TWO of the shire’s top restaurants have recently been recognised at a national level, with Honcho and the Delatite Winery both making the grade, included in The Age’s Good Food Guide for 2024.

Considered one of Australia’s most respected restaurant reviewing systems, for more than 40 years, anonymous, independent critics have reviewed restaurants around the country with the best venues then included in the annual “dining bible”.

Restaurants do not pay to be included and are judged over multiple visits, with the nomination a significant achievement, the accolade a tipping of the hat to the best of the best in the hospitality industry.

Taking out the critics’ pick in the guide, touted as a “fiery gem hidden in the hills”, Honcho’s inclusion is no surprise to the local community.

With its sister restaurant The Fields - two of Mansfield’s favourite haunts - owners Bonnie Rogers and chef Tristan Keene have been in the industry for a long time, and inclusion in the guide is a well-deserved acknowledgement.

Backed up by a strong and talented team in both the kitchen and on the floor, the listing in the Good Food Guide is a tribute to the whole Honcho experience, from the modern Mexican cuisine to the extensive and considered drinks list and the amazing service and attention to detail.

According to an Age review earlier in the year celebrating Honcho and excellence in regional Victoria “if you’re looking for delicious fun, the small towns of Victoria are increasingly where it’s at”.

Which brings us to the Delatite Winery’s inclusion for the first time in the guide after a whirlwind three years of trading, that has seen the cellar door and restaurant pick up a fair swag of awards across multiple categories since July 2021.

Managing director David Ritchie said the Delatite Winery were thrilled to have been given such a great review in the 2024 Good Food Guide, and commended head chef Alwyn Ong and his kitchen team on receiving the accolade.

“Sourcing seasonal ingredients from many local along with other Victorian-based producers is hard work, as is creating dishes from the ground up,” David said.

“But the kitchen consistently produce food which is both beautiful to look at and delicious to eat.

“It is really nice for them to get this acknowledgement from the reviewers.”