Restaurant: Peppers Calstock
Daniel Tourancheau’s words of advice to keen cooks are to “be organised, use the freshest ingredients and have fun.” In his latest role as chef and co-host of Peppers Calstock in Tasmania, Tourancheau will not only be cooking for his guests, but will be inviting a select few into his kitchen. Tourancheau is hosting a series of unique cooking classes that are adapted to the requirements, likes and dislikes of his guests. He then plans a menu that combines their taste with his style and teaches them how to create it.
As French as the frogs’ legs, Tourancheau was classically trained in France, a fact reflected in his accent and the European flair of his dishes. Now his talents are exclusive to the in-house guests of Pepper’s Calstock. On any given night he might be preparing lemongrass marinated Tasmanian scallops or Kassler style cherrywood house-smoked lamb rack. Each dish is full of local flavours; according to Tourancheau: "I want each and every plate to express my passion, the freshness, and the quality of the local product without being overworked. I keep it simple to bring out the best flavours in the food.”
Jennifer Miller, March 2007
