From Austria to Northern Tasmania, Chef Thomas Pirker has built a reputation for showcasing the very best of Tasmanian produce at Grain of the Silos at Peppers Silos Launceston. We caught up with Thomas to chat about winter ingredients, working closely with local growers, and why Tasmania’s food story continues to inspire him every day.
You’ve cooked in some incredible places around the world before making Tasmania home. What first drew you here, and what made you decide to stay?
The story with Tasmania actually began long before we moved here. My wife and I came here for our honeymoon and then returned for another holiday. We spent time exploring the state and said to each other that if an opportunity ever came up to live here, we’d seriously consider it.
For a chef, Tasmania is incredibly special because of the produce. The freshness, the quality and the access to great ingredients is unlike anywhere else. That’s one of the biggest drawcards for me.
I also love the lifestyle. It’s a little quieter, a little slower and a little more relaxed, and that’s something we’ve really come to appreciate.
Winter can be one of the more challenging seasons for sourcing produce. How does that shape the way you plan your menus?
When I first arrived seven years ago, winter was definitely the hardest time of year. June, July and August could be quite challenging because there simply wasn’t as much local produce available.
Over the years we’ve built strong relationships with local growers, and that’s completely changed the way we work. We meet with our growers a couple of times each year to discuss what grew well, what didn’t, and what we’d like to see in future seasons.
Wouter from Seven Springs Farm has been working with us for around five years, and together we’ve been able to trial and grow vegetables that thrive through winter. It’s the same with Kate from Karoolalla Farm, we work closely together and we continually look for opportunities to extend the season.
The gaps are getting smaller every year. We’re now growing rocket through winter, which is fantastic, and we’ve also become much more focused on preserving produce when it’s at its peak. We preserve everything from apricots to asparagus and a range of vegetables during the warmer months so we can continue showcasing Tasmanian flavours throughout winter.
It’s been a long journey, but we’re getting closer to sourcing local produce all year round.
Grain of the Silos has built a strong reputation for celebrating Tasmanian producers. Why is it important to showcase not just the food, but the people behind it?
Every great restaurant needs a story.
For us, that story has always been built around the growers and producers in our region. The stronger those relationships become, the better the food we can put on the plate.
Supporting local producers also means supporting our community. At a time when so much food production is becoming larger and more corporate, it’s important that local farmers continue to grow, survive and succeed.
It’s never simply about getting the cheapest price. It’s about building long-term relationships with people who care about producing great food in the right way.
We spend time listening to our growers because they face challenges many of us don’t see. Whether it’s changing weather, soil conditions or seasonal pressures, understanding what they’re experiencing helps us plan together and create a stronger local food system.
Are there any winter ingredients you think deserve a little more attention?
Absolutely. I think there are plenty of fantastic vegetables that people simply aren’t familiar with anymore.
Ingredients like black salsify, celeriac and Jerusalem artichokes are beautiful winter vegetables, but they can sometimes be difficult to introduce because people don’t know what they are or how to cook them.
That’s where our front-of-house team plays an important role. They can explain the ingredients, tell the story behind them and encourage people to try something new.
Sometimes it’s simply about presenting an ingredient in an unexpected way. We once made a Jerusalem artichoke ice cream, and people were fascinated. Once they tasted it, they loved it.
Many home cooks can feel a little uninspired during winter. What’s one piece of advice you’d give them?
Don’t be afraid to try something new.
Whether it’s cooking with a different vegetable or experimenting with an ingredient you’ve never used before, it doesn’t have to be complicated. Read a recipe, give it a go and have some fun with it. Trying something different is part of the enjoyment of cooking!
If someone visited a farmers’ market this weekend, what would you encourage them to look out for?
Winter vegetables are incredible right now. The cooler weather helps produce stay crisp, fresh and full of flavour.
Truffles are also in season and are fantastic at the moment.
I’d also encourage people to enjoy Tasmania’s seafood during winter. The colder water produces beautiful seafood that’s well worth seeking out.
Do you have a favourite season for cooking?
I’d have to say spring and autumn.
I grew up in Austria, where asparagus is a huge part of the food culture, so spring has always been a favourite. I’m very happy that asparagus grows so beautifully here in Tasmania as well.
Autumn is another wonderful season because the range and quality of vegetables is simply outstanding.
Launceston was recognised as a UNESCO City of Gastronomy in 2021. What does that recognition mean for Northern Tasmania?
I think it’s a tremendous opportunity for the region.
Recognition from UNESCO shows that we’re doing something right. It’s not something that’s awarded lightly, and it gives people around the world another reason to discover what Tasmania has to offer.
If the region continues working together and supporting one another, I think it has enormous potential to attract more visitors and strengthen Northern Tasmania’s reputation as a truly world-class food destination.
Just for fun… what’s your favourite vegetable?
Salsify.
And your favourite fruit?
That’s a much harder question! I have to go with apricot.
The Wrap
Explore an abundant harvest gathered from port to wilderness at Grain of the Silos.
From Flinders Island Wallaby to Boomer Bay Oysters to the creamiest Dutch potatoes – this marvellous island of ours has been scoured for perennial favourites and seasonal treasures to take the lead on a carefully curated menu.
Where: Grain of the Silos, Peppers Launceston
