00:00My old boss is coming over today, Peter Gilmore. He's one of Australia's best chefs and he's a
00:13recent convert to the Tasmanian community. So it's going to be really nice to have him closer
00:18and able to just drop in. Peter Gilmore knows a few things about running restaurants. He's set
00:24up two of Australia's best, Key and Benelol. So I'm keen to get his opinion on the plans and progress
00:30of my eatery. Cheers, beautiful. Yeah, coffee, the wine of the morning. When I was younger I worked
00:36in a lot of kitchens and I would say Key was the place that I spent the longest. So I spent longer
00:43working for Peter Gilmore than for any other chef. Do you enjoy spending time down here? I absolutely
00:48love it. Maybe once every six weeks or so for a few days. Have a bit of an escape from Sydney. I'm sort
00:53of a part-time Tasmanian. It's better than a no-time Tasmanian. Well that's for sure, yeah. One day I'll
00:58be a full-time one. It does that. It gets its hooks into you. I suppose he's my strongest cooking mentor.
01:04His opinion holds a lot of significance to me. Ideally I would like to have his approval. Do you
01:10have any advice? I mean I've opened a couple restaurants in my time but it's amazing how it
01:14comes together and in this situation you know I think you're creating something that's very personal
01:21and it's what you're wanting to say about the produce in Tasmania and how you want to cook
01:27and and how you want your guests to enjoy the experience. I think it's just that at
01:31the end of the day the part that I like the most is cooking. Yeah. Yeah, that's what I realise.
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