From painting houses, picking apples, working in an Australian outback pub to a luxury lodge, fine dining restaurants and catering companies – Pete is in his element in the kitchen.
Fishing, golf, whisky tasting, trainspotting, reading, economics, spending time with family and cooking at home with son Jack.
Always have a laugh, no matter the situation.
A good full bodied red; meaty central Otago Pinot Noir.
Venison loin on mushy peas, garlic roasted root vegetables and red wine onion marmalade served with 2009 Old Olive Block.