The Port Cygnet Cannery is an important addition to the Tasmanian food scene. It is a very large venue immediately south of Cygnet town with an amazing fit out.
As you drive out of Cygnet look for the sign to Port Cygnet and you will find the venue just a few hundred metres down this road. You will then see the sign shown below.
You drive around the back of the building which is where you will find the entrance to the venue after parking in the huge car park.
Port Cygnet Cannery Background
We want to give you some background about the chefs who turn out such delicious food. At the end of this article we provide a link to a Web site that also talks about the people behind the scenes of both the Cannery building and the associated farm. As we haven’t visited the farm we thought we would leave it to others to fill in the gaps.
Now to the chefs’ backgrounds in brief. Like most Tasmanian stories it is one of coincidences and random events.
Franca Zingler is one of the owners and shares the chef work with her partner Asher Gilding. She worked in Sydney at two interesting venues. The first was at Adriano Zumbo Patisserie which was very on trend when she worked there from 2009 to 2011. After furthering her hospitality studies she got a job at Cornersmith which was gaining national recognition for pioneering work in reducing waste in restaurants.
Our friend Sabine Spindler was the head chef and known as the “waste warrior” at the time. She was a co-author of the book Cornersmith : Salads and Pickles. During the time that Franca was at Cornersmith she and Sabine became friends and when Franca moved to Cygnet in her “Cake Kombi” Sabine would often travel to Tasmania so we got to know about Franca’s skills in the kitchen.
Asher had moved to Tasmania and cooked at the Apple Shed in Huonville for some time before heading overseas.
One of the places he ended up cooking at was Restaurant Numero 7 in Fes, Morocco, the very place we have discussed in an article called Fes and Fava: A Great Moroccan Experience which is on our foodtourist.com site. We went there because our friend Analiese Gregory was setting the restaurant up for visiting chefs at the time. Asher was one of those visiting chefs there.
The coincidence comes because Asher returned to Tasmania and is now working at Cygnet and Analiese has moved to Tasmania and is now setting up a farm literally just over the Huon River from Cygnet.
There is now a new chef here to provide assistance to Franca and Asher. His name is Lachlan Colwill and he has been at the helm of a regional restaurant in South Australia for many years prior to moving to Tasmania.
Port Cygnet Cannery – February 2021 options
There is an exciting set of dining options available including pizza nights on Friday night (bookings required), vegetarian dinners on Sunday using produce from their farm (bookings required) and Sunday pizza sessions where you can drop in without a booking.
Details are provided at their Web site below: