Husband and wife chef team, Sonia and Nick Anthony have been managing Masons of Bendigo since 2012. The restaurant is a modern, sophisticated restaurant with a relaxed ambience. Their food and beverages menu is focused on sourcing the best Central Victoria artisanal produce.
What is happening with your business at this stage?
We have been closed since the forced shutdown of our industry on March 23rd. Our food style doesn’t translate into take-away and we felt there were enough businesses in town offering typical take-away offerings. We felt that it would have added pressure and an unwanted competitiveness with our industry peers that just didn’t sit well with us. Everyone’s doing it tough, there’s no need for that extra stress.
What has happened to your staff and how are they coping?
As we were closed and receiving no income, we qualified for JobKeeper assistance so we could ensure our team had a continued income which was important for us. Our team is such a big part of who we are. They’ve been keeping busy at home with their families, lots of cooking, cleaning and perhaps a few extra hours of gaming. We have a closed Facebook page for our team and I’ve been checking in online to see how they’ve been going.
What have you been hearing about your producers through this time?
I’m the President of the Bendigo Community Farmers Market and have been managing the social media and marketing over this period. Many of the producers who we have been supporting us over the last 8 years also sell through the market, so it’s been wonderful seeing how we’ve grown the number of shoppers to help them sell their produce on a retail level. They have seen a downturn in income and each producer has been impacted differently according to what they sell. Phone calls to check in have been as important for them as it has been for us.
With the assistance of COGB staff, we’ve also been able to link producers to their customers via the Open Food Network which is a website designed for farmers to sell directly to customers. We’re developing a ‘Bendigo Community Farmers Market’ page which will show our regular producers and stallholders in the one virtual space making shopping easier. Think of it like a physical market but online.
What are your plans as restrictions ease?
We’re super excited to be launching a more refined menu when we re-open. Sharing is no longer an option for us so we’re offering a number of set-menu options for diners; really focusing on building on our Masons experience that people have come to love. We want diners to come in and have a fabulous time enjoying the flavours of our food, enjoying local wine, with incredible service.
Any great iso cooking adventures happening at your place?
I can’t lie, it’s been great having Nick at home each night! He’s been doing a lot of recipe testing for the new menus and producing super delicious meals based on our Farmers Market shop. The market now runs weekly so we’ve been enjoying as an example; 96-hour slow-cooked Warialda Beef brisket, Great Ocean Ducks confit leg with mushroom risotto and I’ve loved that we’ve been eating more vegetables than ever before. There’s been plenty of bread testing and baked goodies, not sure how myself and our kids will cope now we are re-open. Although I am looking forward to going in and dining with friends at Masons sometime soon, it’s something I’ve really missed.
Masons of Bendigo opened their doors again on Tuesday 2nd June and will be offering dinner Tuesdays to Saturdays and lunch from Thursdays to Saturdays. Due to the restrictions on guest numbers, they are currently only taking bookings via phone or email. You will find them at 25, Queen Street, Bendigo.