WILD EVENT
Piermont Winter's Bounty Feast
Born and raised in Tasmania, it’s always such a special experience to cook for the local community, especially using some of the finest produce we have here. I love the tail-end of summer as it moves into autumn — when the days get shorter, but there’s still an abundance of beautiful ingredients to work with. Scallop season was upon us, so we cooked them in the half shell, alongside some of Tasmania’s finest beef and lamb. The festival overlooked the ocean, and it was such a beautiful setting. One of the real highlights for me was having my mum there helping out. I really enjoyed the mulled cider the kitchen made for us — we sipped it as the sun went down, serving everyone warm bread with local caviar. Maybe a new favorite combo! Another standout from the trip was staying at Piermont. I didn’t realize what a hidden gem that place is. I highly recommend going and experiencing it for yourself. The rooms are so thoughtfully designed, and they accommodate everyone from couples right up to larger families.
