ON THE PASS

How did you end up in Tasmania? I came to Tassie on a holiday to do the Agrarian Kitchen. Everyone who comes to Hobart is charmed, and I totally was.

You’ve been based there for five years now. What keeps you there? One of things I love about Hobart is that there’s the perfect amount of slow and fun things. There are amazing restaurants and bars in town, but you can get in a car and be somewhere completely different in 30 minutes – the diversity here is so special. I lived in Sydney for eight years, and it was fun, but you get to the point in your life where you just want to slow it down. Moving here has been an amazing equilibrium for me, where I’m doing what I love, but I also have the time to relax.