not been lost on Mr Kemp, who has been the driving force behind Eschalot since it was first established six years ago.
He feels similarly about the prestigious Sydney Morning Herald Good Food Guide Chef’s Hats bestowed on his business for the past three years.
As far as Mr Kemp is concerned the various honours are confirmation that he is doing “something right” in providing a great all-round dining experience for customers.
And it is an experience he has developed with a strong focus on “keeping it real and local”.
“My aim has always been to provide great food and a great dining experience at a fair price to the people of the Southern Highlands,” he said.
“I source my ingredients from Highlands producers wherever possible and I even have several veggie gardens directly outside the restaurant so that I can access seasonally fresh produce as I need it.
“I work hard to make sure the descriptions of my meals on the menus are not pretentious - I want people to know what they are getting when they order it - and I stock an eclectic selection of local wines from 10 Highlands vineyards that match well to the various dishes.”
All this is followed up with professional, but relaxed service led by Mr Kemp’s partner Eliza Overduin.
“The bottom line is I want my customers to feel comfortable and relaxed while dining on great, fresh, real food,” said Mr Kemp, who offers transport to customers at a reduced cost on Wednesday and Thursday nights with prior bookings.
A new addition to the Eschalot program is truffle month.
Mr Kemp hopes the event will become an annual July attraction at his restaurant celebrating the truffle season with truffle hunts and a selection of truffle dishes on the menu.
He said he would work in conjunction with Canyonleigh truffle grower, Frank Downes, and sponsor Philip Martin of Pulpit Rock Estate Wines during the month.
“We are planning to conduct two Saturday truffle hunts as well as a weekday hunt,” he said.
“Those involved in the hunt will come back to the restaurant where I will do a cooking demonstration using the truffles.
“Guests can then sit back and enjoy a three course meal including a truffle dish and teamed with either a Pulpit Rock chardonnay or pinot noir.”
Truffle dishes will be included on the restaurant menu throughout the month of July.
Mr Kemp said he developed a strong sense of community while working as a chef for 10 years in the rural areas of Canada.
For the full story see the Southern Highland News, Wednesday, May 27
jackie.meyers@ruralpress. com
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