From Acclaimed Kitchens to Fairways: Chef Stephen Peak Takes on a New Challenge
After a seven-year tenure at one of Australia’s most celebrated restaurants, Agrarian Kitchen in Tasmania, acclaimed head chef Stephen Peak is embarking on a fresh chapter. His latest venture sees him trading the meticulous precision of fine dining for the more relaxed atmosphere of a golf course bistro, joining the Mosey On Inn group.
Peak has been appointed as the new group development chef for Mosey On Inn, a collection of pubs and casual eateries dotted across the picturesque Northern Rivers region of New South Wales. His expertise will now be applied across several establishments, including The Eltham, Ciao, Mate!, and You Beauty, all located in the hinterland. He will also oversee operations at Attaboy, a new pizzeria in Byron Bay, and the Loyal Bellingen Golf Club, situated further south.
“[The golf club] is a fun vibe. It’s definitely a bit more casual than what I’ve been doing,” Peak commented, highlighting the shift in pace and style.
His new role is multifaceted, encompassing the development of new menus across the entire Mosey On Inn portfolio and the cultivation of a robust kitchen culture. “I’ve thought about where my time could be best spent, and maybe that’s training and mentoring other chefs, young chefs too,” he explained. Peak is eager to impart the wealth of knowledge he has accumulated over the years, including techniques in cheesemaking, whole animal butchery, fermentation, and preserving. “They’re doing a lot of this stuff already. It’s about bringing more of it in.”
Teeing Off at Bellingen Golf Club
Peak’s initial focus will be on the relaunch of the Loyal Bellingen Golf Club, a charming 9-hole course and its accompanying clubhouse on the Mid North Coast, slated for a mid-March reopening. Mosey On Inn acquired the 53-acre property out of administration in November, marking their most significant undertaking to date. The group will be responsible for all aspects of the venue, from maintaining the greens and running competitions to managing the entire food and beverage operation.
Matt Rabbidge, co-owner of Mosey On Inn, expressed his ambition for the clubhouse to become a destination for more than just golf enthusiasts. “We’ve opened the place up to allow in more light and make it feel approachable for all,” he stated. Reflecting this inclusive vision, the poker machines have been removed, and the interiors have undergone a thoughtful renovation. The updated space now boasts tartan carpeting, amber glass accents, and abundant timber, creating a nostalgic ambiance reminiscent of a 1970s-1980s Australian clubhouse.
While the final menu is still under wraps, Rabbidge anticipates a selection of simple, yet expertly crafted, bistro classics. Early menu development is exploring dishes such as a distinctive schnitzel, described as “different to what you get down at the pub,” and the classic scotch egg. Despite the absence of a sprawling kitchen garden like the one he managed at Agrarian Kitchen, Peak is proactively building relationships with local farmers, growers, and fishers along the Mid North Coast to ensure the menu champions the region’s outstanding produce.
Byron Bay Welcomes Attaboy Pizzeria
Adding to the Mosey On Inn family is Attaboy, a new pizzeria that has just opened its doors in Byron Bay’s industrial estate. This venture is spearheaded by Rob Pearson, the former head chef of Ciao, Mate!. “It’s the first of what will probably be a couple of these Attaboy pizza joints,” Rabbidge revealed, hinting at future expansion.
Attaboy specialises in two distinct pizza styles: classic 13-inch New York-style rounds and hearty Detroit-style deep dish squares. Patrons can enjoy pizza by the slice during lunch or opt for whole pies in the evening. The topping selection is equally enticing, featuring options like a vodka pesto and a unique Byron Hawaiian, which includes smoked Bangalow ham, jalapenos, and a subtle pineapple-saffron drizzle.
This offering provides a clear contrast to Ciao, Mate!, which, alongside You Beauty, is co-owned by the renowned zero-waste chef Matt Stone. “Ciao, Mate! is very much a sit-down dining experience. Attaboy is more of a stand-in, casual pizza joint that’s in-and-out,” Rabbidge explained.
The Mosey On Inn group has ambitious plans for the Attaboy brand, with aspirations to launch additional locations between Byron Bay and Bellingen. However, Rabbidge emphasised a measured approach: “we’ll get on our feet first, get this one going and go from there.” This strategic rollout suggests a commitment to ensuring each new venture is thoroughly established before expanding further.
