There is something to be said for a meal that feels genuinely connected to its surroundings. Chef Chris Lucas @what_grows continues to show a deep respect for local sourcing, turning the rugged beauty of @currawonglakes into a refined culinary narrative.
On the menu for this private dinner:
• Duck Liver Pâté with quince on brioche—a delicate, classic start.
• Jerusalem Artichoke Tortellini with walnuts and sage butter, highlighting earthy, seasonal flavors.
• Currawong Venison paired with a crisp duck fat potato pavé and spiced cabbage.
• Dry Aged Beef Fillet served alongside four-mile mushrooms and a savory cheddar soufflé.
• Chocolate Nemesis rounded out with neighborhood rhubarb and whipped mascarpone.
It’s an understated yet impressive look at what happens when a chef truly understands the land they’re cooking on.
A huge thank you to Chris and the Currawong Lakes team for a memorable experience. 🍷
Production: @paxmondo.agency
DOP/Edit: @til_pictures
Venue: @currawonglakes
Chef: @what_grows
#currawonglakes #tasmaniafood #finedining #culinarycraft #tasmaniaproduce
