For this week’s My Island Home, reporter Sarah Aquilina caught up with the Grain of the Silos head chef Peter Twitchett.
The chef shares his journey to the Apple Isle, and talks about the “world class” produce he continues to discover.
Sarah Aquilina: Where do you live?
Peter Twitchett: I live in central Launceston.
SA:When did you move to Tasmania?
PT: I arrived in Tasmania in March this year.
SA: Why did you choose to come here?
TW: My family and I enjoyed a Tasmanian holiday in late 2017 for three weeks and took it upon ourselves to explore the whole state. We all fell in love with the place from the beaches to the mountains and the picturesque open spaces, everything was attractive.
Also, the produce and crafts we found around the state were amazing and, being the passionate Chef that I am, I am constantly seeking new learning experiences. This was a great surprise to discover.
After that short holiday, our decision was made and Tasmania ticked a lot boxes. As a family we were ready to relocate from the suburbs of Adelaide to a more spacious environment for the kids and ourselves.
SA: What drew you to the area/community you ended up living in?
PT: A great opportunity with Peppers Silo Hotel presented itself and everything fell into place nicely.
Do you have a family with you? If so, have they adapted well to school/community/work?
My family is still in Adelaide and they’re due to join me here in a couple of months.
The locals are very welcoming and really hospitable, almost everyone you meet is very happy to share their story which is very refreshing.Peter Twitchett
SA: Since moving here, how have you found the community/lifestyle?
PT: I find everyone in Tasmania to be extremely friendly and always eager for a chat. There’s also a real old-world style of hospitality which I really enjoy.
SA: What does a day in your life look like?
PT: You’ll find me perched up in the kitchen nice and early ensuring supplies have arrived and are correct. From there, I start setting up for the lunch service.
After lunch, I engage in some kitchen admin which often includes; ordering supplies, doing the rosters and organising for any special functions that need to be prepared for. I also talk to suppliers about upcoming products.
From there, I head into preparations for our dinner service, I ensure our kitchen team is briefed and set the dinner specials with restaurant manager. After the dinner service is complete, I do the final ordering.
SA: How does the food scene in Tasmania compare to what you've experienced on the mainland?
PT: The food scene here is exquisite. Tasmania has a world class food produce and I find locals and tourists enjoy consuming the local products.
SA: What’s your favourite place in Tasmania that you’ve discovered so far? Why?
PT: My favourite place so far would have to be the Bay of Fires. It is a beautiful location which boasts beautiful beaches and great camping spots.
I also can’t get enough of the Cradle Mountain area, which is beautiful for hiking.
SA: What has surprised you the most since moving to Tasmania?
PT: The locals are very welcoming and really hospitable, almost everyone you meet is very happy to share their story which is very refreshing.
SA: Do you think you’ll stay in Tasmania? Why/why not?
PT: Yes, we are looking to settle here with the kids.