Margaret River’s Voyager Estate has welcomed Travis Crane as head chef of its renowned restaurant.
Crane comes from his role as executive chef at luxury Northern Territory venue Finniss River Lodge, previously working at Brisbane’s City Winery, Belgium’s Michelin-starred restaurant In De Wulf and the Granite Belt’s Ballandean Estate.
“My philosophy is to source thoughtfully, prepare simply, cook respectfully and present beautifully,” says Crane.
“Joining Voyager Estate as Head Chef gives me the opportunity to create food that tells the story of our region and what we believe in, and present guests with a more sustainable way to eat.”
Crane is continuing Voyager Estate’s ethos of highlighting the region’s small-scale, ethical and sustainable producers to give a snapshot of the area.
Working with Sommelier Claire Tonon, Crane is also crafting wine-led degustation experiences to create a unique, localised offering only found in the region.
