Ella Marquis

Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. ‍ For the first decade of Andy Crestani’s career, he worked in Sydney restaurants Otto and Bistro Ortolan, before a stint in the UK at various Michelin-starred establishments. He and wife Lara made a tree change to Mudgee in 2012, where Lara’s family operate the Robert Stein Winery. Today Andy oversees Pipeclay Pumphouse, where his team embraces the farm-to-table, nose-to-tail ethos.

Tom Tilbury wants local and organic produce to be a feature for diners at his restaurant. ‍ Located at Velo Wines near Launceston, Tasmania, Timbre may be hard to pronounce but its meaning is easy to discern in action. Creating something distinct and different is the goal of head chef and owner Matt Adams. Another factor that sets Timbre apart is the connection with the community – all working together to create something unique. You grew up in Northern Tasmania.