Indeed, things have improved so much that last year, Lonely Planet included Newcastle on its list of the 10 hottest cities to visit in 2011, alongside New York, Tel Aviv, and Valencia. The reasons? â€śSurf beaches, a sun-drenched subtropical climate, and diverse dining, nightlife, and artsâ€ťâ€”the city now claims to have more artists per capita than anywhere else in Australia. It also helps that Newcastle is less than an hourâ€™s drive from the wineries of Hunter Valley, one of the countryâ€™s most popular wine-growing regions.
Which brings us back to Restaurant Mason. Its owner is chef Chris Thornton, an alum of The Ledbury in London; his sous chef is Kyle Liston, previously of Arras in Sydney and Embrasse in Melbourne. Both are local lads whoâ€™ve known each other since primary school and are now bringing what theyâ€™ve learned at restaurants overseas and around Australia back to their hometown. (This in itself is a familiar trend. Many of the people I meet in Newcastle spent their childhoods here, moved to the â€śbig cityâ€ť as young adults, and returned to raise families of their own.) The food at Mason has an elegant simplicityâ€”think roast prawns with rosemary and gnocchiâ€”and the setting is smartly casual, which holds true for much of whatâ€™s going on in Newcastle these days.
At the western end of Hunter is Subo, opened late last year by Beau and Suzie Vincent. They, too, have some impressive kitchen credentials: he was named Lexus Young Chef of the Year in 2006, and has worked at Sydneyâ€™s Guillaume at Bennelong and Tetsuyaâ€™s; she trained at Claudeâ€™s in Sydney, and now runs the front of house at their 25-seat fine diner.
â€śNewcastle is an amazing place to live,â€ť Suzie says. â€śItâ€™s a growing city and the culture is always developing for the better.â€ť But are Novocastrians (as locals are known) ready for such imaginative fare as confit chicken wings with blackened corn and hay veloutĂ©? Judging by the crowds on Friday and Saturday nights, they are indeed. â€śWe decided to make what weâ€™re doing as approachable as possible when we first opened. But weâ€™re finding that, more and more, people are willing to trust us.â€ť