Reporter Sarah Aquilina caught up with Josef Chromy Wines head chef Nick Raitt to talk about his move from Sydney to Tasmania and what he loves about the Apple Isle.
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SA: Where do you live?
NR: We are living in Launceston, in the suburb of Newstead. It’s less than 10 minutes from the winery, and like most places in Launceston, less than 10 minutes from anywhere else in town.
SA: When did you move to Tasmania?
NR: September 2016.
SA: Why did you choose to come here?
NR: We were living in Sydney before we moved here. We used to love the city, but it had become barely recognisable to the place I originally fell in love with as a young Kiwi. It was expensive, crowded, and becoming increasingly riddled with traffic jams. We were also living in a small apartment that we had well and truly outgrown with (at the time) two young sons. When Tassie came knocking, my wife Mel and I decided we had to take the plunge, for both our family and my career.
SA: What drew you to the area/community you ended up living in?
NR: We knew nothing of Launceston before moving here. But we were given a few suggestions of suburbs that might fit from my colleagues at work. Newstead is close to work and close to my son’s school. There are plenty of parks and a beautiful view of Ben Lomond. What’s not to love?
SA: How has your family adapted to to school/community/work?
NR: My wife quit her job as a journalist in Sydney to move here so it’s probably been the biggest upheaval for her. We also had our third son after moving here, so I guess you could say we’ve been busy. But they’ve all enjoyed the change of pace. It’s also nice to finally have a backyard for the boys to run around in, rather than having them climb the walls all day.
SA: Since moving here, how have you found the community/lifestyle?
NR: There is such a strong sense of community here, and people carry such pride in being Tasmanian, it’s like no community we’ve been a part of before. We’ve also loved discovering all the local markets, in particular the Harvest Market in Launnie on Saturdays. It’s probably the best farmer’s market I’ve come across. As far as lifestyle goes, I’ve been able to strike a much better balance between work and family, and there are so many beautiful places to explore, right at our doorstep. You really couldn’t ask for more.
SA: Is it what you were looking for? Why/why not?
NR: I think it’s safe to say Tassie has exceeded our expectations. Professionally, I’ve been given such an amazing platform. Josef Chromy winery is a stunning venue, and the quality of the local produce here is extraordinary. For my family, we’ve had so much more time to spend with each other than what was afforded to us in Sydney. You can’t put a price on that.
SA: What does a day in your life look like?
NR: An early start, I'm usually at the restaurant by 7am, to have a coffee and go over emails before our team starts arriving. Then it's usually a mixture of inter-company meetings or phone calls until mid morning. I'm in the Kitchen by 10am for lunch service, until usually around 4pm. But often, when we have a function or special event, it's a quick turn around for canapés or first booking. On a regular day, there will be some planning with my Sous Chefs for the week to come; what we will be preserving, ageing or using fresh on the week's menu. Home by 5:30pm or 6pm for the kids' dinner, baths, and bedtime. Then it's time to relax with my wife Mel and some dinner and Tasmanian Wine.
SA: How do you find the climate and how does it compare to Sydney?
NR: I’ve really enjoyed the seasonal changes here, and how well defined it all is. When it’s winter, you know it’s winter, but as soon as spring hits, the flowers and vegetables are in bloom and you can feel the change. And I can create my menus accordingly. Sydney, on the other hand, was hot so much of the year which affects how the seasons define themselves. It’s nice to have escaped that heat... out of the kitchen at least.
SA: What’s your favourite place in Tasmania that you’ve discovered so far? Why?
NR: We took the boys down to Bruny Island when my youngest was just a few months old. It was lovely, such beautiful scenery, and so untouched. And the cheese! But there’s so much more of Tassie that we’ve yet to explore, we’re just really looking forward to taking it all in.
SA: What has surprised you the most since moving to Tasmania?
NR: Probably how truly stunning it is. We’ve come across beaches we would never have expected to find here, along with breathtaking cliffs, rolling hillsides and extraordinary mountains. It’s a beautiful and unique part of the world.
SA: What is your ambition whilst in Tasmania?
NR: To succeed as a chef and really get in touch with the land, and by doing so, to learn as much as I can about myself as a chef. I look forward to watching my sons grow and enjoying the fresh Tasmanian air. I want to appreciate this state, and to truly appreciate this time in my family's life.