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We have long admired Thi Le’s cooking, from her collab she did at Dark MOFO in Hobart a few year’s back and from afar when she cooks at her Richmond based Vietnamese inspired eatery. Sadie even took me to Melbourne’s Anchovy in the week pre Covid, on a very rare date night in Melbourne. Sadie ended up spending half the night talking to Thi, showing each other photos of radicchio and swapping tips on market gardeners and produce while I just rejoiced in the flavours. This is some of the most individual food I’ve tried, with complexity, honesty, and personality, all on the one plate. Thi’s food is spicy, heady, and completely unlike the pared back European style Fat Pig is known for.
Which is why we think this residency (roughly January 17th to the end of March) of Anchovy at Fat Pig Farm is brilliant. They share our love of provenance. Of freshness. Of choosing with good intentions and cooking with an emphasis on flavour and pleasure. We like the way this food will play with your senses, your preconceptions. We like the way modern Australian food can take inspiration from people’s heritage and place.
Thi was the first female to win Chef of the Year for Gourmet Traveller, which says two things – one they were slow to recognise women. And two that Thi is a cracking cook who quietly gains respect for her gifts in the kitchen not her ego on the pans.
We’re excited to see what Anchovy brings to Tassie, to our corner of the state, and to our farm. And we think this is a wonderful opportunity to taste some remarkable food in our quite delightful corner of the state. Bookings essential.
So if you are thinking of requiring some luxury accommodation in the Huon valley when visiting Fat Pig Farm then book directly at River Front Estate |
