Born: Melbourne, VIC
History: All started at the
Burleigh Heads Hotel Gold Coast and then the Surfers Paradise Tavern, Heron
Island Resort, Hotel le Derion
always wanted to be a Chef?
No but I have been involved in Hotel management where I learnt pretty quickly that a good, well run kitchen is one of the biggest strength any hotel has, if not run correctly it quickly becomes the weakest link. It also becomes clear pretty quickly that if you don’t understand what’s being used in a kitchen, why and what it costs, you won’t have a hotel to run for very long. The old saying, “if you can’t beat them, join them,” also played a major role, (I had also become sick of chefs with bad attitudes and habits trying to dictate terms).
would you define your style?
Casual, simple food cooked with love.
Cleanliness, presentation, kitchen team members attitudes and most importantly customer satisfaction, whether it is a bowl of fries late at night or some pancakes at 6 o’clock in the morning.
greatest culinary inspirations?
All my customers and Mum’s ability to create something amazing out of nothing.
raising’ menu item?
Signature dish: Every dish that’s served in a restaurant, cafe or bbq , I have been involved with.
The mere old saying, if you cook it, cook it with love, if you wouldn’t eat it don’t expect others to, and your last meal could be just that, so treat it as such.
Tannin is the alluring restaurant housed in the new Tarkine Hotel, the newest addition to the Corinna community. Breathe in and unwind as you enjoy the fresh unspoilt air and surrounding environment of the Tarkine Wilderness. Feel at home in the relaxed style restaurant which is open for lunch and dinner year round. Enjoy the fresh local produce with a unique Tassie twist. The surrounding Tasmanian environment is perfectly matched to the home-style cooking focus at Tannin Restaurant.