ON THE PASS

What’s the concept behind Two Triple Four?

We simply use as much local produce as we can. We’re just trying to cook the best food we can and make everything we can, ensuring it’s the best quality.

Who are some of the producers you’re enjoying working with?

We use Near River for our pork, Burrawong Gaian for our ducks, Mother Fungus mushrooms and many more. There aren’t many restaurants in town that do what we do, so people don’t get to see how much Port produces. Then they come here, and [we list] all the producers on the menu, and they get to ask questions about them. They are always surprised about the amount of excellent local stuff there is.

What’s a dish on the menu you’re proud of?

My favourite dish at the moment is the duck liver parfait, which we serve with a local creamed honey. It’s a bit unusual to have that combination but it just works so well.

What’s been your biggest learning from 2021?

I’m originally from the UK and my wife’s family is here. I’ve had some health issues this year, and I’ve realised how much of a community I actually have, and how much I rely on the people here. We saw that with the fires and flood in Port Macquarie, the sense of community. The team’s great and I wouldn’t have been able to get through the year without them.

10 Winery Drive, Port Macquarie, NSW, twotriplefour.com