Gilbert Islands (a chain of sixteen atolls and coral islands in the Pacific Islands).
I started my apprenticeship when I was training at a few hatted establishments in Sydney. I moved to the Whitsundays for 2 years and then to Saffire Freycinet in Tasmania, for 3 years.
Have you always wanted to be a Chef?
No, I never considered it as an option and thought the checkered pants looked funny. I was desperate for a job and took up an apprenticeship as I thought how hard could it be to peel potatoes all day!
How would you define your style?
Confident simplicity with balanced flavours.
What is your feature flavour these days?
I have been using minced Chinese mustard and olive. Its got a great meaty, moreish taste to it, even though it's completely vegetarian.
Obsessive compulsive about?
In the kitchen, tasting your food, properly. Outside of the kitchen, my 2 dogs!
Your greatest culinary inspirations/influences?
Any chef I have worked with that has made a positive impact, I am forever grateful. Every head chef has influenced me more than they would ever know.
What do you love about this business?
The team work and spirit that good chefs have to get the job done. They make huge sacrifices which is highly admirable.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
In a good way- Mapo “grandma’s” Tofu at Me Wah.
Baby kipflers, charcoal, lardo, pickled mustard seeds, aioli and wild fennel.
Nestled along Hobart’s iconic waterfront, Peacock and Jones restaurant and wine bar is a destination venue for experiencing Tasmania’s flourishing produce. A spacious, old sandstone warehouse on Hunter Street offers rustic charm, where guests relax in wide armchairs and indulge in culinary delights beside an open kitchen releasing mouth-watering smells and the comforting hiss and sizzle of each meal. Dishes are ever-changing, flowing with seasonal harvests from around the state to be paired with over 60 cellared wines, from Tasmanian Pinots to old world classics. Opt for a decadent feast, beginning with chicken liver parfait with house brioche, preserves and Madeira jelly before delving into a breast of duck served with caramelised yoghurt, boudin noir, baby beetroots and pickled walnuts.