Running a restaurant is all about consistency, but sometimes, taking a break is just as important. We opened the restaurant in late November, and by December, I reached out to the Agrarian Kitchen to see if they offered cooking classes at the start of the week. Lucky for me, they did—so I locked in April 1st.
Now, in typical me fashion, I originally planned to run our Sunday Chef’s Table, drive straight to Melbourne, and fly out that night. Some Sundays, we serve eight guests, and other times, we do 40. I had hoped that by then, I’d have staff in place to handle it, but we weren’t quite there yet. Instead of burning myself out, I made the call to close for the Sunday. Consistency is key in business, but so is mental health—and this break was worth it.
Off to Tasmania
After finishing Saturday night’s service, I packed down the kitchen, headed home, and by 4:30 AM, I was on the road. I picked up my best mate, Brent, then Kylie in Horsham, and we were off to Melbourne. The drive was smooth, the traffic was kind, and before we knew it, we were in the air. We landed in Hobart by midday, picked up the hire car, and—of course—went straight for food.
Seafood was a must, so we ordered all the delicious things and had a cheeky glass of grape juice. By then, it was time to check into our Airbnb. We had planned to go out for dinner, but the cooler Tassie weather hit, and so did exhaustion: shower, comfy clothes, couch—perfection.
Monday: Art, Eats & Laughs
We started the day with breakfast, grabbed some pastries for later, and chilled before heading to MONA. What an experience! Kylie was in her element, while Brent—well, let’s say it was a new world for him. He took it all in, and we had an incredible time.
The smell of a smoker drew us to our next meal—grilled corn and a few other bites before exploring the city. The real entertainment? Kylie gave directions while Brent navigated Hobart’s maze of one-way streets. Let’s call it a character-building moment, with a few…creative turns along the way. 😆
For dinner, we went to Peppina, and wow. The service, the menu, and watching an army of chefs at work—it was inspiring. I’d love to step out on our own restaurant floor more often, but for now, I’m still in the kitchen, making it all happen with the support of our kitchen hands and apprentice. We’ll get there.
Tuesday: The Agrarian Kitchen
The real highlight of the trip was our cooking class with Rodney at the Agrarian Kitchen. What an incredible setup, built through years of hard work and passion that oozes from every detail.
We started with a garden tour, picked fresh produce for the day, and then went into the kitchen. On the menu: ricotta-filled ravioli, a beautiful lamb dish, ratatouille, braised radicchio, and for dessert—meringue with lemon curd and shortcrust biscuits. Absolute perfection.
At the end of the day, I had the chance to chat with Rodney, and his words about running a restaurant were precisely what I needed to hear. I have so much admiration for him and Severine—thank you both for the warmth, wisdom, and inspiration.
A Sweet Ending
Tuesday night was all about cozying up at the Airbnb, eating leftovers, and watching a movie. Wednesday morning, I took a quiet walk through Hobart, grabbed a coffee, and soaked it all in before packing up and heading home.
By midday, we were back in Melbourne, and by 5 PM, I was home, ready to get back into the kitchen. The best part? Sharing this trip with friends made it all the more special.
So here’s your reminder—take the break, make the plan, and just do it. Big food love, my friends. ❤️
