Having had a “blessed childhood” in Tasmania, Hardman was served well by locally-grown, seasonal produce and parents who were both good cooks.

“If we didn’t grow it or catch it or our friends didn’t grow it or catch it, we didn’t eat it,” she said.

“We had berry growers in the family, Mum and Dad were religious about the veggie garden and we had friends who ran cattle and sheep.”

Having started North East Feast at Beechworth six years ago, Hardman relocates to Albury premises in Olive Street in early August. 

She will offer breakfast and lunch, tasty takeaway and providore supplies including her range Cate Cooks. 

What's your favourite dish?

I grew up by the ocean, we caught crayfish regularly, and in Tassie we have the crayfish sandwich. Freshest white high tin loaf, butter, chunks of cray meat, iceberg lettuce and malt vinegar, salt and pepper. Beer on the side.

What are the staples in your pantry?

Good quality spices, olive oils and salts (a fetish for both, from all over the world and Australia), tinned tuna in olive oil and Broken Orange Pekoe Tea.

What’s your most unforgettable meal and where?

Monterey, California. Cooked by a Japanese chef who had trained at Maxims in Paris, and was heavily influenced by Chinese regional cuisine and had been sponsored to run a kitchen. It was 1994 and I had a fresh tuna steak cooked over an open Oak-fired pit in the kitchen, and there were black beans and fried garlic involved. The kitchen was amazing, very primitive with the fire pit in the middle.

What’s your secret vice?

I can’t tell and keep any integrity but it’s not a product from a chain! Second choice is Almond Fingers, those delicious continental treats.

What’s your recipe standby?

Tuna rice, cooked rice sauteed with ginger and garlic, spring onion, soy and a tin of good tuna in chilli oil, finish with sesame oil and spring onion and if you’re feeling decadent stir through an egg. It’s comforting and easy after a double shift.​

What’s in your kitchen toolkit?

Claypot, pressure cooker, Thermomix and mandolin.

What did you have for dinner last night?

Roasted chicken, sauteed Brussels sprouts with hazelnuts, sweet potato and leek mash.

What are you drinking?

Whisky from Tassie and Project 49 Chardonnay from Beechworth.

Details:

North East Feast,

1/467 Olive Street, Albury

Phone: 0412 626 992