Nick Sallese
Nick Sallese is a real “foodie” with a long association with a variety of foods. Nick trained locally as a qualified Pastry Chef and has worked at establishments such as the Myer Patisserie floor in Perth, Western Australia, the Golden Tulip Bakery and Patisserie in Sandy Bay, Tasmania and at Klaas Bakehouse in Devonport. Nick has a strong Italian heritage and his cooking reflect his Mediterranean roots.
He has travelled to his family’s province of Tuscany to learn traditional family recipes and authentic Italian cooking techniques. Nick is also very interested in wine, beers and liqueurs and produces his own Limoncello (Italian Lemon Based Liquor) to his father’s recipe (which has been reviewed in the Sydney Morning Herald).
Nick is also passionate about providing quality food for children and will happily prepare a children’s menu (designed with the help of his eldest son) upon request.
Nick uses ingredients not only from his garden but from around Tasmania to ensure a premium product is served to his clients. As a past Marketing Manager for 14 years in Hospitality and Catering, Nick also has a wide-ranging knowledge of Tasmania’s food and beverage and what it has to offer its visitors.
Choice of any 3 courses
Arancini Napolitano
Prosciutto e Melone con Insalata di Rucola
Handmade Tagliatelle with Bolognaise Sauce
Smoked Salmon and Campari Dressing
Cynthia Osborne
Cynthia enjoys showcasing the quality of local produce along with her own homegrown ingredients. She believes the less travel from paddock to plate the better, for freshness, flavour and the environment.
Passionate gardeners; Cynthia and her partner, along with their children, moved to the beautiful North West of Tasmania in 2001 in a quest to find the perfect conditions for cultivating cool climate fruits and nuts, growing vegies, keeping bees and living the simple life.
Check out my Instagram @chef.cynthia for more on me.
With over 20 years experience in restaurants and commercial kitchens, she has had the opportunity to learn so much from working with many fantastic, skilled chefs and cooking with unique ingredients. She has many years of experience baking, making bread, jams, syrups, sauces and preserving her produce. She has loads of experience with vegan, gluten-free and specialty diets.
As an Eagles Nest Dream Chef Cynthia finds it a thrill to provide unique and delicious meals and to create a memorable evening for her Eagles Nest guests.
Choice of any 3 courses