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.
