Born: North Western, TAS
History: I was born and raised in North Western
Tasmania and having travelled extensively I have a passionate love of my home
State and a drive to see it grow and prosper. Growing up in the fledgling
Tasmanian hospitality industry afforded me with many opportunities to explore
the creative side of food production at an early age. With over thirty-five
years experience cooking, running and creating restaurant operations I am
continually striving for perfection.
Have you always wanted to be a chef?
I fell into cooking as a seventeen year old and
quickly grew to love the high pressure pump of kitchen life which keeps me
excited about food every day.
How would you define your style?
My food is ‘freestyle’ using quality ingredients, flavours and techniques
borrowed from Europe and Asia. My travels and
love of other cultures is reflected in my dishes. I am a bit of a perfectionist
and strive to give each diner a unique and pleasurable experience.
Obsessive compulsive about?
Ginger, white cooked chicken and clean plates!
Your greatest culinary inspirations?
Thomas Keller (French Laundry) meets Cheong Liew
(The Grange).
Most ‘eyebrow raising’ menu item?
Wallaby tendon with wood ear mushroom.
Signature dish: My all time favourite dish is soy and sake poached beef fillet
with black mushroom and parsnip puree
Cuisine: Contemporary Tasmanian Cuisine
Price: Entree $17.00 to $26.00, Main $38.00 to $42.00, Dessert $17.00 to $29.00
Address: Ritchie's Mill, 2 Bridge Rd Launceston TAS
Located in an elegantly restored 1830s flour mill on the beautiful Tamar River, is Stillwater, Launceston. The fresh décor of original Oregon beams and blonde timber floors gives a casual, classy ambience to an already majestic setting. Stillwater's menu changes with the seasons and there is a strong focus on local fresh Tasmanian produce and wine. The menu may include freshly shucked ‘Lease 65’ Moulting Bay oysters done a variety of ways for entrée and Twice roasted duck,
braised lettuce, cucumber and carrot,
with mandarin and tamarind broth for main.
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