Agrarian Kitchen chef joins the team behind The Eltham, Ciao, Mate! and two new restaurants

Stephen Peak spent seven years running one of Australia’s most awarded restaurants. For his next move, he’s taking on a golf course bistro.

The former head chef of celebrated Tasmania restaurant Agrarian Kitchen has joined Mosey On Inn, a group of pubs and laid-back eateries on the NSW north coast, in the new role of group development chef. He’ll be working across The Eltham, Ciao, Mate! and You Beauty in the northern river’s hinterland, as well as Byron Bay newcomer Attaboy, and the Loyal Bellingen Golf Club, further south.

“[The golf club] is a fun vibe. It’s definitely a bit more casual than what I’ve been doing,” Peak says.

The role spans menu development across the group, as well as shaping 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.”

Peak plans to share techniques he has refined over the years, from cheesemaking and whole animal butchery to fermentation and preserving. “They’re doing a lot of this stuff already. It’s about bringing more of it in.”

Peak will tee off with the relaunch of the Loyal Bellingen Golf Club, a 9-hole course and clubhouse on the Mid North Coast, re-opening in mid-March.

Acquired by Mosey On Inn out of administration in November, the 53-acre venue is the group’s biggest play yet, with the team responsible for maintaining the greens, running competitions, and managing the food and beverage operations.

Matt Rabbidge, co-owner of Mosey On Inn, hopes the clubhouse will appeal to more than just golfers. “We’ve opened the place up to allow in more light and make it feel approachable for all,” he says.

The poker machines have been removed, and the interiors updated with tartan carpet, amber glass and lots of timber, evoking a ’70s - ’80s Australian clubhouse vibe.

The menu is still being finalised, but Rabbidge says to expect simple, well-executed bistro classics. Dishes being tested include a schnitzel – “different to what you get down at the pub” – and a scotch egg.

While Peak won’t have a sprawling kitchen garden as he did at Agrarian Kitchen, he’s already forging relationships with Mid North Coast farmers, growers and fishers, ensuring the menu highlights the region’s exceptional produce.

Also new to the group is Attaboy, a pizzeria in Byron Bay, led by former Ciao, Mate! head chef, Rob Pearson. The shop opened in February in Byron’s industrial estate. “It’s the first of what will probably be a couple of these Attaboy pizza joints,” says Rabbidge.

The specialty is New York-style 13-inch rounds and Detroit-style deep dish squares, served by the slice for lunch and whole in the evening. Toppings include a vodka pesto, and a Byron Hawaiian, with smoked Bangalow ham, jalapenos and a pineapple-saffron drizzle.

It’s a different offering to Ciao, Mate!, which, along with You Beauty, is co-owned by 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 says.

The group plans to open more Attaboy locations between Byron and Bellingen, but “we’ll get on our feet first, get this one going and go from there,” Rabbidge says.