South Australia's Summertown Aristologist announces next chef-in-residence

Ali Currey-Voumard, former executive chef at the Agrarian Kitchen Eatery in New Norfolk, Tasmania.
Ali Currey-Voumard, former executive chef at the Agrarian Kitchen Eatery in New Norfolk, Tasmania. Photo: Luke Burgess

Hot on the back of kitchen talent including Luke Burgess and David Moyle, hatted Adelaide Hills restaurant The Summertown Aristologist has announced Ali Currey-Voumard as its next chef-in-residence.

The one-time executive chef of Tasmania's Agrarian Kitchen Eatery will take over the Aristologist pans for an eight-week stint beginning February 21.

"Ali pretty much came on after Luke [Burgess] returned to Tasmania and suggested that she give our chef residency series a crack," says Aristologist co-founder Aaron Fenwick. "We seem to have developed a connection with Tassie that just keeps on growing."   

The Summertown Aristologist has gone from a small natural wine to acclaimed destination restaurant.
The Summertown Aristologist has gone from a small natural wine to acclaimed destination restaurant. Photo: David Solm

With Currey-Voumard leading its brigade, New Norfolk's Agrarian Kitchen Eatery was awarded two hats in The Good Food Guide 2018 and Regional Restaurant of the Year. 

When the chef's Aristologist residency begins, Currey-Voumard will have access to all sorts of peppers, beans and brassicas from the restaurant's sustainable kitchen garden, which supplies at least 80 per cent of the menu's fruit and vegetables at any given time.

The Summertown Aristologist was co-founded three years ago by Fenwick and Adelaide Hills winemakers Jasper Button and Anton Van Klopper, and the original concept of a small natural wine bar with snacks has progressed to become an acclaimed destination restaurant. Last week, the food offering shifted from a la carte to a $65 per-person set menu only. 

"Through much deliberation, we feel that it is time to leave yourselves in our hands," says Fenwick.

Von Klopper says the chefs-in-residence series helped the restaurant rethink how its food is provided. 

"Seasonality is one part of our cooking. Health is another part. We're choosing to offer a true food experience, where everything is intimately thought about using seasonal produce, cured and fermented."

1097 Greenhill Road, Summertown, South Australia, thesummertownaristologist.com