Lilly Trewartha (Chef)

Lilly Trewartha – Bio 2022

D’Entrecasteaux Channel native and itinerant chef Lilly Trewartha, currently steering the ship at Dier Makr, swaps the pass for the paddock and the east coast elements. From an early age Lilly felt an affinity for the bounty of nature, be it the crisp waters of southern Tasmania or the splendid vegetable garden of her childhood home, she has always been drawn to good food and good cooking. Formalising that passion through kitchens locally and overseas Lilly is forging her way through shared knowledge gleaned from farmers, butchers and colleagues whilst honouring the integrity they embody. Working locally, thinking globally Lilly shares her passion for travel, in particular Japan, where the influence of their traditions permeate her food and practice.

Native bounty feast


Chilled with saltbush crunch

Wallaby lahmajun

Grilled flatbreads with wallaby, tomato and herb filling

Sea parsley tabouli

Parsley and onion salad with lemon, using
east coast sea parsley

Vegan, GF


Whipped Tassie garlic dip

Vegetarian, GF

Fire roasted lamb shoulder

With fragrant green herbs and garlic


Warrigal zhoug

Warrigal greens and chilli condiment

Vegan, GF

Fire roasted pumpkins

With tahini yoghurt and toasted pepitas

Vegetarian, GF

(Vegetarian option)

Walnut and garlic stuffed roasted beetroot

Vegan, GF

Kunzea knafeh

Pastry with kunzea custard filling and sugar


Seafood brunch platter

Abalone fried rice

With local greens, egg and herbs


Cray cakes

With dill and lemon mayo



And spicy tomato dressing


Squid skewers

With saltbush and pepperberry


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