By Leigh O’Connor.
If Trawool Estate Head Chef, Bob Piechniczek wasn’t in the kitchen – he would be a barber! In fact, he dreams of one day opening a barber shop next to a butcher.
This Edinburgh-born cookery whiz is in charge of the farm-to-plate philosophy at Wild Water restaurant, nestled in The Trawool Estate on Goulburn Highway in Trawool. Proudly named after the translation of the local Aboriginal word Traawool, this casual dining venue has a light, bright vibe from a full glass frontage allowing sweeping views of the countryside, blond wood table settings and potted greenery.
Bob fell in love with cooking at an early age from his Polish Grandfather’s wife Nancy – with his parents working full-time, afternoons after primary school were spent at his grandparents’ house, where Granny was more than willing to teach him as she cooked dinner each night.
Entering his first kitchen role at age 14 doing dishes at the country pub, Bob was easily distracted and it wasn’t until he started working with a really good mentor at 17 at The Balmoral Hotel in Edinburgh that he learnt discipline and strong work ethic makes for the best kind of Chef.
This Michelin-starred Scottish restaurant has held its 5-star rating for more than 70 years, so there were plenty of lessons to learn. After working there for four years, Bob continued his Michelin training at Castle Terrace which won a Michelin Star during his time.
This high-end training shines in Bob’s attention to detail and flair for theatrics in his dishes, many of which feature native ingredients and sustainable seafood – check out his recipe for fresh wild water trout salad with verjus compressed kohlrabi, fresh apple, verjus mayonnaise and puffed wild rice.
Those dining at Trawool Estate can expect fresh, seasonal, tasty and exciting food with many of the dishes showcasing produce from the brand-new veggie patch.
"It is about fresh produce, seasonality, beautiful food and sustainability,” Bob explains. "It’s also a key part of our new direction of being able to use what is in the garden on the set menu that day – adding a new menu item that afternoon – that’s exciting for the kitchen, as well as our guests!”
Loving the ability to be creative and ambitious, Bob says being a Chef allows him to be ambitious and learn every day, keeping him inspired in his craft.
With a passion for geography and classical music, in five years, this Chef sees himself living in Hobart, owning a small local restaurant living the dream and utilising the beautiful produce Tassie has to offer.
We hear you…
