As Executive Chef of the Tasmanian luxury lodge, Saffire Freycinet, Paddy Prenter is tasked with overseeing a diverse menu for guests from all corners of the globe.

Katrina Holden spoke with Paddy during a visit to the property in May for the Luxury Travel Magazine. 

“At the moment, there are about 17 different menus so there’s a lot of food that leaves the kitchen. With our a la carte menu, I try and keep it as seasonal as possible. We might make a few modifications and the dishes are always evolving, but I tend to change things around with the seasons. On any given night, we might have 11–14 different degustation menus leaving the kitchen in one service and that’s just with all the changes due to dietary requirements and preferences”

Read the full interview, here.