Symphonic and inspired sustenance – a concentration of the island’s flavours.
Luke Burgess’ endeavours to reconnect cooking with the soil. In the space of a few years, this young chef has managed to create, for his restaurant “Garagistes” in Hobart, a network of producers that provide him with exceptional ingredients, from the smooth-shelled oysters of Bruny Island to the Wagyu beef reared organically in the North West of the island, to the outstanding natural wines produced on a sandy seaside knoll - without forgetting authentic black truffles.
