Growing up in Gordon, a small town south of Nipaluna/Hobart, my love for food began early, thanks to my mother. She was an avid gardener, and it was through her I learned the importance of seasonality and just how good fresh, locally grown produce can taste.
My culinary career began in Nipaluna/Hobart, where I had the privilege of working with some of Australia’s most incredible restauranteurs, like David Moyle at The Stackings and Luke Burgess at Garagistes. Both chefs—once mentors, now friends—taught me the value of supporting local growers and embracing the bounty of produce offered up by Tasmania’s fertile land and abundant sea.
But I learnt a different lesson soon after. When I was 21, a diagnosis of Hodgkin’s lymphoma temporarily took me out of the kitchen, but taught me to live in the moment. I took a step back, travelled, and explored different parts of the world, from Europe to Central America. Like so many people whose lives took them far afield, the COVID-19 pandemic brought me home, where a ‘quick stint’ has resulted in me being here today, five years later. But I can’t say I mind. Between Tassie’s beautiful, accessible nature, the sense of community and the state’s slower pace, coming back has been a breath of fresh air—quite literally.
But the thing that has amazed me most is how much the food scene has evolved. I feel a renewed connection to Lutruwita/Tasmania, and it’s always such a joy to work with and eat locally-sourced, high-quality ingredients that reflect the beauty of this amazing island.
Here are nine of my favourite food spots: