Pete Evans puts his stamp on $3 million Port Lincoln restaurant and winery
Pete Evans has been recruited as the executive chef at a $3 million Port Lincoln restaurant and vineyard.
Owner/developer Peter Teakle says Evans’ big focus will be on local produce.
Celebrity chef Evans is renowned for his Paleo lifestyle and his health advice on diet, calcium and fluoride.
But Teakle says there will be none of that at Port Lincoln.
“We have extraordinary produce on the Eyre Peninsula, seafood, pork, lamb, and wine, and that’s what we will be concentrating on. I’m not familiar with paleo, and don’t understand it,” Mr Teakle told the Adelaide Advertiser.
He said he had met Evans six years ago on a fishing trip off Hamilton Island.
“We have been mates ever since,” he said.
He said Evans would not hold a financial interest in the venture which is in addition to Teakle’s role running a global printing empire started by his grandfather in Adelaide in 1903.
Evans will be consultant executive chef.
“Pete Evans will be in charge, and two of his chefs will be working here,” Teakle said.
The chef would visit the 120 seat restaurant six times a year “to do promotional dinners”. He will regularly drop in on the former Delacolline Winery site, now rebadged Peter Teakle Wines. He will be joining a consulting team that includes Andrew Pike of Pikes Wines as viticulturist, and David O’Leary of O’Leary Walker as winemaker.
Mr Teakle has been involved in the wine industry for 40 years.
As part of his vision, he purchased a 3 hectare farm adjacent to the 27 hectare vineyard.
The properties include an extensive vegetable garden and 200 fruit trees.
It’s all part of Teakle’s plan to showcase Eyre Peninsula food and wine to well-heeled diners.
He told the Adelaide Advertiser he is planning to spend $1 million each on the restaurant, the vineyard and equipment.
The cost of a dinner at the restaurant is expected to be about $100 for three courses, plus wine.
by Leon Gettler, June 21st 2017
