No journey to Tasmania is complete without a visit to Josef Chromy Wines – from walking the gardens and a tasting at the cellar door to dining in the restaurant.
You can expect great hospitality and a memorable dining experience reflective of the time of year and local produce – all under the watchful eye of Head Chef Nick Raitt.
Located on Relbia Road in Relbia, set among old English gardens, stands of 100-year-old oak trees overlooking a picturesque lake, winery and a 61-hectare vineyard, the property is a 15-minute drive south of Launceston.
"Moving my family to Tasmania was definitely a leap into the unknown for my wife, three sons and I, but from a food perspective it’s been a very creative and beneficial six years,” he tells AGFG. "The highlights have been working so closely with farmers, being part of the planning process and also having the space to grow my own produce at home.”
Nick says his cuisine style has now become totally produce-driven, seasonal and European-influenced with a really grounded, Italian approach to using cool climate produce.
"It doesn’t hurt that the wine we make is absolutely delicious, so working with it is a real treat.”
Born across the ditch in Wellington, this ambidextrous Chef has worked in London with up-and-coming restaurateurs which made him more aware of molecular gastronomy techniques, helping him form his own food style.
Nick brings his recipe for roasted celeriac, mushroom broth, sauteed mushrooms, macadamia and nori to the AGFG table as a dish the whole family will enjoy.
"Great celeriac is one of the most exciting parts of a long Tasmanian Winter. The slow-growing environment gives the celeriac a meaty, nutty and earthy flesh; while the nori and mushroom broth make this a warming dish.”
The past two years have highlighted to Nick just how fragile the hospitality industry is and without the people working in it, there is no industry.
"We need to continue to make this an industry that provides a great future and career for those who choose to join it. COVID has also taught us we are creative and resilient, even in the face of such a difficult situation.”
Whichever hand he chooses to use, we look forward to seeing what Nick dishes up in the future!
