Located on the doorstep of the Tasman Peninsula, and just 30 minutes’ drive from Hobart, Iron Creek Bay Farm Stay is delighted to announced Gabriel Tiete
as the new Head Chef of Orani restaurant, as well as their multi-award-winning property, Maylands Lodge. Gabriel, who is originally from Brazil, is a culinary virtuoso who was the previous Sous Chef at the renowned Greek restaurant, Urban Greek in Hobart, and prior, at Skina Café Restaurant and Bar as the Chef Consultant and Demi-Chef at the famed Botswana Butchery in Queenstown.
On Gabriel’s restaurant menus, expect to find innovative and creative flavours with a modern twist. Gabriel will be redesigning the Orani menu, along with Maylands Lodge, where he will introduce a traditional afternoon high tea service.
With the remit to showcase the best ingredients Tasmania has to offer, Gabriel and the kitchen team will be working in close partnership with passionate local producers to ensure the ingredients sourced are fresh, sustainable and in-season. “Tasmania has some of the best producers and products in Australia and to be able to support our local farmers and producers is an honour and a responsibility.” Said Chef Gabriel Tiete.
“I have a great appetite for learning, and it has led me to work alongside some of the industry’s luminaries and great chefs. I have absorbed wisdom and integrated their teachings into my own culinary method which I am thrilled to showcase in my next chapter at Iron Creek Bay Farm Stay’s restaurant.” he continued.
Excited by the opportunity to produce a full a la carte menu for Orani, Gabriel will bring fresh dishes and bold flavours, combining his experience and expertise in many different cuisines, including American barbecue, charcoal, and grill.
Guests can expect appetizers including Trio Dips; fish Roe, hummus, tzatziki with homemade lavash bread and classic Bruschetta; tomato, basil, onion, Stracciatella, cheese and olive oil. Main courses highlight fresh produce including King Eye; grilled eye fillet, café paris butter, dutch carrot and potato pave, alongside vegetarian dishes like Riso; mushroom, arborio rice, parmesan cheese with brown butter. Desserts at Orani are traditional sweets, such as Pudding; sticky date pudding, salted caramel sauce and vanilla ice-cream as well as Coconnatta; coconut panna cotta, berry sauce, fresh berries and dry coconut, alternating with the fresh seasonal produce.
