FOR THE FOODIES French-born chef Tristan Punnell has a thing for flavour, fire, and the wild beauty of Tasmania. At Le Coq in Bicheno, he spins French classics through a Tasmanian lens — think slow-roasted meats, local veg, and a healthy pour of cheek. With a decade of island cooking under his belt, he’s got both finesse and flair in spades. This recipe brings the soul of Le Coq to your kitchen: bold, beautiful, and made to impress (yourself most of all). You’ve been cooking in Tasmania for over a decade — how has the island shaped your flavour profile and philosophy in the kitchen? Tasmania has completely transformed how I approach food. My flavours now follow what’s available season by season. I’ve built strong relationships with local suppliers and come to deeply appreciate where ingredients come from and how they’re produced. It’s made me more mindful — especially about waste. I try to use every part of the product, respecting the care that’s gone into growing or raising it. With produce this fresh and vibrant, there’s no need to overcomplicate things; I let the ingredients speak for themselves. Let’s talk comfort food: what’s your ultimate winter dish, either to eat or to cook for someone else? French onion soup, hands down. Caramelised onions slowly cooked in butter and beef stock, topped with plenty of Gruyère and served with sourdough. It’s the perfect warming dish for a chilly day. Is there a particular supplier, farmer or forager who’s influenced your cooking? Absolutely — my vegetable supplier at Blue House Nursery, just 20 minutes from the restaurant, has a huge impact on the menu. 5 Minutes with Tristan Punnell Head Chef at Le Coq in Bicheno, Tasmania Magic Curries My cheeky pleasure. A family-owned Indian restaurant with butter chicken and mango curry to die for. It feels like visiting their home. Tristan Punnell’s top three Tasmanian restaurants and why? 1. 3. Each week, I receive a mixed box of whatever’s freshest and in season. It’s always a surprise, which keeps the menu exciting and intuitive — fully connected to the land’s offerings at that moment. And finally, food aside, what do you love most about a Tasmanian winter? The change of pace. Winter slows Tasmania down, and it allows me to slow down, too, and really enjoy the island. 41 Hampden Rd, Battery Point @magic_curries41 Sitchu 2. Faro Big fan of Mona. I really like how Mona is doing things differently and is not scared of being criticised. Best wallaby tartare I have ever had. 100 Elizabeth St, Hobart @las.ardina La Sardina Loca La Sardina Loca My favourite Hobart spot, hands down. Seasonal menus, beautiful space, lovely staff, and great atmosphere. 655 Main Rd, Berriedale @monamuseum Mona Museum With produce this fresh and vibrant, there’s no need to overcomplicate things; I let the ingredients speak for themselves. @lecoqbicheno lecoqbicheno.com Le Coq Bicheno
RkJQdWJsaXNoZXIy MTI3ODI1